Grange And Sassicaia 24 Hours Of Decanting Later

Grange And Sassicaia 24 Hours Of Decanting Later – Episode #507

July 23, 2008

Gary explores whether the wines from yesterday’s episode have changed after 24 hours of decanting!

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Comments on this episode(208) Leave a comment ›

“you are totally talking about Mossman… from He-man her had this wool…” by Jose Luis Castillo Jr.
“Intresting to see those changes. Not sure I like the skunk/witch arom…” by Dessert Wine Nerd
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Wines tasted in this episode:

2005 SassicaiaTOSCANA IGT
2003 Penfolds GrangeAustralian Shiraz/Syrah

Links mentioned in todays episode.

208 Responses

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March 13, 2009

Jose Luis Castillo Jr.
you are totally talking about Mossman… from He-man her had this wooly feeling skin and a very distinct aroma
January 16, 2009

Dessert Wine Nerd
Intresting to see those changes. Not sure I like the skunk/witch aromas, but hey, like you said we’re all snowflakes. QOTD: Id have to say a 1978 Kopke port. Bought it cause I turned 30 in 08 and the next day it opened up (to me) a little more. It was still awesome awesome stuff. God I could drink port every day.
December 5, 2008

nnothing
QOTD biggest overnight improvement for me was root 1: cabernet sauvignon 2006 i think… it was really the first time i’d noticed a huge improvement and really got me hooked on trying leaving a little to try the next day. I’m sure it was mostly just the tannins breaking down so i could taste the fruit or whatever but it was big improvement. thank you very much gary for inspiring those sorts of experiments!
August 14, 2008

yowens
interesting how much the Grange changed and that the sassicaia was still awesome. I always assume wine left out in a decanter for a day will suck.
QOTD: Cant think of a good example, I have the old school wristband though! BTW, what were those what appeared to be paper WLTV wine bottles rubber-banded together?
August 3, 2008

lurkernomore
What is the deal with wine reviews and wild boar?? Why is it that so many reviews for cabernet state that it would go great with wild boar? How many people have ever had wild boar? How often do you ever see wild boar offered on a menu or behind the meat counter at your local butcher shop? Who started this trend and why do wine reviewers seem to think that so many people out there eat wild boar on a regular basis and might choose to pair the wine in question with their next meal?

QOTD: Clarendon Cellars Old Vine Grenache (not $100 retail, but north of $100 in a restaurant).
August 3, 2008

Nick G
I have an old school wristband

By far the most dramatic change I’ve seen is in the Anabella Cab. I opened it and hated it, it was all fruity and sugarfied. About three hours later it had opened up and become quite refined. It even had some nice vegetal components.
August 1, 2008

Dan Schmid
A few months ago I was at Target, and got a cheap Cab Franc/Carmenere blend by (oops). I opened it after getting off work, and it was completely undrinkable. Way too much oak. If I want that much oak in my grill, I’ll drink a good bourbon. So, as an experement, I poured it into my decanter for 24 hours, and the next night after work, it was fantastic. Crazy how that works.
August 1, 2008

wineishealthy
Grt show as always…your right about the pedegri stuff from the last episode
July 30, 2008

mark b
Cool episode idea – QOTD: 99 Turley Hayne PS – the Petit Syrah was way too intense/tannic upon opening, but the next day had mellowed out significantly and was amazing.
July 30, 2008

J Crazy
Yeah, mix up the intro. You can always come back to it later. He-man! Nice, skunkor, awesome.
Had a bottle of Galante Red Rose Hill Cab that at first was just so-so but over the next week it kept getting better and better. There are no rules and who says you can’t enjoy a wine a few days later. I like to open a few bottles and try a glass a day until they’re all gone. It’s amazing how much some change for the better or worse with just time.
July 29, 2008

JayZee
Interesting show. I think the differences with long decanting, especially with “serious” wines, can be profound over time. But, dude, you are seriously weird!

QOTD: About 5 years ago, we had a bottle of a 1990 cheap ass red Burgundy that was about a 80 point wine and I accidentally left it open for about a day and a half. I was going to throw it out but decided to taste it first and it was really good – lots of licorice and strawberries and some tobacco components. I would have scored it 88-89. It was dramatically better.
July 29, 2008

Kristen
Interesting episode! I liked this on decanting.

