Same with the guy that have the wine cellars that hold 2000 bottles. At five bottles a week, it world take 8 years to drink it all. But it only takes a couple of minutes to show it off to your friends.
I don't know anyone who has that many bottles of wine in their, thought I have a friend who may be getting close. He drinks them. He is good enough to share some of them with me.
I know a couple of people who have more than 2000 bottles. They don't do it for the "show off" value, they are wine passionates, buy good wine and let it age, and I've drunk some stunning wines that way - those are usually generous people and if they know you appreciate the good stuff (I do!) they will honour you with choice bottles when they invite you.
Nathalie in Switzerland (700 bottles in the cellar)
"Nathalie Chiva" <[email hidden]> wrote in message news:[email hidden]...
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Dave Smith said:
Edwin Pawlowski wrote:
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Same with the guy that have the wine cellars that hold 2000 bottles. At five bottles a week, it world take 8 years to drink it all. But it only takes a couple of minutes to show it off to your friends.
I don't know anyone who has that many bottles of wine in their, thought I have a friend who may be getting close. He drinks them. He is good enough to share some of them with me.
I know a couple of people who have more than 2000 bottles. They don't do it for the "show off" value, they are wine passionates, buy good wine and let it age, and I've drunk some stunning wines that way - those are usually generous people and if they know you appreciate the good stuff (I do!) they will honour you with choice bottles when they invite you.
Nathalie in Switzerland (700 bottles in the cellar)
I met today at lunch the owner of a Virginia winery who had moved from California some 4 years ago starting his own winery. He was quite familiar with Trader Joe's wine, had met the buyer and was familiar with even 'two buck chuck.' I got a few tips on the bottles he likes that TJ's sells here in Virginia. Fun time.
I've never know anyone that had a wine cellar. Myself, I have a hard time keeping a case on hand. Dee Dee
I know a couple of people who have more than 2000 bottles. They don't do it for the "show off" value, they are wine passionates, buy good wine and let it age, and I've drunk some stunning wines that way - those are usually generous people and if they know you appreciate the good stuff (I do!) they will honour you with choice bottles when they invite you.
My friend has always been very generous with his wines. We used to go there for New Years Eve dinner and typically consumed 8-10 bottles between 6 of us.
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Nathalie in Switzerland (700 bottles in the cellar)
Dave in Canada with only about 70 bottles in the basement
A few days ago my refridgerator died. Naturally all my food is ruined and has to be tossed. I also had a large bottle of white wine in there, that had been opened. I`m wondering if it is still ok to drink? It has a screw type top. I`m not getting my new fridge delivered until Thursday. Does white wine spoil if it doesn`t remain chilled after its been opened?
It should be okay. It is exposure to air and contaminants that make wine go bad, not temperature. A great wine might go downhill within a few days of opening, but most wine that comes in screw top bottles aren't great to begin with.
Thankfully, we seem to moving away from that prejudice here in Oz these days. I could never understand the logic of selling plonk and telling consumers that "up to 5%" of bottles could be expected to be "corked" (i.e. the plonk tastes like wet hessian) after cellaring for a reasonable length of time.
With what other product would we tolerate that level of wastage when it's totally unnecessary and simply a hangover from an era when there was no other option?
It should be okay. It is exposure to air and contaminants that make wine go bad, not temperature. A great wine might go downhill within a few days of opening, but most wine that comes in screw top bottles aren't great to begin with.
Thankfully, we seem to moving away from that prejudice here in Oz these days. I could never understand the logic of selling plonk and telling consumers that "up to 5%" of bottles could be expected to be "corked" (i.e. the plonk tastes like wet hessian) after cellaring for a reasonable length of time.
With what other product would we tolerate that level of wastage when it's totally unnecessary and simply a hangover from an era when there was no other option?
I keep reading that screw top is the way of the future. It is just a matter of marketing image.
Nathalie in Switzerland (700 bottles in the cellar)
Dave in Canada with only about 70 bottles in the basement
Well, it's a good start. Once you have more than 50 bottles you can start keeping a portion of them, and buying slowly more.
