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Wines from Tavel represent more sturdy and concentrated versions of rosé. Rosés from Provence are considered by many to be archetypal for lighter, more elegant styles of rosé, but certainly do not hold a monopoly on dry rosé production. I am a steadfast supporter of clean rosé styles, but a recent bottle of Tavel reminde me of the splendidness of subtly richer styles of the stuff.
Tavel is an appellation for dry rosés located in the southern Rhône Valley. If you are acquainted with the dry reds of the southern Rhône, you will likely recognize them as sturdy and concentrated, typified by ripe flavors. Tavel Rosés are similar for the ways they contrast Provencal rosés in both color and taste. Grenache and Cinsault are the two principal varieties used to make rosés in Tavel, each of which maintains a reputation for producing wines of great power and weight. This may be a bit of a generalization, but in my experience a shopper examining a bottle of Grenache in a store should look elsewhere if she desires a restrained wine.
The 2015 Domaine des Muretins rosé is a quality example of what the region has to offer. While some critics bemoan the occasional bloated price points for these wines, this bottle seems to average right around the $20 marker. (The Twisted Vine retails this bottle for $19.99.) This particular wine is a relatively new venture for the producer, but doesn't show any infantile faults or growing pains. With just the right balance of red fruit flavors and acidity, this is a quality bottle that should be enjoyable from now until the end of the holiday season.
-Brent Bracamontes
It is exciting to be a fan of wine during spring. Not only do we get to witness an onslaught of new rosé wines (as noted in a previous post), but we also get the chance to explore different possibilities for enjoying different wines at different times of the day and with different foods. Those of us living in Southern California should consider ourselves supremely lucky to soak up sunny weather that is more or less predictable. Spring wines don't seem to just pair well with lighter food items, but also with our pleasant weather and the company we gather around to appreciate it.
I recently took a trip to Washington State. I set up my "home base" on Bainbridge Island with a couple of friends, and we did what we could to enjoy the slower-paced island life on Bainbridge, while also taking the 30-minute ferry to Seattle to enjoy a more turbulent yet gastronomically impressive environment. We marveled at the contrasts, but also appreciated those establishments that could strike balance between catering to liveliness and also charming patrons with appreciation for more slow and methodical dining experiences. You know you are experiencing a good meal when you notice yourself slipping back into your chair and taking a deep breath. For me, this action usually indicates a subtle out-of-body experience where I am able to appreciate my own appreciation for food, drink, and the invigorating dialogues that emerge from food experiences. I was struck with a number of insights about food culture during my time visiting the northwest.
First, bottle price is not the sole correlate for a positive experience. Rest assured that I spent more than a few cents on bottles of wine (retail and in restaurant) during my time away, but the most expensive bottle was not necessarily the most enjoyable. My friends and I splurged on bottles of aged Bordeaux and Chateauneuf-du-Pape, all of which were memorable. But when I think back on our experiences, I'm not willing to admit that these expensive bottles were totally a cut above the moderately priced bottles of Muscadet we ordered with shellfish lunches. An "objective" wine critic may object to such a claim, but I'm all finished with objectivity as a way of approaching wine. Food and wine are aspects of our subjective consciousness, and we should embrace them for the ways they enhance our lives when we allow ourselves to seek out the indulgences. Was our bottle of 2006 Haut-Bage Liberal technically a better wine than the 2015 Cognettes Muscadet? Perhaps it is. But we ordered the Muscadet after a long walk, and we were hot. And we got to appreciate this bottle with sublimely delicious shellfish, which arrived at our table just as the acidity in the Muscadet caused our mouths to salivate past the point of comfort. If I were to venture off on this trip again next week, I'm not so sure I would buy the Bordeaux again. It was expensive, and I'm not all that wealthy. But the Muscadet was very reasonably priced and it was brilliant with the food we ordered. I'll take that experience every day of the week (though I'll be looking for a different pant waist size shortly thereafter).
I have also come to believe that we consumers should pay attention to food and wine pairings, but should not verge into any sort of dogmatism. This adage seems especially appropriate during spring, when we should be embracing all the fresh, clean, and budget-friendly wines we can get our hands on. For example the bottles of Muscadet, Provence rosé, and Chablis I've been purchasing have not maxed out my credit card, but have dazzled me with their versatility with a wide range of different edible fares. Of course, being in defense of a more tempered approach to pairing wine with food does not mean that we should not be paying attention to the exciting ways the two may interact. One of the most profoundly delicious and compelling pairings on my trip was a 2006 German Spätlese Riesling with chicken liver pâté. The opulence of the pâté was such a wonderful fit for the rich flavors of the wine, but balanced by the Riesling's sustained acidity (one of the many reasons to adore Riesling). And this was one example of the ways a wine can be just "right" for a particular food item, I don't recognize it as being the only pairing that I might have written about now that I am back home.
These are just two insights that struck me over the course of my trip and now, during periods of reflection. Of course, the overarching lesson is to collect wines that will make you happy, and that will enhance this wonderful season. Thankfully, finding bottles that meet this specification will not break the bank, and will enhance just about any meal… especially around lunchtime.
-Brent Bracamontes
This past month we welcomed some guests into our shop for a class on rosé wines. Presenting a rosé tasting is beginning to be a springtime tradition for us at The Twisted Vine, which doesn't seem to displease any of us who get to interact with attendees and sample the wines for ourselves.
I never really fall out of love with rosés, but each spring (the season during which most rosé producers unveil their newest releases) I am reminded of all the many reasons why it is one of my favorite wine "genres." Our most recent class was no exception to the rule, as we tasted our ways through a flight of five delicious yet markedly different rosé wines.
Flavor concentration was one of the most distinguishing characteristics of the wines we tasted. While some of the rosés could be described as "delicate" or "easy-drinking," other bottles maintained flavors that were far more concentrated, indicating more developed grape ripeness or prolonged maceration during the vinification process. Juice to skin contact for rosé production is never really as lengthy a process as it is for traditional red wines, but some rosé producers will leave the skins in contact with the juice for longer periods, in order to make the fruit flavors more concentrated and to add a degree of "weight" based on increased tannin and anthocyanin levels. As the person leading the tasting, I was both intrigued and thrilled to note how many different guests preferred so many different wines. One wine caused one person to grin from ear to ear, whereas that same wine just as easily caused another to grimace. As I mentioned, finding out that someone doesn't care for something you like just means there will be more bottles available for you to buy.
Some of the most frequently asked questions during the tasting had to do with food pairings for rosé wines. "What's the best pairing?" is the sort of question a number of guests asked while we were walking around and gauging reactions to the different wines. Unlike some sommeliers or other personalities in the wine world, I rarely feel comfortable pinpointing any single dish that is THE archetypal pair for any wine. I concede that there are some wines that seem to clash with certain foods (e.g. a deep, tannic red with sushi), but I try to avoid dogmatic presumptions on food and wine pairing options whenever possible. When it comes to rosé, the fresh red and stone fruit flavors and marked acid levels seem like they would complement a whole host of springtime meals. More importantly to me, however, is the idea that rosé seems to be the sort of drink you can sip on routinely, even in the absence of food. While I agree with a writer like Eric Asimov when he claims that wine is ideally consumed alongside food, I am perfectly content drinking most rosés without any intended or accidental food pairing options. The stuff just tastes good all the time.
Just like our class last year, this class reassured me of my desire to stockpile my personal cellar with bottles of rosé. While many of these bottles will be hued differently and come from regions all over the world, I can almost guarantee that each bottle will refresh me and remind me that it is spring. Oh, what a wonderful season!
-Brent Bracamontes
One of the qualities I respect in sommeliers, wine journalists, and other persons in the trade is the ability to comment on the quality of a wine that does not fit within their own preferences. For example, I appreciate some opulent and rich styles of Chardonnay, but that list is a rather short one. I get a big kick out of wines from Meursault, one of the famed areas in Burgundy for a richer style of Chardonnay. But even within this category, the wines I appreciate are those that strike a balance between richness, acidity, and minerality. Unlike many persons with whom I chat about wines, I don't maintain a personal taste or attachment to richer styles of Chardonnay that rely on new oak flavors and creamy textures. However, that does not mean I don't put forward to constantly taste these wines to pinpoint the "good ones."
Sbragia is one of the good ones. Ed Sbragia (founder) garnered fame and acclaim for the work he did as vintner for Beringer. Today, Sbragia Family Vineyards, located deep in Silverado road off Highway 101 in Sonoma, is the source of red and white wines that represent the pinnacle of rich and opulent California styles. I am most familiar with Sbragia's various bottlings of Chardonnay and Cabernet Sauvignon, though they also do some fine work with Zinfandel, in its trademark full California style.
The 2012 Sbragia "Home Ranch" Chardonnay is an excellent representation of the producer's general style. The wine maintains significant palate weight, creamy texture (indicative of full malolactic fermentation), and features extremely ripe and tasty green and tropical fruit flavors. Apricot and Pineapple stand out, alongside a marked honeyed flavor. Some of the flavor profiles I've read online mentioned marmalade as a distinctive flavor, which seems pretty spot on. It doesn't seem difficult to find these styles of New World Chardonnay in local wine shops, but it does seem more rare to find one at an attractive price point. We sell the bottle for $19.99, which is a great price for a wine of this caliber.
So, while I do get excited about finding regions and specific bottles that work for my own tastes, I also find joy in being able to refer consumers to wines they love, which I might never buy for myself. I suppose it's all in an effort to become the most helpful wine professional I can be, who never feels inclined to tell someone they are misinformed for liking or buying a certain wine. But do us all a favor and don't buy a bottle of…
-Brent Bracamontes
It's easy to snicker or even roll your eyes at Moscato these days. Particularly here in the U.S., Moscato is a term that has become somewhat divisive. For sure, it is the safe word to use when you don't know precisely what you want, but you know that you want something sweet. For others, it is a term that, at worst, signals the demise of wine culture, or at best, identifies someone as a person who probably does not feel too comfortable at your dinner table.
As someone who has spent the previous four years immersed in all sorts of different wines through professional and personal activities, I've been privileged to experience wines that many might not come across. I don't state this to be pompous or to communicate a sense of superiority, but simply to illustrate my positioning with respect to this topic. I taste a fair number of special and expensive wines. You might think that I maintain a disdain for Moscato, similar to others with similar experiences. If you think this, you are wrong. I adore Moscato. It's my dirty wine secret.
I routinely ask others in the "wine know" about their wine secrets. I am interested in getting to know some of the tastes and tendencies that are maintained despite degrees of assimilation into elitist wine culture. I know some sommeliers who will forever maintain an admiration of Bud Light, or some similar mass-market beer. Although these persons may never believe Bud Light to be on par with some of their favorite wines when it comes to issues of quality, they will never give up on the stuff based on the crisp and refreshing characteristics that makes drinking them an exercise in relaxation. I heard somewhere that Master Sommelier Fred Dame adores a medium-priced California Sauvignon Blanc with lunch. Considering the bottles to which Dame has regular access, this comes as a somewhat startling fact.
But this is also a refreshing fact (pun regretfully intended). Learning that such renowned and credentialed professionals maintain such habits has helped me to identify how I want to be as a wine professional. More than anything, I desire to be informed, yet always humble. The ability and willingness to laugh at myself and to not take myself too seriously is one of my primary obsessions.
And so, I confess an affinity for Moscato, albeit with some notable caveats. First, I like it semi-sparkling. I am now more than tolerant of residual sugar in the wines I drink, but usually only when there is sufficient acidity to achieve the all-important "balance" criterion. For this reason, I tend to prefer Moscato from Italy, which generally offers the "fizz" to make the wine delightfully refreshing. In the absence of such a texture, the wine's sugar content might make it cloying, which I have never found to be an attractive characteristic. Moscato d'Asti is the obvious choice, though many from the nearby province of Pavia offer similar, if not indistinguishable, characteristics. Second (and I don't consider this to be flippant), the bottles need to be of reasonably good quality. Of course, we should desire to mostly drink wines that are well made, but there are some categories of wine in which some of the really bad examples are really that bad. Moscato is one such category. Unfortunately, the preponderance of poor Moscato, particularly in the U.S. market, appears to have labeled the category with an overgeneralized negative connotation. Frankly, I find this unfair.
Even though I might not reach for a bottle of Moscato routinely over other wines, there are certain contexts in which it is hard to beat. Those of you who like to take in a wine "shooter" to start your hangover vacation days might find a glass of fizzy Moscato to be just the sort of refreshing beverage that can lead you into that first cup of coffee. In more conventional senses, a fine Moscato is very satisfying when paired with fresh fruits, or a non-chocolate dessert. I recently paired a Moscato d'Asti with homemade trifle, which proved to be a delectable end to the "official" dinner and a worthy precursor to the scotch that followed.
Admitting an appreciation for Moscato does not imply that I seek it out routinely as an alternative to other wines. No iteration of Moscato stands the chance to be one of my "desert island" wines, nor will it be featured at every tasting I lead or dinner I attend. But it does have its place. If anything, I encourage you to find a place for Moscato in your wine consumption routine. Storing away a couple bottles in your cellar certainly won't make you the envy of the block (or the bar), but it might just give you an option for a refreshing drink or impressive pairing when the right occasion comes along.
-Brent Bracamontes
A couple of weeks ago we put on a wine class that focused on the white wines of Alsace. Many class attendees had only limited experiences drinking Alsatian white wines, with some of them being nearly completely unfamiliar. Overall, the wines from the class were very well received, which led me to think about how "seasonally appropriate" these wines really are.
Alsace is considered a "wine geek" category these days, and for good reason. The critic and journalist James Suckling recently published an article on his personal site detailing profiles of what he believes to be the 100 best Alsatian wines currently on the market. Many of the bottles featured on Suckling's list are relatively unavailable to many consumers, due to such factors as price or unavailability to our local markets. However, just because we won't be able to taste some of the more noteworthy bottles on Suckling's list does not necessarily mean that we cannot gain a decent amount of exposure (or expertise) on what makes Alsatian wines both unique and enjoyable.
Alsace is a region located in NorthEastern France that straddles the German border. The region has a lengthy history of switching back and forth between French and German control. Visitors certainly notice a decent amount of Germanic influence despite its current identification as "property" of France. The Vosges Mountains to the immediate west of the long slivered wine producing areas are the most impactful geological determinant of Alsatian wines, causing what many wine writers refer to as a "rain shadow" effect. Because of protection from the Vosges, Alsatian vineyards are routinely exposed to elevated temperatures and prolonged sunlight that are uncharacteristic of many French wine regions. These qualities have profound impact on the resultant wines.
Alsatian wines are characteristically white (with the noteworthy exception of Pinot Noir) and are notoriously dry. "Notorious" may seem an odd descriptor until one considers the almost off-putting nature of the dryness of these wines to unaware of unsuspecting consumers. Make no mistake, these wines are dry and generally extremely full-bodied. As references previously, this quality makes wines from Alsace quite different from other wines made in other parts of the world from similar or identical grape varieties.
A host of popular white grape varieties are used to make these distinct wines. Four grape varieties (Riesling, Muscat, Pinot Gris and Gewürztraminer) are known as "noble" grape varieties. These are the varieties that are informally considered to be some of the most historic in the region, and also those which take up most planting space in Alsace's grand cru vineyards. Other grapes work to produce some other delicious wines in the region, including Pinot Blanc (used often as the base for a traditional-method sparkling wine called Crémant d'Alsace) and Sylvaner. Unlike most other French wines regions that are subject to AOP regulations, Alsatian wines tend to feature the grape variety expressed prominently on a bottle's front label. This quality alone should help vintners connect with New World consumers more than their counterparts in other EU wine regions.
