oh well…

Update 17.9.2020(1.9.2020)billn

Ah – the anticipation. The ritual of opening so carefully. Not to mention finding the right filter for the photos!

Previous bottles of this from Bertagna were fabulous, but: Ah – the cloudy wine. The smell of mushrooms, of beef, of cork – lots and lots of cork! The sound of wine pouring down the sink because we don’t have the chance to make beef bourguignon in the next week or so…

Agree? Disagree? Anything you'd like to add?

There are 3 responses to โ€œoh well…โ€

  1. Suvro1st September 2020 at 7:29 pmPermalinkReply

    I thought these were primarily like investment – bitcoins of the wine world! Passed from owner to owner, never meant to be consumed! ๐Ÿ™‚

  2. fredschilling@yahoo.com3rd September 2020 at 11:16 pmPermalinkReply

    To hold for future use in making boeuf bourgignon, coq au vin or a red wine sauce just freeze the bottle till needed. Or reduce it now and then freeze the concentrate.

    Fred

    • billn17th September 2020 at 6:23 amPermalinkReply

      I’m not a fan of freezing liquid in bottles, Fred, but provided I can schedule the beef in the next week to 10 days I’ll happily leave the wine stoppered in the fridge. Otherwise, there’s always another bottle ๐Ÿ™‚

  3. Sillywizard5th September 2020 at 9:39 amPermalinkReply

    Interesting… how does corked wine taste in cooking???

    • billn7th September 2020 at 2:42 pmPermalinkReply

      Only like wine ๐Ÿ™‚ TCA is volatile and is lost along with the alcohol…

      • Sillywizard7th September 2020 at 2:50 pmPermalinkReply

        Thanks for the reply; this is excellent to know! Fortunately, I have not had the misfortune of having a bottle of corked wine, but with this knowledge I am prepared for when it happens.

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