Text 23574, 90 rader
Skriven 2007-11-29 20:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WINE CHOICES? 493
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 ML> Jeff got this funny look on his face
 ML> and retrieved a minibottle of Mateus from his wine closet. Apparently
 ML> it had been a gift - probably in a hotel welcome basket - and he had
 ML> kept it for some years just for the hoot value, for which it earned
 ML> its keep yet again on that occasion.
 GJ> Having hooted, did you dare to drink it, or did he return it to its
 GJ> closet for future hoots?  (A closet Mateus hoarder!  Hmmm.)

It was left untouched to be marveled at by future generations.

 GJ> According to wine writer and taster, Philip White, one in twenty of
 GJ> the wines put up for judging has a faulty cork or cork taint, and a
 GJ> replacement has had to be requested.

A somewhat smaller but distinctly nonzero percentage of screwtop
wines has what has come to be known as cork taint, which would
lead one to believe that there are other mechanisms for TCA
generation, perhaps related to imperfect bottle washing?

 According to wine bibber Glen
 GJ> Jamieson, 100 bottles out of 100 white wines, and at least 50 out of
 GJ> 100 red wines with corked bottles which had been stored for a period
 GJ> in the tropical sun with the corks pointing upwards, had been converted
 GJ> to vinegar or rust deposits by the time they arrived at the table.  All

That's not the same.

 GJ> wine transported and stored in screwtop bottles or flagons or in
 GJ> bladders, remained in pristine condition.

I have my doubts! Bag-in-box wines have a finite shelf-life as well.
Wine changes with time; you can delay the change but not stop it.
This fact gives much hope to those of us who like aged wines.

 GJ> Regarding the economics, I doubt if there would be any advantage of
 GJ> that nature in a screwtop.

There's a certain advantage, but that's not what Marco was referring
to. Marco referred to a conscious effort by (especially European)
bottlers to try to squeeze the cork producers by threatening to
refrain from using their product.

   The $3.99 a bottle fizzy still comes in
 GJ> bottle with a wired-down cork, while the $30 a bottle whites all now
 GJ> have screwtops.  If you had deigned to cast your eyes over any of the
 GJ> Kiwi Sav Blancs you would have noticed they were all screwed.

No, they were all peed in. At the Koru lounges there was a goodly
assortment of Sauv Blancs, and I refrained from trying any of them.
Aside from a half bottle of Pouilly Fume, I had no SB on the trip.

 GJ> The cheap fizzy there still uses corks.

That's a p.r. thing, with "popping corks" associated with grand luxe
and festivity. Packaging adds more to the price of a cheap wine than
any other step in production, including production of the wine itself.

 ML> I know a potential way of getting rid of it, although the donee
 ML> would berate you loudly as he disposed of the evidence.
 GJ> Even that didn't work.  All I got from my invitation was abuse and
 GJ> ridicule for being so stupid.

You didn't pursue the obvious experiment, which is to bring the
stuff to Torrensville.

 I have, in fact, experimented with it,
 GJ> and found it is sort of drinkable if it is freezing cold, and
 GJ> accompanying a dish like a rendang with rice into which plenty of
 GJ> Indonesian sambal pemuda extra hot has been stirred.

Avoid the middleman and just stir the sambal into the beverage.

Doing thyme
cat: booze
servings: 1

2 oz Bombay Sapphire
2 oz apple cider
2 oz blueberry marmalade
champagne
1 sprig thyme

Shake first three ingredients with ice; strain into
glass; top with champagne and garnish with thyme.

after Dimitra Tsourianis, Alibi restaurant

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