Comments on: Slow starters can still finish first

By: elloinos

elloinos — Wed, 18 Nov 2009 05:23:00 +0000

Kosta, thanks very much for replying, glad to hear I am not the only one friends roll their eyes at

By: Kostas Katsoulieris

Kostas Katsoulieris — Wed, 18 Nov 2009 05:18:54 +0000

Markus, when trying wines at home I do write tasting notes. I write down first impressions and then add to them whenever I find something new. Whenever I can, I also write tasting notes at restaurants (although my friends roll their eyes at me). However sometimes I just don’t bother when a wine has been disappointing – I think more often than not it is not the wine at fault but the way it has been stored / served by the restaurant…

By: elloinos

elloinos — Tue, 17 Nov 2009 21:35:10 +0000

Kosta, I am glad you share a similar viewpoint. Out of sincere interest: Do you write up tasting notes on the wines you try? If so, do you write them immediately after the first impression, or do you allow to re-visit the wine several times? Thanks for sharing!

By: Kostas Katsoulieris

Kostas Katsoulieris — Tue, 17 Nov 2009 19:15:52 +0000

Markus,
The more I get into wine, the more I am fascinated by it. And you are right to describe wine as a living organism, it really is! It is fascinating how some wines are immediate and others are more subtle. I like to revisit wines a day after opening them to see what else they will reveal. I will never forget dismissing a bottle of Mercouri Antares (which had been given to me by a friend) upon opening it. I thought it had gone off, a rough smell of mould and damp came out of the bottle. Chance kept me from pouring the bottle away…an hour later the most wonderful gamey, woodland and fruit aromas had emerged. A red Nostos also surprised me when the initial rough rustic aromas where replaced by more subtle fruit and earthy smells. I am also always willing to give wines a second chance, for instance some wines I tried last year at Oinoteleia and Dionysia didn’t thrill me but when I tried them another time my viewpoint changed…

By: Lindsay Morriss

Lindsay Morriss — Mon, 16 Nov 2009 22:46:28 +0000

Thanks, Markus. Life in Bordeaux is going well, but certainly busy (and classes are just one aspect—I finally managed to get myself registered in the French National Health care system, which is no small feat!!) Glad to read you’re enjoying the posts.

As far as the Vinturi aerator goes, I’ve so far only seen it in the U.S. (the inventor is from San Diego), but who knows—maybe it’ll make its way to this side of the pond soon enough.

By: elloinos

elloinos — Mon, 16 Nov 2009 21:51:01 +0000

Hi Lindsay, how are you doing in Bordeaux? Looks like you are having a really good time. I have only heard/read about the Vinturi wine aerator, but have not tried it myself. Your comment makes me wonder if I should just order one…Keep us all updated via your blog about your adventures in France, I enjoy reading your updates!

By: Lindsay Morriss

Lindsay Morriss — Mon, 16 Nov 2009 21:40:07 +0000

Hi Markus, great article and indeed very true for many wines. Just out of curiousity, what is your opinion of the Vinturi wine aerator? http://vinturi.com/

I’ve seen it used at a winery in Long Island, NY to open up its wines prior to a tasting. I also own one myself and have been nothing but impressed by the results (though I do agree that it does prevent you from experiencing how a wine evolves over time). Though most likely seen as being quite taboo to be used at professional tastings, the Vinturi and other “instant aerators” do succeed in opening up a wine at the moment it’s poured.