The Auswine Forum

Redav wrote:Yup. Righto. Yes, aware it's not an exact science. I figured I'd it put it back into the cheap wine cabinet. It's set to 15 degrees but sits around 17 degrees at the top

Cheers, I'll see how this goes. Merry Christmas

Looking forward to hearing the results.

Lots of interesting ideas here. I'm one who favours old wines but once in a while it is necessary to drink some of them young to get an idea of how they are and to broaden ones horizons, particularly if you are not looking a single or a pair of bottles. if this is the case don't over fret about popping and pouring, you get a chance to experience the exuberence of the fruit. Better to drink it young then at an intermediate stage when the wine might be closed down. But if you have the time and inclination to experiment with long decants or double decants then by all means.

A number of my cellar purchases were based on tasting the wines when they were young and fresh.

Mahmoud.

Waiters Friend wrote:For those with 1965 and 1976 vintages of Chalambar, I suggest they're not going to get any better. Please open them now and let us know what they're like

And when opening them decant solely for the pupose of removing the sediment. If it was me the most I'd give is about 15 minutes and then drink it slowly, leisurely, and with the appropriate food, perhaps a roast chicken.

Mahmoud.

Hello!
Looking to open one of the following on Friday:

Chateau Larmande 2001; or
Chateau Lagrange Les Fiefs 2000

I will be bringing them to a friends house (he has a decanter as do I). Would anyone be willing to opine on decanting for these bad boys?

I've been doing the 'express' double decanter for the last year or so on any nice wines (ie not quaffers) that'll be served up the same night. Mostly 5-10 year age, nothing "old".

Open, pour through a vinturi into a decanter (or whatever vessel is handy), give it 10 mins then back through the vinturi into the bottle (with a funnel to avoid spillage)

It seems to work okay, but any thoughts on doing this the night before or morning before? I've got 3 bottles to take to dinner on Wednesday

shauno wrote:I've been doing the 'express' double decanter for the last year or so on any nice wines (ie not quaffers) that'll be served up the same night. Mostly 5-10 year age, nothing "old".

Open, pour through a vinturi into a decanter (or whatever vessel is handy), give it 10 mins then back through the vinturi into the bottle (with a funnel to avoid spillage)

It seems to work okay, but any thoughts on doing this the night before or morning before? I've got 3 bottles to take to dinner on Wednesday

Do it all the time. Especially with a cab/blend or shiraz/blend. I find a pinot usually falls apart.
At a recent off line in Brisbane, I decanted a bottle of 2004 Yalumba signature the night before. I did as you said and returned it to the bottle to drink the next day and it was terrific.
Often times if I open a bottle mid week I will decant half into a screw capped 375ml bottle for the next day. Regularly I find that the wine is better on the second night from the 375 than the first night.

rens wrote:Often times if I open a bottle mid week I will decant half into a screw capped 375ml bottle for the next day. Regularly I find that the wine is better on the second night from the 375 than the first night.

I do this too. Regularly I find that the wine decanted into the 375ml bottle has disappeared......

Cheers

Michael

Michael McNally wrote:

rens wrote:Often times if I open a bottle mid week I will decant half into a screw capped 375ml bottle for the next day. Regularly I find that the wine is better on the second night from the 375 than the first night.

I do this too. Regularly I find that the wine decanted into the 375ml bottle has disappeared......

Cheers

Michael

Must be the teenager. Got to keep an eye on them...

rens wrote:

Michael McNally wrote:

rens wrote:Often times if I open a bottle mid week I will decant half into a screw capped 375ml bottle for the next day. Regularly I find that the wine is better on the second night from the 375 than the first night.

I do this too. Regularly I find that the wine decanted into the 375ml bottle has disappeared......

Cheers

Michael

Must be the teenager. Got to keep an eye on them...

Thankfully not the culprit,

Looking for advice on Clos L’Eglise decant time etc

Planning ok taking it to someone’s house so will return back to the bottle. Suggestions ?

Dragzworthy wrote:Looking for advice on Clos L’Eglise decant time etc

Planning ok taking it to someone’s house so will return back to the bottle. Suggestions ?

