TN: The Annual Birthday Bash Jeebus (June 11, 2011)

originally posted by Jay Miller:
So you waited until I left to open the '67s? Humph!
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No, they were both open while you were there. In fact, the German one was one of the first opened, but we kept it in the fridge a bit.
 
originally posted by scottreiner:
originally posted by Oswaldo Costa:
Hmmm, I thot airplane cabins were pressurized to sea levels...
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as said above, nope. but, modern planes, like the new double decker airbus, are using new materials and technology allowing lower cabin pressures.
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This is an improvement?
 
originally posted by Tom Glasgow:
originally posted by scottreiner:
originally posted by Oswaldo Costa:
Hmmm, I thot airplane cabins were pressurized to sea levels...
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as said above, nope. but, modern planes, like the new double decker airbus, are using new materials and technology allowing lower cabin pressures.
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This is an improvement?
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d'oh. higher pressure...
 
originally posted by Oswaldo Costa:
The heat and humidity are similar in Brazil, but I had never thought about barometric pressure... I mean, we're all somewhat attuned to "correct" serving temperature, but not to correct humidity and pressure. Perhaps these explain a good deal of what we blithely attribute to bottle variation. In any case, I wonder what higher or lower levels of these two variables would do to a wine, other things equal.
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I thought we had a discussion some time ago...

High RH 'saturates' nasal receptors; it's very difficult to get the same spectrum of aromas in tropical climates, in my view. Retro-nasal olfaction, according to my biologist friend, is less affected. So the effect is to lose a bit of the spectrum, and to dampen the rest. Fruity, simpler wines do better.

The more extreme effect, which does not affect everyone, is the risk of sinus blockage due to sudden climatic changes. Sudafed (or anything with a dose of pseudoephedrine) was and is still widely used.

In Singapore, we're consistently at 1010 millibars or above. This accentuates RH, of course, so again greater saturation.

Some examples: Nebbiolo shows harder in tropical climates as the floral component often gets buried. Syrah to a lesser extent, but I've yet to have a Cote-Rotie which showed anything like in Europe or the US (mainly Pierre Barge, Jasmin, Jamet and Burgaud). Prosecco loses its mineral edge, even from the top producers. And so on.
 
Scary, and sitting smack on the equator, you don't even have a seasonal respite to look forward to. In Sao Paulo, we at least have a long enough Fall and Winter with RH around 50% and average temperatures between 15 and 20 Celsius.
 
What does Coad put in his chopped salad? I'm trying to think up some new combinations (only so many times you can have spinach with dijon mustard vinaigrette).
 
originally posted by Yule Kim:
Coad's Chopped SaladWhat does Coad put in his chopped salad? I'm trying to think up some new combinations (only so many times you can have spinach with dijon mustard vinaigrette).
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bacon and avocado are two of the less traditional but beneficial additions.
 
originally posted by Jay Miller:
originally posted by Yule Kim:
Coad's Chopped SaladWhat does Coad put in his chopped salad? I'm trying to think up some new combinations (only so many times you can have spinach with dijon mustard vinaigrette).
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bacon and avocado are two of the less traditional but beneficial additions.
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I know there's chopped romaine lettuce, radicchio, tomatoes, red onions, bacon, avocado, asparagus. There may have been cucumbers in it, too. Nice vinaigrette on top.
 
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