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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Hi Leo...
what am I looking for in this link provided. Also...huge hurricane. I have been following closely since I have relatives in Kendall, Weston, and Palm Beach...let alone my condo that likely got damaged on Hutchenson Island just north of Stuart. Initial info in the news tells me that my insurance company will be doing lots of repairs. Dick "Leo Bueno" > wrote in message ... > On 3 Sep 2004 08:45:11 -0700, (winemonger) > wrote: > >>Leo Bueno > wrote in message news: >> >>> Unwarranted assumption, Mr. Hoare. I plan to use the classes as a >>> vehicle to raise funds for a foundation which funds research which >>> will hopefully find a cure for several diseases which cause blindness. >> >>Stem cell research? > > Whatever it takes. Please visit www.blindness.org. Better yet, > please send a check! > > > > -- > ================================================= > Do you like wine? Do you live in South Florida? > Visit the MIAMI WINE TASTERS group at > http://groups.yahoo.com/group/miamiWINE > ================================================= |
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"Sammy" > wrote:
> Airen, which can claim the most land under vine for white grape > and all Vitis Vinifera, on the other hand never produces > anything but dull wine. Well, I've never had one or even heard > of one. No wonder, since its single duty is to feed the Spanish brandy industry. M. |
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"Sammy" > wrote:
> Airen, which can claim the most land under vine for white grape > and all Vitis Vinifera, on the other hand never produces > anything but dull wine. Well, I've never had one or even heard > of one. No wonder, since its single duty is to feed the Spanish brandy industry. M. |
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On Thu, 02 Sep 2004 11:28:13 GMT, Leo Bueno
> wrote: >Because I value and appreciate all of you, I am definitely using your >input to do some of the research for the class--and I am not ashamed >to do so and to admit it. Whilst I have no in-principle objection to what you are doing, I am far from convinced that it is the most efficient way to prepare a course - neither for you not us. Getting hold of a good book would be an idea - or there are plenty of good resources on the Web. Here, for example are some ready-made course notes: http://www.wine-pages.com/course1.htm You will need to check the copyright situation, of course. Best wishes -- Steve Slatcher http://pobox.com/~steve.slatcher |
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On Thu, 02 Sep 2004 11:28:13 GMT, Leo Bueno
> wrote: >Because I value and appreciate all of you, I am definitely using your >input to do some of the research for the class--and I am not ashamed >to do so and to admit it. Whilst I have no in-principle objection to what you are doing, I am far from convinced that it is the most efficient way to prepare a course - neither for you not us. Getting hold of a good book would be an idea - or there are plenty of good resources on the Web. Here, for example are some ready-made course notes: http://www.wine-pages.com/course1.htm You will need to check the copyright situation, of course. Best wishes -- Steve Slatcher http://pobox.com/~steve.slatcher |
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Catching up with my mail........
