How to aerate younger Sauternes

WINE TALK
1

I’m opening a 750ml of 2004 d’Yquem tomorrow night to serve at the end of a tasting dinner. Each person will only get one smallish pour, so I wanted the wine into a good place by that time. What is the right method and time for aeration?

I seem to recall reading years ago that in Sauternes, they open the cork the day before, and leave the wine just to “Audouze” for 24 hours before serving. I have no idea if that is true, a good idea, or if I’m even remembering correctly, but that was in the back of my head, taking up space (where the stuff I can’t remember, like family member birthdays and doctor’s appointments, should be).

Thanks for any pointers.

Chris

2

I’ve noticed that Sauternes often benefits from aeration. Some wines have been best after being open for four or five days. Therefore, I’d open at least 24 h in advance.

3

Yep, and taste something!

4

I like to serve them cooler and let them warm as they are enjoyed, but if the pours are super small, that creates a problem.

this is somebody else’ note from a 375 fairly chilled pop & pour that I brought…

Bearserkerfest Night 1-Piedmont Table (Blue Star Wine Bistro, Chicago IL): Nose: This is tightly coiled, but has a regal-ness on the nose with pure and deep tones of nectarines, apricots, white fruits, white florals, and a touch of caramel. While this is on the tighter side, there is that level of class present that d’yquem brings.

Taste: Full bodied with medium+ acidity. There is really good depth and class to the succulent tones of apricots, white fruits, white peaches, white florals, and some nectarines.

Overall: This was very young still. It felt like it was holding back, but there is a lot of quality right now as well.

5

I have VERY limited experience with yquem. That said, a ½ bottle of 1998 Yquem i had last year benefittted a lot from extended airtime. On day two it was much better than on day 1, where the oak was very dominating. i would think that the 04 needs even more. i would open 2 days in advance, and taste it. i dont think it will detoriate in that time if recorked and stored in the fridge in case it is ready when popped.

6

Why not just open it several hours before you plan on serving it & dump it into a decanter? Young dessert wines are very often better one or two days after being opened. A decant will get the wine exposed to more oxygen more quickly & allow it to open up by the time it’s served. “Audozing” a 9 year old bottle of Yquem makes no sense at all. That wine probably needs & can certainly tolerate a LOT of oxygen. a 24 hour “Audoze” does not provide that.

7

Maximize exposure! I would put in a ships decanter right now and leave it there until serving. Serve it at cellar temp, not fridge temp.

8

I drank this a year ago or so. Excellent wine. I don’t think there is a wrong way to drink this. It has good character when first opened, but it is a bit disjointed at first. It integrates well over a few days.

I would probably recommend either decanting it at least a few hours ahead of time, or taking out a bit and audouzing 3-5 days. Either way, try a bit yourself when first opened. It changes.

Most of all, post a note! I would love to know what you think.

9

i pop it, audouze for a bit, put the cork back in and leave it in the fridge a couple of days

10

Thanks for the advice. By the time I get home from work, I’ll only be 24 hours out from the dinner. Maybe I’ll double decant tonight, then let it sit open without the cork until tomorrow.

11

How did it show?

12

You may have read me talk about this. They typically open the wine, taste it, put the cork back in, stick it in the fridge, and allow it to aerate for 2 weeks prior to drinking.

13

Beautifully. [cheers.gif]