Decanting

[tommy]

A thick skin helps.  Ya know, you can take it but you sure can't dish it out.

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you

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[oraklet]

capnpeff,

depending on how it was stored, i would certainly think there's hope for your chas mont. and my humble advice, without knowing about -93, is to open it at the earliest half an hour before drinking. you can then taste it, and if it's bad, find an other bottle!

[Michael Laiskonis]

I ordered a 1995 Savennieres last week at Petrossian in Paris. The wine was presented, then tasted and decanted at the sommelier's table. Does anyone know if that wine, at that age, is typically decanted or is it perhaps standard at Petrossian and other restaurants to decant everything? I cannot imagine there being any sediment or deposits( as with very old sweet wines). I've only heard of the rare decanting of very young white Burgundies- just to give them a bit of air. In 1997, I had a bottle of 1990 Gaja Rey Chardonnay (amazing) and was later told by a wine friend that he might have decanted it, for that same reason. But the Savennieres?

[John Whiting]

Steve P has contibuted on this elsewhere at length; I hope he picks it up.

[cabrales]

Steve P has contibuted on this elsewhere at length; I hope he picks it up.

Below is the thread referred to by John:

http://forums.egullet.org/ibf/index.php?ac...45786af01f0b750

[Michael Laiskonis]

Cabrales, thanks for the link. I believe I've found my answer!

[southern girl]

When I dined at Martini House in Napa a couple of weeks ago I noticed they decant ALL their wines....I asked the sommelier who noted most of their wines on the list are young and they felt benefit from decanting...

[cookandwife]

I just found an overlooked bottle of 1993 Chassagne Montrachet.  Is there any hope for this bottle?  Would it profit from decanting?  I would hate to see it go to waste, but how do I make the best of it? :confused:

drink it!