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CFDT RETRAITES : Nouveautés pour les locataires des loyers, dépôt de garantie, avance « Loca-Pass » du 1% logement... font partie de la récente loi sur le pouvoir d?achat. L?indice de révision des loyers concernant les locations de logements (résidences principales hors HLM, louées vides ou meublées) est calculé désormais sur la moyenne de l?évolution des prix à la consommation hors tabac et hors loyers. Publié par l?Insee chaque trimestre, il s?applique aux nouveaux contrats de location mais aussi aux baux en cours, sans qu?il
CIMADE : Non à la systématisation des camps des loyers, dépôt de garantie, avance « Loca-Pass » du 1% logement... font partie de la récente loi sur le pouvoir d?achat. L?indice de révision des loyers concernant les locations de logements (résidences principales hors HLM, louées vides ou meublées) est calculé désormais sur la moyenne de l?évolution des prix à la consommation hors tabac et hors loyers. Publié par l?Insee chaque trimestre, il s?applique aux nouveaux contrats de location mais aussi aux baux en cours, sans qu?il
La redevance audiovisuelle. des caractéristiques du régime fiscal. Les personnes imposables à la REDEVANCE TELE sont facilement identifiées par l?administration fiscale car toute vente de téléviseur doit être déclarée à l?administration chargée du contrôle de la redevance par le vendeur. C?est la raison pour laquelle votre identité vous est demandée par tout vendeur. Il la communique ensuite au fisc. [...]
Le mouv? : du foutage de gueule. Il m?arrive d?écouter l?émission les filles du mouv? et je dois dire que c?est plutôt pas mal. Aujourd?hui je suis tombé sur une vidéo extraite d?une émission de canal+ qui nous montre?comment la redevance audiovisuelle est utilisée, du moins une partie. Alors je ne veux pas entrer dans un débat pour ou contre les chaînes public mais je suis choqué par l?attitude du patron du mouv?? J?ai écris un mail à Emilie, on verra si elle me répond? !
Maintien en 2008 de l?exonération de la redevance audiovisuelle proposant de maintenir en 2008 l?exonération de la redevance audiovisuelle pour tous les Français âgés de plus de 65 ans qui disposent d?un revenu modeste, le Président de la République démontre une nouvelle fois son souci de rester à l?écoute des préoccupations de tous les Français. Après avoir engagé un plan sans précédent pour l?amélioration du pouvoir d?achat de nos concitoyens, l?UMP se félicite que Nicolas SARKOZY apporte un soutien supplémentaire à ceux dont les revenus déjà modeste
Sarkozy donne raison à l'opposition ! LES FAITS : Le 6 décembre dernier, les députés UMP avaient proposé un amendement concernant la redevance audiovisuelle. En 2008, 780 000 foyers jusque-là exonérés devraient payer 50 % de la redevance puis 100% en 2009. Une proposition qui fit débat entre majorité et opposition dans l'hémicycle de l'Assemblée Nationale mais aussi chez les Français. Aujourd'hui, David Martinon annonce le gèle de cette mesure pour 2008.
Je me réjouis de la position du Gouvernement qui a décidé de maintenir l'exonération de la redevance audiovisuelle pour les personnes âgées de plus de 65 ans Je me réjouis de la position du gouvernement qui, dans le cadre de la discussion du projet de loi sur le pouvoir d?achat, a décidé, à la demande du Président de la République, de maintenir l?exonération totale de la redevance audiovisuelle pour tous les Français âgés de plus de 65 ans. Reprenant l?amendement que nous avons déposé avec Lionnel LUCA, député de la 6ème circonscription des Alpes-Maritimes, cette décision sage et pertinente va épargner le paiement de cette redevance à des centaine
Redevance audiovisuelle de la rencontre hebdomadaire entre les députés du Groupe Nouveau Centre et Monsieur Roger KAROUTCHI, Secrétaire d?Etat chargé des relations avec le Parlement, Yvan LACHAUD, Porte parole du Groupe Nouveau Centre, a abordé le problème de la redevance audiovisuelle. Le Groupe rappelle qu?il se réjouit de l?amendement, déposé conjointement par l?UMP et le Nouveau Centre, sur le dégrèvement de 50% de la redevance télévisuelle pour les personnes âgées à revenu modeste. Toutefois, dans un espri
REDEVANCE AUDIOVISUELLE : Précisions ministérielles commentaires véhiculent l'idée que la réforme de la redevance audiovisuelle votée en 2004, et dont la mise en ?uvre tiendra compte des amendements adoptés?
