There was an interesting article in Wednesday's New York Times by Eric
Asimov describing a tasting by a selected panel of a large number of
red wines from some of the lesser-known regions of Italy along the
northern coast of the Adriatic Sea. In light of some of the
discussions that have taken place in this forum lately, I found a
couple of his comments very interesting and thought it would be
worthwhile sharing them with everyone else.

One of his paragraphs begins "But our top wines were not easy wines.
They were concentrated and tannic, and benefit from exposure to air."
Later, he remarks on a particular wine: ". . . I, for one, found [it]
delicious once it opened up."

Vino

Ciò che ha detto
Vino )
è così interessante, che devo dire la mia:

> There was an interesting article in Wednesday's New York Times by Eric
> Asimov describing a tasting by a selected panel of a large number of
> red wines from some of the lesser-known regions of Italy along the
> northern coast of the Adriatic Sea. In light of some of the
> discussions that have taken place in this forum lately, I found a
> couple of his comments very interesting and thought it would be
> worthwhile sharing them with everyone else.
>
> One of his paragraphs begins "But our top wines were not easy wines.
> They were concentrated and tannic, and benefit from exposure to air."
> Later, he remarks on a particular wine: ". . . I, for one, found [it]
> delicious once it opened up."
>
> Vino

Being Veneto anr Friuli well known regions for wine, I suppose that the
lesser known regions could be Abruzzo, Marche, and maybe Emilia Romagna. The
main grapes here are Montepulciano and Sangiovese, and the wines coming from
it is not amazing that needs decantation. Particularly montepulciano can be
very rich in colour, polyfenols and tannins.

Luk

Ciò che ha detto
Vino )
è così interessante, che devo dire la mia:

> There was an interesting article in Wednesday's New York Times by Eric
> Asimov describing a tasting by a selected panel of a large number of
> red wines from some of the lesser-known regions of Italy along the
> northern coast of the Adriatic Sea. In light of some of the
> discussions that have taken place in this forum lately, I found a
> couple of his comments very interesting and thought it would be
> worthwhile sharing them with everyone else.
>
> One of his paragraphs begins "But our top wines were not easy wines.
> They were concentrated and tannic, and benefit from exposure to air."
> Later, he remarks on a particular wine: ". . . I, for one, found [it]
> delicious once it opened up."
>
> Vino

Being Veneto anr Friuli well known regions for wine, I suppose that the
lesser known regions could be Abruzzo, Marche, and maybe Emilia Romagna. The
main grapes here are Montepulciano and Sangiovese, and the wines coming from
it is not amazing that needs decantation. Particularly montepulciano can be
very rich in colour, polyfenols and tannins.

Luk

Vino > wrote in message >. ..
> There was an interesting article in Wednesday's New York Times by Eric
> Asimov describing a tasting by a selected panel of a large number of
> red wines from some of the lesser-known regions of Italy along the
> northern coast of the Adriatic Sea. In light of some of the
> discussions that have taken place in this forum lately, I found a
> couple of his comments very interesting and thought it would be
> worthwhile sharing them with everyone else.
>
> One of his paragraphs begins "But our top wines were not easy wines.
> They were concentrated and tannic, and benefit from exposure to air."
> Later, he remarks on a particular wine: ". . . I, for one, found [it]
> delicious once it opened up."
>
> Vino

OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
bit out to taste, then put the cork back in. I do this for each wine
we have at the big Italian dinners. I open them in succession, just
before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
Amarone, et al.

Bottles that we don't get to stay corked.

>OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
>bit out to taste, then put the cork back in. I do this for each wine
>we have at the big Italian dinners. I open them in succession, just
>before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
>Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
>d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
>Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
>Amarone, et al.
>
>Bottles that we don't get to stay corked.


But by your very own definition as soon as the cork is pulled, oxygen is
incorporated into the bottle and oxidation begins. Putting a cork back in the
bottle doesn't stop the oxidation process and if the "don't get to stay corked"
bottles aren't consumed within a reasonable timeframe they will become oxidized
to the point of being drain fodder. FWIW, this is my last post, you've stopped
making sense from the beginning and your anti-everybody but obscure Italian
stance reveals you as someone I'd prefer not to deal with.
Bi!!

>OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
>bit out to taste, then put the cork back in. I do this for each wine
>we have at the big Italian dinners. I open them in succession, just
>before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
>Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
>d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
>Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
>Amarone, et al.
>
>Bottles that we don't get to stay corked.


But by your very own definition as soon as the cork is pulled, oxygen is
incorporated into the bottle and oxidation begins. Putting a cork back in the
bottle doesn't stop the oxidation process and if the "don't get to stay corked"
bottles aren't consumed within a reasonable timeframe they will become oxidized
to the point of being drain fodder. FWIW, this is my last post, you've stopped
making sense from the beginning and your anti-everybody but obscure Italian
stance reveals you as someone I'd prefer not to deal with.
Bi!!

