Recent content by SFJoe

Not just Playboy, but Comrade PCapp in Playboy.

Places I want to try: Torc, Kitchen Door. Partly for personal reasons, but Sean and Todd can definitely cook.

That's the best modern summary, but it's amusing to look back a bit. And of course, there is Rex Stout's Gambit. ""Mr. Wolfe is in the middle of a fit. It's complicated. There's a fireplace in the front room, but it's never lit because he hates open fires. He says they stultify mental...

It's essential for phenolic ripeness.

I had a brief discussion about this the other day with a California winemaker of my acquaintance, who said, "why judge alcohol? Those wines are all rebalanced by R/O anyway, they can certainly dial them in to 13.9% if that's what people want. The real problem is that they're harvested at 30...

That piece is pretty funny. Laube poses as the impartial judge of trends in California wine, when of course half the premium wine in the state (at least) has been made to his order and spec (which also matches RP pretty well) for decades. Some folks decide they might want to drink something...

Certain elite members of the population turn out not to produce the extracellular protein that norovirus uses as a handle, and thus appear to be at much reduced risk. But of course you can't be too careful, and it is best to keep resveratrol above an IC90 at a minimum.

I was relieved to hear from Mike Dashe that their Oakland winery is in good shape. I assume that it will be easier for the folks in good shape to communicate than the folks trying to forklift their cellars out of chaos, but it sure would be good to hear about anyone.

This is how you know the taxonomists are really down in the gutter slugging it out.

My friend claims them as Amanita lara from Chihuahua's Copper Canyon. So hard to keep up.

Poor tecomate is being elbowed aside in some circles by yema. But I don't see a push to reunite European and Mesoamerican caesarea.

LHL sec was pretty good in the risotto, less so in the glass.

Your views on quality would of course be welcome, but I am curious about style, stylistic changes, what the progression of the wines has been since I used to be current (up to 2000, say). Where has he gotten to, where is he headed, and contrast that with the neighbors.

Apparently some people pronounce it the way you say the name of the Abbey upstream from the Wachau whose established fame was recently refreshed by Eco. This version particularly popular in the upper US Midwest and parts of Central Canada.

Catching up on IDTT podcasts while doing the dishes tonight. A relatively brief (and perhaps edited?) interview with Johannes Hirsch. I have fond memories of how kind he and his wife were to me on a visit to the winery 15 years ago, but I haven't visited since. The wines are not in heavy...