TN: Corked wines at the CIA
On Jan 31, 11:17*pm, Ewan > wrote:
> On Jan 30, 10:32*am, DaleW > wrote:
>
> > Some friends asked us if we would join them for dinner at the St
> > Andrews Cafe at the Culinary Institute of American in Hyde Park. I
> > hurried home from work and we drove north. arriving just in time. *My
> > first time on this campus (quite nice and collegial, though the route
> > from parking to restaurants could be better defined)
>
> > This evening was part of their dinner series, the theme was Slow &
> > Savory Cooking. Just in case it sounds like I'm carping/complaining,
> > let me say at the outset that I had a good time, I found the kids
> > delightful in their trying so hard, and the food was mostly good.
>
> We had our first CuIAm (!) meal a month back, at their lowest-level
> restaurant (St. Andrew's cafe). *Nice selection of wines by the glass,
> very reasonable prices, and I echo Dale's comments on both the staff
> and (most of) the food; but we sent back both of our initial glasses
> too. *No problems on replacement - other than increased anxiety for
> the poor server - but I wonder whether there's some possible cause in
> their storage??
>
> It's only about an hour south from us, so we'll likely go back; fun
> place to visit.
Did you send back due to being corked, or something else like
oxidation? To former, I don't know of any storage related factor with
TCA. Certainly storage and other factors can lead to other flaws (and
things like bottle being opened too long can lead to oxidation)
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