I hope to try this wine in the near future…

QOTD: I think you’ve asked a similar question in the past, and my response to your question today is on par with my answer back then.- we left two bottles of Bordeaux and one of Chilean Syrah open after a party and put them on the kitchen counter overnight and forgot about them until the next afternoon (it was a ranch party after all) and we could clearly note that one of the Bordeauxs and the Syrah had better qualities and even a smoother mouth feel, the other Bordeaux was just flat, old, even a bit sour.

Big win last night Gary!
Love montrachet’s, sign me up at the going price.

$430? Are you kidding me? That bottle needs to take me out to dinner and movie, buy me rims for my Saturn and make me breakfast the next morning.

😛

QOTD: Best wine the next day/later was a bottle of Viu Manent Malbec Reserva. I opened it one night while having a casual wine and appetizers with some friends. I thought it was terrible and disgusting, put the cork back in and I wouldn’t even let my friends have a glass. Flash forward a week and half later when I’m on my way out the door to a gathering at my friend’s house. I decide to grab it to pass around to people who just guzzle down wine and save the good bottle for my friend and I to hide for ourselves. I tried the malbec to make sure it hadn’t gone bad….and low and behold it was AMAZING!! Turns out my friend and I had two bottles to hide that night!!

QOTD: The best experience the day after has to be the 1995 Chateau Musar Blanc. The most dissapointing bottle a day after had to be the 1995 Boisrenard Chateauneuf du Pape

Jets win, much to my displeasure. Favre is in a boatload of trouble with the Mrs!

We almost always vacu-pump our wine (we drink half of it one night, the other half another night) and put it in the wine fridge. Most wines don’t taste quite as good as they did the night before, but some taste just as good or better. I don’t let the air get to them the first night- right after pouring I seal it for the next night.

Great episodes last week!!

In the mid-90s, we opened late ’60s Bordeaux that was sitting in a rack near my friend’s father’s living room. They were long gone.

I’ll just add a “worst” experience here. In the mid eighties, I had a bottle of Clos du Val Cabernet… I want to say 1982? I had about half of it, and left the other half on my kitchen counter uncorked. I came back to it the next day and poured a glass with my lunch. I remember that the wine was still very good, but that as I drank it, it kept dislodging little pieces of food from my teeth as I drank it. About half way through the glass, I looked down into the wine glass and saw a number of dead fruit flies floating on the surface. It wasn’t food that I was eating… it was the fruit flies. Bleeech!

Oh, and I do have a best. My brother opened a bottle of 1968 BV Reserve Cabernet at the end of a long night that included many wines. I realized that my palate was too fatigued to taste the wine so I poured a big glass and covered it with saran wrap and left it for the next day. It was phenominal, but then I can’t really compare it to how it was when it was first opened so maybe it even lost a bit? I’ll never know.

QOTD: The worst experience was when I left a glass’ worth of Leitz Eins Twei Dry Riesling in the bottle. I recorked it poured it into a glass the next day, picking up a bunch of tartaric crystals lining the side on its way out. It was bitter and awful.

That experience scarred me. Now I use a wine preserver as well as refrigeration to let my wines last a week. (Hey, I’m a poor grad student.) I do let it warm up after I pour it, though.

Gary, if you want to mix it up a bit, why not have a mead show?

QOTD: Some of the worst experiences were with old wines that were past their prime anyway. 1978’s, one Italian Barbera, and Barolo and Thomas Kruse Chardonnay from Gilroy, CA, don’t remember the year, they only became worse as they decanted. In general, most high-end well-made wines have tasted great and evolved over 3 or 4 days, occasionally it has gone the other way and they’ve lost everything they’ve had the next day. No producer stood out in my mind, but Champagne seems to hold up quite well the next day.

HELLO.Here in Rio de Janeiro and are following through http://www.tvcopacabana.com Gary, the largest webtv cidade.Aqui in Brazil, worship the wines are fantastic. Roger Fontes http://www.tvcopacabana.com

Had a ’78 La Tour Haut Brion from magnum with my wife, my brother and his wife along side an ’89 Lynch Bages. The LTHB was one of the best wines I’ve ever had and probably had another 20-30 years of life left.
My brother wanted the empty bottle but was unable to pick it up until the following weekend at which point I pulled the shrivled cork to take a whiff. It smelled better than it did the previous week and had my conscience not gotten the better of me I would have swigged the few remaining drops along with little bit of sediment left at the bottom of the bottle.

