I think it absolutely does as well as it does a specific bottle. Did you ever noticed that two bottles of wine usually taste different even whe you uncork them in the very same event? I noticed this many times. The taste of the first bottle is different from the second one, I know this may sound silly, but I think this to be true. I do not know why, though.

Hello all! well.. I can understand the psychological effect of trying wines in a "nice" setting and everything seems to be hunky dory (fantastic) and when you are somewhere else and (possibly) being alone, it is a different case.

However, there just may be a more scientific explanation to it. Although the same wine comes from one winery, some of the grapes may not have come from the same plot /batch. Then they may not come from the same barrique (if oak treated). For instance, one barrique may produce slightly stronger taste than the other. These are 2 reasons I can think of.

I believe it all comes down to quality control and of course even when the winery observed the strictest QC, we can only hope that the wine shops have proper storage conditions.

While we all hope for consistency, it is a fact that there will be "bottle variation". It is not all easy to pinpoint the exact reason for the variation.

I hope Anton and others can provide some feedback.

Thanks and cheers!

However, there just may be a more scientific explanation to it. Although the same wine comes from one winery, some of the grapes may not have come from the same plot /batch. Then they may not come from the same barrique (if oak treated). For instance, one barrique may produce slightly stronger taste than the other. These are 2 reasons I can think of.

Regarding the QC issues you mentioned about wineries blending wines from all the barriques should be the proper practice. I also believe most, if not all of them do it for the sake of consistency.

It may sound a bit pedantic but I believe temperature is a big determinant of the taste, smell and the overall impression of a wine. Further, if we have food together with a wine and nothing at another time, it could impact on our taste buds too. The types of food and the additives can all affect our tastes.

Wine is not the most stable of liquids so if one tastes a wine in summer and then the same in winter, don't be surprised to have a different impression. Just my thoughts...

All the factors you mentioned play a fundamental role in the tasting of wine and of food. You may just think of what the temperature can do with foods: would you say a freshly baked bread smells and tastes like the bread you baked the day before?

Temperature, as far as I am concerned, has a deep impact on wine tasting and I believe it can drastically change a wine in a way you would not recognize it. I also think temperature is a matter of subjectivity. It seems red wines should be served at a higher temperature than whites, usually 16-18°C, but to be honest with you, I also like red wines served at lower temperatures and I think they are more agreeable at these temperatures than to the ones usually suggested by everyone.

I was dining last night and was served a chilled red wine - Montepulciano d Abruzzo (probably at around 12 or 13C. Although it wasn't a full body red, I didn't think it should be served chilled. It was a very disappointing experience at a fine dining restaurant! Thumbs down to this restaurant!!

Here we go again with the wine service subject! I too have had such an experience the past month and it was truly disappointing. In my case was a Bordeaux and we all had to wamr the glasses with our hands before drinking the wine. Do they really know what wine service means?
Talking about Montepulciano d'Abruzzo, and according to my opinion, I think this wine comes in many styles, from light bodied to full bodied ones. And to tell the trurh I think the light bodied one can be served chilled, not the full bodied styles though. Just my opinion...