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Breathing and vapors
The idea of leaving an fine bottle of wine open to allow all the
aromas to escape is sheer stupidity. The most delicate aromas are the most volatile. They escape almost at once. After uncorking, I replace the cork. |
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Mike
The experience of many people here does not support your assertion. Young wines, such as Red Bordeaux under ten years, reveal very little of their bouquet unless they are allowed to breathe for an hour or more, preferably by decanting. Tom Schellberg |
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Mike
The experience of many people here does not support your assertion. Young wines, such as Red Bordeaux under ten years, reveal very little of their bouquet unless they are allowed to breathe for an hour or more, preferably by decanting. Tom Schellberg |
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Michael Scarpitti wrote:
> The idea of leaving an fine bottle of wine open to allow all the > aromas to escape is sheer stupidity. The most delicate aromas are the > most volatile. They escape almost at once. After uncorking, I replace > the cork. Of course, there are some aromas which are not pleasant which escape as well. Certainly, as one gains experience with older wines, one finds that they often come out of the bottle with a little bit of funk that takes a few minutes to blow off. Of course, "good aromas" will also blow off, so it's really a matter of experience in knowing how to catch the peak as the wine opens up. So I wouldn't quite generalize as you have above. Certainly, I usually do not decant unless I'm concerned about sediment in an older wine, and I do not open wines long before serving (unless I have direct experience with the same bottling). I'm really not too worried about losing aromas that "escape almost at once"... since, if present, they escape almost at once, you'll lose them by the time you've poured the wine :-). Dana |
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Salut/Hi Michael Scarpitti,
le/on 2 Sep 2004 13:37:58 -0700, tu disais/you said:- >The idea of leaving an fine bottle of wine open to allow all the >aromas to escape is sheer stupidity. No one suggest you should. Opening the bottle without decanting is a total waste of time. > The most delicate aromas are the most volatile. They escape almost at once. After uncorking, I replace >the cork. Your experience is diametrically the opposite of mine. I find that after decanting, leaving a wine to breathe allows it to develop the aromas it won't show if you don't decant. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Salut/Hi Michael Scarpitti,
le/on 2 Sep 2004 13:37:58 -0700, tu disais/you said:- >The idea of leaving an fine bottle of wine open to allow all the >aromas to escape is sheer stupidity. No one suggest you should. Opening the bottle without decanting is a total waste of time. > The most delicate aromas are the most volatile. They escape almost at once. After uncorking, I replace >the cork. Your experience is diametrically the opposite of mine. I find that after decanting, leaving a wine to breathe allows it to develop the aromas it won't show if you don't decant. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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"Michael Scarpitti" > wrote in message om... > The idea of leaving an fine bottle of wine open to allow all the > aromas to escape is sheer stupidity. The most delicate aromas are the > most volatile. They escape almost at once. Sorry, but I don't buy that theory - especially (but not exclusively) in the case of young red wines. Those highly volatile aromas that escape quickly are low molecular weight compounds. A few of them would be: · Acetaldehyde and Acetic Acid - volatile acidity (vinegar) · Sulfur Dioxide - neither vinous nor pleasant, although a common preservative in wines) · Hydrogen Sulfide - rotten egg smell (common in young wines, as it is a normal product of fermentation) · Carbon Dioxide - Do you _like_ spritzy red wine? Not all wines benefit from airing/decanting, but many do - especially young red wines. Tom S |
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"Michael Scarpitti" > wrote in message om... > The idea of leaving an fine bottle of wine open to allow all the > aromas to escape is sheer stupidity. The most delicate aromas are the > most volatile. They escape almost at once. Sorry, but I don't buy that theory - especially (but not exclusively) in the case of young red wines. Those highly volatile aromas that escape quickly are low molecular weight compounds. A few of them would be: · Acetaldehyde and Acetic Acid - volatile acidity (vinegar) · Sulfur Dioxide - neither vinous nor pleasant, although a common preservative in wines) · Hydrogen Sulfide - rotten egg smell (common in young wines, as it is a normal product of fermentation) · Carbon Dioxide - Do you _like_ spritzy red wine? Not all wines benefit from airing/decanting, but many do - especially young red wines. Tom S |
