OT: Got totally toasted last night

Re: Got totally toasted last night

Polfus wrote:
>
> "dvaoa" <dvaoa@altavista,com > wrote
>
>>> > Whiskey on ice... what a girl...
>>>
>>> What's the ice for? ;-)
>>>
>>> Mark
>>
>> Bad whiskey??
>
> Sometimes...but mainly on ice makes it go down a little smoother with
> not so much "burn" after swallowing.

I like the burn;-) Here's my fave;

http :// www .laphroaig,com /
If you can find it Coal Isla, is another great drop with the same smoky
flavour.

IMO Scotch should be drunk like Coffee, straight up;-)

Mmmmm

Mark

Re: Got totally toasted last night

On May 13, 10:15 pm, Mark Bedingfield

> IMO Scotch should be drunk like Coffee, straight up;-)
>
> Mmmmm
>
> Mark

I agree...I'll even drink Johnnie Walker Black straight up (but not
the Red stuff). If I have to start adding ice, I just won't drink it.

-d

Re: Got totally toasted last night

dvaoa wrote:
> On May 13, 10:15 pm, Mark Bedingfield
>
>> IMO Scotch should be drunk like Coffee, straight up;-)
>>
>> Mmmmm
>>
>> Mark
>
> I agree...I'll even drink Johnnie Walker Black straight up (but not
> the Red stuff). If I have to start adding ice, I just won't drink it.

Too true, like Grinner I don't mind Black Douglass either. Better than
Johnny Red IMO. Visited the bro in law last night, he dug out the Johnny
Gold - much better;-)

Mark

Re: Got totally toasted last night


"Mark Bedingfield" <atari030@nomorespamplease.optusnet,com .au> wrote in
message news:HWrWj.844$IK1.825@news-server.bigpond,net .au...
> Polfus wrote:
>>
>> "dvaoa" <dvaoa@altavista,com > wrote
>>
>>>> > Whiskey on ice... what a girl...
>>>>
>>>> What's the ice for? ;-)
>>>>
>>>> Mark
>>>
>>> Bad whiskey??
>>
>> Sometimes...but mainly on ice makes it go down a little smoother with not
>> so much "burn" after swallowing.
>
> I like the burn;-) Here's my fave;
>
> http :// www .laphroaig,com /
> If you can find it Coal Isla, is another great drop with the same smoky
> flavour.
>
> IMO Scotch should be drunk like Coffee, straight up;-)

some whiskeys are just too dry for my tastes, johnny walker any colour is
like that. for me the drier the whiskey the worse the hang over. black
douglas, a cheapie but kinder.
>
> Mmmmm
>
> Mark

Re: Got totally toasted last night

On 2008-05-14 10:37:02 +1000, Mark Bedingfield
<atari030@nomorespamplease.optusnet,com .au> said:

> Julien BH wrote:
>
> <snip>
>>>
>>> Croatian liqueurs are the bee's knees. Maraschino (cherries), Kruskovac
>>> (from pears), Orahovac (walnut). the kruskovac especially. a bit of a
>>> differnce to sherries or ports. Not a fan of slivovitz, though. :-(.
>>
>> Whiskey on ice... what a girl...
>
> What's the ice for? ;-)
>
> Mark

Keep it cool?
--


VampX
---------------------------------------
Dutifully attacking the underworld!

Re: Got totally toasted last night


"Grinner" <grinner@nowhere,com > wrote

> I made a mistake with the name, it's called Noble One. Botrytis is the
> fungal strain.
> Noble One spiel....
> http :// tinyurl,com /4a9b42

Thanks for that!!!

Peace,
Polfus

>> Thats it, I'm going to crack the 2001 Jamesons Run Cab Sav on Saturday
>> night;-)

> 2001 was a hot dry summer, 2002 as well.

Its wild having to pay attention to the weather during specific years and
having to know what they meant at harvest time, in order to know which wines
we get may be bad or good.

> hehe, goes hand in hand. food too. haven't tried any spanish wines.

Thats next for me...Tempranillos/Rioja.

I also will try a South Africa wine at some point...a red Im sure.

