"Vincent Vega" > wrote in message
...
>
> "Tom S" > wrote in message
> om...
> > For that matter, fruit at 23-24° Brix often arrives at the winery with
TA
> > close to 10g/l and pH of 3.3 or so IF it is grown in a cool climate
> region:
> > e.g., Santa Barbara, Monterey, Sonoma and Mendocino Counties.
>
> more like 4-6g/l,, My experience shows differently.

Do you live in California? I do, and I make wine here. You're talking
Central Valley numbers - not cool, coastal climate TAs.

Tom S

"jcoulter" > wrote in message
...
> He somehow thought that when I indicated a cross
> that I was implying a mixture of SB and Cab Franc.

IIRC, Cabernet Sauvignon _is_ a cross of those two.

Of course, we _could_ both be mistaken...

Tom S

"Ian Hoare" > wrote in message
...
> As Mike T points out it's Franglais. I typed it, looked at it, thought
about
> it and couldn't work out what was wrong, 'cos the french word is
"rancunier"
> so I send it!
>
> I meant to write "rancorous" (and thanks very much for your kind gesture
of
> a speeling mistook!) of course.

I was wondering about that word too, but you used it with such authority
that I assumed that it actually existed and I was an ignorant nincompoop for
not recognizing it! All day long I'd been thinking that you were the
European William F. Buckley Jr., and now my illusion is shattered...

S moT

Although the site I checked first indicated that the domain
vegaindustries.com was available, another site indicates it is taken. If
you go to www.vegaindustries.com a redirect now takes you to their main
page. The redirect was not working earlier in the day when I checked.
Their firm is located in the Loire, and the site is in French. They have
a form for asking questions. If someone who has a good command of
French would contact them, they probaby could find out if they do have
someone working for them with the address of .

On Wed, 7 Apr 2004 13:58:25 +1200, "st.helier"
> wrote:

>Enough is enough Vincent or Jeremy or Shirley or Abu or whatever your name
>is...
>
>The classic sign of a troll

Andrew, for me a troll are like TCA, you develop a nose for it. Three
years ago I was still relatively insensitive to TCA, now I spot it
right away. Same with trolls.

Much like TCA, about 5-10% of new posters exhibit trollish behaviour,
at leasr initially.

And like TCA, with trolls you have to make sure you have a spare
thread going on that can provide more satisfaction than this one that
has become completely corked.

And as for Mr. Lipton, what the hell makes you an authority on
chemistry ;-))))

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

<judicious snipping, I believe>

>Nearly every American who tours the wine region in France comes back to the
>US and asks if there is sulfites in the American wines that I sell. I say
>"of course there is". I am then told of their trip to France and how
>they
>were assured by the wineries that they never use sulfites in their wines.
>(the same way they dont add acid or grow Chambourcin either). Since the
>French are so good at lying to Americans,, these tourist come back to the US
>and make wild accusations that French wines are superior to American wines
>because they dont use sulfites. Dont believe me? Contact any French winery
>(as an American) and ask them if their wines contain sulfites. Dont take my
>word for it.

Vincent

I don't claim to be an expert on winemaking (or even knowledgeable), but isn't
there a difference between "adding sulfites" and "containing sufites", since
this substance occurs naturally? Some may not use sufites, but the wines may
have sufites present.

Tom Schellberg

"Mike Tommasi" wrote in message.....

> Andrew, for me a troll are like TCA, you develop a nose for it.
> Three years ago I was still relatively insensitive to TCA,
> now I spot it right away. Same with trolls.
>
> Much like TCA, about 5-10% of new posters exhibit trollish
> behaviour, at least initially.
>
> And like TCA, with trolls you have to make sure you have a
> spare thread going on that can provide more satisfaction
> than this one that has become completely corked.


Michael - of course you are right - but then again, a corked wine can
simply be poured down the drain - this bozo has a long history of being
more like a different sort of bad smell - one that simply won't go away
!!!!

>
> And as for Mr. Lipton, what the hell makes you an
> authority on chemistry ;-)))

Mike, as you will remember, I had the great pleasure in hosting Prof. Lipton
and M. & Mm Hoare here downunder - and I must confess that, at times, I
was glad I was driving (and could pretend to be concentrating on the road!)
because the depth of the conversation and knowledge was quite daunting.

I was really glad to get to the end of each day, when the scoring of the
days wines were measured in Yums (otherwise known as the "Hoare Scale of the
Sensual Evaluation of Wine.")

