Such thing as too much air?

[island]

Last night we opened and decantered a bottle of 2001 Terra Rosa - Cab, which I found out about a couple of years ago. After keeping it in the decanter for about 30 mins or so, the first couple of glasses were great. We did notice however that the last 2 glasses in the decanter and the left over in our glasses (after sitting for about 10-15 mins) tasted a bit stronger, almost like if we didn't decant it at all.
Is this pretty normal? I have had the same experience with the Rodney Strong cab as well.

Thanks in advance.

[wineguruchgo]

Ok - since no one is answering you on this I will go out on a limb here.

1st. Were you eating when you had the first glasses? Many times food will blend with the flavors of the wine and mask some components and bring out others. The second glasses, if without food, does not have anything to mask components.

2nd. Air is supposed to bring out the components of the wine. Sometimes they are good...sometimes they are not. It really depends on your preference.

3rd. Some wines just need more time. It depends on how old the wine is.

Sorry I can't be of more help.

[This message has been edited by wineguruchgo (edited 07-28-2005).]

[Drew]

Actually it sounds like the decanting did it's job allowing the wine to open. Decanting should be a positive then negative curve. Oxygen allows the wine to open and show it's stuff but then with too much exposure will start to show more muted, flat, flabby flavors and nose. The problem is there is no set time limit for such transformantion. Can happen quickly and can happen over a loog period of time, even days. For me the fun part of drinking wine is in the evolution.

Drew