Insanity of the wine industry

As always, I defer to your greater experience and knowledge, Professor. I think this has soemthing to do with the NG your travelling through, though. Always know the denizens in the uncharted territories, m´lads.

Cheers

Nils Gustaf

I'm sure my sister thought of my brother and I thusly when we were children. :^)

Tom S

Hi, Ian -

I certainly hope you aren't referring to Nigel Bruce, who played Dr. Watson opposite Basil Rathbone's Sherlock Holmes. I thought the two of them were quite *excellent* in those roles. In fact, Rathbone was _so_ good that until Jeremy Brett (

=>8^O Sacrilege!!

Besides, how could one caricaturize someone who was _himself_ a caricature? Put _that_ in your Meerschaum and smoke it! ;^D

Tom S

Brix = (° Oechlse + 5,0908)/4,5522

HTH, Torsten

"Max Hauser" in news: snipped-for-privacy@corp.supernews.com...

Sorry about that, the link above appears to have died. (Typical "www" nonsense, it worked recently; evidently now you must omit the "www," perversely.)

Try if you're actually interested (look for "French Paradox")

(These newfangled, unreliable, "www" interfaces to the Internet! Only came into existence, after all, relatively recently, 1991. That's the nice thing about newsgroups, which, for anyone so patient as still to be reading, and who does not already know this, are a much older Net interface than Berners-Lee's "www" tool. Newsgroups turn 25 this year. Here today -- here tomorrow -- here yesterday. Happy Birthday To You!)

There was a US film of Busman's Honeymoon in 1940 with Robert Montgomery as Lord Peter. It's sometimes known as Haunted Honeymoon. I saw some of it once and either the play is not on a par with the novel or it got an extensive rewrite. I suspect the latter.

There was also (apparently) a 1947 UK TV version with Harold Warrender.

James James Dempster (remove nospam to reply by email)

You know you've had a good night when you wake up and someone's outlining you in chalk.

Sorry I sometimes am a little slow to revisit this forum, I hope the exchange on this interesting topic is not yet exhausted. Specifically:

"Ian Hoare" in news: snipped-for-privacy@4ax.com...

I'll grant you the later points on Carmichael (edited out here) but did you view that particular series recently? Let me explain.

The Carmichael group of "Lord Peter Wimsey" British TV mini-series of the

A few years ago, the Carmichael versions began appearing on (US-Canada formatted) DVD via AcornMedia. As of last year, a five-episode boxed set, about 1000 minutes, was available (I gave a few of them as gifts, and posted comments on amazon.com including other details you may enjoy unless you already saw it). This is a richly realized set of Wimsey, notable for many things including the great pool of British acting talent. But the WW1 nightmares figure conspicuously in a couple of them, and the war hangs nervously over the story of the _Bellona_ episode, a central sympathetic character being a badly unnerved ex-soldier. (With attention it is easy to date the settings of the episodes in this set -- _Bellona_ if I remember is set soon after the war, whereas the epic and beautifully set _Nine Tailors,_ Sayers's connection with the C of E showing prominently there, begins with flashbacks during the war, depicts Wimsey's near-death and how Sgt. Bunter -- Glyn Houston in all but the _Bellona_ episode -- comes to work later for Wimsey. (As the old butler announces the visitor, he says "A soldier, M'Lord. " And adds with disdain, "NOT an officer." "Really?" Wimsey mocks him. "ARE there such people?")

The following slightly garbled (edited) dialog is from the _Bellona_ episode in that series, and concerns food. (Not from online.)

-------- Wimsey: "You'll need to look like a journalist, Bunter. Ash on the lapel --"

Bunter: "Ash, sir?"

Wimsey: "Yes, Bunter, RIGHT down the lapel. Egg on the waistcoat, and dandruff. Use desiccated coconut."

Bunter: "Poached egg on the waistcoat, sir?"

Wimsey: "No, fried egg.

-- Bonus bit of broadcast history trivia, for those who haven't heard it. (I work as an engineer in a related specialty and was licensed in the US to be a chief engineer at a radio or TV station 30 years ago, a detail highly unconnected to wine, and no, I do not take requests to fix failing TVs.) But my European engineer colleagues mostly knew as a broadcast-TV encoding standard the modern, high-performing European PAL (phase-alternating-line) format, by which, for example, Germany eagerly views all those dubbed US Western films -- "Regierung Soldaten!" cries Burt Lancaster to Gary Cooper in _Vera Cruz._ The PAL format was adopted in most of the world, except for a few "difficult" regions with their own standards. There was no truth however (or very little truth) in the quip I first heard over 20 years ago that the US's peculiar TV encoding standard, NTSC, stood for Never The Same Color, while the French system, SECAM, was designed for maximum incompatibility with NTSC, and stood for Système Envelopper Contre les Américains ("Anti-American Encoding System"). No truth at all!

