Hello there.

I've been a long time in the 'banking, finance and economics' industry and have been a long-term poster on The Wall Street Examiner's Bear Chat Board. Over on the WSE Bear Chat Board I do my absolute best to stay objective, independent, and distant from any hint of particular commercial associations. However I know a lot of us over there - myself included certainly - come from real backgrounds of actual commercial or academic and commercial, or even government, involvement, and still ARE deeply in those scenes, so to speak. Which curtails some of the more mercantile potential commentary. So this Blog here, is where I plan to attempt a touch more directness!    

And so to BUSINESS then...

The following short piece is the very latest article (i.e. from the date of this Blog post) I had posted over at the WSE, and it is of course rather cryptic, but they're used to that over there from me! Underneath it all, it concerns the very latest in scientific discoveries from Edith Cowan University in Western Australia, that expose why wine tasters think they 'taste' various tastes in a particular wine, but that also add some amazing new discoveries about extreme pleasure sensating neural pathways and commercial applications of these new understandings. These discoveries make mockeries of all those snobs and those so-called 'experts' who have held themselves up as unimpeachable authorities on things like wine, for instance. These discoveries will eventually utterly revolutionize the wine connoisseur business - not that the 'experts' are likely to change their tune quickly. I am sure they are in any case largely a mob of opinionated diehards not that open to a moment when science tells them they are only fools! I mean hey, it's such a big money industry that is also extremely entrenched as an industry of 'savants.'

And for thus such black-and-white reasons too, we have put a dollar price on removing foolishness, assuming - who knows whether correctly or not - that some will choose to pay good money for a good objective, namely dismissing unscientific foolishness of the past, and embracing the best science, the better knowledge about wine, and thus the true superior position, the true high ground - namely, real knowledge about what is going on with our hedonic senses and our neurology when it comes to all things pleasure. Please consult this commercial website then, to get a glimpse of the future...

 http://mind-decadence.webs.com/

And so here next, the WSE article:

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I've been reading 'Wine Spectator' again and I can't help but laugh.

No, I don't think you can taste pomegranate, liquorice, artichoke, or bits of flint in decent wine. I don't think it's a good idea to swirl the stuff around your mouth and vent it through your teeth. I don't even believe that decanting wine and letting it breathe has anything much at all to do with releasing flavour molecules or airing away residual sulphur fumes. In spite of the common and popular notions about all this stuff...

Same way as I think red carpets and big lights in anything Hollywood really has only got to do with one single movie ever - Howard Hughes' 'Hell's Angels.' ...A blood-thirsty movie about World War I Fighter Aces. Search lights... ...big long strip of blood... That's where it was originally done and that's who did it first. It's not anything to do with celebrity because of CELEBRITY. No such thing as celebrity on the red carpet. This only exists in the minds of those who pander to Fox's and CNN's view of the world - a world in which apparently NO ONE knew that regimes in the ME were on the verge of collapse.

Alas, things get a bit twisted over time in the hands of the bourgeoisie.

Where ARE all these wealthy people that 22 million references to them on a Google search would seem to indicate exist somewhere? Perhaps in Tim Geithner's mind?

I am told that where I live, the executives of mining companies are paid 100 times what the tradies get on their minesites. Hmn. Maybe. But maybe also these are the nouveau riche - they receive some money it seems, and then suddenly, they take to the fashionable streets somewhere in their very overpriced pret-a-porter, purchase their Chanel No 5's (one sold every 55 seconds worldwide), and hide in their silver painted, slugs-at-speed-on-wheels, with the 3-pointed star out front. And merge into the Middle Classes, albeit with extremely overpriced houses in suburbs infested with rats (in the leaves from the old established trees, but don't breathe a word!)

I think these must also be the people who account for the seventy-five chairs or more at most Michelin 3-star restaurants, food served immaculately plated on precise time, perfumed with hair-sliver seaweed and jus of Portuguese okra.

They NEED a lot of money in order for the education of life to seep into their thick skulls over some time; the education that alerts them to the facts that they are both stupid, as well as useless.

As Mary (a well-known poster on The Wall Street Examiner) might be able to confirm, there are websites out there that will probably not turn up easily on a Google search, websites that tell you the latest science of wine tasting, as opposed to the popular myth and folklore of the opinionated Middle Classes. And such websites of genuine knowledge, will make you laugh too, at the antics of those who think they are wealthy. Those who can't tell their Marcella from their Amaranthine (something from Penhaligon's via a classy, elegant and stylish woman's inner thighs, or so the marketing copy intimates).

Some savants speak of the oxygen of money. I rather speak of the nitrogen of it. Of the Orexin of it...

Best To All,

Old Money Savoir Faire

(a.k.a. Calvin J. Bear)

p.s. Stay tuned at this space for LOTS of things that only old money knows. Some stuff you will have to pay for to get deeply into, but at least you will get to see the outsides of what most have their eyes wide shut about!