Comments on: What I’ve Learned http://blog.snooth.com/2008/03/26/what-ive-learned/ Find Better Wines Tue, 06 Jan 2009 07:33:58 +0000 http://wordpress.org/?v=2.1.2 By: Chris http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4885 Chris Wed, 26 Mar 2008 15:07:56 +0000 http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4885 Smokers have a better sense of smell? Not sure I agree with that, from experience as a smoker. I think any enzyme-binding action would be countered by interference from the smells and flavors of the smoke itself. I agree that people shouldn't be afraid to smell. That's the best part! Thanks for the post. Smokers have a better sense of smell? Not sure I agree with that, from experience as a smoker. I think any enzyme-binding action would be countered by interference from the smells and flavors of the smoke itself. I agree that people shouldn’t be afraid to smell. That’s the best part! Thanks for the post.

]]> By: philip http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4886 philip Wed, 26 Mar 2008 17:08:50 +0000 http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4886 I am also dubious of the smoker's comment. Smoke destroys taste buds i've heard, but of course thats just the 5 basic flavors, and doesnt take into account the rich bouquet that is only detected via the nasal passages. still dubious.... I am also dubious of the smoker’s comment. Smoke destroys taste buds i’ve heard, but of course thats just the 5 basic flavors, and doesnt take into account the rich bouquet that is only detected via the nasal passages.

still dubious….

]]> By: mark http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4887 mark Wed, 26 Mar 2008 19:56:35 +0000 http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4887 I like the part about smelling the cork. I never do that either and I'm no winemaker. Why is it important? I don't get anything from the cork. I like the part about smelling the cork. I never do that either and I’m no winemaker. Why is it important? I don’t get anything from the cork.

]]> By: philip http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4889 philip Wed, 26 Mar 2008 20:01:45 +0000 http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4889 I thought that people smelled the cork as a proxy for smelling the wine. Of course all you smell is wine flavored cork, and its hardly as aromatic as putting your nose inside a glass designed to magnify the aroma. Not sure what Dan means by porosity (i know what the word means, but am confused over the context), but i was told to look at the cork to make sure the cork doesnt look brittle, which could imply the bottle was stored upright, the cork dried out and lost its airtight seal and so the wine could be oxidized. You can also look at the cork to check for any residue: sediment (ok), crystals (maybe ok depending on what sort they are). I thought that people smelled the cork as a proxy for smelling the wine. Of course all you smell is wine flavored cork, and its hardly as aromatic as putting your nose inside a glass designed to magnify the aroma.

Not sure what Dan means by porosity (i know what the word means, but am confused over the context), but i was told to look at the cork to make sure the cork doesnt look brittle, which could imply the bottle was stored upright, the cork dried out and lost its airtight seal and so the wine could be oxidized. You can also look at the cork to check for any residue: sediment (ok), crystals (maybe ok depending on what sort they are).

]]> By: Chris http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4902 Chris Wed, 26 Mar 2008 21:18:17 +0000 http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4902 It seems that the topic of corks deserves its own blog post It seems that the topic of corks deserves its own blog post

]]> By: Dan http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4911 Dan Fri, 28 Mar 2008 01:50:37 +0000 http://blog.snooth.com/2008/03/26/what-ive-learned/#comment-4911 Guys, thanks for the comments. Yes, Chris, I agree that corks need their own blog post. Maybe next time, but to answer Philip\'s question about porosity, the first evaluation of cork is the visual. When we are deciding on corks for bottling we ask our cork suppliers to send us batches from bales in requested price ranges. From these batches we do a visual sensory (checking out the number of pores in untreated corks). This is one of the quantitative ways of measuring cork quality (it does not necessarily mean that there will be no TCA) it just means that the quality of the cork, overall, is less porous; therefore, better for securing the wine in the bottle. From the batches that pass the visual selection we set up a smell sensory, where we visit the labs of the cork suppliers and smell anywhere from 10 to 50 corks from the selected batches that have been soaking (overnight) in de-alc\'ed (reduced alcohol) white wine (usually Franzia boxed Pinot Grigio or something of the like). We could smell up to 300 glasses of wine in 30 minutes. We are looking for consistency in the batches (and no obvious outliers with TCA). We can smell 49 corks of excellent quality and the 50th may have a hint of TCA and we\'ll reject the entire batch. Although, statistically speaking, this may not be the appropriate way to judge the batch, it is the wishes and the whim of the winemaking team. I\'ll stop there and try to incorporate this into a larger step-by-step overview of corks and cork selection in a later post, as I am supposed to be on holiday this week.... Guys, thanks for the comments. Yes, Chris, I agree that corks need their own blog post. Maybe next time, but to answer Philip\’s question about porosity, the first evaluation of cork is the visual. When we are deciding on corks for bottling we ask our cork suppliers to send us batches from bales in requested price ranges. From these batches we do a visual sensory (checking out the number of pores in untreated corks). This is one of the quantitative ways of measuring cork quality (it does not necessarily mean that there will be no TCA) it just means that the quality of the cork, overall, is less porous; therefore, better for securing the wine in the bottle. From the batches that pass the visual selection we set up a smell sensory, where we visit the labs of the cork suppliers and smell anywhere from 10 to 50 corks from the selected batches that have been soaking (overnight) in de-alc\’ed (reduced alcohol) white wine (usually Franzia boxed Pinot Grigio or something of the like). We could smell up to 300 glasses of wine in 30 minutes. We are looking for consistency in the batches (and no obvious outliers with TCA). We can smell 49 corks of excellent quality and the 50th may have a hint of TCA and we\’ll reject the entire batch. Although, statistically speaking, this may not be the appropriate way to judge the batch, it is the wishes and the whim of the winemaking team. I\’ll stop there and try to incorporate this into a larger step-by-step overview of corks and cork selection in a later post, as I am supposed to be on holiday this week….

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