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- Corked Wine?
Is it possible for a corked wine to develop to something enjoyable through decanting?
I had a bottle of 2006 Muir Hanna Pinot Noir. When I first opened it, smelled it and tasted it it was very rough around the edges. Kind of like the liquid itself was sitting in a dusty closet. Wet cardboard maybe.
As I let it breathe for a considerable amount of time it seemed to become decent.
Does this make sense?
It could have become "decent" because of the other bottle I enjoyed while that one decanted.
Thanks,
Gantt
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1738 - Reply by Gregory Dal Piaz, Oct 9.
Well TCA, the element responsible for a traditionally corked wine, will only get more dominant over time.
Having said that there are other, TCA like, compounds that can fool you initially but are not stable so they do dissipate.
There are wines that are obviously corked by smell and taste.
There are wines that are obviously corked by texture and impact on the fruit, yet don't show the typical aromas of TCA.
And there are the sneaky bottles, corked one second and not the next. Corked and then apparently not corked. It's very confusing but it is possible that your bottle suffered not from TCA but from some other ailment.
One additional possibility is that your bottle went through a dirty filter which can impart mildewy or moldy notes to a wine's profile but as the fruit blossoms with air those notes move into the background.
Did you enjoy the wine or was it just decent?
Greg
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83 - Reply by MarioRobles, Oct 13.
my guess is that it was never corked and, in my experience, some Pinots tend to develope those flavours; of course some more than others. That 'roughness' around the edges may have been some tannins which usually soften up with a little decanting... that's my guess.
