Disqus - Latest Comments for oldwino

Re: DEVELOP & REPLENISH | James Jasek | Film Shooters Collective

Hank — Thu, 09 Mar 2017 17:43:05 -0000

I've just started using replenished Xtol. So far, I like it. Haven't ventured into mixing my own...yet.

Re: CURATED PHOTOS | MARCH 6, 2017 | MANDY THOMASCAREY

Hank — Mon, 06 Mar 2017 12:25:12 -0000

Dreamy set! Happy to be included!

Re: POLAROID ROUNDUP | MARCH 1, 2017 | KEITH MENDENHALL

Hank — Wed, 01 Mar 2017 15:56:57 -0000

Dang! These are too awesome!

Re: My Square Struggle | Robert Law | Film Shooters Collective

Hank — Thu, 02 Feb 2017 13:14:57 -0000

Great shots! I love the square whenever I am feeling "geometries". Rectangular formats, especially 3:2, seem better for when I am interested in planar/multi-level things. But 1:1 is just perfect for exploring compositional balance.

Re: Aukum - Placerville

Hank — Fri, 03 Jun 2016 18:03:21 -0000

Somerset.

Re: Light announces the L16, a 52-megapixel ‘DSLR-killer’ that fits in your pocket

Hank — Tue, 13 Oct 2015 15:11:47 -0000

All digital photography (and a great deal of film photography nowadays) is "completely dependent upon computer processing". This just seems to give you more options to process files beyond what we typically do now.

Re: Viewfinder View: Shooting Portraits in Barbershops with the Hasselblad 500C/M

Hank — Tue, 30 Dec 2014 23:38:01 -0000

All the photos tilt to the right.

Re: Alcohol rising…

Hank — Mon, 17 Dec 2012 08:44:13 -0000

Part of the rise in alcohol levels can be blamed on "better" viticultural practices. We now know a lot about how plants work, and changes in trellising systems have enabled growers to "get the most" out the grapevines. Certain systems simply give you riper grapes.

Re: This Week's Press Release

Hank — Fri, 13 Aug 2010 10:53:43 -0000

So the labels are red?

Re: 32 Days of Natural Wine/Letter to David

Hank — Tue, 20 Jul 2010 21:30:02 -0000

Looks more like a cheese pile to me.

Re: Els Jelipins (part 2)

Hank — Sun, 11 Jul 2010 20:59:10 -0000

Wonderful story! I need to track down some of this wine!

Re: A Back Label To Be Proud Of

Hank — Fri, 09 Jul 2010 12:36:56 -0000

Well, organic or biodynamic or Fukuoka or whatever are not THE answer to make good wine. There is no single answer; more a combination of circumstances.
My little vineyard, or Eric's " uncommercial" plot have the same legimacy as any other vineyard. They are just different expressions. Yield and economic viability, or lack thereof, don't determine quality.
(sorry for the terse-ness. I'm typing this on my phone from my vineyard behind a mower, busy "doing nothing" in the vines. :-). )

Re: A Back Label To Be Proud Of

Hank — Thu, 08 Jul 2010 22:02:12 -0000

Fukuoka's "system" requires a lot of planning and observation by the farmer to work at all. I'm in my 3rd or 4th season with it, and I just now feel a sense of balance and a small bit of understanding about the rhythmic and cyclical nature of insects and mildews. I can say for certain that they come and go, and leave remarkably little damage in their place. I can image though, that someone making a transition from "conventional" farming (and in this category I include organic) might have a lot of trouble until the ecosystem finds its equilibrium. Standard organic farming is certainly very interventionist farming, as is biodynamic farming (those less overtly "course" than organic).

I have sprayed against mildew once in 3 years (and I am now certain that I didn't need to do it, but I over-reacted), and have never sprayed against any insect. I get a sort of leaf hopper here each year, in early summer, which attacks the older basel leaves on the vines. They yellow and fall off. But after about 2 weeks, the bugs are gone, and I have no more need to pull any leaves for better air and light exposure. One example of how watching and waiting can yield insights into natural systems.

How commercial this all is, is a matter for each of us to decide. I can say I like the wine I make from my vines, and some other people do too.

Re: A Morgon Pictorial

Hank — Mon, 28 Jun 2010 19:41:12 -0000

A most excellent pic of the cheese. I can almost taste them!

Re: The Making of a 98 Point Wine

Hank — Sat, 08 May 2010 12:13:41 -0000

They shoulda called that wine "jesus", as in "JESUS! That wine's expensive!"

Every single one of these suped up spanish wines that I have had seem to fall apart 3 or 4 years after the vintage. I can't imagine them lasting 10, 15 or more years. Pure BS.

Re: Simonutti, Pascal. Please

Hank — Sat, 10 Apr 2010 00:11:04 -0000

I especially like the drips and dribbles on your notebook. Very "in the moment" notes.

Re: Galicia; Ribera Sacra(Part 5). Hijacked

Hank — Tue, 09 Mar 2010 00:11:35 -0000

That last picture is indeed stunning!

Re: Galicia (Part 2)

Hank — Tue, 02 Mar 2010 20:24:38 -0000

I believe that on the West Coast, it is a flavor additive!

Re: Galicia (Part 2)

Hank — Sun, 28 Feb 2010 22:34:12 -0000

Alice, does he have US distribution? Where can I get me some mandarinity?

Re: On the way to La Remise

Hank — Fri, 12 Feb 2010 20:06:41 -0000

You know, scorpions never travel alone...

Re: Into My Fifth Year as a Wine Blogger? From the Archives

Hank — Thu, 21 Jan 2010 00:12:04 -0000

That's five years and (still) counting, right...?

Congrats!

Re: Domaine La Fourmente

Hank — Sun, 10 Jan 2010 20:37:07 -0000

Steve, does that make you a "betoniste"?

Re: Malolactic Fermentation: Banned in Portugal

Hank — Wed, 06 Jan 2010 21:47:54 -0000

"ML finished? no" That would seem to mean a deliberate block. With
filtration, I'd assume. And copious amounts of SO2...

Well, to each his/her own...

Re: Malolactic Fermentation: Banned in Portugal

Hank — Wed, 06 Jan 2010 21:31:29 -0000

I think "terminada" means it has finished MLF, not that it was blocked.

Re: Malolactic Fermentation: Banned in Portugal

Hank — Wed, 06 Jan 2010 21:29:00 -0000

Kevin, there's a winery in the Sierra Foothills that blocks ML on all of their wines. In fact, they proudly point it out, claiming it is more natural and they way wine has always been made. I don't quite agree with that - I don't see sterile filtration as non-interventionist.
It would make sense if you're trying to get your wine out on the market asap, tho'.