周末出门治装去了，买了一条牛仔裤一件黑小衬衫；得意甚－－－－回家就遭到了无情打击，被弹衬衫应该买大一号，牛仔裤应该买深一层蓝，这个故事再一次教育我们，要问对问题。比如说错问题就是好不好看，挺好看的，是吧？才是对问题。治装毕发现离trader joe's只有一条街，乃去到该店买葡萄酒３瓶，希腊酸奶３合及其他零食甜点若干。两个大包拎着回家，心情无比舒畅，叹道：还是花钱比较舒服。
今天早晨上班路上，我突然悟到这个想法是多么的不够境界，注定我一工蚁的庸碌命运；人够境界的应该是觉得赚钱真快乐啊！
＋１
还是周末，翻了两章等了很长时间才有的the devil wears prada，觉得我这把年纪还是不要看下一代抱怨第一份工作了，在第二十页放下该书。
但是看了serenity，一部还不错的科幻片。导演解释说故事发生在遥远的未来，当时美国和中国两个超级大国合并成了一个超级大国，开始了开发宇宙的事业。所以大家们都既讲英文，又讲中文。我看了这个解释，倒下爬起来之后倒依稀听出来字幕里说大家们讲中文的那种奇怪语言可能还真的是从中文７扭８歪，变异而来的。
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不够境界 ＋１
Re: 不够境界 ＋１
这个地理问题怎么实现的，穿过俄罗斯？人家愿意呀。tiffany wrote: 。导演解释说故事发生在遥远的未来，当时美国和中国两个超级大国合并成了一个超级大国，
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luoluo11.ycool.com
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Yeah, it's a little, how shall I say, bland, when compared to Australian Shiraz. 
Trust me, you will find your taste change as you drink more and more wine. I used to love those monster Ausralian shiraz from Heathcote that's inky and stinky. They are so thick that they are like cough syrups. Nowadays, I really have to be sick to drink those stuffs. 
Oregon pinot also comes in different sizes and shapes, so if you want to give it another try, then find something from EIEIO, Bergstrom, or Ken Wright. Those have so much fruit that you will think you have drowned in their barrels.
If you want to drink Sideway types of pinot, then try a Sonoma Coast or Carneros. Chasseur Sonoma Coast, J.Wilkes, Calera, and Davis Family are all pretty good. In fact I recently had a 1996 Calera Jensen's Vineyard, that really amazed me. Wine like that makes you appreciates California, and comes to understand that, no wonder, when tasted blind, some French prepare American wines to their own.
Trust me, you will find your taste change as you drink more and more wine. I used to love those monster Ausralian shiraz from Heathcote that's inky and stinky. They are so thick that they are like cough syrups. Nowadays, I really have to be sick to drink those stuffs. Oregon pinot also comes in different sizes and shapes, so if you want to give it another try, then find something from EIEIO, Bergstrom, or Ken Wright. Those have so much fruit that you will think you have drowned in their barrels.
If you want to drink Sideway types of pinot, then try a Sonoma Coast or Carneros. Chasseur Sonoma Coast, J.Wilkes, Calera, and Davis Family are all pretty good. In fact I recently had a 1996 Calera Jensen's Vineyard, that really amazed me. Wine like that makes you appreciates California, and comes to understand that, no wonder, when tasted blind, some French prepare American wines to their own.
Yeah, Amarone is made from grapes picked in the fall, like any other grapes used to make dry wine. The harvest time is chosen to balance the sugar content with the tannin in the skin and pits and blah blah blah.
Instead being rushed to be fermented, these grapes are left out to dry in the barn for a couple more months to raise the sugar-juice ratio, until they are somewhat raisin-y. Then they are fermented like other wines. That' s why although they are dry wine, there is a sweet note at the end.
Ice wines are picked much later, sometimes until or around the time of the first snow. The grapes left on the vine (not much at this point) will have developed very high sugar content by then. And, I think, they are fermented without the skin. So it's all sugar and no much tannin.
Instead being rushed to be fermented, these grapes are left out to dry in the barn for a couple more months to raise the sugar-juice ratio, until they are somewhat raisin-y. Then they are fermented like other wines. That' s why although they are dry wine, there is a sweet note at the end.
Ice wines are picked much later, sometimes until or around the time of the first snow. The grapes left on the vine (not much at this point) will have developed very high sugar content by then. And, I think, they are fermented without the skin. So it's all sugar and no much tannin.
I was having dinner at Del Posto last night. Food was good but did not quite live up to me expectation of . Anyway, one of the red that we had with veal chop was 1999 brunello. I only noticed the name because I thought about Karen:"Maybe I should memorized the producer and year and taste so that I could tell Karen tomorrow." Then of cause 10 minutes later the Italian names completely went out of my mind.
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Ohhh... knowing you are so sweet, trying to remember... The sommolier must be pretty happy that you had 99 Brunello. It's a wonderfully powerful wine, and it fetches high price on an Italian wine list. So who was trying to impress you last night? Did you like it?
And by the way, how was Del Posto? It generated such a buzz. How is it compared to Babbo?
The sommolier must be pretty happy that you had 99 Brunello. It's a wonderfully powerful wine, and it fetches high price on an Italian wine list. So who was trying to impress you last night? Did you like it?And by the way, how was Del Posto? It generated such a buzz. How is it compared to Babbo?
OMG, I just looked up Del Posto's wine list. 5 pages alone on Brunello. 
They must have rounded up all the top brunellos. Compared to that, Barolos and Barbarescos occupy much less space of their cellar.
