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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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.* |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne, Brunello
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. |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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! |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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 |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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 |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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) : |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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) |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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 |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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. |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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% |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne,Brunello
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 |
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TN: SOBER @ Dan's, with Bdx, Burg, Loire, Nahe, Rhone, Champagne, Brunello
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 |
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