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I was relieved to pull out the teacher's manual yesterday to prepare for The Story About Ping today. I really do love this Five In A Row curriculum, and so do the kids.
Monday: Social Studies
First, we pinned our story disk on the map. This story takes place in China on the Yangtze River, so we first had to find the Yangtze on the map, and then place this disk above it.
(A note about whiteboards: we are using one because it's an enticing special treat at our house, and we need the encouragement to write at the moment, but I recommend chalk boards or crayons for emergent writers. Those tools force the muscles to work harder because they create more drag on the writing surface, slowing the writer down and allowing them more control.)
|Ben uses magnetic letters to first spell the word.
|Then he uses the marker to write it, using the letter guides for help if he needs it.
|For Ava, I trace the magnetic letters and ask her to put the correct letter with it's outline. Then we do the same for our weekly vocabulary words.
One of the topics that we discussed with this book was living on a boat, so of course we had to build a boat to "live in" and experience for ourselves. I love using dramatic play as part of our social studies explorations because part of social studies really is learning about how people (all over the world and throughout time) live. Use of dramatic "playscapes" really make these concepts come to life for children.
Buddha's Delight. Much to my delight, the kids loved it.
We also discussed the concept of "discernment." In the story Ping chooses to avoid consequences by taking the seemingly easy way out, only to find that it was much harder and more painful to avoid his "just desserts". In the end, he chooses to take the consequences for his actions and is happy to do so. We shared examples with one another of times in our own lives when we have wanted to take the easy way out, and what the consequences were, or could have, been.
Tuesday: Language Arts
We talked about what makes a "fiction" story. Since this wound up being a light FIAR day, we focused a lot more on our target math and writing skills for the month.
Wednesday: Art
We colored a picture of a duck with colored pencils like the illustrations in the book by Kurt Wiese. I traced the picture myself and copied it for each child to color in. Art is a tough sell at the moment, so keeping it simple and straightforward worked really well this week. We tried out different colors and color mixing with the pencils, played around with wiggly lines to make it look like water, and played a bit with sun reflection on water.
Thursday: Math
We counted Ping's family using the "Ping's Family" printable from Homeschool Share. This was a great lesson for our oldest in terms of writing the numbers, and for our youngest in terms of doing the counting.
We used a printable from Homeschool Share to predict whether some household items would sink or float. Check out this video to see how we used it. I get no awards for cinematography here. I move the camera uncontrollably, often cover the mic with my finger and generally don't excel at capturing the moment on film, but I'm sharing it just the same. *smile*
And then, once we'd done a few, we worked on using our past experience to inform our predictions.
We also used this experiment to illustrate the idea that ducks keep oil on their wings to stay waterproof. (Oil and water don't mix... thus, the experiment.)
Other things we did to enhance our experience:
We watched the Wild China series on Netflix... in five minute increments, as attention spans allowed. *smile*
Our unit lapbook:


text:
Joe Simpson Ordered on Probation for DUI Charges
After pleading guilty to two DUI charges, Joe Simpson has been sentenced to 36 months' probation, a $390 fine plus penalties, and was ordered to undergo a three-month alcohol education program.
The 54-year-old father of Jessica and Ashlee Simpson did not appear in court and his attorney entered the plea on his client's behalf earlier this week.
According to an Us Weekly source, "Joe's arrest shocked his family. Any time he's in the news, it directly reflects upon Jessica and Ashlee."
Unfortunately for the family, the legal troubles cropped up right around the time that Joe announced that he and his wife of 34 years were divorcing. An insider insists that he and Tina's split was "amicable."

subset: commoncrawl


text:
Getting/Submitting Tax Returns
You've indicated you want help with getting/submitting tax returns.
Get your answer right away.
Answers to most questions people have can be found on or through:
- Personal Income Tax Forms
- Services for the Individual Taxpayer
- Business Tax Forms
- Services for the Business Taxpayer
Which State Agency normally answers questions like this?
Division of Revenue - 302.577.8200
My question wasn't answered.
Please send your question by E-mail to the Government Information Center via the Contact Form.
Did You Know?
Winterthur Museum, Garden and Library, six miles northwest of Wilmington features one of the world's finest naturalistic gardens.
What's Trending
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State Treasurer
Motor Vehicles


text:
Best Of :: Shopping & Services
Lawyers are often obnoxious, chest-thumping characters who lack finesse and a sense of humor, but not Eric Dubin, a veteran Irvine attorney who also has an office in Century City. Don't get us wrong: Dubin is a tenacious fighter when necessary—just ask Robert Blake. Though Los Angeles prosecutors couldn't win a murder conviction against Blake for the 2001, gun-blast killing of his wife, Dubin defeated the legendary Hollywood actor and his high-priced legal team for a $30 million civil judgment in 2005. We could go on and on about Dubin's legal accomplishments, but the one that still has us shaking our heads is the lawyer's work to unravel a 2012 lawsuit claim by a fired bouncer at the Slidebar Rock-N-Roll Kitchen in Fullerton. For five hours, he pleasantly, patiently deposed the cocky plaintiff, locking him into extraordinary details about the night police brutally killed Kelly Thomas in a nearby parking lot. Dubin then crushed that version of events by showing previously unknown Slidebar surveillance video that poked at least half a dozen gargantuan holes in the bouncer's tale. Footage of the plaintiff's deer-in-the-headlights facial expression at the turn of events should be shown in every first-year law school class.
Getting laser hair removal can be several things: painful, embarrassing, uncertain. But Esthetic RX makes sure a visit to its salon for a zap session is none of these. Knowledgeable and friendly receptionists greet all prospective clients, and they'll explain what to expect during the procedure, typical results and the different services offered—all before you make your first appointment. The professionalism doesn't end on the phone. Registered Nurse Carolyn O'Connell walks you through everything before starting treatment. She makes sure you are as comfortable as possible by gently numbing the area before beginning, stopping periodically to ask how you are feeling. And she's a great conversationalist. Oh, and it's walking distance from the beach, so when you're all done, you can show off your furless bikini body with pride.
I walked the road by the sea. I walked past posters of oversized humans glued to windows and glowing surf ads that sold me happiness. I was lost in half-naked girls, surfers, kooks and tourists that belied my path to truth. Why was I so lost? I could have any surf product I wanted. Any type of board, hat, shirt, watch, towel, sandal, bottle opener, sticker—but none of this made me feel good. Nothing seemed real. There was no struggle. No reflection of the paddle through 10-foot beach break for that one big drop. No two-wave hold downs that reminded me I wanted to live—to surf.
Just press a button. I am a surfer like you. This was not real. So I got up. Leaving behind the bright lights and mouths to kiss but never found love. And as I walked further down the road by the sea, the night became quiet, and I soon fell to slumber. When I awoke, it seemed as though I were in a dream. It was a frog and a house? It was cozy inside—filled with the smell of sand and wax. There were things from the sea stuck to the wall and surf stuff crowded the room as though a group of good friends. The guy behind the counter talked of surfing Pipeline yesterday. This was it. This was real. Real surfers who didn't have everything I wanted, but the one thing I needed: truth.
