Normally I travel quite a bit, but COVID has stopped that. As such, I've been using some of that travel money to travel oenologically, and that's meant that I'm sometimes a little out of my element.
Unless it's a particular bottle that I know needs decanting, or unless I taste a wine that needs opening up, I don't regularly decant. And I rarely think to decant white. So I was sort of flabbergasted by the recommendation last week for decanting the Joly Savennieres overnight (or, as one Redditor said, several weeks).
As I only have a small wine fridge, and don't really have a way — or patience — to keep a wine more than a year or so, I'm curious as to how Redditor would treat these on-deck bottles, if you were to forced to drink them this weekend.
(I'd normally ask my wine store, but with COVID everything has been online and masked and wine is now picked up like a drug deal in the parking lot. )
Would really love any advice you can give. On deck:
Latour Corton-Charlemagne ('11)
Beaucastel CDP ('16)
Beaucastel CDP Blanc ('18)
Marcel LaPierre Morgon ('18)
Domaine Tempier Bandol Rouge ('18)
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
Athan Zafirov's Medium
Athan Zafirov's Wordpress
Athan Zafirov's LinkedIn
Comments
Post a Comment