The Auswine Forum

I would like to here from people who have a funny wine-related, idiosyncratic tale about a collegue or even about themselves to tell.

What i mean about that is;
Story 1: I am aware of someone who goes to great extent of performing a final rinse of his Riedel shiraz glasses in springwater. He claims that when a glass drys, after being rinsed with tap water...particularly Adelaides...chemical residues are left behind that "may" impart a taint to your wine. This thought in a way does have merit, but would you really notice the difference?

Story 2: A different acquaintance regularly turns his reds to "expose" the sediment to the wine and sprays the bottles' at the cork end to keep them moist. I guess he is a passionate man and this is his way of looking after his "babies". Does all this hard work bare any fruits though?

Deano wrote:I would like to here from people who have a funny wine-related, idiosyncratic tale about a collegue or even about themselves to tell.

What i mean about that is;
Story 1: I am aware of someone who goes to great extent of performing a final rinse of his Riedel shiraz glasses in springwater. He claims that when a glass drys, after being rinsed with tap water...particularly Adelaides...chemical residues are left behind that "may" impart a taint to your wine. This thought in a way does have merit, but would you really notice the difference?

Story 2: A different acquaintance regularly turns his reds to "expose" the sediment to the wine and sprays the bottles' at the cork end to keep them moist. I guess he is a passionate man and this is his way of looking after his "babies". Does all this hard work bare any fruits though?

1. Doesn't springwater contain minerals (e.g. calcium carbonate) that may leave a residue? You'd think this anal idiot would have the sense to use only distilled water such that available for use in steam-n-dry irons. He might even change to it if you suggest it to him! He must have the most sensitive palate there is - should be a wineshow judge if he can pick up any sub-microscopic chemical residue.

2. And this anal idiot runs the risk of causing mildew to develop under the capsule. If he's using reticulated water there's also the possibility that all those chemicals will have an endless party around the orifice of the bottle from which he pours his nectar thereby contaminating it whilst pouring!! Sounds like he stores his cork-sealed wines upright- thats how corks can dry out!

This pair should get together and swap theories!!

Perhaps you've not had any other responses to this post because anal retentiveness seems to be rife in the world of wine.

Cheers

daz

daz as guest wrote:Perhaps you've not had any other responses to this post because anal retentiveness seems to be rife in the world of wine.

That explains the verbal diarrhoea and constipated theories from hemorrhoid authors that one reads around some of the wine boards - this one excluded of course.

TORB wrote:

daz as guest wrote:Perhaps you've not had any other responses to this post because anal retentiveness seems to be rife in the world of wine.

That explains the verbal diarrhoea and constipated theories from hemorrhoid authors that one reads around some of the wine boards - this one excluded of course.

daz

Sheeesh .....tell your mate that rinsing with spring water that contains calcium carbonate will de-acidify the next wine he has from that glass.......that should sort him out

Don't know about the rinse of the Reidel however, Adelaide & Auckland water have something in common they both suck bad. SA water tastes worse but I have to buy bottled water to make tea and coffee in NZ otherwise I cannot tatse the flavour of the brew. My wife states that I AR as well FWIW.