1982 Mouton breathing advice

You could check it out at Cellartracker - some people post what they did. It's a big wine. I know lots of people would suggest multi-hour decant (like 4-8), but I'd rather err on side of caution. .Do I remember you're taking to a restaurant? Personally, if it were me, I'd probably decant 2-3 hours before dinner. If it seems open, gently complete the double decant (back to bottle). If not, let it sit till ready to leave. But that's seat of pants guessing.

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

Indeed, different strategies, but I think general agreement that there should be some serious decanting time. Kind of bottle I'd prefer to observe over 8 hours rather than 2. Enjoy your meal no matter what you drink, and enjoy your Mouton no matter when you drink it!

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