Some folks from the CT forum are coming into town next weekend. We kick off with a Burgundy Thursday Grand Cru dinner at my place. Please recommend opening times for these wines. Thanks!
1999 Louis Roederer Champagne Cristal Brut (I know some people do like to pop bubbly ahead of time)
1996 Domaine Bonneau du Martray Grand Cru “Corton-Charlemagne” (probably NOT in need of additional oxygen ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink")
)
2001 Domaine Ramonet Grand Cru Chevalier-Montrachet
2004 Domaine Fontaine-Gagnard Grand Cru Le Montrachet
2007 Etienne Sauzet Grand Cru Le Montrachet
1997 Alain Hudelot-Noellat Grand Cru Romanée St. Vivant
2001 Nicolas Potel Grand Cru Romanée St. Vivant
1983 Domaine Armand Rousseau Père et Fils Grand Cru Charmes-Chambertin
1996 Domaine Anne Gros Grand Cru Clos Vougeot Le Gran Maupertui
1996 Camille Giroud Grand Cru Chambertin-Clos de Bèze [magnum]
1996 Domaine de la Romanée-Conti Grand Cru La Tâche
1999 Domaine de la Romanée-Conti Grand Cru Richebourg
1998 Zind-Humbrecht Pinot Gris Clos Jebsal Sélection de Grains Nobles
I’m cooking but hope to stay focused and sober enough to take good notes.
In my opinion its not in your benefit to try and guess. Not even if its an educated guess based on someone’s recent experience because bottle variation is a real thing. What I like to do whenever the circumstances allow it is to open the wines at least 6 hours in advance and take the tiniest sneak peak of a taste. If the wine is ready to go, I just put the cork back in and then pour when its time to drink. If the wine seems tight and ungiving then I either decant or do some variation of slowox based on how its showing. Rarely decant though since that doesn’t preserve the aromatics. Usually what works best for me is to pour off a few ounces to increase the surface area of the wine. The larger surface area and tipping the wine to do the initial pour will gently introduce oxygen to open the palate yet preserve the aromatics. Sometimes the 6 hours of slow ox just weren’t enough and an emergency decant comes into play. Or at least a double decant.
Caveat: This is my advice for red still wines and Riesling. I don’t drink other types of wine enough to have an informed opinion on how to treat them.
Looks like an amazing tasting. Quite jealous!
First I would have back ups for all the whites because they all have a rep for premox.
As time has gone on I’ve changed my opinion on this matter. I noticed that Berns basically does a P&P and if needed they decant. I believe that this method has the best chance for success. With the DRC’s I would pop and decant just prior to the festivities so they have time to open. No fear there that they are over the hill. The other that I would make sure to check on right away is the 83 Rousseau. This way you can see if it needs more time or should be consumed first among reds.
Sounds like a great time !
Thanks
I figure it’s likely the Corton Charlie is done. I am crossing fingers and toes on the Fortaine-Gagnard (mine) but I won’t be surprised if pre-moxed. I do have 04 Pernot Bienvenue and a few others on hand if necessary.
and by the way, for the rest of the weekend we do have some Purple Drank so Jeb won’t disown me. We do have a few other treats (the 90 Gaja Sperss and the 89 Ch. d’Yquem shouldn’t suck).