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Maestro -> Bomb Squadron 101: How to defuse a fruit bomb. (5/28/2008 11:49:42 AM)
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How to defuse a fruit bomb in a few simple steps.
Disclaimer: This only works for fruit bombs that do have a bit of a backbone and a certain quality level (say, a minimum rating of 81-82 points in your favorite quality scale). If the fruit bomb has that artificial fruit taste (you know, like "Kool-Aid") then pour the sordid thing down the sink and go own with your life.
Step 1: 6 hours of aeration in a decanter. That's simple.
Step 2: Taste the fruit bomb after the 6 hours. If it was better than you expected it might already have been defused.
Step 3: If the thing is still bombastic, pour it back into its bottle (after rensing and drying the bottle), re-cork it (don't vaccum pack it), and put it back in the cellar (or in a refrigerator, if you don't have a cool cellar).
Step 4: Forget about it for 4 days.
Step 5: On the 5th day, re-open it and taste it. By then there will be three options:
----->(a) It is already defused (i.e., tasting like a plesant wine) -- drink the thing then.
----->(b) Still bombastic, but significantly better -- recork it and re-taste it every day after that until it is finally defused.
----->(c) It has gone bad. Either flat or Kool-aid-like -- down the sink it goes.
When properly defused, it usually displays secondary aromatics of chocolate, mocha, and pepper, while the fruit calms down. When that happens, it may become a fairly decent wine for mid-week quaffing.
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