http://tv.winelibrary.com/

What wine should you pair with Capn'n Crunch?
--

modom

On Sep 9, 2:11*pm, "modom (palindrome guy)" >
wrote:
> http://tv.winelibrary.com/
>
> What wine should you pair with Capn'n Crunch?
> --
>
> modom

Boonesfarm.

On Wed, 9 Sep 2009 14:39:28 -0700 (PDT), Chemo the Clown
> wrote:

>On Sep 9, 2:11*pm, "modom (palindrome guy)" >
>wrote:
>> http://tv.winelibrary.com/
>>
>> What wine should you pair with Capn'n Crunch?
>> --
>>
>> modom
>
>Boonesfarm.

While that makes sense in a junk food sort of way. That guy chose a
Spatlese, with which he was most satisfied. Just be careful you don't
scratch the roof of your mouth with the cereal. The acidity in the
wine hurts.
--

modom

modom (palindrome guy) > wrote:

> http://tv.winelibrary.com/
>
> What wine should you pair with Capn'n Crunch?

There is an article about Vaynerchuk in the New York Times:
<http://www.nytimes.com/2009/09/09/dining/09pour.html>.

I am not sure I'd want to be anywhere in his vicinity.

Victor

On Wed, 9 Sep 2009 23:59:01 +0200, (Victor Sack)
wrote:

>modom (palindrome guy) > wrote:
>
>> http://tv.winelibrary.com/
>>
>> What wine should you pair with Capn'n Crunch?
>
>There is an article about Vaynerchuk in the New York Times:
><http://www.nytimes.com/2009/09/09/dining/09pour.html>.
>
>I am not sure I'd want to be anywhere in his vicinity.
>
>Victor

I know. It was the Times article that led me to his site. His
description of a pinot noir:

“You hit a deer, you pull off to the side of the road, then you stab
the deer with a knife, cut it, and bite that venison, and put a little
black pepper and strawberries on it and eat it, like a mean, awful
human being. That’s what this tastes like.”

What's not to love?
--

modom

"modom (palindrome guy)" > wrote in
:

> http://tv.winelibrary.com/
>


Excellent site!! It's amazing the amount of (wine) knowledge that 33yo Gary
has.

Thanks for that.

I'm starting to wade my way through the other shows now :-)

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

(Victor Sack) wrote in news:1j5sued.5c2rujb5qi9yN%
:

> modom (palindrome guy) > wrote:
>
>> http://tv.winelibrary.com/
>>
>> What wine should you pair with Capn'n Crunch?
>
> There is an article about Vaynerchuk in the New York Times:
> <http://www.nytimes.com/2009/09/09/dining/09pour.html>.
>
> I am not sure I'd want to be anywhere in his vicinity.
>


All I got was positive notes from that article.

Sounds like a great guy to be around. Why wouldn't you want to?



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"modom (palindrome guy)" > wrote in
:

> On Wed, 9 Sep 2009 23:59:01 +0200, (Victor Sack)
> wrote:
>
>>modom (palindrome guy) > wrote:
>>
>>> http://tv.winelibrary.com/
>>>
>>> What wine should you pair with Capn'n Crunch?
>>
>>There is an article about Vaynerchuk in the New York Times:
>><http://www.nytimes.com/2009/09/09/dining/09pour.html>.
>>
>>I am not sure I'd want to be anywhere in his vicinity.
>>
>>Victor
>
> I know. It was the Times article that led me to his site. His
> description of a pinot noir:
>
> “You hit a deer, you pull off to the side of the road, then you stab
> the deer with a knife, cut it, and bite that venison, and put a little
> black pepper and strawberries on it and eat it, like a mean, awful
> human being. That’s what this tastes like.”
>
> What's not to love?


Apparently, he goes out and tastes weird and wonderful things to
'enhance' his palate and give him a broader 'database' for wine
descriptions.

Sounds like a passionate wine guy to me!!

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
"modom (palindrome guy)" > wrote:

> http://tv.winelibrary.com/
>
> What wine should you pair with Capn'n Crunch?

The cask of amontillado.

leo

modom (palindrome guy) wrote:

> (Victor Sack) wrote:
>>
>>There is an article about Vaynerchuk in the New York Times:
>><http://www.nytimes.com/2009/09/09/dining/09pour.html>.
>>
>>I am not sure I'd want to be anywhere in his vicinity.
>
> I know. It was the Times article that led me to his site. His
> description of a pinot noir:
>
> "You hit a deer, you pull off to the side of the road, then you stab
> the deer with a knife, cut it, and bite that venison, and put a little
> black pepper and strawberries on it and eat it, like a mean, awful
> human being. That's what this tastes like."
>
> What's not to love?

It depends on whether you want to view the above as information about
that particular wine, or as clown's antics. I do not know how good a
clown he is - the above is funny, in a somewhat forced way - but the
informational content is close to zero. A pinot noir with a hint of
strawberies must be a very strange pinot noir indeed.

And, dammit, I do not want him sniffing my armpits or anything else!
Keep him away from me!

Victor

Victor Sack wrote:
> modom (palindrome guy) wrote:
>
>> (Victor Sack) wrote:
>>> There is an article about Vaynerchuk in the New York Times:
>>> <http://www.nytimes.com/2009/09/09/dining/09pour.html>.
>>>
>>> I am not sure I'd want to be anywhere in his vicinity.
>> I know. It was the Times article that led me to his site. His
>> description of a pinot noir:
>>
>> "You hit a deer, you pull off to the side of the road, then you stab
>> the deer with a knife, cut it, and bite that venison, and put a little
>> black pepper and strawberries on it and eat it, like a mean, awful
>> human being. That's what this tastes like."
>>
>> What's not to love?
>
> It depends on whether you want to view the above as information about
> that particular wine, or as clown's antics. I do not know how good a
> clown he is - the above is funny, in a somewhat forced way - but the
> informational content is close to zero. A pinot noir with a hint of
> strawberies must be a very strange pinot noir indeed.
>
> And, dammit, I do not want him sniffing my armpits or anything else!
> Keep him away from me!
>
> Victor

Think it only appeals to a certain type of audience Lets call them Whine
Con O sewers

I am reminded of a classic Python sketch that went like this


>
> Monty Python's Flying Circus -
> "Australian Table Wines"
>
> [ from the album Monty Python's Previous Record, 1972 ]
>
> The Players:
> Eric Idle - Wine Expert;
> The Scene:
> Soft introduction music plays .....
>
> WINE EXPERT:
> A lot of people in this country pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti of Great Britain.
>
> Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.
>
> Chteau Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.
>
> Old Smokey 1968 has been compared favourably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.
>
> Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.
>
> Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.
>
> Quite the reverse is true of Chteau Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.
>
> Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuivre Reserve Chteau Bottled Nuit San Wagga Wagga,(pronounced WOGGA WOGGA) which has a bouquet like an aborigine's armpit.
>