User talk:Agne27/Archive 14

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DYK for Merlot blanc
Allen3 talk 00:29, 7 May 2013 (UTC)

May 2013
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DYK for Bombino bianco
The DYK project (nominate) 16:03, 10 May 2013 (UTC)

A barnstar for you!
Heh, barnstars are fine so thank you :) I don't seek/collect them but it is nice to know your work is appreciated. And hey! It's good to see you're still hanging around these parts. Hope things are well in your neck of the woods. AgneCheese/Wine 04:19, 12 May 2013 (UTC)
 * Things are fine here in Thailand but sadly no wine, and my vineyards are fine in France :) Kudpung กุดผึ้ง (talk)

Precious
  wine

Thank you for quality articles for project Wine, such as Rioja and Ancient Greece and wine, mentioning the emergence from barbarism, and for quoting "wet my mind and say something clever" - you are an awesome Wikipedian!

--Gerda Arendt (talk) 06:44, 15 May 2013 (UTC)

Why thank you! AgneCheese/Wine 07:46, 15 May 2013 (UTC)

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Proposal at TAFI talk
A discussion that may interest you is occurring at Wikiproject TAFI's talk page at: Proposal: use Theo's Little Bot to automate the schedule and queue. Northamerica1000(talk) 12:19, 20 May 2013 (UTC)

Thanks
I just want to thank you, belatedly, for your help in getting For sale: baby shoes, never worn ready for its DYK. And ultimately approving the hook. Daniel Case (talk) 02:19, 23 May 2013 (UTC)
 * Oh no problem. It was a fun article to review. :) AgneCheese/Wine 03:32, 23 May 2013 (UTC)

DYK for Malolactic fermentation
The DYK project (nominate) 16:50, 23 May 2013 (UTC)

DYK for Mondeuse noire
The DYK project (nominate) 00:36, 24 May 2013 (UTC)

A barnstar for you!

 * Thank you! It was a fun article to work on :) AgneCheese/Wine 11:40, 25 May 2013 (UTC)

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DYK for Cabernet blanc
The DYK project (nominate) 16:02, 3 June 2013 (UTC)

Excellent work! I was eyeing up Linda Bisson earlier but couldn't find many sources with "extensive" information. Can you find some links? I also started Valentin Blattner which you might add to. Hey I was wondering if you'd be interested in making a list of notable missing wines. I think we should have more articles on actual wines on here rather than just the grape varieties or companies..♦ Dr. ☠ Blofeld  18:33, 3 June 2013 (UTC)
 * Well there are very few singular wines that are notable apart from the wineries (or wine regions) that produce them (Dom Perignon (wine), Cristal (wine), Constantia (wine), etc) and these usually already have articles on them. Now if you wanted a list of notable missing winery articles, we can definitely come up with that.
 * As for sources Able Grape is a search engine tailored to reliable wine sources that I use often. Searching for Linda Bisson comes up with several sources that have small tidbits about her research and impact on the industry but unfortunately outside of her UC-Davis bio page, I don't see any profile pieces with biographical details apart from her research. There are also lots of small mentioning in mainstream papers like the LA Times about her role in investigating the UC Davis pepper-spray incident. AgneCheese/Wine 18:56, 3 June 2013 (UTC)
 * I started coming up with a list of notable wineries that don't yet articles at User:Agne27/Missing winery articles. It's pretty extensive and there are a lot of regions to add to. I don't have time to finish it soon but will try to come back to it and fill in more regions when I get a chance. AgneCheese/Wine 21:39, 3 June 2013 (UTC)
 * Also, great start on the Valentin Blattner article. I added a list of some of the other grape varieties he created. As I get to those grape articles and come across more details about Blattner, I'll add that info to the article. AgneCheese/Wine 22:13, 3 June 2013 (UTC)

June 2013
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DYK for Cygne blanc
The DYK project (nominate) 01:04, 16 June 2013 (UTC)

DYK for Agiorgitiko
— Crisco 1492 (talk) 00:03, 18 June 2013 (UTC)

DYK for L'Acadie blanc
The DYK project (nominate) 08:03, 20 June 2013 (UTC)

DYK for Gorgona Agricultural Penal Colony
Gatoclass 08:14, 26 June 2013 (UTC)

Hey Agne27

I'm sending you this because you've made quite a few edits to the template namespace in the past couple of months. If I've got this wrong, or if I haven't but you're not interested in my request, don't worry; this is the only notice I'm sending out on the subject :).

