|
|
|
|
Leo Bueno wrote:
> When I first started drinking wine thoughtfully, about 20 years ago,
> it occurred to me that some wines, usually young reds, got better
upon
> spending the night in the refrigerator after I drank a glass from the
> bottle and popped the cork back in.
>
> I have related this observation to some experienced wine drinkers who
> have concurred; some wines do seem to improve under those conditions.
>
> The problem is that more wines tend to go bad, literally overnight,
> under those same conditions. While there are some like the McMannis
> Cabernet which I have left in the fridge for about 7 days and still
> tasted good, others seem to just collapse after one opens them and
> takes some of it out of the bottle.
>
> Try as I may, I have not been able to *predict* which wines will
> preserve and which won't. Thus, I come to you for guidance.
>
> Are there any traits (e.g., residual sugar, grape variety,
> vinification techniques, etc.) that will help predict whether a wine
> will keep in the refrigerator after opening and drinking some of it?
>
>
> --
> =================================================
> Do you like wine? Do you live in South Florida?
> Visit the MIAMI WINE TASTERS group at
> http://groups.yahoo.com/group/miamiWINE
> =================================================
|