I agree with all of this. Now, offering wines not yet offered poses a different dynamic IMO and gives the original seller latitude to do what they choose.
Could someone please educate with respect to the comments directed at the winery owner for colluding with auction houses? Is it well known, or true, that Schrader works with particular auction houses to push higher prices from the excitement and rush of an auction?
David, from the 2009 Fall auction:
"Zachys Wine Auctions is thrilled to return to Los Angeles with The Fall Los Angeles Auction Featuring an Historic Offering from Schrader Cellars!
Historic Cabernet Sauvignons from Napa Valley’s Brightest Rising Star: A Comprehensive Offering Direct from Schrader Cellars (lots 326–562) features every Schrader wine made from 2001 to the recently lauded 2007 vintage with many bottlings in quantities and formats never previously available."
That was well over 200 lots! I don’t recall if there were more recent ones.
You were an over-entitled gamer who does not deserve to redeposit his miles 72 hours before the flight, that must book his flights using the top of the line (from the 1960’s) award calendar and be placed with the kettles in cargo! 
Sorry to hear you got a note from the principal . If it makes you feel better, I may open both Rhys '13 Chards in January so you can test them side by side. Not a Schrader, but still ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Hey, I still carry a U.S. passport, which carries the bragging rights with it! 
I am going to play nice today and not explain that mine could well be a "legitimate, objective or quasi-objective concept of ‘the best’ " existence, and that it just SEEMS like I am bragging sometimes, but who is going to believe that? And my life is by no means perfect. I am suffering through a late, short and perhaps even mediocre white truffle season at the moment. (And in addition to my own truffle woes, I get PMs from Peter Hirsch every 15 minutes, asking me when he is going to get a palatable truffle offer over there.) The holiday season is upon us, so maybe I should just send you a fresh panettone (you know, that delightful, buttery brioche studded with raisins and candied citrus bits from Sicily, among other possibilities; what fruit cake has always aspired to be but cannot after falling into Anglo-Saxon hands) and let you decide for yourself…
Love that stuff.
Bill, I can’t debate you on this. I don’t read Galloni and your knowledge of French porn movies seems unsurpassed.
OMG!!! We have here the point of tangency between Klapp and Pobega, long assumed not to exist! Yo, Mike, if you know anybody in Rome who will send you a panettone from the Antico Forno Roscioli in Rome, they are making the bad boys with Normandy butter this year…
I no longer read Galloni myself, but I am spending the time thus freed up watching French porn movies, so I hope that my knowledge will remain unsurpassed. To be honest, it is not so much about the sex…I am learning French the same way that Ray Walker did before me!
Better than leaning English by watching Howard Cosell on Wide World of Sports reruns.
I love Roscioli. I will be on the lookout. I am nearly embarrassed to tell you, the best Panettone last year I encountered was brought in from Trader Joes, I mean Trader _Giotto’_s….
True.
Your English is remarkably good for having learned it from Cosell, Dennis. Now that board members know that, maybe they will not be so hard on you…
If somone accused Monsignore Klapp for being modest, that would have…
On the other side I would like to see examples of the alleged American-like bragging.
Please enlighten us…
The strange thing about commercial panettone is that great ones often come from unexpected sources…
Pick an SQN thread at random…
The best we ever had was brought back from Alba last year. Once you eat Panettone in Italy, you can never buy domestically.
On your say-so, I’ll head to Trader Joes and do a taste test.
Shouldn’t that be Trader Giuseppe’s?
yes, it should. But it ain’t. 
Well, technically, “Beppe”, what with “Giuseppe” being “Joseph” and “Beppe”, the nickname form of “Giuseppe”, standing in for “Joe”…
And Dan, fresh, artisanal panettone in Italy is one thing (but not always as good as the best commercial versions, by the way), but the other beauty of the stuff is that it retains moisture and stays fresh for months. In big U.S. cities, you should be able to find excellent or mail-order panettone that may not vary a lot from the commercial versions here. Tre Marie and Galup are brands to look for, although Galup may be regional in the Torino vicinity only…
Actually, Mike was using the in-house product line name, so Mike is right…and Trader Joe’s is wrong. Giotto is the given name of a famous Italian painter, not a nickname. On the other hand, few would have gotten the gag had Trader Joe’s called their Italian product line “Trader Beppe’s”…
Isn’t it up to history to determine things like that?