Monday, February 8, 2010

Prepping the wines - Decanting

Decanters on ice

So, both wines carefully decanted with a funnel. Lots of sediment in the Bordeaux, as expected. What's important is that you have to stand the bottles up for at least 24 hours. The sediment was nicely collected in the bottom. Both decanters on ice, because these old wines degrade so quickly if allowed to warm up. Two hours decanting - that's all you need. And of course, a rubber band marker to make sure that you don't mix up the wines. Serving a Burgundy in a Bordeaux bottle.......blasphemy!


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