Decanting advice

WINE TALK
1

Hello all

Big weekend on tap. Its my birthday tomorrow [cheers.gif] , we’ve got some friends coming over and a shedload of potentially great wine lined up to go over the next couple of days.

I’ve had some of it (Pegau 00, Marie Beurrier 00) before, but there are a number of newbies for me and I need some advice on whether to decant, and if so for how long. So, what would your advice be on the following?

Clos de Truffieres 2001
Robert Groffier Clos de Beze 2000
Frederic Esmonin Clos de Beze 1999

Thanks for your help.

2

I wouldn’t decant the Burgs. I’d definitely decant the Truffiers for an hour or so.

3

I can speak to the Burgs but not the other. I’d definitely NOT decant the Groffier. As for the 1999, at most I’d do a splash decant shortly before serving or not decant at all. I might do a splash decant on it (i.e. pour into a decanter shortly before serving to give it some air) as its a 1999.

4

Bob & Wilfred, thanks for your responses.

Glad I asked. I had thought that the Groffier might need a decant given various comments I have read about its perceived oakiness. But I will go with your recommendations and am looking forward to it.

Since I only have one proper decanter here I will probably stick the Truffieres in it and pour the Esmonin into fresh glasses a while before serving it. Not sure what I will do with the Pegau etc. while I am decanting the Truffieres but I will find a solution. Or buy a second decanter tomorrow morning!

Cheers

Peter

5

P.

I think Wilfred’s giving pretty solid advice here. Your wines are old enough to be damaged by too aggressive decanting prior to dinner. In fact, if you have enough stems, it would be a good option to see each of those wines evolve during the meal.

Looks like fun. Enjoy and report back