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Discussion in 'The Mainboard' started by Rabid, Apr 8, 2015.
Any movement on this?
I'll quote you since I see it in your post, but...
I got one of those Coravin Model Two openers as a gift for Christmas, and after using about ~8-10 times, it already doesn't work anymore. Is it just a bum/broke one, or do you constantly have to replace those argon canisters?
Canister is out.
Like a lot of products that require a disposable product to work, you will spend a lot more than you would anticipate.
Plum wine dispenser appliance...
Thought you might find it interesting - was e-mailed info about it from the appliance company that sold us our wine storage unit (Perlick).
My wife and I usually drink a bottle every night or every other night - so I can't see the real advantage for us because we're winos.
I posted the review video because it actually describes more features than does the video that the manufacturer has on YT
Canister. And they aren’t cheap so I only use Coravin on $40+ bottles.
We ship wines all over the country, though some states don't allow DTC shipments or 3rd party fulfillment so the availability may vary. But would be more than happy to put something together for us.
I just got this email offer from my guy:
We've had a lot of success with virtual tastings so far. Did three with Blair Guthrie in April and doing three with Division (oregon) this month. Have to imagine wineries will try to leverage these moving forward and scale back on market visits.
Got a new bottle I was told was very good. Having with some Ribeyes tomorrow.
Kosta Browne is offering wines they would have sold to restaurants to non-members. I’ve been on the wait list a while and this is the first “allocation” I’ve gotten. I can share the e-mail if anyone’s interested.
‘18 One sixteen RRV ($65/bottle)
‘18 RRV ($72/bottle)
‘18 Sonoma Coast ($72/bottle)
the Chateau de Pressac was phenomenal. Havent drank the Pinot yet but am pretty excited
Mys sister just sent me two bottles of this. the Owner is the Nephew of Caymus and thats all I got.
I have been getting plastered with facebook ads for the Cerro being “baby caymus.” Let us know you thoughts when you open it.
I’ve graduated to $15ish bottles. This thread may be a bit out of my depth.
here www.crosskeysvineyards.com .
this vineyard is in mt Crawford viriginia.
$120/12 shipped. Can't comment on them but going to try a mixed case.
Got a case too. Thanks for the heads up. You are responsible for about 20 bottles of wine in my house this year.
Best way to describe it was a punch in the face. Very rich. Yall think putting it aside for a couple years would mellow it out?
That and/or a 2 hour decant. Because I’m working from home, I’m giving every bottle I open that long of a decant and it does wonders.
yeah I decanted for an hour
One hour was formerly my standard. Then I listened to a COVID-19 online tasting with Gramercy Cellars owner (former sommelier) and he recommended 2-hours as the universal number from surveys of sommeliers. I have since changed 2 hours and I’m quite happy with it. I did 5 on 2013 Horsepower a few weeks ago and I think it was the right call.
I like when the winery or winemaker provides decanting recommendations. Since I am a pretty tedious and slow drinker, I personally decant for at least an hour and then refresh and cleanse my palate every 30-45 minutes with a new 1/4-1/2 pour or so to try and harness different flavors. Also using an aerating decanter has helped improve the process for me for when I'm sharing a bottle and people don't have the patience.
Which is why I lurk this thread.
I imagine this is a dumb question but is there a big difference between decanting a bottle of wine and using an aerator? My no evidence assumption is decanting it works better but an aerator does generally the same thing, just not as well and in a shorter amount of time. But I could be completely wrong as I don't know much about wine.
I feel like that is mostly accurate. My trial and errors is that aerating does something different than decanting but in the same general direction. Ranked preference 1) Decant 2) Aerate 3) Pop & pour. No opinion on aerating & decanting vs just decanting but would probably be my choice if I’m drinking some immediately.
Another tip Gramercy had it you can’t decant is to just pull the cork the night before and stuff it back inside which allows slow oxidation over 24 hrs. If you push it back in immediately you can get it all the way back in and feel good taking it to a restaurant that permits corkage. Otherwise, putting the cork in the freezer also works if you want to decant, remove sediment if necessary, and use a funnel to pour the wine back in and recork it for taking to a restaurant. I’m just full of useful tips nobody needs right now.
I generally aerate into a decanter, but that's really just to use the aerator because I have it. I think pouring directly into a decanter accomplishes the same goal of air exposure.
I was informed by a master winemaker at a conference a couple years ago that you can do both, but for older, more delicate wines, stick to a decanter. He said an aerator can add too much oxygen and drown out some of the flavors you are paying more for in those older wines.
DistantFactor - How did Bergstrom do in 2013? I have the chance to buy some but can't taste. Any favorite vineyards he works with?
Have you experienced any pinots shutting down or showing minimal improvement after a 2 hr+ decant? What types of improvement do you typically see in Pinot Noir with air?
