Going to some friends for luch tomorrow. Today i bought a bottle of red wine
from Chile to take with us..

I would like it to be at its best so thought i would 'decant' it before
taking it there. I will. pour it into a jug and then pour it back in the
bottle.

Should i do that today or wait until tomorrow. In other words how long
before the event to decant it? Thanks.

In article >,
"john brooks" > wrote:

> Going to some friends for luch tomorrow. Today i bought a bottle of red wine
> from Chile to take with us..
>
> I would like it to be at its best so thought i would 'decant' it before
> taking it there. I will. pour it into a jug and then pour it back in the
> bottle.
>
> Should i do that today or wait until tomorrow. In other words how long
> before the event to decant it? Thanks.

I would not decant it until about 1/2 hour before you drink it. Not all
red wines need long periods of time to "open up". Since you don't go
into detail on what wine you purchased (varietal, vintage, etc.), it
would be hard to predict the optimum time between decanting and serving.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"john brooks" > wrote in message
...
> Going to some friends for luch tomorrow. Today i bought a bottle of red
> wine from Chile to take with us..
>
> I would like it to be at its best so thought i would 'decant' it before
> taking it there. I will. pour it into a jug and then pour it back in the
> bottle.
>
> Should i do that today or wait until tomorrow. In other words how long
> before the event to decant it? Thanks.
>

Unlike years ago, most wines are filtered and sediment free. If you have no
sediment or just want it to breath, I'd do it at the recipient's home and
pour from the decanter at the table.

If there is sediment, I'd do it the day of the meal. Travelling with the
bottle would shake it up too much.
..

Ed Pawlowski wrote:
>
> Unlike years ago, most wines are filtered and sediment free. If you have no
> sediment or just want it to breath, I'd do it at the recipient's home and
> pour from the decanter at the table.
>
> If there is sediment, I'd do it the day of the meal. Travelling with the
> bottle would shake it up too much.

Either that, or decant through a coffee filter.
Those work just fine for removing sediment.

On Sat, 19 Mar 2011 10:12:32 -0800, Mark Thorson >
wrote:

>Ed Pawlowski wrote:
>>
>> Unlike years ago, most wines are filtered and sediment free. If you have no
>> sediment or just want it to breath, I'd do it at the recipient's home and
>> pour from the decanter at the table.
>>
>> If there is sediment, I'd do it the day of the meal. Travelling with the
>> bottle would shake it up too much.
>
>Either that, or decant through a coffee filter.
>Those work just fine for removing sediment.

If wine needs decanting and filtering to make it drinkable then it
wasn't worth more than $2/liter to begin with... just keep in mind
that when you toss that empty bottle into the trash you disposed of
that wine's best part.

Brooklyn1 wrote:
>
> If wine needs decanting and filtering to make it drinkable then it
> wasn't worth more than $2/liter to begin with... just keep in mind
> that when you toss that empty bottle into the trash you disposed of
> that wine's best part.

Nonsense. Many very fine wines do have sediment.
And most fine wines benefit from decanting. It makes
a big difference, even if you can't tell. I can tell.
Letting the wine breathe is trying to catch it at the
right moment in its collapse after exposure to air.
About 15 minutes after decanting is a good point to
start tasting.

On Sat, 19 Mar 2011 11:03:11 -0800, Mark Thorson >
wrote:

>Brooklyn1 wrote:
>>
>> If wine needs decanting and filtering to make it drinkable then it
>> wasn't worth more than $2/liter to begin with... just keep in mind
>> that when you toss that empty bottle into the trash you disposed of
>> that wine's best part.
>
>Nonsense. Many very fine wines do have sediment.
>And most fine wines benefit from decanting. It makes
>a big difference, even if you can't tell. I can tell.
>Letting the wine breathe is trying to catch it at the
>right moment in its collapse after exposure to air.
>About 15 minutes after decanting is a good point to
>start tasting.

Who are you trying to kid, besides you're a registered TIADer!

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> If wine needs decanting and filtering to make it drinkable then it wasn't
> worth more than $2/liter to begin with...

Never even heard of vintage port, have you?

Bob

On Sat, 19 Mar 2011 18:27:07 -0700, "Bob Terwilliger"
> wrote:

>Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>
>> If wine needs decanting and filtering to make it drinkable then it wasn't
>> worth more than $2/liter to begin with...
>
>Never even heard of vintage port, have you?

