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Why political correctness CANT work ?Politically correct? basically means to not offend anyone. It is impossible to never offend anyone, it is however very possible to go out of ones way every day to try and never offend anyone. This seems to be the major goal most politically correct people shoot for. Personally I find this to be a censorship of sorts. There is virtually nothing you can say, that won?t offend someone, therefore you are limited to talking about things such as the weather, or how many stars are in the sky, no r
50 Things NOT to do when bored How often are you bored? Hopefully it isn?t nearly as much as I am, but chances are you have been bored at one time or another. So being the pessimist I am, I (with the help of a friend) decided to create a list of things NOT to do when you?re bored: 1. Don?t sit around and eat. Especially if you?re already obesse. 2. Don?t sit around AT ALL (it kills creativity). 3. Don?t explore abandoned buildings i.e schools, or you may end up with a felony charge. 4. Don?t call your girlfriend. The
In der Küche vollgespritzt? der Küche vollgespritzt? Erstellt von RachelReal am Dienstag 5. Februar 2008 mit verbundene Augen mußte ich den Kameramann in der Küche wichsen und dann hat Er mich voll gesaut? Tags: amateur, anal, ass, bitch, blow, blowjob, butt, cock, couple, cum, cumshot, cunt, dick, dildo, facial, feet, fetish, fuck, fucked, girl, goldenshower, hardcore, horny, hot, jerk off, lick, masturbate, masturbation, naked, ns, oral, orgasm, outdoor, pee, piss, pissing, pussy, sex, sexy, sm, sperm, spray,
91-94 Tanzer: "Just two barrels made. Deeper ruby. More complex, sweeter aromas of blackberry, minerals, flowers and smoke. Firm, highly concentrated and very fresh, with terrific gras and volume partly hidden today by firm structure. The ripe tannins coat the entire palate on the very long finish."
Enjoyed this new article at DivineCaroline about women's physiology vis a vis that of men and how this impacts our ability to compete with guys in, oh say, a drinking contest. The results aren't in our favor (sorry, ladies) unless you happen to be a very buff woman paired off to compete with a fat guy of roughly your same height. Here's a brief excerpt from the piece, and link to check out the rest:
"Winning a drinking contest, or just being able to gauge how many drinks you can have while still remaining vertical, depends on numerous factors, including regularity of drink, that day's food and sleep intake, and genetics. But based just on gender...,
The magistrate of Siena, an appointed judicial authority, has questioned the controls exercised by the consortium of Brunello di Montalcino, which governs the stipulations of how the wine is made in both the vineyard? and the cellar?.
Authorities are scanning thousands of documents, including winemaker? notes, harvest and bottling records, Consorzio? registrations and DOCG? stamps.
If the slightest discrepancy is found, even if subject to interpretation and explanation, the existing stocks of the 2003 vintage? Brunello, the year in question, will be sequestered from distribution, the company said in a statement.
Stocks already on store shelves and restaurant cellars will not be affected.
"The situation has quickly become political and threatens the commerce of innumerable small businesses and the pleasure of millions of consumers around the world,? Marc? Goodrich, chief operating officer of Banfi Vintners, a US importer of the wines, said.
?The promise of Brunello to the consumer remains valid and unquestioned, but has been caught in crossfire between warring factions in what amounts to a political disgrace.?
Goodrich claims the majority of Brunello producers are likely to come under scrutiny. This could lead to the sale? of the 2003 vintage suspended, potentially for several months if not longer.
?We will not know what really happened until all the political dust settles and the authorities retreat,? he said. "But in the meantime, they have put at risk the commercial, social and governmental reputation of all Italy.?
One of New York?s most renowned and important collectors celebrated his 50th birthday in fine fashion recently at Bouley?s private ?Test Kitchen? here in New York City. David was at the top of his game for the twenty-some-odd courses that came out. Although the tables were set, it ended up being more of a cocktail [...]
Have an amazing evening and above all - drink some great wine and champagne!
2008 promises to be an exciting year for The Cru so stay tuned!
To begin with I will be releasing a new look Cru in the next two weeks - it's going to a lot easy to navigate around and hopefully it will make finding your favourite South African wine that much easier and more enjoyable!
Until then have a great evening and enjoy the chosen Pouza!