So, as you know (or should know - we sent out a centralnotice and several watchlist notices) we're planning to deploy the VisualEditor on Monday, 1 July, as the default editor. For those of us who prefer markup editing, fear not; we'll still be able to use the markup editor, which isn't going anywhere.

What's important here, though, is that the VisualEditor features an interactive template inspector; you click an icon on a template and it shows you the parameters, the contents of those fields, and human-readable parameter names, along with descriptions of what each parameter does. Personally, I find this pretty awesome, and from Monday it's going to be heavily used, since, as said, the VisualEditor will become the default.

The thing that generates the human-readable names and descriptions is a small JSON data structure, loaded through an extension called TemplateData. I'm reaching out to you in the hopes that you'd be willing and able to put some time into adding TemplateData to high-profile templates. It's pretty easy to understand (heck, if I can write it, anyone can) and you can find a guide here, along with a list of prominent templates, although I suspect we can all hazard a guess as to high-profile templates that would benefit from this. Hopefully you're willing to give it a try; the more TemplateData sections get added, the better the interface can be. If you run into any problems, drop a note on the Feedback page.

Thanks, Okeyes (WMF) (talk) 21:11, 28 June 2013 (UTC)

DYK for Pallagrello bianco
 Harrias  talk 08:03, 4 July 2013 (UTC)

GA review
Hi, I've been looking for somebody to review Viktor Kosenko, still not nominated for GA, and found your wine cellar ! Though it seems you're quite busy there, I read your wiki stuff and your point of view of the Lead matches mine. I've called Colonel Henry, highly gifted User, but he's quite busy in real life right now. Just one question more please: Cabernet Sauvignon Gran Verano or Pinotage Stellenbosch ? Krenakarore TK 11:00, 17 July 2013 (UTC)
 * Howdy, I haven't been part of the GA process for many years so I'm really not up to snuff on the current criteria and not sure when I would have time to complete your review. My apologies. As for your second question, I'm afraid that I have yet to find a Pinotage that I have truly enjoyed. I hear from other wine friends that the really good Pinotages are rarely exported out of South Africa and to truly enjoy the best the grape has to offer I need to order glass in Joburg or Cape Town with some local braai. But till then I would have to default to the Cabernet Sauvignon Gran Verano. AgneCheese/Wine 17:13, 18 July 2013 (UTC)

Une étoile pour vous !
Why thank you! I'm glad they could be of help. AgneCheese/Wine 19:44, 1 August 2013 (UTC)

DYK RfC

 * As a listed GA participant, you are invited to contribute to a formal Request for Comment on the question of whether Good Articles should be eligible to appear in the Did You Know? slot in future. Please see the proposal on its subpage here, or on the main DYK talk page. To add the discussion to your watchlist, click this link. Thank you in advance. Gilderien Chat&#124;Contributions 02:56, 1 August 2013 (UTC)

Disambiguation link notification for August 15
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Calibel Grape
Agne, Have you ever heard of a grape called Calibel? I cannot find any information on it, and one the wineries that I wrote an article on it mentions that they use it in one of their award-winning wines? Old York Cellars DavidinNJ (talk) 21:20, 8 October 2013 (UTC)

Champagne Krug article Updates
Hi Amber,

Hope you are doing well. I sent you an email about the new steps of Wikipedia Krug article, I don't know if you had time to check it. That’s why I am contacting you again.

As you know, I’m the person in charge of Krug Wikipedia project. I want to thank you for all your help in this project. In addition I would like to tell you that the sources pages of Champagne Krug’ Wikipedia English article are available. You can check them on the link below: https://www.krug.com/wiki Please uses this login: test and password: test to access to the information.

