yet another

V

vaughn tan

vaughn tan
4, maybe 5 times in the last year, i've encountered the aroma of what i think of as bitter apricot seed (杏仁) in red wines that have been opened and stored (stoppered) cold. if memory serves, the wines i noticed this in have always been from the loire, always been reds, the odd scent does not seem to translate to a particular flavour, and it has always shown up on day 3 or 4, just as they begin to really crumble.

anyone have thoughts about what's going on?
 
But it is a sad story, all these wines left to rot for days.

I am unable to summon a notion of how a bitter apricot seed might taste or smell, so I don't have much to add on the specific question.

And my experience with red wines left for days is also small, mercifully.
 
originally posted by SFJoe:
But it is a sad story, all these wines left to rot for days.

I am unable to summon a notion of how a bitter apricot seed might taste or smell, so I don't have much to add on the specific question.

And my experience with red wines left for days is also small, mercifully.
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That's because few of them are made like whites. But some are.
 
originally posted by .sasha:
originally posted by SFJoe:
But it is a sad story, all these wines left to rot for days.

I am unable to summon a notion of how a bitter apricot seed might taste or smell, so I don't have much to add on the specific question.

And my experience with red wines left for days is also small, mercifully.
Click to expand...

That's because few of them are made like whites. But some are.
Click to expand...

I rely on your reports.
 
originally posted by georg lauer:
originally posted by vaughn tan:

anyone have thoughts about what's going on?
Click to expand...

You don't drink enough. Just finish them on day 1 (or 2), as normal people do.
Click to expand...

but, georg, sometimes they taste better on the 3rd day (admittedly, rarely on the 4th).
 
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