May. 27, 2009 - Issue #710: Messages Matter
Keeping wine safe from oxygen
In some major restaurants in the States, with appropriate storage capacities, they are able to purchase a barrel of a wonderful wine and, by using a similar air-tight serving system, are able to sell wine by the glass that wouldn't otherwise be available. They tend to be pricier wines and the storage and serving system is incredibly cost prohibitive.
But, alas, I was in a rush so I was unable to question them as to how they use it and to what extent. I quickly asked the size of the servings they sell to which they responded three ounces. I didn't ask if they reimbursed people who ended up buying a bottle. I am being hopeful and presumptuous here, but I think it would be an ideal way to get someone not used to spending $40 or $50 for a bottle to try it. If they like it, only having spent $3 or $4, they could buy a bottle and that small sum comes off the price of the bottle. I hope, if they are not yet doing this, they do soon. It may have me visiting them more often.
As for the wine I selected, I began with a Chilean Bordeaux blend. Heavy with cabernet sauvignon, about a third merlot and a splash of cabernet franc offer what I found to be a very enjoyable wine. The Erasmo Maule Valley ($30) shows as a very deep cherry red and frankly offers little nose to speak of. When first tasted, I realized it needed a few moments. After those moments, I returned to a thoroughly enjoyable wine. It has a decent body that is supported by well-developed, yet never overbearing tannins. With nice red current fruit and a minerally undertone, it soothes one's desire for a pleasant bottle of wine.
It never seems to blow my socks off but sometimes a very good bottle of wine, with ones socks on, is a very nice thing. V
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