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

By: D Hinde

D Hinde — Sun, 05 Jul 2009 23:33:12 +0000

Wow, I’ve just found the most annoying, crap talking yank idiot in the world.

Penfolds Grange shouldn’t be wasted on your pallet.

By: Jose Luis Castillo Jr.

Jose Luis Castillo Jr. — Fri, 13 Mar 2009 07:26:42 +0000

you are totally talking about Mossman… from He-man her had this wooly feeling skin and a very distinct aroma

By: Dessert Wine Nerd

Dessert Wine Nerd — Sat, 17 Jan 2009 04:29:34 +0000

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.

By: nnothing

nnothing — Fri, 05 Dec 2008 14:48:45 +0000

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!

By: yowens

yowens — Thu, 14 Aug 2008 18:30:08 +0000

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?

By: lurkernomore

lurkernomore — Mon, 04 Aug 2008 02:16:17 +0000

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).

By: Nick G

Nick G — Sun, 03 Aug 2008 16:30:12 +0000

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.

By: Dan Schmid

Dan Schmid — Fri, 01 Aug 2008 20:17:53 +0000

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.

By: wineishealthy

wineishealthy — Fri, 01 Aug 2008 04:15:58 +0000

Grt show as always…your right about the pedegri stuff from the last episode

By: mark b

mark b — Wed, 30 Jul 2008 18:41:22 +0000

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.