Taking some wine to friends house.

[Gud]

On Sat, 19 Mar 2011 10:12:32 -0800, Mark Thorson
wrote:


If wine needs decanting and filtering to make it drinkable then it
wasn't worth more than $2/liter to begin with... just keep in mind
that when you toss that empty bottle into the trash you disposed of
that wine's best part.

[alexis73102]

On Sun, 20 Mar 2011 23:48:48 +0000 (UTC), [email protected] (Steve Pope)
wrote:


Four years old is not vintage, now port from the 1950's or 60's would be
vintage.


True, I assume he wasn't sure and read somewhere about decanting the wine, not
that it would need it.

[??leven]

Ed Pawlowski wrote:

Either that, or decant through a coffee filter.
Those work just fine for removing sediment.

[Kathyrn]

On Sat, 19 Mar 2011 11:03:11 -0800, Mark Thorson
wrote:


Who are you trying to kid, besides you're a registered TIADer!

[BigBadBob(Admin)]

Brooklyn1 wrote:

Nonsense. Many very fine wines do have sediment.
And most fine wines benefit from decanting. It makes
a big difference, even if you can't tell. I can tell.
Letting the wine breathe is trying to catch it at the
right moment in its collapse after exposure to air.
About 15 minutes after decanting is a good point to
start tasting.

[plecostomusmodel]

Stu. wrote:




Interesting. Not sure where you are getting your information.

I have my copy of _Wines_ by Julian Street handy. He writes,

"The principal types of Port are these:

VINTAGE PORT: Wine of any one year, bottled about two
years after being made and aged in the bottle. Vintage
Port is produced only in exceptional years, and should
not be drunk until it is at least twenty years old"

One can buy vintage Port whose vintage is just two or three years
in the past, and it often throws a crust just a couple years after
that.

There are other types of Port -- tawny Port, Port with Indication of Age --
that are not bottled and sold until many years after they were grown.
But vintage Port is sold at a relatively young age.


Steve

[ThInKaBoUtiT]

On Mar 19, 11:14?am, "john brooks" wrote:

Just take a chance and hand it to em. If they see that you've opened
it etc, they might wonder why. Better to risk a dud than look like
you had a snort before re-bottling.

[Jade ED]

On Sat, 19 Mar 2011 21:53:43 -0700 (PDT), spamtrap1888 wrote:


Beats me. I haven't drank it since 1989. I bought it at the 7-11 on
12th and Keys in San Jose on the way to the Happy Hollow Petting Zoo
over on the next block. Goats will drink anything.

-sw

[lou a]

On Sat, 19 Mar 2011 15:14:17 -0000, "john brooks"
wrote:

You didn't give us any information other than it's red and it's from
Chili. It's probably a "drink now" type of wine, so I think you're
making too much work for yourself.

--

Today's mighty oak is just yesterday's nut that held its ground.

[vivi101]

On Sat, 19 Mar 2011 13:37:11 -0400, Dave Smith
wrote:


He's probably a non wine drinker trying to impress other non wine
drinkers and making a mountain out of a molehill. Pop the cork and
let it breath for a few minutes, if that long.

--

Today's mighty oak is just yesterday's nut that held its ground.