Letting wine kit wine breathe

Feb 12, 2004 3 Replies
B

The other night at dinner I opened a BK Australian Shiraz that I made over a year ago. My sister (who likes her wine) commented that it had a "different" smell, and tasted off and strong to her. It didn't taste bad to me, but did have a cooked fruit aroma which I know alot of people here have mentioned recently. I put the wine aside, and after desert I put a cork in the bottle figuring I would drink it again the next day.



The next night my wife made dinner and poured me a glass of wine, after I finished the glass, I said "what wine was that?, it was very good". She said "Oh that is the open bottle of Shiaraz from last night". I was amazed at how different and better it tasted, like a totally different wine. I didn't notice the cooked fruit taste, and it tasted like a good commercial wine.



Anyone else experience this with a kit wine? Is the secret to getting rid of the "cooked fruit" taste decanting??



Enjoy! Paul


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P

The real trouble is that our taste sensations vary considerably from time to time -- affected by all sorts of thins but particularly food. But a days oxidisation might well have had a beneficial effect. Basically it won't have hurt it with a young wine! It is however very useful to open a bottle of young wine at least and hour before drinking it -- the same applies to kit wines. it just smoothes the rough edges a bit! We all, too often pull a cork and start slurping it straight away! It isn't just letting kit wine breathe but 99% of reds breath.

Sahartak!

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R

I think you could have had this experience with a kit or fresh grape wine. I have had wines that completely change their character after a few hours in a glass. I often find that my full bodied reds are better left over for the next night. This effect can often be obtained by pouring the wine into a carafe and letting it sit for 30 min. to a couple of hours before drinking. (Or not if your need is immediate. We all remember Jaws.)

Ray

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