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Hout Bay
Fish & chips and a dip in the Atlantic
Scenic Hout Bay is a lively coastal town with a lovely swimming beach and a picturesque harbour where you can buy some of the best fish and chips in the world.
The pretty town lies in a protected bay between Chapman's Peak and Mount Sentinel. Getting there is an easy and beautiful drive from the city centre. Apart from its scenic beauty, Hout Bay is well known for its fishing prowess and is the epicentre of Cape Town's crayfish industry.
The Republic of Hout Bay
Hout Bay residents are so passionate about where they live, that there is a secessionist movement from the Mother City – look out for the tongue-in-cheek "Republic of Hout Bay" bumper stickers on locals' cars.
Jan van Riebeeck, the first governor of the Cape, gave the bay its name way back in 1652, when he first arrived. "Hout Bay" means "Wood Bay" – named after the dense forests that characterised the area at the time.
The history of Hout Bay
A good place to get your historical bearings is the Hout Bay Museum (+ 27 21 790 3270), which has exhibits on the early strandlopers (hunter gatherers), who lived in the Cape when the first Europeans arrived, as well as memorabilia relating to the early fishing industry.
Spend the day exploring the Bay
Browse in the Hout Bay Craft Market, where you can pick up a range of curios made locally and from further north.
The Bay Harbour Market comprises of over 100 stalls, from delicious food to locally made items and is open on weekends. Visit the market on Fridays from 5pm to 9pm, Saturdays & Sundays 9:30am to 4pm. The entire market is indoors so if the wind or rain threatens to keep you from stepping out, come find some treats and a great vibe here at the edge of the harbour, at the Bay Harbour Market.
Kids of all ages will love the World of Birds, which has more than 3000 birds housed in its large aviaries. There are also many small animals that call the place home – make sure you visit the walk-in monkey jungle, for example.
For great views of the bay enjoy a cruise to Duiker Island, also called Seal Island – a large seal colony – with Circe Launches, Drumbeat Charters or Nauticat Charters. (The Seal Island in Hout Bay, however, is not to be confused with the larger Seal Island in False Bay, where great white sharks are sometimes spotted.)
Enjoy some of the freshest seafood at the Mariner's Wharf. The area was South Africa's very first maritime harbour-front emporium. More than 25 years old, popular Mariner's Wharf includes the 350-seater restaurant, the Wharfside Grill, fast-food seafood bistro, the Wharfette Bistro, a fish market, sushi bar, bakery, nautical gift and curio shops and a nautical antique shop.
Mariner's Wharf is steeped in local Hout Bay fishing history and patrons can look forward to enjoying the authentic harbour-side ambience. The restaurants offers excellent fish dishes and there is always an abundance of prawns and calamari on the menu.
Although the water off Hout Bay beach is a little colder than Muizenberg or Simon's Town, the beach is wide, flat and child-friendly, and the water is not too cold for swimming, especially on a hot summer's day.
If you're a keen walker, the beaches around Hout Bay are wonderful for long strolls, and The Sentinel is a popular climb. Adventure lovers might also enjoy kayaking, mountain biking, fishing charters and jet-skiing – all available in the Hout Bay area.
You might want to stay a while
In terms of accommodation in Hout Bay, you'll be spoilt for choice – there are apartments, guest houses and bed and breakfasts. There are a number of guesthouses in the area. (Search our accommodation database for more details.)
There are lots of restaurants, shops and pubs in this vibrant little town, and although Hout Bay is something of a sleepy fishing village, the nightlife is hot and happening, especially during peak season.
Read more about this quaint village
Read more about Hout Bay on our blog.
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I have users set up with a sync to external iCal (ics) calendar(s). I know in the Zimbra Web Client you can right click on the calendar and click Refresh. But my users find that a pain to remember (and I agree).
I haven't been able to find where I might set the sync period for Zimbra to update this calendar. Searching the forums it appears this time is 6 hours. I'd like to get this down to 30 minutes to an hour. If there isn't a way to change that setting, is there a way through an API (or SOAP call or whatever) to trigger Zimbra to refresh/resync to the external calendar?

subset: commoncrawl


text: One thing to remember, there are reasons why there are a lot of left over tags. If you check the prospectus G & F mails out you will see an astrik by certain units, which translates to difficult or limited public access. Means lots of private land. My suggestion would be to pick a prospective area and then call the G & F regional office and talk to a biologist or warden and ask about access or suggestions from them. In the past I have found this worked well and at least gave me a starting point. I also called a local sporting goods store and got some good suggestions. This forum was a good place to start....good luck.


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Editor's Summary
Faced with declining membership numbers, much like other professional organizations, ASIS&T must address the challenge through immediate recruitment efforts and long-term strategic planning. The number of information science students and the organizations global audience offer strong potential for expanding membership. Dillon urges taking a broad look at membership advantages, considering tangible benefits and especially the intangibles, such as professional identity, community, credentialing and legitimation. Partnering with other associations can promote the organization, and assuming the role as an umbrella organization for scholarly groups in the information sector could provide sustainability more effectively than reliance on membership dues.
information associations
strategic planning
Bulletin, June/July 2013
Presidents Page
Andrew Dillon
2013 ASIS&T President
Dean and Professor
School of Information
University of Texas at Austin
In Race for Relevance, a critical examination of the future for professional associations (ASAE, 20011), authors Harrison Coerver and Mary Byers argue that the landscape for such associations has altered drastically as a result of new technologies and that few have managed to respond appropriately. Their arguments are somewhat simplified, but their conclusions seem to fit the data. Most professional associations are struggling to sustain, never mind grow, membership, and ASIS&T is no different. Our latest figures continue to show a slow decline in our regular membership, a trend we have witnessed for the last few years. Currently we have 1100 regular members but we can add to this a somewhat healthy 591 student members and a further 100 institutional members. That said, these data points are real and should give us pause as we plan the long-term future of our association. Since there are far more than that number of students pursuing information-related degrees around the world, one imagines we can do a better job of recruiting new members here. And once recruited, a crucial issue is converting these students into regular members once they become employed.
When one considers joining a professional association, costs are measured against benefits, and one wonders if we do all we can to really explain the many benefits one receives from membership. Typically, we can distinguish two benefit types: tangible and other. The tangibles, such as easy or discounted access to the associations publications and conferences tend to be taken for granted after awhile, and we must acknowledge that for some, these benefits may not even be valued too highly in the first place. But it is important to note that these benefits involve more than access. JASIST, through the publication agreement with Wiley, brings much-needed revenue into the association. Further, annual membership dues alone are completely offset by the reduced rate a member pays in registration at the Annual Meeting. Since our dues are often lower than those for comparable societies, once you add in the other tangibles such as discounted rates for seminars, webinars and summits, access to the jobline, plus free membership to a special interest group or local chapter, there is a suite of benefits to be obtained from joining.
I suspect it is time to revisit the tangibles to align them with member interests, but it is the many intangible benefits of membership that give real purpose to joining an association. Among them are the opportunities for networking or community building and for the professional identity, socialization or credentialing that membership provides. In a world where increasing numbers of people claim expertise or have career aspirations in the information sector, membership can serve as a form of legitimation. I believe that we as members need to communicate this better. If there is one step each member could take this year to improve our membership coverage, it would be to share with others these very intangible benefits of joining and engaging in ASIS&T activities, locally and beyond. We are working hard to ensure good SIG representation at the upcoming Annual Meeting, which remains for many the primary purpose of joining. But looking forward, with the anticipated growth in our international coverage, one annual conference, invariably in North America, seems unlikely to provide the real engine for growth. Participation in the life of the association must be increased throughout the year.
We are not yet at the stage of a membership drive, but at the board level we are working on initiatives to strengthen and enhance relationships across the information world. Currently, we are in discussions with the Dublin Core Metadata Initiative (DCMI) (www.dublincore.org) to form a management relationship that will provide opportunities for synergistic partnerships between ASIS&T and those with a commitment to improving the global metadata ecosystem. Beyond management logistics, we are hoping this new partnership can provide increased opportunities for metadata specialists to engage with ASIS&T at the Annual Meeting and beyond. As a colleague here reminded me, most scholars in the digital humanities have heard of DCMI, but few of them have heard of ASIS&T. Lets rectify that situation.
We should also recognize that we have tremendous synergies with the broad information architecture community. ASIS&T was instrumental in setting up the first IA Summit in 2000, which I attended as a speaker. What was intended as a one off meeting has spawned a very successful annual conference here in the United States and has been joined by a Euro-IA meeting. As an association, these events happen under our auspices, so to speak, and we benefit financially from the healthy attendances they attract. While there is some overlap, these communities have become largely independent. I am keen to explore ways in which we can build more bridges among the IA community (including the IA Institute), DCMI and ASIS&T. Staying small has advantages but they are invariably outweighed by the threat of becoming irrelevant. One possible future for ASIS&T is for us to become an umbrella professional grouping under which somewhat distinct practitioner or scholarly communities affiliate. Going forward, I believe we have to be flexible in imagining how ASIS&T will be structured as a professional association if, as some believe, the classic dues-paying membership model will no longer sustain us.
This is all for the future but we are laying the groundwork now. It is all well and good to write self-promotional material, replete with tag lines, claiming to be the information society for the information age, but we have to demonstrate this distinction. In an age when the communication network of an association is no longer unique or even the best way for those with similar interests to share ideas, it is time to ask some fundamental questions about what the real benefits of being a member might be and where we want this organization to go in the years ahead. For me, the tangibles and intangibles need to be revisited, and I welcome your input. Previous presidential columns remind you that this is your association. Let us make sure that an increased sense of ownership is the result of more engagement, not a result of severely reduced membership. If you have views on what youd like to see us do or achieve, let me know.
Articles in this Issue
Introduction to Health Informatics
Informatics and the Future of Nursing: Harnessing the Power of Standardized Nursing Technology
Public Health Informatics: An Invitation to the Field
Empowerment or Anxiety? Research on Deployment of Online Medical E-health Services in Sweden
Turning Healthcare Challenges into Big Data Opportunities: A Use-Case Review Across the Pharmaceutical Development Lifecycle
Visioning Studies in Emergency Health Care to Support R&D of New Technologies
Transforming Our Conversation of Information Architecture with Structure
Using a Taxonomy for Your Database or Website: A Look Behind the Scenes
President's Page


