Most useless tasting note I've ever seen...

[John_Glas]

Well when you are dealing with an aging parent and priorities are that one needs to take a break from Wine Berserkers. Honestly having more fun on Facebook Wine Groups where people are a bit more like me.

I’m not surprised people in Facebook wine groups (and Facebook in general) are more like you.

You also display an impressive lack of self awareness, coming back right where you left off!

Larry created Santa Barbara Barbara Wine Fanatics so they must be clueless about wine. Right?

[Bill_Tex_Landreth]

Better on day 3.

We open wines to drink today, maybe tomorrow. I dont know anyone that opens a bottle thinking I cant wait to drink this in 3 days

David you are a funny guy. Try to use better punctuation. Maybe because the wines improve over 3 days would be the reason myself and some others are doing it.

Here you go pal:CellarTracker! Better on Day 2 or 3!

Maybe you should learn the proper use of me, myself and I before you criticize somebody else’s mastery of the English language, pal.

[Bdklein]

What is your handle on Tracker?

John’s back!!

Not sure what you are planning to do with his CT handle but just a friendly reminder of what happened in the other thread when you started ripping on other people’s TN’s.

Well when you are dealing with an aging parent and priorities are that one needs to take a break from Wine Berserkers. Honestly having more fun on Facebook Wine Groups where people are a bit more like me.

If they are more like you I’m staying far, far away. Or maybe I should join for the entertainment value.

[joe_d1]

1/3/2022 - Andrew**ll wrote: 79 Points

Tasty

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1/3/2022 - Andrew**ll wrote:

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1/3/2022 - Andrew**ll Likes this wine: 91 Points

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Here we go – nobody is gonna top this one:

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[Michae1_P0wers]

To each their own, but I almost always prefer a wine on the first day. I’d guess maybe less than 5% of the time I thought the wine improved on the second day, but most of the time I liked the wine less. Younger red Burgundy seems to be the one that I occasionally like more on day two. On the rare occasion the wine has been open for three days or more, I don’t think I have ever preferred it to the first or second day. Just my preferences.

I mostly agree with this. Rarely, but at times, I might prefer a very young and tight wine on the second day. More often though, even a wine that is tight and unyielding on night one can seem to lack tension and precision by night two. Of the rare times I’ve had a red on day three (or more) it’s almost always too oxidized for me.

There’s also they question of “why?” If a wine is better on day two or three that means it would be better in five years, or ten. Unless I am sampling to determine whether to buy more, which is entirely valid, then I don’t see the point in tasting over several days. I want to follow a wine over the course of an evening. That’s kind of the whole point. Having a glass of the same wine three days in a row seems a far less enjoyable experience, in my opinion. Maybe others more appreciate the ability to taste two or more wines in a night than I do.

[AndyK]

If a wine is better on day two or three that means it would be better in five years, or ten.

No, it does not, that’s a logical fallacy.

I agree on your other points, though

[Michae1_P0wers]

If a wine is better on day two or three that means it would be better in five years, or ten.

No, it does not, that’s a logical fallacy.

I agree on your other points, though

Let’s try it this way: in my experience, if a wine improved over the course of 24 hours it is likely a wine which I will prefer in five or ten+ years.

I don’t really care to “prove” anything about this point, or really about wine ever. I just want to know what works for me. That said, I struggle to see how a wine which benefits from very extended aeration will not also benefit from the more gradual influence of air exposure through the seal over the course of years. Put another way, what wine tastes better on night two but will not taste better in five to ten* years? This all assumes that one likes a wine with some age, of course. If youthful fruit is the goal then my entire point becomes moot. But if youthful fruit is the objective, then it probably doesn’t take 24 hours to show it.

*or longer, depending upon the wine, as some might be more closed down during an intermediate aging window.

