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Pastimes : Wine You Can Enjoy @ Under $20 -- Ignore unavailable to you. Want to Upgrade?

To: SG who wrote (288)12/28/2005 6:07:46 PM
From: carranza2  Respond to of 1277
 
Nothing wrong with it at all, as far as I am concerned. The high end wineries might look askance at such a practice particularly since it takes so much time to soften the harsher tannins. And time is money, as we all know.



To: SG who wrote (288)12/29/2005 1:13:31 AM
From: Peter Dierks  Read Replies (1) | Respond to of 1277
 
Oxygen is the enemy of wine. If you oxygenated it, it would soften the tannins, but at the cost of reducing the life drastically. It is cheaper to just age in stainless steel and not not expose it to oak.

You can store opened bottles of wine for extended periods of time if you replace the air with Nitrogen.


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