Comments for Stephen Quinn http://squinn.org A collection of scribbles from a writer and journalist Wed, 08 May 2013 13:28:58 -0700 http://wordpress.org/?v=2.8.2 hourly 1 Comment on Bernama: New tools for reporting by Youngs Reels http://squinn.org/?p=255&cpage=1#comment-6378 Youngs Reels Wed, 08 May 2013 13:28:58 +0000 http://squinn.org/?p=255#comment-6378 Hello there, You have done an incredible job. I will certainly digg it and personally suggest to my friends. I am confident they'll be benefited from this website. Hello there, You have done an incredible job.
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]]> Comment on Bernama: New tools for reporting by click The following webpage http://squinn.org/?p=255&cpage=1#comment-6364 click The following webpage Wed, 08 May 2013 02:16:09 +0000 http://squinn.org/?p=255#comment-6364 Hi there, yup this piece of writing is actually good and I have learned lot of things from it about blogging. thanks. Hi there, yup this piece of writing is actually good and I have learned
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]]> Comment on Bernama: New tools for reporting by 繡唇價格 http://squinn.org/?p=255&cpage=1#comment-6296 繡唇價格 Sun, 05 May 2013 18:21:15 +0000 http://squinn.org/?p=255#comment-6296 Hey! I just wish to give an enormous thumbs up for the nice information you may have right here on this post. I can be coming again to your weblog for more soon. Hey! I just wish to give an enormous thumbs up for the nice information you may have right here on
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]]> Comment on Bernama: New tools for reporting by Noel http://squinn.org/?p=255&cpage=1#comment-6215 Noel Fri, 03 May 2013 12:10:19 +0000 http://squinn.org/?p=255#comment-6215 My partner and I stumbled over here different page and thought I might check things out. I like what I see so now i am following you. Look forward to exploring your web page yet again. My partner and I stumbled over here different page and thought I might
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]]> Comment on Wine column for week of March 25 by Agnes Wong http://squinn.org/?p=990&cpage=1#comment-5620 Agnes Wong Thu, 04 Apr 2013 09:45:51 +0000 http://squinn.org/?p=990#comment-5620 Stephen, This is a nice article about Wines of Sicily and thanks for coming to our Tasting too. Agnes Stephen,
This is a nice article about Wines of Sicily and thanks for coming to our Tasting too.
Agnes

]]> Comment on Vinexpo Hong Kong May 2012 by Vivian Tang http://squinn.org/?p=686&cpage=1#comment-3172 Vivian Tang Mon, 04 Jun 2012 06:11:24 +0000 http://squinn.org/?p=686#comment-3172 Hi,this is Taiwan Cellar Masters. We read your reports called 'Wine School' in the China Post with great interest! kindly inform us, what we need to do to have the wines we distribute in Taiwan tasted and reported on by you. Looking forward to your earliest convenient reply. This is our official website: http://www.taiwan-cellarmasters.com.tw/ Hi,this is Taiwan Cellar Masters. We read your reports called ‘Wine School’ in the China Post with great interest!
kindly inform us, what we need to do to have the wines we distribute in Taiwan tasted and reported on by you.
Looking forward to your earliest convenient reply.
This is our official website: http://www.taiwan-cellarmasters.com.tw/

]]> Comment on Newspaper advertising money 9.4% down on 2006 by Beau Rease http://squinn.org/?p=59&cpage=1#comment-2967 Beau Rease Sat, 05 May 2012 06:35:01 +0000 http://squinn.org/?p=59#comment-2967 I am extremely impressed with your writing skills as well as with the layout on your blog. Is this a paid theme or did you modify it yourself? Anyway keep up the excellent quality writing, it is rare to see a nice blog like this one these days.. I am extremely impressed with your writing skills as well as with the layout on your blog. Is this a paid theme or did you modify it yourself? Anyway keep up the excellent quality writing, it is rare to see a nice blog like this one these days..

]]> Comment on Newspaper advertising money 9.4% down on 2006 by Lina Sonneborn http://squinn.org/?p=59&cpage=1#comment-2964 Lina Sonneborn Sat, 05 May 2012 00:19:30 +0000 http://squinn.org/?p=59#comment-2964 That you are my role designs. Many thanks to the article That you are my role designs. Many thanks to the article

]]> Comment on china daily wine column #38 by jared http://squinn.org/?p=401&cpage=1#comment-2874 jared Thu, 15 Mar 2012 20:20:07 +0000 http://squinn.org/?p=401#comment-2874 Thank you for the honest description. It never fails that there are a few that misbehave at functions that are including alcohol. That is where event security should take control over the dignity of the event. I'm sorry you had such an experience. hopefully the next expo isn't held by the same people. Thank you for the honest description. It never fails that there are a few that misbehave at functions that are including alcohol. That is where event security should take control over the dignity of the event. I’m sorry you had such an experience. hopefully the next expo isn’t held by the same people.

