Talk:Chartreuse (liqueur)

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Alcoholic Prood and Degree Signs[edit]

Why are there degree signs for alcohol proof? Is this a European custom? I don't believe I've ever seen this before. --- Juicy 02:34, 27 November 2005 (UTC)[reply]

That's the French measurement custom, but normally alcoholic degree is defined as a percentage. Weird. David.Monniaux (talk) 12:31, 3 January 2008 (UTC)[reply]

Interesting that on lots of my older bottles of spirits, the degree sign is used for proof, with the percent sign used for volume. Most of the newer stuff doesn't include the proof measure at all. Just an observation really C2r (talk) 22:36, 4 January 2009 (UTC)[reply]

Of course, reading the wiki article on Alcoholic Proof states the difference in American and European measuring, and that degrees proof was used as standard terminology in Europe, though since 1980 the UK uses ABV - that would explain everything! C2r (talk) 22:44, 4 January 2009 (UTC)[reply]

History[edit]

The current article states that each of the three monks knows 1/3 of the recipe. It is my understanding that each monk knows 2/3 of the recipe: one knows parts 1 and 3, one knows parts 2 and 3, and one knows parts 1 and 2. Thus, should one monk die unexpectedly, the two survivors could teach his parts to a replacement.Naaman Brown (talk) 23:06, 17 November 2008 (UTC)[reply]

You're right -- that is the way secret sharing is usually done. Otherwise they would lose 1/3 of the recipe. I've added a citation needed to the claim. Autopilot (talk) 02:56, 5 December 2008 (UTC)[reply]

The official chartruese website claims only two monks know the formula and know how to make the recipe. Is there any proof of a secret share? 194.80.193.163 (talk) 20:21, 8 January 2009 (UTC)[reply]

Regarding its history, I was under the impression that Chartreuse had been around since long before 1740 -- like since the early 15th century, at least. I think I saw that in a history of the monastery (which I shall now have to go and locate . . .). --Michael K Smith^Talk 18:22, 16 September 2011 (UTC)[reply]

The Taste[edit]

The article states Though the flavor is highly complex, many[who?] find it most distinctly reminiscent of anise, which is easily discernible as one of the ingredients. Anise predominates in Absinthe and Pernod, but I do not detect it as distinct in Chartreuse green.Naaman Brown (talk) 23:20, 17 November 2008 (UTC)[reply]

I found the same thing to be true of the Chartreuse yellow also. —Preceding unsigned comment added by 71.126.36.158 (talk) 14:11, 21 August 2009 (UTC)[reply]

Chartreuese has no taste whatsoever of anise - I checked with two noted sommeliers. And this odd comment has been sitting there for two years with a request for a reference, so it's deleted —Preceding unsigned comment added by 83.203.143.95 (talk) 10:05, 20 March 2010 (UTC)[reply]

Colo[u]r spelling in infobox[edit]

Is there a reason why the infobox has to use the spelling "colour"? It looks odd when the rest of the article says "color" and indeed the box itself has "flavor". I'd like to change it in order to be consistent, but not if it was going to upset some system about which I do not know. Views please? 138.37.199.206 (talk) 12:07, 17 March 2009 (UTC)[reply]

Fixed. VMS Mosaic (talk) 06:44, 18 March 2009 (UTC)[reply]

This has been fixed many times but the British spelling keeps returning. I have fixed it again and added a Template:Use American English. GA-RT-22 (talk) 21:24, 17 December 2020 (UTC)[reply]

References[edit]

Someone added a reference and the formatting is off. Not sure how to fix it. Please help. Promelior (talk) 14:35, 20 September 2010 (UTC)[reply]

Foods chartreuse liqueur is consumed with[edit]

The article doesn't say what foods are customarily eaten with chartreuse liqueur. Is the liqueur usually consumed with desserts (like a dessert wine), with appetizers, with dinner, after dinner, or in any of these ways? Keraunos (talk) 06:59, 6 March 2013 (UTC)[reply]

I see in the article on liqueur that liqueurs are usually consumed with dessert. I assume that would be the case also with chartreuse liqueur, would that be correct? Keraunos (talk) 07:21, 6 March 2013 (UTC)[reply]

Distillery has moved[edit]

The distillery has moved to Aiguenoire.^[1] I will try to update the article later, but if someone else wants to do it, go ahead. GA-RT-22 (talk) 21:36, 17 December 2020 (UTC)[reply]

References

^ Marion Renault (December 17, 2020). "An Elixir From the French Alps, Frozen in Time". The New York Times.

Aging in the bottle[edit]

I just reverted the removal of this from the lead: "It is one of the handful of liqueurs that continue to age and improve in the bottle." The edit summary said "false, unsourced info". But this is sourced, to "War On The Rocks", in the Flavor section. Per WP:LEAD if you want to remove this, you need to remove it from the Flavor section, and from the lead. I agree the statement seems unlikely, and it's possible the source is not WP:RS. GA-RT-22 (talk) 02:58, 18 March 2021 (UTC)[reply]

"It is one of the handful of liqueurs that continue to age and improve in the bottle." is a dubious statement. The original text and cited source offer no elaboration as to why this might be. Cursory research yielded similar sentiment; similarly dubious albeit with more elaboration.^[1] This seems to be some kind of marketing verbiage. A more reliable source, while not referring to Chartreuse specifically, indicates that all distilled spirits are subject to photo and non-photooxidative degradation of flavor and color over time to the detriment of perceived quality.^[2] Ankaapk (talk) 05:11, 18 July 2023 (UTC)[reply]

References

^ Hurt, Jeanette (7 November 2017). "A Guide to Collecting Vintage Chartreuse". Tales of the Cocktail Foundation. Retrieved 18 July 2023.
^ Hughes, Paul S (15 December 2017). Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. CRC Press. pp. 235–249. ISBN 978-1-4987-7870-1.

Cloister and Last Word[edit]

@Ɱ: I'm pretty sure there is nothing at [1] that mentions cloister or last word. Maybe you meant to put that sentence after the citation rather than before? GA-RT-22 (talk) 15:44, 13 October 2021 (UTC)[reply]

I am pretty sure removal of the cocktail links related to poorly placed reference tags is not the right move. —¿philoserf? (talk) 19:49, 13 October 2021 (UTC)[reply]

Information to add[edit]

See below sources:

-- $ɱ$ (talk) 20:35, 19 February 2023 (UTC)[reply]

[1] Marion Renault (December 17, 2020). "An Elixir From the French Alps, Frozen in Time". The New York Times.

[2] Hurt, Jeanette (7 November 2017). "A Guide to Collecting Vintage Chartreuse". Tales of the Cocktail Foundation. Retrieved 18 July 2023.

[3] Hughes, Paul S (15 December 2017). Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. CRC Press. pp. 235–249. ISBN 978-1-4987-7870-1.

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