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Glass_A_Day · 08-07-2003, 06:08 AM,

Just plain bad. Not corked. Stored correctly as far as I know. Tasted like a bottle of 2 fer $10 zin at the market. Maybe over the hill? Shouldn't be though. Has anyone else had this bottle?

winoweenie · 08-07-2003, 07:15 AM,

Strange GAD ole bean. This wine should just be hitting its stride.Has to be a handling/storage problem. Bummer! WW

Innkeeper · 08-07-2003, 09:31 AM,

In today's (8/7/03) Dan Berger's Vintage Experiences, Dan has an article on p. 4 titled "More Tabletop Chemistry." The gist of it is that if you open a tired red, a better alternative to dumping it down the drain is to doctor it. He adds just a little bit of creme de cassis or blackberry brandy in the better brands. He treats tired whites with a little fresh (young) German Riesling.

Thomas · 08-07-2003, 03:27 PM,

Nice idea, but adding anything to any wine changes what the wine is intended or supposed to be--what is his point? Is it just to make the thing drinkable. I mean, if you were counting on the wine for a particular meal...

Innkeeper · 08-07-2003, 04:07 PM,

Remember he adds just a few drops, and it is intended to revive a dead wine rather than pouring in down the drain. He swears it works.

winoweenie · 08-07-2003, 07:28 PM,

As reliable as I've normally found the Bergster to be, I can't for the life of me see the results he's talking about. How the bloomin' blue blazes can a few drops revive a dead soldier?WW

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