Comments on: Wine drinking habits of the average American. http://www.redwinebuzz.com/winesooth/2008/09/28/wine-drinking-habits-of-the-average-american/ searching for truth in wine Tue, 06 Jan 2009 18:56:59 +0000 http://wordpress.org/?v=abc By: Morton Leslie http://www.redwinebuzz.com/winesooth/2008/09/28/wine-drinking-habits-of-the-average-american/#comment-419 Morton Leslie Mon, 29 Sep 2008 23:03:38 +0000 http://www.redwinebuzz.com/winesooth/?p=547#comment-419 At one time I might have downed a bottle by tipping it once, but then I started to use a glass. Now I find I tip it a bunch of times as my wife and I consume it. My wife thinks I'm crazy because I take a cold bottle of wine out of the cellar in the winter, carefully cradle it, remove the foil, and then microwave it to room temp. I was so pleased to find Matt Kramer did it as well. I remember a wine writer who had this ritual of "aeration." He would open a bottle, hold the cork in one hand, his watch in the other, then after a proscribed time, like a minute or 90 seconds, pour a sample and put the cork back in the bottle. He would taste the sample. He would repeat this ritual, cork in cork out, until he thought the wine improved. In his mind he thought that each time he put the cork in the bottle all aeration/oxidation ceased (despite the ullage and all the air in the headspace he was creating.) His wine reviews always had the minutes and seconds he recommended for "improving" the wine. At one time I might have downed a bottle by tipping it once, but then I started to use a glass. Now I find I tip it a bunch of times as my wife and I consume it. My wife thinks I’m crazy because I take a cold bottle of wine out of the cellar in the winter, carefully cradle it, remove the foil, and then microwave it to room temp. I was so pleased to find Matt Kramer did it as well.

I remember a wine writer who had this ritual of “aeration.” He would open a bottle, hold the cork in one hand, his watch in the other, then after a proscribed time, like a minute or 90 seconds, pour a sample and put the cork back in the bottle. He would taste the sample. He would repeat this ritual, cork in cork out, until he thought the wine improved. In his mind he thought that each time he put the cork in the bottle all aeration/oxidation ceased (despite the ullage and all the air in the headspace he was creating.) His wine reviews always had the minutes and seconds he recommended for “improving” the wine.

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