Dan hosted SOBER last night, and did a fabulous job. He greeted us
with a nice cheese plate and the 1990 Pommery "Cuvee Louise" Brut from
magnum. Too bad, because I had a mag I was planning on opening when it
was my turn to host! This showed a tad fresher than a mag I opened
couple months ago, with grapefruit and pear, some yeastiness, good
length, mature but not fading. A-

To table for the blind wines where Dan kept us on our toes with
fanciful numbering/naming of the decanters.

First flight ("Nothing is something, but 3 is an 11")
The interesting thing was how dry the Chenin seemed paired with the
Spatlese. Pretty quickly got Chenin, but I thought it was Sec for
sure.

2005 Huet Clos du Bourg Vouvray Demi-Sec
Grapefruit, chalky, stony with a cheesey note some dislike. I liked
it a lot more when I drank water and concentrated on this alone.
Somewhat tight. B for now

2002 Donnhoff Oberhauser Brucke Spatlese
Floral, giving, a real "wow" RIesling. Mango and red fruits, lots of
minerality, rich. Craig goes Donnhoff early. Pretty close to my
Riesling ideal. A/A-

2005 Huet Clos du Bourg Vouvray Sec
Turns out Dan had also accidently opened a Huet sec thinking it was
the DS, so we got to try that also. Spiced peaches, lemon, and
grapefruit, big, stony, young. B+/A-

Second flight (with angel hair pasta with shrimp and a light touch of
fresh tomato sauce)

One of the original wines was definitely PremOxed, all caramel and
cheese rind, I neglected to get the vintage of the Latour-Giraud
Genevrieres. But the other wine and the replacement for the Latour-
Giraud were quite interesting. I was actually shocked when it turned
out they were the same wine from different vintages

1996 Coche Dury Meursault
Clearly white Burg, exuberant and exotic. Mark says "Coche" pretty
quickly, and Craig and I both show him we wrote it already (but he
said it first!). Lovely, great concentration, white fruits,some
vanilla, and excellent length. I thought it had to be a 1er. Mark
saves some and gives me a sniff later- coconut city! A-/A

1995 Coche Dury Meursault
Comparatively austere, leaner, someone guesses Chablis which seems
reasonable to me. Very surprised when revealed. With time it gets some
hazelnut and fruit fleshes out a bit, but I never like near as much as
the '96. B/B+

Third Flight (with a mushroom soup with porcini ravioli)

1990 Poggio Antico Brunello
First bottle was corked, but Dan had a backup. Sweet red fruit, some
cassis, leather. Some Bordeaux guesses, but I went for Unico from the
lifted nose. B/B+ (some sensitive to VA really disliked)

1987 Mouton-Rothschild
Cassis, herb, tobacco, good length. B+/A-

Fourth Flight (" the King, the Queen, and the Pawn" - the beef, fries,
and green beans were served with this flight)

1990 Beychevelle
corked. We deterred Dan from finding a replacement, we had plenty of
wine.

1990 MommessinClos de Tart
clearly Burgundy, elegant, balanced, red raspberry fruit with earth,
mushroom, a little spice. A-/B+

1990 Guigal Hermitage
Sweet red fruit, a little tar, midweight but with persistence. Once
Dan said it wasn't Burgundy, due to the tar I said Northern Rhone or
Piedmont, but should have declared decisively. This is a straight up
Hermitage, which apparently doesn't sell for very much, quite nice. B+

Flight Five (Elvis, Fat Man, and Little Boy)

1961 Beychevelle
Lovely and elegant, shows much younger. Cassis, black plums, truffles,
earth. A-

1971 Lafite-Rothschild (from mag)
"A wonderful Burg" Red fruit, cedar, a bit of mushroom. Not very
big, but really lithe and classy. A-

1982 Latour a Pomerol
Fleshier, denser, herby. Probably would have paid more attention to
this if I wasn't so enthralled with its flightmates. A-/B+

A great night, where the fact I was driving was the only downnote!

