Excellent.originally posted by Florida Jim:
We'll see how its tasting out of barrel but I think I can probably bring a sample.
All, ignore Kane's trolling in this thread.
Excellent.originally posted by Florida Jim:
We'll see how its tasting out of barrel but I think I can probably bring a sample.
originally posted by slaton:
Excellent.originally posted by Florida Jim:
We'll see how its tasting out of barrel but I think I can probably bring a sample.
All, ignore Kane's trolling in this thread.
originally posted by slaton:
I'm waiting for Sig. Dalton's announcement in hopes we can do the same date here in San Francisco.
originally posted by slaton:
Marc, it would be great if you (and your Notte di Luna) could join us. I'm waiting for Sig. Dalton's announcement in hopes we can do the same date here in San Francisco.
And while you won't find it in the OCW, I believe when we say "orange wines", we are speaking exclusively of wines made from white varieties fermented (at least partially) on their skins. While exceptions might be made for borderline grapes like pinot gris, poulsard is still a red grape if a less-pigmented one, so I don't think it quite fits the bill.
originally posted by Levi Dalton:
NYC ORANGEMEN and ORANGEWOMEN: taking a cue from recent posts, why don't you tell me when you can't be there and we can work at a consensus that way?
originally posted by SFJoe:
12th, 19th both good, next 3 sundays dubious.
Why would you want such a sedate mushroom when you live in the home of Psilocibe cyanescens?originally posted by slaton: Feel free to bring us some Panaeolus sphinctrinus from your travels. TIA.
The excitement of something new, of course.originally posted by SFJoe:
Why would you want such a sedate mushroom when you live in the home of Psilocibe cyanescens?originally posted by slaton:
Feel free to bring us some Panaeolus sphinctrinus from your travels. TIA.