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Publication date: 20.01.2011
London Council has commissioned GLE Group to review the potential impact of the 2012 Olympic and Paralympic Games on human trafficking, in the context of a possible increase of people entering the UK due to human trafficking. While international and natio ...Read More
Publication date: 01.04.2010
by anti-trafficking actors in the Czech Republic, Hungary, Italy and Portugal. icmpd_post-trafficking_2010_en ...Read More
Publication date: 17.11.2009
trafficking. icmpd_data_collection_2009_en.pdf Publications Tuesday, 17 November, 2009 Victims Data collection ...Read More
Publication date: 10.05.2009
osce_national_referral_mechanism_ukraine_en.pdf Publications Sunday, 10 May, 2009 NGO International Organisation Victims Report 2009 ...Read More
Publication date: 14.04.2009
ecpat_trafficking_for_forced_child_marriage_in_uk_en.pdf Publications Tuesday, 14 April, 2009 United Kingdom Child protection 2009 Child trafficking Sexual ...Read More
Publication date: 10.11.2009
trafficking in the European Union. icmpd_data_collection_and_information_management_2009_en.pdf Publications ...Read More
Publication date: 20.10.2010
Armardo García Schmidt and Christal Morehouse, 2010, Bertelsmann Stiftung, 8 pages The paper gives a factual overview of human trafficking starting with the current situation and recent developments in international law, inter alia the United Nations Traf ...Read More
Publication date: 10.01.2008
nordic-baltic_pilot_project_trafficking_in_women_for_sexual_exploitation_en.pdf Publications Thursday, 10 January, 2008 Report 2008 Sexual exploitation ...Read More
Publication date: 10.01.2006
the_links_between_prostitution_and_sex_trafficking_a_briefing_handbook_en.pdf Publications Tuesday, 10 January, 2006 Handbook 2006 Sexual exploitation ...Read More
Publication date: 20.10.2010
inhuman_trafficking_en.pdf Publications Wednesday, 20 October, 2010 Portugal International Organisation 2010 ...Read More


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The Minds Compartments Create Conflicting Beliefs
by Michael Shermer posted on January 20, 2013 04:52PM GMT
If you have pondered how intelligent and educated people can, in the face of overwhelming contradictory evidence, believe that evolution is a myth, that global warming is a hoax, that vaccines cause autism and asthma, that 9/11 was orchestrated by the Bush administration, conjecture no more. The explanation is in what I call logic-tight compartmentsmodules in the brain analogous to watertight compartments in a ship.
The concept of compartmentalized brain functions acting either in concert or in conflict has been a core idea of evolutionary psychology since the early 1990s. According to University of Pennsylvania evolutionary psychologist Robert Kurzban in Why Everyone (Else) Is a Hypocrite (Princeton University Press, 2010), the brain evolved as a modular, multitasking problem-solving organa Swiss Army knife of practical tools in the old metaphor or an app-loaded iPhone in Kurzban's upgrade. There is no unified self that generates internally consistent and seamlessly coherent beliefs devoid of conflict. Instead we are a collection of distinct but interacting modules often at odds with one another. The module that leads us to crave sweet and fatty foods in the short term is in conflict with the module that monitors our body image and health in the long term. The module for cooperation is in conflict with the one for competition, as are the modules for altruism and avarice or the modules for truth telling and lying.
Compartmentalization is also at work when new scientific theories conflict with older and more naive beliefs. In the 2012 paper Scientific Knowledge Suppresses but Does Not Supplant Earlier Intuitions in the journal Cognition, Occidental College psychologists Andrew Shtulman and Joshua Valcarcel found that subjects more quickly verified the validity of scientific statements when those statements agreed with their prior naive beliefs. Contradictory scientific statements were processed more slowly and less accurately, suggesting that naive theories survive the acquisition of a mutually incompatible scientific theory, coexisting with that theory for many years to follow.
continue to source article at scientificamerican.com


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Use the form below to search the Health Library.
What Is Hoodia Used for Today?
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1 MacLean, DB, Luo, LG. Increased ATP content/production in the hypothalamus may be a signal for energy-sensing of satiety: studies of the anorectic mechanism of a plant steroidal glycoside. Brain Research. 2004;1020:1-11
2 Tulp OL, Harbi NA, Mihalov J, DerMarderosian A. Effect of Hoodia plant on food intake and body weight in lean and obese LA/Ntul//-cp rats. FASEB J . 2001;15:A404.
3 Tulp OL, Harbi NA, DerMarderosian A. Effect of Hoodia plant on weight loss in congenic obese LA/Ntul//-cp rats. FASEB J. 2002;16


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Worked With:
Johnny Knoxville
Birth Name: Johnny Knoxville
Born: 03/11/1971
Birth Place: Tennessee, USA
Born: 03/11/1971
Birth Place: Tennessee, USA
Born Philip John Clapp on March 11, 1971, "P.J." was raised in Knoxville, TN, where his mother was a Sunday school teacher and his father, who sold tires, was known to encourage his son's early start in practical jokes. Among his earliest stunts, he faked a report card to show all F's when he actually had earned all A's, and spread false rumors of his own venereal disease. He moved to Hollywood after high school with ideas of becoming an actor, though he lasted less than a month at the Pasadena Academy of Dramatic Arts. Meanwhile, he began writing for skateboarding magazines like Blunt, Bikini, and Big Brother, where a favorite staff pastime was inventing elaborately dan... Continue Bio >>
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Results 1 to 5 of 11
Thread: Maddox, First or Middle?
April 29th, 2013 09:42 AM #1Member
- Join Date
- Mar 2013
- Posts
- 48
Maddox, First or Middle?
I have blown these boards up with my posts...but we are struggling. Sorry:/ My husband is now iffy on Maddox as a first name. We love the name Noah but I am unsure due to its popularity. I don't want my child to be one of ten in a class.
Potential options on Mommys List:
Noah Maddox Casey
Maddox Oliver Casey
Maddox Grant Casey
Maddox Bentley Casey
Maddox Finn Casey
Maddox Joel Casey
Maddox Jeremiah Casey
Maddox Reid Casey
Maddox William Casey
April 29th, 2013 11:33 AM #3
Both names are quite popular, but I feel like Noah is a bit more classic and less trendy. Plus, I'm not big on Maddox starting with 'Mad'. Plus, I don't see Maddox aging as well. It's one of those names that I feel like is adorable on a little kid or an incredibly handsome adult. However, I'd find it ironic to meet a bald, obese accountant with a stain on his shirt and thick glasses named Maddox. Noah, on the other hand, would fit a kid, teenager, adult, etc.INTP Anthropologist Living in the centre of China, married to a Persian, and just enjoying a completely unpredictable life
Emiliana Pari 郑煜曈 '14
Raphael Artin
Acadia Laleh
Names I love, but cannot use:
Soren Pasha, Caspian Bardia, Aryo Benjamin, Lorenzo Kaveh
Rosalind Katayoun, Viola Parvaneh, Colette Firoozeh
April 29th, 2013 12:17 PM #5
April 29th, 2013 12:23 PM #7
April 29th, 2013 12:42 PM #9


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Enlighten Us: How Are Your Bright Ideas Helping to Build a Smarter Planet?
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Tag: drawings
Ancient wonders of Niah
It is pitch black, cold… and eerily scary.
Brrr…gives me the goosebumps. No wonder bats like to live here.
What was that?!
Arrgh…flying insects…
I was trying my best to walk as slowly as possible on the slippery plank walk, with trusty headlamps lighting the way. It was a torture, especially with guano– bat dung 'perfume', its smell hanging heavily in the air.
The silence around me was eerily spooky.


