Sam Platt wrote: When I re-tasted the wine about six hours later the mustiness had burned away, the tannins were nicely resolved
wrcstl wrote:I don't get it. If you have to work so hard to make a young wine drinkable why not just hold it for 10 years? What was done made the wine OK but not really indicitive of what it will be with proper bottle age. Patience is a virtue when it comes to wine, IMHO. Just think how much better it may have been in 10 years. If he opened all his bottles he will never know.
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