Latour with Guinea Fowl?

originally posted by fatboy:
i has given up a lucrative role on another bored playing a wiwp who never drinks but is nevertehless an expert on every wine ever made in burgundy to take this gig. and tbh it ought to be be teh easy money in comparison. so just pay teh attention, and help make it so. capiche?

fb.
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you have serious competition here; you can easily see from these scrolls that i actually never eat
 
originally posted by Jonathan Loesberg:
If you are not older than 65, and you never engaged in any regular form of athletic activity, then you don’t yet know what physical decline looks like.
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true dat.

physical decline is clearly a thing. and as high functioning boozers, i take it that we are all agreed that our economic worth is all derived from teh fact we were all better outrunning wildebeasts and wrestling tigers than our peers.

uh? do i have to write "fuck no" in crayon at this point?

i'd have thort teh point at hand is teh negative association between neurocognitive disease and cardiovascular / metabolic health. this has been pointing towards this having an effect that corresponds to orders of magnitudes of difference in likelihood of teh bad shit happening to one's mind later in life.

and it has been doing so for decades.

which is to say that i have no idea what point you wish to make in terms of teh broader conversation.

fb.
 
originally posted by Keith Levenberg:
This might be an age thing. I used to be able to guzzle off-dry riesling with food and without, but at some point in my late 30s it turned into "one glass is enough" and I couldn't do it anymore.
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nah, it's an ethnicity thing, shared by you and me - gotta have an impressive stash of wines in the cellar that "I never drink!"
[for benefit of other groups, man gets stranded on uninhabited island for ten years, and when he is discovered, he has built two temples - one in which he prays, and one he'd "never set his foot in"]

fables aside, for me it started out as a dietary restriction but then they somehow fell out of favour.
i tried to replace with their dry counterparts one-for-one, but it hasn't quite worked out, except for occasional magical moment with the likes of weiser-kunstler
 
originally posted by fatboy:
originally posted by Jonathan Loesberg:
If you are not older than 65, and you never engaged in any regular form of athletic activity, then you don’t yet know what physical decline looks like.
Click to expand...

true dat.

physical decline is clearly a thing. and as high functioning boozers, i take it that we are all agreed that our economic worth is all derived from teh fact we were all better outrunning wildebeasts and wrestling tigers than our peers.

uh? do i have to write "fuck no" in crayon at this point?

i'd have thort teh point at hand is teh negative association between neurocognitive disease and cardiovascular / metabolic health. this has been pointing towards this having an effect that corresponds to orders of magnitudes of difference in likelihood of teh bad shit happening to one's mind later in life.

and it has been doing so for decades.

which is to say that i have no idea what point you wish to make in terms of teh broader conversation.

fb.
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You asked how you would know whether your palate as well as the climate had changed. One’s knowledge of other types of changes is an indication that tastes change too. It’s not definitive evidence, but it’s not non-existent either. Really this is too obvious to need more explanation, or even this much, so I will sto here.
 
originally posted by Pavel Tchichikov:
originally posted by Keith Levenberg:
This might be an age thing. I used to be able to guzzle off-dry riesling with food and without, but at some point in my late 30s it turned into "one glass is enough" and I couldn't do it anymore.
Click to expand...
nah, it's an ethnicity thing, shared by you and me - gotta have an impressive stash of wines in the cellar that "I never drink!"
[for benefit of other groups, man gets stranded on uninhabited island for ten years, and when he is discovered, he has built two temples - one in which he prays, and one he'd "never set his foot in"]
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Actually, I find the lactose intolerance thing a lot more annoying.
 
originally posted by Tom Blach:
Pedantry often seems to me the very essence of the pleasure to be had from food and drink.
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No. The pleasure of food and drink is luxuriating in the aroma, bouquet, flavor, texture: crunch or creaminess, etc.

Pedantry? Well, it could be a bedfellow, an underpinning, side gig, surrounding, or simply a stand-alone.
 
originally posted by Tristan Welles:

The amount of bottle variation we all experience, and report here, to me suggests it is not very useful pedantry at that. (never mind variation in oysters against expectations).
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you forgot climate change.
i ordered 22 clisson at a resto last month, and the only way i'd have oysters with that is if someone paid me. offshore accounts.
 
originally posted by mark e:

Actually, I find the lactose intolerance thing a lot more annoying.
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tell me about it. probably the worst offender, along with mannitol

fructose and fructans an annoyance by comparison
 
originally posted by Florida Jim:
originally posted by Tom Blach:
Pedantry often seems to me the very essence of the pleasure to be had from food and drink.
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Oh, I hope not . . .
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Pedantry is constantly abused and yet its pleasures are widely shared, if rarely admitted as such. Remember, if it weren't for us pedants, too many people would still refer to grape varieties as varietals and poor Pavel wouldn't distinguish between types of oysters and types of Muscadet when pairing Muscadet and oysters. And who would read Proust? Eggheads of the world unite, you have nothing to lose but your yolks.
 
originally posted by Pavel Tchichikov:
originally posted by Jonathan Loesberg:
And who would read Proust?
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those who listen to cesar franck's violin sonata, of course! the thread is about pedantry *and* pairings. stay on topic.
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Well, at least now you own it. Now, if we can get Florida Jim on board, my job here will be completed.
 
originally posted by mark e:
originally posted by Tom Blach:
Pedantry often seems to me the very essence of the pleasure to be had from food and drink.
Click to expand...
No. The pleasure of food and drink is luxuriating in the aroma, bouquet, flavor, texture: crunch or creaminess, etc.

Pedantry? Well, it could be a bedfellow, an underpinning, side gig, surrounding, or simply a stand-alone.
Click to expand...

Yes, but eventually one gets used to too much excitement and correctness is a prophylactic.
 
originally posted by Pavel Tchichikov:
originally posted by Jonathan Loesberg:
And who would read Proust?
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those who listen to cesar franck's violin sonata, of course! the thread is about pedantry *and* pairings. stay on topic.
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There are some who think it's actually the Lekeu sonata, though I am doubtful. I wish I were convinced by the Franck, it has been part of my life for a very long time indeed.
 
originally posted by Claude Kolm:
love both Silvaner (they're even making some very good ones in Alsace these days, although they'll never challenge the best of Franken) and Riesling, and I wouldn't want a world without either.
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somewhat orthogonal thoughts:

first, yeah but no on origins -- jp rietsch used to make a vv silvaner from zotzenberg in mittelbergheim that is a desert island wine for me. i have never had a german silvaner i'd swap with the best of his. but, yeah, it's an outlier, and generally i agree.

second (and hello jonathan) the unwanted guest at this funeral is that although many people (fb!) seem to have fallen out of love with teh riesling, at teh same time their enjoyment of teh other varieties remains undiminished or even enhanced.

sure, i could put it down to teh onset of senility, but teh patterns across individuals (which we don't see with teh ncd) seem too obvious to ignore (which includes teh increase in riesling love!) -- maybe teh wurld has changed, not me (us).

fb.
 
originally posted by fatboy:
... the unwanted guest at this funeral is that although many people (fb!) seem to have fallen out of love with teh riesling, at teh same time their enjoyment of teh other varieties remains undiminished or even enhanced.
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This is the interesting part to me. And not because tastes change, that happens. But interesting that you connect it to climate change? What is it that hits riesling harder in the climate shift?

I'm definitely on board with lamenting the spread of thick rich vintages. But my frustration extends across regions and grapes.
 
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