My friend is hosting a tasting tomorrow. Mainly for a Jadot vertical but he’s throwing in some others. When should these be opened? I was thinking a couple hours before. And I said to decant the Montrachet.
What do yall think?
Did you open that Montrachet? The picture makes the fill look wild.
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He coravin’ed a taste the other day.
Love the amount he tasted! Look out when he really hooks into things.
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I’d say 3-4 hours ahead. Just a cork pop. A light Audouze, if you will 
What is that, just a “Douze”? Not the full Audouze treatment lol
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Attended a Burgundy tasting on Friday where - on my recommendation - all wines had been open for 5h and decanted 10 to 15 min before serving.
Worked beautifully. Vintages were 2015 to 1995.
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What is the plan for the tasting? I mean, will there be a meal with pairings and flights? Will you have time and glassware enough to keep pours for any length of time? How many people on each bottle? I think these things make a difference. If you need them to be as close to spot on at a single point in time, and each person is only getting a small amount, then I might open and/or decant a few hours early. If you are a smaller group and plan to linger over larger pours, I’d lean towards less air beforehand so you can watch the development. Personally, I prefer the latter in almost all cases (small group, larger pours, more time, less decant), but the former has it’s place.
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There are about 10 of us. So pours will be a bit smaller. I think we’re planning to taste through the wines once blind and then reveal and taste again. Which is where I was leaning towards opening them more in advance.
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Looks like fun
I agree with Jeremy!
him and one other had a pour. Someone was supposed to attend the tasting but now can’t attend so he gave him a pour beforehand.
“One of the Coolest Burgundy Drinking Experiences We’ve Ever Had…all killer no filler”, how cool is that?
That was the impetus for this (obviously). My friend loved Jadot and I saw that vertical and sent the video to him. And he ended up finding a case.