I'm used to reading wine reviews that are essentially the description of
a fruit salad but today I read one that describes one of the flavour
notes as "singed bay leaf" (James Molesworth - Wine Spectator).
This must be the limit of pretentiousness!!!
So do I singe a bay leaf to find out what the hell he means or drink a
bottle?

On 2016-04-15, graham > wrote:
> I'm used to reading wine reviews that are essentially the description of
> a fruit salad but today I read one that describes one of the flavour
> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
> This must be the limit of pretentiousness!!!
> So do I singe a bay leaf to find out what the hell he means or drink a
> bottle?

That's like when I went to a local winery to try their petite sarah.
The owner asked me what I was looking for. I told him I wanted a
"chewy" red. Another buyer --apparently looking to increase her
"pretentiousness"-- asked me if "chewy" was a proper wine tasting
term. Not knowing any better, I sed yes. Turns out I was right!

I think you can make up jes about any term and call it official. It's
been my experience, craft beers, cigars, and high quality coffees are
equally silly.

nb

On 15 Apr 2016 20:22:27 GMT, notbob > wrote:

>I think you can make up jes about any term and call it official. It's
>been my experience, craft beers, cigars, and high quality coffees are
>equally silly.

Some ppl certainly take the descriptions to silly levels.

On Fri, 15 Apr 2016 12:45:54 -0600, graham > wrote:

>I'm used to reading wine reviews that are essentially the description of
>a fruit salad but today I read one that describes one of the flavour
>notes as "singed bay leaf" (James Molesworth - Wine Spectator).
>This must be the limit of pretentiousness!!!
>So do I singe a bay leaf to find out what the hell he means or drink a
>bottle?

Drink a bottle and see, it's a no brainer choice

On 2016-04-15, > wrote:

> Drink a bottle and see, it's a no brainer choice

Works fer me.

I will NOT drink CA chards (chardonnays). Too "smoky". I prefer the
description, "like sucking ona Kingsford briquet".

nb

On 2016-04-15 20:55:33 +0000, notbob said:

> On 2016-04-15, > wrote:
>
>> Drink a bottle and see, it's a no brainer choice
>
> Works fer me.
>
> I will NOT drink CA chards (chardonnays). Too "smoky". I prefer the
> description, "like sucking ona Kingsford briquet".

We're not fans of CA Chardonnay, but still have been cornered into
drinking many of them. They're not *all* smoky, in fact in my
experience it's a small minority.

Still the Kingsford line is useful...

On 4/15/2016 2:55 PM, notbob wrote:
> On 2016-04-15, > wrote:
>
>> Drink a bottle and see, it's a no brainer choice
>
> Works fer me.
>
> I will NOT drink CA chards (chardonnays). Too "smoky". I prefer the
> description, "like sucking ona Kingsford briquet".
>
> nb
>


Here ya go then:

http://www.ghettowine.com/annie/

On 2016-04-15 4:55 PM, notbob wrote:
> On 2016-04-15, > wrote:
>
>> Drink a bottle and see, it's a no brainer choice
>
> Works fer me.
>
> I will NOT drink CA chards (chardonnays). Too "smoky". I prefer the
> description, "like sucking ona Kingsford briquet".
>

Well, there's a descriptor that would turn me off. My wife is a charter
member of the ABC Club.... anything but chardonnay. I am the opposite.
I like most chardonnays. Maybe it is the oak aging, because she can
drink them if they are unoaked. It may work well for the wineries if
people prefer their Chardonnay unoaked because those oak barrels are
expensive and getting more expensive all the time. Stainless may be
pricey, but you can wash them out and be ready for the next batch.

On 4/15/2016 4:01 PM, Dave Smith wrote:
> My wife is a charter member of the ABC Club.... anything but
> chardonnay. I am the opposite. I like most chardonnays.

Almost ALL Canucks are unrepentant sots!

On 2016-04-15 22:01:35 +0000, Dave Smith said:

>> I will NOT drink CA chards (chardonnays). Too "smoky". I prefer the
>> description, "like sucking ona Kingsford briquet".
>
> Well, there's a descriptor that would turn me off. My wife is a charter
> member of the ABC Club.... anything but chardonnay. I am the opposite.
> I like most chardonnays. Maybe it is the oak aging, because she can
> drink them if they are unoaked. It may work well for the wineries if
> people prefer their Chardonnay unoaked because those oak barrels are
> expensive and getting more expensive all the time. Stainless may be
> pricey, but you can wash them out and be ready for the next batch.

