Terroir poured this for an event a couple of years ago.originally posted by Guilhaume gerard:
L'anglore rose
It was pretty fucked up but really amazing at the same time.
Terroir poured this for an event a couple of years ago.originally posted by Guilhaume gerard:
L'anglore rose
Mi Fugue, Mi Raisin gets a decent amount, but it might be too soon for the 2010 and too late for the 2009.originally posted by Michael Lewis:
I'd like to briefly revive this thread because Chelsea is currently in Paris and she is having difficulty locating a couple of bottles of Overnoy/Houillon Poulsard, which I have asked her to bring back for me. I am going to send her to Caves Auge and Lavinia, as recommended above, but are there any other suggestions for where she might find it?
Could get by with my Spanish when we lived in SO. CA.. Not so much after living in Napa for more than 15 years. If you think Spanish spoken by a Mexican is difficult to understand, have you ever tried to understand the Spanish spoken by Cubans? I think it makes Mexican Spanish seem like it was spoken by a Harvard graduate.originally posted by MLipton:
originally posted by Oswaldo Costa:
I imagine it appears harder than Spanish? If so, it can only be from less familiarity, because it's no harder, intrinsically.
Yeah. I should have explained my perspective, which is that of someone who got 4 years of Spanish in school and spent a summer honing his skills in Mexico*. Written Portuguese is pretty much a total cognate of Spanish for me, but when it's spoken I might as be listening to Martian. FWIW, though, I'm still better off with Portuguese than either Italian or French, which aren't very intelligible to me even in written form (well, I've got much better with French for obvious reasons, but Italian will, alas, always remain beyond my reach).
Mark Lipton
* With partially disastrous consequences since much of the rest of the Spanish-speaking world considers Mexican Spanish to be the equivalent of Brooklynese: uncouth and ill-educated. As one of my Puerto Rican students once put it, "Every other word is a form of chingar in Mexico!"
originally posted by Lou Kessler:
Could get by with my Spanish when we lived in SO. CA.. Not so much after living in Napa for more than 15 years. If you think Spanish spoken by a Mexican is difficult to understand, have you ever tried to understand the Spanish spoken by Cubans? I think it makes Mexican Spanish seem like it was spoken by a Harvard graduate.
originally posted by Michael Lewis:
I'd like to briefly revive this thread because Chelsea is currently in Paris and she is having difficulty locating a couple of bottles of Overnoy/Houillon Poulsard, which I have asked her to bring back for me. I am going to send her to Caves Auge and Lavinia, as recommended above, but are there any other suggestions for where she might find it?