Stage of flavor
Posted 17 March 2003 - 05:16 PM
Are there any general guidelines regarding the proper time to breathe as it relates to the type or age of a wine?
For example, I noticed 6-7 yr old Chateauneuf-du-Pape are dull until after a good 30-45 mins of being open, while other 5yr old mineral French Burgundy whites will develop into 2-3 stages of flavor over the course of a bottle, or a Mercury 1er Cru might be intense only during the first 20 mins. I know that we are supposed to enjoy each stage of flavor and go for the ride accordingly.
Although, I noticed that these various time-to-flavor dependencies exhibited themselves more often with old world wines, could you please shed more light for us on this topic?
Posted 18 March 2003 - 07:28 AM