Saturday, March 24, 2012
March 15th, 2012 – Wine: 2007 Honig Napa Valley Cabernet Sauvignon
This was another wine that I purchased a case of. I tasted it at a small wine shop and was impressed with its value. This time it opened with a nice nose. I let the wine decant for a while. After 45 minutes, it had an edgy, liquored quality. After another 30 minutes, this softened into a silky smooth, black fruited palette pleaser. After 2 hours, the tannins opened up in a big way. This wine still has a number of years left for it to develop.
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The oxidation (breathing) process of the wine is facilitated by exposing more of it to oxygen. Using a decanter increases the amount of surface area for the wine to spread out and speed up the breathing process. As you pour your favorite bottle into a decanter, more wine is coming in contact with oxygen causing the alcohol that has been pent-up in the bottling process to disperse.
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