Don't be fazed by the tightness of the space in this hole-in-the-wall (tucked behind a barbershop and adjacent to Wild Goose Tavern and an all-Hawaiian-shirt store) or the mountains of vinyl LPs that cascade to your feet because there's gold in them thar hills; while the standard A-to-Z rock albums and new releases abound, a hefty collection of rare and obscure punk, hip-hop, world and funk music await your discovery, so even the snobbiest audiophile would find something here to covet. Prices are fair, since many of the records are new presses, but if you're collecting on a budget, there's always the sale section, where records go for $3 and up. And if you're of the digital persuasion, the wall of CDs is fit for your perusal, as is the section of DVDs and old-school cassettes.
In an age when seemingly everyone buys games online, this independently owned shop is an oasis for gamers. Tucked next to an outpost of L&L Hawaiian BBQ, owner Lawrence MacSelwiney and his knowledgeable staff take customers through purchasing decisions, making sure they get the game they'll enjoy most, not just what's clogging the shelves. Looking for retro gems? Childhood faves to play on your classic system? Come on down; they're probably here. Your vintage Sega acting up? Bring it in for a speedy repair! These geeks won't lead you down the wrong path.
Black barbershops in Orange County are a rare find, and that's part of the reason why A-Unique Barbershop in Anaheim is so aptly named. The business has been going strong for 15 years, providing fades, lineups, tapers, texturizers and skilled specialty cuts. Owner Pierre Dotson, whose love for the craft is illustrated by the clipper tattoos on his forearm, and his wise-cracking barbers will have you feeling like a whole new person by the time they apply the finishing touches to your head of hair. All the while, sports, life, ladies and music are fair game for lively discussion whether you're in the barber chair or waiting your turn. A-Unique is more than just haircuts and conversations, though. It's about community and making everybody feel at home. Become a regular, and check in with the barbers about the next in-house domino tournament or hone your rhymes as the mic gets passed around. Better yet, show your love for this infernal rag by getting the Weekly's logo etched into your hair? A-Unique can do that, too, because they got it like that!


text:
I'm not going to go into how many problems I've had, but they seem to be occurring faster. Long story short - car ran great to work this morning! Went to lunch just a bit ago, and the following occurred:
Brake light stayed on
Computer center on dash (MPG, etc) no longer working
Warning light on dash - Yellow, looks like a car (front view) with a screw going into the right side.
The brake light has since gone off, but I still have the other 2 issues. I thought it was telling me my gas cap was loose, checked, took off, put back on...nada. I called the dealership, they claim that my '04 Passat does not have a functioning indicator lamp like I describe - they tell me to bring it in. I have already invested well over $1000 since buying this POS 6 months ago. Has anyone else had this issue? Please advise!


text:
WANTED: Dynaudio esotar T330D
Dear All,
I need a pair of Esotar T330D tweeters for my new speakers....units have to be in mint conditions, possibly in their original box. Price should be reasonable:D
Thanks in advance.
I'm a reliable buyer (please see massimobar in ebay members), I live in Italy so in case of purchasing you have to ship overseas. Payment via paypal.
Thanks in advance
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text:
Many thanks to Eddie and his students for making the trip up North to take a no gi session at the club; thanks to Neil Hall and Billy, Jamie Edmonds, Chris Brown and John Evans and to my students for supporting the event. Hope you all had as much fun as I did on the day, some really slick moves on the mats today!
Thanks also to Ian Butlin, for taking time out of his fight preparation to come down and say hello to Eddie and the guys, together with his brother Andy and also UFC veteran Ian Freeman, who is busy preparing for his upcoming fight against Paul Cahoon.
Report and full pix and interview will follow at Lockflow and OTM.
Also had the honour of hosting my first ever interview by candle light at La Tasca tapas restaurant!
Looking forward to bringing Eddie back up soon


text:
- Stylist:
- Katrina and Anushka
Jan 07, 2012 - I just got home from having the BEST haircut and BEST color in my life. I have never been able to trust someone with my hair the way I did with Katrina. I must say I was a little nervous when she was cutting my hair dry. No one had EVER cut my hair that way. She obviously new what she was doing. This is the most EVEN my hair has ever been. Other stylists just did the same old same old, cutting it straight across while it was wet or trying to do layers when it was wet. When my hair would dry it would look lopsided. This is amazing, I don't even have one strand that looks out of place. Katrina is a miracle worker. Anushka is the best colorist there is. She knew EXACTLY what I wanted and her execution was seemless. She had three people in chairs and did not even bat an eye. She was a true professional and all three of us had color that we were amazed by. I will never go to another salon again!!!!!!!! My 6 year old was with me during the cut and color. She was perfect the entire time we were there (3 hours) but their assistant\receptionist was awesome with her. She had her drawing pictures and made her feel so welcome. Normally I would never suggest bringing a small child on such a long appointment, but my 6 year old is going on 20... I really had the best all around experience ever!!!!! Thank you all sooooooo much.


text:
Your Dog, Your Life
The Scoop
Dog News, Politics
Bark-Out-Loud Humor
Doggie Style
Gear and Glam
Wildebeest creates the perfect present for new dog parents.
Dog Breeds
Foods & Treats
Health & Care
Behavior & Training
Dogs & Cleaning
Dog of the Day
Photo Comments Age: 12 Years Sex: Male Weight: 51-100 lbs
Photo Comments
My mom did an inventory of what I had and this was the results:
• pick brush
• slicker brush – 2
• furminator
• nail clipper
• quick finder nail clipper
• dremel
• nail file
• quick blood stopper
• toothpaste – 3
• toothbrushes – 2
• finger brushes - 2
• mouth wash
• scissors
• ear cleaner
• fur clipper (to shave the fur on ears and between toes)
• basket
Leashes – 3
Extra collar
Water bottle
Pill container
Vitamins for dogs
Dog cook book
Can opener
Shampoos & conditioners – 5
Freshening spray – 4
Dog backpack
Bandannas – 2
First aid kit~
• 3% hydrogen peroxide
• instant cold pack
• tweezers
• bactine
• scissors
• anti-itch cream
• triple antibiotic ointment + pain relief
• cotton balls
• soap
• gallon plastic bag
• small plastic bag
• vet roll rap ~ 3 different kinds
• disinfectant wipes & individually packaged cleansing wipes
• tape
• insect bite relief (in toothpaste container)
• alcohol pads
• Band-Aids
• Cotton tip applicator
• Gauze pads
• Motrin and Tylenol
Toys ~
Frisbees – 4
Tug of war rope – 2
Tire rope
Rock a back ball
Squeaker Kong
Balls – lost count
Toy box
Dog house w/ mat
Elevated dog bowls
All these things are for dogs like when I say "coat" I mean a coat especially designed for dogs… and like "toothpaste" this naturally means toothpaste that was made for dog. Sorry is that's confusing.
Thank you everyone who gave my mommy the idea of a dremel nail clipper. I love it so much more because the steadyness of the noise is more reasurring then the sudden loud clips of the nail clipper. It only took a couple of minutes before I was comfortible.... and then poof, nice short nails without having to be fearful that she will cut the quick.
Mittens also got her page up on catster, so please go visit it.... after you explore mine after all I am the main attraction.
