Jeff Grossman
Jeff Grossman
Wow, look at Levi! He's found a use for TNs.
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Frank Cornelissen - help please
- Thread starter Florida Jim
- Start date
Levi Dalton
Levi Dalton
originally posted by Jeff Grossman:
Wow, look at Levi! He's found a use for TNs.
Guilty.
Saina Nieminen
Saina Nieminen
I quite liked the range when I tried them, but I didn't find all that much difference between the wines, so I would only spend my cash on the cheapest of them.
Joel Stewart
Joel Stewart
Jim, if you had sat down with us (see Lars' link above) for the Contandino 6 that we had, I think you would have liked it well enough. I can only speak for that particular bottle though...but at $21, I would risk another couple purchases (if it were still around).
Which Contadino is it in your store?
Which Contadino is it in your store?
U
Unknown
Guest
originally posted by scottreiner:
levi's concerns about sourcing should be heeded.
A good friend just tested the sulfur on the last release of contadino, 106 mg of free, and "obviously filtered". At that point, you don't give a fuck of storage conditions anymore. The wines was supposedly really good though, unpretentious, but it's a first that it's not all oxidized and volatile at opening...
originally posted by guilhaume:
A good friend just tested the sulfur on the last release of contadino, 106 mg of free, and "obviously filtered"....
"106 mg of free" as in 106 ppm?
U
Unknown
Guest
106 ppm, yes.
enjoy!
enjoy!
Tom Glasgow
Thomas W Glasgow
Wiki.originally posted by SFJoe:
I'm not familiar with winemaking usage, but mg/L should be about the same as ppm? Is there a distinction?
indicates you're correct, scroll down to the second paragraph under the Improper Applications ... heading.
originally posted by SFJoe:
I'm not familiar with winemaking usage, but mg/L should be about the same as ppm? Is there a distinction?
In winemaking, yes, "ppm" = "mg/L"
I asked, though, since:
-the ppm designation is not universal... different disciplines use the term differently
-guilhaume didn't mention a volumetric quantity when he first reported the SO2 level
-106 ppm of free SO2 is so damned high a level I thought I must have been mis-reading things
Cheers.
Hank Beckmeyer
Hank Beckmeyer
originally posted by Bruce G.:
originally posted by SFJoe:
I'm not familiar with winemaking usage, but mg/L should be about the same as ppm? Is there a distinction?
In winemaking, yes, "ppm" = "mg/L"
I asked, though, since:
-the ppm designation is not universal... different disciplines use the term differently
-guilhaume didn't mention a volumetric quantity when he first reported the SO2 level
-106 ppm of free SO2 is so damned high a level I thought I must have been mis-reading things
Cheers.
Are we sure this isn't total SO2? That would seem more...reasonable. 106 ppm free would just be plain nasty.
originally posted by Hank Beckmeyer:
Are we sure this isn't total SO2? That would seem more...reasonable. 106 ppm free would just be plain nasty.
106 ppm total would still seem on the high side (given what Cornelissen seems to be trying to do), but it would be a damn sight better than 106 ppm free.