winecellar

Salut/Hi Michael Frandsen,

le/on Fri, 9 Jan 2004 10:53:53 +0100, tu disais/you said:-

Anything between 8C and 14C with a very low diunal variation

After spraying a few hundred labels, I expect YOU'd be a bit high!

Unless you are keeping your wine in a flooded cellar (anyone watch Monarch of the Glen?), I doubt your labels will have problems.

I have seen bottles in cellars that were covered head to toe (cork to punt?) in a thick layer of mold, but that was in Normandy, and they'd been left alone for

50 years......

Oh yes - one other thing on wine labels.

We knew a guy who was a bit of a twit - real label chaser.

When we were at his place once, we convinced him that some of his bottles had particular value for the labels (e.g. Mouton), and that he should really have a copy for insurance purposes.

By this time he'd got himself around most of a bottle of wine, and wasn't thinking at even his regular mediocre level, so when he asked how he should record his labels, we suggested that everyone else we knew just photocopied them.

He had a photocopier, and gave it a try. The part of the label touching the scanner bed was of course in focus, but nothing else. We said it was really easy - you just had to get the knack of rolling the bottle as the copy was taken.

When we left that night, he was still drinking, and was great fun to watch, rolling bottle after bottle, nearly dropping them in the process, and making frustratingly poor copies.

I think one guy even sent him a copy of a label he had removed from a bottle and told him it was taken on the bottle using the technique - it just took practice.

Most people would realize they'd been had in the cold light of day, but for all I know that guy still spends his evenings rolling bottles across his photocopier.

Salut/Hi Bill Spohn,

le/on 09 Jan 2004 15:01:14 GMT, tu disais/you said:-

Wheeeee....

But not everyone buys their bottles by the gross, Bill!

Actually, I can't agree. I've got one bin, right in a corner of my cellar where the labels rot after a couple of years.

I agree that it's not serious, but some people do get very anal about the state of their labels, and it does no harm to give the information.

Rectum? Well it sure didn't do them any good......

[] ] I have seen bottles in cellars that were covered head to toe (cork to punt?) in ] a thick layer of mold, but that was in Normandy, and they'd been left alone for ] 50 years......

That fellow had a very dry cellar, for Normandy! :) I get some labels coming unglued, which can lead to some fun tastings. They do rot a bit, which doesn't bother me so long as they stay legible, which is usually the case.

-E

photocopied

Jeez, you guys are _cruel_! :^D

Actually, if you did it right that technique might just work though...

Tom S