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wineismylife
Arlington, TX
Master of Wine
Posts:12003
 | | 01/28/2003 2:33 PM |
| | I have a decanting question. I plan on opening a bottle of 1982 Chateau du Tertre for Valentines Day. I am guessing the wine will need decanting to remove sediment. The problem is I have a free standing cellar, not a walk in cellar, that has absolutely zero space for standing a bottle up. My first thought was to stand it up in my refridgerator for 3-4 days prior to decanting but I'm afraid the wine will become too cold and will lose something with the extra decanter time required to warm it back up. Anybody have any thoughts or comments? | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
| JonesWineNo1
Sommelier
Posts:8568
| | 01/28/2003 2:59 PM |
| | Take it out of your cellar and stand it up inside a cabinet or someplace where it is shielded from the sun and will not need to be moved until you want to decant/drink it. A couple of days at "room temperature" won't kill it. FYI, I wouldn't let the wine rest in the decanter - I would decant and serve soon therafter. This wine has been mature for years. | | | |
| TCK
Barrel Filler
Posts:1279
| | 01/28/2003 3:03 PM |
| Absolutly agree.
Air can do as much damage as good, especially to aged bottles which contain more "fragile" wine. Better to taste the wine throughout the evening and note how it evolves. I think you will find that the nose is at it's best early on after the bottle is opened.
TCK | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 01/28/2003 3:31 PM |
| | I keep about a half dozen bottles stood up at all times. Room temperature and standing a bottle up won't cause any noticeable deterioration for quite a while. As far as breathing time, Bordeaux, imo, reqyires far less air than does Burgundy. Given that the wine is just about ready, I'd taste it immediately after decanting. | | | |
| wineismylife
Arlington, TX
Master of Wine
Posts:12003
| | 01/28/2003 4:01 PM |
| | Thanks everybody. The air was what I was really concerned about. I know this is a mature wine and I was afraid sitting in the decanter too long might kill it. I hadn't really thought about standing it up in a cabinet at room temperature. I'll give it a shot and post tasting notes. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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