[John_Glas]

To each their own, but I almost always prefer a wine on the first day. I’d guess maybe less than 5% of the time I thought the wine improved on the second day, but most of the time I liked the wine less. Younger red Burgundy seems to be the one that I occasionally like more on day two. On the rare occasion the wine has been open for three days or more, I don’t think I have ever preferred it to the first or second day. Just my preferences.

I mostly agree with this. Rarely, but at times, I might prefer a very young and tight wine on the second day. More often though, even a wine that is tight and unyielding on night one can seem to lack tension and precision by night two. Of the rare times I’ve had a red on day three (or more) it’s almost always too oxidized for me.

There’s also they question of “why?” If a wine is better on day two or three that means it would be better in five years, or ten. Unless I am sampling to determine whether to buy more, which is entirely valid, then I don’t see the point in tasting over several days. I want to follow a wine over the course of an evening. That’s kind of the whole point. Having a glass of the same wine three days in a row seems a far less enjoyable experience, in my opinion. Maybe others more appreciate the ability to taste two or more wines in a night than I do.

Michael oxidized on day 3? What vintage are you drinking? No wine I have tasted five years from vintage has ever been oxidized on day 3.

[Tom_G_l_a_s_g_o_w]

To each their own, but I almost always prefer a wine on the first day. I’d guess maybe less than 5% of the time I thought the wine improved on the second day, but most of the time I liked the wine less. Younger red Burgundy seems to be the one that I occasionally like more on day two. On the rare occasion the wine has been open for three days or more, I don’t think I have ever preferred it to the first or second day. Just my preferences.

I mostly agree with this. Rarely, but at times, I might prefer a very young and tight wine on the second day. More often though, even a wine that is tight and unyielding on night one can seem to lack tension and precision by night two. Of the rare times I’ve had a red on day three (or more) it’s almost always too oxidized for me.

There’s also they question of “why?” If a wine is better on day two or three that means it would be better in five years, or ten. Unless I am sampling to determine whether to buy more, which is entirely valid, then I don’t see the point in tasting over several days. I want to follow a wine over the course of an evening. That’s kind of the whole point. Having a glass of the same wine three days in a row seems a far less enjoyable experience, in my opinion. Maybe others more appreciate the ability to taste two or more wines in a night than I do.

Michael oxidized on day 3? What vintage are you drinking? No wine I have tasted five years from vintage has ever been oxidized on day 3.

Oh, no.

[John_Glas]

I mostly agree with this. Rarely, but at times, I might prefer a very young and tight wine on the second day. More often though, even a wine that is tight and unyielding on night one can seem to lack tension and precision by night two. Of the rare times I’ve had a red on day three (or more) it’s almost always too oxidized for me.

There’s also they question of “why?” If a wine is better on day two or three that means it would be better in five years, or ten. Unless I am sampling to determine whether to buy more, which is entirely valid, then I don’t see the point in tasting over several days. I want to follow a wine over the course of an evening. That’s kind of the whole point. Having a glass of the same wine three days in a row seems a far less enjoyable experience, in my opinion. Maybe others more appreciate the ability to taste two or more wines in a night than I do.

Michael oxidized on day 3? What vintage are you drinking? No wine I have tasted five years from vintage has ever been oxidized on day 3.

Oh, no.

Oh, no. What?

[Tom_G_l_a_s_g_o_w]

Michael oxidized on day 3? What vintage are you drinking? No wine I have tasted five years from vintage has ever been oxidized on day 3.

Oh, no.

Oh, no. What?

Never, ever?

[Steve_Costigan]

In addition to young red Burgundy, I also think young red Bordeaux can be more forthcoming and easier to analyze on day 2. As a matter of fact I don’t think I’d seriously evaluate a young Bdx without trying on day 2.

[Michae1_P0wers]

To each their own, but I almost always prefer a wine on the first day. I’d guess maybe less than 5% of the time I thought the wine improved on the second day, but most of the time I liked the wine less. Younger red Burgundy seems to be the one that I occasionally like more on day two. On the rare occasion the wine has been open for three days or more, I don’t think I have ever preferred it to the first or second day. Just my preferences.

