Re: Relocating to Pahrump Question

"Octopus Ride" <fakeaddress@xxxxxxxxxx> wrote in message
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"John Payton" <john5240@xxxxxxxxxxx> wrote in message
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Ok. So the grapes are grown in comfortable california and crushed by big
fat
Italian women, who stomp around in the vats and sing silly italian
songs.
That will obviously make the wine taste so much better.

You are truly an imbecile. A drooling buffoon, as it were, unable to keep
his mouth shut about something about which he knows less than zero.

Why should I care? I don't drink the friggin stuff anyway.


Why
embarass yourself by constantly putting your monumental ignorance on
display?

I'm not ignorant. I'm simple repeating what the lady told us, when we toured
the winery. She should know. She and her husband own the winery OR. Who
knows better that they?



I guess I learned nothing during those 11 years I lived in Wine Country.
Despite having worked in a winery.

What was your job for those 11 years? the janitor? The guy who swept the
parking lot? Those are good jobs for a guy hung up on crack.

There is a reason why the Napa and Sonoma Valleys are the premier US wine
regions, and there are reasons why within each valley there are scores of
separate appellations that vintners are restricted to using on their
labels,
as the microclimate (temp variation, amount of fog, amount of sun, etc.)
and
the chemical makeup of the soil are what affect the sugar content of the
grapes. There are also other wine regions that make very good wine, some
even in NY state and here in Oregon. But you don't see good wineries in
Nebraska do you? Alaska? Hawaii? Nevada? You don't see them all over
NY
state or all over Oregon or all over California either, because the
weather
and soil aren't good enough to make good wine everywhere.

Bingo. I'll give you credit for one complete and true answer. Good for you
OR

The crush is critical. Deviating even a day from the optimal time for
turning grapes into grape juice can lower the quality and price of your
product tremendously. Scientists with masters degrees in Viticulture and
Enology are required for any winery desiring to make a top quality
product.


Crushing might be critical, but a bunch of fat ladies stomping the grapes
with their feet, can also be scheduled to take place, when the moon is
aligned with zorbo and the moons gravitational pull is the strongest in the
vineyards of california.

The type of aging also affects the final product. Most wineries in the
Napa
/ Sonoma areas use caves dug far back into the rocky hillsides so they can
maintain a constant temperature. Humidity is critical, and there is no
humidity in Nevada. French oak barrels impart flavor.

French oak barrels?? My ass. I saw stainless steel vats being used to hold
the wine, evidentally so it could age before being bottled. You should check
into some of these meth programs that the government runs.


At Pahrump Valley, the grapes are grown hundreds of miles from the winery.
The winemaker isn't there when the grapes are picked or crushed. The
juice
is trucked in steel tanks hundreds of miles across a broiling desert to a
winery located in another broiling desert with no natural humidity.
There
they make and age the wine, if any aging occurs at all, I don't know.

Right! the next thing you will say, is that these trucks are being driven by
the energizer bunny and his relatives.

I've never been a wine snob, and frankly can't tell the difference between
great wines and good wines. But I can tell the difference between
Champipple
and good wines. The winery may be an amusing stop for travelers looking
to
get a buzz on and eat a fair meal in what are high class surroundings for
Pahrump, despite the RV park next door (I've done it myself), but you
ain't
getting any wine that's superior to Champipple.


Champipple?? Sounds like some disease of the testicals, found only in the
humidity free areas of nevada. never heard of this brand of wine and was
never mentioned at the winery in Pahrump.

Its a bottling plant, not a winery.

whatever.


OR






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