QOTD: The only thing I can think of is a horrible bottle of $5 pinot noir that I got from Trader Joes. It just got worse and worse….
July 28, 2008

Little Jonny H
I really enjoy the decanting shows! Actually, it would be neat to do every wine the next day too. Just leave them all open for 24 and give them a quick shot to see how they hold up.

QOTD: I’ve had a couple of sangiovese based wines go to crap the next day, but the best improvement came from an inexpensive Cotes du Luberon that bumped ~8 points to an 89+ (for less that $10 retail!)
July 27, 2008

Colin Komar
Good show. The two wines are definitely way out of my price range right now!

QOTD: The only wine that I can possibly begin to answer this question with is Smoking Loon Cabernet Sauvignon. It was not all that great to begin with, and it lightened up on the alcohol after the day or so (I forget how long it actually was between the tastings). Overall, a meh wine at best both times.
July 27, 2008

Rob R
I am just now catching up on past episodes and I was yelling out skunkor while you were trying to identify the stench. I totally was pumped, by myself, that you called him out. I’m just sad I had no one to high five over that. Another great episode, you have converted me to a wine lover. Thanks Gary
QOTD: I accidentally left a half bottle of Wilhelm Bergmann Auslese out over night and forgot about it until around 5 the next day. After chilling for an hour it tasted so much sweeter than the original taste. I was quite surprised.
July 27, 2008

Natalia
Skunkor??? Dude! I grew up in Ecuador! Who’s this character?? Your nose descriptions are hilarious…but interestingly enough I still get ya somehow… I just wanted to let you know that you can’t stop saying your “HELLO EVERYBODY”!! At least not just yet!! I started watching your show like a month ago and the first time I saw you saying it I was like “Geez! That is one enthusiastic, loud, and happy guy…Is he on anphetamines or what???” So everytime I watch your show I always wonder if you are going to be that enthusiastic,loud,and happy. And you always are!! Love it!
July 27, 2008

Oscar FL
I don’t think I’ve had the opportunity to actually try a wine a day later as an experiment, I recall I tasted from the bottle at a party at my house once and only to see if it was still good -a Chateau dela Chaize- but it wasn’t, it ran flat but was very aromatic still, maybe even more so… but again, this was a casual on time thing the day after to clean the house, I guess it may have been less than 24 hours but you get the idea.
July 27, 2008

YoungDave
QOTD: Actually I think I’ll mention a wine that the G man himself had on the show… and COMPLETELY bashed. The 2006 Falesco Sangiovese. The first day I had it, it was very similar to the way Big G described it when it was popped and poured on the show: kind of thin, unbalanced with a lack of fruit and just too much sulfer/septic notes on the nose, kind of garbage-esque. The next day, however, the fruit came out! Some sweeter earth notes, sour/black cherry, and the acidity was somehow more balanced with the tannins and general palate weight. Not amazing on the second day (definitely not a 90 pointer as Jay Miller rated it) but 83 on day 1 to 88 on day 2 – I think so… maybe 87.
July 26, 2008

BargePlus
With 189 entries, I gotta believe the contest has already been won. But just in case: January 28, 1987.
July 26, 2008

Dan-o
Interesting!
QOTD – I will give you both angles, good and bad.

Best turn around – I believe it was a Carmenere from Argentina, which was almost astringent at first and then settled down nicely on day 2.

Worst – any of the Cab Francs from the Loire Valley. I find them appalling the next day – almost sour.
July 26, 2008

Evan R.
You almost fooled me, I thought I already watched this show. Interesting how a 20 hour period can change the taste.
July 26, 2008

The Original Marc
QOTD: Hartig 2005 Cabernet. Pretty crappy the first day, pretty good the second.
July 26, 2008

tasteofgrape
Love it when you remind people of factors that can effect ones’ taste.
July 25, 2008

KVolk
QOTD: I can’t remember the wine but it was one of the first wines I had bought and left by accident open over night and was dumb founded how much different it was….
July 25, 2008

Terrance
I gotta do more decanting. I’ve had wines improve on day 2 or 3 but I can’t remember any good examples of something that changed or improved dramatically.