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+--- Thread: Decanting (/thread-18808.html)
- juliusduvin - 05-22-2006
What wines should I decant? is it good to do it ? does it brings its real flavor? anticipated thamks for your help.
- winoweenie - 05-23-2006
Either very old or very young red wines are the ones people normally decant. For the older reds it's to seperate the sediment and for the young it's to alleviate the tannins. WW
- jv38 - 05-29-2006
Follow up question on this same topic. I read on another wine forum about decating a 2002 Shiraz for about and hour (2002 Pax – Syrah) I never drink this particular Shiraz before (or may never drink it...); but did a wine like that may really need to be decanted for 1 hour?
- Innkeeper - 05-30-2006
Most young red wines benefit from decanting or aerating. How long depends on how "closed" they are to begin with. I am always somewhat bemused when folks say things like "it opened up nicely after two hours." What enters my mind is, who has two hours to wait for a wine to open? We drink most of our wine with dinner unless we are entertaining. It is not in my makeup to delay dinner for two hours or tell my guests to sit on their hands for two hours.
So, I just dump most of my reds into a wide mouth decanter and go for it. If it is closed tighter than a drum, and through education usually avoid this, I simply plan on waiting longer before opening another one.
- oostexan - 06-02-2006
I have had a quite a few of the Pax Syrahs and, with the exception of their Southern Rhone blend Sonoma Hillsides cuvee (lots of fruity Grenache), they are monsters. All of the single vineyards Syrahs that I have had from them are massive.
Decant the bottle for a good hour and get ready for a treat. Make sure you have a grill full of red meat ready to go, and if you need company, let me know.
Mark