Furthermore, Krug want to change the photos of the article Champagne Krug article. We are checking some details about that but, I hope at the end of the week, we can deal with this issue.

In order to make some progress in this project, Krug want to publish the article and the logo as soon as possible. I would like to know if you can update this information.

I request you to confirm that you are able to do that.

Cheers,

Kind regards.

Tristan.sbry (talk) 08:55, 10 October 2013 (UTC)

WP Wine in the Signpost
The WikiProject Report would like to focus on WikiProject Wine for a Signpost article. This is an excellent opportunity to draw attention to your efforts and attract new members to the project. Would you be willing to participate in an interview? If so, here are the questions for the interview. Just add your response below each question and feel free to skip any questions that you don't feel comfortable answering. Multiple editors will have an opportunity to respond to the interview questions, so be sure to sign your answers. If you know anyone else who would like to participate in the interview, please share this with them. Have a great day. –Mabeenot (talk) 12:29, 6 November 2013 (UTC)

November 2013
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 * in terraces on the slopes of the Catalan Pyrenees in the Roussillon county of France, bordering, to the south, the Empordà wine region in [[

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 * ; [Clos (vineyard)|]

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 * term for a "naturally sparkling" wine. This usually refers to a wine, such as Asti, that has been bottled before fermentation is completed so that a natural sparkle of CO2 can be

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 * noir from Sancerre.jpg|right|thumb|A Sancerre Rouge from the Loire Valley made from Pinot noir.]

Disambiguation link notification for November 8
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Phyllis Zouzounis
Care to expand this? Sorry I've slumped, but I've slumped in most areas of wiki editing in recent months! ♦ Dr. Blofeld  15:34, 13 November 2013 (UTC)
 * Sure I'll take a look. I've also been pretty intermittent in my wiki-editing though a "slump" for you is still above and beyond even my ferocious periods of editing! AgneCheese/Wine 20:12, 13 November 2013 (UTC)

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 * Glossary of winemaking terms (check to confirm | fix with Dab solver)
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Pinot noir capitalization
Hello Agne- Saw your revert to my fix of over-capitalization in the Pinot noir article. You are incorrect about the term being a proper noun. But in modern-day America, at least, you are far from alone in capitalizing it. As I'm sure you know, the term is never capitalized in French. Many American publications capitalize many words they should not. Wikipedia is loaded with incorrectly capitalized words: While you have never seen a Blue Jay flying in your back yard, I'll wager you've seen a blue jay or two. Anyway, I've learned not to put too much effort into fixing the problem on wp, as it is the encyclopedia that anyone can edit. In a quick search, I found good blog post on this topic, "How Proper is your Pinot" that has a couple thoughtful comments as well. Eric talk 14:25, 21 November 2013 (UTC)
 * I understand that there is dissent in this regard but as individual cultivars grape varieties are considered proper nouns. In the fields of enology and viticulture (particularly scientific but also in the vernacular of retail and consumers) it is exceedingly common to see grape varieties capitalized and not just by Americans. In fact, most American usage takes it clues from European writers and winemakers such as MichaelBroadbent, Jancis Robinson, Philippe Pacalet, Luigi Veronelli and even Pierre Galet, the French father of ampelography.
 * But perhaps the most important reason is the need to be consistent and the convention, on Wikipedia at least, is for grape varieties to be capitalized. With over 700 grape articles following the standard convention of capitalization, it makes no sense for Pinot noir to be a one-off. AgneCheese/Wine 15:03, 22 November 2013 (UTC)
 * I agree with your last statement, and I acknowledge with regret that much that is done on Wikipedia is done because that's the way it's been done on Wikipedia, and/or by many people in the world, whether supported by standard reference works or not. In our rule-by-consensus encyclopedia, editors hyphenate Douglas fir and poison ivy, and we have articles titled Headlight flashing and Death threat, so I try not to use wp as my primary basis for how things should be done here.
 * It looks like that Galet book you point to, Grape Varieties, might be a translation of his Dictionnaire encyclopédique des cépages or Les grands cépages. Note that their descriptions (on those Amazon links and elsewhere) spell grape varieties in lower case, as is the norm in French. I'm guessing most American usage takes its cues from material translated into English. Thanks for the refs, by the way--I might try to get a copy of Galet's encyclopedia. Eric talk 16:58, 22 November 2013 (UTC)