Alsatian wines also have a "time sensitive" quality this time of year based on how well they seem to be suited to many of the cuisines we indulge in during the final months of each year. As a general rule, I recommend lighter red wines or "weightier" whites to serve alongside some of the heavier or more rich fare we tend to consume around Thanksgiving or Christmas holidays (should you choose to celebrate these particular holidays). Any Thanksgiving table filled with turkey, stuffing, Alsatian white wines and softer reds (e.g. Cruz Beaujolais or a more elegant Pinot Noir) is bound to be one where I'll attempt to reserve a seat.
Don't forget about Alsatian white wines when you're embarking for your holiday booze shopping this year. These bottles are extraordinarily "food friendly," especially when consuming dishes that are slightly to moderately more rich and heavy than those to which you are ordinarily accustomed. Drink up, folks!
-Brent Bracamontes
The world is booming with more and more individuals who want to learn a bit more about wine. Some of these persons even aspire to be in the wine trade, which is to say that they desire to make their living wages through working with a product that has provided them with a great deal of stimulation. Many appear to drastically over-romanticize what it means to work as a "wine professional," but that is a subject for a different essay. This post aims to discuss what it means to be a good wine "citizen"
Serious professional interest in wine appears to have risen significantly in recent years, as has the interest of persons who wish to not necessarily work in the wine trade, but who wish to establish it as a more-than-casual hobby. What does it take to accomplish these goals? Some conventional (albeit slightly vague) responses are a good palate and knowledge about winemaking and wine styles. The question then becomes, how do we come to possess these things?
Even I can't be sure of what it means to have a "good palate," but I will assume it refers to someone who possesses a talent for pinpointing particular flavors "present" in a glass of wine, as well as someone who can offer up a detailed description of the wine and some information about the region from where it comes, as well as some of the vinification methods used to produce it. A quality taster should be able to provide some substantive comments on these issues regardless of whether he or she had a hand in crafting the wine. The "nature vs. nurture" debate is ongoing with respect to many issues in our world, the wine world not being excluded. Though I have heard some express opinions that truly talented tasters possess some physiological capabilities that classify them as objectively more talented than others with respect to tasting, I can't bring myself to believe that these "innate" abilities outweigh the benefits of informed practice. In this case, practice refers to tasting a lot of different wines, all with an open mind.
Knowledge is also openly advertised as a requirement for being into wine. As is the case with many subjects, possessing some knowledge about the wines you drink can do little else but provide you with some useful context through which to experience the wines you drink, and if it is your goal, to evaluate them. Although knowledge pertaining to the wines we drink seems to be a beneficial characteristic to possess, I also feel that we have allowed ourselves to become misguided as to just the sort of knowledge you should acquire in order to be content with where you are situated as a wine enthusiast. Some of you may have watched a film like Somm and observed that one has not yet entered a world of real wine interest unless he or she has compiled a respectable stack of flashcards, detailing general and specific information about the world's wine regions, important (and not-so-consequential) grape varieties, and similar esoteric items. Of course, this is not meant to belittle the interest and discipline it takes to be successful in a professional credential program such as the Institute of Masters of Wine or the Court of Master Sommeliers. These programs produce some of the world's leading vinous experts, and the work they do to train themselves for their positions within the professional world of wine should be applauded.
But what about us? How are we supposed to navigate the world of wine in order to fulfill our goals? As someone who occasionally writes and lectures on wine, how am I to approach the subject? What about my grandmother, who enjoys her mass-produced California Sauvignon Blanc in a glass filled with ice? Should she feel obligated to purchase the latest edition of the Oxford Companion? Surely, you should approach wine however you see fit. If you wish to be a wine professional, it will not be difficult for you to strategize a study regiment that one day may allow you to perform successfully on a certification exam from one of the previously mentioned organizations. But if you desire, rather, to be casual yet informed about wine, perhaps some other tactics might work for you. If this describes you, perhaps you should think of yourself as I think about myself: a wine citizen.
Being a wine citizen means being cognizant of what you are reading. More specifically, think about the utility of what you are reading with respect to your goals. I used to spend the majority of my time "in" wine reading study guides and compendium entries produced by the Guild of Sommeliers, and supplemented these queries by seeking out individual entries in the Oxford Companion to Wine. In-depth exploration of these materials was all in effort to achieve some sort of professional certification. However, when my aims became directed elsewhere, I shifted my attentions to other works, but still kept focus on the world of wine. As wine became more a hobby than a career aspiration, I stopped logging in to the Guild of Sommeliers website on a daily basis, and instead began buying magazines and collections of personal narrative essays about wine and wine drinking. I started out with magazines like The Wine Spectator and Wine Enthusiast, but lately have shifted over to Decanter, the content in which aligns more closely with my tastes.
Although the sort of information you encounter in a trade publication might be a bit less technical and less useful for exam study compared to what you might find in more technical materials, I have realized that regularly reading these materials allows one to be involved in contemporary conversations. Rather than study a particular region with almost religious fanaticism in order to answer a potential exam question, good magazines allow you to enter a world of discovery of new trends and insights related to the world of wine. One of my latest wine fascinations is with dry Australian Rieslings from Clare Valley and Eden Valley. I'm not so sure I would have been drawn to these styles if I had read about them in an encyclopedia entry, compared to the ways their appeals were described so vividly in an article in last month's Decanter.
The next step to being a good wine citizen is to taste with an open mind. As someone who has spent the better part of the past five years in the wine trade, I have learned a thing or two about the sorts of wines I enjoy and those I do not. The wines I enjoy drinking at this moment scantly resemble those I enjoyed drinking when I first began developing an interest in wine. I've been lucky. Lucky with respect to the programs in which I found myself that allowed me to taste an assortment of different wines that stretched the stylistic gamut. I take pride in having developed affections for certain wines (and a distaste for others) through a process marked by a willingness to try anything that comes my way.
Finally, being a good wine citizen means having open and honest conversations with others. This doesn't necessarily mean you need to engage in thirty minute conversations about the latest appellation you discovered, but it does mean you should be willing to discuss the wines you like and don't like with others, and be open to the reasons they enjoy what they do. In my experience, you just never know when someone might turn you on to a stellar wine you might not have discovered on your own.
-Brent Bracamontes
It's difficult to peg down all of the reasons why consumers are in love with Pinot Noir these days. Surely, the grape provides many reasons for persons to enjoy it. I don't much like to be on any sort of bandwagon with wine trends, but I can't find a way to find much wrong with fine pinot. Of course, discussions have abounded over the course of the last few years regarding the harmful effects of a particular motion picture on the California wine landscape. Anyone who is familiar with the film Sideways surely has been privy to some of the issues pertaining to the film's impacts on the wine trade in California, principally those dealing with sharply decreasing consumer satisfaction with Merlot in favor of skyrocketing enthusiasm for Pinot Noir. There are many persons in the wine trade who believe that what this film actually did was turn consumers off of very good merlot, while increasing the demand for pinot noir to the point that vintners began planting the grape in places where it had little potential, if for no reason other than to produce enough wine to satisfy the increased demand. Framed in this context, I suppose one could find some fault in Pinot Noir.
But as a grape capable of producing truly enthralling wines, Pinot Noir is near the top of the heap. Of course, the grape sees a number of different permutations throughout the world of wine, with many regions producing staggeringly different examples of the grape. Anyone who has even moderately explored the world of Pinot Noir from different regions will have seen to some extent the staggering diversity of these wines. The differences between different styles of Pinot Noir certainly have potential for nuanced discussion, but it does not seem completely impractical to differentiate these wines based on the style of fruit they exhibit. A region such as California's Russian River Valley will most likely produce bottles that tend toward riper fruit notes, especially when compared to many of the Pinot I have tasted from areas of Germany, for example, which offer some of the lightest and elegant fruit profiles I have tasted in the category. Hell, I can think of one or two rosés I've tasted that rival some German Pinots in terms of fruit concentration.
While I do value the opinions of those who desire their Pinot to be relatively thick, jammy and full-bodied, I can't help but be all the more fascinated with Pinots that err on the side of restraint. I do not necessary mean that I desire for these wines to show underripe fruit to the point of being brutally astringent, but I do find this type of fruit character to be more welcoming, especially toward the beginning of a meal. Frankly, if I want to be beaten senselessly by a wine, I'll seek out the grape varieties that have reputations for doing so. I also think it's worth mentioning that I do still admire non-fruit notes in these wines. Certainly vintners should be inclined to remove overtly vegetal notes that might signal unripeness, but this should not devalue the attractiveness of spice flavors or flavors of bramble and twig. (These flavor descriptors might seem quite odd in theory, but I promise that they contribute well to the right wines.) When it comes to Pinot Noir, I will gladly sacrifice what many affectionately call a "fruit bomb" in favor of a wine that tastes a bit more like fresh fruits, with a few non-fruit flavors mixed in.
I should conclude by stating that the wines I am describing are not just to be found in a region like Burgundy. Although one is sure to find some of the world's best Pinot Noir of this style in this region, anyone remotely familiar with the wine landscape as it is currently laid out will know that these wines are well out of most individuals' price ranges, and likely will not be "ready" to consume for years (or perhaps even decades) after purchase. For those individuals who do enjoy reasonably ripened fruit flavors, you will be pleased to learn that there are more than a few producers who make wines of this style that also demonstrate some of the restraint that is praised in this column. One California producer that comes to mind is La Follette, which could very well represent the best quality-price ratio I have encountered in a long time in this category. When it comes to Oregon, which many consider to be the mecca of vine Pinot Noir in the United States, Adelsheim and Bergstrom (featured in the image above) are two producers who craft some exquisite wines.
The wine world often seems marked by very crude divisions. False dichotomies exist in nearly every walk of life, but the world of wine discussions seems filled with them. Some consumers like subtlety, whereas others prefer power. Some consumers want (over) ripe fruit flavors dominating their wines, whereas others prefer bottles that taste of fresh fruits, very often appreciating when the fruit flavors play subservient roles to vegetal, "earthy," or otherwise non-fruit aromas and flavors. In full disclosure, my palate (these days) trends more toward the latter category. However, I make conscious effort to appreciate wines that belong to the other camp. Some wines are so clearly produced in a style contrasted with my own tastes that all I can do is try to appreciate them for how well they express that particular style. Enjoyment on my part is sometimes not in the cards for those selections. But then there are those wines that breach the gap; those that very effectively capture the power of a New World Cabernet with the subtlety and terroir-driven character that makes a wine like Chablis completely unique. I'm not sure I know of a wine region that stands the chance of appealing to both types of consumers as well as Spain's Priorat.
I will not engage in an exhaustive overview of Priorat's history and other characteristics about the region, largely because I assume that most of the persons reading this piece own or have access to at least one wine reference material where they can access more information than they ever care to know about the region. However, I do feel it necessary to address a few of the major topographical and climactic factors that make this region (and the wines produced there) unique and wonderful. I will also address trends in grape varieties and winemaking practices that impact the resultant wine styles.
One of the most significant characteristics of the landscape is the predominant soil found in the region. The soil is known as licorella, which the Oxford Companion to Wine describes as "poor, stony soils derived from the underlying slate and quartz." There is a bit of contention amongst persons in the wine trade regarding the science behind the actual influence of soil on the resultant wines. Whatever the actual influence is, there should be little denial that the red wines of Priorat are quite unique. The wines taste almost infused with stony, rocky characteristics. Some critics call this earthiness, where others use the term minerality. Regardless of what term you decide to use, there is a distinct non-fruit element present in these bottles to complement the intense, high-quality fruit flavors. In a world where we tend to acknowledge complexity and balance as some of the most desired attributes in wines, these flavors really help to make this region a success story.
Perhaps some of the complexity comes from the intriguing blend of grape varieties that are used for the blends. Some of the more traditional Spanish varieties like Garnacha and Carignan are present in ample quantities, but Priorat wines also generally involve many French varieties that gained notoriety elsewhere in the world. Cabernet Sauvignon and Merlot are two of the most common French grapes involved in the blends, no doubt adding to much of the power and concentrated flavors that are characteristic of these wines. When you combine these historic French varieties with those whose homes are in the vineyards of Spain, the potential exists for some very intriguing blends. And perhaps the final garnish on the plate is the typical aging regiment in French oak barrels. Such a practice is much more characteristic in other prominent wine regions than those of Spain. Rioja, Spain's only other DOC appellation, is known for subjecting its wine to aging in American oak barrels, rather than French.
Priorat is important because it has the potential to appease starkly different types of consumers. The wines represent the confluence of Napa reds and more non-fruit dominant wines. It is very likely that you will encounter a collector of Napa Valley Cabernet who doesn't care to consume even the finest Loire Valley Cabernet Franc, or vice versa. However, I'm not so sure that you're just as likely to find an honest party on either side who could claim a dissatisfaction with Priorat reds. Most of the bottles worth drinking are not cheap, but in my experience, few wines work as well as focal points for a protein-centric meal.
We often get customers who ask how to know if a bottle of wine will be good. Short of popping open the bottle and tasting it, there are numerous clues you can spot on a label that will clue you into a wine's style. For most wines made in "New World" regions (e.g. United States, Chile, Australia, New Zealand), you will very often see grape varieties featured prominently on a label. This can often be "hit and miss," as individual grape varieties take on completely different identities under the guise of different winemakers. You can also learn about style from familiarizing yourself with the typical styles of a particular region, but it takes a great deal of tasting experience to become truly familiar with what a wine from a particular area is "supposed" to taste like. What might be another way to tell if you will enjoy a wine based on what is on the label?
Learning about importers can be a great way to become confident in a particular bottle of wine. This is somewhat akin to learning about a producer's style, but that style might not translate so predictably to that producer's entire range of products. In my experience, matching your preference to those of an importer can be a wonderful way to discover new wines that you enjoy on a consistent basis.
Jorge Ordoñez is an extremely reliable importer for a certain style of Spanish wine. Geared generally to a New World palate, these bottles forego any semblance of subtlety for rich, opulent flavors. There is no shortage of alcohol in these wines, often sourced from grapes harvested in very warm and arid conditions in Spain's flatland.
The wines of Alto Moncayo typify the general style imported by Jorge Ordoñez. The bottle featured above is called Veraton, a wine produced from grapes grown on thirty to fifty year old Garnacha vines. According to Alto Moncayo's website, the wine is aged in barrel for sixteen months. This is a liberal amount of time in barrel, but not an aging regiment that is uncommon for a wine of this style. The tasting notes displayed on the producer's online profile describe flavors that are typical of this type of wine, generally displaying more ripe black fruits and tertiary flavors of balsamic and chocolate. Our tasting notes run along these same lines. Veraton is impressive in the ways it displays concentrated quality fruit notes alongside some ripe tannins and appropriate oak flavors. Whether this is style appeals to you is a topic for another discussion. What is likely is that the name Jorge Ordoñez on a label for a Spanish red wine will almost certainly taste similarly to this bottle.
There are many ways to go about making an informed prediction about what a wine tastes like. While the surefire way to know is to pop the cork and try it for yourself, we don't all have the extra spending money to do this all the time. I encourage you to make an effort to align your palate with that of a particular importer. By following that person or group's portfolio of products, I think you will discover a reasonably reliable method of finding wines that you will very likely enjoy.


