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Why do some wines hold better after opening?

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Why do some wines hold better after opening?

danna | Nov 21, 2005 09:04 AM

I opened a bottle of Biltmore Estate (NC) anniversary red wine this weekend. It was a gift, and the bottle nor the Biltmore website gives a clue as to what the grape(s) are.

I drank some Fri, and was surprised that it was decent. My previous experience w/ Biltmore wines had been poor. It was slightly sweet, but pretty good, if I had to guess, I would say a Cabernet Sauv. blend.
I only had one glass and used the vacuvin.

On Saturday it had changed significantly. You could really taste a rather unpleasant bitterness on the back of the tongue, and the fruit flavors seemed diminished.

Obviously, from the above descriptions, I don't know that much about wine, but I'm wondering if someone can enlighten me about what causes some wines to change so rapidly. Usually I can get several days out of a bottle of red wine when using the vacuvin.

Thanks.

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