Originally Posted by
ClubClassCowboy
I had a good portion of a bottle of 2004 Chateau Haut-Bergey, Pessac-Leognan on the way home from Atlanta - however it was spoiled by being swamped with sediment.
I sympathise with the process of getting the wine on-board - which must involve it being shaken about for a good while - but aside from travelling with a pack of coffee filters does anyone have a clever way of getting sediment free wine on-board?
This must be a first world problem to end all first world problems. I think coffee filters are the way to go (and, of course, they pack tight and light). However, IME, the wine drains through them extremely slowly so you would need a capacious funnel to hold the filter and a glass' worth wine, and a degree of patience. Also a thick skin to deal with the FAs and your fellow passengers.