Moderators: Jenise, Robin Garr, David M. Bueker
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Paul Winalski
Wok Wielder
8045
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Carl Eppig wrote:We go the 375 route.
ChefJCarey
Wine guru
4508
Sat Mar 10, 2007 8:06 pm
Noir Side of the Moon
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
MichaelB
Ultra geek
103
Sat Oct 18, 2008 7:32 pm
Sierra southmost, California
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
David Z wrote:I'm surprised so many people are pouring off into 375s...I would have thought the added benefit of minimizing surface contact with the air would be outweighed by the dissolved O2 you introduce into the wine via the pouring process.
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
David Z wrote:I'm surprised so many people are pouring off into 375s...I would have thought the added benefit of minimizing surface contact with the air would be outweighed by the dissolved O2 you introduce into the wine via the pouring process.
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Dave R wrote:Daniel,
Would your law apply to Porto as well? I have had good luck with some of those improving after 24 hours.
I'm surprised so many people are pouring off into 375s...I would have thought the added benefit of minimizing surface contact with the air would be outweighed by the dissolved O2 you introduce into the wine via the pouring process.
Matt Richman wrote:Crazy as it sounds, I wish good wine was available in boxes with plastic inner bags.
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