What does it mean when someone says a wine "opened up", or a wine "opens
up"?

Does it refer to air getting to it, or how long it sits around? Of course,
I imagine the taste is different after it "opens up", but what does that
mean?

Jeff.

JR wrote:
> What does it mean when someone says a wine "opened up", or a wine "opens
> up"?
>
> Does it refer to air getting to it, or how long it sits around? Of course,
> I imagine the taste is different after it "opens up", but what does that
> mean?

Pretty much as you said. Often when you first open a bottle the wine is
'closed' or 'tight'. For me that means it tastes flat, no character,
little complexity, fruit etc. does not come through. Let it breath for
awhile and it 'opens up'.

One of the most notable experiences wine tasting was at Plumpjack winery
in Napa Valley. The bartender poured us a taste from one of their best
Cabs. It was very good but didn't seem to warrant the $50 price. He
then poured us a taste from another bottle. All I could say was WOW,
what is this? He said its the same Cab from a bottle opened the day
before. Huge difference all for the better for this particular wine.

"JR" > wrote in
:

> What does it mean when someone says a wine "opened up", or a wine
> "opens up"?
>
> Does it refer to air getting to it, or how long it sits around? Of
> course, I imagine the taste is different after it "opens up", but what
> does that mean?
>
> Jeff.
>
>

Buy a Rioja Reserva. Open it up and sip, then come back 2 hours later and
look for the changes (you may swear that someone changed the bottle on
you.)

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

JR wrote:
> What does it mean when someone says a wine "opened up", or a wine "opens
> up"?
>
> Does it refer to air getting to it, or how long it sits around? Of course,
> I imagine the taste is different after it "opens up", but what does that
> mean?

Definition by example: I once opened a 40-year old Bordeaux and poured
some into my glass. It tasted thin and acidic with some tannins but no
fruit. I then poured the wine into a decanter, aerated it and poured
some into another glass. That glass had a tremendously complex nose
and, when tasted, was richer, more full-bodied and had loads of fruit
showing.

The wine had opened up.

HTH
Mark Lipton

This is falsely attributed to the wine. Actually, what happens is the
tongue gets cleaned off by the alcohol in the first few draughts of
wine, allowing the taste buds to taste the wine. Also, the food mixes
with the wine.


JR wrote:
> What does it mean when someone says a wine "opened up", or a wine "opens
> up"?
>
> Does it refer to air getting to it, or how long it sits around? Of course,
> I imagine the taste is different after it "opens up", but what does that
> mean?
>
> Jeff.

In article <IcZYf.667773$084.657321@attbi_s22>, says...
>
>JR wrote:
>> What does it mean when someone says a wine "opened up", or a wine "opens
>> up"?
>>
>> Does it refer to air getting to it, or how long it sits around? Of course,
>> I imagine the taste is different after it "opens up", but what does that
>> mean?
>
>Definition by example: I once opened a 40-year old Bordeaux and poured
>some into my glass. It tasted thin and acidic with some tannins but no
>fruit. I then poured the wine into a decanter, aerated it and poured
>some into another glass. That glass had a tremendously complex nose
>and, when tasted, was richer, more full-bodied and had loads of fruit
>showing.
>
>The wine had opened up.
>
>HTH
>Mark Lipton

Mark,

Good example. I try to always pour a sip into the glass, before decanting,
just to have a bit of A-B comparison.

JR,

Swirling the wine in the glass can accomplish some of this, especially if you
will not be decanting the whole bottle. Try a sip/smell when first poured.
Swirl well, albeit carefully, so you don't WEAR the wine, taste/smell again.
Leave the glass of just a bit and repeat. Most wines, especially reds will "
open up." As I mentioned to Mark, a little trial, regardless of decanting,
breathing, etc. is good as a "control."

Hunt

--
NewsGuy.Com 30Gb $9.95 Carry Forward and On Demand Bandwidth

wrote:
> This is falsely attributed to the wine. Actually, what happens is the
> tongue gets cleaned off by the alcohol in the first few draughts of
> wine, allowing the taste buds to taste the wine. Also, the food mixes
> with the wine.

You're gonna hear otherwise on this one! lol

<Michael Scarpitti> dragged more bullshit from his endless, witless
repertoise...

You are so predictable Michael !

6.616 billion people of the face of this earth, and you are the only one who
actually believes the garbage that you write.

I truly think that you should be euthanased and stuffed for maternity.

--

st.helier

"st.helier" > wrote in message
...
> <Michael Scarpitti> dragged more bullshit from his endless, witless
> repertoise...
>
> You are so predictable Michael !
>
> 6.616 billion people of the face of this earth, and you are the only one
> who actually believes the garbage that you write.
>
> I truly think that you should be euthanased and stuffed for maternity.
>

eeewwwww - now there's a visual.......

> st.helier
>

Stachman0 wrote:

> One of the joys of drinking wine IS following a wine through its
> stages. I am guessing there is an actual scientific/chemical
> explanation for this process as the wine releases molecules formerly in
> stasis (I'm no scientist, but drinking wine makes me so). It would be
> naive to think that a wine does not "open up" as we can follow the wine
> to its final stages where it falls completely apart.

