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(209) Leave a comment ›

“Wow, I’ve just found the most annoying, crap talking yank idiot in the…” by D Hinde
“you are totally talking about Mossman… from He-man her had this wool…” by Jose Luis Castillo Jr.
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Wines tasted in this episode:

2005 SassicaiaTOSCANA IGT
2003 Penfolds GrangeAustralian Shiraz/Syrah

Links mentioned in todays episode.

209 Responses

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July 24, 2008

Gongfather
Gary,
thanks for the scoring explanation. I’m wondering…would our friend from Oaktown remain if you were to age the wine for 5-10 years?

I appreciate how malleable you are with the show: always changing this, trying that, and keeping it fresh.

I don’t know where scratch and sniff technology is at these days, but it would be really cool if somehow you could send out some wine scratch and sniffs…or a variety of flavor profiles to be sniffed in combination to equal what you’re smelling. You would tell us, “ok, smell the cranberry, then the chocolate, and some cassis, that’s what this smells like!”

QOTD: 2003 Vin De Table Du Vaucluse White imported by Kermit Lynch
Initially, it had good structure and many components I enjoy in a French white: slighty astringent, pleasant minerality, but the flavor was a bit fuzzy. Retrieved it from the fridge the next day, and somehow it was much more focused and enjoyable. It was almost a completely different wine.
July 24, 2008

Andy B
I havent read the comments, but i assume you are talking about stinkor, not skunkor
July 24, 2008

Wednesday
It’s not a fine wine, but a Hidden Valley pinotage opened up dramaically the second day. The banana peel nose had surely arrived.
July 24, 2008

Rick O'Shea
Be careful changing the into. It is a big part of the show. Instead of just changing the intro, develop two new intros then let the Vayniacs vote for 1) New Intro #1 2) New Intro #2 3) current. Those who vote for the winner get a wristband or other fabulous prize.
July 24, 2008

macgyver4ever
HILARIOUS!!!

When you were describing the smell of the Penfolds, the first thing that came to my mind was Skunkor. I love He-Man. BY THE POWER OF GREYSKULL!!!!
July 24, 2008

M
Grenadine from maraschino cherries.
July 24, 2008

LarryW
Do regular MOTT shows- More On That Tomorrow.
Don’t change the opening of your show. It lets us know we’re at the right place.

Thanks for the revisit on the Grange. Right now, 24 hours later, might be the equivalent of the wine’s “dumb stage.” (Short, dry finish, disjointed.) Save some for tomorrow. We all deserve a second chance, or a third….

QOTD: A lot of Australian shiraz change considerably for the better after a day. Young Eileen Hardy, Kay’s Amory, Clarendon Hills, and yes, Grange, are less monolithic and less oaky after air time. Or simply wait 8-12 years, if you can.

AJ was born in ‘87, which was a great year for Cal-cabs. Opened an ‘87 La Jota Howell Mountain last night. At 21 years, it’s getting close to its due date.
July 24, 2008

Oakmon's BF
Wow! Doug Williams not only wins Super Bowl XXII but he wins the A.J. contest too.
July 24, 2008

prplhaze
Too bad Hulu is only available to US residents. Locks out a lot of people from the contest, like me.
July 24, 2008

Scott Anderson
Gary…DO NOT give in to idiots who suggest you have too much enthusiasm. DO NOT give up your roaring intro..it is part and parcel of your charm.

By the way, enthusiasm is the way we are told to be. Need proof? The word “enthusiasm” come from the Greek word Entheos…..The word Theos means God and “en” means OF. So En-theos means OF GOD. Enthusiasm is the most Godly state to be in!

So now ya know!
July 24, 2008

Lb in KS
Proud to say…yes I DO still have the O RIG N AL wristy
July 24, 2008

Harry
A 2005 Domaine Gibourg Pommard – It was tight, with lots of tight and almost ready to burst cherries on day one, but it really opened up on day 3 into spiced brandied cherry sauce, showing how big a year it was.
July 24, 2008

LauraG
QOTD: Castano Solanera opened up beautifully overnight, the earth notes of the Monastrell really came thru.

I have a question too – what is a skunk-or (sp?)?????
July 24, 2008

JacobS
qotd: I just had a Panarroz Jumilla 05 recently and on the first day I couldn’t taste anything, it just tasted like red wine. The next day I was so certain I could smell and taste toffee/caramel that it made me want to drink it every day. Amazing.
July 24, 2008

cxchick
Great show, LOVING it.

