Good evening ‘wine mind’; I’m as usual after some advice. I’m going to be drinking this at the weekend:
To decant, or not to decant, that is the question.
Normally I’d decant most of the medium / full bodied reds that I tend to drink and leave for about an hour with the stopper in; I try before decanting and afterwards and to my mind there’s a discernible difference (for the better). Is this likely to be appropriate for this Chianti? I’m continuing with my vinous exploration to broaden my horizons and have enjoyed the Italian wines that I’ve tried and am looking forward to learning more. I am certainly relishing the ‘practical element’ of my studies! Thanks.