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> Most wines don't handle the abuse of an open day well. I've had a wine that, although initially intended as a cooking wine, tasted fantastic 4 weeks after op
by mschuetz 6y ago
> Most wines don't handle the abuse of an open day well.
I've had a wine that, although initially intended as a cooking wine, tasted fantastic 4 weeks after opening it.
- Arech 6y agoYes, some wines do that. I think, very rarely in general, but I've encountered that too. This occurs more commonly with stronger beverages, such as cognacs/brandys, btw.
- louhike 6y agoFor some strong beverages, it's actually recommended to let it "breathe" several hours, to allow the alcohol to dissipate a little, which make the "good" flavors emphasized.
- jberryman 6y agoJust pointing out there's no objective evidence I could find in this thread, the linked article, or on a quick Google scholar search that a bottle of wine degrades or even changes significantly after N days open.
- cammikebrown 6y agoHere’s some info for you, googled “wine oxidation”: https://daily.sevenfifty.com/the-science-of-wine-oxidation/ https://daily.sevenfifty.com/the-science-of-wine-oxidation/ https://www.winemag.com/2019/04/09/wine-oxidation/ https://www.winemag.com/2019/04/09/wine-oxidation/ https://www.winespectator.com/articles/why-is-wine-oxidation-bad-53941 https://www.winespectator.com/articles/why-is-wine-oxidation...