...That is the question. After opening a 15 year old metheglin the other night that did not begin showing its glory until it had seen better than 45 minutes of air (and that was only in my glass), I began to wonder: how many meads, and particularly how many older meads, would benefit substantially from a 30 or 60 minute decant in glass?
I'm curious to know how many other denizens do or don't decant on a regular basis. Those who do, what evolution do you experience in the mead?
Mine went from aromatically reticent and a bit cranky (edgy acidity) on the tongue to the nose opening up beautifully, pushing both honeyed depth and great nutmeg and clove notes, and having the acidity soften to a balancing counterpoint to the minimal residual sugar. It helped the mead out immensely.
Whady'all think? Are you decanting?
Ken
I'm curious to know how many other denizens do or don't decant on a regular basis. Those who do, what evolution do you experience in the mead?
Mine went from aromatically reticent and a bit cranky (edgy acidity) on the tongue to the nose opening up beautifully, pushing both honeyed depth and great nutmeg and clove notes, and having the acidity soften to a balancing counterpoint to the minimal residual sugar. It helped the mead out immensely.
Whady'all think? Are you decanting?
Ken