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Curious evolution of some exotic whites


detlef
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In the past few months, I've opened two bottles of rather unique whites that were very highly regarded and was somewhat less than blown away initially. In both cases, the wine actually seemed somewhat oxidative and/or even marginally cooked. It was a bummer because I could sense that there was some pretty tasty wine locked inside the rather off-putting qualities. In both cases, however, I corked them, put them back in the fridge, and came back to them the next day only to find that the oxidized nature had completely gone away and they were delicious. Of course, leading me to believe that they simply needed some more time in the bottle to overcome whatever stage they were in.

 

Certainly it's not revelation to have a wine improve after being opened, however, the manner in which these did seems puzzling. Again, they seemed oxidized when they were freshly opened and less so later. It's something that I've never before encountered and, frankly makes me think twice about dismissing a white wine for being over the hill before I give it overnight to sort itself out.

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