Giving Wine a Rest

[Innkeeper]

The last three postings pose good questions to which we don't know the answers. Do know two things for sure. First the advice has been given, particularly from winemakers, for a long time. When we lived in Germany, circa 1966-68, our little ole winemaker in Oppenheim (about 45 minutes away) would insist that we let the wine we brought home rest for two weeks. And the beat goes on.

Secondly, it works. We gave the example of the Vichon Merlot, a young wine, above. Go ahead and do your own experiments. As far as how all this reconciles with the practice of decanting, particularly the glug, glug, glug decanting of big young reds; we haven't got the foggiest.

[This message has been edited by Innkeeper (edited 05-25-2000).]