Pichler Riesling 2001; recipe for balsamic reduction.

Thanks very much Michael. Very helpful. Regards, Bob

"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.

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.

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

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.

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.

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.

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