tag:blogger.com,1999:blog-1510437571102362276.post364665415685740127..comments2024-03-27T09:38:53.366+01:00Comments on Ole Martins blogg: Fremtidens smaksnotater - del 7Ole Martin Skilleåshttp://www.blogger.com/profile/07255353040819664333noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1510437571102362276.post-4010550432279119082016-07-28T23:33:42.209+02:002016-07-28T23:33:42.209+02:00Jeg stusser litt på dette anonyme innlegget - en b...Jeg stusser litt på dette anonyme innlegget - en blanding av engelsk og norsk.<br /><br />Det var også mangt og mye som kom fram. Det korteste svaret jeg kan gi er: les boka jeg skrev med Douglas Burnham. Alt det som hevdes over er grundig behandlet der, og boka koster kun 23 pund. <br />https://www.amazon.co.uk/Aesthetics-Wine-New-Directions/dp/1444337661/ref=sr_1_1?ie=UTF8&qid=1469741571&sr=8-1&keywords=Skille%C3%A5s Ole Martin Skilleåshttps://www.blogger.com/profile/07255353040819664333noreply@blogger.comtag:blogger.com,1999:blog-1510437571102362276.post-61351616911421655382016-07-28T20:47:13.805+02:002016-07-28T20:47:13.805+02:00Hodgson's findings have stunned the wine indus...Hodgson's findings have stunned the wine industry. Over the years he has shown again and again that even trained, professional palates are terrible at judging wine.<br /><br />"The results are disturbing," says Hodgson from the Fieldbrook Winery in Humboldt County, described by its owner as a rural paradise. "Only about 10% of judges are consistent and those judges who were consistent one year were ordinary the next year.<br /><br />"Chance has a great deal to do with the awards that wines win."<br /><br />Results from the first four years of the experiment, published in the Journal of Wine Economics, showed a typical judge's scores varied by plus or minus four points over the three blind tastings. A wine deemed to be a good 90 would be rated as an acceptable 86 by the same judge minutes later and then an excellent 94.<br /><br />French academic Frédéric Brochet tested the effect of labels in 2001. He presented the same Bordeaux superior wine to 57 volunteers a week apart and in two different bottles – one for a table wine, the other for a grand cru.<br /><br />The tasters were fooled.<br /><br />When tasting a supposedly superior wine, their language was more positive – describing it as complex, balanced, long and woody. When the same wine was presented as plonk, the critics were more likely to use negatives such as weak, light and flat.<br /><br />In 2008 a study of 6,000 blind tastings by Robin Goldstein in the Journal of Wine Economics found a positive link between the price of wine and the amount people enjoyed it. But the link only existed for people trained to detect the elements of wine that make them expensive.<br /><br />“For individuals with wine training, we find indications of a positive relationship between price and enjoyment.” Indeed, this seems to be hardwired. In this brain-scan study conducted by CalTech, Stanford suggests that the firing of neurons in the brain is affected by how much the subject thinks the wine he/she is being served cost.<br /><br />"Harmoni" "eleganse"<br />http://patch.com/connecticut/stonington/complete-list-wines-may-contain-poisonous-arsenic<br />https://en.wikipedia.org/wiki/Health_effects_of_wine#Effect_on_the_body<br /><br />Melk, vann og juice er tingen, men det gir ingen status å kalle seg for melk-, vann-, eller juicesmaker og ekspert. Altså, det spiller ingen rolle om hvor nøyaktige en vinsmaker er eller ei, da det handle mer om selvbildet og egoet til eksperten mer enn noe annet.<br />Anonymousnoreply@blogger.com