Vintage Chart

The Bordeaux Index team have put together a vintage chart dating back to 1982 to help guide customers when choosing from wine lists or deciding upon wines to cellar. Our chart is designed to simplify the selection process by rating wines from various vintages and illustrating which wines are best to drink now and which should be laid down. In addition, we have listed some tips on serving fine wine and recommendations on when (and if) to decant.

For a wallet-sized physical copy of the chart, please contact your account manager.

Why decant wines?
Decanting wine serves several purposes; traditionally wines were not fined or filtered, and the act of decanting was necessary to remove any solid matter and ensure the wine looked clear and bright prior to serving. Wines aged in bottle need decanting to remove any remaining sediment - especially when decanting old bottles of Port (NB: Tawny Ports do not need decanting). The interaction with air in the decanter also helps promote the development of aromas and nuances; flavours become accentuated and more complex.

Which wines require decanting?
Not all wines need to be decanted, but young wines made for early consumption also benefit from decanting - not to remove sediment, but because decanting helps to aerate the wine and soften it for more immediate consumption. We often advise our customers to double decant - this simply means pouring the wine into a water jug, and then pouring it back into the bottle using a filter funnel prior to serving. This allows air to circulate, but don't forget to rinse out the wine bottle before filtering the wine back in if it's required.

Decanting white wines
Traditionally only red wines are decanted. However, Bordeaux Index also recommends decanting white wines. Not only does it help the superior bottles blossom as in the case for red wines, but it also removes 'fridge chill' which is known to kill flavours and complexities.

Timing: How long between decanting and serving wine?
Ask 10 members of the trade this question, and you'll get 10 different answers! Each wine merits its own investigation and we would urge you to contact your account manager to discuss. Imagine, if you like, that wine needs to stretch for a while after being trapped in a bottle: a wine aged in bottle from a superior vintage will need longer time after decanting than one from a lesser vintage. A wine known for being a bit of a bruiser will need more time than a lighter style of Beaujolais. In truth, there are no hard and fast rules - only the benefit of experience.

Wine serving order
Most tend to start with the youngest wine and work towards the oldest; young wines can appear overly tight when following those which show secondary flavours and aromas. When talking of whites, serve Loire ahead of Burgundy, then Rhone and finally Rieslings last. With reds, begin with Bordeaux, progress to Burgundy, then Rhone, Italy and finally most New Worlds. This is not a perfect science, but 9 out of 10 times this process produces favourable results. Generally, Bordeaux Index would advise our customers to consider region ahead of vintage.