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Glen DaSilva, one of the three men charged with manipulating computerized bets and nearly walking away with a $3 million payoff in the Breeders' Cup, is expected to plead guilty today to one count of conspiracy to commit wire and computer fraud and one count of money laundering. Derrick Davis, his former fraternity brother, is expected to plead guilty to one count of conspiracy to commit wire and computer fraud tomorrow.
The guilty pleas will be entered at Federal District Court in White Plains and will bring the investigation into one of the most notorious betting scandals in horse racing to an end. Last month, Chris Harn, a former employee of Autotote, the company that processed the wagers, admitted to masterminding the scheme and pleaded guilty to one count of conspiracy to commit wire and computer fraud and one count of conspiracy to commit money laundering. The three men were fraternity brothers of Tau Kappa Epsilon at Drexel University.
The scandal prompted the National Thoroughbred Racing Association to hire Rudolph W. Giuliani's consulting firm, Giuliani Partners, to come up with security to protect the more than $14.5 billion bet annually in the United States. The firm is also reviewing pick-four and pick-six wagers that resulted in large payouts over the past year.
DaSilva, 29, of New York, cashed two fraudulent tickets in early October in what investigators said was a dry run for the Breeders' Cup on Oct. 26. His lawyer said he would admit that he participated in a previous scheme, along with Harn and Davis, of counterfeiting uncashed betting tickets and vouchers that netted them more than $92,500 over the past year. ''He takes full responsibility for his actions,'' his lawyer, Edward Hayes, said.
Tomorrow, Davis, 29, of Baltimore, the man who held the winning Breeders' Cup tickets, will admit his complicity in the two swindles, which centered on Harn's access as a senior software engineer at Autotote, people briefed on the plea agreement said.
The first swindle, which prosecutors characterized as the ''bogus winning ticket scheme,'' involved Harn's grafting bar codes from uncashed tickets onto a test ticket used at Autotote and printing thousands of tickets worth $92,500.Continue reading the main story
Davis and DaSilva inserted them in automated betting machines at tracks in New York, New Jersey and Pennsylvania and collected their winnings in the form of betting vouchers. DaSilva cashed $80,000 worth of these tickets and Davis $12,500, and the three men divided the money, Harn said.
What the prosecutors have characterized as the ''altered wager scheme'' brought the three men under scrutiny when it was discovered that Davis held the only winning Breeders' Cup pick-six tickets. It was their configuration that gave them away -- the early legs had one horse selected but the final two legs had the entire field selected.
Harn, 29, of Newark, Del., faces up to six years in prison, according to federal guidelines. His cooperation, however, may lessen his sentence. DaSilva and Davis may face two to four years, according to the guidelines.Continue reading the main story


