On Fri, 28 Jan 2005 16:23:08 -0800, Mark Lipton > said:

] rfs wrote:
] > It's ********. The way to keep the fizz in sparkling wine is to make
] > sure it's well chilled before opening (chem 101, the colder it is, the
] > less gas that the liquid will give up) and treat it gently when
] > pouring, you want minimal sloshing inside the bottle.
] > Keep it in the coldest part of the fridge overnight and you'll have
] > plenty of bubbles the following afternoon or evening.
] >
]
] Sorry, but your Chem 101 is a bit rusty it would seem. The issue is the

Hey perfesser,

Good to see your crusty corrections again. We count on you to keep
AFW on the scientific up-and-up. Don't know how you resisted on the
"breathing" glassware.

I assume the sabbatical comes now so as to give baby Andy a "bluer"
background. Seriously, hope he's still sleeping well and letting you
and Jean get on with some serious tasting. (Thanks for the interesting
Zin notes, BTW).

best from (as Adele calls it) "the bluest of the blue states", soon
to be renamed the Republic of Sarkoland.

-E

P.S. now that you're academics emeritus (is there a plural of that?) any
chance you'll be getting over here during the spring?

--
Emery Davis
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by removing the well known companies