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barnaby33ParticipantBut I agree we will probably never re-capture the “excitement” of being a popular bulwark against a huge, once-in-a-lifetime speculative mania. But life goes on, and the site can morph into something that is still valuable, if less controversial.
So what you are saying is that Piggington has become middle aged.
barnaby33ParticipantBut I agree we will probably never re-capture the “excitement” of being a popular bulwark against a huge, once-in-a-lifetime speculative mania. But life goes on, and the site can morph into something that is still valuable, if less controversial.
So what you are saying is that Piggington has become middle aged.
barnaby33ParticipantI am not a connoisseur of anything let alone an elitist. Jokes aside, without the connoisseurs pushing things nothing would be any good. I do drink my wine from a coffee mug though….usually even rinse it out.
What is so interesting is that in many Bordeaux, coffee is a desired secondary characteristic. It sounds like you’ve found a way to get that flavor, without the expense of buying Bordeaux. Two buck chuck from the morning coffee mug will do the trick.
On a lark I opened a bottle of 2BC last night. It wasn’t bad at all, considering it had sat in my kitchen windowsill for over 2 years.
barnaby33ParticipantI am not a connoisseur of anything let alone an elitist. Jokes aside, without the connoisseurs pushing things nothing would be any good. I do drink my wine from a coffee mug though….usually even rinse it out.
What is so interesting is that in many Bordeaux, coffee is a desired secondary characteristic. It sounds like you’ve found a way to get that flavor, without the expense of buying Bordeaux. Two buck chuck from the morning coffee mug will do the trick.
On a lark I opened a bottle of 2BC last night. It wasn’t bad at all, considering it had sat in my kitchen windowsill for over 2 years.
barnaby33ParticipantI am not a connoisseur of anything let alone an elitist. Jokes aside, without the connoisseurs pushing things nothing would be any good. I do drink my wine from a coffee mug though….usually even rinse it out.
What is so interesting is that in many Bordeaux, coffee is a desired secondary characteristic. It sounds like you’ve found a way to get that flavor, without the expense of buying Bordeaux. Two buck chuck from the morning coffee mug will do the trick.
On a lark I opened a bottle of 2BC last night. It wasn’t bad at all, considering it had sat in my kitchen windowsill for over 2 years.
barnaby33ParticipantI am not a connoisseur of anything let alone an elitist. Jokes aside, without the connoisseurs pushing things nothing would be any good. I do drink my wine from a coffee mug though….usually even rinse it out.
What is so interesting is that in many Bordeaux, coffee is a desired secondary characteristic. It sounds like you’ve found a way to get that flavor, without the expense of buying Bordeaux. Two buck chuck from the morning coffee mug will do the trick.
On a lark I opened a bottle of 2BC last night. It wasn’t bad at all, considering it had sat in my kitchen windowsill for over 2 years.
barnaby33ParticipantI am not a connoisseur of anything let alone an elitist. Jokes aside, without the connoisseurs pushing things nothing would be any good. I do drink my wine from a coffee mug though….usually even rinse it out.
What is so interesting is that in many Bordeaux, coffee is a desired secondary characteristic. It sounds like you’ve found a way to get that flavor, without the expense of buying Bordeaux. Two buck chuck from the morning coffee mug will do the trick.
On a lark I opened a bottle of 2BC last night. It wasn’t bad at all, considering it had sat in my kitchen windowsill for over 2 years.
barnaby33ParticipantWhile you can get great prices on French 1st growth, I am very interested in bang for buck reds.
I’m not a wine elitist. I actually buy most of my wine in the 20-45 range. Today I bought some closeout pinot from winex in orange county for a very good price. Bang for your buck I doubt you’ll do much better than these.
barnaby33ParticipantWhile you can get great prices on French 1st growth, I am very interested in bang for buck reds.
I’m not a wine elitist. I actually buy most of my wine in the 20-45 range. Today I bought some closeout pinot from winex in orange county for a very good price. Bang for your buck I doubt you’ll do much better than these.
barnaby33ParticipantWhile you can get great prices on French 1st growth, I am very interested in bang for buck reds.
I’m not a wine elitist. I actually buy most of my wine in the 20-45 range. Today I bought some closeout pinot from winex in orange county for a very good price. Bang for your buck I doubt you’ll do much better than these.
barnaby33ParticipantWhile you can get great prices on French 1st growth, I am very interested in bang for buck reds.
I’m not a wine elitist. I actually buy most of my wine in the 20-45 range. Today I bought some closeout pinot from winex in orange county for a very good price. Bang for your buck I doubt you’ll do much better than these.
barnaby33ParticipantWhile you can get great prices on French 1st growth, I am very interested in bang for buck reds.
I’m not a wine elitist. I actually buy most of my wine in the 20-45 range. Today I bought some closeout pinot from winex in orange county for a very good price. Bang for your buck I doubt you’ll do much better than these.
barnaby33ParticipantYes actually I have, though I don’t have the time right now. If I ever had a place with a bit of land I would try it. I made beer for a long time, which is easier to do in a city environment, especially in extract form.
I once went to help another home vintner bottle his wine and found out that the hardest part for a small timer is getting decent grapes. Most growers don’t want to sell you a half a ton to make 1 barrel.
As to Dube wines, there seems to be a real niche out there for small start-ups in SD (wineries). I’ve read and seen several articles about other small operations in Escondido.
Josh
barnaby33ParticipantYes actually I have, though I don’t have the time right now. If I ever had a place with a bit of land I would try it. I made beer for a long time, which is easier to do in a city environment, especially in extract form.
I once went to help another home vintner bottle his wine and found out that the hardest part for a small timer is getting decent grapes. Most growers don’t want to sell you a half a ton to make 1 barrel.
As to Dube wines, there seems to be a real niche out there for small start-ups in SD (wineries). I’ve read and seen several articles about other small operations in Escondido.
Josh
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