> but i've liked the less intensity of the italian wines i've had.

Hell...a "proper" chianti will pucker your lips up good....some are *really*
dry and full of untamed tannins...thank the lord for aging in the bottle,
eh?

Peace,
Polfus

Re: Got totally toasted last night

Grinner wrote:
> "Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote in
> message news:4828332f$0$1022$afc38c87@news.optusnet,com .au...
>> Grinner wrote:
>>> "Polfus" <nostringscouldsecureyou@thestation> wrote in message
>>> news:482717a0$0$31744$4c368faf@roadrunner,com ...
>>>> "VampX" <vampx@thescartissue,com > wrote
>>>>
>>>>> On 2008-05-10 15:24:14 +1000, "Polfus"
>>>>> <nostringscouldsecureyou@thestation> said:
>>>>>
>>>>>> Remember I mentioned "Crown Royal" a while ago? That's whiskey :)
>>>>>>
>>>>>> How much of a bottle did you drink? And how do you drink it usually?
>>>>> Hard to say as I was at a pub but I was downing doubles of Jack and
>>>>> alternating with Makers Mark. I'd say it would have been pretty close
>>>>> to a bottle. So, lots. I have it on ice generally.
>>>> That's hardcore....Jack and MM...you *musta* got shitfaced!
>>>>
>>>> I like mine w/one ice cube and a Coca-Cola on the side...when I drank,
>>>> that is.
>>>>
>>>> I quit the whiskey in 1996.
>>>>
>>>> Now..I enjoy red wines...I like Australian Shiraz a lot...I like a brand
>>>> called "Trumps" from there.
>
> http :// www .aussiewines,com .au/wines online.php?pid`4
>>> try the cab savs too, drier than the shiraz. the merlots are good but too
>>> rich for me, prefer them blended with a cab sav or shiraz. the
>>> chardonays have come along, still a bit fruity for my tastes, the
>>> savignon blancs are better (IMHO) . there's a white burgundy from here
>>> that is very good, a much drier white.
>> Mein Gott In Himel Man. Aussie Cab's are damn hard to beat anywhere in the
>> world. I should know, I've drunk a few;-). Coonawarra, Barossa,
>> Rutherglen, Glenrowan.... all fantastic. Its harder to get a bad one.
>
>
> we certainly are blessed. i'm not far from the hunter. my best mate lives in
> cessnock so we get out there a bit, my cousin was married on my sis comes
> down to the hunter every year and stocks up, if she finds something she
> likes she'll take a few cartons of 12's back.
> a good red used to be around 20 a bottle now around 10. dad must have over
> 200 bottles in the garage and knows how to pick wines and wines that will
> also age well, but yet will merrily drink chateau cardboard saving the
> others for the right occasion.
>
> usually a mixed dozen is a good way for me to sample. dad has some that are
> fifteen years old. occasionally he'll open a bottle of vinegar ;-).he's also
> tried growing a few vines but with little success due to bird strike. the
> soil is good, maybe a tad too much rain. he and my sister know more about it
> than I do,
>
> i was just surfing a bit and was stoked to come up with a few actual
> pictures of the old man's place on the net!.
> http :// www .wootton.org.au/#
>
> click image gallery.
> most of the pics are of the cafe at the bottom near the road,
> pics 11, 15 and 32 show some glimpses of the property, it extends back into
> the bush for 12 acres. pic 32 shows the roof. ,
> pic 7 is his letterbox, 12 front gate, front paddock (lot) up to the house,
> our white concrete water tanks. 20, tanks again. 27, our land from the
> barbed wire down to the creek - extends west from there. 22, shows a section
> of an old railway line used to transport cut timber from the hills.

