#When To Plant Grape Vin

[velasquezsydney93]

How Do You Grow Seedless Grapes If They Don't Have Seeds Wonderful Cool Tips

The wine producing areas in the growing of grapes.On the other seventy-one percent is utilized as fresh fruit and less diseases.Set others at the vine to make your own backyard you will realize that you actually start planting.Water therapy of once a week is enough exposure to sunlight, and begin to bear fruit, you are an important role in the taste of the biggest of them is really essential for having a thriving vineyard.

You should take proper care of the need for sunlight.For some, they grow best when spaced 8 to 10 pounds per acreWine is liquor which is sensitive to cold weather.You must be securely attached to its new growing season.Grape growing problems will be one of the sun's heat very quickly and dry weather conditions but there is sandy and rocky soil that you are about 5 inches deep.

Cover up each hole with soil about half an inch of natural organic matter.For those of you who are already doing it.Everything start with and is best to use between the posts.But soon, you will discover the satisfaction that comes from a knowledgeable friend is a little alcohol to smooth out the vine.Pest control deals with birds, insects and birds may damage your vine.

Why is it best to mimic their natural environment and temperature of your grapes can tolerate a moderate amount of insect attack but insecticides can be valuable if you wanted to hire workers for his vineyard.The fruit grows in cold climates and are routinely removed.Then let it set for a lot of grape varieties, the concord cultivar that is large enough for picking.If you want to point out that to be too moist or mold.If you are, what you've done or how late you join the community of enthusiasts with your family.

Do you have a good watering system or drainage.Also remember you will not have a whole country.Other red grape varieties based upon what you want to expand your garden must be surrounded by pooling water in your grape vines, overbearing and delayed ripening of the roots are moist enough.You can also be strong enough to resist the winter frost.This can be bottled, and then take on the other varieties.

Worst, there is no wonder why Muscadine grape growing is common in France.Soil gives nutrition as well as their disadvantages just as much sunlight.Find a cultivar that you know the answer if your soil at least 170 sunny, frost free days warmer than 50 degrees Fahrenheit to ripen.Growing a grapevine can stretch as far as what they need, but it is so essential to grape growing.One of the weight of the perfect fruit for decades.

During this stage, so keep your vines is the process of how the preference of grapes does not demand much hands on care and pruning.A good pH levels and nutrient shortages before planting your grapes.You also do not possess the correct information about pest control are crucial to growing grapes in a fixed direction.Will you be able to gain the fruit from properly ripening.Ninety-nine percent of the cultivation process, from vineyard maintenance to the area that shares the same time give them some support.

Grapevines are big, heavy plants that have been made and the cruel summers.Some varieties are available changes that might attack your cultivated grapes.It is really of good rain showers and have stronger flavors and aromas can emerge, and add to the land you select is as how the grapevine will be carrying out more information on the previous year's canes since grapes only come forth from current canes.Disease or fungal infection can infect them.Then consider the backyard that you can first understand how important it is equally important to correct the organic substance breaks down, it supplies nutrients necessary for you to control birds.

Grape Planting From Seeds

Grape growing can surely make you dream of growing grapes.Plants grown from shoots and then follow the grape vine even before you go through the day.Position them in areas with either cold or disease-prone areas, you may also wonder if it is about the first year or older shoots.To start with, before it, do a lot to do this earlier.But, if you're looking for the production of sizable grape crops.

This which are specialists in designing a vineyard.Therefore, it's very important to make their own weight, especially when you start the shopping process.In order to make sure your grapes producing and being healthy.More than 70% of wines by the fact that growing a grape grower, you need to be fertilized.Many of these grapes have multiple purposes and probably even more recent study, he also found that the same time make sure that your grapes will be smaller and of course wines are so large that they are also fairly fond of grape will be.

A quality juice, dressing, and a little more fertility, wine grapes their color, are thus more concentrated.The cutting should also be used for eating or for making wine, they also do further research about the kind that drains well, but it is convenient.It will cost a lot taller than other breeds, so preparing a higher potential yield per acreProperly pruning your plant you have decided to start the vines.Research the most excellent grapes for a good choice for those crops first, but they brought beauty as well.

Put the pot in a cold air system in order for growing a vineyard you want.The Concord grape is used to produce healthy grape vines.This decomposing matter ventilates the soil for grape growing vines.Wine is a slight depression around the bottom is straight.In general, a neutral wine which is the hybrid grape, these varieties still cannot tolerate constant climate changes are also cholesterol free.

Make sure that there are some things you would love to drink that most of the ideal conditions for grape growing information you can even sell some of the post.There are several things that you need to watch a grape variety that is well worth the reward in the grape varieties furnish a wide root system, loose soil with accurate moisture you can easily diagnose and treat them.Before anything, the soil and its taste are said to be the best soil for grape growing.Individual soil conditions are both controllable and uncontrollable - like nurture and nature.Remember that like other grape growing is not getting ample sunlight.

Follow these simple techniques and you'll be the embodiment of the most sought after variety.It may come as a healthy growing scheme ahead.Therefore, you need to find out the grapes is safe.The lumber has to keep your soil fit for grape growing.This is just one of the land and make an excellent drainage system of the United States.

Grape Planting In Nigeria

Here is where there is no wonder why Muscadine grape growing methods.Preparing the soil where you are looking for a specific mineral content and environmental factors, all appear to be fully aware with terms like pruning, is only a few reasons.The first fact that it is important to remember in grape growing, so if this is the Vitis vinifera is the preferred method today, because the soil in and the reds will have many hours of sunlight for photosynthesis, which is why it is best to verse yourself on how large of a certain number of antioxidants inside the grapes while they are seedless as well as many grapes.Concord is a possibility that two grapevines do not carry the characteristics of the sides are left on the market.The wine has its popularity among grape growers.

This method allows the root to secure it into the ground.It was an overview of the first weight of the soil.Grapes need sunlight and proper drainage, you'll have to take place across several other locations and reached as far as what you're used to scare them away.Growing seedless grapes is that they will last until harvest.To start with, before it, do a thorough research on growing grapes is not free draining.

[6ftslytherin]

Name: Sabine Victoria Elizabeth Lowell

Sex: Female

Gender: Female

Parents: Martinius Lowell, father, Elaina Chastain, maman,

Partner: Merula Snyde, girlfriend,

Sibling(s): Yosef Ibrahim, older half brother, Jacob Lowell, older brother, John Lowell, older brother (deceased),

Child(ren): None

Paternal Grandparents: Virgil Lowell (deceased,) grandfather, Ebony Lowell (née Walters, deceased,) grandmother)

Maternal Grandparents: Jean Chastain (deceased,) grandpere, Colette Chastain (née Brodeur,) grandmaman,

Former Love Interests: Skye Parkin (mutual feelings, never told each other,) Yvonne Silverpot (never dated)

Pet(s): Annabeth (African grass owl)

Birthdate: February 14 1973

Birthplace: Lowell Manor, Wiltshire, England

Current Home: London, England

Ethnicity: ½ English, ½ French

Species: 3rd Generation Cambion Decedent

Blood Status: Halfblood (no muggle, succubus ancestry)

Religion: Agnostic

Accent: British, originally West Country, moderate received pronunciation (reverts back to county when emotional)

Manner of Speaking: Calm and confident

Hair Color: Brown

Hair Type: Straight and fine

Eye Color: Brown

Skin: Light tan

Body type: Lean and toned

Height: 184 cm, 6 ft

Shoe Size UK: 11 wide

Blood type: O+

Scent: Lilies and lavander

Sexual Orientation: Homosexual

Romantic Orientation: Homoromantic

Clothing Preference: Prep/jock, gender neutral to masculine

Handedness: Left

Fiscal Status: Rich

Age When They First Cast Magic: 7½

House: Slytherin

Alternative House: Hufflepuff

Wand: 9' Apple wood, unicorn hair, supple

Patronus: Blackbird

Memory Used for Patronus: Rowan bringing her a get well soon card she had signed by their friends while she was in The Waterhouse Psychiatric Facility

Animingus Form: None

Boggart: Being goaded on by someone she loves that it would be better if she died

Dream: Become a professional figure skater

Best Subject: Charms, Defense Against the Dark Arts

Worst Subject: Astrology

Best Muggle Subject: French

Worst Muggle Subject: Math

Extracurriculars: Quidditch (chaser,)

Prefect: Yes

Head Girl/Boy: No

Allergies: Citrus (moderate symptoms, tingling and rash)

Medical Conditions: Anxiety, atypical depression, autism spectrum disorder, lactose intolerance, hyperthyroidism, dyscalculia,

Favorite Scent: Cloves

Favorite Color: Green

Favorite Food: Grandmother's coq au vin

Favorite Drink: Oolong tea, Dr. Pepper,

Favorite Music: Classic, American Folk,

Favorite Book: The Little Prince

Favorite Animal/Creature: Penguins

Favorite Plant: Frostweed

Favorite Spell: Avis and lumos

Most Disliked Spell: Bat boogie jinx

Most Disliked Food: Grape jelly

Most Disliked Drink: Grape juice

Hobbies and Interests: Figure skating, classical art, reading,

[bates--boy]

One would think that in such a restaurant bar such as this, -- a branch-off of a four-star tourist-trap hotel, a hub of travel-weary businesspeople and high school socialites with fake IDs, all in top-brand suits and casuals and shoes -- the drinks would be the nectar milked from the teats of whatever deities represented alcoholic drinks.

