We all store our cork stoppered bottles lying flat (at least if it’s for any length of time). Then we take them out of the rack to use, maybe planning on decanting them. However, as we all know, many older wines, particularly clarets and Riojas I’ve found, do tend to have sometimes large amounts of sediment. This presents a couple of problems:
The process of picking up the flat lying bottle and standing it upright is likely to stir the sediment up. How long should I leave the bottle upright to let it settle again? Note even if planning to decant that won’t help until the sediment has first settled, otherwise it’ll just settle in the decanter.
I have also found with such wines that the sediment has often already settled in the shoulder (is that the right word?) of the bottle whilst it was laid down. When standing the bottle upright much or all of this sediment typically remains stuck to bottle just under the shoulder. So how do I avoid the pouring action (particularly at the start of a full bottle) from ‘washing’ that sediment along with it into the glass?
Appreciate any useful tips folk can give.