Re: the wine thread
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Joined: May 2002
Posts: 5,745 Likes: 17
axiomite
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axiomite
Joined: May 2002
Posts: 5,745 Likes: 17 |
Our Vinturi arrived today. So for the occasion I grabbed a 2004 Via Vega Red wine of Paso Robles out of the cellar and let it get to room temp. The owner is the former Red wine maker for J. Lohr Winery in Paso Robles. This is a bottle that we always decanter being that it is fairly young and strong . The varietal make up is 46% Mouvedre, 42% Touriga Nacional, and 12% Souzao. As soon as the wife got home I grabbed two identical glasses and sent her into the dining room and popped the cork. One glass through the Vinturi one glass straight. I brought the two glasses to my wife, and with one sniff into each glass before even tasting she picked the glass that had been through the Vinturi. I asked her to taste the wine and tell me what she thought, After tasting she again chose the Vinturi glass and said "This is how the wine's supposed to taste" I then tried both glasses and had to agree, the Vinturi did in seconds what it can take a decanter up to an hour or more to do, it took the bite out of a young wine and made it immediately drinkable. We were both very impressed with this nifty little gadget. Ah now if only you had used a third and fourth glass and she picked out which two were identical in pairs, you would have had me sold. Oooh, just that close!! Anyone got a Vinturi for loan?
"Those who preach the myths of audio are ignorant of truth."
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Re: the wine thread
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Joined: May 2002
Posts: 5,745 Likes: 17
axiomite
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axiomite
Joined: May 2002
Posts: 5,745 Likes: 17 |
Fascinating discussion.
I've always wondered if the loss of alcohol through evaporation was a major contributor. I'd subscribe to that. Well after a day of being open to air, more empty volume in the bottle and room temps, some alcohol will evaporate creating a 'softer' wine. Adding any energy to the liquid will do the same (e.g. the blender concept). It would also greatly expose every little molecule to the outside world (increase surface area, increase reaction area). I liked very much your mention of environmental change factors being more than just exposure to oxygen. I think there is a pretty fine line between "aeration" and "oxidization", though. The assumption is that air is oxygen when air is composed of other elements/biotics as well. Microbes for one. People apparently think dust mites only crawl. I'd submit that there is such a thing as "too much" aeration, but I wouldn't know where to begin to measure it.
And this is the tough part of environmental chemistry. How can you really measure it when dammit, we are talking about the whole environment being part of the reaction here? Heat, light, elements, biotics, abiotics and most importantly, time. Variables so hard to control. I tried to stop time once, my eyes went crossed. Came back though. Like Mike, I am NOT a scientist. Perhaps not by training but certainly in heart and spirit most people i know have a curious side to find answers and that's all a scientist is, other than being armed with 10 years of academic text shoved in the brain. Also, don't forget about the impact of light. I'll bet decanted wine under hot lights tastes different than decanted wine in the dark, if you know what I mean. Actually i was thinking more along the lines of photolytic reactions but ok, heat and dark will work too.
"Those who preach the myths of audio are ignorant of truth."
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Re: the wine thread
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Joined: Dec 2005
Posts: 3,301
connoisseur
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connoisseur
Joined: Dec 2005
Posts: 3,301 |
Ah now if only you had used a third and fourth glass and she picked out which two were identical in pairs, you would have had me sold. Oooh, just that close!! Always the scientist That's a great point though, I wish I had done that. We'll try again in a couple days, I'll open 2 bttles and give her a 4 glass test with both, now if I can get the kids to bed early that night it may be more than worth it.
A computer once beat me at chess, but it was no match for me at kick boxing.
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Re: the wine thread
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Joined: Mar 2005
Posts: 285
local
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local
Joined: Mar 2005
Posts: 285 |
Gnarly Head's zin is one of my favourite, moderately priced zins ($16-17 here). I describe it as an "in your face" red fruit (jammy) wine with modest tannins. A very versatile, easy drinking wine. If you are looking for a zin that might exhibit a modest difference from decanting (I'm in the "decanting makes a positive difference with reds" camp), I think the Gnarly Head would be a good choice. If you are looking for a zin that is more likely to be affected more obviously I'd recommend a zin with more tannins like the Four Vines "Old Vine Cuvee" zinfandel ($20 here). To my pallet it's more reserved than the Gnarly Head with smooth layers of black berries and a hint of spice (probably pepper) and its taste changed more from glass to glass.
I look forward to reading about the results of your experiment.
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Re: the wine thread
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Joined: May 2002
Posts: 5,745 Likes: 17
axiomite
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axiomite
Joined: May 2002
Posts: 5,745 Likes: 17 |
I'll open 2 bttles and give her a 4 glass test with both, now if I can get the kids to bed early that night it may be more than worth it. Now there's a man who knows his priorities. If only tempting the wife with buying new audio equipment would elicit the same results...
"Those who preach the myths of audio are ignorant of truth."
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Re: the wine thread
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Joined: May 2002
Posts: 5,745 Likes: 17
axiomite
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axiomite
Joined: May 2002
Posts: 5,745 Likes: 17 |
Gnarly Head's zin is one of my favourite, moderately priced zins ($16-17 here). I describe it as an "in your face" red fruit (jammy) wine with modest tannins. A very versatile, easy drinking wine.
I would agree with that overall impression. On the upside it is easy to find here. If you are looking for a zin that is more likely to be affected more obviously I'd recommend a zin with more tannins like the Four Vines "Old Vine Cuvee" zinfandel ($20 here). To my pallet it's more reserved than the Gnarly Head with smooth layers of black berries and a hint of spice (probably pepper) and its taste changed more from glass to glass. I would have to look around for this one. I look forward to reading about the results of your experiment.
You and me both.
"Those who preach the myths of audio are ignorant of truth."
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Re: the wine thread
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Joined: Apr 2003
Posts: 16,441
shareholder in the making
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shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
If only tempting the wife with buying new audio equipment would elicit the same results... Romantic comedies have been working like gangbusters for us me. I'm 3 for 3.
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Re: the wine thread
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Joined: May 2003
Posts: 18,044
shareholder in the making
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shareholder in the making
Joined: May 2003
Posts: 18,044 |
Thought this might be of interest to everyone. I posted it in the wine thread, but I expect it applies to the beer thread, to the audio threads, and maybe even to the video threads...
I am the Doctor, and THIS... is my SPOON!
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Re: the wine thread
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Joined: Mar 2005
Posts: 7,463 Likes: 1
axiomite
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axiomite
Joined: Mar 2005
Posts: 7,463 Likes: 1 |
Interesting read, Ken. Sounds like this theory could be applied to consurism in general.
Just goes to show you how powerful our minds are. If only I can learn to harness that power. . .I'd take over the world.
Edit: I guess the power of suggestion would be more apropo.
Last edited by St_PatGuy; 01/15/08 09:31 PM. Reason: added stuff
*********** "Nothin' up my sleeve. . ." --Bullwinkle J. Moose
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Re: the wine thread
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Joined: Jul 2004
Posts: 4,444 Likes: 16
connoisseur
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OP
connoisseur
Joined: Jul 2004
Posts: 4,444 Likes: 16 |
This is why blind tastings are so fun. I’ve participated in several, and when done right, the results can be pretty interesting. I can’t even pick out my “favorites” most of the time. It's also interesting to me that folks who normally do not drink wine always pick the ones that have a huge nose and are fruit foward.
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