Pichler Riesling 2001; recipe for balsamic reduction.

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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Bob Ross » Mon Sep 04, 2006 4:17 pm

Thanks very much Michael. Very helpful. Regards, Bob
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Thomas » Mon Sep 04, 2006 5:51 pm

Bob Ross wrote:"1,200 calories? A day? Really?"

Long time, sometimes sad, biological facts, now well known and well tested, Thomas. If I can average those numbers over six months or so my weight stabalizes around 150 or so -- a good weight for my frame.

Two sad facts: as I age, that 1,200 seems to be going down -- one thing that's more efficient these days. :-(

And, this Bob does not always achieve those numbers in reality.

Regards, Bob


I know what you mean about the requirements going down with age.
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Bob Henrick » Mon Sep 04, 2006 6:44 pm

Bob Ross wrote:Red wine takes up about 20% of my calories every day -- there isn't much room for a glass of white. And, there's another practical reason, I haven't found a good way to store partly opened whites over long periods of time.


Bob, I think it is now time for you to make another experiment. Open a bottle of decent but not great white wine. sample a small bit of it. If you wish pour out a glass or two til it reaches maybe a half full bottle. put in a stopper such as a vacu-Vin rubber stopper and stick it in the freezer for 6 weeks to 6 months. If it is not still drinkable and damn near as good as the day you opened it, I will reimburse you for the cost of the bottle.
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Bob Ross » Mon Sep 04, 2006 7:35 pm

I'll try it Bob -- with my udeducated taste, I wouldn't be able to tell. But I'll bet it will work fine. I've got some really nice 200 ml camping bottles that would work great. Stackable, even.

Regards and thanks, Bob
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Thomas » Mon Sep 04, 2006 8:22 pm

If you really want to know whether or not the wine had suffered from the treatment Bob recommends, be sure to open a fresh bottle of the same wine alongside the frozen and thawed one.
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Bob Ross » Mon Sep 04, 2006 10:07 pm

Will do, Thomas. Thanks. Janet's awfully good at taste tests -- we'll see if this works for us.

Thanks also Bob H -- as you know I love trying experiments.
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Bob Henrick » Mon Sep 04, 2006 10:49 pm

Bob, be sure to leave enough room for expansion. That is why I suggested using a half full bottle. I have frozen a cheap chilean merlot for over 6 months with no real ill effects.
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Re: Pichler Riesling 2001; recipe for balsamic reduction.

Postby Bob Ross » Tue Sep 05, 2006 1:10 am

Thanks for emphasizing that point, Bob. Appreciate it. Regards, Bob
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