I'm proposing an experiment for this group. I would do it myself, but I
haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open each
bottle. Taste each to ascertain equality. Decant half of each bottle for
immediate consumption. Recork each bottle and put one the refrigerator for
3 to 5 days and leave one at room temperature for 3 to 5 days. Remove the
refrigerated bottle and leave it next to the room temp bottle until it has
truly achieved room temp. Reopen each bottle and taste again to ascertain
equality or inequality. Report results to AFW. I'd really like to see your
results. I'll do it, but I'm not sure you'll want to trust my palate.

"Bryan" wrote in
et:

I'm proposing an experiment for this group. I would do it myself, but
I haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open
each bottle. Taste each to ascertain equality. Decant half of each
bottle for immediate consumption. Recork each bottle and put one the
refrigerator for 3 to 5 days and leave one at room temperature for 3
to 5 days. Remove the refrigerated bottle and leave it next to the
room temp bottle until it has truly achieved room temp. Reopen each
bottle and taste again to ascertain equality or inequality. Report
results to AFW. I'd really like to see your results. I'll do it, but
I'm not sure you'll want to trust my palate.




What do you hope to prove? that warm temperatures and access to air will
degrade wine faster? that chilled wine with access to air deteriorates
more slowly? do you suspect that nothing happens. It is the common
wisdom that the cooled wine will hold up longer. Your palate, I am sure
will note the difference. go ahead try it.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

"Joseph Coulter" wrote in message
. 97.136...
"Bryan" wrote in
et:

I'm proposing an experiment for this group. I would do it myself, but
I haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open
each bottle. Taste each to ascertain equality. Decant half of each
bottle for immediate consumption. Recork each bottle and put one the
refrigerator for 3 to 5 days and leave one at room temperature for 3
to 5 days. Remove the refrigerated bottle and leave it next to the
room temp bottle until it has truly achieved room temp. Reopen each
bottle and taste again to ascertain equality or inequality. Report
results to AFW. I'd really like to see your results. I'll do it, but
I'm not sure you'll want to trust my palate.




What do you hope to prove? that warm temperatures and access to air will
degrade wine faster? that chilled wine with access to air deteriorates
more slowly? do you suspect that nothing happens. It is the common
wisdom that the cooled wine will hold up longer. Your palate, I am sure
will note the difference. go ahead try it.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/


I guess that the null hypothesis will be that there is no difference. I'll
give it a try. I'm not sure that you believe that my palate is discerning
enough to notice minor differences or that there will be such a big
difference that even my palate can see the light. Either way, I get to
drink some wine in the name of science. My contribution to humanity!

Bryan wrote:

I guess that the null hypothesis will be that there is no difference. I'll
give it a try. I'm not sure that you believe that my palate is discerning
enough to notice minor differences or that there will be such a big
difference that even my palate can see the light. Either way, I get to
drink some wine in the name of science. My contribution to humanity!

Bryan,
I also think that it's a worthwhile experiment given the discussion
that's occurred today re the role of temperature in oxidation. In the
interests of science, I can conceive of two different experiments. In
one, you simply uncork, leave open for some amount of time, recork and
store before tasting. In the second, you remove some amount from each
bottle before recorking and storing. This would help resolve the
question of how much air exposure is needed before oxidation becomes a
problem.

Mark Lipton

Bryan wrote:
I'm proposing an experiment for this group. I would do it myself, but I
haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open each
bottle. Taste each to ascertain equality. Decant half of each bottle for
immediate consumption. Recork each bottle and put one the refrigerator for
3 to 5 days and leave one at room temperature for 3 to 5 days. Remove the
refrigerated bottle and leave it next to the room temp bottle until it has
truly achieved room temp. Reopen each bottle and taste again to ascertain
equality or inequality. Report results to AFW. I'd really like to see your
results. I'll do it, but I'm not sure you'll want to trust my palate.

Both will be seriously oxidized. Pointless.

