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Reply to "What are you standing?"

quote:
Originally posted by Board-O:
I'll tell you what I did at The Marc in Walla Walla where wine has to be opened in the restaurant. I decanted a Grand Cru Burgundy in our room, including filtering the sediment bearing portion, rinsed the bottle, poured the wine back in and pushed the cork back all the way and took it to the restaurant for them to open.


That could work for a younger bottle but probably not a 40 year old port - the corks rarely survive being taken from the bottle.
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