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Wine Pressure
Thu Mar 31, 2005
Listen in RealAudio 
Have you ever sat down with a nice bottle of Bordeaux, popped the cork and then discovered that it just didn't taste right? Hi I'm Bryan Yeaton for The Weather Notebook.
Wine Educator and author Ed McCarthy tells us that the wine may be fine but that problem may be the air pressure.
EM: We were in the Italian Alps one day with some wine-maker friends of ours. And we were having just a wonderful time with some salami and cheese and of course it was typical mountain weather, the pressure was thin, it was dry and the wine was just magnificent. We went down the mountains and they happen to have a place by the seashore, by the Italian Riviera and I think that it was the very next day or two days later, the very same wine, a different bottle and the wine was dull and lifeless.
Bryan: Now, do you think that it would work the other way if you had a bottle at sea-level and then took it to elevation?
EM: Well, where it's produced I don't know if that matters. I think where it's consumed is the question. It seems to me that wines taste better in thinner pressure and low humidity.
Certified wine educator, Ed McCarthy lives in New York with his wife Barbara Ewing Mulligan. Together they've written several books on wine in the Wine for Dummies series available through IDG Books. The Weather Notebook is produced by the Mount Washington Observatory located in a fine place to try this experiment.
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