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    Notes & Queries

    Dec 04, 2019 4 minutes

    Decanting Bordeaux

    I’m after some expert advice on how one would go about decanting 35-year-old claret – I have a bottle each of Troplong Mondot 1985 and 1986. I’m anxious not to over-aerate them, as I’m aware of how delicate they are. I was thinking a quick decant and back into the bottle half an hour before pouring. Grateful for any guidance.

    Steven Burke, London

    Steven Spurrier replies: Mr Burke is lucky to have two back-to-back vintages of Château Troplong Mondot, which, thanks to the stewardship of the late Christine Valette and the consultancy advice of Michel Rolland for low yields and

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