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On 2 Sep 2004 13:37:58 -0700, (Michael
Scarpitti) wrote: >The idea of leaving an fine bottle of wine open to allow all the >aromas to escape is sheer stupidity. you are new here, so I understand that you want to make a big entry, but coming in as Mr.-I-can-debunk-all-wine-myths and calling what most of us do sheer stupidity will get people's attention, but you should consider that maybe you are wrong. >The most delicate aromas are the most volatile. Really? Which aromas are the most volatile, can you list them? Can you show that a less delicate aroma is less volatile? >They escape almost at once. After uncorking, I replace >the cork. So you leave the bottle on the table with the cork shoved partly in. Waht you are preventing from escaping are indeed some of the most volatile things, such as excess sulphur smell and and acetic acid that might be in there. The inmpression is that the first smells to be released are in fact the most unpleasant, the ones that kind of prick the inside of your nostrils. I will continue to decant (or was it "carafe") ;-))) Welcome on board, I guess. Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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Salut/Hi Mike Tommasi,
le/on Fri, 03 Sep 2004 08:13:00 +0200, tu disais/you said:- >you are new here, so I understand that you want to make a big entry, Grin!! Like the time I entered a (slightly dark) cellar full of eminent wine tasters, very full of myself, and carrying "my" wineglass. I failed to notice the slight step, fell flat on my face, with some pretty ripe language, and spattered half those present with the wine. Yup, I was noticed. >of us do sheer stupidity will get people's attention, but you should >consider that maybe you are wrong. Reminds me of Cromwell addressing the british Parliament (I think it was called the "rump" parliament). I may be misquoting slightly. "Gentlemen!! By the bowels of Christ I implore you; to consider, if only for one moment, the possibility that you might be wrong." No doubt that's what Michael is thinking ;-))) >I will continue to decant (or was it "carafe") ;-))) NAUGHTY boy! "Decant" (he said firmly). >Welcome on board, I guess. "Mind your heads please, the beams is very, very low." Bonk. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Salut/Hi Mike Tommasi,
le/on Fri, 03 Sep 2004 08:13:00 +0200, tu disais/you said:- >you are new here, so I understand that you want to make a big entry, Grin!! Like the time I entered a (slightly dark) cellar full of eminent wine tasters, very full of myself, and carrying "my" wineglass. I failed to notice the slight step, fell flat on my face, with some pretty ripe language, and spattered half those present with the wine. Yup, I was noticed. >of us do sheer stupidity will get people's attention, but you should >consider that maybe you are wrong. Reminds me of Cromwell addressing the british Parliament (I think it was called the "rump" parliament). I may be misquoting slightly. "Gentlemen!! By the bowels of Christ I implore you; to consider, if only for one moment, the possibility that you might be wrong." No doubt that's what Michael is thinking ;-))) >I will continue to decant (or was it "carafe") ;-))) NAUGHTY boy! "Decant" (he said firmly). >Welcome on board, I guess. "Mind your heads please, the beams is very, very low." Bonk. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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On Fri, 03 Sep 2004 11:17:05 +0200, Ian Hoare >
wrote: >Salut/Hi Mike Tommasi, > > le/on Fri, 03 Sep 2004 08:13:00 +0200, tu disais/you said:- > >>you are new here, so I understand that you want to make a big entry, > >Grin!! Like the time I entered a (slightly dark) cellar full of eminent wine >tasters, very full of myself, and carrying "my" wineglass. I failed to >notice the slight step, fell flat on my face, with some pretty ripe >language, and spattered half those present with the wine. Yup, I was >noticed. Did that really happen to you? Ouch... I have not (yet) managed anything like that, but it is sure to happen. I once got people giggling when they noticed (I hadn't) that I was swirling and sniffing my glass of water... This could open up a new thread : most embarrassing moments in your wine "carreer"... Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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On Fri, 03 Sep 2004 11:17:05 +0200, Ian Hoare >