Regardz

AB

>No,, I never said that. Its unbelievable,, you people must all share one
>mind. Someone shows up that has diversity of opinion and you distort my
>words and slander me. Let me guess,, you are all left-wing socialist
>liberals also?

Being left wing socialists does not jibe with the almost universal contempt on
this newsgroup for state laws limiting the free market sale and distribution of
wines.

Let the state control the sale or distribution of wines? Readers here could
hardly be called socialists.

Tom Schellberg

>The trend
>today is to overwrippen grapes inorder to get big complex high alcohol
>wines. As the brix raises the TA is reduced along with that the PH
>increases. If you are drinking a wine above 13% alcohol, than that grape
>was harvested at about 24-26 brix. A grape at this high of a sugar content
>would taste flat from lack of acidity and PH would make the wine unstable.

Got to love those 13% alcohol German Rieslings.. especially those fermented
off-dry. Be sure to add lots of acid to balance the sweetness.

You may detect a bit of sarcasm in this statement.

Tom Schellberg

On Wed, 7 Apr 2004 19:04:37 +1200, "st.helier"
> wrote:


>Mike, as you will remember, I had the great pleasure in hosting Prof. Lipton
>and M. & Mm Hoare here downunder - and I must confess that, at times, I
>was glad I was driving (and could pretend to be concentrating on the road!)
>because the depth of the conversation and knowledge was quite daunting.

Yes, I have also hosted Dr. Lipton and his better half, and enjoyed
their brilliant conversation and company.

As for Mr. Hoare, I have witnessed him telling the top wine critic in
France, in the most polite and diplomatic way imagineable, with that
wonderful english accent strongly colouring his grammatically perfect
french, that basically what Monsieur world-authority-on-wine had just
said about tokaji was a big load of parrot droppings. Unforgettable,
wish I had it on film.

Anyhow, you are all welcome to Provence this summer, let me know.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On 07 Apr 2004 07:39:52 GMT, (Xyzsch) wrote:

>>The trend
>>today is to overwrippen grapes inorder to get big complex high alcohol
>>wines. As the brix raises the TA is reduced along with that the PH
>>increases. If you are drinking a wine above 13% alcohol, than that grape
>>was harvested at about 24-26 brix. A grape at this high of a sugar content
>>would taste flat from lack of acidity and PH would make the wine unstable.
>
>Got to love those 13% alcohol German Rieslings.. especially those fermented
>off-dry. Be sure to add lots of acid to balance the sweetness.


Same goes for my bottles of Chateau Pierre Bise, 14.5 degrees in the
Loire and still has some sugar left over. He surely added lemon juice
to make it so zingy ;-))))

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Salut/Hi Mike Tommasi,

le/on Wed, 07 Apr 2004 09:44:23 +0200, tu disais/you said:-

>As for Mr. Hoare, I have witnessed him telling the top wine critic in
>France, in the most polite and diplomatic way imagineable, with that
>wonderful english accent strongly colouring his grammatically perfect
>french, that basically what Monsieur world-authority-on-wine had just
>said about tokaji was a big load of parrot droppings. Unforgettable,
>wish I had it on film.

But it WAS!! Mike. I had to be physically restrained by Jacquie when he said
"I have to admit a bias, I don't much like passerillé wines, and much prefer
botrytised wines. For that reason, I don't like the Tokaji Aszu as much as
the other wines". As you will remember at the workshop, the other wines each
had their own spokesman (winemaker or owner usually) but because there
wasn't anyone suitable to talk about the Tokaji, Mr B. was asked to
introduce it. Well I'm sorry, but in France, Mr B has a reputation (among
those who don't know much about wines) that makes Robert Parker seem like a
hayseed from Hicksville. And if Mr B says "I don't like passerillé wines
much (it's amazing that with that opinion to which he's perfectly entitled,
he should manage to rave about Jurançon from Cauhapé and Gaillac from
Plageolles)" the majority of his audience will nod wisely and dismiss Tokaji
Aszu as being a wine of little interest (to that extent I agree with V.V.).
So his comments were extremely damaging, and I believe (given his opinion
about the two wines I mentioned from SW France) to have been motivated by
chauvinism. That's shabby and shameful, especially as he'd been asked to
introduce it!

