Not quite perhaps but have you seen this:-
http://news.yahoo.com/s/ap/20060902/...an_the_winebot

I don't know how this will post but beware of underlined blanks.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article , not.jim.silverton.
at.comcast.not says...

Not quite perhaps but have you seen this:-
http://news.yahoo.com/s/ap/20060902/...an_the_winebot

I don't know how this will post but beware of underlined blanks.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

I think this might either be a "parlour game," or the beginning of a new and
advanced technology. It will be interested how it finally sorts out. There
have been many attempts to quantify and qualify wine on purely chemical/
scientific scales. Most have met with extremely limited success, as far as
being useful. While pure chemistry can be used to detect some flawed wines (Dr
Lipton, please chime in and reel me in, if necessary), defining how one
appreciates said wine fall far short. If this technology is just implemented
and becomes popular, before it is ever totally perfected, if it can, it will
lead to volumes of the same wine, just to meet the accepted criteria. I feel
that we have too much of that, as it is. Much discussion has preceeded this,
regarding the "touch" of the winemaker, and the benefits of terrior. I'd hate
to think that all wines, available commercially, would me made to fit the
programed profiles - but it could happen. Some would say that RP, Jr has gone
a long way towards this end. I can't wait until some Japanese robot put's its
seal of approval on all my wine...

Very interesting article, James, thanks for posting it.

Hunt