wrote: >Salut/Hi Mike Tommasi, > > le/on Fri, 03 Sep 2004 08:13:00 +0200, tu disais/you said:- > >>you are new here, so I understand that you want to make a big entry, > >Grin!! Like the time I entered a (slightly dark) cellar full of eminent wine >tasters, very full of myself, and carrying "my" wineglass. I failed to >notice the slight step, fell flat on my face, with some pretty ripe >language, and spattered half those present with the wine. Yup, I was >noticed. Did that really happen to you? Ouch... I have not (yet) managed anything like that, but it is sure to happen. I once got people giggling when they noticed (I hadn't) that I was swirling and sniffing my glass of water... This could open up a new thread : most embarrassing moments in your wine "carreer"... Mike Mike Tommasi, Six Fours, France email link http://www.tommasi.org/mymail |
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>Did that really happen to you? Ouch... I have not (yet) managed
>anything like that, but it is sure to happen. I once got people >giggling when they noticed (I hadn't) that I was swirling and sniffing >my glass of water... I do the saem thing. OFten at trade tastings>Did that really happen to you? Ouch... I have not (yet) managed >anything like that, but it is sure to happen. I once got people >giggling when they noticed (I hadn't) that I was swirling and sniffing >my glass of water... I tend to do the same thing. At trade tasting whiel rinsing the glass between wines I tend to swirl the water to rinse out the previous wine and I often find myself swirling and sniffing out of habit. Bi!! |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > The idea of leaving an fine bottle of wine open to allow all the > > aromas to escape is sheer stupidity. The most delicate aromas are the > > most volatile. They escape almost at once. After uncorking, I replace > > the cork. > > Of course, there are some aromas which are not pleasant which escape > as well. Certainly, as one gains experience with older wines, one finds > that they often come out of the bottle with a little bit of funk that > takes a few minutes to blow off. Of course, "good aromas" will also > blow off, so it's really a matter of experience in knowing how > to catch the peak as the wine opens up. > > So I wouldn't quite generalize as you have above. Certainly, I usually > do not decant unless I'm concerned about sediment in an older wine, and > I do not open wines long before serving (unless I have direct experience > with the same bottling). I'm really not too worried about losing > aromas that "escape almost at once"... since, if present, they escape > almost at once, you'll lose them by the time you've poured the wine :-). > > Dana I drink mostly southern Italian, Sardinian, and Sicilian reds, as well as good Dolcetto, Barbera, and Nebbiolo from Piedmont. I open a bottle and keep it on the table with the cork replaced. I don't breathe the wines. |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > The idea of leaving an fine bottle of wine open to allow all the > > aromas to escape is sheer stupidity. The most delicate aromas are the > > most volatile. They escape almost at once. After uncorking, I replace > > the cork. > > Of course, there are some aromas which are not pleasant which escape > as well. Certainly, as one gains experience with older wines, one finds > that they often come out of the bottle with a little bit of funk that > takes a few minutes to blow off. Of course, "good aromas" will also > blow off, so it's really a matter of experience in knowing how > to catch the peak as the wine opens up. > > So I wouldn't quite generalize as you have above. Certainly, I usually > do not decant unless I'm concerned about sediment in an older wine, and > I do not open wines long before serving (unless I have direct experience > with the same bottling). I'm really not too worried about losing > aromas that "escape almost at once"... since, if present, they escape > almost at once, you'll lose them by the time you've poured the wine :-). > > Dana I drink mostly southern Italian, Sardinian, and Sicilian reds, as well as good Dolcetto, Barbera, and Nebbiolo from Piedmont. I open a bottle and keep it on the table with the cork replaced. I don't breathe the wines. |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > The idea of leaving an fine bottle of wine open to allow all the > > aromas to escape is sheer stupidity. The most delicate aromas are the > > most volatile. They escape almost at once. After uncorking, I replace > > the cork. > > Of course, there are some aromas which are not pleasant which escape > as well. Certainly, as one gains experience with older wines, one finds > that they often come out of the bottle with a little bit of funk that > takes a few minutes to blow off. Of course, "good aromas" will also > blow off, so it's really a matter of experience in knowing how > to catch the peak as the wine opens up. > > So I wouldn't quite generalize as you have above. Certainly, I usually > do not decant unless I'm concerned about sediment in an older wine, and > I do not open wines long before serving (unless I have direct experience > with the same bottling). I'm really not too worried about losing > aromas that "escape almost at once"... since, if present, they escape > almost at once, you'll lose them by the time you've poured the wine :-). > > Dana I drink mostly southern Italian, Sardinian, and Sicilian reds, as well as good Dolcetto, Barbera, and Nebbiolo from Piedmont. I open a bottle and keep it on the table with the cork replaced. I don't breathe the wines. |
