Tasting Notes and Decanting Info

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Tasting Notes and Decanting Info

Postby Redwinger » Sun Jun 25, 2006 5:23 pm

I've noticed that only a small minority of notes posted here and elsewhere make any mention of whether the wine was decanted and, if so, for how long. I seldom mention this in my notes, probably out of sheer laziness, but I'm curious why this isn't factored into notes more often. Opinions?
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Re: Tasting Notes and Decanting Info

Postby Robin Garr » Sun Jun 25, 2006 5:54 pm

Redwinger wrote:I've noticed that only a small minority of notes posted here and elsewhere make any mention of whether the wine was decanted and, if so, for how long. I seldom mention this in my notes, probably out of sheer laziness, but I'm curious why this isn't factored into notes more often. Opinions?
Curly


Speaking only for myself, I almost never decant. Vintage Port with loads of sediment, that's about it.
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Re: Tasting Notes and Decanting Info

Postby Ian Sutton » Sun Jun 25, 2006 6:10 pm

I'll decant older wines when I'm expecting sediment. I think I should decant younger wines amongst others, but I guess I'm happy enough to see it come round in the glass.
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Re: Tasting Notes and Decanting Info

Postby Bill Buitenhuys » Sun Jun 25, 2006 7:17 pm

I usually post whether I've decant and a time mark or two if the wine changes drastically after opening.
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Re: Tasting Notes and Decanting Info

Postby Dave Erickson » Sun Jun 25, 2006 10:35 pm

Well, it's a good point. Most of the time, my notes are taken at tastings, not actually sitting down at the table with a bottle, and while I may note that a wine probably needs decanting, I'm just guessing as to how long.

There are exceptions: I remember the '02 LeFlaive "Cuvee Margot," back when you could still get a decent Bourgogne for fifteen bucks. I tried it with one hour, two hours, three hours, and four hours time in the decanter, and decided that 3 hours was about right.

Another was a Grumello, can't remember whose at the moment, but it was an '01 and tight as a tick. Two hours was the minimum, and frankly, it didn't really get its legs under it until the next day!

One last, and I'll never forget it, because it was a white: Nigl Gruner Veltliner '99. The way to go was to open it on the morning of the evening you wanted to drink it, pour it into a decanter, pour it back into the bottle, put the cork back in, and leave it in the fridge for at least eight hours.

Now that I think about it, maybe this is why I don't mention decanting in my notes. People will think I'm nuts. :D
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Re: Tasting Notes and Decanting Info

Postby Bob Henrick » Sun Jun 25, 2006 10:47 pm

Robin, since you don't often decant here is a challenge for you. IIRC you have a couple bottles of the 1996 Musar whites. The challenge is for you to decant the next bottle that you open for 10-12 hours and see what the results are. If you think that this ruined the wine and or made it unpleasant to drink I will replace it with a bottle of the 1998 Musar white. Let me know. BTW, I also don't often decant, but have of late been thinking that maybe I should do so a bit more often.
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