The Auswine Forum

Hi guys
Purchased a 94 Grange a few weeks ago at a school charity auction and like all 'special occasion' wines its hard to find a special occasion to open it, so birthday this week wife taking me out to tea so the cork is coming out, what the hell hey.
What do you recommend regarding opening, decanting serving.
Thanks in advance.
Richie.

Ah the 94 Grange, a little gem

For my tastes it needed hours to open up. I would be giving it at least 3-4 hours if it's in good condition.

Enjoy

What about a 1986 grange? I have a bottle that I am opening next week.
If decanting, for how long would be necessary.

richie32 wrote:Hi guys
Purchased a 94 Grange a few weeks ago at a school charity auction and like all 'special occasion' wines its hard to find a special occasion to open it, so birthday this week wife taking me out to tea so the cork is coming out, what the hell hey.
What do you recommend regarding opening, decanting serving.
Thanks in advance.
Richie.

Double decant 4 hours in advance then Audouze...

Redwine&Rum wrote:What about a 1986 grange? I have a bottle that I am opening next week.
If decanting, for how long would be necessary.

Double decant 2 hours in advance then Audouze..

For those wondering what/who this Audouze business is, fair enough, I'm not a fan for short time-spans, although given enough hours the concept is sound (gently gently) and many decanters don't give the wine that much more surface exposure to air than an 'Audouze' does anyway, so not a big deal.

You pour off a little bit of the wine, maybe 30ml (and drink, for necessary evaluative tasting purposes of course), then leave the bottle sitting for ? hours with the cork/screwcap off. Ideally at 16C-18C. Just a slow motion decant really....

TiggerK wrote:For those wondering what/who this Audouze business is, fair enough, I'm not a fan for short time-spans, although given enough hours the concept is sound (gently gently) and many decanters don't give the wine that much more surface exposure to air than an 'Audouze' does anyway, so not a big deal.

You pour off a little bit of the wine, maybe 30ml (and drink, for necessary evaluative tasting purposes of course), then leave the bottle sitting for ? hours with the cork/screwcap off. Ideally at 16C-18C. Just a slow motion decant really....

Good point Tigger.

The 'traditional' Audouze isn't for me ( I rarely know 24 hours in advance what I plan to drink). I like to double decant in the afternoon and then lessen the time breathing. Given I'm lazy, it then saves me washing decanter(s).

Thanks for tips guys.
Still second guessing that I'm opening too soon, what do you reckon?
If i do I'm going top pull the cork about 430, double decant ready to be served with main course around 9. Best I can do given other commitments on the day.

Yep, probably too young for some people's taste. Decant timing sounds good...