Low humidity resorts?

Slam Dunk!!

"Michael Pronay" <me@> wrote in message
news:Xns949ECBE2F94BCgmxat@pronay.com...
> mwillstam (Mark Willstatter) wrote:
>
> > I don't see anything in what Mark L. said that rejects the idea
> > that reduction has a role - even a primary role - in wine bottle
> > ageing. He only said that any *oxidative* processes taking place
> > must get oxygen from somewhere. It's tough to argue with that!
>
> Good bottles from Shipwrecks. As tough to argue with that!
>
> M.

"" in news:Wzn0c.26509$W74.13805@newsread1.news.atl.eart hlink.net...
> thanks. Also, my son was accepted at UNC-Chapel Hill Business School and
in
> September applies for the exchange aspect to study at your business school
> in Vienna.

Forgive me if I intrude into what may be a private conversation. But I did
wish to speak up for UNC-CH in multiple ways.

First, gastronomically, the "triangle" region of North Carolina is one of
the gems of North America, I have enjoyed my many visits there. From the
Colonial Inn in Hillsborough to the little all-purpose Fowler's delicatessan
and wine shop in Durham (I hope it still thrives!) to the little independent
restaurants in CH. At Fowler's, multiple generations offered equipment and
ingredients and insightful wines all crammed into one little shop. One time
I saw a senior Mr. Fowler (looking like a retired baseball pro for some
reason, that was my offhand impression) at a cheese counter with a large
block of cream cheese, offering samples. I quipped from a scene late in
Mann's novel _Felix Krull_ involving a conversation across a block of cream
cheese. Without hesitation, Mr. Fowler retorted from _Buddenbrooks._

Second, Internet-historically. UNC-CH was one of the early prominent sites
on the Internet, and its near-dominance in early neswgroup postings is not
unrelated to the following. Newsgroups, such as the one you are now
reading, were a creation of Steve Bellovin, a student at UNC-CH, in 1979.

In case it might be of interest. -- MH

"Michael Pronay" <me@> wrote in message
news:Xns949EE0B0575A5gmxat@pronay.com...
> "" <rneidich@nos.net> wrote:
>
> > Slam Dunk!
>
> Sorry, my bad command of English doesn't give me any clue as to
> what this means. Could you help me?
>

Ian hoare separately, to me:

> So no matter
> who says what, there's likely to be someone who argues!
> Heck, I've even had people doubting ME!

> You'll be amazed at what can be controversial!

Possibly what I was going to say to M Hoare may also apply to the query of
Hr Prónay: an idiom originally from French I think, used in fencing, or to
acknowledge an effective point in argument:

Touché!

yup, similar to touché.

I think you points made...I have been on sidelines learning. Science was
not my strong suit.

"Max Hauser" <maxREMOVE@THIStdl.com> wrote in message
news:1044nlmdl2gf76c@corp..com...
> "Michael Pronay" <me@> wrote in message
> news:Xns949EE0B0575A5gmxat@pronay.com...
> > "" <rneidich@nos.net> wrote:
> >
> > > Slam Dunk!
> >
> > Sorry, my bad command of English doesn't give me any clue as to
> > what this means. Could you help me?
> >
>
> Ian hoare separately, to me:
>
> > So no matter
> > who says what, there's likely to be someone who argues!
> > Heck, I've even had people doubting ME!
>
> > You'll be amazed at what can be controversial!
>
> Possibly what I was going to say to M Hoare may also apply to the query of
> Hr Prónay: an idiom originally from French I think, used in fencing, or
to
> acknowledge an effective point in argument:
>
> Touché!
>
>

"Michael Pronay" <me@> wrote in message
news:Xns949ECBE2F94BCgmxat@pronay.com...
> mwillstam (Mark Willstatter) wrote:
>
> > I don't see anything in what Mark L. said that rejects the idea
> > that reduction has a role - even a primary role - in wine bottle
> > ageing. He only said that any *oxidative* processes taking place
> > must get oxygen from somewhere. It's tough to argue with that!
>
> Good bottles from Shipwrecks. As tough to argue with that!
>
Is it?
Fish do get oxygen...
Now we need a discursion on oxygen molecules being pushed in through the
cork by high pressure on the outside - anybody up to that task?
Anders

>Tom,
> You've got the gist of it. The sulfites added at bottling time will
>rapidly consume any oxygen trapped within the bottle, so any oxidative
processes taking place in the year(s) subsequent to bottling strongly argue for
the influx of new oxygen -- through or around the cork, as the case may be.
>
>Mark Lipton
>
Thanks for the reply Mark. Between a slew of grading and this latest storm
(lots of wet snow), this is the first chance I've had to reply.

Tom Schellberg

"Mark Ovchain" in news:d61ab25b.0403032308.6c1c1585@c om...

"Mark Ovchain" indeed. -- Max

The humor in this thread is becoming slightly specialized. I shall try
atone for it with this memorable quotation on chemistry, and taste tests, by
a well-known experimenter in 1799.

--
"Pure Hydrogen has been often respired by different philosophers,
particularly by Scheele, Fontana, and the adventurous and unfortunate
Rosier." -- Humphry Davy, _Researches Chemical and Philosophical,_ Division
1, 1799.