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Serving very old red burgundy
Efstratios Kokkinidis , Greece : On Wednesday we are organizing a Pinot Noir tasting with wines from around the globe. A Greek wine producer (Gerovassiliou) is generously bringing a 1947 burgundy. I will be responsibly for serving this wine. How should I treat this bottle? Decant it? if yes for how long ? What kind of glasses should I use for such a fragile old wine ? me: Burgundy is generally much more fragile than old bordeaux or Rhône. A wine of this era will probably have quite a bit of fine sediment but I would open and decant it only just before serving. (Am on my way back from a session tasting bordeaux back to...
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