Tom
Barrel Sampler
Posts:2384
 | | 01/21/2004 6:25 PM |
| I know many of the reasons to decant a red wine.
Is there any reason to ever decant a white wine?
I tried decanting a Champagne once to remove all those bubbles....   | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 01/21/2004 7:50 PM |
| Yes, just like red wines some whites can open up with decanting. The SQN Albino would be a wine I would decant. Also some higher end White Burgundies. As for decanting Champagne, we'll just have to take you out back and shoot you for even thinking about it. | | | |
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Tom
Barrel Sampler
Posts:2384
| | 01/21/2004 8:15 PM |
| Thanks. I wondered about if it would really help or not.
We also tried poppoing the bubbles with #01 knitting neeedles but they are just too quick. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 01/21/2004 11:43 PM |
| | Vitis told me to decant his Viognier two hours before drinking, which I did. It was surprisingly good for so young a winery. I guess I should have also tasted it right after decanting to see what a difference the two hours made, but I didn't. | | | |
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love_cab_chard
Master of Wine
Posts:12501
| | 01/22/2004 2:54 AM |
| | Absolutely. Some whites need it. | | | |
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Budman
Master of Wine
Posts:11879
| | 01/22/2004 10:13 AM |
| | I usually decant Kistler chards for an hour or so. | | | |
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Marcel
Grape Puncher
Posts:875
| | 01/22/2004 12:04 PM |
| | The Hermitage blancs from the Rhone can also improve if decanted for one hour. | | | |
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Mick Zack
Grape Fermenter
Posts:601
| | 01/22/2004 5:41 PM |
| | Just shake the Champagne up real good to get those pesky bubbles out! | | | |
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Tom
Barrel Sampler
Posts:2384
| | 01/22/2004 6:57 PM |
| | Before opening or after? | | | |
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Budman
Master of Wine
Posts:11879
| | 01/22/2004 7:25 PM |
| During!!!  | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 01/22/2004 8:20 PM |
| | MP, people like you can be dealt with... Just go outside and close your eyes. Something fun will happen | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 01/22/2004 11:33 PM |
| | just put it in the microwave | | | |
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Tom
Barrel Sampler
Posts:2384
| | 01/23/2004 1:30 PM |
| Thanks all, helpful responses and of course, as always, a little silliness mixed in (mostly at my bidding!).
I'm starting to acquire some nice Chardonnays and I was always concerned about damaging them (losing flavors, etc.) by decanting.
I kept wanting to post this question and I kept thinking that it must be a stupid one so I held off and held off. I feel sooo much better now.
Thanks again. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10803
| | 01/23/2004 4:26 PM |
| | WDOT - With good white burgs and chards I will usually gently double decant. I haven't yet had any bad experiences - i.e. the wine breaking down. It helps them open up a bit. And you don't want to keep them in a decanter unless it is colored glass because it looks a little weird. | | | |
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