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In which I do battle with Premox
- Thread starter Levi Dalton
- Start date
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originally posted by VLM:
originally posted by .sasha:
( quite possibly non-linear ) premox curve
I think that this is the key. Except that I would say for development, premature and normal both.
Why would it be linear? Why wouldn't there be at least one inflection point?
The premature-oxidation thing is wildly mis-diagnosed. I think there are a lot of heat damaged wines out there that get tagged as "pre-moxed". I also think that folks are using a lot less sulfur without doing the other work necessary to produce long-lived wines.
Personally, I love sulfur. I like the buzz.
Sorry dude, what's been going on is outside the patterns of mishandling. Other than that, yes, mis-diagnosed.
Steve Lanum
Steve Lanum
originally posted by Claude Kolm:
Steve -- I don't understand your reasoning, unless you assume that gray marketeers systematically handle wines less carefully than designated importers. If that is your assumption, I think most observers would say that the situation varies -- some gray market wines have been handled better than the same wines through designated importers, some worse.originally posted by Steve Lanum:
A wax top suggests a gray market bottle (mine--from the US importers--have foil capsules). Perhaps such bottles weren't handled well.
Well, I've been to the warehouse of one of the Bay Area's larger gray marketers and based on what I saw wouldn't pay a lot of money for something they had handled.
Claude Kolm
Claude Kolm
I'm sure you'd say the same if you'd been to the warehouse of one of the bigger licensed importers that I'm thinking of. So what does that prove?originally posted by Steve Lanum:
originally posted by Claude Kolm:
Steve -- I don't understand your reasoning, unless you assume that gray marketeers systematically handle wines less carefully than designated importers. If that is your assumption, I think most observers would say that the situation varies -- some gray market wines have been handled better than the same wines through designated importers, some worse.originally posted by Steve Lanum:
A wax top suggests a gray market bottle (mine--from the US importers--have foil capsules). Perhaps such bottles weren't handled well.
Well, I've been to the warehouse of one of the Bay Area's larger gray marketers and based on what I saw wouldn't pay a lot of money for something they had handled.
The premature-oxidation thing is wildly mis-diagnosed. I think there are a lot of heat damaged wines out there that get tagged as "pre-moxed". I also think that folks are using a lot less sulfur without doing the other work necessary to produce long-lived wines.
I rather suspect that there are a lot of premoxed wines out there that get tagged as heat damaged.