Wine laying down in my cellar is rarely disturbed. Someone acquainted to
the wine business said I should be turning my bottles.

Does anyone here actually turn bottles anymore that are in long term
cellaring? Granted sometimes the sediment is collected on one side of my
bottles after a number of years but that never seemed to bother me or the
taste of the wine.

Please advise.

"dick" > wrote:

> Wine laying down in my cellar is rarely disturbed. Someone
> acquainted to the wine business said I should be turning my
> bottles.

Total rubbish, another urban legend that seems to be unable to
die.

> Does anyone here actually turn bottles anymore that are in long
> term cellaring?

Nobody. Nor in short term cellaring, btw.

> Granted sometimes the sediment is collected on one side of my
> bottles after a number of years but that never seemed to bother
> me or the taste of the wine.

Sediment tastes bitter, and having it collected always on the same
place, i.e. on the opposite side of the label, just proves how
ridiculous the story of "turning bottles" is.

M.

>Does anyone here actually turn bottles anymore that are in long term
>cellaring? Granted sometimes the sediment is collected on one side of my
>bottles after a number of years but that never seemed to bother me or the
>taste of the wine.

No - that's nonsense! The chap is probably thinking of riddling, used in
Champagne to gradually move the sediment down to the neck where it can be
removed.

For still wines in the cellar, you WANT them to stay in one position so the
sediment stays in the bottle when you decant it.

God help me, but I sometimes think that half the wine world must be
neurotically staying up all night trying to find new things to fuss about.

If it isn't something like this, it is concern that the megabuck cellar systems
and instrumentation reveal a 1% variation in humidity (or temp, or heaven knows
what), or wondering if moronic magnetic devices might work, or dismayed that RP
or some other wine prophet has reduced the score on a prized wine by one point.

The latest was, as I recall, another non-event - the recorking of all of your
bottles every decade, lest they suddenly and incontinently spew their contents
on the cellar floor, or admit some nefarious element to the unsuspecting wine.

'Struth - there must be one born every minute........

Exactly what I thought. Thanks.

Was amazed cause suddenly I had some doubt.

Appreciate your comments.


"Michael Pronay" > wrote in message
...
> "dick" > wrote:
>
> > Wine laying down in my cellar is rarely disturbed. Someone
> > acquainted to the wine business said I should be turning my
> > bottles.
>
> Total rubbish, another urban legend that seems to be unable to
> die.
>
> > Does anyone here actually turn bottles anymore that are in long
> > term cellaring?
>
> Nobody. Nor in short term cellaring, btw.
>
> > Granted sometimes the sediment is collected on one side of my
> > bottles after a number of years but that never seemed to bother
> > me or the taste of the wine.
>
> Sediment tastes bitter, and having it collected always on the same
> place, i.e. on the opposite side of the label, just proves how
> ridiculous the story of "turning bottles" is.
>
> M.

Just two peripheral thoughts.
I always store wine with label on top
a) I can see what it is
b) if the label becomes detached, it may not falloff
c) if you are pouring the wine off the sediment into someone's glass, you
can do this and they can see the label.

Am I alone in believing it is correct that when pouring wine, the recipient
should be able to see the label? The end of the bottle is held, or the
bottle is cradled in the palm of a hand beneath it.

Likewise, should Champagne be poured by elegantly inserting the thumb into
the punt (sp?) and not by grabbing the neck and warming it?

Just details, of course.

"dick" > wrote in message
ink.net...
> Exactly what I thought. Thanks.
>
> Was amazed cause suddenly I had some doubt.
>
> Appreciate your comments.
>
>
> "Michael Pronay" > wrote in message
> ...
> > "dick" > wrote:
> >
> > > Wine laying down in my cellar is rarely disturbed. Someone
> > > acquainted to the wine business said I should be turning my
> > > bottles.
> >
> > Total rubbish, another urban legend that seems to be unable to
> > die.
> >

"Bill Davy" > wrote in message
...
> Just two peripheral thoughts.
> I always store wine with label on top
> a) I can see what it is
> b) if the label becomes detached, it may not falloff
> c) if you are pouring the wine off the sediment into someone's glass, you
> can do this and they can see the label.
>
d) the label tells me where the sediment is - opposite side of the bottle

> Am I alone in believing it is correct that when pouring wine, the
recipient
> should be able to see the label? The end of the bottle is held, or the
> bottle is cradled in the palm of a hand beneath it.
>
You are not alone, but IMHO this is rather an issue for sommeliers. I seldom
care, esp. at blind tastings ;-)

Martin

"Bill Davy" > wrote in message
...
> I always store wine with label on top
> a) I can see what it is
> b) if the label becomes detached, it may not falloff

Labels falling off seems to be a thing of the past. That's not all good
IMO. The modern glues make collecting labels an almost impossible task in
most cases.

> Likewise, should Champagne be poured by elegantly inserting the thumb into
> the punt (sp?) and not by grabbing the neck and warming it?

I've seen that done, but most of us are too clumsy to execute that maneuver
safely. :^)

I don't really care how the bottle is held during pouring, but there are a
couple of things I try to avoid:
(1) opening the bottle with a *pop* - followed by a geyser of wine spewing
to waste on the table or floor; and
(2) pouring Champagne so vigorously into the glass that it foams over the
top and onto the table. I _much_ prefer that the glass be held at an angle
and the wine poured down the inner side of the glass so that all those
expensive bubbles (and wine) don't go to waste.

Tom S