hel,

Do you have releveant to the discussion to add or are you simply here to
insult and troll me? All you do is say how little I know when I havent
heard you say anything relevent to the drop in TA as grapes rippen.


"st.helier" > wrote in message
...
> Vincent,
>
> I am writing this very slow, because I now know that you are very slow on
> the uptake.
>
> In your very first post, you wrote thus..
>
> "anyone who has a beginners knowledge of winemaking
> knows that acid additions are currently practiced by just
> about (every) wine producing nation in the world"
>
> Since then, you have been told in no uncertain terms that this is simply
not
> so in Germany, Austria, much of France, New Zealand and Tokaji.
>
> As to your latest gem...
>
> > Well it seems like Ian and you guys have a disagreement
> > that needs to be worked out.
>
> You are a clown - the aforementioned Hoare, Pronay et al are in total
> agreement - tis you who cannot remember from which side you are arguing.
>
> And do you take any notice whatsoever of other posters statements of
> ct - No!
>
> Because then you would have to admit that, in reality, your experience is
> very limited, to a small area within the US; where life is beautiful all
the
> time, and the sun beats down, and grapes ripen overnight and acid levels
> diminish so that you boost them artificially - and there you sit,

Your are truely a pathetic creature. If you actually read anything I posted
you would know that I dont work in Cali and I grow in a region that has
plenty of mold.

You are a troll.