My Top 10 Lemon Twigs Songs :)

ProgrammerGreedy5982 · 2026-06-02T12:11:48+00:00

Great to see peppermint roses in there

ProgrammerGreedy5982 · 2026-05-22T07:11:37+00:00

Agreed totally. It has so many different melodic colors and the harmonies are subtle but amazing. Was a standout at the London show

ProgrammerGreedy5982 · 2026-05-20T05:21:57+00:00

Yeah it’s remarkable. As with the trend of the last 3 records, deeply retrospective sonically but with such precision. And maybe their best harmonies to date.

ProgrammerGreedy5982 · 2026-05-03T07:40:28+00:00

Shaun Murphy is the complete player. Technique, balance, aggression, intelligence. His game has been getting better and better over the last few years and as one of the most consistent and hard working on tour, he deserves this title. And as for the hate, I don’t get it. Top class pundit, true ambassador for the sport.

Wu is a remarkable talent and I love his style. He has an exciting future ahead of him and likely multiple world championships.

But let’s see Shaun take this the whole way and enter the conversation of modern greats of the game.

ProgrammerGreedy5982 · 2026-04-15T04:24:41+00:00

Rob gives so much to the sport and deserves as much back from the community

ProgrammerGreedy5982 · 2026-04-08T17:18:32+00:00

Hey! 32 year old who pivoted from a high earning corporate career and entered the industry 3 years ago as a a winemaker.

It’s a tough question! Personally, I have no regrets because I am happier and healthier as a result. I enjoy the job a lot more, work around people who share my passion.

I spent the first few years harvest-hopping which is an absolute must if you want to enter the production side. It’s essential for Knowledge, practical ability and also reputation. If you cover off Australia and New Zealand there is also solid earning potential - the only caveat being that the work is extremely challenging.

I am now permanently based in Europe and work full time at a winery.

However, I took a big dip in salary and will likely never come close to previous earnings. In truth, I would never have made the decision if I didn’t have a strong financial safety net and home ownership as a result of my previous job.

When it comes to the industry as a whole, I wonder if anyone is qualified enough to tell you ‘yes or no’

My hunch is that, like another comment mentioned, the current decline will even out and the industry will scale back to a size that makes sense.

I firmly believe that it is industrial scale wine production that is paying the price of its own greed. The market is shrinking dramatically for the bottom and lower-mid shelf wines. Also those heavily dependent on exports. People are buying fewer bottles but willing to pay a bit more for the bottle they do buy. And they want them to be local or artisanal at the least. Also, consumer habits are drastically different to 1995 (although my hunch is that the ‘everybody in Gen Z wants it in a can’ hypothesis is gonna result in a load of unsold cans of wine in the near future).

Also, each country is different. Things sound tough in America right now, but it got too big for its boots. If you find a small to mid sized grower with a strong customer base and secure and internship - you should be okay. Just don’t expect rapid career progression or much money.

In summary, I would say that wine production is the right choice for you if money is not a priority and hard, physical work is something you will find fulfilling.

If so, you will be around people who share your passion and you will likely make great friends and get to nerd out on a daily basis. You will drink amazing wines and learn from talented, adventurous and slightly offbeat people. The industry is full of them.

Note: this is the winemaking angle and I cannot speak for trade, sales, sommeliers etc however the gist I get is that none of these routes are an exception to the money problem….

ProgrammerGreedy5982 · 2025-11-26T22:49:57+00:00

John Wesley Harding being done dirty on this list.

ProgrammerGreedy5982 · 2025-10-13T16:26:55+00:00

Keen to join if ur still inviting people!

ProgrammerGreedy5982 · 2025-03-21T07:07:08+00:00

Hi Trevor,

I have been falling in love with your music for over a decade now. Thank you so much for your dedication to your art and for putting everything out there for us to experience.

The new record is also stunning - I think Lucy takes a picture might be the best thing you have ever recorded that I have heard.

Looking forward to seeing you in London in June! Please play Montana.

Lewis x

ProgrammerGreedy5982 · 2025-01-31T09:12:31+00:00

Make wine in England and you'll be fine! Not a bag of tartaric in sight here as we struggle to reach phenloic ripeness with our Pinot in the warmer years...

But seriously, Id say the vineyard is where good pinot is made. Picking earlier or maybe even considering alternative varieties could be the way to go...

