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You have to tell me what you liked about it. I would have bet money that derf was being facetious.
They both were, really. Do you take dogs? Please say yes.
We probably ought to prepare everyone so we're all speaking the same language and nobody feels intimidated or lost. Check this out. We should all order it first, what do you think?
http://www.winearomawheel.com/
Napoleon Dynamite: Not even going to bother rating it. What a bore. Didn't care about anybody or anything.
Thought you'd appreciate this. A friend PM'd it to me (he's a wiseass):
I am drinking a Budweiser (September vintage). There are strong overtones of beer with subtle but definite hints of lager. I would recommend this beer to go along with another one from the same six pack. It would also go well with a joint.
There should be no moderator. This could be an anarchist experiment.
First of all, that color!!!!! I wouldn't even call it gold. It's the purest, not of this earth color I have ever seen.
And about that carbon dioxide, so delicate, not sure if the bubbles were detectable by eye the three times I had it, but it goes away the longer the wine stays in bottle. I enjoy the full range of German Rieslings more when it's there, cuts the viscosity. Comes from the wine making process, naturally occurring. Wine maker says it's because cold holds the CO2 and German wines are made colder. I haven't checked if he's correct, I have a tendency to simply believe him.
The thing that I really appreciated is it's a Rheingau, not a Mosel. They are more exotic and robust in general (warmer climate, different soil, larger river I believe, etc) and that's why I tend not to like them as much, as a rule. The sweetness and low alcohol combined with intense lushness and less complexity - in general - can be cloying but this is Not the case with the 303. When they get it right, they REALLY get it right. To me, that wine is a nectar of the gods. My friend said there are even better ones. Not many but they're out there. When I find one, will fill you in.
You're description is wonderful. And I agree, NO FOOD! When you say "the magic is gone the next day" I know precisely what you mean. It's the same wine, sort of. It goes almost imperceptibly flat. Like the soul is gone but the likeness remains. But the smell left in the bottle when the wine is gone, the next day.... is divine.
Loved Jancis's section on German wines. It was the most beautiful to me.
Okay, rambled enough...
I'm having a 303 in a few days. Will write about my impressions.
P.S. Goes for 40$
One of my favorites, a real downer from a movie called Slacker:
"withdrawing in disgust is not the same as apathy"
And now I'll go walk my incontinent dog before all heck breaks loose.
HAHAHAHAHAHAHAHA!!!!!!!!!!
I won't even TRY to match that. MORE!! We want more!
Tell me, tell me.
au contraire, and happy to see you
Hi there, Lownumba. I was beginning to imagine I'd imagined you.
Oh forget it. I'm too tired to make any sense. Edited this twice and I'm kind of too tired. Sorry. Will do this later. I actually have a point I want to make but nothing is coming out right.
Sleep might help.
Sorry to leave such a messy post to you.
Here Raz, a friend sent me this PM. My wine maker insists body mostly refers to alcohol and I have tended not to question him (not until lately) but this sounds more precise:
Body
A tasting term. A wine with plenty of flavour, alcohol, extract and tannin may be described as full bodied. It is a less specific term than texture.
Texture
The texture of a wine describes how the wine feels in the mouth - is it silky, velvety, rounded, or smooth? It is a more specific term than body, which describes the general impact of the wine.
Lownumba, I own The Sweeney Todd Salon up the road. I've been giving a hefty senior citizen discount but instead of competing for business, we ought to join forces. Think about it.
Someone said you're giving away free movie tickets - first come first serve. Pretty clever.
Would never have asked to be moderator but am incredibly honored that you thought of me. Maybe Hoople Queen is more fitting, though :)
Thank you so much. I'm working today but will be in touch soon. This wine tasting.... hope we can pull a nice group together. If not, an intimate gathering is good, too.
Oh hey, I must have made a wrong turn. I was looking for the moderator of Soylent Green Acres.
Hey old man, come on out and play already, before you wind up on my dental floss.
hahahahaha!!! Good p.s.
Learning about wine is like anything else. You become familiar with what the different things taste like and your ability to isolate and identify expands as more knowledge becomes a given.
Like oak. I swear, it was like a light went on when it was first explained that much of the spice in wine is from oak. The sap imparts spice flavors. Then you start to identify different types of oak. American oak is strong and only very hardy wines can survive new American oak barrels drinkable. French is more subtle. New oak is stronger than used. Hungarian is relatively subtle, too. You match the oak with the varietal and style of wine you're trying to make.
Anyway, hi!
Great post!!!!!!! This will be so fun. We'll all learn a lot. I am still on the steep uphill learning curve so join the club.
I hope this works out. Doesn't that tasting idea sound great?
We'll see what Lugan wants to do with the ibox. This is his board so I'm waiting for him to assign people. I'll take any rung if asked.
See you again, I hope.
It was the 2001 Cabernet, right? Not the reserve. I paid around 20/21$. The reserve was around 70$!!!
Body mostly means alcohol... I think - lol! Yeah, I know what I'm talking about.
Awesome tasting notes. I have to buy another bottle to compare. My notes are all mental :) The peppery clove stands out the most in my memory. Can't recall if it was coffee or chocolate as well. Probably chocolate, since that's what you have. I'll tell my friend how much you liked it, okay? He'll be thrilled. Hope I can forget what I read and taste without being influenced. Think I gave it around an 88 but I enjoyed it more than that. It was an objective rating.
Don't forget the 303, which I rated 98, btw. Sorry, had to tell you.
P.S. I always keep open bottles in frig. To hell with orthodoxy. Oxidizes too fast otherwise.
El Mariachi was the first movie I'd seen by him and that was just last week. I added the Tarentino comment as an afterthought/edit because so many people are Tarentino wannabes I have a problem with that. Got tired of this movie halfway into it and walked around doing stuff through ending. There is a connection but I totally see what you are saying. The choreography was dominant in both Mariachi and Desperado.
Thanks for education. Will make sure to see others by him. My friend loves him. I'm not too interested in choreographed stuff like this, though, I must admit.
I feel like Howard Carter.
Desperado: El Mariachi had far more charm. Desperado is further proof that Salma, or is that Selma, sucks in everything but Frida. Antonio Banderas sucked big time.
So many Tarentino wannabes. Pity.
2 out of 5
Hey, you edited!
I am humbled oh wise one. Yes, perhaps I should have pointed that bit out - lol!
Actually, there is a lot about the story I wanted to write but got too distracted by him running upright into the barrels of ten thousand enemy rifles and his wife with her flying buttress lips.
P.S. Raz: In all seriousness, I hardly ever write specifics regarding the bottom line of what a movie is about. Don't like to give that stuff away, in case you hadn't noticed.
I'm having a hard time typing through the tears. Too funny.
I want to buy a jar of quince something or other to find out. I've had it in apple pie. It's a hard mother fruit that's great mixed with other stuff but to pick it out of a bouquet... tough.
Let's buy a jar of quince jam or something and get to the bottom of what quince REALLY tastes like. Deal?