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quote: Originally posted by DoubleD:
A couple pieces of advice:
1) Make sure you call the restaurant to confirm their corkage policies. Some may allow your wine for a fee as long as it is not on their list. Others may not care.
2) An aged Bordeaux (care to provide the wine?) requires some gentle handling. If you are coming from Florida, you may want to stand up the bottle as soon as you get to your hotel to let most of the sediment fall to the bottom. Hopefully, you are not planning on having dinner with this wine when you arrive. A good restaurant should be able to decant your wine for the sediment and have great stemware to match.
Thank you for the helpful post! I have already called ahead regarding the restaurants corkage policy. We will be having either a 1989 Chateau Pichon-Longueville-Baron or 1990 Latour (I haven't decided which, any recommendations?). We are not dining on the same day we arrive (which is what I assume you meant). I did have one question remaining. Since I will likely have no way to keep the wine chilled before we arrive should I ask them to chill the wine for a few minutes before they decant it? Thank you again for your help (that goes for Prez as well). |
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| Posts: 5 | Location: Florida | Registered: Dec 12, 2008 |  |
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