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.*

In article
>,
DaleW > wrote:

> Dan hosted SOBER last night, and did a fabulous job. He greeted us
> with a nice cheese plate and the 1990 Pommery "Cuvee Louise" Brut from
> magnum. Too bad, because I had a mag I was planning on opening when it
> was my turn to host! This showed a tad fresher than a mag I opened
> couple months ago, with grapefruit and pear, some yeastiness, good
> length, mature but not fading. A-
>
> To table for the blind wines where Dan kept us on our toes with
> fanciful numbering/naming of the decanters.
>
> First flight ("Nothing is something, but 3 is an 11")
> The interesting thing was how dry the Chenin seemed paired with the
> Spatlese. Pretty quickly got Chenin, but I thought it was Sec for
> sure.
>
> 2005 Huet Clos du Bourg Vouvray Demi-Sec
> Grapefruit, chalky, stony with a cheesey note some dislike. I liked
> it a lot more when I drank water and concentrated on this alone.
> Somewhat tight. B for now
>
> 2002 Donnhoff Oberhauser Brucke Spatlese
> Floral, giving, a real "wow" RIesling. Mango and red fruits, lots of
> minerality, rich. Craig goes Donnhoff early. Pretty close to my
> Riesling ideal. A/A-
>
> 2005 Huet Clos du Bourg Vouvray Sec
> Turns out Dan had also accidently opened a Huet sec thinking it was
> the DS, so we got to try that also. Spiced peaches, lemon, and
> grapefruit, big, stony, young. B+/A-
>
> Second flight (with angel hair pasta with shrimp and a light touch of
> fresh tomato sauce)
>
> One of the original wines was definitely PremOxed, all caramel and
> cheese rind, I neglected to get the vintage of the Latour-Giraud
> Genevrieres. But the other wine and the replacement for the Latour-
> Giraud were quite interesting. I was actually shocked when it turned
> out they were the same wine from different vintages
>
> 1996 Coche Dury Meursault
> Clearly white Burg, exuberant and exotic. Mark says "Coche" pretty
> quickly, and Craig and I both show him we wrote it already (but he
> said it first!). Lovely, great concentration, white fruits,some
> vanilla, and excellent length. I thought it had to be a 1er. Mark
> saves some and gives me a sniff later- coconut city! A-/A
>
> 1995 Coche Dury Meursault
> Comparatively austere, leaner, someone guesses Chablis which seems
> reasonable to me. Very surprised when revealed. With time it gets some
> hazelnut and fruit fleshes out a bit, but I never like near as much as
> the '96. B/B+
>
> Third Flight (with a mushroom soup with porcini ravioli)
>
> 1990 Poggio Antico Brunello
> First bottle was corked, but Dan had a backup. Sweet red fruit, some
> cassis, leather. Some Bordeaux guesses, but I went for Unico from the
> lifted nose. B/B+ (some sensitive to VA really disliked)
>
> 1987 Mouton-Rothschild
> Cassis, herb, tobacco, good length. B+/A-
>
> Fourth Flight (" the King, the Queen, and the Pawn" - the beef, fries,
> and green beans were served with this flight)
>
> 1990 Beychevelle
> corked. We deterred Dan from finding a replacement, we had plenty of
> wine.
>
> 1990 MommessinClos de Tart
> clearly Burgundy, elegant, balanced, red raspberry fruit with earth,
> mushroom, a little spice. A-/B+
>
> 1990 Guigal Hermitage
> Sweet red fruit, a little tar, midweight but with persistence. Once
> Dan said it wasn't Burgundy, due to the tar I said Northern Rhone or
> Piedmont, but should have declared decisively. This is a straight up
> Hermitage, which apparently doesn't sell for very much, quite nice. B+
>
> Flight Five (Elvis, Fat Man, and Little Boy)
>
> 1961 Beychevelle
> Lovely and elegant, shows much younger. Cassis, black plums, truffles,
> earth. A-
>
> 1971 Lafite-Rothschild (from mag)
> "A wonderful Burg" Red fruit, cedar, a bit of mushroom. Not very
> big, but really lithe and classy. A-
>
> 1982 Latour a Pomerol
> Fleshier, denser, herby. Probably would have paid more attention to
> this if I wasn't so enthralled with its flightmates. A-/B+
>
> A great night, where the fact I was driving was the only downnote!
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.*

What a great sounding tasting. Too bad about the Beycheville. The '89 is
showing nicely now but haven't had the '90.

