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+--- Thread: Resting time after transport (/thread-19345.html)
- thewoodman - 01-10-2001
I got several nice bottles at Xmas, and drove them home over several days. What is an appropriate length of time to let them rest before drinking. Thanks.
- winoweenie - 01-11-2001
Hi Woodsie. In answer to your question, when I bring wines back from the vallies I`ve found at least 2 weeks are needed for them to get over their road shock. I`m talking 1000 miles and a period of 2 days travel so guage from there. winoweenie
- Bucko - 01-11-2001
If you believe in travel shock......
Bucko
- winoweenie - 01-11-2001
woodsie, forgive him for Buckster doesn`t believe in Jet-Lag Either. WW
- cpurvis - 01-12-2001
Just recently opened a freshly transported O.V. Zin (65%) / Merlot (35%) that had more 'road rage' than "travel shock."
Lettin' the rest of 'em settle a bit more.
- janrob - 01-13-2001
While more often than not I've given the bottle about 1 1/2 minutes to settle down, I agree that there is such a thing as travel shock and find 2-3 days makes a big difference.
On the other extreme, I remember buying a nice bottle of LBV port a couple of years ago, accidentally forgeting it on the floor boards of a car (in winter) for a week, and then driving it over 300 miles to a wine festival (still on the floor). When we finally opened it, it felt like we were drinking port flavoured sand.
- Bucko - 01-13-2001
I don't believe in travel shock for young wines. Older wines that have thrown a lot of sediment need 24-48 hours of standing time to settle out.
Bucko
- RAD - 01-13-2001
I don't have years of experience, but Bucko, I've got to side with you on this one. Seems like simple logic to me.
Sediment from an older wine would need time to settle, yes; but I drink most of my reds in a very large-bowled glass, which enables me to swirl a hell of a lot more vigorously than any shock that would be given a wine stuck under a jeep gone off-roading. Nothing happens from the swirling. Even constant swirling for hours would produce no chemical effect (except the beginnings of oxidation, of course, which would happen regardless).
That's one myth settled; now if we could only come to terms with how long port can remain open! [img]http://www.wines.com/ubb2/biggrin.gif[/img]
RAD
- Innkeeper - 01-13-2001
We'll find out for sure in three days when we get to Dutton's. Then we'll uncork a few bottles that we've already hauled 2400 miles in the back of our pickup. Will post the results soon thereafter.
- Thomas - 01-14-2001
I did an experiment. Took a bottle of a 1998 Sancerre Red (Pinot Noir) home for dinner in my knapsack. During the walk I let the wine bounce and swing with freedom for the ten or fifteen minutes it took to maneuver the Manhattan Streets and the various gnomes that inhabit them. Opened the wine immediately; it was near flat; let it rest two hours; the fruit was again vibrant.
[This message has been edited by foodie (edited 01-14-2001).]
- RAD - 01-14-2001
Ah, foodie, a man after my own heart. Interesting experiment. But the question remains: if so, WHY??!!
And what's the difference between bouncing around in a knapsack and being swirled vigorously in a glass?
Bucko, if there's a chemist among us, I would guess that hat is best worn by you!
Seeking answers--
RAD
[This message has been edited by RAD (edited 01-14-2001).]