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Victor de la Serna
Ultra geek
292
Fri Sep 22, 2006 12:50 pm
Madrid, Spain
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Dale Williams
Compassionate Connoisseur
11162
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Robert Reynolds
1000th member!
3577
Fri Jun 08, 2007 11:52 pm
Sapulpa, OK
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Dale Williams wrote:Similarly, I'm curious about the science of this one. If one tasted even a horribly corked wine despite the stench, wouldn't a quick mouthrinse work? Water and/or bread, or simply a little time, work for incredibly hot peppers, where the heat is in an oil that is hydrophobic, and TCA should be much easier to rinse away.
Dale Williams
Compassionate Connoisseur
11162
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dale Williams wrote: So I'm guessing you'd agree that those that claim that a pour of a TCA infected wine can persist even after a couple of rinses are off? They point out that TCA is detectable in parts per trillion, I point out that they didn't have pure TCA in their glass, but something that is measured in ppt. Although the ones that drive me really crazy are those who declare that the problem comes from rinsing your glass, because it "dilutes" the wine. No one to date has taken me up on my offer to do blind tests of rinsed and dry glasses.
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Mark Lipton wrote:Dale Williams wrote: So I'm guessing you'd agree that those that claim that a pour of a TCA infected wine can persist even after a couple of rinses are off? They point out that TCA is detectable in parts per trillion, I point out that they didn't have pure TCA in their glass, but something that is measured in ppt. Although the ones that drive me really crazy are those who declare that the problem comes from rinsing your glass, because it "dilutes" the wine. No one to date has taken me up on my offer to do blind tests of rinsed and dry glasses.
Yes, you're right about the dilution. I know what you mean about the whole rinsing the glass thing, too: 2 ml of water is going to affect the flavor of a 90 ml pour?
Mark Lipton
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Daniel Rogov wrote:Keep in mind for example that some Syrah wines are blended with a mere 1% of Viognier and that does indeed have an impact on the wine.
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Steve Slatcher wrote:Daniel Rogov wrote:Keep in mind for example that some Syrah wines are blended with a mere 1% of Viognier and that does indeed have an impact on the wine.
True, but it is not particularly relevant. Remember all wines are mainly water anyway, and water tastes of very little. Neither of these statements are true for Viognier.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Mark Lipton wrote:Dale Williams wrote: So I'm guessing you'd agree that those that claim that a pour of a TCA infected wine can persist even after a couple of rinses are off? They point out that TCA is detectable in parts per trillion, I point out that they didn't have pure TCA in their glass, but something that is measured in ppt. Although the ones that drive me really crazy are those who declare that the problem comes from rinsing your glass, because it "dilutes" the wine. No one to date has taken me up on my offer to do blind tests of rinsed and dry glasses.
Yes, you're right about the dilution. I know what you mean about the whole rinsing the glass thing, too: 2 ml of water is going to affect the flavor of a 90 ml pour?
Mark Lipton
Dale Williams
Compassionate Connoisseur
11162
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Oliver McCrum wrote:David Schildknecht wrote an impassioned plea for rinsing with wine, not water, on eBob a while ago. He thinks that the important thing is the film of wine on the side of the glass; replace that with water and you diminish the aroma of the wine substantially. I think he might be right. (Italians rinse glasses with the new wine carefully while tasting, I assume for the same reason.)
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Daniel Rogov wrote:Steve Slatcher wrote:Daniel Rogov wrote:Keep in mind for example that some Syrah wines are blended with a mere 1% of Viognier and that does indeed have an impact on the wine.
True, but it is not particularly relevant. Remember all wines are mainly water anyway, and water tastes of very little. Neither of these statements are true for Viognier.
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