"Bryan" wrote in
t:


"Joseph Coulter" wrote in message
. 97.136...
"Bryan" wrote in
et:

I'm proposing an experiment for this group. I would do it myself,
but I haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open
each bottle. Taste each to ascertain equality. Decant half of each
bottle for immediate consumption. Recork each bottle and put one
the refrigerator for 3 to 5 days and leave one at room temperature
for 3 to 5 days. Remove the refrigerated bottle and leave it next
to the room temp bottle until it has truly achieved room temp.
Reopen each bottle and taste again to ascertain equality or
inequality. Report results to AFW. I'd really like to see your
results. I'll do it, but I'm not sure you'll want to trust my
palate.




What do you hope to prove? that warm temperatures and access to air
will degrade wine faster? that chilled wine with access to air
deteriorates more slowly? do you suspect that nothing happens. It is
the common wisdom that the cooled wine will hold up longer. Your
palate, I am sure will note the difference. go ahead try it.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/


I guess that the null hypothesis will be that there is no difference.
I'll give it a try. I'm not sure that you believe that my palate is
discerning enough to notice minor differences or that there will be
such a big difference that even my palate can see the light. Either
way, I get to drink some wine in the name of science. My contribution
to humanity!



Actually, I really do believe that you will be able to tell the diference
as I really do believe that there will be a difference that is discernable.
If not, then most of what we believe is rubbish and you will have disabused
us of the conceit!

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/

"Mark Lipton" wrote in message
...
Bryan wrote:

I guess that the null hypothesis will be that there is no difference.
I'll
give it a try. I'm not sure that you believe that my palate is
discerning
enough to notice minor differences or that there will be such a big
difference that even my palate can see the light. Either way, I get to
drink some wine in the name of science. My contribution to humanity!

Bryan,
I also think that it's a worthwhile experiment given the discussion
that's occurred today re the role of temperature in oxidation. In the
interests of science, I can conceive of two different experiments. In
one, you simply uncork, leave open for some amount of time, recork and
store before tasting. In the second, you remove some amount from each
bottle before recorking and storing. This would help resolve the
question of how much air exposure is needed before oxidation becomes a
problem.

Mark Lipton

There was an experiment performed some time ago and published, I think, in a
scientific journal. They were looking at the idea of letting wine breathe.
A bottle, uncorked, was compared with a glass of wine. The chemical
analysis demonstrated insignificant change in the uncorked bottle, but the
gas content of the glass of wine did change. Conclusion, wine in an open
bottle does not breathe while wine in a glass does. I wish I could find
that study; it was a fun article.

You do it. I'll stick with drinking my wines before they oxidize.



I'm proposing an experiment for this group. I would do it myself, but I
haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open each
bottle. Taste each to ascertain equality. Decant half of each bottle for
immediate consumption. Recork each bottle and put one the refrigerator
for 3 to 5 days and leave one at room temperature for 3 to 5 days. Remove
the refrigerated bottle and leave it next to the room temp bottle until it
has truly achieved room temp. Reopen each bottle and taste again to
ascertain equality or inequality. Report results to AFW. I'd really like
to see your results. I'll do it, but I'm not sure you'll want to trust my
palate.

Ric wrote:
You do it. I'll stick with drinking my wines before they oxidize.

Yes. In a plastic bubble of course!



I'm proposing an experiment for this group. I would do it myself, but I
haven't developed a discerning palate yet.

How about a couple of you choose a couple of identical wines. Open each
bottle. Taste each to ascertain equality. Decant half of each bottle for
immediate consumption. Recork each bottle and put one the refrigerator
for 3 to 5 days and leave one at room temperature for 3 to 5 days. Remove
the refrigerated bottle and leave it next to the room temp bottle until it
has truly achieved room temp. Reopen each bottle and taste again to
ascertain equality or inequality. Report results to AFW. I'd really like
to see your results. I'll do it, but I'm not sure you'll want to trust my
palate.

huh?


Ric wrote:
You do it. I'll stick with drinking my wines before they oxidize.

Yes. In a plastic bubble of course!

Ric wrote:
huh?


Ric wrote:
You do it. I'll stick with drinking my wines before they oxidize.

Yes. In a plastic bubble of course!





http://en.wikipedia.org/wiki/David_Vetter

http://en.wikipedia.org/wiki/The_Boy...Plastic_Bubble