Posted on 12/01/2017 11:31:56 AM PST by Oldeconomybuyer
I think we should stop with daylight savings time.
Farmers complain that the extra hour of daylight
is burning up their crops.
Ahhh, but sugar remaining in wine - i.e. sugar that isn’t converted to alcohol, is considered a flaw in a “dry” table wine. It’s called residual sugar and it’s the result of a “stuck fermentation” which is what you’re referring to below.
Wine are purposely made with residual sugar (dessert wines) but in the instance I was referring to, that would be a flaw.
It's about far more than taxing power. It's about globalism and forcing Americans, mainly, to accept socialist control along the lines of the EU. It's about "people control."
If we agree to the scientifically unproven and nonsensical notion that humans cause warming/climate change, then of course it will be necessary for the government to control what people do: how we heat and cool our homes, what kind of cars we can drive, what kinds of fuel we can use, where we can go and how and when, etc., etc. The totalitarian implications are endless.
The worst part of all this IMO is that it's an audacious frontal attack on capitalism per se, with free enterprise to be replaced by top-down government directives, i.e., Communism. It also undermines real science and the scientific method, replacing them with trendy New Age junk science.
Jesus. Suduiraut is great value - at least compared to d’Yquem. From the 50’s huh? I think I have a 1/2 bottle of the 1997 laying around.
We agree re: using it for nefarious ends. No doubt. I like that magazine cover.... for MASH. One of my favorites.
But how do we know that such “global warming” is not at least partially due to volcanic activity studied from early 1990s?
STUDY: Satellites Show No Acceleration In Global Warming For 23 Years
I agree 100%.
Im glad I hit a nice note and we agree. I have a 1955 unopened bottle that I am afraid to open.
Tell me, is there any other scientific reason for increasing alcohol content other than temp? Not that that bothers me.
Open it! It will always be garbage if it never gets opened. Those wines are built for aging. It may be sublime.
As for your last question, I will seriously ponder that and revert back. A scientific reason? Maybe not. There may actually be a more business/marketing reason for the increased ripeness. I’ve got to run now, but you’ve got me thinking.
I don’t pose as a wine expert or anything close to it. I did come to appreciate fine wines-mainly French-thanks to my Danish father in law.
As to the alcohol content..changes in soil, rainfall, grape mutations, sunlight??? I don’t know.
Tangledinblue... are you screwed in a blue state like me in illannoy?
Will open bottle someday.
Thanks for chat...and yes I can be a smart ass!
Regarding what might be causing it (assuming it's actually happening) one should consider many things.For example,scientists are convinced that Central Park (the one in NYC) was,not too many years ago,covered by a glacier about a half a mile thick.What happened to that glacier.Also,NASA just announced a few weeks ago that they've discovered a huge volcano under the Antarctic ice shelf and now believe it's the volcano,not "climate change",that's causing that ice shelf to melt.
Liberalism: Find a Cure...!
I can be a smart ass too. :)
Yes, I’m in NJ - a CPA by trade with heavy ties to Wine Journalism and the Wine Industry. A website I own/write is a key player within the Italian wine Industry.
I’ll ping you maybe later today for some thoughts on higher alc. content. Essentially, I believe it was also fostered for business reasons. Especially in CA and France.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.