Redevance télévisuelle Comment récupérer le cadeau fait aux amis millionnaires de l'autre taré : On commence par exonérer les personnes âgées de la moitié de la taxe sur la redevance. C'est pas clair ? Non on ne peut pas exonérer quelqu'un qui ne paye rien ! Mais si on remet mine de rien la taxe, mais comme ça fait un peu salopard on en fait payer que la moitié ! Non ? Si ! Donc exonéré de la moitié ça vient ? La vache alors maintenant les plus modestes vont payer pour cette connerie de télé, mais qu'une an
Et une taxe de plus... Les 880.000 foyers jusqu'alors exonérés du paiement de la redevance audiovisuelle ne le seront plus dès 2008, a prévenu une porte-parole du ministère du Budget lundi 19 novembre, interrogée par l'AFP. Ils devront débourser les 116 euros de cette taxe à compter de cette date. "Une loi a été votée il y a trois ans, il n'y a pas de dispositif prévu et, à ce stade, la loi s'applique", a-t-on indiqué au ministère. La loi de 2004 prévoyait l'adossement de la redevance sur la taxe d'habitat
La redevance audiovisuelle ( ou tv ) redevance audiovisuelle est un impôt qui concerne la réception de chaînes télévisées dans votre domcile. Que vous possédiez un ou plusieurs postes de télévision, vous ne paierez la redevance audiovisuelle qu'une seule fois et non pas par nombre de poste. Par contre, si vous possédez un lecteur DVD ou n'importe quel appareil contenant un tuner tv branché sur un écran, vous devrez payer cet impôt ( d'ailleurs cela génère une forte polémique au sujet des ordinateurs équipé de carte tuner). Notez
This is from A year in my kitchen by Skye Gingell. There are a few minor modifications to the the quantities and if you have access to outdoor cooking facilities, I'd strongly recommend using them. I found the final part of the pork cooking very messy, though I suspect I used a little too much oil and did not dry the pork well enough. . .
Ingredients:
2kg of pork belly, skin on and bones in
Spices - 2 cinnamon quills, 10 cloves, 3 star anise, 6 peppercorns, 1 chilli, 6 cloves of garlic (peeled), medium sized nob of ginger (peeled)
Roots of three fresh coriander
Half cup of soy sauce
Third of a cup of Maple syrup
How? This could well be called thrice cooked pork belly. First place the pork belly in a large pot and cover with water. Bring to the boil and then remove the pork and dispose of the water. Return the pork to the now cleaned pot and cover with water again. Now add the spices and the coriander and simmer for 2 hours. Remove the pork and set aside, remove the chilli and the ginger and dispose. To the liquid add the soy and Maple syrup and return to the boil and reduce (30-60 minutes, depending on the size of pot and amount of water added), creating a richly flavoured sauce. Slice the pork, and heat a generous splash of oil in a pan till very hot. Add the pork and fry each side for several minutes till golden and crisp.
Serve. I served mine with steamed broccolini and rice. Top with a generous ladle of now reduced sauce.
Warning. The final stage of cooking (the frying of the pork) is best done outside. There will be smoke and hot oil splattering everywhere.* Of course using less oil and drying the pork would reduce these problems.
Wine? I opted for a pinot noir, with good acid and soft structure. It was quite suitable, though I suspect many other red wines (merlot, sangiovese etc) would have been very good as well.
Whilst in Bordeaux I took the time to speak to Thierry Manoncourt at Chateau Figeac to ask him about his life and how things have changed during his stewardship of the estate since the 1940s - he will be ninety in September this year. The interview will be podcast in the near future (in [...]
I'd originally written this for Lenn, but we didn't use it and I'm dry on material... read it and weep
Cabernet Sauvignon is for wimps.
Yep, you read right. Wimps, I tell ya. You want a dash of crème de cassis? Mathilde makes a pretty one for kir royales. Bursts of blackberry? Pass the Polaner All-Fruit. Chocolate and coffee notes? Starbuck?s can whip you up a mean frappucino. But please, don?t put it in my wine.
I admit, I?m being cranky. And I know it?s partially because I have a pile of dishes in my sink crying out for help as I try to type. But it?s also because I?m trying to make a point: while Cabernet Sauvignon can indeed produce beautiful wines, it?s often made into over-ripe fruit bombs smothered in vanilla-toasted oak.
I know what you?re thinking. Clearly, this woman has never tasted Silver Oak. Or Chateau Mouton-Rothschild. Or etc. etc. etc. I admit, Cab Sauvs can be made into some pretty smoking wines, but can you afford those? Nah, neither can I. The gloriously rated Howell Mountain Cabs are about as far from my price range as possible. As are top growth Bordeaux. Where does that leave me?
Cabernet Franc.
Granted, the two grapes are very different. Cab Sauvignon is all about tannins, dark fruit and leathery aromas. Cab Francs, while also firmly tannic, are lighter, earthier, and display much more herbal aromas. But for me, it?s one of the most wonderfully versatile grapes under vine, producing a plethora of styles, most of which are both food-friendly and age-worthy.