Actually, I was a lot less diplomatic than you say (Jacquie says that's not
true and that I was polite - as polite as it's possible to be when telling
an eminent wine critic that he's just talked a load of horse puckey)!! I
was a lot MORE diplomatic than I felt, that's for certain. I WAS livid,
because the gentleman has a certain reputation of partiality, even if he's a
brilliant taster, but I didn't expect him to lie. When I pointed out that
perhaps he might be mistaken, he first of all stated with urbane authority
that this was quite impossible. So when I suggested that perhaps he could
visit the area, and see for himself, he pointed out with lofty condescension
that indeed he had, and that it was the wine makers themselves who had told
him that Aszu berrries were sun dried, not nobly rotted ones. He was a touch
taken aback when I suggested that the winemaker he visited (I knew - or
rather had a not very inspired guess - who he was) might himself have been
mistaken, as he was french! I informed him that this wasn't a matter of
debate it was a simple matter of FACT. I had been to Tokaji on several
occasions and had actually seen the nobly rotted grapes on the vines (true)
and that ALL reliable authorities were agreed that while sometimes, the aszu
berries could be passerillé, it was usually _in addition_ to noble rot, and
that the overiding tastes characteristic of the best Tokaji Aszu wines, were
those associated with botrytis - crystallised fruit, apricot, marmalade,
etc. And I think that I did finally shake his ironclad self assurance when I
ended up by saying that I could well understand it if he found it difficult
to accept such a thing from an (unknown and random) Englishman, but that he
should contact, for example, Hugh Johnson, co-owner of RTWC or Dr Rohály,
Gábor, eminent Hungarian wine critic, both of whom would be delighted to
confirm what I'd said.

And what's more I made a LOT of grammatical mistakes, as usual when I'm
agitated. But I have to say that it was good for him to be told to his face
that he had been caught with his pants firmly round his knees.


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Tom, that is because you are not part of the religious left wing:-)


"Xyzsch" > wrote in message
...
> >No,, I never said that. Its unbelievable,, you people must all share one
> >mind. Someone shows up that has diversity of opinion and you distort my
> >words and slander me. Let me guess,, you are all left-wing socialist
> >liberals also?
>
> Being left wing socialists does not jibe with the almost universal
contempt on
> this newsgroup for state laws limiting the free market sale and
distribution of
> wines.
>
> Let the state control the sale or distribution of wines? Readers here
could
> hardly be called socialists.
>
> Tom Schellberg

Salut/Hi Cwdjrx _,

le/on Tue, 6 Apr 2004 21:47:55 -0500 (CDT), tu disais/you said:-

>you go to www.vegaindustries.com a redirect now takes you to their main
>page. The redirect was not working earlier in the day when I checked.

Yup, it's a Macromedia Flash site, which takes over 45 seconds to load at
45kbd just for a pretty index page.

The company makes products for building facades, mortar, cement, etc. Not
much directly to do with the wine industry, although it could be that they
make epoxy and/or cement linings for concrete fermenting tanks.

>Their firm is located in the Loire, and the site is in French. They have
>a form for asking questions.

Not really big enough to ask the right questions tactfully. I had a look at
where the form sends messages and used that email address (contact at etc)
to ask whether they've really got someone working for them using "his" nom
de plume. The site gives the names of senior management, neither of whom
have that Christian name, and phone numbers.

>someone working for them with the address of .

I wouldn't be surprised if I get a "mind your own business" reply.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

On Wed, 07 Apr 2004 12:31:12 +0200, Ian Hoare >
wrote:

> I had to be physically restrained by Jacquie when he said
>"I have to admit a bias, I don't much like passerillé wines, and much prefer
>botrytised wines. For that reason, I don't like the Tokaji Aszu as much as
>the other wines".

LOL

>Actually, I was a lot less diplomatic than you say (Jacquie says that's not
>true and that I was polite - as polite as it's possible to be when telling
>an eminent wine critic that he's just talked a load of horse puckey)!! I
>was a lot MORE diplomatic than I felt, that's for certain. I WAS livid,

Yes you were, and you did not stray from that absurd french nicety
that makes one continue using the polite "vous" even when insulting
people... LOL

>And what's more I made a LOT of grammatical mistakes, as usual when I'm
>agitated. But I have to say that it was good for him to be told to his face
>that he had been caught with his pants firmly round his knees.

And in public! What colour underwear was he wearing again?

