I drink a ton of Italian wine, and I do think there is probably a higher incidence of TCA, particularly from the ‘90s and ‘00s. I think it has improved a lot in the last 10 to 15 years. I’m not sure it is way higher than other locations in Europe, however. I’ve had a lot of corked Burgundy. I’ve also had a fair amount of corked Bordeaux and Rhone. For some strange reason, I actually think it may show more prominently in some Italian wines. That could just be me though.
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39 years of this hobby…never had a bottle the was better on day 2…
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Okay, as rare as it is, I think I found a wine that’s much better after being open 3-4 days: Rare Wine Company Historic Series Thomas Jefferson Madeira. I think I’ll open another bottle before this one’s gone to get a direct comparison.
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A great example of a wine that is not better on day two but better on day three. In fact I was ready to sink this bottle after day two, decided to give it a last try and it started to fire on all cylinders.
Dull, muted (not much fruit) and lacking in energy for the first two days. As mentioned it was firing on all cylinders by day three, energetic, fresh, primary and tertiary notes intermingling and evolving. Next glass pour by default. Hard to imagine anyone liking this better day one.
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I drink a lot of Syrah, which is a famously reductive grape variety that can take a ton of air. On pretty much every occasion that I have had leftover Syrah, it is excellent on day 2.
I do find that the most attractive aromatics, especially floral ones, subside by day 2, which can sometimes make the overall impression a little less impactful.
I’ve also found Rieslings to hold up well after opening, in line with many of the other comments on this thread.
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I’ve never had a bottle of Chateau Musar that wasn’t better on day 2.