Cabernet Franc, as you know, is one of the grapes used in the classic Bordeaux blend. Along with the more famous Cabernet Sauvignon and Merlot, Bordeaux can also include Cabernet Franc, Malbec, and Petit Verdot. Percentages of Cabernet Franc vary from chateau to chateau, but its typically used more on the right bank in St-Emilion and Pomerol to add tannic structure to Merlot?s juicy roundness.
But Bordeaux is certainly not where Cabernet Franc gained notoriety. That exhalted region is none other than the Loire Valley in France. The Loire is an interesting area that?s largely held on to traditional winemaking methods and indigenous grape varieties, including Muscadet, Pineau d?Aunis, and Cot (the local name for Malbec), among others. The AOCs (Appellation d?Origine Controlle) of Chinon, Bourgeuil, and St-Nicolas-de-Bourgeuil produce reds from Cabernet Franc. The wines tend to be leaner and more acidic than Bordeaux , ranging from the chalk-textured Bourgeuil to the richer Chinon to the juicy St-Nicolas-de-Bourgeuil. While lackluster winemaking can certainly produce bland wines, the true artists of the Loire have been known to craft earthy wines, loaded with mulberry, sage, and minerality that can age for 15 years or more.
Cabernet Franc, however, was largely overlooked in the United States until recently. Some experimental winemakers out in California have been producing Cab Francs that are big, bold, and brawny ? which is just fine, but not particularly true to the nature of the grape. Happily for us, Cab Franc seems to prefer the climate of New York State, and in particular, that of Long Island.
It turns out the maritime climate of Long Island is perfect for many of the Bordeaux grapes ? they dig the summer heat moderated by the surrounding water. Long Island is also cool enough in the winter to allow an appropriate dormant phase without great risk of extended freezes. The Finger Lakes have long struggled with red grapes for lack of sufficient sunlight to ripen, but Long Island has the best of all climactic combinations. And judging from a recent tasting, Long Island winemakers are producing Cab Francs in the all of its glory ? from light and juicy to tannic and mineral-laden.
Raphael and Jamesport both produce what are perhaps the most approachable Cab Francs. Lighter and juicier in style, these wines can both be served slightly chilled as delicious, thirst-quenching sippers. This is not to say that they?re not dinner-wines; indeed, serve them at room temperature paired with rosemary-roasted chicken and asparagus and they?ll certainly blossom.
Castello di Borghese has created a more new world Cabernet Franc that?s full on the palate with sweet cherry fruit and smooth tannins ? it?s a softer, rounder version of the grape that will appeal to dyed-in-the-wool Merlot fans. In a somewhat similar style, Vineyard 48 has certainly gone new world by oak-ageing the wines to impart toasty cinnamon nuances. It?s smooth, round, and creamy, loaded with blackberry and black cherry fruit. Pair either with a hearty beef stew for a midwinter treat.
Schneider produces the most classically-styled Cabernet Francs. If I were to taste their ?Le Breton? blind, I think I?d pick it out as a ripe Bourgeuil. The chalky nose offers plum, sweet red peppers, thyme, and rosemary, with a linear palate of blackberry that expands beyond the stoniness to a smooth, round finish of plumy licorice. Schneider?s ?Roanoke Point? is a bit more elegant, with toasty sandlewood aromas interlaced with rosewater and pluots. The blackberry fruit on the palate is enhanced by notes of roses, herbs, prunes, and roasted peppers. These are both Cabernet Francs for Cab Franc lovers. And a pairing? Why, Long Island duckling, of course!
Ok, now, I?m not saying that after trying Cabernet Franc, you?ll completely abandon Cabernet Sauvignon. But let it swish around your mouth for a while. Taste the lovely herbal notes and the layers of stone and fruit and try to convince me that it?s not an underappreciated grape.
And, if you really feel the need, send me a thank you note. It?s only polite.
This Bordeaux Cotes De Bourg wine is another 05 value. It has a black cherry hue with tight fruit of black cherry and some raspberry notes with minerals and steel.
In the mouth this wine is sweet with some tannic structure, bready notes but needs to open. With breathing it is a tad hot but nice flavors and body with good structure and a good food wine. Buy this wine and two more to lay down for another year and reap the rewards. All this for only $14 so raise a glass to a great vintage!
Today, I have a treat for myself. I need a treat. It’s been one of those weeks that leaves you wondering why you even bother going to bed, since you’ll be up at back at work the minute you wake up again. Recently, my days have started to feel drawn out and full of ups and downs, and to be honest, I really didn’t want to participate in this month’s Wine Blog Wednesday even though the theme, Old World Reisling, is something I truly adore. I just don’t have the energy, but then I decided to change my attitude to become a little more relaxed and calm.
The reason I love Old World Reisling is for one simple reason, or rather one particular man, Terry Theise. If you’re not familiar with his name, please stop reading and go to his page at Skurnik Wines. Download all of his wine catalogs and start reading veraciously. I can wait. In fact, if you don’t make it back here, I excuse you, because these catalogs are too good to be true.