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Tom,

I have cut and pasted previous posts from this thread. In answer to your
question, NO,, in the US if a label contains "contains sulfites" you can be
fairly certain that the winery has added sulfites to the wine,, or wine to
the sulfites.

a very small residual of sulfites remain in wine due to the process of
fermentation. (less than 10 parts per million). If a winery in France or
in Cali tell you that they dont add sulphites, in 99.99% of the cases,, they
would be lying to you. A simple way to verify this is to see if the US
label says "contains sulphites". In the USA, if a wine contains more than
10ppm free SO2 than it has to be tagged "contains sulphites". Rarely will
you have a finished wine that contains more than 10ppm from naturally
occuring sulphites. You can then assume that wines tagged "contains
sulphites" have sulphites added during processing or botteling by the
winemaker.
In France, this law does not exist so the French simply tell their customers
that they dont add sulphits. After all, this is what the customer wants to
hear.

I hear alot of
winemakers who dont like to admint (for unknown reasons) that they add SO2
directly to their wine so they claim that residual SO2 gets into their wine
by using it as a sterilizer. This is even more dubious considering the fact
that SO2 is an anti-oxidizing agent and DOES NOT STERILIZE. It is also
combined with citric acid and used as a oak barrel treatment where barrel is
filled up immediatly after the agent is discarded. When doing this they can
still claim that there is no sulfite is added to the wine,, and they are
telling the truth,, the wine is added to the sulfites. LOL.

Unless a winery is going after the trendy, yup-yup organic crowed they would
definatly add sulphites. Any winemaker who cares about the quality and the
longevity of his wines will add sulphites. The additions are crucial to
quality winemaking by todays standards.


> Vincent
>
> I don't claim to be an expert on winemaking (or even knowledgeable), but
isn't
> there a difference between "adding sulfites" and "containing sufites",
since
> this substance occurs naturally? Some may not use sufites, but the wines
may
> have sufites present.
>
> Tom Schellberg

"Mike Tommasi" > wrote in message
...
> Anyhow, you are all welcome to Provence this summer, let me know.
>
> Mike

I'll bet "all" doesn't extend to Señor Vega. ;^)

Tom S

LOL,, What are you people doing? You disagree with what I am saying so you
are trying to discredit me as an individual? A pesonal smear campaign? How
pathetic. This truely shows your mentality.


"jcoulter" > wrote in message
...
> Vino > wrote in news:jqn670pr3g8rc6qaf7c1qi8pivit3qi8qf@
> 4ax.com:
>
> > On Tue, 06 Apr 2004 20:47:44 -0500, jcoulter > wrote:
> >>
> >>There actually is a French company located in the Loire valley using
> >>www.vegaindustries.com
> >
> > I went to the website and can find only a homepage with no links that
> > I can detect. Am I missing something?
> >
> > Vino
> > To reply, add "x" between
> > letters and numbers of
> > e-mail address.
> >
>
> there is a place to click for the next page try this
> http://vegaindustries.com/index.htm

How pathetic. Dont focus on the points I am making,, just try and get
information on me so you can attack me personally. So typical of
closed-minded, drone-like followers.

"Cwdjrx _" > wrote in message
...
> Although the site I checked first indicated that the domain
> vegaindustries.com was available, another site indicates it is taken. If
> you go to www.vegaindustries.com a redirect now takes you to their main
> page. The redirect was not working earlier in the day when I checked.
> Their firm is located in the Loire, and the site is in French. They have
> a form for asking questions. If someone who has a good command of
> French would contact them, they probaby could find out if they do have
> someone working for them with the address of .
>

Apparently,

TROLL = SOMEONE WITH A DIFFERENT POINT-OF-VIEW



"Mike Tommasi" > wrote in message
...
> On Wed, 7 Apr 2004 13:58:25 +1200, "st.helier"
> > wrote:
>
> >Enough is enough Vincent or Jeremy or Shirley or Abu or whatever your
name
> >is...
> >
> >The classic sign of a troll
>
> Andrew, for me a troll are like TCA, you develop a nose for it. Three
> years ago I was still relatively insensitive to TCA, now I spot it
> right away. Same with trolls.
>
> Much like TCA, about 5-10% of new posters exhibit trollish behaviour,
> at leasr initially.
>
> And like TCA, with trolls you have to make sure you have a spare
> thread going on that can provide more satisfaction than this one that
> has become completely corked.
>
> And as for Mr. Lipton, what the hell makes you an authority on
> chemistry ;-))))
>
> Mike
>
> Mike Tommasi, Six Fours, France
> email link http://www.tommasi.org/mymail

