RE: Aeration in bottle -- does anyone actually know and understand it?

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RE: Aeration in bottle -- does anyone actually know and... - 10/7/2008 5:45:52 AM

cgrimes

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quote:

ORIGINAL: Paul S

You know Niklas, I suspect your guess has more than a pinch of truth in there. I have often wondered why there are so very, very few Burgundy wines amongst the top wines rated on CT.

No DRC, Leory, Jayer. Coche-Dury, Lafon, Vogue etc.. No La Romanee Conti, La Tache, Musigny, Le Montrachet or Chambertin either. Enough to make a Burgundy fan cry! Perhaps the mass American market still has not gotten their palates around Burgundy yet?

As a self-professed Burgundy lover living in the States with a decent collection of modest Burgundies, if I could even get my hands on a DRC or a Leroy, there is no way I could afford one (well, ok, possibly one)

As you know, these wines are rarities, part of a market way beyond even most wine collectors--much more so than even first growth Bordeaux. I don't think that is has much to do with the American palate.

(in reply to Paul S)

Post #: 61

RE: Aeration in bottle -- does anyone actually know and... - 10/7/2008 7:38:46 AM

Paul S

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Hey Wrighty and Chris,

I agree with your points on Burg - and my list is rather polemic, they are hard to find.

Saying that though, there are a fair number of super-pricey wines on the top wines listing. We've got our fair share of Bordeauc first growths, Petrus, California cult wines, good vintage D'Yquems, Super-Tuscans, hyper-expensive Rhones. Just no Burg, top-end or no. I could list some slightly easier to find and cheaper ones, but still top-end, for example, Armand Rosseau, Jadot's top-tier stuff, Dujac, Groffier, Roulot, Anne Gros' Richebourg bottlings, Bouchard's top tier, Faiveley - these guys can be quite easily found if one wants to check them out, and would probably cost quite a bit less than the majority that inhabits our top-wines list.

Any theories on why this may be so? I know that Burgundy is rather specialised, but surely given the depth of knowledge and experience represented on CT, some would be at least in the top 100 wines.

(in reply to cgrimes)

Post #: 62

RE: Aeration in bottle -- does anyone actually know and... - 10/7/2008 7:15:33 PM

J2K

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From: Pittsburgh, PA- U.S.A.
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Started a new thread regarding Burgundy on CT---Burgundy vs CT

< Message edited by J2K -- 10/7/2008 7:39:44 PM >

(in reply to Paul S)

Post #: 63

RE: Aeration in bottle -- does anyone actually know and... - 10/11/2008 9:04:00 AM

PSirah Tampa

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My favorite experience with aerating wine was at a small boutique winery in Paso Robles. This winery is known for huge fruit forward wines with tight tannins; it needs a lot of air to show. The Owner/ Winemaker/ Tasting Room Attendant understood this and wanted his wine to show well to new customers.

Most tasting rooms decant or use an aftermarket device to get some oxygen into the wine. Not this place- a little wine was poured into a regular kitchen blender, swirled for a few moments, and it was full of oxygen and ready to drink!

Now I would't want to claim that this would be a good method to wake up a '61 Bordeaux, but it worked for this place!

_____________________________

I just gotta drink'um faster!

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RE: Aeration in bottle -- does anyone actually know and... - 10/19/2008 9:38:33 AM

Maestro

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Guys, I must tell you, this 24-hour aeration in the bottle is a miracle-maker once when you get used to it.

It has been bringing to full-swing some Barolo wines that had been fiercely shut down in previous tastings.

Anywhere between 16 and 24 hours with an open, undisturbed bottle, followed by 2 hours in a decanter, and the 2001 Barolo Riserva wines that had been so incredibly unforgiving before now come to life and sing. Worked well with 2000 Brodeaux too.

(in reply to z_willus_d)

Post #: 65

RE: Aeration in bottle -- does anyone actually know and... - 10/19/2008 9:38:34 AM

Maestro

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RE: Aeration in bottle -- does anyone actually know and... - 10/19/2008 7:37:13 PM

ParkHill

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From: Denver, CO
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Yeah, Maestro,

Barolo & Barbaresco are remarkably improved by a day on the kitchen counter. I try this frequently as I save the second half for the next day. Invariably it is so much better, even if I open the bottle in the morning and my first taste is at 8 hours.

Spanish wines are a bit more fragile, at least the medium-scale ones.

Cab-merlot blends seem to do pretty well at 24, but seem to lose luster after that.

Any other data points.

(in reply to Maestro)

Post #: 67

RE: Aeration in bottle -- does anyone actually know and... - 10/19/2008 7:40:13 PM

J2K

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I should of done that last night. Decanted this Italian bird for 7 hours and it was just starting to open.
2003 Cabreo Il Borgo Toscana IGT

But doesn't that mean it needs more time in the cellar?

(in reply to ParkHill)

Post #: 68

RE: Aeration in bottle -- does anyone actually know and... - 10/19/2008 11:53:31 PM

Maestro

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quote:

ORIGINAL: J2K

I should of done that last night. Decanted this Italian bird for 7 hours and it was just starting to open.
2003 Cabreo Il Borgo Toscana IGT

But doesn't that mean it needs more time in the cellar?

Yes, it does, but patience is a tough thing to master...

(in reply to J2K)

Post #: 69