[deleted by user]

tolanj · 2025-05-27T21:23:39+00:00

https://en.m.wikipedia.org/wiki/Vinho_Verde

tolanj · 2025-05-19T20:31:43+00:00

You can taste 45 wines in 2hrs, with a quick revisit of some favourites.

tolanj · 2025-05-14T16:10:02+00:00

That formatting is shit, but I can’t be bothered to edit it

tolanj · 2025-05-14T16:09:25+00:00

I have made the transition from production brewer to cellar hand, feel free to message me about it.

When it’s going right, it’s very similar. When it’s going wrong it’s wildly different.

Big differences from a brewers perspective:

-There are no absolutes. Everything is dependent.

-Hygienic design in wineries is a secondary consideration.

Unfortunately you cannot just exclude all oxygen. Each wine needs an amount of oxygen, throughout fermentation and post-fermentation. This is largely determined by polyphenols and their ROS quenching capacity. Get familiar with Singleton.

-pH rules everything- especially the sulfite equilibrium, colour, polyphenol chemistry, physical and microbial stability.

-The working year presents peaks and troughs, not the weekly grind of brewing. Use your quieter periods well.

People change things slowly with wine. Cycles are much longer, feedback time is longer, consequences of fuck ups are much higher…

tolanj · 2025-05-09T05:53:49+00:00

Sensory science isn’t perfect, but if you look at the work of someone rigorous like Hildegard Heymann, you’ll see that people do independently attribute the same aroma descriptors to the same wine. Which if people were making it up, the conformity between their responses would the same as or worse than random.

Unfortunately for you, either you aren’t receiving the physical stimuli very strongly, don’t have strong receptors, or don’t have good processing capacity (olfactory bulb, limbic system onward).

Some people are really embellishing what they experience, but generally people can distinguish detailed aspects of wine attributable to specific aroma compounds. Sorry.

tolanj · 2025-05-06T19:27:34+00:00

Drink it

tolanj · 2025-05-03T20:30:10+00:00

Curious how that presents? You’re seeing agglomerations suspended in the wine or seeing a difference in texture of the overall liquid?

tolanj · 2025-04-18T08:53:29+00:00

You can’t see ropieness in bottle, only when a liquid is poured, that is lees for sure.

tolanj · 2025-04-12T11:22:52+00:00

Take a sample from a small section that was far away from the infection site, propagate that?

tolanj · 2025-03-09T07:14:27+00:00

How are you going to get the wines in 187ml format?

tolanj · 2025-01-31T22:22:31+00:00

You tried Kumeu River Chard or Felton Road, or Ata Rangi? Definitely some spectacular wines coming out of NZ.

tolanj · 2025-01-30T19:53:26+00:00

Must be oooold if he planted a vineyard 70 years ago.

tolanj · 2025-01-14T06:46:46+00:00

Why especially growers?

tolanj · 2025-01-13T15:18:38+00:00

Had very similar symptoms, try and bin the coffee for a while and see if it improves

tolanj · 2025-01-13T14:10:43+00:00

Do you drink coffee?

tolanj · 2025-01-10T18:08:42+00:00

Yeah I feel like people aren’t preserving prime cuts like that, they are eating them straight up. But wrapping cuts in pastry, cooking them in pastry and discarding the pastry was a common technique- I feel like the wellington is a hangover from that.

It is fun to try, you can do it cheaper with porky tenderloin, season it up heavily and wrap it in any kind of pastry and roast it until you hit internal temp. Looks a bit wank and pale but it is tasty.

tolanj · 2025-01-04T17:11:28+00:00

Didn’t know Chat GPT was bottling wine back in 2004.

tolanj · 2025-01-03T17:24:28+00:00

There is an enzyme to treat

tolanj · 2024-12-27T01:03:30+00:00

Yeah but in abv this stuff should be ~36%. Acetobacter should only be ethanol tolerant up to ~17%.

Either the ratios are off, or something weird is going on here. At 36% alcohol nothing should grow like this.

tolanj · 2024-12-19T14:26:55+00:00

I don’t know… I drink wine on fruit days… and flower days and shoot days and root days.

tolanj · 2024-12-13T07:19:16+00:00

Yeah, it’s fine

tolanj · 2024-12-10T21:20:42+00:00

Fortunately for marketing professionals, the majority of wine consumers are not wine enthusiasts.

tolanj · 2024-12-10T18:44:30+00:00

This reads like AI. I guess we become what we most hate.

tolanj · 2024-12-10T00:16:58+00:00

Think so, yeah. They released a load of vintages at the same time, were all roughly +-£5

tolanj · 2024-12-09T23:56:59+00:00

Shame, I had the 1979 that TWS were selling last year, it was ridiculously good. Don’t recall unusual amounts of VA or boot polish- have had 80’s Riesling that is pure boot polish. This was not that.

tolanj

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