ThePortForum.com

Does this mean we:
(1) freehand decant our magnum to the point where significant sediment starts to flow out of the magnum
(2) divide our freehand decanted magnum contents into four equal parts
(3) leave one part alone, filter one part through bleached coffee filter paper, one through unbleached coffee filter paper and the last part through a metal coffee filter mesh
(4) filter the remnants in the decanter through our teeth and look forward to the tasting?

I'm likely to have to drop out of this. Will confirm ASAP.

Sadly, I'm going to have to drop out of this one.

nac wrote: ↑09:39 Wed 01 Feb 2023 I'm likely to have to drop out of this. Will confirm ASAP.

Yup - definitely can't attend.

PhilW wrote: ↑16:56 Thu 05 Jan 2023I will be unlikely to be able to make this tasting as well; please move me to reserve.

Still unlikely (as I note I'm in main list).

Julian - could you confirm that we're still going ahead with this tasting in the light of people having to drop out?

We are now seven people. So I might agree with Alex — this is slightly too many for three magnums. ⟹︎ Thunderbirds Are Go!

Three magnums. I’ll bring a GC77. Charles: you have many magnums of 1977: please would you volunteer another magnum of your fine year? Pls cld somebody else also volunteer a ’77 magnum. Others: pls consider bringing, between you, one or two bottles of fine mature full-bodied non-fortified red.

We need to agree what is to be done with the magnums. I propose, for mine, a four way split. The bottle is to be gentled swirled, so that there is an even amount of sediment everywhere. So that the treatments are handled equally, the four decants will be concurrent: some into decanter 1, some into 2, some 3, some 4, some more into 1, etc.

1. Through unbleached coffee filter.
2. Through bleached coffee filter.
3. Through metal gauze.
4. Through nothing.

Sighted for the bringer of the decanters; blind for everybody else?

Objections?

Sounds great!

I have D77 in magnum at home, which I could bring.

I aso have fine, mature full-bodied red at home.

Yes no problem - allways happy to bring a 77 mag

Sent from my SM-G960F using Tapatalk

Alex Bridgeman wrote: ↑18:53 Thu 09 Feb 2023I have D77 in magnum at home, which I could bring.

I aso have fine, mature full-bodied red at home.

Thank you.

CPR 1 wrote: ↑20:21 Thu 09 Feb 2023Yes no problem - allways happy to bring a 77 mag

Thank you. Which?

The (current draft of the) placemats reveals† the game.



Up to four decanting methods per magnum:

• the methods used for JDAW’s GC77 are labelled A, B, C, and D;
• the methods used for AHB’s D77 are labelled E, F, G, and H; and
• the methods used for CPR’s Cr77 are labelled I, J, K, and L.

For each magnum the set of methods being used will be pre-revealed, and people then pick which of each magnum’s 4! orderings‡ they think most likely. Then we can argue about whether there really was a consistent difference between them.

Objections?

Those doing the decanting might wish to create decanter labels, for which the placemats include a decanter-label sheet:


† Singular / plural anguish.
‡ 4! ≡ 4 × 3 × 2 × 1 = 24.

jdaw1 wrote: ↑21:07 Thu 09 Feb 2023

CPR 1 wrote: ↑20:21 Thu 09 Feb 2023Yes no problem - allways happy to bring a 77 mag

Thank you. Which?

Croft

Sent from my SM-S911B using Tapatalk

I am minded to decant the entire magnum freehand, stopping before the sediment starts to appear in the decanter. (It will have been stood up for about 2 weeks to settle properly, opened the night before the tasting and decanted the morning of the tasting.)

One quarter of the decanted wine will be filtered through unbleached coffee filter paper.

One quarter will be filtered through muslin.

One quarter will be poured through a heavily previously used stainless steel coffee filter.

One quarter will have no further treatment.

Ooh I have just had a brain wave as to what mature full bodied red to bring. I am excited already!

Alex Bridgeman wrote: ↑17:36 Fri 10 Feb 2023I am minded to decant the entire magnum freehand, stopping before the sediment starts to appear in the decanter. (It will have been stood up for about 2 weeks to settle properly, opened the night before the tasting and decanted the morning of the tasting.)

One quarter of the decanted wine will be filtered through unbleached coffee filter paper.

One quarter will be filtered through muslin.

One quarter will be poured through a heavily previously used stainless steel coffee filter.

One quarter will have no further treatment.

What happens to the heavily sedimented part that remains after the “stopping before the sediment starts to appear”?

winesecretary wrote: ↑19:45 Fri 10 Feb 2023Ooh I have just had a brain wave as to what mature full bodied red to bring. I am excited already!

Alex has also offered. Please consult with him.

jdaw1 wrote: ↑00:51 Sat 11 Feb 2023

Alex Bridgeman wrote: ↑17:36 Fri 10 Feb 2023I am minded to decant the entire magnum freehand, stopping before the sediment starts to appear in the decanter. (It will have been stood up for about 2 weeks to settle properly, opened the night before the tasting and decanted the morning of the tasting.)

One quarter of the decanted wine will be filtered through unbleached coffee filter paper.

One quarter will be filtered through muslin.

One quarter will be poured through a heavily previously used stainless steel coffee filter.

One quarter will have no further treatment.

What happens to the heavily sedimented part that remains after the “stopping before the sediment starts to appear”?

That will be filtered in an entirely different way which is likely to render it into a form others are unlikely to want to taste.

jdaw1 wrote: ↑00:51 Sat 11 Feb 2023

winesecretary wrote: ↑19:45 Fri 10 Feb 2023Ooh I have just had a brain wave as to what mature full bodied red to bring. I am excited already!

Alex has also offered. Please consult with him.

I’m happy to stand aside and let George bring the bottle he has in mind.

Three magnums and two bottles of red seem fair enough for seven - so don't feel, Alex, that you have to step aside!

The answer might be one red from Alex, one from George. Both sighted.

I have written to the B&F saying that there are only seven people, and consequently allowing us to be moved to the Green Room.

Also, catching up on my social admin, Darrel is in town that night - is it okay if I invite him?

winesecretary wrote: ↑16:26 Sat 11 Feb 2023Also, catching up on my social admin, Darrel is in town that night - is it okay if I invite him?

Sure. Would we need another bottle of something?

I can find another full bodied red no problems...

DGR confirmed and will arrive with a full bodied red as will I.

Food orders please, from the B&F menu.

Food for me please:
No starter
M-R steak and skinny fries, no sauce, green beans and shallots.