Andrea Immer and Sommelier Stewart Patchefsky discuss Château de Pez and Domaine Laroche Chablis wines; Renoir Restaurant, The Mirage, Las Vegas, Nev.
Andrew Vadjinia Bradbury, Master Sommelier at Aureole in the Mandalay Bay Resort & Casino, on decanting wine:
Decanting separates the sediment from the wine.
Before decanting, stand the bottle upright so the sediment can fall to the bottom.
Next, use a candle or flashlight to see the sediment through the bottle.
Stop pouring when you see the sediment reach the shoulder of the bottle.
Wine bottles should always be stored on their side.
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