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Less Dumb & More Dumber
- Thread starter Oswaldo Costa
- Start date
Jim Hanlon
Jim Hanlon
Not wanting to wade into the deep end of the pool, I'll just say that sometimes leesiness and/or reduction can give or enhance a perception of oakiness, particularly when the fruit on a wine is closed down.
In a related vein, I drank an 81 Juge with some other Disorderlies last Saturday. When first opened, it appeared that the fruit was all gone and the wine actually seemed marked by oak. I chalked it up to old wines doing weird things, especially when they've had uncertain histories (I was five when this wine was vinified; it was bought at auction). Four or five hours later, the wine was really beautiful. So beautiful that I stayed up hours after my guests left and drank a half bottle that I really didn't need to drink because the wine was a treasure that could not be wasted.
In a related vein, I drank an 81 Juge with some other Disorderlies last Saturday. When first opened, it appeared that the fruit was all gone and the wine actually seemed marked by oak. I chalked it up to old wines doing weird things, especially when they've had uncertain histories (I was five when this wine was vinified; it was bought at auction). Four or five hours later, the wine was really beautiful. So beautiful that I stayed up hours after my guests left and drank a half bottle that I really didn't need to drink because the wine was a treasure that could not be wasted.
Jonathan Loesberg
Jonathan Loesberg
originally posted by Ian Fitzsimmons:
originally posted by SFJoe:
originally posted by Ian Fitzsimmons:
originally posted by VLM:
Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
Sounds like a cool scholarship.
He wanted to major in English, but couldn't get in.
What's the probability of that?
Ph.D programs in English, at least good ones, are incredibly hard to get into. I probably wouldn't make the grade today. It turns out there are hordes--hordes, I tell you--of students who want the chance of being exploited TAs for six years or so for the chance of becoming permanently exploited untenured, term faculty, just so that they may study literature and dream of life in the bourgeoisie as tenure-line faculty. The labor market just doesn't work the way J.S. Mill and David Ricardo promised us it would.
U
Unknown
Guest
originally posted by JSchwartze:
Morons. Retards.Yeah, what a pack of charlatans. Like those Raveneau hacks.
which, of course, is a worse insult than both "moron," and "retard."
do i win the steak knives?
fb.
Jeff Grossman
Jeff Grossman
Your WD card has just been punched.originally posted by Jim Hanlon:
So beautiful that I stayed up hours after my guests left and drank a half bottle that I really didn't need to drink because the wine was a treasure that could not be wasted.
do i win the steak knives?
fb.
When you give us the festive favourites.
originally posted by Jim Hanlon: So beautiful that I stayed up hours after my guests left and drank a half bottle that I really didn't need to drink because the wine was a treasure that could not be wasted.
That's one of the best aspects of having a party!
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by BJ:
Fevre is oaky crap, at least at higher end. I do enjoy however the Champs Royeaux, though even that is a bit spoofed at times.
Recent vintages? I understood oak use was dialed way back when Henriot acquired the domaine, back in - I think - the late 90s. I've had GCs and 1ers from 02 to 04 that have been fine and pure, without discernable oak smells or flavors.
originally posted by Bill Lundstrom:
originally posted by Marc D:
Rolling Rock! for me, but I was in Philly at the time.originally posted by BJ:
I had Molson Golden!
what,no yuengling?
What, no Schmidt's? (25 cents a glass at my local bar with a pool table.)
originally posted by Bruce K:
originally posted by Bill Lundstrom:
originally posted by Marc D:
Rolling Rock! for me, but I was in Philly at the time.originally posted by BJ:
I had Molson Golden!
what,no yuengling?
What, no Schmidt's? (25 cents a glass at my local bar with a pool table.)
A friend of mine from Utica, NY got me hooked on Genny Light. A true beer of terroir, redolent of the fumes and refuse of the Gennessee River and upstate New York. They also produce a seasonal beer called Genny Bock, an absolute must have, preferably with a PBR or Natty Bo as a chaser.
Jay Miller
Jay Miller
originally posted by Yule Kim:
A friend of mine from Utica, NY got me hooked on Genny Light. A true beer of terroir, redolent of the fumes and refuse of the Gennessee River and upstate New York. They also produce a seasonal beer called Genny Bock, an absolute must have, preferably with a PBR or Natty Bo as a chaser.
Genny Cream Ale had me convinced for years that I didn't like beer. That's all we had back in the old University of Rochester days.
Levi Dalton
Levi Dalton
originally posted by Yule Kim:
originally posted by Bruce K:
originally posted by Bill Lundstrom:
originally posted by Marc D:
Rolling Rock! for me, but I was in Philly at the time.originally posted by BJ:
I had Molson Golden!
what,no yuengling?
What, no Schmidt's? (25 cents a glass at my local bar with a pool table.)
A friend of mine from Utica, NY got me hooked on Genny Light. A true beer of terroir, redolent of the fumes and refuse of the Gennessee River and upstate New York. They also produce a seasonal beer called Genny Bock, an absolute must have, preferably with a PBR or Natty Bo as a chaser.
