I've generally liked this annual review over the yrs, particularly the GrapeVine and the Opinion sections that accompany each region reviewed. I've also enjoyed the Most Exciting Or Unusual Finds section for each region. This yr's version seems to be somewhat weaker on those sections than previous yrs. Nonetheless, these sections do make the book worthwhile.
A few specific points:
1. Doug Frost's section on "Other US States" contains a few errors. He states that NM rules now allow the NM consumer to bring in an unlimited amount of wine. I'm pretty confident that this is incorrect and the 2 cs/month limitation still stands.
He also refers in his Grapevine comment to New Mexico's CallaghanVnyd. Unless they've moved, they're still located in Arizona as far as I know.
He also makes not one mention of Virginia or any of their wines. A pretty glaring oversight, IMHO.
2. The "Wine Science" section by Ron Jackson is one of the most interesting sections in the entire book (OK...full disclosure here...I didn't read the entire book...skipped the sections on Bordeaux and Burgundy).
He cites some recent work on wine left in partially opened btls over several days times. The changes observed are not the result of oxidation processes (production of acetaldhyde even over several week's time, browning in color, precipitation of polyphenolics, etc) but merely the loss of aromatic compounds, as measured by instruments. This is something I've long claimed, that the changes in wine from so-called "breathing" are the evaporation of volatiles into the air and not the product of oxidation reactions. He cites VernSingleton's statement that wine has an extraordinary ability to absorb oxygen w/o showing signs of oxidation.
He also cites recent research that storing btls w/ corks upright does not increase oxygen ingress into the wine, though it does w/ wines using synthetic corks. As expected, screwcaps do not allow any oxygen ingress when stored upright.
He also discusses research on the origins of wine yeasts that are responsible for alcoholic fermentation. He dismisses their presence in the bloom on the skin of the grapes and origination in the vnyds (so much for yrs of dumping pomace in the vnyd being responsible for the yeasts) and states that most wine yeasts in "natural" fermentations come from the winery equiptment and not from the grapes skin and in the vnyds. He also states that the original wine yeasts came from oak trees and the soil beneath them, claiming this is why the origins of wine correspond to the southernmost extent of oak tree existance.
He also cites a study of the "Perfect Sommelier" device that modifies the tannins with magnets and ages the wine in minutes. He points out that NMR (which has far stronger magnetic fields) would not be useful as a device to measure tannin structures if it were actually modifying the structure of the tannins. He cites a double-blind/randomized study that could not detect an effect of the "Perfect Sommelier" magnets on wines.
Of course, since this section is written by a scientist and contradicts much of what we have been told as "truth" by wine authorities, it is probably recommended that this section be rejected as fradulent.
All in all, despite being a bit weaker than previous yrs, this is a good reference and read and worth buying.
TomHill
More seriously, thiol oxidation carried out by the dissolved oxygen in the coffee is what leads to the familiar smell of fresh-brewed coffee. (That's why coffee is best when brewed with cold water brought near to, but not to, boiling: it maximizes the amount of dissolved oxygen)
