I’ve been cellaring a bunch of this and have yet to pop one. Reading a lot of great notes on CT. Some say it’s ready to roll, others say it needs another 5-10 years. I’m going to open one for a dinner. Any advice on how much air to give it?
“Open and follow it over the course of the evening” is my preferred technique for the first bottle of a batch. It’s not a great option this time since it will be shared amongst 10 people with a lot of great wines on the table. I’d like it to be ready from the get-go.
If you have more than one bottle, this decision gets a lot easier. But, if you have only one, you have to ask yourself, “Why did I buy this wine?” If the answer is anything along the lines of, “So I could, one day, enjoy a glorious wine in all its aged glory.” then you’re really cheating yourself by opening it now.
Robert A - the 82 HB and LMHB are both awesome wines. I’ve drunk my small stash but will put a bottle of 00 La Miss aside for whenever I get to Orlando. Or you make it up to the DC/Baltimore area. It’ll join a bottle of 89 Montrose waiting in the wings.
Thanks to the rest of you for advice, especially Scott who’s actually had the wine recently. I agree and will keep most of them buried in the cellar, but want to give one a spin.
Scott, do you pour any out at the start of your slow-ox routine?