Don Giovanni

wine industry enjoys resurgence Click On Me the best line in the story...

← More info... More info on Click On Me

Cybernose to help measure wine aromas Click On Me I don't need this Cybernose to tell me what to do...

Australian scientists sniff out wine's peppery aroma This is a great breakthrough as we get to learn more about what we taste in a wine... Click On Me

Yes well you also have a weapon in your avatar. ← Um no, that is a cartridge. These are weapons. Try and keep up. ← to each their own

The Bisphenol-A Debate: A Suspect Chemical in Plastic Bottles and Cans this is what I have a real problem with...Click On Me

A tale of two Bordeaux Click On Me Could this be the death blow garagiste...is this the beginning of a new classification system...when will the French learn how to market the hidden gems...who will lead the way...

Daniel, Apparently not ...

Is this the end of the glass wine bottle? Click On Me I think not !!!

Where did that note of Cinnamon come from? As a winemaker I can confirm that the note of cinnamon does come from the interaction of the yeast and the grape...not the barrel...it could come from the barrel...that said I made some red wine from super ripe table grapes from Chile...the wine never saw any oak I let the wine lay on the lees for one year...this was one of the best wines I have ever had...big notes of cinnamon...I then looked up this fact in a Oenology book source Vol 1 "The Microbiology of Wine and Vinifications" from University of Bordeaux publisher John Wiley & Sons , LTD ISBN 0471 97362 9... source Click On MeA note on yeast...natural yeast can work well with a spontaneous fermentation that produce wonderful wines as well as cultured yeasts...

bump...

From Wikipedia entry for John Pemberton: I wonder what the original wine formula tasted like? Can I get coca and cola teas or extracts from my health food store? It would be interesting to re-create the original. ← Click On Me

Done to perfection...Cheers!!!

Malkavian, Thanks for the post...I will try this with a Cuban and compare after some aging...

Gordo , you have expensive taste ...nice... john

So far this sounds pretty good, but I don't think this guy really knows what he's talking about. As for his health findings, I don't know enough science in that field to support or refute his comments, but . . . * He refers to some polyphenols as procyanadin. We have long referred to them in the business as flavanoid complexes called proanthocyanidin. * He says that highly tannic wines pair well with food. I have never found that to be the case. Acidity and balance are key to wine and food pairing. Frankly, as a former wine educator, I find this claim . . . bizarre. * He claims that "Mass-produced, modern wines are often lower in procyanidins because extraction periods are very short. Grapes are also left on the vine longer, resulting in riper fruit and higher sugar levels which, on fermentation, produces more alcohol." Actually, it is mostly the artisanal producers who push for later harvesting. Mass productions simply bring the wine in within their contractual harvesting dates and mechanically adjust the wine with additions of acid, powdered tannins, megapurple, and other additives. * "I do hope that at least some winemakers revert to making wines with less than 12.5 per cent alcohol and appreciably more tannins - for the sake of our health." Egad. An under-ripe wine with appreciable tannin? Can he give an example of a good one? Does this guy even drink wine? * If tannins are that critical to good health, why not drink good tea instead of bad wine? Or buy grape seed extract? So to me, the article reads as a sloppy promotion for a poorly researched book. Well at least there's a plug for Trader Joe's! ← Mary, I see this type of journalism exactly what I predicted would get coverage...it's some people who delve into what's hot... wine is hot...you eviscerated the article perfectly point by point...specifically your wine knowledge seems endless and I admire that...great rebuttal...when the weather is favorable we should trade some wines... john

Wine, tannins and health Click On Me Roger is a medic who has published on the subject - one well known nature paper on endothelin 1 Corder R, Douthwaite JA, Lees DM, Khan NQ, Viseu Dos Santos AC, Wood EG, Carrier MJ. Related Articles, LinksEndothelin-1 synthesis reduced by red wine. Nature. 2001 Dec 20-27;414(6866):863-4. Click On Me

The house rule is no left over wine. ← Gordo, Same in my house

Thank you Mary, Your spot on...so have any of you ever done this...? have you ever heard this being done in the restaurants??? Cheers, john

'MW shock' yes a new term... -------------------------------------------------------------------------------- Before the note...I had my wife nuke the wine for 7 seconds...after she let the wine sit for 15 min she called me downstairs to taste...she used two exact glasses...I was able to pick out the Nuked wine spot on first few sips from each glass... Quote: wine temp will do this (source Amerine) at 95 F the palate will have more sensitivity to sweetness and sourness at higher temps... at 50 F bitterness is more pronounced... I think for me the nuked wine had pronounced and distinct sweet notes with less of an acid tingling sensation...this is why I think some like the nuked wine better ...Americans talk dry and drink sweet...this supple change to the wine made the fruit seem more new world...then I let the wine sit in the glasses for 20 min...after 20 min the wines seemed to even out to a point...the nuked wine finally tasting more like the un nuked wine...my conclusion is no harm done at all...did I just say that???...ok very short term yes a change then she comes back to where she should be... I will call this 'MW shock' yes a new term...

Is wine a food ? Food-labeling effort gains new momentum Click On Me Is wine going to be included...you bet yah...get ready...

Spurt of Finger Lakes wineries has no end in sight Click On Me this statement is wrong...having just sold some land to a friend who is going to open up a winery...$ 8,000 an acre no mineral rights...with mineral rights add $10,000 per acre...min land for a farm winery set by the state is 10 acres...

Jim, You are one tasting machine...keep on keeping on...ty for the notes...all of them...you are one of the best...cheers !!!

Are you having a hard time pronouncing wines and regions...I am...so I found this it helped me maybe it can help you...have fun !!! Click On Me Click On Me Click On Me Click On Me Click On Me