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.
With this wine decanting will make little difference. It’s a lovely wine. But what I would do with this is pour a glass an hour before you drink the rest. Enjoy the glass then alow the rest to breath in the bottle.
I usually (although perhaps not always wise) don’t decant in a decanter but ‘decant’ in glass, the glasses I use are quite wide and so after a bit of swirling and aeration the wine does then start to evolve.
I get fed up with washing out and cleaning decanters, so I should start using a jug of some sort. I once used a measuring jug to decant a wine (might have been Port) that had thrown a deposit. It went well until I realised that 75cl of wine will never fit into a 50cl measuring jug in one go. Decanting was therfore aborted halfway through, which doesn’t really work…
The best thing for cleaning decanters is lead shot. I have been using the same shot that a friend gave me in 1987 and you won’t need anything else. It removes tannin without any problems, leaving your decanter sparklingly clear. I’d imagine the decanter in the pic could be a bit of a mare to clean though.