Originally posted by Board-O:
I left it in the glass for an hour and it was then flat and not ready to drink. The wine needs to be aged.
I agree with Board-O that nothing benefits a fine Champagne like age itself. Decanting will never, ever, mimik the benefits. This is pronounced more with Champagne than most any other type of wine, IMO.
That said, I've experienced several truly fine
Champagnes that continuously evolved in the glass over several hours (2-3hrs). I recall w+a posting in the past that Philipponnat had their Champagnes out in the tasting room for several hours for tasting, purposely, as they showed better with the exposure (If I'm inaccurate about this, w+a, please correct me).
The point is, IMO, that there are more than one types of Champagne styles. Not all of them shine in the 'effervesent, active beading' period, but indeed shine with only minute amounts of beading activity is evident. They don't all go flat. Personally, I really enjoy experiencing a fine Champagne throughout its' transition period in-glass. It's a fantastic journey.
As PH posts, older and less 'lively' Champy is not to everyone's taste. But it is certainly something that everyone should take the opportunity to invetigate if it is.