Max Hauser

"Torsten Goffin" skrev i meddelandet news:1gc0c4z.garyqtuh4n2aN% snipped-for-privacy@despammed.com...

Now I do! Thank you very much. I suppose I could put this up as an Excel spreadsheet ;)

Cheers Nils Gustaf

Done that, nice to read! (Btw - I hate dogs ... ;-)

M.

"Vincent Vega" skrev i melding news:L7ldc.3751$ snipped-for-privacy@nwrdny02.gnilink.net...

This thread is the most amazing one ever... Now, mr Vega, you seem to be utterly unable to realize that wine making is completely different in Germany. Harvest time for quality wine is a struggle to achieve sufficiently low levels of acid at the same time as sufficient ripeness - with winers literally wringing their hands through October and parts of November making up their minds whether to harvest now or risk waiting a little longer in order to reach perfection. With the vagaries of Northern climate that's true gambling! With respect to the bread and butter qualities made under safer conditions (late September and early October) the acid levels are real zingy - trust me, I've visited Mosel every year since

Salut/Hi Cwdjrx _,

le/on Tue, 6 Apr 2004 21:47:55 -0500 (CDT), tu disais/you said:-

Well, I did send a message to Vega Industries, warning them tat someone was using their domaine address, possibly without their authority or permission, and although I didn't get a reply, the sudden cessation of these trollish posts might indicate that it worked! Thanks for the suggestion.

What's sad, actually is that he looked as if he might have been able to contribute.

Vega industries in a Loire based company making cement facings and associated products.

Hi Ian,

I agree that there is potential there for our group and wished that Vincent had started out the thread with less bravado.

My question to you and others - Most of the thread went right over my head (but I hope I learned a few snippets) but could a person who is primarily "book smart" present themselves as an "expert" and pull it off in a group like this?

TIA

Larry Southern Ontario

Larry wrote in news:hd7l701cj1m0dp2bio8blur6i8m84gtk6s@

I think that the difference between boo smart and reality based knowledge is that the reality based person is going to be more flexible and their experience shows tham that conditions change results vary. One of Vincent's problems was in imagining high acid content in ripe grapes. Similarly a book trained person might not really get it on a tasting - although why one would want to past a poser of a TN I don't know but Trolls will do most any obnoxious thing.

Example- book based. Chateau X always creates wines of mediocre quality. Example- reality Chateau X rarely meets my expectations, often producing wines that are thin, even in years of generally optimal conditions.

Larry: I did'nt read all the posts on this thread, but it seemed to me, that vince had enough knowledge to get other people to offer up knowledge. & then he'd throw in a contradiction or a generalization, to get others blood boiling.... sit back & watch the Sh#@ storm. I think a any good wine reference book would have allowed him to do that. As to why? I could'nt begin to offer up a theory.....

En Vino Veritas Mathew

It sounded to me like he had more than just book knowledege. He might have needed a lesson in Charm School but I think he had some wine knowledge.

"dick" skrev i melding news:v1Cec.4905$ snipped-for-privacy@newsread2.news.atl.earthlink.net...

Yes indeed - there were some valid questions and arguments but also some very blinkered views, imho. Anders

Dick Neidich wrote....

Dick, this entire thread has now run to over 250 posts, and by my reckoning, over 20% by VV trying to defend the indefensible.

To me, it appeared to be a case of a little knowledge being dangerous.

Also, VV only ever wrote about matters winemaking - in all these posts he actually never wrote one word about a single wine he had tried.

His whole banter reminded me of a story told in David Niven's second book of memoirs about Hollywood.

During the filming of a scene in Charge of the Light Brigade" the Director (Hungarian IIRC) [when a herd of riderless horses was to be filmed] called "Camera! Action! Bring on the Empty Horses" - where upon the whole crew burst in laughter.

The Director, livid in his embarrassment vented his spleen thus -

"You are all so smart! You think I know f*ck-nothing! But I know f*ck-all!!!!!"

In the final analysis, this may be VV's life story.

LOL, I have teenagers. When they say that I know f_ _ _ all, I will refer back to this gem and same "You are absolutely right"!

Thank you for the chuckle AND quote of the day. ;-}

Larry Southern Ontario