Do older vintages need longer to breathe when opened?
The title says it all. I just opened a 2001 Martin Ray napa cab and it has a great smell but tasted like it needs time to sit and open. I somewhat assumed aging is a slower process getting oxygen into the wine and, after 16 years, it would be great right when open.
Submitted July 28, 2017 at 07:26PM by kreusch1
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