Jusrt drank a 1995 La Poja. This is an amazing wine made from Corvina. On
first opening it had a wild, foxy nose. After breathing for an hour or so in
the glass, it lost the foxy characters and became almost Bordeaux like. An
wonderful big, black dense wine. I should have opened it several hours
before. Has anyone tried any other vintages of this?

Ron Lel

Ron, I've had the '91, plus tasted the (I think) '97 at a store
tasting. Indeed, blind I might have mistaken the '91 for a Bordeaux.
The '97 seemed oaky, but it was young. Allegrini consistently makes a
good wine,. all the way down to the Valpo Classico and Palazzo della
Torre. Moderately international, but still with its Venetian identity.
You might also try the La Grola (I think La Poja is part of the larger
La Grola vineyard), which is mostly Corvina, but with some Syrah and
Sangiovese I think.

As to breathing wines, I've tried to show restraint. Despite killfiling
youknowwho, I sometimes see responses to those posts, but hold back.
But I am weak. In the case of Italian wines, I get the giggles at the
idea of air killing the wine, knowing that many prominent Piemontese
vintners think nothing of pouring a Barolo that's been open 4 days for
a potential customer. Even fully mature Barolos ('78s & '82s) usually
seem better to me after a half-hour to open up. And of course not only
Italians- the amount of decanting time given the '98 St. Emilions and
Pomerols at my tasting last week was a better indicator of how they'd
do than critics' scores.

Thanks for the notes.

Ron, I've had the '91, plus tasted the (I think) '97 at a store
tasting. Indeed, blind I might have mistaken the '91 for a Bordeaux.
The '97 seemed oaky, but it was young. Allegrini consistently makes a
good wine,. all the way down to the Valpo Classico and Palazzo della
Torre. Moderately international, but still with its Venetian identity.
You might also try the La Grola (I think La Poja is part of the larger
La Grola vineyard), which is mostly Corvina, but with some Syrah and
Sangiovese I think.

As to breathing wines, I've tried to show restraint. Despite killfiling
youknowwho, I sometimes see responses to those posts, but hold back.
But I am weak. In the case of Italian wines, I get the giggles at the
idea of air killing the wine, knowing that many prominent Piemontese
vintners think nothing of pouring a Barolo that's been open 4 days for
a potential customer. Even fully mature Barolos ('78s & '82s) usually
seem better to me after a half-hour to open up. And of course not only
Italians- the amount of decanting time given the '98 St. Emilions and
Pomerols at my tasting last week was a better indicator of how they'd
do than critics' scores.

Thanks for the notes.

Oxygen starts attacking wine from the moment it's opened. Open and
drink at once. Do NOT air or decanter.

Salut/Hi ,

le/on 17 Jan 2005 07:45:04 -0800, tu disais/you said:-

> Do NOT air or decanter.

********.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi ,

le/on 17 Jan 2005 07:45:04 -0800, tu disais/you said:-

> Do NOT air or decanter.

********.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"DaleW" > wrote in message
oups.com...
> Ron, I've had the '91, plus tasted the (I think) '97 at a store
> tasting. Indeed, blind I might have mistaken the '91 for a Bordeaux.
> The '97 seemed oaky, but it was young. Allegrini consistently makes a
> good wine,. all the way down to the Valpo Classico and Palazzo della
> Torre. Moderately international, but still with its Venetian identity.
> You might also try the La Grola (I think La Poja is part of the larger
> La Grola vineyard), which is mostly Corvina, but with some Syrah and
> Sangiovese I think.
>
> As to breathing wines, I've tried to show restraint. Despite killfiling
> youknowwho, I sometimes see responses to those posts, but hold back.
> But I am weak. In the case of Italian wines, I get the giggles at the
> idea of air killing the wine, knowing that many prominent Piemontese
> vintners think nothing of pouring a Barolo that's been open 4 days for
> a potential customer. Even fully mature Barolos ('78s & '82s) usually
> seem better to me after a half-hour to open up. And of course not only
> Italians- the amount of decanting time given the '98 St. Emilions and
> Pomerols at my tasting last week was a better indicator of how they'd
> do than critics' scores.
>
> Thanks for the notes.

Thanks for the comments Dale. Yes it could easily be mistaken for a
Bordeaux.
Ron

Oxygen ruins wine. That's why there's a cork in the bottle!

Mr. Scarpitti

Please, PLEASE!

You have expressed your thoughts on this matter, over and over and over and
over and over and over.

You are just plain boring!

I am the first to defend you right to have these opinions, but you have no
right in harassing an entire newsgroup, insisting that you are right and
anyone else is wrong, and certainly no right to bore the begorrah out of
those of us looking for the widest degree of participation on as wide a
subject scope as possible.

By far, the greater majority of contributors believe that oxidation, in
varying degrees, enhances their personal appreciation of wine.

Get that! - PERSONAL.

You yourself, have an extreme belief, however, by your own admission, your
experience is limited to Italian wines only.

The problem I have is this: vintners of Barolo (excuse me if I am mistaken -
an Italian wine, made by *real* Italians) do not agree with you - and I
know of whom I take greater cogniscence.

My very good friend Mr. Tommasi believes that you are a troll.

I tend to disagree - I believe that you are simply an idiot, who loves
reading his own bullshit.

At the risk of doing a "Michael Scarpitti" - I will repeat your own words.

Why don't you heed your own words and "Shut the hell up"

--
st.helier

Mr. Scarpitti

Please, PLEASE!

You have expressed your thoughts on this matter, over and over and over and
over and over and over.

You are just plain boring!