You bet there is an actual chemical explanation. While I can't give you
the details for wine (though E&J Gallo probably could: they were
subjecting wine to gas chromatographs back in the '70s), there is a
handy analogy in coffee: the best, most aromatic cup of coffee you can
brew will come from freshly drawn, cold water brought almost (but not)
to a boil. Why is that? It's because those conditions *maximize* the
amount of dissolved oxygen in the water, and that dissolved oxygen
reacts with the freshly brewed coffee to form the very pleasant aroma
that we all associate with frshly brewed coffee. It's ironic that the
chemical most responsible for that pleasant smell is a thiol, the class
that gives us rotten eggs and eau de skunk. Go figger...

Mark Lipton

"Joseph Coulter" > skrev i melding
. 97.136...
> "JR" > wrote in
> :
>
>> What does it mean when someone says a wine "opened up", or a wine
>> "opens up"?
>
> Buy a Rioja Reserva. Open it up ...
Uh?
:-) Anders

"Anders Tørneskog" > wrote in news:4434da45$0
:

>
> "Joseph Coulter" > skrev i melding
> . 97.136...
>> "JR" > wrote in
>> :
>>
>>> What does it mean when someone says a wine "opened up", or a wine
>>> "opens up"?
>>
>> Buy a Rioja Reserva. Open it up ...
> Uh?
>:-) Anders
>
>
>

You are just lucky Babel Fish doesn't do Swedish! how about Uncork the
bottle, take a sip . . .
On the other hand you got me on that one!

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

st.helier wrote:
> <Michael Scarpitti> dragged more bullshit from his endless, witless
> repertoise...
>
> You are so predictable Michael !
>
> 6.616 billion people of the face of this earth, and you are the only one who
> actually believes the garbage that you write.
>
> I truly think that you should be euthanased and stuffed for maternity.
>
> --
>
> st.helier

MYTHS. MYTHS. MYTHS.

You believe 'em, I don't.

> st.helier wrote: I truly think that you should be euthanased and



> " stuffed for maternity "


Methinks that might be rather painful Ouch!

greybeard :-)))

Here our faq:

http://web.archive.org/web/200202011...om.au/afw-faq/




"greybeard" > wrote in message
news:1144375017.161380@ftpsrv1...
>
>
> > st.helier wrote: I truly think that you should be euthanased and
>
>
>
> > " stuffed for maternity "
>
>
> Methinks that might be rather painful Ouch!
>
> greybeard :-)))
>
>

In article >, says...
>
>Here our faq:
>
>http://web.archive.org/web/200202011...nk.com.au/afw-
faq/

Joe,

Thanks, as always, for posting the FAQ. I poured over it, yet again, but could
find no reference to"stuffed for maternity." Was that part of the Bdx/Burg
discussion thread that I missed? <G>

Hunt

--
NewsGuy.Com 30Gb $9.95 Carry Forward and On Demand Bandwidth

The onliest article on boigs & bdx in the FAQ ib:

How do I tell one winery from the next in Bordeaux and Burgundy
Follow the link below
For copyright reasons, we cannot re-print the article on our site. But you
can find it here on the New York Times web site. Before you leave, however,
please take note of this contribution by Ed Goist:

I have never had a bad bottle of either Joseph Drouhin's "La Fôret"
Bourgogne Rouge Pinot Noir (particularly the '96), or Bouchard Pére
& Fils' Bourgogne Pinot Noir La Vignée (particularly the '95) despite the
modest (less than $15US) price tags.

----------------------------------------------------------------------------
-----------------------------------------
we need a new write up on label nomenclature---any volunteers

other FAQs need updating too---i have a lot on my plate even though i'm
"retired". I'm active in 3 vet groups + several senior groups so I can edit
but not write...........I'll look at what we have that needs updating






"Hunt" > wrote in message
...
> In article >, says...
> >
> >Here our faq:
> >
>
>http://web.archive.org/web/200202011...ink.com.au/afw
-
> faq/
>
> Joe,
>
> Thanks, as always, for posting the FAQ. I poured over it, yet again, but
could
> find no reference to"stuffed for maternity." Was that part of the Bdx/Burg
> discussion thread that I missed? <G>
>
> Hunt
>
> --
> NewsGuy.Com 30Gb $9.95 Carry Forward and On Demand Bandwidth

"Hunt" wrote ...................
>
> I find no reference to"stuffed for maternity."

Anyone any idea what "malapropism" is in Italian?

"Nils Gustaf Lindgren" wrote...
>
> Besides, UC does not speak Italian, he pointed that out a few months back.

No, but he writes pure shiatsu!!!

--

st.h

On Fri, 7 Apr 2006 16:39:32 +1200, "st.helier"
> wrote:

>"Hunt" wrote ...................
>>
>> I find no reference to"stuffed for maternity."
>
>Anyone any idea what "malapropism" is in Italian?
>
Saw Tony Soprano enjoying a malaprop and mortadella sandwich at the
pork store in the last episode. Was sipping a glass of Cribari's
finest at the time.

Malapropism is the Mediterranean malady of being overly stimulated by
bad propellors--derived from conjuction of the word "mal" or bad and
"prop" or jet engine compressor.

Used to be a great comedian (WW II vet with double hearing aids) who
lived on a strict diet of malapropisms. Name was Norm Crosby--

http://www.answers.com/topic/norm-crosby


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

So your theory is that if I rinse with pure alcohol before uncorking,
wine will never taste "closed"? Has this been tested? Should be
simple enough.