About Ice Cubes and Vintage Champagnes

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Administrative Contact: Mora, Sergi snipped-for-privacy@gmx.net ^^^^ ^^^^^ bartrina 40, 5o 1a Rubi, 08191 Spain

Spammer begone!

Mark Lipton

p.s. An ice bucket works just fine for me, thanks. I'd sooner chew off my legs than buy a product advertised through SPAM.

Hi, Sergi, I put ice in some of my white wines during hot summer afternoons, I know some will gasp. It waters down the taste, but not enough to change the taste, I still know what I'm drinking. IMHO. These cubes below - kinda scifi, no? Couldn't they make them look more like a real cube? These might be cool at Christmas time, since they look like jingle bells. Otherwise, I want clear or frosty cube or cube-things.

my 2 cents,

I thought that this Group was open to discussion and new ideas. I am sorry if my email has annoyed you Mark. I just wanted to know your opinion on ice cubes. I hate spam as much as you do.

Mark Lipt>

"Sergi" wrote ....

Sergi, I am 100% with Mark on this one - you engaged in what is termed "stealth marketing".

Read what you wrote in your initial post "I discovered in internet an interesting product:

You did not *discover" this product on the internet - you market the product!!

You don't want our opinion - you want us to buy your product.

I'd sooner Mark chewed off my legs than buy anything from subterfuge marketers.

I don't like to put anything into Champagne, because it can cause loss of CO2 that required much effort to get into the Champagne. However in the late 1800s it was the fashion among some ladies in the UK and parts of the US to carry around swizzle sticks, often jeweled, to twirl in Champagne to release most of the gas. I usually use the refrigerator to cool white wines. I know how long it takes to chill from my cellar temperature to various drinking temperatures for various bottle sizes and types. I only bother with an ice bucket when there is not enough time to cool the wine in the refrigerator.

I do keep a few silver bulbs with a stem in the freezer. These are filled with a liquid. If someone wants a glass of still white wine to be cooler, it only takes a few stirs in the glass to lower the temerature. I bought these devices many years ago and have not seen them in recent years.

Have you seen that product on sale?? Me not. I am just doing a research on this product. I am currently doing a survey on the product. I discovered the product a few days ago and would like to know what people think about it. The real name of the product is not inoxcube, it's not my product. I am just using this name to run a survey.

I found that product interesting but I would like to know other people's opinions. I think that few people care about ICE effects on their drinks, specially on expensive drinks. I would like to confirm my hipothesis and see other people's point of view.

st.helier wrote:

Thanks for the historical piece of information. As I see, gas was a little bit of a problem in recent past. However, as you say, you don't like anything to make your champagne loose it's CO2...I guess there still may be people who likes gas and people who dislikes gas in Champagne...but I assume that Champagne without it's CO2 it's not sparkling wine.

cwdjrxyz wrote:

Sergi/Irdhin/Spammer (whatever your name is),

People who don't like the fizz of a Champagne, or any méthode champenoise wine for that matter, simply don't buy it. They purchase a still, dry white instead.

Duh.

And for people who like chilled wines, they chill it. And if the weather is hot, they place the opened bottle back into the fridge, ice bucket, or porta-chiller. Or use a quick-stir swizzler or what-not.

Duh.

But they do not place frozen metal "icecubes" into their drink. Maybe chunks of chilled apple for a nice summertime sangria. But NOT metal thingies.

So what if your product is made of stainless steel? I can tell you for a fact that acidic foods and liquids - wine included - do sometimes seem to interact with *any* metal. Perhaps it's a matter of conduction. Whatever the reason, there can in fact be a bit of a metallic flavor from placing acidic compounds in the presence of the metal. Why should anyone care to ruin a wine, let alone a good wine, by dropping your metal balls into their beverage?

Even real ice cubes would be better than that... Why not just blend up some ice into the wine and make your own wine cooler? Why not just drink Zima instead?

Yes. This list is open to discussion about wine topics, though some members may wish to make you feel otherwise. However, this list is not open to blatant spam. Anyone reading your posts on Google Groups, and who clicks on the "View Profile" link next to your name, can clearly see you've posted your same advert to numerous lists.

Good luck selling "your balls"...

David