Oswaldo Costa wrote:How does one distinguish an Alpine valley running west to east from one running east to west?
West to east valley read from left to right. tfel ot thgir morf daer dna werbeH ni syellav tsew ot tsaE.
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David M. Bueker
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Oswaldo Costa wrote:How does one distinguish an Alpine valley running west to east from one running east to west?
Brian K Miller
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Oliver McCrum
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JC (NC)
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Oliver McCrum
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Jenise
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Tue Mar 21, 2006 2:45 pm
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JC (NC) wrote:Well said, David. Of course the individual can set their own focus if they want and concentrate on one Italian region in depth.
Jenise
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Tue Mar 21, 2006 2:45 pm
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Oliver McCrum wrote:I hope I will be forgiven for posting a note on a wine I import:
Di Barrò Fumin 2007, Vallée d'Aoste
Deep red, hint of violet at rim; aroma of blackberries, plums and smoke; same flavors on palate, fairly lush fruit but with almost Barbera-ish acidity to balance; hint of salt plum; very distinctive, acidity gives good length.
I discovered the Aosta valley very late but am falling in love with the wines.
Jenise
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Tue Mar 21, 2006 2:45 pm
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Ian Sutton
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Oliver McCrum
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Wed Mar 22, 2006 1:08 am
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Ian Sutton wrote:Jenise
Valle d'Aosta is to the north-west corner of Piemonte - indeed on a map it looks more like a sub-region of Piemonte.
regards
Ian
Oliver McCrum wrote:Ian Sutton wrote:Jenise
Valle d'Aosta is to the north-west corner of Piemonte - indeed on a map it looks more like a sub-region of Piemonte.
regards
Ian
(not sure which way the valley runs, David)
Brian K Miller
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James Dietz
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Oliver McCrum
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James Dietz
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Oliver McCrum wrote:I'm going to go off by myself for a week and 'recalibrate my thinking...'
Oliver McCrum wrote:I hope I will be forgiven for posting a note on a wine I import:
We offered this last year but many of you asked for a few more bottles so here you go (this is different than the 2007 Contadino 5 we offered a few months ago). If Christmas cake could melt into a soil infested mold of living bacteria swimming in a murky mess of orange essence and sappy, cloudy, tobacco-tinged sarsaparilla, it would be this delicious treat cut from the active hillsides of Mount Etna. While the above description may sound horrific, horror is in the eye of the beholder and I know many Goths from my teen years that would find this not only tame but plebian. An homage to the natural “wine” movement and an experience to initiate one’s palate to better understand the rest of the wine world (see above referenced Musigny comment). The fact that we’ve had so many re-order requests for this is telling - a beverage unlike anything else. Cornelissen does not recommend decanting - I do, for at least 15 minutes. Keep in mind, natural wine gobbles oxygen quickly and this is best consumed on the first evening.
Oliver McCrum
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Wed Mar 22, 2006 1:08 am
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Oliver McCrum wrote:Yes, Salil, but probably not my actual importation if you're in CT. Hope you enjoy it; oddly the two Sibilla wines remind me of Loire wines, not at all what one would expect. (They're own-rooted, and the soil is volcanic.)
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