To be honest, I’m not much of a writer, nor am I much of a reader. And because I love them both, we call this a conundrum. I write here, and I read there, and I sometimes find myself feeling a little empty. Maybe it’s the content, the subjects or both. I’m not really sure, but when I went looking for information on one of my Reislings today, I found Terry.
Mind you, if it weren’t for this man, I wouldn’t be appreciating these bottles of wine right now. It would be equivalent to using the 100 point system and not knowing who Robert Parker is. So, I quickly downloaded his catalog where I thought I might find reference to my German Reisling, but suddenly, I was lost. Lost in his words, wit and wisdom. Terry’s catalogs, whether you like wine or not, are a must read for his frankness, honesty, word play, and humor. If you don’t love German Reisling, well, you may change your mind when you read Terry’s words.
To start his report, he always places his manifesto at the top, before you get to the meat of the report. Theise Mannifesto
Beauty is more important than impact.
Harmony is more important than intensity.
The whole of any wine must always be more than the sum of its parts.
Distinctiveness is more important than conventional prettiness.
Soul is more important than any thing, and soul is expressed as a trinity of family, soil and artisanality.
This is a manifesto that I can get behind! Drinking Iberian wine everyday, I often forget how much I love the world of wine and not anyone region. These words are timeless, and in my opinion, great advice for anyone just getting into wine. Live by these words and you can’t go wrong.
But this post is not about Terry Theise, but rather Old World Reisling. Today, we have 2 wines in front of us, one from the heralded 2003 vintage in Germany, an Auslese from one of the premier wine makers in Terry’s collection. I bought this wine as a future at a tasting in Minneapolis back when I still sold wine. A guided tasting with one of the sharpest palates I’ve ever been with, Terry showed us that despite “Crazy-ass heat” one could still make a Reisling full of nuance and character. In truth, I can’t tell you why I bought this one versus the many others that were in my price range at the time. I was relatively new to German wines, and excited to explore a region that seems totally frightening when you look at the complicated labels. But on this particular night, I learned that I had to at least try and dig through the odd characters, strange accents, and unpronounceable names to get at the heart of these treats. And consequently, I fell in love.
Today I sit in a Reisling wasteland. I’ve tried Reisling from around Spain, and I believe that I’ve even had a Portuguese Reisling once. But I wouldn’t recommend them. Nonetheless, I’m here to taste, so you don’t have to. Therefore, to balance the pie a bit, I’m also about to open a 2007 dry Reisling from down the road, a Penedes treat that has never offended me, though that is not much of an endorsement either.
From the moment I open the Sumarroca 2007 from the Penedes, I’m instantly happy and sad. Happy that it’s still fresh and lively. Sad, because there is not much to it. Reisling, I’m afraid, is not meant for Iberia. It loses its soul. The land of the Toro, and the feisty Spanish persona, is not a home for something with a delicate nature. Spain is land of bold wines with bright flavors and complex traits, and for me, I want something more subtle when I drink Reisling. The Sumarroca is easy to drink, simple and a great example of muscat, or a simple summer white blend. From their site (annoying flash, don’t bother visiting it):
Entirely produced from grapes grown in the Sumarroca Estate, only the best 50% from the first juice (free-run) of these carefully selected Muscat varieties has been used for this wine. Fermentation took place during 3 weeks under strict temperature control at 15º C in stainless steel tanks. It has been gently filtered and stabilized at a low temperature before bottling.
Reisling was never meant to be 100% dry, or at least not very often. Alsace is an exception, however, and the sugar makes a big difference. Now I know that some of you are saying, “I don’t like sweet wines”! To you, I say, “give me a break”! Put down your dry Coca-Cola and listen. Sweet is good. Sweet is nice. And just like in dry wines, if the wine is NOT balanced, than it will taste bad. Mogan David tastes horrid, because it’s like drinking syrup! Good Reisling doesn’t have this problem, due to its high acidity. I’ve served very sweet Reislings to friends who have quickly responded, “what a nice dry wine this is”. 50 grams of sugar dry! The acidity balanced the wine, whereby keeping your tongue from becoming a syrup slick. Ok rant done…Now on to what has made my afternoon pleasant.
Joh.Jos. Christoffel, 2003 ÜRZIGER WÜRZGARTEN Auslese***, that’s a mouthfull! Let me preface the next few lines with this, I love Spanish and Portuguese wine, but I needed this. This is a pure stroke of bright light through my Tempranillo stained tongue. New flavors, aromas and textures, dance though my mind, and I feel handicapped describing the wine before me. Because I am so tied up in Iberia, I almost forgot why I loved wine, diversity. In my glass sits some of the most gorgeous honey flavors with minerals, petrol, fruits and flowers, exotic and rare. Here are Terry’s own notes from his report on this wine.
