My father gifted me this beauty from his cellar. Whats the best way to drink this in terms of paraphernalia (decanter, glasses, etc). Open for recommendations to enjoy this in the best way possible!
My father gifted me this beauty from his cellar. Whats the best way to drink this in terms of paraphernalia (decanter, glasses, etc). Open for recommendations to enjoy this in the best way possible!
by Choice-Excitement-74
18 Comments
y2kbug
Congratulations. Go all out for this beauty.
DontLookBack_88
Is your father adopting?
But seriously, I’d only decant this for sediment, in a narrow decanter, and see how it’s drinking right away and then every 30 minutes thereafter if you think it needs air.
I like big, structured, dark fruited, spicy wines like this one out of a nice, thin-rimmed Bordeaux glass.
Pure_Breadfruit8219
I wish people would donate expensive wines to me. Enjoy!
No_Computer7553
Glorious! My advice: Open it. Pour it into a glass. Smell it. Drink it.
Disastrous_Trade_724
You gotta have good glasses though, Zalto Bordeaux or something similar, pouring it into a Paris goblet would be sacrilege, and serve it around 18c
heckyah
No worries about giving it to much air. Unico loves to breathe. Maybe a hour in the decanter and enjoy over 2+ hours after. Don’t rush the wine, I guarantee it will be fine.
TychoRedLead
Open and taste at least four hours beforehand, if good stick a stopper in and decant for sediment like previously mentioned. However I believe unico one of the world’s best. When I tasted the 74 it was the first time I really got it when people talk about a 50-100 yo old wine ( it was 40 years old when I drank it, so incredibly incredibly youthful) Enjoy!
666Tropzden
Congrats! I found Tempranillo to be enjoyed best from a Burgundy Glass. I’d rather not decant it, to experience the change of the wine. Probably good to open it a few hours before you drink though.
hebikes
Why don’t you ask him?
InternationalYam3130
Wait for someone you hate to pass away and drink it that night. That’s what I’m doing with my best bottle. It’ll taste the best
boshongo
Straight from the bottle
Asgarad786
That’s an incredible bottle. and even more special coming from your dad.
For something like this, I’d keep it simple and focus on letting the wine shine rather than overdoing the setup.
• Decanting: I would decant gently, mainly to remove any sediment rather than heavy aeration (it’s got age, so you don’t want to overexpose it). Maybe 30–60 mins max, and even taste as you go.
• Glassware: Large Bordeaux-style glasses work best gives it space to open up.
• Temperature: Slightly below room temp (around 16–18°C) makes a big difference.
Honestly though, the biggest thing here isn’t the gear… it’s the moment.
A bottle like that is about slowing down and enjoying it properly.
Curious, are you planning to open it for a special occasion or just enjoy it with your dad?
Signal_Fun_6041
Geeezus!!!
Dances_with_mallards
The best way to drink it is … To invite me over!
TelephoneNo7436
Wowza Spain’s #1
Kydarellas
I had this about a year and a half ago. I decanted for about an hour and a half, my glasses were just some regular Burgundies (because it’s all I have at home). It doesn’t need much else to be enjoyed, it’s quite mind blowing already
Severe-Tip5153
Just in case you are not aware, older wines need less (if any) time in a decanter. Tannins have softened or disappeared… if you decant, you risk losing any fruit (and flavor) that remains. Older wines are more likely to be pop and pour. I love Spanish wines (have not yet had the Vega), excited for you.
Rodster9
Congrats! I’d probably decant it only to separate the sediment, but honestly I’d drink the sediment too 😅.
For serving, use a slim decanter and medium-sized glasses (Shiraz/Tempranillo style, or even a Gabriel Glass). This wine doesn’t need much oxygen — give it space in the glass instead of too much air.
For food pairing (if I may): Start with a high acid spanish white, or NV Champagne, or Bollinger Grande Année (any vintage really — this bottle deserves it) heck even DP or Cristal.
