You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Cellar goodies
- Thread starter Florida Jim
- Start date
originally posted by slaton:
The blanc or the dry? I prefer the blanc personally.originally posted by VLM:
I love this fucking bored.
I plan on reading this exchange when I'm sober.
Snowed in drinking Dolin white vermouth
Although I'm drinking the rouge on this evening.
Been on a vermouth kick this winter.
Blanc as an aperitif and the Rouge in a Manhattan, with a touch of Vergano Americano and The Bitter Truth aromatic bitters. No good rye, so Elijah Craig 18yr. Not perfect, but good enough for a snowbound evening.
I still can't read the thread, maybe tomorrow.
originally posted by Tom Glasgow:
You're snowed in and looking forward to the day you're sober enough to read this rambling post?originally posted by VLM:
I love this fucking bored.
I plan on reading this exchange when I'm sober.
Snowed in drinking Dolin white vermouth and cooking while snowed in. Pasta with today's all day sugo and 2006 Montesecondo Chianti Classico are on the agenda.
I always take time to read the Professor, but the Iverson/Costa team put in a lot of work as well. It wouldn't exactly be fair not to at least take a look, right?
Count me in the Yixin camp.
Is that the camp with the kids who are planning a raid on the cool kids camp? I heard their plan was so crazy that it just might work.
Also, (for others) it's not precision it's accuracy that's desirable in econometrics.
Depends on what you're trying to do, depends on how you view model fit.
BTW how's the Dolin (besides the color match with outside) ?
Fruit day, time to open a bottle.
I don't know what fruit day is, but the Dolin is pretty good.
Oswaldo Costa
Oswaldo Costa
originally posted by Jonathan Loesberg:
My suggestion about the British Empire was more than a bit satiric. It's point was that the notion of classic is historically defined by an accident of empire (although also by the taste of imperialists, which we have learned to share). I expect that, in choosing wines to import, just as in choosing friezes to liberate, the Brits exercised very good taste, in fact. But it was based on where they were and what they learned and for how long. There's a reason Greek architecture is classical in both meanings of the term and Japanese or Mayan isn't, and the reason is evaluative about the Greek, but not about the Japanese or Mayan.
Well put. There are always power struggles going on in all the fields of culture and the winners are usually those backed up by capital (e.g., British Empire). Their taste then gets reified as "good taste," both in wine and friezes, and propagates itself like taste bacteria through museums, the anointed guardians of culture and taste.
I don't know where you stand on this, but sometimes I see any period's notion of "good taste" as entirely a cultural construct, with no basis whatsoever in natural law. But when I wake up feeling less radical, I see room for aspects of natural law (e.g., golden rule). But in wine, unlike art, it's harder to claim that taste is completely cultural because some substances are physiologically untolerable to everyone (e.g., ammonia), though thresholds may differ.
Of course, Greek culture, with its fundamental role in the Renaissance and the Enlightenment, is the direct forebear of current European culture, and as such gets much more shelf space than Japanese or Mayan. But one cannot credibly claim that is in any way absolutely superior.