Oxgenation is an interesting process that can affect
wine different ways. On one hand, it can destroy a wine's
taste, and on another hand, simply decanting a wine brings
out it's flavors. However, I have also found that with
some wines, opening them then closing them, and letting
them sit for a week actually softens them enough for my
palate. Now, I will say that this is not the standard
practice of most people, and that some wine snobs will be
most utterly appalled at this.
Well, I have found out that this works for me with the
driest of red wines, especially the ones with the lightest
of body to them. Rioja is the perfect example of this,
especially with the least aged versions. And for this
Cosecha 2004, I found it perfect.
I first came across this wine while talking with a wine
rep over in NJ. He showed me the wines that was in his
portfolio, and this was one of them that I picked up. When
I first tasted it, I couldn't take it, as it was too dry.
However, I had not thrown it out, and it sat on my floor
for around ten days. I was actually about to toss it, but
decided to taste it first, and when I did, I was surprised
that I did like it after the air had a chance to work
it's 'magic.' At this point, I can taste [and enjoy] the
lush flavors of blackberries and dark cherries, and it
still retains the slight cilia-esque silkyness of a Rioja.
However, since I couldn't drink it from the initial
opening, I only gave it a seven. I am interested to now
taste their crianza and reserva.
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