I am bringing a bottle to a restaurant tonight.
Should I double decant before departing? Decant in the restaurant? Or pop and pour?
Thanks.
I ordered from a wine list this summer, so it was pop and pour into decanter. It worked and was great, but everything I read is that with 6-8 hours on this it is much better.
I’d double decant it and slow-o it in bottle if you have the ability to bring open bottle to the restaurant.
Opened one a month ago - left in the decanter for a few hours early afternoon - double decanted back in the bottle and nicely ready to go at 7pm. When I have the flexibility to do so, that is what I do whenever I open a “young-ish” SQN syrah or grenache (also worked very well for a 17th Nail last weekend). However, I will say that many young ones could use far more time - at our vertical last October for the 2003-present reds, they all got 6-8hrs but many were even better the next day (and the 2nd day after) after the last few ounces were left with just the cork pushed back in.
Thanks both. It’s in the decanter now. Looking forward to it!
Had this last weekend. Decanted for about 4 hours prior to dinner and it helped tremendously. Drank beautifully at dinner.