>>I have noticed a 'flatter' taste, after about one year, with a portion
>>the Red wines which I left in bulk compared to the bottled wine. No
>>oxidation noticed. Also, I noticed no difference between a jug with
>>airlock and a jug with airtight cap.
>As far as the flatter taste is it flat or smooth?
This was my '94 Sauvignon. I bottled some one year later, in 1995, and
left some in a gallon jug with an airlock. Two years later, Sept.'96, I
opened a bottle and compared it to the jug ('bulk aged'). The jug wine
tasted 'flatter', more 'washed out' than the bottled wine. Definitely not
an acid problem, and not smoother. I was careful in making this
evaluation, and this is why I am puzzled!.. It doesn't make much sense
and I am trying to find out why.
>Is the problem acid or tannin? If it is acid, adding acid will correct
My starting acidity, by the way, was 5.9 sulphuric: a little high,
perhaps. I also tried with this batch to prevent tannin extraction, to
see how the wine would turn out. I took it off the primary at SG 1.030.
So, no tannin either. The bottled Sauvignon tasted OK, still young, good
flavour and colour, a LITTLE taste of tannin. I am curious to see how
this wine will age.
Thanks for your comments, Don. I take heed of your opinion on the whites.