We go walking in the mornings for about 3 miles, until couple of weeks ago we began working it up a little bit at a time until we reached our goal... 4 miles in an hour!!! This was quite a feat since I have bad hips AND thiroude (or however you spell that) and was a bit over weight. Now I'm a healthy weight as well as my hips are doing better with the exersize!We are going to keep working up to see just how far we can go!!!
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|July 15th, 2012, 05:00 PM
"The Situation"
Join Date: 11-07-05
Location: Westland, Mi
Posts: 14,415
Mentioned: 0 Post(s)
your 3 to 30 comment is the biggest pile of steaming dung ive ever seen.. you mean to tell me a 3klb truck traveling at 70 mph is going to as much damage to a mini van full of kids as a 30k lbs truck traveling 65mph? Come on man you're older and wiser than that !! Oh and PS that test is a lot more than 20min !! hell you probably couldn't get through the pre trip in less than 30.
and congrats on being a safe driver.. Honestly I applaud you for that, im glad to see someone taking their time and keeping their head on straight but unfortunately just like these knuckleheads in the off road world there's a 1% of operators that have their head on straight... So congrats on being in the 1% operators!
|July 15th, 2012, 06:12 PM
Not as old as Whiterhino
Each states requirements are set by the states. For instance some states just towing a trailer requires you to use the right lane only. Some states the speed limit sign says vehicles with trailers speed limit XX. Truck or not.
Some the speed limit is set by weight. I've seen it as low as 10,000 and most around 26,000.
Some stipulate ALL vehicle over 26,000 must enter weigh stations and some say commercial vehicles. Some say all but exclude Motorhomes or RV's.
Wanting to run 70 in any and all states is probably asking for it.
I did stumble on this new law for Michigan:
(5) (b) The total length of the pickup truck, semitrailer designed for recreational living purposes, and additional trailer or semitrailer, and load, shall not exceed 75 feet on any highways in this state.
This was just passed on April 2012.
And NO I have no intention of getting my CDL, There is NO need for it at this time. If you didn't own a motorcycle would you still get your motorcycle endorsement?
Ok fine then a 1 hour test drive if you will. I wasn't taking into account pre-trip insp. I just don't see the coorelation between a CDL license and knowing how to drive. Taken at face value you're telling me that if someone has a CDL they're a better driver then someone without. If that was the case EVERY OTR driver out there would be the best driver in the country............and we know that ain't true!
As far as educating drivers to be better securing loads. I've seen to many people in our own hobby that haul stuff and tie stuff down improperly and should know better but they don't. I doubt that taking a class makes them automatically better drivers.
I drive one type of vehicle and haul one trailer. If I was involved in commercial aspect of hauling I would certainally go get my CDL.
If the OTR or Commercial Trucking industry created a class for Larger Motorhome or RV's I would certainly take it. The problem with CDL licensing is that is does NOT consider RV's and RV drivers. I've looked into it when I purchased my rig.
Last edited by kb8ymf; July 15th, 2012 at 06:29 PM.
|July 15th, 2012, 07:18 PM
"The Situation"
Join Date: 11-07-05
Location: Westland, Mi
Posts: 14,415
Mentioned: 0 Post(s)
|July 15th, 2012, 10:42 PM
Not as old as Whiterhino
Because those with a CDL license are somehow 'more' qualified? That's what I get out of that statement.
How does getting a CDL license teach me to be a better driver. You're either a good driver or you're not.
Same with the air brake endorsement.
Air brakes -vs- conventional hydraulic brakes have less differences than driving a vehicle with a manual transmission -vs- an automatic. Yet the secretary of state does not descern a different license or special endorsement for driving a manual. My operators license qualifies me to drive either. BTW, that's not the case in Europe.
Believe me, I hear this all the time. I've been at one or two truck stops and been confronted.
This discussion is nothing new on the HDT (Heavy Duty Truck) and Class 8 Toterhome discussion boards I'm on. It gets so heated that most threads get locked down.
The one underlying trojan horse with getting a CDL is that any fault in an 'iffy' situation that 'could' be assessed in an incident due to 'who should know better' is likely land in your lap as a 'professional driver'. There's also the lower BAC that comes with the CDL but if you knew me you would know how funny that one is.
I'm not trying to 'win' anything. I just don't see the point in getting something that has absolutely no benefit to me.
As I said, if a company DID put a course together for large class 8 trucks and busses I would be the first to sign up. To date none of them are interested, I've asked.
Show me where a CDL license benefits me.
Last edited by kb8ymf; July 15th, 2012 at 10:45 PM.
|July 16th, 2012, 05:43 AM
I'm not old, honest...
Join Date: 03-07-06
Location: Davisburg MI
Posts: 27,399
Mentioned: 131 Post(s)
And as far as the topic of the discussion, I see way more OTR rigs flying down the road and cutting people off than RV's. RV guys are always willing to flash their lights or slow down to let you in, OTR guys refuse to do it for RV's which seems totally STUPID to me since it is still a courtesy for a long rig to let them know they aren't going to clip your corner.
I've been running right at that 26,000# number for about 7 years now and never a problem. I respect the weight of my rig far more than some of the "professional" CDL drivers that will ride someone's ass while carrying damn near double what I weigh in at.
Would a CDL class teach me something? Probably
Would it make me more cautious? Nope
Last edited by whiterhino; July 16th, 2012 at 05:48 AM.
|July 16th, 2012, 10:36 AM
i like jungle gym's.
Join Date: 11-10-05
Location: silver lake and up in the air building america
Posts: 11,314
Mentioned: 12 Post(s)
thanks for all the good info jim-kb8ymf. mine gets some decent mileage running 60 to 65 so i am not going to push over that speed, there is a couple other guys in our group just buying these rigs or toters.mike r was all set to buy a 80 foot toter and found out it was not legal in mi.because of length. (think he just got a 65 footer) jim gurst has been looking hard and has been really checking into the laws.cory did his a few months ago.so i also had some good info from him.i just wanted to make sure i did all this the correct way so i did not get hassled.since i am going to canada a few times a year now that was my biggest concern was to have all my ducks in row for them.ohio is not real nice to big rigs eather. think i am all set with mine now.i put not for hire on the side but also going to put registerd motorhome on it now. no stickers will go on mine eather after reading all the laws and talking to people.
|July 16th, 2012, 11:02 AM
I'm not old, honest...
Join Date: 03-07-06
Location: Davisburg MI
Posts: 27,399
Mentioned: 131 Post(s)
|July 16th, 2012, 04:26 PM
Not as old as Whiterhino
They have to be a minimum height too. You want the Chicken Coop Motorcarriers enforcers to be able to read it plainly as you zip by their hut @ 60 mph on the side of the road.
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Your Cat, Your Life
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Your cat loves a clean toilet -- don't we all? Catster's singing Cat Lady, Sarah Donner, explains why.
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Photo Comments
Casey and Sammy loved chewing on my barbie dolls. I got the teeth marks on them to prove it. LOL
The bedroom door is open
The child knows not
What goes on in her room
A cat sneaks in
Searches out the box of Barbie's
When it finds it
The cat claws it open
He drags out each Barbie
One by one
And uses them
As a kitty chew toy
The girl comes back
And shoos the cat away
And salvages what is left
Of her Barbie's
From the Barbie loving cat
My cat sister LeeLee is driving me insane. Growl! She is all over me day and night. Only time I get peace is when my human lets me out on the closed in back porch. I am not interested in playing with a little 2 year old brat. Growl! Now I must go to my little hidey hole under my humans bed. Hopefully LeeLee will give an old cat man a rest.