On Sep 3, 10:33*am, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
>
> *DaleW > wrote:
> > Dan hosted SOBER last night, and did a fabulous job. He greeted us
> > with a nice cheese plate and the 1990 Pommery "Cuvee Louise" Brut from
> > magnum. Too bad, because I had a mag I was planning on opening when it
> > was my turn to host! This showed a tad fresher than a mag I opened
> > couple months ago, with grapefruit and pear, some yeastiness, good
> > length, mature but not fading. A-
>
> > To table for the blind wines where Dan kept us on our toes with
> > fanciful numbering/naming of the decanters.
>
> > First flight ("Nothing is something, but 3 is an 11")
> > The interesting thing was how dry the Chenin seemed paired with the
> > Spatlese. Pretty quickly got Chenin, but I thought it was Sec for
> > sure.
>
> > 2005 Huet Clos du Bourg Vouvray Demi-Sec
> > Grapefruit, chalky, stony with a cheesey note some dislike. I liked
> > it *a lot more when I drank water and concentrated on this alone.
> > Somewhat tight. B for now
>
> > 2002 Donnhoff Oberhauser Brucke Spatlese
> > Floral, *giving, a real "wow" RIesling. Mango and red fruits, lots of
> > minerality, rich. Craig goes Donnhoff early. Pretty close to my
> > Riesling ideal. A/A-
>
> > 2005 Huet Clos du Bourg Vouvray Sec
> > Turns out Dan had also accidently opened a Huet sec thinking it was
> > the DS, so we got to try that also. Spiced peaches, lemon, *and
> > grapefruit, big, stony, young. B+/A-
>
> > Second flight (with angel hair pasta with shrimp and a light touch of
> > fresh tomato sauce)
>
> > One of the original wines was definitely PremOxed, all caramel and
> > cheese rind, I neglected to get the vintage of the Latour-Giraud
> > Genevrieres. But the other wine and the replacement for the Latour-
> > Giraud were quite interesting. I was actually shocked when it turned
> > out they were the same wine from different vintages
>
> > 1996 Coche Dury Meursault
> > Clearly white Burg, exuberant and exotic. Mark says "Coche" pretty
> > quickly, and Craig and I both show him we wrote it already (but he
> > said it first!). Lovely, great concentration, white fruits,some
> > vanilla, *and excellent length. I thought it had to be a 1er. Mark
> > saves some and gives me a sniff later- coconut city! A-/A
>
> > 1995 Coche Dury Meursault
> > Comparatively austere, leaner, someone guesses Chablis which seems
> > reasonable to me. Very surprised when revealed. With time it gets some
> > hazelnut and fruit fleshes out a bit, but I never like near as much as
> > the '96. B/B+
>
> > Third Flight (with a mushroom soup with porcini ravioli)
>
> > 1990 Poggio Antico Brunello
> > First bottle was corked, but Dan had a backup. Sweet red fruit, some
> > cassis, leather. Some Bordeaux guesses, but I went for Unico from the
> > lifted nose. B/B+ (some sensitive to VA really disliked)
>
> > 1987 Mouton-Rothschild
> > Cassis, herb, tobacco, good length. B+/A-
>
> > Fourth Flight (" the King, the Queen, and the Pawn" - the beef, fries,
> > and green beans were served with this flight)
>
> > 1990 Beychevelle
> > corked. We deterred Dan from finding *a replacement, we had plenty of
> > wine.
>
> > 1990 MommessinClos de Tart
> > clearly Burgundy, elegant, balanced, red raspberry fruit with earth,
> > mushroom, a little spice. A-/B+
>
> > 1990 Guigal Hermitage
> > Sweet red fruit, a little tar, midweight but with persistence. Once
> > Dan said it wasn't Burgundy, due to the tar I said Northern Rhone or
> > Piedmont, but should have declared decisively. This is a straight up
> > Hermitage, which apparently doesn't sell for very much, quite nice. B+
>
> > Flight Five (Elvis, Fat Man, and Little Boy)
>
> > 1961 Beychevelle
> > Lovely and elegant, shows much younger. Cassis, black plums, truffles,
> > earth. A-
>
> > 1971 Lafite-Rothschild (from mag)
> > "A wonderful Burg" * *Red fruit, cedar, a bit of mushroom. Not very
> > big, but really lithe and classy. A-
>
> > 1982 Latour a Pomerol
> > Fleshier, denser, herby. Probably would have paid more attention to
> > this if I wasn't so enthralled with its flightmates. A-/B+
>
> > A great night, where the fact I was driving was the only downnote!
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.*
>
> What a great sounding tasting. Too bad about the Beycheville. The '89 is
> showing nicely now but haven't had the '90.