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Michael Scarpitti wrote:
> Dana Myers > wrote in message . com>... > >>Michael Scarpitti wrote: >> >>>The idea of leaving an fine bottle of wine open to allow all the >>>aromas to escape is sheer stupidity. The most delicate aromas are the >>>most volatile. They escape almost at once. After uncorking, I replace >>>the cork. >> >>Of course, there are some aromas which are not pleasant which escape >>as well. Certainly, as one gains experience with older wines, one finds >>that they often come out of the bottle with a little bit of funk that >>takes a few minutes to blow off. Of course, "good aromas" will also >>blow off, so it's really a matter of experience in knowing how >>to catch the peak as the wine opens up. >> >>So I wouldn't quite generalize as you have above. Certainly, I usually >>do not decant unless I'm concerned about sediment in an older wine, and >>I do not open wines long before serving (unless I have direct experience >>with the same bottling). I'm really not too worried about losing >>aromas that "escape almost at once"... since, if present, they escape >>almost at once, you'll lose them by the time you've poured the wine :-). >> >>Dana > > > > I drink mostly southern Italian, Sardinian, and Sicilian reds, as well > as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > > I open a bottle and keep it on the table with the cork replaced. I > don't breathe the wines. How long do you keep the bottle on the table, partial empty and recorked? In my own experience, there's little or no difference between recorking between pours and not recorking between pours over the course of even a couple of hours. In fact, I've tried this once or twice out of curiousity, pulling the cork on a bottle and letting it sit, full, doesn't have significant impact, either. There's just not a lot of wine expose to air in the neck of the bottle. Dana |
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Michael Scarpitti wrote:
> Dana Myers > wrote in message . com>... > >>Michael Scarpitti wrote: >> >>>The idea of leaving an fine bottle of wine open to allow all the >>>aromas to escape is sheer stupidity. The most delicate aromas are the >>>most volatile. They escape almost at once. After uncorking, I replace >>>the cork. >> >>Of course, there are some aromas which are not pleasant which escape >>as well. Certainly, as one gains experience with older wines, one finds >>that they often come out of the bottle with a little bit of funk that >>takes a few minutes to blow off. Of course, "good aromas" will also >>blow off, so it's really a matter of experience in knowing how >>to catch the peak as the wine opens up. >> >>So I wouldn't quite generalize as you have above. Certainly, I usually >>do not decant unless I'm concerned about sediment in an older wine, and >>I do not open wines long before serving (unless I have direct experience >>with the same bottling). I'm really not too worried about losing >>aromas that "escape almost at once"... since, if present, they escape >>almost at once, you'll lose them by the time you've poured the wine :-). >> >>Dana > > > > I drink mostly southern Italian, Sardinian, and Sicilian reds, as well > as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > > I open a bottle and keep it on the table with the cork replaced. I > don't breathe the wines. How long do you keep the bottle on the table, partial empty and recorked? In my own experience, there's little or no difference between recorking between pours and not recorking between pours over the course of even a couple of hours. In fact, I've tried this once or twice out of curiousity, pulling the cork on a bottle and letting it sit, full, doesn't have significant impact, either. There's just not a lot of wine expose to air in the neck of the bottle. Dana |
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(Xyzsch) wrote in message >...
> Mike > > The experience of many people here does not support your assertion. Young > wines, such as Red Bordeaux under ten years, reveal very little of their > bouquet unless they are allowed to breathe for an hour or more, preferably by > decanting. > > Tom Schellberg I found this: http://www.wineloverspage.com/winead...wa010709.shtml |
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(Xyzsch) wrote in message >...
