Insanity of the wine industry

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"your comment" "my head" but French thinking never made much sense to me. If it did, we would all be speaking German .

Reply to
Vincent Vega

Dick

Thanks for your comment. I dont try to be inflamitory but I have no patience for people who cant handle a diversity of opinion. Although I grew up in a winemaking and wine drinkng family I also became a wine enthusiast in France when I enjoyed a $3.00 bordeaux that left a significant impression. I am still trying to find a wine that tastes the way that one did. Not sure if it was the wine, the atmosphere or my young tastes.

As for where I am and what I do,, I would generalize and say that I am in the USA and have made my share of wine. If I have insulted my patrons I would prefer that they not know who I am:) I am however, as brutally honest with my customers as i am here in the forum and I believe that they appreciate the honesty. I believe this trend of "wine snobbery" is bad for the industry. Again,, I dont claim to be an "expert" on wines of the world nor do I claim to have an exceptional nose for wine. I would say that my nose and tastes are typical of the average wine consumer.

Reply to
Vincent Vega

The concentration of SO2 needed to kill most microorganisms is typically estimated to be ~200 mg/L (aka 200 ppm), which is not a truly massive concentration. So now I understand you to be saying that sulfites are not typically used in concetrations sufficient to kill microorganisms. However, that will depend on the pH, the type of microorganism present and what other antimicrobials are present (e.g., sorbate) and whether a sterile filtration is performed. Additionally, SO2 and metabisulfite are used at various points in the winemaking process: to prevent secondary fermentation and as a dosage during racking and bottling. In the case of sweet wines, I think that it's safe to say that the sulfites are indeed used to sterilize the wine, else we'd see secondary fermentation in any sweet wine that we tried to age. I'd suspect that even dry red wines are truly sterile by the time they're bottled, but whether the SO2 is the principal agent used to sterilize them is perhaps debatable.

No hostility. But compare your current, nuanced position to your earlier statement ("DOES NOT STERILIZE"). I labeled that earlier categorical statement nonsense because it is: SO2 can sterilize and is used to do so in a variety of applications. Whether it does so in all cases is another question altogether.

Mark Lipton

Reply to
Mark Lipton

'Rancunious?

Yep, them damned rancoons are always digging up my edging stones in the garden

- causing untold cooncern, coonsternation and coonfusion.

But I have to ask, Ian - can you supply a definition for this novel word, or was it a typo for 'rancourous'?

Reply to
Bill Spohn

Biondi Santi is highly over-rated and rides on the past glory of having been first to produce Brunello. This is always reflected in the price but seldom in the quality of the wine.

Reply to
Bill Spohn

It's franglais, you get to use it without realising it, once you have spent a few years abroad... happens to me all the time...

Mike

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

Mark,, I dont understand you. I keep agreeing with you and you reply that you disagree with me? When got on this topic about the use of sulfites sterilize equipment. Now you are talking about their use in wines. I am not disputing anything you just posted.

Reply to
Vincent Vega

Of course we are. *plonk*

M.

Reply to
Michael Pronay

You seems to have an extremely strange conception of what "all" means.

M.

Reply to
Michael Pronay

Michael Pronay wrote in news: snipped-for-privacy@pronay.com:

I don't see Ed Rasimus Osorry about the spelling) in that category, but if you use a big enough shotgun you are going to hit some pigeons. I'm proud to be with Mike on this one. ;-)

Reply to
jcoulter

"Vincent Vega" generalised yet again.....

In your vast winemaking experience, where in the rest of the world???

Spain? Italy? Swaziland? Uzbekistan?

More generalising bullshit - if there is any trend at all, it would be away from over-oaked, over alcoholic wines to those with subtlety and elegance.

Again, your generalisation is laughable - what grape variety, grown where?

Ho ho ho ho - yes, I am awaiting with interest the forthcoming vintage from both Greenland and Chad!

Reply to
st.helier

IIRC, didn't B-S have a commanding lead (well, maybe neck and neck with Opus One) in the most overrated/overpriced wine thread a while back? Dale

Dale Williams Drop "damnspam" to reply

Reply to
Dale Williams

bugger bugger bugger bugger Salut/Hi Bill Spohn,

le/on 06 Apr 2004 17:29:30 GMT, tu disais/you said:-

bugger bugger bugger

bugger bugger bugger bugger bougre de brigand!

As Mike T points out it's Franglais. I typed it, looked at it, thought about it and couldn't work out what was wrong, 'cos the french word is "rancunier" so I send it!

I meant to write "rancorous" (and thanks very much for your kind gesture of a speeling mistook!) of course.

Reply to
Ian Hoare

snipped-for-privacy@aol.comdamnspam (Dale Williams) wrote in news: snipped-for-privacy@mb-m03.aol.com:

Biondi Santi.

about ten

glory of

reflected in the

and neck

a while

More than Far Niente? I thought that was pretty good hype wine.

Reply to
jcoulter

Laughable? Why is this funny? Does TA increase as sugar rises in your parallel universe? What is your experience with growing grapes? Where do you grow grapes that this happens? I dont think you have a clue.

Reply to
Vincent Vega

Here are the facts I gleamed from your post:

The book you read is a great read. (assertion)

At least 90% of wine drinkers are wine snobs. (An opinion) The qualifier "at least" qualifies this as an opinion.

Wine snobs really don't know much about wine. (Opinion) The word "really" qualifies this as an opinion. To what degree?

Wine snobs can't objectively evaluate a wine. (Transitive assertion. Therefore 9 out of 10 wine drinkers cannot evalutate a wine)

Wine makers make wine according to a high rated style. (An assertion) True in all cases?. Is this what you meant?

You are never influenced by writers. (An assertion)

A wine cannot be identified by region. (An assertion)

You are not a beginner. (Assertion)

Acidity does not determine where a wine is from. (Assertion)

Wine makers add ingredients. (Assertion)

Marketing is insane. (Assertion)

You will write a book. (Assertion)

So here is what I understand:

You read a great book.

90% of wine drinkers cannot evaluate a wine.

Winemakers make a wine that judges will like.

You never fall for this.

Climate does not influence a wine's style.

You drink alot of wine and know the difference between plonk and the good stuff.

Marketing is a bad thing.

You will write a book and explain your assertions.

Rich

Reply to
Rich R

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