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Taking some wine to friends house.
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. |
Taking some wine to friends house.
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 |
Taking some wine to friends house.
"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. .. |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
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! |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
"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/ |
Taking some wine to friends house.
On 2011-03-19 12:55:15 -0500, Brooklyn1 said:
> > 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. You have absolutely no idea what you are talking about. -- Bill O'Meally "Wise Fool" -- Gandalf, _The Two Towers_ (The Wise will remove 'se' to reach me. The Foolish will not!) |
Taking some wine to friends house.
"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." |
Taking some wine to friends house.
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 |
Taking some wine to friends house.
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. |
Taking some wine to friends house.
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 |
Taking some wine to friends house.
On 20/03/2011 12:14 PM, Paul Arthur wrote:
>>> Never even heard of vintage port, have you? >> >> Actually there is vintage port and it can be quite pricy, > > Um, duh. That was his point. That pricy vintage port often requires > decanting due to sediment, which rather argues against the claim that > wines worth more than $2/liter don't need decanting. It was Sheldon. Don't expect it to make sense. A few years ago my wife bought me a bottle of vintage port. It was wonderful stuff. I confess to being naive about vintage port. I had no idea there would be so much dregs in the bottom of the bottle. I would estimate that 10-15% of the volume of the bottle was dregs. Rude surprise. |
Taking some wine to friends house.
> wrote:
>Brooklyn1 wrote: >> On Sat, 19 Mar 2011 18:27:07 -0700, "Bob Terwilliger" > wrote: >> >>>> 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, > >Um, duh. That was his point. That pricy vintage port often requires >decanting due to sediment, which rather argues against the claim that >wines worth more than $2/liter don't need decanting. There is never a reason to decant any wine, if there is sediment just don't shake it up... oh, I see now... yoose decant into a fancy schmancy bottle so your guests won't know you're serving Boone's Farm. Maybe I'll buy some $50 bottle of vodka so I can decant too! LOL-LOL What a buncha phony baloney pretentious schmucks! Ahahahahahahahahahahahahahahahahahahahahaha. . . . |
Taking some wine to friends house.
On Sun, 20 Mar 2011 12:39:54 -0400, Dave Smith
> wrote: >On 20/03/2011 12:14 PM, Paul Arthur wrote: > >>>> Never even heard of vintage port, have you? >>> >>> Actually there is vintage port and it can be quite pricy, >> >> Um, duh. That was his point. That pricy vintage port often requires >> decanting due to sediment, which rather argues against the claim that >> wines worth more than $2/liter don't need decanting. > >It was Sheldon. Don't expect it to make sense. > >A few years ago my wife bought me a bottle of vintage port. It was >wonderful stuff. I confess to being naive about vintage port. I had no >idea there would be so much dregs in the bottom of the bottle. I would >estimate that 10-15% of the volume of the bottle was dregs. Rude surprise. Liar. |
Taking some wine to friends house.
On Sun, 20 Mar 2011 12:49:05 -0400, James Silverton
> wrote: >On 3/20/2011 12:39 PM, Dave Smith wrote: >> On 20/03/2011 12:14 PM, Paul Arthur wrote: >> >>>>> Never even heard of vintage port, have you? >>>> >>>> Actually there is vintage port and it can be quite pricy, >>> >>> Um, duh. That was his point. That pricy vintage port often requires >>> decanting due to sediment, which rather argues against the claim that >>> wines worth more than $2/liter don't need decanting. >> >> It was Sheldon. Don't expect it to make sense. >> >> A few years ago my wife bought me a bottle of vintage port. It was >> wonderful stuff. I confess to being naive about vintage port. I had no >> idea there would be so much dregs in the bottom of the bottle. I would >> estimate that 10-15% of the volume of the bottle was dregs. Rude surprise. >> >> >Is any harm done by filtering out the dregs? Get it through your head that there are no dregs in commercially bottled wines, they've already been filtered when bottled... what you see at the bottom of the bottle are crystals/sufites, you cannot filter that out because if disturbed it immediately go back into solution. I used to make my own wine, still had no dregs because I siphoned it out of the carboys from above the dregs, it didn't need filtering except for the last bit at the bottom and I used that for cooking... the dregs are nothing more than small bits of fruit, can't hurt anything. Anyone who brews coffee/tea there are dregs, no one filters those bits out, just don't pour the last dregs into your cup. |
Taking some wine to friends house.
