Ignore Function

[Stoked]

Bro, I don't wanna argue with you, suffice to say I've had my fair share of boxed-wine in my uni days... saved me lots of money getting drunk quick, but you'd almost have to just "down it".


It's definitely meant to be endured, not enjoyed. Have had some much better wines since.

Thunderbird!!!!

 

[addictionary]

Trust you because you have done professional, double-blinded tests?

In any case, "often" usually has the connotation of "not always". So, I don't find your statement hard to believe, regardless of my level of trust.

I was just making small talk man you don't have to philosophomize the whole thing.

Sent from the JazzFanz app

 

[addictionary]

Bro, I don't wanna argue with you, suffice to say I've had my fair share of boxed-wine in my uni days... saved me lots of money getting drunk quick, but you'd almost have to just "down it".


It's definitely meant to be endured, not enjoyed. Have had some much better wines since.

Lol way to go bro we call em Thé dog poison in turkey

 

[addictionary]

They still fill em in glass bottles though so its hard for me to tell the difference

 

[ONE LOVE]

They still fill em in glass bottles though so its hard for me to tell the difference

LOL.. Yeah they're starting to do it here too. People stopped buying them boxed wine, so they started putting them in bottles with new labels. Still tastes just as bad though.

 

[One Brow]

I was just making small talk man you don't have to philosophomize the whole thing.

We are who we are. Your reaction is to make samll talk, mine to philosophomize.

 

[Hantlers]

Good choice. In random testing, connoisseurs often have trouble telling the difference between fine wines and cheap wines. The difference is more imagined than real.

You sound like somebody who doesn't know very much about wine.

If you can't taste the difference between most fine wines and most cheap wines, then you're a blathering idiot. Clearly there are going to be exceptions (3 buck chuck for example), but in general, it's easy to tell which wine is a fine wine and which wine is a cheap wine.

 

[Hantlers]

We are who we are. Your reaction is to make samll talk, mine to act like an ignoramus.

Oh...how true.

 

[One Brow]

You sound like somebody who doesn't know very much about wine.

If you can't taste the difference between most fine wines and most cheap wines, then you're a blathering idiot.

I hear that a lot. Yet, testing indicates that most people who can claim to tell the difference, can't.

 

[colton]

I hear that a lot. Yet, testing indicates that most people who can claim to tell the difference, can't.

I just read a news article about this a few days ago, can't remember why. If I recall correctly the experiment found that people could tell the difference between, say, a $20 bottle and a $100 bottle, but once the price was more than about $100, people could not tell which was the more expensive bottle.

 

[Hantlers]

I hear that a lot. Yet, testing indicates that most people who can claim to tell the difference, can't.

Without knowing which wines were used, using the results of that test as a basis for your conclusion is bunk.

There are so many variable that could go into this. How old the wines are comparatively, condition they've been stored in, etc, etc...those all make a substantial difference.

 

[Hantlers]

I just read a news article about this a few days ago, can't remember why. If I recall correctly the experiment found that people could tell the difference between, say, a $20 bottle and a $100 bottle, but once the price was more than about $100, people could not tell which was the more expensive bottle.

Fine wine is going to be around that $50 range and higher.

Cheap wine is going to be $10 and under.

 

[colton]

I just read a news article about this a few days ago, can't remember why. If I recall correctly the experiment found that people could tell the difference between, say, a $20 bottle and a $100 bottle, but once the price was more than about $100, people could not tell which was the more expensive bottle.

Ah, here you go. It wasn't a news article, it was a Straight Dope article. Love the Straight Dope!

https://www.straightdope.com/column...e-between-high-price-liquor-and-regular-stuff

Is there a scientifically detectable difference between high-price liquor and regular stuff?
January 3, 2014

Dear Cecil:

I was in the Costco liquor section when I happened upon a locked display case with three bottles inside (one whisky, one cognac, one I can’t remember), each priced upwards of $2,500. I imagine anyone who bought and drank one of these would be heavily influenced by "buyer's bias" regarding the actual taste of the product; still, I’d think the difference would be great enough that an average, uneducated drinker could pick out the ultra-expensive bottle from a $30 one in a blind test. What can science tell us about why an extremely high-quality and typically older alcohol would be so much more pleasant to drink, and thus much more valuable?

— Morton Christopher

Cecil replies:

Science can tell us plenty about booze, Mort. However, the relevant discipline shifts as we rise in the price scale. At the low end, where we’re talking about beverages commonly drunk from paper bags, chemistry can easily demonstrate what separates rotgut from the decent stuff. Above a certain point, however, we find more useful insight in psychology, if you take my meaning. The question is where that shift occurs. In bitter moments I tend to say it’s around ten bucks a bottle, although having had a tasty if somewhat pricey Chateauneuf-du-Pape the other night I can see where you might objectively demonstrate that $100 was money well spent. But $2,500? Sorry, this is prima facie evidence of the madness of crowds.