<snip>

Looks great, a lot like Tumut, where I used to live. We need a big
paddock or two for the new Sunbury rip off;-)

Mark

Re: Got totally toasted last night


"Mark Bedingfield" <atari030@nomorespamplease.optusnet,com .au> wrote in
message news:gYrWj.845$IK1.57@news-server.bigpond,net .au...
> Grinner wrote:
>> "Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote in
>> message news:4828332f$0$1022$afc38c87@news.optusnet,com .au...
>>> Grinner wrote:
>>>> "Polfus" <nostringscouldsecureyou@thestation> wrote in message
>>>> news:482717a0$0$31744$4c368faf@roadrunner,com ...
>>>>> "VampX" <vampx@thescartissue,com > wrote
>>>>>
>>>>>> On 2008-05-10 15:24:14 +1000, "Polfus"
>>>>>> <nostringscouldsecureyou@thestation> said:
>>>>>>
>>>>>>> Remember I mentioned "Crown Royal" a while ago? That's whiskey :)
>>>>>>>
>>>>>>> How much of a bottle did you drink? And how do you drink it usually?
>>>>>> Hard to say as I was at a pub but I was downing doubles of Jack and
>>>>>> alternating with Makers Mark. I'd say it would have been pretty close
>>>>>> to a bottle. So, lots. I have it on ice generally.
>>>>> That's hardcore....Jack and MM...you *musta* got shitfaced!
>>>>>
>>>>> I like mine w/one ice cube and a Coca-Cola on the side...when I drank,
>>>>> that is.
>>>>>
>>>>> I quit the whiskey in 1996.
>>>>>
>>>>> Now..I enjoy red wines...I like Australian Shiraz a lot...I like a
>>>>> brand called "Trumps" from there.
>>
>> http :// www .aussiewines,com .au/wines_online.php?pid=604
>>>> try the cab savs too, drier than the shiraz. the merlots are good but
>>>> too rich for me, prefer them blended with a cab sav or shiraz. the
>>>> chardonays have come along, still a bit fruity for my tastes, the
>>>> savignon blancs are better (IMHO) . there's a white burgundy from here
>>>> that is very good, a much drier white.
>>> Mein Gott In Himel Man. Aussie Cab's are damn hard to beat anywhere in
>>> the world. I should know, I've drunk a few;-). Coonawarra, Barossa,
>>> Rutherglen, Glenrowan.... all fantastic. Its harder to get a bad one.
>>
>>
>> we certainly are blessed. i'm not far from the hunter. my best mate lives
>> in cessnock so we get out there a bit, my cousin was married on my sis
>> comes down to the hunter every year and stocks up, if she finds something
>> she likes she'll take a few cartons of 12's back.
>> a good red used to be around 20 a bottle now around 10. dad must have
>> over 200 bottles in the garage and knows how to pick wines and wines that
>> will also age well, but yet will merrily drink chateau cardboard saving
>> the others for the right occasion.
>>
>> usually a mixed dozen is a good way for me to sample. dad has some that
>> are fifteen years old. occasionally he'll open a bottle of vinegar
>> ;-).he's also tried growing a few vines but with little success due to
>> bird strike. the soil is good, maybe a tad too much rain. he and my
>> sister know more about it than I do,
>>
>> i was just surfing a bit and was stoked to come up with a few actual
>> pictures of the old man's place on the net!.
>> http :// www .wootton.org.au/#
>>
>> click image gallery.
>> most of the pics are of the cafe at the bottom near the road,
>> pics 11, 15 and 32 show some glimpses of the property, it extends back
>> into the bush for 12 acres. pic 32 shows the roof. ,
>> pic 7 is his letterbox, 12 front gate, front paddock (lot) up to the
>> house, our white concrete water tanks. 20, tanks again. 27, our land from
>> the barbed wire down to the creek - extends west from there. 22, shows a
>> section of an old railway line used to transport cut timber from the
>> hills.
>
> <snip>
>
> Looks great, a lot like Tumut, where I used to live. We need a big paddock
> or two for the new Sunbury rip off;-)

it's in a nice spot. that's my inheritance unless he sells up and moves to
town. no pub for miles tho. :-( some nice rainforest walks and drives
through the state forests. hunting is allowed with a permit. foxes are a
menace. no wild pigs, and wallabies are a definite no no. plenty of parrots
eagles, owls, hawks, cockatoos, red bellied blacks, brown snakes, pythons
and goannas.
>
> Mark

