Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
if you want to end up hating food, wine and people, open a retaurant. Been there.
LOL okok, one can vent, can't one?
Actually, not surprised. Ok, an acquaintance, so not really"my problem" my point is that it's a travesty that most wine in US ends up as plonk, no matter how good it was when bottled because it is mishandled and nothing we can do after the fact can help.
Most stuff you buy anywhere is plonk. Most stuff produced is plonk. I'd be willing to bet 90% of the world's wine production is plonk.
Good stuff. Unless, of course, you're buying it in America.
Can I clean nonstick pans with baking soda? I do, just don't know if it can damage anything.
^There shouldn't be that much sticking to a nonstick pan that you have to use baking soda.
And yeah, you can.
For wine that is age worthy this is simply not true. For wine that was made as plonk I do not really care. I know you're just trying to troll things up but you're going to have to try harder.
The underside. I hate blemishes.
now i'm really getting depressed. Taitt among my favorites, but true, it is better in Fr. So, referencing my earlier missives, do you agree most are destroyed beyond redemption in shipment and storage?
Yes. Unless you're drinking a wine at the actual place it was bottled, it will be pure shit. Sometimes, I think the wine gets ruined on the walk from the cellar to the tasting room. And honestly, it almost surely gets ruined on the drive from the chateau back to wherever you're staying. The only way to enjoy wine is to drink it in the bottling room or cellar.
I think the very process of bottling destroys 90% of all wines and turns them into plonk. The same can be said for blending. One must drink them directly out of their fermentation vessel or else risk disappointment.
Sirs, I must respectfully disagree. I go to the chateau eat a few of the grapes, and hold them in my cheeks, much like a chipmunk would, until they have fermented and are of proper drinking age.
These are both much closer to the truth than I allowed for in my post. Why, I still remember back in 1995, upon a visit to Chave, I took a few Hermitage grapes and placed them in my mouth with a touch of moldy bread and some oak chips (not unlike potato chips, except healthier!). When I finally gulped that mouthful of juice last week, I understood what it truly meant to be in Heaven. In fact, I saved a couple ounces of that mouthful and later that day gave them to my friend Joel Robuchon. He nearly teared up.
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