Moderators: Jenise, Robin Garr, David M. Bueker
Jenise
FLDG Dishwasher
42639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Dale Williams
Compassionate Connoisseur
11147
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Jenise
FLDG Dishwasher
42639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Dale Williams wrote:Did the B&H have plastic/synthetic cork? Most the late 90s/00s Behrens were closed with plastic, and vast majority have died.
I had a pair of late 90s Syrahs (part of a mixed lot) one was quite alive though really not my style, other totally oxidized.
Think you just got lucky
As David says the rubber /egg notes sound like extreme reduction, I think when it's that bad (mercaptans?) penny doesn't help much.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Jenise
FLDG Dishwasher
42639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Howie Hart wrote:IIRC, the penny trick works if the penny is 1983 or earlier. After that, they changed the alloy to contain much less copper. I keep a 1975 penny with my Vinturi, just in case.
Dale Williams
Compassionate Connoisseur
11147
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Howie Hart wrote:IIRC, the penny trick works if the penny is 1983 or earlier. After that, they changed the alloy to contain much less copper. I keep a 1975 penny with my Vinturi, just in case.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Dale Williams
Compassionate Connoisseur
11147
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
42639
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Victorwine wrote:Second question: where did it go?
Hi Jenise,
I don't it think it weent anywhere. Do you really want all volatile sulfur compounds to
be totally eliminated from a wine? Some of those volatile sulfur compounds (in small
concentrations), if they play nice with other components in the wine may contribute to
"varietal characteristics" or just make a wine more "interesting". All one can really hope
for is the wine remains "tamed".
Aeration, the copper penny trick might reduce or eliminate some of the stink, but does not
stop its formation (if the wine's chemistry (over a period of time) swung in that direction).
Salute
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