introspect wrote:A couple of sincere questions, please:
1. Why would the need to decant a couple of hours discourage someone from this offer? I've seen many descriptions of young or "big" reds which are recommended to decant a couple of hours before serving. What's the difference?
Generally speaking it's because this is an everyday dinner wine. It's not a special bottle for a special meal, or something you're going to have while sitting around with friends. The hassle of needing to arrange to decant the bottle a few hours before dinner means that some people would rather spend more and not need to invest so much time/energy into their dinner beverage.
2a. In this situation, with secondary fermentation in bottle, resulting in the fizz which can be aired out in a few hours, does that bring the wine to "just opened" state of a healthy bottle?
1) It's still flawed wine, you've just removed the most obvious sign of the flaw. There was meant to be different compounds in that bottle than what ended up there.
2) Whatever decanting a non flawed bottle heavily would do to the flavor/texture is still happening.
2b. How does this secondary fermentation affect the drinkability window of the wine? Please, for someone who has experience with this specifically: after aerating the fizz out, such that you're happy with the taste, does that state keep for a couple of days, say, with refrigeration and/or Vac-U-Vin?
It's already been heavily decanted, so no it wouldn't be the same. Decanting does the same things that "days open" does.
Look, if you are buying this you probably aren't tasting your wine with a super refined palate (hell most of us who aren't buying it don't taste our wine with one!) and it will be just fine on day 3.
PS Byron- if we can find a few others, I'd go for a few bottles just out of curiosity... I just don't want to be stuck with a case of 'meh' wine that needs 2 or 3 hours notice ;)