(RV WRLee) wrote in message >...
> >OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> >bit out to taste, then put the cork back in. I do this for each wine
> >we have at the big Italian dinners. I open them in succession, just
> >before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> >Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> >d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> >Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> >Amarone, et al.
> >
> >Bottles that we don't get to stay corked.
>
>
> But by your very own definition as soon as the cork is pulled, oxygen is
> incorporated into the bottle and oxidation begins. Putting a cork back in the
> bottle doesn't stop the oxidation process and if the "don't get to stay corked"
> bottles aren't consumed within a reasonable timeframe they will become oxidized
> to the point of being drain fodder.

The limited amount of oxygen in a corked bottle does slow it down a
little, I believe.

> FWIW, this is my last post, you've stopped
> making sense from the beginning and your anti-everybody but obscure Italian
> stance reveals you as someone I'd prefer not to deal with.
> Bi!!

(RV WRLee) wrote in message >...
> >OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> >bit out to taste, then put the cork back in. I do this for each wine
> >we have at the big Italian dinners. I open them in succession, just
> >before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> >Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> >d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> >Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> >Amarone, et al.
> >
> >Bottles that we don't get to stay corked.
>
>
> But by your very own definition as soon as the cork is pulled, oxygen is
> incorporated into the bottle and oxidation begins. Putting a cork back in the
> bottle doesn't stop the oxidation process and if the "don't get to stay corked"
> bottles aren't consumed within a reasonable timeframe they will become oxidized
> to the point of being drain fodder.

The limited amount of oxygen in a corked bottle does slow it down a
little, I believe.

> FWIW, this is my last post, you've stopped
> making sense from the beginning and your anti-everybody but obscure Italian
> stance reveals you as someone I'd prefer not to deal with.
> Bi!!

Uranium Committee wrote:
> Vino > wrote in message
> >. ..
>> There was an interesting article in Wednesday's New York Times by
>> Eric Asimov describing a tasting by a selected panel of a large
>> number of red wines from some of the lesser-known regions of Italy
>> along the northern coast of the Adriatic Sea. In light of some of the
>> discussions that have taken place in this forum lately, I found a
>> couple of his comments very interesting and thought it would be
>> worthwhile sharing them with everyone else.
>>
>> One of his paragraphs begins "But our top wines were not easy wines.
>> They were concentrated and tannic, and benefit from exposure to air."
>> Later, he remarks on a particular wine: ". . . I, for one, found [it]
>> delicious once it opened up."
>>
>> Vino
>
> OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> bit out to taste, then put the cork back in. I do this for each wine
> we have at the big Italian dinners. I open them in succession, just
> before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> Amarone, et al.

Oh, mamma mia!
Red wines must be ALWAYS be uncorked before serving AT LEAST 15 minutes
before serving.
The correct time goes from 15 minutes to 2 hours depending on the "body" of
the wine. Old rich red wines like Barolo 15ys old need two hours; lighter
younger reds (e.g. young Chianti 1 year old) needs just 15-30 minutes.
If you have no time to uncork the bottle, pour the wine slowly in a decanter
because the wine needs time to "breath".

Uranium Committee wrote:
> Vino > wrote in message
> >. ..
>> There was an interesting article in Wednesday's New York Times by
>> Eric Asimov describing a tasting by a selected panel of a large
>> number of red wines from some of the lesser-known regions of Italy
>> along the northern coast of the Adriatic Sea. In light of some of the
>> discussions that have taken place in this forum lately, I found a
>> couple of his comments very interesting and thought it would be
>> worthwhile sharing them with everyone else.
>>
>> One of his paragraphs begins "But our top wines were not easy wines.
>> They were concentrated and tannic, and benefit from exposure to air."
>> Later, he remarks on a particular wine: ". . . I, for one, found [it]
>> delicious once it opened up."
>>
>> Vino
>
> OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> bit out to taste, then put the cork back in. I do this for each wine
> we have at the big Italian dinners. I open them in succession, just
> before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> Amarone, et al.

Oh, mamma mia!
Red wines must be ALWAYS be uncorked before serving AT LEAST 15 minutes
before serving.
The correct time goes from 15 minutes to 2 hours depending on the "body" of
the wine. Old rich red wines like Barolo 15ys old need two hours; lighter
younger reds (e.g. young Chianti 1 year old) needs just 15-30 minutes.
If you have no time to uncork the bottle, pour the wine slowly in a decanter
because the wine needs time to "breath".

Uranium Committee wrote:
> Vino > wrote in message
> >. ..
>> There was an interesting article in Wednesday's New York Times by
>> Eric Asimov describing a tasting by a selected panel of a large
>> number of red wines from some of the lesser-known regions of Italy
>> along the northern coast of the Adriatic Sea. In light of some of the
>> discussions that have taken place in this forum lately, I found a
>> couple of his comments very interesting and thought it would be
>> worthwhile sharing them with everyone else.
>>
>> One of his paragraphs begins "But our top wines were not easy wines.
>> They were concentrated and tannic, and benefit from exposure to air."
>> Later, he remarks on a particular wine: ". . . I, for one, found [it]
>> delicious once it opened up."
>>
>> Vino
>
> OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> bit out to taste, then put the cork back in. I do this for each wine
> we have at the big Italian dinners. I open them in succession, just
> before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> Amarone, et al.