I won't be providing advice, but you might need to mention the vintage Dragz

Cheers

Michael

Silly me... Clos L’Eglise 2008

That's still young so a couple of hours at least wouldn't you think?

Dragzworthy wrote:Silly me... Clos L’Eglise 2008

if you want to drink it, uncork the wine the day before, and decant four hours prior to consumption. But certainly open it and let it stand upright and still for 24 hours.

Thanks Felix, will try that and see how i get on. Was of the impression that 2018 was an early drinking vintage.. and the merlot in right bank should exacerbate it’s readiness.

Dragzworthy wrote:Thanks Felix, will try that and see how i get on. Was of the impression that 2018 was an early drinking vintage.. and the merlot in right bank should exacerbate it’s readiness.

It's definitely not ready, yet!

They’re never ready until they’re well past it tho?

So... had it upright for 48hours.
The day of consumption, opened in the morning and decanted for three hours. Lost about 1-2 inches due to heavy sediment. Cleaned out the bottle and redistributed it back in there to take to friends house for consumption. Rubber stopper vacuumed seal.
I have another five bottles of this and on the next one I’ll probably decanter an additional two hours to compare. Beautiful wine but definitely evolved inside the glass to another layer of complexity as it was consumed.

Dragzworthy wrote:So... had it upright for 48hours.
The day of consumption, opened in the morning and decanted for three hours. Lost about 1-2 inches due to heavy sediment. Cleaned out the bottle and redistributed it back in there to take to friends house for consumption. Rubber stopper vacuumed seal.
I have another five bottles of this and on the next one I’ll probably decanter an additional two hours to compare. Beautiful wine but definitely evolved inside the glass to another layer of complexity as it was consumed.

Just be thankful that 1-2 inch of heavy sediment wasn't suspended throughout the wine. That 48hrs upright sounds like it was a fantastic move, even if it ideally needed even more time in the decanter beforehand.

TiggerK wrote:

Dragzworthy wrote:So... had it upright for 48hours.
The day of consumption, opened in the morning and decanted for three hours. Lost about 1-2 inches due to heavy sediment. Cleaned out the bottle and redistributed it back in there to take to friends house for consumption. Rubber stopper vacuumed seal.
I have another five bottles of this and on the next one I’ll probably decanter an additional two hours to compare. Beautiful wine but definitely evolved inside the glass to another layer of complexity as it was consumed.

Just be thankful that 1-2 inch of heavy sediment wasn't suspended throughout the wine. That 48hrs upright sounds like it was a fantastic move, even if it ideally needed even more time in the decanter beforehand.

Indeed... that would leave it gritty and bitter?

Dragzworthy wrote:So... had it upright for 48hours.
The day of consumption, opened in the morning and decanted for three hours. Lost about 1-2 inches due to heavy sediment. Cleaned out the bottle and redistributed it back in there to take to friends house for consumption. Rubber stopper vacuumed seal.
I have another five bottles of this and on the next one I’ll probably decanter an additional two hours to compare. Beautiful wine but definitely evolved inside the glass to another layer of complexity as it was consumed.

needs a lot more air than that if you are going to drink now, Clos l'Eglise and Bon Pasteur are two Pomerol that are huge and need lots of time, probably why they are not so highly rated by the "experts" as both wines are very difficult to assess in their first two decades of life.

felixp21 wrote:

Dragzworthy wrote:So... had it upright for 48hours.
The day of consumption, opened in the morning and decanted for three hours. Lost about 1-2 inches due to heavy sediment. Cleaned out the bottle and redistributed it back in there to take to friends house for consumption. Rubber stopper vacuumed seal.
I have another five bottles of this and on the next one I’ll probably decanter an additional two hours to compare. Beautiful wine but definitely evolved inside the glass to another layer of complexity as it was consumed.

needs a lot more air than that if you are going to drink now, Clos l'Eglise and Bon Pasteur are two Pomerol that are huge and need lots of time, probably why they are not so highly rated by the "experts" as both wines are very difficult to assess in their first two decades of life.

How long? Was pretty delicious!