[LordOpie]

Is it just me or do y'all enjoy a red wine even more the next day or two after opening it?

Now that I've been drinking alone, I'll have leftovers and really think there's a huge difference between most reds 24-48 hours later... noticeably and substantially better.

 

[narlus]

no.


it's you.

 

[OGRipper]

no.


it's you.

.

Unless you are talking about something really old that you don't let adequately breath, I have to agree with Narlus.

It's hard to say this without sounding like a snob but it sounds like you are drinking young, harsh, high alcohol, overly tannic wines when you prefer a more elegant, softer style. Giving those a day or so will soften them up, but you typically also lose a huge amount of aroma.

 

[LordOpie]

It's hard to say this without sounding like a snob but it sounds like you are drinking young, harsh, high alcohol, overly tannic wines when you prefer a more elegant, softer style. Giving those a day or so will soften them up, but you typically also lose a huge amount of aroma.

I wouldn't say they're that young, 4-5 years old and I don't drink anything harsh or high in alcohol.

As for aroma, it's MORE prevalent the next day. All the flavors are more distinctive and enjoyable.

 

[narlus]

1-2 hrs, sure.

measured in days, no. the wine turns flat.

 

[ito]

Is it just me or do y'all enjoy a red wine even more the next day or two after opening it?

Now that I've been drinking alone, I'll have leftovers and really think there's a huge difference between most reds 24-48 hours later... noticeably and substantially better.

As someone who has been on the cleanup end of a number of parties I definitely disagree.

Day old wine? No sir.

P.S. Drinking alone? Sounds like trouble.

 

[laura]

****TN posting not L*****

^prude.

It really depends on the wine to me.

Perfect example....We opened two bottles one night last week. One a Cab From Mendoza. One a Syrah/Merlot Vin de Pays. The cab was tight as a nun's c*unt, obtuse & big boy....not a bad wine....it just needed some O2. La didn't like it at all. Me...I liked it, ok but it was not ready to drink. So we opened the Syrah/Merlot (from Languedoc) enjoyable immediately, nice layers of blackberry, blueberry, smoke, cedar & easy to drink. We knocked out 1/2 of each bottle & then the next night finished off the other two.

L tasting blind was nuts for the Cab but hated the Syrah/Merlot...completely opposite of her reaction the night before. L has a great palate but guessed wrong as well. I agreed that the Cab was dynamite & the S/M was crap.

We also had a bottle last week that was a Spanish tempranillo from Navarra that took us 4 days to finish off & it was starting to go down hill by the last glass. I would say it peaked around day 2.

From what I understand, aerating a wine (in the glass/bottle/carafr/etc..) does basically the same thing as cellaring a wine but at a much more rapid pace. We have a couple decanters that we use on big unwieldy wines that may be claustrophobic.

-TN

 

[TN]

To me, the high alcoholic, fruit bombs (when you say high alcohl I think of Cali reds & aussie reds that are typically fruit bombs) don't last as long in an open bottle.
Coincidentally they don't cellar well either.

.

Unless you are talking about something really old that you don't let adequately breath, I have to agree with Narlus.

It's hard to say this without sounding like a snob but it sounds like you are drinking young, harsh, high alcohol, overly tannic wines when you prefer a more elegant, softer style. Giving those a day or so will soften them up, but you typically also lose a huge amount of aroma.

 

[SkaredShtles]

It's very rare that I like a wine better the next day. I do remember a Spanish red once that was MUCH better the next day.

Most wine doesn't survive more than a couple hours in our house.