Wine Talk

Snooth User: moonjockey

Decanting in the resturant

Posted by moonjockey, Dec 15, 2010.

I am thinking if taking a 1993 or 1995 Cabernet to New Years Dinner for my wife and I. Typically I would decant a wine like this for 1/2 hour or longer. What is the best way to drink a wine like this if I take it to a restaurant versus over paying for one that would not be this good.

 

Any experience or ideas?

 

Brian

Replies

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Reply by Girl Drink Drunk, Dec 15, 2010.

You can call the restaurant ahead and see if they will allow you to bring it in early or decant it yourself at home for as long as you like and recork the bottle.

These options may not be legal in all locations.

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Reply by Tapey, Dec 15, 2010.

Try 1/2 day of decanting Brian and follow GDD's advice of putting it back in the original bottle for transport.

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Reply by moonjockey, Dec 15, 2010.

Thanks for the advice I will call and ask What do others do in this situation. 

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Reply by JonDerry, Dec 17, 2010.

Would recommend just popping and pouring the first glass, and request a decanter at the table.  For a wine of 10'-20 years old, it should be doing well right off the bat and you'll get to see how the wine evolves from every stage of the decant.

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Reply by gregt, Dec 17, 2010.

You're bringing a Cab from the US?  CA or WA I imagine?  There are only a few I can think of where decanting would really help - for the most part I don't think most that I've had actually require it. 

The restaurant itself makes the difference in what I'd do. Some of them are happy to have you bring wine and you have a relationship with them and you can ask for decanters, etc. 

In other places, especially if they're really busy, I usually don't want to push it too much, esp if I don't know them all that well.  One reason restauranters aren't always fond of people bringing wine is that sometimes - not always - those people act like self-important jerks.  They want extra glasses, a couple of decanters, etc., and take up a lot of time on busy nights.  You can argue that the restaurant manager/owner made the choice to allow it but many of them have told me a few experiences like that are why they don't allow it any more. 

Plus, people forget to tip for the extra consideration. I have issues with the whole tip thing anyhow but when you're not buying their wine and you're primarily getting service, it's hard to argue that you shouldn't leave a nice large tip for those services.

So if I don't have a relationship with the restaurant and I really know my wine and know it needs decanting, I'd call the restaurant well in advance or I'd do it before coming in.  We take wine to restaurants a lot and even those that don't usually allow BYO are OK with it because we tend not to come at the busiest hour and we don't request service other than a few glasses - I want to pour my own wine, and we always remember the staff AND we offer them a taste of whatever we bring.  There's usually too much wine anyhow so it's not like we can't afford to pour a glass for the staff/owner/manager or all of them.


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