David Sullivan
Barrel Sampler
Posts:2276
 | | 10/12/2004 2:41 AM |
| | How many hours before servering should I decant a six liter bottle of 1995 Cabernet? | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/12/2004 2:48 AM |
| | That depends on which Cabernet it is and how it's been stored. Care to elaborate? I have decanted a number of 6 liter bottles (Imperials). | | | |
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David Sullivan
Barrel Sampler
Posts:2276
| | 10/12/2004 3:21 AM |
| | California Cabernet, stored in a 55% cellar on it's side since release from the winery. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/12/2004 3:23 AM |
| | What winery? | | | |
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David Sullivan
Barrel Sampler
Posts:2276
| | 10/12/2004 3:43 AM |
| | Dalla Valle | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/12/2004 3:46 AM |
| | The Cabernet Sauvignon, right, not the Maya? | | | |
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David Sullivan
Barrel Sampler
Posts:2276
| | 10/12/2004 3:47 AM |
| | Right, why does it matter what winery? (Just wanting to know for my own education) | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/12/2004 3:54 AM |
| | Different wineries produce wineries of various concentrations, fruit, and tannin levels. You have a great wine there. An Imperial of 1995 Dalla Valle Cabernet Sauvignon is (just a guess) probably worth over a thousand dollars. This wine has plenty of concentration and, while it's probably outstanding to drink now, is likely still improving. I'd decant it two hours in advance of serving. You really can't go wrong with that timing. The wine will definitely not decline for many hours after opening, and the two hours should allow it open up a bit. I'll bet you're going to love it. Have plenty of decanters ready and try to tip the bottle as few times and as gently as possible, though there's probably not a great deal of sediment. Please post tasting notes. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4767
| | 10/12/2004 3:59 AM |
| | leave it upright for several days and siphon into decanters. | | | |
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David Sullivan
Barrel Sampler
Posts:2276
| | 10/12/2004 4:04 AM |
| | I have 9 decanters. Thanks all for your input. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10373
| | 10/12/2004 1:02 PM |
| | Grapefulldead - What a nice bottle! Enjoy. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 10/12/2004 6:23 PM |
| | just my opinion, but the last 95 dalla valle i had needed a few more years imo. and that was a 750. i'd wait unless you have a reason special enough. congrats they are my favorite winery. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 10/13/2004 4:03 AM |
| Quote:
just my opinion, but the last 95 dalla valle i had needed a few more years imo. and that was a 750. i'd wait unless you have a reason special enough. congrats they are my favorite winery.
He's gettin' hitched. Special enough? | | | |
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David Sullivan
Barrel Sampler
Posts:2276
| | 10/13/2004 6:29 AM |
| | I think every time someone opens a 6L bottle of wine it is a special occasion | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10373
| | 10/13/2004 8:34 PM |
| | Congrats! Truly a special occasion. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 10/13/2004 11:19 PM |
| | great. congrats and i wish you all the best. | | | |
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ChangeMe
Grape Stomper
Posts:152
| | 10/14/2004 7:13 AM |
| | Just curious, you have any special tricks to decant an Imperial effectively? I did it once long ago, but I managed to shake the sediment around quite a bit, just due to the size andf weight of the bottle. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 10/14/2004 12:15 PM |
| | It's best done by two or three people. Stand the bottle up days in advance, leaving it a foot from the end of the table with a candle or very short lamp between it and the edge of the table. After extracting the cork, tilt the bottle gently and slowly and begin decanting into the forst decanter. When the first decanter has been sufficiently filled, have the person holding it put it down and fetch another decanter, or have a third person standing by with a decanter. repeat the process til you reach the sediment. I've done it several times (many times with double magnums) and it's actually very simple. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4767
| | 10/14/2004 5:24 PM |
| Board-O's approach will add elegance and tradition, enhancing the overall experience. However, if you want clean wine:
Quote:
leave it upright for several days and siphon into decanters.
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ChangeMe
Master of Wine
Posts:12891
| | 10/15/2004 2:19 AM |
| just make sure not to put the tube all the way down to the bottom...well duh, i just needed to add that  | | | |
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