Disambiguation link notification for November 23
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grape variety articles
I'd like to bring a few of the articles on grape varieties up to a GA or FA standard--mostly varieties I plan to grow on my property in the States (Dornfelder, Gruener Veltliner, etc.). What kind of outline for an article do you think would be a standard for what should be expected of a GA- or FA-class article? Also, as you know I've slowly been working on New Jersey wine...what else could be added or addressed at the article to bring it up to GA- or FA-class? Thanks in advance for your thoughts on these matters. --ColonelHenry (talk) 18:03, 23 November 2013 (UTC)
 * Very cool. I always thought that grape articles would probably be the easiest articles to bring up to FA levels. Definitely keep me abreast of which articles you are working on as I will be glad to pitch in with some of the reliable sources I have. In general, a rough outline of content for a FA grape article should include:
 * History (origins, parent varieties, name meaning, first record plantings, relationship to other grape varieties--siblings, offspring, etc)
 * Viticulture (early/late budding, early/late ripening, high/low yielder, viticultural hazards, disease sensitivity, special vine training associated with the variety, soil types that are favored, etc)
 * Winemaking (not needed for all varieties but some, such as Chardonnay, which tend to have certain winemaking practices, like malolactic fermentation, associated with them)
 * Wine regions (areas of production, acreage, sometimes unique history involving the variety and the region that wasn't previously mentioned in the history section, also any unique flavor notes associated with the grape and a particular region)
 * Styles of wine (the kinds of wine made from the grape--sparkling, dessert, fortified, etc--as well as a more general flavor profile that tends to be common with the variety regardless of wine region. Sometimes this flavor profile can be broken down into a general "cool climate" flavor profile versus a general "warm climate" flavor profile)
 * Synonyms (Grape varieties tend to have A LOT of synonyms that the grape has been known under in various parts of the world and at various times of history. Some articles, like Pinot gris, have a chart which I think could be tidied and incorporated into other articles)
 * Pictures (Ideally a grape cluster, grape leaf close up and picture of the wine itself in its various styles)
 * As for the New Jersey wine article, it is already far and away the most fully developed wine region on Wikipedia. You and David have done an incredible job on it. I know the FA reviewers tend to find obscure things they would like to see improved upon but, looking at it from just a wine POV, the only things that I could see that would potentially improve it would be:
 * A few details on the actual wines that were tasted at the Judgment of Princeton since this seems to be a very significant event in the history of New Jersey wine. I know the main event article has the chart (which doesn't need to be replicated here) but it feels like there should at least be at least 3 to 4 lines dedicated to the NJ wines in the event themselves, mentioning things like what general areas the wine were from, etc. Currently that section of the NJ wine article seems to focus more on the methodology and criticism of the tasting rather than on the actual wines themselves.
 * The article mentions that NJ has a variety of vineyard soil types and briefly touches on some geological notes but it doesn't mention any particular soils that seem to be common in NJ wine areas. Most major wine regions of the world are intimately associated with the predominant soil type (clay soils in the Pomerol region of Bordeaux, limestone soils of Chablis, terra rosa soil of Coonawarra in Australia, etc) and, in fact, these soils are sort of "buzz words" that wine drinkers associate with quality wine so it would be of high interest to know if parts of NJ have these particular soil types.
 * Acreage statistics on individual grape varieties. I know this is often hard to find, particularly with info that is relatively current. The article has a good list of all the varieties grown and makes mention of the most widely planted but it is nice to have some hard numbers to allow the reader to conceptualize just how much more widely planted the XX number of acres of Cab is in NJ versus the XX number of acres of Marechal Foch, etc. The German wine article has a very nice table (though slightly outdated) that is a great example. At the very least you may want to separate out the white and red grape varieties in the list rather than have them all grouped together in one paragraph.
 * And finally, maybe a few more pictures, particularly of examples of NJ wine or of vineyards in the various AVAs. I love the historical photos. Those were a great find!
 * Hope that helps! AgneCheese/Wine 05:03, 25 November 2013 (UTC)