> Mike > > The experience of many people here does not support your assertion. Young > wines, such as Red Bordeaux under ten years, reveal very little of their > bouquet unless they are allowed to breathe for an hour or more, preferably by > decanting. > > Tom Schellberg I found this: http://www.wineloverspage.com/winead...wa010709.shtml |
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Michael Scarpitti wrote: > > > The experience of many people here does not support your assertion. Young > > wines, such as Red Bordeaux under ten years, reveal very little of their > > bouquet unless they are allowed to breathe for an hour or more, preferably by > > decanting. > > I found this: > > http://www.wineloverspage.com/winead...wa010709.shtml Which is a whole different kettle of fish than the categorical denunciation you issued at the start of this thread. And even this modified statement I only partially agree with. Contrary to their assertion that aged wines don't benefit from airing, I can recall dozens of completely mature wines that, open initial opening, had virtually *no* flavor, but with 5-10 minutes of airing came alive and opened up to reveal a wealth of flavors. One of the maddening things about wine, however, is that there is no general rule: some aged wines will suffer upon aeration, others show no change and some benefit. The only way to know for sure is to conduct the test for yourself: open the bottle and taste; pour out a small portion, aerate and compare; proceed according to your conclusions. Your initial post also presupposes that all the flavor/bouquet elements are present in their final form in the wine before opening. That is rarely the case, however. Many of the "tertiary" aromas of wine are the result of oxidation processes that take place upon exposure of the wine to air. The same thing is true of the aroma of freshly brewed coffee: the most prominent component of its smell is produced by oxidation in the brewed coffee (remarkably, as the odorant is a thiol), which is why coffee tastes best when brewed with cold water (rich in dissolved oxygen) that is brought just short of its boiling point (so that the water is not degassed). Mark Lipton |
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Michael Scarpitti wrote: > > > The experience of many people here does not support your assertion. Young > > wines, such as Red Bordeaux under ten years, reveal very little of their > > bouquet unless they are allowed to breathe for an hour or more, preferably by > > decanting. > > I found this: > > http://www.wineloverspage.com/winead...wa010709.shtml Which is a whole different kettle of fish than the categorical denunciation you issued at the start of this thread. And even this modified statement I only partially agree with. Contrary to their assertion that aged wines don't benefit from airing, I can recall dozens of completely mature wines that, open initial opening, had virtually *no* flavor, but with 5-10 minutes of airing came alive and opened up to reveal a wealth of flavors. One of the maddening things about wine, however, is that there is no general rule: some aged wines will suffer upon aeration, others show no change and some benefit. The only way to know for sure is to conduct the test for yourself: open the bottle and taste; pour out a small portion, aerate and compare; proceed according to your conclusions. Your initial post also presupposes that all the flavor/bouquet elements are present in their final form in the wine before opening. That is rarely the case, however. Many of the "tertiary" aromas of wine are the result of oxidation processes that take place upon exposure of the wine to air. The same thing is true of the aroma of freshly brewed coffee: the most prominent component of its smell is produced by oxidation in the brewed coffee (remarkably, as the odorant is a thiol), which is why coffee tastes best when brewed with cold water (rich in dissolved oxygen) that is brought just short of its boiling point (so that the water is not degassed). Mark Lipton |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > Dana Myers > wrote in message . com>... > > > >>Michael Scarpitti wrote: > >> > >>>The idea of leaving an fine bottle of wine open to allow all the > >>>aromas to escape is sheer stupidity. The most delicate aromas are the > >>>most volatile. They escape almost at once. After uncorking, I replace > >>>the cork. > >> > >>Of course, there are some aromas which are not pleasant which escape > >>as well. Certainly, as one gains experience with older wines, one finds > >>that they often come out of the bottle with a little bit of funk that > >>takes a few minutes to blow off. Of course, "good aromas" will also > >>blow off, so it's really a matter of experience in knowing how > >>to catch the peak as the wine opens up. > >> > >>So I wouldn't quite generalize as you have above. Certainly, I usually > >>do not decant unless I'm concerned about sediment in an older wine, and > >>I do not open wines long before serving (unless I have direct experience > >>with the same bottling). I'm really not too worried about losing > >>aromas that "escape almost at once"... since, if present, they escape > >>almost at once, you'll lose them by the time you've poured the wine :-). > >> > >>Dana > > > > > > > > I drink mostly southern Italian, Sardinian, and Sicilian reds, as well > > as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > > > > I open a bottle and keep it on the table with the cork replaced. I > > don't breathe the wines. > > How long