Sammy is a trouble maker
He is so beautiful
He is a breathe taker
He likes to stick his
Claw in my butt
When I sit at my computer
And tells me a little story
He likes sleeping on my bed
Near my pillow
Where my head goes
I don't know why he does
Sammy doesn't like storms
He crawls under a bed
Sometimes to keep
Safe and warm
He even likes
To climb up screen doors
To get attention
When he wants it
Sammy the kitty
May be 11 years old
But I swear
He still acts like a kitten
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text:
- {{matchup.date.fullday}}{{matchup.date.month + ' ' + matchup.date.day}}
Thunder take down Grizzlies
The Oklahoma City Thunder jumped out to an early lead as they rode past the Memphis Grizzlies 114-105 Wednesday night.
Oklahoma City covered the 8.5-point spread, while the 219 points sailed OVER the posted total of 209.
Kevin Durant poured in a game-high 31 points to power the Thunder. Rudy Gay had 25 points and Zach Randolph had 21 points in the loss.


text:
For anyone who loves cars, this driving event in Edinburgh is a new and exciting way to get behind the wheel of two thoroughbred supercars!
Once checked in you'll receive a full safety briefing and track tuition before the drive of your life! Once you've chosen which two cars you would like to drive, you'll venture out towards the track where you'll put the cars through their paces, in three laps each. Testing your skills on the straights and corners, you'll experience the capabilities of these supercars!
The cars
You'll drive two cars on the day from a fleet including the Ferrari California, Lamborghini Gallardo, BMW i8, Porsche GT3, Aston Martin DB9, Audi R8, Nissan GTR and others. All cars are the most recent model and highly specified.
The venue
This experience takes place at Ingliston, Edinburgh. Part of the Highland Showground. The venue has seen many racing events over the years and plays host to some of Scotland's top motoring events annually.
Royal Highland Showground, Edinburgh
This voucher entitles one person to the experience
Allow 3 hours for your visit
Requires favourable weather conditions. Runs selected weekends Apr - Oct
All drivers must have a full drivers licence. Listed cars are subject to availability. Voucher includes standard insurance cover (optional collision waiver available, payable on the day)
Welcome to observe from the trackside
This voucher is valid for one year from the date of purchase
Trust Gift Experience Scotland to create the right impression when you give your gift. Our stylish gift pack is customed to you and dispatched same day *.


text:
So. Some good news
I'll leave it at that for now.
Labels: JALL, on the road to published
Once upon a time I was writing a book called, "Just Another Love Letter", about angels behaving badly. Now I just quietly ask myself each day, "What the hell am I doing?"
My friends always knew I was going to hell. My only hope is that God likes good jokes and bad redheads.
Labels: JALL, on the road to published
Congratulations! You must feel so proud. I'm excited for you.
Awesome. I won't jinx it by dancing on the kitchen counter.
I'm doing a dance. But it's okay b/c I used to be in publishing, so it's a good luck dance. Yay!!!
How happy i am to hear this! I can't wait to buy my very own copy.
Damn straight! I knew you could!
I'm very happy for your possibilities.
I'm also scared to be too effusive. Is there a writing/publishing equivalent to the stage and theater's superstitious use of "Break a Leg"? How about "Burn a Page" or "Shred a Manuscript"? :-)
Should I go downtown and light a candle in front of the Little Brown offices for you?
Now there's a good omen! Rudi mentioned Little, Brown and that's the publishing firm I used to work for in NY. Could this mean.....?
Hi Sabra,
Sorry to disappoint, I have no inside info. I just picked "Little Brown" because I'm in Boston and I know they're here too. I don't know how official/far along Ms Dancehall is with her literary baby.
Thank you thank you thank you!!
Sorry to be vague, but I'm a little superstitious (surprise). The agent's assistant skipped the whole "send me the first five pages" step and asked for the entire thing. She also asked if I had any other agents interested. I don't know if that is standard (Sabra, thoughts?) but I took it as a good sign. I have another 1-3 weeks waiting time, and may I add that these are some of the slowest week on record.
I don't want to say who the agent is, but she's with an excellent House (and that capitalized word is your clue). I've given her first look.
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text: Incentive ideas A truly memorable incentive trip We asked our meeting and incentive team to put together an unforgettable trip. What would they want to experience during a visit in Stockholm? This is what they came up with. Christian Bergström Marketing Manager, Corporate Meetings & Incentives Phone+46 (0)8-508 28 557 Mobile+46 (0)730-68 85 57 firstname.lastname@example.com Download v-card Hanna Wrangö Marketing Manager, Corporate Meetings & Incentives Phone+46 (0)8-508 28 554 Mobile+46 (0)730-78 85 54 email@example.com Download v-card Day 1 Check into Grand Hôtel Stockholm, Sweden's most reputable five star deluxe hotel, beautifully situated at the waterfront in central Stockholm. Savour your afternoon tea while enjoying the view of the Royal Palace and Gamla Stan, Stockholm's picturesque old town. Time to break the ice with some sculpting. A skilled ice-sculpting artist will teach you the basics. Admire your handiwork and discuss your newly acquired skills over a drink at ICEBAR STOCKHOLM. Dress up for a gala dinner and sip on a cocktail onboard a vintage steamer as it takes you to your dinner venue; the Vasa Museum. Here you'll dine next to the impressive royal 17th century warship. Day 2 After a sumptuous breakfast it's time to don a waterproof suit and board a speedboat that will take you out to sea. Marvel at the beauty of one the world's largest archipelagos while you swoosh between the islands with the wind in your hair.A helicopter takes you to your next stop: a private island where you'll enjoy an exclusive barbeque. Join a sailing regatta and head for Fjäderholmarna for some whiskey tasting. The sail boat drops you off at Hotel J, situated by the harbor inlet in one of Stockholm's most scenic spots Check in and relax for a while before it is time to dress up for dinner. An exquisite dinner is served at Restaurant J, a first-class brasserie specializing in seafood. Part of the dinner experience is the spectacular view of Stockholm and the boats passing by. Day 3 Fly high in a balloon and view our hometown's exceptional beauty from above. Stockholm is one of the few places in the world that allows ballooning over the city area. The last stop will be Bockholmen, a small and picturesque islet which is a well-kept secret even to the locals. You are sure to enjoy your lunch consisting of pure Scandinavian flavors. These are just a few of our suggestions. Contact us for more! Kind regards, Hanna and Christian


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I have had the pleasure of working closely with the man known as The Wine Philosopher, Steve Carrizzo. An active yogi, wine aficionado, and all around great guy, Steve brings a depth of spirituality and love of history that is rarely found in conversations about wine. I was lucky enough to grab a moment of his time for my questions. Please enjoy his answers – I surely did!
What's your wine story?
I have been enjoying and collecting wine for over 35 years. My career in the wine industry developed out of my love of wine and its history, culture and relationship to the earth. Having been fortunate enough to visit and do business with wineries in France, Italy, California, New York State, Oregon and even Greece, has deepened my understanding of wine and the people who make it.
