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…
There are 3 responses to “oh well…”
I thought these were primarily like investment – bitcoins of the wine world! Passed from owner to owner, never meant to be consumed! 🙂
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
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 🙂
Interesting… how does corked wine taste in cooking???
Only like wine 🙂 TCA is volatile and is lost along with the alcohol…
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.