WTN: Foradori Teroldego '21.... A Revisit

I love the wines of Elisabetta Foradori. I had this regular Teroldego '21 about a week ago and it was classic Foradori… a beautiful expression of Teroldego… loads of fruit & very structured.
Elisabetta is a natural winemaker… and all that entails… including near zero, if not zero, SO2 additions. I never encounter natty or funky character in her wines.
I left this ‘21 Teroldego sitting out on my counter, unstoppered, for well over a week. Before I poured it down the drain, I poured a glass & tried it. Holy $hit… it had an incredible level of EA/VA/acetic acid. It burnt my nostrils and, when I slammed down a swallow, it burnt my throat and I had to spit it out.
I had never seen that before. I can leave a Ridge Zin out on my counter for over a week & only get a diminished fruit but no VA. And they use minimal SO2 additions.
So… maybe that Louis Pasteur guy knew what he was talking about in the use of SO2 in wine. Most wineries use minimal/low SO2 additions. But perhaps zero SO2 additions is not to be recommended. At least if you want it to survive out on the counter!!!
That’s my story & I’m stickin’ to it.
Tom

I had this regular Teroldego '21 about a week ago and it was classic Foradori… a beautiful expression of Teroldego… loads of fruit & very structured...I left this ‘21 Teroldego sitting out on my counter, unstoppered, for well over a week. Before I poured it down the drain, I poured a glass & tried it. Holy $hit… it had an incredible level of EA/VA/acetic acid.

Surely day 1 matters more than day 9.

Maybe your palate is different, but there are very few wines that I enjoy on day 2, so I could care less about what happens past that point.

[David M. Bueker]

House temperature affects whether or not I might leave something out on the counter. Leftovers normally go in the fridge or at least back in the wine cellar. In the winter, when the house is 60 degrees F, I will occasionally leave something out for one night, but never more than that.

And echoing Rahsaan, it’s a rare bottle that seems better (or even as good) to me on the second night, regardless of how it’s been treated.

House temperature affects whether or not I might leave something out on the counter. Leftovers normally go in the fridge or at least back in the wine cellar. In the winter, when the house is 60 degrees F, I will occasionally leave something out for one night, but never more than that.

And echoing Rahsaan, it’s a rare bottle that seems better (or even as good) to me on the second night, regardless of how it’s been treated.

House temperature is certainly a factor. Temps were in the low-mid 80's.
I should also point out that I had two nearby mags (about 2 feet away) that I dump my leftovers into & have an active acetic culture ongoing. Was this a factor??? I doubt it. It hasn't effected/infected other opened wines that I've seen.
Tom

House temperature is certainly a factor. Temps were in the low-mid 80's.

We're not AC freaks, but you keep a warm house!