Actually there is vintage port and it can be quite pricy, I posted
about it a few times because it's one of my hobbies... someone educate
this keyboard kook.

http://en.wikipedia.org/wiki/Port_wine

http://www.portwine.com/products/product1-1.htm

http://www.portwine.com/products/product1-2.htm

On 19/03/2011 11:14 AM, john brooks wrote:
> Going to some friends for luch tomorrow. Today i bought a bottle of red wine
> from Chile to take with us..
>
> I would like it to be at its best so thought i would 'decant' it before
> taking it there. I will. pour it into a jug and then pour it back in the
> bottle.
>
> Should i do that today or wait until tomorrow. In other words how long
> before the event to decant it? Thanks.
>

Chilean wine? The liquor stores here carry a number of inexpensive
Chilean wines, none of which would require decanting.

On Sat, 19 Mar 2011 13:37:11 -0400, Dave Smith
> wrote:

> On 19/03/2011 11:14 AM, john brooks wrote:
> > Going to some friends for luch tomorrow. Today i bought a bottle of red wine
> > from Chile to take with us..
> >
> > I would like it to be at its best so thought i would 'decant' it before
> > taking it there. I will. pour it into a jug and then pour it back in the
> > bottle.
> >
> > Should i do that today or wait until tomorrow. In other words how long
> > before the event to decant it? Thanks.
> >
>
> Chilean wine? The liquor stores here carry a number of inexpensive
> Chilean wines, none of which would require decanting.

He's probably a non wine drinker trying to impress other non wine
drinkers and making a mountain out of a molehill. Pop the cork and
let it breath for a few minutes, if that long.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
>
> He's probably a non wine drinker trying to impress other non wine
> drinkers and making a mountain out of a molehill. Pop the cork and
> let it breath for a few minutes, if that long.

If you're letting wine breathe, don't just pop
the cork. Decant it into another container.
That will give it enough exposure to air to take
away the harsh edge. For most wines, let it sit
for about 15 minutes after decanting before tasting.

On Sun, 20 Mar 2011 12:58:48 -0800, Mark Thorson >
wrote:

> sf wrote:
> >
> > He's probably a non wine drinker trying to impress other non wine
> > drinkers and making a mountain out of a molehill. Pop the cork and
> > let it breath for a few minutes, if that long.
>
> If you're letting wine breathe, don't just pop
> the cork. Decant it into another container.
> That will give it enough exposure to air to take
> away the harsh edge. For most wines, let it sit
> for about 15 minutes after decanting before tasting.

Decanting wine is too pretentious for me, Mark; even with wines worth
over $100 a bottle (my SIL buys and sells collectible wines so I've
sipped some fairly expensive wines). We only decant wine if it has
perceptible sediment in the bottom.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 20 Mar 2011 12:58:48 -0800, Mark Thorson >
wrote:

>sf wrote:
>>
>> He's probably a non wine drinker trying to impress other non wine
>> drinkers and making a mountain out of a molehill. Pop the cork and
>> let it breath for a few minutes, if that long.
>
>If you're letting wine breathe, don't just pop
>the cork. Decant it into another container.
>That will give it enough exposure to air to take
>away the harsh edge. For most wines, let it sit
>for about 15 minutes after decanting before tasting.

You really ought not bother doing anything special with your Ripple,
it won't get any better.

At the finast 5 Star restaurants that sell wines at no less than $100
a bottle they bring it to the table corked, remove the cork in front
of the diner, pour some immediately for a taste and then fill the
glass... there is no decanting/no filtering or there'd be no paying.
Anyone brings me wine uncorked they can shove it up their ass to
breathe.

The only time I'll accept already opened is when I ask for house wine.

If there happens to be some "dregs" at the bottom of a bottle it's
supposed to be there, same way some spirits are bottled with fruits or
even a worm. Yoose don't know it but all beer used to contain dregs,
from the wooden barrels... none of yoose under 60 years old have ever
tasted real beer, yoose chugalug that synthetic swill brewed in
stainless steel.

Yoose nutz are all dregs... it'd be a major embarrassment to go out to
a fine eatery with yoose phony boloney pretentious slutz... yoose
probably decant Champagne and discard the rind from brie... I bet yer
mommy still slices away the crusts from your wonder bread.

Mark Thorson > wrote:

>If you're letting wine breathe, don't just pop
>the cork. Decant it into another container.

This all depends. If you're drinking the wine over
the course of a few hours, it's often best to leave
it in the bottle and watch how it evolves. If you need to pour wine
for fifteen people 20 minutes after opening it, you probably
want to decant it, assuming it needs air.


Steve

On Mar 19, 11:14*am, "john brooks" > wrote:
> Going to some friends for luch tomorrow. Today i bought a bottle of red wine
> from Chile to take with us..
>
> I would *like it to be at its best so thought i would 'decant' it before
> taking it there. *I will. pour it into a jug and then pour it back in the
> bottle.
>
> Should i do that today or wait until tomorrow. In other words how long
> before the event to decant it? *Thanks.