]]> Comment on china daily wine column #63 by Peter Weber http://squinn.org/?p=561&cpage=1#comment-2802 Peter Weber Fri, 02 Mar 2012 16:14:00 +0000 http://squinn.org/?p=561#comment-2802 Dear Mr. Quinn, Can’t help but observe that several of the wines you reviewed exhibited dry and crumbling corks suggesting wines that have not enjoyed the best storage conditions. I have a cellar full of wines from the 80’s and 90’s. I find the corks from the 90’s are in great shape. When opening wines from the early 80’s, I make sure that I insert a good cork screw all the way to the very bottom of the cork. I find that without this precaution, some of the older corks will snap. There are many explanations for this, including the diameter of the bottle neck and the humidity of the cellar. Wines stored on their side will retain moisture at the bottom of the cork, but can become dry at the outer end. I think that this can serve as a useful signal for the health of the wine. After all, a wine bottle behaves like a living thing. The aging process allows slow maturation of the phenolics, sugar and acid. This development assumes certain conditions of temperature and humidity. Even with that, not all wines have the internal structure to mature well past ten years. As far as the ’97 Carneros Creek Pinot Noir, my experience is that you can expect most Pinot Noirs from California to show a pronounced “softening” after fifteen years. I think that is great, but I should admit to being a history major in college. Regardless of the wine, I would not subject a fifteen year old wine to an extra 24 hours of storage after opening. After that much aging, you cannot expect a wine that has expended most of its anti-oxidation resources to cope with the mass of oxygen introduced by removing the cork or other closure. To some extent, the choice of closure can enter into the aging formula. In the case of wines stored under hot and dry conditions, a traditional wine may exhibit a dry cork, a screwcap wine may exhibit an increase in sulfur aromas, and synthetic corks – well, they are not designed to age this long anyway. As wine consumers, we are trained to expect a pattern of long term wine aging that is based on our experiences with cork finished wine. Those were the conditions for almost all of the great wines mentioned by wine collectors and investors. Whether a change in closure type will support an equally celebrated experience with wine maturity remains to be seen. Cordially, Peter Weber Cork Quality Council Dear Mr. Quinn,

Can’t help but observe that several of the wines you reviewed exhibited dry and crumbling corks suggesting wines that have not enjoyed the best storage conditions. I have a cellar full of wines from the 80’s and 90’s. I find the corks from the 90’s are in great shape. When opening wines from the early 80’s, I make sure that I insert a good cork screw all the way to the very bottom of the cork. I find that without this precaution, some of the older corks will snap.

There are many explanations for this, including the diameter of the bottle neck and the humidity of the cellar. Wines stored on their side will retain moisture at the bottom of the cork, but can become dry at the outer end.

I think that this can serve as a useful signal for the health of the wine. After all, a wine bottle behaves like a living thing. The aging process allows slow maturation of the phenolics, sugar and acid. This development assumes certain conditions of temperature and humidity. Even with that, not all wines have the internal structure to mature well past ten years.

As far as the ’97 Carneros Creek Pinot Noir, my experience is that you can expect most Pinot Noirs from California to show a pronounced “softening” after fifteen years. I think that is great, but I should admit to being a history major in college. Regardless of the wine, I would not subject a fifteen year old wine to an extra 24 hours of storage after opening. After that much aging, you cannot expect a wine that has expended most of its anti-oxidation resources to cope with the mass of oxygen introduced by removing the cork or other closure.

To some extent, the choice of closure can enter into the aging formula. In the case of wines stored under hot and dry conditions, a traditional wine may exhibit a dry cork, a screwcap wine may exhibit an increase in sulfur aromas, and synthetic corks – well, they are not designed to age this long anyway.

As wine consumers, we are trained to expect a pattern of long term wine aging that is based on our experiences with cork finished wine. Those were the conditions for almost all of the great wines mentioned by wine collectors and investors. Whether a change in closure type will support an equally celebrated experience with wine maturity remains to be seen.

Cordially,
Peter Weber
Cork Quality Council

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