Moderators: Jenise, Robin Garr, David M. Bueker
Jim Grow wrote:I get most of my wine thru the mail and usually set it aside for a few weeks before opening any but not always. If it is just a matter of disturbing the sediment then I could see the value of resting port or even unfiltered red wine. Given a few hours upright, this sediment should resettle and be fine for consumption then. Maybe I'm missing something else here? What is the general consensus on this issue and why?
Rahsaan wrote:I don't think there is much 'scientific' evidence on the issue. But I usually err on the side of caution.
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
John Treder wrote:Jenise, Swans aren't filtered or fined. Could be part of the difference.
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Peter May wrote:Trade fairs show wines that have arrived the previous day from places thousands of miles away. If travel shock was serious would prestigious wineries not send their products in advance?
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Bill Spohn
He put the 'bar' in 'barrister'
9521
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn wrote:Experiment. Open two bottles of the same wine from your cellar and taste a small aliquot to confirm that they are both showing the same. Stick a vacuum stopper in each and put one in the car and send significant other off with it with instructions to put 1,000 miles on it before returning. Should be back about the same time the next day. Retaste once temperature is the same and report back.
Jenise
FLDG Dishwasher
42648
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bill Spohn
He put the 'bar' in 'barrister'
9521
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Jim Grow wrote:Hey Bill, you must have a very obedient "significant other"! but I like the theory
Ken Schechet
Ultra geek
143
Fri Sep 05, 2008 8:54 pm
West Palm Beach, Florida
Yes, at least for ocean shipping (which is where my experience lies).
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Ken Schechet wrote:
I have no idea if this is true but it's a good story and it should be true.
Patchen Markell
Wine guru
966
Sat Jan 16, 2016 11:18 am
Ithaca, New York
Bill Spohn
He put the 'bar' in 'barrister'
9521
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Patchen Markell wrote:I thought "butler" had to do not only with bottles but also with the barrels -- I think there's two butts in a tun, right? (And, of course, don't try pinching the butler's butt, or there'll be some puncheon.)
Patchen Markell
Wine guru
966
Sat Jan 16, 2016 11:18 am
Ithaca, New York
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