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Subject: Topless Decanting???

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wineismylife User is Offline

Arlington, TX

Master of Wine
Posts:11872

06/18/2005 9:14 PM
* BUMP * Doing a little TJ styled dumspter diving. Saw a couple of people reading this thread and it made me laugh.

Joe ----- Wine is like potato chips around me...if it's open, it's gone.

Dave Tong

Santa Clara, CA

Barrel Filler
Posts:1331

06/18/2005 9:56 PM
Quote: I only use a stopper if we're travelling with the decanted wine. Doesn't that violate those damn stupid open container laws?

http://scmwine.blogspot.com - My wine blog. http://scmwine.wikispaces.com - your guide to the Santa Cruz Mountains and Santa Clara Valley

Winetex

Austin, Texas

Master of Wine
Posts:10373

06/18/2005 11:16 PM
Hmm, I thought I was the only one who did this.

wineismylife User is Offline

Arlington, TX

Master of Wine
Posts:11872

06/18/2005 11:19 PM


Joe ----- Wine is like potato chips around me...if it's open, it's gone.

winebrat

Sacramento, Ca.

Barrel Sampler
Posts:2326

06/19/2005 12:23 AM
Quote: Save for the Pinot, those times look reasonable to me. Burgundians do not decant Pinot. I will decant young ones but after that I pour them. While in Aspen a few weeks ago I found out that they decant everything including whites. It was the first time I ever saw someone decant Burgundy that was not a baby. They have something like 20%-30% less oxygen at that elevation. MBansek might know more about the oxygen level than I.

"Everyday is worthy of a glass of sparkling wine" - Andrea Immer MS

Sacred Cow User is Offline

Wine Thief
Posts:2764

06/19/2005 5:05 AM
Quote: Quote: Save for the Pinot, those times look reasonable to me. Burgundians do not decant Pinot. I will decant young ones but after that I pour them. While in Aspen a few weeks ago I found out that they decant everything including whites. It was the first time I ever saw someone decant Burgundy that was not a baby. They have something like 20%-30% less oxygen at that elevation. MBansek might know more about the oxygen level than I. I know absolutely nothing about oxygen, especially when in the mountains. Seriously, I have often wondered about the lack of oxygen up here, and its effect on decanting methods and times. My gut, from comparing notes with others, says the wines do need more decant time here, though that may just be my palate. Mike

winebrat

Sacramento, Ca.

Barrel Sampler
Posts:2326

06/19/2005 6:21 AM
I thought you probably experienced this. The Somm and MS at Little Nell decant EVERYTHING.

"Everyday is worthy of a glass of sparkling wine" - Andrea Immer MS

Stephen D. User is Offline

Grape Fermenter
Posts:678

06/29/2005 6:43 PM
Topless Decanting??? While not recommended, it is certainly safer than "Topless Sabering"

Edward Bowers User is Offline

Palm Beach Gardens

Barrel Sampler
Posts:2072

06/29/2005 9:44 PM
No stopper. Only use stopper if need to transport

Dave

Wine Thief
Posts:2807

09/13/2005 6:57 PM
Wow, I was using the "Who's Online feature and there were 6 people (probably 20%) reading this thread!

wineismylife User is Offline

Arlington, TX

Master of Wine
Posts:11872

09/13/2005 8:44 PM
Probably because I posted a link over on WS to this thread.

Joe ----- Wine is like potato chips around me...if it's open, it's gone.

Dave

Wine Thief
Posts:2807

09/13/2005 10:35 PM
Trying to lure the rest of them over? The Winetex/WIML exchange is classic though.

Pool Boy

Laurl, MD (DC suburb)

Master of Wine
Posts:13627

09/14/2005 12:46 PM
Quote: Probably because I posted a link over on WS to this thread. Pimping the site eh?

www.roguefood.com -- www.cellartracker.com

wineismylife User is Offline

Arlington, TX

Master of Wine
Posts:11872

09/14/2005 1:20 PM
Quote: Quote: Probably because I posted a link over on WS to this thread. Pimping the site eh? Either that or pointing out the lack of original content.