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- Last login Feb 24, 15 @ 2:46 pm
Oregon's basketball court by Tinker Hatfield
that's dope.2 Weeks ago in Visual Arts
Gear Porn
current setup is a canon t1i with a 8-16mm sigma ultra-wide angle and a 85mm 1.8. I have the pw flextt5 and the mini tt1 which I use with a 430 ex ii. Everyday walk-around camera is a canon g10 with a 270ex. looking to upgrade to a canon 7d or canon 5d mark ii sometime soon. <>2 Weeks ago in Visual Arts
Adobe Illustrator
If you're a student, take advantage of that student discount while you can. It gives you piece of mind that your copy just wont crap out on you like some of the downloaded versions. <>2 Weeks ago in Visual Arts
The Official Wacom Thread
I personally could never get the hang of a wacom tablet. I work mostly in illustrator and photoshop and I feel I have much better control with the mouse. Another reason I havent really jumped on the tablet bandwagon is I dont want to have to rely on another piece of equipment to get my work done. My little cousin on the other hand swears by it and she's gotten pretty good with it. <>2 Weeks ago in Visual Arts
How did you guys get into photography?
took photo classes freshman year of college and have been in love with it ever since. <>2 Weeks ago in Photography
NJ thread
jersey city <>2 Weeks ago in United States
Official Varsity Jackets Thread
Nike varsity is definitely on point. Just picked up the Rugby Indian head varsity last week. <>2 Weeks ago in Fashion
Official Varsity Jackets Thread
HF, It looks like a customized GAP varsity jacket from last season. I'd post an image, but I dont have enough posts. just google it. hth. <>2 Weeks ago in Fashion
Official "Show me your NEW ERA" thread
<> i didnt even know this thread existed. ill be posting here in the near future. <>2 Weeks ago in Fashion


