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#28592 05/08/2001 9:53 AM
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The last one was getting too large for comfort.
A news item on our local news caught my eye recently. Gilbert White the naturalist lived in a village in our area called Selborne. In the shed at his house they have noticed a robin feeding the brood of a thrush. The mother seesm quite happy to move over and let the robin feed her young and the robin snuggles in for warmth at night. They didn't show or mention any male blackbird in the scenario, but they did speculate that the robin may have lost his own mate and brood. (or maybe he thought the thrush was his mate who had let herself go and become a little overweight )

Rod


#28593 05/08/2001 12:55 PM
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a robin feeding the brood of a thrush.

Cool, Rod. I guess the instinct is really strong. I saw on TV one time where a cardinal (Kentucky's state bird, by the way) was feeding big goldfish in a small pond.


#28594 05/08/2001 2:08 PM
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where a cardinal was feeding big goldfish in a small pond.

I'm sorry Jackie, but the cynic in me says that the cardinal was just fattening the fish up for later!

Rod



#28595 05/08/2001 2:16 PM
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the instinct is really strong

Or the gorilla that saved the little baby in the Lincoln Park Zoo in Chicago.


#28596 05/10/2001 10:41 AM
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This is sort of non-word:

I enjoy Shiraz, a red wine from Australia. Yesterday I learned Shiraz is an ancient town in Iran. What's the connection? Is Shiraz a varietal? The Iranian I spoke with said they don't produce wine in his country.


#28597 05/10/2001 11:34 AM
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I don't think all Shiraz are from Australia. Are they?


#28598 05/10/2001 11:47 AM
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Of the conflict between the flatliner and the threadnodist

I believe it was I who said: ...gorilla in Lincoln Park Zoo...

AnnaS, in what appears to a threadnodist (despite the complete change of Subject) to be a Reply to that post, said I enjoy Shiraz, a red wine from Australia.

Is there some mysterious, flatliner connection here that I, a poor threadnodist, just don't get?




#28599 05/10/2001 11:54 AM
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I wish I could say there was, dear Threadnodist. But there ain't. I'm starting up a new subject under this catch-all topic, so what else do I do?

Bean, I dunno. I'm hoping someone oenophile or antipodist will enlighten us.


#28600 05/10/2001 12:24 PM
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Tue Aug 29 10:44:01 2000
Re: which Hemisphere is "top."

--------------------------------------------------------------------------------

jackie, shiraz is the name of a wine making grape. it's called syrah in france, but some argue in australia it has become different enough to warrant a different name.
it makes beautiful wine in the rhone, famously "chateau neuf du pape", and also in australia, famously "grange".
the grape used to be called "hermitage" in australia (after the northern rhone area), but because the french copyrighted the names of their regions, she name changed to that of a city in iran (which apparently isn't copyrighted)!
===========================================================
http://wordsmith.org/board/showthreaded.pl?Cat=&Board=miscellany&Number=4035


#28601 05/10/2001 12:38 PM
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Spectacular detective work, Jackie! Thanks.


#28602 05/11/2001 9:32 AM
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There's an increasing amount of Shiraz grown here in Zild, although it was largely an import from the Strine. But personally I prefer pinot noir. Fuller, rounder, less acid.



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#28603 05/11/2001 5:12 PM
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There's a winery on Maui ... Tedeschi Vineyards ... they have a white wine ..... ohhhhh, the taste of aloha!


#28604 05/11/2001 5:21 PM
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I have never tried any wines from Zild, maybe I should, but I'm off Aussie wine forever. A year or so ago, I asked one of the salesmen from the wine & liquor store down the street (the largest wine dealer in the state, and well-regarded) for a recommendation, and he suggested an Aussie red. I tried it and found it to have a distict flavor and aroma of eucalyptus, which didn't surprise me, but I don't happen to care for it. Next time I asked for a recommendation, I mentioned this, so a different salesman recommended another wine, which I tried. This one had so much eucalyptus taste you would have thought they had dissolved Hall's Mentholyptus cough drops in it -- I had to throw it out, couldn't drink it.


