tag:blogger.com,1999:blog-3799854524070158890.post3799892159516040887..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: To Decant, or Not To Decant?Brooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3799854524070158890.post-10974497308242730312007-06-18T20:30:00.000-04:002007-06-18T20:30:00.000-04:00I will, but work has been seriously cutting into m...I will, but work has been seriously cutting into my blogging time of late...Seems like someone is pushing the Nantucket festival...Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-17755553200559894282007-06-18T15:26:00.000-04:002007-06-18T15:26:00.000-04:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-10698396033965245852007-06-18T12:42:00.000-04:002007-06-18T12:42:00.000-04:00Hey Y'all - thanks for your comments. I like the i...Hey Y'all - thanks for your comments. I like the idea of decanting half of the bottle and saving some for the next day, Andrew, and I have been doing that lately. I did decant a bottle of 2001 California cabernet the other night and it's hard to tell if it actually does anything. As Marcus says, it might actually speed up the "wilting" of the wine. <BR/><BR/>and Farley - your position would seem to give you special insight into this issue. Interesting that you seem feel that it is time open that makes a difference, not necessarily the act of decanting...<BR/><BR/>Sorry to pre-empt your post Joe, but I think you should just go ahead and post it anyway. Two posts are better than one.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-9782485801697219942007-06-17T22:24:00.000-04:002007-06-17T22:24:00.000-04:00Well, that takes care of one of my posts! I do the...Well, that takes care of one of my posts! I do the same thing - stand the bottle up for 24 hours, last ounce through the coffee filter fo me to taste. I have cheap glass decanters, so no-one will be impressed. I spend the money on the wine!<BR/>This is really not an issue for me. If you are buying good wine, it will have sediment so you have to decant (I don't decant Pinot Noir). More modest wines don't have sediment and cannot withstand the extra oxygen (they get flabby). Drink those right out of the bottle (i.e. Rosemount Shiraz, Ravenswood Zin - great wines, but no need to decant). <BR/>For a great red, you have to decant, with the only controversy in my mind being 'how long'? A future topic, perhaps...<BR/>Watch how a tannat or pinotage evolve over an evening, see a monster california cab change into something else - it is stunning to sip a great wine over a few hours (or even the next day, as Farley suggests).Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-66866539328041514822007-06-17T21:57:00.000-04:002007-06-17T21:57:00.000-04:00If I have to decant a wine, I usually only pour a ...If I have to decant a wine, I usually only pour a half bootle in there, and stick the rest into a half-bottle, and vaccum seal it for the next day. This way, you can always do a A-B test, to see which way is better.RougeAndBlanchttps://www.blogger.com/profile/16929348100653484353noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-66868832293661127372007-06-17T11:03:00.000-04:002007-06-17T11:03:00.000-04:00Working in a tasting room, I've gotten to try wine...Working in a tasting room, I've gotten to try wines many different ways and compare the same one over and over. Freshly opened, decanted, after 6 hours, 24, 48...<BR/><BR/>My experience shows with wine that's too young, decanting does help. But I usually like the way a bottle tastes the second day, without decanting. So I tell people if they can't wait to age it, drink half one night and save the other half for the next.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-49327047280496220822007-06-16T17:12:00.000-04:002007-06-16T17:12:00.000-04:00I think that aeration -- the act of the decanting ...I think that aeration -- the act of the decanting does nothing. In most cases I suspect only hours and hours of exposure to some oxygen changes the profile of the wine, and then it usually is first a change for the good (making up for lack of years in bottle as you say or blowing off its greenness for roundness), then a change for the worse, oxidizing to a point that flatness replaces freshness.<BR/><BR/>But then it's a judgment that is fairly subjective and it depends on the type of profile you appreciate in your wine so the decanting question will likely stand the test of time.Marcushttps://www.blogger.com/profile/02221624021529319291noreply@blogger.com