11 December 2005

back to index
11 December 2005
Quite an uneventful day, so it's all bla-bla...
Quote of the day: "whenever, in moments of weakness i find myself satisfied, or callous as we should rather say, i realise in an instant that i have lost my sub-humanity. abandoned it to truthless vanity. when my stomach is full, and my hunger is projected in the fourth dimension through tracks of probability or confrontation, then indeed, true sailing is dead." ecce sub homo I like this, here's another one: "why artists talk nonsense artists have learned from specialised professionals in other fields that the last thing they must allow is that they should be understood by the non-professional. this 'truthlessness' is the mark and seal of all professions. that is why it is a thousand times better to have the heart of a sub-human than to be a professional."	I knew it wasn't true...! Red wine needs to "breathe" Writing in his 2003 Pocket Wine Guide, the wine expert Oz Clarke states: 'Scientists have proved that opening young to middle-aged red wines an hour before serving makes no difference.' So is a better option decanting? Professor Emile Peynaud says: 'The action of oxygen dissolved in a sound wine is detrimental. Decant only wines with a sediment, just before serving.' If there is an improvement in taste after uncorking or decanting, the wine expert Jancis Robinson says this is because 'with cheap wines there may be off-odours trapped in the gap between the wine and cork. This "breathing" process allows them to evaporate'. From The Pedant's Revolt: Why Most Things You Think Are Wrong, by Andrea Barham. Found in the Sunday Times Magazine
back to index