On Mar 27, 12:58�am, "Hugh" > wrote:
> "Bi!!" > wrote in message
>
> ...
> On Mar 23, 11:45?am, DaleW > wrote:
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>
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> > On Mar 23, 8:44?am, "Bi!!" > wrote:
>
> > > ? ? WIth grilled lamb chops and new potatoes with rosemary I opened a
> > > bottle of 1996 Chateau Lynch Bages last night. ?I was sipping on a
> > > glass of 2006 Ramey chard while prepping dinner so I opened and
> > > decanted the bottle of LB since when I opened it the bottle was about
> > > as funky smelling as any wine I've had in a long time. ?My first taste
> > > of the LB showed a really disjointed mess of a wine with really off
> > > flavors of nail polish, old leather, wet horse blanket and tar. ?I was
> > > tempted to find another bottle but when I checked on it again in 15
> > > minutes I found that most of the funk had blown off and a bit of
> > > cassis was peeking through. ?I decided to let it sit for a while and
> > > we munched on lobster salad and enjoyed the Ramey. ?After an hour the
> > > LB was rocking. ?Pure cassis fruit, blackberry, blueberry, cedar and
> > > cigar with well resolved yet firm tannins. ?This was one of the most
> > > dramatic evolutions of a glass of wine that I can remember in a long
> > > time and a good reminder to let 'em breathe. "A-"
>
> > thanks for notes. I only have a singleton of this, and plan on waiting
> > a few more years.
> > Your note is a good example of the advantages of tasting over a
> > period. Can you imagine if one person tasted at opening, another an
> > hour later? They'd think the other was a poor taster!
>
> The wine still has plenty of life and showed it's age only upon
> opening. �It was still quite dark and showed just the faintest hint of
> lightening at the rim.
>
> When you open a wine like this decant it into a decanter and age it for at
> least 12 hours before you drink it. We're drinking up the last few bottles
> of our 1970 Lynch Bages. The wine is as spectacular now as it was when it
> was compared to the first growths back in the mid 1970's. We'll have a small
> tasting glass when it's decanted, then cover the remainder with Private
> Preserve gas and cling wrap for 24 hours. Then we drink the rest. The wine
> is always better 24 hours later. I'm always astounded, that the wine has not
> just held up, but improved 39 years later.
>
> Hugh, an aging presenescent though alert geezer,- Hide quoted text -
>
> - Show quoted text -

Thanks for the advice. I usually decant claret for an hour or two
before serving but 12- 24 hours seems a bit long to me. I find that
wines will start to lose some vigor and fruit after extended
decanting. Just my take but I really do appricieate your input.