The Auswine Forum

I have tasted Grange on many occasions but always at invited tasting sessions.
I have never opened a bottle of my own Grange.
In my cellar I have some 1986 and 1995 and intend to open probably a 86 soon.
My question is how long do I open before serving?
What is the correct procedure?

Regards,
Ron.

1. Open Bottle
2. Drain all Grange out and drink alone over an hour or two enjoying its beautiful complexity
3. Refill with Koonunga Hill Cab Shiraz
4. Serve to guests ensuring they are impressed by the label

works every time. I take 'Grange' to every BYO restaurant, have a couple of empty bottles to ensure I can climb the class ladder at no cost. Helps build self esteem at next to no outlay



No but seriously, i usually decant an hour or so early. Be careful you dont serve it too cold - mind you you in aussie you will be fine!!

Its freezing here! snow on the coromandel ranges today 100km se of auckland

Von Ridler wrote:What is the correct procedure?

Regards,
Ron.

Just invite me over and I will show how to drink Grange.

What a beauty Craig. Sorry ridler dont have much experience with the big gun of Grange but had to acknowledge the comedic cunningness of Craig.

In my experience though with old great wines, the rule of thumb is always very similar to the above suggestion. Decant an hour or so (use strainer pourer, glugs of sediment come out if stored well) sit back and enjoy (if like me with a good Cuban or Dominican cigar as well).

Craig
Interestingly you mention Koonunga Hill because my intention is to decant
and transfer to a Koonunga Hill bottle, because its got a screw cap so as to enable easy transport to where it will be consumed.
But do I tell them its a Grange?
Thanks for your advise in regards to opening procedure.

Regards,
Ron.

Von Ridler wrote:But do I tell them its a Grange?

No, let them all exhort the beauty of the KH brand, then pull the plug and make them guess the wine