Great episode tonight, a lot of good information. I do have a question about the temp. when decanting. My cellar temp has dropped between 50-52 could I leave there and decant or should I decant at drinking temp 60-65?

QOTD I actually had a wine that was decanted for about 4 hours tonight and it vwas the best wine I have ever had 1983 Chateau Margaux. For older vintages you really should, especially because of sediment. You gotta let the wine breath also… if you held your breath for a minute how good does it feel when you take that first deep breath

Great show. I have been decanting my wines more and more lately and it does make a big difference. I like to taste and grade the wine right after I pop it then decant for a day and grade it again.

AWESOME episode…This was full of content alright. I did not know before that JD was involved in Ch Kefraya Comte De M, on of my favorite Lebanese wine (GV, you need to feature this wine sometime..enough with the Musar hipe)…
QOTD. I always decant my cheap or expensive wine…
Cheers

QOTD: After Gary’s show on decanting I bought a decanter – super inexpensive from a discount store, but looks like the Riedel one. The store thought it was a vase and put it in with the vases. Sometimes I forget about it, but it works particularly well with Cabs and Pinots. I haven’t found it to help Zins.
To skip back an episode or two, did anyone take pictures when Gary was drugged and taped to the couch?

Now, I know why GV said JD is a legend. So knowledgeable, full-bodied but gentle, just like some great Bordeaux has been cellared for decades.

A very different and great episode on WLTV, maybe the ever best guest host.
This episode just remind me a topic Gary selected months ago, reflection.

Excellent, thank you, all two, Gary and Mr Jeffrey Davies.

This was by far the best WLTV episode I have had the pleasure of watching. Dr. Peynaud (GBHS) is one of my heroes and is probably the man responsible for the modernization of winemaking. Along with Mr Davies Michel Rolland also learned at the feet of Emile Peynaud. I would hope that Mr. Davies could reprise his appearance soon with some more inside knowledge of Bordeaux history. Mr. Davies adeptly described the terroir and its proximity to well known Chateaus. He explained about Petit Verdot’s use as a color brightener and source of acid balance. As you go South of the Medoc and Margaux you get to Graves (Haut Brion) which literally translates to gravel. The use of the actual gravel from the vinyard as a prop was brilliant! In the Southern Cotes du Rhone you get the larger rounded stones (Galettes or Cailloux) that absorb the Sun’s warmth and radiate it back to the vines during the cool night.

Some earlier posts were trying to convert you from a fountain into a well…
You are so used to carrying the content yourself but I am seeing you evolve as a decent host that asked good questions and still interjected your independent view. I understand your off the cuff format where you taste and describe without any rehearsal. In earlier episodes involving expensive wines you would state that the wines were opened and decanted and poured back in the bottles. I couldn’t agree with Mr. Davies more that a little chill on a red wine is a good thing. You know how you complain about the excessive heat of a 14.5% Aussie FB? Well a little cellar temp would fix some of that for you. White wine on the other hand is often served too cold and should be given a chance to open up if you really want to experience the tertiary flavors. The exception and sacriledge is serving a 94 scoring Champagne at room temp. Who would ever drink it like that? Get out the ice bucket next time and pop it live for the education of how to open Champagne properly before its too late on New Years Eve and someone gets hurt.

Keep up the good work and I’ll be seeing you on Prime time in your own slot someday soon because you are too good at what you do.

To pour is fine, to decant is devine…For those who thought it was an expensive accessory you can usually find decanters at second hand shops on the cheap. Just remember to look for the wide base or duck type that allows a generous surface area and not the tall ornamental type that is used for spirits.

Great show. Davies is so smooth. A great personality and a great honor.

However, I do not always think its best to decant. For many red wines, even some whites, it does help. But it can also hurt. In the case of very old and delicate wines, I think it’s better to let them open in the glass. Even though they may contain a lot of sediment, older wines may not stand up to that kind of volatility. I have learned this the hard way.

QOTD – Why not decant at home?
No ‘good’ reason..
Gonna watch episode 18 and check it out!

Loved JD!
Glad you had him on the show today.

Everybody is always talking about fancy decanters and products and such. I like keeping my wine service as simple as possible. I had a bottle of 97 Pesquera that was closed and sediment-y, so I decanted it using a mag-lite and a mason jar. That took care of the sediment and opened it up quite nicely, especially after it sat for a while. Beautiful wine too.

GV, It’s always a great show when there’s a special guest. Nice work with that the past couple weeks.

because it is a huge pain in the butt to clean my decanter… great show

OK, first of all, I’m going back to Bed, Bath & Beyond (I was there earlier this evening buying some stuff) and I’m going to buy a wine decanter, and I’m going to decant any red wine I drink from now on. I want to experience the quintessence of this thing that wine can give. So, thanks for that.

