Decanting and the Dread Vanilla-Another Noobee Question

In some of my tastings, I've enjoyed a California Cab. When I open it for dinner days or weeks or months later- the dread V-word has taken over-Vanilla Oak, that is.

Is it simply a matter of air-not decanting the vanilla'ed wine long enough (who knows how long the wine at the tasting counter had been open?) Or, was the "excitement" of the tasting experience (exhaustion, perhaps even dehydration) interfering with my tasting abilities, limited as they may be?

In some of my tastings, I've enjoyed a California Cab. When I open it for dinner days or weeks or months later- the dread V-word has taken over-Vanilla Oak, that is.

Is it simply a matter of air-not decanting the vanilla'ed wine long enough (who knows how long the wine at the tasting counter had been open?) Or, was the "excitement" of the tasting experience (exhaustion, perhaps even dehydration) interfering with my tasting abilities, limited as they may be?

Brian, I can't answer whether the vanilla will disappear, but why not just perform an experiment and decant a bottle and try it at increments?

As to how long the wine was decanted in tasting room, I imagine that depends on the individual winery's practices and the tasting venue (bar or private party). We decant just enough for the next few pours and seldom a full bottle. That wine can sit in the decanter for as little as ten minutes and as much as eight hours depending on the visitor flow. Anything remaining at the end of the day is returned to the bottle for overnight storage. It gets decanted again the next day, but, usually, there are no "leftovers" in the decanter. (I make sure of that. ) And, in any event, no wine is poured to the public after it has been open for two days.

At WofNV next to the Visitors' Center in Napa where I am currently pumping the pomace drippings, all the open bottles are attached to a bottle of argon and the wine kept in a modified atmosphere. They say they can keep that way for a month, but I haven't experienced that yet. In any event, nothing is being decanted, but some stuff is open for quite some time.

Hey, Gary, thanks for the answer. It's almost a rhetorical question, but it is frustrating.

I like the Beaucanon and Goose Cross Cellars they pour there, btw!