Serge Birbrair
Posts: 2212
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline
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Few years ago I posted wine note on Wine Spectator Board and used word CONDOM to describe my impressions.
The regulars almost put me on the cross and if they could tar and feather me in real life for it, they would surely gladly do that. My elephant skin prevented me from commiting suicide, but memories of it are still in my head.
To my HUGE surprise,
I read that Daniel Rogov, leading Israeli wine critic uses the same descriptor as well!
From http://stratsplace.zeroforum.com/zerothread?id=16474 :
posted by Rogov:
An increasing number of people are using polyethylene bags to "remove" TCA from wines. It is true that the molecular structure of TCA and polyethylene have an attraction one to the other and that the bags will absorb some (but not all) of the TCA. The system is even used in some wineries when the winemaker realizes that he/she has a TCA problem pre-bottling. In those cases they often soak the bags in buttermilk first as this seems even more effective*
I have experimented a bit with polyetyhlene (both with and without the buttermilk soak) and have found that indeed the system does remove much of the TCA. Unfortunately, at least to my palate the plastic also removes a good many of the more delicate aromas and flavors within the wine itself. Even worse to my taste, it adds a hint of what I can only call a "condom-like" sensation that comes in on the finish and lingers something as if you had been sucking on a lightly dusted children's balloon.
My personal solution - TCA that I notice = a wine that goes down the drain. Depending on the wine that may throw me into a state of minor albeit temporary depression but I prefer depression to chewing on condoms.
Best
Rogov
and
Ah, but once I actually received a shock from my use of that word.
I have reached that elevated point in life (perhaps because of age)at which the editors of my newspaper and I have a more-or-less agreement. If they want to change more than a comma or a semi-colon, I get a phone call.
Not too long ago, I wrote about several meals on which I dined, each based entirely on molecular gastronomy. The opening cocktail contained gin with a molecular olive in it. It looked like an olive, so help me it did, but I wrote that it "tasted like an olive-flavored liquid chocolate mousse encased in a condom".
The editor in chief of the newspaper phone me and asked if it would be possible to change that word. One picks one's battles with one's editors-in-chief with great care,so I agreed to change that to a "plastic balloon".
What was amusing was two days later at the unveiling of several new wines at one of the at which these meals had been served, the chef, in near hyterical laughter asked "didn't you mean condom"?
Best
Rogov
Now I can't get rid of the melody in my head "I feeeeeeel good, as I always should..."
:)
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