TN: Marc Hanes visits (Feb. 1, 2014)

originally posted by fatboy:
originally posted by Claude Kolm:


1. How do you know that the ullage differences didn't precede the screw-up with the shipment? I've had significant ullage differences within a single case that suffered no mistreatment.

2. Even if the ullage is due to the screw-up with the shipment, you're missing a link to tie ullage, instead of heat exposure, with oxidation. I've had many wonderful bottles that were seriously ullaged and I've had many bottles with no ullage whatsoever that had oxidized.
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remind me again. which quantitative science did you train in?

fb.
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Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
 
remind me again. which quantitative science did you train in?

fb.
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Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
Click to expand...

But wait, what about the really bad split infinitive?

Oh, never mind.
 
originally posted by Claude Kolm:
originally posted by Yixin:
I have huge ullage (up to 2cm, or almost an inch) differences in bottles (same case) from the screwed up shipment.
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yixin,

1. How do you know that the ullage differences didn't precede the screw-up with the shipment? I've had significant ullage differences within a single case that suffered no mistreatment.

2. Even if the ullage is due to the screw-up with the shipment, you're missing a link to tie ullage, instead of heat exposure, with oxidation. I've had many wonderful bottles that were seriously ullaged and I've had many bottles with no ullage whatsoever that had oxidized.
Click to expand...

Claude,

1. I am the importer. We track the temperature and humidity from cellar to client. I go to the port to 'aid' my haulier (trucker) through the clearance process. I am present at every unstuffing of our containers at the bonded warehouse. I pay for a reefer truck even for a 15 minute delivery. So, in this instance, unless all the vignerons (11 of them in this 20 footer) conspired to have issues with their bottling line and then let those bottles through, I think it's safe to say that the ullage as well as dried residue on the bottles were caused by heat exposure.

2. I don't think I wrote that ullage caused oxidation, but perhaps my writing was unclear. What I wanted to convey was that heat damage affects bottles, even within the same case, very differently. This could show up as ullage, as colour differences, as oxidation, etc.

To be tedious - I've had heat affect adjacent bottles within the same case very differently. I don't know why, but my observations are as such.
 
originally posted by Claude Kolm:

Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
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so math then. not science.

i'll work on the beard.

fb.
 
originally posted by Claude Kolm:
originally posted by MLipton:
originally posted by SFJoe:
I thought they used grenache, not syrah. Grenache seems much more pinot-y to me.
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That was my understanding as well, but someone on this bored (Claude, perhaps?) years ago took issue with that view and stated that Syrah also found its way into the Cote d'Or. Probably now lost with WD, alas.

Mark Lipton
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Remington Norman reports in his "Rhône Renaissance" that Clape used to sell his Cornas to a famous Burgundy negociant for inclusion in the Corton.
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Thanks, Claude. It's good to know that my aging brain is not at fault in this instance. What a freakin' waste of good Syrah IMNSHO, though I do miss the era when producers were concerned about getting enough extraction in their Burgundies...

Mark Lipton
 
originally posted by fatboy:
originally posted by Claude Kolm:

Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
Click to expand...

so math then. not science.

i'll work on the beard.

fb.
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Did you disagree with Claude's points? Just trying to follow the thread, so to speak.
 
originally posted by Sharon Bowman:
remind me again. which quantitative science did you train in?

fb.
Click to expand...
Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
Click to expand...

But wait, what about the really bad split infinitive?

Oh, never mind.
Click to expand...

Sorry, the "rule" against split infinitives, although still taught in certain schools, generally is not accepted by grammatical authorities. :-)

E.g., http://www.oxforddictionaries.com/us/words/split-infinitives

Loading…

en.wikipedia.org

Loading…

grammar.about.com

Loading…

www.google.com
 
originally posted by Yixin:
originally posted by Claude Kolm:
originally posted by Yixin:
I have huge ullage (up to 2cm, or almost an inch) differences in bottles (same case) from the screwed up shipment.
Click to expand...
yixin,

1. How do you know that the ullage differences didn't precede the screw-up with the shipment? I've had significant ullage differences within a single case that suffered no mistreatment.

2. Even if the ullage is due to the screw-up with the shipment, you're missing a link to tie ullage, instead of heat exposure, with oxidation. I've had many wonderful bottles that were seriously ullaged and I've had many bottles with no ullage whatsoever that had oxidized.
Click to expand...

Claude,

1. I am the importer. We track the temperature and humidity from cellar to client. I go to the port to 'aid' my haulier (trucker) through the clearance process. I am present at every unstuffing of our containers at the bonded warehouse. I pay for a reefer truck even for a 15 minute delivery. So, in this instance, unless all the vignerons (11 of them in this 20 footer) conspired to have issues with their bottling line and then let those bottles through, I think it's safe to say that the ullage as well as dried residue on the bottles were caused by heat exposure.

2. I don't think I wrote that ullage caused oxidation, but perhaps my writing was unclear. What I wanted to convey was that heat damage affects bottles, even within the same case, very differently. This could show up as ullage, as colour differences, as oxidation, etc.

To be tedious - I've had heat affect adjacent bottles within the same case very differently. I don't know why, but my observations are as such.
Click to expand...
Thanks, yixin.

On 1, it was not evident that you were talking about similar effects from multiple producers, but with that, I concede the point.

On 2, as you state, there are different kinds of heat effects. Ullage is different from oxidation, as you state. As for uneven effects of ullage due to excessive heat, though,it seems to me that a simple explanation is differences in cork from one bottle to the next and differences in original fills from one bottle to the next. I would not expect such great inconsistency for oxidation (although I do not have the experience to back that expectation). Although I follow the the accepted wisdom on heat damage, I do not believe that we know all we should about it, witness my recent thread on the issue concerning wines that went through the great heat of 2003 in Europe.
 
originally posted by Claude Kolm:
originally posted by Sharon Bowman:
remind me again. which quantitative science did you train in?

fb.
Click to expand...
Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
Click to expand...

But wait, what about the really bad split infinitive?

Oh, never mind.
Click to expand...

Sorry, the "rule" against split infinitives, although still taught in certain schools, generally is not accepted by grammatical authorities. :-)

E.g., http://www.oxforddictionaries.com/us/words/split-infinitives

Loading…

en.wikipedia.org

Loading…

grammar.about.com

Loading…

www.google.com
Click to expand...

Alas, true. But good writers still seek to assiduously avoid them.
 
originally posted by Ian Fitzsimmons:
originally posted by fatboy:


i'll work on the beard.
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Did you disagree with Claude's points? Just trying to follow the thread, so to speak.
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what could be more agreeable than making myself more like victor?

doubtless it'll keep my fat face warm in the winter too.

fb,
 
originally posted by Claude Kolm:
originally posted by Sharon Bowman:
remind me again. which quantitative science did you train in?

fb.
Click to expand...
Mathematics. If you want to know where the degree came from and the honors, I can supply those, too, but we went through that once before with Victor, whom you seem to so closely resemble in so many ways.
Click to expand...

But wait, what about the really bad split infinitive?

Oh, never mind.
Click to expand...

Sorry, the "rule" against split infinitives, although still taught in certain schools, generally is not accepted by grammatical authorities. :-)
[...]
Click to expand...

I actually thought, in this case, Sharon was directing a little irony at herself.
 
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