A question on decanting for those with home cellars. For wines that you want decanted for several hours prior to serving, do you (a) decant the wine in your cellar and keep it there until service, or (2) decant the wine at room temp (~70 degrees) and allow it to remain there? Thanks in advance.
For me, the warming is as much a part of the tasting experience as is the breathing. If I already know the optimal tasting temp for a given wine, I’ll take it out (or not) of the cellar at the appropriate time or even use the fridge in the mix (mostly for whites) as needed.
This is more complicated for those of us Plebeians with storage cabinets rather than walk-in cellars. I also usually prefer the reds cooler, particularly at this time of year, but in order to do that, I have to sort of intermittently put the decanter into the fridge for stints.
GregT, to clarify I was referring to removing a bottle from the cellar (58 degrees) and allowing it to decant for several hours at ambient room temperature (around 70 degrees in my home).