AFW FAQ

How about an article about moldy old men in NZ that think Stelvin is the answer to Cancer, Diabetes, Cholesterol......probably would be more truthful than after Stelvin there will be no more problems with TCA EVER.

:-) )=====>

"Richard Neidich" wrote

I resemble that remark ! Have you been reading my mail? :-)))))

Old? - At 58 years, only thru 1/2 of my life! Moldy? - Nope: alcohol don't go moldy! Cancer? - yep, beat that sucker - twice!!!!! Diabetes - no, but trying ! Cholesterol - yup - but under control (and not taking statins either) ! NZer? - you betcha - and bloody proud of it! Godzone we call it - with good reason - you should visit some time!

-- st.helier

Hosting is the easy bit. I could do that on my website if people really want. But it might be more useful for someone to post a plain text version here every month.

Maintaining the FAQ is the tricky bit. I'm taking one step back for that one!

His Excellency st. helier's suggestions to update the hosting and FAQ document itself are, well, excellent. It could include a few brief modern definitions Asked Frequently on wine fora, such as "What is `corked'. " With maybe summaries or links to definitive sources. Some wine reference books address questions like those in authoritative depth; I have some of these books (as do other readers here) and could propose a few summaries that would likely find wide support.

Also, origins and history of the first dozen years of wine newsgroupery (including detour to the "alt" hierarchy of what had been one of the oldest mainstream newsgroups) were missing from the five-year-old document I saw. I posted data here since then, could provide more. Would happily collaborate with anyone seriously interested in maintaining an FAQ document.

Cheers -- Max

-- "For trivia buffs, there are three Heidsiecks in the Champagne world: Charles Heidsieck, Piper-Heidsieck and Heidsieck Monopole. There are also three Perriers: Laurent-Perrier, Joseph Perrier, and Perrier-Jouet." [Internet wines mailing list, September 1985]

I'm sure Max would be an excellent source of expansion material for the FAQ.

Like Steve, I am also willing to host a copy on

-E

"Emery Davis" in news: snipped-for-privacy@loki.domain.org:

Thanks Emery. Below is one example of a nutshell synopsis posted to another forum lately for a question certifiably Frequent. (It's an illustration, not necessarily a draft for AFW.) Some wine questions, even more basic than this, are as old as online wine fora, over 20 years.

-- "Corked" wine (a particular aromatic and fruit-suppressing fault from pungent chemicals developing when certain organisms act on chemical precursors developed when corks are cleaned with chlorine). More info available by search under "trichloranisole" or in wine reference books.