"Vincent Vega" > wrote in
:

> LOL,, What are you people doing? You disagree with what I am saying
> so you are trying to discredit me as an individual? A pesonal smear
> campaign? How pathetic. This truely shows your mentality.
>

You have raised our couriousity by claiming to be a wine maker who might
offend his patron if they knew who you really were. Hint If you make good
wine we will drink it regardless of what a jerk you may be.
>
>

"Xyzsch" > wrote in message
...
> >The trend
> >today is to overwrippen grapes inorder to get big complex high alcohol
> >wines. As the brix raises the TA is reduced along with that the PH
> >increases. If you are drinking a wine above 13% alcohol, than that grape
> >was harvested at about 24-26 brix. A grape at this high of a sugar
content
> >would taste flat from lack of acidity and PH would make the wine
unstable.
>
> Got to love those 13% alcohol German Rieslings.. especially those
fermented
> off-dry. Be sure to add lots of acid to balance the sweetness.

> You may detect a bit of sarcasm in this statement.

Why the sarcasim? Please explain yourself and stop making pointless
statements that are supposed to mean something to like-minded individuals.
Sarcasim doesnt help to inform or win a debate. It is simply a sign of
frustration and incompetence.

"jcoulter" > wrote in message
...
> "Vincent Vega" > wrote in
> :
>
> > LOL,, What are you people doing? You disagree with what I am saying
> > so you are trying to discredit me as an individual? A pesonal smear
> > campaign? How pathetic. This truely shows your mentality.
> >
>
> You have raised our couriousity by claiming to be a wine maker who might
> offend his patron if they knew who you really were. Hint If you make good
> wine we will drink it regardless of what a jerk you may be.

I highly doubt you are capable of not being bias.

"Vincent Vega" > wrote in
:

>
> "jcoulter" > wrote in message
> ...
>> "Vincent Vega" > wrote in
>> :
>>
>> > LOL,, What are you people doing? You disagree with what I am
>> > saying so you are trying to discredit me as an individual? A
>> > pesonal smear campaign? How pathetic. This truely shows your
>> > mentality.
>> >
>>
>> You have raised our couriousity by claiming to be a wine maker who
>> might offend his patron if they knew who you really were. Hint If you
>> make good wine we will drink it regardless of what a jerk you may be.
>
> I highly doubt you are capable of not being bias.
>
>

Try us on that. What wines do you make?

"jcoulter" > wrote in message
...
> "Vincent Vega" > wrote in
> :
>
> >
> > "jcoulter" > wrote in message
> > ...
> >> "Vincent Vega" > wrote in
> >> :
> >>
> >> > LOL,, What are you people doing? You disagree with what I am
> >> > saying so you are trying to discredit me as an individual? A
> >> > pesonal smear campaign? How pathetic. This truely shows your
> >> > mentality.
> >> >
> >>
> >> You have raised our couriousity by claiming to be a wine maker who
> >> might offend his patron if they knew who you really were. Hint If you
> >> make good wine we will drink it regardless of what a jerk you may be.
> >
> > I highly doubt you are capable of not being bias.
> >
> >
>
> Try us on that. What wines do you make?

Keep searching and you will find out although you are most likely outside of
my market.

>Mike, as you will remember, I had the great pleasure in hosting Prof. Lipton

>Yes, I have also hosted Dr. Lipton and his better half

I too have enjoyed the company of Dr. Lipton. It would seem that we have
discovered his secret - he has no home! He simply travels the globe visiting
one wine fanatic after another! Better living through chemistry I think he
said. No wait a minute, that might have been Timothy Leary.....

Michael Pronay > wrote:

>> What colour underwear was he wearing again?

> How about these?
>
> <http://www.hunghaefae.ch/web/gedichte/images/unterhosen.jpg>

Much better:

<http://www.bloedbirne.de/pics/pic194.JPG>

M.

Bill Spohn wrote:
>>Mike, as you will remember, I had the great pleasure in hosting Prof. Lipton
>
>
>>Yes, I have also hosted Dr. Lipton and his better half
>
>
> I too have enjoyed the company of Dr. Lipton. It would seem that we have
> discovered his secret - he has no home! He simply travels the globe visiting
> one wine fanatic after another! Better living through chemistry I think he
> said. No wait a minute, that might have been Timothy Leary.....

