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David Pflaum
This is exactly why producers snicker behind the backs of wine "journalists." Even Galloni falls prey to vigneron talking points. Fred Schrader compares his '10 Cabernets to the '07s "on steroids." How the fuck is that possible? And this gem from his Chablis report: "The unique weather conditions yielded wines that are once rich and concentrated (because of the low yields) yet high in acidity (because of the late harvest)." High acid *because* of the late harvest? Come on...
 
A Galloni is a liquid measure of remunerated bullshit (some more than others). As for the newbie with the name like a carburetor oil, why the fuck don't people use their names, why don't they introduce themselves like mamma taught them, why do they jump in with affected familiarity as if they've been here for ages?
 
originally posted by Oswaldo Costa:
A Galloni is a liquid measure of remunerated bullshit (some more than others). As for the newbie with the name like a carburetor oil, why the fuck don't people use their names, why don't they introduce themselves like mamma taught them, why do they jump in with affected familiarity as if they've been here for ages?
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Because everyone knows that we're all creations of Coad's fevered imagination anyway. Get with the program, Oswaldo!

Mark Lipton
CC creation #62
 
Is this the new form of newbie welcoming? I thought we just said fuck you. As for the fact that the mode here is to treat all things Parker with resigned boredom rather than inimical interest, I think he'll catch on pretty quickly.
 
originally posted by Yule Kim:
In fairness, his real name can be seen if you click on his handle.
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That's a WD requirement (though not always followed). The fact that the name appears makes the handle all the more pointless.
 
True. I am guessing the new poster has not lurked super long and didn't fully understand how strongly people feel about the culture of transparency here. But, looking at his handle name, it seems like he just picked something that would be easy to type when he logged in and didn't choose it to maintain anonymity or mislead posters.

Also, it can be confusing when you are new because of all the grandfathered handles on this board from therapy and the older wine boards. Obviously, he should have read the FAQ a little more carefully, but I think maybe people should give him a second chance. Maybe the politburo can change his handle to his real name if he isn't opposed to it.

Anyway fuck you David and welcome.
 
No one cares what Galloni says.

No one cares what is posted on eBob.

Few here can even see eBob.

And, like Oswaldo said, when you come into a room, introduce yourself.

You're not on Berserkers anymore.
 
originally posted by Oswaldo Costa:
A Galloni is a liquid measure of remunerated bullshit (some more than others). As for the newbie with the name like a carburetor oil, why the fuck don't people use their names, why don't they introduce themselves like mamma taught them, why do they jump in with affected familiarity as if they've been here for ages?
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Hi I am a newbee here. Could anyone tell me how to make a good and tasty wine?

>>>>Peace is never been an Option
 
my apologies. I've stalked the board on and off for a year or so--I probably should've known better. Simply releasing some pressure after an argument with a colleague left me unsettled.
In other news, I had a bottle of Quintarelli, Secco Ca’ de Merlo the other night at Flour and Water..'08, I think. I've never had any of his whites before. This was tasty, a bit musty and dank, but also nice honey and white flowers on the nose. The palate was somehow both weighty and elevated. Really tasty
 
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