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I have a hard on question - 3/7/2008 5:40:03 PM

Serge Birbrair

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Today we had a hard on for red. We brought the bottle of 1999 Domaine Robert Groffier Chambolle-Musigny 1er Cru Les Hauts-Doix to the right temperature when the food was ready, opened it up and....the bottle was corked! Now...we have hard on for the red, food which is perfectly cooked and ready and...no red brought to 70F.

What would YOU do!?

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RE: I have a hard on question - 3/7/2008 5:49:56 PM

deb293

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Check out the Cooper Cooler. Can chill or warm those last minute bottles that catch you off guard. I got one after my uncle (who has gout and presumably can't drink) blew through all the Champagne I had chilled for Thanksgiving. It will accommodate Champagne bottles, but not some of the wackier shapes out of California. Best if you have an ice cube maker in your fridge for ready-to-hand cubes. Works in about 5 minutes, and faster if the bottle spins (but this wrecks the label).

< Message edited by deb293 -- 3/7/2008 5:51:18 PM >

(in reply to Serge Birbrair)

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RE: I have a hard on question - 3/7/2008 5:57:15 PM

Serge Birbrair

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Deb, thanks for the suggestion but..
I had to bring the bottle to 70F from 55F in a short order. Would your gadget work? Please post URL if the answer is YES.

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RE: I have a hard on question - 3/7/2008 6:02:52 PM

deb293

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This URL may not exactly work, but you will get the general gist. So far as I know, if you use warm water it works in reverse (see notes on warming baby bottles). Most people use for chilling, but you can read all the specs and reviews at Amazon. Just type in Cooper Cooler.

http://www.amazon.com

< Message edited by deb293 -- 3/7/2008 6:12:17 PM >

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RE: I have a hard on question - 3/8/2008 9:43:53 AM

fingers

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Ditto on the Cooper Cooler. Does the job at a great price, compared to some other chillers I've seen.

Not sure if it would help the hard on situation, Serge, but whatever you do, don't get caught!

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RE: I have a hard on question - 3/8/2008 10:33:38 AM

esb

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Desperate times, Desperate measures . . . I have used a microwave with good results for quite a while. It's not my first choice, but I wouldn't hesitate to do it with almost any wine except some old fragile bottles that deserve more respect. Down side? It may evolve the wine slightly and takes some practice. The fridge/microwave routine is my standard method for storing/drinking partial bottles. However, that, I know, is a subject for a different day.

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RE: I have a hard on question - 3/8/2008 11:08:50 AM

Serge Birbrair

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re: Microwave solution:
micro cooks the wine. I used to do it 'til Rogov proved in the blind test beyond the reasonable doubts.
http://stratsplace.zeroforum.com/zerothread?id=12665

Here is what I've done to preserve the hard on in tact:
I put polyethylene bags inside the bottle and put the re-corked (new plastic cork) bottle in the fridge. http://www.beekmanwine.com/prevtopbz.htm

I also poured some new wine in the glasses and took the opened bottle outside to enjoy Florida heat. Having longer conversation at the dinner also helped in bringing the wine to the right temperature.

I opened this wine today for lunch and TCA was completely gone...along with some few other GOOD flavors and aromas.
:( Oh well, "the broken cookie is better than no cookie"

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RE: I have a hard on question - 3/8/2008 11:21:44 AM

deb293

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All things being equal, having the longer conversation would get my vote.

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RE: I have a hard on question - 3/8/2008 11:25:21 AM

Serge Birbrair

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quote:

ORIGINAL: deb293

All things being equal, having the longer conversation would get my vote.

Deb, with elections, sub-prime/credit crunch debacle, upcoming recession if not Depression with double digit inflation,
picking up the long conversation topics are not a problem nowadays...unfortunatelly
:)

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RE: I have a hard on question - 3/8/2008 9:41:46 PM

mbannon

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quote:

ORIGINAL: Serge Birbrair

Now...we have hard on for the red, food which is perfectly cooked and ready and...no red brought to 70F.

What would YOU do!?

Small pours in large glasses. Tell the guests you always do that, to give them a chance to "really swirl." Meanwhile, the bulk of the wine is warming in the decanter.

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RE: I have a hard on question - 3/9/2008 3:57:30 PM

esb

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Good info. - thanks. Looks like my wine handling skills could use some updating.
Other information:
I was introduced to the micro method by a winemaker.
And, for what it's worth - Don't remember the source or vintage, early '80s, I think, but I recall reading an unscientific article by Dr. Richard Peters (o,e)n supporting the micro method. And finally, I just put a delicate Oregon PN, Westrey 2001 Shea, in the fridge to do a blind tasting. Looking forward to the results. Think I'll check on those chickens while I'm waiting for it to cool.

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RE: I have a hard on question - 3/9/2008 4:40:47 PM

Serge Birbrair

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esb, I can't wait for your results. I could barely distinguish the difference but..I am not a major Israeli wine critic
;)

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RE: I have a hard on question - 3/11/2008 7:43:26 AM

esb

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Here's the results of my informal tasting and some thoughts. I would be interested in hearing from others who may have some experience with this. The wine was tasted at 68 degrees. One sample warmed for about two hours the other 13 seconds in the microwave. Generally: The wines were different. The aroma and flavor were not cooked. Both wines were delicious.

Aroma: Very subtle difference. After time the micro wine seemed deeper, more evolved and lacked freshness. The wine wasn't fruity, but you could say it lacked a fruit nuance.

Flavor: My wife tasted completely blind - two glasses, no other information. She said, "we could discuss the differences in flavor, there may be some, but they are so insignificant I would feel ridiculous doing it". Enough said.

Texture: Big difference here. The mico destroyed the structure of the wine. I don't know what happened, but the micro wine was bigger, richer, smoother and seemed to gain weight. It was pretty sexy by comparison, but I thought it was flat in the glass. My wife preferred it.

Interesting - I had always assumed the added richness of micro treated wine was due to the increase in temperature. Which makes sense - temperature tends to hide or mask acid and tannin. But obviously, something else is going on here.

(in reply to Serge Birbrair)

Post #: 13