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Seattle Offline - 4/22 - adieu to Ampuis|
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Member |
Gotta love the "brown bag" law! That, and *ptooey!* Cheers! |
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Member |
My thought was, "Who is bringing the dessert wine?" Looking forward to meeting you all. No one has said anything about placing the wine on premises in advance, so I'm planning on decanting the wine immediately previously to coming over and then pouring it back into the bottle. The '85 is getting on, so I could just try to bring it with as little disturbance as possible as risk a bit of sediment. |
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Thoughts on decanting the '00 Ch. Gloria?
Cheers! |
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I'd just decant it to get rid of the sediment and then pour it back into the bottle. Prefaced with the caution that I have no experience with the 2000 vintage, I have never felt like Gloria is particularly backward. It ought to be coming into its prime drinking window about now. |
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Member |
I decant a lot but only after I have made sure that I have read the wine ie. is it okay as is? Is it tight as a ducks a**? Don't decant just because you can, sometimes you can destroy a bottle instantly by decanting.
ym2c |
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I agree, Ampuis, about the potential detremental effects of decanting. I'd bet, however, with a young Bordeaux from an excellent vintage that decanting wouldn't harm it. That being said, I'm probably going to wait until the restaurant to pop this particular one open. Hopefully Curtis (
Cheers! |
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Wine Spectator Forums
Off-Line Events
Seattle Offline - 4/22 - adieu to Ampuis
