At 49 years old this baby, 1966 Penfolds Bin 128 Coonawarra Claret, was looking tired! So I decanted it onto 30ppm of Sulphur & left it 2 days. Result was impressive!
The samples I tried on the day, both sulphured & un-sulphured were dramatically different. The unsulphured sample was hard with an aldehyde finish. The sulphured sample fresher, but, closed. Aldehyde had been mopped up by the sulphur.
2 days later the sulphured sample has freshened and opened up beautifully. For around $20 you can get the equipment & sulphur needed to treat more tired old bottles than you’ll drink in a life time. If you have a lot of old wine in the cellar & want to know how to do, this hit me up via the Contact Page or leave your email address in a comment below.
I can keep my Deep, Dark Secret No Longer. I’ve Witnessed and Particpated in the Murder of TOO much Filthy Good Vino!
THE INSANITY HAS GOT TO STOP!
Yep, I regularly open more than one bottle of sensational wine at a time. Let’s face it who’s happy with less than 3 glasses of different Filth AKA Wine in front of them. End result left overs! By the next day, when my mouth’s as dry as a Cocky’s Cage and I’m looking for something to pour on my Weaties, the vino that was an absolute PLEASURE FESTA the night before is just a shadow of its former self. No longer the vibrant, beautiful, creature that had passed my lips only hours earlier, but, sad, tired, withered up and DEAD! Murdered by evil oxygen.
After a few too many bottles of Filthy Good Vino going to waste, I had a revelation. I was responsible for the MURDER of the ones I loved. Some of you might say I’m a bit soft and just need to add a spoonful of concrete to the mix, keep on training … pass me that waiter’s friend please… harden up and finish the bottle(s) on the night.
In my defence I offer the following:
Those of you that have shared a glass, plate and table with me will know, I’m half Chinese, scored the Asian vino-genes, and, with them a genetic inability to quickly process the bi-products of metabolising alcohol. Just watch as I go bright red at the sound of a cork popping!
Some times, on school nights, the Mrs and I just feel like a glass each and not a whole bottle.
I have a solution! It’s not some crazy wine preserving system with a vacuum or pressurised Argon to “remove” or “replace” the air in the bottle. Best thing is, it’s free and you’ve probably got all the kit you need floating around your home. Check out the video above. After you’ve watched it, if you feel like donating to “Kaani 2012” to help me drink more Filthy Good Vino and stop the insanity, get in touch or drop around with a tube of Filth.
