Moderators: Jenise, Robin Garr, David M. Bueker
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Bill Spohn
He put the 'bar' in 'barrister'
9520
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bob Parsons Alberta. wrote:I too have used coffee filters but Anastasia wonders if ladies tights might work too!
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Dale Williams
Compassionate Connoisseur
11147
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Jenise
FLDG Dishwasher
42640
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
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.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Paul Winalski
Wok Wielder
8030
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
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