I was reading an earlier post regarding the finish of kit wines. I make wine from juice buckets and have made some that are starting to come into their own.
The one common factor that I am finding is that the wine from a recently opened bottle is sweet and very satisfying in flavor. As it is allowed to breath for 15 minutes or so it is becoming less sweet and actually adding a tart finish. Still tasty but much different than right from the opened bottle.
I am familiar with commercial wines that are allowed to breath and then open up to a smooth flavor, this however seems to be more drastic.
Should I be looking to smooth this out or just enjoy it?
Id like to also say that it sometimes gets to be so tart that enjoying it isn't an option.
Also I apparently posted on the wrong thread and wish to thank Cintipam for straightening me out.
Also Regionrat for an excellent video.
The one common factor that I am finding is that the wine from a recently opened bottle is sweet and very satisfying in flavor. As it is allowed to breath for 15 minutes or so it is becoming less sweet and actually adding a tart finish. Still tasty but much different than right from the opened bottle.
I am familiar with commercial wines that are allowed to breath and then open up to a smooth flavor, this however seems to be more drastic.
Should I be looking to smooth this out or just enjoy it?
Id like to also say that it sometimes gets to be so tart that enjoying it isn't an option.
Also I apparently posted on the wrong thread and wish to thank Cintipam for straightening me out.
Also Regionrat for an excellent video.
