SFbaybum 
Monterey Bay, CA
Grape Sorter
Posts: 255
 | | 10-14-2005 06:46 PM |
| any quick help would be appreciated... it's for tonight. | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 10-14-2005 06:47 PM |
| I'd decant off the sediment and then immediately serve. | | | |
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SFbaybum
Monterey Bay, CA
Grape Sorter
Posts: 255
| | 10-14-2005 06:48 PM |
| would you let it breath in the bottle for a while before? | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 10-14-2005 06:57 PM |
| Personally I would not do that. I'd just decant and serve (provided as always that the wine is already at proper serving temperature). However I'm not one of those "I decanted it for 12.5 hours but it really could have used another 3 hours and 15 minutes at cellar temperature followed by 36 minutes in a convection oven set at 350 degrees plus two minutes in a Kitchenaid fitted with a pastry hook" types. | | | |
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ChillyWino
Barrel Racker
Posts: 1828
| | 10-14-2005 06:58 PM |
| Quote:
Personally I would not do that. I'd just decant and serve (provided as always that the wine is already at proper serving temperature). However I'm not one of those "I decanted it for 12.5 hours but it really could have used another 3 hours and 15 minutes at cellar temperature followed by 36 minutes in a convection oven set at 350 degrees plus two minutes in a Kitchenaid fitted with a pastry hook" types.
  Good stuff. | | | |
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SFbaybum
Monterey Bay, CA
Grape Sorter
Posts: 255
| | 10-14-2005 07:04 PM |
| "Slow decant off the sediment and bring it on" it is.
Thanks for the quick reply. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 10-14-2005 07:05 PM |
| Let us know how it turns out. | | | |
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David Sullivan
Barrel Sampler
Posts: 2276
| | 10-14-2005 07:12 PM |
| Had the 1992 and 1995 the other day. Both were decanted into the decanter and poured right away.
The 1995 is drinking very well right now.
The 1992 seems a little tired. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10199
| | 10-14-2005 09:03 PM |
| Quote:
Personally I would not do that. I'd just decant and serve (provided as always that the wine is already at proper serving temperature). However I'm not one of those "I decanted it for 12.5 hours but it really could have used another 3 hours and 15 minutes at cellar temperature followed by 36 minutes in a convection oven set at 350 degrees plus two minutes in a Kitchenaid fitted with a pastry hook" types.
damn, that's theexact advice i was gonna give...LOL | | | |
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Pete
Left Coast
Wine Thief
Posts: 2990
| | 10-14-2005 10:05 PM |
| I decanted a 95 about two months ago for 1 1/2 hours and the wine was DOA. IMHO, open and enjoy. | | | I don't suffer from insanity. I enjoy every minute of it. | |
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SFbaybum
Monterey Bay, CA
Grape Sorter
Posts: 255
| | 10-17-2005 03:34 AM |
| The 93 (brought my own to Tehama Golf Club Fri night) and had with a med rare Ribeye is IMO still within its prime drinking window. As advised, it was decanted and immediately served. The advice appears to have been right on. Plenty of fruit remains, silky beyond description and getting better as we drank the last drop, I'd recommend drinking now if you have any left. Unfortunately, this was my last one. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 10-17-2005 05:06 PM |
| Glad it came through for you. | | | |
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