Established in 2002 by Sam and Audrey Watt from what was an apple orchard, this small vineyard makes microscopic amounts of wine. We found this place mainly due to the attractive accommodations but the wines are something of a surprise bonus. The vineyard currently spans over 5 hectares with vine densities of 2600 vines per hectare. The soil here is predominantly clay from the Moutere area. What I would really like to highlight here is their 2007 SVSauvignon Blanc which is one of the best expressions of New Zealand SB I have had this trip and perhaps the top handful I have had from New Zealand. Ladies and Gentlemen, I'm not going to mince words here - if what you want is a light, tart and aromatic quaffing wine then this is not it. Sometimes, I am convinced that the British wine trade wants to box in New Zealand Sauvignon Blanc as aromatic, tart thin thirst quenchers to serve before the serious wines- bullocks. If that's what people think will sell then it becomes a self-fulfilling prophecy.
This starts with an explosion of intense aromatic fruity & zesty fireworks. It is then followed in the mouth by intensity, density & concentrated nectar with a lingering finish. This has character, guts and strength. The fruit were late picked (by hand) and yielded 2.5 ton/acre (quite amazingly low yields for this grape and the region). 92+ Points
In a tasting of her wines, Audrey Watt put the Sauvignon Blanc last as she was afraid it would dominate if it was first. In most other shops the SB is invariably first to taste. She also told me that the wine judges didn't know what to make of her Sauvignon Blanc - I can see why it's totally out of their comfort zone and hit the ball way outside the park.
Marketing, the life I live outside of wine, is an interesting beast. And right now I’m speaking of the segment of marketing that inspires people and creates brands. In a traditional world, you have magazines or publications with editorial calendars and predictable subject matter. When the Web1.0 world came along, things were basically the same, predictable order of operations but with a much lower barrier to entry creating a flood of information. Search engines and intelligent algorithms began indexing this information and added a way to generate leads for business by setting up Ads based on the content. The theory goes if you’re searching for the content you might be interested some related products and/or services so here they are right next to your information. That’s great for lead generation. Interestingly enough, that has minimal branding value. You can ask anyone doing search engine marketing, paid ads are great for lead generation but they work fairly similarly to how stores are merchandised - similar items are next to each other so that you generate sales. It works, everyone’s happy in Web1.0 and the world creates a multi-billion dollar online advertising industry.
In comes “Web2.0″ where there is a shift. Really the type of fundamental shift that creates markets. It was subtle and natural evolution to end users but a disruptive shift for marketeers. This new e-commerce and publishing platform suddenly became less about broadcast and more about conversations. Less about a hyper-advanced information source and catalog and more about meeting people with common interests and creating “social” groups.
When people are on MySpace, the activity they?re doing isn?t search. It?s something akin to ?hanging out? or ?networking?. Their task is almost the opposite of search. They are already on the site they want to be on. They don?t need to click on links to take them where they want to go.
In other words, the context is entirely different. When you?re in search mode, you are playing by different rules.
Social ads don?t work as well because people are being social, not searching for something.
What the Author is saying is that in the world of conversations, social networking that happens to be online, and interaction, understanding context of the situation is king. Automating the placement of a static ad based on certain keyword matches has modest success on blogs (but the blog has to be very popular because its only those doing some searching that will be interested in the ads) and much less success on an actual social platform. Ads based on keywords in content are worthwhile if the activity the “clickee” is engaged in is searching for information (Web1.0). But if the published word that is triggering the static ad is part of a conversation that Richard and I are having on his blog about the Wine.com direct shipping whistle blowing debacle…er…debate (hypothetically), then that ad won’t be of interest to me.
Additionally, straight forward ad networks won’t help either. They just lump conversations into categories (either Tags or worse), match advertisers with categories they want to serve ads to in an automated fashion, and then serve away. Its arguable that this is even MORE Web1.0 than keyword advertising.
Marketing is being disrupted and its going to take a disruption to this market, not just in the technology but in the approach to marketing, to make online marketing effective in a Web 2.0 world.
No apologies for featuring another wine from the excellent Howard Park stable; this is their old vine Cabernet Sauvignon from the Great Southern Region of Western Australia. It was an absolute star with this lamb dish although don't go too heavy with mint sauce.