Oh, mamma mia!
Red wines must be ALWAYS be uncorked before serving AT LEAST 15 minutes
before serving.
The correct time goes from 15 minutes to 2 hours depending on the "body" of
the wine. Old rich red wines like Barolo 15ys old need two hours; lighter
younger reds (e.g. young Chianti 1 year old) needs just 15-30 minutes.
If you have no time to uncork the bottle, pour the wine slowly in a decanter
because the wine needs time to "breath".

"Luca Pinotti" > wrote in message >...
> Uranium Committee wrote:
> > Vino > wrote in message
> > >. ..
> >> There was an interesting article in Wednesday's New York Times by
> >> Eric Asimov describing a tasting by a selected panel of a large
> >> number of red wines from some of the lesser-known regions of Italy
> >> along the northern coast of the Adriatic Sea. In light of some of the
> >> discussions that have taken place in this forum lately, I found a
> >> couple of his comments very interesting and thought it would be
> >> worthwhile sharing them with everyone else.
> >>
> >> One of his paragraphs begins "But our top wines were not easy wines.
> >> They were concentrated and tannic, and benefit from exposure to air."
> >> Later, he remarks on a particular wine: ". . . I, for one, found [it]
> >> delicious once it opened up."
> >>
> >> Vino
> >
> > OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> > bit out to taste, then put the cork back in. I do this for each wine
> > we have at the big Italian dinners. I open them in succession, just
> > before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> > Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> > d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> > Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> > Amarone, et al.
>
> Oh, mamma mia!
> Red wines must be ALWAYS be uncorked before serving AT LEAST 15 minutes
> before serving.
> The correct time goes from 15 minutes to 2 hours depending on the "body" of
> the wine. Old rich red wines like Barolo 15ys old need two hours; lighter
> younger reds (e.g. young Chianti 1 year old) needs just 15-30 minutes.
> If you have no time to uncork the bottle, pour the wine slowly in a decanter
> because the wine needs time to "breath".

Myth, pure myth.

"Luca Pinotti" > wrote in message >...
> Uranium Committee wrote:
> > Vino > wrote in message
> > >. ..
> >> There was an interesting article in Wednesday's New York Times by
> >> Eric Asimov describing a tasting by a selected panel of a large
> >> number of red wines from some of the lesser-known regions of Italy
> >> along the northern coast of the Adriatic Sea. In light of some of the
> >> discussions that have taken place in this forum lately, I found a
> >> couple of his comments very interesting and thought it would be
> >> worthwhile sharing them with everyone else.
> >>
> >> One of his paragraphs begins "But our top wines were not easy wines.
> >> They were concentrated and tannic, and benefit from exposure to air."
> >> Later, he remarks on a particular wine: ". . . I, for one, found [it]
> >> delicious once it opened up."
> >>
> >> Vino
> >
> > OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a
> > bit out to taste, then put the cork back in. I do this for each wine
> > we have at the big Italian dinners. I open them in succession, just
> > before serving. This goes for Barolo, Barbera, Vermentino, Ramitello,
> > Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano
> > d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti,
> > Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino,
> > Amarone, et al.
>
> Oh, mamma mia!
> Red wines must be ALWAYS be uncorked before serving AT LEAST 15 minutes
> before serving.
> The correct time goes from 15 minutes to 2 hours depending on the "body" of
> the wine. Old rich red wines like Barolo 15ys old need two hours; lighter
> younger reds (e.g. young Chianti 1 year old) needs just 15-30 minutes.
> If you have no time to uncork the bottle, pour the wine slowly in a decanter
> because the wine needs time to "breath".

Myth, pure myth.

Uranium Committee wrote:
> "Luca Pinotti" > wrote in message
> >...
>> Uranium Committee wrote:
>>> Vino > wrote in message
>>
>> Oh, mamma mia!
>> Red wines must be ALWAYS be uncorked before serving AT LEAST 15
>> minutes before serving.
>> The correct time goes from 15 minutes to 2 hours depending on the
>> "body" of the wine. Old rich red wines like Barolo 15ys old need two
>> hours; lighter younger reds (e.g. young Chianti 1 year old) needs
>> just 15-30 minutes.
>> If you have no time to uncork the bottle, pour the wine slowly in a
>> decanter because the wine needs time to "breath".
>
> Myth, pure myth.

Drink Coke, not wine.

Uranium Committee wrote:
> "Luca Pinotti" > wrote in message
> >...
>> Uranium Committee wrote:
>>> Vino > wrote in message
>>
>> Oh, mamma mia!
>> Red wines must be ALWAYS be uncorked before serving AT LEAST 15
>> minutes before serving.
>> The correct time goes from 15 minutes to 2 hours depending on the
>> "body" of the wine. Old rich red wines like Barolo 15ys old need two
>> hours; lighter younger reds (e.g. young Chianti 1 year old) needs
>> just 15-30 minutes.
>> If you have no time to uncork the bottle, pour the wine slowly in a
>> decanter because the wine needs time to "breath".
>
> Myth, pure myth.

Drink Coke, not wine.