[OT] If Uranium Cranium is getting you down.....

Thoughts for people who take life too seriously..

Save the whales. Collect the whole set. A day without sunshine is like..... night. OK, so what's the speed of dark? On the other hand, you have different fingers. I just got lost in thought. It was unfamiliar territory.

42.775% of all statistics are made up on the spot. I feel like I'm diagonally parked in a parallel universe. Honk if you love peace and quiet. Remember, half the people you know are below average. He who laughs last, thinks slowest. The early bird may get the worm, but the second mouse gets the cheese. I drive way too fast to worry about cholesterol. Support bacteria. They're the only culture some people have. Monday is an awful way to spend 1/7 of your life. A clear conscience is usually the sign of a bad memory. Change is inevitable, except from vending machines. Get a new car for your spouse. It'll be a great trade! Plan to be spontaneous tomorrow. Always try to be modest, and be proud of it! If you think nobody cares, try missing a couple of payments. How many of you believe in telekinesis? Raise my hand... If everything seems to be going well, you have obviously overlooked something. When everything is coming your way, you're in the wrong lane. Hard work pays off in the future. Laziness pays off now. Everyone has a photographic memory; Some just don't have film. Eagles may soar, but weasels don't get sucked into jet engines. What happens if you get scared half to death twice? I used to have an open mind but my brains kept falling out I couldn't repair your brakes, so I made your horn louder. Why do psychics have to ask you for your name?

I was going to have pasta and a bottle of Pozzapalo Giravolta Primitivo for my dinner tonight, but Uranium Cranium has convinced me that Italian Reds are now made so fragile that, I will have to either -

  • Dine in a vacuum sealed environment, lest the wine is totally f####d before I get to the bottom of the bottle, or
  • Rip out the cork and wolf the entire contents in one gulp (and save the washing of my fine stemware!!!)

But, let me tell you something, Uranium Breath, us Antipodeans are made of tuff-stuff!

And I sure as hell are not going to be a mamby-pamby wussy-pussy "stick-the-cork-back-in-the-bottle" jerk - just because I cannot spell F-R-E-N-C-H!!!!!!!

Hold-the-train!!! I think that I have a bottle of Santa Duc Gigondas "Hautes Garriques" tucked away - hey - fresh kiwi pasta and French ine - oh joy, joy (I wonder if I can return that Italian stuff as being too fragile for my liking?)

That should make you happy, Michael Scarface - you have successfully

*reduced* the worlds consumption of Italian wines.
Reply to
st.helier
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Just drink it fast, before all the bad things happen to it. I was talking about people who open a bottle and leave it open several hours before consuming it. That's sheer lunacy. Nothing good can come of it. When my friends and I get together for our great Italian feasts, we go through several bottles in the span of a couple of hours. We don't open them ahead of time, but on an 'as-needed' basis. That leaves very little time for oxidation.

The Barolos, Avellinos, Dolcettos, Patriglianos, Barberas, et al. fill our goblets and we delight in them, as they accompany our Lamb Braised in White Wine or Tummala.

Reply to
Uranium Committee

Vincent, Where do you buy your wines? Vincenzo's, Gentiles, Wine Vault, Anderson's, Stewarts, Wine Shoppe, Veritas, Hills, Carnardo's, Spagio? These are all places that advise decanting or at least letting the wines breathe (generally speaking) before drinking. Bi!!

Reply to
RV WRLee

Vincent? That's ME!! The person you were replying to is somebody else. Unless there's another Vincent in the house (if so, his parents have good taste). In addition to not crediting the proper author, I think you missed the intended sarcasm as well. Go back to the original post and read it from the top (it's light-hearted levity at it's finest).

\/

Reply to
Vincent

Sorry, I meant to ask Michael Scarpitti the original poster. Bi!!

Reply to
RV WRLee

This is Mike S. speaking.

Mostly Gentile's, occasionally MaClarens, Stewarts, and Carnardos.

I know Rog really well and he respects my opinions. I can never recall discussing 'breathing' with him. We're way beyond that. I'll read up about a wine in one of my books, or he'll come up with something, and then I let him know whether I liked it or not.

Reply to
Uranium Committee

I also know Roger very well. I've been to Napa with him and we drink wine together regularly. I just did a Gaja tasting with him and I can assure you that he's someone who believes in allowing a wine to breathe for an hour or two if warranted. My name is Bill Lee if you'd like to check with him. Bi!!

Reply to
RV WRLee

Salut/Hi Uranium Committee,

le/on 14 Sep 2004 08:23:10 -0700, tu disais/you said:-

No you weren't. In your very first post here you said, and I quote

||The idea of leaving an fine bottle of wine open to allow all the ||aromas to escape is sheer stupidity. The most delicate aromas are the ||most volatile. They escape almost at once. After uncorking, I replace ||the cork.

You've repeated the same nonsensical message on several occasions.

Reply to
Ian Hoare

As I said, I cannot recall that we have ever discussed such things. I acknowledge that it is indeed the 'received wisdom' that wine should breathe. I'm calling it a myth without scientific foundation, at least if you mean 2-4 hours. I do think wine needs to blow off a little mustiness in some cases, but that's about it. 15 minutes at most does this.

Have you ever had a Patrigkliano? After opening and pouring into a glass, the aroma will reach you from several feet away: it's that powerful!

Reply to
Uranium Committee

That's Patrigliano.

Reply to
Uranium Committee

Patriglione?

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

I don't follow your point at all. I was about the practice of opening a bottle several hours before serving. I say that's absurd. By then, it's well on its way to oxidation.

Take an apple and remove the skin. Note how long it takes before the color of the pulp starts to turn brownish from oxidation. Exactly the same thing is happening to your wine. It's reacting with oxygen in the atmosphere. Try the same experiment only this time cover the skinned apple tightly with platic wrap. The apple will turn bown much slower.

Reply to
Uranium Committee

Si!

Reply to
Uranium Committee

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