Recent content by nigel groundwater

Liked the Baudry Rose 2013 very much...and the [obviously] different Bourgeois Rose although not the very heavy, completely opaque bottle it came in which contrasted negatively with the completely clear lightweight Baudry offering. BTW I wonder at the apparently automatic antipathy towards...

Just for you and Joe: a Pepiere Les Gras Moutons 2009 was very good with a late lunch today. He might also have enjoyed the tasty Sancerre Rose La Cote des Monts Damnes 2012 from the unhip Henri Bourgeois and, perhaps more certainly, the Bernard Baudry, Chinon, Rose 2013 drunk alongside it.

I thought he had. My comments were an attempt [obviously poor] to summarise them in seeking to agree with his last paragraph. I am clearly unfamiliar with the politics of this board but when the politburo find it necessary to intervene it is obviously time to say goodnight.

Well 'lovely' it is Oliver as long as you understand that "the many increasingly effective closures" will include natural cork in its 'new' specification. Most recognise that any closure is a key part of the finished product and all have potential disadvantages as well as advantages. One day...

Did you understand my first sentence? Of course, by definition, "non-cork generated haloanisoles [it] has no bearing on the problems caused by cork closures". Now that is a true non-sequitur although it clearly has a bearing on the total spoilage of wine by haloanisoles. But in case you hadn't...

While cork has overwhelmingly cause[d] TCA problems in wine the 4 winery-based [out of 9] haloanisoles incidents contained in the Australian Wine Research Institute’s 2008 report suggests that the tainting of wine by winery-based haloanisoles from a variety of sources is still in no way...

Thank you

Hell yes. There's a whole industry making part of its living by removing haloanisoles from wineries and food plants and if corks had been used instead of screwcaps in those two wines they would have ended up carrying the can for the TCA contamination. Of course if the winery [barrels, pallets...

No apologies due except possibly from me for wasting time. I had thought that, just maybe, it was worth trying to see if there was some sort of internally coherent consensus here with rational qualifications based on Claude Kolm’s initial post. It seems that won’t be possible, perhaps because...

Ah I see. You suspect you, personally, may not have seen a significant reduction in TCA in cork closed wines even in recent vintages? WaBoFW

A percentage 'corked' rate presumably only has real meaning [in cork terms] if the sample relates only to cork-closed wines. Even then individual experiences will vary due to the random distribution of TCA-affected bottles and large variances in individual thresholds. However if there is a...

Nor is the apparent need for [some] of it hence the redesign of certain closures to facilitate it. But that's not really the subject of the thread although no doubt I will be reminded that thread drift is no crime :)

Oswaldo This: http://ardeaseal.com/index.php?option=com_content&view=article&id=57%3Aponsotvideo&catid=41%3Asujetsglobaux〈=en will hopefully give you what you want with Ponsot himself explaining it. A key issue for ensuring its performance is that specialist equipment is required for its...

Perhaps I needed to explain the sequence for you then. You decided that cork was an unacceptably flawed product years ago..."I still [my bold] think hacking off sheets of tree bark, cutting it into plugs, and sticking it into bottles of wine is an odd behavior in 2013". You then found Altec...

I'm not sure what [or why] you are asking me Joe but perhaps DIAM who use it will know since they have given certain guarantees about their product. I have no axe to grind on DIAM's behalf or indeed for any closure believing that winemakers are [generally] the most likely to understand how to...