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The Official Wine Thread - Page 1310

post #19636 of 20668
Quote:
Originally Posted by ehkay View Post

Yes. My friend brought it and really wanted to try it, so it was decanted about 4 hours before we ate, and probably 6 hours before we poured any. Still way to little time. It got much better and less harsh over the course of a week, but still probably needs at least a few years. Interesting as a learning experience I guess. Especially day 1, it was really, disjointed? Hard to really put in words.

Over the course of a week? How kept? Fridge or room temp? I've not had any red that I thought was still "good" after 3 days.
post #19637 of 20668
Probably more like 5-6 days I guess, Sat-Thurs. Probably about 60-62 in my apartment.
post #19638 of 20668
I suppose a less than ideal way to have that wine, but I actually think it's kind of cool when you have the liberty to see what happens over the course of a few hours then days. Wine can react so weirdly to air.

the only thing that drives me nuts is when people purposefully do it to rate wines that just shouldn't be rated in their infancy. Hence the "double decanted" joke. Of course it was disjointed at first, shit needs time to sort itself out in bottle.
post #19639 of 20668
Quote:
Originally Posted by gomestar View Post

whatever this guy said. I know a lot about Italian wines, but very very little about Pinot Grigio.

I just know that they are generally pretty good across all price points.
post #19640 of 20668
Quote:
Originally Posted by Cary Grant View Post

Over the course of a week? How kept? Fridge or room temp? I've not had any red that I thought was still "good" after 3 days.

I have actually popped and poured that particular bottle myself and thoroughly enjoyed it. I'ts sort of fun to experience the epic tannic level of that wine in all its tongue ripping glory.
post #19641 of 20668
I don't think there's anything wrong per se with having a wine over a couple of days. It's odd to me, as honestly, my house does not experience opened bottles that are not finished. My truck with the Cellar Tracker notes is just that they're exceedingly lame. Decant, let sit, put in back in the bottle to "slow ox" for 12 hours, redecant and then have over three days and the first day through an aerator...

I get the fun of it all but I just think if you're fucking with a wine all that much it's more about fucking with the wine than drinking it. That's cool, everyone should enjoy this hobby in the way that gives them joy, but for me it's a bit much...and then to rate it each day....ugh. It's the wine equivalent of Styrofoam cups and I don't think what E did approaches that.
post #19642 of 20668
To be clear, it wasn't opened for "rating" or scoring or any bullshit like that. My friend saw something about Paolo Bea and really wanted to try it for whatever reason, so we popped it open. It's just fucking wine, and it's not like it's that expensive. After a glass, it was obvious that the four of us weren't going to finish it, and that it didn't really go with the food, so I popped something else. It was there in the decanter for however many days it took to finish, so it's not like having a little bit after work was some kind of arduous or planned out process, just how things worked out.
post #19643 of 20668
Off-topic: because of my frequent drinking card at my local bougie bar, I have a free subscription to Wine Spectator. Honestly not sure why anyone would pay money to subscribe to this magazine. Every issue is packed with pages and pages of ratings that I don't trust.
post #19644 of 20668

I think spectator is better than enthusiast or robert parker at least. Suckling is alright too. Mostly i only read it if I'm starting on a region or producer that I know absolutely nothing about

post #19645 of 20668
I read it as it's about wine.
post #19646 of 20668

Very easy to drink. Didn't even realize it, and the bottle was gone. Will try the semi-dry version next.

 

Apple, creamy, hints of petrol?

 

post #19647 of 20668
Quote:
Originally Posted by Piobaire View Post

I read it as it's about wine.

I guess, ultimately, what I find so loathsome about the publication is that its sole mission is to turn something I already love and would gladly purchase as a commodity until I die/liver blows out into a fetishized commodity. The cyclical attempt to keep the discourse going to keep the business going is rather tiresome--if I wanted that, I'd go back to my day job instead of reading a magazine.
post #19648 of 20668

What is dumb is that Wine Spectator Magazine subscription doesnt give your wine spectator internet access. They try to charge your separately

post #19649 of 20668
Quote:
Originally Posted by Piobaire View Post

I don't think there's anything wrong per se with having a wine over a couple of days. It's odd to me, as honestly, my house does not experience opened bottles that are not finished. My truck with the Cellar Tracker notes is just that they're exceedingly lame. Decant, let sit, put in back in the bottle to "slow ox" for 12 hours, redecant and then have over three days and the first day through an aerator...

I get the fun of it all but I just think if you're fucking with a wine all that much it's more about fucking with the wine than drinking it. That's cool, everyone should enjoy this hobby in the way that gives them joy, but for me it's a bit much...and then to rate it each day....ugh. It's the wine equivalent of Styrofoam cups and I don't think what E did approaches that.

I do agree that the tedium is somewhat ridiculous to read about in cellartracker notes but can be less ridiculous in actual practice. I do think there something can be gained from noticing the evolution of a wine over the course of a few nights. In particular, I happen to love aged chardonnay but its usually not easy to readily find aged chardonnay. So for me, opening a bottle of chard on night one for example and seeing how it fleshes out and finally begins to oxidize over the course of a few nights can be a fun process. But yes, the whole "decant, rebottle, redecant... etc." thing is a bit strange.
post #19650 of 20668
Quote:
Originally Posted by reidd View Post

I do agree that the tedium is somewhat ridiculous to read about in cellartracker notes but can be less ridiculous in actual practice. I do think there something can be gained from noticing the evolution of a wine over the course of a few nights. In particular, I happen to love aged chardonnay but its usually not easy to readily find aged chardonnay. So for me, opening a bottle of chard on night one for example and seeing how it fleshes out and finally begins to oxidize over the course of a few nights can be a fun process. It doesn't really fully duplicate cellar aging but can give you a decent approximation I think. But yes, the whole "decant, re-bottle, re-decant... etc." thing is a bit strange.
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