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For Champagne Bubbles, Smaller Is Better
Roland Piquepaille writes "During this holiday season you don't need a special occasion to drink champagne. You can do it everyday, providing you use moderation and common sense. But did you know that champagne taste better when it has tiny bubbles? This is the result of a very serious study published by the American Chemical Society (ACS) and more recently found by the Discovery Channel. And why do you think champagne taste better when carrying smaller bubbles? The answer is pretty obvious. More bubbles are releasing the champagne's flavor and aroma into your mouth. This summary gives you more details. In the mean time, let's all drink champagne!"
If only there were a way to measure the bubble size before you spend the money on the champagne.
"Other bands play, but Manowar KILLS"
You know, the things you can learn from Rob Lowe in Wayne's World are truly astounding. Now I'm off to learn cantonese.
"Other bands play, but Manowar KILLS"
Is balogna only balogna when it is packaged in Balogna, Germany, otherwise it is just ordinary meat?
For starters, does "Balogna" sound like a German name to you?
And you spelled it wrong.
May I venture a guess and say you're American?
Measure the weight of your wallet before and after? Price tends to correlate with taste (and thus size of bubbles)
;)
Fortunately there are plenty of cheap alternatives to the over-priced (but excellent) authentic stuff. I like the Hungarian Torley (dry, of course). Almost as good as the low-end 20-25 euro champagnes for a fraction of the price.
Would be nice to have a really good excuse for buying a bottle of Dom Perignon, though
Yes - this is over 20 years old. No doubt next we'll be hearing that oak makes some red wines taste better.
Talk about scraping the bottom of the old wine barrel looking for a story eh?
My guess is a lot of the people who boycotted it only drank it because it was the "right" choice in the first place. Just like most of the people calling them "surrender monkeys" didn't know they lost half a million men in 1916 by NOT surrendering to a sustained German attack at Verdun, more than we've ever lost in all battles including the Civil War. Or that without the help of the Marquis de Lafayette, the French navy and army we'd probably still be singing "God Save The Queen".
Or, while we're at it, that "French" toast was invented by a Mr. French of Albany NY.
Humans. Pfffftt.
The revolution will NOT be televised.
Taste is subjective. Not only in champagne but in life.
For example, what do you call a blog whore who constantly promotes his own site with the deceptive phrase and link "This summary gives you more details"?
Since when does a summary give more details than the original article?
Simply say you've provided a link to your blog and be done with it. Or is the real problem that fewer people clickthrough when you inform them the link is to your blog?
How do champagne bubbles have anything to do with "How new technologies are modifying our way of life"? Answer: It doesn't. It's just another cheap way to drive traffic to his site.
From the many comments I've seen since Piquepaille has been posting here, I'm not alone in thinking that the deceptive way he writes his posts is in bad taste.
You're absolutely free to sell as much of your 'American Cheese' in Europe as you like (bwahahahahah.) You just can't call it Camenbert.
It's utter nonsense. The terms for cheese and the like are descriptive of the kind of cheese and its flavor. Are all Parmesean, Muenster, Feta, etc. cheeses that come from Wisconsin to be labelled "American Cheese" or "Wisconsin Cheese?" How would you tell them apart? Better yet, under Europe's naming regime, should every single country that makes Parmesean cheese be forced to come up with an independent name for what is essentially the same product? How would you know what can be substituted in a recipe?
Of course, that's the real goal of the European system -- to force consumers to only associate a European town or region's goods to satisfy their needs. This why the EU doesn't even want American to be able to say "Rocheforte-like" to label their goods. It's pure protectionism and all it does is confuse customers. The protectionism is made far more blatant by the fact that Cheddar cheese isn't protected because it was widely produced outside of its original region in Europe before the law came into effect in 1992 while America's Parmesean production was not considered when Parma, Italy gained European trade protection for its own name. The stench of hypocrisy abounds here.
Naturally, though, I'm sure you don't see it that way, what with all of your claims that American goods are "inferior products." However, the basic fact is that many American-made cheeses are as good or better than the European originals unless your doing extremely finicky gourmet cooking, and the American dairy industry can match demand that regions like Parma, Italy cannot, especially now that the industry seems to be slowly withering on the vine due to a lack of interest in the youth of the area in becoming cheesemakers. Now, however, in Europe if it's not from Parma it has to have a different name. All you've managed to do is make your own goods more expensive for the sake of snobbery in the tradition of landed titles. It's madness.
What's next? Can we no longer use the word Amaretto if the cordial doesn't come from Italy? Can we no longer have Chamomile tea if it wasn't grown from Eurasian stock? Are you genuinely arguing that Basmati rice that wasn't grown on Indian soil cannot have that name?
Cheesemaking is a recipe. Is Europe honestly saying that we cannot have Hamburger Steak or Florentine Quiche because the recipes were once invented elsewhere?
If it's for-profit but free, you're not the customer -- you're the product (e.g., the Slashdot Beta's "audience").