Yet Another Wine Question - Decanting

Factual Questions
1

One of these days I really must take the advice of the SDMB and take a sommelier certification course. Until that day, I continue to apologize for bugging you all with yet another wine question but here goes: When ordering a 17 year old bottle of Bordeaux from a restaurant, would it be standard operating procedure to request the bottle is decanted a few hours ahead of time? If I understand correctly, such a bottle should be decanted for at least few hours. Seeing as how a meal will usually only last a similar period of time, would it be reasonable to request the bottle is opened prior to my arrival, provided I’ve supplied my credit card details.

Has anyone heard of this being done before? Is it a logical request?

cheers.

2

It’s a logical request, but I’d ask to talk to the sommelier of the restaurant first, just to make sure it really needs decanting. In reality, a wine will open up in the glass quite adequately. Have them pour the dinner wine into glasses while you are having your hors d’ouvres and it ought to be just fine by the time the main course is served. If it will take longer, the sommelier should know.

3

Do ring ahead, not so they can decant it but so they can bring the wine up out of their wine cellar and bring the bottle to the proper temperature.

I wouldn’t have them decant it ahead of time, unless really necessary: it’s an old trick - and one useful for dinner parties - to substitute or adulterate the good wine with plonk, made richer with a drop of port. Having the waiter decant it at the start of the meal makes for a nice show and will aerate the wine nicely for your main course.

4

I’ve never heard of it done, but that certainly doesn’t mean it isn’t. I don’t think it’s SOP, but it’s not like I’m frequently ordering age-worthy Bordeaux from restaurants.

Personally, I would not. For one thing, part of the ‘ritual’ of bringing a wine to a table is to allow the customer to agree that it is the wine requested. Correct producer, varietal, vintage, whatever, before it is opened. It’s rare, but mistakes happens. I have had the wrong vintage brought to me, just once, when it mattered (or I thought it did anyway.)
Without knowing what particular wine you are considering there’s no way to know whether it is expected to now be at its peak, considered young, or heading over the hill. (although as a very, very general guideline, I think many 1990 Bordeaux reds are ready to drink now, while others are considered relatively young.)

If it’s considered young and tight, decanting will open it up, but personally, I’d want to experience the changes in glass myself. I think that’s certainly part of the fun of some great wines. And you run the risk of it opening up more quickly than expected and becoming too oxidized to enjoy.

If it’s at peak, it might be ready to enjoy when opened and poured, easy peasy. Again, it will change in glass as the night goes on.

Or with older wines it may have thrown a lot of sediment, requiring a cradle and a candle for decanting, which I wouldn’t want to miss either. And in many cases older wines will need to be consumed quickly after opened as they can deteriorate rather rapidly.

I like the advice given already, call the restaurant and speak to the sommelier. Ask for their suggestion and go with it.

5

Follow Up: psycat, I was hoping you might just grace my humble thread with your presence, cheers! I did chat with the sommelier a few hours ahead of time, the wine was brought up & set upright but not opened. I’m well aware of the ritual of ‘presenting the bottle’ etc etc and for a special vintage like this (1987 Mouton Rothschild) it was fun. Meanwhile though they were quite willing to open the bottle ahead of time, we decided it would be more interesting to experience the ‘transition’ as the wine loosened up over the evening. And indeed, it was quite dramatic. I actually took a break after the meal to meet with another friend to bring over and share the last glasses with over some cheese and the whole experience was well worth it.

6

Grace with my presence? bahahaha. You must have me confused with someone else. :wink:

Anyway, sounds like it was a nice evening. How was the wine? My oldest son will be 21 next March, since he was born in 1987, I’ve been considering sourcing a bottle of something to celebrate. Mouton-Rothschild is one I’ve been thinking about.

7

I’m hardly at the stage in my journey to true Oenophiledom where I can provide useful tasting notes, particularly when it comes to vintage Bordeaux. That being said. the most unusual quality I encountered was a ‘silkiness’ to the wine. Also as can be expected, it was extremely complex, to the point where each sip seemed different (perhaps because I can not yet isolate different flavors). I’m sure your son would enjoy the bottle, but cannot say how it might stackup against comparable chateaux.

And I don’t have you confused with anyone else! You’ve provided most helpful information in atleast two (1, 2 ) of my other wine threads. In fact the first line in my OP was a shoutout to you and the links you posted to certification courses :slight_smile:

8

Well it sounds lovely. Glad you liked it, which is really all that matters.

I definitely think you should look into some sort of wine course if you are so interested in the subject. The CoM Intro course and exam is a pretty good one, lots of info, lots of tasting, and honestly lots of fun. It helped me immediately with learning ‘how to taste.’ (Sounds so hokey, I know, but it’s true.)

I’m sure my son will enjoy some of the bottle. :stuck_out_tongue:

9

A noteworthy point indeed. Close friend and his date ordered a $50 bordeaux, yet were brought a $900 bottle by mistake and were too smitten with each other to check it when it was presented. Realized the mistake later when the sommelier kept checking to make sure they were pleased. Ended up splitting the difference with the restaurant (Rainbow Lodge) but still, it ran him $400 more than he’d expected, this smack in the middle of an expensive divorce. By all means, view the bottle beforehand.