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- Question about a Shiraz.... Please help
I bought a 2001 vintage Shiraz, Heavens Gate, 2 weeks ago. I opened it the night I got it and the wine was pretty much tight. There was not much on the nose and or the pallet. It was quite meaty oriented with what pallet it had. I vacu-sealed it and put it in my wine cellar. Just the other night I pulled it out popped the seal heard the great, pthhhhh sound when you know your seal works, and poured a glass.... Well here is the question. I dont remember it being hazy cloudy but it was. Can this happen after a wine has been opened can it become super cloudy.
The nose was amazing though.... If you like mesquite bbq sauce, V8 juice, and a wood burning stove component this is for you.... as long as I have not been drinking a wine that has gone bad.
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53 - Reply by h2w4, Jun 8.
Once a wine is opened it can easliy become cloudy. If there was any residual sugar and/or malic acid it can start fermenting from any number of yeast and/or bacteria that the wine may have come into contact with, even if it was only open for a few minutes. If there was any temperature variation (especially warm temps) then you could also get the cloudiness from protein denaturation. It's not going to kill you or anything, but it would be different from how the wine was intended to be made.
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1154 - Reply by dmcker, Jun 8.
When you talk about a BBQ sauce aroma/flavor, does this include an element of vinegar? That would be another indicator of negative effects from the contact with oxygen, however brief. V-8 tomatoey acid effects are questionable, too. And I would think that the ashy/smokey stove aroma/flavor is also not a particularly positive sign. Sounds like you have the basis for a good marinating sauce, though! ;-)
I've never tried to keep a wine for two weeks after opening then vacuuvin-sealing it. Did you store the wine standing, or on its side? If on its side, contact with the rubber stopper won't help, either...
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45 - Reply by Hugo Sauaia, Jun 8.
I believe it´s definitely a very bad idea to keep a wine open for this long. Even portos or other partially oxidized wines will suffer too much. Taste and aromas will be compromised. The lack of smells should be related to some deffect in this particular wine and if a few hours decanting do not help it, u better throw it away. Seeya.
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021 - Reply by Doctor Bob, Jun 18.
Another thought, before storage displace with oxygen with nitrogren. This might slow down deterioration
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0392 - Reply by GregT, Jun 18.
Did you like it?
If I'm not going to drink it, I put it into a small bottle with no air space and seal it. Those nitrogen sealers seem like a good idea too, but I don't know.
Incidentally, how many cases did you buy if there wasn't much on the pallet?
Pallet =
1. a kind of mattress or bed, usually filled with straw.
2. a wooden tool with a flat blade and a handle that potters use for smoothing and rounding clay pots.
3. a brush used for applying gold leaf
4. something to stack objects on for moving, often made of wood and moved with a fork lift. Check out this site if you want to buy some - http://www.gotpallets.com/
Best!
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021
- Reply by Doctor Bob, Jun 18.
Greg
I forgot about your excellent hint. I always keep a clean half bottle around. When I have left over wine Red or White I pour it into the half size. Less oxigen less deterioration. The Nitrogen comes as a spray aersol. I just give the upper layer a spritz of LN2.
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04 - Reply by dwgray, Jun 18.
Vacu vin is good to hold wines a day or two, if you are going to store longer, I would look for Nitrogen or Argon gas systems.
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1154
- Reply by dmcker, Jun 19.
Even with use of the inert gas, you shouldn't keep the wine all that long after it's been opened. Drink it up as quickly as you can, certainly within a very few days. It will only proceed to change, and ultimately deteriorate, once the oxygen hits it--even when the oxygen is displaced shortly afterwards by whatever other gas.
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4
- Reply by vinofreak12, Jul 30.
I think that I have drawn a conclusion about this vintage and it is coming from a different bottle. I am currently drinking a Penfolds 2001 Limited reserve Shiraz. This bottle of wine has been opened for 4 days now and I am the tale end of the wine. It does not taste anything like vinegar but it clearly tastes like a great barbecue. I believe that since both were from Austrailia and a 2001 vintage then this might be a commanality between the terrior and the weather of this year. Excellent I think you shiraz lovers may like it
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1154
- Reply by dmcker, Jul 31.
Not sure about the 'terroir' aspect since my understanding is that Heaven's Gate is from the Barossa Valley and the 2001 Penfolds Winemaker's Reserve Limited Release Shiraz is from Coonawarra (which is better known for its cabs, and is considered the closest Aussie growing environment to Bordeaux's). Barossa is one of the oldest winegrowing areas in the country, but has something like 30 different soil types in an area less than half the size of Bordeaux (which has something like six soil types). The two regions don't adjoin each other like even Napa and Sonoma, and are quite apart both geographically and stylistically, so the terroir comparison doesn't seem to make much sense.
Could, however, be commonality between a) vintage (since both are in South Australia, even if a little ways apart), b) winemaker approaches, and c) oxidation profile for shiraz wine, though would need more information to focus more clearly.
