We have tested our wines and suggest that sixty-three degrees Fahrenheit (seventeen degrees Celsius) is the optimal temperature for serving Opus One. This can easily be achieved by removing the wine from a colder storage facility an hour or so prior to serving or by placing a room-temperature bottle in a refrigerator twenty minutes prior to serving. Older wines and new vintages alike benefit from decanting, although we suggest a different style of decanting for each. Decanting may remove sediment that has accumulated in older vintage bottles (such as 1979 – 1989). If the bottle is stored on its side, set it upright twenty-four hours in advance in order to allow the sediment to settle. (If this is not possible, keep the bottle on its side through the decanting process.) Pour the wine out of the bottle slowly and carefully, using a candle or flashlight to illuminate the contents to see when the sediment reaches the bottle’s neck. Discard the sediment and serve from the decanter.
To aerate younger wines properly, we also recommend decanting any vintages less than seven years old. This exercise differs from decanting older vintages: in this instance, we suggest shaking the wine up a bit, giving the wine a “hard decant” an hour before serving. Simply turn the bottle upside down over the decanter and let the wine splash out of the bottle. If you don’t succeed in decanting an hour beforehand to give it a chance to breathe, you can still enjoy the wine throughout dinner as it opens up and changes.