I just read vines to wines again and the author mentions a few wines that were only good for 1/2 hour after opening, but I know I have had a Barbara that was much better the next day. My young cheap wines seem to be better decanted and ran though an aireator after about an hour, They have very little smell the next day, still taste ok but not as good. I think i saw a post about decanting for a week. Is there a general rule of thumb? Thoughts?
Most of the stuff I drink does not need to be decanted and a paper cup cost more than the wine inside. I was trying to make more wine for less but now I'm trying to make better wine in smaller quantities.
Nate
Most of the stuff I drink does not need to be decanted and a paper cup cost more than the wine inside. I was trying to make more wine for less but now I'm trying to make better wine in smaller quantities.
Nate