Nice article. As a scientist myself I enjoy you tickling my old chemistry button. You could have titled your article "The unseen influence of ph(d) on wine quality." I'm not much of a wine expert, but I do have a trick that "offends" my friends, Jim & Susan, who own Rustridge Winery. It's my soon-to-be-patented "sugar cube wine adjuster". I'm not a fan of dry wines so I keep a box of sugar cubes close at hand. If my bottle of wine is not sweet enough, I simply place a sugar cube on the mouth of the bottle. The cube size is just large enough to fit on top without falling in. Next I place a few drops of water on the sugar cube to saturate it. Then I watch as the sugar cube slowly dissolves and crumbles into the bottle - actually a very satisfying and calming process to watch!
Great to now include fine wine writer Dan Berger among NVF writers! I recall sharing San Diego papers…he with the San Diego Union and I with San Diego Evening Tribune…We occasionally met at the elevators…And Peter Kilkus’ cool sugar cube idea is fascinating.
Nice article. As a scientist myself I enjoy you tickling my old chemistry button. You could have titled your article "The unseen influence of ph(d) on wine quality." I'm not much of a wine expert, but I do have a trick that "offends" my friends, Jim & Susan, who own Rustridge Winery. It's my soon-to-be-patented "sugar cube wine adjuster". I'm not a fan of dry wines so I keep a box of sugar cubes close at hand. If my bottle of wine is not sweet enough, I simply place a sugar cube on the mouth of the bottle. The cube size is just large enough to fit on top without falling in. Next I place a few drops of water on the sugar cube to saturate it. Then I watch as the sugar cube slowly dissolves and crumbles into the bottle - actually a very satisfying and calming process to watch!
Great to now include fine wine writer Dan Berger among NVF writers! I recall sharing San Diego papers…he with the San Diego Union and I with San Diego Evening Tribune…We occasionally met at the elevators…And Peter Kilkus’ cool sugar cube idea is fascinating.