Discussion in 'Food and Drink' started by CJ, Dec 25, 2018.
Are we talking about wine or tea ;)
Aeration can definitely make a difference. I owned a Vinturi but felt I had to pour too slow. I didn't have the stand gizmo so I had to hand hold it and then find a place to set it etc. These pourers will aerate a bit if you pour slow but if you really turn the bottle up fast it has to suck air in and you get a much more aerated pour. So you can kind of control it.
The Barolo wine we drank the other day had the largest change I've found from being passed through the vinturi. Most of the Cab's and Carménère's we drink aren't nearly as impacted given they're not as acidic in nature.
Barolo and Barbaresco wines are some of my favorites, and they both can benefit a LOT from aeration.
By the way I had one like this for a while. More convenient than the pour-in style but much less effective.
David, we should introduce your wine rabbit to our subway pizza rat.
Hey Carl, where do you get all that great old wine? You must have an impressive cellar.
A little here. A little there. Over the last few decades I have had some nice wine. I am not a collector or investor. Those types buy a lot!! A Case or two at a time or cases. Me, 1-6 bottles. I try to hang onto a few longer than others. For the most part. I have been pleased and justly rewarded. Sometimes it’s more the emperors clothes. But heh dude, your the one with still unopened first growths.
Not sure if anyone has watched the video but I’m doing a giveaway of a duplicate of one of the pourers. Just post in this thread to enter. Continental US only (sorry).
I watched, very cool. I have a few brass animal stoppers that we got on one of our Poland trips. Not as cool as yours CJ, but they're fun.
I have a comment about your seated posture, but I'll leave it unsaid.
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