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Im goingto a wine dinner and bring a 1962 Latour MAgnum. How long should I decant this bottle for. I have heard you should pour it immediately and then I have heard let it sit for several hours. I am confused on how you tell. Any advice on this or where to get some
Follow Ups:
The wine will probably be ready to drink immediately. Try a bit and see. Don't assume it needs several hours because there is a chance that the wine will deteriate instead of improving during those hours.The big problem is moving the wine and then decanting before the sediment has a chance to settle down again. It would be best if you could deliver the wine to the dinner location a day or two before decanting.
When decanting be sure to take it slow. Have someone use a small flashlight and shine it up, through the shoulder of the wine, so that you can see if any sediment is about to start to pass through the neck. I would suggest pouring the last quarter of the bottle into a second decanter, making sure not to stop the steady flow of the wine. If you have a decanting funnel, use it with the second decanter and maybe line it with a few layers of cheese cloth.
Sediment can really kill a great tasting event.
...decant it through cheescloth or a fine strainer or a filter to catch the sediment.
Dang, I had a brilliant reply and then somehow screwed up posting. This less brilliant reply will have to suffice.Filter: I have gotten good results with those paper coffeee filters people use for Mr. Coffee-type machines.
Also, Costco makes a brand of paper towels that have no chemicals, scent, etc...in them and they make for good filters in a pinch.
With a good filter, you can just decant into one decanter, too.
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Tasting:
Taste right away and get and idea of what's still there. That will give you an idea of how long to wait. If the fruit is almost gone, drink sooner rather than later!
If you open it up and get a nose of "barnyard" or musty stuff, then give it about 20 minutes for that to blow off and try again. I'd say 20 minute intervals would be about right.
Heck, it would even be cool to pour it for people and have them keep the glass for tiny tastings every 20 minutes to allow them to observe how the wine evolves in the glass. It will do it much more quickly than the younger wines they are used to.
Best wishes, let us know how it turns out. I'm jealous!
(nt)
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