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originally posted by Sharon Bowman:
Jeff, everybody knows French people can't say "th."
really, zey have problem wiz zat too ?
originally posted by Sharon Bowman:
Jeff, everybody knows French people can't say "th."
originally posted by Brzme:
Celce might have done a poor job. I can't juge.
But Michel Bettane has done a lot for the international style, IMHO.
Through the 80-90s, he really encouraged the oaky, ripe techno style that made most of the northern rhone look like any syrah from anywhere (except the prices though).
I understand that he did the same for most of the french regions.
In this context I think that his unfocused bashing of organic growing was inappropriate for the least.
Saying that a refermenting, bad smelling, bretty with 1.5 g of VA natural wine is a worse wine than a syrah from anywhere, overripe, totally spoiled by oak taste, with 10 g of residual, and added roasted tannins and 150 ppm of SO2, is just a matter of cultural choices.
To my taste both of them are barely drinkable.
To most of my MTBike buddies the first one is only drinkable after 15 pastis, 24 beers and some grappa. They would drink the second one straight from the fridge with either grilled merguez or industrial pizzas, and go on with beer after that.
To my kids and their friend, the first one is like a Rebeyrolles painting or a David Lynch movie : intriguing but worth a trial. The second one will be used for any imaginable cocktail, as a lot of ingredients are already in...
Again only a matter of culture, IMHO
wear, where?originally posted by Joe Dressner:
Eric:Hear, Here!