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In Reply to: Re: Magnum 62 Latour, need advice on decanting posted by jimbill on January 22, 2006 at 10:54:58:
...decant it through cheescloth or a fine strainer or a filter to catch the sediment.
Follow Ups:
Dang, I had a brilliant reply and then somehow screwed up posting. This less brilliant reply will have to suffice.Filter: I have gotten good results with those paper coffeee filters people use for Mr. Coffee-type machines.
Also, Costco makes a brand of paper towels that have no chemicals, scent, etc...in them and they make for good filters in a pinch.
With a good filter, you can just decant into one decanter, too.
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Tasting:
Taste right away and get and idea of what's still there. That will give you an idea of how long to wait. If the fruit is almost gone, drink sooner rather than later!
If you open it up and get a nose of "barnyard" or musty stuff, then give it about 20 minutes for that to blow off and try again. I'd say 20 minute intervals would be about right.
Heck, it would even be cool to pour it for people and have them keep the glass for tiny tastings every 20 minutes to allow them to observe how the wine evolves in the glass. It will do it much more quickly than the younger wines they are used to.
Best wishes, let us know how it turns out. I'm jealous!
(nt)
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