A section for those relatively new to wine, 'geeks in training', and for common wine topics
6 posts • Page 1 of 1
Opened a new one for me - Arterberry Maresh 2009 Dundee Hills. Was at cellar temp. For the first hour or so it was excellent - reminded me most of a recent Roilette I'd had. After about 2 hours (and at warmer temp) it became increasingly bitter and harsh, almost undrinkable. Is this "unintegrated oak" as some say? Next day (after being in the fridge) it was slightly better, but still not good. What might cause this? Thanks
I think you said it yourself: the temp change. Some wines seem to degrade more at room temps than others. Maybe a function of lower fruit / higher acidity. Not sure, but I've seen it before. Also, oxygen exposure will always change a wine
Sounds like light TCA taint to me.
"Man prefers to believe what he prefers to be true." - Francis Bacon
"I had taken two finger-bowls of champagne and the scene had changed before my eyes into something significant, elemental, and profound." - F. Scott Fitzgerald, The Great Gatsby
I love that wine, great value. I did not experience the bitterness that you mention. Then again I move my pinot from cellar to fridge while I drink it, pouring very small glasses and letting it warm up to 50 degrees or so in the glass and drinking it before it has a chance to come to room temp. I shall go open a bottle now and consume tonight and tomorrow. I will post back.
Important to remember that "room temperature" in many European wine regions would be around 60 degrees, most wines in my opinion should stay around 60 and 65 degrees. When wine is allowed to sit out for any period above 80 degrees I feel you are asking for problems, and who wants to drink an 80 degree wine anyway? I think Americans tend to serve wine too warm as it is. Try keeping in fridge as stated and see what happens.
Well thank you Ethan, I'm truly sorry you (and another according to CT) got a bad bottle. But thanks to your misfortune I enjoyed a great bottle of wine last night and continuing tonight.
As stated previously, I move my wine from cellar (about 60 degrees) to fridge when I open it. I poured a small amount in the glass and paid attention as the temp rose to 55, 60, 65, up to room temp (just shy of 70).
Even after sitting for a couple hours and getting far warmer than I would ever allow, I never got the bitter or harsh you mention.
Now during that time the lovely but mild barnyard funk I like wore off as it became far more perfumed, mineral like. I noticed no harsh tanins or astringency, but a little more heat than I prefer as it got warmer.
Day 2 loses more earthiness which is sad but I get cranberry, tart cherry, tobacco.
Now i think this wine was at it's best when I had just opened it and I really would try to consume this in one day next time but even the 2nd day its still great wine at great price (about $25 I recall)
6 posts • Page 1 of 1