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The Official Wine Thread - Page 962

post #14416 of 17663
If you know you're not going to finish a bottle, here's the best way to store it for one day - no more.

1) Keep an empty half bottle always on hand

2) As soon as you open said full bottle immediately pour half into the half bottle until the wine is into the middle of the neck.

3) Suck any air out of the bottle.

4) Quickly put the cork into the half bottle and put it in the refrigerator. Not wine refrigerator, but refrigerator.
post #14417 of 17663
You've mentioned this before and it makes sense. Limit the amount of air in the bottle and the cold slows down any oxidation that occurs. I must admit, wine rarely goes partially drank in my humble home. smile.gif
post #14418 of 17663
Quote:
Originally Posted by patrickBOOTH View Post

You've mentioned this before and it makes sense. Limit the amount of air in the bottle and the cold slows down any oxidation that occurs. I must admit, wine rarely goes partially drank in my humble home. smile.gif

The biggest issue in spoilage for red wines isn't oxidation, it's the increase in volatile acidity, which cold storage slows. Leads to vinegar-like tastes.Primarily caused by acetic bacteria.
post #14419 of 17663
Interesting.
post #14420 of 17663
Sorry, could have worded that in a manner that sounded a little more like "hey here's a piece of potentially useful info." I don't have hard info but, my personal observation is that opened red wine will go acetic long before it oxidizes. Last week we were packing and shipping orders for mailing list customers and one thing we have to do with each bottle we grab is to dig our thumbs down onto the foil cap, because we get a very small incidence of the bottling line missing a cork - say one in 4,000 - and we are trying to catch it before it leaves the winery. Anyway, we caught a bottle of horseshoe Pinot with no cork and I tasted it out of morbid curiosity. It was no longer right, but it also wasn't obviously or horribly oxidized, and that after ten months in bottle!
post #14421 of 17663
Had a nice meal at Hawksworth in Vancouver last night. Not happy about the wine markup, but enjoyed this quite a bit. I think it's only around $20 in the US ($42 in BC).

post #14422 of 17663
97 burgess, great wine, cherries, plums, asian spice, sandalwood, long finish, tannins resolved, great mature american cab

post #14423 of 17663
Nice addition to the wine fridge this weekend:

1/2 case each of Felsina's 1995 Berardenga Chianti Riserva and Sottimano's 2003 "Cotta" vineyard Barbaresco to go along with those I have from their Pajore vineyard.
post #14424 of 17663
I really like the Felsina line up, though I haven't had that one.
post #14425 of 17663
Tonight while watching the returns: 95 Pol Roger Sir Winston Churchill Cuvee'. It's good!

Also: 99 Jean Michel Gerin Cote Rotie Champin Le Seignur. Just opened, but it's delicious right out of the gate. Wonderful nose and surprisingly sweet fruit.
Edited by coolpapa - 11/6/12 at 3:54pm
post #14426 of 17663
Anyone had Trenza Family Collection (Yecla)? '08/'09 far too young?
Edited by b1os - 11/8/12 at 12:25am
post #14427 of 17663


Unfortunately, I developed a cold while the wine was decanting. No kidding. I stopped after one glass because I couldn't taste much anymore after. From what I can say from that one glass, it seemed well integrated.



This was interesting. However again quite restrained body. Just a small temperature range where it was a little more powerful. Tad much oak (at least that's what I tasted). Again, still not completely convinced of Burgundy whites.



Somewhat well integrated. Lacked body. Rather forgettable.



This is pretty good. Much better than the Baron Nathaniel, imo (in terms of bang for buck).
post #14428 of 17663
Thread Starter 


A peach. $13
post #14429 of 17663
Thread Starter 


Some perfume, dark, quality fruit and a lengthy finish. A gem of a Tempranillo. $27
post #14430 of 17663
a Falanghina for tonight. Really lovely.
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