CWD: '07 Sineann Pinot Noir

I've got to say, those sad old dinosaur '80s phones actually worked. Yes, they had cords, they didn't take crappy low-res pictures or have annoying ringtones, and you couldn't perform acrobatic ballet moves across your apartment as you spoke, but you also didn't have to shout into them or constantly be going "What? What? I'm losing you!" every few seconds. Plus, they were easily held between shoulder and neck, the numbers could be dialed without using a pen or pointing tool, and they had substance and heft.

Phones, almost alone among technology, have totally gone to shit in the aughties.
 
The glass corks were developed by Alcoa in Germany. Peter thinks they allow a wine to age more without TCA taint. They do have an o-ring type seal and can be reclosed. Apparently there are two versions out there. I like them but only time will tell how well they age. They have been around for 3 or 4 vintages now and no issues.
 
why not just use an inexpensive and equally reliable screwcap?
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In addition to what Loren wrote, for some users of the glass closure it's largely about the visuals (vs. a screwcap), sometimes more so than the technology.
 
originally posted by Loren Sonkin:
The glass corks were developed by Alcoa in Germany. Peter thinks they allow a wine to age more without TCA taint. They do have an o-ring type seal and can be reclosed. Apparently there are two versions out there. I like them but only time will tell how well they age. They have been around for 3 or 4 vintages now and no issues.
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Regarding the Vino-Lok, whereas there are limited data concerning their use sealing wine, they are descended from a centuries-old sealing method employed by alchemists, apothecaries and, later, chemists: the ground glass stopper, sometimes fire-polished first. We know that ground glass stoppers can provide very stable, near-perfect seals that exclude moisture and oxygen. There is even a version used to seal a vacuum, and that one uses an O-ring to improve the seal. The Vino-Loks that I've seen are designed along similar, but not identical, lines. On this basis, I'd expect them to provide a very good seal and of course they are chemically inert and so shouldn't perturb the aging process... [troll]unless oxygen ingress is required for the "proper" aging of wine[/troll]

Mark Lipton
 
originally posted by Bill Averett:

The comma is entirely superfluous here.



Mark Lipton
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The word, entirely, is superfluous here.[/quote]

Touch, Bill. In your riposte, though, you have two superfluous commas.

I think that we have adequately illustrated my point about pedantry.

Mark Lipton
 
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