Insanity of the wine industry

Here is a bonce of a posting in another thread by the same person. Notice this one seems to go through Google which allows NG posts, but apparently points back to the same place.

When one has a mail address at a domain, things can be a little different than normal. My domain is on a Unix(Apache) server and has 20 pop mail accounts, none of which I will use on NG postings because of spam problems. If someone sends an email to anything, such as snipped-for-privacy@mydomain.com, it will be automatically be delivered to the postmaster box if no such mail address exists on the domain. However you can reconfigure the mail so that it will accept only real addresses you have on the domain. The point is that I probably could give a domain name that is available for sale or an active one for my address when signing up for email or posting at places such as Yahoo, Google, and many others. If the domain has not been configured to accept only specific addresses, the mail will be received in case the mail or NG service provider checks. Many people including myself have domain email addresses, but I always keep the above in mind when I see an address at a domain.

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From: "Vincent Vega" Newsgroups: rec.crafts.winemaking,alt.food.wine References: Subject: Re: Organic Wine Now Lines: 9 X-Priority: 3 X-MSMail-Priority: Normal X-Newsreader: Microsoft Outlook Express 6.00.2800.1158 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2800.1165 Message-ID: Date: Sun, 04 Apr 2004 16:46:58 GMT NNTP-Posting-Host: 141.150.245.72 X-Complaints-To: snipped-for-privacy@verizon.net X-Trace: nwrdny01.gnilink.net 1081097218 141.150.245.72 (Sun, 04 Apr

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snipped-for-privacy@webtv.net (Cwdjrx _) wrote in news:16070-40735AEE-384 @storefull-3175.bay.webtv.net:

you

There actually is a French company located in the Loire valley using

I went to the website and can find only a homepage with no links that I can detect. Am I missing something?

Vino To reply, add "x" between letters and numbers of e-mail address.

Vino wrote in news:jqn670pr3g8rc6qaf7c1qi8pivit3qi8qf@

there is a place to click for the next page try this

Do you live in California? I do, and I make wine here. You're talking Central Valley numbers - not cool, coastal climate TAs.

Tom S

IIRC, Cabernet Sauvignon _is_ a cross of those two.

Of course, we _could_ both be mistaken...

Tom S

I was wondering about that word too, but you used it with such authority that I assumed that it actually existed and I was an ignorant nincompoop for not recognizing it! All day long I'd been thinking that you were the European William F. Buckley Jr., and now my illusion is shattered...

S moT

Although the site I checked first indicated that the domain vegaindustries.com was available, another site indicates it is taken. If you go to

Andrew, for me a troll are like TCA, you develop a nose for it. Three years ago I was still relatively insensitive to TCA, now I spot it right away. Same with trolls.

Much like TCA, about 5-10% of new posters exhibit trollish behaviour, at leasr initially.

And like TCA, with trolls you have to make sure you have a spare thread going on that can provide more satisfaction than this one that has become completely corked.

And as for Mr. Lipton, what the hell makes you an authority on chemistry ;-))))

Mike

Mike Tommasi, Six Fours, France email link

Vincent

I don't claim to be an expert on winemaking (or even knowledgeable), but isn't there a difference between "adding sulfites" and "containing sufites", since this substance occurs naturally? Some may not use sufites, but the wines may have sufites present.

Tom Schellberg

Michael - of course you are right - but then again, a corked wine can simply be poured down the drain - this bozo has a long history of being more like a different sort of bad smell - one that simply won't go away !!!!

Mike, as you will remember, I had the great pleasure in hosting Prof. Lipton and M. & Mm Hoare here downunder - and I must confess that, at times, I was glad I was driving (and could pretend to be concentrating on the road!) because the depth of the conversation and knowledge was quite daunting.

I was really glad to get to the end of each day, when the scoring of the days wines were measured in Yums (otherwise known as the "Hoare Scale of the Sensual Evaluation of Wine.")

Regardz

AB

Being left wing socialists does not jibe with the almost universal contempt on this newsgroup for state laws limiting the free market sale and distribution of wines.

Let the state control the sale or distribution of wines? Readers here could hardly be called socialists.

Tom Schellberg

Got to love those 13% alcohol German Rieslings.. especially those fermented off-dry. Be sure to add lots of acid to balance the sweetness.

You may detect a bit of sarcasm in this statement.

Tom Schellberg

Yes, I have also hosted Dr. Lipton and his better half, and enjoyed their brilliant conversation and company.

