I have been receiving a lot of good advice about when to sulphite (see below),and I hope to apply it when or if we have a good English summer and harvest.
However I still have some 2006 red wine (German hybrids Rondo and Regent) which have survived my policy to date of not putting in any sulphite.The white has been thrown away as it oxidised. The red is beginning to taste quite good,but I have noticed an interesting effect which some of you might understand.When tasting the wine from my 1 gallon glass demijohn,when full the wine taste is only so so.After transferring it to stoppered carafes (like bottling)for drinking it gradually improves quite significantly over a week-and now tates very good.Does anyone understand this effect? Best regards Michael