European guy, weird by default.

You dislike what I say, great. Makes the world a more interesting of a place. But try to disagree with me beyond a downvote. Argue your point. Let’s see if we can reach a consensus between our positions.

  • 32 Posts
  • 631 Comments
Joined 2 years ago
cake
Cake day: August 19th, 2023

help-circle



  • Go barroque. As in absurdly elaborate on what you throw at people you dislike.

    Spanish have a saying that gets thrown at people that like to run their mouth. Very loosely translated it says something along the lines of “May you swallow a peacock and every every feather turn into a straight razor”. Takes some time to put it out. Gives a person time to get their blood settled.

    But please don’t forget insults have always been basic and directed or sprouting from prejudice. I understand and respect what you are trying to put forward but it will not be am easy task.

    We are basic creatures. We still go for what superficially differentiates one from another. It’s about anger and fear. It’s primal. Spinning this off and putting something elaborate and as personalized or generic as possible is a tough endeavour.

    I personally find amusing to insert some nonsense into my speech when letting out an expletive and for some obscure reason I tend to go for vegetables and gardening.

    You can be asked to go tend your cabbage patch when you miff me and I would really want to see you go away.

    But this works very poorly outside my language.

    Good luck on your quest and have fun.







  • qyron@sopuli.xyztoCooking @lemmy.worldVintage port
    link
    fedilink
    arrow-up
    2
    ·
    edit-2
    4 months ago

    Are we drinking the same stuff? Put the cork back and keep it in a cool and dark place and it will keep for months.

    I have always the “holy trinity” of ports at home - tawny, ruby and white - and its well over a year to go through the a set.


  • qyron@sopuli.xyztoCooking @lemmy.worldVintage port
    link
    fedilink
    arrow-up
    3
    ·
    4 months ago

    I’ve drank them all: ruby, tawny, LBV, rosé, reserve, special reserve, etc. The oldest I ever tasted was over 50 years old, an heirloom reserve of a private producer.

    A Port should not sediment that much. The high grade alcohol used to snuff the fermentation kills off the yeast and the cask aging sets the lion’s share of the sediment. That much sediment signals poor quality wine or wine that “broke” in the bottle. It may be still drinkable, sure, but I would not serve it.



  • qyron@sopuli.xyztoCooking @lemmy.worldVintage port
    link
    fedilink
    arrow-up
    12
    arrow-down
    1
    ·
    4 months ago

    I’m from the land of Porto wine.

    And I can assure you that a wine with that much sediment would go straight to the bin. It is expected for a Porto to settle a bit over the years but not that much.

    Not knowing how much you forked over for that bottle, I’m going to say it was too much.

    Regardless, cheers!

    Porto is the right wine for all ailments, be it physical or spiritual. Enjoy.