Paul B. wrote:Picked up some of the 2002 Mas de Daumas Gassac (Vin de Pays de l'Hérault) on the weekend, and the lady at Vintages said that an hour of decanting should be enough to bring this baby out of its youthful slumber. Given that I've gotten spotty advice even from Vintages staff over the years, I was wondering what some of you folks would suggest for decanting. I would expect the '02 to be somewhat closed now, but the thing is that I am going to open one anyway for Easter weekend as we gather around and watch Mondovino again.
Otto Nieminen wrote:I hope someone with more recent experience will chime in as re-reading my post makes it seem very ambiguous and of little use
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