Monday, February 8, 2010

Prepping the wines - Cleaning the bottles

1995 Pomerol/Pommard

The whole point of double decanting is presentation. So you must make sure that the bottles are presentable. After decanting, I rinsed both out, clearing out the sediment. Wipe down the outside - 15 years in a cellar will layer some grime on the outside. Then, I used a hairdryer to dry the inside. Upside down to let it dry and cool off. Excessive? Maybe, but details matter when the great JC comes over for dinner, and I take care of every, little detail.



  1. Your level of care and attention to detail are commendable (not only in how you double decanted the wines, but in how each post in your Burgandy/Bordeaux series and egg dumplings series are wonderful parts of a story).

    "Excessive?" Necessary.

  2. Thanks very much Joon, I appreciate it!