QOTD: I’ll limit my answer to wines in recent memory because I’m too tired to bring up my older tasting notes and dig back. The 2004 Sella Coste della Sesia Orbello, which is 50% Barbera, 25% Nebbiolo, 20% Cabernet Franc, and 5% Vespolina. Very interesting on both days, but also completely different. On opening the bottle, I immediately poured half the bottle into a 375 ml bottle, stuck a cork in it, and put it in my wine fridge and saved it for day 2.

We had a jardin cabernet from SA straight from the bottle then had it again from the bottle 24 hours later. We loved the smoky wood flavor which disappeared the next day.

We had a jardin cabernet from SA straight from the bottle then had it again from the bottle 24 hours later. We loved the smoky wood flavor which disappeared the next day.

The 06 Pinots from Oregon have, as a whole, made the most dramatic changes over night that I have ever experienced in a wine. This is on the possitive side. I have had plenty of wines that were good on night one, turn into strait crap the following day.

qotd: i would say this one shiraz i had that benefited a whole lot from aging a day, but i don’t remember the name of it because it was one of the first wines i had as far tasting purpose go. its been almost a year now, but i remember a lot of my first wines being a bit to hot just because of my inexperience in picking out wines.

Jan 28th 1987

the show today was awsome loved it. As far as QOTD: i cant say ive had a wine 24hrs later. The second QOTD: I have a skunkor he-man but its all beat up and missing his outfit.
PS
you said in the show and i hope your joking about dumping your intro and getting anew one. If you did that id smack you. That opening makes my night this show that you do makes my day it give me a litle something to look forward to so please dont change your opening.

I have secretly been waiting for an episode like this, i wanted to see how much change a wine undergoes from the perspective of a trained palate. Not that i want to generalize what all wines will do, but just an example that a wine can change smell drastically and flavour minimally. interesting to know.

QOTD: I’ve only recently started airing out wines, but i have to say what i have noticed is that the cheap wines really open up a lot. much more so that i would have expected. it is definitely a good way to make a cheap (and otherwise less desireable) wine servable.

First off, do not change the intro!!! It’s a trademark of WLTV just like on The Tonight Show, “Here’s Johnny!”.
QOTD: Tasted tons of wines the next day because I am single and open alot of wines by myself and finish them the next day and can’t remember a particular one but really varies on how much they change, some get better some worst.

QOTD: not sure if this is the most dramatic change but this happened recently and it surprised me … had a bottle of Ercavio red from 2004 and this was really nice right after popping, the grape jelly element that sometimes bugs me with this wine had mellowed and it was a really nice drink, but the next day after just having the cork put back in and being in the frig it had totally fallen apart, yuck. I guess it should not be too much of a surprise as this is not really a wine to age much but it was a really great lesson.

qotd= 2006 Orin Swift “the prisoner” SOOOOOOOO much better the next day. Thunder was brought both days, however, hurricane on day two!!

oops, forgot to add my comment on changing the opening, don’t do it!!!

it would be like Nike saying “maybe we should drop the little hooked stripe and make our logo a circle”

Ed McMahon has “hi-oooh” and you have your opening

this is of course is just one man’s opinion but the opinion of someone who has spent a LOT of time in the marketing and advertising world … change anything else but don’t fuck with the opening (and even the close has become a signature)

Maybe you’re smelling the combination of the Skunkor scent combined with that soft rubbery He-Man character head scent as well! The second you described that odiferous odor, I knew what you meant.

QOTD: No wine in my home EVER lasts 24 hours.

Back in the day when I made kit wines – Yes Vayniacs! KIT WINES, almost
EVERY red varietal kit would improve, soften, mellow by at least 5 points –
(if I were rating) and up to 15 points by just leaving them overnight.

QOTD: I left a bottle of yellowtail out when i was in college a couple of years ago…and the next morning i got up and drank the rest of it during College Gameday….tasted great!!!

Would love to sing the praises of WLTV on Hulu but it seems that
us Canadians are excluded…

DO NOT change the intro (it’s a trademark to the show)…DO NOT ask me to buy you toys (c’mon man, really?) Qudos on the Mott fake out with the “85” pan…what was he thinking about?

QOTD: I had a Fog Bank Merlot that went from “Grand Tanin” to “Hello Mello” over night.

A pinot noir called Vero,it not only changed overnight, it changed by the glass, it got better and better. Hope your having a great summer.

QOTD: never really consciously left a wine out, I have those air corks…maybe I should stop using them and start keeping some of my more tannic-y wines out…

Though I’ve had numerous wines where I’ve ‘air corked’ and the following day they’ve been bland.

Gary, I had Skunkor when I was little but my mom threw him away because he smelled so bad. If I remember right Mossman had a little funk on him.

Great episode! 😀

Awesome show. I love Hulu!

Btw, Don’t change the intro… that’s what always gets me so pumped up for the rest of the show!

L’Aventure Optimus – a highly allocated wine, tough to get and in high demand. She runs about fifty bucks a bottle. We popped, decanted, waited an hour then sipped. The wine was so pedestrian. Lots of fruit and then…..zero finish. So we gave up. My buddy and I came back to it the next day. It was RIPPING GOOD!!! The fruit was amplified and the tannins were tearing my mouth to pieces. I learned a lesson that day. I LOVE seeing what wine does just a day later.

QOTD: The other day, I had a 2004 joseph drouhin Morey St. Denis clos sorbe. The first day it smelled like straight up pickle juice and sauerkraut. Very awkward on the midpalate and disjointed. 36 hours later, the sourness blew off, and it started to reveal some more eau de vie, red fruit, and cedar box notes. Kind of like that awkward chick in junior high that became a stunning beauty queen by the end of high school

QOTD: I find that younger wines do this the most. Obviously, they evolve with more exposure to oxygen. Hence, I say decant younger wines to open up, and older wines for sediment. I opened a ’06 R Wines Chris Ringland, Ebinezer, Shiraz 3 days ago while watching you taste Gigondas, tasted it evolve when you presented the contest winners, and today I’m finishing the bottle as you taste the 24hr. decant. Great wine on days 2 and 3!