WS handles

WINE TALK
1

under what name do you participate over there, if at all?

“Brashley” here.

2

budman

3

I am crafty. And I am Roland Capers.
[training.gif]

4

NY Retailer

5

Uhh . . . wineberserker.

6

I’ve always wondered who Board-O is.

7

His name is Marc, and he’s a dentist on Long Island (I’m almost positive).

8

an ass?

9

I’m DutchMuse but hardly ever post there.

10

That’s why I was wondering. I don’t ever post over there and amost never lurk either, but whenever I tune in over there he has some nasty comments for people, and has for years.

11

Correct.

I’m pretty sure everybody already knows my handle everywhere in the free world except here and ePantload.

12

Spent about 1 week checking out that board a few years ago. Between the negative attacks and general lackluster participation, I have not been back for over a year.
Long live Wine Berserkers!! [berserker.gif]

13

I have the same general feelings, but I still poke my head in for a few moments on a near-daily basis. Most of my time is spent in the Tasting Notes forum. I will credit the WS for the formation of a couple friendships, but, like you Mike, the nastiness and lackluster participation makes it a fairly boring place for me. And don’t even get me started on trying to organize an L.A. offline on that board … look at our OL board right now – no less than, what?, 4, 5, 19? OC/L.A. offlines being planned — very different story over there. That said, I personally don’t want this to turn into a WS bashing thread … I’m just curious to know who over here is also over there, and under what name.

Joe, yup - I didn’t even envision a response from you on this thread. [basic-smile.gif]

14

Yonster24. There is a thread right now where I am getting into it with bored-ho. I used to post kinda frequently but stopped beacuse of him, now (and yes, it’s a bit childish) I just go there to screw with him. Especially cuz of his nasty demeanor and his holier than thou attitude.

15

My alias is RMP.

16

.

17

Mines the same everywhere… -mJ

18

my mom doesn’t let me play in a sandbox with broken glass and dirty needles. [thumbs-up.gif]

19

I don’t go over there much, same feeling as most everyone else

I’m CRB

20

There is someone over there who is brilliant. He trashes France better than I could even dream of. [welldone.gif]

His name is Golf & Pinot Nut. It’s not me - I’ve never posted there.

An excerpt:

I know that I’m going to get a bunch of noses out of joint here, but in my opinion, on the whole, French wine sucks.

First of all, it is way too dry for me. Even the CdP’s are too dry for me. I was at a Francophile’s house over Christmas – he handed me a glass of the “good stuff.” I drank it, and then asked for something a little fruitier. He then opened something else, and it, too, was dry as a bone.

Next, it is WAY too expensive. The very best Califronia wines run around $175/bottle. The very best French wines run around $1000/bottle. To me, this is not a result of a product that is seven times better. Please!

The really good stuff takes too damned long to be “ready to drink.” We can’t all have the palate of DRAB, and I’m just not patient enough.

I can’t read the labels.

The whole Controllee Appelation mess (whatever the hell you call it) is a joke. Why is it that there are fifth growths that are far better than some of the first growths?

Government control – bad idea!

I should disclose my bias – I don’t really like French people either. Now, generally speaking, most of the French people who are involved in the wine industry are pretty cool and I’d love to have them over to my house for dinner. But in the final analysis, when I think of French people, I’m thinking they’re all a bunch of Jacques Chiracs. Hard to separate my distaste for the French with their wine.

And when it comes right down to it, the taste of the wine just doesn’t do it for me. I mean, a nicely aged bordeaux is “fine,” but that’s really it – just “fine.” I’d rather have a young CaliCab than a six year old Bordeaux. And I’d rather have anything Aussie, an OR or WA pinot, or a Argentinian malbec.

And as G-Dead points out below, French wines are corked 2-3 times more often than California wines.

So – there it is…

If you’re out there Golf & Pinot Nut … come join Berserkers! I like your work.

Signed,

An admirer