On Feb 1, 9:21*am, DaleW > wrote:
> 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)

Both corked, although to different extents: I did not note, and do not
recall, the details (and their list has changed online since we went)
but one was a Pinot Noir (that was the worse offender), the other a
Zin. Didn't think much of it, but seemed odd in the context of your
note.