Yes, too bad, but glad we were able to stop Dan from replacing. I was
spitting most of my pours, it was heartbreaking as it was.

By the way, WA on the 1971 Lafite:
"of no value except to those who care only for labels" with "a stewed,
slightly dirty, rusty, nondescript bouquet suggesting a poor
elevage"?
60 points

But we couldn't see the label!

DaleW wrote:

> To table for the blind wines where Dan kept us on our toes with
> fanciful numbering/naming of the decanters.
>
> First flight ("Nothing is something, but 3 is an 11")

> Second flight (with angel hair pasta with shrimp and a light touch of
> fresh tomato sauce)

> Third Flight (with a mushroom soup with porcini ravioli)

> Fourth Flight (" the King, the Queen, and the Pawn" - the beef, fries,
> and green beans were served with this flight)

> Flight Five (Elvis, Fat Man, and Little Boy)

Great notes and great lineup, Dale. Did Dan have any explanation of the
flight names? 4 and 5 make some sense, though the Elvis reference is a
bit puzzling; the first label has me scratching my head, though. And
did 2 and 3 bear any labels?

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

DaleW wrote:
[]
> 2005 Huet Clos du Bourg Vouvray Demi-Sec
> Grapefruit, chalky, stony with a cheesey note some dislike. I liked
> it a lot more when I drank water and concentrated on this alone.
> Somewhat tight. B for now
>
Thanks for the notes. These are fabulously complex wines, the sec and
the demi-sec. But "cheesy?" Do you mean "tastes like cheese (which
one?) or "rather obvious and lacking in subtlety?"

Maybe an off bottle?
[]
> 1971 Lafite-Rothschild (from mag)
> "A wonderful Burg" Red fruit, cedar, a bit of mushroom. Not very
> big, but really lithe and classy. A-
>

Nice guess, this happens to me regularly. I'm pretty bad blind, though
I can get the cepage at least sometimes!
[]
> A great night, where the fact I was driving was the only downnote!
>
What's the strategy in that case, do you spit?

-E

On Sep 3, 11:33*am, Mark Lipton > wrote:
> DaleW wrote:
> > To table for the blind wines where Dan kept us on our toes with
> > fanciful numbering/naming of the decanters.
>
> > First flight ("Nothing is something, but 3 is an 11")
> > Second flight (with angel hair pasta with shrimp and a light touch of
> > fresh tomato sauce)
> > Third Flight (with a mushroom soup with porcini ravioli)
> > Fourth Flight (" the King, the Queen, and the Pawn" - the beef, fries,
> > and green beans were served with this flight)
> > Flight Five (Elvis, Fat Man, and Little Boy)
>
> Great notes and great lineup, Dale. *Did Dan have any explanation of the
> flight names? *4 and 5 make some sense, though the Elvis reference is a
> bit puzzling; the first label has me scratching my head, though. *And
> did 2 and 3 bear any labels?
>
> Mark Lipton
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

OK, this is one of those things where you try to explain something to
someone who wasn't there. But here goes:
Dan brought out the first whites in decanters, one decanter had 3 on
it, other one nothing, so he passed "Nothing" & 3. Tim said ""Nothing
is something, but 3 is an 11" (referencing Spinal Tap, the 3 was the
Donnhoff)

I think decanters one and two were the first reds (Brunello/87 Mouton)

Fourth Flight he used other decanters which he called " the
King" (tall rather ornate decanter), the Queen (a bit shorter), and
the Pawn (shortest). If we had thought he was being symbolic we would
have realized the King (Bordeaux) and the Queen (Burgundy), though I'd
have called Rhone more a Bishop, Knight, or Rook

Fifth flight he reused the King (for another Beychevelle!) plus a
magnum decanter (Fat Boy) and Little Man. Not sensing the logic behind
his madness, we called the King Elvis.

I included inside jokes as some folks read the other forum
Sorry!

