kpak
Alaska
Wine Thief
Posts:2962
 | | 02/06/2004 3:43 AM |
| How early do you pull your wines from the cellar before you want to drink them? A day? Hours? When you pull wines from the cellar, do you leave them at room temp and upright for awhile to settle some of the sediment?
Just a question from a newbie who is starting to dig into my older wines... | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Master of Wine
Posts:12891
| | 02/06/2004 4:05 AM |
| i took some advice from an old sage from long island. go through the cellar and pick out about 8-12 wines that you want to drink in the upcoming couple of months and stand them up. that way they will be ready to go whenever you need them.
as far as when i take them out of the cellar. i usually decant in the cellar and remove it after i fill my first glass. by the time i am almost done with the first glass the decanter is almost up to about 62 degrees or so. first glass is obviously too cold, but i get to experience the wine as it warms up to see what temp i like it best at. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/06/2004 4:18 AM |
| | I agree with anthony's first paragraph. I stand the wines up and bring the wine(s) for the evening into the kitchen earlier in the day and drink them at kitchen temperature, 68-70 degrees. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 02/06/2004 4:22 AM |
| board-o,
one of my problems is that i keep my house very warm. usually around 74 degrees. i am usually cold all day at work so when i get home i like to feel toasty warm. so room temp. in my house is a bit warm for wine taste. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/06/2004 4:30 AM |
| | Well, how about taking the bottle out of the cellar as soon as you get home? I think I'd prefer a good Cab at 74 to 62. Even a little chill on a good red turns my tasting off a little. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 02/06/2004 4:34 AM |
| | maybe i will try that next time. i also try to drink in my basement in front of the big screen. it is a bit cooler down there | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4859
| | 02/06/2004 6:04 AM |
| | I bring the wines into the house about 2 hours before drinking time. I also store the wines label up and pour them label down. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/06/2004 6:12 AM |
| My recs are as follows...
Temp F/Temp C/Notes
100° 39° Warm Bath
66° 19° Vintage Port
64° 18° Bordeaux, Shiraz
63° 17° Red Burgundy, Cabernet
61° 16° Rioja, Pinot Noir
59° 15° Chianti, Zinfandel
57° 14° Tawny/NV Port, Madeira
55° 13° Ideal storage for all wines
54° 12° Beaujolais, rose
52° 11° Viognier, Sauternes
48° 9° Chardonnay
47° 8° Riesling
45° 7° Champagne
43° 6° Ice Wines
41° 5° Asti Spumanti
35° 2° Fridge Temperature
32° 0° Vodka
` | | | |
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ChangeMe
Grape Puncher
Posts:986
| | 02/06/2004 12:20 PM |
| This all depends on the age of the wine. An old Bordeaux needs a few days for the sediment to settle. A 2002 Beujolais can be opened immediately.
I do something similar to Anthony. I have upright cases of red (and white...I'll explain) in the cellar with wines I either need or want to drink over the next month or two. Whenever I take a bottle out of the case I put one in. SO I always have 11 or 12 bottles ready to go at any moment. I try to keep 2 really good bottles in there as well, so there's something for weekends/friends/unexpected bonus at work/etc.
The case of white wines prevents the inadvertant opening of Prum Gold Kaps by Mrs. Rieslingfan.  | | | |
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John Chasse
Grape Stomper
Posts:171
| | 02/06/2004 3:19 PM |
| Quote:
I bring the wines into the house about 2 hours before drinking time. I also store the wines label up and pour them label down.
Can anyone explain the reasoning behind the pouring label down part? It seems that this would increase the amount of sediment one would be pouring...unless the sediment really sticks to the label-side of the bottle and doesn't just settle back into the wine as you pour. | | | |
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Marcel
Grape Puncher
Posts:875
| | 02/06/2004 4:36 PM |
| [off topic]
jchasse, is that Senna in your avatar? 
[/off topic] | | | |
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John Chasse
Grape Stomper
Posts:171
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Marcel
Grape Puncher
Posts:875
| | 02/06/2004 4:40 PM |
| | Cool! I miss him a lot. F1 was never the same after he died... | | | |
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John Chasse
Grape Stomper
Posts:171
| | 02/06/2004 4:51 PM |
| I agree about the loss to the sport when Senna was killed, though I still love it, and attend the Canadian GP every year.
I'm a complete Barrichello fan for years now, but I really like the energy that the really young guys like Kimi and Alonso have added.
(Sorry, everyone, about the drift. We now return you to your regularly scheduled thread!) | | | |
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ChangeMe
Grape Puncher
Posts:986
| | 02/06/2004 5:30 PM |
| Gosh I miss Alain Prost...
I just can't root for Schumacher. He bores me the same way the Yankees do. I get sick of the same guy winning. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 02/06/2004 5:38 PM |
| Quote:
Quote:
I bring the wines into the house about 2 hours before drinking time. I also store the wines label up and pour them label down.
Can anyone explain the reasoning behind the pouring label down part? It seems that this would increase the amount of sediment one would be pouring...unless the sediment really sticks to the label-side of the bottle and doesn't just settle back into the wine as you pour.
what he asked. | |
www.roguefood.com -- www.cellartracker.com | |
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ttepper
Barrel Filler
Posts:1312
| | 02/06/2004 6:40 PM |
| | Store the wine bottle with the front label up so you don’t damage the label...After time sediment will stick to the glass (back label)...Pour front label side down so that none of the sediment that is stuck will flake off and go into the glass or decanter...I think. | | | |
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ormbee
Barrel Sampler
Posts:2397
| | 02/06/2004 7:05 PM |
| | But that seems counter intuitive. It seems to me you would want to pour front label up, keeping sediment on lower part of bottle, giving it less of a chance of breaking off into the wine. | | | |
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ChangeMe
Grape Puncher
Posts:986
| | 02/06/2004 8:38 PM |
| Except that what happens is that the ever expanding air bubble is what ends up next to the sediment, not the moving wine.
NOw this really only works for decanting. If you keep tipping the bottle back upright (pouring glasses) then there's lots more mixing and chance for sediment in the wine. | | | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4859
| | 02/06/2004 9:14 PM |
| Quote:
Quote:
I bring the wines into the house about 2 hours before drinking time. I also store the wines label up and pour them label down.
Can anyone explain the reasoning behind the pouring label down part? It seems that this would increase the amount of sediment one would be pouring...unless the sediment really sticks to the label-side of the bottle and doesn't just settle back into the wine as you pour.
I didn't actually think I was saying anything profound here. Storing them label up means that the sediment settles on the back side. When pouring, the back side is up, so the wine is flowing over the clean part of the bottle. Since some bottles are quite dark, it isn't always easy to see where the sediment is, so storing all the bottles the same way makes it easy to find. | | | |
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