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WINESTUDBOY
- Thread starter Oswaldo Costa
- Start date
originally posted by Oswaldo Costa:
WINESTUDBOYName dropping.
very nice
Kay Bixler
Kay Bixler
Or a Monty Python character.
Chris Coad
Chris Coad
Wink Lorch was romantically involved with Mona Moore in the Finkelstonian Era, but you didn't hear it from me.
Jeff Grossman
Jeff Grossman
Fred Finkelstone and Barney Dressner?originally posted by Chris Coad:
Wink Lorch was romantically involved with Mona Moore in the Finkelstonian Era, but you didn't hear it from me.
Chris Coad
Chris Coad
originally posted by Jeff Grossman:
Fred Finkelstone and Barney Dressner?originally posted by Chris Coad:
Wink Lorch was romantically involved with Mona Moore in the Finkelstonian Era, but you didn't hear it from me.
Even at this late date, I am not at liberty to discuss.
Oswaldo Costa
Oswaldo Costa
A nod's as good as a wink to a blind horse.
Oswaldo Costa
Oswaldo Costa
During the São Paulo event I had a few short exchanges with Pierre Overnoy, two of which are paraphrased here for your eavesdropping pleasure.
Snippet one
O: I have a remaining bottle of your 93 Ploussard and if we (meaning the event staff) go to dinner tonight, I’d like to bring it and open it for you.
P (eyes opening wide): But wouldn’t it be better if you kept it and opened it with your friends?
O: Thank you, but there is something about it which I would like to ask you about. This is the sixth of six bottles, and in all of the others there was beautiful fruit underneath, but also was a top layer of something that I’d like to identify. Maybe it is just brett.
P: (looking curious) Really? Perhaps I know what it is: "autolyse de lévures" (yeast autolysis?). [He then goes on to describe what this is, but I cannot keep up with the technicals in French). But if you decant it for a few hours, it will go away.
O: Alas, I decanted all of them, and it didn’t go away. That’s why I’d like to bring it tonight, to try and understand what happened.
P: (with a shrug) Who knows, there are some 40,000 chemical interactions in wine, so it is impossible really to know what goes on.
(I ended up not going to the dinner because I was exhausted and it happened after 11, but the sprightly 77 year old went and by all accounts had a ball)
Snippet two (after tasting the Ouillé 2003 and Ouillé 2004)
O: So, how come this tastes oxidative when it’s ouillé?
P: Because it keeps getting topped up for five years, so it ends up getting exposed to oxygen.
O: But there’s no voile, right?
P: No, it’s ouillé!
O: Yes, I understand, I just find it interesting that a voile is not necessary for there to be a pleasing oxidative flavor.
P: (grudgingly) Yes.
O: Do you believe there is a difference between oxidized and oxidative?
P: Yes, for sure.
O: Are they different molecules, some pleasing, like Sotolon, others not?
P: Who knows, there are some 40,000 chemical interactions in wine, so it is impossible really to know what goes on.
Snippet one
O: I have a remaining bottle of your 93 Ploussard and if we (meaning the event staff) go to dinner tonight, I’d like to bring it and open it for you.
P (eyes opening wide): But wouldn’t it be better if you kept it and opened it with your friends?
O: Thank you, but there is something about it which I would like to ask you about. This is the sixth of six bottles, and in all of the others there was beautiful fruit underneath, but also was a top layer of something that I’d like to identify. Maybe it is just brett.
P: (looking curious) Really? Perhaps I know what it is: "autolyse de lévures" (yeast autolysis?). [He then goes on to describe what this is, but I cannot keep up with the technicals in French). But if you decant it for a few hours, it will go away.
O: Alas, I decanted all of them, and it didn’t go away. That’s why I’d like to bring it tonight, to try and understand what happened.
P: (with a shrug) Who knows, there are some 40,000 chemical interactions in wine, so it is impossible really to know what goes on.
(I ended up not going to the dinner because I was exhausted and it happened after 11, but the sprightly 77 year old went and by all accounts had a ball)
Snippet two (after tasting the Ouillé 2003 and Ouillé 2004)
O: So, how come this tastes oxidative when it’s ouillé?
P: Because it keeps getting topped up for five years, so it ends up getting exposed to oxygen.
O: But there’s no voile, right?
P: No, it’s ouillé!
O: Yes, I understand, I just find it interesting that a voile is not necessary for there to be a pleasing oxidative flavor.
P: (grudgingly) Yes.
O: Do you believe there is a difference between oxidized and oxidative?
P: Yes, for sure.
O: Are they different molecules, some pleasing, like Sotolon, others not?
P: Who knows, there are some 40,000 chemical interactions in wine, so it is impossible really to know what goes on.
Greg Hirson
Greg Hirson
originally posted by Oswaldo Costa:
During the São Paulo event I had a few short exchanges with Pierre Overnoy, two of which are paraphrased here for your eavesdropping pleasure.
...
P: (with a shrug) Who knows, there are some 40,000 chemical interactions in wine, so it is impossible really to know what goes on.
I wish I had used this as the final line of my thesis.
Oswaldo Costa
Oswaldo Costa
originally posted by Yixin:
Did he really say quarante mille?
In all fairness, don't recall if he said vingt, trinte, or quarante mille. In doubt, I took the high road.
kirk wallace
kirk wallace
Awesome and well earned!
originally posted by Oswaldo Costa:
originally posted by Yixin:
Did he really say quarante mille?
In all fairness, don't recall if he said vingt, trinte, or quarante mille. In doubt, I took the high road.
I'm pretty sure he said vingt.
Oswaldo Costa
Oswaldo Costa
originally posted by Yixin:
originally posted by Oswaldo Costa:
originally posted by Yixin:
Did he really say quarante mille?
In all fairness, don't recall if he said vingt, trinte, or quarante mille. In doubt, I took the high road.
I'm pretty sure he said vingt.
Thanks, any idea who came up with this estimate? He said it both times with the earnestness of someone quoting a precise figure, but the roundness suggests not only that the interactions are so many, but that the number itself is unknown (or unknowable).
Ian Fitzsimmons
Ian Fitzsimmons
Maybe it's not an estimate, but rather a metaphor for the general complexity of wine-making and aging. It's a good line.