winingkiwi
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- Joined
- Oct 7, 2012
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A few months ago I bottled a Cabernet Shiraz made from a local kit. It was a slow ferment over our (mild) winter, racked once and bottled (from memory, I've lost my blardy notebook) in August. So it's quite young, however I'm an impatient sort and have of course been drinking a few to see how it's getting on. First time making this kit, y'see.
It has a nice, suitably fruity taste for the varietal, good acidity, smooth mouthfeel, and a lovely finish - definitely a success, will do again soon. $2.50 a bottle plonk that I'd pay ooh, as much as $8 for in the supermarket... (Around here that will buy a bottle of decent mass-produced plonk :)
But there is one problem: the wine has a "chlorine-y" pungency when first poured, that lessens as it breathes but never entirely goes away. It's not horrendously off-putting - certainly won't stop me drinking all of it in time - but I have been wondering if the brains trust here might have the answer on two pressing questions:
1. Is this likely to fade completely, given a few undisturbed years in the rack?
2. What is likely to have caused this, and can it be avoided?
Well, maybe three pressing questions then. Any ideas, folks?
It has a nice, suitably fruity taste for the varietal, good acidity, smooth mouthfeel, and a lovely finish - definitely a success, will do again soon. $2.50 a bottle plonk that I'd pay ooh, as much as $8 for in the supermarket... (Around here that will buy a bottle of decent mass-produced plonk :)
But there is one problem: the wine has a "chlorine-y" pungency when first poured, that lessens as it breathes but never entirely goes away. It's not horrendously off-putting - certainly won't stop me drinking all of it in time - but I have been wondering if the brains trust here might have the answer on two pressing questions:
1. Is this likely to fade completely, given a few undisturbed years in the rack?
2. What is likely to have caused this, and can it be avoided?
Well, maybe three pressing questions then. Any ideas, folks?