 * That's a great outline, and I appreciate your suggestions on NJ wine and will look into incorporating them into the article. I collect historic photographs, and I have several that I'd like to scan and upload for the article. I have a few of some of the older wineries (most gone) from the 1890s-1920s that I've been sorting through. I'm planning after two years of preparation to plant vines next year in northwestern NJ--an area that is perfect for German- and Austrian-style wines.  David knows of some of my plans. So I'll keep you updated as that progresses as well. I'm awaiting emails from Rutgers and Cornell professors for some information from them regarding soils throughout the state--I've established a good relationship with a few of the faculty over the last two years in doing my research regarding my area.--ColonelHenry (talk) 23:57, 25 November 2013 (UTC)

Champagne Krug article update
Hello Agne27,

Hope you'are doing well.

I sent you some emails related to Champagne Krug article. I would like to know if you had time to read them. From what I see, few weeks ago you did some changes on this article. I would like to know if you still interested in colaborate with us in this project.

And if you will publish the version that we proposed for Champagne Krug article.

I look forward to hearing from you.

Best regards,

Tristan.sbry (talk) 14:21, 25 November 2013 (UTC)
 * I essentially already did publish the version you worked on at User:Agne27/Krug with a few changes to keep the article in line with Wikipedia policies. My editing time on Wikipedia has been very limited so I don't know if I will have much time to do any further collaboration. AgneCheese/Wine 17:31, 25 November 2013 (UTC)

Hi Agne27, Thank you very much for your help in this project. I understand your situation. But I will like to know if its possible for you to include this section below following the sequence that we propose for the article: https://en.wikipedia.org/wiki/Talk:Champagne_Krug

QUOTES “It is not possible to make a good wine except from good elements…” – Joseph Krug, Founder of the House of Krug, 1848

“The Krug way demands an attention to detail which, across more than one hundred and sixty years, has followed every plot, every wine, through every stage of creation.” – Maggie Henriquez, President and CEO, 2009

“The style and quality of Krug are built on a combination of factors which are intertwined. Every detail contributes to the whole, but the details mean little if they are disconnected from the whole.” – Henri Krug, 2012

“We could say in jest that creating a Krug cuvee is similar to making a ratatouille…You can cook all the vegetables together in a pressure cooker and it is ready in 20 minutes. Or you decide to preserve and respect the character of each vegetable by cooking it separately and then mixing all the vegetables together at the end… At Krug, we endeavour to harness the best of each plot, to leave it the time it needs for its grapes to fully express their potential, and only then to blend them with others...” – Julie Cavil, Krug winemaker “Krug’s 150 years stand for something more important in my book: an almost complete refusal to compromise or pander to modern Champagne tastes. Krug, with its golden colour, hazelnutty bouquet and extraordinarily long, firm, full taste is the king of Champagne.” – Jane McQuitty, The Times London, 27 February 1993

“John le Carré wrote a bottle of Krug into one of his books. Rémi sent him a magnum to say ‘thanks’, and le Carré wrote back, saying he had been introduced to Krug by Alec Guinness. So the chain evolves.” – Jon Ashworth, The Times London, 30 September 1995 “The grandeur of Krug Champagnes is not the result of chance. It is based on real savoir-faire, incredible meticulousness in all details and a unique taste that must be recreated each year so that nothing changes.” – Bernard Burtschy, Le Figaro, 10 June 2010

“People remember the first time they ever drank Krug... and I recall my first experience, a day in 1977, well enough. That first whiff was intriguing, that first sip a revelation... I realized this was a whole new experience.” – Dan Berger, Los Angeles Times

