great dear hows taste about this wine..

QOTD: BEST: Inspired by GV, I recently let a small-house Champagne sit in the fridge for 24 hours and was AMAZED at the complexity that unfolded on the palate on the second day, as well as how vibrant AND carbonated the wine remained.
WORST: Without naming wines or restaurants here, let me just say that I had a glass of wine at a restaurant last week that CLEARLY did not preserve their by-the-glass offerings, and during a slow week, it was obvious that the wine that I ordered had been opened for way too long when it was poured. Here’s a word of advice for anyone running the wine program at any restaurant, from one wine director to another: PLEASE purchase some form of gas-based wine preserver for your establishment!! For as little as $3 per container, you can purchase a case of inert gas blend wine preserver that will increase the longevity of your by-the-glass items up to a week without much noticeable decline in quality. PLEASE DO THIS INSTEAD OF SERVING NEAR-VINEGAR GLASSES OF FERMENTED GRAPE JUICE!

I mean, shouldn’t you at least keep the wine in the fridge after opening if you’re going to hold it for a week before drinking again? No wonder the wine had lost in the process and not gained…

QOTD: Porcupine Ridge Syrah Viognier 2007. Not a fan of cheap South African reds but this was praised highly somewhere so I bought a bottle. Tasted terrible, full of overripe fruit and no tannins, acidity or balance whatsoever. Poured the whole thing back into the bottle and put it in the fridge. 24h later, it was a completely different wine. A very nice barnyard thing going on, tasted of dirt and earth and the dominating fruit was almost completely gone. Still six months later amazed by the experience…

The best wine I am drinking is the wine what I have bought from my neighbor 2 years ago. And it is made from Sapiravi grape. If I drink it at cool temperatures it?s thin like water, if I drink it at room temperature it?s like an other wine: comes fresh with plums, smoke, vegetables, and frozen rocks and a fool body ? and it has been fermented for about 6 months, no SO2, no filtration, has not even been racked ? it is pure juice. And nothing beats that.
The worst experience was a Shiraz of 13.5 % alcohol that tasted like cauff syrup ? it was a cheap one tough.

Suggest a wine for me to try and let me know what I should expect.

Sent from my current frame of reference in space time.

If Madame Leflaive begins hosting seminars in English at her biodynamic school, I encourage anyone to attend. She is so passionate and fascinating.
Can’t wait to try the Chevalier-Montrachet tonight at the Top 100 event.
Lisa
The Journey of Jordan: a wine and food video blog

I like tannic reds, but my wife doesn’t like them very much. Back in my ckc days, several decades ago, drinking one or more whole bottles could happen quite easily and fairly frequently. Those days are long gone. So I’d open a bottle and pour myself a glass and stick the cork back in. I’d let it breath is the glass for an hour or so. The second day I’d pour a second glass. The second day was nearly always the best. The problem was that the 3rd and 4th day weren’t always so good. So now I always vacuum out the air. Unfortunately I no longer have that “second day is the best” experience.

Your format is awesome! And, nice editing! I hope to be able to afford wines like this someday. I am sure they are just a few thousand wine blog entries away…
My best long-opened bottle experiences: all whites. Some very drinkable after multiple weeks of refrigeration. Example would be the Jacob’s Creek chardonnay I just reviewed.
Thanks again for your enthusiasm, it’s contagious.
-Wineguider, http://wineguider.wordpress

At home I usually drink a bottle over 3-5 days and always use an air pump on the bottle and store at room temperature. Very rarely have I had a wine “go bad” in this process but some wines do change for better or worse over this period. Recently, I drank a 1999 Chateau Leoville Las Cases over three days and found it was even better on day three than on day one.

JAAAAAARRRRGGHH, where’s me new episode??

QOTD: The best wine we had open, remained open for a couple years. A 100+ year Port that my grandfather got from his grandfather. Think on their 50th wedding anniversary he decided to open the bottle for the family. I was like 16 and it was one of the best things I ever drank. We drank a bit at any special occasion (Xmas, Easter,…) until it was gone. My grandfather passed away 3 years later and I’m so glad he open the bottle and enjoyed it the with the family. Perfect example that wines exist to be enjoyed, not collected, no matter how valuable the bottles are.

Dave, I have to agree with the guys back there. Even if you buy top quality wine…in what condition has it been stored? I find that quality wine, wherever it comes from, can use some decanting and breathing. But hey, if you prefer the wine straight after opening, that’s your taste and you should enjoy YOUR wine whatever it tastes better to YOU. Forget what we’re saying!

Point very well taken. I am waiting to find myself wrong because just about everyone I talk to disagrees. At the same time I can’t lie to myself and if I seem hostile to the other point of view it is merely my frustration at getting the exact opposite experience from everyone else. Well, most everyone.
I will keep experimenting

Sent from my current frame of reference in space time.

If you had stored it in a fridge, it would have been better G. That’s my opinion. But i don’t like praising a 400 bones+ wine.

Sorry, Ben Gleatzer 2006 Bishop.

QOTD: Worst wine experience after drinking open bottle. Had a chocolate cherry port, several days later went to drink, tasted like vinegar. Very disappointing.

This show has been left open a little too long.

I’m a fan of big, fruity Paso Zins and Syrah. However, my experience is these don’t typically do well on the second day and get worse from there. Many just seem to fall apart overnight.

QOTD – I very recently had a grenache blanc/rousanne blend from Sans Liege that was 17.1% alcohol, no joke. When I initially tasted it I was incredibly surprised that there was little or no heat at all. The next day when I tasted it again I thought I was drinking Absolut Citron vodka!

Had a 2004 Allegrini La Grola that I opened and had a glass of every day for 8 days. Left the cork off and it was sitting in a cabinet in my kitchen. It peaked on the fifth day. Very cool experiment.

La Grola is amazing!

Beyond the first 5 minutes – there are people who actually care about this? Yeesh.

Thunder done gone missin’ ?

😛

Spanish reds (esp. Grand Reserva wines) are very tough. I suppose this is due to the long barrel aging.

The nuttiness is a result of acetaldehyde increasing to above threshold levels; the loss of fruit characters is due to the oxidation of esters and terpenic compounds. Perhaps a more considered “experiment” might have involved more frequent wine assessments so as to establish a turning point in the wine’s improvement and decline.

QOTD; homemade cab sav, that was closed down with volitiles dominating on openning, exploded with fruit, chocolate and liquorice the next day. It is such a buzz when you’re wine does a Lazarus.

Question for the Vaynernation – I am looking at purchasing a eurocave wine cellar. I am curious how important having one with a humidifer is. I don’t cellar a lot of fine for longer that a few years, not enough patience! Anybody have any idea how important having the humidifer on the unit is?