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To decant or not to decant/Audouze etc


Thought that I would start this thread for advice on specific bottles.
To start:

I recently acquired this bottle (Kanonkop Paul Sauer 2004) from a friend at my tasting group. What is the collective advice regarding decanting vs Audouze method and for how long in this particular instance?


None of my friends leave wine like this behind :joy:. It’s a pretty “big” wine so even though it has some decent age on it, it could probably do with some air . I would open, pour a small sample, leave the bottle open and keep tasting the sample until you feel it’s ready , then decant for the same period the wine was in the glass . :wink:


An hour should be sufficient.