vedder50
Member
- Joined
- Nov 19, 2015
- Posts
- 230
With some of the recent discussions in the Nice Wines thread, it was clear that people take very different approaches to opening a bottle. Not simply drink vs aerate vs decant, but things like how long to decant, and how many nights to drink the wine over. Some threads you'll see 1 post damning a wine, while another post indicates that by the 3rd night it became a winner.
I was interested in hearing about the process that others take with a new wine they are not familiar with. Not the merits of decanting vs aerating, but more how to you approach a new wine to try to get to the point that it 'opens up' or to the point where you think you are getting the best the wine has to offer? I'd be more interested in the scope of younger wines (e.g. lets say less than 5 years old). For example, some questions that come to mind:
I'm sure a lot of people have an exact process they work through with any new wine, however basic (e.g. open and drink) to more structured, and I'd be interested to hear the different approaches.
I was interested in hearing about the process that others take with a new wine they are not familiar with. Not the merits of decanting vs aerating, but more how to you approach a new wine to try to get to the point that it 'opens up' or to the point where you think you are getting the best the wine has to offer? I'd be more interested in the scope of younger wines (e.g. lets say less than 5 years old). For example, some questions that come to mind:
- Is there an interval of time that you taste once decanted (e.g. every hour) to determine changes?
- If you are saving an opened bottle for night 2, what is your process (e.g. continue to decant overnight? reseal and fridge?)
- Other?
I'm sure a lot of people have an exact process they work through with any new wine, however basic (e.g. open and drink) to more structured, and I'd be interested to hear the different approaches.