Genny Light was the true and only enabler of BU undergrads.
originally posted by Jay Miller:
originally posted by Yule Kim:
A friend of mine from Utica, NY got me hooked on Genny Light. A true beer of terroir, redolent of the fumes and refuse of the Gennessee River and upstate New York. They also produce a seasonal beer called Genny Bock, an absolute must have, preferably with a PBR or Natty Bo as a chaser.
Genny Cream Ale had me convinced for years that I didn't like beer. That's all we had back in the old University of Rochester days.
Genny Screamers! Ouch, that hurt.
originally posted by Ian Fitzsimmons:
originally posted by BJ:
Fevre is oaky crap, at least at higher end. I do enjoy however the Champs Royeaux, though even that is a bit spoofed at times.
Recent vintages? I understood oak use was dialed way back when Henriot acquired the domaine, back in - I think - the late 90s. I've had GCs and 1ers from 02 to 04 that have been fine and pure, without discernable oak smells or flavors.
Do you want to rumble, laddie? Didn't you learn the lesson from above? Questioning my visceral experience, are you, laddie?
originally posted by Yule Kim:
originally posted by Bruce K:
originally posted by Bill Lundstrom:
originally posted by Marc D:
Rolling Rock! for me, but I was in Philly at the time.originally posted by BJ:
I had Molson Golden!
what,no yuengling?
What, no Schmidt's? (25 cents a glass at my local bar with a pool table.)
A friend of mine from Utica, NY got me hooked on Genny Light. A true beer of terroir, redolent of the fumes and refuse of the Gennessee River and upstate New York. They also produce a seasonal beer called Genny Bock, an absolute must have, preferably with a PBR or Natty Bo as a chaser.
It was pink colored too, just like gasoline!
originally posted by Bruce K:
originally posted by Bill Lundstrom:
originally posted by Marc D:
Rolling Rock! for me, but I was in Philly at the time.originally posted by BJ:
I had Molson Golden!
what,no yuengling?
What, no Schmidt's? (25 cents a glass at my local bar with a pool table.)
Sure we had Schmidt's and Yuengling too, but my roommate in those days was an ex football player from Villanova, and he liked Rolling Rock so that is what we had the most of.
Things brew wise have sure changed a lot in Philly.
My last visit there we drank some sour saisons from McKenzie' brewery that could rival Rodenbach in complexity, and a doppelbock from Troeg's that was so malty it was like drinking liquified dark pumpernickel bread.
originally posted by Jay Miller:
originally posted by Yule Kim:
A friend of mine from Utica, NY got me hooked on Genny Light. A true beer of terroir, redolent of the fumes and refuse of the Gennessee River and upstate New York. They also produce a seasonal beer called Genny Bock, an absolute must have, preferably with a PBR or Natty Bo as a chaser.
Genny Cream Ale had me convinced for years that I didn't like beer. That's all we had back in the old University of Rochester days.
funny - it was 3.2 coors (all that Kansas sold), which I could buy with a fake ID when I was 16 (18 being the legal age) that convinced me for years that I didn't like beer. I don't think I drank an entire beer before I turned 30.
Now IPA is my preferred brew - anyone here tried Sweetwater's? Delish (vlm, you can get it in your neck of the woods, the rest of you probably not).
originally posted by Jonathan Loesberg:
originally posted by Ian Fitzsimmons:
originally posted by SFJoe:
originally posted by Ian Fitzsimmons:
originally posted by VLM:
Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
Sounds like a cool scholarship.
He wanted to major in English, but couldn't get in.
What's the probability of that?
Ph.D programs in English, at least good ones, are incredibly hard to get into. I probably wouldn't make the grade today. It turns out there are hordes--hordes, I tell you--of students who want the chance of being exploited TAs for six years or so for the chance of becoming permanently exploited untenured, term faculty, just so that they may study literature and dream of life in the bourgeoisie as tenure-line faculty. The labor market just doesn't work the way J.S. Mill and David Ricardo promised us it would.
At least you let them go after only about six.
Tom Glasgow
Thomas W Glasgow
It's changed most places, although Philly is a great beer town in pubs, etc. (still by the case at retail for the most part).originally posted by Marc D:
originally posted by Bruce K:
originally posted by Bill Lundstrom:
originally posted by Marc D:
Rolling Rock! for me, but I was in Philly at the time.originally posted by BJ:
I had Molson Golden!
what,no yuengling?
What, no Schmidt's? (25 cents a glass at my local bar with a pool table.)
Sure we had Schmidt's and Yuengling too, but my roommate in those days was an ex football player from Villanova, and he liked Rolling Rock so that is what we had the most of.
Things brew wise have sure changed a lot in Philly.
My last visit there we drank some sour saisons from McKenzie' brewery that could rival Rodenbach in complexity, and a doppelbock from Troeg's that was so malty it was like drinking liquified dark pumpernickel bread.
That did seem to be a light sentence.originally posted by Cliff:
At least you let them go after only about six.