My work in the wine trade encompasses experience at many levels: retail, wholesale, winery, and the importing segments of the business. I also provide consulting services to restaurants, organize wine and food pairing dinners, teach classes and lead tastings for retailers, charitable organizations and private parties.
Another personal quest of mine has always been to understand the meaning of life, or the lack of meaning in life. This quest has lead to the study of western and eastern philosophy, the practice of Yoga, and lots of soul searching, so friends and family started to call me The Wine Philosopher.
Favorite wine?
I would have to say that my favorite wine changes from night to night depending on what I am eating but in general wines from Burgundy and Piedmont are my favorites.
Favorite wine fact?
Besides changing an ordinary meal into a special event it stimulates good conversation and philosophical thought, just ask the Greek philosophers: "In Vino Veritas".
Favorite Region?
Almost all vineyards are located in beautiful places and there is so much good wine out there that it is hard to pick just one but if someone held a gun to my head I would have to say Burgundy, not so much for breathtaking vistas because other regions are more spectacular, but because there is an underlining spiritual vibe in Burgundy that I feel is still lingering from when the Monks tended to the vines and made the wine. They believed that the attributes of a wine from a certain vineyard was a message from God and God's messages were revealed through the terroir of each vineyard. This is why they used one grape (Pinot Noir for red and Chardonnay for white) instead of a blend because they felt a blend would muddle the message while a single grape especially Pinot Noir or Chardonnay would keep the message pure.
Favorite food/wine pairing?
There are so many good parings out there but one of classics comes to mind first and that is Chablis with oysters on the half shell.
Next wine trip you'd like to take?
Looks like my next trip will be to Burgundy to source more wines for our Cellarage Portfolio.
What wines would you serve at a party?
That depends on the people at the party, but in general it is good to have a well priced sparkling wine like a Prosecco from Italy or a Cava from Spain. For still wines I would choose a California Cab or Merlot because they are softer than many European reds and work better for sipping as opposed to a wine for a sit down dinner. As far a white wine I would go with a nice Pinot Grigio or a Macon instead of an oaked Chardonnay or a Sauvignon Blanc.
Best wine out there for someone on a budget?
Right now some of the best buys for quality wine at reasonable prices are coming from Southern Italy, Portugal, Chile, the Cote du Rhone and the Languedoc region in the South of France.
On the Eve of Tax Day, I got out and tasted a range of Pinot Noirs and Chardonnays from Oregon. Mostly 2011 and 2012 vintages. 2011 is heralded as a great vintage and a long-ager while 2012 was trickier with moisture to deal with at harvest. There was lots of acid back bone prevalent in many of the reds and whites with some producers also producing more fruit forward wines with lower acidity, albeit mostly successfully for those that prefer that style on the palate.
Top Picks
2011 Soter Mineral Springs Ranch White Label. Top flight Oregon Pinot Noir. Sure to please. Excellent purity of fruit approachable now but can be laid down
2012 North Valley Reserve Pinot Noir. Focused black fruit, great mid palate with long finish. A first rate wine perhaps to drink before the Mineral Springs Ranch.
2012 North Valley Reserve Chardonnay. Snappy acid and nuanced fruit deliver a compelling one-two punch. One of the best chardonnays I have had from Oregon, only 6% new oak.
2012 Abbott Claim Pinot Noir. Excellent color, complex fruit and great balance with a lingering finish.
2011 J. K. Carriere Pinot Noir Antoinette. Lovely wine with mouth filling fruit, acid backbone and a long finish. Love the enthusiasm of winemaker, Jim Prosser.
2012 Lemelson Vineyards Pinot Noir Jerome Reserve. Snappy, focused Pinot with complex fruit and pleasing tannins
Lars Neubohn
On Tuesday, I attended the Frederick Wildman & Sons tasting for their 2013 Burgundy portfolio. Overall, the wines showed a truly approachable quality and delightfully refreshing vibrancy. There were more reds than whites to taste at this particular event, and my favorites were the wines of Gevrey-Chambertin, along with the beautiful Morey-St. Denis wines of Lignier-Michelot.
2013 was yet another difficult vintage for Burgundy, with challenges arising from the volume and frequency of rainfall in the Côte de Nuits, and hail in the Côte de Beaune. For the Côte Chalonnaise, 2013 was actually a really good vintage and they did not face the same hardships as their neighbors to the north, so keep your eyes peeled for the under-the-radar appellations: Rully, Mercurey and Givry! These will surely offer some value in a vintage where prices are high.
In 2013, between April and August, some areas of the Côte d'Or had nearly 50% more rainfall than the average for that time period. That's a lot of rain! And it rained frequently too. Despite the difficulties that were faced, vignerons were mostly successful in managing and preventing disease, and the results of the vintage are some wonderful Burgundies. In his article, "The Côte de Nuits – The 2013 and 2012 Vintages", Allen Meadows' quotes one of his favorite Burgundian sayings to describe the 2013 vintage, which translates to "the first glass calls for the second." This is a great saying, and I have to say that these words rang true with the majority of the wines I tasted on Tuesday…I would have loved to drink a full glass, and a second glass, of many of them!
The highlights for me were the wines of Domaine Burguet (Gevrey), Domaine Lignier-Michelot (Morey-St. Denis), Domaine Humbert Freres (Gevrey) and Domaine Sylvain Cathiard (Vosne-Romanée), with the latter being far too pricey for my pocket book. I loved the Domaine Burguet Gevrey-Chambertins, including 'Symphonie', 'Mes Favorites', 'Les Champeaux' 1er Cru and 'Les Echezeaux'. The Bourgogne Rouge of Domaine Burguet's was my favorite of this category at the tasting. Lignier-Michelot's Borgogne Rouge is also great.
I loved the Lignier-Michelot Morey-St. Denis Vieilles Vignes, which had intriguing sauvage notes, with dark berry fruit and earthy minerality that really sang. The Morey-St. Denis 'Aux Charmes' 1er Cru and 'Faconnieres' 1er Cru were both distinctive and delightful; the former showing earthy and floral notes of roses, with intensity and minerality through the finish, while the latter was also vibrant with pronounced red fruit and deep minerality. Of course, the Lignier-Michelot Clos de la Roche Grand Cru was stunning with singing flavors of dark berries and cassis.
Domaine Humbert Freres' line-up was wonderful, from Fixin to Charmes Chambertin, these wines were a pleasure to taste. Don't miss the Gevrey-Chambertin 'Petite Chapelle' 1er Cru and the Gevrey-Chambertin 'Poissenot' 1er Cru. Of the two, I have to say that Petite Chapelle was my favorite with its floral aromas, dark fruit, elegance, silky texture and shining minerality.
I have not mentioned the white Burgundies yet because I didn't have a chance to focus on them due to time constraints, but I did taste through all of Olivier Leflaive's wines, and they were excellent.
This was my first taste of the 2013 Burgundy vintage and I'm looking forward to tasting more of these wines! We at The Wine Cellarage are starting to work on our offerings and you will see more on the 2013s as we make progress.
