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Long ass decanting
- Thread starter VLM
- Start date
Michael Lewis
Michael Lewis
originally posted by wrrntl:
originally posted by Jay Miller:
originally posted by Ben Hunting:
originally posted by Larry Stein:
Peter and VLM, I wouldn't think of doing this with any other red.
How far ahead should you decant a sufficiently-aged Cornas, e.g. 2001 Allemand Chaillot?
Is it 2016 already?
I was waiting for some to invoke the Rule of 15
That's what you were waiting for? I was waiting for someone to apply the traditional welcome.
Ian Fitzsimmons
Ian Fitzsimmons
We've mellowed with age.
originally posted by Ian Fitzsimmons:
We've mellowed with age.
Is that from a long-ass decant?
Mark Lipton
Ben Hunting
Ben Hunting
Thanks - appreciate the mellow welcome. Will save some for 2016 as well.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
We've mellowed with age.
Is that from a long-ass decant?
Mark Lipton
More of a long-ass recant.
originally posted by Ben Hunting:
originally posted by Larry Stein:
Peter and VLM, I wouldn't think of doing this with any other red.
How far ahead should you decant a sufficiently-aged Cornas, e.g. 2001 Allemand Chaillot?
48m17s.
originally posted by VLM:
originally posted by Ben Hunting:
originally posted by Larry Stein:
Peter and VLM, I wouldn't think of doing this with any other red.
How far ahead should you decant a sufficiently-aged Cornas, e.g. 2001 Allemand Chaillot?
48m17s.
Gah! I'm teaching a class this semester on Computational Chemistry (rather serendipitous timing) and spent much of this morning perusing log files, all of which terminate with a time summary.
Mark Lipton
Arjun Mendiratta
Arjun Mendiratta
Do you have the good fortune to be using the package that also terminates with a witty quotation?
Ross Massey
Ross Massey
originally posted by wrrntl:
(Petit) dejeuner avec vin would solve that problem, n'est-ce pas?
Unless the wine is good but fading fast. Then, either it goes to waste or you start your day with a non-petit serving of wine.
originally posted by Ross Massey:
originally posted by wrrntl:
(Petit) dejeuner avec vin would solve that problem, n'est-ce pas?
Unless the wine is good but fading fast. Then, either it goes to waste or you start your day with a non-petit serving of wine.
That's sound practice, and advice.
Jim Hanlon
Jim Hanlon
Double decanted a 1967 Cappellano for dinner with Cory and Larry Stein tonight. Is four hours long ass? I'm sure someone will report back.
Larry Stein
Larry Stein
Ohhhhh...
Oooooo.....
Oooooo.....
Arjun Mendiratta
Arjun Mendiratta
Get a room.
Larry Stein
Larry Stein
I'm already in it.
Larry Stein
Larry Stein
originally posted by Jim Hanlon:
Double decanted a 1967 Cappellano for dinner with Cory and Larry Stein tonight. Is four hours long ass? I'm sure someone will report back.
The wine was stellar. Jim decanted it and poured it back into the bottle after rinsing out the sediment, prior to bringing it to my house. The very first sense I got from the nose was a touch of tawniness (as in port), but that quickly went away. I drank my last sip about 2 hours after we poured the wine and it was still singing.
The big question is why does old Barolo benefit from such treatment? Is there something about the interaction between Nebbiolo and large, neutral wood barrels?
Question#1: does the trend hold for both traditional and Modernista Barolo?
Question#2: is it limited to Barolo or does it hold for other expressions of Nebbiolo?
My first thought would be that Nebbiolo might be a grape prone to reduction, but IIRC that award goes to Syrah and that hasn't entered the conversation yet.
Mark Lipton
Question#2: is it limited to Barolo or does it hold for other expressions of Nebbiolo?
My first thought would be that Nebbiolo might be a grape prone to reduction, but IIRC that award goes to Syrah and that hasn't entered the conversation yet.
Mark Lipton
originally posted by MarkS:
What is a short decant? Half-assed?
When you sit for dinner.