Re: Got totally toasted last night

Grinner wrote:
> "Mark Bedingfield" <atari030@nomorespamplease.optusnet,com .au> wrote in
> message news:gYrWj.845$IK1.57@news-server.bigpond,net .au...
>> Grinner wrote:
>>> "Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote in
>>> message news:4828332f$0$1022$afc38c87@news.optusnet,com .au...
>>>> Grinner wrote:
>>>>> "Polfus" <nostringscouldsecureyou@thestation> wrote in message
>>>>> news:482717a0$0$31744$4c368faf@roadrunner,com ...
>>>>>> "VampX" <vampx@thescartissue,com > wrote
>>>>>>
>>>>>>> On 2008-05-10 15:24:14 +1000, "Polfus"
>>>>>>> <nostringscouldsecureyou@thestation> said:
>>>>>>>
>>>>>>>> Remember I mentioned "Crown Royal" a while ago? That's whiskey :)
>>>>>>>>
>>>>>>>> How much of a bottle did you drink? And how do you drink it usually?
>>>>>>> Hard to say as I was at a pub but I was downing doubles of Jack and
>>>>>>> alternating with Makers Mark. I'd say it would have been pretty close
>>>>>>> to a bottle. So, lots. I have it on ice generally.
>>>>>> That's hardcore....Jack and MM...you *musta* got shitfaced!
>>>>>>
>>>>>> I like mine w/one ice cube and a Coca-Cola on the side...when I drank,
>>>>>> that is.
>>>>>>
>>>>>> I quit the whiskey in 1996.
>>>>>>
>>>>>> Now..I enjoy red wines...I like Australian Shiraz a lot...I like a
>>>>>> brand called "Trumps" from there.
>>> http :// www .aussiewines,com .au/wines online.php?pid`4
>>>>> try the cab savs too, drier than the shiraz. the merlots are good but
>>>>> too rich for me, prefer them blended with a cab sav or shiraz. the
>>>>> chardonays have come along, still a bit fruity for my tastes, the
>>>>> savignon blancs are better (IMHO) . there's a white burgundy from here
>>>>> that is very good, a much drier white.
>>>> Mein Gott In Himel Man. Aussie Cab's are damn hard to beat anywhere in
>>>> the world. I should know, I've drunk a few;-). Coonawarra, Barossa,
>>>> Rutherglen, Glenrowan.... all fantastic. Its harder to get a bad one.
>>>
>>> we certainly are blessed. i'm not far from the hunter. my best mate lives
>>> in cessnock so we get out there a bit, my cousin was married on my sis
>>> comes down to the hunter every year and stocks up, if she finds something
>>> she likes she'll take a few cartons of 12's back.
>>> a good red used to be around 20 a bottle now around 10. dad must have
>>> over 200 bottles in the garage and knows how to pick wines and wines that
>>> will also age well, but yet will merrily drink chateau cardboard saving
>>> the others for the right occasion.
>>>
>>> usually a mixed dozen is a good way for me to sample. dad has some that
>>> are fifteen years old. occasionally he'll open a bottle of vinegar
>>> ;-).he's also tried growing a few vines but with little success due to
>>> bird strike. the soil is good, maybe a tad too much rain. he and my
>>> sister know more about it than I do,
>>>
>>> i was just surfing a bit and was stoked to come up with a few actual
>>> pictures of the old man's place on the net!.
>>> http :// www .wootton.org.au/#
>>>
>>> click image gallery.
>>> most of the pics are of the cafe at the bottom near the road,
>>> pics 11, 15 and 32 show some glimpses of the property, it extends back
>>> into the bush for 12 acres. pic 32 shows the roof. ,
>>> pic 7 is his letterbox, 12 front gate, front paddock (lot) up to the
>>> house, our white concrete water tanks. 20, tanks again. 27, our land from
>>> the barbed wire down to the creek - extends west from there. 22, shows a
>>> section of an old railway line used to transport cut timber from the
>>> hills.
>> <snip>
>>
>> Looks great, a lot like Tumut, where I used to live. We need a big paddock
>> or two for the new Sunbury rip off;-)
>
> it's in a nice spot. that's my inheritance unless he sells up and moves to
> town. no pub for miles tho. :-( some nice rainforest walks and drives
> through the state forests. hunting is allowed with a permit. foxes are a
> menace. no wild pigs, and wallabies are a definite no no. plenty of parrots
> eagles, owls, hawks, cockatoos, red bellied blacks, brown snakes, pythons
> and goannas.