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July 24th - 26th
Hosted in Los Alamos
A sense of deep history permeates and is preserved in Los Alamos. From the Ancestral Pueblo people who lived here, the homesteaders who farmed the plateau, the hardy Los Alamos Ranch School students, to the scientists who perfected nuclear technologies, there are limitless stories from which to learn. Perched atop steep-walled mesas of the Pajarito, Los Alamos offers some of the most awe-inspiring vistas anywhere.
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Secure your reservation by mail, email, or call Kay at (505) 662-2656. Payment can be made either by check or credit card. Please fill out registration form.


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Tice-Raskins the best choice
December 26, 2012
I support Robert Tice-Raskins for the Pleasant Ridge Union School Board.
I met Robert four years ago when my second son Max joined the Cub Scouts in Pack 787. I had seen him and his family every night and every Saturday during the summer months at Swim Team, but never really got to know him until Cub Scouts. Robert was our den leader for the three years we spent in Cub Scouts. His passion for teaching the boys the path to manhood and his leadership skills are top notch. You'd be surprised how well you can get to know a man over a campfire, eating s'mores and drinking hot chocolate. Who would have thought an attorney can be so funny? Max quickly fit in with his second son Aidan and the main reason we choose to join Boy Scouts Troop 855 was because of the Tice-Raskin family.
I have no doubt in my mind that Robert Tice-Raskin is the right choice for our community. He's the right choice for our children. He will ensure the necessary steps are taken to provide the required educational experience for our school district. We need Robert on our school board.
Jim Oebker
Grass Valley
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Former Saints Running Back Signs With Seahawks
A former New Orleans Saints' running back found a new home on Thursday, signing a contract with the Seattle Seahawks.
A former New Orleans Saints' running back found a new home on Thursday, signing a contract with the Seattle Seahawks.
NFC teams squared off on the second day of the NFL playoffs. Here's a recap of Sunday's games:
Give it up for Justin "Juice" Hamilton, who found his way back onto the Seattle Seahawks' practice squad.
Official said batting ball was unintentional
Panic is starting to set in for the nine NFL teams who haven't won yet in 2015. Here's what you need to know heading into Week 3.
The Seahawks are winless, and the Cowboys are Tony Romo-less. For now. Here's what we learned in Week 2 of the NFL.
A strong slate of games dots the Week 2 NFL schedule. Here's a preview of the most interesting contests this week.
Seattle Seahawks long snapper Nate Boyer isn't the most hyped rookie in the NFL this season, but he sure as heck is the grittiest.
The Seattle Seahawks went ahead and extended Russell Wilson a four year deal worth $87.6 million, but did they make the right choice for their future?
The New Orleans Saints are reportedly trading All-Pro tight end Jimmy Graham & a 4th round pick to the Seattle Seahawks for center Max Unger & a first round pick.


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is currently backordered. You may still purchase it now but we won't be able to ship it until it becomes available again.
Mystery Grab Bags will include between 3-4 polish/lip products - these will consist of past & current products, some will have old packaging, others will have little polish splashs on them from broken bottles in the same shipment. But the polish is perfect even if the packaging isn't!
No refunds or exchanges on these!


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Šablóna:C-topŠablóna:Champion info
Abilities Edit
Orianna is accompanied by the Ball, which is the focus of her abilities.
- The Ball has a leash range of 1125 (Ball leash range is increased by 100 when attached to an allied Champion).
- The Ball attaches itself to Orianna if she walks near it; it also recalls back to Orianna if she is too far away from it.
- The Ball will also recall if the target of Šablóna:Ai moves outside the leash range.
- The Ball reveals a small area around its current location, approximately 550 vision range.
- The Ball ignores terrain, and can be placed inside terrain or thrown through it.
- Whenever Orianna does not have the Ball attached to her, an arrow will appear around her, showing its location. This arrow changes color depending on Orianna's distance from the Ball.
- Green (Blue in colorblind mode) means the Ball is close.
- Yellow means the Ball is a fair distance away.
- Red means the Ball is far away, and moving just a bit away will recall the Ball back to Orianna.
- A global cooldown of 0.15 seconds is applied after each ability use.


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Tuesday's Sun Sentinel story, "Lawmakers continue to resist Florida land-buying mandate", unfortunately buys into a false narrative that has been promoted for months by special interests determined to spend hundreds of millions of tax dollars to buy farmland south of Lake Okeechobee and build an expensive reservoir that, based on size, will have little impact on our drinking water quality.
The "land-buying mandate" referenced in the Sun Sentinel headline is last year's Amendment 1, which sets aside funds to "acquire and restore Florida conservation and recreation lands". The article suggests, and the headline states, that the legislature is somehow ignoring voter's wishes by proposing that a significant portion of the Amendment 1 dollars should go toward management and restoration of lands we the taxpayers already own – a purpose clearly authorized by the amendment.
As noted by legislators quoted in the article, the State of Florida already owns 10 million acres of land specifically for conservation purposes.
Amendment 1 lays out a long list of the types of lands to be acquired and managed, ranging from urban open space to beaches to, yes, protection of water resources. But NOWHERE in the amendment is there a mandate to buy specific land, such as that south of Lake Okeechobee – land that would have little or none of the impact necessary for water quality or estuary restoration. Additionally, at a cost of $3 billion (according to the South Florida Water Management District) the purchase would put taxpayers on the hook for an expensive boondoggle in the form of an unneeded and undersized reservoir.
I was disappointed to see the supporters of the land grab attack our two State Representatives here in Broward, Katie Edwards and Kristin Jacobs, who like the SFWMD concluded out this was too little water for far too much money. The number of acre/gallons is a proverbial drop in the bucket when compared to the millions of acre/gallons involved in the estuaries and then the Everglades.
Wasting money to satisfy special interests who want to buy land just for the sake of buying it is NOT what Floridians voted for last November, and the legislature is simply fulfilling its stewardship obligations by approaching unnecessary land grabs with an appropriate degree of skepticism. The State can't fund the management of the land they own now. 25 % of the Florida land mass is owned by government- the most of any state west of the Mississippi.
The courts have already ruled that the legislature shall decide how Amendment 1 monies are distributed. The solution lies most likely with substantially more water storage north of the Lake. This would feed the Lake, the estuaries, the Indian River Lagoon and the Everglades. Spending $45 million and borrowing $450 million through bonding to buy unspecified land south of the Lake because it is the "cause celeb" with the haut monde in salubrious Palm Beach is a bad idea. This is politics, not science – at least, that's the way that I see it.


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The modern world has become very dangerous with all the technology all around us. It is not as simple as it used to be as where modern machinery has made it easier for man to do many tasks it has also complicated many other things and has also created a dangerous environment.
For example, transportation had always been a problem for man which eventually led to the invention of cars. Cars and other motor vehicles have made transportation very easy and now, one can move from one place to another without much effort and in very less time. Where this is a very appreciable facility for man, it certainly brings a dark side along with it.
Ignoring all other negative sides of the picture, the most dangerous aspect of modern vehicles is the high probability of road accidents. Each day thousands of road accidents occur all across the globe and this phenomenon will continue as long as man continues to exist. Although, rules and regulations do minimise the chances of such accidents, they cannot completely eradicate them.
Therefore there is always a high risk of injury in these accidents. To minimise the effect of these accidents, many developed countries have established certain laws, rules and regulations to compensate the victim of these accidents. In most cases the insurance company or the part due to whose negligence or fault the accident was caused pays for the damages caused by the accident.
These damages are settled by the court after thorough enquiry of intricate maters and learning all evidence about the occurrence. The court requires each party to present their lawyer who will perform the authorized proceedings in the case and present the party's side of the picture to either protect the party or make a claim against the other party.
The key to achievement in such cases is finding an excellent lawyer who is experienced with all the routine formalities and also has good intellectual power to deal with all sorts of situations. As it is these lawyers who are going to present the case before the judges, they should be surprisingly capable if they are to present it in the most proficient and thriving way which will guarantee victory.
Finding a fine lawyer is a very tricky job as there are hundreds of lawyers out their working for either any law firm or are functioning their private practice. Those working for law firms are usually more competent than those carrying out their personal practice because they normally have more experience and are also lucrative in most cases.
However, this is not a general rule as private lawyers can also be very skilful and cost effective but it all depends on the reputation and the number of cases the lawyer has already handled and led to success. The best way to find a good lawyer is to search over the internet. The internet is a wide source of information and thus almost anything can be found on the internet. It is also a good idea to visit these law firms individually and assess which one is the best among them.


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Complete Bathroom Services
Complete Bathroom Services
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County Armagh
United Kingdom
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Bathroom design specialists
At Complete Bathroom Services, as our name itself suggests, we provide complete design and installation services of all bathroom fittings & fixtures. We also installing tiles for your bathroom walls.
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If you want to report incorrect information on this web page, then please contact us and outline the issue. We aim to resolve most problems within one business day.


