David M. Bueker
Riesling Guru
34388
Thu Mar 23, 2006 11:52 am
Connecticut
MattThr wrote:. When I returned to it the next day though the wine, although pleasant had lost all the big, ripe flavour that had made it such a joy the previous night.
So, are higher quality wines generally more susceptible to oxidation problems or was I just unlucky? Is there anything you can do about it - will good wine keep in a decanter or in bottle with an airtight plastic stopper?
David M. Bueker wrote:Oxidation follows no rules. Some wines do defy oxidation (e.g. German Riesling), but others can hold some times and oxidize quickly others. It frequently has a lot to do with any of the following variables:
1) the acidity in the wine (the higher the better to resist oxidation)
2) the age of the wine
3) the way the wine was treated before it got to you
4) the temperature you keep it at after opening (I keep all opened bottles in the fridge, red or white)
David M. Bueker
Riesling Guru
34388
Thu Mar 23, 2006 11:52 am
Connecticut
Mark Lipton wrote:David M. Bueker wrote:Oxidation follows no rules. Some wines do defy oxidation (e.g. German Riesling), but others can hold some times and oxidize quickly others. It frequently has a lot to do with any of the following variables:
1) the acidity in the wine (the higher the better to resist oxidation)
2) the age of the wine
3) the way the wine was treated before it got to you
4) the temperature you keep it at after opening (I keep all opened bottles in the fridge, red or white)
And the biggest of them all: the amount of SO2 present in the wine.
Mark Lipton
David M. Bueker wrote:SO2??? I don't drink wines with added SO2!
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