Salut/Hi Richard Neidich,

le/on Thu, 16 Sep 2004 19:26:31 GMT, tu disais/you said:-

Very good article. Thanks. I must not be overly sensitive but I did have an
inexpensive Gevrey Chambertin recently that seemed a bit off. Probably was
TCA and my wife drank it. I opened another bottle.

I remember first writing AGES ago about this, and saying that I'd never had
a corked wine. I was jumped on by everyone at the time, but in fact, the
combination of my (seeming) insensitivity to it, and the phenomenon of
drinking old wines, might well have combined to make it valid, if mistaken.
Because in my drinking career, I've certainly had quite a number of bottles
which just weren't "showing well". While some of them MIGHT just not have
been showing well, others might well have had low level TCA.

B y the way, you asked in another thread if I decant everything. No, not
quite. I decant almost all reds (remembering that my use of the word decant
implies just pouring the wine into a decanter even if there's no deposit),
when I remember to do so, and often regret it if I don't. However, I don't
usually decant lesser village Beaujolais and other "vins verts", wines
designed to be drunk chilled and very young. Maybe I ought to try it. As for
whites, I quite often decant these too. It all depends upon whether I feel
the wine needs to keep all it's fresh fruitiness, or not. I've not decanted
many grassy herbaceous Sauvignon Blancs, but DID decant a Meursault
Genevrières 1995 from Michel Bouzereaux, which was definitely improved by
its half an hour in the decanter before being drunk. It went on improving in
the glass, by the way, so maybe should have been allowed to breathe for an
hour. I also quite often decant sweet wines. So I'd say that I decant FAR
more wines than I pour from the bottle. Right or wrong.

--
All the Best
Ian Hoare
http://www.souvigne.com
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