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07/26/2011, Cook's Bay, Moorea
As we were leaving Moorea, an outrigger canoe gave us an escort, riding our wake as we head out to sea. It was a fitting farewell to Polynesia. Photo taken July 24.
|Pacific Puddle Jump 2011
Here's an amphibious vehicle, from the megayacht "Exuma", which was anchored in Cook's Bay. Photo taken July 21 before we left Moorea. Exuma is a cool looking motor yacht which we first observed in Puerto Vallarta, Mexico.
|Pacific Puddle Jump 2011
07/25/2011, South Pacific
We have completed the first 24 hours at sea since we left Moorea, covering 154 nautical miles in that time period. The seas are not too bad, with 1 meter wind waves and 1.5 meter swell every 9 seconds. The winds are averaging around 15 knots from the ESE.
The first night at sea is always the hardest. It takes a while to get used to the boat's motion and the sound of the waves and wind and creaks and groans and halyards slapping against the mast. After dinner I tried to get some sleep before my midnight to 3 am watch, but found it difficult. Instead, I read a few more chapters of "The Thin Man". Pascale, likewise, had a hard time sleeping. Sleeping on a boat that's heeled over at an angle takes getting used to.
My midnight shift started with light winds and the boat doing a mere 4.5 knots. I reduced the reef in the mainsail and jib and got the speed back up to the 6.5 to 7 knot range, where we need to be. The occasional wave crashes over the bow and blue water sweeps across the deck giving everything a good rinse.
The moon came up shortly thereafter giving the seas a silvery glow. I watched "One Flew Over the Cuckoo Nest" on my laptop PC in the cockpit while keeping an eye on our course and the sail trim. Nurse Ratched seemed as mean as ever.
Daniel, our new crew member, took over at 0300 and kept watch until Pascale's shift at 0600.
I awoke shortly before 9:00 this morning and made breakfast for the crew.
Shortly before noon I got out the sextant and started taking noon sights. This consists of making a series of measurements of the height of the sun to find out the exact angle and time of the sun's zenith. My noon sight angle was pretty good but the estimated time of the sun's zenith was very approximate since I only had time to take 3 sights (normally you would want a dozen or so). Nevertheless, I calculated, using the sight reduction tables and our sextant readings, latitude 15 deg 15' South and longitude 149 deg 50' West ... only about 35 miles from our GPS position!
I hope to try to take a more careful and accurate noon sight again tomorrow.
|Pacific Puddle Jump 2011
07/24/2011, North of Tahiti
This is the first night on our 2000+ mile passage northward from Tahiti to Hawaii. We left Moorea at noon and have been sailing due north with winds coming from the east. The seas are relatively flat - 1 meter wind waves and a 2 meter swell. Our boat is heeling about 20 degrees because the apparent wind is about 60 degrees off the bow. The ride is comfortable but the heeling takes getting used to, it makes moving around in the cabin, and especially, cooking and dishwashing, difficult. Still, we are in good spirits and had a hearty dinner of chicken and vegetables with rice.
We have reefed the sails and yet we are doing 7 knots which, if we can maintain this speed, means we will arrive at Hawaii in about 14 days.
|Pacific Puddle Jump 2011
We enjoyed dinner at the house of Antoine's ukulele instructor, Robert. This was a farewell dinner since we will be leaving Polynesia Sunday, sailing northwards to Hawaii.
Robert prepared the best meal we've had in Polynesia, a delicious smoked chicken, poisson cru, and coconut bread. In addition to the great food, we were showered with gifts and affection. Each of us was given a shell necklace personally by each member of his family, and we came back to the boat that evening with large quantities of smoked chicken, poisson cru, barbeque sauce and pineapple. Robert and his family played Tahitian songs on various instruments: ukulele, guitar, drum and percussion instruments, while Antoine played along on his ukulele.
It will be sad for us to leave Polynesia and the many warm, kind hearted Polynesians we have encountered along the way. We hope to be able to return some day.
|Pacific Puddle Jump 2011
Antoine plays the hula "Moana" with his instructor, Robert.
|Pacific Puddle Jump 2011
Traditional Polynesian music and dance at Cook's Bay, Moorea.
|Pacific Puddle Jump 2011
Video of short dinghy ride from shore to boat, to get a more 3 dimensional perspective of the scenery at this beautiful anchorage here in Cook's Bay.
|Pacific Puddle Jump 2011


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[Return to Directory Listing]
Assistant Professor, Mathematics
Phone: (239) 590-1458
E-Mail: email@example.com: SH 226
Research Interests: My research interests lie in the interplay between the following areas of Mathematical Analysis: Operatory Theory, Functional Analysis, Complex Analysis, and Harmonic Analysis. In particular, I am currently interested in the following subjects:
Please visit my personal webpage http://faculty.fgcu.edu/acondori for more information.
Florida Gulf Coast University
10501 FGCU Blvd, South
Fort Myers, FL 33965-6565
(239) 590-1000 or (800) 590-3428


