Decanting - 吃风

It was an experiment, to really see how decanting affects a wine. The victim, a 1997 Talbot. Decanting half of it for ~2hrs showed tremendous difference, with the decanted losing out in an direct TKO by unanimous decision. 97, being a 'lean' year, usually wouldn't show much balance nor fruit. Having uncorked the bottle, it wasn't exactly obvious deciding the amount of time to decant (if any was needed). I went ahead with a Bodum large base decanter. Hindsight: A Riedel Merlot decanter for 1hr should do the trick? More victims along the way..

'the NOSE', at Extra Space storage, having 3 identities to confuse the rest of the drinkers while Kenneth, demonstrates the lost arts of reverse decanting.


Château Branaire-Ducru 1975, fruit going, bordeaux, but can't guess the plot at all.

Chateau Talbot 1997, decanted version: lean, uninteresting, bord-like? Bottle version, left-bankish nose, decent palatte.

Chateau Grand Mayne 1999, decent

Caparzo, Brunello di Montalcino 2001. Can't tell any sangiovese from the nose nor palette. Need to drink more italian!

Di Fatto Monferarrto Rosso (vintage?), an interesting Australian, big and sweet, there's softness to it too.

Morton Estate, Hawkes Bay, NZ, Merlot Cabernet Sauvignon 1998. Also pretty sweet, high merlot content. Cabernet which gives the structure.