Text 253, 96 rader
Skriven 2008-01-05 15:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WINE CHOICES? 637
=========================
 ML> Ian has a lot to say about cork taint, mostly that it happens
 ML> very seldom that he can discern. I find it about twice as often
 GJ> It could be that the French have long-term contracts with the best
 GJ> cork dealers, while the Antipodeans have to make do with inferior ones.

It's more likely that Ian isn't sensitive to cork taint. He admits
that his nose for it is not nearly as sensitive as those of most
of his alt.food.wine buddies.

 ML> But then I don't really mind a touch of TCA; in fact,
 GJ> Like my reaction to a touch of cat pee in Sav Blancs.

I've had a cat pee on my pillow. Some of the Sauv Blancs come
close to that level of intensity.

 ML> it is said that every bottle of Pichon Lalande of every vintage
 ML> has TCA, for whatever reason, and it doesn't detract from the
 ML> experience of the wine as a whole.
 GJ> If the wine makers are aware of that universality of TCA they could
 GJ> probably allow for it in the wine making.

Probably so.

 ML> Another is that I'd say that 90 percent of the screwtop wines I have
 ML> had have been New Zealand or Australian in origin. And there is TCA
 GJ> Do US bottlers use the same form of screwtop that Australasians use?

Most US bottlers of any repute have gone to corqs rather than
screwtops, though a few have gone 50-50. I am generally not
familiar with US screwtops.

 ML> there are the artificial corks, which have their own problems
 ML> attached, mostly related to their nonrecyclability.
 GJ> I have drawn quite a few of those plastic corks, and have only had
 GJ> trouble re-inserting the very earliest ones.

I'm talking of their nonrecyclability as in their persistence
in landfills.

 GJ> Australian wines are normally filled into brand new bottles.
 ML> The new bottles still have to be processed before filling.
 GJ> Why?  I always thought they didn't need any processing, as after
 GJ> having cooled from the molten state they would be completely sterile.

If your winemakers thought as you do, you'd get a lot more
vinegar wine (if perhaps marginally less TCAd wine). An
open vessel loses its sterility approximately instantaneously.

 ML> It's not the wine that was necessarily defective. It's the storage.
 GJ> Right, but in some places where the storage is at fault, alternative
 GJ> containment methods have to be used.

The interior of the human belly is the best containment method.

 ML> If I tasted 50 New Zealand SBs and hated all of them, why should
 ML> you imagine that the 51st will be any different?
 GJ> Have you, in fact, tasted 50 Kiwi SBs?  I found them much more
 GJ> variable than zucchinis, even the 10 or so I have tried.

I've probably tasted well over 50. The tastes have gone
from little tasting portions at the beginning of the craze
to micro sips off someone else's later on, followed by
frantic looking around for the spit bucket.

 ML> Various Mac's, Monteith's, and Speight's, with the occasional
 ML> Steinlager for giggles.
 GJ> Any comments?  I liked a couple of the Monteiths a lot.

Speight's Distinction. Mac's Black. As far as Monteith's, my
note on the Celtic reads "Nothing to write home about but quite
drinkable, as were all of the beers from this concern."

--mm
New Mexico Red Chile Sauce
cat: sauces, chile
yield: 3 c

10 to 12 dried red New Mexican chiles, stems and seeds removed
3 c water
2 Tb vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped

Rinse off the chiles and place in a pot with the water.
Bring to a boil, reduce the heat and simmer for 15-20 min
to soften. Saute the onion and garlic in the oil until soft.
Place all the ingredients, including the chile water, in a
blender and puree until smooth. Strain the mixture for a
smooth sauce.

http://easyweb.easynet.co.uk/~gcaselton/chile/cooking.html

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