Prime Burgundies w/multi-course dinner

Peter Creasey

Peter Creasey

Peter Creasey
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. . . . Pete
 
Jay, Totally in sync!

The Drouhin Musigny '04 was superb. It just kept on keeping on.

I learned afterward that it had been double decanted 7 - 8 hours beforehand. Being oftentimes more inclined against decanting, I would have thought this was quite risky, but it seemed to work wonderfully in this case.

. . . . Pete
 
I also double decanted, about 2 hours before the dinner. It kept improving in the glass.

But then I'm a believer in decanting Burgundy, red and white.
 
Jay, I have friends who regularly decant certain white wines, including Burgundies. I've just never quite caught on to the allure of this.

. . . . Pete
 
originally posted by Jay Miller:
I also double decanted, about 2 hours before the dinner. It kept improving in the glass.

But then I'm a believer in decanting Burgundy, red and white.[/quote

Me too. Especially now in light of the prevalence of reductive winemaking in burgundy. Well, who am I kidding - it's the older wines that benefit most from stretching their legs.
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originally posted by maureen: it's the older wines that benefit most from stretching their legs.
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Maureen, I worry about them losing their vitality (read: life) when decanted. I prefer to let them develop in the glass so I don't miss anything in the event they begin to fade.

I'm happy to drink them either way, of course.

. . . . Pete
 
I'm also a believer in decanting old Burgundies. There is a school of thought that they are so delicate that they are at risk of collapse but it seems to me that such delicate wines have already collapsed before the bottle has been opened. All I can say is that after several hundred bottles I have never known this to happen, and that conversely many, many have been ruined by sediment.
 
originally posted by Tom Blach: many have been ruined by sediment.
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Tom, Good point! No question...if standing of the wine in advance and careful pouring cannot be assured, then the sediment issue needs to be avoided by decanting.

Nice to see you posting here!

. . . . Pete
 
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