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Online stream anime episodes, Watch Bleach Episode 117 English Subbed online and free episodes. Anime Episode guide, Chapter Bleach Episode 117 English Subbed Rukia's Battle Commences! The Freezing White Blade Grimmjow's five arrancar separate to attack their targets. D-Roy encounters Chad, and nearly kills him before Ichigo intercepts the fatal blow. Rukia arrives, telling Ichigo to allow her to fight D-Roy. Using the shikai of her zanpakutō, she easily defeats D-Roy; however, Grimmjow arrives to fight them, and Rukia realizes that his power is vastly superior to D-Roy's. Meanwhile, Keigo Asano encounters Ikkaku fighting Edorad.


text: i-D # 312Utopia # 204Billboard (Feb, 2011)NME (April 23)The Man MayTime Out MayRosh E'had MayYo Dona MayThe Guardian Weekend (May 14)Madame Figaro (May, 2011)Orange editionGalaxie (May 12-31, 2011)Expresiones (May, 2011)In Rock (May, 2011)Popcorn (May, 2011)Rockin' On (Jul, 2011)Styx (Jul, 2011)Gay Calgary (Jul, 2011)Bravo (Jul 1, 2011)Fashion (Aug, 2011)Madame Figaro (Sep, 2011)Tom' Kultury (Nov, 2011)The Baltic Guide Newspaper (Aug, 2012)On Stage (Oct, 2012)Add a photo to this gallery Retrieved from "http://ladygaga.wikia.com/wiki/Mariano_Vivanco/2-6-11/Media?oldid=191437" Ad blocker interference detected! Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers Wikia is not accessible if you've made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected. Categories: Add category Cancel Save


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DFS MVP: Daily Fantasy Sports' Most Valuable Podcast - Week 1
Chris Raybon and TJ Hernandez bring you their top Week 1 picks at each position, then culminate the with an in-depth discussion on how to leverage Vegas lines in DFS.
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Policies a New School Should Have in Place by Opening Day
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Content Summary
A list of the policies schools should have in place so stakeholders understand how various situations will be addressed.
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August 2, 2013
Apply Today! Public Charter Schools Grant Program Planning and Implementation Grant
The Federal Public Charter Schools Grant Program (PCSGP) is administered by the Charter Schools Division and is now available. Grants
May 30, 2013
June 7-9: Rethink Schooling and Design the School of the Future at Startup Weekend
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Chow Down Grill in SoBe: Chinese Food At Almost Any Hour
Chow Down Grill South Beach welcomes diners until the wee small hours of the morning.
Laine Doss
When chef Joshua Marcus opened Chow Down Grill in Surfside about a year ago, people marveled at two things: the size of the restaurant (small) and the size of the flavor (large).
And when Marcus announced he was opening a second Chow Down Grill in South Beach, at a former laundromat, we got excited. When he announced the South Beach location would be open until 5 a.m. daily, we were elated. That meant that after-hours cravings, which were usually only sated by the surprisingly small choice of late-serving restaurants like Jerry's Famous Deli and Maxine's Bistro, could be sated with freshly-made dumplings, lo-mein, and fried rice.
We recently had dinner at Chow Down Grill's new SoBe digs and sat down for a quick chat with chef Marcus. When asked what made him renovate a former laundromat into a restaurant, he said he got a good deal on the space. Also, it allowed him to create his kitchen from scratch, to his specifications.
Marcus pointed out that, like the original Chow Down, five of the six sauces offered (soy, duck, hot mustard, peanut, sriracha, and hoisin) are house-made (the sriracha being the only sauce brought in because it's "perfect as it is"). The food is also the same, meaning Chinatown-inspired healthy dishes that contain no added sugar, MSG or corn starch. Ingredients are also sourced as locally as possible.
The meal was light and fresh, accompanied by a crisp Chardonnay. The only disappointment was the lack of a wine or beer list, because had we been made aware of some of the interesting ales available, we would have chosen them to pair with our food.
Laine Doss
Fried shrimp wontons ($6.95) were served with a red chili sauce. They managed to be everything you want but can't normally get in a fried dish - crispy, flavorful, and not greasy. The chili sauce had the right amount of heat (spicy!!!). The faint of heart can opt for the wontons with a less bold peanut sauce. Poultry fans can choose chicken wontons, as well.
Laine Doss
Vegetable dumplings ($6.95) , wrapped in beet dumpling wrappers, resembled little kidneys. Filled with carrot and soy beans, they were a great vegan snack.
Laine Doss
Chicken chow fun ($11.95) with onion, Orientak kale, pepper, garlic, and ginger were mild and flavorful. Chow fun can be doughy because of the size of the noodles, but these were light. Not a fan of chicken? Opt for pork, shrimp, beef, vegetable, wild mushroom, tofu or XO sauce instead.
Laine Doss
Sauteed shrimp with spicy Szechuan sauce ($16.95) were served with white asparagus, peppers and almonds. The spiciest dish on the menu, it didn't disappoint with the heat, though not enough to overpower the delicate shrimp and asparagus. If you're not a fan of spice, try the shrimp (or any other protein) prepared with one of Chow Down's other sauces including Mongolian bbq, sweet and sour, garlic-herb, orange chili, spicy green curry, or black bean.
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Deivamagal 18-10-2016 Sun TV serial. Watch Deivamagal 18-10-16 view youtube video. Tamil family story soap-opera Deivamagal 18/10/16 online today's episode of Deivamagal October 18th 2016. Watch Deiva Magal 18.10.2016 Sun Television.
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text: 11/19/16 7/06/07 POPSUGAR Celebrity Donnie Wahlberg Ben and Matt Break from the Surf to Hit the Tables July 6, 2007 by Celebrity 0 Shares Chat with us on Facebook Messenger. Learn what's trending across POPSUGAR. View on One Page Photo 42 of 44 Start Slideshow ADVERTISEMENT () Share This Link Copy ← Use Arrows Keys → 42 Previous Next Donnie WahlbergCharles BarkleyBen AfleckHank AzariaDon CheadleAdam SandlerMatt Damon


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Body Mass Index (BMI) Calculator
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Freeware is computer software that is available for use at no cost or for an optional fee.
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Mother's Synthetic Birthstone Flower Petal Ring in Sterling Silver (2-4 Names and Stones)
Item# 19957944
The Peoples Difference
Why shop Peoples?
Family are the flowers in the garden of life. Expertly crafted in sleek sterling silver, this Mother's ring features a clever wrap design finished with petal-shaped ends. On one side, between two and four names, up to eight characters each in length, can be engraved in a pretty script font. Opposite, the two to four coordinating synthetic birthstones of your choice sparkle brightly (unused birthstone spots will be set with cubic zirconia). A look Mom is certain to treasure, this ring is finished with a bright polished shine. Custom made to fit her ring size. Sterling silver rings cannot be resized after purchase. View product details.
Special Offers
Typographic errors are subject to correction. Merchandise enlarged to show detail and may not always be exactly as pictured. Promotions, prices, styles and availability may vary by store and online.


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The economy of the 109th District is dominated by Agriculture and Oil. These industries are pivotal in creating jobs and the livelihood of those in Central and Western Kansas. Although these are the prominent industries in our District, they also dominate the overall local economy. Communities have cooperatives, stores and schools because of their presence. Troy works on his family's farm and with local small businesses with financing, job creation and finding a place in their community. He realizes that a strong economy thrives on job creation and small businesses being successful.
Source: http://www.troywaymaster.com/issues


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Ah, I can't get enough of those porn first-timers - and neither can Buzz West. Meet Brady and Vince, two straight guys Buzz found who both needed money and decided they'd try sex with another guy. You can see in the first pic that they're both a little nervous and uncomfortable with close contact with another guy - even while they still had their pants on. Look at those sheepish grins! Vince kept kidding around, doing impressions, but hard dicks don't lie...
Once their clothes come off, Vince and Brady get serious. Buzz catches every second as the guys look at each other and touch each other, knowing what is coming next.
The guys spend a long time on foreplay, working up their nerve, and Vince is so horny that he almost shoots his load when Brady goes down on him.
Looks like a day of firsts. First time touching a guy sexually, first time sucking a guy, first time fucking and being fucked by another guy. And of course, it's their first time in front of a camera for a porn shoot.
Buzz West sure knows his stuff when it comes to putting new guys together, because this is one hot shoot!


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Little between the penalised pair on hurdles ratings and both were really impressive on their respective chasing debuts. Baby Mix scored over course and distance, jumping fluently throughout whilst KIAN'S DELIGHT also looked a natural over the larger obstacles when travelling so sweetly throughout when hacking up in a Fakenham contest which admittedly rather fell apart. Choosing between the pair is tricky but the Bowen inmate shades the narrowest of preferences. Dark Energy makes his chasing debut and looks next best but has a great deal to find with the aforementioned pair on hurdle ratings.
Baby Mix (FR) 13-8fav (10-12) Jumped well, tracked leader, led 8th, ridden and in command approaching last, stayed on well, won at Newton Abbot 2m nov chs (3) gf beating Highway Code (10-12) by 4 1/2l, 8 ran.
Kian's Delight 6-5fav (11-0) Always prominent, led 8th, clear 2 out, easily, won at Fakenham 2m beg chase (4) gd beating Sporting Boy (11-0) by 17l, 7 ran.
Changing The Guard 20-1 (10-12) Mid-division, took keen hold, not fluent 3rd, struggling from 3 out, 7th of 11, 20l behind Coffee (10-3) at Stratford 2m hcp hdl (2) gf.
Dark Energy 3-1fav (11-6) Tracked leaders, ridden and one pace after 2 out, no impression before last, 6th of 10, 18l behind Marcus Antonius (11-12) at Fontwell 2m 2f hcp hdl 0-115 (4) gd in May.
Onedin Line 10-1 (11-10) Held up mid-division, chased leaders 3 out, kept on same pace from next, never on terms, 7th of 10, 40l behind Acapulco Bay (10-3) at Uttoxeter 2m hcp hdl 0-100 (5) gs in May.
Redlynch Rock (IRE) 66-1 (10-12) Mistake 1st, always behind, tailed off, 6th of 8, 38l behind Baby Mix (10-12) at Newton Abbot 2m nov chs (3) gf.