Hahahaha! Well said, Melba!

The best transformation was a 2000 Pape Clement that really opened up after 2 days. I always wondered what the hype was but I finally understood Bordeaux needed time after this experience.

QOTD: Most wines I drink I share so after it gets passed around there usually isn’t enough left for it to make it until morning, but on rare occasions it has happened. I left a Marechal Foch out for probably 4 days and it became a lot smoother but at the same time lost a lot of its unique flavor and balance. So it was a bitter sweet experience for me but certainly interesting.

forget about expensive chardonnays, Chenin Blanc in Montlouis and Vouvray….

I like the one week experiment! Add another one to trick to the Thunder Show arsenal.

I hope I can say, inoffensively, … leaving/risking/wasting (paid for, or not) part of a Leflaive,or any Batard, for more than a day, is something that simply has’nt, nor should ever happen. If I’d had one in my fridge, I’d taste, and even on finding it beyond salvage, would make a chardonnay cream reduction, or beurre blanc, immediately(!) for a fish or pasta dish. We understand , it was for demo/quality test purposes, but, this, is like, beyond clinical. It was beyond Nasa, or Mil/spec. It was a waste, whereas it really could have been a valuable op. to several dept. peeps. – And you WOULD see Leflaive, for example pars depleteo ver, say, 14-21 days.

Another, more modest, but equally impressive performance was the ’88 Chat. Beaumont – a nice little Medoc -as seen, recently on Cindy Wines! Well, Ihad 3 bottles of ’88, this was just around ’92, maybe. And late into the night, after the tail end of a raucous party at my house was just me and one very lovely ladyfriend… we just couldn’t go on enjoying any more wine. I cleaned up the house the next day, the Beaumont corked up securely, and set aside, on a dark bookshelf, and out of my face, for a minute, while I relished the good times just gone by… Prob. at least 2, but maybe 3 days later, I was ‘well’ enough to look at it with curiosity. Pop went the cork, and pop nearly went my eyes out of my head. This wine blossomed into a luscious beauty, rich w/ black currants, coffee, and spice, and I could close my eyes, and see myself, and my friend, “L”, several nights back. That was an awesome moment.

Sorry about the Leitz. I hope you know that 1.) Tartaric crystal presence is a ‘good’ sign, of wines that are not over processed, filtered, or stripped of their natural character. This is important with wines of distinction. (from a specific place). Not so much for industrialized commercial/commodity products. While Ein Zwei may be a more modest QbA, and Leitz’s valueish end, I could not possibly say enough greatness about the Estate wines from Rudesheim, specifically, Magdalenkreutz, and Klosterlay. They are imported by Theise, and repped in the Skurnik portfolio.http://www.skurnikwines.com/prospects.cgi?rm=view_prospect_detail&prospect_id=287

Decanting is ‘best’ for big, tight (usually rather pricey) wines. Not all Bordeaux, but top classified growths 1-4, and esp. some years of Pauillac, St. Estephe, and St. Julien. Top pedigree, but not nearly all Mountain Cabs (most Diamond Creek, Andrew Geoffrey). Superior Piedmont – usually single vineyard, mountaintop designates of better years. Many more benefit, but not everyday quality wines.

I couldn’t disagree with your more.

Those would all be purposely oxidized, in method of production. The flaw of ‘maderized’ wine, is often seen (and tastes totally YUCK) when wines are cared for improperly, and exposed to too much light/heat. Usually heat, and they taste a bit ‘cooked’, like they were boiled, like, with a dirty sock, or piece of newspaper for flavoring. The cork is usally in some state of disrepair – even to a level that many don’t detect, but it makes this a compound problem, of several issues, the end result clearly being anything from no fruit character, to pure vinegar sourness. Note – even the worst of most cases, unless there is a foreign contaminant in the bottle – there will be no toxic, poisonous, or other lethal entities/microbes present. But they do get in there, very rarely.

Glad the Batard survived!