Wine Tasting Note: Howard Park Scotsdale Cabernet Sauvignon, 2005, Great Southern, Western Australia New vintage available soon from Bibendum for £13 They make great play on the 'old vines' description on the rear label. The grapes for this bottle come are sourced from a single estate in Mount Barker (in the Great Southern region) in Western Australia. The vines were planted in 1974 and are therefore 34 years old. Old vines and extra attention in the vineyard results in a higher quality wine, in this case one brimming with wonderful blackberry and bramble flavours laced with a herbal, dark chocolate edge. It is also blessed with a long length and tannins that should see it though for several years. In fact the recommend 5-8 years cellaring. Alcohol 14.5%. Scribblings Rating - 90/100 [3.75 out of 5]
It's a touch young at the moment but still a joy to drink. Served with Lamb Baguettes with Fresh Mint Sauce (recipe below) it was a delight. Wareing's sauce is rather sweet and, depending on how much mint you add, quite powerfully flavoured. The sweetness will swamp the wine so use sparingly.
Just read an very interesting essay that makes parallels between blogging and the open source movement in software. There was a discussion about a year ago in the wine blogosphere regarding professional versus amateur and what the distinction is. This essay points out some really interesting ideas relating to this topic is worth a read. In particular, I enjoy these passages:
Like open source, blogging is something people do themselves, for free, because they enjoy it. Like open source hackers, bloggers compete with people working for money, and often win. The method of ensuring quality is also the same: Darwinian. Companies ensure quality through rules to prevent employees from screwing up. But you don’t need that when the audience can communicate with one another. People just produce whatever they want; the good stuff spreads, and the bad gets ignored. And in both cases, feedback from the audience improves the best work.
Then there is the comments on amateurs versus professionals…
There’s a name for people who work for the love of it: amateurs. The word now has such bad connotations that we forget its etymology, though it’s staring us in the face. "Amateur" was originally rather a complimentary word. But the thing to be in the twentieth century was professional, which amateurs, by definition, are not. That’s why the business world was so surprised by one lesson from open source: that people working for love often surpass those working for money. Users don’t switch from Explorer to Firefox because they want to hack the source. They switch because it’s a better browser.
More great insights here…
Actually, the fad is the word "blog," at least the way the print media now use it. What they mean by "blogger" is not someone who publishes in a weblog format, but anyone who publishes online. That’s going to become a problem as the Web becomes the default medium for publication. So I’d like to suggest an alternative word for someone who publishes online. How about "writer?" Those in the print media who dismiss the writing online because of its low average quality are missing an important point: no one reads the average blog. In the old world of channels, it meant something to talk about average quality, because that’s what you were getting whether you liked it or not. But now you can read any writer you want. So the average quality of writing online isn’t what the print media are competing against. They’re competing against the best writing online. And, like Microsoft, they’re losing.
And finally, this passage is probably my favorite…
The third big lesson we can learn from open source and blogging is that ideas can bubble up from the bottom, instead of flowing down from the top. Open source and blogging both work bottom-up: people make what they want, and the best stuff prevails. Does this sound familiar? It’s the principle of a market economy. Ironically, though open source and blogs are done for free, those worlds resemble market economies, while most companies, for all their talk about the value of free markets, are run internally like communist states.
This essay really is worth a read. Its a couple years old by Paul Graham, an essayist, programmer, and programming language designer. Wine bloggers are a very powerful force especially when you consider that its driven pretty much by love of the community’s past time rather than money. And like open source, the job of following and documenting wine requires more than a single entity with several dozen people. Its going to take a cast of thousands with a shared passion and the best will naturally rise to the top.
The always erudite Eric Felten bemoans the Mimosa, “the official semi-alcoholic drink of brunch” as “an ordeal.” True enough because of OJ from a carton and cheap, off-dry bubbly. Then he spells out his recipe for success with the drink: freshly squeezed orange juice and good dry champagne.
In my limited cocktail making, I have come to learn that the fresher and better the ingredients, the better the cocktail. But I’ve also learned that there really aren’t that many great wine cocktails. While I agree in principal with Eric’s suggestion for the Mimosa makeover (though his suggestion of Veuve Clicquot is hardly the driest champagne around in these days of brut zero), I can’t bring myself to put OJ in my Bollinger (his second, and much better, champagne suggestion). If I have a fresh OJ and a glass of fine champange I’d rather enjoy them separately and never the twain shall meet. For me, it’s a nice dry cava or prosecco that is the best way to go with the fresh OJ in a Mimosa.
What do you say? Is the Mimosa where you’d put your Bollinger?