A Perfect White Wine to Chase Away Your Winter Blues…
Château de Lancyre is nestled in the heart of the picturesque Pic Saint Loup region of Southern France's Languedoc appellation. The estate itself dates back to the 12th century and is a traditional French hamlet that sits atop the hill of Lancyre. Etienne Durand inherited the estate in 1870, making vine growing his livelihood, an initiative that was soon destroyed by phylloxera. This was followed by a renaissance, during which all of the vines were grafted onto American rootstock, and the estate grew throughout the 20th century. The estate has continued to flourish and is now over 75 hectares, with Bernard Durand and winemaker Régis Valentin at the helm.
Pic Saint Loup is located in the northern part of the Languedoc appellation, where the vines relish a cooler climate, contributing to the distinct character of the special wines produced there. Enjoying its close proximity to the Mediterranean, the Pic is influenced by both the Cevennes Mountains and the warm winds of the nearby sea. The vineyard of Lancyre is located in a valley with north-east orientation and planted in limestone-rich soils. The vineyard is surrounded by Mediterranean vegetation, including strawberries, thyme, rosemary, bay and juniper, which add to the charm and beauty of Lancyre. The sense of place was instantly evident after I savored my first sip of the 2012 Domaine de Lancyre Roussanne…the elegance and minerality really stand out.
My tasting note: Delicate aromas of peach, orange zest, rose and citrus blossom greet the nose, topped with a drizzle of honey. On the palate, the wine is fresh with delightful stone fruit flavors, racy energy and a satisfying roundness to the mid-palate. The wine finishes long with a vivid torrent of minerality.
This little gem has a lot to offer and I can see pairing it with seafood, shellfish, and especially a meaty white fish like halibut. A refreshing white wine like this is always perfect with a range of salads and appetizers. Having sampled this Roussanne in the middle of February, it is a welcomed reminder of spring and summer! I'll happily enjoy the 2012 Domaine de Lancyre Roussanne now, and can't wait to uncork it again once the warmer temperatures are here to stay. You can purchase the 2012 Domaine de Lancyre Roussanne for $21 per bottle ($252 per case) at our online wine shop.
A fun closing note… Part of the larger regional appellation of the Languedoc, Pic Saint Loup has aspirations to become its own designated AOC (Appellation Contrôlée). I'm sure that the only thing stopping it at this point is red tape because the quality of the wines produced from this area is clear.
I grew up in New England spending a week or two of my summer vacation on the Atlantic coast each year. Whether we traveled to Maine or to Cape Cod, each summer there were multiple occasions when a load of fresh lobsters were boiled with sweet corn-on-the-cob and heartily enjoyed by family and friends. I pride myself on getting every morsel of sweet-salty meat out of those glorious crustaceans, a skill that was well honed in childhood.
Summer isn't summer without at least one big lobster feast. And now that I'm all grown up, I've learned the art of pairing wine with my lobster! What could be better than a summer wine party starring lobster as the main course! If you know someone who lives near the coast in Maine, perhaps you can bribe them to procure a sufficient quantity of these delicious creatures for you…then, you need only supply some summer corn-on-the-cob, and of course, the wine.
Now that I live in New York City, lobster isn't quite as easy to come by and not nearly as inexpensive as it is on the coast in Northern New England, but lucky for me, I happen to have two Maine residents in my family. Both my aunt and my brother-in-law live in Maine and have helped to quell my cravings for fresh lobster in recent years. My brother-in-law has even been known to drive all the way down to my in-laws' in New Jersey surprising the whole family with a cooler packed to the gills with 50 or more live lobsters! If you don't have a personal connection to bring lobster to you, you can have live lobsters sent to your door. The Graffam Brothers Seafood Market, based in Rockport Maine, will ship live 1.25 lb lobsters to your door via overnight shipping for about $13 each (not including shipping). You can view their online market here.
Before your lobsters arrive, you'll want to have a plan for boiling a large quantity. My family has devised a driveway set up with large boiling pots and small propane tanks for fuel. Having an outdoor dining table set up will help to keep the mess out of your home once the lobsters are done cooking and you are ready to eat. Keep the side dishes simple: corn-on-the-cob, potato salad and a green salad are perfect accompaniments. For dessert, strawberry shortcake or fresh berries with whipped cream finishes the experience on a lovely note.
To make this event a real summer wine party, choose four summer wines that will pair beautifully with lobster. First and foremost, well-chilled, refreshing rosé wine is a must. One of my favorite rosés of the moment is Chateau Miraval from Provence. The Brad Pitt-Angelina Jolie & Perrin Family endeavor is well worth the $20 price point. Impressive not only for its movie star owners but also for the winemaking Perrin family, from one of the Southern Rhone's most prestigious estates…Chateau de Beaucastel of Chateauneauf du Pape fame! Chateau Miraval has more than celebrity cache; it is a delicious, high quality wine that has the weight to stand up to meaty lobster.
Over the July 4th holiday, we tried the 2013 Foucher-Lebrun Sancerre Le Mont with our lobster and found that the wine's freshness, salinity and minerality provided a nice compliment for the lobster's sweet-salt flavor.
Chardonnay is the classic pairing for lobster and for good reason. Both old world and new world styles offer more richness and body than other white wines; the creamy flavors and sweet fruit of a good Chardonnay are delicious with lobster meat. If you select a Chardonnay from California, choose one with some restraint so that it doesn't overpower the flavor of the shellfish.
Finally, you can't go wrong with some bubbly. You can serve this toward the end of the meal and it will refresh your guest's palates and pair with everything on their plates. Champagne is incredibly food friendly and works well with just about everything you can think of, so why not lobster?
Keeping your wines at optimum serving temperature can be a challenge in the summer. Make sure that you put your Champagne, rosé, and white wines in the refrigerator to chill the night before. White and rosé wines are best served at around 52 degrees F, keeping reds at about 65 degrees F. Champagne and other bubbly wines deliver their optimum sparkle at 45 degrees F.
Ensure there will be enough wine on hand by calculating the number of bottles ahead of time, depending on your crowd, you'll want at least a half bottle per person. If you will have under-age or teetotaling guests in attendance, consider a carafe of equal parts club soda and lemonade, as a refreshing non-alcoholic alternative.
Now you are ready to throw a summer wine party with lobster!
On Tuesday the 23rd, my colleague Alan and I had the pleasure of attending a special lunch at Rouge Tomate, hosted by co-founder of Maison Lucien Le Moine, Mounir Saouma. Lucien Le Moine is a boutique winemaking house in Beaune owned and operated by Mounir and his wife, Rotem Brakin. Relatively new to Burgundy (their first vintage was released in 1999) the couple's reputation for exceptional wines has grown fast. The winery is focused exclusively on producing grands and premiers crus from the very best growers in the region using traditional winemaking methods.
Le Moine is the epitome of artisanal craftsmanship in wine. The couple does everything in the winemaking process by hand, from carefully timed battonage (hand-stirring of the lees) all the way through to bottling, which is also meticulously timed and always takes place after a full moon for the benefits of ideal atmospheric pressure. From the beginning, Mounir and Rotem have selected grapes from only the best vineyards and growers, crafting their wine in precious small batches. They produce only between one and three barrels per Cru (that's a very limited 25 to 75 cases). Keeping production this low means that the wines must be crafted with the utmost care throughout the entire winemaking process.