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Rated 2.5 out of 5 by 2 reviewers.
Rated 4 out of 5 by True2ASU Good stool and good value Rarely do I actually post a review of a product, but this one deserves a review. We purchase four of these stools over 4 years ago and they have held up perfectly. We have two kids, now young teenagers that are hard on furniture. All four of these look as good as the day we bought them. Definately a buy. August 11, 2014
Rated 1 out of 5 by avita This product does not last I bought several of these for my kitchen although they are rarely used. After a few months, all of the pegs that cover the screws popped out and one stool completely cracked down the middle. February 6, 2014
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Shiraz-Grenache McLaren Vale 2006 (91 points, $13)
Polished, round and expressive. A gorgeous mouthful of ripe blackberry, plum, cherry and exotic spices, with hints of leather and brown sugar nibbling at the edge. The finish rolls on and on against superfine tannins. Drink now through 2016. 5,000 cases imported. From Australia.
Wine Spectator's editors have selected this wine as the best buy of the week.
As a threatening cloud looms on the horizon, Pedro Marchevsky lingers among the dense rows of ripening vines and prays it won't bring hail.
Luckily for him, Mother Nature is not the only one controlling weather anymore. Humans have intervened here also to reduce the damage caused by hail.
Hail, a major threat to grapes during growing season, has long been a part of weather history in Mendoza, heart of Argentina's wine country.
Despite being shaded and sheltered by the eastern slope of the Andes mountains, the province of Mendoza, which produces 70 percent of all Argentine wine, still needs stronger protection from intense storms. As the fifth-largest wine producer in the world, Argentina is willing to do almost anything to save its crops.
The anti-hail movement, founded in 1974, is Mendoza's response to the severe weather patterns that constantly endanger wine varieties like Malbec.
Before, says Eduardo Martín, director of Argentina's Agriculture and Climate Contingency Control Group, "Mendoza lost 10 percent of its annual cultivation each year as a result of hailstorms. Now it only loses 3 to 5 percent maximum."
It's an impressive achievement — and the way it's been accomplished is equally remarkable.
"Hailstorms used to be very localized and the hail itself was large," explains Marchevsky, co-owner of Mendoza's family-owned Dominio del Plata Winery. His blond hair blows in the relentless wind before settling on his forehead, his uneasiness at the thought of hail wrinkling his youthful face.
As he pops a Malbec grape into his mouth, his expression relaxes. "Luckily," he adds, sighing with relief, "the hail is now much smaller in size."
As a result, in Argentina this natural phenomenon no longer poses such a threat to the delicate vines. This transformation, often mistakenly attributed to climate change, is in fact a result of human intervention.
Cloud seeding, a project funded by the Mendoza province government, is the process of injecting chemicals into clouds to alter precipitation. This practice has been common in Mendoza for 30 years.
By dropping silver iodide particles, which have a similar crystalline structure to ice particles, into a cloud, says Martín, "we are able to modify its precipitation." The majority of the moisture within the cloud condenses to water droplets. For whatever does become solid, the result will be hail that is smaller, he says.
Although silver iodide is the main chemical in the fight against hail today in Mendoza, up until 1981 it was lead iodide. Upon realizing the contaminant effects of lead, silver became the new choice.
From 1978 to 1993 in Mendoza, firework-sized rockets were launched into the clouds containing the chemicals. In 1998 the effort switched to aircraft that fire a silver-iodide flare while passing through the cloud.
According to Martín, the silver iodide does not produce "one trace of contamination." Precipitation samples tested at a local university for silver never reached the minimum level of contamination, Martín assures.
Other scientists are not so sure. While many worry about the consequences of the silver on water and soil quality because it, like lead, is a heavy metal, others criticize the operational part of the program.
"The cloud seeding should be much more localized," says Manuel Pulido, physics lecturer at the Argentine National University of the Northeast. He criticizes the fight against hail for its lack of future weather projections, indicating that its proponents are blindly going into the fight.
"It's hard to believe that such a program doesn't have the essential tools for determining probable places and time of hail formation," adds Pulido. He claims that the cloud seeding is done without proper diagnostics, including a local predictive storm system. Without these figures, says Pulido, cloud seeding is done in areas that may not have even resulted in hail formation in the first place.
Despite such disapproval, the process of seeding clouds continues. However, there are new weapons in the fight against hail. Over the last decade, protective nets have been sprouting all across Argentine vineyards.
"Hail-protective nets are the most efficient way to combat the damage that in just minutes can destroy an entire harvest and a vineyard," says José Alberto Zuccardi, owner of Zuccardi Family Vineyard in Mendoza.
"Each year we invest in renovating and increasing the quantity of plots with the metallic screens," he explains.
But metallic nets, which are surprisingly similar to window screens, are not the only option. In Mendoza, plastic nets are much more common due to their more reasonable price. The plastic netting, which varies in color, is flexible and sheer to the touch but still provides the same benefit of protection against hail.
The nets hang loosely over the maturing vines and clusters of ripe, indigo grapes. The mesh patterns are so fine that they can obstruct sunlight, an initially worrisome side effect because sunlight is key for fruit-bearing vines.
Nonetheless, according to most wine industry experts, the amount of sunlight blocked by the nets, about 10 to 30 percent, is not enough to affect the grape-growing process.
For some, a little extra shade is even considered beneficial, especially in wine-producing regions with excess solar radiation — comparable to that found in the deserts of Southern Arizona.
As hailstorms have begun to have serious impacts on the Arizona wine industry in recent years, wine producers in the region are considering making a similar netting investment.
"The last three years have been half crops," says Kent Callaghan, owner of Elgin's Callaghan Vineyard. "We're seeing much more violent weather; (it's) been bizarre."
Just last year, Elgin experienced three hailstorms while the grapes were ripening. Callaghan, who can recall to the day when hailstorms have hit his vineyard explains, "Believe me, when you get hail, it's a major problem."
The increase in extreme weather patterns in Arizona is causing Callaghan to consider the installation of protective netting systems.
The experts he's consulted, he says, laughing, tell him to "get in contact with the Argentines."
Mia Mitchell
UK wine agency Guy Anderson Wines has teamed up with Italian producer Enoitalia to launch what it describes as "a radical and stylish new brand with one of the most distinctive bottles on the market".
Voga is being launched in the UK in a tall, cylindrical bottle that looks more like the packaging found in the perfume market than the traditional wine bottle.
Simon Bradbury, sales director for Italy at Guy Anderson Wines, said. "We believe bold innovation is key in order to attract new consumers and trade others up through the wine category. Voga has proved a massive hit across the world, so we are confident it will also excite plenty of interest in the UK."
Voga was conceived to appeal to "style-conscious younger wine drinker", between 21-35 years of age. It was first introduced into the USA in 2005, and more than 300,000 cases have been sold to date.
Voga is well established as a major brand in the competitive Pinot Grigio market where it is the fastest growing according to AC.
It is now present in around 40 markets worldwide and total sales have passed seven million bottles.
The range has recently been extended from the original Pinot Grigio IGT Delle Venezie and the Quattro red, featuring an unusual IGT Sicilia blend of Merlot, Cabernet Sauvignon, Shiraz and Pinot Noir.
New for 2008 are Voga "Rosa" pink and a distinctive Pinot Grigio sparkling.
The unique, tall cylindrical bottle has a cork closure complemented by a large, airtight twist cap, so the wine can be easily resealed after opening.
Mike Dennis
The president of the Wine & Business Club and host of TV and radio shows for wine-lovers Alain Marty, says the greatest threat to national production of the drink comes from France itself.
You have spoken about a "crisis" in the French wine industry and you feel strongly about some changes in recent decades - like the 1991 Loi Evin
Yes. This law forbids alcohol advertising on television and strictly limits permitted radio broadcasting times and in the written press it is difficult - le Parisien and Les Echos were prosecuted for articles they wrote. Le Parisien had written about Champagne, saying that it was doing well - it wasn't an advert and wasn't paid for, but they were still found guilty.
The court said they should have included a health warning - but that only applies to adverts. Unbelievable.
Amazing that France should want to attack what is one of the things the country is best-known for
Yes, and economically it is very important - last year French wines and spirits had €9.3 billion in export sales [the highest ever].
There are 500,000 people working in wines and spirits. It is our fifth export resource.
They are trying to ruin it - as I said in my book Ils Vont Tuer le Vin Français (They Are Going to Kill French Wine). One thing you have to understand about French wine is there are 2% of French wines that are very profitable and do very well all over the world. I'm worried about the rest.
A recent industry report said Burgundies, Champagne and Cognac were doing very well, but Beaujolais and Languedoc-Roussillon are not
Yes - also a lot of Bordeaux, not the grands crus [vineyards listed in a prestigious categorisation system], they sell very well, but the others suffer. The whole of the South suffers, a small part of the Rhone Valley, a large part of Beaujolais, and Nantes and the Muscadet area.
We end up with two countries for wine - the France of the very rich and the France of the very poor.
Why is there this gap?
For the great wines there is a growing demand, notably from China and Russia. If you've got Petrus, for example, with 3,000 bottles a year - they can't increase the production so the price goes up.
It costs €500/bottle for a great Bordeaux - the prices have gone crazy. Those vineyards are doing very well, but the rest aren't, due to strong international competition.
In Ireland, for example, four years ago France was the biggest source of wine, now it is the fourth - the Californians, Chileans and Australians are before us.
We are not competitive on an international level - 60% of the world's wines are sold at €4. How can you make a good wine at that price, with the VAT, the producer's margin, the distributor's margin, the transport? Employing people is three times more expensive in France than in Chile.
Then there are other problems - for example, there are two kinds of wine: the AOC and the rest. In theory the AOCs are our best wines. In practice, a jury of local vineyard owners gets together, between mates, and one says "you say my wine's good and I'll say yours is good" - that means there are some AOC wines that aren't good. Take Saint-Emilion. They have some of the best wines in the world, and some of the worst.
We need to reform the system. A lot of people are choosing instead to make a vin de table or vin de pays, but which is good and pleases the consumers.
Another thing that's very French is the sin of arrogance - "since it's French wine and I'm making it, it must be good" - which is sometimes the case and sometimes not.
Also, on the commercial side, France has tended to focus on selling to easy markets and didn't notice that there were competitors coming up from the New World, making wines that are not bad, and are cheap, and with a consistent taste. It is going to be very hard for France to compete with the lowest-priced wines.
I think we need to focus more on premium products - and make sure they are always good. Sometimes winemakers prefer not to have the AOC so as to be able to put the names of grape varieties on the bottle. Wine is becoming more popular as an aperitif and people ask for a glass of Chardonnay, or Sauvignon or Pinot Noir. We weren't allowed to do it for the AOCs.
I can understand the thinking for the great wines, but for ordinary wines, it is wrong.
However we have recently been allowed to do it - 10 years too late. It's the same for wood chips - if you have a young, rather acidic, wine, with wood chips the Australians and Chilians and Californians give the wine a smoothness. We were strictly forbidden to do it for all wines.
Now, we have been allowed to do it - just as the fashion for this taste is ending. That shows how cumbersome the French system can be. Take the degree of alcohol - it's going up because of global warming. Wines were 11 or 12 degrees, now they are going up to 14, 15, 16.
The consumer will typically think a wine is better at 12 degrees than 14 - although it's not necessarily true. In the south some vineyard owners are developing a process for taking out alcohol. They are allowed to do it, but the regulating authorities check on them so closely that they have almost stopped it.
We have difficulty accepting innovation. For the great wines, I think we need to retain precise rules - but for the others complete liberty. It shocks me when the French have to ask Europe for subsidies because they can't sell their wine - even if it's part of our heritage. If some vines have to be pulled up, so be it.
It doesn't mean more can't be planted again one day. I would say we should give unsuccessful vineyard owners money to change careers rather than paying them to make bad wine.
Are there non-French wines that you like?
Certainly. I did a tasting recently with some great mature French and American wines and frankly the American ones were considered as good as the French, by a jury of French people.
Fortunately all our best wines are very expensive, as are theirs - well, the American ones are 20% cheaper, but whether you are talking €500 or €400, it's still a lot.
However at the bottom end, the difference between €3.50 or €4 is important. So, yes, you get good wines elsewhere - fortunately, because the global wine market is growing by 5 -10% a year, most notably in America, which is the world's biggest market in value of wine consumed.
Thanks to their pleasant, easy-to-drink wines, they are persuading people to change from beer. China, India and Russia all have growing demand. For the moment, France still drinks the most, even though consumption has halved in 30 years. On average we drink 55 litres per inhabitant per year, including the 40% who drink none.
A sommelier told me French people often believe they are wine experts just because they are French, whereas the British are more willing to learn.
There are two countries which are more knowledgeable about wine than us - Britain and Belgium. Many British people are good at choosing wines carefully, they really know their stuff.
Fortunately we have people who know wine well too, but a lot think they have a God-given knowledge when really they know nothing.
However that's changing and wine is fashionable.
Have you tried any British wines?
Yes, there are 200 English vineyards, and with global warming Britain may become very acceptable for wine production in 10 years - some champagne houses are thinking of investing there. The whites and sparkling wines are good. We can make a comparison with rugby and wine - the same people who annoy us in rugby are the ones who annoy us with their wine - England, New Zealand, Argentina and Australia.
Do you think Britons buying vineyards sometimes have rose-tinted expectations?
Sometimes they have the wrong idea at first - a vineyard is a complicated business, not a country house with a couple of vines instead of a lawn.
However I am favourable towards non-French people buying vineyards.
A lot sell after a few years - especially those without a lot of money, because it's expensive to run a vineyard - but many people come with good ideas and are meticulous, they learn the business and are really interested in what they are doing. I think that's great.
Can a bottle of wine really be worth €500?
When you get to those prices, it's a status symbol, a brand.
Whether it's good or not, is not the point. You wouldn't cut up a Louis Vuitton bag to see if it's made of good quality leather - for a Mouton Rothschild, a Latour, a Lafitte, it's the same.
But does it really taste better than one at, say €50?
No. This month I'm bringing out an annual wine guide - the first one written by consumers, ordinary wine lovers, who email me their scores - Le Guide des Grands Amateurs des Vins. I'd like to duplicate it around the world, notably in England.