2003 Ürziger Würzgarten Reisling Auslese*** ++ “This is always from the same parcel, and it cannot produce more than forty hectoliters per hectare,” says Hans-Leo. “We’ve had at least Spätlese from this site in every vintage except 1991. I could make these wines heavier, but it goes against my philosophies. The day I can’t make wines like these any more is the day I’ll pack it in.” It’s down below, to the right of the sundial, in case you want to locate it. This 2003 has the extra note, the Grand Cru flavor, now glazed with the finest botrytis maltiness. As always what amazes here is the density and delicacy, and here, in 2003, the siren-song of minerality. SOS: 3 (between ten and thirty years)
I’m glad I wrote this!! I’m glad I opened this treasure before it’s time (I wanted to wait 5 more years), and I’m glad I still have 2/3’s of a bottle left for dinner tonight. Although, I’m not sure I want to drink this with the meal. It is perfect for some many dishes, as its balance would complement more treats than you might expect. But no, I think I’ll grab the bottle, sit up on my roof, watch the sun set over Montserrat, and let my mind drift. That’s what wine is for. Thanks Terry!
Cheers,
Ryan Opaz
Ryan
2003 Joh. Jos. Christoffel Erben Ürziger Würzgarten Reisling Auslese *** - Germany, Mosel Saar Ruwer (5/7/2008) Still showing a bit of spritz on this lightly golden wine. The nose though is mature, with deep honey tones, light petrol notes, hidden nuts and fruits. Really a complex nose that I think will develop nicely into the night. In the mouth though this is a lush treat. with a racy acidity, that cuts though a high buy non-cloying sweetness. Incredible…really fun to taste as complex flavors seem to develop in my mouth, and shift from one flavor to another. Think of flesh fruits, on a bed a gravel with a floral honey lightly drizzled over the top. Light mustiness like darkened honey comb, lingers around the edges of my mouth as I revel at this wines elegance and beauty. Perfect balance. 5/5
Gabriella
2003 Joh. Jos. Christoffel Erben Ürziger Würzgarten Reisling Auslese *** - Germany, Mosel Saar Ruwer (5/7/2008) Light golden yellow in color with tiny bubbles that lay dormant, only occasionally springing to the surface of the wine. On the nose, the wine shows its age and maturity with rich honey, cooked peaches, ripe pear and a touch of petro right on the end. The bouquet is reserved, graceful and classy. In the mouth the wine has a beautiful spritz, alive with acidity, zest and life, perfectly balancing the sugar. Incredibly rich and round mouthfeel that covers the entire palate before it gently slides off leaving a lovely yellow floral and honey flavor. I’ve had some lovely whites in my lifetime, but this is incredible. Perfectly integrated, well balanced and overall, an unbelievably good wine! 5/5
Ryan
2007 Sumarroca Reisling Penedès - Spain, Catalunya, Penedès (5/7/2008) Light golden in color this wine has a nice simple nose of white flowers, melon, and honey. Really clean and straight forward, while in the mouth a medium acidity balances this fully dry wine, whose fruit is one again simple and straight forward. Nectarine, minerals, and honey notes mingle in and out. Not bad for a summer sipper, though not inspiring either. 3/5
Gabriella
2007 Sumarroca Reisling Penedès - Spain, Catalunya, Penedès (5/7/2008) Light golden in color with a slightly green tinge, showing a lovely and expressive white floral bouquet, bolstered by aromas of white peaches, honey, lychee and a slight barnyard aromas. In the mouth, the wine is slightly off balanced, as the racy acidity shows shows a tartness that is quite frankly, a little unpleasant. Full and round in the mouth with a medium body and a nice gentle finish. Candy mandarin and honey on palate, with hints of orange peach and gravel. Paired with a fresh pasta salad with garden picked cherry tomatoes, however, I think this would be a nice wine. 3.5/5
Beautiful aromas of green apple, fennel and mineral follow through to a full body, with bright acidity and a clean, lively and refreshing finish. Drink now. 4,165 cases made.
Just read an very interesting essay that makes parallels between blogging and the open source movement in software. There was a discussion about a year ago in the wine blogosphere regarding professional versus amateur and what the distinction is. This essay points out some really interesting ideas relating to this topic is worth a read. In particular, I enjoy these passages:
Like open source, blogging is something people do themselves, for free, because they enjoy it. Like open source hackers, bloggers compete with people working for money, and often win. The method of ensuring quality is also the same: Darwinian. Companies ensure quality through rules to prevent employees from screwing up. But you don’t need that when the audience can communicate with one another. People just produce whatever they want; the good stuff spreads, and the bad gets ignored. And in both cases, feedback from the audience improves the best work.