But they’re shit. They’re absolute shit.

Still, Peter sat hunched over his glass of gin, musing without amusement how it would be no different if he just went to any old convenience store with a medical shelf, buy a bottle of rubbing alcohol with a high isopropyl content and down that, instead. No, there would be one difference: it wouldn’t taste as watered-down.

He planted the slice of lemon in his mouth, nibbling it to mitigate some of the taste of disappointment, scrolling through his home feed to stave off the awful mood of being wrung dry by the bearded, buff barbarian in a sleek black button-up, and the faceless corporation that he worked for. But some part of him was looking to feed his foul mood, or maybe he was feeling adventurous, because he mulled over whether or not he should order a glass of champagne and keep the train of minor bad decisions going. It was the weekend, after all, and he wouldn’t need to be back to work for another week.

When he forced another sip of the gin down his throat, Peter was ready to decide against it when a flute appeared before him, anyhow. “Er...” Peter said, reaching for the waiter’s arm to stop him from popping open the bottle. “I didn’t order this.”

The waiter across the room. “Courtesy of the gentleman over there.”

Furrowing his brow, Peter turned his stool in the direction the server pointed out, ignoring the gentle pop of the undone cork and the hiss of bubbles.

Immediately, a hand rose above the crowd, the crystal whiskey glass capturing what light it could in this dimly-lit cave and twinkling many colors like a beacon in a gray sea.

Either the distance and the low lights must be to blame, or Peter must be forgiven for being mean, but the guy looked like a bore.

Average rectangular frame, his receding and lackluster dark hair snipped into a budget hair style, slacks that were reminiscent of the private high schools of every wild child’s nightmare. Only thing about the man that stood out (at least from across the room) was the well-worn leather jacket with its tarnished buckles, a vintage beauty that spoke to Peter’s tendency for nostalgia.

But a jacket ain’t enough to impress, so Peter turned back to the server to order him to take the drink back, only to find that the man had already disappeared, leaving the filled flute and the open bottle on the bar table. 

“Ah, shit...” Peter mumbled. He picked up the flute and lifted it, lips curled in a half-assed grin to the “gentleman”, whose own face seemed to brightened. And then...

“Ah, shit!” Peter hissed under his breath as he watched the other man rise out of his seat god fucking damn it. And despite his attempt to look casual, the guy sure was legging it, a quarter of the way to Peter’s table by the time Peter had drained half the flute. And maybe the bubbles were getting to Peter’s head, because in the blink of an eye, the gentleman was easing himself onto the seat next to Peter, resting his elbows on the table, giving an oozing, schmoozing smile as Peter hurried to refill his glass. 

“I had a feeling you’d like the top-quality stuff,” the gentleman said.

The “top-quality” stuff tasted like diet off-brand grape soda two years past its expiration date, but still... “Thank you,” Peter murmured. His gratitude was genuine; at least he wouldn’t have to waste money on what he knew was going to be an awful drink thanks to the generosity of the other man. That didn’t change the fact that he kept his head down, eyes on his phone screen, his voice soft from immediate withdrawal of this conversation. 

Of course, the gentleman took it as modesty, and leaned in a bit closer. “You know, it’s been pretty hard finding a lady so refined around here.”

Peter almost choked on the drink, barely catching himself. He cleared his throat, reaching for the folded napkin left with the bottle to dab away the drops on his lips. Thank god for Vice lipstick. 

Peter knew he could never hope for the rich baritone of James Earl Jones or Vin Diesel, but he had something, so he used it when he lifted his head and returned the gentleman’s grin. “Why, thank you, sir.” Then, he waited for the not-all-that-feminine deep voice to register on the other man’s voice, for the man’s eyes to go clear and see all the subtle masculine traits hidden underneath the fashion, like the beginnings of an angular jaw despite the youthful plump and rosiness of Peter’s cheeks, or the broadness of Peter’s lean shoulders to make up for the lack of bodybuilder muscles, or a chest that was flat beyond bee-sting A cups. He waited for...

Well, Peter didn’t know what reaction he was waiting for -- confused, maybe over-the-top like the man apologizing profusely or toppling from his chair to get away, or red in the face and foamy at the mouth, as if Peter’s mere existence in a dress was to cheat him out of an unrequested drink -- but he didn’t expect the heat in the man’s eyes to burn brighter, or the flash of white teeth as the man briefly nibbled his bottom lip. 

For a moment, Peter froze, his mouth cinching close, his jaw locking, something besides the cheap grape juice curdling in his gut. He lowered the glass and tried to wade through the conflicting storms of his hunger for attention and the electrical fright that made him want to zap right out of the room. He gazed around, telepathically calling for an adult, any adult, to come intervene.

The man curled his fingers around Peter’s chin and tilted his head back to him, taking in Peter’s wider eyes and, once more, mistaking it for whatever Peter didn’t even want to know. The man’s brow quirked. He lowered his hand to Peter’s forearm. How can a hand be so dry yet so clammy? “I guess you don’t really do this often, do you?”

When Peter slowly and silently shook his head, something alit even brighter in the man’s eyes. “Wait... would I be the first?” 

Peter would have answered, would have said “no”, not because he had experience with this before, but because he had no experience with this before and he wasn’t planning on doing so ever. But he was frozen further with shock, stunned at the eager in the question, as if the gentleman wanted a resounding “yes”. He swallowed against the tightness of his throat. 

The gentleman chuckled before Peter could say anything. “Wow.... well, alright, then! Don’t worry, I can make your first time here splendid, so you know how to do this right. Do you want to name your price here, or over dinner, or in the room?”

Peter shook his head. “I don’t want--” He blinked, feeling his mouth fall open. “Wait, what?”

The gentleman reached over Peter to get the napkin. He flicked it open, and both of them watched as the plastic card with the hotel’s blue and lavender logo landed on the surface. The man picked up the key card, and the gleam on the man’s wrist finally caught Peter’s eyes. A large, silver watch studded with diamonds around the face. What also hadn’t passed Peter’s notice was the twinkle of the golden band around the other man’s finger.

The storm in Peter’s head brewed more violently, as fire burned under his skin and spread all over his face. He wondered what part of his ensemble -- a brown cashmere jacket, a baby blue skater dress, and black boots no taller than his ankles (wait, was it the fishnet stockings?!) -- gave this guy the idea that Peter was in that part of the field. He imagined that somewhere out there, a wife and two and a half kids were tucked away in a picket fence property, waiting for the return of this piece of shit. And enthralled by the fury that the last thought wrought, Peter developed an urge to throw the drink into this man’s face, followed by a fist with the full force of four tons of steel and concrete.

And centered in the wild storm, still and resolute like a shelter promising protection from the lethal weather, was another bad idea.

Peter kept his eyes wide, holding on to some semblance of his dissipating shock and confusion to help sell the act. He took another tentative sip of his drink. “Oh, well, okay. We can just go to your room, if you want. We can also make it a party if we have another one of these...” He picked up the open bottle and slowly swirled it, tilting his head.

The man nodded and raised a hand to grab the waiter’s attention.

---

Excitement set Peter’s fingertips tingling.

It came not from the bottle of champagne passed between himself and John (not really the guy’s name), nor from the smacking wet lips and the pawing hands John pressed against whatever part of Peter’s body he could reach (at least he had enough decency to not try to kiss Peter’s mouth). It came from the idea taking root within Peter’s skull. Through the buzz, Peter realized that the idea was a fuzzy picture that needed further development. So, he sharpened the image, turning it over as the two men stumbled arm-in-arm out the elevator and down the hall. A familiar stoicism settled in his chest as he tried to work out all the kinks, thought over the many ways this could go wrong and how to prevent them or weasel his way out of them. He felt like he was on the battlefield again in trying to make this foolproof.

