chinato

[scottreiner]

a short history

 

[kirk wallace]

originally posted by scottreiner:
chinatoa short history

Anybody else bothered by the typo in the upper right corner of this fellow's blog page?

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

 

[Jim Hanlon]

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

Grammar aside, it's also not true in my experience. I've only opened a few, but I did notice a steady decline. After a month or so, the wine had lost something important.

 

[Vincent Fritzsche]

Anybody else bothered by the typo in the upper right corner of this fellow's blog page?

And this is why I come to Wine Disorder. Well done.

 

[slaton]

originally posted by Jim Hanlon:

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

Grammar aside, it's also not true in my experience. I've only opened a few, but I did notice a steady decline. After a month or so, the wine had lost something important.

After a few days, I'd say. Although there's certainly still plenty to love.

My sample size is small though (maybe 5 producers).

 

[Oliver McCrum]

I think distilled spirits lose character with time open, never mind fortified wines, particularly when they're more than half empty.

 

[Yixin]

Augusto Cappellano recommends drinking it within a month or so.

 

[Levi Dalton]

originally posted by kirk wallace:

originally posted by scottreiner:
chinatoa short history

Anybody else bothered by the typo in the upper right corner of this fellow's blog page?

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

I have heard several producers say something along these lines.

 

[Vincent Fritzsche]

I had Vajra's Chianto recently that had been open a few days. Already some decline from what it was on opening. Puzzling.

 

[kirk wallace]

originally posted by Levi Dalton:

originally posted by kirk wallace:

originally posted by scottreiner:
chinatoa short history

Anybody else bothered by the typo in the upper right corner of this fellow's blog page?

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

I have heard several producers say something along these lines.

But does your experience with the product lead you to agree?

 

[Tom Glasgow]

There's an earlier thread in WD, search "Barolo Chinato recs" in the title.

 

[kirk wallace]

originally posted by Tom Glasgow:
There's an earlier thread in WD, search "Barolo Chinato recs" in the title.

Thanks. I recall it.

 

[Levi Dalton]

originally posted by kirk wallace:

originally posted by Levi Dalton:

originally posted by kirk wallace:

originally posted by scottreiner:
chinatoa short history

Anybody else bothered by the typo in the upper right corner of this fellow's blog page?

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

I have heard several producers say something along these lines.

But does your experience with the product lead you to agree?

I usually like a freshly opened bottle best. A chinati, for me, will often get simpler in flavors the longer you leave it open, the nuances can be lost. But I usually like to drink Barolo chinato (or chinato from red grapes in general) at cellar temp and by itself. There are many people there who like it with ice, or with club soda, or with both. If you said to me, can this barolo chinato last a long time open if I am going to add ice and club soda to it when I drink it, well, yeah, it can. There is also the possibility that some people prefer the simpler, broader (but also, in a way, deeper) flavors that an opened bottle brings.

 

[kirk wallace]

originally posted by Levi Dalton:

originally posted by kirk wallace:

originally posted by Levi Dalton:

originally posted by kirk wallace:

originally posted by scottreiner:
chinatoa short history

Anybody else bothered by the typo in the upper right corner of this fellow's blog page?

Or this line " After opening a bottle it is possible to continue to enjoy if for weeks or even years as the nectar is an almost eternal." (Whether Luca Roagna said it or not.)

I have heard several producers say something along these lines.

But does your experience with the product lead you to agree?

I usually like a freshly opened bottle best. A chinati, for me, will often get simpler in flavors the longer you leave it open, the nuances can be lost. But I usually like to drink Barolo chinato (or chinato from red grapes in general) at cellar temp and by itself. There are many people there who like it with ice, or with club soda, or with both. If you said to me, can this barolo chinato last a long time open if I am going to add ice and club soda to it when I drink it, well, yeah, it can. There is also the possibility that some people prefer the simpler, broader (but also, in a way, deeper) flavors that an opened bottle brings.

Thanks, Levi. That squares with what i have experienced in Italy.

 

[Yixin]

I like it straight from the barrel best, like most wines.