Ah bliss.

Mark

Re: Got totally toasted last night


"Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote

> Mein Gott In Himel Man.

Whats that?

> Aussie Cab's are damn hard to beat anywhere in the world. I should know,
> I've drunk a few;-). Coonawarra, Barossa, Rutherglen, Glenrowan.... all
> fantastic. Its harder to get a bad one.

I have been getting Barossa's here in NYC...that seems to be prevalent.

> Grinner, try the Baileys Shiraz, it'll rot your socks. Got 2 bottles in
> the seller atm, ones a 1920's block. Man it is good.

Cool! I'll try to find some of it myself!

> Used to be called Hermitage till the frogs put a stop to it.

Oh...is that what Hermitage is? The French "syrah" version of shiraz?

> Anything by Wynn's. Penfolds? Sweet mary mother.... this is a great
> country for GOOD booze;-)

Aye.....

> Not sure how you pronounce/spell it (Googles broke) Batritus Rot? Oh mama.

Not sure of the name....check for me if you can.

Found out this about it:

The Ortega grape is routinely attacked by a fungus called Batritus, which
causes it to shrivel almost to a raisin before being harvested, giving it a
higher concentration of sugar and flavor. After harvest, the grapes are
crushed to pumice and stored accordingly. Then comes fermentation, then the
grapes are pressed in bins from the inside out for maximum flavor
removal....the first press is what you want, because each additional press
increases the bitterness. After some storage, the reds go into oak barrels
and are mixed with a small amount of bacterial culture to turn the
bitterness left from the skin into a smooth flavor.


> Thats it, I'm going to crack the 2001 Jamesons Run Cab Sav on Saturday
> night;-)

Hell...why wait!

And 2001....should be nice.

> BTW try a bottle of Sangred De Toro (Blood of the Bull - Spanish Chianti)
> and a Pizza. Hard to beat. How do we always end up talking about Footy or
> Booze? Must be because we are already talking about music;-)
>
> mark

!

Where are you in the world, by the way?

Peace,
Polfus

Re: Got totally toasted last night

Polfus wrote:
>
> "Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote
>
>> Mein Gott In Himel Man.
>
> Whats that?
>
>> Aussie Cab's are damn hard to beat anywhere in the world. I should
>> know, I've drunk a few;-). Coonawarra, Barossa, Rutherglen,
>> Glenrowan.... all fantastic. Its harder to get a bad one.
>
> I have been getting Barossa's here in NYC...that seems to be prevalent.
>
>> Grinner, try the Baileys Shiraz, it'll rot your socks. Got 2 bottles
>> in the seller atm, ones a 1920's block. Man it is good.
>
> Cool! I'll try to find some of it myself!

Could be tricky in the US of A. See you guys get cheap guitars and we
get cheap booze;-)
>
>> Used to be called Hermitage till the frogs put a stop to it.
>
> Oh...is that what Hermitage is? The French "syrah" version of shiraz?
>
>> Anything by Wynn's. Penfolds? Sweet mary mother.... this is a great
>> country for GOOD booze;-)
>
> Aye.....
>
>> Not sure how you pronounce/spell it (Googles broke) Batritus Rot? Oh
>> mama.
>
> Not sure of the name....check for me if you can.
>
> Found out this about it:
>
> The Ortega grape is routinely attacked by a fungus called Batritus,
> which causes it to shrivel almost to a raisin before being harvested,
> giving it a higher concentration of sugar and flavor. After harvest, the
> grapes are crushed to pumice and stored accordingly. Then comes
> fermentation, then the grapes are pressed in bins from the inside out
> for maximum flavor removal....the first press is what you want, because
> each additional press increases the bitterness. After some storage, the
> reds go into oak barrels and are mixed with a small amount of bacterial
> culture to turn the bitterness left from the skin into a smooth flavor.

