Proper treatment for aerating a Bourgogne Pinot Noir from start to finish? via /r/wine

Proper treatment for aerating a Bourgogne Pinot Noir from start to finish?

Hi, I still have yet to get a straight answer on this question and am hoping for some advice here.

I've had at least two French people tell me that Bourgogne requires several hours to really open up, but I didn't quite catch if they meant letting it sit in the bottle with the cork pulled, or in a decanter.

The second part of my question is about the temperature. I know Pinot Noir is to be served at around 60 deg F (or so?). However, decanting at room temperature is obviously warmer than this.

So….in the past I've just pulled the cork and put the bottle in the fridge in order to aerate AND pull the temperature down, but I am not sure this is proper procedure.

Any handling advice or tips on proper procedure are much appreciated! Especially length of time. I normally just let the bottle aerate a little bit; I've always had a fear that 3 hours of decanting would be too much.

Thank you all and cheers!

p.s. — Serving tips for Cru Beaujolais (Morgon, Fleurie, etc.) are also appreciated. Serving temp? Length of decanting time? I tried the Thivin that everyone recommends and it was nearly sour, it was so acidic.

Submitted May 26, 2017 at 07:20AM by MorphineSmile
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