TOG wine link

No cellar, plus we never keep anything for long enough.

 

Eh?

<Thinks>

Nah, sorry, don't understand your banter, old chap.

 

I think he's saying it's time to move on to the port.

 

As long as ones butler is still sober too.

Phil

 

You need a butler to remove the glass top of a decanter?

 

Well, or course. He should be preparing the cigars at the same time.

 

Cigars? You spoil your palette with cigars?

I prefer to let mine lose its sensitivity naturally through the
application of port..

Phil

 

Brilliant for cheap plonk, but I prefer proper corks for wine I look
forward to enjoy. As an analogy, I would have been disappointed to
discover the clutch cover of a new and expensive MC was held in place by
aluminium pop rivets.

Working sig. sep.'s also rock.

 

"The same procedure as last year, Miss Sophie?"

--
Ivan Reid, School of Engineering & Design, _____________ CMS Collaboration,
Brunel University. Ivan.Reid@[brunel.ac.uk|cern.ch] Room 40-1-B12, CERN
GSX600F, RG250WD "You Porsche. Me pass!" DoD #484 JKLO#003, 005
WP7# 3000 LC Unit #2368 (tinlc) UKMC#00009 BOTAFOT#16 UKRMMA#7 (Hon)
KotPT -- "for stupidity above and beyond the call of duty".

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Dr Ivan D. Reid

Hah! I was once shown that by a group of Germans who thought it the
funniest thing ever. I thought one of them was really going to wet
himself.

--
Wicked Uncle Nigel - "He's hopeless, but he's honest"

I have already made the greatest contribution to the fight against climate
change that I can make: I have decided not to breed. Now quit bugging me and
go and talk to the Catholics.

 

Ivan, we're British - we don't know "Dinner for One"

 

that's a fairly crap analogy. A stelvin closure is, if anything, less
likely to "fall off" than a cork. The only wine I regularly buy with a
cork closure is Champagne.

sure, but google groups sucks.

 

<G>

 

I was not thinking of whether the cover was likely to fall off or not,
but how sophisticated/expensive looking etc. the design was.

I once visited a small scale Champagne producer, who prodly showed me
the whole production process he used in his cellar. During the alcohol
fermentation, a plastic cork was used. Technically, I would assume that
the bottle also could be re-sealed with another plastic cork for the
final CO2 fermentation, but for some reason the customers seem to prefer
traditional corks. It adds style, in the same way purveyors of expensive
luxury stuff choose to give out expensive looking carrier bags with rope
handles, so the customer gets his/her luxury "extra".

 

Most champagne and 'methode traditionale' wines are bottled with crown
caps, which are only replaced with the final cork and wire closure
just before shipping.

 

Sorry, must have been thinking of something on CH9 there

 

:

have you tried this Hungarian number from Waitrose? Comes with a Stelvin
top. http://www.waitrosewine.com/230307118/Product.aspx
Website says 12%. Label, palate and liver say 13%.

I know you like S American merlot, so you should like this. It's definitely
merlot but the local grape adds a slight quirk. Slightly peppery is the
best way I can describe it.

I only added it to the case to make up the 12 out of curiosity. I wish I
had ordered more, now.