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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Been absent for far too long after moving from Yale and losing
(convenient) Usenet access :-(. Two recent tasting notes, one bad and one excellent. I'd bought (I think based on a rec here, actually) a few bottles of the 2004 Chateau du Tertre, and after having had them in storage for a while during moves, we were reunited a little while back, so finally opened one: very disappointing, with much oxidation and almost no nose. My guess is a bad bottle, but hope the others are better: I post just to check whether anyone happens to know that this might be in a poor period right now? The other recent wine to make a big impression came from winestilsoldout.com, which I've had good experience with recently: the 2005 Eden Vale pinot noir. This was silky, rich and almost slightly syrupy, definitely 'big' for a pinot but not over the top, good caramel and woodsmoke. Really very good; I went back out and bought a case, and will look for future releases. |
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On Mar 12, 11:14*am, Ewan > wrote:
> Been absent for far too long after moving from Yale and losing > (convenient) Usenet access :-(. > > Two recent tasting notes, one bad and one excellent. *I'd bought (I > think based on a rec here, actually) a few bottles of the 2004 Chateau > du Tertre, and after having had them in storage for a while during > moves, we were reunited a little while back, so finally opened one: > very disappointing, with much oxidation and almost no nose. *My guess > is a bad bottle, but hope the others are better: I post just to check > whether anyone happens to know that this might be in a poor period > right now? > > The other recent wine to make a big impression came from > winestilsoldout.com, which I've had good experience with recently: the > 2005 Eden Vale pinot noir. *This was silky, rich and almost slightly > syrupy, definitely 'big' for a pinot but not over the top, good > caramel and woodsmoke. *Really very good; I went back out and bought a > case, and will look for future releases. Good to see you here, and congrats on the new family addition. I have to think the du Tertre was an off bottle. I liked a lot on release. It might well be in a closed place right now, but shouldn't have any oxidative notes. Sounds like a compromised seal to me. Too bad |
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Ewan wrote:
> Been absent for far too long after moving from Yale and losing > (convenient) Usenet access :-(. Good to see you back here, Ewan, and congrats on the tenure track appointment and the NIH grant! Regarding Usenet access, you might want to look into one of the various free newservers that permit posting privileges, such as news.aioe.org, news.motzarella.org, news.x-privat.org and news.mixmin.net. I've given up on my ISP's newsgroup access and just use aioe.org, which has been quite reliable. > > Two recent tasting notes, one bad and one excellent. I'd bought (I > think based on a rec here, actually) a few bottles of the 2004 Chateau > du Tertre, and after having had them in storage for a while during > moves, we were reunited a little while back, so finally opened one: > very disappointing, with much oxidation and almost no nose. My guess > is a bad bottle, but hope the others are better: I post just to check > whether anyone happens to know that this might be in a poor period > right now? Notes on Cellartracker would indicate that you did indeed have a bad bottle. Could it be a storage issue? Or perhaps just a bad cork. Whichever, 'tis a shame. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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On Mar 12, 11:09*am, Mark Lipton > wrote:
> Ewan wrote: > > Been absent for far too long after moving from Yale and losing > > (convenient) Usenet access :-(. > > Good to see you back here, Ewan, and congrats on the tenure track > appointment and the NIH grant! *Regarding Usenet access, you might want > to look into one of the various free newservers that permit posting > privileges, such as news.aioe.org, news.motzarella.org, > news.x-privat.org and news.mixmin.net. *I've given up on my ISP's > newsgroup access and just use aioe.org, which has been quite reliable. My ISP, ATT/Yahoo DSL Elite, has never supported Usenet groups since I have had the service, and many ISPs have discontinued Usenet support. If you want certain extras, the news servers you mention are good, and there are a few pay ones that offer even more. However, if you have access to Google, you can read alt.food.wine under their Groups, and you can post free if you register with them - it requires little more than a working email address. They are not as fancy as some of the readers, but they get the job done good enough for me. I am not interesting in blocking certain posts etc. I do know of one group where a long term user of the group blocks all posts coming from Google Groups, because he thinks such posts are of low quality. That is just quilt by association, but I do not let it bother me. My parrot might ask if he also blocks posts from green people :-). The main thing I find important on posting to Usenet is to use an email address that will dump all incoming mail. I use an address that I created on my domain server. When I have then registered for a group, I set the server to dump all incoming mail to that address. If you can not so set email, you can always use other methods to obscure your address, especially to bots used to harvest email addresses for spamming. The dump or no dump choice can be made at the server control panel with a few clicks if you need to turn the mail back on for a short time. For those without server access, there are of course simple methods that will make the email address unreadable by most bots used to harvest addresses for spamming you, but easy enough to figure out by humans. I use Yahoo mail which works well enough for me. I have it set up to read both Yahoo mail and 5 mail addresses from the domain server that come in on Yahoo mail as pop mail. That avoids quite a few key clicks to sign into various mail sources directly. It is possible to put mail on the web site for the alt.food.wine group, but I do not want to have to read all of the likely spam that it would attract. I will be very glad to set up a mail address for you on the server to route all mail for the wine group to you :-). I have a feeling that you will not choose to do so. |
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On Mar 12, 12:09*pm, Mark Lipton > wrote:
.... On Mar 12, 12:02 pm, DaleW > wrote: .... Thanks for the welcome back, folks; and for the info. I followed up Mark's cellartracker pointer, and agree that the picture looks bright for the remaining bottles - good! [In the process of following-up, I see that it was based on one of Dale's original notes that I went for these, so he also gets off the hook ![]() Googled - yes, the move to Albany has been a good one, with Yale "a good place to be from," and Keiran (now 5 mo) takes up much time in a good way.] |
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On Mar 12, 2:17*pm, cwdjrxyz > wrote:
[various kind and helpful stuff] Thanks greatly for the offer. I have wangled intermittent access through Yale adjunctness, and Google works for posting, so I think I should be set for now. |
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