The small group attending the lunch had the pleasure and good fortune of tasting ten selections from Le Moine's 2006 vintage while listening to Mounir's passionate discourse. The red and white Burgundies that we tasted displayed the greatness of Maison Lucien Le Moine, giving the category of négociant wine a whole new connotation.
We tasted the wines listed below in order of appearance, all of which hail from Burgundy's challenging 2006 vintage. The wines were opened at 9am, three hours prior to the lunch, and double decanted. Mounir emphatically recommended double decanting all Lucien Le Moine wines. Le Moine's wines undergo a lengthy malolactic fermentation, the byproduct of which is carbon dioxide (CO2); the naturally occurring CO2 gives Mounir the option to use little sulphur dioxide (SO2), but the wines can end up with residual CO2 after bottling, hence the importance of double decanting. Mounir compared SO2 to a veil of make-up, dressing the wine up to make it attractive early on, but altering the wine's true character. Mounir fervently opposes the popular credo in winemaking that SO2 is essential to making age-worthy wines and disagrees with its use for preventing oxidation.
The line-up…
Chassagne-Montrachet 1er Cru Morgeot
Chassagne-Montrachet 1er Cru Les Embrazees
Puligny Montrachet Les Enseigneres*
Puligny-Montrachet 1er Cru Champs Gain*
Pommard 1er Cru Rugiens*
Pommard 1er Cru Les Epenots
Corton Bressandes Grand Cru
Gevrey-Chambertin 1er Cru Combe Aux Moines*
Gevrey-Chambertin 1er Cru Estournelles-St-Jacques
Charmes Chambertin Grand Cru*
*Our Favorites
Before establishing Maison Lucien Le Moine, Mounir studied viticulture and oenology, and then went on to work in wineries in both Burgundy and California. Rotem comes from a family of cheese makers and studied Agriculture extensively, with a focus on wine. She had worked in both Burgundy and California before establishing Maison Lucien Le Moine with Mounir. Mounir and Rotem were initially drawn to Burgundy by their infatuation with the native varietals, Pinot Noir and Chardonnay, but the couple soon fell in love with the unique and distinctive terroirs within the Côte d'Or. Mounir expounded on the terroirs of each wine that we tasted and the character that is imparted by various soil types, such as the clay soils of Charmes and the resultant tannic concentration and minerality.
All of Maison Lucien Le Moine's wines are aged in custom-made barrels, sourcing the fine oak from the Jupilles forest. The barrels are customized for each vineyard, and even for the different vintages. All of their wines, both reds and whites, are aged on 100% of their lees and are gently stirred three or four times per month. The ageing on lees and stirring imparts the wines with impeccable balance and great complexity. The wines are bottled without being fined or filtered, which preserves the extraordinary character and unique quality of these wines.
Mounir's candor and insights surrounding the region of Burgundy, the winemaking process and the industry as a whole, were captivating. As I mentioned earlier, Mounir was insistent on the importance of decanting Le Moine's wines and recommended opening a bottle and enjoying that one bottle over the course of eight hours for the full tasting experience. He excitedly explained how the wine changes and evolves as it is exposed to oxygen over longer periods and how fascinating this whole experience is for a wine lover. Mounir emphasized the ultimate goal for wine consumers, which is the enjoyment of what is in your glass. Finally, this memorable event was concluded with Mounir's recommendation against trying to dig too deep and to look for an explanation for everything that is happening in the wine. Just keep it simple and enjoy the wine! An excellent piece of advice, albeit easier said than done for many of us.
The Name Lucien Le Moine stems from two references: "Mounir" means light in Lebanese and "Lucien" is the equivalent in French. Mounir's winemaking career began at a Trappist Monastery, where he learned about Chardonnay and Pinot Noir. "Le Moine" translates to "the monk", and is a reference to Mounir's experience at the monastery.
Steven Tanzer Reviews:
2006 Lucien Le Moine Chassagne-Montrachet Morgeot Reticent but very ripe, spicy nose. Rich, fat and exotic, with honey and spice flavors and a distinctly glyceral texture that called to mind a late-harvest wine featuring some noble rot. Finishes plump and long. 89-90 points
2006 Pommard 1er Cru Les Epenots Good deep red. Restrained, complex nose combines dark fruits, licorice, botanical herbs and subtle woodsmoke. Supple and broad but light on its feet, offering considerable early sex appeal to its flavors of dark cherry, minerals and oak spices. Has plenty of mid-palate fat to support its dusty tannins. Finishes with good grip and structure, and subtle lingering perfume. 90 points
2006 Lucien Le Moine Corton Bressandes Medium red. Musky, wild aromas of red fruits and smoked ham. Sweet, supple and meaty, with a slightly medicinal cast to its fruit but also a sensual texture given shape and lift by ripe acids. A classy Corton, not at all a brutal style. Finishes with slightly dry but fine tannins. 89-91 points
2006 Charmes Chambertin Grand Cru Good full red. Brooding aromas of dark berries, licorice and violet. Big, rich and sweet but a bit youthfully simple, with a wild aspect to the black raspberry and floral flavors. The saline, savory finish communicates a strong impression of soil. This needs a few years of aging to express its full personality. 91(+?) points
David Schildknecht, The Wine Advocate:
2006 Maison Lucien le Moine Pommard les Rugiens The Le Moine 2006 Pommard Rugiens is scented with lightly-cooked cherry and strawberry; comes to the palate quite broad, rich, and caressing in texture, with smoky pungency typically associated with this site and the ferrous soil for which it is named; and finishes with sweet, smoke-tinged fruit, though in a soft, slightly diffuse, low key manner. I would expect it to be at its best already within 3-4 years. 89 points
Lunch Venue Rouge Tomate, 10 East 60th Street, New York, NY
Emmanuel Verstraeten's Michelin starred restaurant
Executive Chef Jeremy Bearman
On August 2, 2012, I visited Chateau Latour-Martillac in Pessac-Leognan for a tour and tasting with Tristan Kressman, one of the principals of the Chateau, the other being his brother Loic. The Kressman family has owned and operated the vineyard since the 1930's. The Chateau first appears to be a fairly compact physical structure with the singular exception of a large "Tour" or tower at the front. From this vantage point, the interior of the Chateau grounds and production facilities are hidden from the eye. As one rounds the structure and turns into the interior courtyard , a much larger production/warehouse facility or "chais" is revealed. It is a charming spot on a slope with a nice look-out to the Pessac hills sloping toward the river.
Chateau Latour-Martillac is one of my favorite Chateau because their wines represent to me the essence of the Pessac-Leognan terroir at a reasonable price. The reds display the classic Pessac flavors of cedar, charcoal, cigar-box and powerful dark fruit. The whites are often flinty and tightly wound but are bound up in wonderful melon and fig fruit flavors and aromas. In top vintages, the whites have the structure to age up to 20 years.
The wines have not found a huge press or consumer following in the U.S. and this has helped keep the prices down to earth. It is a friendly and welcoming Chateau with a very nice visitor's area that features the history of the Chateau and sells the wines to visitors. The wine is made under the direction of the two Kressman brothers, a full time oenologist (Valerie Vialard) and Denis Dubordieu. Dubordieu was the white wine consultant for Chateau Latour-Martillac for ten years and is now involved with the red wine as well since the 2006 vintage. Annual production of the grand vins is about 15,000 cases from 42 hectares. 80% of this production goes into the red wine and 20% into the white wine. The red is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The white is usually about 65% Sauvignon Blanc and the rest of the wine is made with Semillon.
