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taocrasorm's Profile

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How can people not recognize badly corked wine?

Hello Bill,

Every time I attend a major tasting I find at least a couple of truly corked wines being poured to attendees. I don't fancy my palate the sharpest on this plane, but corked is corked.

Been skimming Chow for years but have rarely had the time to 'dive in', as such. Anyway, I keep running into your balanced, informed comments and wanted to say "Good man (or whatever) ya are!" We concur on many things. By the way, my sweetie shares my sensitivity to TCA as well...

Anyway, I was prompted to write by your Brett comment. My palate seems to share your palate's ambivalence to it. After happy, profound experiences with a number of wines such as Beaucastel's Châteauneuf-du-Pape Hommage à Jacques Perrin (and other wondrous 'animal' wines) I can't always say it is a fault.

This is at odds with maria l's comment (who has, from my perspective, many 'spot-on' rebuttal comments here).

Today I found the following article (and, considering your voluminous output, I checked comments there before copying it here!)

If, indeed, you haven't seen it, you may feel somewhat vindicated:

http://palatepress.com/2013/01/wine/r...

I know I do...

Best regards,

taocrasorm

May 21, 2013
taocrasorm in Wine

Cautious Defiance as Foie Gras Ban Nears

Some good points in the comments.

I agree: intense focus on this single aspect of animal food production is problematic when viewed against the enormous backdrop of industrial factory farming. It is also a challenge to deal with the reality of evolving legal rulings not being consistent. This is pretty normal though - it comes along a piece at a time. Whatever one's opinions on the issue, the fact of foie gras being the only meat product resulting from deliberately inducing a disease (hepatic lipidosis) in a host animal makes its production a logical grappling point.

And let there be some honesty here: The geese and ducks aren't doing what comes naturally. The techniques of modern foie gras production do indeed exploit the natural ability among many birds (and other animals) to store fat in their livers. Birds in the wild, however, experience a far smaller increase of total fat in their liver than their force-fed relatives - and force-feeding (gavage) for foie gras production is the overwhelming norm. Apologists and producers who speak about the happy creatures gambolling toward the feeding tubes are spouting pure fantasy - those who simply don't believe in animal cruelty will never see it anywhere, anyway.

The Israeli Supreme Court's ruling to ban foie gras production is worth reading for those who wish to consider this issue rather than merely fire off quips or reinforce their entrenched position. Israel was the 4th largest producer of foie gras.

A translated excerpt from the Court's verdict:

“Whoever wishes to may find…justification (in allowing continued force feeding of birds to produce foie gras) whose essence is the need to retain the farmer's source of livelihood and enhance the gastronomic delight of others. . . But this has a price - and the price is reducing the dignity of Man himself.”

Thanks for post.

T

Apr 20, 2012
taocrasorm in Features