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decanting


Jinmyo

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Hi, David.

I seem to remember something about it being best not to decant most Italian red wines. And to pour out only a few tastes at a time. Could you please comment on this?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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I don't know who told you that, but next time you see him/her give 'em a quick backhand to the head, a la Tony Soprano to AJ.

We decant both young and old wines, for two different reasons--young ones to aerate them and "open them up," old ones to leave sediment behind and, in some instances, open them up, too.

One thing I will say is that I tend to consider how old an old wine is before decanting. Any Italian wine older than, say, 1985, I would strongly consider pouring gently from the bottle. It might fall apart too quickly in the decanter.

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Ah, David, that must have been it.

Thank you.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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