Looks like I've upset magnets and wine guru Dr Patrick Farrell MW by my blog entry here. So much so that he's replied. I'd be interested to know what my readers think about his carefully studied response. Just so it isn't lost in the comments section, I'm reproducing it here.
Jamie, Lots of talk, very little science. I, too, was not only skeptical, but also cynical when approached with the concept of magnets doing anything to wine. Only after doing several tastings was I surprised to discover that there was a significant difference. Only then did I consider possible mechanisms of action.
Speaking of science, Jamie, are you aware of the bases of fining? Electrostatic charges. Tannins are negatively charged and proteins positively charged. I do hope that I'm not delving beyond your scientific knowlegdge. I suspect not and I suspect that you may very well be a failed master of wine student. But let's save that for another time. I truly don't know though suspect that your arrogance and modicum of talent brought you up the ladder to a certain point and then no further.
Anyway, the device works well on extracted red wines and also inexpensive reds given the kiss of oak with either oak chips, oak staves, or a short but intensive stay in new oak barrels. The spirits device, even works better, on wood matured spirits. Jamie, do you not have even an iota of intellectual curiosity? Not even just a tad? What exactly is your scientific background. You blow away the concept out of hand. Do you have a master of wine credential? How about a background in biological chemistry? Microbiology? Or are you just another wine wannabe, perhaps with some journalism background?
I will be happy to put on a tasting, using the wines and spirits of my choosing, to demonstrate that you know little about wine. Or certainly, not what you purport to know. Are you game or just a wannabe?
Dr. Patrick Farrell, MW