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Eric Asimov on Italian Adriatic Reds

There was an interesting article in Wednesday's New York Times by Eric Asimov describing a tasting by a selected panel of a large number of red wines from some of the lesser-known regions of Italy along the northern coast of the Adriatic Sea. In light of some of the discussions that have taken place in this forum lately, I found a couple of his comments very interesting and thought it would be worthwhile sharing them with everyone else.

One of his paragraphs begins "But our top wines were not easy wines. They were concentrated and tannic, and benefit from exposure to air." Later, he remarks on a particular wine: ". . . I, for one, found [it] delicious once it opened up."

Vino

Reply to
Vino
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OK, maybe 15 minutes, not two hours or more. I open the bottle, pour a bit out to taste, then put the cork back in. I do this for each wine we have at the big Italian dinners. I open them in succession, just before serving. This goes for Barolo, Barbera, Vermentino, Ramitello, Dolcetto, Velletri, Morellino, Carignano, Cannonou, Monica, Fiano d'Avellino, Il Falcone, Patriglione, Primitivo, Taurasi, Chianti, Notarpanaro, Salice Salentino, Copertino, Gavi, Arneis, Grignolino, Amarone, et al.

Bottles that we don't get to stay corked.

Reply to
Uranium Committee

But by your very own definition as soon as the cork is pulled, oxygen is incorporated into the bottle and oxidation begins. Putting a cork back in the bottle doesn't stop the oxidation process and if the "don't get to stay corked" bottles aren't consumed within a reasonable timeframe they will become oxidized to the point of being drain fodder. FWIW, this is my last post, you've stopped making sense from the beginning and your anti-everybody but obscure Italian stance reveals you as someone I'd prefer not to deal with. Bi!!

Reply to
RV WRLee

The limited amount of oxygen in a corked bottle does slow it down a little, I believe.

Reply to
Uranium Committee

Oh, mamma mia! Red wines must be ALWAYS be uncorked before serving AT LEAST 15 minutes before serving. The correct time goes from 15 minutes to 2 hours depending on the "body" of the wine. Old rich red wines like Barolo 15ys old need two hours; lighter younger reds (e.g. young Chianti 1 year old) needs just 15-30 minutes. If you have no time to uncork the bottle, pour the wine slowly in a decanter because the wine needs time to "breath".

Reply to
Luca Pinotti

Myth, pure myth.

Reply to
Uranium Committee

Drink Coke, not wine.

Reply to
Luca Pinotti

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