do you keep the bottle on the table, partial empty and > recorked? > > In my own experience, there's little or no difference between > recorking between pours and not recorking between pours over > the course of even a couple of hours. In fact, I've tried > this once or twice out of curiousity, pulling the cork on a > bottle and letting it sit, full, doesn't have significant > impact, either. There's just not a lot of wine expose to > air in the neck of the bottle. > > Dana A friend and I have big Italian dinners with 8-12 people several times per year. We go through 6 or 7 bottles per dinner. The wine disappears rapidly. |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > Dana Myers > wrote in message . com>... > > > >>Michael Scarpitti wrote: > >> > >>>The idea of leaving an fine bottle of wine open to allow all the > >>>aromas to escape is sheer stupidity. The most delicate aromas are the > >>>most volatile. They escape almost at once. After uncorking, I replace > >>>the cork. > >> > >>Of course, there are some aromas which are not pleasant which escape > >>as well. Certainly, as one gains experience with older wines, one finds > >>that they often come out of the bottle with a little bit of funk that > >>takes a few minutes to blow off. Of course, "good aromas" will also > >>blow off, so it's really a matter of experience in knowing how > >>to catch the peak as the wine opens up. > >> > >>So I wouldn't quite generalize as you have above. Certainly, I usually > >>do not decant unless I'm concerned about sediment in an older wine, and > >>I do not open wines long before serving (unless I have direct experience > >>with the same bottling). I'm really not too worried about losing > >>aromas that "escape almost at once"... since, if present, they escape > >>almost at once, you'll lose them by the time you've poured the wine :-). > >> > >>Dana > > > > > > > > I drink mostly southern Italian, Sardinian, and Sicilian reds, as well > > as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > > > > I open a bottle and keep it on the table with the cork replaced. I > > don't breathe the wines. > > How long do you keep the bottle on the table, partial empty and > recorked? > > In my own experience, there's little or no difference between > recorking between pours and not recorking between pours over > the course of even a couple of hours. In fact, I've tried > this once or twice out of curiousity, pulling the cork on a > bottle and letting it sit, full, doesn't have significant > impact, either. There's just not a lot of wine expose to > air in the neck of the bottle. > > Dana A friend and I have big Italian dinners with 8-12 people several times per year. We go through 6 or 7 bottles per dinner. The wine disappears rapidly. |
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>I drink mostly southern Italian, Sardinian, and Sicilian reds, as well
>as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > >I open a bottle and keep it on the table with the cork replaced. I >don't breathe the wines. Mike Most of these, with the exception of the bigger Nebbiolo (eg Barolo, Barbaresco) do not benefit from long ageing, so you strategy is fine. Keep in mind that pouring off half the bottle, as you drink the wine, will expose the rest of the bottle to a significant amount of air (in the upper part of the bottle) Thus, replacing the cork accomplishes little. But if you drink these wines up quickly at big parties, most of the aeration probably occurs in the glass as you drink it, and little in the bottle. Tom Schellberg |
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>I drink mostly southern Italian, Sardinian, and Sicilian reds, as well
>as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > >I open a bottle and keep it on the table with the cork replaced. I >don't breathe the wines. Mike Most of these, with the exception of the bigger Nebbiolo (eg Barolo, Barbaresco) do not benefit from long ageing, so you strategy is fine. Keep in mind that pouring off half the bottle, as you drink the wine, will expose the rest of the bottle to a significant amount of air (in the upper part of the bottle) Thus, replacing the cork accomplishes little. But if you drink these wines up quickly at big parties, most of the aeration probably occurs in the glass as you drink it, and little in the bottle. Tom Schellberg |
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>I drink mostly southern Italian, Sardinian, and Sicilian reds, as well
>as good Dolcetto, Barbera, and Nebbiolo from Piedmont. > >I open a bottle and keep it on the table with the cork replaced. I >don't breathe the wines. Mike Most of these, with the exception of the bigger Nebbiolo (eg Barolo, Barbaresco) do not benefit from long ageing, so you strategy is fine. Keep in mind that pouring off half the bottle, as you drink the wine, will expose the rest of the bottle to a significant amount of air (in the upper part of the bottle) Thus, replacing the cork accomplishes little. But if you drink these wines up quickly at big parties, most of the aeration probably occurs in the glass as you drink it, and little in the bottle. Tom Schellberg |
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Michael Scarpitti wrote:
> What I think actually happens is that as we eat the food and drink the > wine, the wine seems to taste better as the meal progresses. It has > nothing to do with the aeration of the wine, but with our tongues. Certainly food has an impact on how a wine is perceived, but, sometime for fun, try drinking a wine slowly over a period of 15-30 minutes without eating food at the same time. It would be exceptional if you didn't notice a change in the wine itself. Dana |
