Dear Uranium or is it Youranus:
I've been observing your postings which if not trolls are the product of an
unopened mind.

In my life time dealing with Italian wine, I can say without a doubt all
Nebbiolo based., Sangiovese based, Recioto & Amarone, Aglianico based,
Barbera, Cabernet Sauvignon based wines need some O2. Even a 1947 Spanna I
had from Vallana and Dessilani & Vallana wines from the 50's needed a little
air. Perhaps its due to the volatile acidity that seems higher than in
France, California and the Southern Hemisphere.

I suspect your palate extends not much past Bardolino, Lambrusco and
Grignolino and your idea of complexity is much akin to drinking a lemon Coca
Cola or Pepsi. If you were in the US, you'd probably be a devotee of Arbor
Mist's Tangerine Grenache or at best a White Zin made by Bronco/Franzia.

If you ever come to the US there's a lady in Manhattan, a sometime
contributor here, who would just love your theories and would probably let
you stroke her (pet) pussy in exchange for your trenchant wit.

--
Joe "Beppe" Rosenberg
> wrote in message
oups.com...
> "No one denies that wine left open indefinitely will spoil. However,
> you're
> the only person I've ever seen or read suggesting that all wines are
> spoilt
> by decantation. So do us all a favour and drop this attention seeking
> nonsense, Michael.
>
> Ian Hoare"
>
> It's not nonsense. Try it yourself. Get two bottles of the same Italian
> red wine. Open one up and let it sit open for 3 hours. Then open
> another and pour immediately. Make sure you can't tell which is which.
> (Have someone do it for you, maybe.)
>