tag:blogger.com,1999:blog-6706490.post114598959527713497..comments2024-03-11T05:22:43.871-07:00Comments on The Caveman's Wine Blog: cavemanhttp://www.blogger.com/profile/01524518542395367295noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6706490.post-1147493417982668732006-05-12T21:10:00.000-07:002006-05-12T21:10:00.000-07:00Nicely woven tale, Bill.I'm not sure of the synerg...Nicely woven tale, Bill.<BR/><BR/>I'm not sure of the synergistic effect really being in play in the vineyard level, but I do know that many in Tuscany claim the narcissus planted at the borders cross polinate the Sangiovese and Canaiolo grapes to make them "softer" on the palate.<BR/><BR/>Sorry, no hard evidence - just anecdote, but the ethylene gas theory offered by Nancy H. does indeed work on fruit.<BR/>Thanks for the defensive block on eGullet btw...St. Vinihttps://www.blogger.com/profile/04518696933129642416noreply@blogger.comtag:blogger.com,1999:blog-6706490.post-1146001588094176542006-04-25T14:46:00.000-07:002006-04-25T14:46:00.000-07:00Hi Bill,Of course there's a scientific basis to th...Hi Bill,<BR/><BR/><BR/>Of course there's a scientific basis to this sort of<BR/>phenomenon. I don't know about the specifics of<BR/>grapes on the vine, but as far as your Grandma's<BR/>tomatoes like bananas, I know its Ethylene gas. As a<BR/>fruit ripens, its enzymes emit ethylene gas which in<BR/>turn will speed up ripening in fruit near by. It works<BR/>for bananas, pears, avocados... In fact with alot of<BR/>commercial fruit picked unripe, they transport it,<BR/>then blast it with ethylene gas to "artificially"<BR/>ripen at the point of sale. This is off the top of my<BR/>head, but I'm sure I can root around in my food<BR/>science stuff and find more detailed information. <BR/><BR/><BR/>Nancy H.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6706490.post-1146001247230771192006-04-25T14:40:00.000-07:002006-04-25T14:40:00.000-07:00Hey great post. I'm bookmarking it for reference. ...Hey great post. I'm bookmarking it for reference. It's fascinating reading about you meeting these winemakers. And then you worked in some reviews too! <BR/>I know the Cuvée des Conti so it's nice to see your notes. I found the 2003 reduced at a director sale last year and now that the adjustment of SAQ prices have permanently marked down bottles everywhere, I'm not planning on turning my back on the 2004 or the 2005. <BR/>Hope to try Gloire de mon Père soon too.Marcushttps://www.blogger.com/profile/02221624021529319291noreply@blogger.com