Joe ----- Wine is like potato chips around me...if it's open, it's gone.

"D"

Grape Truck Driver
Posts:38

09/16/2005 8:14 PM
Yes Joe I agree with you. These time frames are basiclly correct. D

David Niederauer User is Offline

Los Gatos, CA

Master Sommelier
Posts:15701

07/09/2006 11:27 PM
What I did yesterday... shoot holes in it! Yesterday I held a charity tasting in my home. I had a dozen people and we tasted 29 different wines. Here are my thoughts on decanting these wines (which I didn't). I'd really be interested if you agree or disagree with what I did. Also I really don't know whether just opening a bottle and let it stand does anything in the way or aeration (I suspect it doesn't). Quote: Flight A... 4:30pm 2003 Kistler Chard, McCrae 2003 Peter Michael Chard, cuvee Indignene 2003 Aubert Chard, Ritchie 2004 Peter Michael SB, Midi 2005 Inman Family Pinot Gris, RRV 2004 Pax Viognier, Aphrodite I left these in the cellar unopened until 3:00. I opened them and left them in the cellar to poor at 55°. I didn't do this but maybe I should have double-decanted the Pax. It really didn't show very well. Would it be fair to double-decant the Pax and not the others? Quote: Flight B... 5:15pm 2003 Kistler Pinot Noir, Kistler Vyd 2004 August West Pinot Noir, Rosella's 2003 Kosta Browne Pinot Noir, Koplen Vyd 2003 Felton Road Pinot Noir, Block 3, Aus 2003 Loring Pinot Noir, The Llama 2003 Sine Qua Non Pinot Noir "Omega", Shea Vyd, Ore. I took these out of the cellar around 12noon (serving temp was good). I un-corked these at 3:30. The first four bottles were singing. The Llama and the Omega however were rather blah if not just plain bad. ??? Quote: Flight C... 6:00pm 1997 Peter Michael Red Wine "Les Pavots", Knight's Valley 1997 Vineyard 29 Cabernet Sauvignon, Grace Family Vyd 1997 Harlan Estate Red Wine, Napa 1997 Dominus Estate Red Wine, Napa 1997 Philip Togni Estate Cabernet Sauvignon, Spring Mtn 1997 Joseph Phelps Red Wine "Insignia", Napa I took these out of the cellar at noon also. I didn't open these until 4:30 thinking that this past year most of the '97s I've had were best when popt and poured. As it was they were open for 1¾ hours. I had thought about double-decanting the Togni at that time but I didn't; Again I ask would that have been fair to the others? The Les Pavots was a tad green (Sonoma Cab) and the Togni, as expected, was really tannic. The others were all really singing... and I mean singing fantastically. Actually of these other four it could have been a three-way tie for first with the Harlan coming in a bit behind. Quote: Flight D.... 6:45pm 2002 Anomaly Cabernet Sauvignon, Estate, Napa 2001 Bressler Cabernet Sauvignon, St. Helena 2002 Match Vineyard Cabernet Sauvignon, Butterdragon Hill 2002 HL Vineyards Cabernet Sauvignon, Herb Lamb Vyd 2002 Jones Family Cabernet Sauvignon, Napa I opened these around 2:00pm so they stood there for almost seven hours. The Jones was the only one that may have needed more time but the others were very, very good. Bob and Randy, you should be getting another couple of sign-ups on your list. Quote: Flight E.... 7:00pm 2004 Robert Foley Charbono, Napa Valley 2004 Pax "cuvee Moriah", 73% Grenache 2001 Alban Syrah "Reva", Edna Valley Estate 2002 Martinelli Zinfandel, Jackass Vyd, RRV 2002 Turley Zinfandel, Mead Ranch, Atlas Peak 2000 Turley Petite Syrah (sic), Napa Valley Estate I opened these bottles around 1:30pm. We might as well thrown everyone of them down the drain except for the Martinelli which was argueably the WOTN. I couldn't believe how good the stuff was. And it was "only" the Jackass; not Jackass Hill. I hate it when this happens... I can't do business with Martinelli. 'Tis a conundrum!

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