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harder better faster stronger?
- Thread starter Ignacio Villalgordo
- Start date
originally posted by Ignacio Villalgordo:
harder better faster stronger?http://dat.erobertparker.com/bboard/showthread.php?t=187894
I have a burning feeling in my mouth just reading the posts!!
So much for subtlety!!
In the below-16% world, I've sometimes had a more burning feeling in a 13% Loire red than in a 15% Jumilla one. Alcohol content and alcoholic mouthfeel are not directly related - the overall balance, including the amount of dry extract and glycerin in the wine, is the crucial factor in the mouthfeel and harmony. But then, I don't know if this would still apply in this strange, above-18% world... Port is 19% and always does feel somewhat alcoholic, doesn't it?
I've been wondering for years why some enterprising young pinot noir producer winemaker hasn't used the yeast that Sam Adams and some smaller brewer were fighting about, that apparently ferments past 21% before kicking the boozy bucket. Maybe my wait is over.
Per the referenced thread, the highest labeled alcohol (non-fortified) I've tasted was probably something from a winery that just went out of business, and thus I won't pick on them anymore. The highest unlabeled was indicated at 14% and, according to the winemaker, was actually 17.2% (and still not dry). But that's just what I know about.
Per the referenced thread, the highest labeled alcohol (non-fortified) I've tasted was probably something from a winery that just went out of business, and thus I won't pick on them anymore. The highest unlabeled was indicated at 14% and, according to the winemaker, was actually 17.2% (and still not dry). But that's just what I know about.
Chris Coad
Chris Coad
Link doesn't work for me. Anyone want to summarize?
Link doesn't work for me. Anyone want to summarize?
Size matters.
Chris Coad
Chris Coad
I'm told that's kind of true.
Actually, I think it's kind of true too.
Actually, I think it's kind of true too.
Chris Coad
Chris Coad
I've got to go Google that reference.
Hang on, I'll be back with a clever quip.
Hang on, I'll be back with a clever quip.
Chris Coad
Chris Coad
Oh no,how could I forget? I saw the original on Broadway, but Mary-Louise Parker always makes me tear up.
originally posted by VS:
In the below-16% world, I've sometimes had a more burning feeling in a 13% Loire red than in a 15% Jumilla one. Alcohol content and alcoholic mouthfeel are not directly related - the overall balance, including the amount of dry extract and glycerin in the wine, is the crucial factor in the mouthfeel and harmony. But then, I don't know if this would still apply in this strange, above-18% world... Port is 19% and always does feel somewhat alcoholic, doesn't it?
Yeah, I've noticed the same thing, hot tasting low alcohol wines and fairly big bruisers that didn't seem hot at all. But the 16-18% wine world does seem like a whole new world.
Perhaps just as bad, if not worse, are wines made from places that produce huge wines and someone just runs a hose into the barrels and you get wines that taste, well, watery. I may like french wannabees from hot climes even worse than cocktail wines. I am used to putting a little water in the Cragganmore after dinner, but watering down my Bourgognes is not something with much appeal.
originally posted by Chris Coad:
Not clever, no quip
Oh no,how could I forget? I saw the original on Broadway, but Mary-Louise Parker always makes me tear up.
Wow, I've got to watch this, I missed this version. I have a real weakness for MLP.
Chris Coad
Chris Coad
originally posted by Bwood:
originally posted by Chris Coad:
Not clever, no quip
Oh no,how could I forget? I saw the original on Broadway, but Mary-Louise Parker always makes me tear up.
Wow, I've got to watch this, I missed this version. I have a real weakness for MLP.
Very highly recommended. Great performances all around
Steve Edmunds
Steve Edmunds
I made a couple of wines that were around 16%. They got great scores from whathisname, but I'm seldom moved to drink them. They'll live way longer than I will.
Scott Kraft
Scott Kraft
originally posted by Chris Coad:
originally posted by Bwood:
originally posted by Chris Coad:
Not clever, no quip
Oh no,how could I forget? I saw the original on Broadway, but Mary-Louise Parker always makes me tear up.
Wow, I've got to watch this, I missed this version. I have a real weakness for MLP.
Very highly recommended. Great performances all around
In some ways better than the original because you get the close up emotion. Al Pacino's Roy Cohn is something to behold.
harder better faster stronger?
And here I thought this thread featured the title of a porn movie in the Coad Boatloads of Smut thread.
Chris Coad
Chris Coad
originally posted by Scott Kraft:
originally posted by Chris Coad:
originally posted by Bwood:
originally posted by Chris Coad:
Not clever, no quip
Oh no,how could I forget? I saw the original on Broadway, but Mary-Louise Parker always makes me tear up.
Wow, I've got to watch this, I missed this version. I have a real weakness for MLP.
Very highly recommended. Great performances all around
In some ways better than the original because you get the close up emotion. Al Pacino's Roy Cohn is something to behold.
Indeed. And, much as I loved Stephen Spinella onstage, I thought Justin Kirk was nothing short of brilliant.
And Meryl, of course. My oh my.
Scott Kraft
Scott Kraft
Whatever happened to Spinella? So great. Although he never really translated well to film, there was one movie he did that was quite good. I can't remember the name though.
Chris Coad
Chris Coad
Spinella still works. He was on ER a couple weeks back playing a child molester, looking not quite as thin as he did in his Prior Walter days. IMDB has him on a bunch of stuff--24, Grey's Anatomy, Law & Order, Heroes, Milk. Seems like he's paying the rent, if not hitting the Lotto. Which is near top of the heap, in actor terms.
Scott Kraft
Scott Kraft
TV has won.