Taking some wine to friends house.

1

121907

New member
Going to some friends for luch tomorrow. Today i bought a bottle of red wine
from Chile to take with us..

I would like it to be at its best so thought i would 'decant' it before
taking it there. I will. pour it into a jug and then pour it back in the
bottle.

Should i do that today or wait until tomorrow. In other words how long
before the event to decant it? Thanks.
 
On Sun, 20 Mar 2011 15:22:52 -0400, Dave Smith
wrote:


Obviously they pulled it from the bottom of the vat, any wine I made was pulled
from about an inch and a half above the carboy's bottom and filtered through a
electric filter (eight paper filters).

Most Chilean wines I've ever drank never had sediments, so I'm not sure what
you bought.
 
Mark Thorson wrote:


This all depends. If you're drinking the wine over
the course of a few hours, it's often best to leave
it in the bottle and watch how it evolves. If you need to pour wine
for fifteen people 20 minutes after opening it, you probably
want to decant it, assuming it needs air.


Steve
 
In article ,
"john brooks" wrote:


I would not decant it until about 1/2 hour before you drink it. Not all
red wines need long periods of time to "open up". Since you don't go
into detail on what wine you purchased (varietal, vintage, etc.), it
would be hard to predict the optimum time between decanting and serving.

Cindy

--
C.J. Fuller

Delete the obvious to email me
 
On 20/03/2011 5:59 PM, Stu. wrote:

The only thing obvious is that you didn't read much of my post. It
wasn't Chilean wine. It was vintage port. I doubt that any Chilean wine
sold here would have sediment. It is basically cheap wine made to be
consumed soon after bottling. They may make some quality wines intended
to be aged, but the stuff I see in the liquor store is budget wine,
sometimes heavy tasting, but not complex.
 
"john brooks" wrote in message
news:[email protected]...

Unlike years ago, most wines are filtered and sediment free. If you have no
sediment or just want it to breath, I'd do it at the recipient's home and
pour from the decanter at the table.

If there is sediment, I'd do it the day of the meal. Travelling with the
bottle would shake it up too much.
..
 
On Sun, 20 Mar 2011 18:30:03 -0400, Dave Smith
wrote:


Well the thread started with Chilean wine, and it seems ended up at vintage
port, how vintage 60-80 years? Where was it bottled? If it was that old then it
certainly would have sediments. Most don't drink the whole bottle for fear of
mixing the bottle with sediment, and are quite careful pouring.
 
On 19/03/2011 11:14 AM, john brooks wrote:

Chilean wine? The liquor stores here carry a number of inexpensive
Chilean wines, none of which would require decanting.
 
Stu. wrote:




Vintage ports usually throw a crust in anywhere from 4 to 20 years.

Regarding the OP and his Chilean wine, I like to take people at face
value unless there is some really stunning reason to do otherwise.
If he has a Chilean wine that he says need decanting, then that is
the scenario I will assume when replying. It's not like it's a physical
impossibility or anything.

Steve
 
On Sat, 19 Mar 2011 10:12:32 -0800, Mark Thorson
wrote:


If wine needs decanting and filtering to make it drinkable then it
wasn't worth more than $2/liter to begin with... just keep in mind
that when you toss that empty bottle into the trash you disposed of
that wine's best part.
 
On Sun, 20 Mar 2011 23:48:48 +0000 (UTC), [email protected] (Steve Pope)
wrote:


Four years old is not vintage, now port from the 1950's or 60's would be
vintage.


True, I assume he wasn't sure and read somewhere about decanting the wine, not
that it would need it.
 
Brooklyn1 wrote:

Nonsense. Many very fine wines do have sediment.
And most fine wines benefit from decanting. It makes
a big difference, even if you can't tell. I can tell.
Letting the wine breathe is trying to catch it at the
right moment in its collapse after exposure to air.
About 15 minutes after decanting is a good point to
start tasting.
 
Stu. wrote:




Interesting. Not sure where you are getting your information.

I have my copy of _Wines_ by Julian Street handy. He writes,

"The principal types of Port are these:

VINTAGE PORT: Wine of any one year, bottled about two
years after being made and aged in the bottle. Vintage
Port is produced only in exceptional years, and should
not be drunk until it is at least twenty years old"

One can buy vintage Port whose vintage is just two or three years
in the past, and it often throws a crust just a couple years after
that.

There are other types of Port -- tawny Port, Port with Indication of Age --
that are not bottled and sold until many years after they were grown.
But vintage Port is sold at a relatively young age.


Steve
 
On Mar 19, 11:14?am, "john brooks" wrote:

Just take a chance and hand it to em. If they see that you've opened
it etc, they might wonder why. Better to risk a dud than look like
you had a snort before re-bottling.
 
On Sat, 19 Mar 2011 21:53:43 -0700 (PDT), spamtrap1888 wrote:


Beats me. I haven't drank it since 1989. I bought it at the 7-11 on
12th and Keys in San Jose on the way to the Happy Hollow Petting Zoo
over on the next block. Goats will drink anything.

-sw
 
On Sat, 19 Mar 2011 15:14:17 -0000, "john brooks"
wrote:

You didn't give us any information other than it's red and it's from
Chili. It's probably a "drink now" type of wine, so I think you're
making too much work for yourself.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 19 Mar 2011 13:37:11 -0400, Dave Smith
wrote:


He's probably a non wine drinker trying to impress other non wine
drinkers and making a mountain out of a molehill. Pop the cork and
let it breath for a few minutes, if that long.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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