quality posts: 4
worldofjohnboy wrote:Many of your questions are a little over my head... I would *think* that Cabs require more aging and Sangios and Merlots require less time in the bottle, but I am just spitballing there. I have found that if you don't have any aerators or decanters around, you can just pop the cork and let the bottle breathe that way before you drink it. I have a Vinturi but only use it if I am doing a quick taste after I pop the cork on a bottle. I always try to decant my reds for ~30 minutes.
Temp-wise, I have a dual-zone cooler... my whites are set to 47 and my reds at 52 degrees. The other wines that I will be drinking shortly are in my rack and temp in the house runs from 65 in winter to 72 in summer. It's not a good idea to let temperatures fluctuate too much as I have read it can reak havoc on the wine's structure.
The wife can drink wine in her 3rd trimester, but she doesn't have a taste for it, nor can she eat red meat or chicken, so food pairing is nearly impossible as well. I guess all those hormones don't do well for her tastebuds/stomach.
Thanks for the thoughts and info! As a college student I haven't bought a nice decanter - a free beer pitcher or extra large cup seems to work relatively well in a pinch (yes - I know that is close to sacrilegious if not dead on so). Aerator then decanter - must be on the list... maybe with some of this money I am "saving" by passing on this woot... although still slightly recovering from the recent woot off...
Thanks again! :-)
"If there are no dogs in Heaven, then when I die I want to go where they went." - Will Rogers