There was a time, when as a teen, I listened to music for hours each day. Then came children whose sleep took precedence. Music became something peripheral and half volume. The quieter it became, the less I listened.
For years I begrudgingly consumed commercial radio (on my way to and from work). It made music even less enjoyable. Predictable and bland. A filler and a distraction rather than anything substantive or enjoyable.
I've grown more particular with age, harder to please and less tolerant of formula and packaging. Despite this, I find that again I'm listening to and enjoying music, mesmerised by the beauty, frailty and power of some songs.
I imagine it's the same with wine. I have friends who once had a passion, but for whatever reason (health, children, money, spouse) they have lost interest. If they do drink it's the routine and mundane that passes their lips. A sure way to extinguish any remaining spark. Soon all wine becomes the same, an agreeable liquid that no longer excites. . .
Reports in the news today suggest that the enjoyment of certain wine varietals can be enhanced while listening to different styles of music. See, for example, Why wine tastes better with music, and, Music can enhance wine taste. Examples include matches such as cabernet sauvignon with Jimi Hendrix; chardonnay with Blondie; merlot with Otis Redding and music by classical composers such as Orff and Tchaikovsky. There is of course an enormous cultural bias inherent in this kind of research. If you are a wine drinker whose tastes run to the blues, rock 'n roll and bluegrass a glass of good red is hardly going to taste better while listening to Carmina Burana. Similarly,if you have been acculturated to prefer western classical music or opera, a glass of chablis might taste a tad sharpish while Jimi's Voodoo Chile is blasting way at volume 11 on the stereo. One can only imagine what wines you would match with the music of Celine Dion, Ravi Shankar, Karlheinz Stockhausen or 'J-Lo'.
With the warm weather heading this way, a few words about white wines from Italy. Where I live, the next five months will be warm and warmer. Red wine can just be too heavy, as a daily regimen. Vegetables are coming to the table; lighter foods are appearing as well. I am turning to white wines.
A few lately have come across the table.
Marco de Bartoli Grappoli del Grillo This wine appeared on the table right before a dish of pesce crudo with grapefruit and wild greens. This Sicilian Grillo, from one of the great Marsala producers, is a bouquet of freshness. I was parched when this wine was poured into my glass, and I was blessed with a benediction of flavors, hinting at ?someday when I grow up I?m gonna be a Marsala.? Not a chance, this wine has famous grandparents, but it?s a thong and flip flop sandal set wine.
Bruno Giacosa Arneis ?I?m going to order this wine because I don?t get Arneis.? was what my colleague at lunch confessed. What he meant, he elaborated, was that there is no defining style for this variety. I agree. I've had the Ceretto and the Pio Cesare recently in Piedmont and they were polar opposites. The Giacosa entry matched up well with fare served recently at the Landmarc in Tribeca. We had it with a fois gras terrine, followed by a grilled half chicken with mashed chickpeas and arugula. The wine is a sexy-delicate quaff, but paired with food it slipped into something a little more comfortable. Not just a one-night-stand kind of wine, more of a long-weekend fling. Very nice with the food, and on a wine list priced slightly above retail to encourage experimentation.
Falesco Est! Est!! Est!!! Coming off a recent death march of a road trip, I headed straight from the airport to a reception. The last thing I wanted to do was drink wine. Water was what I needed and lots of it. But there was this little tray of white wine being passed around and I couldn?t be the speaker at a wine event only drinking water. I was pleasantly surprised when this wine splashed onto my palate. I wasn?t expecting much substance, what I got was a lingering memory of a delicate, understated wine with a striking aroma of sweet lilies. The flavor was a brisk jump into a fresh stream of nectarines and unripe green apples, sweet and tart not sinking to the bottom, floating down the course in an inner tube of contentment.
All Hail Texas Grapegrowers If you want something else, a shameless plug for the trials and tribulations of extreme winemaking in Texas. Kim Pierce has written a fascinating article about a place that makes me want to go and see what they're are doing up in the High Plains, 4,000 feet above sea level. Check it out.
And, as they say in the Bronx, ?Chin-tann? y'all. I'm heading to the Met.
BearBoat 2005 Pinot NoirSebeka Cabernet Pinotage 2006 $15.99 - BearBoat Pinot Noir $6.99 - Sebeka Cabernet Pinotage WebWino says: Even though I’ve been slacking off with my Vino Keeno site, I most certainly have not been slacking off in the drinking department. However I haven’t been taking notes, so these two get lumped together because they both deserve mention, [...]