I mostly agree with this. Rarely, but at times, I might prefer a very young and tight wine on the second day. More often though, even a wine that is tight and unyielding on night one can seem to lack tension and precision by night two. Of the rare times I’ve had a red on day three (or more) it’s almost always too oxidized for me.

There’s also they question of “why?” If a wine is better on day two or three that means it would be better in five years, or ten. Unless I am sampling to determine whether to buy more, which is entirely valid, then I don’t see the point in tasting over several days. I want to follow a wine over the course of an evening. That’s kind of the whole point. Having a glass of the same wine three days in a row seems a far less enjoyable experience, in my opinion. Maybe others more appreciate the ability to taste two or more wines in a night than I do.

Michael oxidized on day 3? What vintage are you drinking? No wine I have tasted five years from vintage has ever been oxidized on day 3.

If it works for you, great. I can only relate my own experience. People seem to have different tolerances for oxidation just as they do other flaws (for lack of a better term). Particularly in red wine I find oxidized notes very off-putting, and find freshness often diminishes by night two, let alone beyond that. It’s not universal, and sometimes I’m pleasantly surprised by a leftover wine. There are tasters whose palates I respect on this board have offered similar opinions, while many others whose opinions I also respect seem to enjoy wine over several days without issue. Whites I can typically enjoy for a few days if refrigerated.

In any case, it’s not an issue as I’d rather follow the wine over the course of an evening. If I want to experience a wine with more advancement, I do it the old fashioned way and wait. I also almost always buy multiples so that I can sample over time.

[Anthony_V]

Was looking forward to some tasting notes for some newer Hartford wines and got these two knuckleheads…

[Wes_Barton]

Was looking forward to some tasting notes for some newer Hartford wines and got these two knuckleheads…

Simple notes, but seem clearly communicated. They’re obviously using the point definitions literally and not particularly impressed with the wines. Why bother wasting time writing detailed notes on mediocre wines?

If they had gone full lazy and entered outlier point scores without explanation, the term knucklehead would be too polite. But these are useful. Not everyone is going to like wines you do. But, since you seem to know this producer you can probably extrapolate something, like these wines need air or age maybe?

[William_Fickling]

I think I’ve found the most profound tasting note ever while trying to see if a Willamette Valley rose was sweet or dry. The answer I found was simply “yes, all of the above”

Did they like it? Unknown. Score? None. Truly breathtaking in its simplicity

[Chris_C_a_r_y]

I think I’ve found the most profound tasting note ever while trying to see if a Willamette Valley rose was sweet or dry. The answer I found was simply “yes, all of the above”

Did they like it? Unknown. Score? None. Truly breathtaking in its simplicity


Capture1.PNG

Schrodinger’s rose.

[John_Glas]

In addition to young red Burgundy, I also think young red Bordeaux can be more forthcoming and easier to analyze on day 2. As a matter of fact I don’t think I’d seriously evaluate a young Bdx without trying on day 2.

For sure they will improve on day 2. Just think about improvements for younger Napa Cabs also.

[John_Glas]

Was looking forward to some tasting notes for some newer Hartford wines and got these two knuckleheads…

Simple notes, but seem clearly communicated. They’re obviously using the point definitions literally and not particularly impressed with the wines. Why bother wasting time writing detailed notes on mediocre wines?

If they had gone full lazy and entered outlier point scores without explanation, the term knucklehead would be too polite. But these are useful. Not everyone is going to like wines you do. But, since you seem to know this producer you can probably extrapolate something, like these wines need air or age maybe?

57 points? What wine have you had that is 57 points? You think these notes are useful?

[John_Glas]

Found a user that almost everything is in the 80s and many good wines but when they gave a Turley Zinfandel Juvenile 91 points it was hard to take them seriously.