Im hosting a small wine tasting for a few friends, some more into wine than others and have a few questions regarding some of the wines.
The wines served are only Chilean since that is the topic:
-Tatay de Cristobal 2007
Concha y Toro
-Don Melchor 2007
BPdR Concha y Toro
Which wines would you decant and for how long? Having some challenges regarding temperature due to location and lack of cellar and winefridges, what is the optimum any easy way of keeping them cool without ruining the wine to be able to serve them at the right temperature.