Text 33476, 108 rader
Skriven 2010-01-13 21:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: notWanting2GrowOld 662
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> in the last week I have almost totally
 ML> lost the ability to taste salt.

That's weird and on top of everything else just a little scary. Good
luck with the medico in Singapore.

 ML> Grannies are older than they used to be. They just look and
 ML> act young.
 ML> And me just getting into that territory. Woot.

It's a nice age to be at. The young ones are still hawt to look at but
now so are the older ones. They're all hawt.

From: The-Stupids.com... The Three Stooges Wine Rating System

First, a warning: if you're not from the US, if you're female, or if
you have good taste in entertainment, this scale will be gibberish
at best and annoying at worst.

I created the Three Stooges Wine Rating System several years ago to
attack what I perceived as a major flaw in the use of numbers (or
stars or clusters) to indicate wine quality: these are scalar
quantities, measures of just one dimension. How pitifully limited to
describe the multidimensional experience of wine!

In rough outline, a wine can be assigned up to three Stooges... the
more Stooges, the greater is the wine's impression on me. A wine's
personality is expressed by the particular mix of Stooges employed.

The quality of Moe-ness in a rating denotes the rough, harsh
qualities of tannin and acidity. A wine with lots of Moe pokes you
in the palate, slaps your taste buds, snarls "Spread out!", demands
"See that?" to your tongue before bopping it with a closed fist.

A wine with Larry is easy going, simple, inoffensive, soft, just
trying hard not to grate.

Wines of great character and special distinction fall into the Curly
range. It takes something profound and complex to falsetto, "Oh, a
wise guy!" It takes character to muse, "I'm trying ta think, but
nuttin happens!". Only the deepest and most profound can howl, "Moe,
Larry, the cheese!"

Let's see how the system is applied:

I have in front of me (in my imagination) a barrel sample of a
Ceretto Bricco Rocche from a great year. That's GOT to be a Triple
Moe, assuming I can still say "Triple" with all the enamel etched
off my teeth.

Ah, a very pleasant bistro-styled '95 syrah from McDowell. Not deep,
but nice varietal character, good balance. It's anywhere from a
Larry Curly to a Double Larry, depending on the proclivities of the
taster.

A simple garlic and pasta dish for dinner tonight, with an excellent
olive oil. I'll open a '95 Mondavi Coastal Cabernet. Straight
forward, juicy fruit upfront, a streak of herb and olive, with good
acidity and noticeable tannin. Not for long aging, but a year will
smooth it out a bit. Or I could JUST as easily say "Moe Larry".

It's been a good day. Let's celebrate. A bottle of '85 Jamet
Cote-Rotie emerges and is rapidly opened and poured. This has
everything you could want from Syrah, stunningly expressive of its
terroir. Aged to a perfect point, smooth, velvety, with an
ever-shifting palette of aromas and flavors. Triple Curly.

A pizza in the bright Provencal sun, baked in an oak-burning oven,
topped with local olives, onion confit, a mild cheese, and olive
oil. A cold glass of a nameless but perfect local rose'. Triple
Larry.

One other defect in the unilinear ratings is the ceiling (though the
British savant Michael Broadbent wisely used the occasional sixth
star). What can you give a wine that's the best you've ever had
after you've scored something else a 100? In my improved system, we
can (on the very rare occasions where it's warranted) go beyond the
Triple Curly.

For example, I'm dining at Le Pyramide. Michel Ogier strolls by and
plops his '83 Cote-Rotie in from of me. I swirl and sniff. The
beautiful redhead sitting beside me coos into my ear, "If you put
that glass down and we leave RIGHT NOW and go back to the hotel,
I'll give you a ride you've never dreamed of!" I smile at her,
condescendingly, knock back my first glass and scribble on my pad,
"Triple Curly with an extra woo-woo-woo".

That's it. It's a system that has the virtue of expressing both
personality and quality. It's a head-knock to droning discussion of
point scores. It's a pie in the face to the pretensions of those
that can truly believe that a 95-point wine is "better" in some
platonic sense than an 90-point wine. It's a poke in the eye to the
notion that tasters can reliably separate wines into 100 discrete
levels of quality. It's a better way to communicate the wine
experience.

Cheers

YK Jim


... Drink plenty of fluids ("fluids" is the medical term for "beer").

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