RJ Spagnols Leftover CO2 Makes for Early Drinking Wine?

[ShepherdQ]

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?

 

[Duster]

what kind of wine was it?
Somebody on here told me that wine goes through stages after bottling. I do not remember the exact quote but something like good, to ok then great.
I would be curious if you could let a bottle sit for a year or so then compare tasting notes?

 

[Manimal]

Commercial wineries often test CO2 levels and adjust prior to bottling. It is amazing how much of an impact an increased CO2 level can have on the palate presence of a wine and the perception of freshness as well. I think home winemakers focus too much on degassing and are unaware of the potential benefits a small amount of dissolved CO2 can have on a wine.

 

[ShepherdQ]

I wondered about that myself. Beyond my skills for now, I think.

Duster, its a cab sauv. It is OK for now, I'll try to leave a couple bottles for a year but it'll be tough!