Originally Posted By: HomeDad
I've never heard of bounce shock, good to know.


I've heard of it as "bruising".
I can believe that shaking up a red (or the occasional white) with alot of sediment can make for an unpleasant experience in the texture on the tongue, but really, the chemistry inside the bottle (a closed system) shouldn't be affected by a bit of sloshing otherwise.
The sediment may take awhile to settle though which could cause the wine to taste somewhat 'muddy' until it does.

You can find micro metal filters and funnel systems if one is in a rush to open the wine and drink before settling.


Edited by chesseroo (03/07/08 09:14 PM)
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