We return to Cyrus after a couple of years and have a truly great meal. Prices are up but our recent experience definitely justified the Michelin two stars. The food sets the highest mark in Sonoma county, but we'd still like to see more focus on local purveyors. If elaborate dining is what you seek in Sonoma, Cyrus is the perfect destination for indulgence.
Last January, the UK based wine writer and Committee Member of the Circle of Wine Writers, Christine Austin, suggested that we apply to the organization housed in England. Having had several people offer a similar suggestion for over a year, it seemed ridiculous for us not to get off our hides and do something about it. So, we figured we’d experiment a bit, where I would apply and test the waters, followed by Ryan’s application soon thereafter.
As taken directly from their website:
The Circle of Wine Writers is an association of authors, broadcasters, journalists, photographers and lecturers who are professionally engaged in communicating about wines and spirits. It was founded in 1960 by the late Cyril Ray and now has more than 280 members and, although most of the membership is based in England, the Circle has members in countries around the world.
The objectives of the Circle of Wine Writers are:
* to improve the standard of communication about wines, spirits and beers * to contribute to the growing knowledge and interest in wine * to promote wines and spirits of quality and to comment adversely on faulty products and dubious practices * to establish and maintain good relations with the news media and the wine trade * to provide members with a strong voice with which to express their views * to provide a forum for the exchange of information * to provide a programme of workshops, meetings, talks and tastings
A month has now passed, as seen by the lush green blanket of leaves hanging right outside my office window, and I have just received my very first packet of information including not only a description of the Circle’s turbulent and exciting past, but also their February and March newsletter chalk full of tasting notes, wine trips and commentaries. To be honest, it was a little strange to receive a newsletter consisting of approximately 27 pages of double-sided text stapled together. Repeat: a stapled newsletter. If I didn’t know better, I could have easily mistaken it for one of a dozen reports I handed in during my high school years, complete with a yellow cover printed with their grape and feather quill pen logo.
Funny newsletter aside, I’m truly honored to be apart of this very prestigious organization. While looking down the list of their 280+ members from all over the world, I think I’m one of only a handful of bloggers, while the rest have enough print publications under their belt to fill my office library. It’s a bit daunting to see my name next to, or even near, those of Jancis Robinson, Hugh Jackson and John Radford, but then again, it gives me a goal to work towards I’m sure over years, they’ll teach me a thing or two, or twelve, about wine.
My only other hope is that the Circle will incorporate more social networking tools into their website. With such a vast amount of wine knowledge, I think it would be worth their while to make the members more easily accessible to one another.
2005 Merliance Is New Merlot From Collective By HOWARD G. GOLDBERG Published: May 11, 2008
When the Long Island Merlot Alliance was formed by five producers in 2005, the local wine industry debated its value. Since merlot had become established as the Island?s signature red ? today 38 of 43 producers make it ? an organization to promote it and to define quality standards was unnecessary, dissenting producers said.
Undeterred, the alliance ? Pellegrini, Raphael, Sherwood House, Shinn and Wölffer ? strives to make ?Long Island merlot? an internationally recognized brand. It has just released its second collectively composed merlot, the 2005 Merliance. (Its first venture, vintage-dated 2004, was released in 2006.)
The medium-bodied 2005 red ($35) is soft, richly fruity and reminiscent of macerated black and red berries; six months? further bottle aging will heighten its nuances. It?s a pleasing, but not spectacular, wine.
In producing the blend, each member selected two barrels from its cellars that the winemakers believed best represented its individual style as well as Long Island?s terroir, or grape-growing conditions. Calling 2005 an extraordinary vintage, Richard Olsen-Harbich, Raphael?s winemaker, said it was ?the driest growing season on Long Island in almost 60 years.?
He added, ?We had very mature, intense fruit at harvest, which is evident in the dark fruit flavors and ripe tannins found in the wine.?
Read the rest at: http://www.nytimes.com/2008/05/11/nyregion/nyregionspecial2/11vinesli.html
Anheuser-Busch Inc., the U.S. division of the nation's largest brewer, said Wednesday, May 14, 2008, in a signed a letter of intent that it is terminating its U.S. importing rights to the Grolsch beer brands.
Miller Brewing Co. of Milwaukee will become the exclusive importer of the Grolsch beer brands under a tentative agreement that would transfer the U.S. import rights from its main domestic rival Anheuser-Busch Cos. Inc.