I've got 250 tasters and had 1,000 wines scored. The famous American wine expert Robert Parker comes up with surprising descriptions like comparing the taste to ketchup. In the same way, each taster can give a personal view of what the wine tastes like to them, and whether they find it good or not. On the panel there are 40% non-French who live in France, including some English people.
What is your favourite wine?
I adore Côtes Rôties from the Rhône Valley - about 10 years old - and Saint-Estèphe from Bordeaux, especially Château Phélan-Ségur.
In whites, I like Collioures [Languedoc-Roussillon]. I'm not a big rosé fan. OK, I think Tavels are good. With fish or as an aperitif, rosé is fine. But I don't have an emotional attachment to it. It's a wine to drink with your mates - to spend about €10 on tops. However you can be surprised. I tried an expensive one recently - a Château d' Esclans which costs €60 the bottle - which I admit was very good.
What about wines that are good value for money?
Chinons blancs from the Loire, at about €5-6, are excellent. For reds - Côtes du Roussillon. For Bordeaux, the Côtes de Bourg or Côtes de Blaye are about €8-9.
You started your first business at 19?
Yes, I went to China for three years and secured the exclusive right to import certain French wines, spirits and perfumes. It was a great experience that taught me a lot. I came back in 1990. I launched the Wine & business Club in 1991.
Today I have 2,000 members in [three clubs in] Paris and it's Europe's leading network of wine-loving business leaders. In the Paris clubs it is necessary to be a company owner, but in my four provincial clubs we also have professionals.
They have to be sponsored to join and then they pay a subscription of €5,000 or €10,000 a year plus VAT [the first includes two places per monthly event, the second up to five]. In central Paris we meet at the Bristol and Pavilion Ledoyen, which have two and three Michelin stars respectively. I insist on tutoiement. [The practice of using the informal 'tu' to address each other].
Is that practice increasing in business circles?
It's limited, but it breaks down barriers. You don't want to share a bottle of wine while continuing to call each other "vous."
Wine is about conviviality and sharing, going beyond the barrier of the "vous."
And what is the wine element in the evenings?
We start with an economics talk. Then we have three vineyard owners and we spend an hour tasting wines with them.
Then there's a debate with two business guests before the meal where we have five dishes, with two wines with each, and each time a vineyard owner talks about the wines.
Philippe Faure-Brac, the world's best sommelier, hosts the wine side, with the vineyard owners. I host the business side.
You're talking about the Paris evenings?
Yes, the clubs at Reims, Lyon, Marseille, Toulouse are run by their own teams according to the same format.
I want to create 20 clubs in France by the end of 2009. I also want to open ones in Luxembourg, London [in 2009] Geneva, Brussels and why not Monaco? I have 12 people working for the business and we have a turnover of €2.8 million.
You also present radio and TV programmes
There was no programme about wine - people were worried about the advertising rules. After I wrote my book about wine, the boss of BFM said to me "why don't we launch one together?" In Vino BFM is an hour of wine news and discussions on Saturdays and repeated on Sundays. I have just launched the same concept on BFM television.
With these two ventures up-and-running I feel like I have done two important things for French wine.
What are your feelings about the future?
For those making top quality wines and selling them all over the world, it will be great. Some vineyards will go out of business, but I am optimistic because new ones will take their place, with new methods, and will develop the "made in France" label across the world, because it really gives you a good foot in the door.
We're in a period of change, but we have wonderful wine-producing territories, with such diversity that we can produce all the kinds of wine that are found around the world.
Review Underscores Need for Government Action to Mandate Standardized and Complete Alcohol Label
WASHINGTON, June 30 /PRNewswire-USNewswire/ -- While continuing to press the federal government to require standardized labeling information on all beer, wine and distilled spirits products, one of the nation's largest consumer organizations is taking action so Americans will have basic "alcohol facts" now.
For the 55 percent of adult Americans who drink alcoholic beverages, Consumer Federation of America developed Alcohol Facts, a side-by-side comparison of the alcohol, calorie and carbohydrate content per serving of the 26 top selling domestic and imported alcohol brands. Designed to help consumers follow the Dietary Guidelines' advice that men limit their consumption to two drinks a day and that women restrict their consumption to one drink per day, Alcohol Facts further explains what constitutes a "standard drink" -- 12 ounces of regular beer, 5 ounces of wine and 1.5 ounces of 80-proof (40%) distilled spirits. According to the Dietary Guidelines, these amounts represent moderate drinking. Public health officials warn that consuming too much alcohol contributes to dependence, obesity and a range of diseases, such as liver cirrhosis and cancers of the upper gastrointestinal tract.
"Right now, consumers really have no way of knowing the most basic information about alcoholic beverages," said Chris Waldrop, Director of the Food Policy Institute at the Consumer Federation of America. "It's time to end the confusion so consumers can make informed and responsible purchasing and consumption decisions. We're making information available today on some of the top selling brands, but the federal government needs to require standardized and complete alcohol labeling on all alcoholic beverages."
Categories, Brands Can Vary Significantly in Calories and Carbohydrate Content
Based on liquor industry sales data compiled by Adams Beverage Group, CFA's analysis focused on 26 top selling alcohol brands, comprising 13 beers and flavored malt beverages, 8 spirits products (vodka, rum, whiskey, gin and tequila), and 5 brands of wine. Using the standard serving size for each category, CFA found the alcohol per serving ranged from 0.42 fluid ounces to 0.70 fluid ounces depending upon the specific brand and type of alcoholic beverage. In contrast, calorie and carbohydrate content varied significantly among the categories and bands as follows:
Among spirits, calories per serving ranged from 86 calories for spiced rum to 120 calories for gin. The average (not including mixers) was 98 calories per serving;
For wines, calories per serving ranged from 105 calories for a merlot to 125 calories for a cabernet sauvignon. The average was 118 calories per serving;
The greatest variation in calories occurred among beers and flavored malt beverages. Light beers (5 brands) averaged 100 calories per serving, regular beers averaged 140 calories (5 brands) per serving, and the flavored malt beverages (3 brands) ranged from 190 calories per serving to 241 calories per serving;
Variations were greatest when analyzing carbohydrate levels. Compared to no carbohydrates in spirits, wines ranged from 0.8 grams per serving for chardonnay to 5.0 grams per serving for cabernet sauvignon. Among different beers and malt beverages, carbohydrates ranged from 3.2 grams per serving for light beer to 38 grams per serving for a flavored malt beverage.
Findings Are Result of Investigation of Top Selling Liquor Brands
To develop Alcohol Facts, CFA staff used sales data from Adams Beverage Group to identify the top selling domestic and imported liquor brands and then obtained detailed information about the alcohol content, the amount of alcohol per serving, the number of calories per serving, and the carbohydrates per serving for each product. Since the federal government does not require this information on the labels of most alcoholic beverages, CFA staff had to search for what was available on product websites and then wrote to the manufacturers to obtain the remaining details. CFA then verified its information by commissioning the food testing facility, Rtech Laboratories, to analyze three top selling beer, wine and distilled spirits brands and comparing the results against CFA's findings.
"Consumers should not have to search out information on website pages to figure out what is in their drink," Waldrop said. "The fact that this information wasn't readily available underscores why Americans need the same helpful and easily accessible labeling information on alcoholic beverages that is now required for conventional foods, dietary supplements, and nonprescription drugs."
To put the findings of its investigation into consumers' hands, CFA has summarized its Alcohol Facts comparison chart as a wall poster, which is available as a download through the CFA Web site. CFA also plans to distribute multiple copies to national and state consumer organizations, state departments of health, nutrition and public health organizations and alcohol-related organizations and agencies. In addition, CFA will provide free copies of the poster to anyone who wants one. Interested persons can contact Chris Waldrop at CFA.
About the Consumer Federation of America
Consumer Federation of America is a non-profit association of over 300 organizations, with a combined membership of over 50 million Americans. Since its founding in 1968, CFA has worked to advance the interest of American consumers through research, education and advocacy. CFA's Food Policy Institute was created in 1999 and engages in research, education and advocacy on food and agricultural policy, agricultural biotechnology, food safety and nutrition.
If you are enjoying your hand-crafted beer in a frosted mug you may be missing out on some of its best flavor. Experts agree many of our favorite beverages are not typically drunk at the right temperature. Most beer benefits from a serving temperature in the 40 to 50 degree range, far warmer than the typical refrigerator and not what you end up with when pouring into a frosted mug.
His friends may call him a snob, and waitresses may give him odd looks, but David Turley isn't about to drink a beer with chunks of ice floating in it.
But that's what can happen at restaurants that insist on serving his favorite beverage in icy mugs. And so Turley has no qualms about insisting upon another, unfrosted, glass.
"I'm pretty passionate about it," says Turley, a 50-year-old information technology worker from Fredericksburg, Va. "The first thing I look at in a restaurant is the beer menu. I consider it a food."
Andrew Dornenburg and Karen Page are even more finicky.
The husband-wife authors of "What to Drink With What You Eat" have been known to whip out a pen-sized infrared thermometer to check the temperature of their wine before imbibing.
"Temperature is far more important than it typically gets credit as being when it comes to flavor," Dornenburg says.
"Twenty or even 10 degrees can make an enormous difference in how the exact same wine tastes. A wine that was thin and 'hot' at room temperature tastes much 'rounder' and fruitier at 5 or 10 degrees lower."
Even casual drinkers of wine know that white wines are served cooler than reds. But few realize the difference a few degrees can make, and not just with wine.
Here's what some beverage experts say about the optimum temperatures for a variety of drinks, and the most common mistakes people make.
Most beer is served too cold, says Sang Yoon, a beer sommelier, chef and owner of Father's Office, a restaurant in Santa Monica, Calif.
But with most mainstream beers -- the stuff produced by the major brand brewers -- cold is fine. "Those don't have a huge aroma profile, so you can drink 'em really cold and you're not missing out on anything," Yoon says.
Aromatic beers that are brewed with more ingredients -- pale ales for example --should be served around 40 F to 42 F, while beers with big flavor, such as Belgian ales, don't release their aromas until they hit about 50 F.
Wine often is served at the wrong temperature, says Natalie MacLean, editor of a wine newsletter and author of "Red, White and Drunk All Over," which explores how wine is made, marketed, matched with food and consumed.
"Too cold, and a wine's complexity and aromas are numbed; too hot, and it tastes alcoholic and flabby," she says.
The old advice about serving reds at "room temperature" comes from the days when the "room" in question was a drafty medieval castle, she says, not today's toasty, centrally heated homes.
Red wine should be served at about 60 F, though some light reds, such as Beaujolais, are better served cooler, she says. White wine should be chilled to about 55 F; the glass should feel cool but not ice-cold.
Dornenburg and Page drill down further, suggesting 40 F to 50 F for Champagne and other dry or sweet sparkling wines, 45 F to 55 F for dry whites and roses, and 55 F to 60 F for other white wines.
When in doubt, check the label: many bottles indicate the optimal serving temperature.
"We were recently tasting an Italian red that was unimpressive until we noticed that it was at room temperature and its label suggested 63 degrees. We chilled it and retasted it and voila! It made a far better impression," Page says.
There's a bit more leeway when it comes to hard liquor and mixed drinks. Tricia Crighton of the Gin and Vodka Association of Great Britain says gin- and vodka-based drinks generally are served chilled, usually on ice, to emphasize the fresh taste.
"The dry martini should be very cold and some bartenders keep bottles in the freezer to achieve this," she says. "Usually though, a few good sized ice cubes will chill down cocktails and mixed drinks sufficiently."
Though cocktails historically have been enjoyed well-chilled, a new generation of bar chefs and mixologists are creating more complex cocktails whose flavors are best enjoyed slightly warmer, Page and Dornenburg say.
"While very well-chilled cocktails will help to hide the sensation of heat that runs down your throat when drinking a high-alcohol cocktail, today's best-made cocktails are not overly alcoholic, so they can be enjoyed slightly less cold," says Dornenburg.
The ideal temperature for coffee goes beyond taste, says Ric Rhinehart, executive director of the Specialty Coffee Association of America.
A brewing temperature between 195 F and 205 F is essential to achieve what he calls the appropriate "chemistry in your cup," or the right mix of soluble solids that make coffee look, smell and taste like coffee.
"When you get significantly higher than that, you tend to get some more of the bitter flavor extracted," he says. "When you get lower than that, you leave behind some of the more pleasant, interesting flavors and aromas."
The most common mistake is serving coffee that's not hot enough, he says. Frequently, the culprit is a drip coffee maker that doesn't get the water hot enough and has too long of a brewing cycle.
"And then there are still a few people -- though there are very few and they are aging rapidly -- who still use percolators," he says. "Percolators are just devastatingly bad for coffee because they circulate already brewed coffee and they drive temperatures over 205 degrees. It's just a terrible way to make coffee."
There are telltale signs when a cup of black tea is served at below-optimum temperature: the liquid will look clear and there will be a brown ring around the bottom of the cup.
"That's when you know you really made a mistake. If you taste it, it's going to taste like hot water," says Joe Simrany, president of the Tea Association of the USA.
"The problem is you're not extracting all the flavor that tea has to offer," he says.
Near boiling water is required to extract the most flavor from black tea. After 3 minutes of steeping, the tea should be about 185 F, he says.
For white or green tea, cooler temperatures are required, around 165 F to 185 F.
Milk's optimum temperature -- 33 F to 35 F -- is a matter of both taste and safety, says Gary Wheelock of the New England Dairy Promotion Board.
A temperature below 39 F is essential to prevent spoilage. His organization came up with a little rhyme for supermarkets to remind them to keep milk cold: "Below 39, it's fine."
"You also want to keep it cold just from a taste standpoint," he says. "Most people absolutely prefer to drink really cold milk, myself included."
In the Pepsi vs. Coke debate, Pepsi comes out on top (of the temperature scale). A company spokeswoman says Pepsi is best consumed at 42 F, plus or minus 3 degrees. A spokesman for Coca-Cola says Coke's ideal temperature is 38 F.
With such a basic beverage, there's a lot of room for personal preferences. But there are some common mistakes, says Michael Mascha, author of "Fine Waters: A Connoisseur's Guide to the World's Most Distinctive Bottled Waters."
"Americans drink water way, way too cold," he says, noting that doing so numbs the tastebuds.
Still water is best served at around 55 F -- about the temperature at which it comes out of the ground -- rather than straight from the refrigerator, he says.
"Being a natural product, it's a good idea to drink it a natural temperature," he says.
With carbonated water, a slightly higher temperature mitigates the aggressiveness of large bubbles, he says, and lets the mineral content of the water come through.
Holly Ramer
Viticulture is facing severe skilled-labour crunch. To improve matters, the country's first ever wine institute will be set up in Narayangaon, around 80 kilometres north of Pune — a region considered as the hub of wine production in India.
Australia-based University of Adelaide and India's largest wine maker Champagne Indage have signed a memorandum of understanding to set up this institute — Indian Institute of Vine and Wine (IIVW) — on a 65-acre piece of land with an investment of Rs 100 crore.
