Wine

Joined
Sep 13, 2007
Messages
19,068
Location
Northern VA suburb of Washington, DC
Alas, it is apparently sold out.
Continue watching for it, Jim, as they often repeat offerings.

Also be aware that you can go to their website and click My Cellar to review the wines you've bought from them. Some of them will still be available for you to buy at that time rather than waiting for them to send an email about it. However, that web page currently displays that the Conundrum is not available at this time.
 
Joined
Sep 13, 2007
Messages
19,068
Location
Northern VA suburb of Washington, DC
I celebrated Ben Franklin's 315th birthday this evening by:
  • playing a mini-recital on the piano for my wife (in homage to Franklin's love of music and his invention of the armonica, which is an instrument that played drinking glasses containing water);
  • serving a main dish at supper of coriander-crusted rack of lamb au jus (Franklin absolutely loved rich foods);
  • and enjoying a 2010 Chateau Durfort-Vivens, which is a second-growth premier cru red Bordeaux wine (when Franklin was in France, his cellar never had less than 1000 bottles and most of them were red and white wines from Bordeaux, the others being Madeira and Sherry)
 
Joined
Jan 2, 2012
Messages
6,942
Location
British Columbia
I'm re-discovering Vermouth
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Joined
May 5, 2005
Messages
24,064
Location
SW Virginia
My wine cellar gets quite cold this time of year, so much so that I don't need to chill white wines.

I put the Thermopop device Nick introduced me to into a bottle I brought up a few minutes ago. It showed 41ºF.

I don't think those temps hurt anything as long as it stays above freezing.
 
Joined
Oct 9, 2005
Messages
28,746
Location
Moscow, Idaho
Mine hits 40 on the cold nights. Great for whites :) For reds, given that I never seem to plan far enough ahead, I stick the bottle in 80 degree water for some 20 minutes or so to bring it up the temp at the last "minute".
 
Joined
May 5, 2005
Messages
24,064
Location
SW Virginia
Mine hits 40 on the cold nights. Great for whites :) For reds, given that I never seem to plan far enough ahead, I stick the bottle in 80 degree water for some 20 minutes or so to bring it up the temp at the last "minute".
If my wife lets me know the dinner plans in time, I will bring a bottle of red up to the dining room, which stays about 65 now.

My cellar gets up to the upper 60s in summer, but temperature changes are very slow. It will stay in the 40s until Spring, then rise gradually. There is very little diurnal fluctuation, which is what think is bad for wine.
 
Joined
Sep 13, 2007
Messages
19,068
Location
Northern VA suburb of Washington, DC
I think the idea that rapid fluctuation of wine temperature is harmful is a classic myth. If it's so harmful, why don't all the trucks delivering wine to retail stores and directly to consumers that suddenly expose wine to very hot or cold temperatures cause problems? I've actually had wine freeze in the trunk of my car because I forgot it was there (which I realize doesn't speak well of me) and I detected no problem when drinking it later.

The wine refrigerator dedicated to my daily drinking wines is in my makeshift studio. During the last week or so when outside temperatures have been hovering around 32 degrees Fahrenheit, the temperature in the studio has been hovering a little below 50 degrees Fahrenheit. During this period I've been bringing the wine into the house about ten minutes earlier than usual. During this period our home is about 72 degrees Fahrenheit.
 
Joined
May 5, 2005
Messages
24,064
Location
SW Virginia
I think the idea that rapid fluctuation of wine temperature is harmful is a classic myth. If it's so harmful, why don't all the trucks delivering wine to retail stores and directly to consumers that suddenly expose wine to very hot or cold temperatures cause problems?
I only think it's a problem if it happens repeatedly over a period of years for wines being aged for future consumption. But I admit that I have not seen any scientific studies of this.
 

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