I am confused about the processes of maturation that occur from bottling.I recently transferred some 2006 red wine (Rondo,a German hybrid) from a 5litre glass demijohn to 75cl bottles.On sampling the wine on the immediate transfer,it was so disappointing that I was thinking of replacing these vines next year with more reliable whites.However,after just one week in a corked bottle stored vertically,the wine had improved so much that I would descibe it as very good,even excellent. So I wish to understand why flavour improves so markedly on bottling.Is it the inevitably introduced air ,although I thought best practise was to exclude it during transfer. Also,how do professionals judge the quality of their wine in bulk by sampling,if the flavour improves so much after bottling? Michael Michael
- posted
14 years ago