Decanting Young Chinon

[Jay Miller]

originally posted by SFJoe:
12 hour decant? What a curious notion for something not madeira.

I mean, it might work out that way, but the probability that you will not see the best of the wine seems so high that I would not do it.

Can work for young German riesling and '01 Sauternes too.

 

[Yixin]

Young, highly sulfured off-dry wines might need some air as well.

 

[Thor]

Hey, screw all of you.

Levi's got the right of it. If you don't know the wine, you're going to fuck up the decanting. Give yourself options. Choices. Ranges. There's no timer or alarm that works here. Taste, taste, taste.

 

[SFJoe]

originally posted by Thor:
Hey, screw all of you.

Levi's got the right of it. If you don't know the wine, you're going to fuck up the decanting. Give yourself options. Choices. Ranges. There's no timer or alarm that works here. Taste, taste, taste.

For the Noodle's sake, these are young wines still in the market, or nearly so. Even if you fuck it up, it's really not your last chance at 1900 Margaux from a real bottle or something. If you pass through NYC, or Paris, or Rio, you will probably have another shot.

 

[Unknown]

originally posted by SFJoe:

originally posted by Thor:
Hey, screw all of you.

Levi's got the right of it. If you don't know the wine, you're going to fuck up the decanting. Give yourself options. Choices. Ranges. There's no timer or alarm that works here. Taste, taste, taste.

For the Noodle's sake, these are young wines still in the market, or nearly so. Even if you fuck it up, it's really not your last chance at 1900 Margaux from a real bottle or something. If you pass through NYC, or Paris, or Rio, you will probably have another shot.

Bad example. 1900 Margaux has a back label that tells you to decant the thing. It's in French but I had it translated.

 

[Chris Weber]

I'll bet it doesn't say for a 'douzaine heures'.

 

[Joel Stewart]

Fwiw, the original poster never said anything about decanting for 12 hrs.