Flight Five (Elvis, Fat Man, and Little Boy) :

On Sep 3, 2:46*pm, Emery Davis > wrote:
> DaleW wrote:
>
>
> Thanks for the notes. *These are fabulously complex wines, the sec and
> the demi-sec. *But "cheesy?" *Do you mean "tastes like cheese (which
> one?) or "rather obvious and lacking in subtlety?"
>
The former, a light lactic note that didn't bother me - think Tomme de
Savoie-ish, nothing really ripe.
At least one other person found it unpleasant

> []> A great night, where the fact I was driving was the only downnote!
>
> What's the strategy in that case, do you spit?
>
> -E

Yes, took small pours to reduce temptation, and spit. Four hour
dinner, I'd guess I still drank equivalent of 4-5 glasses,but over
that period (I'm about 225 lb) I should be well under limit. 14 wines
at lunch today, but I'm guessing I swallowed less than a glass (not
hard, notes to follow)

DaleW wrote:
> On Sep 3, 2:46 pm, Emery Davis > wrote:
>> DaleW wrote:
>>
>>
>> Thanks for the notes. These are fabulously complex wines, the sec and
>> the demi-sec. But "cheesy?" Do you mean "tastes like cheese (which
>> one?) or "rather obvious and lacking in subtlety?"
>>
> The former, a light lactic note that didn't bother me - think Tomme de
> Savoie-ish, nothing really ripe.
> At least one other person found it unpleasant
>

Interesting, I guess I'd consider that a fault also.

>> []> A great night, where the fact I was driving was the only downnote!
>>
>> What's the strategy in that case, do you spit?
>>
>> -E
>
> Yes, took small pours to reduce temptation, and spit. Four hour
> dinner, I'd guess I still drank equivalent of 4-5 glasses,but over
> that period (I'm about 225 lb) I should be well under limit. 14 wines
> at lunch today, but I'm guessing I swallowed less than a glass (not
> hard, notes to follow)

See what you mean about the lunch tasting, no problems there!

Personally I have no problem spitting with a straight tasting, but
when you combine tasting and dinner, well, I get thirsty! I'm
about your size but more nervous than most about getting in the
car with even a tiny impairment, so my "limit" tends to be way
under the legal one. (Not implying any criticism, I think the
legal limit is a pretty good gauge of when it's safe actually).

Four hour dinners help of course!

-E

On Sep 4, 5:07*am, Emery Davis > wrote:
> DaleW wrote:
> > On Sep 3, 2:46 pm, Emery Davis > wrote:
> >> DaleW wrote:
>
> >> Thanks for the notes. *These are fabulously complex wines, the sec and
> >> the demi-sec. *But "cheesy?" *Do you mean "tastes like cheese (which
> >> one?) or "rather obvious and lacking in subtlety?"
>
> > The former, a light lactic note that didn't bother me - think Tomme de
> > Savoie-ish, nothing really ripe.
> > At least one other person found it unpleasant
>
> Interesting, I guess I'd consider that a fault also.
>
> >> []> A great night, where the fact I was driving was the only downnote!
>
> >> What's the strategy in that case, do you spit?
>
> >> -E
>
> > Yes, took small pours to reduce temptation, and spit. Four hour
> > dinner, I'd guess I still drank equivalent of 4-5 glasses,but over
> > that period (I'm about 225 lb) I should be well under limit. 14 wines
> > at lunch today, but I'm guessing I swallowed less than a glass (not
> > hard, notes to follow)
>
> See what you mean about the lunch tasting, no problems there!
>
> Personally I have no problem spitting with a straight tasting, but
> when you combine tasting and dinner, well, I get thirsty! *I'm
> about your size but more nervous than most about getting in the
> car with even a tiny impairment, so my "limit" tends to be way
> under the legal one. *(Not implying any criticism, I think the
> legal limit is a pretty good gauge of when it's safe actually).
>
> Four hour dinners help of course!
>
> -E

I believe in not getting anywhere close to legal limit (0.08).
According to this calculator, I'd be about 0.03:
http://www.ou.edu/oupd/bac.htm

The body weight and the time make the difference. I agree it's harder
to spit at a meal/tasting than a straight tasting. But at SOBER it
helps that most of the other people are doing the same. Plus I'm a
huge water drinker.

