I have several bottles of 2005 bordeaux including Pape Clement, LaGrange, Rauzan Segla & St. Pierre. Assuming I want to taste more then tannins (actaully who knows if I will still be here when these are really ready), how many days should I allow the wine to decant before serving?
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You never want a wine to decant for “days” it will oxidize. If you want to try one of the wines listed I suggest the St Pierre. taste it upon opening. If it is too shut down, try double decanting, leave in fridge over night and allow to warm on day 2 OR IF STILL DEAD, DAY 3.
What I would do is buy some cheaper 05’s and pop those.
IF you really really really want to kill a baby-throw it in the decanter until it smells like it’s ready. Good luck and report back the results.
St. Pierre earlier this year was very good and required about an hour of decanting. I imagine the Lagrange would about the same. I would wait on the Pape though- this is coming from a guy who has opened a couple of hundred '05s!