Champagne Indage founder chairman Shamrao Chougule has promoted this concept. The institute will offer diploma, degree and post-graduate master's degree programme to its students.
Projections suggest that the Indian wine industry will require some 10,000 viticulturists, 5,000 winery operators, 1,000 wine makers, 2,500 wine marketing executives along with 500 wine experts over next five years.
"The growth potential for wine industry is extremely huge in India," says Chougule. "The University of Adelaide is considered to be the best institute in the field of viticulture education.
The university academicians will develop the syllabus for this institute and our aim is to provide wine-education of international standards. As the student will receive a degree or diploma from University of Adelaide, they can pick jobs across the world," adds Chougule.
The first batch will be enroled from June 2009 onwards. "The course will allow students to study for a couple of years in Australia-based campus of the Adelaide university, if they want to. Since IIVW is coming up near our own vineyard, students will get industrial exposure along with work experience at a fully equipped laboratory," he added.
Students will be enroled for a three-year diploma after Class10, for a four-year degree programme after Class 12 and for a two-year master's course after graduation. Specialisation in wine making, finance and wine marketing would be available according to the students' choice.
A wine maker can start his career with a salary between Rs 30,000 and 50,000 per month. One can draw over Rs 1.5 lakh per month based on experience.
Kalpana Pathak & Kaustubh Kulkarni
Vinturi Distribution Continues to Expand
Wineries, Restaurants, and Stores Embrace Vinturi
CARLSBAD, Calif.--(BUSINESS WIRE)--Exica, Inc. today announced that it has expanded the distribution of its signature product, the Vinturi wine aerator (www.vinturi.com). Now partnering with well-established retailers, restaurants, wineries, and distributors, Vinturi is now available nationwide.
"We are delighted that such well-established retailers are carrying the Vinturi and highly regarded restaurants are using the Vinturi with their wines," explains Rio Sabadicci, inventor of Vinturi. "We continue to receive significant endorsements from leading wine aficionados and experts both nationally and internationally."
Vinturi, a sleek, elegant wine accessory designed to accelerate the traditional aeration process, allows consumers to enjoy all the benefits of allowing a wine to breathe in the time it takes to pour a glass. Vinturi instantly delivers a better bouquet, enhanced flavors and smoother finish.
Users simply hold Vinturi over a glass and pour wine through it. Carefully designed to blend beautiful form with function, Vinturi applies Bernoulli's principle which states that as the speed of a moving fluid increases, the pressure within the fluid decreases. When wine is poured through the Vinturi, its design creates an increase in the wine's velocity and a decrease in its pressure. This pressure difference draws in air, which is mixed with wine, allowing wine to breathe instantly.
Vinturi is certified for use and sale at over 100 Napa and Sonoma winery tasting rooms including but not limited to: Acacia Vineyard, Alpha Omega Winery, Andretti Winery, Atalon Winery, Beaulieu Vineyard, Beringer, Bouchaine, Charles Krug, Cliff Lede Vineyards, Cline Cellars, Clos Pegase, Cosentino Winery, Domaine Carneros by Taittinger, Elan Vineyards, Envy Wines, Folie a Deux Napa Valley Winery, Freemark Abbey, Hope and Grace Wines, Kendall-Jackson, Landmark Vineyards, Markham Vineyards, Meridian, Merryvale, Moon Mountain Vineyard, Napa Cellars, Napa Wine Co., Provenance Vineyards, Peju Province Winery, Perry Creek, Regusci Winery, Revana Family Vineyard, Robert Mondavi Winery, Sterling Vineyards, St. Clement, Summers Estate Wines, and Trinchero Napa Valley.
"The Vinturi is one of the few wine products that does exactly what it claims to do," says Rick Patton, Tasting Room Manager at Alpha Omega Winery in Napa Valley. "It softens the wine and releases the aroma as if the wine had been decanted for over an hour. We can't keep it on the shelves. Our guests really respond to the Vinturi during our tastings and very often buy one at the end."
New retailers include but are not limited to: Beverages and More, Charlie Palmer wine shops, Crate & Barrel, Dean and Deluca, Four Seasons Resort Aviara, Safeway, Sur La Table, Vino 100, WineStyles.
New restaurants using Vinturi with their wines include but are not limited to: Charlie Palmer Restaurants nationwide, Four Seasons Resort Aviara, Blackhawk Country Club, Plump Jack.
Pricing and availability
The suggested retail price is $39.95 and is available at www.vinturi.com.
High and low-resolution images are available at http://www.vinturi.com/graphics/
About Vinturi
Vinturi is a sleek, elegant wine accessory designed to speed up the aeration process with ease and convenience. The result is wine with the best possible flavor, aroma and finish released for consumers to savor. Vinturi inventor Rio Sabadicci collaborated with top industrial designers to develop this unique product that combines form and function to enhance the wine experience.
SONOMA, Calif.--(BUSINESS WIRE)--"CRUSH," a documentary about the 2006 wine grape harvest, presented and sponsored by Don Sebastiani & Sons, won the top award for short films at the 2008 Oenovideo International Grape and Wine Film Festival in Gruissan, France.
"CRUSH" earned the Trophée Spécial for films less than 20 minutes in length. The short subject documentary was a collaboration between filmmaker Bret Lyman, his B. Napa Studio and Don Sebastiani & Sons, the Sonoma and Napa-based wine negociant. Its premiere was at the Cinema Epicuria—the 2007 Sonoma Valley Film Festival.
The film competed with 84 other wine documentaries from both France and the United States. A jury pared the field to 32 finalists and only 12 received awards. The competition featured films by both professionals and amateurs and included works of fiction, straight reporting, promotional films, commercials, research films, movies about grape-growing and winemaking techniques, environmental films and wine country tourism videos.
Lyman has produced several educational short films that are featured as Podcasts on the Don & Son's web site (www.donandsons.com). "CRUSH" was conceived by Lyman, who wanted to capture a unique representation of the annual ritual of harvest. Working with the crew at Don Sebastiani & Sons, Lyman was able to film all the elements that compose the ceremony of harvest.
"His camera followed the hard work of the people behind the ritual," said Donny Sebastiani, chief marketing officer for Don & Sons. "He filmed the family that ran the taco truck, the immigrant pickers who rose before the sun, and he really focused on our winemaker, Richard Bruno, who sacrifices time with his family every fall to meet the demands of the grape harvest. We were very proud to be involved in the production of this film, largely because we have great respect for the amount of work that goes into our final products and this film reflected that effort. We're delighted that Bret received recognition for his excellent work."
Lyman will receive the award on September 10 in a special ceremony at the French Senate building at the Palais du Luxembourg in Paris.
Don Sebastiani & Sons is a family-owned wine negociant firm specializing in the marketing of upscale varietal wines. Principals Don Sebastiani and sons, Donny and August, are third and fourth generation California vintners and merchants. The company is headquartered in Sonoma Valley and has a winery in the Napa Valley. Don Sebastiani & Sons' fast-growing The Other Guys portfolio is currently expanding at an annual growth rate of 200%: the more established Three Loose Screws portfolio includes Impact Hot Brands Smoking Loon and Pepperwood Grove.
A test of Bordeaux wine rating services for fine vintages shows that the three most prominent authorities are consistent in their ratings. Thus, consumers can confidently rely on those ratings if they wish, according to a new wine classification study from Cornell's Center for Hospitality Research. At the same time, an examination of those modern-day ratings found that the existing French classification of Bordeaux wine chateaux, developed in 1855, is out of date.
Available from the center's website, the study, "An Analysis of Bordeaux Wine Ratings, 1970-2005: Implications for the Existing Classification of the Medoc and Graves," is written by the Cornell-based team of Gary M. Thompson, Stephen A. Mutkoski, Youngran Bae, Liliana Ielacqua, and Se Bum Oh. Bae, Ielacqua, and Oh are graduates of the Master of Management in Hospitality program at the Cornell School of Hotel Administration.
A key conclusion of the authors is that consumers of fine wines can rely on any of the three major wine rating systems – which are Robert Parker's Wine Advocate, Steven Tanzer's International Wine Cellar, and the Wine Spectator. "Certainly wine purchasers can rely on their own good judgment, but we found strong congruence among the ratings of these three services throughout the 339 combinations of vintage and chateau that we tested," noted Thompson, who is a professor of operations management at Cornell. "However, because one rater is consistently higher than the others, consumers should not consider all equally-rated wines as being equally good, when those ratings are coming from different sources."
Wine rating system for Chateaux has not aged well, according to new report
Mutkoski, who is Banfi Vintners Professor of Wine Education and Management, explained that the researchers' findings with regard to Bordeaux wine classifications for chateaux mean that consumers cannot rely entirely on those rankings. "In preparation for the 1855 World Exposition, the French established a five-rank classification for the chateaux, and those rankings, known as growths, have remained the same to this day," he said. "Based on the wine scores that we analyzed, however, some chateaux have moved up in rank, while others have faded. While we doubt that the 1855 classification will be revised, market prices for these producers reflect the new standings. In fact, our findings are a tribute to those producers who have maintained or exceeded their classification in the past 150 years."
The Bordeaux wine classification study specifies which chateaux have moved up in rank, based on the ratings from Parker, Tanzer, and Wine Spectator. As a final note for the hospitality industry, the authors point out that certain wine prices do not correspond perfectly with quality. Thus, sommeliers can – for instance – offer their customers an excellent wine at a relatively modest price.
Cornell's Center for Hospitality Research
Legislation sent to the Governor today by Assemblymember Noreen Evans (D-Santa Rosa) will, if signed, codify existing consumer expectations on winery picnic areas and tasting rooms.
Sponsored by the Wine Institute, a trade association of over 1,000 California wineries and affiliated businesses, AB 2004 passed the State Legislature with unanimous support.
"Wineries have become social destinations," said Evans. "Many winery visitors want to take a break from the tasting room and enjoy a little scenery over a picnic with friends. However, current law is unclear about winery picnics when a bottle of wine from the tasting room goes into someone´s picnic basket. I hope the Governor supports the affirmative solution offered in this legislation."
"A person has the right to buy a bottle of wine that they have sampled in a winery tasting room," said Senator Patricia Wiggins (D-Santa Rosa), a co-author of the legislation. "It makes no sense to force them to wait until they get home before they can open it, particularly when many wineries offer picnic areas or beautiful landscapes that are very much part of the wine country experience."
AB 2004 allows winery patrons to consume wine on winery premises. This will be added to existing 02 (winery license) privileges and gives wineries the choice to pursue it or not as an option in their business plan. Amendments to the bill taken in the Senate stipulate that cities and counties may restrict but not eliminate winery license privileges in a manner consistent with local land use authority.
"Friends sharing a bottle of wine at winery picnic areas has become commonplace," said Evans. "Many winery customers would like to purchase a glass of wine too."
AB 2004 passed the Senate with a 35-0 vote on June 26th. Today, the Assembly concurred amendments taken in the Senate 76-0. It now moves to the Governor for his signature or veto. He will have 12 days to act on the legislation.
California Chronicle
Drink and drive: Prince Charles has converted his 38-year-old Aston Martin to run on bio-ethanol made from English wine
Prince Charles converts his beloved Aston Martin to a green machine... run on English wine
This is his 38-year-old Aston Martin, a 21st birthday present from the Queen!
It is certainly a vintage vehicle. And now Prince Charles's beloved Aston Martin DB6 is running on vintage too.
A nice little white from a vineyard in Wiltshire, to be precise.
As part of cutting his carbon footprint, the prince has converted the 38-year-old classic car - a 21st birthday present from the Queen - to run on 100 per cent bioethanol fuel distilled from surplus British wine.
Aides said this was partly due to the pattern of Royal trips set by the Foreign Office. He has now doubled the target to a 25 per cent fall in emissions by 2018.
Converting the Aston Martin played a small but symbolic role. The Prince's chief aide Sir Michael Peat said: 'Charles only travelled two or three hundred miles a year in the Aston but he wanted it to be environmentally friendly. It just happened that our bioethanol supplier makes the fuel from surplus English wine.'
The car - which is kept at Highgrove and clocks up just 300 miles a year - averages ten miles a gallon, the equivalent of 4.5 bottles of wine for every mile.
At £1.10 a litre, the bioethanol is only slightly cheaper than conventional petrol, but is estimated to produce 85 per cent less carbon dioxide.
The grapes used for Charles's fuel have already been fermented into wine on an English vineyard near Swindon, Wiltshire.
Its owners bottle all they can, but cannot produce more than their EU quota. Rather than destroy the excess, the vineyard now sells it to the Gloucestershire biofuels supplier Green Fuels, where it is distilled.
The green prince has also introduced a raft of environmentally-friendly measures at his homes, such as reed bed sewage systems and wood-chip boilers at Highgrove and Birkhall, his Scottish residence.
He even tries to have his cows fed on grass rather than grain - to cut their flatulence and minimise their emission of the greenhouse gas methane.
London, England
The Australian and UK wine markets remained healthy in the first quarter, with supply in line with demand
The 2008 grape harvest is complete in Australia and predicted to be 1.7 million tons vs. 1.5 million tons last year. The cost of grapes is up significantly due to the drought conditions, which forced growers to buy much more water than usual. Grape volumes are also high. High costs coupled with high volumes lend itself to a unique situation in Australia. As a result, Rob said there will not be an abundance of bulk wine this year.
Wine & Spirits Daily
Constellation reported better than expected first quarter earnings, with net sales benefiting from price increases in domestic and international markets and improved mix by acquiring brands like Clos du Bois and Wild Horse, while disposing of the lower-margin Almaden and Inglenook wines. In addition, the overlap of the U.S. distributor wine inventory reduction, which was completed in the first two quarters of 2008, provided additional operating leverage. Shares were up almost 6% in early morning trading.
U.S. WINE SHOWS STRONG MOMENTUM. For North America, branded wine organic net sales on a constant currency basis increased 28%.
"Our North America wine business turned in a strong performance. In the U.S., Robert Mondavi wines, Kim Crawford, Simi, Estancia and Franciscan all registered double-digit market growth for the first quarter," said Constellation ceo Rob Sands.
As Constellation premiumizes its wine business, value and premium wine mix has changed dramatically in IRI channels, said Rob. Value wine brands constitute 30% on a volume basis, while premium wines make up 70%. On a dollar basis, value wine is 15% and premium wine is 85%.
Growth in the U.S. premium wine business is very healthy, with dollar sales up 7% in the 12 week IRI data to May 18. The super-premium plus segment ($8 and above) grew 12% in dollar sales in the 12-week period, while total wine grew 5%.
All of Constellation's brands in the super-premium segment (including Robert Mondavi, Kim Crawford and Estancia) posted double digit market growth in the 12 weeks.
Wine & Spirits Daily
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BALTIMORE (AP) - Vice President Joe Biden is scheduled to talk about the need to invest in infrastructure during a visit to Baltimore.
The vice president plans to highlight a $10 million grant to the Port of Baltimore during a visit on Monday.
The grant is expected to help improve the port's productivity by widening the channel. It also will increase the port's cargo storage capacity.
Transportation Secretary Anthony Foxx is also scheduled to attend, along with Maryland Gov. Martin O'Malley.


