The real trouble is that our taste sensations vary considerably from time to
time -- affected by all sorts of thins but particularly food. But a days
oxidisation might well have had a beneficial effect. Basically it won't have
hurt it with a young wine!
It is however very useful to open a bottle of young wine at least and hour
before drinking it -- the same applies to kit wines. it just smoothes the
rough edges a bit! We all, too often pull a cork and start slurping it
straight away!
It isn't just letting kit wine breathe but 99% of reds breath.

Sahartak!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!


"Bonaquisti" > wrote in message
...
> The other night at dinner I opened a BK Australian Shiraz that I made over
a
> year ago. My sister (who likes her wine) commented that it had a
"different"
> smell, and tasted off and strong to her. It didn't taste bad to me, but
did
> have a cooked fruit aroma which I know alot of people here have mentioned
> recently. I put the wine aside, and after desert I put a cork in the
bottle
> figuring I would drink it again the next day.
>
> The next night my wife made dinner and poured me a glass of wine, after I
> finished the glass, I said "what wine was that?, it was very good". She
said
> "Oh that is the open bottle of Shiaraz from last night". I was amazed at
how
> different and better it tasted, like a totally different wine. I didn't
notice
> the cooked fruit taste, and it tasted like a good commercial wine.
>
> Anyone else experience this with a kit wine? Is the secret to getting rid
of
> the "cooked fruit" taste decanting??
>
> Enjoy!
> Paul