shavedape
Well Known GateFan
Can't believe I forgot about letting a good red wine breathe!
Yes, you're right about letting a red wine breathe before drinking. It definitely helps soften the flavor. Admittedly some wines retain a sharp edge no matter the temp or how long you let them breathe. It's usually a matter of striking the right balance with tannins during the vintning process. Some wines are never quite right in that regard. For instance Yellowtail Shiraz, I find, always has a bitter edge to it, one that lingers at the back of the throat, regardless of the time it's left to breathe. In that situation I think it's fine to cool it or ice it or whatever one chooses to make it palatable. Incidentally, Yellowtail is an Australian wine, isn't it? :rononwhistle:
Hey, I'm not saying its a great idea, just I don't feel it rises to the level of "murder". Normally I wouldn't chill a red myself, but on occasion and depending on what I'm eating with it, I don't mind it.
What would be the point in giving examples dude? I mean, we're in different countries for starters!! I can rattle of names if you want:
Penfolds
Wirra Wirra
Brokenwood
Taylors
Devils Lair
Mad fish
Wolf Blass (some of them)
Brown Brothers
And I could go on (and on), but without a point of reference, it's hardly worth it.
All I'm saying is it's not some "freaky thing" to like cold/cool reds.
No, I mean "softer" reds such as Merlot ???, Malbec, Grenache, Dolcetto etc, not light as in color.
Sure
Ahh, I see the problem, The idea is not to have it "fridge cold", merely cool. Also, (and this is only because you mentioned it later to GB), alot of that "difference in flavor" comes from giving the wine time to "breathe". You should never open a bottle of red and drink it straight away. Opening a bottle of *quality* red and immediately pouring and drinking is as much an "act of murder" in some circles as chilling red dude. As You said though, drink what you like, how you like!
Yes, you're right about letting a red wine breathe before drinking. It definitely helps soften the flavor. Admittedly some wines retain a sharp edge no matter the temp or how long you let them breathe. It's usually a matter of striking the right balance with tannins during the vintning process. Some wines are never quite right in that regard. For instance Yellowtail Shiraz, I find, always has a bitter edge to it, one that lingers at the back of the throat, regardless of the time it's left to breathe. In that situation I think it's fine to cool it or ice it or whatever one chooses to make it palatable. Incidentally, Yellowtail is an Australian wine, isn't it? :rononwhistle:
