ormbee  
Barrel Sampler
Posts: 2397
 | | 01-10-2004 06:42 AM |
| 1970 Croft VP to be opened, how long to decant, or do I just chug the stuff after separating the sediment?
Also, has anyone used rabbit corkscrews on older bottles like this? Does the cork crumble? | | |
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ttepper
Wine Thief
Posts: 2533
| | 01-10-2004 07:02 AM |
| | I would open the Croft, decant and serve, but I am not port expert nor have I tried a 70 Croft. I would not use the rabbit corkscrew on a bottle of this age... | | | |
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ormbee
Barrel Sampler
Posts: 2397
| | 01-10-2004 08:35 AM |
| | Standard waiters corkscrew then? | | | |
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Marcel
Grape Puncher
Posts: 875
| | 01-10-2004 02:28 PM |
| | If the cork is ok you could use a screwpull, but if you are worried an ah-so would be your best bet. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 01-10-2004 03:52 PM |
| | I would decant and then serve a few minutes thereafter (assuming the Port is at serving temperature already) a 70 Croft. | | | |
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ormbee
Barrel Sampler
Posts: 2397
| | 01-10-2004 06:39 PM |
| Quote:
If the cork is ok you could use a screwpull, but if you are worried an ah-so would be your best bet.
Don't have the ah-so, and I have to admit being a little intimidated by them. Do they work well on older bottles | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 01-10-2004 08:27 PM |
| I would guess that if the cork is too deteriorated for a cork screw the wine probably isn't good.
The AhSoo is not my puller of choice but many people like it. Why I don't know. Can someone defend the thing?
Some cork dropping in to the bottle isn't the end of the world. You can always decant it through cheese cloth or something and then drink immediately. Or just fish the damn cork out of your glass. I don't think it is a big deal especially if you are just trying these wines and don't plan on serving them at a formal dinner party of wine experts.
Another question: Some people say to filter your wines when they can't be properly decanted (like it hasn't been standing up for 48 hours)
to use only cheesecloth and others say use only coffee filters. What are the pros/cons here? | | | |
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Eric White 
San Ramon, CA
Advanced Sommelier
Posts: 9425
| | 01-11-2004 02:07 AM |
| | IIRC, JW1 has mentioned that even cheesecloth can be detrimental to a wine. I have not personally don't have any experience with attempting to filter, AFAIK just decanting as best you can and living with a little sediment is the way to go. | | | 2008: the end of an error | |
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ttepper
Wine Thief
Posts: 2533
| | 01-11-2004 03:51 AM |
| Quote:
AFAIK
 | | | |
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gus fleener
gilroy, ca
Wine Thief
Posts: 2672
| | 01-11-2004 04:00 AM |
| | as far as i know, was my assumption. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 01-11-2004 04:16 AM |
| | Make sure the worm fully penetrtes the cork. I would taste it immediately after decanting. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 01-11-2004 04:07 PM |
| | Filtering the wine through cheesecloth (and especially coffee filters) damages the wine imo. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 01-11-2004 04:46 PM |
| JW1,
I have read that before but I guess my real question would be HOW does it damage the wine and what difference in taste (or whatever) the cheesecloth or coffe-filter decanting makes?
What IS the proper way to serve a bottle that has a lot of sediment in it when the sediment has not settled? | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 01-11-2004 04:49 PM |
| | If the sediment hasn't settled, I don't open the bottle. The only wine I filter is the last bit remaining in the bottle after decanting, and I don't filter it into the decanter. I filter it into a separate glass and taste that to get an idea of what the wine is like immediately after decanting. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 01-11-2004 05:06 PM |
| BoardO,
That is an option; Just say NO to unsettled bottles! 
This is a reason to set up a que for bottles you want to drink over the next couple of months. And why to double decant if you are taking a bottle to a restaurant or friends house.
But still, how does the filtering damage the wine? I'm not argueing and saying it doesn't make any difference. I just would like to know how and why it does. | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9425
| | 01-11-2004 05:20 PM |
| | WIML is right, "as far as I know", but what I really meant was "as far as I am concerned", but got my wires crossed. Oh well. | | | 2008: the end of an error | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 01-11-2004 05:22 PM |
| | Eric, | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9425
| | 01-11-2004 05:25 PM |
| <off topic>
David, I had used "AFAIK" above, just providing an explaination
</off topic> | | | 2008: the end of an error | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 01-11-2004 05:36 PM |
| | Yeah, but... It was Gus and not Joe. Joe could never figure that out. Of course IKI! | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9425
| | 01-11-2004 05:37 PM |
| D'Oh!! Going to go refill my cofee cup now | | | 2008: the end of an error | |
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