I’ve been noticing a lot of posts and reviews about various wines (mostly, but not exclusively, reds) which read something like this:
“It wasn’t that great / was just OK / tasted a bit [description] when we opened it, but when we had another glass the second evening it tasted more of [second description], and on the third evening it was even better!”
These are helpful reviews, and I like them, but I do have a couple of questions.
Firstly, how do you manage the self-restraint? (Or do you just switch to a bottle that’s more drinkable in the moment?)
Secondly and more importantly - how are the wines being stored in the meantime? If I get a bottle and I open it and it’s not top-notch straight away, how do I reach this mythical third evening of sublimity?
- Is the bottle left open?
- Is the bottle re-corked?
- Do you use a vacu-vin or similar?
- One of those Magic Expensive Gas Saver Things?
- If decanted, do you recant, or leave out?
Tell me your secrets!