I subscribe to WineMakerMag, and get a weekly email highlighting 3 free articles and 3 paid articles. The paid articles require a subscription to access.
The following article, titled "Blending Italian Red Wines" contains an interesting quote from Rusty Folena of Vino Noceto, Plymouth, California.Because it's paid content, I'm only posting the quote. I try to respect copyright, so I normally post only small quotes that fall within Fair Use guidelines, and provide the link so folks can read the article if they choose.
https://winemakermag.com/technique/blending-italian-red-wines
I noticed this same effect in my Oak Stix Experiment, and admit it's nice to see that others have experienced it. Not that it's nice to experience the downturn, but it's good to know I'm not alone and that it usually corrects itself.
The lesson here is that if your wine seems to take a downturn during bulk aging, don't react too quickly unless it's something very obvious, such as H2S. Your wine is having a bad day (or week) and needs some alone time to recover.
EDIT: I got it wrong -- the article in question is a free one.
The following article, titled "Blending Italian Red Wines" contains an interesting quote from Rusty Folena of Vino Noceto, Plymouth, California.
https://winemakermag.com/technique/blending-italian-red-wines
Lastly, take your time when it comes to Sangiovese and other Italian red grapes. They tend to be a little fickle in the barrel and also on the vine. It’s hard to describe, but there are some days where the grapes and the wine taste great while they are aging and some days you wonder what happened or what was done wrong. So it’s nice to have enough time with these vines and wines to be afforded the time to wait out the ups and downs they go through while they are getting ready to drink. Wine is a living, breathing creature — the process from the vine to the bottle is fascinating.
I noticed this same effect in my Oak Stix Experiment, and admit it's nice to see that others have experienced it. Not that it's nice to experience the downturn, but it's good to know I'm not alone and that it usually corrects itself.
The lesson here is that if your wine seems to take a downturn during bulk aging, don't react too quickly unless it's something very obvious, such as H2S. Your wine is having a bad day (or week) and needs some alone time to recover.
EDIT: I got it wrong -- the article in question is a free one.
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