The customer is not always right

[Oswaldo Costa]

Two bottles of 2004 Closel Papillon held since release and opened this week were the same evolved golden color, with classy aromas of pumpkin pie filling, candle wax and apricot. But all in all a bit too opulent and acid-challenged, with a touch of unnecessary heat. Once I loved, but now good for somebody else.

 

[vaughn tan]

originally posted by Scott Kraft:

originally posted by Yixin:

originally posted by Scott Kraft:
Yixin,

How does it develop over a few days after opening?

Punctuated equilibria. It shifts, imperceptibly to me, then sometimes there's a sudden leap to freshness when it drops the hot fermentation notes to emerge, chrysalis-like, shiny and showy. Maybe about 36-54 hours after opening?

Why not work with the restaurants on some way of serving it 3 days after opening it?

the sommelier at l'astrance made a big production (integrated into service) about opening all his pairing wines well in advance of when he plans to pour them—sometimes 2-4 days before service. presumably this brings wastage for pairing wines down to nearly zero.

 

[Christian Miller (CMM)]

originally posted by Rahsaan:
I think it's the Marmite and not the flavor balance concept that causes offense.

Indeed. I had Marmite for the first time in my life last month. May the rest of my life be Marmite-less too.

 

[Oswaldo Costa]

There's a fascinating museum in Paris dedicated to Marmite called the Marmittan. You should all visit.