How long do you recommend to decant for the 1992?
i have the same question as well for the ‘12 reynard.
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I think the two above are just talking about standing the bottle upright for 2-3 days so the sediment falls… but we’d open them at the restaurant (please correct if I’m wrong)
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Yeah, but also decanting for sediment, opening and decanting, rinsing the bottle with some distilled water, pouring the wine back in, sealing it
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i decant for sediment at home. don’t need to bother the restaurant for that.
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6+ hours
i’d prob decant for sediment close to dinner time and gently double decant back into the bottle shortly after since it’s a leaner vintage to begin with.
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and now I’ve taught the mighty @Robert.A.Jr how to perform this essential task, so he’s hooked on clarity just like us
I’ll be decanting mine for sediment around 3pm as I’m leaving to head up north around 3:30 (visiting Aunt in hospital beforehand)
Hey all
No need to bring stems btw. Just a fyi
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Good to know, thanks - was just wondering about that late last night, how many to bring, etc
Are we dressing in our nicest ‘designer t-shirts’, @CFu ?
Also forgot to mention anywhere in the post
Dinner starts at 7. Todd and I are meeting earlier at the bar downstairs for a cocktail around 615 if anyone wants to join
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i’ll try to stop by to pregame the wine dinner if I end up being ready in time.
Sounds good. See you all there tomorrow.
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just confirming with @Dave_W1 @C_Wong for 7pm tmrw! see ya’ll there. (sorry I texted everyone else don’t have your numbers ha)
Res is under charlie fu in the PDR
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Ill be there. Look forward to meeting everyone
I will be there tomorrow. See you tomorrow.
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Fantastic photos, as always, we should definitely start a thread for tasting notes for those who remember any of them lol
Fun night! Was great to meet everyone.
It seems like the LA crew overwhelmingly preferred the Allemands.
Uh… from Fu? No
The man learned how to use a camera 6 months ago! 
“Fantastic photos, finally”. Is more like it!
Looks like it was fun times!