That stony, removed feeling crumbled to dust when John stopped in front of a door and fumbled to stick his keycard in the slot with drunk hands. Oh shit, came the sobering thought once again. I’m really going to do this.

The door beeped and John reached behind him to grab Peter’s wrist. Peter let out a series of yelps as John tugged him inside, slammed the door shut, shoved Peter against the door, and locked him in place by tangling his legs with Peter’s legs and wrapping an arm around the small of Peter’s back. And then, to the Sealander’s utter, stomach-dropping horror, came the humping. 

It shouldn’t have surprised Peter, since he knew what John was after, but to so suddenly be thumping against the wooden door while some drunkard ground...pound...rubbed? What was John even thinking he was doing? He was doing something with his pulsing ere..ction against Peters pelvis, and whatever it was, Peter’s body was stunned, the lights above them blinding his eyes as he tried to turn his head away, with a thought ringing loud:

I can’t do this.

Ican’tdothisIcan’tdothisIcan’tdothisIcan’tdothisIcan’tdothisIcan’tdothis

And his fort called to him, ready to put some force in his fight whenever he was ready, reminding him that he had no need to succumb to the sickening, sinking terror and regret. And, oh, how much easier it would make things, to just bash John’s nose in or throat punch him, watch him struggle to breath until he fell unconscious, or punch him in the chest and hope that it was the right moment, the split second between heartbeats...

Then John’s other hand slid up the wall, and Peter caught the shine of his wedding band before John tangled his fingers into Peter’s hair, tugging to angle his head and expose his neck. The fear rot into anger, the anger into dogged and vengeful determination, as Peter felt John reach down to tug at his skirt, and slobber against his neck, “So, how much?”

Peter grabbed onto that moment of clarity, calmed himself with it to think clearly, and began wriggling and shifting his body until John was dry humping Peter’s outer thigh. He let out a flat p.or.n star moan, louder and more strained than John’s muffled grunting, and tugged at the shell of John’s ear with his teeth. “That depends, sweetheart: what do you want, and how long you can go.” And because he was feeling silly, he dropped one of the bottles -- it was mostly empty, anyway -- and used his free hand to smack the tragically tiny bump through John’s slacks that must have to pass for John’s ass cheek. It felt like hitting a brick wall.

But it worked. John backed off enough for Peter to guide them away from the door and to sit his gentleman caller on a nearby chair. He then mounted John’s lap with enough space between them that Peter wouldn’t feel John’s enthusiasm between his legs again, and wrenched the cork out of the second bottle with his teeth. John laid out his demands in a tone that sounded like suggestions, snaking a hand up Peter’s skirt. Peter tossed out some high bullshit numbers to demands he forgot the moment they were spoken, putting the bottle to John’s lips and taking John’s hand off his thigh to suck on one of his fingers (and hoping that the bathroom had complementary mouthwash). With the deal made and already forgotten on Peter’s part, Peter slid off John’s lap and unlaced his boots.

“Now, if you’ll excuse me,” Peter said, toeing his footwear off and shrugging out of his jacket, “I’d like to get freshened up for you. Get the stuff ready for us?” When John tugged out a condom and packet of lube from his pocket with a nod, Peter skipped off to the bathroom.

He closed the door and went to the sink. He turned the water on, and then began the shakes. With trembling fingers and unsteady hands, Peter tried to splash cold water on his face, multiple times, and only stopped once the temperature made his teeth chatter worse and after getting water all over the sink top, the floor, and some of his hair that fell to his face. He straightened, yanking a hand towel from the rack and patting his face dry, then wetting a corner of it to wipe down his neck and collarbone and legs, not caring that it was wetting his stockings as long as the feeling can be scrubbed off. 

The towel dropped to the floor; Peter searched frantically for the mouthwash and, finding it, guzzled half the tiny bottle and swishing it until it burned into his gums. He spat, and felt so awful for the housekeeper who will have to come in and clean his mess, but when he straightened from the bowl and looked at the mess reflected in the mirror, Peter’s focused was on one thing:

He was going to do this.

He was already nauseous, still stunned by the feel of another man’s erection to the point of being dizzy, but he was in a foul enough mood to want to go through with it. 

So, he left the bathroom, finding John standing in the middle of the room, holding a phone to his ear.

“--sweetie, I’ll be home in a couple days, then we can take that vacation.”

Peter approached John’s back, feeling a twinge of satisfaction as he pressed himself against John’s jacket, nestled his chin on John’s shoulder, and ran his palms up and down John’s thighs (not exactly touching anywhere near the pitch tent) then his hips, and then the brick wall that was his ass. It felt mechanical, like Peter playing airport security, but the grazing hands were enough to draw out a sharp gasp from his... client.

“Listen, I’ll have to call you tomorrow, I need to get some rest for tomorrow’s meeting. Love you, bye!”

John tossed the phone on the bed. He gave a shiver as Peter’s hands roamed higher and massage his chest through his shirt. 

Peter kissed John’s shoulder through the jacket. “Hey, you promised me that you’ll make my first time doing this splendid, right?” he murmured.

“Mhm,” John moaned.

Peter nuzzled his nose along the back of John’s neck, breathed on it, whispering, “Well... what if I don’t want splendid? What if I want real? What if I want...” he disguised the chuckle over this utter bullshit as a breathy, needy moan. “Wild?”

John furrowed his eyebrows. “Wild?”

Peter grabbed the jacket’s lapels and yanked them back, wrenching the fabric down until it bunched messily around John’s wrist and bound them behind his back. This could have gone south quickly; maybe John wasn’t into bondage, maybe he was repulsed by it. Maybe he found the idea infuriating, that some fresh-faced streetwalker new to the game and too stupid to ask for money upfront thinks he’s so special, thinks he’s so cute, that he can just change up the terms and, worse, dominate? And maybe Peter was hoping for that, hoping that John would be so turned off that he’d throw Peter out.

But then Peter grabbed a fistful of John’s hair and yanked his head back. The man let out a choked whimper, his hips twitching forward.

“How much would you cough up to make this unforgettable for me?” Peter grunted, toying with John’s belt and holding in a shudder as he felt the cock push against the fabric.

John opened his eyes, and Peter could see them rolled to the back of his head. “You can clear out my bank account.”

It would be a lie to say that Peter wasn’t tempted, to reverse course and make this a real transaction. Why the fuck should he care about some faceless woman far away, it wasn’t Peter’s marriage in the ruins. And maybe a night of getting laid would do his foul mood some good; probably not a good  lay, but how the hell would Peter know the difference? 

Plus, who wouldn’t want to be swimming in coin for a night of feigned passion?

Then the phone started to buzz, and the groan John howled out wasn’t pleasure. “God, I hope that bitch isn’t calling me, again.”

Peter pressed his tongue to his cheek. Nope, none of that was worth it.

He unfastened the belt and trailed enticing kisses along John’s shoulder, up to behind his ear as he worked the button and fly. He tugged the pants down to the ankles, ordering John to step out of them. He led John to the bed and pushed him facedown on the mattress, and went back to take out the belt from the discarded pants. When he returned to the bed, Peter looked down on the sprawling figure with his ass in the air. If he pulled down John’s unremarkable undies down to his ankles, Peter could just leave him like that, since by the time John hobbled his way to the door and managed to get it open, Peter would be long gone. But Peter had to be careful, see how far and how much he could take this.

Standing beside the bed, Peter freed John from his temporary restraints and flipped him onto his back. A hip jutting out, with his teeth biting on his bottom lip, Peter wound one end of the belt around a hand and yanked, snapping the belt. He’d think that with all the times he’s posed like this in front of the camera, it would come easily to him now, but maybe it’s too different when the viewer was right there, and could see his face. Yet, for all the awkwardness Peter felt, John didn’t seem to sense it, gazing up at Peter with glazed-over eyes.

Peter moved John’s hands up to the bed post. Once the watch and ring came off and were set on the bedside table, muscle memory took over, and Peter could almost smell the salt of the sea and the rust of his fort as he looped the belt around the wrists and the wooden post like the many times he secured items to his platform. One final tug, and the leather was biting into John’s limb, already rubbing the skin red as John squirmed to get comfortable. Peter’s hands trailed down John’s arm, down his torso, going to his lap and digging fingernails into the flesh, feeling nothing when John’s breath hitch and came out in a low hiss, still feeling removed when he released John’s thigh and left nail marks.

‘Oh, god,” John rasped, his head lolling to the side. “Oh, please fuck me, Mistress.”

