What older bottle(s) have you stood up recently? For a special occasion? For no reason in particular?

For newer folks, older wines with sediment should be stood up in a vibration-free area for a period of time (I like a week or two, some do more), so the particulate matter can settle out. Then, the wine can be carefully poured into a decanter for drinking, leaving the gunk at the bottom, where it belongs. The sediment won't hurt you of course, it's just not that fun to drink.

Just stood up a 1988 Leoville Las Cases yesterday. Very excited to try this one, and I'll find a nice day in September to have it with my wife.
Original Post
I have the following standing up in my offsite that are waiting for the right meal to be consumed with:

1985 Château Rausan-Ségla
1989 Domenico Clerico Barolo Ciabot Mentin Ginestra
1991 R. López de Heredia Rioja Gran Reserva Viña Bosconia
Not really answering the question, thristy man.

I stood up a 1998 Leonetti Walla Walla Cab recently. We'll see how it goes - I hope it's not over the hill. Forgot I had it - whoops.
quote:
Originally posted by GlennK:
I have the following standing up in my offsite that are waiting for the right meal to be consumed with:

1985 Château Rausan-Ségla
1989 Domenico Clerico Barolo Ciabot Mentin Ginestra
1991 R. López de Heredia Rioja Gran Reserva Viña Bosconia


Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.
quote:
Originally posted by indybob:
Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.


Why would he have to decant at the storage facility? As long as he transports them to the meal stable and standing up, it shouldn't stir up too much sediment.
quote:
Originally posted by aml:
quote:
Originally posted by indybob:
Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.


Why would he have to decant at the storage facility? As long as he transports them to the meal stable and standing up, it shouldn't stir up too much sediment.
Exactly.
Excellent. Perhaps I've been a little more anal retentive about this process than I should be. Hope they show well for you Glenn.
I acutally stand it up offsite,
drink when i get there to ensure that the wine is appropriately transported without sediment when I arrive at dinner and order the bottle off the wine list.
quote:
Originally posted by GlennK:
quote:
Originally posted by aml:
quote:
Originally posted by indybob:
Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.


Why would he have to decant at the storage facility? As long as he transports them to the meal stable and standing up, it shouldn't stir up too much sediment.
Exactly.

I don't know. I've heard crazy stories about Glenn's driving. Razz
quote:
Originally posted by indybob:
What older bottle(s) have you stood up recently? For a special occasion? For no reason in particular?

For newer folks, older wines with sediment should be stood up in a vibration-free area for a period of time settle


Are you standing up oldies only? Just wondering cause i just Recently had a fairly young 07 Napa Cab that had sediment to my surprise.i assume the standing time would vary dramatically given your much older wines must have a lot more fine sediment. Sorry if this seems like an obvious question.
Two bottles destined for an upcoming weekend and one just waiting for the right occasion

1989 Montrose
1997 Alvaro Palacios L'Ermita
1999 Casanova di Neri BdM Cerretalto
quote:
Originally posted by KSC02:
Two bottles destined for an upcoming weekend and one just waiting for the right occasion

1989 Montrose
1997 Alvaro Palacios L'Ermita
1999 Casanova di Neri BdM Cerretalto


Smile

Mmmmm! Please post notes on the CdN!

RightBankFan, an '07 seems a little young to spin much sediment, but who knows? I'm sure much depends on how it was made: Filtered vs. unfiltered. But, I suppose I stand wines once they hit about 8-10 years, but maybe someone else has a better rule of thumb?
quote:
Originally posted by Redhawk:
I like the crunchy stuff at the bottom of the glass.

Do you like your coffee that way as well? Smile
quote:
Originally posted by BRR:
Not really answering the question, thristy man.

I stood up a 1998 Leonetti Walla Walla Cab recently. We'll see how it goes - I hope it's not over the hill. Forgot I had it - whoops.


I have some '98 Leonetti as well.

Never thought about it being past prime. Eek
W+A please post notes on the Beaucastel. Have had this wine twice in the past year (once with great provenance, the other unknown) and both times it was extreme brett that did not subside. Would be interested in your opinion? thanks in advance.
quote:
Originally posted by mangiare:
W+A please post notes on the Beaucastel. Have had this wine twice in the past year (once with great provenance, the other unknown) and both times it was extreme brett that did not subside. Would be interested in your opinion? thanks in advance.


Will do...
I'll be standing some (much) older Lafites and Cheval Blanc for "said upcoming weekend". I'm still trying to twist an arm or two to make a cameo appearance Wink

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