I've been so put off by CA Chardonnary that I've refused Chardonnay in
general, unless it was unavoidable (bev. at a gallery opening or some
such). Then we discovered French Chardonnay and suddenly it's
thoroughly viable.

On Fri, 15 Apr 2016 18:08:59 -0700, gtr > wrote:

> Then we discovered French Chardonnay and suddenly it's
> thoroughly viable.

I love French wines too.

--

sf

On 4/15/2016 9:08 PM, gtr wrote:
> On 2016-04-15 22:01:35 +0000, Dave Smith said:
>
>>> I will NOT drink CA chards (chardonnays). Too "smoky". I prefer the
>>> description, "like sucking ona Kingsford briquet".
>>
>> Well, there's a descriptor that would turn me off. My wife is a
>> charter member of the ABC Club.... anything but chardonnay. I am the
>> opposite. I like most chardonnays. Maybe it is the oak aging, because
>> she can drink them if they are unoaked. It may work well for the
>> wineries if people prefer their Chardonnay unoaked because those oak
>> barrels are expensive and getting more expensive all the time.
>> Stainless may be pricey, but you can wash them out and be ready for
>> the next batch.
>
> I've been so put off by CA Chardonnary that I've refused Chardonnay in
> general, unless it was unavoidable (bev. at a gallery opening or some
> such). Then we discovered French Chardonnay and suddenly it's
> thoroughly viable.
>
Chardonnay is my favorite wine. Other than French, try a VA or even
Maryland Chard instead. I'm a big fan of Great Shoals sparkling
Chardonnay. It's a bit expensive though.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Fri, 15 Apr 2016 18:01:35 -0400, Dave Smith
> wrote:

> Well, there's a descriptor that would turn me off. My wife is a charter
> member of the ABC Club.... anything but chardonnay. I am the opposite.
> I like most chardonnays. Maybe it is the oak aging, because she can
> drink them if they are unoaked. It may work well for the wineries if
> people prefer their Chardonnay unoaked because those oak barrels are
> expensive and getting more expensive all the time. Stainless may be
> pricey, but you can wash them out and be ready for the next batch.
>

I don't like chardonnay in general because it is are too sweet, and
white wine shouldn't see the inside of an oak barrel. Period. I want
to taste the varietal, not charred wood.

--

sf

On 2016-04-16 3:35 AM, sf wrote:
> On Fri, 15 Apr 2016 18:01:35 -0400, Dave Smith
> > wrote:
>
>> Well, there's a descriptor that would turn me off. My wife is a charter
>> member of the ABC Club.... anything but chardonnay. I am the opposite.
>> I like most chardonnays. Maybe it is the oak aging, because she can
>> drink them if they are unoaked. It may work well for the wineries if
>> people prefer their Chardonnay unoaked because those oak barrels are
>> expensive and getting more expensive all the time. Stainless may be
>> pricey, but you can wash them out and be ready for the next batch.
>>
>
> I don't like chardonnay in general because it is are too sweet, and
> white wine shouldn't see the inside of an oak barrel. Period. I want
> to taste the varietal, not charred wood.
>

Chardonnay is sweet? It is classified as a dry. I have had some oak
aged Chardonnay that were really good. My wife didn't like them, but I
do. OTOH, she likes reds that are oak aged.

"Bruce" > wrote in message
...
> On Sat, 16 Apr 2016 00:35:53 -0700, sf > wrote:
>
>>On Fri, 15 Apr 2016 18:01:35 -0400, Dave Smith
> wrote:
>>
>>> Well, there's a descriptor that would turn me off. My wife is a charter
>>> member of the ABC Club.... anything but chardonnay. I am the opposite.
>>> I like most chardonnays. Maybe it is the oak aging, because she can
>>> drink them if they are unoaked. It may work well for the wineries if
>>> people prefer their Chardonnay unoaked because those oak barrels are
>>> expensive and getting more expensive all the time. Stainless may be
>>> pricey, but you can wash them out and be ready for the next batch.
>>>
>>
>>I don't like chardonnay in general because it is are too sweet, and
>>white wine shouldn't see the inside of an oak barrel. Period. I want
>>to taste the varietal, not charred wood.
>
> What if I like chardonnay? Does that me a bad person make?
>

Ooerrrr are you being brave or foolhardy?