I know Lincoln has a bottle of this wine and we are both interested to see what the other thinks. Calibration and all that. I was supposed to wait but I can’t. I never could. I always used to search the house for my Christmas presents as a kiddy too. Anyway, on the basis of this tasting I am pretty keen to see what the 2005 shiraz looks like. It must be pretty sharp. Sorry about the photo…our camera is on holiday in San Diego at the moment.
Aroams of cherry, raspberry, earth, empty dark chocolate box, licorice, eucalypt and some vanilla cedar oak. On the palate medium bodied with flavours of sweet cherry, blackberry, raspberry, earth, licorice and minty cedar oak. The tannins are fine, dry and refreshing. Finishes dry and savoury with raspberry and dark chocolate flavours. It looks much better and more together on the second day of tasting. Enjoyed this greatly.
Wed Feb 23rd, 2005, Toronto MARK THE DATE! Wednesday, February 23, 2005 Sheraton Centre Toronto “To drink good wine is to enjoy the sunshine, warm and tender.” – Falstaff, (from the opera Falstaff) Would you like to spread some sunshine? Do you have vintage wines hiding in your cellar? Or are you looking to add to your growing collection? Searching for that '82 Rothschild? The COC's Wine Auction Committee is thrilled to be bringing this annual fundraising event to you once again in the Dominion Ballroom at the Sheraton Centre Toronto.
Well it has been a few weeks since my last entry and although I could tell you all about the Rhône and Burgundy en primeur campaigns, the New Wave Spanish wines I've been trying, or the South African Reds to match the last entry of South African Whites that my father has been religiously clicking on to, only to discover nothing of what his daughter has been up to in the Big Smoke, I won't.
I am very tempted to tell you about having to pay an Australian, let's say friend, in wine for a lost - no, thoroughly thrashed - bet over the Ashes (this was his first return to England since that sorry episode). A fairly painful experience for both wallet and liver BUT let's move on to the future.
Wine Relief is upon us www.rednoseday.com/partners/wine-relief/ and there are several different bottles widely available to buy from which retailers are donating some of the profit to Comic Relief. How easy is it to open a bottle of wine and make a difference?
For my part I have been enthusiastically working my way through the offerings and on March 3rd, this Saturday in fact, I will be a guest panellist on the Virtual Wine online tasting of the 6 best on offer. The team at Virtual Wine have also studiously tasted and deliberated to come up with the finalists which will be tasted by a select (!) panel live from 7.30 pm.
The idea is that you at home can order the taster packs of 6 wines from Virtual Wine (10% still going to Comic Relief) or buy them from the various retailers, and taste the wines at the same time. You can then send belligerent, loving or simply drunken messages to us via email and your concerns will be addressed immediately. What a laugh...
So get some friends round, you must have some, put on some nibbles and sharpen your tongues. Take a look here www.virtualwine.co.uk to download instructions and tasting notes.
These people like wine and have a laugh with it, their contribution to the cork vs screwcap debate was to race bottles down river to see which was fastest, the loser then wrestled the winner to the ground in an unscripted, but thrilling, finale.
Fri Feb 25th, 2005, Los Angeles Cocktail Cuisine - The Art of Appetizers Fri – 2/25/05 7:00pm-10:00pm Take your cocktail parties to a cosmopolitan level of food style and presentation!
Tecnorati
Enjoyed this new article at 
Wine Tasting Note: Howard Park Scotsdale Cabernet Sauvignon, 2005, Great Southern, Western Australia
The always erudite Eric Felten 
With the warm weather heading this way, a few words about white wines from Italy. 
A few lately have come across the table..jpg "o")
I’m sure over years, they’ll teach me a thing or two, or twelve, about wine. 
Anheuser-Busch Inc., the U.S. division of the nation's largest brewer, said Wednesday, May 14, 2008, in a signed a letter of intent that it is terminating its U.S. importing rights to the Grolsch beer brands.
I know Lincoln has a bottle of this wine and we are both interested to see what the other thinks. Calibration and all that. I was supposed to wait but I can’t. I never could. I always used to search the house for my Christmas presents as a kiddy too. Anyway, on the basis of this tasting I am pretty keen to see what the 2005 shiraz looks like. It must be pretty sharp. Sorry about the photo…our camera is on holiday in San Diego at the moment.