Then there is the comments on amateurs versus professionals…
There’s a name for people who work for the love of it: amateurs. The word now has such bad connotations that we forget its etymology, though it’s staring us in the face. "Amateur" was originally rather a complimentary word. But the thing to be in the twentieth century was professional, which amateurs, by definition, are not. That’s why the business world was so surprised by one lesson from open source: that people working for love often surpass those working for money. Users don’t switch from Explorer to Firefox because they want to hack the source. They switch because it’s a better browser.
More great insights here…
Actually, the fad is the word "blog," at least the way the print media now use it. What they mean by "blogger" is not someone who publishes in a weblog format, but anyone who publishes online. That’s going to become a problem as the Web becomes the default medium for publication. So I’d like to suggest an alternative word for someone who publishes online. How about "writer?" Those in the print media who dismiss the writing online because of its low average quality are missing an important point: no one reads the average blog. In the old world of channels, it meant something to talk about average quality, because that’s what you were getting whether you liked it or not. But now you can read any writer you want. So the average quality of writing online isn’t what the print media are competing against. They’re competing against the best writing online. And, like Microsoft, they’re losing.
And finally, this passage is probably my favorite…
The third big lesson we can learn from open source and blogging is that ideas can bubble up from the bottom, instead of flowing down from the top. Open source and blogging both work bottom-up: people make what they want, and the best stuff prevails. Does this sound familiar? It’s the principle of a market economy. Ironically, though open source and blogs are done for free, those worlds resemble market economies, while most companies, for all their talk about the value of free markets, are run internally like communist states.
This essay really is worth a read. Its a couple years old by Paul Graham, an essayist, programmer, and programming language designer. Wine bloggers are a very powerful force especially when you consider that its driven pretty much by love of the community’s past time rather than money. And like open source, the job of following and documenting wine requires more than a single entity with several dozen people. Its going to take a cast of thousands with a shared passion and the best will naturally rise to the top.
Mongrain Glass makes beautiful and fancy wine glasses. James Mongrain is the artist behind this beauty. The thing that impresses me most about James Mongrain is that he has worked with Dale Chihuly since the late 1990?s. Dale Chihuly is a world class glass artist.
I looked through the Mongrain Glass website at the pictures of fancy wine glasses. The white glass goblets were magnificent, as were the chartreuse and yellow. I looked further at the Solid Series and there were more fancy wine glasses in blue, pink and the prettiest black glass I?ve ever seen.
James Mongrain and Mongrain Glass have so many fancy wine glasses for sale. It is important to keep in mind that each of the pieces is handmade and one-of-a-kind. If you want to order any of the Mongrain Glass fancy wine glasses, you need to e-mail or call with your order.
Mongrain Glass has a series of fancy wine glasses called the Creature Series. These are so beautiful. The stems of the fancy wine glasses are creatures like swans and sea horses. There is one design in particular, that has a frosted look to it. There are even dainty flowers around the base of these fancy wine glasses.
The Modern Venetians line of Mongrain Glass fancy wine glasses are very sophisticated in appearance. The glass detail work brings lace to mind because of its intricacy. I would have a very hard time trying to choose which line of Morain Glass fancy wine glasses I wanted. I actually like them all.
In addition to fancy wine glasses, Morain Glass makes commissioned pieces of art. Some of the pieces pictured in the gallery on their website were very large. There are no prices listed on this website, but these look like they cost many thousands of dollars.
Fancy wine glasses really do seem to be a small part of what Morain Glass does in their studio. I found a picture of a piece of art entitle Vortex. Vortex is described as a 7-foot stainless-steel slice of sensuality. The foundation of this piece of art is set in steel and a collection of glass forms illuminate neon light from within. The union of glass and steel in this piece of art is somewhat of a contrast, both in form and idea. Glass and steel are two distinct elements that have been joined so intimately it?s as if they are one.
I spend lots of time in libraries and archives. I thought it might be fun to share some of the information I pick up about wine history along the way.
Imagine yourself in Los Angeles in 1906. The streets would have looked like the one to your left, with an electric tram, horses and carriages still on the streets, colorful awnings,and low-slung brick buildings. (Los Angeles street scene from 1906, courtesy of the LA Public Library and LA Fire Department Engine Co. No. 3)
While walking along, readers of this blog would be scanning the stores for wine. Where could you have purchased it in 1906? One option would have been the Crescent Wine Company, established in 1890 and still serving up wine and spirits, as well as olive oil and bottled water, to Los Angeles residents after the turn of the century. Located downtown on West Seventh Street, the company's motto was "Quality like Truth commends itself." Their 1906 price list proudly stated: ?We do not keep nor offer for sale any imitation goods, or goods bearing counterfeit labels, and every article in this list is of irreproachable quality and even the cheapest goods quoted are choice.? Truth in advertising--and labeling--was an issue back then, just as it is now.
