Mon Mar 27, 2006 1:23 pm
He put the 'bar' in 'barrister'
Tue Mar 21, 2006 8:31 pm
NOT David Caruso
Wed Mar 29, 2006 10:17 pm
Albany, New York
Bill Spohn wrote: Yes, you CAN make a chard with a lot of oak and have it turn out well - but the kicker is that you have to wait several years for the oak level to abate and come into balance with the fruit, because before that the fruit is overwhelmed with the one-note oakiness.
Users browsing this forum: Google [Bot], Yahoo [Bot] and 2 guests