tag:blogger.com,1999:blog-6053780638267491912.post5953851509565583531..comments2024-03-08T22:12:34.610-08:00Comments on Good Wine Under $20: Shocking WineDr. Debshttp://www.blogger.com/profile/02892131332003571463noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6053780638267491912.post-67514165172100130142007-06-27T08:04:00.000-07:002007-06-27T08:04:00.000-07:00Hi, Joel, Brian, el Jefe, and Lenn. Interesting di...Hi, Joel, Brian, el Jefe, and Lenn. Interesting discussion, and I'm not sure what to add except that I, too, am interested in understanding more about WHY this happens. Ameline at UCDavis back in the 40s attributed bottle shock to overexposure to oxygen, but as el Jefe says, most modern wines aren't subjected to that so it's a mystery as to why they still seemed shocked--although nearly every winemaker I've talked to describes the difference between barrel and bottle that el Jefe suggests. And I'm with you, Lenn. I'd rather wait to review samples for a view weeks at least to give the wine the best possible chance of performing well.Dr. Debshttps://www.blogger.com/profile/02892131332003571463noreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-85726164511336765092007-06-27T06:31:00.000-07:002007-06-27T06:31:00.000-07:00It's funny that you mention this because I was jus...It's funny that you mention this because I was just talking about this with someone at my office.<BR/><BR/>I have what seems like a large backlog of "work" samples that have stacked up in my cellar. A couple wineries have even inquired, not angrily but maybe anxiously, why I haven't reviewed their wines yet.<BR/><BR/>I too find that if I open wines the day they arrive from UPS, they don't show as well as they might later. That's one reason that I asked for two bottles per wine, and also why I tend to wait at least a week or to before tasting.Lenn Thompson | LENNDEVOURS.comhttps://www.blogger.com/profile/10468730949765794711noreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-33319056036763118342007-06-26T15:40:00.000-07:002007-06-26T15:40:00.000-07:00I think of bottle shock as the time after bottling...I think of bottle shock as the time after bottling until the wine gets back to tasting as it did before bottling.<BR/><BR/>After that some wines get into a "dumb phase" where they pass in and out of bottle shock - this seems to be a characteristic of wines that are considered "most age-able" - though there are plenty of age-worthy wines that I've never experienced dumb-ness with.<BR/><BR/>In our case (pun not intended) we will hold wines after bottling until after they get clear of their initial bottle shock - anywhere from a week to several months, depending on the wine.<BR/><BR/>It's still not clear why wines go into bottle shock in the first place. Bottling is actually not a "violent" activity, and inert gases are used to minimize contact with the air... so it's anyone's guess what the mechanism is!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-54037033818848103562007-06-26T11:31:00.000-07:002007-06-26T11:31:00.000-07:00Problem is I can't leave it on the shelf that long...Problem is I can't leave it on the shelf that long. I drink it too fast to every really accumulate any inventory!rent2-own-homeshttps://www.blogger.com/profile/13055707661598371497noreply@blogger.comtag:blogger.com,1999:blog-6053780638267491912.post-17025007829813557182007-06-26T11:10:00.000-07:002007-06-26T11:10:00.000-07:00I've heard of travel shock (or whatever you might ...I've heard of travel shock (or whatever you might call it). I always wait a while to let the wine settle after delivery. usually a week but it could be longer depending on my pace that week and the number of parties/get togethers. I'd be interested in more detail on the topic as well. It makes sense that the bottles get shaken around, go through temperature fluctuations, etc... and therefore need to settle down. But not being a vintner I never got educated in depth on it.Anonymousnoreply@blogger.com