On 7/28/2011 8:42 AM, Emery Davis wrote:
> On 07/27/2011 11:16 PM, Mike Tommasi wrote:
>> Seems to me the cap plus the accumulated CO2 on top would protect the
>> must from oxidation.
>
> Well I guess it worked in the sense that the wine was in no way oxidized
> or madierized.
>
>> Anyhow what is interesting is seeing people using far out techniques to
>> make wine that is not marked by major defects (oops, not supposed to use
>> that word...) and actually tastes good.
>
> Agreed some of these guys are really pushing the art.
>

What is supposed to be better about "open barrel"? Or perhaps, I should
ask what is different in the taste?

--


James Silverton, Potomac

I'm *not*