I am in search of an article/explanation on what reactions are occuring in a bottle and, most specifically, why some quality red wines go through a "shut down" period where they are very closed. I was trying to explain this to my father after we had a 94 Togni. (It was decanted for 1 1/2 before drinking.) A friend also had a 94 Montebello which was also shutdown. Now I just read in this newsgroup about someone drinking a 95 Haut Brion. The responses focused on how this wine is "shut down."
Any guidance is appreciated!
Eric