Moderators: Jenise, Robin Garr, David M. Bueker
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Dale Williams
Compassionate Connoisseur
11183
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
David M. Bueker
Riesling Guru
34448
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams
Compassionate Connoisseur
11183
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
David M. Bueker
Riesling Guru
34448
Thu Mar 23, 2006 11:52 am
Connecticut
Maria Samms wrote: When I bought the bottle last yr, the owner informed me that someone bought a case and 9 of the bottles were fantastic, but 3 were not so good. He did feel that there could be some possible faults...
Jenise
FLDG Dishwasher
42747
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
I also opened this bottle in the morning. Although this wine seemed to have a nice aroma, the cork was very dry and crumbly. I decanted this wine because there was quite a bit of sediment.
David M. Bueker
Riesling Guru
34448
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams
Compassionate Connoisseur
11183
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker wrote:How do you get the rinsed bottle really dry? I've always got too much H2O left in there, even if I stand it upside down for an hour.
David M. Bueker
Riesling Guru
34448
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
42747
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
David M. Bueker
Riesling Guru
34448
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise wrote:David, what Dale said. I shake everything out that I can, set it upside down to drain, then give it another shake. I have never worried about my wine being diluted by a drop or two of water. Should I have been?
Dale Williams
Compassionate Connoisseur
11183
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Jenise
FLDG Dishwasher
42747
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
David M. Bueker wrote:Probably not, but I was "slapped around" by a respected expert that I trust one time for having water droplets in a decanter, so I've become hyper-sensitive to it.
If you and Dale haven't seen any negatives then I'm over it!
Jenise wrote:David M. Bueker wrote:Probably not, but I was "slapped around" by a respected expert that I trust one time for having water droplets in a decanter, so I've become hyper-sensitive to it.
If you and Dale haven't seen any negatives then I'm over it!
I once had someone here who gasped in dismay at me using a recently rinsed decanter for a new wine--someone mentor in her past had been a slapper too . I told her that anyone like herself who couldn't even tell a corked wine from a merely off bottle wasn't going to notice a few drops of water. That took care of it.
Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Jenise wrote:I also opened this bottle in the morning. Although this wine seemed to have a nice aroma, the cork was very dry and crumbly. I decanted this wine because there was quite a bit of sediment.
Maria, something to consider next time you have the opportunity to serve an aged Bordeaux like this: a mesh sieve is only minimal help, it catches, as you found, only the big bits. The best method for separating from sediment begins with standing the bottle up at least a day or even better several days beforehand so that all the sediment sinks to the bottom. Then uncork it, careful not to disturb the settled sediment, and tilt to pour off the top wine to a decanter in one steady stream. If you do this in front of a light you can usually see where the sediment starts to come through in the last 1/2 inch to an inch of wine--as soon as you see that, stop pouring. You can then rinse out the bottle and return the wine to the bottle and recork until mealtime. In a wine as old as a 1990, in most cases the aeration achieved by pouring back and forth has done all the breathing the wine will need. And if the wine is weak, you can actually give it too much time. Better that it take the journey in your glass than for you to miss the ride.
Bill Hooper wrote:Then again, I'm not one to steam my friggin' Riedel for a thursday night glass of wine...
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Paul Winalski
Wok Wielder
8079
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Dale Williams wrote:Next time the expert complains, I volunteer to host him for a blind tasting experiment. I think I have at least 7 decanters, carafes, or pitchers. We'll take 6 wines. Pour half Wine #1 a dry decanter. Pour a glass. Rinse and shake out a different decanter (I won't drain more than a few seconds). Pour other half of Wine #1 into damp decanter, then pour a glass. Empty damp decanter, rinse, and repeat previous steps with a new dry container and the damp one. If dilution from a few droplets is detectable, he/she should be able to taste 6 paired glasses and tell us which is diluted in each case. If not, we'll slap him/her around.
Paul Winalski
Wok Wielder
8079
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
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