As for Mr. Hoare, I have witnessed him telling the top wine critic in France, in the most polite and diplomatic way imagineable, with that wonderful english accent strongly colouring his grammatically perfect french, that basically what Monsieur world-authority-on-wine had just said about tokaji was a big load of parrot droppings. Unforgettable, wish I had it on film.

Anyhow, you are all welcome to Provence this summer, let me know.

Mike

Mike Tommasi, Six Fours, France email link

Same goes for my bottles of Chateau Pierre Bise, 14.5 degrees in the Loire and still has some sugar left over. He surely added lemon juice to make it so zingy ;-))))

Mike

Mike Tommasi, Six Fours, France email link

Salut/Hi Mike Tommasi,

le/on Wed, 07 Apr 2004 09:44:23 +0200, tu disais/you said:-

But it WAS!! Mike. I had to be physically restrained by Jacquie when he said "I have to admit a bias, I don't much like passerillé wines, and much prefer botrytised wines. For that reason, I don't like the Tokaji Aszu as much as the other wines". As you will remember at the workshop, the other wines each had their own spokesman (winemaker or owner usually) but because there wasn't anyone suitable to talk about the Tokaji, Mr B. was asked to introduce it. Well I'm sorry, but in France, Mr B has a reputation (among those who don't know much about wines) that makes Robert Parker seem like a hayseed from Hicksville. And if Mr B says "I don't like passerillé wines much (it's amazing that with that opinion to which he's perfectly entitled, he should manage to rave about Jurançon from Cauhapé and Gaillac from Plageolles)" the majority of his audience will nod wisely and dismiss Tokaji Aszu as being a wine of little interest (to that extent I agree with V.V.). So his comments were extremely damaging, and I believe (given his opinion about the two wines I mentioned from SW France) to have been motivated by chauvinism. That's shabby and shameful, especially as he'd been asked to introduce it!

Actually, I was a lot less diplomatic than you say (Jacquie says that's not true and that I was polite - as polite as it's possible to be when telling an eminent wine critic that he's just talked a load of horse puckey)!! I was a lot MORE diplomatic than I felt, that's for certain. I WAS livid, because the gentleman has a certain reputation of partiality, even if he's a brilliant taster, but I didn't expect him to lie. When I pointed out that perhaps he might be mistaken, he first of all stated with urbane authority that this was quite impossible. So when I suggested that perhaps he could visit the area, and see for himself, he pointed out with lofty condescension that indeed he had, and that it was the wine makers themselves who had told him that Aszu berrries were sun dried, not nobly rotted ones. He was a touch taken aback when I suggested that the winemaker he visited (I knew - or rather had a not very inspired guess - who he was) might himself have been mistaken, as he was french! I informed him that this wasn't a matter of debate it was a simple matter of FACT. I had been to Tokaji on several occasions and had actually seen the nobly rotted grapes on the vines (true) and that ALL reliable authorities were agreed that while sometimes, the aszu berries could be passerillé, it was usually _in addition_ to noble rot, and that the overiding tastes characteristic of the best Tokaji Aszu wines, were those associated with botrytis - crystallised fruit, apricot, marmalade, etc. And I think that I did finally shake his ironclad self assurance when I ended up by saying that I could well understand it if he found it difficult to accept such a thing from an (unknown and random) Englishman, but that he should contact, for example, Hugh Johnson, co-owner of RTWC or Dr Rohály, Gábor, eminent Hungarian wine critic, both of whom would be delighted to confirm what I'd said.

And what's more I made a LOT of grammatical mistakes, as usual when I'm agitated. But I have to say that it was good for him to be told to his face that he had been caught with his pants firmly round his knees.

Tom, that is because you are not part of the religious left wing:-)

distribution of

Salut/Hi Cwdjrx _,

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

Yup, it's a Macromedia Flash site, which takes over 45 seconds to load at

The company makes products for building facades, mortar, cement, etc. Not much directly to do with the wine industry, although it could be that they make epoxy and/or cement linings for concrete fermenting tanks.

Not really big enough to ask the right questions tactfully. I had a look at where the form sends messages and used that email address (contact at etc) to ask whether they've really got someone working for them using "his" nom de plume. The site gives the names of senior management, neither of whom have that Christian name, and phone numbers.

I wouldn't be surprised if I get a "mind your own business" reply.

LOL

Yes you were, and you did not stray from that absurd french nicety that makes one continue using the polite "vous" even when insulting people... LOL

And in public! What colour underwear was he wearing again?

Mike

Mike Tommasi, Six Fours, France email link