Hi Simon, I think I've only really tasted it once. So, like Bas commented, perhaps I'm not trained enough or blind to it. One thing I heard people say is that it can blow off if you decant the wine, but reading your piece made me think - given the way mousiness develops with oxygen contact, is this just BS / a pipe dream?
Hi Simon, I think I've only really tasted it once. So, like Bas commented, perhaps I'm not trained enough or blind to it. One thing I heard people say is that it can blow off if you decant the wine, but reading your piece made me think - given the way mousiness develops with oxygen contact, is this just BS / a pipe dream?
Decanting will make it significantly worse, because oxygen allows the taint to develop much faster. So yes, whoever said that is talking BS I'm afraid.
The only thing you can do with a (potentially) mousy wine is keep it as chilled as possible and drink it as fast as possible.
Hi Simon, I think I've only really tasted it once. So, like Bas commented, perhaps I'm not trained enough or blind to it. One thing I heard people say is that it can blow off if you decant the wine, but reading your piece made me think - given the way mousiness develops with oxygen contact, is this just BS / a pipe dream?
Hi Adam,
Decanting will make it significantly worse, because oxygen allows the taint to develop much faster. So yes, whoever said that is talking BS I'm afraid.
The only thing you can do with a (potentially) mousy wine is keep it as chilled as possible and drink it as fast as possible.
I'm wondering whether they fell into the class of people you mentioned who mistake mousiness for VA or something. Anyway, thanks for replying.