Wine 1: No nose. None. Zero. Zilch. Nadda. This wine was dead. Followed by a taste that had the same qualities as the nose. Nothing? Was this corked? It was terrible. Could not tell what it was supposed to be at all as there was nothing to go on. My guess? A corked Cab Sauv.
Wine 2: Wow - full fruity nose, intense aromas. Taste again followed the nose with a huge bounty of "slap you in the face" fruit. Big. Bold. Definitely an Aussie Cab Sauv.
Wine 3: Interesting nose on this one. Not nearly as strong a bouquet as the second, but more than the first. Flavours were subdued, but at least present. Almost seemed like a French Cab but the nose was definitely Australian.
Now here's the cool part. When he uncovered the three bottles, they were all the same wine! He had chosen an Australian Cab Sauv that was about 2-3 yrs away from when it should have been ready and served them through different means. All of them were opened at the same time. Here's what he had done:
Wine 1: Straight from the bottle.
Wine 2: Using a wine aerator (what I like to call the "wine bong"):
3) The Magnet (a magnetic base that is supposed to age the wine by drawing the tannins to the bottom...I think).
Conclusion: The wine bong really does work to enhance the flavours and nose of the wine. I got one as a gift (mine is the one from "Final Touch" )I haven't had a chance to compare it against a large surface area decanter, but the fact that you can aerate as you pour makes it pretty convenient. The magnet did do something but it's pretty expensive and if it doesn't work as well as the "bong", why bother?
1 comment:
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