Hah! That motto adorned my college yearbook page, back in those days
when I more fully embraced the Dionysian lifestyle -- and back before
Dupont grew wary of associating themselves with the science that made
them wealthy. And, Bill, why should I not peregrinate when fellows
like you sport such wonderful cellars to dip into? Beats plundering my
own meager stash... ;-)

Mark Lipton

I assume you must be discussing a smelly cheese?


"Michael Pronay" > wrote in message
...
> Michael Pronay > wrote:
>
> >> What colour underwear was he wearing again?
>
> > How about these?
> >
> > <http://www.hunghaefae.ch/web/gedichte/images/unterhosen.jpg>
>
> Much better:
>
> <http://www.bloedbirne.de/pics/pic194.JPG>
>
> M.

Mike Tommasi wrote:

> On Wed, 7 Apr 2004 19:04:37 +1200, "st.helier"
> > wrote:
>
>
>
>>Mike, as you will remember, I had the great pleasure in hosting Prof. Lipton
>>and M. & Mm Hoare here downunder - and I must confess that, at times, I
>>was glad I was driving (and could pretend to be concentrating on the road!)
>>because the depth of the conversation and knowledge was quite daunting.
>
>
> Yes, I have also hosted Dr. Lipton and his better half, and enjoyed
> their brilliant conversation and company.

*cough* I don't recall uttering more than two sentences, as I was too
busy stuffing food and wine into my face the entire time we were with
you. Jean still comments in pleased amazement at going to a *tomato*
tasting after a day spent touring Bandol's best wineries. And then
there's that bouillabaise... ;-)

>
> As for Mr. Hoare, I have witnessed him telling the top wine critic in
> France, in the most polite and diplomatic way imagineable, with that
> wonderful english accent strongly colouring his grammatically perfect
> french, that basically what Monsieur world-authority-on-wine had just
> said about tokaji was a big load of parrot droppings. Unforgettable,
> wish I had it on film.

I do, too. It sounds priceless. I can readily imagine the state of
apoplexy that Mr. B's pronouncement must have induced in Ian. It's a
miracle that he didn't suffer an aneurism on the spot! ;-)
>
> Anyhow, you are all welcome to Provence this summer, let me know.

Will do.

Mark Lipton

p.s. Did you know that Slow Food America is running a Pinot Noir & Pork
pairing with the importer Kobrand? They've got quite a lineup of
chefs, but the wines (IMO) are not nearly as impressive.

Bill Spohn wrote:

>I too have enjoyed the company of Dr. Lipton. It would seem that we have
>discovered his secret - he has no home! He simply travels the globe visiting
>one wine fanatic after another! Better living through chemistry I think he
>said. No wait a minute, that might have been Timothy Leary.....
>

He has left his mark in Washington, DC as well.

>
>

On Wed, 07 Apr 2004 11:08:13 -0500, Mark Lipton >
wrote:

>p.s. Did you know that Slow Food America is running a Pinot Noir & Pork
>pairing with the importer Kobrand? They've got quite a lineup of
>chefs, but the wines (IMO) are not nearly as impressive.

I would have called it a Wine & Swine Pairing...

Too bad about the wines, but how are the pigs? Next time you come over
I will make sure we have some cured ham from "Noir gascon" pigs,
imagine the complexity of iberico but the delicacy of San Daniele...
and made in France, not one of the best places in the world for
charcuterie...!

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Mike Tommasi wrote:

> On Wed, 07 Apr 2004 11:08:13 -0500, Mark Lipton >
> wrote:
>
>
>>p.s. Did you know that Slow Food America is running a Pinot Noir & Pork
>>pairing with the importer Kobrand? They've got quite a lineup of
>>chefs, but the wines (IMO) are not nearly as impressive.
>
>
> I would have called it a Wine & Swine Pairing...
>
> Too bad about the wines, but how are the pigs? Next time you come over
> I will make sure we have some cured ham from "Noir gascon" pigs,
> imagine the complexity of iberico but the delicacy of San Daniele...
> and made in France, not one of the best places in the world for
> charcuterie...!

Ah, this is all too much. How about you all come visit
Connecticut, as long as you bring the respective delicacies and
bottles along?

I saw the ads for the US Slow Food event, and am contemplating,
but time is pretty scarce right now .

Ewan (who at least was down in Charlottesville this past weekend,
and picked up some local organic-raised ham. Yum.)

