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Food & Wine: I decant to clear the sediment. A couple positives of this

Is 1) get to take responsibility for the cork opening if it’s an older wine, and 2) smell the bouquet in the very unlikely event a wine is corked. Once I took an Haut Brion to one of my favourite restaurants and did not pre-decant. It was corked. Of course I made the joke to the server “may I please
13d
By: emcquillan
0

Food & Wine: Great lineup. I agree 1996 is a great vintage and drinking so perfectly now. Happy Birthday to you?

I did a 2000 tasting on a double date last Friday and they are starting to drink well. My mistake was not pre-decanting before arriving at the restaurant. Next time...
15d
By: emcquillan
2

Horological Meandering: 5196 and 1815 the BEST time only with RL THE top of class

But all 6 are fantastic watches of course. Thanks for sharing your beauties. Best,
18d
By: emcquillan
1