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1966 Penfolds Bin 128. At 49 years old this baby was looking tired! So I decanted it onto 30ppm of Sulphur & left it 2 days. The samples I tried on the day, both sulphured & unsulphured where dramatically different. The unsulphured sample was hard with an aldehyde finish. The sulphured sample fresher, but, closed. Aldehyde had been mopped up by the sulphur. 2 days later the sulphured sample has freshened and opened up beautifully. For around $20 you can get the equipment & sulphur needed to treat more tired old bottles than you'll drink in a life time. If you have a lot of old wine in the cellar & want to know how to do this hit me up via the Contact Page on filthygoodvino.com #FilthyOldVino #Sulphur #Science #Winemaker #Wine #Instawine #Oxidation #WinePorn #WineScience — 9 years ago
Paul Kaan
Winemaker/Blogger FilthyGoodVino.com
1966 Penfolds Bin 128. At 49 years old this baby was looking tired! So I decanted it onto 30ppm of Sulphur & left it 2 days. The samples I tried on the day, both sulphured & unsulphured where dramatically different. The unsulphured sample was hard with an aldehyde finish. The sulphured sample fresher, but, closed. Aldehyde had been mopped up by the sulphur. 2 days later the sulphured sample has freshened and opened up beautifully. For around $20 you can get the equipment & sulphur needed to treat more tired old bottles than you'll drink in a life time. If you have a lot of old wine in the cellar & want to know how to do this hit me up via the Contact Page on filthygoodvino.com #FilthyOldVino #Sulphur #Science #Winemaker #Wine #Instawine #Oxidation #WinePorn #WineScience — 9 years ago