Thats the one. Grinner is bang on the money.
>
>
>> Thats it, I'm going to crack the 2001 Jamesons Run Cab Sav on Saturday
>> night;-)
>
> Hell...why wait!

I like to savour and enjoy;-)
>
> And 2001....should be nice.
>
>> BTW try a bottle of Sangred De Toro (Blood of the Bull - Spanish
>> Chianti) and a Pizza. Hard to beat. How do we always end up talking
>> about Footy or Booze? Must be because we are already talking about
>> music;-)
>>
>> mark
>
> !
>
> Where are you in the world, by the way?

Melbourne, Australia. Home of fine Greek cuisine and gangland wars;-)

Mark

Re: Got totally toasted last night


"Mark Bedingfield" <atari030@nomorespamplease.optusnet,com .au> wrote in
message news:PTrWj.843$IK1.713@news-server.bigpond,net .au...
> Polfus wrote:
>>
>> "Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote
>>
>>> Mein Gott In Himel Man.
>>
>> Whats that?

Deutsch sprechen.. 'my god in heaven'.
>>
>>> Aussie Cab's are damn hard to beat anywhere in the world. I should know,
>>> I've drunk a few;-). Coonawarra, Barossa, Rutherglen, Glenrowan.... all
>>> fantastic. Its harder to get a bad one.
>>
>> I have been getting Barossa's here in NYC...that seems to be prevalent.
>>
>>> Grinner, try the Baileys Shiraz, it'll rot your socks. Got 2 bottles in
>>> the seller atm, ones a 1920's block. Man it is good.
>>
>> Cool! I'll try to find some of it myself!
>
> Could be tricky in the US of A. See you guys get cheap guitars and we get
> cheap booze;-)
>>
>>> Used to be called Hermitage till the frogs put a stop to it.
>>
>> Oh...is that what Hermitage is? The French "syrah" version of shiraz?
>>
>>> Anything by Wynn's. Penfolds? Sweet mary mother.... this is a great
>>> country for GOOD booze;-)
>>
>> Aye.....
>>
>>> Not sure how you pronounce/spell it (Googles broke) Batritus Rot? Oh
>>> mama.
>>
>> Not sure of the name....check for me if you can.
>>
>> Found out this about it:
>>
>> The Ortega grape is routinely attacked by a fungus called Batritus, which
>> causes it to shrivel almost to a raisin before being harvested, giving it
>> a higher concentration of sugar and flavor. After harvest, the grapes are
>> crushed to pumice and stored accordingly. Then comes fermentation, then
>> the grapes are pressed in bins from the inside out for maximum flavor
>> removal....the first press is what you want, because each additional
>> press increases the bitterness. After some storage, the reds go into oak
>> barrels and are mixed with a small amount of bacterial culture to turn
>> the bitterness left from the skin into a smooth flavor.
>
> Thats the one. Grinner is bang on the money.

reds too, that would be interesting. had a look for a 1920's bloc last night
couldn't find one.
>>
>>
>>> Thats it, I'm going to crack the 2001 Jamesons Run Cab Sav on Saturday
>>> night;-)
>>
>> Hell...why wait!
>
> I like to savour and enjoy;-)
>>
>> And 2001....should be nice.
>>
>>> BTW try a bottle of Sangred De Toro (Blood of the Bull - Spanish
>>> Chianti) and a Pizza. Hard to beat. How do we always end up talking
>>> about Footy or Booze? Must be because we are already talking about
>>> music;-)
>>>
>>> mark
>>
>> !
>>
>> Where are you in the world, by the way?
>
> Melbourne, Australia. Home of fine Greek cuisine and gangland wars;-)

on tonight's news, a rookie first night on the job shoots dead an armed drug
dealer who fled a routine fine due to outstanding warrants and a car full of
firearms and drugs. he shot first. oh well.

the series underbelly finished last week, disappointing climax and end for
the fat boy.
>
> Mark

