(Alchemist = Al + Chemist)
WEBSTER’S DEFINITION OF ALCHEMIST:

A practitioner of alchemy–the chemistry of the Middle Ages, the chief aims of which were to change the baser metals into gold and to discover the elixir of perpetual youth.

The Alchemist is Dr. Alexander (Al) J. Pandell who has been collecting wine and teaching a university-level introductory wine course for over 30 years. Al earned his Ph.D. in Chemistry at Stanford University and was a postdoctoral fellow at Harvard University. Dr. Pandell is Professor Emeritus of Chemistry at California State University, Stanislaus and has been a Visiting Professor at Stanford University, the University of California, Berkeley, and St. Mary’s College of California. The Alchemist’s Wine Perspective brings you reliable wine information and reviews from the perspective of a scientist through discussion of timely topics, fresh opinions and a unique system of wine review. Dr. Pandell has developed a system for describing and reviewing wines that provides a better way to communicate variations in tasting and the appreciation of wines. The system, called "CNFATE" (pronounced SIN-FATE), is presented on this web site.

Uncorking a New Passion for Wine

Whether you prefer a dry red with your meal or a sweet white with dessert, there is always something new and exciting to learn about wine. As your official guide to the world of vino, The Alchemist’s Wine Perspective delivers everything from wine reviews to articles. Whether you are interested in learning new tasting techniques or would like to discover the creation process behind your favorite champagne, you’ll find a number of resources from Dr. Alexander Pandell.

Temperature and Aging

On September 15, 1998, Alexander Pandell suggested in an article published in the Wine Spectator that 55°F (13°C) was the best temperature to store collectible wine. This temperature is now widely accepted as the “ideal” temperature to store wine to promote the harmonious, orchestrated natural aging process that enhances the quality of age-worthy wines. Different wines will reach their aging peak where they provide the greatest pleasure to the consumer at different times. The only way to monitor progress is to taste the wine or rely on the opinions offered by wine reviewers. A wine may reach its apogee of deliciousness and decline slowly or more rapidly. During bottle aging, fine wine undergoes many different complex chemical reactions in a naturally orchestrated manner which benefits the quality of the wine as long as the temperature is kept at a constant 55°F. Those who store collectible wine in a non-temperature controlled environment such as a closet at room temperature or a crawl space of a home may reason that their wine will mature faster and thus reach drinking desirability faster than storage at 55°F. This line of reasoning is seriously flawed because the higher temperature has speeded up reactions leading to the production of undesirable flavors and aromas MORE than reactions leading to desirable flavors and aromas. There’s nothing worse than opening a bottle of a truly exceptional wine like the 1990 Chateau Margaux and discovering that it’s “over-the-hill,” past its prime and prematurely damaged due to storage at room temperature or above. READ MORE

(Alchemist = Al + Chemist) WEBSTER’S DEFINITION OF ALCHEMIST:

A practitioner of alchemy–the chemistry of the Middle Ages, the chief aims of which were to change the baser metals into gold and to discover the elixir of perpetual youth.

Uncorking a New Passion for Wine

Temperature and Aging

(Alchemist = Al + Chemist)
WEBSTER’S DEFINITION OF ALCHEMIST: