Decanting

[MaxAndRuby]

How long do people decant claret for?

I thought 1-2 hours was a rule of thumb, but just spoken to someone in the know who reckons the 2000 Mouton Rothschild needs 24-48 hours.

Any experts out there?

[stuttgartmetal]

I usually uncork 2 to 4 hours before, and leave it somewhere to reach room temperature.

[Le TVR]

MaxAndRuby said:

but just spoken to someone in the know who reckons the 2000 Mouton Rothschild needs 24-48 hours.

IMHO a 2000 Mouton needs many more years before you should decant it!

It can vary a lot. I decanted a 1982 La Lagune 4-5 hours before serving. The next morning it was far better....

[Fatbloke]

subject to how cold the bottle is and if it's been laid down, which i hope it has

i would stand it up 24 hours before drinking in the room of planned consuption and decant 2 hours before

decanting adds alot of air to your wine, leaving a bottle like that open for 24 -48 hours would kill it

[MaxAndRuby]

Fatbloke said:

subject to how cold the bottle is and if it's been laid down, which i hope it has

i would stand it up 24 hours before drinking in the room of planned consuption and decant 2 hours before

decanting adds alot of air to your wine, leaving a bottle like that open for 24 -48 hours would kill it

Laid down yes. Usually stand up for about 6 hours before decanting, I'll increase that.

Many thanks for the comments.

[Simpo Two]

Fatbloke said:

before drinking in the room of planned consuption

You're not Mr Cholmondely-Warner are you?

'Press the buttons in the order of the number you wish to dial:

[eightseventhree]

i find that lambrini looses its fizz after about 20 mins

[Puff Puff]

Simpo Two said:

Fatbloke said:

before drinking in the room of planned consuption

You're not Mr Cholmondely-Warner are you?

'Press the buttons in the order of the number you wish to dial:

[scotal]

eightseventhree said:

i find that lambrini looses its fizz after about 20 mins

Ah, but do you have more fun?


Seriosu question, what is the sediment in wine?

[HiRich]

Fatbloke said:

subject to how cold the bottle is and if it's been laid down, which i hope it has

i would stand it up 24 hours before drinking in the room of planned consuption and decant 2 hours before

decanting adds alot of air to your wine, leaving a bottle like that open for 24 -48 hours would kill it

As fatbloke suggests, I think there has been a misunderstanding. I think the 24hrs+ is for standing the bottle and then letting the sediment settle. Some of the sediment will be very fine - this is barely heavier than the liquid and would take that time to settle back to the bottom. In an ideal world, I would leave an old port standing for a couple of days for this reason (also, as mentioned, to bring it up to temperature).

The second purpose of decanting is to aerate the wine. This is particularly beneficial for young wines, less so (and potentially damaging) for older wines. My experience is that a syrah-based wine needs the most time to breathe - at least an hour and ideally two or three. I find clarets (cab & merlot) are much less sensitive, and an hour or so is fine. provided they have been brought up to temperature.

Having said that, Mouton 2000 is very young. Should you even be drinking it?

[BoRED S2upid]

eightseventhree said:

i find that lambrini looses its fizz after about 20 mins

You do know thats a girls drink don't you?.

[Bebs]

Mouton 2000 - I'd say decant 2 hours before and make sure you have a couple of glasses in front of you, one of which you only sip at. Then see the wine change in that glass over the course of an hour or two.. very young to be drinking still

[Scraggles]

tend to put all wine and beer in the fridge, friend suggested red wine as well and it seems nicer