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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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"Michael Scarpitti" wrote in message.........
> I have enjoyed many, many, many, wines from all around > Italy, Sicily and Sardinia. but tried to claim.......... > My experience is not 'limited'. Huh????????????????????????????????????? In another thread, he then wrote > "I know absoltely nothing about wines that are not Italian." Mr. Scarpitti, we have now arrived at the crux of the matter. If you know NOTHING about wines which are not Italian, then in fact YOU KNOW NOTHING!!!!!!! You are a prejudiced racist, with an acute case of FITH disease. Go away, troll. -- st.helier |
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"st.helier" > wrote in message news:<1094763810.351545@ftpsrv1>...
> "Michael Scarpitti" wrote in message......... > > > I have enjoyed many, many, many, wines from all around > > Italy, Sicily and Sardinia. > > but tried to claim.......... > > > My experience is not 'limited'. > > Huh????????????????????????????????????? > > > In another thread, he then wrote > > > "I know absoltely nothing about wines that are not Italian." > > > > Mr. Scarpitti, we have now arrived at the crux of the matter. > > If you know NOTHING about wines which are not Italian, then in fact YOU KNOW > NOTHING!!!!!!! Since Italy produces more wine and more kinds of wine than any other nation, your response makes no sense. > > You are a prejudiced racist, with an acute case of FITH disease. The F_____ are cowards and useless to boot. I'm not prejudiced. Not at all. Can you name a single great Renaissance artist from F_____ off the top of your head? No? Do you know why? It's a trick question. There weren't any. > > Go away, troll. |
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"st.helier" > wrote in message news:<1094763810.351545@ftpsrv1>...
> "Michael Scarpitti" wrote in message......... > > > I have enjoyed many, many, many, wines from all around > > Italy, Sicily and Sardinia. > > but tried to claim.......... > > > My experience is not 'limited'. > > Huh????????????????????????????????????? > > > In another thread, he then wrote > > > "I know absoltely nothing about wines that are not Italian." > > > > Mr. Scarpitti, we have now arrived at the crux of the matter. > > If you know NOTHING about wines which are not Italian, then in fact YOU KNOW > NOTHING!!!!!!! Since Italy produces more wine and more kinds of wine than any other nation, your response makes no sense. > > You are a prejudiced racist, with an acute case of FITH disease. The F_____ are cowards and useless to boot. I'm not prejudiced. Not at all. Can you name a single great Renaissance artist from F_____ off the top of your head? No? Do you know why? It's a trick question. There weren't any. > > Go away, troll. |
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Bill Loftin > wrote in message news:<Tt30d.1681$Vs2.1174@trnddc03>...
> Michael Pronay wrote: > > >>>My argument was that you SHOULD NO 'breathe' wine, not that > >>>breathing it has no effect. It has no GOOD effect, except, > >>>perhaps, for a few seconds. > > >>Don't know what you have been drinking but many wines open up > >>and improve over a period that ranges from a half hour to a day > >>or more. > > > > > > Bill, do not feed the trolls. > > Actually I believe in politeness to the point that it hurts. > A lot of years ago I read an article in a wine magazine that said that > it was necessary to drink wines like Chat La Tour to educate your > tastes so you would know what good wine was supposed to taste like. > I thought at the time that the author was the biggest snob in the > world. When I drank my first La Tour, I no longer disagreed with that > position. This latest "troll" must be drinking Thunderbird to have to > strange opinions that he does but maybe he is worth educating and > saving. If he shows up in your restaurant one day, you hope like hell > that he will have learned what good wine tastes like. I do beg your pardon, Sir. Perhaps you missed this point I made earlier in this thread: I have enjoyed many, many, many, wines from all around Italy, Sicily, and Sardinia. Have you ever tasted Giacomo Bologna's Barberas? Fabulous! Grignolino from Bruno Giacosa? Chionetti's Dolcetto di Dogliani? Valentini's Trebbiano di Abruzzo? Cosimo Taurino's Patrigliano? Amarone? Vermentino? Morellino di Scansano? etc. etc. etc. > I got called a troll and a newbie in alt.history this week. I have been > posting to that group for four years and the guy that said that has only > been on the internet for one year. He had a different opinion that mine. > > I will try not to feed him more than the required daily amount. > Bill |
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Bill Loftin > wrote in message news:<Tt30d.1681$Vs2.1174@trnddc03>...
