Re: For DeeDee (and any wine lovers)

PeterLucas wrote:
If you see any 'Gotham' brand wine around, especially the Coonawarra Cab Sav, grab it!!!

I got a case of the Cab Sav, and a case of the Shiraz.

http://tinyurl.com/38q5qd


The Cab Sav is the pick of the two. Unfortunately, they don't have any of the Cab Sav left.


http://i22.tinypic.com/6xx3k5.jpg



http://i21.tinypic.com/o8ffch.jpg



Speaking of wine...

Here is my wine fantasy.

Ripe French white wine grapes are used. Throughout the wine-making and
wine-storing process, the entire equipments' insides are keep free of
oxygen -- this prevent conversion of alcohol to acetic acid and also
prevent any oxidation from occuring. In addition, any excess acidity in
any part of the wine-making process is prevented using full-proofs
methods.

Fermentation is performed solely by wine yeasts. Yeasts are somehow
protected from their own ethanol so that it doesn't injure or kill
them. Vinegar yeasts, acidic bacteria [e.g. lactic and acetic], mold,
mildew, and other foreign microbes are somehow prohibited from entering
the wine or any of the wine's equipment. After alcoholic fermentation
is completed, the yeast somehow flee the wine equipment. Because the
yeast are somehow totally protected from the ethanol, they survive and
are able to completely convert all the sugar in the grape juice to
ethanol.

Now the aging process begins and is performed by anaerobic bacteria.
During this process no microbes other than anaerobic bacteria are
allowed into any part of the wine's equipment. The bacteria initially
feed on all organic substances present in the wine [excluding ethanol]
and produce foul-smelling substances. Following this, the bacteria then
feed on 50% of the molecules of ethanol present in the wine while
leaving the other half of ethanol molecules unaffected -- this decrease
the ethanol content of the wine by 50%. More foul-smelling substances
are excreted from these bacteria. These bacteria include Clostridium kluyveri which convert the ethanol to caproate [smells like goat] and butyrate [smells like rotten cheese] via the following chemical reaction:

Ethanol + Acetate + CO2 --> Caproate + Butyrate + H2

Finally, any sulfides [inluding hydrogen sulfide], oxides [including
CO2] that maybe produced are somehow removed. Last but not least, any
substances that do not cause, affect, or add any smell or flavor to the
wine [excluding water] are somehow removed completely.

End result: my favorite white wine!!!

Would anyone like to try my favorite white wine???
.

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