|Topic Review (Newest First)|
|01-16-2007 02:43 PM|
Originally Posted by chris_gee
Now try to remember all that at 30 kts wind and 30deg. bank. while you taste the wine.
|01-16-2007 02:39 PM|
Very informative. Thank you. I was aware of breathing and decanting, but didn't know the other details. The cork thing is absolutely new to me. Thanks.
|01-16-2007 02:05 PM|
I don't know where the idea of getting rid of sulphites by adding hydrogen peroxide comes from. Metabisulphite is added as a preservative and antioxidant. It is at low levels as a little too much kills the flavour particularly on whites. It disappears with time.
What the writer was probably thinking off is that sometimes one can get H2S which is rotten egg gas so stinks. This can be gotten rid of by oxygen, but air rather than peroxide.
The problem can occur in winemaking. A test is to put a copper coin in the wine and it will quickly improve, and sometimes a little copper is added to a barrel. Generally just aerating it by decanting or pouring it from glass to glass will do the trick.
Too much sulphite or H2S is bad winemaking. However some off odours may occur which may disappear by opening and letting it breathe. This or decanting will help open up the flavours of a young red, but too much will ruin a white.
I agree a red may need chilling briefly to make it a cool room temperature about 17 or 68f, and whites often have the flavour destroyed by being too cold. Since they are often drunk in warm weather the temperature rises quite quickly so the trick is to say give it an hour or two of refrigeration or bring it out half an hour or an hour before opening depending on how hot the ambient temperature is and how quickly the bottle goes.
These tricks can make a difference but while the average punter can tell a good wine is good, most are just as happy with a quaffing wine.
The most common problem effecting wine is that it is corked. This has various degrees from minimal to horrible. It effects 1 in 5-10 bottles and smells like wet rotten wool or old socks. Usually you can pick it up by a sniff or it will just taste unpleasant but in small doses it is often missed and the wine just dismissed as not very good. It comes from a contaminant in cork. It is worth training yourself to recognise as a suspect bottle will get worse with air, and it is just not worth drinking. All wineries will replace such a bottle unless it is very old and valuable. That is the advantage of screwcap bottles they are much more reliable.
Someone asked what simply is good wine. Why a wine is good depends. Mainly if you enjoy it it is good. It depends on the setting and purpose. A light white wine for a summer lunch, but not with a steak in winter. A red may be rated as good because it is tannic and will taste good in ten years when it tones down, which is okay for someone with a cellar but it won't taste of much except tannin now - buy a case and drink a bottle every year or two.
On the other hand most drink wine shortly after purchase so any easy drinking fruity red will seem nicer than the blockbuster which has yet to develop and show its flavours, and most wines, particularly cheaper Australian, are made for this these days, but the simplicity and sameness can be a bore. With food the more acid and tannic wines will taste better. Most reds need a few years in the bottle or will improve. However this costs the winemaker to hold them and most are squeezed for cash so they go out as 1-2 year old wine.
For the same purpose, price etc, one would look for balance between acid alcohol body tannin and flavour. Most flavour is picked up by the nose, so odour or bouquet is a quick pointer. Then some complexity of flavours which come out gradually if you don't just gulp makes a big difference. I don't think the ability to detect five or ten hints of this or that is important. It takes practice to discern and label flavours and while doing this can can help you focus and savour a wine most drinking isn't like that. Some effort to hold the wine in your mouth and really taste it is a good idea but it can become overdone and pretentious when it gets to the point of listing as many as possible. They often are clustered so it isn't always as smart as it sounds.
Most rating systems are overdone, and it is actually quite hard to make fine distinctions. However 3- 5 grades are reasonably easily discernible. *,**, no thanks and rarely seen in tastings. *** good or okay drinking, **** pretty or very good, ***** very good or excellent. One might add a category of not much now but may be very good in time.
|01-16-2007 12:39 PM|
Will probably make the show but not confirmed as yet. My wife is in need of a city fix and Chicago remains one of our favorites. Id we do go I will probably visit the show on Thursday and Friday with no lines rather than Sat./Sun. Amazing what you can see the first two days that you can't get to over the weekend. Also depends on clinics and when they are scheduled. Great show for those of you that have never attended.
S/V Splash Dance
|01-16-2007 10:40 AM|
I'll be sending you a PM.
|01-16-2007 10:38 AM|
|Giulietta||I know the answer, (I guess)....she had a good heart, and to her, marrying you was charity....|
|01-16-2007 10:32 AM|
Originally Posted by Giulietta
|01-16-2007 10:30 AM|
|T34C||tjk1- Thanks, she is still a work in progress but I am pretty proud of her. Yes I am planning on going to the Strictly Sail Show. Planning on going Friday afternoon and probably Sat. as well.|
|01-16-2007 10:26 AM|
Good morning SD,
your wife sure was a lady with taste!!
|01-16-2007 10:16 AM|
Originally Posted by Dao
My better half always like Portugese wines FWIW... she was a wine fanatic though...
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