Preparing older wines for drinking requires a little different treatment than younger wines. These guys need very little breathing time. For argument’s sake, let’s say a wine is older, regardless of the year on the bottle, when examined in your storage space and appears to be cloudy, hazy, has sediment floating it or stuck to the side. Bring it out and let it stand undisturbed for 4-5 hours. When ready to drink it and no sooner, open very carefully, so as to not disturb the sediment. Decant it against a source of light and stop pouring when the sediment reaches the lip of the bottle. Throw away what remains. Don’t run it through a coffee filter or metal strainer to get what’s left. Then pour yourself a glass and enjoy.
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