A three-way bridge (or tri-bridge) is a bridge with three distinct and separate spans, where one end of each span meets at a common point near the centre of the bridge. Unlike other bridges which have two entry-exit points, three-way bridges have three entry-exit points. For this reason, three-way bridges are not to be confused with commonly found road bridges which carry vehicles in one direction from one entry point, and then bifurcate into two other one-way bridges.
Three-way bridges are often referred to as “T-bridges” or “Y-bridges”, due to their shape when viewed from above. Three cities in Michigan each have a three-way bridge named “The Tridge”, combining “tri” and “bridge”.
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Created accidentally; the pressure led it to be called “the devil’s wine” (le vin du diable), as bottles exploded or corks popped.
Considered a fault and disdained in the early days, cellar workers would have to wear a heavy iron mask that resembled a baseball catcher’s mask to prevent injury from spontaneously bursting bottles. The disturbance caused by disintegration could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles to instability.
The fermentation process would restart when the weather warmed and the cork-stoppered wine would begin to build pressure from carbon dioxide gas. When opened, it would be bubbly.
These corks are referred to as agglomerated. Prior to insertion, it is almost 50% larger than the opening of the bottle. Originally they start as a cylinder and are compressed prior to insertion into the bottle. Over time their compressed shape becomes more permanent and the distinctive “mushroom” shape becomes more apparent.
Pic by David Cofré
The aging, post-disgorgement can to some degree be told by the cork, as the longer it has been, the less it returns to its original cylinder shape.
Served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom.
The Victorian coupe was designed using a mould of Marie Antoinette’s left breast – tends to disperse the nose and over-oxygenate.
Best served cold, chilled in a bucket of ice and water before opening, which ensures it is less gassy and can be opened without spillage.
Pic Via : BookWonders
To reduce the risk of spilling or spraying, open by holding the cork and rotating the bottle at an angle in order to ease out the stopper. This method, as opposed to pulling the cork out, prevents the cork from flying out at speed.
A sabre can be used to open with great ceremony. This technique is called sabrage (the term is also used for simply breaking the head).
Tilting at an angle and gently sliding in the liquid along the side will preserve the bubbles, colder temperatures also result in reduced loss of gas. Additionally, the industry is developing designs specifically to reduce the amount of gas lost.
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(CC) 2016 Tysilyn Fernandez