We typically store the bottles horicontaly to keep the cork wet and sediment on old bottles is as a result on the bottom of the laying bottle. Opening in that way you’d need a decanting cradle and it slows down the process significantly during service. That’s why I stand up the bottle 2-3 days prior to the tasting and the sediment settles at the bottom and it’s much easier to open and faster #winefactswednesday
How to prepare for a tasting with very old Red Wines?