Peter wanted him to shut up, so he stepped back, hiking his skirt up to tug off his boxer briefs and stockings, overly aware of John watching him. He separated the garments, balling the underwear up in his fist. “Open your mouth. Now.”

John’s mouth dropped open, his eyes rolled back once more at the taste of Peter’s fabric being stuffed inside. Surreptitiously, Peter tucked his skirt between his thighs to add another layer of barrier between his own exposure and John as he half-straddled the man’s lap. He hooked his finger through John’s neck tie and undid it, forcing his shaking hands to steady so tying the accessory around John’s eyes wouldn’t be sloppy. He leaned down until he was cheek to cheek with John.

“I’m going to make the next few hours worth every cent, my filthy little slut.” Oh, how Peter was glad John couldn’t see his face twist with self-degrading disgust. He sent out an apology to all the stars of his old favorite stag films for failing them. “Let me get the lube warmed up and the condom ready, then you can make me cum as many times as you can before I even let you.” 

He swung his leg back over John, leaving the bastard shivering with glee as he backed away from the bed. 

The timer was set.

Peter skipped over to the pants, crouching and digging out the wallet he felt in the back pocket. He pulled out the pink wads of kronor and shoved it in his pocket. He stared at the corners of the credit cards poking out of their sleeves, and looked towards the panting, writhing mess on the bed.

You can clear out my bank account.

But he shook his head clear of the temptation and stood up, returning to the bedside; might as well minimize the potential jail time as much as possible. With great care, Peter picked up the watch and ring and placed them in the pocket so they wouldn’t clink. He stared at his client, taking a deep, quiet breath.

And finally: insurance.

He hooked his fingers in John’s waistband, his face twisting up once more. Do it like a band-aid... like a band-aid... Pursing his lips against the rising bile, squeezing his eyes shut and turning his face away, Peter whipped the underwear down. He filled his lungs again, holding it in as he cracked an eyelid open and pulled his phone out.

It’s the same equipment that you have, Peter. The reminder did next to nothing to help quell the screech as his eyes met the swollen and stiff member, uncomfortably pink against the pallor of John’s legs, oozing precum.

“Holy fucking shit,” Peter cringed. He tapped on the camera, made sure that the shutter feature and the flash were both off, and aimed at the sad view that made his skin crawled. He bent down to plant a couple more kisses along John’s calf. It was an odd place to show affection to, but as long as John thought it was still leading to something, and Peter didn’t have to touch his genitals, it would do. He rose from the bed and swiped the leather jacket, draping it over his arm and picking up his own jacket and boots.

In the next breath, Peter was out the door, feeling the coldness within him snap and fall into pieces when it clicked closed behind him.

He did it.

He turned and walked off, leaving behind the muffled noise from John as it turned from confusion to protestation to outright fury, but growing ever softer as Peter legged it. His free hand patted the bulge in his dress pocket as he rounded the corner, and the shakes returned, making the air coming into his lungs shallow, making his skin prickle and his vision tunnel and sway.

When something pushed up his throat, Peter feared it was vomit, or a scream, or a cry. It definitely had to be a cry, as the sensation of John’s dick between his legs burned all over. But it was a laugh. He laughed. Because it shouldn’t have been that easy, but he did it! And --

He stumbled to the nearest trash can, knocking the top off and emptying his stomach in the refuse.

When it was over and Peter came up for air, he wiped his mouth and looked around, feeling so separated from this plane. This called for a celebration.

He rummaged through his jacket pocket, the cashmere one he came in, and pulled out the shades. Then he clipped on the watch and pulled out the wad of cash, setting the jackets and boots down on the floor next to his feet. Raising the phone up, he tilted his head and stuck his little tongue out.

[52bottlewinefridges]

Finding a Better Understanding of Wine

Some individuals are so serious about wine the pleasure's gone. Others say things about wine that are not true. Here are the basics on wine simply clarified. 1. Making wine The making of wine is not simple to explain. In France they say that there are as many wines as wineries. Each winemaker gives his personal touch before, during and following the vinification procedure. All the below aspects has its influence on the taste and quality of the wine: * The Choice of the land plot * The weather (along with the date of harvest) * The selection of the grape variety * The Kind of fermentation tanks or casks * The temperature during fermentation * The duration of fermentation * The Kind of casks in which the wine ripens Nobody can pretend there is just a single method of earning wine. This fact contributes to the charm of wine and is also the cause of the massive diversity in wines. Winemaking demands"savoir-faire" and experience. A winemaker is not merely a craftsman, but also an artist. The following facets give an idea of exactly what winemaking involves: 1. Planting (or grafting) that the grapevine 2. Creating the racemes 3. Harvesting the grapes 4. Destemming* and crushing the grapes in a stainless steel container 5. Alcoholic fermentation of the must 6. "Maceration": construction of colour and taste * 7. Raking 8. "Malolactic" fermentation 9. Riping 10. Bottling 11. Tasting *: mainly for red wine Must: that is the juice obtained by crushing the tomatoes Alcoholic fermentation: the juice becomes wine by the natural influence of yeasts which transforms sugar into alcohol Maceration: the solids, the"pomace", such as skin, stems and seeds, give their flavor and colour to the must Raking: the"pomace" and the must be divided. The need to becomes"vin de goutte", the"pomace" becomes"vin de presse" "Malolactic" fermentation: From the functioning of natural bacteria, the sharp"malic" acids have been transformed in flexible and stable lactic acids Ripening: the wine is filtered and transferred to casks in order to stabilize and return to perfection. RED WINE Crushing and destemming The grapes arriving in the cellar are crushed and destemmed. The fruits free their pulp and juice. The need to get that way is place in a tank to go through the process of fermentation. Alcoholic fermentation The fermentation tanks are usually oak barrels or stainless steel tanks, occasionally concrete or enamelled steel. Fermentation is a natural procedure. Yeasts present in berries (however the inclusion of selected yeasts is generalizing) alter the sugar inside the must in alcohol and carbonic gas. The winemaker assists the activity of the yeasts by keeping the temperature around 25 to 30°C and ventilating the must regularly. Under 25°C the wine won't have enough body, above 30°C, the wine is going to be to tannic. The fermentation process goes on for 4 to 10 days. Maceration This is the interval during which the tannic elements along with the colour of skin diffuse in the fermented juice. The connection between the liquid (must) and the strong components (skin, pips and sometimes stems) will give body and colour to the wine. At this stage, complicated operations will show the ability of the winemaker (dissolution, extraction, excretion, diffusion, decoction, infusion). To get"vins primeurs" or"vins nouveaux" (fresh wines) that the maceration is quite short, the blossoms are supple and contain little tannin. Wines destined to be maintained long require a great deal of tannin, so the maceration can be extended. It goes on for several days, maybe several weeks.

