"Midlife" > wrote in message
...
> My sister-in-law was taken out to dinner on Wednesday night and the wine
> was
> an '03 Savoy Vineyard Pinot from a winery by the name of Adrian Fog. The
> winery is based in Sebastopol, California (Southern end of the Sonoma
> Valley), but this vineyard is in the Anderson Valley (up closer to
> Mendocino).
>
> Anyway, she and her date only drank about a third of the bottle ($150 on
> the
> wine list), so she took it home. She kept it corked, but out on a
> counter,
> where temps may have reached 75 degrees Farenheit, then brought it to our
> house last night (Sunday- 4 days later). She says it tasted fine again on
> Friday (day 2), but it was like fermented raisins tonight.
>
> I know she could have refrigerated it, and maybe it would have been
> better
> longer, but I didn't expect it to be that bad that quickly. I've
> refrigerated red wines for a week or longer (albeit using a VacuVin) and
> found them still drinkable, if usually rather flat and fruit-less. Most of
> what I read says that refrigeration will only add a day or so, but I
> haven't
> found that myself.
>
> How predictable was this?

Four days open is a pretty long time - especially in this age of unfined,
unfiltered low sulfite wines. Maybe that was just too long for a delicate
varietal like Pinot Noir.

Tom S