>
>>I too have enjoyed the company of Dr. Lipton. It would seem that we have
>>discovered his secret - he has no home! He simply travels the globe visiting
>>one wine fanatic after another!
>
>He has left his mark in Washington, DC as well.
>
Well, he hit the NYC area too. I invited them for dinner. He and Jean showed
up absolutely blitzed, staggering around and crowing re the wonders of a
"Purdue Fizz" - apparently Gallo Hearty Burgundy topped off with Krug.

Once they got to my place (after an interlude where Mark screamed "I'm gonna
hang from the chandelier" and then proceeded to pull down a ceiling fan), we
attempted to have a meal. I say attempted, as the food fight between Mark and
Jean meant most of the food ended up on the floor.

I really tried to calm them down, but Mark got incensed when he found out most
of my cellar was off-premises. "You expect me to drink this swill? Where's the
Beaucastel, the Grand Crus, the 1st Growths? I NEED Screaming Eagle!"
He started uncorking bottle after bottle, taking one swig, then spitting it out
on the floor, declaring it "Parkerized Swill"

Maybe the worse vinuous experience of my life.

OK, that's all a lie, Mark and Jean were charming. But I felt this unchallenged
Liptonphilia was getting a little out of hand.



Dale

Dale Williams
Drop "damnspam" to reply

On Wed, 07 Apr 2004 12:50:28 -0400, Ewan McNay >
wrote:

>
>
>Mike Tommasi wrote:
>
>> On Wed, 07 Apr 2004 11:08:13 -0500, Mark Lipton >
>> wrote:
>>
>>
>>>p.s. Did you know that Slow Food America is running a Pinot Noir & Pork
>>>pairing with the importer Kobrand? They've got quite a lineup of
>>>chefs, but the wines (IMO) are not nearly as impressive.
>>
>>
>> I would have called it a Wine & Swine Pairing...
>>
>> Too bad about the wines, but how are the pigs? Next time you come over
>> I will make sure we have some cured ham from "Noir gascon" pigs,
>> imagine the complexity of iberico but the delicacy of San Daniele...
>> and made in France, not one of the best places in the world for
>> charcuterie...!
>
>Ah, this is all too much. How about you all come visit
>Connecticut, as long as you bring the respective delicacies and
>bottles along?

I have been known to do this over fairly long distances, never quite
as far as Connecticut though. I like a challenge...

Mike



Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

"jcoulter" > skrev i meddelandet
...
> Michael Pronay > wrote in
> :
>
> > "Vincent Vega" > wrote:
> >
> >> Let me guess,, you are all left-wing socialist
> >> liberals also?
> >
> > Of course we are. *plonk*
> >
> > M.
> >
>
> I don't see Ed Rasimus Osorry about the spelling) in that
> category, but if you use a big enough shotgun you are going to
> hit some pigeons. I'm proud to be with Mike on this one. ;-)

There are some temptations one should perhaps better not fall for[1];
howvere, my maternal grandfather always said that you should ... always ...
fall or something ...
Question: How on Earth can you be both a liberal and a socialist? That is
truly the work of a deranged mind (and I am speaking as a professional, mind
you).

Cheers

Nils Gustaf

[1] Such as entering this thread
--
Respond to nils dot lindgren at drchips dot se

Hi everyone! Remember me, I'm the one struggling with French wine in
preparation for her trip to South of France/Provence this summer (and of
course for general enlightenment as well)? You were all so kind to me.
Anyhow, I still read all your postings everyday, even though I haven't
contributed in a while. I loved this thread, informative, amusing, (albeit
occasionally uncomfortable given my basically nonconfrontational nature.)
Anyway, I have a question regarding the use of the "Troll" term. I'm not an
idiot, I certainly get the gist of it, but can you explain to me its exact
usage in the NG?

