Having prime rib tonight and thought about opening one of my (two) Chateau de Beaucastel Châteauneuf-du-Pape 1989's. If I do when should I open and decant it? Two hours prior?
The side dishes will be very simple, somekind of potato which I have not yet decided on and some green beans with a light warm dijon vinaigrette.
Any suggestions will be greatly appreciated.