The Day After

Very often, I will save half a bottle for the next day. Sometimes, it tastes better the next day and certain characteristics seem more apparent the day after. Obviously oxidation plays a part in this. Is there a way to predict which wine would be better a day later?

A young wine that is quite tight (ie closed) on opening. The kind of wine that tastes best when you finish the last drop of the last glass poured from the bottle. Usually, but not necessarily reds as I've found some new vintage Pinot Gris is better on day 2.

[David M. Bueker]

Young riesling frequently does better on day 2, especially if it has high acidity.

Thank Sue. I have noticed red wines in general to be conducive to the better tasting the next day. Sometimes a Viognier does too.

Thanks David. Does acidity mellow usually the next day in most wines?

[David M. Bueker]

Thanks David. Does acidity mellow usually the next day in most wines?

I think the wines just seem better integrated. Acidity never changes, even after years in the bottle.

Good question. I was intrigued to discover more tannins the second day with the Triacca Chianti (I posted on earlier today). That was a strange one.