A while back, I posted about my quandary with a certain restaurant where I planned to go to celebrate a 50th anniversary with my bottle of 1982 Mouton. There were some thoughtful responses, which I appreciate.
Not having made a final decision, one question may help me choose. How long should the bottle of 1982 Mouton be opened to breathe? I look forward to your knowledgeable responses.
Thanks,
Godzilla
If you are familiar with the wine person at the restaurant why not deliver the bottle early and let him/her start the process?
Lew
I had not known about Cellar Tracker. Thanks for the link. After going there, one discovers that if you ask ten people what is optimum you are liable to get twenty answers. ;-)
Nevertheless, when dealing with something that is a precious commodity that I could never afford on my own, it is sounding provident to save it a while longer and consume it at home where I can control the variables of decanting without shaking up the sediment in an auto ride.
No decision yet, but I do appreciate all input.
Godzilla
Some three years ago I and friends had a Mouton -82 along with Latour -70, Margaux -78 and Palmer
-78 among others. The Mouton was opened 4 hours in advance but not decanted. It was excellent at start but became a lot more impressive during the evening. I'd suggest decanting 3 hours ahead of serving.
Btw, the WOTN of the above tasting was a Ch. Montelena of a far younger vintage...1999 or so (notes lost) (my winner was the Mouton, ahead of the Latour and then Montelena)
Anders
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