“You become a Krug Lover by virtue of taste – or rather good taste...” – Jo Gryn, Le Marché

“Those who are devoted to Krug have as much character as their Champagne of choice. Maria Callas, Gabrielle (Coco) Chanel, Anne de Noailles... all drink Krug because they love it.” – Katia D. Kaupp, Le Nouvel Observateur

“Whoever drinks Krug, at whatever moment, makes a small contribution to improving understanding between men, as it is impossible to feel bitter or jealous after tasting such nectar.” – Serena Sutcliffe, Master of Wine, Head of Sotheby's International Wine Department

“I love Champagne, preferably Krug Grande Cuvée.” – Dame Stella Rimington, former Director General of the British MI5 Security Service

Best and Thank you in advance — Preceding unsigned comment added by Tristan.sbry (talk • contribs) 16:30, 2 December 2013 (UTC)


 * I think the "quotes" section cross too much into non-encyclopedic WP:ADVERT territory. While we may be able to find reliable sourcing for them, they would still be inappropriate to include in an encyclopedia article. AgneCheese/Wine 16:39, 2 December 2013 (UTC)

Hello Amber, Thank you very much for your reply. I understand your point but I would like to know, if it is possible to update this section if we share with the community the sources of each quote? On the other hand, Krug want to change the logo on Wikipedia, could you please do that? If you can do so I will send to you email the logo. Have a good day.

Tristan.sbry (talk) 14:56, 17 December 2013 (UTC)


 * I honestly don't see a scenario where the quotes won't come across as WP:ADVERTish which really doesn't have a place on Wikipedia, even if it is well-sourced advertisements. As for the logo, we can certainly change that but it will need an applicable free-use/non-free rationale license like the current File:Krug-logo.png being used. You can upload the new logo directly with the "upload file" bottom to the left (or with the upload wizard, utilizing the same kind of non--free rationale used for the current logo or Krug can donate a copyrighted image to Wikipedia by emailing photosubmission@wikimedia.org from an official Krug email account that can be authenticated. AgneCheese/Wine 18:47, 18 December 2013 (UTC)

Dear Amber,

Thank you again for your reply, I will forward this information to Krug and I will keep you posted. — Preceding unsigned comment added by Tristan.sbry (talk • contribs) 15:05, 19 December 2013 (UTC)

DYK
Hi, would you mind if I nominated Trevisana nera for DYK? Thanks, Mat  ty. 007 18:32, 28 November 2013 (UTC)
 * Nah, feel free. I'm working on getting some pictures for it. AgneCheese/Wine 18:57, 28 November 2013 (UTC)
 * Thanks, I may give it a day or two to see if you can find a picture to use. Thanks, Mat  ty  .  007  19:01, 28 November 2013 (UTC)
 * That's fine. Just as an FYI, I've been working on quite a few new wine grape articles (on the 26th I converted Drupeggio from a redirect into a new article) and will continue to work on more from my User:Agne27/Grape names list. Not every grape article will have an interesting hook angle but feel free to nominate anyone that catches your interest. I kinda wish I paid attention to the 5 day rule and got Propagation of grapevines (Nov 20th) nominated before the cut off. AgneCheese/Wine 19:08, 28 November 2013 (UTC)
 * The rules are usually lax within a few hours after 5 days, but I don't think 8 days will work. You could always nominate it if it becomes a GA... Thanks, Mat  ty  .  007  19:13, 28 November 2013 (UTC)
 * Is the book source in the 'History' section supporting all the statements? The nomination is here. Thanks, Mat  ty  .  007  09:09, 30 November 2013 (UTC)
 * Yep. My articles are always 100% sourced. If there is one citation at the end of a paragraph that means that every line in that paragraph is sourced to it. AgneCheese/Wine 15:09, 30 November 2013 (UTC)

OK, thanks. Mat ty. 007 18:09, 30 November 2013 (UTC)

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DYK for Trevisana nera
— Crisco 1492 (talk) 00:33, 7 December 2013 (UTC)

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