On 20/03/2011 12:49 PM, James Silverton wrote:
> On 3/20/2011 12:39 PM, Dave Smith wrote: >> On 20/03/2011 12:14 PM, Paul Arthur wrote: >> >>>>> Never even heard of vintage port, have you? >>>> >>>> Actually there is vintage port and it can be quite pricy, >>> >>> Um, duh. That was his point. That pricy vintage port often requires >>> decanting due to sediment, which rather argues against the claim that >>> wines worth more than $2/liter don't need decanting. >> >> It was Sheldon. Don't expect it to make sense. >> >> A few years ago my wife bought me a bottle of vintage port. It was >> wonderful stuff. I confess to being naive about vintage port. I had no >> idea there would be so much dregs in the bottom of the bottle. I would >> estimate that 10-15% of the volume of the bottle was dregs. Rude >> surprise. >> >> > Is any harm done by filtering out the dregs? > We ended up pouring it through a fine sieve. It was fine, but I was amazed at the volume of the dregs. |
Taking some wine to friends house.
On 20/03/2011 1:27 PM, Brooklyn1 wrote:
>> A few years ago my wife bought me a bottle of vintage port. It was >> wonderful stuff. I confess to being naive about vintage port. I had no >> idea there would be so much dregs in the bottom of the bottle. I would >> estimate that 10-15% of the volume of the bottle was dregs. Rude surprise. > > Liar. Moron. |
Taking some wine to friends house.
On 3/20/2011 2:46 PM, Brooklyn1 wrote:
> On Sun, 20 Mar 2011 12:49:05 -0400, James Silverton > > wrote: > >> On 3/20/2011 12:39 PM, Dave Smith wrote: >>> On 20/03/2011 12:14 PM, Paul Arthur wrote: >>> >>>>>> Never even heard of vintage port, have you? >>>>> >>>>> Actually there is vintage port and it can be quite pricy, >>>> >>>> Um, duh. That was his point. That pricy vintage port often requires >>>> decanting due to sediment, which rather argues against the claim that >>>> wines worth more than $2/liter don't need decanting. >>> >>> It was Sheldon. Don't expect it to make sense. >>> >>> A few years ago my wife bought me a bottle of vintage port. It was >>> wonderful stuff. I confess to being naive about vintage port. I had no >>> idea there would be so much dregs in the bottom of the bottle. I would >>> estimate that 10-15% of the volume of the bottle was dregs. Rude surprise. >>> >>> >> Is any harm done by filtering out the dregs? > > Get it through your head that there are no dregs in commercially > bottled wines, they've already been filtered when bottled. OK, semantics! What is the sediment in the bottom of a bottle of port? It does not redissolve, AFAICT. -- James Silverton, Potomac I'm "not" |
Taking some wine to friends house.
On 20/03/2011 5:59 PM, Stu. wrote:
> On Sun, 20 Mar 2011 15:22:52 -0400, Dave > > wrote: > >> On 20/03/2011 12:49 PM, James Silverton wrote: >>> On 3/20/2011 12:39 PM, Dave Smith wrote: >>>> On 20/03/2011 12:14 PM, Paul Arthur wrote: >>>> >>>>>>> Never even heard of vintage port, have you? >>>>>> >>>>>> Actually there is vintage port and it can be quite pricy, >>>>> >>>>> Um, duh. That was his point. That pricy vintage port often requires >>>>> decanting due to sediment, which rather argues against the claim that >>>>> wines worth more than $2/liter don't need decanting. >>>> >>>> It was Sheldon. Don't expect it to make sense. >>>> >>>> A few years ago my wife bought me a bottle of vintage port. It was >>>> wonderful stuff. I confess to being naive about vintage port. I had no >>>> idea there would be so much dregs in the bottom of the bottle. I would >>>> estimate that 10-15% of the volume of the bottle was dregs. Rude >>>> surprise. >>>> >>>> >>> Is any harm done by filtering out the dregs? >>> >> We ended up pouring it through a fine sieve. It was fine, but I was >> amazed at the volume of the dregs. > > Obviously they pulled it from the bottom of the vat, any wine I made was pulled > from about an inch and a half above the carboy's bottom and filtered through a > electric filter (eight paper filters). > > Most Chilean wines I've ever drank never had sediments, so I'm not sure what > you bought. The only thing obvious is that you didn't read much of my post. It wasn't Chilean wine. It was vintage port. I doubt that any Chilean wine sold here would have sediment. It is basically cheap wine made to be consumed soon after bottling. They may make some quality wines intended to be aged, but the stuff I see in the liquor store is budget wine, sometimes heavy tasting, but not complex. |
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Taking some wine to friends house.
"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 |
Taking some wine to friends house.
john ryan wrote:
> "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 Says YOU, the idiot. |
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