serving order

[Glenn E.]

For dinner on Saturday, I plan to serve several wines along with a multi-course menu. I don't drink wine myself, so I need some help with how and when to serve them. I'm planning on opening a 2005 Chryseia, a 2007 Pombal do Vesuvio, and a 2000 Emelio Moro (Spanish Ribeira del Duero).

I know that there are people here familiar with the first two. The third is probably a mystery (as it is to me). I'm serving a beef tenderloin roast for dinner, so I suspect that they'll all be good with it.

Which should I serve first? Does it really matter? All three wines were in the $30-$45 range when I bought them, so in theory they should be roughly equivalent in quality. My guess (and it is TOTALLY a guess) is that the Chryseia is the nicest of the three, so I'd like to serve it at a point when people can most enjoy the wine. Should I open it before dinner? Do any of these need to be decanted?



FWIW I'm also serving a 1985 Churchill Vintage Port and a 2003 TBA (the brand escapes me at the moment). The VP will be decanted around noon and available whenever people are interested. The TBA is primarily for my mother-in-law, who is the guest of honor, but others might sample it as well.

[Andy Velebil]

I've not had the Emelio Moro so can't comment on that one. But since it's only three bottles I'd place them all on the table at the same time so people can have a small glass of each as they eat and find out which they prefer with their meal.

As for decanting, the Pombal will benefit from a long decant. So there would be no harm in pulling the cork now and letting it blossom. As for the Chryseia I'd decant around 4-5 hours prior.

[Glenn E.]

Thanks Andy!

In that case I'll decant the Pombal ASAP. I only have 2 decanters, so I guess I'll pour the Pombal back into the bottle about 1:00 pm so that I can decant the Chryseia. I'll splash decant the Emilio Moro at that time. (One of the decanters is reserved for the Churchill, of course!)

[Andy Velebil]

Only two decanters? Any serious Port nerd would have at least 1/2 a dozen or more

[Glenn E.]

Yeah, I know, but I really don't have anywhere to store them. Besides, we have plenty of water pitchers that can substitute in a pinch!

The Pombal is impressive... I gave it a little taste when I decanted it.