Next, I’m going to buy these wines, and I’m going to taste them, and watch this video again, because I want to understand that thing, that thing, that experience that wine can give, because I don’t think I really know it yet. But, I believe it is there and I believe I can understand it, and I believe it is really special. I believe it is a little like Nirvana, like making love to the earth,and knowing the sun, and the rain, and the rocks, the dirt, the moment.

I saw an emerald from South America once. It was huge and green, and I understood, as I looked at it, that it was perfection, rare, a coming together of so many forces that does not happen most of the time, so when it does, you are blessed to get to see it. I think really tasting a good wine could be like that.

Thank you Gary and Jeffrey for a really great show !!! It deserves an Internet ‘Emmy’.

Think I’ll ask for a decanter for Christmas.

I decant if I know I’ll drink all the wine, but if I know I’m not polishing off the bottle that night, I just pour 2 glasses and let them sit a while before starting to drink. I guess that’s sorta decanting, at least maybe call it heavy breathing.

Outstanding episode. I thoroughly enjoyed hearing Mr. Davies perspective on these wines. QOTD: I decant most red wines I drink at home.

OK, I got the wine and I’ll see you tomorrow so save a nig rock for me.

Thanks

Why not decant? Well, I’ve only been into this stuff for a few eeks and don’t own a decanter yet! Though I did try Gary’s suggestion of leaving a bottle open till the next day. Interesting.

Why not decant? Well, I’ve only been into this stuff for a few eeks and don’t own a decanter yet! Though I did try Gary’s suggestion of leaving a bottle open till the next day. Interesting.

Wow! I truly enjoyed theis episode. Riveting…

Thank you Jeffrey, it was great to hear you talk about these wines and Bordeaux in general. Please come back to WLTV again sometime.

It really amazes me how much knowledge is out there about the winemaking process, the source of the grapes, and the techniques of the growers and winemakers. Plus, it makes me really excited to know that there are premium quality low priced bottles out there.

QOTD: I frequently decant my wines, it’s great! Lately, I’ve been doing half in the decanter and half in the bottle uncorked. It gives me the opportunity to control the aeration a bit if we decide to not drink all of it and I’m still trying to discern any differences between aeration in the bottle (with some poured off) and aeration in a decanter.

I do usually drink my reds in the high 60’s to low 70’s. I just got a wine fridge, so that should make it easier to drink at a somewhat cooler temperature.

Why Not? Because, honestly I think pouring into a nice big glass and swirling to my heart’s content accomplishes the same thing as decanting. I will decant tonight, just to be sure.
Great guest. Great show. Thank you

Thanks for the episode. Liked how you rinsed the glasses twice with the Chateau Bellevue. Appreciated the guest’s perspective. But GV – I thought you were going to be quiet and let the guest talk. Looks like that didn’t happen.

Why not decant? Takes too long; more glasses to clean.

Absolutely fantastic show. Always love nerding it up. Keep up the great work and love the guest spots.

QOTD: First of all, I’d like to say. Gary, I really want to slather your buttocks with ripe bunches of Petit Verdot grapes, but not in any sexual kind of way. Then I’d like to decant the hell out of a couple of wines, big tannic monsters, for over ten days! and then I’d like to slather your buttocks with fresh honey from the honey bees and watch a little doggie lick it off!

Great episode GV. Bring Jeffrey back whenever he wants to be on again. This was incredibly educational and fun.

QOTD:
I usually decant. Just last night I went out to dinner. Beforehand I decanted the ’96 lewis for a few hours then poured it back in the bottle and recorked it before taking it to the restaurant. I know the wine was so much better as a result.

BTW, great idea from Tommy V below about the half decant!

QotD: I promise to go get a decanter tomorrow. ot only that, but I am ALSO picking up a set of Riedel glasses. My question to YOU (GV), or anyone who has knowledge, is THIS…

I can only afford 4 glasses at the moment. I drink primarily white whine 80% (Rieslings, Gruner Veltliner, Gewurztraminer, and Chardonnay), with a little red 20% (Primarily Pinot Noir). Should I get two “reds” and two “whites” OR 4 reds and drink the whites out of them. If I go with the 2×2, which glass types would be the best? NOTE: Once a week, I open 2-3 bottles of mixed wine with 4 (rarely more) to share with friends who all care about learning about wine. So, it would be nicer to have 4 glasses that matched. Which one glass would work best for now until I could purchase a white” set?

Thanks again for keeping with me on such a long post.