I was out with dinner last week with a group of friends. We all love wine amd so we spent a bit of time choosing vintage date and vintner.
Here is the issue that I would like the group to comment on -
There was universal agreement that the wine needed to breathe. A friend and I felt that at least twenty minutes (perhaps more) was needed for the wine to settle down. Our waiter, obviously anxious to empty the bottle and have us open a second bottle, grabbed one of the filled glasses on the table and began to swirl the wine vigorously. He kept at this for what seemed for several minutes (it was probably less, but time seemed to stand still). He then presented the wine to my friend and viola! it was much better.
The issue was this - the after-taste was markedly different than that experienced by the more patient guests. My feeling is that the wine was artificially aerated and "bruised" by the vigorous aeration techniques.
The wine, by the way was a 2004 Torbreck Shiraz and it truly popped after settling in my glass for 30 minutes - after 45, it was sensational!
I was wondering what the group felt about the "forced aeration" technique foisted upon our group by the restaurant. I was shocked that he did this. This is a restaurant that specializes in wines and gas wonderful food to match. I did not say anything to the manager/owner, but I am still amazed at this stunt.