Another shaker?

J

Jeff Grossman

Jeff Grossman
On another bored a fellow there writes, speaking of a bottle of Lamarche 2002 Grands Echezeaux: "I opened two hours before drinking and on the first sip it was light and hesitant to unfurl its beauties. I used the "Brookes maneuver" on it - turned the bottle on its side and shook it vigorously for about ten seconds. Well, that awakened the sleeping giant. Now it was a rich and fragrant wine...."

When asked why this works, he said, "Shaking stirs up the tannins. The tannins than act as a fining agent on the lees and take them out of suspension, takes about 5 minutes."

Does this seem plausible to you?
 
no. the lees will be in the bottom of the bottle with the tannins. that's where lees go (gravity, uber alles!) and that is why they are stirred during the 'making' of the wine when the vigneron wants the lees to come back up and interact with the process.

that's my guess.
 
I believe I know the Mr. Brookes to whom the reference is made, who frequently reminds me "shake well before serving!" He says it applies especially to Burgundies
 
originally posted by Steve Edmunds:
I believe I know the Mr. Brookes to whom the reference is made, who frequently reminds me "shake well before serving!" He says it applies especially to Burgundies
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I can just hear Keith shuddering at these words.
 
I thought you meant cocktail shaker. Why aren't there any fully insulated cocktail shakers? I can't seem to find one. I would have though that this would be a common item. I like my Daiquiris and Martinis ice cold and our shakers get too cold for my soft hands.
 
Surely you can find a yuppie thermos to use? Something with pretty flowers on the outside, or maybe Spiderman or The Flintstones?
 
originally posted by Jeff Grossman:
Surely you can find a yuppie thermos to use? Something with pretty flowers on the outside, or maybe Spiderman or The Flintstones?
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I mean, there is the Yeti coffee cup...
 
originally posted by VLM:
I thought you meant cocktail shaker. Why aren't there any fully insulated cocktail shakers? I can't seem to find one. I would have though that this would be a common item. I like my Daiquiris and Martinis ice cold and our shakers get too cold for my soft hands.
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If this is a serious question... at a guess because you can't do the bump-to-seal, whack-to-open thing that you do with a normal Boston shaker (insulation would cause the shaker to be too rigid). So you'd only be selling to the home market. Plus weight, and bulk in the hand.

Try stirring your Martinis instead? Some people would also argue that stirring a daiquiri is a valid and more traditional approach than the modern shake.
 
originally posted by twlim:
originally posted by VLM:
I thought you meant cocktail shaker. Why aren't there any fully insulated cocktail shakers? I can't seem to find one. I would have though that this would be a common item. I like my Daiquiris and Martinis ice cold and our shakers get too cold for my soft hands.
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If this is a serious question... at a guess because you can't do the bump-to-seal, whack-to-open thing that you do with a normal Boston shaker (insulation would cause the shaker to be too rigid). So you'd only be selling to the home market. Plus weight, and bulk in the hand.

Try stirring your Martinis instead? Some people would also argue that stirring a daiquiri is a valid and more traditional approach than the modern shake.
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Yes, it was a serious question. Maybe the market for this is just me.

For a stirred rhum drink, I do a ti punch.

Margaritas are something I definitely shake and what I drink more than daiquiris.

I sometimes stir my Martini. I tend to make them in batches and store in the refrigerator.
 
originally posted by Jeff Grossman:
originally posted by MLipton:
Nonsense and gobbledygook.
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That was my guess.

Any better idea as to why this works (for him)? Other than placebo, of course.
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Oxygenation. He should do the proper control experiment shake another bottle upright. I doubt if he'll perceive a difference.

Mark Lipton
 
originally posted by MLipton:
originally posted by Jeff Grossman:
originally posted by MLipton:
Nonsense and gobbledygook.
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That was my guess.

Any better idea as to why this works (for him)? Other than placebo, of course.
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Oxygenation. He should do the proper control experiment shake another bottle upright. I doubt if he'll perceive a difference.

Mark Lipton
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Exactly, and it's a simple and obvious reason. I don't understand the excursion into some weird tannin-lees theory, or what that would have to do releasing aromas. It's such a non-sequitur that I wonder if the poster was just having fun.
 
originally posted by Jeff Grossman:
While researching something else, I came across this posting at SoYouWantToBeASommelier.
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It's not just Fourrier anymore. Virtually every red Burgundy I open requires a Mollydooker shake to eliminate the CO2.

When you have to give a bottle upwards of a dozen violent shakes before there's no more hiss-and-pop when you remove your thumb, and then you realize how many people *don't* know to do this, it's pretty staggering to think about how many bottles are consumed in a compromised condition. What's even worse is when you are in a restaurant and have to ask them to put it in a wide-bottomed decanter, and they can barely restrain the urge to roll their eyes.
 
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