A Pinot, a Palo and ~Beaujolais

J

Jay Miller

Jay Miller
2007 Brun Terres Doree ~Beaujolais
good wine. Lots of black cherry. good thing it isn't typical.

1999 Saintsbury Brown Ranch Pinot Noir
good, still too oaky. prefer the 1996, 1997 and 2002.

NV Hidalgo Palo Cortado VOS
rich and complex and hazelnutty. delicious. a bunch of non-sherry fans are not impressed.
 
Yeah, I've tried pushing sherry on more than one occasion with very little success. It's a wine that demands a bit of openness on the part of the taster. I've tried to convince people to try it with food, hoping the pairings will win some patience, but the unimpressed remain unimpressed.

I've also wanted to push some Jura whites on people, but out of fear of becoming 'that guy' I've restrained from straining the palates of others.

Was your Brun the AC or the VDT label? I really need to get one of both just for the kick of it.
 
originally posted by Jay Miller:
a bunch of non-sherry fans are not impressed.
Click to expand...
American resistance to fine dry sherry never ceases to amaze me. In Europe, most wine buffs from France, Germany or Italy who aren't familiar with palo cortado or amontillado and get to taste it have tended to be rather enthusiastic after the initial surprise. At least, that's been my experience.
 
originally posted by VS:
originally posted by Jay Miller:
a bunch of non-sherry fans are not impressed.
Click to expand...
American resistance to fine dry sherry never ceases to amaze me. In Europe, most wine buffs from France, Germany or Italy who aren't familiar with palo cortado or amontillado and get to taste it have tended to be rather enthusiastic after the initial surprise. At least, that's been my experience.
Click to expand...

Haven't you heard? Sherry is the next medium thing in the US.

I think it has to do with the way most Americans eat more than anything else.
 
originally posted by jack hott:
unimpressed non-sherry fansYeah, I've tried pushing sherry on more than one occasion with very little success. It's a wine that demands a bit of openness on the part of the taster. I've tried to convince people to try it with food, hoping the pairings will win some patience, but the unimpressed remain unimpressed.

I've also wanted to push some Jura whites on people, but out of fear of becoming 'that guy' I've restrained from straining the palates of others.

Was your Brun the AC or the VDT label? I really need to get one of both just for the kick of it.
Click to expand...

Dear Mr. Hott:

Always happy to help people getting their kicks.

Send me your address by e-mail and I will send you a label for each wine.

Feel free to sell them on e-bay.

Joe Dressner
 
originally posted by jack hott:
Joe: Sweet!

Jay: Huh?
Click to expand...

As I agree with Joe that Chris is correct in saying that humor (however poor) is vastly improved by a lengthy explanation here you are:

In logic the tilde, or ~, indicates NOT. Thus by labeling the Brun ~Beaujolais I was indicating that it was the VdT bottling since it is NOT Beaujolais. My response of "Your question is not logical" was pointing you in that direction..

It is only logical to assume that you are now ROFL. :)
 
Ah.

Ha. Ha.

No really, I should have picked up on that. My College logic professor is hanging his head in symbolic shame.
 
originally posted by jack hott:
Ah.

Ha. Ha.

No really, I should have picked up on that. My College logic professor is hanging his head in symbolic shame.
Click to expand...

It's one of the few college classes that I really remember quite fondly.
 
originally posted by Jay Miller:

In logic the tilde, or ~, indicates NOT. Thus by labeling the Brun ~Beaujolais I was indicating that it was the VdT bottling since it is NOT Beaujolais. My response of "Your question is not logical" was pointing you in that direction..
Click to expand...

Very deft, Jay. You could of course have taken the compugeek out and labeled it as !Beaujolais, thereby avoiding the confusion with the scientific use of the tilde to indicate an approximate relationship. Personally, though, I think that that reading only adds to the richness of the joke.

Mark Lipton
 
originally posted by VS:
originally posted by Jay Miller:
a bunch of non-sherry fans are not impressed.
Click to expand...
American resistance to fine dry sherry never ceases to amaze me. In Europe, most wine buffs from France, Germany or Italy who aren't familiar with palo cortado or amontillado and get to taste it have tended to be rather enthusiastic after the initial surprise. At least, that's been my experience.
Click to expand...

What surprises me is how a liking for sherry and one for madeira don't overlap. Personally I don't care for madeira but I know a number of people who like but don't like sherry.
 
originally posted by Yixin:
was what I learnt, but I supposed there are trans-Atlantic differences?
Click to expand...

Me too. I thought the squiggly was a math symbol for geometrical 'similarity' (as opposed, say, to congruency).
 
originally posted by Jay Miller:
originally posted by VS:
originally posted by Jay Miller:
a bunch of non-sherry fans are not impressed.
Click to expand...
American resistance to fine dry sherry never ceases to amaze me. In Europe, most wine buffs from France, Germany or Italy who aren't familiar with palo cortado or amontillado and get to taste it have tended to be rather enthusiastic after the initial surprise. At least, that's been my experience.
Click to expand...

What surprises me is how a liking for sherry and one for madeira don't overlap. Personally I don't care for madeira but I know a number of people who like but don't like sherry.
Click to expand...

For me it's often a matter of the sweet/sour balance. Madeira that I like usually has a bit of both, and I find the interplay interesting. Dry sherry almost always tastes all sour, no sweet.
 
originally posted by Chris Coad:
originally posted by Jay Miller:
originally posted by VS:
originally posted by Jay Miller:
a bunch of non-sherry fans are not impressed.
Click to expand...
American resistance to fine dry sherry never ceases to amaze me. In Europe, most wine buffs from France, Germany or Italy who aren't familiar with palo cortado or amontillado and get to taste it have tended to be rather enthusiastic after the initial surprise. At least, that's been my experience.
Click to expand...

What surprises me is how a liking for sherry and one for madeira don't overlap. Personally I don't care for madeira but I know a number of people who like but don't like sherry.
Click to expand...

For me it's often a matter of the sweet/sour balance. Madeira that I like usually has a bit of both, and I find the interplay interesting. Dry sherry almost always tastes all sour, no sweet.
Click to expand...

Certainly finos that aren't fresh. But amontillados too?
 
You must log in or register to reply here.
Back
Top