Tasmanian Devils

[Steve Edmunds]

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www.abc.net.au

 

[Kay Bixler]

"Normally with a pinot noir, the colour doesn't last. That's why normally you don't age a pinot for 10 or 15 years, because the colour won't last," she said.

Oh, that's why.

 

[Jay Miller]

originally posted by Kay Bixler:
"Normally with a pinot noir, the colour doesn't last. That's why normally you don't age a pinot for 10 or 15 years, because the colour won't last," she said.

Oh, that's why.

Who knew?

 

[Steve Guattery]

"You have to punch down the fermenting pumice each day" - tough on the knuckles!

 

[Steve Edmunds]

that Sparrow, just another knucklehead

 

[Jeff Grossman]

I put my hamburgers in a blender so I can get more flavor out of them, too.

 

[Jay Miller]

Does anyone want to buy all my 10+ year old Burgundy? I'm afraid the color might have faded.

 

[Todd Abrams]

Everyone knows you're supposed to use the blender after the wine is made.

 

[Steve Edmunds]

was his head in that blender, too?

 

[Lou Kessler]

You guys have never heard of Fading Fast, Indio vyd Pinot Noir from the Coachella Valley appellation? I thought NYers knew every thing!

 

[Steve Edmunds]

and who said you can't teach an old dog new tricks?

 

[scottreiner]

how 'bout we teach the new dogs some old tricks....

 

[Steve Edmunds]

woof! woof!

 

[Kay Bixler]

Could one apply a giant whisk to pinot and make sparkling wine?

My arm gets tired just thinking about it.

 

[mlawton]

you get pinotzabaione if you used aged pinot since the color is gone.

 

[Chris Coad]

I find that I gravitate towards winemakers whose judicious addition of Gravy Master brand savory elixir helps their pinot noir not fade into nothingness after a decade.

 

[Jeff Grossman]

Huh. Come to think of it, I still own a few monster wines. Maybe "hyper-decanting" is the way to go? (Nothing to lose....)

 

[Steve Edmunds]

you might not be hyper enough, Jeff

 

[Jeff Grossman]

I'm ready for my nap, if that means anything.

 

[Todd Abrams]

originally posted by Jeff Grossman:
Huh. Come to think of it, I still own a few monster wines. Maybe "hyper-decanting" is the way to go? (Nothing to lose....)

Add some sugar, egg white, and a handful of ice and you'll have the perfect drink for shopping at the mall.

Wine Julius(tm)