Double Decanting

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Double Decanting - 11/5/2008 9:03:19 AM

gbm

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Joined: 3/12/2008
From: Connecticut
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Got to thinking about this while planning out this weekend (VCTE II). I plan to decant the Beaucastel on Friday and drink it slowly over the weekend. I will need to free up the decanter for Saturday, though. So, I will likely pour the Beaucastel back into the bottle Friday night after a glass or two.

So, how strict are you all about what you rinse the bottle with before refilling it with the decanted wine? Bottled water? Boiled water? Filtered water? Tap or well water? Which would you use?

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RE: Double Decanting - 11/5/2008 9:38:35 AM

rbazinet

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Joined: 4/13/2008
From: Toronto, Ontario
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Sounds like a good excuse to buy another decanter. At best/most I would do a quick rinse with tap water and let it dry out a bit. Unless of course there is something seriously wrong with your water.

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RE: Double Decanting - 11/5/2008 9:42:04 AM

NiklasW

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From: Finland
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Never double-decanted, but I don't think I would consider washing the bottle at all, if there was no sediment. If there was lots of sediment, I would just rinse it with tap water and leave it upside down to drip dry for some minutes. I'm planning to pour half the Beaucastel into a 375 ml bottle I have for saving wines for the next day. The 375 bottle I always just rinse with hot tap water and leave to dry upside down.

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RE: Double Decanting - 11/5/2008 9:46:06 AM

gbm

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From: Connecticut
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Thanks. I have never done it either, but somewhere I remember hearing about using filtered water to wash out the sediment. I can't see that it will matter much for a couple of days. It's not like I'm putting it back in the cellar for a year or two.

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RE: Double Decanting - 11/5/2008 10:23:25 AM

Uncle Noon

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Joined: 5/30/2008
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I've never double decanted, but I do own several decanters.

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RE: Double Decanting - 11/5/2008 4:30:28 PM

kelpcowboy

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From: Anacortes, WA
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A recent study reports that an individual who consumes a litre of water daily will ingest a kilo of e. coli in a year's time. Yet another reason to stick to wine.

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RE: Double Decanting - 11/6/2008 4:02:01 AM

slave2thevine

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I keep about 2-3 clean & empty 375ml bottles for saving wine beyond the first opening. Sometimes it is to my bennifit and other times it doesn't help at all...but it's always educational.

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RE: Double Decanting - 11/6/2008 6:38:51 AM

Hollowine

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Joined: 7/25/2008
From: Hood River, OR
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So really two things being discussed here now...

I too had used empty 375ml for when I opened a bottle that I knew I wouldn't polish off the first night, but wanted to try to keep from oxidizing too fast. I've done the fridge thing, the Nitrogen blanket thing, I honestly think the 375 works best if you leave just enough room for the cork, then there is hardly any air. I remember seeing someone once talking about using the little 10 oz. glass soda bottles with screw caps to the same effect. I agree that sometimes saving the wine like this worked fine, but that was usually with wines that could still hold their own. Those approaching past due I think will give up some of their charms no mater what you do short of drinking them right then and there.

As far as the decanting topic, I've generally heard one of the elements to that is to rinse the sediment from the bottle. Now I'm not someone that gets upset if some large sediment flakes come out in my glass, I'm usually wanting every last drop, but sometimes the sediment is so fine it suspends and clouds the wine. I think that could be more likely if you were to pour the decanted wine back in on the sediment, causing it to really agitate and possibly break up, so I would tend toward rinsing. I've only done this once or twice, I used our tap water, but it comes from a well and is non-chlorinated, so I consider it as good as any bottled/deionized water.

I really need to get a few other decanters. And some Riesling glasses. And some Port tongs. And...

< Message edited by Hollowine -- 11/6/2008 6:40:09 AM >

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RE: Double Decanting - 11/6/2008 5:16:05 PM

Wrighty

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From: Hong Kong
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I follow the half bottle method of 'saving' wine as well. Works well. If I'm under or over that though then it's a vacuum seal as well.

If I have a lot of wines to decant and therefore need to double decant I rinse the bottle out with tap water unless there is no sediment at all. Hadn't thought of using bottled or filtered water as it wasn't for keeping but might be worth considering now we have a water filter at home.

Wrighty

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RE: Double Decanting - 11/6/2008 5:27:26 PM

Paul S

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Old Beaucastels tend to throw a good bit of sediment, but I do not that will be too much of a problem with the 2004. I might double decant too, but will probably not rinse the bottle.

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RE: Double Decanting - 11/8/2008 1:59:44 PM

wadcorp

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From: Kansas City, MO
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Gee, I never have leftover wine… (hic)

.

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Post #: 11