|
|
I Hate Corks!! Sender: Ian Salut-Hi Richard Neidich, le-on Sun, 30 Oct 2005 14:47:57 GMT, tu disais-you said:- With the greatest respect, Richard, reading this thread in one go, that's exactly what you DID say. Not in so many words, but by clear implication. I would regard the opinion of a tasting panel of Grand Jurée members as quite scientific enough for me. There, you've said it again. Michael is an eminent taster, whose opinion is sought throughout Europe. He has an opinion, but I am certain he will confirm that he has no financial axe to grind in so far as the debate between Stelvin and cork is concerned. So he tells you that the consensus of experts is that the figure is around 20%, and you say you don't believe it, then that is tantamount to saying you don't believe him. sorry, but you can't get around that. If YOU don't think that you've tasted more than about one in 30 or so, there are two explanations, you could be one of the lucky people, like me, who isn't particularly sensitive to TCA (and deliberately using TCH is childish IMO) or you may have been very lucky. But that doesn't affect the truth of what Michael is saying. It's inconceivable that with this issue being such a hot potato, that he's mixed up his facts. So either he's lying or he's not. No privates, that's simply not logical. If you taste three bottles of the same wine and two are nbg and the third is fine, you can't put that down to anything other than cork. If the winery were contaminated, then ALL the wines made there would be. It happens - yes, but if you can put your finger on two examples only, how many hundreds of thousands of examples of TCA contaminated bottles occur each year that CAN'T be blamed on contaminated wineries? I've said this before, but it's worth repeating. Stelvin HAS been tested over many years and has been shown to allow perfectly good aging. Furthermore, have you never looked at the neck of champagne bottles. They've got a rim like that of beer bottles, haven't they? That's because all vintage champagne including recently disgorged (usually after 25 years) is kept under crown caps while aging. No one's said the wines aren't aging properly. But what proportion of wines are we talking about. 1%, 2%? If ALL other wines were sealed under Stelvin or crown caps, and if Stelvin were offered as an option for the rest, what would be the problem? I really do think you should reconsider your position on this, privates. With the best will in the world you're not being very logical. -- All the Best Ian Hoare mailbox full to avoid spam. try me at website
|
||||||
