decanting

[Jinmyo]

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?

[David Lynch]

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.

[Jinmyo]

Ah, David, that must have been it.

Thank you.