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Optimum Decanting Times
Posted: Tue May 30, 2006 3:03 am
by Derek T.
My partner Jo and I will be joining Alex Bridgeman and his wife for dinner in a few weeks time and we have decided on a fairly decadent list of VP's to wash down our steak and chips.
Can anyone offer advice on the optimum decanting times for the following:
>> Noval Nacional 1958
>> Noval Nacional 1964
>> Graham's 1963
>> Sandeman 1963
>> Boplaas 2002 (South Africa)
TN's will appear here in due course 8)
Derek
Posted: Tue May 30, 2006 2:01 pm
by Julian old_ac Wiseman
About three years ago I had a Sandeman 1963, and even then it was somewhat faded. So not more than an hour for that IMHO.
Posted: Wed May 31, 2006 11:45 am
by Eric Ifune
I opened a 63 Grahams several weeks ago. I thought it best after 2-3 hours in the decanter.
Posted: Fri Jun 02, 2006 2:12 am
by Tom Archer
NN58 is a bit of a rarity!
If my theory that 'robust old wines from strong vintages need less time than weaker ones from weaker vintages' - holds true, then you have two very robust wines from weaker years squaring up to two fine, but probably aging wines from a very strong vintage.
Which comes down to decanting them all at much the same time!
Personally I'd decant them all before lunch on the day of the meal, in the order listed, but given the time of year, would be careful not to let them warm up.
Tom
PS - Each to his own, but I don't think chips and fine wines mix - too aggressive on the palate! Fillet steak and new potatoes, with a little asparagus perhaps.. - much better
Posted: Fri Jun 02, 2006 2:14 am
by Tom Archer
(I havn't a clue what to do with the SA juice BTW!)