That was an EXTREMELY good episode. A coworker just last week told me that he inherited a lot of “61” Bordeaux which is a stellar vintage but he was worried about the condition due to the ullage. I went over to check out the bottles and they were great Chateaus including La Tour, Leoville, Lynch-Bages etc. Sadly the corks were bulging out the capsules on many of the bottles. The ullage line was very low on the shoulder on most. In the light the wine had very little color and a lot of sediment which was to be expected. He had opened two bottles recently and the corks crumbled and the wine ruined. I now think thanks to your experiment that these wines got cooked at some point. Originally I thought they had been frozen or something that exerted pressure from inside the bottle against the cork from expansion. Any advice for my friend, Gary?

I will commonly drink a glass or two in the evening with dinner and put a vacuvin stopper in and put it in the fridge. The next day I’ll try it and won’t wait for it to reach room temp and sometimes it will improve the flavor! The vegetal characteristics are muted and the fruit retained. I too like to drink red wine at room temp because it reveals more. I also like to let white wine warm up a little after refrigeration. I haven’t tried the microwave trick yet but now you have given me the impetus to experiment.

54 years of breaking rules

The wife, the kids, the dog, the whole catastrophe..

Germantown, Maryland

Hail to the Redskins!

Great show, keep up the good work!

A: 23
S: Male
S: Georgia

Fab episode. I think the next frontier will involve “flash aging” wines. I do have a cellar, but if I filled it with wine, there wouldn’t be room for all the junk.

Age: 57

Sex: Male

State: Connecticut

Age… Sex… State…hmmmm…I usually don’t give out that info.
ok.. over 40, Femme, and living in GA
(aged very well, sex – yes please, and state – currently sober)

I LOVE that you’re talking about the heat issue… It’s so freeeking hot in GA this time of year. So thanks again for your bold demonstration.

Thanks for offering up the cool schwag too. Very generous 🙂

Crazy Deals!! If you sold cars I’d be scared ;). Great episode, likeing the additions, keep it up. ASS = 32, Male, and Richland WA (i.e. Columnbia Valley)

Very cool show. GV taking it for the team.

A=35
S=Male
S=Jersey

You never cease to amaze. Great show. 47 year old male nj

no longer a lurker! another good show. ASS=37,M,NY

ASS—40, Male, Massachusetts
I’ve tried a similiar experiment with wine temperature several times and I found that cooler temperature wines (in the 40s and 50s F)tend to show several characteristics:
1. Fruit flavors seem to be more muted than if it were served at a temp in the sixties.
2. The fruit flavors of chilled reds tend to be tarter
3. The mouth feel is ‘thinner’ or less viscous (ex. a merlot that isthinner waterey when cool and plush and velvety when at least in 60s)
4. When frozen and defrosted, wine will precipitate tartrates where one can see some stringy crystal thingies in the wine.

Furthermore, in my findings I noticed that wine served at a warmer, temperature 80F plus, tend to taste flabbier with what tastes and feels like wine with less acidity.

I think that a fun way to approach the experiment would be to serve a wine without exceptionally high acidity at a measured 45F, 65F, and 85F.

These findings are why sometimes I prefer serving Zin in the low 60s so it doesn’t taste like flabby jammy stuff to me. During the heat of the summer, I tend to drink red wines in air conditioned enviroments or white wine & beer outdoors.

ASS: 57 M NY… great show, Q: what if you allowed the “hot” corked bottle to cool down, when you open it later will the cork still swell? and would the nose & flavors default back to a room temp profile?

Really like drinking the super Tuscans, thanks G
QOTD— 39,M,NC(sober right now)

Really like drinking the super Tuscans, thanks G
QOTD— 39,M,NC(sober right now)

33 Male Masshole!

31/Male/CT

Great epidode! Always wondered if it really made a difference. Personally don’t like red wines that are chilled…seems to mask the nose and the flavor like you said!!

QOTD:
45
female
Ottawa, Illinois (90 miles outside of Chicago)

Very fun episode! Is it just my computer or are your episodes lately looking overexposed (lighting-wise)? Anyways, keep it up!

QOTD: 30…Male…Stafford Springs, CT

All was going well with buying the schwagg with a stolen credit card.. then it at asked me for the shipping state.. MA isn’t in there! I want this fixed now! Fire someone.

G-Man

Creative episode. I wonder if it will bring Tony out of the woodwork.

A: 25 today
S: Male
S: Jerz

I liked the Macchiole at the nyc off-line dinner. It didn’t blow me away, but at 25 bucks it is a great QPR. I am geting two bottles of the Moccagatta Barbaresco by the way with my raffle prize. While it was really dry by itself I kept coming back to it during the meal. It was so interesting, compelling, yummy, delicious, elegant, food-friendly, and basically everything I like about red wine. What a generous man you are for bringing that.

Hope all is well.

-c

great episode!!! QOTD 52,female,and sadly PA

QOTD: 27 – Male – Georgia

Thanks for the cheap wine tote – will pick one up.

Long time viewer, first time poster. Thanks for the great deal on bags and T shirts! QOTD: A – 51, S – M, S – IL.

Long time viewer, first time poster. Thanks for the great deal on bags and T shirts! QOTD: A – 51, S – M, S – IL.

Whew! What a show, Gary! Your creativity knows no bounds! Thanks for a terrific show. A-58, S-M, S-PA

Hi there. Great episode… and I have left wine in the car in Napa. ouch. Will try the Toscana. QOTD:

36
Female
NYC (how do I get in touch with NYC crew of Vayniacs???)

King………..Great episode…Two things:

1. Put aside a case for me that I’ll pickup next time in
2. That’s my shirt that I wanted in your office the other day.

Keep kicking ASS !!!!!