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Style #: Patrick Dark Brown
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A wonderful pursuit of fashion and creativity, Patrick men loafer is surely designed to give you a mark of sophistication and comfort. This loafer depicts elegant leather detailing with hand-finished antique details for luxurious feel and comfort. it's raised collar with cap shaped toe construction adds flexibility and durability. You will surely admire it's quality rubber sole which ensures to give you smooth grip over the surfaces by taking care of your each step.
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I'm using Zimbra Server 7.1.2 GA 3268 and I tried to upgrade my ZCO from 6 to 188.8.131.5231 x86. No problem during the upgrade, until I start outlook.
The error message tell me that outlook can't connect to the server because he can't verify the server's identity. We use a free certificate on the server, and don't want to buy one yet. Is there a way to use ZCO with https without a verified certificate ?


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Mais de 50,000 downloads todos os dias!
I have been using windows for many years and this is the first time I have found this site. It would be greatly appreciated if it is part of
tutorial or inserted in the links/bookmark area as a reference.
The important thing is you have made it available to your users and for this you get a great big 'Thumbs Up!!'....thanks a bunch. Pam


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Game of Thrones
Game of Thrones Spoilers: 10 Hints About the Season 3, Episode 2
Game of Thrones Season 3 got off to a good start with the Season 3 premiere, and Season 3, Episode 2: "Dark Wings, Dark Words" is a worthy followup. Wetpaint Entertainment has already seen the episode and while we won't spoil anything about it, we do want to whet your appetite with a few hints, memorable quotes, and first impressions about what you're in for when Sunday rolls around.
If you want to know absolutely nothing about what to expect, now's the time to click away. For the rest of you: Here are 10 hints about the Game of Thrones Season 3, Episode 2: "Dark Wings, Dark Words."
1. All those characters you missed last week? They're back, and they all get plenty of attention.
2. On the other hand, one major player takes the bench, and another is barely there.
3. Yes, that is the Queen of Thorns in the preview, and yes, she's just as awesome as you want her to be.
4. Book fans: Look out for a Cat scene that puts a new spin on the character. We're not sure if you'll like it.
5. Rob hears some harsh truths from one of his bannermen.
6. "I'm not interested in foul rumors."/"Unless they're about me."
7. Margaery continues to be just the greatest.
8. Dreams continue to take on meaning.
9. Two new characters get an awesome introduction.
10. Have you been wondering what the Brotherhood Without Banners is all about? You might just get your answer.
"Dark Wings, Dark Worlds" airs on Sunday, April 7 at 9 p.m. ET/PT on HBO. Don't miss it!
Rebecca Martin is an editor at Wetpaint Entertainment. Follow her on Twitter @BeccaDMartin.


