|
|
|
|
In article <413f7704@news1>, says...
>
>
>"Tanya" > wrote in message
. com...
>> Hello,
>> If this is a dumb question, please forgive me, I am an amateur. My
>friend,
>> who drinks wine all the time, says once you open a bottle of wine you have
>> to drink it immediately or it will go flat and lose it's flavor. I've had
>> opened bottles of wine for weeks and can't taste the difference. Is what
>> she is saying true?
>> Thanks!
>>
>>
>Wine does deteriorate with exposure to oxygen, and heat will accelerate the
>reaction. A vacuum pump can improve an opened wine's lifespan. So can
>stoppering it and putting it in the fridge (red wines too - just leave it
>out just prior to serving). (If there's half a bottle left, it can be good
>to pour it into a half-bottle first, to reduce the amount of oxygen).
>Freezing opened wine actually works too - just let it thaw at room
>temperature.
>
>Non-vintage fortifieds, like Tawny Port or Australian Muscat or Tokay, can
>last a lot longer after opening - perhaps six months.
>
>Kieran
The "freezing" statment caught my attention. Now, having never tried it (other
than forgetting a white, or two, that needed a "quick" chill, just before the
guests arrived - what a useless mess!), I wonder what changes you might detect
in a wine that has been frozen. I've had white deposit tartaric crystals, when
delivered to the high-country in Jan, but am curious. I'd appreciate any
comments on this practice, though I'd probably not plan on utilizing it.
TIA,
Hunt
|