Jesse

Just what is splash decanting? I have noticed this term, particularly in your posts tjaehnigen.

I just bought a decanter. It is certainly a bottom of the line model purchased at a discount store for single digit dollars. But it is crystal. From what I have read here and there it doesn’t seem like the quality of a decanter really matters all that much. Is this true? What does matter in a decanter? And why do people fork over triple digit dollars for fancy ones? And while I'm on the subject, any other ideas about decanting anyone would like to share?

As mentioned previously, I am new to wine and am enjoying this consuming and vast interest. One thing that really helps me to remember wines in my recording system is to keep the label. But some of those labels are so darned stubborn or by the time the adhesive is softened, the label is just mush. How do people remove their labels? Are those “kits” worth it? Mind you, I tend to reject most wine paraphernalia as a waste of money.

Do you serve Sauternes chilled? Any other tips for serving and enjoying Sauternes besides with Roquefort and fois gras?

I have seen the term "over-extracted" used time and again on this board. I am new to wine and can't seem to figure out precisely what this means. Over-oaked? Got it. Over-extracted? Huh?

Anyone got a list of the 31 states?