pop & pour

OK, so to recap:

• I got lent a Coravin and figured out how to use it (Part 1).
• On July 17th, I accessed three different bottles – a white and two reds – via Coravin and wrote up control tasting notes (Part 2).
• Exactly two weeks later, on July 31st, I Coravinned the bottles again to see how they were doing.  Now the real fun begins (Part 3, right now).

Some brief methodological notes:  after tasting the bottles on July 17th, I put them back in my cellar as if they were brand new – on their sides, no special treatment.  They stayed there till the 31st, when I gave them a brief chill before accessing them again.  I took detailed tasting notes without looking at my initial set of notes and then compared the two sets after the fact to see if the descriptions were similar and if any notable changes to the wines had taken place.  After the second round of tasting, the bottles are all about half full, and they have been put back in my cellar until I pull them out again for the grand finale of this Coravin experiment six months from now.  So how did the wines do?  Is the Coravin all it’s cracked up to be?  Let’s get to it, again:

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