New videos on ebob

originally posted by dwp1:
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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I've had that wine and several others by the producer.
I sort of have to be ready for his stuff - pretty big, often rustic but I usually walk away happy and sometimes, impressed.
Best, Jim
 
originally posted by Oswaldo Costa:
originally posted by John Hawk:
Hi I am a newbee here. Could anyone tell me how to make a good and tasty wine?

>>>>Peace is never been an Option<

Nikon s205 Digital Camera
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You call that an introduction? Check out the Chauvet/Lacan thread on noumenal wine, fix your sintax, then read the faq on how to post a link.
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Syntax. Unless you are referring to government levies on such things as alcohol and tobacco.
 
Hmm, how much longer will it be before the traditional disorderly newb welcoming ceremony becomes so passé and tired that nobody does it anymore except the newbs?
 
originally posted by Keith Levenberg:
Hmm, how much longer will it be before the traditional disorderly newb welcoming ceremony becomes so passé and tired that nobody does it anymore except the newbs?
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You of the "sound-byte" generation have no sense of legacy.
OTOH, anyone who says "newbs" can't be too advanced.
Best, Jim
 
originally posted by Keith Levenberg:
Hmm, how much longer will it be before the traditional disorderly newb welcoming ceremony becomes so passé and tired that nobody does it anymore except the newbs?
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Perhaps it's time to automate the process with a Welcome Wagon-Bot? It certainly wouldn't need much of a vocabulary database for verisimilitude.

Mark Lipton
 
originally posted by Jonathan Loesberg:
originally posted by BJ:
What's an "ebob"?
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A shishkebob made of the letter "e." It used to be on Sesame Street.
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It's illegal to grill one on the patio of a z-home.
(btw - you are everywhere up here, the newspaper, the radio - I may have to buy one...)
 
About acidity...

I'm guessing someone is confused by the concentration of acidity in late harvest, botrytis-affected grapes. Where water content is lost more quickly than acid is degrading. There you do see high acid because of late harvesting.

With table wine, I suppose it's possible fruit could see some concentration of acidity through general dehydration on the vine.

Clearly the phrase should have been "high acidity DESPITE the late harvest." Doesn't mean the notion is as objectionable as the OP suggests. My two indigenous yeast cells.
 
originally posted by Ian Fitzsimmons:
Have I ever seen Jonathan make a joke on WD before?
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All my posts about Kant, aesthetics, philosophy and literary criticism are extended jokes. I can't help it if I have a very dry sense of humor.
 
originally posted by Vincent Fritzsche:
About acidity...

I'm guessing someone is confused by the concentration of acidity in late harvest, botrytis-affected grapes. Where water content is lost more quickly than acid is degrading. There you do see high acid because of late harvesting.

With table wine, I suppose it's possible fruit could see some concentration of acidity through general dehydration on the vine.

Clearly the phrase should have been "high acidity DESPITE the late harvest." Doesn't mean the notion is as objectionable as the OP suggests. My two indigenous yeast cells.
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Maybe "late harvest" was meant to signify a late-ripening harvest, as in a year where the grapes (or some aspect of their maturity) ripened more slowly than they typically do?
Hard to tell from the article in question.
 
originally posted by Jonathan Loesberg:
originally posted by Ian Fitzsimmons:
Have I ever seen Jonathan make a joke on WD before?
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All my posts about Kant, aesthetics, philosophy and literary criticism are extended jokes. I can't help it if I have a very dry sense of humor.
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If it's dry over 13.5%, you'll get nothing but greef from Oswaldo, and his sintax.
 
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