1. Cabernet Sauvignon 2. Riesling 3. Syrah 4.Nebbiolo 5.Zinfandel 6. Pinot Noir(#1 or 2 if its inspired) 7.Chardonnay 8.Merlot 9.Sangiovese 10 Grenache 11 Chenin Blanc 12 Muscat -- Joe "Beppe" Rosenberg "Ian Hoare" > wrote in message ... > Salut/Hi Vino, > > le/on Tue, 31 Aug 2004 00:00:27 GMT, tu disais/you said:- > > >On Mon, 30 Aug 2004 14:01:20 GMT, Leo Bueno > > wrote: > > >>countries in a wide variety of climates. The primary species is Vitis > >>vinifera and of the thousands of cultivars only around 30 are > >>regularly cultivated and of these only a dozen or so are considered to > >>be premium. > > Really? "are considered" begs several questions. > > 1 Why 12? > 2 By whom? > 3 on what criteria? > > > >Personally, I find this whole exercise (and the related one on > >regions) less than useless. > > Yup, I agree. And I'm increasingly getting the feeling that Leo is using us > to do all his research for his wine class. This is smelling increasingly > like Mario Desiderio (not suggestying they're one and the same, by the way) > > For me "premium" has quality implications, and any list which includes Pinot > Gris and not Pinot Noir has to belong to cloud cuckooland. > > For what it's worth, (and trying NOT to be either country or region biased) > and in no particular order, would you go along with this? > > 6 whites > > Riesling > Chardonnay > Sauvignon Blanc/Gris > Sémillon or else Pinot Gris > Chenin Blanc > Gruner Veltliner > > 6 reds > > Pinot Noir, > Cabernet Sauvignon > Merlot > Syrah/Shiraz > Sangiovese > Tempranilla > > which goes to show how ridiculous the exercise is, as it leaves out many > very great wines worldwide. How can one leave out:- > > Tannat. Ch Montus Prestige (frequently highly placed against Bdx in > competitions) and many good wines from Uruguay) > > Malbec - Wines from Cahors, component in Bdx, Argentina > > Zinfandel - probably the mst typical California grape > > Gewurztraminer, excellent in Alsace (especially for difficult foods) and > elsewhere. > > Viognier, real class whites > > Furmint for what are amongst the worlds best sweet wines. > > Nope. Silly exercise. > > -- > All the Best > Ian Hoare > http://www.souvigne.com > mailbox full to avoid spam. try me at website |
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Catching up with my mail........
1. Cabernet Sauvignon 2. Riesling 3. Syrah 4.Nebbiolo 5.Zinfandel 6. Pinot Noir(#1 or 2 if its inspired) 7.Chardonnay 8.Merlot 9.Sangiovese 10 Grenache 11 Chenin Blanc 12 Muscat -- Joe "Beppe" Rosenberg "Ian Hoare" > wrote in message ... > Salut/Hi Vino, > > le/on Tue, 31 Aug 2004 00:00:27 GMT, tu disais/you said:- > > >On Mon, 30 Aug 2004 14:01:20 GMT, Leo Bueno > > wrote: > > >>countries in a wide variety of climates. The primary species is Vitis > >>vinifera and of the thousands of cultivars only around 30 are > >>regularly cultivated and of these only a dozen or so are considered to > >>be premium. > > Really? "are considered" begs several questions. > > 1 Why 12? > 2 By whom? > 3 on what criteria? > > > >Personally, I find this whole exercise (and the related one on > >regions) less than useless. > > Yup, I agree. And I'm increasingly getting the feeling that Leo is using us > to do all his research for his wine class. This is smelling increasingly > like Mario Desiderio (not suggestying they're one and the same, by the way) > > For me "premium" has quality implications, and any list which includes Pinot > Gris and not Pinot Noir has to belong to cloud cuckooland. > > For what it's worth, (and trying NOT to be either country or region biased) > and in no particular order, would you go along with this? > > 6 whites > > Riesling > Chardonnay > Sauvignon Blanc/Gris > Sémillon or else Pinot Gris > Chenin Blanc > Gruner Veltliner > > 6 reds > > Pinot Noir, > Cabernet Sauvignon > Merlot > Syrah/Shiraz > Sangiovese > Tempranilla > > which goes to show how ridiculous the exercise is, as it leaves out many > very great wines worldwide. How can one leave out:- > > Tannat. Ch Montus Prestige (frequently highly placed against Bdx in > competitions) and many good wines from Uruguay) > > Malbec - Wines from Cahors, component in Bdx, Argentina > > Zinfandel - probably the mst typical California grape > > Gewurztraminer, excellent in Alsace (especially for difficult foods) and > elsewhere. > > Viognier, real class whites > > Furmint for what are amongst the worlds best sweet wines. > > Nope. Silly exercise. > > -- > All the Best > Ian Hoare > http://www.souvigne.com > mailbox full to avoid spam. try me at website |
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Leo Bueno > wrote in message >. ..
