My only rider to this is that if you open an old quality vintage wine "many
hours before drinking" you are very likely to find it spoiled. My reds of
standard vintage I tend to open an hour before drinking and bring them up to
"chambré" b4 that!
I rarely decant since I find that most modern wines do not need it and I get
pleasure from seeing the wine label. But with a good vintage wine like a
premiere crus I might decant it --- but only just before serving.
"JEP62" > wrote in message
oups.com...
>
>
> Rob wrote:
>> Never heard of that particular product, and I would agree with Ray
>> about decanting.
>
> I also agree, almost. Actually I would uncork the wine many hours
> before drinking but not decant it. This will allow a very slow
> oxidation over many hours. This was suggested in another forum and I
> have been very happy with the processing in my limited, completely
> uncontrolled tests.
>
>>
>> if you
>> have a really young red wine that still needed to age
>
> Then let it age. Although decanting or using the aerating product can
> soften up a tannin wine and allow the wine to open up a bit, IMHO, it
> is no substitute for properly aging a wine.
>
> Andy
>