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I'm planning to open up a bottle of 2007 Galardi Terra di Lavoro tonight (yes I know it's young, but I'm curious and I have several more) and have been thinking about what, if anything, to do with the wine before hand.

I've read tasting notes on CT where people have decanted some wines for hours and then poured back into the bottle, for instance. I'm pretty convinced a pop and pour is not the way to go Smile I'm not sure what the wine services is like at this place...but corkage is an awesome...$9.

Any suggestions from the cognoscenti?

Thanks!
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quote:
Originally posted by ElToro:
I've read tasting notes on CT where people have decanted some wines for hours and then poured back into the bottle, for instance. I'm pretty convinced a pop and pour is not the way to go Smile
Any suggestions from the cognoscenti?

That's called a 'double-splash decant', ElToro and I would highly recommend this if your intent on bringing that wine to dinner. While this methodology is no substitute for appropriate cellar aging you will get little of what this wine has to offer if you don't.

Here's to a reasonable showing of your wine. Wink

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