Hi Dave, a question about one of your notes in passing: You mention the wine improved "over two nights." I'm not aware of how that works. Does it develop just corked in the fridge, or do you use one of those pumper things with the gray rubber cork to pull the air out (I've got one)? Or something else? And how does it develop? Is it sort of like aeration helping it open up?
Ernst Loosen is one of the great characters in wine. I chuckle that his name fits. He is a loosen cannon in the wine world. Great smile, impressive hair.
Hi Dave, a question about one of your notes in passing: You mention the wine improved "over two nights." I'm not aware of how that works. Does it develop just corked in the fridge, or do you use one of those pumper things with the gray rubber cork to pull the air out (I've got one)? Or something else? And how does it develop? Is it sort of like aeration helping it open up?
Ernst Loosen is one of the great characters in wine. I chuckle that his name fits. He is a loosen cannon in the wine world. Great smile, impressive hair.