Mosti Mondiale Finally Getting to Taste a Barolo

[robie]

Not cork taint, but "tasted" a long ways past its peak. I know that barolo can age to 20 years. One article I read said you should buy a bottle and not consider drinking it for at least 10 more years.

I have no doubt that lots of air had gotten to the wine, even though there was no taste of vinegar. The bottle was standing up when I purchased it. I took it home and laid it on its side for 24 hours. When I opened it, with the exception of the top 1/4 inch, the whole cork was wet and wine colored. I'm sure it would have started leaking, given another 24 hours on its side.

I think that's what the brown color indicates. It was so tart that there was no fruit taste at all.

The wine merchant is a good guy, though.. thankfully.

 

[ibglowin]

So full refund or exchange for something else?

The wine merchant is a good guy, though.. thankfully.

 

[robie]

Oh, I doubt I'll buy a barolo kit anytime in the very near future. I happen to enjoy most any Italian wine, but my wife is not that crazy about them, let alone having not even tasted a barolo.

That's OK, there are many other great wine kits out there. I have lots from which to choose. I'll make a RJS EN Pr cab, a fruity summer wine like pineapple/banana voignier, then a RJS Super Tuscan (just for me

)

My wife also is a little reluctant of my making very many kits before I get to seriously taste the results of the first kit. I can certainly understand her concerns, because of all the discussion about kit wines being thin and not that comparable with commercial wines. What if we make several kits before the first kit is ready to drink, only to be disappointed?

However, I believe that in the end we will be pleased with the kit wine, but until then... That's why I am going to make only the best kits, which have grape skins or raisins (except the sweet summer wines, of course).

 

[robie]

Mike,
Exchange.

 

[ibglowin]

Mike,Exchange.

 

[ibglowin]

Wife's seem to really worry about this possibility ALOT.....

Mine as well.You have to do your homework about the kits and what to expect from them (lower end vs higher end) And yes, some lower end kits have won many Gold medals. Choose wisely by doing your research.

If your concerned about being thin always top off with a similar wine and not water. If you want the wine you drink to be the wine only you made then you will need to invest in some 5 gallon carboys and rack down. If not, then plan on buying a few bottles of wine to add to these new 6 1/4 gallon Italian carboys.

Lastly, have faith. Let time (aging) do it's thing. If something still doesn't knock your socks off at 12 months, forget about it for another 6 months and open another. You may be pleasantly surprised at what patience has created in the end!

My wife also is a little reluctant of my making very many kits before I get to seriously taste the results of the first kit.  I can certainly understand her concerns, because of all the discussion about kit wines being thin and not that comparable with commercial wines.  What if we make several kits before the first kit is ready to drink, only to be disappointed?  However, I believe that in the end we will be pleased with the kit wine, but until then...  That's why I am going to make only the best kits, which have grape skins or raisins (except the sweet summer wines, of course).

 

[robie]

Mike,
Good advice. I won't be topping off with water. I'll probably make a kit every other month until I can get aged results of the first kit. With the level of kits I am making, I doubt I'll be disappointed.

In the meantime, I'll continue to get some really nice wines (for my budget, anyway) through the WSJWine club. Joining provides a nice case of 12 surprises and purchasing their quarterly selections is always optional, which I like (and rewarding). It's nice to get wines from all over the world and from mostly small wineries few have heard of. There's some great wine out there! I've not been disappointed in their choices, yet.