Discussion
156651 said:
I found a suggestion online that it's likely to be secondary fermentation and a good shake should sort it out. So tried that. Probably can't return it now...will report back
Decant it and leave for an hour. It will be drinkable. Secondary fermentation is not that common but I've had it several times with both cheap and expensive wines. Certainly more common with organic wines.Return it.
I wouldn't pay £23 for a Pinot Noir from the Jura region in the first case. Who advised you? was it a wine shop?
There's a reason why you don't see red wines in the UK from there - it's close to Alsace which is cool climate and good for white wines ( albeit with Germanic tendencies).
I wouldn't pay £23 for a Pinot Noir from the Jura region in the first case. Who advised you? was it a wine shop?
There's a reason why you don't see red wines in the UK from there - it's close to Alsace which is cool climate and good for white wines ( albeit with Germanic tendencies).
It turns out that a little fizz is to be expected:
https://shop.hopburnsblack.co.uk/products/marie-pi...
"This is pure juice! Marie-Pierre Chevassu-Fassenet took over her family’s wine estate in 2008 and manages her 4.5 hectares from vine to cellar door herself. She uses indigenous yeast; her grapes are also harvested and destemmed by hand. The wine is unfined and unfiltered, and aged at ambient temperatures. The result tastes like a bowl of late-harvest cherries, with a whisper of cinnamon and vanilla, as well as a subtle earthiness. It also has a prickle of carbonation when first poured, which dissipates with a few good swirls."
Decanted it and it became drinkable. Still wasn't particularly nice. Was told it would be very jammy and fruity - it wasn't. And yes advised by a local bottle shop. We are far from experts, developing our tastes by trying different grapes from different regions. Won't be buying this again!
https://shop.hopburnsblack.co.uk/products/marie-pi...
"This is pure juice! Marie-Pierre Chevassu-Fassenet took over her family’s wine estate in 2008 and manages her 4.5 hectares from vine to cellar door herself. She uses indigenous yeast; her grapes are also harvested and destemmed by hand. The wine is unfined and unfiltered, and aged at ambient temperatures. The result tastes like a bowl of late-harvest cherries, with a whisper of cinnamon and vanilla, as well as a subtle earthiness. It also has a prickle of carbonation when first poured, which dissipates with a few good swirls."
Decanted it and it became drinkable. Still wasn't particularly nice. Was told it would be very jammy and fruity - it wasn't. And yes advised by a local bottle shop. We are far from experts, developing our tastes by trying different grapes from different regions. Won't be buying this again!
If there's any wine left in your decanter return it to the bottle, add cork and return it to the bottle shop and ask for a refund.
Their recommendation and it didn't taste like a bowl of cherries, but more like......( add your description).
Some of the white wines of Jura do have 'flor' a local yeast which makes them taste 'sherry like'. Was this the sort of taste you got?
Their recommendation and it didn't taste like a bowl of cherries, but more like......( add your description).
Some of the white wines of Jura do have 'flor' a local yeast which makes them taste 'sherry like'. Was this the sort of taste you got?
Edited by condor on Sunday 8th March 10:57
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff