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In Reply to: RE: Thanks for the reply! posted by triodesteve on November 17, 2009 at 07:36:10
Yeah, I'd forgotten that term. I always thought it applied to the disturbance of the wine going from barrel to bottle. But I guess excessive movement of the bottle might have the same effect.
I'll try an experiment next time I have a few people over and I know I'll be serving more than one bottle of the same wine. If I give one bottle a good shaking a few times during the day that should simulate shipping and handling effects. Then do a blind tasting to see if there is a noticable difference.
I'll keep my eye out for the Lewis. Tried your Riesling last night. Very nice. Your description of apricots and peaches was right on. I like that yours had the feel of a good Mosel, but maybe with a bit more muscle. Good balance of sugar and acid.
Follow Ups:
I don't think that is a valid experiment. Think about how that bottle gets to you. After I deliver it to UPS, it gets put on a truck, taken off of that truck and put onto either a truck or a train...how many times that happens I have no idea....but think of the constant motion. I would think that it's moving more often than it's sitting still. Plus we aren't even discussing temperature swings. It's traveling at night and during the day in different climates. The packaging does give some insulation, but it can do only so much.
After my last post I did a bit of searching and bottle shock is usually related to the muting of flavors after the wine has been bottled.
My initial post was a good review of your wine but noting some "green" flavor. I don't think this would come from bottle shock.
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