iir my definitions correctly, vodka generally means it was distilled to at least 95% abv, regardless of origins of the sugar. at that point, the alcohol ran through a column at least twice, and most characteristic fusels etc have been removed, leaving a neutral spirit.
so, the marketing could be technically correct (the best kind of correct). of course aging neutral alcohol in a barrel may be exactly what you planned to do, but perhaps it was not necessary to start with precise mix of corn and rye “for the flavor”
Products to be labeled as vodka may not be aged or stored in wood barrels at any time except when stored in paraffin-lined wood barrels and labeled as bottled in bond pursuant to § 5.88.
Just cracked this 2009 Matello Hommage. Matellow is Marcus Goodfellow’s first label as winemaker. He had some partners but he’s since moved on to a fully owned winery and bottles under his own name, Goodfellow Family Cellars. This was the only bottle remaining in the Cellar Tracker database. (I’m sure there are a few more kicking around, but likely not many.)
This thing has no real signs of age at first pour. Plenty of fruit remaining, and the tannins are still present and strong. It feels like this thing could age for another two decades. After this first glass, I’m going to let her sit for a few hours and see what happens. I’ve got it in a water bath at 60 degrees.
Seems like 4-5 hours of air is when this starts getting really good. New leather, red fruit, licorice, and the wonderful autumn leaves on the nose that is characteristic of aged Oregon pinot noir. I’m feeling blessed that Marcus gave me the opportunity to try this bottle from his library.
Just popped, or more accurately, shredded the cork on this bad boy:
1999 Giorgio Pelissero Barbaresco (Nebbiolo)
Initial impressions are fucking amazing. Beautiful red fruit and spices with soft fine tannins still present. I decanted it and will probably give it only an hour before I really dig in.
First glass was the best. Shouldn’t have decanted. It took on a lot of weight with air. Still very good, but the first glass was magic. Notes made for my last bottle not to decant.
Not a wine bro, but I’ve always wondered what the deal was with decanting. How do you know if something is supposed to be decanted or not? Also at nice restaurants, I don’t think I’ve ever seen an expensive wine decanted. Not even once. Always straight out of the bottle. Why is that? Am I just unobservant?
I most often decant an older wine if I’m worried about sediment. If I’m breaking out an older bottle, I’ll typically check various places online to see if I can get any notes about bottles recently opened. If I’m not concerned about sediment, I’m still going to check for notes on general impressions of how the wine is drinking at the moment. If it’s “tight” but “opened up with air/time” I’ll probably decant. Anything young but meant to age I’ll probably decant. If I decide not to decant, I might change my mind after pouring a sample. Very frequently (most Pinot Noir I drink) I’ll just pour off a glass and then let the bottle sit for a few hours and then drink it over many more hours to see how it evolves.
I’m not sure why you are not seeing wines decanted at restaurants as it’s fairly common in my experience. At least at places known for their wine programs.
Anyway there is no right answer really, and nothing short of experience, and even with that there is guesswork and often enough I’ll decant and wish I hadn’t, etc.