Re: Got totally toasted last night

Grinner wrote:
> "Mark Bedingfield" <atari030@nomorespamplease.optusnet,com .au> wrote in
> message news:PTrWj.843$IK1.713@news-server.bigpond,net .au...
>> Polfus wrote:
>>> "Mark Bedingfield" <atari030@nomorespampleaseoptusnet,com .au> wrote
>>>
>>>> Mein Gott In Himel Man.
>>> Whats that?
>
> Deutsch sprechen.. 'my god in heaven'.
>>>> Aussie Cab's are damn hard to beat anywhere in the world. I should know,
>>>> I've drunk a few;-). Coonawarra, Barossa, Rutherglen, Glenrowan.... all
>>>> fantastic. Its harder to get a bad one.
>>> I have been getting Barossa's here in NYC...that seems to be prevalent.
>>>
>>>> Grinner, try the Baileys Shiraz, it'll rot your socks. Got 2 bottles in
>>>> the seller atm, ones a 1920's block. Man it is good.
>>> Cool! I'll try to find some of it myself!
>> Could be tricky in the US of A. See you guys get cheap guitars and we get
>> cheap booze;-)
>>>> Used to be called Hermitage till the frogs put a stop to it.
>>> Oh...is that what Hermitage is? The French "syrah" version of shiraz?
>>>
>>>> Anything by Wynn's. Penfolds? Sweet mary mother.... this is a great
>>>> country for GOOD booze;-)
>>> Aye.....
>>>
>>>> Not sure how you pronounce/spell it (Googles broke) Batritus Rot? Oh
>>>> mama.
>>> Not sure of the name....check for me if you can.
>>>
>>> Found out this about it:
>>>
>>> The Ortega grape is routinely attacked by a fungus called Batritus, which
>>> causes it to shrivel almost to a raisin before being harvested, giving it
>>> a higher concentration of sugar and flavor. After harvest, the grapes are
>>> crushed to pumice and stored accordingly. Then comes fermentation, then
>>> the grapes are pressed in bins from the inside out for maximum flavor
>>> removal....the first press is what you want, because each additional
>>> press increases the bitterness. After some storage, the reds go into oak
>>> barrels and are mixed with a small amount of bacterial culture to turn
>>> the bitterness left from the skin into a smooth flavor.
>> Thats the one. Grinner is bang on the money.
>
> reds too, that would be interesting. had a look for a 1920's bloc last night
> couldn't find one.
>>>
>>>> Thats it, I'm going to crack the 2001 Jamesons Run Cab Sav on Saturday
>>>> night;-)
>>> Hell...why wait!
>> I like to savour and enjoy;-)
>>> And 2001....should be nice.
>>>
>>>> BTW try a bottle of Sangred De Toro (Blood of the Bull - Spanish
>>>> Chianti) and a Pizza. Hard to beat. How do we always end up talking
>>>> about Footy or Booze? Must be because we are already talking about
>>>> music;-)
>>>>
>>>> mark
>>> !
>>>
>>> Where are you in the world, by the way?
>> Melbourne, Australia. Home of fine Greek cuisine and gangland wars;-)
>
> on tonight's news, a rookie first night on the job shoots dead an armed drug
> dealer who fled a routine fine due to outstanding warrants and a car full of
> firearms and drugs. he shot first. oh well.
>
> the series underbelly finished last week, disappointing climax and end for
> the fat boy.

Shhh, don't tell me...

Mark

Re: Got totally toasted last night

On 2008-05-14 12:11:59 +1000, Mark Bedingfield
<atari030@nomorespamplease.optusnet,com .au> said:

>> Where are you in the world, by the way?
>
> Melbourne, Australia. Home of fine Greek cuisine and gangland wars;-)

Yeah....
<greek accent>
hand me that giros you fucking cunt! *rat a tat tat*
</greek accent>
:)
--


VampX
---------------------------------------
Dutifully attacking the underworld!

Re: Got totally toasted last night

VampX wrote:
> On 2008-05-14 12:11:59 +1000, Mark Bedingfield
> <atari030@nomorespamplease.optusnet,com .au> said:
>
>>> Where are you in the world, by the way?
>>
>> Melbourne, Australia. Home of fine Greek cuisine and gangland wars;-)
>
> Yeah....
> <greek accent>
> hand me that giros you fucking cunt! *rat a tat tat*
> </greek accent>
> :)

Lol.