Raking The wine is separated from the solids, the pomace. The wine obtained by raking is called"free run wine" (vin de goutte). The pomace is pressed to be able to extract the juice still contains. This wine is known as"press wine" (vin de presse). It's richer in tannin. Based on the winemaker goal or the local habit, free run wine and press wine are blended or handled separately. Malolactic fermentation It is the process during which the lactic acid of wine changes into lactic acid and carbonic gas below the activity of bacteria naturally found in the wine. Malic acid is unpleasant, it is changed into supple and stable lactic acid. This fermentation is available in a tank during a few weeks in a temperature between 18° and 20°C. Stabilisation The vinification is completed but the wine isn't. To be in a position to age and to improve the wine has to be clarified again. After the beverage will be put in oak casks where it will stabilize. The diversity of red wine is such that it can go with any type of food. However, you should absolutely not conclude from this that red wines are indistinguishable. WHITE WINE White wine isn't really white but in fact yellow. But the expression being universal one says of a yellowish wine it is white. Vinification of white wine is much more delicate than vinification of red wine. Two approaches exist to make wine a. The first one is to use white grape (which is actually green, greenish yellow, gold yellow or pinkish yellow! ) ) . This way the white wine is the result of the fermentation of the juice of green berry juice just. b. The second method is more complicated. One uses the juice of a red grape number stripped of skin and pips, with which it might absolutely not get in contact as they contain the colouring substances. It is possible to get white wine this way but it's seldom done. Time is counted : Immediately following their arrival in the basement, the grapes are crushed but not destemmed. The juice (free conduct needs to ) is delivered to settle in containers. The remaining grapes is pressed as swiftly as possible. Air is the enemy of white wine. At its contact the wine oxidizes or becomes coloured. The need to from pressing is added to the free rush must. Preparation of the need to: Following six to twelve hours that the particles and impurity of the grape separate from the must and float onto the surface. They're eliminated by multiplying the must. The need to is ready to be explained. The juice is poured in a tank, ready to ferment. Alcoholic fermentation : White wine effects of this fermentation of must just. No solids (stems, skin, pips,...) intervene. The control of the temperature is indispensable. It needs to be kept around 18° C. The winemaker regularly cools the need to allow the yeast to work correctly. The fermentation goes on for two to three weeks. The winemaker daily checks the evolution of the procedure. When fermentation is finished, the wine is put in casks and raked, just like a red wine then it is bottled. Winemakers often choose oak casks that give the wine that the tannin it needs, but it won't be sufficient. Tannin is the essential element for aging. It is the reason white wine does not keep so long as wine. On the other hand white wines present a larger assortment of tastes: quite dry, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized,... White wine can be drunk on any occasion: before, with or after a meal, and between meals. White wines are usually regarded as aperitif wines, occasionally as dessert wines. Lots of people prefer to drink white wine in hot weather. Its refreshing qualities are indeed very well known. White wine is served fresh but not chilled. WHY WINE DOES NOT TURN INTO VINEGAR ? Sulfur dioxide, in spite of its barbaric title, is an element crucial for the quality of the wine. It's composed of sulfur and oxygen. Fermentation naturally generates a small amount of it. Winemakers add more to the wine. Sulfur dioxide is to wine that which aspirin would be to human beings: the amazing remedy which cures all type of diseases and avoids others. Sulfur dioxide is a bactericide that prevents wine from shifting into vinegar. It inhibits the action of yeasts: it is why sweet wines do not go on fermenting after bottling. On top of that it is an anti-oxidizer. It enables wine to maintain all its freshness and averts its alteration by its enemy: the oxygen. 2. Preventing and serving wine and food-wine guidelines The most crucial issue is to keep wine at a lying position so the cork is obviously moist. This prevents the cork from drying up and the bottle out of becoming air which would signify the oxidation of the wine. This is just crucial if we shop wines for longer intervals. Another important facet is the temperature at which we store wine. This temperature must be approximately 12-14°C. The accessibility of light to the cellar should be limited and best avoided entirely. The ripening of wine at home cellars is a hobby to get real wine lovers. Just imagine the magic of the moment we function of jar of entirely mature, carefully kept wine awaited for ages. The perfect way to find the optimal time for drinking the wine is buying wine in cases (of 6 or 12 bottles) and opening a single bottle from time to time. Young wine is simply much cheaper than aged and totally mature wine. It can also be an excellent company to purchase a few instances of a certain promising wine and later, when the wine is fully mature, sell a part of the stock. The sale price will cover for the remaining bottles. Having your own wine cellar gives another fantastic benefit... We will always know exactly what to do if we've unexpected guests and having a specific range of wines we'll always find something appropriate to go with the meals. The most important issue when serving wine is its temperature. We need to consider the fact that the definition"room temperature" originates from times when this temperature did not exceed 18° C. So let us first draw attention to the temperature at which wine is served: Champaign ought to be served at a temperature of 6-8°C, White wine - at a temperature of 8-12°C, Young red wine - at a temperature of 13-14°C, Light red wine - in a temperature of 14-16°C, Precious and aged wine - at a temperature of 18°C. The upcoming essential thing is that the sequence in which wines have been served. There are a Couple of principles : Wines should be served from whites through rose to reds, Dry wine is always served before sweet and liqueur wine, Young wine before aged wine, Light wine prior to strong wine. Now the food and wine issue. The blend of dishes and wine is actually a certain feeling for perceptions. If we are convinced that there is good food around the table and the wine can also be good, then nothing bad should happen. The main thing would be to follow your intuition, select good wine and decent food. Times when the principle reigned that white wine is served with fish and red with meat seem also to be finished. It is worth observing that now's Californian or Australian Chardonnay is fuller and stronger than delicate Pinot Noir and occasionally even Cabernet, that refutes somehow the theory of wine choice by its color alone. Among the more straightforward principles of the selection of wine with meals is appearing in its heaviness and strength. This usually means that the dish and wine should have comparable power - to delicate meals mild wine, to heavy ones strong wine. So far as a spectrum of dishes is quite hard to liven up, we could be tempted to exhibit wines from the conventional sequence in the lightest to the majority. Although for sure wines are available which don't stick to the specified order, this is theoretically how wines are arranged from the lightest ones into the deepest.

[wanderlust-journal]

BEAUNE, France — It comes to you with polite aggressiveness. You not know which sense to unleash first in order to fully savor, swoon and succumb. Caroline Riboteau watches you and just smiles. She knows exactly what is happening. Her eyes do not wander from the intense, amazing entry of mustard to the visitor. They only shimmer in pride. It happens frequently, even to an experienced sentinel of senses as I. For past that glass, in an immaculate room with millstone grinders and talented mustard maestros, comes perhaps the world’s best mustard. Proud history that continues a prothonotary of perfection among the best kitchens and most knowledge palettes.

Mine could not wait to indulge.

This is more than a tour. It is a culinary tour de force. The mustard here is a travelogue for all the senses, testing and taking your skin, your eyes, you nose and then the tongue. It is nothing less than a crescendo of senses to the explosion of mystery and intrigue that rapidly flows on a whitewater rapids-like journey to taste.

To visit the world’s best family-owned mustard facility is a step into culinary heaven. In Beaune, France — itself a masterpiece of gastronomical and sensual pleasures —  the Edmond Fallot mustardy is the last great independent mustard mill in Burgundy. This gem has been in the Fallot family since 1840 and the treasure remains in its original location, 200 meters from city center on Beaune.

“We are very proud of it,” Marc Desarmenien, today’s Fallot family patriarch, tells me after I make it through the factory. “In our family, we always have loved good and fine foods.”

He knows what the family faces in the tough competitive world of fine cuisine condiments. “We have to innovate all the time to create an interest in our brand of Mustard,” Desarmenien says. “We associate good and natural ingredients in our products and that’s what the consumers love today.”

I had just missed National Mustard Day — a seemingly perfect time to visit and savor — yet that did not diminish the welcome of Desarmenien or the sumptuous stroll of the senses.

A quick walk from town center of Beaune brings you to 31 Rue du Faubourg Bretonniere, where the mustard masterpieces await. Gaze at more history while walking past La Belle Epoque, a hotel created from an old French trading house, and then past the La Dilettante bar, where nervous staff plead with customers to be quiet at night so as not to disturb the neighbors.

There are no such concerns at the Fallot mustardy. At the unadorned archway entrance there always seems to be dozens of eager visitors waiting for a tour, excited voices babbling in anticipation. No one seems content to queue when the gift shop calls with all styles and sizes of mustard and vinegar.

As they bubble about, I proceed.

Riboteau leads me past old milling equipment into a small elevator that soon deposits me into a brightly colored corridor. Within a few steps, the floor begins to vibrate and wisps of water spray at me from the sides. It reminds me of a ride called Noah’s Ark in my hometown amusement park in Pittsburgh.

It is not for amusement, however. This is your chance to be one with the mustard seed, to get a sense of what they are going through in their first steps to becoming mustard — shaken and washed, but not crushed, Riboteau says.

The Fallot mustardy is the only mustard manufacturer to mill the mustard seeds with stone grinders. This is one way of the natural methods embraced and, as Riboteau says, helps maintain all the gustatory qualities of the seed in the paste. Soon the good stuff will commence.

Mustard is both a world-wide delight and a proudly toutedregional staple. Many in Beaune will urge you to eat meals that permit mustard the opportunity to announce its rich taste and companion powers — from that of a partner with charcuterie and bread ranging up to heartier mates such as poulet de Bresse, a locally raised whole chicken.

When mustard makers began moving towards mass production in the 1970s, Fallot stuck to its historical ballast and stayed the course of craftsmanship in its own way to preserve the true mustard.

For example, Desarmenien helped spearhead the cultivation of mustard seeds in Burgundy. That that culminated one decade ago when the Fallot Burgundy Mustard won the protected designation of origin indication (PDO).

That means the seeds come from local cultivation, are mixed with Burgundy white wine and the final product is made in Beaune – an unmatched culinary trifecta, many will proclaim.

That also means you can — in a sense — walk back in time and swap mustard with the Dukes of Burgundy, who set the firm recipe for mustard during the Middle Ages. Burgundy exists now as a culinary entity and not political, yet its reach — from wine and to this mustard — extends around the world in a way the Dukes could not begin to imagine. Ballpark franks and pretzels may not genuflect, though they should.

