Same camp here. I pretty much always find red Burgundy tastes better on day one. I can’t think of a time offhand where I had one that was better on day two. Best case, I’m surprised by how well something held up.
Despite being a big believer in decanting white Burgundy, I generally find that it still peaks at some point on day one. Sometimes a young white wine that I popped and poured may show better on day two, but I’d bet it was better at hour 6 - 12 than it is at hour 24.
One thing that never really holds up in either color, but especially red, is the aromatics, and for me, that’s half the wine.
I’m veering toward this theory, myself, as well. I’ve been disappointed far more times than pleasantly surprised by red wines ‘preserved’ for another day, regardless of method.
Unfortunately for me it means I have to drink a whole bottle myself.
I wonder about the impact of the alcohol on my sensory perception! I almost never decant ahead of time, I open and drink it over time. I’ve had plenty of experiences where I felt the wine knit together more with an hour or two of time open, not just soften but blew off some bottle funk and came into better balance, but I had also already had a glass or two of wine…
You drink a lot of bdx which should be more available in 375… I have a couple hundred 375s from many producers ranging from Rousseau to first growths, the selection definitely isn’t as good but they’re out there…
Oh for sure wines, even red burgundy, can and do open up in the glass - not all of them, but many of them, and along variable timelines. I love to experience and follow this evolution. What I am suspicious of is the knee-jerk reaction that all/most wines should be or need to be decanted for hours before even starting to drink them.
I tend to slow ox everything for an hour or two if I can just because I’ve found it sometimes helps and never hurts, but I generally agree that more air isn’t necessarily better.
The air exchange in an open full bottle is very small. Whether it helps with more than simply blowing off some trapped odors or not is a matter of debate, but I agree it’s unlikely to hurt most wine over an hour or two.
Yeah I know there’s some discussion about it and whether slow ox does anything but my general experience with opening the same bottles pop and pour versus slow ox informed my rationale for doing it. I know some people decant burgundy but I generally haven’t found it to help and in some cases it’s been extremely detrimental. I do tend to pour out a small taste during slow ox which likely does introduce a small amount of air.
You should absolutely treat wine in the way it shows best for you, based on your own experience. Whether or not there is science to support your experience or not is perhaps interesting, but ultimately irrelevant. After all, the only point of serving choices with a given bottle is to get the best experience for yourself - you’re the one drinking it!
I would say yes. But the line isn’t as clean for me as it is for red burgundy. As Michael noted, cab sauvs generally hold up better. But since the OP referenced red burgs, the thread could easily get bogged down in various experiences with various varietals.
But the main point was about day 2 and 3 red burgundy.
To quote Sebastian Maniscalco:
Why would you do that?
It’s a great crutch for the blind taster who says something is mediocre, the bottle is revealed to be something great and/or something that taster normally champions, and then he or she can declare that it just needed time and is in fact a great bottle.
[Of course, sometimes that is an correct evaluation of what happened — I’m just having some sport here]
