Breathing Italian Wine

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

Reply to
Ron Lel
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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.

Reply to
DaleW

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

Reply to
uraniumcommittee

Salut/Hi snipped-for-privacy@yahoo.com,

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

Bollocks.

Reply to
Ian Hoare

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

Reply to
Ron Lel

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

Reply to
uraniumcommittee

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"

Reply to
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.

Reply to
uraniumcommittee

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

Reply to
Mike P

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

Reply to
Ron Lel

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

Reply to
uraniumcommittee

Breathing wine is an idiotic practice.

Reply to
uraniumcommittee

Trolls do not appreciate humour

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

Salut/Hi snipped-for-privacy@yahoo.com,

le/on 17 Jan 2005 17:45:50 -0800, tu disais/you said:-

Sure. Read this especially the penultimate sentence. It came, serendipitously thrhough me email box this afternoon.

----------- A tremendous effort, and certainly the best La Conseillante since the marvelous duo of 1989 and 1990, this deep ruby/plum/purple-colored wine offers up notes of blackberries and kirsch liqueur intermixed with licorice, incense, spice box, and copious amounts of toasty oak. It is a relatively powerful effort for La Conseillante, with more tannin and structure than most vintages possess. As the wine sits in the glass, black raspberries, blueberries, smoke along with floral notes emerge. There is tremendous purity, medium to full body, great precision and concentration. Unlike most vintages of La Conseillante, the 2000 will require patience. A bottle kept open refused to oxidize until day six! Anticipated maturity: 2008-2025." (R.Parker)

----------

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

Reply to
Ian Hoare

Salut/Hi snipped-for-privacy@yahoo.com,

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

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

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

After decanting it of course.

Reply to
Ian Hoare

Hi Ian

you must resist temptation. Andrew suggested that the thing is not a troll, but just remember, one should not feed idiots either.

On another subject, I hope to share a glass or two with you next sunday in Lyon !!!

Cheers

Mike

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

"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.)

Reply to
uraniumcommittee

LOL!

Reply to
Bill Spohn

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.

Reply to
Joe Rosenberg

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

Reply to
RV WRLee

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