What the Crescent Wine Company meant by that statement, however, would not pass muster today. They sold California wines in bulk under the categories of Claret (both "Table" Claret and "Old" Claret) and Zinfandel, but also advertised California Burgundy, California Hock, California Riesling, and California Sauternes. The price? Well that ranged from 50 cents to $1.50--a gallon. You could get your Claret in a quart bottle for an extra 10 cents, and when you brought the bottles back for a refill you got a 3 cent credit. Recycling, 1906 style.
Name-brand, bottled wines were also available, including Italian-Swiss Colony Tipo Chianti; Inglenook Sparkling Moselle, Burgundy, and (eek!) Sparkling Sauternes; Cresta Blanca sparkling wines; Paul Masson; and Champagne from Coste-Follcher, Mumm's, Veuve Clicquot, and Moet & Chandon. And, for those of you reading this from the east coast, the Crescent Wine Company also sold bottles of wine produced in your neck of the woods, including Virginia Dare wine (65 cents a bottle) and Concord Port. (image from bottlebooks.com)
Those of you who know about the 19th and early 20th century may also know that medicinal "tonics" (most of which were laced with opium, cocaine, and other potent substances) were hugely popular. Crescent Wine Company sold its own medicinal tonic, called "Tone-up Port." They described it as a "perfect, all the year around tonic and nutritive for restoring debilitated conditions. A perfect food and tonic combined. As an appetizer it has no equal; invigorates and tones up the whole system; makes rich, red blood, and is especially recommended for building up ?run-down? constitutions." What was in the bottle was a carefully-guarded secret, but they offered free local shipping on 6 large bottles (which cost you $4).
Finally, the cocktail was coming into its own around 1906, and mixed drinks were all the rage. Not to be left out of the fun, the Crescent Wine Company included a number of "wine cocktail" recipes in their 1906 price list. My favorite--and a perfect follow-up to Wine Blogging Wednesday #45's Riesling theme--was this recipe for Rhine Wine Lemonade:
"Use large bar glass; 1 tablespoon sugar, juice of 1 orange, ½ glass of ice; fill up with Rhine wine. Stir well, add slice or orange with straws, and serve."
Coming in a close second was the California Wine Cobbler:
"A large bar glass half full of ice; ½ tablespoonful of sugar, juice of 1 orange, 1 wine glass California wine. Stir well, fill up with ice, dash with claret, dress with fruit, serve with a straw."
There was something strangely familiar about this price list, and it reminded me of surfing the web and browsing wine selections at local stores like domaine547 and Wally's, reading their advice about how to serve wine, and dreaming of making a big purchase. Despite the ways in which the experience was quite different from today, what I was most struck by were the ways in which buying wine from Crescent Wine Company seemed strangely modern with its recycled containers and free shipping offers. It made me think that someone from 1906 would be at home in our world of e-commerce and be delighted to shop for wine from the comfort of their own living room in 2008. It's fun to be able to imagine what it would have been like to buy wine in Los Angeles more than a century ago--although I'm not sure the Sparkling Sauternes would have made it into my cart.
I have been traveling back and forth across the country for the last two weeks and have been working long days for months. In between flights and endless delays in airport waiting lounges, I try to make study time for my WSET exam coming up all too soon in a few days. After a grueling, four-city tour, tonight I feel justified in picking something special to celebrate a clean desk and being home. A bottle of Amarone is definitely appropriate. The bottle I decide on is an Amarone Negar 1961. Yes the vintage is right, 1961.
It was a great year for Italian wine in 1961 ? rain and sun in perfect balance. John Kennedy was president of the USA. The Berlin Wall was under construction. Maria Callas was 38 and at the height of her career. Sophia Loren was starring in El Cid, and I was all of nine years old.
The label is a little worn and torn. The fill level looks promising ? still mid neck ? although there is a little sediment. The cork seems to be okay ? solid and removes easily without crumbling. Should I decant and risk adding too much air? I pour a glass to see what has happened to this 40-something wine.
The color is amazing ? dark red, with a little orange and brick red on the rim. The nose is equally remarkable ? still lots of fruit left on the nose, black cherry with truffle, and a little sherry oxidization odors in the background. A few swirls of the glass and the oxidative aromas disappear.
The taste and finish on this wine is surprising, still full of black cherry, truffles, and forest floor with a finish that lasts for minutes. The tannins are like silk, and there are not enough descriptors to describe the mouth feel and full body. The acidity must be holding this wine together.
Now, there is a caveat to this story. We both love Amarone, so there is a built in basis here. But points and ratings have no relevance to this wine. It is, quite simply, a great wine. It is like the Callas aria playing on the stereo ? powerful yet filled with grace and finesse. It is an Amarone at its heights. Yes, 1961 was a good vintage year for Italian wines. I am going to lay down some bottles for the future. Susan?s Note:
This Amarone is a perfect example of why Frank and I both hate the point system. Is this a 98 or only a 97 point wine? After all, how do you define the difference of a single point? Or has this venerable liquid actually achieved the enviable position of 100 points despite its initial hint of oxidation? It is only two additional points after all.