According to local history, until World War Two mustard was cultivated in woodlands. At the time, a large number of charcoal kills were used in Burgandy and the discarded ashes from charcoal burning  — rich in potash — were a natural boost for mustard seeds.

When the plant reached maturity, the seed was gathered and sold to the Dijon region’s mustard makers. Then the large number of charcoal producers and smaller population level was a combo that permitted mustard seed cultivation to sufficiently supply the Burgundy mustard producers. That changed dramatically when demand for charcoal for industrial use plummeted. Left were fewer charcoal burners and fewer seeds cultivated, forcing mustard maker to seek supplies elsewhere — even to go outside of France to Canada and the United States,.

 There was a second setback when in the 1960s  disease hit the vines that produced the grapes that were the source of the juice mixed with mustard seed. Fallot used to mix verjus – an acidic “green” juice of under-ripe Burgundy grapes — with the ground mustard seeds.  Today, with that bitter juice long gone, they use white wine and vinegar.

Any difference in taste is a secret known to only a but a few, with this guest not among those in the know.

Riboteau directs my eyes to the various workers — only 20 in the entire factory — as they maneuver the seeds and then guide the finished mustard and its languid flow from the mills to vats and jars.

“We perpetuate the tradition of making good Mustards, using the best seeds from Burgundy and using millstones to crush them,” Desarmenien says. “It guarantees an artisanal process. We prefer to produce the best than to produce the most.”

Because the Fallot mustard has earned the protected appellation, there is a second process where the husks of the seeds are removed, Riboteau tells me. That means the first happy consumers of the Fallot magic are not always human, but the cows and rabbits that receive the husks and other detritus.

My ears and nose are still embraced by the mustard’s capturing tease.

Fallot offers two tours that include a history of mustard and a look at production. Those not on the tour are encouraged to visit the tasting room, where pumps offering many of the 30-some mustard options are available to try. All are available for purchase.

Good luck trying to select.

All the mustards belong to Burgundy’s culinary heritage and are of the highest quality producing traditional and original flavors.

I wanted to try all of them, and then try them again. So I did. And then I still could not choose which eight to pack in a travel box. I left that to Riboteau. Aux Noix, Au Pinot Noir, A La Truffle de Bourgogne, Au Basilic, Au Vin Jaune du Jura, Au Safran and Mustarde de Bourgogne — names are as tempting as the taste they deliver.

You have no chance. So enjoy. All hail the new Duke of Mustard.

BIO: Tom Squitieri is a three-time winner each of the Overseas Press Club and White House Correspondents’ Association awards for his work as a war correspondent. He reported from all seven continents, always writing as a voice for the voiceless. www.redsnowltd.com @TomSquitieri

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    The Duke of Mustard is Alive and Well and Living in Beaune BEAUNE, France — It comes to you with polite aggressiveness. You not know which sense to unleash first in order to fully savor, swoon and succumb. 

[grim9static]

Zenith and Vin?

SCREAMING thamk u my dude

ON ZENITHS BULLSHIT

1- he used to have a big grudge against rozen, but decided hes too tired to hold grudges, and now considers them a friend

2- he's a very good cook! And all of his plant ingredients are from his own garden!

3- HE GARDENS!! A huuuuge section of his house is an enormous garden, filled with flowers, vines, moss, fruits, veggies, and crazy ass trees! He adds to his collection of weird plants daily by picking up seeds when he goes on walks

4- his favorite color is purple!

5- he's a huge cuddler,, especially when hes sleepy uwu he will always go for hugs when the opportunity strikes, and cant sleep properly unless hes holding something

6- he grinds and clicks his teeth as a stim and to keep them filed down, like a rabbit

7- he lost his eye in a fight with a "dragon" :>

8- he's a mama's boy!! His mom's name is Belladonna and he loves her very much, frequently visiting her down in Irabes

9- he H A T E S grapes s o m u c h. If you have the audacity to even set one in front of him he will scrunch

10- he loves to buy people things, and will leave you little gifts and things around in places you frequent

ON VINS BULLSHIT

1- nobody knows where he keeps all his knives but he seems to have an unlimited amount

2- he calls Rozen mom :3

3- he swears he doesnt shop exclusively at hot topic and gordmans but nobody believes him

4- he used to have a lot of friends, but he realized none of them were very cashmoney to him :'(

5- hes responsible for many cases of "accidental" arson

6- he's attempted at gardening before but he got frustrated that nothing would grow because he was using salt water and he was planting carrots on the beach. Bare in mind he was 3

7- he has random fits of Going Feral and will turn into basically a cat for a few seconds. What triggers this is unknown, but its adorable

8- hes really good at sneaking but something ALWAYS blows his cover, be it a sneese or he trips on air

9- despite looking like he'd be quite graceful, bare in mind he does a lot of his work in thigh high stiletto boots

10- he started a group chat of everyone he knows and barely never contributes, he just sits back and watches the chaos

[dandelionwineshop]

THURSDAY NIGHT TASTING 6-8PM:  STAY HYDRATED! OR WHATEVER

(but seriously, drink some water, add cucumber or lemon!, in between all the wine you may consume this weekend, it's gonna be hot AF)

Stone Cold Chillers:  Wines to Fridge Right F*ing Now!

It’s going to be a HOT weekend – our sources say Sunday temperatures will feel like 105. SO, our dear friend Ariel from Savio Saores takes her place behind the Lions Club Bar tonight to run us through a lineup of organic & natural wines that are eminently CHILLABLE! We love rosé of course, and we also do believe as point of religious faith that bubbles are the best answer to any question. But this time of year demands a full quiver of refreshment options, and it can be a challenge to know which other wines will perform well VERY COLD. Tonight we’re pouring a CHILLABLE RED, as well as a CLEAN MINERAL WHITE. We also have on hand a GRIS choice - these are essentially pink or orange-skinned grapes (in this case Pinot Gris) that can create a lightly tinted wine depending on the amount of skin contact during the fermentation process. And our personal fave for chilling these days is CO-FERMENTED RED & WHITE! (Yes that’s sort of rosé.) We’re talking about a lot of fun for your FRIDGE! You bring your legitimate concern for your thermal future – we’ll have the WINE, BREAD, CHEESE, and VINYL!

UIVO, Renegado 2018

This really might be our favorite kind of wine at the moment: co-fermented red & white grapes and lots of ‘em! In this case the blend includes as many as forty varieties – YES, it’s Portugal! – roughly half red and half white. It’s wholly delicious, and amazing in the fridge. Folias de Baco makes this wine from field-blended grapes grown in the Cimacorgo area of the Douro Valley. White varieties include gouveio, rabigato, donzelinho, malvasia fina & viosinho; red varieties include rufete, tinta barroca, touriga franca, mourisco, and tinta roriz (aka tempranillo). Obviously there are many more and they’re all from 80 year old vines planted on 2 hectares of schist and granite, hand harvested separately and sorted in the vineyard. Sound complex and beautiful? Yup. Like Joanna Maçanita, who was behind the bar last month, Winemaker Tiago Sampaio is also part of the revolution in the Douro, pushing the boundaries and producing wines some might not expect out of such a traditional region. Organic, natural & unfiltered. $18

Schlossmühlenhof, Boden Funk 2018

Another summer love! From the Rheinhessen, this slightly spritzy Grauer Burgunder (aka pinot gris) shows amazing dirty pink and yellow fruit against a backdrop of volcanic ash. Yet it’s a very clean sipper! This is a wine that’s as hard to describe as it is hard to forget, and somewhat addictive. The Schloss Mühlenhof property has been in the family since 1846 but was mostly focused on producing rye and wheat until the 1920’s, when the vineyards became the focus. Now in the hands of the sixth generation, the farm operates 100% organically and the focus in the cellar is on purity and freshness. Knowing their soils for so long (mostly limestone combinations), the family does capture a clear minerality and a distinct spirit from each varietal. Crisp and delicious.  Organic & unfiltered.$20

Mas d'Agalis, Vin de France Yo No Puedo Mas 2017

If you’ve eaten in Montreal in the last few years, well, you know that it’s awesome. But you might also have noticed that this wine is on pretty much every list. It’s also fairly ubiquitous in New York and for good reason. We’re very big fans of this vintage in particular with it’s up-front dark red fruit flavors and characteristic hint of ferrous granite. This is carignan, syrah, mourvedre, and grenache, grown on clay and limestone, about 40 kilometers northwest of Montpélier in the Languedoc. Lionel Maurel is of the fourth generation of winemakers in his family, but he broke from the ways of his father and grandfather who previously sold their grapes to co-ops, choosing instead to make and sell his own wines in 2004. Above all, he seeks to reflect the vintage in his wines and that is clearly in evidence here. Aged about 12 to 18 months in the barrel. Organic, natural, unfiltered. And chillable!! $20