Some tapas to begin: bread with cheese and jamón de bellota, plus octopus any fishy “tapa”. Then keep it simple for the main: tenderloin with a light wine reduction (maybe made with a Rioja Crianza like CVNE), potatoes, and whatever greens you like. Let this wine be the star of the dish — nothing too heavy. Just throwing this out from the heart! 🙂
18 Comments
Congratulations. Go all out for this beauty.
Is your father adopting?
But seriously, I’d only decant this for sediment, in a narrow decanter, and see how it’s drinking right away and then every 30 minutes thereafter if you think it needs air.
I like big, structured, dark fruited, spicy wines like this one out of a nice, thin-rimmed Bordeaux glass.
I wish people would donate expensive wines to me. Enjoy!
Glorious! My advice: Open it. Pour it into a glass. Smell it. Drink it.
You gotta have good glasses though, Zalto Bordeaux or something similar, pouring it into a Paris goblet would be sacrilege, and serve it around 18c
No worries about giving it to much air. Unico loves to breathe. Maybe a hour in the decanter and enjoy over 2+ hours after. Don’t rush the wine, I guarantee it will be fine.
Open and taste at least four hours beforehand, if good stick a stopper in and decant for sediment like previously mentioned.
However I believe unico one of the world’s best. When I tasted the 74 it was the first time I really got it when people talk about a 50-100 yo old wine ( it was 40 years old when I drank it, so incredibly incredibly youthful)
Enjoy!
Congrats!
I found Tempranillo to be enjoyed best from a Burgundy Glass. I’d rather not decant it, to experience the change of the wine. Probably good to open it a few hours before you drink though.
Why don’t you ask him?
Wait for someone you hate to pass away and drink it that night. That’s what I’m doing with my best bottle. It’ll taste the best
Straight from the bottle
That’s an incredible bottle. and even more special coming from your dad.
For something like this, I’d keep it simple and focus on letting the wine shine rather than overdoing the setup.
• Decanting: I would decant gently, mainly to remove any sediment rather than heavy aeration (it’s got age, so you don’t want to overexpose it). Maybe 30–60 mins max, and even taste as you go.
• Glassware: Large Bordeaux-style glasses work best gives it space to open up.
• Temperature: Slightly below room temp (around 16–18°C) makes a big difference.
Honestly though, the biggest thing here isn’t the gear… it’s the moment.
A bottle like that is about slowing down and enjoying it properly.
Curious, are you planning to open it for a special occasion or just enjoy it with your dad?
Geeezus!!!
The best way to drink it is … To invite me over!
Wowza Spain’s #1
I had this about a year and a half ago. I decanted for about an hour and a half, my glasses were just some regular Burgundies (because it’s all I have at home). It doesn’t need much else to be enjoyed, it’s quite mind blowing already
Just in case you are not aware, older wines need less (if any) time in a decanter. Tannins have softened or disappeared… if you decant, you risk losing any fruit (and flavor) that remains. Older wines are more likely to be pop and pour. I love Spanish wines (have not yet had the Vega), excited for you.
Congrats! I’d probably decant it only to separate the sediment, but honestly I’d drink the sediment too 😅.
For serving, use a slim decanter and medium-sized glasses (Shiraz/Tempranillo style, or even a Gabriel Glass). This wine doesn’t need much oxygen — give it space in the glass instead of too much air.
For food pairing (if I may): Start with a high acid spanish white, or NV Champagne, or Bollinger Grande Année (any vintage really — this bottle deserves it) heck even DP or Cristal.
Some tapas to begin: bread with cheese and jamón de bellota, plus octopus any fishy “tapa”.
Then keep it simple for the main: tenderloin with a light wine reduction (maybe made with a Rioja Crianza like CVNE), potatoes, and whatever greens you like. Let this wine be the star of the dish — nothing too heavy. Just throwing this out from the heart! 🙂