Just take a chance and hand it to em. If they see that you've opened
it etc, they might wonder why. Better to risk a dud than look like
you had a snort before re-bottling.

(Crossposts removed.)

Kalmia > wrote:

>On Mar 19, 11:14*am, "john brooks" > wrote:

>> Going to some friends for luch tomorrow. Today i bought a bottle of
>> red wine from Chile to take with us..

>> I would *like it to be at its best so thought i would 'decant' it before
>> taking it there. *I will. pour it into a jug and then pour it back in the
>> bottle.
>>
>> Should i do that today or wait until tomorrow. In other words how long
>> before the event to decant it? *Thanks.

>Just take a chance and hand it to em. If they see that you've opened
>it etc, they might wonder why. Better to risk a dud than look like
>you had a snort before re-bottling.

Formally one should always let the hosts attend to wine service. This
means, in this case, if it's a bottle that needs more decanting/breathing
than the event will allow in real-time, you should send it to them
or bring it to them ahead of time.

A bottle of wine is a gift to the host, who freely may choose whether or
not to open it on the same evening.

(I will stop short of saying that arriving and just assuming that the bottle
of wine you have brought should be opened is the height of rudeness; but
it's best avoided. It may not match with the food. The host may have
some special bottle of their own they want to serve. etc.)


Steve

"Kalmia" > wrote in message
...
> On Mar 19, 11:14 am, "john brooks" > wrote:
>> Going to some friends for luch tomorrow. Today i bought a bottle of red
>> wine
>> from Chile to take with us..
>>
>> I would like it to be at its best so thought i would 'decant' it before
>> taking it there. I will. pour it into a jug and then pour it back in the
>> bottle.
>>
>> Should i do that today or wait until tomorrow. In other words how long
>> before the event to decant it? Thanks.
>
> Just take a chance and hand it to em. If they see that you've opened
> it etc, they might wonder why. Better to risk a dud than look like
> you had a snort before re-bottling.

We alway take wine when visiting friends to eat and we have never opened a
bottle before giving it!

They may, depending on the food they have prepared, have provided their own
wine to compliment it and the gift can be kept for another time.

--
--

https://www.shop.helpforheroes.org.uk/

On Sat, 19 Mar 2011 15:14:17 -0000, "john brooks"
> wrote:

> Going to some friends for luch tomorrow. Today i bought a bottle of red wine
> from Chile to take with us..
>
> I would like it to be at its best so thought i would 'decant' it before
> taking it there. I will. pour it into a jug and then pour it back in the
> bottle.
>
> Should i do that today or wait until tomorrow. In other words how long
> before the event to decant it? Thanks.
>
You didn't give us any information other than it's red and it's from
Chili. It's probably a "drink now" type of wine, so I think you're
making too much work for yourself.

--

Today's mighty oak is just yesterday's nut that held its ground.

"john brooks" > wrote in
:

> Going to some friends for luch tomorrow. Today i bought a bottle of red
> wine from Chile to take with us..
>
> I would like it to be at its best so thought i would 'decant' it before
> taking it there. I will. pour it into a jug and then pour it back in
> the bottle.
>
> Should i do that today or wait until tomorrow. In other words how long
> before the event to decant it? Thanks.
>
>



I doubt if there are many Chilean wines that need decanting. Pop it open
at the friends house about 20-30 mins before you are going to drink it,
and that should be fine.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."

On Mar 19, 9:43*pm, Sqwertz > wrote:
> On Sat, 19 Mar 2011 15:14:17 -0000, john brooks wrote:
> > Going to some friends for luch tomorrow. Today i bought a bottle of red wine
> > from Chile to take with us..
>
> > I would *like it to be at its best so thought i would 'decant' it before
> > taking it there. *I will. pour it into a jug and then pour it back in the
> > bottle.
>
> > Should i do that today or wait until tomorrow. In other words how long
> > before the event to decant it? *Thanks.
>
> Just take some Boone's Farm from 7-11 and stop the necessary
> crossposting.
>

I thought Boone's Farm was a malt beverage these days.

"Sqwertz" > wrote in message
...
> On Sat, 19 Mar 2011 15:14:17 -0000, john brooks wrote:
>
>> Going to some friends for luch tomorrow. Today i bought a bottle of red
>> wine
>> from Chile to take with us..
>>
>> I would like it to be at its best so thought i would 'decant' it before
>> taking it there. I will. pour it into a jug and then pour it back in the
>> bottle.
>>
>> Should i do that today or wait until tomorrow. In other words how long
>> before the event to decant it? Thanks.
>
> Just take some Boone's Farm from 7-11 and stop the necessary
> crossposting.
>

Nothing wrong with crossposting