I hate to be a downer, and didn’t read through all of the comments posted, but the decanters are on different sides of the table today. Yesterday the Penfolds Grange decanter was the one with the more hour glass figure (?) and today it’s the one with the bundt-pan like bottom. Sorry. But I was so interested in remembering what you said yesterday that I went back to watch that one as well… so it’s really a good thing?

Totally digging the show though. Cool experiment.
July 24, 2008

candapete
QOTD – I find a lot of young Argentinian Malbecs too hot and bitter on pop and pout, but with a day or two 78->88pts.

Thanks for the experiment.
July 24, 2008

Rolf Rupprecht
AJ’s was born January 28, 1987… great b-day show on WLTV
July 24, 2008

Jayhitek
QOTD1: I really can’t remember the names of the wines.. I don’t have Gary’s vast memory for those kinds of things. But I know it has happened. I tend to like a lot of wines that I drink 1/2 the bottle one night. Then put it in the regular cold fridge over night to have it the next day.. Usually a whole lot better after 24 hours.
QOTD2: I have an origal wrist band
July 24, 2008

Daniel
liked the show: no reason to waste wine, especially wine that expensive!! I also stopped by the store yesterday…and boy was it a mad house there!!! you got us all hook line and sinker on the CAS, but a sale is a sale! keep the deals and the shows coming!
July 24, 2008

Alex S
First just wanted to say i am one of those lurkers and wanted to say you put on a great show i’ve had both of these wines in the past i felt very simialar about the grange felt like i had tasted it a much lower price point, arend as someone in the buisness i respect your honesty on the wines you rate i can’t remember how many times i’ve had to tip toe around wines in front of vendors, i really respect what you do and appreciate the insight, but, yes there’s a but i could smash you in tecmo bowl

qotd: 01 chateau st. julien front recent memory showed nicely enough at first with some good fruit after 24 it was interesting with a lot of the fruit fading and leaving a dried herb characteristic that just dominated
July 24, 2008

Nate
I was recently blown away by day two of a bottle of Tantara 2005 Santa Maria Valley Pinot Noir.
Initially the wine had a tight cherry cough drop thing going on… but in the back end and not a ton of fruit up front. The next day, wham! rhubarb, all spice, cedar, red plum, softer tannins and a more assertive fruit. It was like the difference between Adrian in Rocky and Rocky II.
July 24, 2008

Lar
Hi Gary,

I tried a Sancius Ribera del Duero Roble 2005 and on opening it was plain nasty.

I kept it open for not just 24 hours, but 48 hours and it dramatically improved.

I did a bit more of a write up over at my wine blog.

Lar
July 24, 2008

CBone
Cool show, Gary. I like this idea.

I watched “Mondovino” yesterday, fascinating movie if people are interested in documentaries about wine. A bit…depressing in it’s way, and it requires a certain amount of wine knowledge, very little about wine is explained.

QOTD: It was a Bordeaux, Chateau Something or Other, can’t recall, but day 1, it tasted rather like clay, it was austere, but nice. Day 2, it smelled like rotten garbage, and tasted like rotten garbage with sour cherries on top. It was brutal, and not much better with food. Day 3, I had to dump the rest into the sink. My gag reflex was kicking in, and it didn’t seem worth it to me! So, I opened a bottle Gigondas, and enjoyed myself immensely!
July 24, 2008

Derkec
Easy questions. 2000 Peterlongo 100% Tanat from Brazil. Did a pop and pour and it was so tanic it was hardly drinkable – maybe a 75. Poured something else, and left it to decant 24+ hours. Opened up to be a perfectly tasty wine in the 85-87 range. I grabbed another bottle, and we’ll definitely try that experiment again.
July 24, 2008

Adam J
I’m sure someone has beat me to it but AJ’s b-day is Jan28th 1987, good classic episode too.
QOTD: My wedding night my wife and I arrived at our suite in our hotel room to find a chilled 1995 La grande dame Veuve C. We had already consumed quite a bit of wine so after enjoying 3/4 of the bottle (which was amazing, but anything would have been that night), we just left the rest on the counter. In the morning, we consumed the rest with some breakfast. The wine had lost a little sparkle but it had developed this incredible tangerine citrus quality that I had not tasted (or remembered) the night before. Thanks for the show!!