> Michael Pronay wrote: > > >>>My argument was that you SHOULD NO 'breathe' wine, not that > >>>breathing it has no effect. It has no GOOD effect, except, > >>>perhaps, for a few seconds. > > >>Don't know what you have been drinking but many wines open up > >>and improve over a period that ranges from a half hour to a day > >>or more. > > > > > > Bill, do not feed the trolls. > > Actually I believe in politeness to the point that it hurts. > A lot of years ago I read an article in a wine magazine that said that > it was necessary to drink wines like Chat La Tour to educate your > tastes so you would know what good wine was supposed to taste like. > I thought at the time that the author was the biggest snob in the > world. When I drank my first La Tour, I no longer disagreed with that > position. This latest "troll" must be drinking Thunderbird to have to > strange opinions that he does but maybe he is worth educating and > saving. If he shows up in your restaurant one day, you hope like hell > that he will have learned what good wine tastes like. I do beg your pardon, Sir. Perhaps you missed this point I made earlier in this thread: I have enjoyed many, many, many, wines from all around Italy, Sicily, and Sardinia. Have you ever tasted Giacomo Bologna's Barberas? Fabulous! Grignolino from Bruno Giacosa? Chionetti's Dolcetto di Dogliani? Valentini's Trebbiano di Abruzzo? Cosimo Taurino's Patrigliano? Amarone? Vermentino? Morellino di Scansano? etc. etc. etc. > I got called a troll and a newbie in alt.history this week. I have been > posting to that group for four years and the guy that said that has only > been on the internet for one year. He had a different opinion that mine. > > I will try not to feed him more than the required daily amount. > Bill |
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>Can you name a single great Renaissance artist from F_____ off
>the top of your head? No? Do you know why? It's a trick question. >There weren't any. I know I shouldn't respond to this, but it's hard to let prejudiced drivel go by. No, I can't name a great Renaissance artist from France. But for that matter, I couldn't name a a great Renaissance artist from Southern Italy (Italy wasn't a country then). It's no secret that at various times of human development bursts of creativity have centered in small pockets - ancient Athens, 14th century Florence, Paris in the 19th and early 20th century,Weimar Berlin, New York City in the 1950s, etc. I can't imagine any intelligent human man would not offer these periods as somehow proof that present-day Greeks, Italians, French, Germans, or Americans were somehow superior ("can you name a single great 19th century painter from Italy?"). Congratulations Mr. Scarpitti, you have become only the third resident of my killfile. Dale Dale Williams Drop "damnspam" to reply |
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>Can you name a single great Renaissance artist from F_____ off
>the top of your head? No? Do you know why? It's a trick question. >There weren't any. I know I shouldn't respond to this, but it's hard to let prejudiced drivel go by. No, I can't name a great Renaissance artist from France. But for that matter, I couldn't name a a great Renaissance artist from Southern Italy (Italy wasn't a country then). It's no secret that at various times of human development bursts of creativity have centered in small pockets - ancient Athens, 14th century Florence, Paris in the 19th and early 20th century,Weimar Berlin, New York City in the 1950s, etc. I can't imagine any intelligent human man would not offer these periods as somehow proof that present-day Greeks, Italians, French, Germans, or Americans were somehow superior ("can you name a single great 19th century painter from Italy?"). Congratulations Mr. Scarpitti, you have become only the third resident of my killfile. Dale Dale Williams Drop "damnspam" to reply |
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> I can't imagine any intelligent human man would not offer these periods as
oops, obviously I accidently put in the double negative- drop the not Dale Dale Williams Drop "damnspam" to reply |
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> I can't imagine any intelligent human man would not offer these periods as
oops, obviously I accidently put in the double negative- drop the not Dale Dale Williams Drop "damnspam" to reply |
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Michael Scarpitti wrote:
> Yes, indeedy! My main point was that the elaborate 'breathing ritual' > that some people go through is baseless. An elaborate ritual might be pointless, but a few minutes or more of exposure to air in a glass or decanter has plenty of base in experience. Dana |
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Dana Myers > wrote in message . com>...
