i hope so, too…don’t want to prompt heart attacks…
Stuart BeauneHead Niemtzow:
i hope so, too…don’t want to prompt heart attacks…
yes, it’s kind of epic actually.
i’d have at least one stiff drink before reading this, however…
I know there are some folks who filter wines in the decanting process, particularly if there is fine sediment. I also know there are some who would never do this. Do folks have an opinion, and if you do filter, do you use paper coffee filters, or a...
Thanks…but no thanks…I sort of remember this thread (which I posted on early) …and losing interest in the resulting polemics…also pretty early.
Stuart BeauneHead Niemtzow:
Other than the ability to re-use it an dump the grinds easily into the garbage disposal, I think the fine sediment that ends up in gold-filter coffee is a plus…flavor wise. Never done any experiment to “prove” it, but…think that. I use brown paper filters for older red wines, though…as I think gold filters allow too much sediment through. I did try testing that theory…long ago.
Actually Stuart you brought up a good point, I don’t think it’s the sediment which adds flavor, but rather the oils, which you can/do lose more of if you use a paper filter inside the gold.