Openeing a bottle of 98 Beacastel CDP at a BYOB cafe for a birthday....I know this bottle should be decanted..but I dont expect this little "bistro" style place to offer
such things..And then of-course there is the time issue.
We cant spend an hour plus at this place just waiting for my wine to come alive..Any thoughts?..(besides bring another wine)
Original Post
Well, at the risk of stating the obvious, why not do a double-decant. Pour the wine off of any sediment a couple of hours (at least) prior to departure, and then pour from the decanter back into your cleaned-out bottle before heading out the door.

Oh, and bring a different wine. Smile I'll be letting mine rest for at least another 4 years.
Thanks for everyones advice...Sorry I didnt think of the obvious,about decanting the wine at home and then pouring back into the bottle..
Duh... also I didnt think it was soo young..
I guess I will pull something else out of the cellar.I have some 94,97,99 cali cabs,various Shiraz.(nothing older than 00) and some 00 Barolos..I also recently got a couple bottles of 04 Brancaia Ill blu...All big reds..perhaps all too young..Any suggestions???

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