> Michael Scarpitti wrote: > > > Yes, indeedy! My main point was that the elaborate 'breathing ritual' > > that some people go through is baseless. > > An elaborate ritual might be pointless, but a few minutes > or more of exposure to air in a glass or decanter has > plenty of base in experience. > > Dana Well, there are two things that happen in decantering. One is that more surface area of the liquid is brought into contact with the air, thus exposing it to our noses. The other is that air is mixed into the liquid. The former allows the aromas to present themselves to us, which is good. The latter allows oxygen to mix into the liquid, which is bad. It may take a while before the oxidation becomes noticeable, but it begins at once. |
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"Michael Scarpitti" > skrev i melding om... > > Well, there are two things that happen in decantering. One is that > more surface area of the liquid is brought into contact with the air, > thus exposing it to our noses. The other is that air is mixed into the > liquid. The former allows the aromas to present themselves to us, > which is good. The latter allows oxygen to mix into the liquid, which > is bad. It may take a while before the oxidation becomes noticeable, > but it begins at once. Wow! Anders |
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"Anders Tørneskog" > wrote in message >...
> "Michael Scarpitti" > skrev i melding > om... > > > > Well, there are two things that happen in decantering. One is that > > more surface area of the liquid is brought into contact with the air, > > thus exposing it to our noses. The other is that air is mixed into the > > liquid. The former allows the aromas to present themselves to us, > > which is good. The latter allows oxygen to mix into the liquid, which > > is bad. It may take a while before the oxidation becomes noticeable, > > but it begins at once. > Wow! > Anders What is so remarkable, Anders? |
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Da udder night whilst I waz watching a tag team wrasslin match on Fox (da
Swify Boat guys & Holocaust Deniers voices Michael Moore n Tanya Hardup) I waz insiped by dis thred an' tried what you mihjt call a voitical on Arber Mist Prune Danish Grenache from 8 monts ago to last week paired wit a horizontle of Thundaboid, Night Trane n Fels Naphta which has been unter my sink since George Bush # 1 discovered pork rinds. Whilst da more recen Arber Mists had profundity n a briny bouket n da old stuff had a smell remindin me of Secaucus under attack from fart monsters from da planet Marz, da Night Trane etc was ded on revival. How you like dem petunas? yez wine geeks Sir Damon Staiman as belched to Joe "Beppe" Rosenberg "Michael Pronay" > wrote in message ... > Ian Hoare > wrote: > > > I have doubts about whether German whites do, but I've had some > > Gruner Veltliners which benefitted by it (right Michael P?). > > Yep. > > M. |
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Da udder night whilst I waz watching a tag team wrasslin match on Fox (da
Swify Boat guys & Holocaust Deniers voices Michael Moore n Tanya Hardup) I waz insiped by dis thred an' tried what you mihjt call a voitical on Arber Mist Prune Danish Grenache from 8 monts ago to last week paired wit a horizontle of Thundaboid, Night Trane n Fels Naphta which has been unter my sink since George Bush # 1 discovered pork rinds. Whilst da more recen Arber Mists had profundity n a briny bouket n da old stuff had a smell remindin me of Secaucus under attack from fart monsters from da planet Marz, da Night Trane etc was ded on revival. How you like dem petunas? yez wine geeks Sir Damon Staiman as belched to Joe "Beppe" Rosenberg "Michael Pronay" > wrote in message ... > Ian Hoare > wrote: > > > I have doubts about whether German whites do, but I've had some > > Gruner Veltliners which benefitted by it (right Michael P?). > > Yep. > > M. |
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