I have two sets of racks that hold 36 bottles each. I used one for reds and one for whites. My wine loving friends calls once in a while with recommendations for bargains on (red) wines to stock up on and cellar. The problem was to get my wife to accept that they should be cellared. It seems that my telling her that a particular wine needs to age 5 years, or that I was told that, is not good enough for her. I have to get an expert to tell her. Maybe if I were more affluent I wouldn't mind spending a lot of wine on bottles that I won't be able to touch.
Ageing is not good for all wines, so it is not like you can save a lot of money by buying a bunch of cheap wine and letting it sit for 5 years to improve. But what you can do is to pick up some wines that are not too expensive but which have promise of becoming good wines. I profess no expertise here. That is why I count on my friend's advice. I also subscribe to Billy's Best Bottles, which has lots of good advice regarding good wine deals.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Quoted message said:
Thankfully, we seem to moving away from that prejudice here in Oz these days. I could never understand the logic of selling plonk and telling consumers that "up to 5%" of bottles could be expected to be "corked" (i.e. the plonk tastes like wet hessian) after cellaring for a reasonable length of time.
With what other product would we tolerate that level of wastage when it's totally unnecessary and simply a hangover from an era when there was no other option?
I keep reading that screw top is the way of the future. It is just a matter of marketing image.
Very true. A cork is still preferred for wines that benefit from aging because of the very slow exchange they permit between the wine and outer world. I've heard however that there is a screw top that claims to replicate this property. Even so, I confess to liking the ritual of removing the cork. I don't want opening wine to be just like opening a Coke.
-- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm
Peter A <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Quoted message said:
Thankfully, we seem to moving away from that prejudice here in Oz these days. I could never understand the logic of selling plonk and telling consumers that "up to 5%" of bottles could be expected to be "corked" (i.e. the plonk tastes like wet hessian) after cellaring for a reasonable length of time.
With what other product would we tolerate that level of wastage when it's totally unnecessary and simply a hangover from an era when there was no other option?
I keep reading that screw top is the way of the future. It is just a matter of marketing image.
Very true. A cork is still preferred for wines that benefit from aging because of the very slow exchange they permit between the wine and outer world. I've heard however that there is a screw top that claims to replicate this property. Even so, I confess to liking the ritual of removing the cork. I don't want opening wine to be just like opening a Coke.
Personally, I think it's a Corkscrew Cartel conspiracy.
Very true. A cork is still preferred for wines that benefit from aging because of the very slow exchange they permit between the wine and outer world. I've heard however that there is a screw top that claims to replicate this property. Even so, I confess to liking the ritual of removing the cork. I don't want opening wine to be just like opening a Coke.
Personally, I think it's a Corkscrew Cartel conspiracy.
Those of us who blew $80 on a fancy corkscrew want to protect our investments!
-- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm
With what other product would we tolerate that level of wastage when it's totally unnecessary and simply a hangover from an era when there was no other option?
I keep reading that screw top is the way of the future. It is just a matter of marketing image.
Very true. A cork is still preferred for wines that benefit from aging because of the very slow exchange they permit between the wine and outer world. I've heard however that there is a screw top that claims to replicate this property. Even so, I confess to liking the ritual of removing the cork. I don't want opening wine to be just like opening a Coke.
Is the cork still preferred for it's qualities? I have heard several reports on wine programs that some wineries would switch to screw caps in heart beat except for the image problem. Cheap wine has been marketed in screw top bottles for so long that the screw top has become associated with cheap wine. They claimed that the screw top is actually better than cork.
I confess to liking the ritual of removing the cork. I don't want opening wine to be just like opening a Coke.
That's because you don't remember when a Coke needed to be opened with a bottle opener and the cap was lined with real cork.
There's no wine on the planet that is truly worth more than it's bottle... that's why box wine is really the best way to go.... folks who buy expensive wines are in actuality paying their big bucks for that paper label, if the label falls off you have generic rotgut. I've had pricy wines... and watched all the idiotic ritualistic swirling, sniffing, oohing, and aahing... all I can say is the stemware is worth more... none, NONE are any tastier than typical $3/liter national brands. It's all self-induced snobbish hyperbole. A proper Brooklyn egg cream is worth more than any wine.