#28605 05/12/2001 1:39 PM
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Watching BookTV this morning, heard discussion with Christopher Phillips who is in process of starting groups across the country for discussions. He has also written a book "Socrates Cafe" and is founder of the Society for Philosphical Inquiry.

Since a lot of us are interested in discussions, and THINKING, I suggest you take a look this site:

http://www.philosopher.org


#28606 05/12/2001 10:52 PM
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I'm with CK on Pinot Noir for the same reasons. Pino Gris from Alsace are a strong flavorite in the whites, but no good recent vintages (last one '88). Is there a better than average Shiraz one might reccommend?


#28607 05/13/2001 6:44 AM
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). Is there a better than average Shiraz one might reccommend?

As an Ozzie friend of mine says with monotonous regularity, "Any that has alcohol in it."

And that doesn't just apply to shiraz - or even wine.



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#28608 05/13/2001 9:53 PM
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CK, I don't recall whether you've yet made your journey stateside, but I've *got* to recommend that you try some Oregon Pinot Noir - I'm not going to recommend a specific winery, as different as tastes in wine are... Also not knowing how wide the distribution of Oregon wines are, for all I know you've got ample access to Oregon pinots in Zild already! Just to go on record...


#28609 05/13/2001 11:52 PM
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CK, I don't recall whether you've yet made your journey stateside, but I've *got* to recommend that you try some Oregon Pinot Noir - I'm not going to recommend a specific winery, as different as tastes in wine are... Also not knowing how wide the distribution of Oregon wines are, for all I know you've got ample access to Oregon pinots in Zild already! Just to go on record...

Thanks for the heads-up, F-Babe. I'll keep my mout - er, my eyes open for it.



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#28610 05/15/2001 9:54 AM
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>Is there a better than average Shiraz one might recommend?

Shiraz is my favourite tipple. I think that £ for £ or $ for $, by far the best value for money Shiraz comes from the West Island (is that the right term Max/Cap?)

Penfolds have been producing a wonderful Shiraz for a few years now, and I much prefer it to Cabernet Sauvignon, although they mix well together in some wines. So give the following wine a try before you dismiss it (I find that it is best decanted, anything larger, even a jug will do, as it needs a little air to open up the flavour).

Here is the review from my favourite UK high street retailer:
Penfolds Bin 28 Kalimna Shiraz 1998
An Oddbins favourite. The century old Kalimna vineyard produced superb fruit that`s a major ingredient in Australia`s top wine, Grange. Today the vineyard supplies only part of the Kalimna blend but the style is much the same.
Concentrated, earthy aromas. Big and generous with silky ripe tannins and a warm, flavour-packed finish.
"...quite gorgeous and uplifting. It smothers the palate with prunes, blackberries and liquorice, and then lifts the heart." 1997 vintage (Guardian, Malcolm Gluck, January 2001)

Producer Information:
Dr. Christopher Rawson Penfold came to South Australia in 1844. Like many doctors of the day, he was a firm believer in the medicinal properties of wine. To that end, he planted vines around his estate outside Adelaide. After a few years, his wines became more profitable than his medical practise, and the expansion began that has today made Penfolds the biggest name in Australian wine production.

Method of Production:
A long cool growing season produced high quality grapes. Fabulously ripe Shiraz fruit brimming with flavour was harvested from prime vineyards in the Barossa, McLaren Vale and Padthaway regions. Vinification took place in stainless steel tanks. The wine aged for a year in American oak barrels, combining subtle vanilla roundness with the ripe fruit. Bottle age before release has created a complex, developed bouquet.

Search on "Shiraz" at http://www.oddbins.com to see the label.

Next week .. look out for my diatribe on those over-exposed, over-oaked US and Aussie Chardonnays. Look out for my guide to those wonderful goosebury flavoured New Zealand Sauvignon Blancs and steely dry Alsace Reisling's not to mention Hugel's spicy Alsace Gewürztraminer ..... anyone asleep yet?


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