You are so right! There are times when all my wines disappoint me and then
a week later they are fabulous. I have learned not to trust my taste buds
too much. It depends on your mood and the food you ate and the company and
who knows what else, maybe atmospheric pressure.

Ray

"JEP" > wrote in message
m...
> "> "Bonaquisti" > wrote in message
> > ...
> > > Hi all,
> > >
> > > I made some wine from grapes last year (Zin) and fresh juice (San
> > Giovese). We
> > > tested them and both were low in acidity, so we added tartaric as per
> > > instructions. The wine is clearing nicely, and at every racking, we
> > tasted
> > > some, it always tasted very good for such a young wine. I racked
again
> > > recently, and the wine now tastes very acidic to me, all of the
carboys
> > do!
> > >
> > > My question: Is this a natural chain of events as the wine ages, and
will
> > it
> > > eventually mellow? or is this how it is going to stay? If so, is
there
> > > anything that can be done to "soften" the acidity? Cold
stabilization?
> >
>
> The only thing I have to add is don't do anything based on one sample
> of the wine, especially if the wine tasted good up until this point.
> You have time. Wait a month or two and taste again (before racking if
> your going to rack).
>
> Our perception of wine can be influenced by a number of factors
> including (but not limited to) : Our mood, hunger level, the time of
> day, how long you've been awake, what you've had to eat and/or drink,
> if you've brushed your teeth recently, how much alcohol you've already
> consumed, etc. I try to make adjustment/blending decisions based on
> multiple tastes/trials.
>
> The wine also changes over time, but not always predictably. I've had
> wines I thought were overly acidic shortly after bottling turn into
> nicely balanced wines after some additional bottle age.
>
> My perception? Bottling shock? Evolution of the wine? All of these?
>
> Who knows.
>
> Andy