tag:blogger.com,1999:blog-7685195.post505495851434994449..comments2008-02-25T22:03:22.267-08:00St. Vinihttp://www.blogger.com/profile/04518696933129642416saint_vini@yahoo.comBlogger4125tag:blogger.com,1999:blog-7685195.post-26834587631605382422008-02-22T11:31:00.000-08:002008-02-22T11:31:00.000-08:00

Wow. I guess the more you look, the more crazy sounding stuff you will find. Should I ask my wine retailer to type in the bar code by hand?<BR/>Kathleen Lisson

Wine and Food Pairinghttp://kathleenlisson.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7685195.post-28384571003243599502008-01-29T20:54:00.000-08:002008-01-29T20:54:00.000-08:00

Next they'll be foisting some bullshit about planting cow horns, filled with, yea you guessed it, bullshit, in the vineyard on a full moon night. Stick with Freud and analyze your own droppings.

Raoul Dukenoreply@blogger.comtag:blogger.com,1999:blog-7685195.post-34114075040984861652008-01-02T19:13:00.000-08:002008-01-02T19:13:00.000-08:00

Anyone that has taken high school chemistry and tried to grow crystals in the lab would recognize "sensitive crystallization" as uncontrolled crystal growth in a supersaturated solution. The process is random. In this case it is likely influenced by the number of dust particles the landed in the mother liquor (the supersaturated solution) or some undissolved copper chloride crystals.<BR/><BR/>

Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7685195.post-75964323290793765922008-01-02T10:13:00.000-08:002008-01-02T10:13:00.000-08:00

Yes, we posted some very skeptical commentary about sensitive crystallization over at the World of Fine Wine debate on BD:<BR/><BR/>http://www.finewinemag.com/index.php?action=page&p=join_the_debate&postid=5#post<BR/><BR/>Quoting some of this, re. an article by the winemaker Randall Grahm:<BR/><BR/>"Just what is sensitive crystallization? It is a technique that originated with Ehrenfried Pfeiffer

Doug Smithnoreply@blogger.com