> http://www.fosters.com.au/wine/histo...ry_of_wine.asp > Since these early times the humble vine can be found growing in most > countries in a wide variety of climates. The primary species is Vitis > vinifera and of the thousands of cultivars only around 30 are > regularly cultivated and of these only a dozen or so are considered to > be premium. > > Which are the 12 "premium" varieties? > > I suspect the list includes: > 1. Chardonnay > 2. Riesling > 3. Sauvignon Blanc > 4. Pinot Gris/Grigio > 5. Cabernet Sauvignon > 6. Merlot > 7. Syrah/Shiraz > 8. Sangiovese I'm not sure grape 'varieties' are the best way to think of wine. Great winemakers can make great wine from almost any grape variety, if that grape is cared for properly. Witness Valentini's Terebbiano di Abruzzo and Montepulciano di Abruzzo, or Giacomo Bologna's Barberas. ....and of course, the much-neglected Grignolino, which can be superb in the hands of those who know how to handle this grape. Too, some grapes do not travel well, and do not reach the heights in other lands that they do at home. That said, my favorite varieties (favorite producers/examples) a Dolcetto: (Chionetti's Dolcetto di Dogliani; Cavalotto Dolcetto d'Alba) Barbera: (Giacomo Bologna) Negro Amaro: (Taurino's Patriglione Rosso Del Salento) Nebbiolo: (Far too many to mention) Primitivo (Carparelli) Nero di Troia (70%) and Montepulciano (30%) (Rivera's Il Falcone) Montepulciano (Valentini's Montepulciano di Abruzzo) Bombino Bianco (Valentini's Trebbiano di Abruzzo) Aglianico del Vulture (from Mastroberardino, D'Angelo, & Paternoster) Fiano di Avellino (Mastroberardino) Greco di Tufo (Mastroberardino) Carignano (Santadi's Rocca Rubia) Vermentino (Vermentino di Sardegna) Nuragus (Sardinia) |
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Leo Bueno > wrote in message >. ..
> http://www.fosters.com.au/wine/histo...ry_of_wine.asp > Since these early times the humble vine can be found growing in most > countries in a wide variety of climates. The primary species is Vitis > vinifera and of the thousands of cultivars only around 30 are > regularly cultivated and of these only a dozen or so are considered to > be premium. > > Which are the 12 "premium" varieties? > > I suspect the list includes: > 1. Chardonnay > 2. Riesling > 3. Sauvignon Blanc > 4. Pinot Gris/Grigio > 5. Cabernet Sauvignon > 6. Merlot > 7. Syrah/Shiraz > 8. Sangiovese I'm not sure grape 'varieties' are the best way to think of wine. Great winemakers can make great wine from almost any grape variety, if that grape is cared for properly. Witness Valentini's Terebbiano di Abruzzo and Montepulciano di Abruzzo, or Giacomo Bologna's Barberas. ....and of course, the much-neglected Grignolino, which can be superb in the hands of those who know how to handle this grape. Too, some grapes do not travel well, and do not reach the heights in other lands that they do at home. That said, my favorite varieties (favorite producers/examples) a Dolcetto: (Chionetti's Dolcetto di Dogliani; Cavalotto Dolcetto d'Alba) Barbera: (Giacomo Bologna) Negro Amaro: (Taurino's Patriglione Rosso Del Salento) Nebbiolo: (Far too many to mention) Primitivo (Carparelli) Nero di Troia (70%) and Montepulciano (30%) (Rivera's Il Falcone) Montepulciano (Valentini's Montepulciano di Abruzzo) Bombino Bianco (Valentini's Trebbiano di Abruzzo) Aglianico del Vulture (from Mastroberardino, D'Angelo, & Paternoster) Fiano di Avellino (Mastroberardino) Greco di Tufo (Mastroberardino) Carignano (Santadi's Rocca Rubia) Vermentino (Vermentino di Sardegna) Nuragus (Sardinia) |
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