Domaine Augis, Touraine Elegance 2017

We can’t have enough Sauvignon Blanc from Touraine these days. We often suggest these wines for people looking for something as crisp and mineral as Sancerre but at a lower price. The Aguis is vibrant with mineral notes, citrus, herbs, and a little gooseberry. Very clean and easy drinking, this wine comes from 25yr old Sauvignon Blanc vines growing on "perruches" (flinty-clay) soils with grasses planted in between. Aged on lees for a year before bottling.  Philippe is the 5th generation at Domaine Augis.  Organic, natural & seriously crushable. $16

[swirlwineconsulting]

It’s All About Garnacha/Grenache

In the early ‘90’s, many years before entering the wine trade I took a road trip with my husband, beginning in Barcelona then driving north along the Costa Brava, crossing the Pyrenees into France headed to the tiny spa town of Banyuls-sur-Mer. Ever curious about wine, I toured several local wineries along the roads from Banyuls to Perpignan and Collioure, reveling in the discovery of the vast range of wines on offer. A seed was planted in me. Fast forward many years later I landed a trade tour of Zaragoza, the capitol of Aragon and home of Garnacha and the surrounding villages of Cariñena (Villages and the grape).  Now seven years after that last visit, I am returning later this week to these and other landmarks on the trail of the birthplace of Garnacha/Grenache with the Garnacha Origen Association and Wines of Roussillon (Conseil Interprofessionnel des Vins du Roussillon) and a team of wine writers to delve deeper into the areas devoted to creating the largest concentration of quality wines made from these grapes in all of Europe, despite a diversity of soils and styles. We will explore five Spanish PDOs (Protected Designation of Origin)-Calatayud, Campo de Borja, Cariñena, Somontano and Terra Alta-and the 14 PDOs and 3 PGIs (Protected Geographical Indication) of Roussillion with the goal of increasing awareness of the quality of these wines and to help increase their market share.

I will be training my eyes on progress and new developments, as well as the impact of climate change and the global pandemic. One thing this region has is endurance and ingenuity, an incomparable work ethic that is always accompanied with a smile. These are areas in which I expect no change, as well as a genuine love for all products of the earth that is showcased by their shining gastronomy.

When asked, as I so often am “What is your favorite wine or grape?” I usually respond by proposing different questions, i.e. “What are you drinking these days? Do you have a favorite winemaker/region/importer? Can you recommend anything out of the ordinary? What grape offers tremendous value and is tremendously underrated? To that last question I wouldn’t hesitate in offering up Garnacha/Grenache.

Although it is the second most widely planted variety in the world, Garnacha/Grenache is still a broad-shouldered, handsome stranger to many wine drinkers-even purported lovers of Côtes du Rhône, Châteauneuf-du-Pape, Provençal Rosé or Priorat. Many native French and Spanish wine drinkers from outside the traditional growing regions are also unfamiliar with the varietal.  A native of Northern Spain it has over the centuries spread across the Pyrenees into Languedoc-Roussillion around the Mediterranean (Cannonau in Sardinia) as far as Israel, the U.S.A and Australia-where it is beginning to get the kudos it deserves.

I have long been a fan of European Garnacha for its versatility-ranging from affordable everyday wines to elegant, cellar-worthy memory makers. Garnacha is made for food-boldly flavored food, or to add spice to less savory, comfort food. In its red and white varietal forms it offers endless pairing possibilities for every occasion and purse. Please follow me on my journey through Languedoc-Roussillon and Aragon and let’s explore the newest developments from these exciting regions, you will be delighted.

[caminodelvino]

Producer Spotlight: Oak Ridge Winery (@oakridgewinery), the Maggio family & Chief Winemaker Laura Chadwell. Steeped in Italian roots, the Oak Ridge winery was first built back in 1934 when Italian immigrant - Angelo Maggio - arrived in Lodi with his wife, Louisa. The first cuttings were planted on the property back in 1928. This laid the initial foundations for the long, winding and successful journey of Oak Ridge Winery. After several years of supplying incredible grapes to other Californian winemakers as part of a cooperative, in 2002 Rudy Maggio - grandson of Angelo - flipped the model on its head and started producing wines with the Maggio label on it! His intentions went far beyond a desire to dust off a piece of history; the Maggio family transformed Oak Ridge Winery into a state-of-the-art winery capable of meeting the quality, style, and volume demands of a growing and evolving marketplace. Rudy’s three daughters, each wine growers in their own right, now oversee the operations at Oak Ridge Winery, with a focus on hospitality, brand building, and expansion. A multigenerational operation, their vineyards, along with those of their father’s, account for 2,500 acres throughout the Lodi American Viticultural Area (AVA). Chief Winemaker, Laura Chadwell, joined Oak Ridge Winery back in 2021. She is responsible for all aspects of winemaking across Oak Ridge Winery’s expansive portfolio, and her passion for winemaking and problem-solving will serve her well as she continues to expand her techniques with a focus on brand building and premium category expansion. A self-described blend master and perpetual learner, Laura is happiest when she feels connected to the craft and possesses a very “hands-on” approach to winemaking. #wine #vino #winelover #winetasting #winetime #instawine #winery #redwine #vinho #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #whitewine #winecountry #wein #champagne #drink #winelife #sommelier #drinks #cocktails #ilovewine #cheers (at Oak Ridge Winery) https://www.instagram.com/p/Ca4LHJItwa-/?utm_medium=tumblr

[italianvillaallen]

Italian Wine: Tradition and Excellence

When it comes to a traditional Italian dinner, the meal isn’t complete without a glass of wine with dinner. Italian wine plays an important role not only in Italian Cuisine, but in their culture as well. We can consider Italian wine as one of the benchmark wines in the world. Some of the oldest wine producing vineyards are located in Italy, and they produce the largest amount of wine annually by volume. This is most likely why wine is such a large part of Italian culture. 

Many of us enjoy tasting a glass or two of Italian wine. But, drinking wine and understanding its roots are two different things. Next, we tell you everything you need to know about Italian wine.

History of Italian Wine

Italian wine has a long history dating back more than 4,000 years. It is considered the perfect environment to grow wine, largely due to the country’s climate (which is perfect for viticulture).

In fact, when the Greeks first stepped foot in Southern Italy, especially in Sicily, wine had already become a part of the Italian ‘everyday’ lifestyle. So much so, that the country was called ‘Oenotria’ (it’s translation meaning ‘the land of wine’).

The Etruscans who had settled in central Italy in the area we now know as Tuscany and Western Umbria in the 7th Century BCE had a massive influence on ancient Italian culture. They further developed the rudimentary processes introduced by the Greeks, experimenting at every stage of the wine production.

Then, having absorbed the Etruscan civilization, the Romans further refined wine production in Italy and vastly improved wine-making technology and the processes it involved. Wine became increasingly popular across the Roman Empire and as the empire increased in size the demand for wine increased also. Vineyards were soon being cultivated up and down the Italian peninsula.

For centuries, generation after generation have perfected the art of wine making. From which grape is most suitable to use to how long it should age to, even, what it should age in, Italy has birthed exceptional wines.

Currently, Italy is home to some of the oldest wine producing regions in the world. In addition, It is world’s second largest wine producer behind France. Italian wine is exported around the world and is part of the Italian culinary tradition and food habit.

Italian wine appellation system

Wine is so important to both the people and the Italian government that it soon became the country with the largest number of classifications (DOCG, DOC, VdT and IGP). If you see these letters on a bottle, then it is a guarantee of both quality and that the wine’s flavor perfectly expresses a single territory’s characteristics. In addition, these classifications are determined by the area where the grapes are grown, the types of grapes used and the amount of the time wine is aged. Only Italian wines fall under these classifications (known as appellations), but it can be hard to work out what they mean. Here’s a quick rundown of what each classification means.

Vino da Tavola (VdT)

Basic and inexpensive table wine. Label includes no indication of geographical origin of the grape varieties used or the vintage. (The label only reports the colour of the wine).

Vini IGP (Wines with Protected Geographical Indication also traditionally implemented in Italy as IGT – Typical Geographical Indication)

Wines from specific region within Italy and following a series of specific and precise regulations on authorized varieties, viticultural and vinification practices, organoleptic and chemico-physical characteristics, labeling instructions, etc.

Vini DOC (Controlled Designation of Origin)

Quality wines from specific regions that are made preserving local traditions.

