Someone hands you a barrell sample...

[Larry_P]

…in the form of a full Magnum with a cork in place. Can you lay this down? I’m thinking because there was no sulfur added as would normally be done at bottling, treat the bottle as if it had been double-decanted i.e. drink up. Do others agree?

[Brian_Tuite]

@Larry P

…in the form of a full Magnum with a cork in place. Can you lay this down? I’m thinking because there was no sulfur added as would normally be done at bottling, treat the bottle as if it had been double-decanted i.e. drink up. Do others agree?

I say you drink it tomorrow. I’ll bring a couple stems.
BTW, are you going tomorrow?

[Larry_P]

@Brian Tuite

@Larry P

…in the form of a full Magnum with a cork in place. Can you lay this down? I’m thinking because there was no sulfur added as would normally be done at bottling, treat the bottle as if it had been double-decanted i.e. drink up. Do others agree?

I say you drink it tomorrow. I’ll bring a couple stems.
BTW, are you going tomorrow?

Sorry, busy tomorrow, heading up on the 16th.

[Brian_Tuite]

@Larry P

@Brian Tuite

@Larry P

…in the form of a full Magnum with a cork in place. Can you lay this down? I’m thinking because there was no sulfur added as would normally be done at bottling, treat the bottle as if it had been double-decanted i.e. drink up. Do others agree?

I say you drink it tomorrow. I’ll bring a couple stems.
BTW, are you going tomorrow?

Sorry, busy tomorrow, heading up on the 16th.

I say give that magnum maybe another 8 days.

[Jody_Smith]

Not sure what commercial practices are, but as an amateur, I brought SO2 levels up to desired level as soon as ML completed. That barrel sample may already be at ~50ppm and safe to lay down. Ask the winemaker?

[Robert_B]

Have a party with a couple of friends.

[R_Roberts]

@Jody Smith

Not sure what commercial practices are, but as an amateur, I brought SO2 levels up to desired level as soon as ML completed. That barrel sample may already be at ~50ppm and safe to lay down. Ask the winemaker?

This.

[Chad_Richardson]

Drink, drank, drunk.

[Andrew_Morris]

Yes - the winemaker should know the so2 status of the wine

Also, what is the structure of the wine?

If it is well structured, the wine may age for a few years with minimal so2.

[Tom_Moore]

I’m thinking since he handed you a barrel “sample” you should do what was intended. Sample it. With lots of other samplers on hand. I can be there in 10 minutes

[dougwilder]

That is a lot of wine for a barrel sample. I imagine the intent would be to get it into as many glasses as possible, soon. Cheers!

[Merrill_Lindquist]

@Chad Richardson

Drink, drank, drunk.

Unless it was SO2d by the winemaker in order that you treat it like a bottled wine, I’d say drink, drank, drunk. The sooner, the better. Barrel samples, if not preserved, have an incredibly short life, in my experience.

From a social perspective, I can’t imagine a winemaker handing you a “barrel sample” that he did not intend for you to “sample.” A barrel sample is an opportunity to get a glimpse of what the finished wine might become. And a magnum should be poured around, barrel sample or finished wine in bottle.

[Larry_P]

Thanks everyone for the technical and social perspective. It was always my intention to drink this, but ran into a difference of opinion with my wife, her having learned from me that magnums were for hiding away and forgetting about. I made the SO2 argument and she bought in, but yes ultimately I believe we were staying true to the intention of the gift and that was to enjoy, with friends.