Dale Williams wrote:As previously noted, my preferred method is standing up in advance, and just using traditional candle method to decant (confess I'm jealous of a friend with an installled upward pointing LED in cellar)
I do think that bottles with likelihood of bottle funk benefit from early opening/slow ox, though that method surely predates M. Winedinners.
But the coffee filter way is a good way to not waste what is left after the sediment appears and you stop pouring. Cheesecloth and metal filters work too, though get less of the truly fine sediment.
I see no reason to filter most bottles through anything. But have never really noticed any delitorious effects from any filtering, But freely admit I'm not the most physically gifted taster. If anyone wants to "try their luck". happy to set up a test.
It might be worth noting that the circumstance that impressed me so involved getting together with friends quite spontaneously after celebrating the life of another friend who'd recently passed away. I didn't, of course, have the fore-knowledge to prep any bottles nor did they, but knowing their proclivities for Washington wines ran home and grabbed a '95 Andrew Will Merlot, as I think I mentioned, and found on arrival they had quite coincidentally stood up a '99. There was no opportunity, in other words, for either of us to stand up wines any significant time in advance.
But that said, being used to standing wines up in advance as the first line of defense, even then I was impressed with how much difference the filter made. It truly, as Hal put it, "cleaned up the wine". Better, in fact, than most standing up wine well in advance seems to do which I don't put down, I aspire to that myself. But honestly, at least in terms of new world wine, I've never seen wine so fresh as when filtered by this method. Every glass is as good as the very first.