My dad celebrated his 60th birthday tonight with a group of relatives and friends at his favorite local wine bar. At tables set up in the back near the beer coolers, we began with two whites, then five reds, all of which were poured as a professorial type named Reed talked about the wine’s characteristics, its region, trivia about the wineries’ owners and other such hoohah.
I notice increasingly sloppy annotations on my wine “score sheet,” like how Reed started one sentence, as a lead-in to an anecdote on cask-aging: “One time, I went to an oak seminar....” I also seem to have written “Reed hoards port,” which has nice alliteration, and “I thought this guy said he wouldn’t lecture,” which was a gradeschool-style note passed to my sister. Also, here are paraphrased instructions from Reed on how to decant. (He didn’t pun his title like I did; I was feeling saucy.)
How to Turn a Decant into a Decan
- Stand the bottle upright at least a day.
- Train the beam of a miniature flashlight on the neck of the bottle while steadily pouring the wine into a decanter.
- Stop pouring when you spot sediment.
- If you have a magnum or a double-magnum, you’re fucked.
Afterwards we took what was left of the wine back to my parents’ house for the afterparty, for which my mom had baked two pies (cherry and apple) and, for my dad, apple dumplings, his favorite dessert.