skwid
Wine Connoisseur
Posts:5452
 | | 11/03/2003 6:49 PM |
| | This past weekend I visited a wine shop and opened several Reislings. What we didn't finish I recorked and took home. I drank one of the bottles that evening and the next evening I invited a friend over to polish off the rest (about six bottles which were half full). Everything was going swimmingly until we opened the 2001 JJ Prum Wehlener Sonnenuhr Auslese. The nose on the wine was a very pronounced burnt rubber smell and it was overpowering. After about 5 hours in the glass this went away. Anyone know what happened as the day before the wine was just beautiful. | | | |
|
ChangeMe
Master of Wine
Posts:11169
| | 11/03/2003 7:32 PM |
| | Never heard of that or experienced it. How much time it take for the Prum to show its best? | | | |
|
stemor
Collierville, TN
Wine Thief
Posts:2818
| | 11/03/2003 8:09 PM |
| It's standard to get the whiff of SO2 when first opening the bottle ... but you're saying that it came from a previously opened bottle?
My only thought would be that some SO2 came out of solution while sitting overnight, so you got that whiff when reopening the bottle. It isn't a flaw, but it can be sort of distracting if you aren't expecting it. | |
Cheers, y'all | |
|
skwid
Wine Connoisseur
Posts:5452
| | 11/03/2003 9:59 PM |
| | Yes, the bottle was previously opened. However this was not a "whiff" but a large stink which just wouldn't go away for awhile. | | | |
|
stemor
Collierville, TN
Wine Thief
Posts:2818
| | 11/04/2003 3:00 AM |
| skwid,
How sensitive are you to TCA?
Not that I'm suggesting that this was cork taint, but I'm thinking that my "whiff" might be a green cloud of death to someone with a trained and sensitive sniffer. | |
Cheers, y'all | |
|
skwid
Wine Connoisseur
Posts:5452
| | 11/04/2003 3:37 AM |
| I'm not that sensitive to TCA but can detect it. However this was nothing like TCA. Think of imersing your nose in a room full of burning tires. Then you have what the wine smelled like.
This was really suprising as it was my favorite wine the previous day. Tonight it has a nose like those "funny" cigarettes people smoke. I'll see if this blows off. | | | |
|
stemor
Collierville, TN
Wine Thief
Posts:2818
| | 11/04/2003 3:59 AM |
| Yeah, I should have been more clear. I used TCA as a proxy for sulfurous compounds, since many MSR producers (JJ Prum prominently among them) use SO2 as a preservative and "refermentation inhibitor". At least, that's how I understand it.
SO2, of course, can be described as the "burning tires" sensation that you experienced. | |
Cheers, y'all | |
|
Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 11/04/2003 1:57 PM |
| 'funny cigarettes'
Funny as in cloves or funny as in hemp? | |
www.roguefood.com -- www.cellartracker.com | |
|
skwid
Wine Connoisseur
Posts:5452
| | 11/04/2003 4:10 PM |
| | Think Bob Marley. | | | |
|