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Cake Boss
Buddy Valastro is one of the most successful and renowned cake artists in the United States. Master baker of Carlo's City Hall Bake Shop in Hoboken, New Jersey, Buddy is the cake boss. He supervises a team that includes his mother, four older sisters and three brothers-in-law. And when you're working with family on a daily basis, there is bound to be a lot of drama.
Last Episode09x02 Sand Castles and Seeing Double Aired: Sep. 23, 2016
Buddy navigates the task of making a birthday cake for twins who couldn't be more different and a giant sand castle cake.
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▶ Episode 3 - Botanical Cakes and Anti-Lock Brakes
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Show Update
Cake Boss Renewed For Season 9
TLC announced today that Cake Boss has been renewed for a ninth season. The veteran docu-series, which follows baker Buddy Valastro and his family at Carlo's Bakery in New Jersey, also received a top-up to its episode count for Season 8.
The cable network has ordered 10 additional episodes for the upcoming eighth season, which is expected to air later this year.
Season 9, likely eyeing a 2017 premiere, will consist of 20 episodes.
Character Guide
Series Fun Facts
- [no trivia found]


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Trainer, Assessor, Moderator, SDF and Developer JOBS?
Trainer, Assessor, Moderator, SDF and Developer JOBS?
SkillsJobs.co.za – 100% FREE service where you can post, search and advertise JOBS in the educational field. How to start a career in the Education Field as a Trainer and Assessor, both locally in South Africa or Internationally. Search Accredited Trainers, Assessors, Moderators | Buy Courses or Develop Material | Post FREE Jobs, Projects or […]
Source: http://trainyoucanforum.co.za/feed/
Link: Trainer, Assessor, Moderator, SDF and Developer JOBS?
Originally posted 2015-08-01 11:59:42. Republished by Blog Post Promoter
TRAINYOUCAN Accredited Training Network
20152016 0825507946 accreditation accredited Accredited Training alert approval assessment Assessor assessors Become SETA accredited Cape Town communication Courses development Durban effective etdp etqa facilitation fraud gauteng johannesburg learnership learnerships learning management Moderator part policy programme required role scams SDF seta SETA Assessors Training Course SETA moderation training course skills submit trainer training Training Provider Train the Trainer Workplace Skills Plan


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6 June 2008,
Price realised GBP 127,250
Bridget Riley, C.H. (b. 1931)
Study for Cataract
signed and dated 'Bridget Riley/'67' (upper right)
pencil and gouache with colour notes on graph paper
19 x 14 in. (48.3 x 35 cm.)
New York +1 212 636 2000
London +44 (0)20 7839 9060
Hong Kong +852 2760 1766
Shanghai +86 21 6355 1766
Special Notice
No VAT will be charged on the hammer price, but VAT at 15% will be added to the buyer's premium which is invoiced on a VAT inclusive basis.Artist's Resale Right ("Droit de Suite"). Artist's Resale Right Regulations 2006 apply to this lot, the buyer agrees to pay us an amount equal to the resale royalty provided for in those Regulations, and we undertake to the buyer to pay such amount to the artist's collection agent.
with Rowan Gallery, London, where purchased by the present owner for £202.50.
London, Arts Council, Hanover Gallery, 1970-71, no. 121, catalogue not traced.
Hanover, Arts Council, Kunstverein, Bridget Riley Paintings and Drawings 1951-71, November - December 1970, no. 129: this exhibition travelled to Bern, Kunsthalle, January - February 1971; Düsseldorf, Kunsthalle, March - April 1971; Turin, Galleria Civico d'Arte Moderna, May - June 1971; and Prague, National Gallery.
London, Arts Council, Hayward Gallery, Bridget Riley: Paintings and Drawings 1951-71, July - September 1971, no. 129.
Buffalo, British Council, Albright-Knox Art Gallery, Bridget Riley: Works 1959-78, September - October 1978, no. 76: this exhibition travalled to Dallas, Museum of Fine Arts, October - November 1978; Sydney, Art Gallery of New South Wales, July - August 1979; Perth, Art Gallery of Western Australia, September - October 1979; and Tokyo, National Museum of Modern Art, January - March 1980.
Edinburgh, Scottish Arts Council, 1980, catalogue not traced.
Overall sales hit £2.35 billion ($3 billion) in the first half of the year, with auction sales up by 29 per cent on the e..
Interior designer and heritage colour expert Edward Bulmer on the modello by Jean-Baptiste van Loo he acquired 27 yea..


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Follow the paved 1.75-mile bicycle path at Babler State Park to a Civilian Conservation Corps tunnel. Several other trails spur off from this trail, allowing you to add mileage if you're traveling with older hikers. Note: some sections of the trail are steep. Babler State Park is located at 800 Guy Park Dr., Wildwood, MO, 63005. Call 636-458-3813.
Grant's Trail | South St. Louis County
For a trip through St. Louis history follow Grant's Trail, a flat, paved 8-mile hike that passes alongside Grant's Farm and the notorious Clydesdales. Parking for Grant's Trail is available at Orlando Gardens, 4300 Hoffmeister Ave., St. Louis, MO, 63125. Visit stlouisco.com or call 314-615-5000.
Indian Camp Creek Park | Foristell, MO
Enjoy the 1-mile paved trail and boardwalk around the lake, then visit the nature-themed playground and make a trip to the top of an observation tower. Indian Camp Creek Park is located at 2679 Dietrich Road, Foristell, MO, 63348. Call 636-949-7535.
Rotary Riverfront Trail | Washington, MO
Enjoy views of the Missouri River as you meander along its banks on this flat, paved trail. The Rotary Riverfront Trail in Washington, Missouri, is a little less than 3 miles in one direction, and it is paved. The riverfront trail is located at #1 Elbert Dr., Washington, MO, 63090. Call 636-390-1080.
Sam Vadalabene Bike Trail | Along the Great River Road
The 20-mile Sam Vadalabene bike trail is flat and paved and runs alongside the Great River Road, offering amazing views of the Mississippi River. This trail is popular with cyclists, joggers, walkers and rollerbladers. Park at Piasa Park on IL Rte. 100, Alton, IL, 62002. Call 1-800-258-6645 or visit visitalton.com.
Wildflower Trail | Mastodon State Historic Site
For an Ice Age-inspired expedition, visit Mastodon State Historic Site. Visitors can follow the .40-mile Wildflower Trail which leads down a series of stairs to the Kimmswick Bone Bed. Mastodon State Historic Site is located at 1050 Charles J. Becker Dr., Imperial, MO, 63052. Call 636-464-2976. Note: Missouri State Parks now offers an OnCell Mobile Tour System for this trail, allowing users to access information about the area's natural and cultural history using their smart phones.
Edward "Ted" and Pat Jones-Confluence Point State Park
Follow a quarter-mile path from a parking area to the confluence of the Mississippi and Missouri rivers. This is the only place where you can stand with one toe in the Mighty Mississippi and one in the Big Muddy. Keep your eyes peeled for eagles and raptors, but skip this trail when the river is flooded. If you'd like to add more mileage to your day, explore the trails of the neighboring Riverlands Migratory Bird Sanctuary. Confluence Point State Park is located at 1000 Riverlands Way, West Alton, MO, 63386. Call 636-899-1135.
Trail Among the Trees or Lime Kiln Loop Trail | Rockwoods Reservation
Rockwoods offers several trails ranging in difficulty from the moderate Trail Among the Trees, which is less than 2 miles, to the more challenging Lime Kiln Loop Trail, which is a little more than 3 miles. Families with strollers or toddlers will enjoy the short Explore the Wildlife Habitat Discovery Trail, which is fully accessible. Rockwoods Reservation is located on Glencoe Road off Hwy. 109 in western St. Louis County. Call 636-458-2236.
Editor's note: At the time of publication the Trail Among the Trees was partially closed due to bridge damage. Please check the website before planning a visit.
Tanglevine Trail | Powder Valley Conservation Nature Center
Visit Powder Valley's nature center, then hit one of the area's three short, easy trails. Families with strollers and young children can start with the accessible Tanglevine Trail. It's a third of a mile around and provides opportunities to see native plants and maybe a few furry creatures. Expand your hiking distance with the Broken Ridge Trail and the Hickory Ridge Trail. Powder Valley is located at 11715 Cragwold Rd., Kirkwood, 63122. Call 314-301-1500.
Nature-Culture Trail | Cahokia Mounds State Historic Site
For a trek into the past explore the ruins of one of the greatest prehistoric cities of the world along a 6.2-mile nature hike. Intimidated by the length? Don't be. The trail is mostly flat and there are various opportunities cut the hike short and head back to the interpretive center. Cahokia Mounds is located at 30 Ramsey St., Collinsville, IL, 62234. Call 618-346-5160.
From the calendar
Wolf Run Trail | Shaw Nature Reserve
Featuring 14 miles of hiking trails that lead visitors through glades, prairie, woodlands and forests, there is something for everyone with paved, unpaved and riverwalk trails in varying degrees of difficulty, including the Wolf Run Trail is just one of several, a 1-mile trail offering scenic views of Wolf Run Lake. An outpost of the Missouri Botanical Garden, the reserve is dedicated to environmental and conservation education. A Visitor Center, open seven days a week, offers trail maps, information and access to its family-friendly programming. Shaw Nature Reserve is located at 307 Pinetum Loop Rd., Gray Summit, MO, 63039. Call 636-451-3512.
If you'd like to hike with a naturalist, guide or group, check the Sprout calendar for upcoming group hikes. Be sure to check trail status in advance, as some are subject to flooding.


