ChangeMe
Master of Wine
Posts:11169
 | | 02/07/2004 3:08 AM |
| | I think that's one of the most ridiculous things I've heard. It makes absolutely no sense. If you think the sediment will remain on the top of the bottle, I have a bridge to sell you. Do your own test. Take a bottle you have stored label up and turn it label down. Watch the sediment fall. If there's an aprreciable amount of sediment in the bottle and it is stored label up, when decanting label down some, if not most, of the sediment will fall into the wine. That's why people stand bottles up, so the sediment collects at the bottom of the bottle and most can be decanted without the sediment entering the decanter. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/07/2004 3:17 AM |
| | This isn't true Board-o and I have a bottle in front of me to prove it. The 1998 Leonetti Cab I had wednesday still has plenty of sediment on the down side of the bottle. Some of the sediment did come off but most of it stayed on the side of the bottle. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/07/2004 3:43 AM |
| | Hey, if you stand the bottle up a few days or weeks in advance, you'll get a lot less sediment than either way of pouring lying down bottles. I also challenge your results. Some times when I take a bottle out of my cellar, I hold it up to the light horizontally to check the sedimrnt. just rotating it gently to see the sediment in the light is enough to cause much of it to disperse in the wine. I've done it many times, and with wines with a lot more sediment than a 1998 Leonetti. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/07/2004 3:55 AM |
| | Board-o, I don't have a chance to stand wines up every time I'm going to drink so I try to limit the sediment that get transferred into the decanter. I was rather suprised on the amount of sediment in the Leonetti, the entire side of the bottle which was down is covered in sediment (still). So it can be done. Obviously standing the wine up for days is better but that is not always an option. Thus one should try to do the next best thing. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/07/2004 3:58 AM |
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| That's why I keep 8-10 bottles standing up at all times. If one of them lasts two months, that is unusual, so I don't have a problem with corks drying out. I keep a gamut of wines from Marietta OVR to First Growth Bordeaux. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/07/2004 4:09 AM |
| | The problem I have with your method is that it limits me to 10 bottles of wine. I've got about 1000 bottles and don't always know what I'm eating or in the mood for days ahead of time. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/07/2004 4:20 AM |
| Well, let's see. Stand up two Bordeaux, two CA Cabs, two CA PNs, two Burgundies, two Aussies, two Oregons, two Washingtons, and 4 assorted. That's a case and a half. You'll drink them within a couple of months. I've had wine standing up for three months with no problem. Stand up three cases. You'll always have something available.
OR, you could come back to NY and let me provide the wines. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/07/2004 4:47 AM |
| | Well Board-o, I'd take you up on coming to NY to let you pick the wines but it is a long trip just for dinner (and there is no way in hell I'm moving to NY, it is about 50 here at 9:00 p.m.). Currently my cellar is weighted toward Cabs and Merlots (I'm trying to change that). Anyways I don't always know what I want to drink (highend, lowend, midrange, big and chewy, lighter, ...) and there are lots to pick from. I do have a few bottles standing up but I haven't been able to come up with an opportunity to drink them (among the wines are a 1992 Lafon Meursault Charmes and 1985 DRC RSV). So anyways I would like to stand wines up but this isn't always possible. Plus for wines that have laid down in the same place for at least a couple of years the sediment seems to stick pretty good to the down side of the bottle as long as it doesn't get shaken up. I try to be careful when removing bottles and taking them into the house. For planned events I will try and stand the wines up (Champagnes go into the refrigerator). | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 02/07/2004 7:20 PM |
| | i have to say that about a few months ago i went with board-o method. so far it has mad a world of difference. i love having a nice selection of wine ready to go. | | | |
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ChangeMe
Grape Puncher
Posts:986
| | 02/07/2004 11:30 PM |
| Board-o,
Pouring label down will keep the stuff that's stuck to the glass right where it is. The stuff on the bottom of the bottle (after standing it up for a while) will of course be unaffected by label direction.
Haven't you see some of the layers of sediment that get stuck to the glass? There's no reason to disturb that stuff any more than necessary. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13660
| | 02/08/2004 1:09 AM |
| I agree with skwid and Board-o. While Board-o's method is probably best, I can also commiserate with skwid -- I, too, never know what I am gonna want. But, if it is a planned event or somesuch, I will absolutely go with Board-o's method. Speaking of which, I need to start thinking about the wine or wines Mrs. TJ and I are going to drink in two weeks (out to dinner just she and me).  | |
www.roguefood.com -- www.cellartracker.com | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/08/2004 4:58 AM |
| | RF, yes, the stuff that's stuck to the glass will stay there, but much of the sediment will drift down because it isNOT stuck to the glass. If it is stuck to the glass, you can decant it label up or down. This evening, when I went to my cellar to take a standing up bottle upstairs, I opened the cellar and checked this with a few older wines. When gently turned label down and held up to a light, sediment drifted down into the wine. Do what you will. I will stand up wine in advance, and if I absolutely have to pull one out for immediate consumption, I will decant it label up. | | | |
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Dr_Tannin
Barrel Sampler
Posts:2498
| | 02/08/2004 6:16 PM |
| | If standing a bottle up, at wehat point is it ready to go? This may have to do with the solute size, and thus bottle age, as well as degree of filtration if any, but I suspect waiting days is probably not necessary. | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 02/08/2004 6:16 PM |
| Quote:
RF, yes, the stuff that's stuck to the glass will stay there, but much of the sediment will drift down because it isNOT stuck to the glass. If it is stuck to the glass, you can decant it label up or down. This evening, when I went to my cellar to take a standing up bottle upstairs, I opened the cellar and checked this with a few older wines. When gently turned label down and held up to a light, sediment drifted down into the wine. Do what you will. I will stand up wine in advance, and if I absolutely have to pull one out for immediate consumption, I will decant it label up.
Thanks for the experiment. I would have thought that stored label up, and poured label down, that the gravity pull on the sediment would have done more damage than the laminar flow of the wine over the sediment if pouring label up. I especially would think that you have the possibility of clumps of sediment breaking into the wine when poured label down, where with the laminar flow, just small bits get into the wine. I have no exerience in this matter except for Vintage ports, so I am interested to see what everyone says.
Thanks again. | | | |
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ChangeMe
Grape Puncher
Posts:986
| | 02/08/2004 6:51 PM |
| | For what it's worth, I still stand up wines for a few days before opening them. I just use the label down method to avoid disturbing any material that has gotten stuck. I'm not trying to imply that all the sediment gets stuck. Not at all. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/08/2004 8:44 PM |
| | ormbee, I'm impressed with your use of the word "laminar," but I'm not sure it applies here. But I am impressed either way. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 02/09/2004 12:08 AM |
| | i just opened a 1990 cheateau L'Arrosee that i had standing up for about a month. absolutly no sediment what so ever in the decanter. i am sorry but board-o's method is the one that i am going to stick with. thanks old man | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/09/2004 12:30 AM |
| Discretion prevents me from supplying an appropriate graemlin. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 02/09/2004 12:35 AM |
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i got nuttin' but luv for ya brother  | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 02/09/2004 6:51 AM |
| Quote:
ormbee, I'm impressed with your use of the word "laminar," but I'm not sure it applies here. But I am impressed either way.
Thanks,
I have to believe that when pouring front label up with the sediment on the back label, the sediment - wine junction will be experiencing a non-turbulant fluid flow. Laminar flow. Of course, I am an electrical engineer, not civil or mechanical | | | |
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