Of course, if one was regularly drinking Carnival of Love (16.5%
listed on label yesterday), you'd need a different calculator.

On Sep 4, 8:07*am, DaleW > wrote:
> On Sep 4, 5:07*am, Emery Davis > wrote:
>
>
>
>
>
> > DaleW wrote:
> > > On Sep 3, 2:46 pm, Emery Davis > wrote:
> > >> DaleW wrote:
>
> > >> Thanks for the notes. *These are fabulously complex wines, the sec and
> > >> the demi-sec. *But "cheesy?" *Do you mean "tastes like cheese (which
> > >> one?) or "rather obvious and lacking in subtlety?"
>
> > > The former, a light lactic note that didn't bother me - think Tomme de
> > > Savoie-ish, nothing really ripe.
> > > At least one other person found it unpleasant
>
> > Interesting, I guess I'd consider that a fault also.
>
> > >> []> A great night, where the fact I was driving was the only downnote!
>
> > >> What's the strategy in that case, do you spit?
>
> > >> -E
>
> > > Yes, took small pours to reduce temptation, and spit. Four hour
> > > dinner, I'd guess I still drank equivalent of 4-5 glasses,but over
> > > that period (I'm about 225 lb) I should be well under limit. 14 wines
> > > at lunch today, but I'm guessing I swallowed less than a glass (not
> > > hard, notes to follow)
>
> > See what you mean about the lunch tasting, no problems there!
>
> > Personally I have no problem spitting with a straight tasting, but
> > when you combine tasting and dinner, well, I get thirsty! *I'm
> > about your size but more nervous than most about getting in the
> > car with even a tiny impairment, so my "limit" tends to be way
> > under the legal one. *(Not implying any criticism, I think the
> > legal limit is a pretty good gauge of when it's safe actually).
>
> > Four hour dinners help of course!
>
> > -E
>
> I believe in not getting anywhere close to legal limit (0.08).
> According to this calculator, I'd be about 0.03:http://www.ou.edu/oupd/bac.htm
>
> The body weight and the time make the difference. I agree it's harder
> to spit at a meal/tasting than a straight tasting. But at SOBER it
> helps that most of the other people are doing the same. Plus I'm a
> huge water drinker.
>
> Of course, if one was regularly drinking Carnival of Love (16.5%
> listed on label yesterday), you'd need a different calculator.

For clarity I mean 0.08% and 0.03%

DaleW wrote:
[]
> I believe in not getting anywhere close to legal limit (0.08).
> According to this calculator, I'd be about 0.03:
> http://www.ou.edu/oupd/bac.htm
>

Interesting, thanks.

> The body weight and the time make the difference. I agree it's harder
> to spit at a meal/tasting than a straight tasting. But at SOBER it
> helps that most of the other people are doing the same. Plus I'm a
> huge water drinker.
>

Me too.

> Of course, if one was regularly drinking Carnival of Love (16.5%
> listed on label yesterday), you'd need a different calculator.
>

If you drink something called "Carnival of Love" you need a different
planet than the one I hang from! Sounds like it should be a name for
some brand of pure grain...

-E

On Sat, 05 Sep 2009 16:55:03 +0200, Emery Davis
> wrote:

>DaleW wrote:
>[]
>> I believe in not getting anywhere close to legal limit (0.08).
>> According to this calculator, I'd be about 0.03:
>> http://www.ou.edu/oupd/bac.htm
>>
>
>Interesting, thanks.
>
>> The body weight and the time make the difference. I agree it's harder
>> to spit at a meal/tasting than a straight tasting. But at SOBER it
>> helps that most of the other people are doing the same. Plus I'm a
>> huge water drinker.
>>
>
>Me too.
>
>> Of course, if one was regularly drinking Carnival of Love (16.5%
>> listed on label yesterday), you'd need a different calculator.
>>
>
>If you drink something called "Carnival of Love" you need a different
>planet than the one I hang from! Sounds like it should be a name for
>some brand of pure grain...
>
>-E
With the alcohol that they get on those wines (Dale's was 16+) it is
getting close to pure grain . . . MollyDooker is never shy.
Joseph Coulter
Joseph Coulter Cruises and Vacations
www.josephcoulter.com