[TomHill](/u/TomHill)
[Jul 1](/t/tn-foradori-teroldego-21-a-revisit/323935?u=tomhill)
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**strong text** 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
So I decided to repeat this experiment. On July 8, I opened another btl of this Foradori. It was pretty much the same wine as I opened back on July 1.
I drank half the btl and left the remaining contents out on the counter in an unstoppered btl exposed to the open air. I revisited the opened wine again on July 14 and again last night. This time, the result was exactly as I expected. It had lost most of that lovely Teroldego fruit. Was a bit tired/dried out. A tiny amount of oxidative character. Pretty hard & tannic on the palate. It behaved like nearly all the other reds I leave out on the counter. There was absolutely zero signs of EA/VA/acetic acid in the wine whatsoever.
So my original speculation that July 1 btl developed those high levels because it was a natural wine was not at all supported by this experiment. Probably not going to bother to take a 2'nd data point.
Tom