Rahsaan wrote:Why don't you just ask the specific restaurant?
I've certainly seen this done in many wine dinners I've attended over the years.
Dale Williams wrote:I've probably brought double-decanted wines at least 50 times to restaurants, never had a complaint, but have read of problems elsewhere (CA).
Tom Troiano wrote:I'd be a bit careful with the '85 Guigal CR BeB. I've had that wine at least 20 times and I don't think at this point in its evolution its giong to benefit from a lot of time.
Tom Troiano wrote:How far away is the restaurant? I like your idea but I'm just not sure an hour plus is a good thing in this case.
Richard Fadeley wrote:Why would you take anything but Italian wine to an Italian restaurant? "When in Rome....", and I don't think you will have any problem with the wines, as long as they are not on their list. Take a nice Chianti or Nebiolo and enjoy, or plan on ordering off the list. Please report back.
Tom V wrote:I let your experience with this wine kind of guide me, popping and decanting the wines immediately before leaving for the restaurant which is only about 20 minutes away. The Guigal was heavenly, beautiful mellow aged red in perfect balance. It was the more enjoyable wine of the two as the Beaucastel was harder and maybe a little bitter, this one may have needed a long decant, which the next bottle will get.
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