I am the first to defend you right to have these opinions, but you have no
right in harassing an entire newsgroup, insisting that you are right and
anyone else is wrong, and certainly no right to bore the begorrah out of
those of us looking for the widest degree of participation on as wide a
subject scope as possible.

By far, the greater majority of contributors believe that oxidation, in
varying degrees, enhances their personal appreciation of wine.

Get that! - PERSONAL.

You yourself, have an extreme belief, however, by your own admission, your
experience is limited to Italian wines only.

The problem I have is this: vintners of Barolo (excuse me if I am mistaken -
an Italian wine, made by *real* Italians) do not agree with you - and I
know of whom I take greater cogniscence.

My very good friend Mr. Tommasi believes that you are a troll.

I tend to disagree - I believe that you are simply an idiot, who loves
reading his own bullshit.

At the risk of doing a "Michael Scarpitti" - I will repeat your own words.

Why don't you heed your own words and "Shut the hell up"

--
st.helier

There are many myths in popular culture. I make it my business to
destroy as many as possible. 'Breathing' wine is one of the many, many
myths, and one of the the most incorrigible.

Although many people sincerely, deeply believe in 'breathing' wine,
there is no plausible reason how oxygen could benefit wine, except in
the extremely small amounts of oxygen admitted through the cork during
the slow ageing process, where the intake of oxygen is controlled and
acts to break down the tannis. The amount of oxygen taken in is minute,
and this is why it does not ruin the wine.

In my experience, I like mature wine straight from the bottle, right
after opening, the best. Immature wines (young Barberas in particular)
can benefit from 1/2 hour -1 hour or so, but that's as far as I'll go.
Young Barbera is about the only wine I can think of that acts like that.

> wrote in message
oups.com...
><snip>
> In my experience, I like mature wine straight from the bottle, right
> after opening, the best.

I've always poured from the bottle into a glass -- actually a wine glass....
and then swirling and inhaling.. yum. But drinking out of the bottle may
have it's own set of experiences, To each his own, I guess...

M

<snip>
>

> wrote in message
oups.com...
><snip>
> In my experience, I like mature wine straight from the bottle, right
> after opening, the best.

I've always poured from the bottle into a glass -- actually a wine glass....
and then swirling and inhaling.. yum. But drinking out of the bottle may
have it's own set of experiences, To each his own, I guess...

M

<snip>
>

"Ian Hoare" > wrote in message
...
> Salut/Hi ,
>
> le/on 17 Jan 2005 07:45:04 -0800, tu disais/you said:-
>
>> Do NOT air or decanter.
>
> ********.
>
> --
> All the Best
> Ian Hoare
> http://www.souvigne.com
> mailbox full to avoid spam. try me at website

Sorry guys I did not mean to set him off again.
Ron

"Straight from the bottle" means not decanted or breathed. Of course I
mean in a glass.

Breathing wine is an idiotic practice.

Salut/Hi ,

le/on 18 Jan 2005 06:45:11 -0800, tu disais/you said:-

>Breathing wine is an idiotic practice.

Quite agree, it makes you choke, you should try drinking it.


..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..
..


After decanting it of course.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"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.)

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.)
>

<snip>
>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,
Mr. Scarpitti is alive and well in Columbus Ohio, my home town.
Bi!!

>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, I think you mean 'truncheon twit', don't you?

>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, I think you mean 'truncheon twit', don't you?

Ron Lel wrote:
> Jusrt drank a 1995 La Poja. This is an amazing wine made from Corvina. On
> first opening it had a wild, foxy nose. After breathing for an hour or so in
> the glass, it lost the foxy characters and became almost Bordeaux like. An
> wonderful big, black dense wine. I should have opened it several hours
> before. Has anyone tried any other vintages of this?
>
> Ron Lel

Hi Ron,

few weeks ago I tasted 1998 La Poja: everything but the foxy!
It was a perfect wine bar's wine.

Mr. Allegrini suggests that you serve his "La Poja" at 16°C and open the
bottle 1 hour before drinking.


http://www.allegrini.it/eng/sch_poja.htm


my 2 cents


--
Giorgio68

Breathing does several things:

It allows air to transport the wine's vapors to your nose
It allows the mustiness of some big reds to dissipate
It allows oxygen to the the wine

It takes only a few minutes for the mustiness to dissipate. That's all
the 'breathing' wine needs.

"Bill Spohn" > skrev i melding
...
> >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, I think you mean 'truncheon twit', don't you?

I really liked that, Bill!
:-) Anders

In ,
Bill Spohn > typed:

>>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, I think you mean 'truncheon twit', don't you?


LOL!

--
Ken Blake
Please reply to the newsgroup

"straight from the bottle". Now why is that so easy to visualize?

-Bruce

wrote:
> There are many myths in popular culture. I make it my business to
> destroy as many as possible. 'Breathing' wine is one of the many, many
> myths, and one of the the most incorrigible.
>
> Although many people sincerely, deeply believe in 'breathing' wine,
> there is no plausible reason how oxygen could benefit wine, except in
> the extremely small amounts of oxygen admitted through the cork during
> the slow ageing process, where the intake of oxygen is controlled and
> acts to break down the tannis. The amount of oxygen taken in is minute,
> and this is why it does not ruin the wine.
>
> In my experience, I like mature wine straight from the bottle, right
> after opening, the best. Immature wines (young Barberas in particular)
> can benefit from 1/2 hour -1 hour or so, but that's as far as I'll go.
> Young Barbera is about the only wine I can think of that acts like that.
>

Bullshit!
> wrote in message
oups.com...
> Oxygen starts attacking wine from the moment it's opened. Open and
> drink at once. Do NOT air or decanter.
>