Comments on: Confessions of a wine sniffer http://blog.stompinggirlwines.com/2008/12/31/confessions-of-a-wine-sniffer/ Our adventures in winemaking Thu, 25 Feb 2010 23:30:09 +0000 http://wordpress.com/ hourly 1 By: Uzi http://blog.stompinggirlwines.com/2008/12/31/confessions-of-a-wine-sniffer/#comment-56 Uzi Wed, 31 Dec 2008 21:28:00 +0000 http://winey.wordpress.com/?p=396#comment-56 שׁמטאןצקThese funny character is what happen when I have the Hebrew keyboard on and forget to switch! I meant to say, anytime. I like reading your blog. Keeps me connected la moledet. I agree, Vacuvin is instant fun but a squirt of Argon is better for the wine. Happy new Year to you! שנה טובה שׁמטאןצקThese funny character is what happen when I have the Hebrew keyboard on and forget to switch! I meant to say, anytime. I like reading your blog. Keeps me connected la moledet.
I agree, Vacuvin is instant fun but a squirt of Argon is better for the wine.
Happy new Year to you! שנה טובה

]]> By: winetastingguy http://blog.stompinggirlwines.com/2008/12/31/confessions-of-a-wine-sniffer/#comment-55 winetastingguy Wed, 31 Dec 2008 21:15:48 +0000 http://winey.wordpress.com/?p=396#comment-55 Thanks for the referral Uzi. And I COMPLETELY agree with you that older or more mature wines should be treated differently than most younger wines. Interesting exercise that "Aroma Bomb" concept of yours. Although somewhat off topic, the vacuvin is something I try not to use too much anymore. It both pulls the aromas out of the wine (as you pointed out) and it doesn't really remove the harmful oxygen all that well. What I prefer to do when possible is pour from a full bottle into a half bottle. I then reseal the half bottle with little to to no oxygen & drink the remaining half from the full bottle. The half bottle is then left in near perfect condition and can be drunk whenever is convenient. Happy New Year! Thanks for the referral Uzi. And I COMPLETELY agree with you that older or more mature wines should be treated differently than most younger wines.

Interesting exercise that “Aroma Bomb” concept of yours.

Although somewhat off topic, the vacuvin is something I try not to use too much anymore.
It both pulls the aromas out of the wine (as you pointed out) and it doesn’t really remove the harmful oxygen all that well.

What I prefer to do when possible is pour from a full bottle into a half bottle. I then reseal the half bottle with little to to no oxygen & drink the remaining half from the full bottle.

The half bottle is then left in near perfect condition and can be drunk whenever is convenient.

Happy New Year!

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