tag:blogger.com,1999:blog-386000359463629107.post7456108444961049003..comments2024-03-20T20:43:03.070+13:00Comments on The Wine Guy: MIX 'n' MATCHTHE WINE GUYhttp://www.blogger.com/profile/09733085464695722440noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-386000359463629107.post-50575875435700349652008-05-01T18:48:00.000+12:002008-05-01T18:48:00.000+12:00Thanks Wine Guy.Thanks Wine Guy.John Lockehttps://www.blogger.com/profile/07410201126929295084noreply@blogger.comtag:blogger.com,1999:blog-386000359463629107.post-54134065221043448042008-04-28T11:45:00.000+12:002008-04-28T11:45:00.000+12:00John Locke said"what about taking a chilled bottle...John Locke said<BR/>"what about taking a chilled bottle of wine, putting in to the cupboard and then back into the fridge. Is this a bad thing to do?"<BR/><BR/>In cases of fine and delicate wine the answer is yes this is the wrong thing to do.<BR/>Whilst I have said that wine is more robust than some people believe it to be, any amount of handling can affect it slightly and if it is a light delicate wine e.g. a blanc de blanc champagne the effect can be comparatively more pronounced.<BR/>As a rule of thumb wine should be kept at a steady temperature (coolish) all the time when being stored. Fluctuations in temperature can cause dissolved solids to crystalise or fall out as cloudy residue. If it is a big chunky young wine the difference is hardly noticed but if it is a light wine, particularly Champagne then it is noticeable.<BR/>On a related subject, whenever I buy an expensive wine (particularly Champagne) I never buy one off the shelf. I ask for one to come out of a carton. The reason is that light exposure through glass can harm wine, particularly fluporescent light or sunlight. The longer the wine is exposed the more damage is done. As expensive wines sit on shelves longer than cheap wines more damage is done.THE WINE GUYhttps://www.blogger.com/profile/09733085464695722440noreply@blogger.comtag:blogger.com,1999:blog-386000359463629107.post-78192225531376241772008-04-26T19:19:00.000+12:002008-04-26T19:19:00.000+12:00Oh wine guy, what about taking a chilled bottle of...Oh wine guy, what about taking a chilled bottle of wine, putting in to the cupboard and then back into the fridge. Is this a bad thing to do?John Lockehttps://www.blogger.com/profile/07410201126929295084noreply@blogger.comtag:blogger.com,1999:blog-386000359463629107.post-29795275728366388152008-04-24T08:40:00.000+12:002008-04-24T08:40:00.000+12:00"If we have a glass of wine that has a bit of sulp..."If we have a glass of wine that has a bit of sulphur stink in it we drop a copper coin in it which 'cleans' the wine (modern coins are not made of copper, I have a 1908 farthing that does the job)."<BR/>Please make sure that the farthing is very clean if you're going to drop it into my drink... they don't call coins "filthy lucre" because they're clean!<BR/>Richard (of RBB)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-386000359463629107.post-19696644785214487332008-04-23T16:53:00.000+12:002008-04-23T16:53:00.000+12:00Should be able to send a glass of Chardonnay thro...Should be able to send a glass of Chardonnay through a black hole then!Anonymousnoreply@blogger.com