Remember the graph of distortion vs the amount of feedback around a single stage by Hood?
The distortion peaked at 6-10dB of feedback, and increased the higher harmonics.
See fig. 10 here. https://passlabs.com/press/audio-distortion-and-feedback
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I swear this was covered to death about 50,000 posts ago with tons of very good analysis. No opinions were changed but that's common here.
Yup, and everytime the link to the 'F-word' is posted. The anti-feedback mob never mention what happens with LOTS of feedback.
Sigh. This one gets trotted out with depressing regularity, and of course, the person holding the reins never bothers mentioning the assumptions. Or that the person to whom it's attributed never hesitated to use non-voodoo engineering.
Is a revision due? DIYaudio, projects by ideologues for ideologues? Maybe this is all an advanced physics experiment in parallel universes.
My neighbor at MIT was an uber LISP geek still doing it at Franz. Franz Inc. - Semantic Graph and Common Lisp Solutions
But I thought Asia was the top market for French wines. Costco has 2011 Petrus at $2799 a bottle (for Christmas I suppose).
It ships well and at the top level far more expensive than wine, I even saw a $40,000 bottle of Mautai truly an acquired experience.
Dont think so..... it IS a fad though at the moment. But here you cant buy alcohol during the day time. Limited access. China new rich is where the fad is really big.
Still, if you appreciate wine making and flavors...... you have to treat/care for it to preserve the flavor. Sudden shaking, wide temp changes, storage position (not standing upright with cork) etc. All change the chemistry. Many premium winery's in Europe do not export for these reasons. You have to go there and drink it or take it back carefully yourself.
I have a large cache of wines in dual temp controlled wine coolers.
THx-RNMarsh
Common myth, there is not one chateau in Bordeaux down through the first several classifications that you can't buy here same is true for Burgundy. People travel and have a romantic experience with a local wine and can't find it here so they make up these stories. I just stated it above Chateau Petrus is considered by most experts the ne plus ultra of Bordeaux. The average tourist even fairly well off ones would never consider ordering a $2000 wine for lunch. Refrigerated container shipping has been common for decades.
In fact wines that shouldn't travel do, ask SY.
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In Japan you can buy Asahi Extra Dry from street vending machines 24/7. I have never been anywhere in Asia (except India on a religious holiday) where you could not buy a beer at any time of day.
EDIT - You speak only of Thailand, hardly all of Asia and of course widely ignored and not all the day time.
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Are there any of those Euro places that don't ship, that do sulphite free? It's not real popular in the states it seems.
It wasn't always that way, but the Scotch market especially is full of stuff with crazy prices for speculators / collectors. I maintain it should be for drinking and not investing. A local liquor store has 10 different bottles over $20k locked in a display case. Bourbon has moved upmarket now also.
probably. I disagree with Scott about the proper care and handling of premium wines. There are many small premium growers in the rhine-mosel areas, for example, which do not export. And larger vineyards still hold back some of their best select wines. Plenty of EU drinkers will go and buy them. I have no idea if a mega dollar fad wine has been transported carefully and kept at relatively cool temp thru-out its voyage.... but I would expect so and need assurances to that effect from top distributors/importers/sellers.... Costco is out.
Scott also seems to know labels and prices best and has not himself been anywhere more than a visitor outside usa. I have lived in europe for several years.... drove all over that area in my own car... every country and have lived, worked in Asia region for >18 years. I have sampled alky made in remote villages to the best 5 and 6 star hotels in the world. I am giving qualified info which is as always IMHO. Your tastes may vary.
THx-RNMarsh
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You drove in Europe in your own car? How does that change the taste of wine rather than driving a rental?
From my experience the best German whites never make it out the country as they drink it all locally. My father used to get it sent in deliveries of construction equipment and it was none the worse for it.
From my experience the best German whites never make it out the country as they drink it all locally. My father used to get it sent in deliveries of construction equipment and it was none the worse for it.
You can say that again. Shipping has nothing to do with the winery, there are dozens of boutique importers/wholesalers that spend 1/2 their lives buying and containerizing wines from small growers. The average person actually has no clue what is actually imported. Show me a winery that would refuse to sell to someone like Terry Theise (someone you can trust) who could get them some international attention = $$. http://www.skurnik.com/wp-content/uploads/2016/06/SKURNIK_THEISE_Germany_2016_CATALOG.pdf
No one ever heard of some of these producers before he discovered them.
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Not mine, we have good friends in Frankfurt and we've spent plenty of time driving, tasting, and filling up the boot. The wines that have developed an international reputation are too expensive in a culture where wine is an everyday thing and not everyone is a wine geek. The act of even trying to go to a shop and contributing something like a top Shloss Volrads or Bernkasteler Doktor is taken as an insult, it's just human nature. This is no fad their reputation is over 300yr. old. Not to say there aren't great wines hiding in local places. But to say there is hidden away a Burgundy for instance far superior to La Tache that is a local secret and sells for $10 a bottle is silly.
Enough of this recurring OT.
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Handling of wine is important to the flavor. Wine looses its original freshness and aroma when exposed to light and temperature fluctuation. A bottle of wine is more sensitive than you might think. Exposed to temperatures above 80-90F (like the trunk of your car or the back of a UPS truck), a wine will cook and taste strangely acidic and nutty. Summer and winter are not good times to have your wine order shipped without special handling arrangements.
Travel tolerance depends on the wine.... but it is a good idea to let it sit for 1-2 weeks after shipping arrival (assuming you are not drinking it at the vineyard/winery).
Here is some extra details for others interested in the care of wines...... there are many others...
https://www.entrepreneur.com/article/250699
THx-RNMarsh
Travel tolerance depends on the wine.... but it is a good idea to let it sit for 1-2 weeks after shipping arrival (assuming you are not drinking it at the vineyard/winery).
Here is some extra details for others interested in the care of wines...... there are many others...
https://www.entrepreneur.com/article/250699
THx-RNMarsh
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