On Jun 3, 1:25*pm, "Bi!!" > wrote:
> On Jun 3, 7:24 am, DaleW > wrote:
>
>
>
>
>
> > So late Wed afternoon I discovered that the scheduling system from a
> > volunteer affiliate group had a glitch, and the people assigned for
> > tonight's delivery of interview suits didn't know it, and couldn't do
> > it at late notice. Sometimes it's best to just do yourself. So I
> > watched Dave cooking dinner but had to leave before it was served.
> > When I returned about 9, Betsy put together a plate of Dave's pasta
> > carbonara and a salad for me. I didn't really feel like 2 day old
> > Marietta red (though Dave said still good), so opened the 2006 Louis
> > Jadot/Ch. des Lumieres Morgon Cote du Py. Tight, dumb, a bit tannic,
> > not giving much but some light aromas of new oak and fat plums. I
> > can't say I derived much pleasure during dinner. But I put into a
> > carafe, and revisited an hour later. Much much better. Black and red
> > cherries, spice, smoke, earth. Still tannic, but with the fruit
> > exploding much easier to drink. Solid acid base, gets better in glass,
> > structured but giving pleasure with air. We'll see how it is tonight
> > (back in bottle). B+?
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
> >
>
> One of the mysteries of wine is never knowing if it is ready or not,
> if it needs time in the decanter or if it's ready to drink from the
> bottle. How long will it hold in the bottle or decanter?? *So much
> wine, so liitle time.

Also why it's good to remember every TN is just a snapshot