Last night I opened a bottle of kit barolo I made some months ago.
It had a disticnt buttery nose and taste to it...not unlike the smell you get when you pop your owbn butter popcorn in the microwave. I wouldn't say it was unpleasant and it certainlt didn't stop me drinking it.
Tonight I have opened another bottle from the same batch and it doesn't have that buttery taste and is quite delicious.
Any idea's what the taste is from last night? And is it a fault? Or maybe the bottle has been contaminated? THough I would have thought if it was contamination the wine would have been undrinkable.
As it happens I have a Beaverdale Chateu Nuff which jhas just been cleared....I am getting the same buttery taste from that when I have sampled it.
Anyone shed any light?
It had a disticnt buttery nose and taste to it...not unlike the smell you get when you pop your owbn butter popcorn in the microwave. I wouldn't say it was unpleasant and it certainlt didn't stop me drinking it.
Tonight I have opened another bottle from the same batch and it doesn't have that buttery taste and is quite delicious.
Any idea's what the taste is from last night? And is it a fault? Or maybe the bottle has been contaminated? THough I would have thought if it was contamination the wine would have been undrinkable.
As it happens I have a Beaverdale Chateu Nuff which jhas just been cleared....I am getting the same buttery taste from that when I have sampled it.
Anyone shed any light?
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