Just recently, I've had some interesting experiences with wine that the next day, I've considered an improvement on the night before. Typically, the wine has evolved from angular/awkward/one dimensional/hard work to (what I considered) more rounded/approachable/level headed. This has not just applied to big reds, two examples being a Bin 389 98 and a Cullen SSB 07. And just today, the Penfolds Cellar Reserve Grenache 02 that I felt was a bit unbalanced, hot and spiritous last night has softened to a more appreciable state. Yet just last night, the Seppelt Chalamber 03 that was quite lively and enjoyable the night before was just plain average the night after.
I'm curious what others' views are on wine 'the next night' - the examples above have not involved decanting into 375ml bottles and/or refrigerating - simply leaving them snoozily 'audozing' overnight.
The Day After
The Day After
Cheers
Wayno
Give me the luxuries of life and I will willingly do without the necessities.
Wayno
Give me the luxuries of life and I will willingly do without the necessities.
Yeah, we commonly consume our wines over 2 nights too, and don't fuss too much about pouring left overs into a 375mL bottle. Just the cork back in, and on the kitchen table for the next night.
Similarly, the wine tends to be vastly different the next night. Sometimes for the better, sometimes for the worse. I usually use this as an indication of the further cellaribility of the wine. That is, if it is better, then it could keep for at least another 5, and if it was worse, then aim to finish stocks of that wine in the next 2-3 years.
Surprised about the 2003 Chalamber though. Would have thought that one would have been better or at least comparable the next day.
Cheers,
Monghead
Similarly, the wine tends to be vastly different the next night. Sometimes for the better, sometimes for the worse. I usually use this as an indication of the further cellaribility of the wine. That is, if it is better, then it could keep for at least another 5, and if it was worse, then aim to finish stocks of that wine in the next 2-3 years.
Surprised about the 2003 Chalamber though. Would have thought that one would have been better or at least comparable the next day.
Cheers,
Monghead
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Waiters Friend
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G'day Wayno
Especially for reds, I keep a few half-bottles with screwcaps that I use regularly for keeping half-bottles overnight or for a few days. It's a practice I've kept up for years, and will have anything up to 6 half-bottles resting peacefully on occasions. Usually 2 days is about the limit, although I've left them up to 5.
Two things:
1. I use this primarily for reds. If I use it for whites, then it's generally for overnight storage only, although 2 days is probably OK.
2. I open the original bottle, then immediately pour half of it into the half-bottle, and seal it. However, there have been occasions where I've retrieved the half-bottle later in the night, and drink it. It's probably safer to transfer the half bottle initially, rather than pour the dregs into the bottle at the end of the night after lots of oxygen.
I'm still experimenting with the notion that some reds DEMAND a day's decanting beforehand - but I have a decanter for that purpose. Isuspect I will enjoy the experimentation for some time to come
Cheers
Especially for reds, I keep a few half-bottles with screwcaps that I use regularly for keeping half-bottles overnight or for a few days. It's a practice I've kept up for years, and will have anything up to 6 half-bottles resting peacefully on occasions. Usually 2 days is about the limit, although I've left them up to 5.
Two things:
1. I use this primarily for reds. If I use it for whites, then it's generally for overnight storage only, although 2 days is probably OK.
2. I open the original bottle, then immediately pour half of it into the half-bottle, and seal it. However, there have been occasions where I've retrieved the half-bottle later in the night, and drink it. It's probably safer to transfer the half bottle initially, rather than pour the dregs into the bottle at the end of the night after lots of oxygen.
I'm still experimenting with the notion that some reds DEMAND a day's decanting beforehand - but I have a decanter for that purpose. Isuspect I will enjoy the experimentation for some time to come
Cheers
Wine, women and song. Ideally, you can experience all three at once.
Waiters Friend wrote:G'day Wayno
Especially for reds, I keep a few half-bottles with screwcaps that I use regularly for keeping half-bottles overnight or for a few days. It's a practice I've kept up for years, and will have anything up to 6 half-bottles resting peacefully on occasions. Usually 2 days is about the limit, although I've left them up to 5.
Two things:
1. I use this primarily for reds. If I use it for whites, then it's generally for overnight storage only, although 2 days is probably OK.
2. I open the original bottle, then immediately pour half of it into the half-bottle, and seal it. However, there have been occasions where I've retrieved the half-bottle later in the night, and drink it. It's probably safer to transfer the half bottle initially, rather than pour the dregs into the bottle at the end of the night after lots of oxygen.
I'm still experimenting with the notion that some reds DEMAND a day's decanting beforehand - but I have a decanter for that purpose. Isuspect I will enjoy the experimentation for some time to come
Cheers
Good examples of wines that improve by decanting are any red of Kay Brothers of MacLaren Vale. Their cheaoer range reds taste much better next day when kept in a 375 ML bottle(cap closed) Their better range (Hillside and specially Old Block 6) definetely reuire ,minimum a full day decanting/breathing for optimum enjoyment.