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Decanted Wine - How long until "spoils"? - Page 2

post #16 of 22
12/24/08 at 5:43pm
Manton and Pio have pretty much covered it, but I also find that cheap young wine benefits from decanting -- think $9 Argentinians and Chileans. I also find that this category of wine does not suffer much from being left in a (covered or stoppered) decanter for 24 hours.

Unfortunately I do not get much wine that "throws sediment" (other than vintage port) but for those who do, the process of decanting it is rather different from the "slosh it into a decanter" method used for the aforementioned cheap South Americans ...
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post #17 of 22
12/27/08 at 12:55am
Quote:
Originally Posted by herzzreh View Post
When I decant wine and can't drink the whole bottle... how long is it until it "spoils" (overoxidises)?

4 hours is a good rule of thumb.
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post #18 of 22
12/27/08 at 1:21am
Quote:
Originally Posted by SField View Post
That's the big problem with wine. When I'm eating alone I never open a bottle or cook with it because I'm not going to drink the whole thing myself. I don't like drinking a lot of wine. I do binge drink with my friends but that's Vodka and Scotch. Unless I have people over, I don't open a bottle almost ever.
Buy good halves -- I saw a split of Calon-Segur today that I almost purchased.
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post #19 of 22
12/27/08 at 1:40am
Quote:
Originally Posted by Huntsman View Post
Buy good halves -- I saw a split of Calon-Segur today that I almost purchased.

I'll often drink half to 3/4 of the bottle and use the other half for cooking the next couple nights. I obviously don't do this with expensive bottles though. I really wish there was a greater variety of half bottles though.
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post #20 of 22
12/27/08 at 2:01am
Quote:
Originally Posted by GQgeek View Post
I'll often drink half to 3/4 of the bottle and use the other half for cooking the next couple nights. I obviously don't do this with expensive bottles though. I really wish there was a greater variety of half bottles though.
zachy's has a great selection of half bottles, currently 20% off and they ship: http://zachys.com/retail/Results.aspx?Ne=15&N=118&Nr=64
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post #21 of 22
12/27/08 at 11:49am
There are other options available.

  • Save empty half bottles and fill them with what you won't drink. Seal tightly.
  • Get a nitrogen can and spray into the top of the bottle. Tastes like air, but doesn't oxidize the contents.
  • Suck the air out of the bottle with a vacu-vin or equivalent.
  • Put it in the fridge-- it will take longer to turn if very cold. Some even suggest freezing leftovers.
  • Some combination of the above.
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post #22 of 22
12/27/08 at 12:44pm
Quote:
Originally Posted by Piobaire View Post
Just curious. What are you drinking that requires most of your wine to be decanted?


Someof the wines that I drink carry sediment, or are very big bold wines...I prefer to decant and allow them to breathe. As for very old wines I just open the bottle and let breathe rather than "shake them up" in a decanter.
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