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LA Sounds
Host Señor Felipe serves up East-L.A. Cholo, Soul, R&B, Oldies, Blues, Doo-wop, Latin, Folk and Gospel. Plus social commentary and interviews with interesting members of the community. LA Sounds takes you back home to the roots where it all began. Back on the block. Come on home with Señor Felipe.
- Tuesdays, 7:30pm–10:00pm
7:30pm, 12-29-2015
7:30pm, 12-22-2015
7:30pm, 12-8-2015
7:30pm, 11-24-2015
7:30pm, 11-17-2015
7:30pm, 11-10-2015


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ATLANTA, GA -- This week, the product being tested is something you can really use this time of year! It's called the Leaf Grabb'r, and the manufacturers say its supposed to make yard work easier!
Does it work?
Karyn Greer from our sister station WXIA put it to the test.
"Fun" typically isn't a word associated with chores.
But when Josh, Chris and Kaitlyn rake leaves, they know how to make it fun. They enjoy creating big piles and then jumping in them.
However, picking up leaves after jumping in the piles can be difficult. Josh usually gathers the leaves by hand, but this time he's going to use the Leaf Grabb'r.
The product goes over the user's hands, allowing them to grab a lot more leaves.
"They were comfortable on my hands, but when I moved my thumbs off they sort of got stuck," Josh says.
He decides that keeping his thumbs on the outside makes the Leaf Grabb'r easier to operate.
Kaitlyn thinks using the device is more fun than regular raking. It makes the task go faster, but it still comes with a disadvantage.
"Easy, comfortable, sort of -- except for bending the back," Josh says.
As Josh is only 10 years old and already complaining of back pain, the product may have even more of an impact on someone older.
Still, the crew like the Leaf Grabb'r overall and give it two thumbs up.
We found the Leaf Grabb'r on Bed Bath and Beyond's website for $7.99.


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There are a lot of fiery debates in the barbecue world. Pork versus beef. Wet versus dry. Sweet tomato-based sauces versus tangy vinegar-based ones. No matter where your tastes lie, there's one issue that everyone can agree on: summer is officially barbecue season. To save you the hassle of stocking up on supplies and firing up the smoker (not to mention the hour you'll spend scrubbing the grill clean), we've composed this handy list of the best BBQ joints in the area. Feel free to argue 'cue preferences while you chow down, but please keep your piehole shut while you're eating.
Whether you get the pork, beef, or chicken barbecued sandwich here, all the meats are hickory smoked before being tossed with housemade Carolina-style sauce. Round out your platter with your choice of two sides: mac 'n' cheese, baked beans, coleslaw, or potato salad. You can also pick up a bottle of sauce to take home, so you can sass up your ribs the next time you decide to don your King of the Grill apron.
Pitmasters at this Lone Star state outpost in Penn Quarter are happy to remind diners that everything's bigger in Texas. They'll wrap up as much meat as you can handle – we're partial to the brisket moist and the beer can game hen – before you head over to pick up some outsized sides like beer-braised pinto beans and gooey mac 'n' cheese. If you've still got room at the end of your BBQ binge, head back to the chow line pick up some sweet potato bread pudding.
Get my other four picks over on CityEats' Plate blog now.
Photo courtesy of Hill Country.


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Donna Hay's food is for every cook, every food lover, every day and every occasion. Her latest cookbook is the answer for those seeking the perfect life balance. Colleen Thorpe talks to Donna about food and finding that balance.
What was the inspiration behind your new book Fresh and Light?
It's how I like to eat myself. I'm not one to deny myself little treats here and there, so I balance those times of indulgence with a lighter approach to meals during the week.
What is the secret to a perfect life balance?
I can't speak for everyone, but for me, it's about a healthy balance of family, work and a social life. When it comes to food, it's all about enjoying what you cook and not denying yourself the things you really love.
What are your three favourite 'power foods'?
I know quinoa is the power food du jour right now, but I really do love it.
As well as wholegrains and kale.
What is your first memory of food?
I have very fond memories of helping my grandmother bake in her kitchen. I still use some of her favourite recipes today.
Who is your biggest fan?
My sons are pretty impressed with my cooking, so I'm going to make the most of that while it lasts.
Who was the major influence in your love of cooking?
My grandmother for introducing me to baking, but I also credit my parents for letting me loose in the kitchen as a child.
What is your favourite dish?
Choosing a favourite dish is like choosing a favourite child - I can't. Plus, it changes regularly. But I always enjoy vibrant Asian flavours made with the freshest seasonal produce.
In the cooking world who do you most admire?
I have a lot of respect for the passion, enthusiasm and conviction that Jamie Oliver brings to his food. I think his work to empower people with better food choices is incredibly valuable.
What ingredient could you not live without?
Chicken is one of the most versatile ingredients and it's always a crowd-pleaser.
What dish do you most love to cook?
I love cooking any meal I know others will enjoy eating. My friends and family know I love being told what people like to eat so there's no guess work.
What celebrity would you most like to cook for?
Being a huge fan of her work and as an incredible woman, I would love to have shared a meal with Coco Chanel.
Have you a guilty pleasure?
I don't believe in guilt, but I definitely believe life is to be enjoyed. And it's no secret I absolutely love icecream.
What would be your desert island dish?
Hopefully, it'd be a tropical island and I'd be able to whip up fresh pineapple and coconut granita.
As a child, what did you want to be when you grew up?
I always wanted to be a hairdresser as a child. I still love having my hair done.
If you were on Mastermind what would your topic be?
Any topic to do with icecream would be one I'd happily tackle.
What three New Zealand foods are top of your list?
Well, it's not quite food, but sampling some of the excellent wines is high on the list.
Tell us three things about yourself people might not know or might be surprised to learn
I'm not a fan of seeing myself on camera. I've just taken up paddle-boarding, which I love, and I've been known to eat icecream for dinner.
Fresh and Light by Donna Hay
Harper Collins, $49.99


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BKE Split Neck T-Shirt
Sorry, this product is currently not available on buckle.com.
- Burnout slub fabric raw edge slim fit t-shirt
- 60% Cotton, 40% Polyester.
- Machine wash cold with like colors. Do not bleach. Tumble dry low, remove promptly.
- This fabric has been created using a burnout process. Wash before wearing as color can rub off on to other fabrics.
- Made in China.
Have a Question?
- Chest measures 38" on a size medium.
- Center back length measures 26".
- Slim fit is form-fitting. The silhouette of the slim fit from shoulder, chest and bodice of a shirt is more fitted.
- Model Info: Height: 5'10" | Chest: 38" | Waist: 33" | Hip: 39" | Wearing Size: Medium