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In the Forum: Playback Listening
In the Thread: Wine, women, song.. and audio

Post Subject: Violence towards winePosted by de charlus on: 8/7/2013

As for your theory of forced oxygenation, I think that I would err on the side of a vigorous decanting, followed by a little patience. A 52 Ausone will never be a 61,, no matter what violence you perpetrate upon it. Aggressive oxygenation of young wines can certainly open up previously hidden flavor profiles for tasting purposes, but I would not address a "closed" 89 Mouton or 82 Cheval Blanc by flagellation; they will blossom in time, and sometimes in unexpected fashions, which one wouldn't wish to miss. I too use a Riedel Burgundy glass for most tasting purposes, since they hold so much of the bouquet; the only exception is the Riedel Riesling, which channels the seminal flavor elements to the areas of the palate where they will be best appreciated. IMHO Burgundy should not be decanted, merely care being taken to leave the lees in the bottle; we are, after all, dealing with relatively delicate, ephemeral properties here. That is, I suppose, unless you like "Parker" Burgundy like Dom. Leroy, which definitely benefits from aeration.

de Charlus

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