And if we were to rate it as a 98, would that make it comparable to the 2004 Cabernet Blend IX Estate from Colgin Cellars that received a 98 point nod from Robert Parker? Hmmm, let?s see. A three-year old blend of 59% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc, and 6% Petit Verdot from Napa Valley versus an Italian Amarone with almost half a century of love, care, and passion in its provenance. Somehow, the comparison just doesn?t work ? although I suppose one day, some scientist, somewhere in the world, will come up with a formula that proves you can actually make a meaningful comparison between apples and snow peas.
(Photo of Maria Callas dated 1960, only a year before this wine was produced.)
IN A DRAMATIC change of focus the Hardy Wine Company today announced that it was taking a great leap backwards - and changing its name. From the end of this month the Hardy Wine Company will be known as Constellation Wines Australia. This is an attempt to change the perception of the Hardys wine name from that of a corporate giant to, more simply, a regional winery 'known for quality and craftsmanship'
While this change is largely window-dressing, it is important. It marks a significant shift in thinking at Hardys. In recent years its super-premium portfolio has been sadly neglected, to the point where many premium wine drinkers (and wine media) today query whether the Jack Mann, Houghton Gladstones, Hardy's Tintara and Thomas Hardy super-premium labels still exist. The Hardy Wine Company has become known for good quality, cheap, non-region-specific fighting varietals. It has been at the forefront of the much maligned 'race to the bottom'.
And for a long time this strategy has been widely perceived as puzzling and myopic - like defecating in your own nest.
Hardy Wine Company President John Grant said today that ‘This is a pivotal time for our company as we embark on a range of activities to move our company to higher ground. From 31 March ... we aim to showcase to the world regional winemaking at its finest.
‘By drawing on Constellation’s global resources and tapping into our generational traditions, we aim to become Australia’s regional wine champion, recognised for our quality brands and winemaking excellence.’
‘Changing our company name provides greater freedom to shine the spotlight on the real heroes of our business - the outstanding regional wines. In particular, it allows the Hardys brand to return to being a winery, known for quality and craftsmanship, rather than being known as a corporation.’
‘We will be adding to our diverse regional offering and continuing our exploration of Australia’s premium wine regions’, he said, ‘as well as strengthening our front line staff, with additional personnel, tools, resources and training’.
Constellation Wines Australia brands include: Amberley, Banrock Station, Barossa Valley Estate, Bay of Fires, Berri Estates, Brookland Valley Estate, Chateau Reynella, Goundrey, Hardys, Houghton, Leasingham, Moondah Brook, Omni, Redman, Renmano, Stanley Wines, Starvedog Lane, Stonehaven, Tintara, Yarra Burn.
I don't heart gimmicks (and neither does the Chef), which is why we let the Il Cuore 2000 Rosso Classico (about $11) sit in our cellar for the last year without a second thought.
You see, there's a big heart on the label and a quote to go with it: "A heart can only be held by a heart the fairest setting of the loveliest jewel." Yeck.
The bottle was a present from a friend about the time of our wedding and it came with a disclaimer: "It was a cheapie; I got it for the heart." In other words, appreciate it for the sentiment, not the quality. And we intended to.
In fact, I'm not sure we ever planned to open it, but I'm glad we did. The blend of carignane, zinfandel, grenache, sangiovese and charbono from Mendocino County has an Old World sensibility, plum and cherry fruit, and a well-integrated (13.6 percent) alcohol.
First Press - the UK wine trade’s first fully-interactive Ezine, has just launched featuring an interview with JancisRobinson. First Press has been produced by Nicky Burston of World Wine Agencies. It has a lifestyle look and feel and is easy to download, or email directly to friends. Issue 1 of this new quarterly features wine celebrity interviews and podcasts, up-and-coming news and events and includes a prize draw for tickets to Old Trafford.
SIPPED: Sauternes Chicago’s foie gras ban has been repealed in a 37 - 6 vote by the City Council, overturning the 48 - 1 vote that put the ban into effect two years ago. The prices of Sauternes, the unctuous sweet wine often served as an accompaniment, just went up an additional ten percent. [Sun Times, thanks Stephen!]
SIPPED: Cork back for an encork When a member of the Culinary Institute of American saw my cork iPhone case in February, she exclaimed that it would be the perfect product for recycling their corks! Bu
Tecnorati
airport waiting lounges, I try to make study time for my 
truffles, and forest floor with a finish that lasts for minutes. The tannins are like silk, and there are not enough descriptors to describe the mouth feel and full body. The acidity must be holding this wine together.
SIPPED: Sauternes