I've had numerous bottles of Pinot Noir where the nose disappears and there is little on the palette but acid after decant - not to the point where they are undrinkable, but enough to limit my enjoyment. I have read about similar issues from others as well. Typically I don't taste, only smell upon opening so possible they were not in a drinking window to begin with I suppose. But this has happened enough where I'm second guessing whether I want to decant Pinot Noir at all.
At the very least, I'm going to pour a taste immediately going forward. May try the slow ox thing a time or two.
I should probably note this has happened with primarily lower tier and mid tier bottlings from a variety of decent producers in Oregon. I've got most of the better stuff laying down. Most everyone I buy from (Patricia Green, Goodfellow, Cristom) has a reputation for needing a little time in the bottle. So maybe I went too early? My favorite bottles have generally had 6+ years on them.
I forgot, I have 2 types of aerators (people need to find gifts to give). The Vinturi is the one I was meaning that does different stuff. I also have one that operates more like a funnel that pours it in 5 small streams like the picture below. I feel like that is perfect for pouring in to decanter and I should use it more than I do. It has a screen which can catch sediment or cork and I had to use it last week when a cork broke off in a bottle of Rioja I was opening. I had otherwise forgotten about it because I didn't have it with my decanter.
Good question. I haven't done it with Pinot yet. When I had the 2008 DePonte last week I opened it 3 hours early and just let it sit there with no pour/decant so that it slowly got oxygen. It was in great shape.
2013 Le Pre De Col was amazing and I believe wine spectator top 100 that vintage. I prefer Winery Block, Le Pre, and Croft vineyards from them. I have a hunch you would like Temperance Hill since it is more balanced than the bigger Pinots he typically produces, which is more your palette.
Let me see what I have left of 13 in my cellar and I’ll open one up tonight to get and idea of how they are now.
I’ve been known to aerate by pouring a small glassy then popping the cork back in and shaking the bottle to get the air moving around in a pinch.
If nothing else the horrified looks you get are worth it.
IMO, the majority of domestic PN need minimal decanting before consuming. Once you get into Burgundy and some CA/OR PN, an hour or two will be noticable for the positive.
I bought a bottle of Cayuse at a restaurant in Walla Walla and the owner did the same when she saw it sitting on the table. Not a bad method when it is what is available.
Outside of a select few fruit bomb type Pinot's I never decant them. If drinking that night I hit them with the aerator for the first glass or two and then assuming I'm not draining the bottle in an hour I find it will have opened up nicely in bottle. with the cork in or out.
If you can wait for the next day opening the night before is my preferred method then recorking. I sometimes have a a small pour that night then recork or pumping out the air and find the the bottle to have opened up to it's full potential the next day.
Also to add to the decanting talk, I would highly recommend hyper decanting a big red blend (using a blender) on a 10-15 dollarish bottle of wine. People will be like wtf until they taste it. It really kills the poor tannins and eliminates some of those raisin notes.
Rabid I went into my tracking sheet and am out of Bergstrom 2013's to sample tonight.
13's were a tricky year with the rain and cold snap during harvest, some have aged great while others were much more challenged. I think only about 1/3 bottles I opened recently of that year needed more time, while others were already starting to fade a bit.
If you are getting a good deal then I'd consider it. I'd stay away from Shea that year if that's what's being offered. Feel free to PM me the details and I'll give you my opinion on if I'd do it or not.
Side note, if you can find deals on 2014 Oregon Pinot I'd buy them up. They are going to age really well and already are tasting very nicely. 2015 was hotter year so the ability for those to age will be impaired over a more balanced 2014 vintage.
I swear I don't mean to keep pumping my company (I run the wine program but am not an owner) but if anyone is into or wants to get into Division Winemaking Co., I'm doing a virtual tasting series with them this month. Three wines, three nights, all via zoom. Kate and Tom are two of my favorite people in the industry because 1.) They liked to get drunk 2.) They make amazing wine 3.) They're genuinely good people.
Dates are May 14, 21, 28 at 8pm EST. https://www.winestyr.com/division-virtual-tasting
Any favorites under $40? Trying to jump headfirst into Pinots. Looking for that metal, earthy, mineral, smooth wine.
Just ordered half a case of 2016 macauley beckstoffer to kalon. $200/bottle
I had some in Vegas last year and it’s great
Also got a magnum of 2009
200? Nice price
What part of the country are you in? Checking to see if you are close enough to get more locally available options or more of the broadly available.
Under $40 has a ton of value out of the Willamette valley, $25-$40 is a really good sweet spot.
I know I just said $40 and under has a ton of options but one of the hallmark Pinots I recommend to everyone is Shea Pinot, his estate for $43ish.
He sells his grapes to 20+ growers for a single vineyard bottling only after he validated they can make wine worth a damn. I’ve got more options to right sub $40 but that one is quintessential Oregon Pinot.
Perfect! I live in Denver
Going to buy the 3 wine option today. Any discount codes? Figured I would ask but have no problem paying full price and supporting a smaller winery.
I’m also going to buy today.