I confess to liking the ritual of removing the cork. I don't want opening wine to be just like opening a Coke.
That's because you don't remember when a Coke needed to be opened with a bottle opener and the cap was lined with real cork.
There's no wine on the planet that is truly worth more than it's bottle... that's why box wine is really the best way to go.... folks who buy expensive wines are in actuality paying their big bucks for that paper label, if the label falls off you have generic rotgut. I've had pricy wines... and watched all the idiotic ritualistic swirling, sniffing, oohing, and aahing...
I have to start filtering or start checking the "from" line to see who is posting because when I saw this I though my gawd this is so stupid it sounds like something Sheldon would post.
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Is the cork still preferred for it's qualities? I have heard several
reports on wine programs
Quoted message said:
that some wineries would switch to screw caps in heart beat except for the
image problem.
Quoted message said:
Cheap wine has been marketed in screw top bottles for so long that the
screw top has become
Quoted message said:
associated with cheap wine. They claimed that the screw top is actually
better than cork.
I think this site:
www.bonnydoonvineyard.com
....gives some very interesting views on the issue. In particular, from the home page, click on "Propaganda" and from there "Death of the Cork." You can say what you will about Randall Grahm, but the man definitely has his opinions about wine...:-)
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Quoted message said:
There's no wine on the planet that is truly worth more than it's bottle... that's why box wine is really the best way to go.... folks who buy expensive wines are in actuality paying their big bucks for that paper label, if the label falls off you have generic rotgut. I've had pricy wines... and watched all the idiotic ritualistic swirling, sniffing, oohing, and aahing...
I have to start filtering or start checking the "from" line to see who is posting because when I saw this I though my gawd this is so stupid it sounds like something Sheldon would post.
Look at it this way. The most expensive wine that sheldoon ever had was about $5, and he did not prefer it to the $3 stuff. Hence his opinion.
-- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Is the cork still preferred for it's qualities? I have heard several
reports on wine programs
Quoted message said:
that some wineries would switch to screw caps in heart beat except for the
image problem.
Quoted message said:
Cheap wine has been marketed in screw top bottles for so long that the
screw top has become
Quoted message said:
associated with cheap wine. They claimed that the screw top is actually
better than cork.
I think this site:
www.bonnydoonvineyard.com
...gives some very interesting views on the issue. In particular, from the home page, click on "Propaganda" and from there "Death of the Cork." You can say what you will about Randall Grahm, but the man definitely has his opinions about wine...:-)
Bob M.
Quoted message said:
You gentlemen might be interested in this paper which incorporates actual scientific research on the issue. It seems that Stelvin caps really do work, but there is indeed an image problem. The Australian wine industry is taking to the Stelvin cap with some enthusiasm, particularly for better quality reds. They haven't been around long enough for me to say from personal experience how well the wine keeps :-D
Old Mother Ashby <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Bob Myers said:
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Is the cork still preferred for it's qualities? I have heard several
reports on wine programs
Quoted message said:
that some wineries would switch to screw caps in heart beat except for the
image problem.
Quoted message said:
Cheap wine has been marketed in screw top bottles for so long that the
screw top has become
Quoted message said:
associated with cheap wine. They claimed that the screw top is actually
better than cork.
I think this site:
www.bonnydoonvineyard.com
...gives some very interesting views on the issue. In particular, from the home page, click on "Propaganda" and from there "Death of the Cork." You can say what you will about Randall Grahm, but the man definitely has his opinions about wine...:-)
Bob M.
Quoted message said:
You gentlemen might be interested in this paper which incorporates actual scientific research on the issue. It seems that Stelvin caps really do work, but there is indeed an image problem. The Australian wine industry is taking to the Stelvin cap with some enthusiasm, particularly for better quality reds. They haven't been around long enough for me to say from personal experience how well the wine keeps :-D
