ShepherdQ
Pusser Newbie
- Joined
- Apr 21, 2012
- Messages
- 127
- Reaction score
- 5
I know what some of you may say, that improper degassing can lead to off-flavoured wine and corks coming out. On my first ever batch I only degassed for 4 mins, which I was sure wasn't enough, but, being sorely tempted just a week after bottling, I opened one today.
Sure enough there was a bit of a pop, but I think the acidity imparted by the CO2 brings out the flavours of an otherwise green wine. No fizziness, mind you, just more full-bodied than I thought it would be. Bet I couldn't reproduce his if my life depended on it, though.
Thoughts?
Sure enough there was a bit of a pop, but I think the acidity imparted by the CO2 brings out the flavours of an otherwise green wine. No fizziness, mind you, just more full-bodied than I thought it would be. Bet I couldn't reproduce his if my life depended on it, though.
Thoughts?