Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Rahsaan wrote:Bob Hower wrote:The notorious banana yeast is old news, over a decade old, short lived, long gone...
Interesting how long these stigmas stick around. Sometimes people still mention the anti-freeze thing whenever I tell them that I like Austrian wine.
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Ok I am not familiar with the poisoning Lou. What are you talking about?
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Ah - you were referring to the Austrian scandal, not something with Beaujolais.
In the case of the Austrian scandal I know quite a lot & the poisonings/deaths are urban legend.
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Bob Hower wrote:To say the Duboeuf's wines are "usually horrible" or to say that "he has done more to destroy the Beaujolais name than anyone" is both unfair and inaccurate. I strongly urge all of you Beaujolais lovers to read Rudolph Chelminski's wonderful book "I'll Drink to That" to get a fuller picture of Duboeuf. ...
Rahsaan wrote:Bob Hower wrote:The notorious banana yeast is old news, over a decade old, short lived, long gone...
Interesting how long these stigmas stick around. Sometimes people still mention the anti-freeze thing whenever I tell them that I like Austrian wine.
Mark Lipton wrote:...which is not only inaccurate but downright wrong since antifreeze (ethylene glycol) was never added to an Austrian wine; instead, it was triethylene glycol that was used as an adulterant. Ironically, triethylene glycol is not only less toxic than ethylene glycol (17 vs. 1.4 g/kg LD50) but also less toxic than alcohol itself (17 vs. 7 g/kg), making the whole scare something of an hysterical reaction.
Mark Lipton
Users browsing this forum: AhrefsBot, Google [Bot], Google Adsense [Bot] and 2 guests