I have never seen a list like that, well, except in Montalcino. One wall of the wineshop I walked in there was lined entirely with Brunello. Vertical years of all the good producers. My jaw just dropped. Must be one of my happiest moment, to do the Brunello tasting in the shop, overlooking the vineyards.
They must have rounded up all the top brunellos. Compared to that, Barolos and Barbarescos occupy much less space of their cellar. I have never seen a list like that, well, except in Montalcino.
One wall of the wineshop I walked in there was lined entirely with Brunello. Vertical years of all the good producers. My jaw just dropped. Must be one of my happiest moment, to do the Brunello tasting in the shop, overlooking the vineyards.Well, it is my regular abstract sugar daddy who also pays for everything else in my life -- a company outing.
The Brunello was a bit too rich and smoky for my taste. (Sorry, I am not very sophisticated enough for it), but the fruity, full flavor I quite enjoy. Del Posto was far less impressive than Babbo, it is more comparable to Lupa, the other Matali restaurant I went to. The food was good but nothing too extraordinary. The seafood salad was lovely, Funghi Misti was ok. Risotto with Porcini was the only impressive dish of the whole evening. My veal chop was too rare. Tried my coworker's grilled Orata, better. Dessert was quite forgettable.
The waiters were welltrained but honestly too slow. We waited for an hours and half before the first course arrived. The place was grand but details gave away -- I had to frown on the plastic flowers in the bathroom.
The Brunello was a bit too rich and smoky for my taste. (Sorry, I am not very sophisticated enough for it), but the fruity, full flavor I quite enjoy. Del Posto was far less impressive than Babbo, it is more comparable to Lupa, the other Matali restaurant I went to. The food was good but nothing too extraordinary. The seafood salad was lovely, Funghi Misti was ok. Risotto with Porcini was the only impressive dish of the whole evening. My veal chop was too rare. Tried my coworker's grilled Orata, better. Dessert was quite forgettable.
The waiters were welltrained but honestly too slow. We waited for an hours and half before the first course arrived. The place was grand but details gave away -- I had to frown on the plastic flowers in the bathroom.
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It's probably just in your mind. Trader Joe's French selection is on par with selections of other regions. They are all everyday drinking wine, meant to be affordable, pleasant, fun to drink, and with some characteristics of the regional grapes.boat wrote:汇报： 看了这个帖， 去trade joe's 买了$150的酒， 几天喝下来我还是觉得法国的酒好喝， 我这是什么口味？ 你们谁懂的给我分析分析。 我买的法国酒也不贵， 从$5 $6的， 到$17， 18的， 喝上去好像没区别， 是不是太土了？
Plastic flower at a place like that?
Yeah, 99 brunellos are big and muscular, probably needs a few more years to mellow out. Anyway, it's a very good year. Too bad you don't like the smokiness, many people will feel cheated if they don't get that note. From the way you described it, fresh full fruit, I guess it's a new world brunello with high alcohol. Sounds so yummy! I would have fondled the bottle.
Yeah, 99 brunellos are big and muscular, probably needs a few more years to mellow out. Anyway, it's a very good year. Too bad you don't like the smokiness, many people will feel cheated if they don't get that note.
From the way you described it, fresh full fruit, I guess it's a new world brunello with high alcohol. Sounds so yummy! I would have fondled the bottle.Oh yeah, we were sitting in the private room next to the wine cellar. Karen you would have enjoyed the scenery 100 times better than I did... It was totally wasted on meOMG, I just looked up Del Posto's wine list. 5 pages alone on Brunello. They must have rounded up all the top brunellos. Compared to that, Barolos and Barbarescos occupy much less space of their cellar.
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Hmm.. it's just traditional vs. modern wine making. Brunellos used to be made in super big Slovenia tanks (they can literally fit a F150 inside) that impart less oak on the wine. Old world brunellos are tannic in youth and need to be aged for a long time. Let's just say they are made to last. They are often a bit more austere to start with, open up within an hour, then evolve throughout the evening and into the next couple days. It's like condensing a lifetime relationship into one bottle.
Of course these days no one has the patience to wait 10 years to drink a bottle, and people generally prefer something fruitier and fuller and easier to drink. As such, producers are making wine to please the modern palate. A lot (maybe most, depending on whom you talk to) of brunellos are made in a modern style. The grapes are planted on flater ground, picked later (higher sugar content), aged in French barriques (smaller, more expensive, impart a lot more oak), so the wine exhibits beautiful raspberry and black cherry note, with enough roundness from the oak to tame the rough tannin. People call them new world brunellos.
Some traditionalists, like Biondi Santi, frowned upon wine made this way. I like them both. They are different expressions of the grape, one is more serious, another is flirtier, both are gratifying at the end. So there is no problem, as far as I am concerned. And I am sure many men have found sisters like that plenty intriguing.
Of course these days no one has the patience to wait 10 years to drink a bottle, and people generally prefer something fruitier and fuller and easier to drink. As such, producers are making wine to please the modern palate. A lot (maybe most, depending on whom you talk to) of brunellos are made in a modern style. The grapes are planted on flater ground, picked later (higher sugar content), aged in French barriques (smaller, more expensive, impart a lot more oak), so the wine exhibits beautiful raspberry and black cherry note, with enough roundness from the oak to tame the rough tannin. People call them new world brunellos.
Some traditionalists, like Biondi Santi, frowned upon wine made this way. I like them both. They are different expressions of the grape, one is more serious, another is flirtier, both are gratifying at the end. So there is no problem, as far as I am concerned. And I am sure many men have found sisters like that plenty intriguing.