--
http://www.helpforheroes.org.uk/shop/

On 4/16/2016 4:36 AM, Bruce wrote:
> On Sat, 16 Apr 2016 00:35:53 -0700, sf > wrote:
>
>> On Fri, 15 Apr 2016 18:01:35 -0400, Dave Smith
>> > wrote:
>>
>>> Well, there's a descriptor that would turn me off. My wife is a charter
>>> member of the ABC Club.... anything but chardonnay. I am the opposite.
>>> I like most chardonnays. Maybe it is the oak aging, because she can
>>> drink them if they are unoaked. It may work well for the wineries if
>>> people prefer their Chardonnay unoaked because those oak barrels are
>>> expensive and getting more expensive all the time. Stainless may be
>>> pricey, but you can wash them out and be ready for the next batch.
>>>
>>
>> I don't like chardonnay in general because it is are too sweet, and
>> white wine shouldn't see the inside of an oak barrel. Period. I want
>> to taste the varietal, not charred wood.
>
> What if I like chardonnay? Does that me a bad person make?
>

Not only do I like it, I like it oaked. Oak has hints of vanilla, my
favorite flavor. I'm also a traditionalist I guess. Barrels were used
to store wine for a couple of centuries before stainless existed.

On Sat, 16 Apr 2016 18:36:38 +1000, Bruce > wrote:

> On Sat, 16 Apr 2016 00:35:53 -0700, sf > wrote:
>
> >On Fri, 15 Apr 2016 18:01:35 -0400, Dave Smith
> > wrote:
> >
> >> Well, there's a descriptor that would turn me off. My wife is a charter
> >> member of the ABC Club.... anything but chardonnay. I am the opposite.
> >> I like most chardonnays. Maybe it is the oak aging, because she can
> >> drink them if they are unoaked. It may work well for the wineries if
> >> people prefer their Chardonnay unoaked because those oak barrels are
> >> expensive and getting more expensive all the time. Stainless may be
> >> pricey, but you can wash them out and be ready for the next batch.
> >>
> >
> >I don't like chardonnay in general because it is are too sweet, and
> >white wine shouldn't see the inside of an oak barrel. Period. I want
> >to taste the varietal, not charred wood.
>
> What if I like chardonnay? Does that me a bad person make?

I stated my personal preferences. You can drink sewer water if you
wish.

--

sf

On 15/04/2016 2:23 PM, wrote:
> On Fri, 15 Apr 2016 12:45:54 -0600, graham > wrote:
>
>> I'm used to reading wine reviews that are essentially the description of
>> a fruit salad but today I read one that describes one of the flavour
>> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
>> This must be the limit of pretentiousness!!!
>> So do I singe a bay leaf to find out what the hell he means or drink a
>> bottle?
>
> Drink a bottle and see, it's a no brainer choice
>
Not at $50!!!!
Graham

On Fri, 15 Apr 2016 15:25:47 -0600, graham > wrote:

>On 15/04/2016 2:23 PM, wrote:
>> On Fri, 15 Apr 2016 12:45:54 -0600, graham > wrote:
>>
>>> I'm used to reading wine reviews that are essentially the description of
>>> a fruit salad but today I read one that describes one of the flavour
>>> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
>>> This must be the limit of pretentiousness!!!
>>> So do I singe a bay leaf to find out what the hell he means or drink a
>>> bottle?
>>
>> Drink a bottle and see, it's a no brainer choice
>>
>Not at $50!!!!
>Graham

No, that's too pricey. I find I can be happy with far cheaper

On Friday, April 15, 2016 at 3:27:15 PM UTC-6, graham wrote:
> On 15/04/2016 2:23 PM, wrote:
> > On Fri, 15 Apr 2016 12:45:54 -0600, graham > wrote:
> >
> >> I'm used to reading wine reviews that are essentially the description of
> >> a fruit salad but today I read one that describes one of the flavour
> >> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
> >> This must be the limit of pretentiousness!!!
> >> So do I singe a bay leaf to find out what the hell he means or drink a
> >> bottle?
> >
> > Drink a bottle and see, it's a no brainer choice
> >
> Not at $50!!!!
> Graham

Gawd, there was a time when we could get a GALLON of Port wine for $1.25. Those were the good old days complete with a nasty hangover the next day.
====

On 4/17/2016 8:03 PM, Roy wrote:
> Gawd, there was a time when we could get a GALLON of Port wine for $1.25. Those were the good old days complete with a nasty
> hangover the next day.
> ====


Canuckian Tundra Hopping Rhapsody...

