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.

DF

2 comments:

  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.

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  2. Thanks very much Joon, I appreciate it!

    ReplyDelete