So I’ve double decanted before, but only in the context of an at-home situation in which we had more wines that needed decanting than we had decanters. I’ve never done a double-decant on a bottle I plan to take to a restaurant.
In a few weeks, I’m going out with some old friends for a twentieth-anniversary celebration, and thus am bringing a few twenty-year-old bottles to the restaurant, including one that WB and CT tell me shows best with a couple of hours of air. Given that it’s a special occasion, I want to make sure I minimize any newb mistakes around double-decanting for restaurant consumption. Hence, I’m looking for tips.
My questions are below, and I’ll say up front that I recognize I’m probably overthinking this.
Questions:
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Does the time back in the bottle count against the total decanting time? For example, if I want to decant the wine for a total of two hours before consuming it, should I have it in the decanter for an hour and a half and then back in the bottle for thirty minutes on the way to the restaurant? Or should I do the entire two hours in the decanter before putting it back in the bottle? Basically: does the wine keep oxygenating once it’s been put back in the bottle?
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Any tips for getting the cork back into the bottle? Alternatively, any tips on getting a different cork back in the bottle if the original is damaged? I hope to get the cork entirely back into the bottle to avoid any issues with the restaurant refusing to serve a bottle that’s already opened.
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Any tips on transporting the wine? I suspect having the cork back in the bottle will be enough, but has anyone ever had any problems with leakage in transit?
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Any tips for discussing this with the restaurant staff? The restaurant we’re going to, while having good food, doesn’t have a sommelier on staff. I did already confirm they allow outside bottles.
Thanks in advance for your help!