Does the Wine Deserves Second Chance?
This post is an entry for the 22nd Monthly Wine Writing Challenge (#MWWC22), with the theme of “Second Chance”. Previous themes in the order of appearance were: Transportation, Trouble, Possession, Oops, Feast, Mystery, Devotion, Luck, Fear, Value, Friend, Local, Serendipity, Tradition, Success, Finish, Epiphany, Crisis, Choice, Variety, Pairing.
Let me describe to you I’m sure a very familiar situation: the bottle of wine is opened, wine is poured in a glass, you take a sip and … you don’t like it. Too sweet, too acidic, too sharp, too tannic, too “biting” – it is not always that you follow a sip with “wow” or “ahh”. What do you do next? Of course I understand that this question doesn’t have a single answer, as everything depends on the context. And as a side note, it is also implied that the wine is not spoiled – not corked, not cooked, not oxidized – it is simply not to your liking.
Let’s assume that you opened the wine in the comfort of your home. You can simply put the glass aside and decide to wait and see if the wine will change (you of course hope for the better). If this happened in the restaurant, your choices are limited – if you just ordered this bottle out of your own will, in most of the cases you can’t send it back (remember, we said it is not spoiled) – you can ask for the wine to be chilled or decanted, but that is about all you can do. If you are at a friend’s house, you probably have only one choice – to smile and to say that this is delicious, unless you grew tired of that friendship long time ago, so then it might be a good opportunity to end it on a high note.
No matter what setting it was, let’s assume you didn’t get to the point of liking the wine, and now it is in your memory as the wine-I-never-want-to-touch-again. Would you ever think of giving this wine another chance?
Yes, I know. There is such an abundance of wine around us that if we don’t like something, why bother with any “second chances”? It is humanely impossible to taste all the wines produced in the world, so why bother with something which you were done and over with? Yes, by all means you have a point. But is there a tiny little voice inside your head, which says “may be that wine needed more time to open up”, or “may be I was just in the wrong mood”, or “may be my food overpowered the wine”? Do you ever get any of those “may be”s, so you would actually go and try the wine again, just because you are curious?
I understand that this is matter of personality and an outlook on life in general, but more often than not, I find myself in the “may be?”, a “what if?” group. This is especially true when it comes to the wines which I open at home. If I take a sip of wine and don’t like it, I often put it aside, to try it on the next day. Or may be the day after next. Or may be even after that. One of my favorite examples is the bottle of 2002 Dunn Howell Mountain Cabernet Sauvignon, which opened up only on the 5th day (the wine was 11 years old when it was opened). When I took a first sip after just opening a bottle, the wine was tannic and literally devoid of fruit – there was no pleasure in that wine. Pumped the air out, put it aside for a day. Next day – literally no changes. And so was the story on the next day, and the next day. But I was not not ready to declare the wine a failure and just pour it out – kept giving it second chances. And the reward came on the day number 5, with layered fruit and delicious, powerful wine.
I have another example from literally 2 weeks ago, when we opened a bottle of 1980 Lamborghini Colli del Trasimeno Rosso (I can tell you that I bought the wine strictly on the basis of the fun name – Lamborghini – a car which I’m sure anyone would be happy to drive at least once). The wine was opened, went into a decanter – and for the whole evening nobody liked to drink it, as it tasted more as brine than the wine. I can’t tell you if I was giving the wine a conscious second chance, or was simply lazy to pour it out. Next day before clearing the decanter I decided to take a little sip – why not? And it appeared that the wine actually developed into delicious, mature wine, with the nose of tertiary aromas and palate full of sweet plums. Not the most amazing wine I ever had in my life, but perfectly delicious, mature wine which delivered lots of pleasure.
I could go on and on with similar examples, but I’m sure you got my point – the wine could’ve been discarded as “bad” and the great pleasure would be missed, if it wouldn’t be for the second chances.
So, what do you think? Do you have any “second chance” wine stories of your own, maybe with the happy ending? Do you think wines deserve their second chances? Cheers!