Slow Ox for big bottles

Any reco on how long to slow Ox a 6l 98 Ducru? Does format matter? I am guessing it does to some degree but would love others’ opinions. I’m thinking maybe 2 hours prior to a decant and serve?

Syphon out some into three 750ml decanters. The rest can slow ox in the bottle. You should be fine. If you don’t have that many decanters use one and use two other empty bottles (unadulterated) or glass pitchers or the like.

Thanks John,

I was planning on doing that prior to serving. How long prior were you thinking? I have plenty of decanters.

Slow oxing is, in my experience, useless if you don’t do it for 5-6 or more hours. I’ve never done a large bottle like that but if you approach it like you do a 750 where the purpose is to move the wine down to the shoulder and them let it slowly ox, I’d do it in the morning (8-12 hours beforehand). Note that my experience is with Burg and Piedmont wines, not Bordeaux…

Thanks Rick. By the way, Amy thoughts on best way to remove the cork? I was thinking 2 Waiter’s friend cork screws…

Dynamite?

Yeah, 2 corkscrews… I’ve not ever done a 6l… biggest thing I’ve removed is a 3l and that was at a friend’s who had a variety of openers.

A regular ah-so worked perfectly, FYI.

Good to know, thanks!