My friend Crosby has a 1978. I feel that I should have offered to store it for him, as although he has a cellar it still gets pretty warm in the summer. But in general he's been very fortunate. We shared his 1923 Dr. Barolet Cotes de Nuits Village in about 1973 (!) and it was outstanding, not just good for being old. And then there was the Martin Ray 1952 Cab in Cucamonga, bought for the price of a BV private reserve ($8.50) via a waiter who knew the Ray was in a nearby bin. This was also around that same time. We learned, eventually, that the restaurant owner had been a neighbor of the notoriously cantankerous Ray, who had sold him some cases of the cabernets.
A late friend went to the place to try to get some. It was back on the wine list at 200 (and this in about 1973!).
Moore Bros. in NYC have an extensive selection of Germans.
I also had my share of those in the early days, and they are wonderful. But I tend now to go super-sticky for rare dessert events, or go home. The in-between semidry wines just don't do it for me anymore, even with lots of minerality and acid backbone.
Probably was the way it was prepared then -- my impression was that it was very gamey, with no guts to the flavour. Sorry, I want my meat to have some oomph, as well as tenderness.
My wife is Kiwi, she snorts with contempt at the Aussie beef; out of the blue a local butcher started getting shipments of NZ rump, and sold it cheap too, amazing! Absolutely beats the pants off the local stuff ...
Best BBQ'd meat was over in Germany, with family: thick portions of pork with a very tart berry sauce. Like consuming one of the collector items being talked about here, compared to a house red - the typical Aussie offering from the grill ...
Frank
Yes, if you're going to go sweet at all then you have to go the whole hog. Otherwise, what's the point ...?
Frank
Total myth, the finest German Reislings have always been available here quite easily as a matter fact. In fact we were flooded with all the top BA's and TBA's from 1959, 1971 and 1976.
BTW I like troken wine.
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Dont know unless you go there and compare with the imports here. My info comes from Germans who live there. And, when I lived in Frankfurt for 2 years back in the day. I can imagine that Some of the finest may be here. But not all. In those wine dates you mention... Germans tell me the odd years were usually best to put your money on. With Global warming and new wines -- all bets are off. I married an older German women I met there... who taught me a lot of things as a young man including wines but wines and beers are what stuck with me.
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I've been there and done this as long as electronics, classic tourist myths. You need to name names Bernkasteler Doctor, Dr. H. Thanisch, Egon Muller Scharzhofberger (wow their TBA is now $5000 a bottle), Schloss Reinhartshausen, the list goes on all available here since the 1960's.
My German friends prefer the current interest in dry wine.
It sure seems like you are REALLY into the wines..... my German wife/friends are not at your level... so you are The Man.
I'l love to have dinner with you and the gang for BA dinner. I've always been out of the country during BA days. But, I'll hold a place on the calender for it. Same month (Oct)? Thx-RNMarsh
I'l love to have dinner with you and the gang for BA dinner. I've always been out of the country during BA days. But, I'll hold a place on the calender for it. Same month (Oct)? Thx-RNMarsh
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We grow grapes along with the Greeks and Romans, so that we know how to make a good wine for over 2000 years. Also, Napa Valley would not be what it is today if it was not for Croatian who immigrated in the 18th century.
Wine? I come back to look and a full page of wine??
No more productive ideas on this opamp?
So, let me pose a question or two.
Nobody here sees any benefit in a "current" based design?
We are going to use standard Miller compensation techniques?
No error correction methods??
The JE990 with a FET front end is SOTA?
I'll wait in the lobby for a bit... until you folks finish ur wine break, coffee and tea up next.
_-_-
No more productive ideas on this opamp?
So, let me pose a question or two.
Nobody here sees any benefit in a "current" based design?
We are going to use standard Miller compensation techniques?
No error correction methods??
The JE990 with a FET front end is SOTA?
I'll wait in the lobby for a bit... until you folks finish ur wine break, coffee and tea up next.
_-_-
After discussing wines let's dance now! 
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Some fine Grenache there.
Well, until a few people build and test Scott's circuit, we're just hangin' around.
Now I know what the three people across from me in the other apartment building were doing last night until about 2:30.After discussing wines let's dance now!
An externally hosted image should be here but it was not working when we last tested it.
Besides making a hell of a racket, and demonstrating that they all lacked day jobs, they left the drapes open so all (within range) could see them cavorting. Why?? They weren't much to look at. When they finally quit they closed the drapes.
But now I can appreciate their gyrations as having been pedagogically motivated.