We just revisited the second half of this bottle tonight with dinner. It had been in the fridge with a vacuum stopper since we opened it a couple nights ago. At 55 degrees, it was way too sugar sweet, but at ~35 degrees, a lot of that sugar was hidden and more of the acid came through. Still not a great wine, but I guess like bad beer, mediocre wine served extremely cold can actually turn out passable...
Binary scale rating is still a zero, but after tonight's improved showing, it's *almost* a one.
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