On 4/15/2016 2:23 PM, wrote:
> Drink a bottle and see, it's a no brainer


Canuck sot talk...

On 2016-04-15 2:45 PM, graham wrote:
> I'm used to reading wine reviews that are essentially the description of
> a fruit salad but today I read one that describes one of the flavour
> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
> This must be the limit of pretentiousness!!!
> So do I singe a bay leaf to find out what the hell he means or drink a
> bottle?

I agree with the part about it being pretentious. Unless he has a
reputation for exquisite taste and apt descriptions, I wouldn't bother
with his reviews or the wine.

On 2016-04-15 18:45:54 +0000, graham said:

> I'm used to reading wine reviews that are essentially the description
> of a fruit salad but today I read one that describes one of the flavour
> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
> This must be the limit of pretentiousness!!!
> So do I singe a bay leaf to find out what the hell he means or drink a bottle?

"Singed bay leaf", pretentious? Hardly. It at least describes tastes:
bay leaf with a charred quality. Those a flavors. How about
"arrogant", or even "pretentious" as a flavor or nose descriptor?

I read a wine spectator remark that used the word "flinty" about 15
years ago. We thought that was pretty funny and used it a lot for
laughs. Remember those toy robots and space ships and the like in the
50's that had a flint in them and made sparks when their wheels were
turned? They smelled just the same as a wine I had about five years
later: flinty. So then I went to "presumptuous" as my favorite nebulous
descriptor.

On 15/04/2016 3:43 PM, gtr wrote:
> On 2016-04-15 18:45:54 +0000, graham said:
>
>> I'm used to reading wine reviews that are essentially the description
>> of a fruit salad but today I read one that describes one of the
>> flavour notes as "singed bay leaf" (James Molesworth - Wine Spectator).
>> This must be the limit of pretentiousness!!!
>> So do I singe a bay leaf to find out what the hell he means or drink a
>> bottle?
>
> "Singed bay leaf", pretentious? Hardly. It at least describes tastes:
> bay leaf with a charred quality. Those a flavors. How about
> "arrogant", or even "pretentious" as a flavor or nose descriptor?
>
> I read a wine spectator remark that used the word "flinty" about 15
> years ago. We thought that was pretty funny and used it a lot for
> laughs. Remember those toy robots and space ships and the like in the
> 50's that had a flint in them and made sparks when their wheels were
> turned? They smelled just the same as a wine I had about five years
> later: flinty. So then I went to "presumptuous" as my favorite nebulous
> descriptor.
>
Some of them really annoy me. Can you tell the difference in flavour
between red and black raspberries? Dammit, different red varieties differ
in flavour. There are scores more like that.
Graham

On 4/15/2016 11:45 AM, graham wrote:
> I'm used to reading wine reviews that are essentially the description of
> a fruit salad but today I read one that describes one of the flavour
> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
> This must be the limit of pretentiousness!!!
> So do I singe a bay leaf to find out what the hell he means or drink a
> bottle?


Try the bottle up yer caboose; you know you wanna.
LOL

On 4/16/2016 8:33 AM, Colonel Edmund J. Burke wrote:
> On 4/15/2016 11:45 AM, graham wrote:
>> I'm used to reading wine reviews that are essentially the description of
>> a fruit salad but today I read one that describes one of the flavour
>> notes as "singed bay leaf" (James Molesworth - Wine Spectator).
>> This must be the limit of pretentiousness!!!
>> So do I singe a bay leaf to find out what the hell he means or drink a
>> bottle?
>
>
> Try the bottle up yer caboose; you know you wanna.
> LOL

Graham is into farm sex, the bottle is just to get the ram interested...