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Michael Scarpitti wrote:
> What I think actually happens is that as we eat the food and drink the > wine, the wine seems to taste better as the meal progresses. It has > nothing to do with the aeration of the wine, but with our tongues. Certainly food has an impact on how a wine is perceived, but, sometime for fun, try drinking a wine slowly over a period of 15-30 minutes without eating food at the same time. It would be exceptional if you didn't notice a change in the wine itself. Dana |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > > What I think actually happens is that as we eat the food and drink the > > wine, the wine seems to taste better as the meal progresses. It has > > nothing to do with the aeration of the wine, but with our tongues. > > Certainly food has an impact on how a wine is perceived, but, > sometime for fun, try drinking a wine slowly over a period of > 15-30 minutes without eating food at the same time. It would > be exceptional if you didn't notice a change in the wine itself. > > Dana That's because the alcohol cleans off your tongue. |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > > What I think actually happens is that as we eat the food and drink the > > wine, the wine seems to taste better as the meal progresses. It has > > nothing to do with the aeration of the wine, but with our tongues. > > Certainly food has an impact on how a wine is perceived, but, > sometime for fun, try drinking a wine slowly over a period of > 15-30 minutes without eating food at the same time. It would > be exceptional if you didn't notice a change in the wine itself. > > Dana That's because the alcohol cleans off your tongue. |
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Michael Scarpitti wrote:
> Dana Myers > wrote in message . com>... > >>Michael Scarpitti wrote: >> >> >>>What I think actually happens is that as we eat the food and drink the >>>wine, the wine seems to taste better as the meal progresses. It has >>>nothing to do with the aeration of the wine, but with our tongues. >> >>Certainly food has an impact on how a wine is perceived, but, >>sometime for fun, try drinking a wine slowly over a period of >>15-30 minutes without eating food at the same time. It would >>be exceptional if you didn't notice a change in the wine itself. >> >>Dana > > > That's because the alcohol cleans off your tongue. .... and I suppose it does something to your nose to dramatically the aroma of the wine over that time, too? No sale. It's a well-documented scientific process by which wine is influenced by exposure to air. Dana |
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Michael Scarpitti wrote:
> Dana Myers > wrote in message . com>... > >>Michael Scarpitti wrote: >> >> >>>What I think actually happens is that as we eat the food and drink the >>>wine, the wine seems to taste better as the meal progresses. It has >>>nothing to do with the aeration of the wine, but with our tongues. >> >>Certainly food has an impact on how a wine is perceived, but, >>sometime for fun, try drinking a wine slowly over a period of >>15-30 minutes without eating food at the same time. It would >>be exceptional if you didn't notice a change in the wine itself. >> >>Dana > > > That's because the alcohol cleans off your tongue. .... and I suppose it does something to your nose to dramatically the aroma of the wine over that time, too? No sale. It's a well-documented scientific process by which wine is influenced by exposure to air. Dana |
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Michael Scarpitti wrote:
> Dana Myers > wrote in message . com>... > >>Michael Scarpitti wrote: >> >> >>>What I think actually happens is that as we eat the food and drink the >>>wine, the wine seems to taste better as the meal progresses. It has >>>nothing to do with the aeration of the wine, but with our tongues. >> >>Certainly food has an impact on how a wine is perceived, but, >>sometime for fun, try drinking a wine slowly over a period of >>15-30 minutes without eating food at the same time. It would >>be exceptional if you didn't notice a change in the wine itself. >> >>Dana > > > That's because the alcohol cleans off your tongue. .... and I suppose it does something to your nose to dramatically the aroma of the wine over that time, too? No sale. It's a well-documented scientific process by which wine is influenced by exposure to air. Dana |
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"Michael Scarpitti" > wrote in message om... > What I think actually happens is that as we eat the food and drink the > wine, the wine seems to taste better as the meal progresses. It has > nothing to do with the aeration of the wine, but with our tongues. I've argued a similar point with Ian. I contend that each taste of the wine (especially reds) preconditions the palate to some degree for the _next_ taste. Food doesn't really enter into the process in any helpful way; in fact, some foods can actually _diminish_ the appreciation of wine. I realize that this is a contentious issue, complicated somewhat by the fact that wines often do improve with aeration - particularly young red wines. Still. I don't think it's easy - and may be impossible - to separate the aeration and palate conditioning effects from each other. Tom S |
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