Community Tasting Note
-
dssmith wrote: 89 points
April 7, 2019 - This wine needs decanting and a significant period of being opened before its glorious barolo flavor will be manifest. Even with an hour post decanting the wine was drinkable but not interesting. After two days under vacuum its character had completely changed. It was bright, vivacious with a very fruit forward flavor. The color was dark red. The bouquet on opening the bottle was noticeable. It did not taste particularly tannic. I would suggest opening and decanting about a day before drinking. Our goal was not to let it sit for two days but that just happened. I would think that a day would be enough to let it open up.
3 people found this helpful 5,529 views
2 Comments
-
Skrutt (Formerly RotHead) commented:
1/19/20, 1:45 AM - Interesting review! However, I do not understand the phrase ”under vacuum” in this context. Do you mean that the cork was put back? Actual vacuum wouldn’t be possible - or even desirable, right?
-
dssmith commented:
2/7/20, 10:55 AM - There are commercial systems that claim that by creating a slight vacuum they can reduce the rate of change in wine exposed to oxygen. Many dispute this claim -- there are extensive on-line discussions that can be found via Google. My experience is that by using one of these systems the wine stays drinkable longer than just replacing a cork and leaving the wine at room temperature. For many wines, at 24 hours after opening much of any harshness has dissipated and the wine seems more harmonious. My wife and I drink wine with dinner almost every night. Typically we will each have a glass (10 oz total) so that a bottle of wine will last for two nights. Typically the wine on day two is more enjoyable than the same wine on day one (this mostly refers to reds). Perhaps if I took the time to decant and aerate (which usually do with my aged Barolos) there would be less difference between day one and two.