what amps mate well with Zu Definition

2bigears- Sorry. I guess I started that gourmet detour.
I'm presently using an RWA Clari-T on the front of my Defs and a Pass Volksamp for the rear drivers. It sounds quite good. Certainly much better than I expected but I suspect that my 6 watts isn't really enough to show off what the Defs can do. This is why I am so anxious to receive my Sig 30. I called Vinnie this morning to see if he got my check and to receive a pinpoint projection as to when the new amp would arrive. All he could promise was that I would have it before the end of the month. It sounds like he's got serious backorder problems developing. I imagine that his sales will increase tenfold this fall before the RMAF. Once he does that show, he'll be absolutely buried.
If you live in Connecticut and want to stuff boards, give him a call. He needs help to keep up with demand.
According to the early buzz, this product is going to bring some welcome changes to the marketplace. World class performance for a small fraction of what it used to cost.
Just think about a pair of Zu Defs and the RWA Sig 30 for only a little more than $10K. How can you beat it?

That would be like substituting parsley for basil, don't ya think? The greatness of pesto is the simplicity and individual character of those basic few ingredients. I'm not a big pesto fan, anyway. A little rich for me, so the wine may do it for me. But it isn't pesto. Kind of like, chocolate covered Oreos. There's only one. Whatever you do to it makes it less than....I'm rambling: The audiogongormet web-site. Can we start something?

Reggiano: 100 percent for me. Ooolala. Peter Lugar sauce and their Porterhouse for two: doesn't get much better than that, especially at the Lugars by the Williamburg Bridge. And sides to die for...
Also, I would prefer my pine nuts toasted in the oven (or toaster oven) with no added oil to interact with the pine nut chemistry. Enough oil in the pine nut to allow a toasting marvel, I would think. Doing them in the pan is not really toasting them, nor is the flavor that comes from that anything like toasting. Don't want to be picky, but that be my (last)gastronomic take...promise