Regards,
Cherie

"Dale Williams" > wrote in message
...
> >
> >>I too have enjoyed the company of Dr. Lipton. It would seem that we have
> >>discovered his secret - he has no home! He simply travels the globe
visiting
> >>one wine fanatic after another!
> >
> >He has left his mark in Washington, DC as well.
> >
> Well, he hit the NYC area too. I invited them for dinner. He and Jean
showed
> up absolutely blitzed, staggering around and crowing re the wonders of a
> "Purdue Fizz" - apparently Gallo Hearty Burgundy topped off with Krug.
>
> Once they got to my place (after an interlude where Mark screamed "I'm
gonna
> hang from the chandelier" and then proceeded to pull down a ceiling fan),
we
> attempted to have a meal. I say attempted, as the food fight between Mark
and
> Jean meant most of the food ended up on the floor.
>
> I really tried to calm them down, but Mark got incensed when he found out
most
> of my cellar was off-premises. "You expect me to drink this swill? Where's
the
> Beaucastel, the Grand Crus, the 1st Growths? I NEED Screaming Eagle!"
> He started uncorking bottle after bottle, taking one swig, then spitting
it out
> on the floor, declaring it "Parkerized Swill"
>
> Maybe the worse vinuous experience of my life.
>
> OK, that's all a lie, Mark and Jean were charming. But I felt this
unchallenged
> Liptonphilia was getting a little out of hand.
>
>
>
> Dale
>
> Dale Williams
> Drop "damnspam" to reply

"Nils Gustaf Lindgren" > wrote in
:


....
> always ... fall or something ...
> Question: How on Earth can you be both a liberal and a socialist? That
> is truly the work of a deranged mind (and I am speaking as a
> professional, mind you).

Easy move to AmeriKa where everything left of the right side of center is
considered all one big mass of indistinguishable political entities (note
this includes the center itself!)
>
> Cheers
>
> Nils Gustaf
>
> [1] Such as entering this thread

Mike Tommasi wrote:

> On Wed, 07 Apr 2004 12:50:28 -0400, Ewan McNay >
> wrote:
>
>
>>
>>Mike Tommasi wrote:
>>
>>
>>>On Wed, 07 Apr 2004 11:08:13 -0500, Mark Lipton >
>>>wrote:
>>>
>>>
>>>
>>>>p.s. Did you know that Slow Food America is running a Pinot Noir & Pork
>>>>pairing with the importer Kobrand? They've got quite a lineup of
>>>>chefs, but the wines (IMO) are not nearly as impressive.
>>>
>>>
>>>I would have called it a Wine & Swine Pairing...
>>>
>>>Too bad about the wines, but how are the pigs? Next time you come over
>>>I will make sure we have some cured ham from "Noir gascon" pigs,
>>>imagine the complexity of iberico but the delicacy of San Daniele...
>>>and made in France, not one of the best places in the world for
>>>charcuterie...!
>>
>>Ah, this is all too much. How about you all come visit
>>Connecticut, as long as you bring the respective delicacies and
>>bottles along?
>
>
> I have been known to do this over fairly long distances, never quite
> as far as Connecticut though. I like a challenge...

And just think: you could sample the local (well, sorta)
delicacies. Velveeta, Twinkies, CheezWhiz, Wonder Bread...

....no, we'd be better off holding the event in C'ville and
providing a further excuse to return. Plus I know far more
foodies down there.

Ah, to dream.

Ewan

On Wed, 07 Apr 2004 18:26:24 GMT, "Nils Gustaf Lindgren"
> wrote:


>Question: How on Earth can you be both a liberal and a socialist? That is
>truly the work of a deranged mind (and I am speaking as a professional, mind
>you).

Ah, but my dear nordic friend, the word liberal has different meanings
depending on whether you are in North America or Europe.

In the US, a liberal is a knee-jerking leftie, not the fashion these
days, never was really, Washington still has his phone wiretapped
since the 50s, most people still want to shoot him, so he keeps a low
profile, pretends to be a republican or moves to Canada. Drinks good
zinfandel or french wine.

In Canada, a liberal votes for the socialized party that usually runs
the country and makes Canada such a pleasant gentle decent civilized
friendly place to live. His ideas are the same as US liberals, but in
Canada he is in the mainstream. It's cold though, so he feels like
moving to California. When the Canadian dollar is high, he complains.
When it is low, he also complains. Drinks whatever he can afford at
the prohibitively priced provincial monopoly stores, or drives to New
Hampshire for deals on good zinfandel and french wines.

In Europe, a liberal is someone with a rabid fear of communists, even
though there are none left. He evades taxes and judges everything in
terms of dollars. Not Euros. When the Euro is high, he complains. When
the Euro is low, he also complains. He likes the idea of going to war,
but has enough connections to make sure that neither he nor his
friends or family need to go. Knows nothing about wine, buys top
flight Bordeaux to impress people.

:-)))


Nils, aren't you supposed to be on the way to southern France by now?
We have a Slow Food event every weekend in may-june-july.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail