Cabernet Sauvignon Information

Question: Are there any steps to take when preparing to open a refrigerated bottle of cabernet sauvignon?

(Posted by: ST on 2008-12-14 01:44:51)

I have a 1997 Napa cab that I "laid down " in my regular refrigerator because I do not own a wine refrigerator and I figured a stable temperature that was lower than optimum was better than a fluctuating temperature higher than optimum. I am planning a party in January at which I am going to open this bottle and I am wondering if should take it out and bring it up to room temperature days or weeks before I open it, or whether opening it earlier that day and decanting it for a few hours will be enough. In evaluating the answers I will look at whether they are based on the actual food science behind wine (such as the behavior of yeast), and not just some response pulled out of your rear.

Posted by: JavaJoe on 2008-12-14, 10:33:06

First off, a Cabernet should be served at "room " temperature. The room being of course the wine cellar which translates out to being about 18 degrees Celsius. The more robust the wine, the closer to room temperature it needs to be served. This means you take it out an hour or so before you serve it to let it warm up slightly. As for decanting, I'm not sure. It's a 97 which means there is a chance you might have to do so. It really depends on the wine. I would say that provided you have a nice decanter, it wouldn't hurt to do this just in case. Beyond that, use your best judgement. After all it's your wine and you're the ones that will be drinking it.

Posted by: Michael B on 2008-12-14, 01:52:34

Wrap the bottle in a towel and then use the corkscrew and then twist the bottle not the cork until it opens