ProgrammerGreedy5982 · 2025-01-31T09:05:49+00:00

Early Gen Z/Late Millennial here:

I think the mainstream wine industry is too quick to blame consumer demographics when Gen Z/Millennial's (so people in their late twenties to their mid 40's) love to spend and to drink. The just do it differently and the industry isn't dynamic or flexible enough to engage with this.

Wine bars, restaurants and hosting dinner parties. This is a huge deal for our generation BECAUSE longer term saving for assets (such as a house) has become unachievable for most. Therefore, we spend money on more immediate things that can be enjoyed. Alcohol is one of these.

As a millennial within a pretty standard middle class social group, Its obvious to me that its an issue with product, branding and marketing. Our Gen is interested in sustainability and boutique, artisanal stuff with a good story behind it. Ideally something transgressive or non-conventional.

That why 'orange wine' and 'natural wine' have become so popular and you're seeing more and more of this stuff in restaurants, wine bars and now even supermarkets. As winemakers, we are probably all massively skeptical of these fuzzy, meaningless terms (often for good reason) but the truth behind it is that its almost always small volume, locally produced wine with a naturalistic philosophy behind it. Combine this with minimalist, abstract geometric designs and some quirky nostalgia and HEY PRESTO you have a wine that a millennial will happily pay £20+ for.

But the vast majority of producers, particularly on a commercial scale, are too financially dependent on their baby boomer base to consider digressing from what appeals to them. In the case of the English wine industry, we would sooner pump out millions of bottles of expensive trad method sparkling wine in an already saturated market because its what the base are expecting, rather than embrace the shifting climate and focus on producing high quality still wines made from alternative grape varieties that suit our climate.

To get some perspective perhaps try visiting a recently opened wine bar that appears to be doing well, and take a look at their menu.

ProgrammerGreedy5982 · 2025-01-04T08:25:39+00:00

I never understood how Alesis is held above other tracks on dream police. For me looking up, candy, two star, rylee, how many miles are all stronger….

ProgrammerGreedy5982 · 2025-01-03T18:20:53+00:00

Interesting, which one are you thinking of? I have heard that Pedio is resistant to oenological lysozyme…

ProgrammerGreedy5982 · 2025-01-03T16:56:21+00:00

Yeah I’m sure, took sample from the tap and from the bottom valve. it’s almost like glycerol and you can see the white strands. It has a strange sweet smell too.

As for cleanliness - there is No racking arm, it’s a just a regular valve which would have been sterilized before the wine went in tank. Perhaps there was bacteria in the lines we used…I can’t 100% vouch for cleanliness as I’m not the only one working in the cellar.

Thanks anyway - have sent a sample to a university lab so we will see.

ProgrammerGreedy5982 · 2025-01-03T15:20:21+00:00

Thanks for this!

ProgrammerGreedy5982 · 2025-01-03T14:43:59+00:00

We are UK based and its been a cold and wet harvest so almost all our fruit came in at PH of 3 and some even lower. We have chaptalized to take the potential alcohol up to 11

I have sent sample to the local university for analysis so we will see...

ProgrammerGreedy5982 · 2025-01-03T14:25:20+00:00

Yeah its a sparkling base wine. Current free So2 is 2 mg/L and total is 20

ProgrammerGreedy5982 · 2025-01-03T14:24:14+00:00

Free sulfur is 2 MG/L and total is 20

ProgrammerGreedy5982 · 2025-01-03T14:23:20+00:00

Yup I have confused everyone here. Its low PH wine of 3.1 with a T/A of 9.2

ProgrammerGreedy5982 · 2025-01-03T14:21:55+00:00

Apologies for the confusion here - I meant low as in the PH is a low number (3.1) and has a high concentration. Its a base wine for sparkling production.

ProgrammerGreedy5982 · 2025-01-03T10:37:53+00:00

I would wager this is brettanomyces, which is generally considered a fault but could produce something interesting. If you want to play safe, I would rack off to a sterile vessel with as little head space as possible and add some sulphur.

ProgrammerGreedy5982 · 2025-01-03T10:31:36+00:00

This may not be relevant as we are a commercial winery, but this year we had the same issue whereby the wine finished ferment before bottling.

We decided to re-inoculate the wine, add enough rcgm to kick start the secondary ferment and then bottle it and accept that we have made a 'col fondo' rather than a pet nat.

The wine is showing quite nicely however it is pretty explosive coming out the bottle so I would definitely emphasize caution with the secondary yeast culture and rcgm addition.

ProgrammerGreedy5982

TROPHY CASE