quality posts: 0
themostrighteous wrote:winemaker's notes for the 2006 Syrah Rosé (Dry), Flora Ranch Vineyard, Chalk Hill:
We whole fruit pressed only ¾ of the juice in order to minimize the astringent influence of the stems and seeds.
Stems and seeds, I hear, present problems wherever they go...
Stuart Cellars Temecula Trio; Woot Cellars Polyphemus Magnum; Woot Cellars Humbug; Wellington Vineyards Reserve Duo, three pack, three pack + mystery; Peltier Station Lodi Petite Sirah; Ty Caton Three-Pack Sampler; Dry Creek Two-Pack Reds
quality posts: 5
Winedavid39 wrote:guess we better labrat these.
WD, I'll be away this weekend, so no la'bratting for me.
W:too many to count
WW:too many to count
SW:too many to count
SOW:too many to count
quality posts: 0
I'm in - I love white for summer! It'd be awesome to be picked for the labrat honors.
w.w: 19 s.w: 12 w: 4 k.w:2
quality posts: 9
too tempting to pass up on.
First sucker: mill
Speed to first woot: 0m 7.703s
Last wooter to woot: myrlin
Thank for pointing out those threads about Chicago tastings... I will be in next time, sounds like a lot of fun. I am a bit of a wine noob, but I do love juice.
008 Barrels of Crud
183 Bottles of Juice
quality posts: 19
jgaffner wrote:I'll try the Crystal Light thing - thanks
For anybody sqeamish, skip to the next message...
Did you capture the stone? I do the potassium citrate thing to modulate the acidity level; if the acidity level is wrong, certain kinds of stones can form. But, you may have a different kind of stone, and thus potassium citrate may do you no good.
Your doctor would hopefully know.
Juvie: 30+24+4; Sellout: 6+7+0
Drunk: 69+94+15 wine, 20+29+4 non-wine
Rugrat: 0+0+0; Refunded: 2+3+1
(as of 2011-03-02)
quality posts: 0
themostrighteous wrote:thank you. that sounds beautiful & a must-try. so i will.
WD, if i may, allow me to plead my case to you for labrattery duties:
1. apart from being gaga about PS, White Bordeaux & straight Semillon are my favorite whites, bar none (which, again, is one of the reasons why i love Jeff's Moon Valley Wine Club).
2. i am MOST definitely available tomorrow to labrat this baby.
3. temps are expected to be beautiful (wine-wise) in Chicago tomorrow so there is little risk that this baby will be cooked on its way to me.
so, PLEASE, pretty please, consider my case for labrattery!!!
TMR and I discussed the first Saxon Brown Zinfandel just Sunday, during the Chicago Tasting Part Trois. We both agreed that it was exceptional and I was THRILLED when I saw SB being offered again Monday morning. Coincidence? Fate? Dionne Warwick? Who knows and who cares. I was in.
While normally I would have looked at this morning's offer (I bought mine 2 seconds after Mill, d'oh!) and shrugged it off, being SB I figured if I'm going to give any type of Rose or Semillon a try, it might as well be these. The description didn't hurt either!
123 bottles and counting...
quality posts: 32
themostrighteous wrote:WD, the man has a wicked palate (you should taste his gelato - it's to die for!), and i'm willing to vouch for it! my vote counts for nil, i know, but i'd make Walstib a rat most bodacious in a jiffy. you would not regret it!
I'd bribe WD with the Gelato if I were him.
"The power of accurate observation is commonly called cynicism by those who have not got it."
– George Bernard Shaw, author (1856-1950)