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+--- Thread: Decanting for Dummies? (/thread-17894.html)
- rgreenberg2000 - 09-02-2006
I recently stumbled on an old stash of Freemark Abbey Sycamore Cab 1995. I think this wine is likely at or past (more likely) its peak, so was going to pop a couple of bottles at a party on Monday. I'm thinking that it may benefit from decanting and some time to open up? Any of you who have experience with this wine or decanting (or both) have any recommendations? How long to let it air before drinking? Is it sufficient to just pour half a glass then leave what's remaining in the bottle for air contact?
Thanks in advance for any suggestions!
Rich
- Innkeeper - 09-02-2006
I would decant just before you are drinking to catch the sediment. Decant the whole bottle, and don't let it set too long. Then proceed to the next bottle!
- Thomas - 09-03-2006
If you believe it may likely be at or past its peak why would you expose it to oxygen over a long period of time? That's contrary to what it will need, which is the shortest possible exposure to oxygen.
- winoweenie - 09-03-2006
Hi RG2Grand and IMHO this wine, IF it has had good storage should be at the top of its' game. This is a premium vineyard comparable to the Bosche vineyard that F/A has accessed. The advice given is sound as older wines only need a minute or so to let odors blow off before drinking. Good luck. WW
- rgreenberg2000 - 09-03-2006
Thanks, all, for the comments/suggestions. I'll let you know how they are faring. The Sycamore has always been one of my favorites (along with the pricier Bosche), so I'm looking forward to cracking these open.
Cheers,
Rich