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Wine question

Ozark's picture

What do you make of this?


http://www.stltoday.com/stltoday/lifestyle/columnists.nsf/winespirits/story/C0D23A3DBEFE0AD48625755F006566E1?OpenDocument


You pour out about a half-glass of wine. Put the screwtop back on tightly. Turn the bottle upside down. Shake like crazy. Unscrew the cap and allow the foam to dissipate. And then repeat. This procedure accelerates the removal of nitrogen from the wine, creating a more pleasant drink.


 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!

 

Growing old is inevitable, growing up is optional!

Gary's picture

(post #51912, reply #1 of 11)

Seems to me that you are really aerating the wine with oxygen, the equivalent of letting it breath. What they've done in their manufacturing process is add nitrogen which displaces the oxygen allowing for better shelf life. When you shake it you are adding the oxygen from the atmosphere back to the wine - i.e. breathing.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Ozark's picture

(post #51912, reply #2 of 11)

I realize that. Aerating (decanting) does help some wines. Curious if this speeds up the process and works with other wines. Also wondering how many wines have the nitrogen.


 


 I have made a lot of money in my life. Most of it I spent on women and boats. The rest I simply wasted!!


Edited 2/21/2009 8:53 am ET by Ozark

 

Growing old is inevitable, growing up is optional!

ashleyd's picture

(post #51912, reply #3 of 11)

Don't do it, those two are head cases, as amply demonstrated by the wines they make. I really don't care what Robert Parker says either, 16% wines are not made for drinking, they are made to burn your palate and frazzle your brain. The generally held view is that you should not agitate wine before drinking beyond a gentle swirl to aerate it, it tends to adversely affect the flavour, at least it does in properly made wines, not the flavoured alcohol of Mollydooker.


Age is unimportant unless you’re a cheese.


Edited 2/22/2009 2:36 am by ashleyd

Age is unimportant unless you’re a cheese.

Risottogirl's picture

(post #51912, reply #4 of 11)

I agree 100% and I don't give a rat's @ss what Robert Parker thinks!

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

shoechick's picture

(post #51912, reply #5 of 11)

Glad to see I'm not the only one that thinks that way.  :)

The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Jean's picture

(post #51912, reply #6 of 11)

Who the heck is Robert Parker? :)


What was the best thing before sliced bread?



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Gary's picture

(post #51912, reply #7 of 11)

He invented Parker House rolls. : )


Edited 2/21/2009 10:49 pm ET by Gary

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Jean's picture

(post #51912, reply #10 of 11)

Heh heh


What was the best thing before sliced bread?



http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Risottogirl's picture

(post #51912, reply #8 of 11)

http://en.wikipedia.org/wiki/Robert_M._Parker,_Jr.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Gretchen's picture

(post #51912, reply #9 of 11)

Sent the article to DD who referred to them as fruit bombs.  She says at a tasting a lot of distributors will give their bottles a good shake if they know the wine is tight. Says it doesn't do much for tableside demeanor but does get the wine aerated.


I think she feels much the same about Parker and have heard her say how much he likes these.


Gretchen
Gretchen
BonnieinHolland's picture

(post #51912, reply #11 of 11)

As regarding RParker, I just wanted to say...I do abhor the influence Parker has had on the French wine industry, and on the industry as a whole, and I do not share his preference in wine.  I am not a Parker fan by any means.  However, and a big however....all the negative comments about Parker do get to me sometimes because a) it wasn't his intent really to have such influence, and b) the man is an extremely, and I do mean an extremely, good taster.  That's not to say that one may like his preference in wine; that's something different -- that's to say that he is able to taste and describe the wine incredibly well.  And I give him 100 points for that.  He knows what he is tasting but has a difference in what he prefers about wine.  Completely something else.  cheers, Bonnie


Edited 2/22/2009 11:48 am ET by BonnieinHolland