With the exception of pure ethanol, alcoholic beverages are complex mixtures of chemicals derived from the raw materials plus the containers they’re aged and stored in. Variations in taste generally arise from differences in volatile organic compounds (VOCs), which readily vaporize at room temp when the container is opened and give the brew, vintage, or what have you its characteristic smell — not the common term, particularly among wine enthusiasts, but let’s call a spade a spade.

The VOCs potentially found in alcoholic beverages make for a long list. Most of the terms mean nothing to the nonspecialist, but since you asked, here are some things you might detect if your man cave is equipped with a mass spectrometer:

Proanthocyanidins, tannin colloids, and flavan-3-ols all contribute bitterness and astringency to wine.
“Nuttiness,” considered a desirable quality in Scotch whisky, can often be traced to the presence of pyrazine compounds, whereas 2-furanmethanol imparts an aroma variously reminiscent of popcorn, earth, and feet.
Phenols contribute peatiness to Scotch, and Scotches made from malt smoked over peat fires acquire phenolic traits so distinctive chemists can sometimes identify the original peat bog. When researchers analyzed 1890s Scotch recovered a few years ago from Ernest Shackleton’s Antarctic camp, its phenol profile was correctly traced to a bog in the Orkney Islands.

Still, while we know in a general way which VOCs are associated with what taste, that’s a long way from saying we can detail with any confidence the chemical differences separating an award-winning beverage from an OK one.

In many cases these differences are minute. For example, the subtle taste of “greenness” in a Sauvignon Blanc, an undesirable quality in other varieties of wine, arises from methoxypyrazine compounds, detectable by humans in the parts per trillion. It’s surely also true that taste is a result of the interplay between multiple VOCs, some of which chemists have yet to identify. The best means of judging quality, therefore, remains the human nose and palate.

These make for an imperfect instrument. Nowhere is this more evident than in the world of wine tasting:

In 2005 judges at the California State Fair Wine Competition were unknowingly served certain wines three different times on different days. Individual tasters‘ scores for the same wine varied widely, in some cases from 87 points (nothing special) to 95 (primo).
In a blind tasting, 54 students in the wine program at the University of Bordeaux were tricked into perceiving a white wine as a red simply by adding food coloring to it.
Con man Rudy Kurniawan fooled wine experts from around the world with his counterfeits of rare wines made with cheap Napa Valley product and photocopied labels. He was finally tripped up when he tried to auction faux vintages dated decades before the wine in question was ever actually produced.

Does that mean alleged differences in alcoholic beverages are BS? Depends on what you consider differences. When nonprofessional tasters were trained to use a standardized whisky-tasting vocabulary and then given samples of 40 blended Scotch whiskies, their assessments generally corresponded with the four categories of whisky being tested (deluxe, standard, cheap, and West Highland). In a separate study, the four categories were themselves found to have distinctive chemical signatures. In other words, it was possible to sense broad variations in quality, and those variations had a chemical basis.

On the other hand, consistently distinguishing a presumably exquisite $2,500 bottle from a merely excellent $100 one … eh, maybe somebody with an unusually sensitive palate could do it. You or me? That I doubt.

— Cecil Adams

 

[moevillini]

tl, dnr

 

[moevillini]

cliff's notes please

 

[colton]

cliff's notes please

Last sentence:

On the other hand, consistently distinguishing a presumably exquisite $2,500 bottle from a merely excellent $100 one … eh, maybe somebody with an unusually sensitive palate could do it. You or me? That I doubt.

 

[addictionary]

We are who we are. Your reaction is to make samll talk, mine to philosophomize.

Not really Anthony Davis. Life is not that simple. Because human beings are not that simple. They are like characteristic chamaeleons who can change in the blink of an eye in case of a shift in their interests and priorities.

Sorry for you if you are that simple even though you are deep into logic and philosophy. Because life and human beings are much more multi dimensional than you think.

 

[addictionary]

And might I have to add;

 

[ONE LOVE]

I just read a news article about this a few days ago, can't remember why. If I recall correctly the experiment found that people could tell the difference between, say, a $20 bottle and a $100 bottle, but once the price was more than about $100, people could not tell which was the more expensive bottle.

Totally agree with this.

 

[ONE LOVE]

Fine wine is going to be around that $50 range and higher.

Cheap wine is going to be $10 and under.

This too.