Am having some friends over for a tasting. We know little about wine, but are interested, and will be drinking some Châteauneuf-du-Pape, and possibly others from Rhône. For instance, we'll have
2003 Domaine Grand Veneur CDP
2004 Château de la Grande Gardiole CDP
If we're mainly drinking these and other southern Rhône wine from 2003/2004, are there any best guesses about how long they should be decanted?
Recommendations from reviews on the Grand Veneur vary from 20 minutes to three hours. Ideally I imagine one would pour enough tastes over the evening so that folks can try the wine at multiple stages of decanting. But, in the case where there aren't sufficiently many pours, are there any best practices for decanting for these wine types? Or is this question nonsensical?
Also, has anyone tried the Grande Gardiole?