UniqueCardinal800

so i tried a pinot noir from oregon last night, kinda bright but needed something softer for the salmon tbh i’m looking for a light red that won’t overwhelm the fish any go‑to bottles or regions you love rn i’m on a budget but willing to splurge if it’s worth it lol

so i was at a tasting last week and kept hearing people talk about the legs on the glass i assumed they were talking about the wine's origin or some fancy term for aroma turns out legs are just the droplets that run down the side after you swirl indicating alcohol level i felt kinda dumb when the sommelier explained it tbh i still check the glass for legs out of habit but now i actually know what i’m looking at anyone else had a similar facepalm moment

after the weekend tasting event i noticed the oak‑aged reds had a more complex nose with vanilla, cedar, and subtle spice while the stainless steel ones stayed cleaner with bright fruit and crisp acidity i think the oak gives more depth to the aroma but also masks some fruit nuance tbh if you want a richer nose go oak but if you want to hear every berry note go steel which do you prefer for aroma richness?

Tonight's vertical pour of Two Hands Ghost & Mr. Jack's 2017 vs 2019 reserve was a beast the 18–20°c serving temp really highlighted the '19s green olive edge but tbh i'm still salty about the 2017's silky tannins lasting 37s on the finish. Used a Riedel Vinum Bordeaux glassware set and let the '17 breathe through a Coravin Model 3 – does anyone else get a hint of volatiles with that setup? Also does anyone use micro-oxygenation techniques for bottle aging? Vino