In what has to be one of the funniest/most bizarre alcohol related news stories I have read in a WHILE, a drunken badger was passed out DRUNK in the middle of a road in Germany.
(who knew badgers were substance abusers?)
Apparently the badger got his paws on a batch of overripe cherries that had begun to ferment, turning its natural sugars into alcohol. I wonder what Mr. badger thought of the Cherry wine. I’ll have to get his tasting note 😉
On an unrelated note, as promised, I revisited the boxed Chardonnay tonight for the 3rd time, 15 days after opening it for the first time.
Folks, it is real simple, oxygen can be a wine’s best friend and worst enemy. A just opened bottle of wine can benefit from some (controlled) exposure to oxygen. Decant it, swirl it in your glass…whatever – it helps!
But, PROLONGED exposure to oxygen and your wine will oxidize and become unpleasant & medicinal.
The Andes Peak Chardonnay, 15 days after being opened, and stored in its oxygen free packaging in the refrigerator, is still ALIVE & WELL!
It seems to have lost some of its youthful freshness. And this was not the most complex/exciting wine to begin with. But it is STILL drinking very nicely, showing toasty, citrus & melon aromas and flavors.
Part IV to follow next week.
Coming soon, my review of the William Fevre Chablis tasting I enjoyed with my wine tasting group last night.
Beware of drunken badgers & Happy 2 week old boxed wine tasting!
WTG
