Mike T wrote:
> ... Dirler is either a low-sulphur or a no-sulphur
> winemaker

The latter, I´d guess. This was the first year he did biodynamics, and, as
far as I klnow, the biodynamicists don´t do sulphur, right? (unless buried
in a cow´s horn and poured in a spiral according to the phases of the moon
....)

> so these bottles do not travel well unless you can maintain
> the cold chain operating throughout the voyage from Alsace to Scania
> (something YOU can probably do with your Volvo Nils). And cellaring
> must be below 11 degrees.

Well, I can´t keep the temperature in the luggage down to 11 degrees - nor
do I hav e those temperatures in my cellar! I may be in for slightly
unpleasant surprises next time I open one of Dirler´s GC ...

Nils Gustaf
--
Respond to nils dot lindgren at drchips dot se
>
> This problem can usually be fixed or reduced by rough aeration in a
> decanter, shake it up and let it all go. This happens to me all the
> time with some of Arena's delicious vermentino...
>
> Mike