After the tour, we tasted a vertical of the red and the white. Below are my notes and few Parker numerical scores.
Grand Vin Rouge
2001 Chateau Latour Martillac Secondary flavors of cedar and cigar now becoming more pronounced in this wine. Ready to drink now.
2005 Chateau Latour Martillac Still displaying the brute force of the vintage. Mouth tightening concentration and tannins envelope this wine in a package bound for long-term development.
2006 Chateau Latour Martillac Pleasingly concentrated and well put together for the vintage. The first vintage under Dubordieu.
2008 Chateau Latour Martillac Excellent freshness and concentration. A value vintage since it was released during a difficult economic environment.
2009 Chateau Latour Martillac A beauty. Sweet and perfectly integrated tannins bound up in glorious fruit. A great wine from this estate and meant for long term cellaring. RP 94
2010 Chateau Latour Martillac Bottled in May and showing it. Has the fruit concentration of 2009 , one will have to see if the tannins and oak round out as nicely as the 2009. RP 90-92
Grand Vin Blanc
2005 Chateau Latour Martillac Blanc Just coming out of its shell now.
2008 Chateau Latour Martillac Blanc Powerful acid and fresh fruit but less complete than the others whites.
2009 Chateau Latour Martillac Blanc Packed with great fruits characteristics and framed in wonderfully intense acid. Will age for a long time. RP 94
2010 Chateau Latour Martillac Similar to the 2009 but with perhaps a touch less fruit. Also build to age. RP 90-93.
-Lars Neubohn
For those of you who were unable to attend our Domaine Joseph Drouhin wine dinner at the '21' Club on June 26th, don't worry, I am here to give you the scoop. I'll take you through the journey of delicious courses created by executive chef John Greeley and a mouthwatering array of nine wines produced by Domaine Joseph Drouhin. Just a heads up, I highly recommend reading this with a glass of wine in hand.
Our Drouhin dinner took place in the private dining room on the second floor of the '21' Club, strategically named Upstairs at '21'. As guests began to trickle in, the pleasantly chilled 2009 Drouhin Vaudon Chablis was offered, a delightful pair for the various passed hors d'oeuvres, including a fresh lobster salad in a beautiful cone cracker, delicate smoked salmon toasts, and mini burger bites.
As our final guests arrived, we were seated at our tables, each placement adorned with the proper fine dining utensils and an overwhelming set of eight wine glasses, begging to be filled. Before our first course was served, we were greeted by our host, Laurent Drouhin, great grandson of the founder Joseph Drouhin, and one of four children at the helm of the estate. As the first wines were served, we had the privilege of receiving a mini lesson by Laurent on the Burgundy region, appellations, grape varieties, and of course, a little background on Domaine Joseph Drouhin. If only all classrooms were this way!
Our first two wines were the 2009 Meursault and 2009 Puligny-Montrachet, two delightful village Chardonnays which were paired perfectly with the fresh soft shell crab dish showcasing tender baby artichokes, cherry tomatoes and an herb-basil pesto. Both wines were crisp, with the Meursault expressing more yellow stone fruits, citrus and florals on the palate and the Puligny-Montrachet with slightly less sweetness and more spiced pear notes, lemon and minerality tones.
Next on the menu was lightly seared tuna with grilled prawns in a wasabi pea purée which accompanied the 2009 Chassagne-Montrachet Marquis de Laguiche and 2009 Beaune Clos des Mouches Blanc. At this point in the dinner, monsieur Drouhin stood up to explain the two wines and this routine ensued throughout the rest of the evening. The Marquis de Laguiche was packed with different rich and round flavors spanning hazelnuts, ripe fruit and creamy butter. Similarly, the Clos de Mouche Blanc portrayed a blend of flavors, but with a different flavor profile, revealing a swirl of stone fruits, and firm acid and minerality that danced on the palate.
The amusement of our taste buds continued with the third course, a scrumptious pork dish lying lazily on a bed of red rice drizzled in the pork's jus. It was a comforting dish with a genial medley of flavors, but none too overwhelming or overpowering. Along with the pork dish, we made the transition to Drouhin's Pinot Noir selections and said farewell to our Chardonnay glasses, though many of us chose to keep them at our place settings to revisit as the wines continued to evolve. Our two picks for this dish were the 2009 Chambolle-Musigny and the 2008 Gevrey-Chambertin. This is where I found my personal piece de résistance, the Chambolle-Musigny. It was the perfect match with the pork, intertwining its balanced tannins, and subtle cherry and candied fruit flavors perfectly with the tender meat. The 2008 Gevrey-Chambertin was also dressed to impress, showcasing a velvety texture also with balanced tannins and more peppery and spicy flavors.
Despite my elation from the food and wine endorphins, a slight sadness settled over me as I realized that we were reaching the final course of the meal. The four selections of cheeses were accompanied by the last two Drouhin Pinot Noirs: the 2009 Volnay Clos des Chênes and the 2008 Beaune Clos des Mouches Rouge, each sporting red fruit aromas, but with the Volnay Clos des Chênes showcasing refined tannins with plums and floral fruity flavors that lingered on the finish, and the Clos des Mouches Rouge portraying an earthy and firm body with tart rhubarb, some spice, as well as sweet and silky fruit.
The amazing combination of exquisite wines and gourmet dishes in an atmosphere both informative and relaxing was utterly mind-blowing, and an experience to remember. Now if you're feeling hungry, I apologize for exciting your salivary glands, but if I have portrayed the slightest notion of this delectable dinner to you, I am satisfied. If you feel that this is the kind of event and experience that you don't want to miss out on, we host a number of events every year that you can choose from. We have several great dinners lined up in the fall, our next one on the list being the Chateau Palmer Dinner at Aureole in September. Stay posted for more events to come!
Sarah & Sparky Marquis are the husband and wife team and winemakers behind Mollydooker, an award-winning winery in South Australia's McLaren Vale region. The couple's 2009 Mollydooker Blue Eyed Boy Shiraz is named for their son, Luke, whose photo appears on the label. The 2009 Blue Eyed Boy is an exuberant knock-out with aromas and flavors of blueberry pie, mint and chocolate, rich and balanced with a lovely freshness on the long, smooth finish. This powerful, fruit-forward wine packs a punch, yet has plenty of finesse, and turned out to be the perfect wine to enjoy on this rainy Friday night.
Sarah & Sparky's dedication to quality is apparent after reading their story, which solidifies the wine's impressive character and charm. This is some serious juice that conveys the fun, friendly spirit of Australia with every sip (not to mention the playful label)!
"The 2009 Blue Eyed Boy Shiraz is a 20% Langhorne Creek and 80% McLaren Vale blend matured in 71% new and 29% 1 year American oak. Very deep garnet-purple colored, it is profoundly scented of blueberry and black cherry with touches of mint, mocha and the faintest whiff of damp loam. Very full-bodied, the bold, ultra-ripe fruit is well supported by medium-firm chewy tannins and medium-high acid, leading to a very long and pure if slightly warm finish. Drink this one 2012 to 2017+." – Wine Advocate, 92 points