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Robin Garr

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Would you like this $15,000 Romanée-Conti Popsicle?

by Robin Garr » Sat Feb 17, 2018 3:56 pm

This photo has been going around social media, originating with a post from a French distributor. Would you take a few licks on a $15,000 popsicle?

Romanee-Popsicle.JPG
Romanée-Conti Popsicle
Romanee-Popsicle.JPG (85.49 KiB) Viewed 397 times

Caption from the post, with the French firm’s caption and translation:
Problematique de livraison en Chine du Nord a l'approche du nouvel an chinois , d'ou l'importance de connaitre un bon logisticien qui connait bien la Chine et ses contraintes
(Problematic delivery in North China in the approach of the Chinese New Year, hence the importance of knowing a good logistician who knows China well and its constraints.)
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Patchen Markell

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Re: Would you like this $15,000 Romanée-Conti Popsicle?

by Patchen Markell » Sat Feb 17, 2018 4:55 pm

Somebody’s year of the dog already bites...
cheers, Patchen
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Tim York

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Re: Would you like this $15,000 Romanée-Conti Popsicle?

by Tim York » Sat Feb 17, 2018 5:15 pm

Is Chinese New Year on April 1?
Tim York
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Robin Garr

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Re: Would you like this $15,000 Romanée-Conti Popsicle?

by Robin Garr » Sat Feb 17, 2018 11:33 pm

Tim York wrote:Is Chinese New Year on April 1?

Do you think it's Fake News, Tim? I was wondering about that because, in my experience, even at 0ºF or -18ºC, wine typically turns slushy rather than hard, thanks to the alcohol content reducing the freezing point.
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Howie Hart

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Re: Would you like this $15,000 Romanée-Conti Popsicle?

by Howie Hart » Sun Feb 18, 2018 8:01 am

Robin Garr wrote:
Tim York wrote:Is Chinese New Year on April 1?

Do you think it's Fake News, Tim? I was wondering about that because, in my experience, even at 0ºF or -18ºC, wine typically turns slushy rather than hard, thanks to the alcohol content reducing the freezing point.
No it doesn't. From first hand experience, the weather man told me once the overnight low was going to be about 12 degF, so I left my home made wine in my tool shed to cold stabilize (drop out the tartrate crystals). However, the weatherman lied and the temp dropped to 0 degF and a 6-gallon carboy of chardonnay froze solid and broke. My experience is that it starts to turn slushy around 15 degF.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.

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