OK, first off...
I made two very expensive kits (not going to name them as it is still a little sore that they are... um, not good; lets just say that they had 'grape packs')
Well, I didn't rack them as often as I should have once they got to the bulk aging. Then I left about two inches of air in the tops of them.
They have a somewhat oxidized flavor. I would describe the flavor as having a somewhat chocolate taste to it. In one wine it is really strong. In the other wine, it is somewhat noticeable. I wouldn't say it is make you throw up bad, but I have (or so I like to think) a very refined palate.
So the question is, should I throw it out and reuse the bottles (since they are all bottled now), or should I just tuck them in a closet and see if they taste better in 20 years?
I made two very expensive kits (not going to name them as it is still a little sore that they are... um, not good; lets just say that they had 'grape packs')
Well, I didn't rack them as often as I should have once they got to the bulk aging. Then I left about two inches of air in the tops of them.
They have a somewhat oxidized flavor. I would describe the flavor as having a somewhat chocolate taste to it. In one wine it is really strong. In the other wine, it is somewhat noticeable. I wouldn't say it is make you throw up bad, but I have (or so I like to think) a very refined palate.
So the question is, should I throw it out and reuse the bottles (since they are all bottled now), or should I just tuck them in a closet and see if they taste better in 20 years?