In article
>,
wrote:

> Red wine does fine in glass . You have to rack it to add controlled
> amount of oxygen. In barrels that oxygen seeps into it through the
> wood. Add ing wood chips and racking at 3-6 month intervals makes for
> a great wine. SO2 addition each rack is required also.

If it is a light red wine, and not too tannic, you can follow doublesb's
suggestion of racking, but do a gentle racking. Most Côtes du Rhône are
tank wines (large bottles) that are meant to be drunk young. Barrel aged
wine gets its' oxygen from being "topped" every three months or so, to
fill up the ullage from evaporation through the wood. My experience is
that the more you leave a wine alone, the better it is. Of course, there
are times that you need to intervene, but the fewer times they are
opened and exposed to the air, the better.
>
> On Feb 10, 1:37*am, Wildbilly > wrote:
> > In article
> > >,
> >
> >
> >
> >
> >
> > *michael > wrote:
> > > On 9 Feb, 02:17, "Paul E. Lehmann" > wrote:
> > > > Wildbilly wrote:
> > > > > In article
> > > > > >,
> > > > > *michael > wrote:
> >
> > > > >> I have been drinking a 2006 Regent( a European hybrid developed for
> > > > >> early ripening in cool climates ) red wine recently and have been
> > > > >> amazed at the difference temperature makes.My mini vineyard is in
> > > > >> Herefordshire,in southern England,and whereas I have been making
> > > > >> some
> > > > >> excellent dry white wines(as judged by others),I am new to red wine
> > > > >> making.
> >
> > > > >> The year 2006 was very good in England,with all grapes ripening very
> > > > >> well,and earlier than usual.I fermented the grapes on the skins and
> > > > >> with the grapes natural yeast,and achieved full fermentation after 2
> > > > >> to 3 weeks-the grapes were pressed after 6 days maceration.The wine
> > > > >> was matured in gallon glass demijohns for three years,and bottled
> > > > >> recently.I tried the wine in my cool pantry (it has been pretty cold
> > > > >> in England this winter),and was a little disappointed.It had a very
> > > > >> nice fruity nose but seemed a little tannic.We compared it with a
> > > > >> commercial Australian Cabernet ,and was not convinced that mine was
> > > > >> that much inferior.We decided to serve it to our friends at a dinner
> > > > >> party,as English red wine made from English grapes is quite unusual.
> >
> > > > >> The surprise came when I warmed up the wine to about 65For room
> > > > >> temperature.The wine had lost its tannic nature and was very
> > > > >> good,with
> > > > >> absolutely no comparison to drinking the wine at 50F.I am well aware
> > > > >> that red wine should be drunk at room temperature,but had no idea
> > > > >> that
> > > > >> its character should change so much;it makes it difficult to assess
> > > > >> wine being stored in a cooler place.
> > > > >> I would welcome comments
> > > > >> Michael
> >
> > > > > Good reds and whites: 14C - 16C
> > > > > Young fruity reds, rosés, and dry whites: 11C - 12C
> > > > > Sparkling: 7C - 8C
> > > > > Dessert Wines: 6C
> >
> > > > > Chilling a wine, reduces your ability to taste it. Too warm and it
> > > > > will
> > > > > seem flat. Then again, wines are like steaks. No one can tell you the
> > > > > right way to serve it (well done, rare), or what is the best temp to
> > > > > serve wines, for you. Learn the rules, and then you can break them
> > > > > ;O)
> >
> > > > I like your quote at the bottom
> >
> > > > Paul- Hide quoted text -
> >
> > > > - Show quoted text -
> >
> > > Thanks for the comments.
> > > I think that my problem with this red wine is that I have got an
> > > excess of tannin.I thought that it would become more mellow after
> > > three years in a glass demijohn,but although it has coated the glass
> > > with a thin red deposit,there has been no deposit in the bottom of the
> > > demijohn.The grapes were very ripe when picked (Brix 18.5 which about
> > > the best we get in our cool climate),but possibly a little low on
> > > acid.The wine has a good fruity nose,its colour is deep red and
> > > clear,but that is about the best one can say-the taste gets better on
> > > the second or third glass,but presumably all wines do due to the
> > > alcohol kicking in.It is somewhat better than a supermarket wine at 8
> > > dollars a bottle,my friends at a recent dinner party liked it and my
> > > daughter gives it 9/10.However,I feel that I need more understanding
> > > of what I perceive to be wrong,in order to improve it.
> > > Michael
> >
> > All things being equal, red wines don't age well in glass. If it is just
> > the tannins that are bothering you, egg white fine, 2 egg whites/60 gal.
> > (don't beat them stiff). Otherwise, your wines are stable now. All the
> > microorganisms in the wine are now history. It seems a waste to throw
> > that away. Re-fermenting seems like a very bad idea, a very bad idea,
> > indeed.
> > --
> > "Fascism should more properly be called corporatism because it is the
> > merger of state and corporate power." - Benito Mussolini.
> >
> > http://news.yahoo.com/s/ap/20100119/...rrestin...http
> > ://www.democracynow.org/2010/1/19/headlines
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...ting_activists
http://www.democracynow.org/2010/1/19/headlines