Dinner on Sunday night with a 4.43 pound Flannery Porterhouse. Advice please on the following. I am tempted for pop and pour on all of them unless somebody else has and opinion.
Diamond Creek Red Rock Terrace
S. Anderson SLD Richard Anderson Vineyard
Mouton
Lynch Bages
Meyney
TIA
Bill - I haven’t had any of the wines (or at least cant recall having them) but the CA Cab wines I would not decant. Perhaps just open them an hour or so before serving to make sure you don’t need to decant. If you then feel they could use a little air, I would just decant them off the sediment, rinse the bottle and return the wine to the bottle, gently. They should be fine.
Thanks Tony, that is what I was leaning toward.
I’d decant the Mouton and Lynch an hour or so before serving.
I’m with Tony, slo-ox them seems best. The 89 Meyney at FFII needed about 30min-1hr of air before it rolled around.
I wouldn’t decant any of the cali’s.
Wouldn’t decant the Meyney either…FF#2 was a 3L…the 750 should need much, I wouldn’t risk it.
Mouton, maybe an hour, wouldn’t go much farther than that.
Sounds like a couple of people will be there…just sit and watch the wines change on their own.
Enjoy.