Gary Barlettano wrote:Besides the rain, I just heard that my favorite local, boutique bakery where I could buy super duper baguettes for 49¢ each closed down.)
You obviously spend too much time kvetching and don't eat enough bread!
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Gary Barlettano wrote:Besides the rain, I just heard that my favorite local, boutique bakery where I could buy super duper baguettes for 49¢ each closed down.)
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Thomas wrote:Gary Barlettano wrote:Besides the rain, I just heard that my favorite local, boutique bakery where I could buy super duper baguettes for 49¢ each closed down.)
You obviously spend too much time kvetching and don't eat enough bread!
Gary Barlettano wrote:Thomas wrote:Gary Barlettano wrote:Besides the rain, I just heard that my favorite local, boutique bakery where I could buy super duper baguettes for 49¢ each closed down.)
You obviously spend too much time kvetching and don't eat enough bread!
Perhaps, although I do have a great reputation for being a loafer ... to be sure, I have been referred to as an as du pain.
Check out his website before he takes i down: Papa's Oven. You'd miss him, too.
Alan Gardner wrote:Bill Hooper wrote:WTF? Have you never tasted a range of single vineyard wines from the same producer, vine type, and vintage before? How can you explain the vast differences in a German or Burgundian vinters wine arsenal without Terroir? You need a plane ticket or a good wine shop. WTF indeed.
Good starting point Bill. Indeed they are different.
HOWEVER,
Now go back and repeat that tasting, keeping most parameters the same but changing the producer (say, or vintage). Do the wines from the same vineyard taste similar - swamping the effect of the producer? If so, you definitely have terroir. But, my experience has been mostly different. I tend to trust the producer in both Germany and Burgundy, so my belief is that the 'terroir effect' while real is of relatively small significance within a 'reasonable' geographic area, compared to the other factors. It's a ripple - sometimes a wave, in a much bigger wine lake.
Dale Williams wrote:
A bit of a straw man, isn't this?
Dale Williams wrote:And even the winemakers you name- if terroir doesn't matter, why doesn't Ridge just bottle Red Blend Wine? Although for my tastes Coturri could probably just bottle one wine, I'd call it Fresh Kills Zin.
Dale Williams wrote:I must ask, who is Edi Kanti?
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Thomas wrote:Nice site. On the subject of bread, just coming back from Piedmont, I have to admit that Italian bread isn't nearly as satisfying as French bread. Why is that, you ask? Italian bread crust isn't so much crust as it is, well, just there.
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Oliver McCrum wrote:Thomas wrote:Nice site. On the subject of bread, just coming back from Piedmont, I have to admit that Italian bread isn't nearly as satisfying as French bread. Why is that, you ask? Italian bread crust isn't so much crust as it is, well, just there.
I agree; the only area of Italy that has consistently good bread IME is the Alto Adige, at least the German-speaking part. You can buy good bread in Piedmont, but you have to be very selective.
Gary Barlettano wrote:Oliver McCrum wrote:Thomas wrote:Nice site. On the subject of bread, just coming back from Piedmont, I have to admit that Italian bread isn't nearly as satisfying as French bread. Why is that, you ask? Italian bread crust isn't so much crust as it is, well, just there.
I agree; the only area of Italy that has consistently good bread IME is the Alto Adige, at least the German-speaking part. You can buy good bread in Piedmont, but you have to be very selective.
I guess if you really want to buy good Italian bread you need to go to New Jersey.
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