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Project Description
SANMAN is a SMART IT based solution for city sanitation planning. It has been developed in partnership with EDMC (East Delhi Municipal Corporation). The geo-spatial plan is designed to support the Corporation in implementing its mandate under the Swachh Bharat Mission.
A GIS mapping of solid waste and sanitation resources in every ward – locations of dhalaos, waste hotspots, urinals, public toilets, drains, served and un-served areas, etc. was done and analysed together with the type of waste generated, volume, and community profile, to come up with effective investment and management solutions.
SANMAN is enabling EDMC to plan investments in areas not covered with adequate services as per norms, use their resources efficiently by planning collection routes, connect toilets to sewerage systems, link drains to outfalls and monitor service delivery.
Project Details
- Client East Delhi Municipal Corporation
- Date April 1, 2016
- Tags Information Systems, Project Management, Sanitation


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Portfolio - Architectural
Quick SketchUp model for planning permission to visualise top floor extension. No additional render program used.
50" TV unit design concept for new build in Epsom - SketchUp rendered using Twighlight render
One of my first SketchUp attempts, rendered using Twighlight Render. New entrance porch for existing home.
Tennis Dome for planning application - SketchUp, Twightlight render and Photoshop
View of proposed new build house in location - sketch up, render, architecture
Rendered image of proposed detached house - sketch up, architecture, render


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A neat pile of white and red boxes was growing in the corner of the gym at Lodi Seventh-Day Adventist Elementary School on Tuesday morning.
Each was carefully decorated by a student with American flags, drawings of Santa Claus and Christmas scenes. Some students had scrawled on boxes messages of encouragement, thanks and hope for a safe return home.


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To download this video: Please Right click on the following button and select "Save Link As"
87 Likes 8 Dislikes
This video shows how to change the screen on a BlackBerry Z10 4G LTE. The video is complete nothing is left out. This screen replacement on the BlackBerry Z10 is fairly simple.


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Laser Hair Removal
Laser Hair Removal WORTH IT RATING* DETAILS
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over all time
Laser hair removal is a treatment that uses lasers to target the roots of hair beneath the surface of the skin. Though it's not guaranteed to be permanent, a majority do experience permanent hair removal after a series of treatments. There's a variety of lasers on the market, some more effective than others on certain skin tones, hair colors, and treatment areas. Laser hair removal can be performed on any part of the body. LEARN MORE ›
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I started growing unwanted facial hair in late adolescence. The issues got worse when I reached mid-twenties. The dark spots, which was as a result of thick hair growth, could be seen (even with expensive concealer!). I knew that something had to be done because this issue was ruining my life,... READ MORE
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Dr. Markmann was very professional and gave me free consultations to discuss my treatment and answer any questions. They were very accommodating and were able to give me the treatments I needed to finish my laser hair removal from a previous location that had closed. Scheduling was easy and they... READ MORE
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DRM-free downloads offer content that is not limited by standard Digital Rights Management (DRM) access technologies. These technologies allow hardware manufacturers, publishers, copyright holders and individuals to limit the usage of digital content.
When you purchase DRM-free downloadable content, that content is available for you to download on any computer and save to a disk whenever you like. You can also download to multiple computers. There is no timeframe associated with your purchase and the content will not expire.
Running Time: 93 minutes
Released: 02/2016
Studio Name: Teen Sex Project
Series: Teen Sex Project
Categories: Amateur Natural Breasts Teen Gonzo Fresh Faces P.O.V. High Definition
Description: These aren't like your typical amateur porn scenes…these ARE amateur porn movies. Real girls that will, more often than not, do this just once and go back to their regular lives. For others, this is their first of many porn scenes. Either way, the action is authentic and unstaged, with real girls having real fun with a giant dick and the reward of a huge cumshot.
4 Scenes from Teen Sex Project 9
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Starring: Raquel Diamond ... More Details
Stars: Raquel Diamond
Sex Acts: Oral Sex, Cum Swallowing, Vaginal Sex, Breast Play, Stripping
Positions: Cowgirl, Kneeling, Laying, Missionary, Reverse Cowgirl, Standing, Standing Doggy Style
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Starring: Reggie (f) ... More Details
Stars: Reggie (f)
Sex Acts: Oral Sex, Masturbation, Vaginal Sex
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A family's money
Family finances need to be well organized. It starts with planning and allocating a budget, checking how much money is coming in, and what it's being spent on. A family's money belongs to all its members. Yet each person has their own needs, which must be carefully aligned with the wishes and needs of everyone else. What are our common goals? How shall we handle our finances as a family? And when there are children in the family: how can they learn to handle money properly, whether money in general, or their own?
To keep track of everything and make sure your family has a clear overview, there are banking packages today specially designed for the needs of families and couples. They include a wide range of products and services for the different needs and challenges facing each family. All at advantageous conditions. A banking package is the ideal solution for a family that wants to pull together, whilst enjoying the freedom to do what they want with their money.
Family account
The Banking Package UBS Family includes everything your family needs for your daily banking transactions: personal accounts, savings accounts, debit cards (V PAY or Maestro), credit cards, e-banking and Mobile Banking, and lots more – all for an attractive flat fee. Babies up to the age of 12 months old get a furry Topsy money box, plus an initial credit balance of 20 francs. And we have practical savings and banking solutions for young people too.
You can find an overview of all our products at ubs.com/family


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- 1 head of cauliflower, cut into small florets
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoons golden raisins
- 1/4 cup freshly grated Pecorino Romano cheese
- 1 tablespoon chopped parsley
Preheat the oven to 375°. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.
In a small skillet, heat the remaining 1/2 tablespoon of oil. Add the raisins and cook over moderate heat, tossing, until hot, 1 minute. Add the raisins to the cauliflower, sprinkle with the cheese and parsley and serve.


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Stump Removal
When you've had trees expelled from your property, you are regularly left with substantial roots and headstrong trunks that are hard to dispose of. You can do your best to work around these blemishes, yet they can truly hinder making the most of your scene. Figure out how proficient stump evacuation can have any kind of effect in the stylish of your property.
Stump Grinders Smooth Your Land
Utilizing a stump processor, a greens keeper can tear away at even the most adamant, extensive tree trunks. This stump evacuation handle includes utilizing a huge bit of hardware that utilizations extreme cutting edges to tear away at the base until it can be effortlessly expelled. What you are left with is an exposed space that you can plant seed over, transform into a sandbox region, or use as a herb or blossom cultivate.
Simple Cleanup
When you contract somebody to do stump expulsion for you, they likewise expel frightful roots and overwhelming bits of wood that can make your property hard to appreciate. A specialist drags away the chipped away wood, sawdust, and different flotsam and jetsam, abandoning you with a yard you can love. In the event that you have numerous trunks that should be annihilated, they can do this for you, and bring the chaos away with them.
You can lease the apparatuses you requirement for stump evacuation, however having an expert do it for you is exceptionally practical, and regularly the better course. For a couple of hundred dollars, you can have all indications of undesirable trees expelled from your property. A greens keeper can dispose of a hardheaded trunk for you in a solitary day.
What To Do With Your New Space
Not exclusively can a gardener perform stump expulsion for you, they can offer you proposals for how to embellish your cleared zone. They may propose putting in a garden, making strolling ways for the sake of entertainment moving around an extensive lawn, fencing off specific parts of your space. They can likewise recommend different trees or greenery to plant. Solicit your exterior decorator the best sorts from foliage to put in your new open zone, so you can make the most of your property substantially more.
A specialist can evaluate what sort of processor to utilize in view of the size and profundity of your trunk, and can rapidly dispose of the blemish for you. Subsequent to doing as such, they can tidy up any garbage or wreckage abandoned, and you should simply watch the procedure and love the property you have. It truly is that simple and can have a beneficial outcome in your yard.


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Dimension: (70+210cm)x240x130cm
Capacity: 4 PAX
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Weight: 3000g
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For camping in the mountains or for summer festivals, the Peneda 4 is a great double-walled tent with air vents and a total capacity for up to 4 persons. Perfect to share with friends or family, it is waterproof up to 2,000mm, featuring taped seams and water resistant zippers. The poles are fiberglass, which means lightweight.