mmmm, wine

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And article referenced in my weekly Reason magazine email.

Old school France vs New School Australia

Why yes, my license number is a palindrome. Thank you for noticing.

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I thought this was an interesting portion:

"As is typical in the modern world, advances in science and technology outpace changes in legislation. For example, in Spain the law says that a Reserva wine must be aged for at least 12 months, and a Gran Reserva for at least 18 months. But when Teresa Garde Cerdán, a researcher in chemical sciences at the Public University of Navarre in northern Spain, conducted the first chemical analysis experiments on different types of wines and casks, what she found was unexpected.

The maximum concentrations of aromatic compounds transferred to wine from wood is reached after 10 to 12 months of the wine being stored in wooden casks, Cerdán found. After that, the compounds either remain the same or even begin to decrease. "

So old wine is not neccessarily better. Excellent.

Why yes, my license number is a palindrome. Thank you for noticing.

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yep. that's why they are starting to seal w/ rubber corks and even screw tops (well, that's not WHY, but they are less porous)
heidi

i didn't lose my mind, i sold it on ebay. .:need a container to fit 5'4", 110 lb. cypres ready & able to fit a 170 main (or slightly smaller):.[/ce

[narcimund 0]

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So old wine is not neccessarily better. Excellent.

No... that quote indicates that cask aging does not add more oak flavor beyond a certain point. Cask aging is done by the wine maker before it gets to the consumer.

Aging in bottle (which is what people usually mean by 'old wine') is an entirely different subject.

But if you like cheap young wine, or if you look to chemistry reports to decide what tastes good, great! This will save you money and effort.

First Class Citizen Twice Over

[narcimund 0]

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yep. that's why they are starting to seal w/ rubber corks and even screw tops (well, that's not WHY, but they are less porous)
heidi

No, that's not at all the reason. Synthetic corks and screw tops are being used because the oak 'cork' has an occasional bad habit of bringing undesirable bacteria to the wine and ruining it. .

If you open two bottles of the same wine and one smells bad while the other doesn't, it's said to be 'corked'. It's a rare and random but annoying problem. Some say it happens as often as one bottle per case, but I haven't found that to be true at all. I find corked bottles maybe half that often.

First Class Citizen Twice Over

[soulshine 0]

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Synthetic corks and screw tops are being used because the oak 'cork' has an occasional bad habit of bringing undesirable bacteria to the wine and ruining it. .

I worked in a store that sold a high volume of wine. We would get these people in the store that would be angry with us thinking that we caused the bottle to go bad.

It happens a bit more than people think but it really is just one of those things that you cannot help.

It is a bit odd to sell the screw top wines though. I never could get the Boones Farm "wine" association out of my head!

Bombing for peace is like fucking for virginity!
~DEVIOUS BEEF~~FGF #69~

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I thought this was an interesting portion:

"As is typical in the modern world, advances in science and technology outpace changes in legislation. For example, in Spain the law says that a Reserva wine must be aged for at least 12 months, and a Gran Reserva for at least 18 months. But when Teresa Garde Cerdán, a researcher in chemical sciences at the Public University of Navarre in northern Spain, conducted the first chemical analysis experiments on different types of wines and casks, what she found was unexpected.

The maximum concentrations of aromatic compounds transferred to wine from wood is reached after 10 to 12 months of the wine being stored in wooden casks, Cerdán found. After that, the compounds either remain the same or even begin to decrease. "

So old wine is not neccessarily better. Excellent.

Any wine is at its best when properly stored and aged, however the proper age for a wine is dependent on the wine. MANY wines are being made these days specifically to reach their peak at a fairly young age. Note of course that the referenced quote is simply talking about aromatic compounds transferred from wood, not the aliphatic chains that develop as a result of aging.

Blues,
Dave

"I AM A PROFESSIONAL EXTREME ATHLETE!"
(drink Mountain Dew)

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Seriously...leave the screw top for the Arbor Mist. I am all for the synthetic cork though. Much easier to get back into the bottle if for some reason (GOD FORBID) you do not drink the whole thing right away

Why yes, my license number is a palindrome. Thank you for noticing.

[GTAVercetti 0]

True true. My guess is they will figure a way to simulate the aging someday and then all those expensive wines will not be that big a deal anymore.

Why yes, my license number is a palindrome. Thank you for noticing.

[soulshine 0]

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you do not drink the whole thing right away

Are you serious? Throw the damn cork away, step up, and finish the bottle! If I can finish a bottle by myself I'm sure you can too!

Would you put a cap on a beer? No! You drink it!

Sheesh, you need some help my friend!

Bombing for peace is like fucking for virginity!
~DEVIOUS BEEF~~FGF #69~

[skycat 0]

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yep. that's why they are starting to seal w/ rubber corks and even screw tops (well, that's not WHY, but they are less porous)
heidi

No, that's not at all the reason. Synthetic corks and screw tops are being used because the oak 'cork' has an occasional bad habit of bringing undesirable bacteria to the wine and ruining it. .

If you open two bottles of the same wine and one smells bad while the other doesn't, it's said to be 'corked'. It's a rare and random but annoying problem. Some say it happens as often as one bottle per case, but I haven't found that to be true at all. I find corked bottles maybe half that often.

It's only happened to me once in the last few years, but one of the wineries I was at the server let us taste and smell a bottle of the same wine that he had opened that morning that was "tainted". He said he went to a dinner party one night and almost every other bottle they opened was tainted.

I have my fingers crossed that the $60 bottle of increadably good Merlot that I have saved for a special occation isn't tainted.

Fly it like you stole it!

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yep. that's why they are starting to seal w/ rubber corks and even screw tops (well, that's not WHY, but they are less porous)
heidi

No, that's not at all the reason. Synthetic corks and screw tops are being used because the oak 'cork' has an occasional bad habit of bringing undesirable bacteria to the wine and ruining it. .

If you open two bottles of the same wine and one smells bad while the other doesn't, it's said to be 'corked'. It's a rare and random but annoying problem. Some say it happens as often as one bottle per case, but I haven't found that to be true at all. I find corked bottles maybe half that often.

Corking is a factor in 8-10 percent of naturally corked bottles, with some cork producers having better records and some worse. The thing is, there are many types of "corked", not all of which create trichloroanisol (TCA), the compound that makes for characteristic sweaty gym sock/lack of flavor problem that most people associated with the term "corked." That particular variant of corking is indeed <5%.

It's a pretty interesting topic really, and there are numerous opinions on the best fix. If I remember correctly, there was a fairly robust effort to use irradiation of the corks as a cure, however something about that didn't work, e.g. the problem wasn't entirely bacterial or something like that. I'm kind of drawing a blank on it right now.

Did you know there are also "corked" oak barrels that affect wines made in them in the same manner as tainted corks do?

Blues,
Dave

"I AM A PROFESSIONAL EXTREME ATHLETE!"
(drink Mountain Dew)