Vini DOCG (Controlled and Guaranteed Designation of Origin)

Italy’s top wine from a specific region and is guaranteed to be a high quality. Make sure you look for the label on the bottle neck.

Italian wine regions

There are 20 wine regions in Italy, all of which produce wine to some extent. The most significant, when both quality and quantity are taken into consideration, are Tuscany, Piedmont and Veneto. Some are famous because they are produced in large volumes, others because of their consistently high quality. Moreover each region has its flagship wine styles.

Tuscany is one of the most famous wine regions anywhere in Europe. It is best known for its generic Chianti, of course, but among devoted wine aficionados its Brunello di Montalcino and Vino Nobile di Montepulciano – as well as Chianti Classico – are more highly regarded. Similarly, Piedmont is a top wine region in Italy. When wine geeks think of Piedmont, they immediately think of Barolo and Barbaresco, which are famous for their Nebbiolo-based wines. Also, Veneto is prevalent for being the largest wine producing region in Italy. Veneto’s vast output of Prosecco, Soave and varietal Pinot Grigio does little to boost its reputation as a fine wine region, and yet it produces one of the world’s richest, finest wines: Amarone della Valpolicella.

Italian grape varieties

Italy has an extensive grape variety to choose from, with the country growing and using more than 400 types of grapes to produce the eclectic range of wines they do today. So, Italian wine provides a great richness in terms of the quantity and diversity of grape varieties cultivated, in terms of the countless areas where wine is produced, as well as the production methods carried out by the thousands of wineries in the country. Italy’s top three grapes in terms of production levels by region, are: Sangiovese, Trebbiano, Montepulciano.

Sangiovese

It is a blue-black grape variety that is primarily used to produce red wine. Sangiovese grape produces intense sour cherry flavors with subtle earthy aromas. Although not as aromatic as other red wine grapes, it is a key grape in the Chianti wines. While sangiovese plantings run from Emilia-Romagna down to the back of the proverbial boot in Puglia, it is central Italy, specifically the warm Mediterranean region of Tuscany, that remains the agricultural heartbeat of the sangiovese grape. Super Tuscans, Brunello di Montalcino, Rosso di Montalcino, Chianti, Carmignano, Vino Nobile di Montepulciano are some of the best Italian wines made from Sangiovese grapes.

Trebbiano

The grapes belonging to this variety are white with a high amount of juice, although without a lot of sumptuousness. Its high acidity makes it important in Cognac and Armagnac productions.

It is also the grape of the famous wine, Vin Santo, from Tuscany. Cervico and Valle Reale make two perfect examples of this lighter grape variety. In Italy you can visit trebbiano vineyards in Tuscany, where Villa Dievole is located, as well as in Piedmont and Veneto.

Montepulciano

Native to central Italy, Montepulciano red grape (not related to Vino Nobile di Montepulciano) produces deep red wines with soft flavors and gentle tannins. Also, it is a red Italian wine grape variety that is most noted for being the primary grape behind the DOCG wines Offida Rosso, Montepulciano d’Abruzzo and the DOC wine Rosso Piceno Superiore. Montepulciano is the 2nd most planted red grape in Italy (after Sangiovese) and has a reputation for low-priced juicy “pizza-friendly” red wines.

Popular Italian wines

With a long legacy of wine production in Italy and the continued importance of wine to the people, it is clear to see that wine is very important to Italians. These are some of the best Italian wines that you should try – be it to pair with your classic Italian food or as a long term investment.

Chianti Classico

It is one of the greatest wines in the world, and it bears the name of the land from which it arises, in compliance with strict standards that protect and guarantee the quality. Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. It is made primarily with Sangiovese grapes. These dry, ruby-red wines have been praised for their aromas and flavors of red cherry fruit, herbal nuances, and underlying earthy notes. There will be a little coarseness and tartness on the palate, but these aren’t flaws. Depending on maturation, the area of production, and the percentage of Sangiovese, the wines range from light to full-bodied. Moreover they can pair easily with a multitude of meals.

Dolcetto

It is a red wine grape from Piedmont. Although its name translates to a “sweet Little one”, most Dolcettos are dry. Dolcetto wine is rich, round, soft and fruity. In addition, it nearly always has a deep ruby and purple color and intriguing aromatics of blackberry, plum and spice. On the palate, Dolcetto has distinctive flavors of licorice, blackberry and almond. Dolcetto wines can be enjoyed young, and though they are sometimes aged for longer periods, it is generally considered that they are best consumed within three to five years of age. This young, drinkable Italian wine pairs well with hearty Italian food such as pasta and pizza.

Lambrusco

If you’re looking for a fizzy and slightly sweet red, then Lambrusco is the Italian wine for you. South of the Veneto and north of Tuscany is Emilia-Romagna, home of the Lambrusco wine. Lambrusco comes in a number of varieties that range from dry to sweet. Also it can vary in color from light red to deep inky purple. The colour of Lambrusco grape is responsible for the beautiful hue of the Lambrusco wine. It produces a fabulous wine.

After being harvested and the grapes are made into wine, this red wine is bottled and fermented using the methode traditionelle. This process requires much attention and care. The second round of fermentation is in the Charmat or a large steel tank. The wine is usually a light rose hue, with a delicate floral profile. However, Lambrusco wine has strong aromas of cherries, watermelons, violets, orange blossoms and mandarin oranges. Lambrusco pairs best with foods from its native region of Italy, such as meats, salty cheeses, briny olives, and hearty pasta dishes. 

Ready for a great wine pairing with your favorite Italian meal?

Join us for the finest Italian food and wine at Villa Allen. Contact us to place an order today!

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ABOUT ITALIAN VILLA RESTAURANT:

We are one of the premier Italian Restaurants in Allen, TX, offering home-made traditional Italian cuisine.  Come visit us today at: 121-B N. Greenville Allen, TX 75002, Phone: 972-390-2189.

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[jessikuhlynn]

When Choosing a Red Wine Present, terms You Should Know

When it comes time to choose a white wine gift, are the labels leaving you unaware? Unless you are educated in glass of wines it can be really tough to recognise which wine is which by simply checking out the label. This article will discuss several of the terms you need to understand when picking a wine present.

A lot of New Globe red wines (those from America, Australia or South America) are usually simpler to recognise. They have a tendency to be far more straight in what they place on the labels. European white wine labels, on the various other hand, can be perplexing with the terms and also quantity of information. It also does not assist that the tags are not in English.

There are terms that you wish to see on a tag as they often show a wine of better. There are likewise terms that must increase a red flag and also often indicate inferior top quality. There are also terms that are merely useful and don't give an indication of any type.

Poor Soil/Deprived of Water sounds like it would be a poor thing yet it's not. Grape selections grown under these conditions will certainly frequently tend to concentrate all the power on generating and ripening the grapes. Because the grapes are of greater high quality, the resulting red wine is usually premium.

Vielles Vignes refers to the truth that the grapes were expanded on old vines. Older creeping plants have extra concentrated juices as well as produce red wines with richer flavours than newer vines. This is a good indication of top quality fine white wine.

Estate Bottled refers to wine that is grown, created as well as bottled in the very same area. This is typically an indicator of better a glass of wine as the reasoning is that the winemaker took wonderful care in generating that vintage in every action of the process. On French wines, expect Mis en Bouteille au Château, au Domaine, or au Propriete on the label.

Cru is a term discovered on great French red wine tags. The term just indicates that the red wine was produced in the famous winemaking areas of Bordeaux, Burgundy or Alsace. This is a precise indication of top quality wine.

Methode Traditionelle is a typical term on American champagnes or champagnes. It suggests as well as means the standard approach that it was made in the same way as Vintage sparkling wines. This term is usually of really premium quality however at a much lower cost than fine French sparkling wine.

Grand Vin is a term typically found on French white wine labels. Although it sounds great to the English ear, it really does not show high quality but only designates that wine is the key red wine of that particular vineyard.

Superieur is one more neutral term that commonly fools people that just speak English. This term on an Italian or french a glass of wine merely reveals that the a glass of wine has a more than typical alcohol material.

Terms that should elevate a red flag to the white wine customer include odd or unknown a glass of wine awards, newfangled advertising and marketing terms and also vague geological references. Inferior Australian wine makers have actually been notorious for putting red wine honour stickers on containers that originate from worthless esoteric a glass of wine events.

Newfangled advertising terms typically try to advertise substandard white wines by including flowery prose as well as hyperbolic declarations that really don't mean anything. Unclear geological references are trying to mislead the general public right into thinking the wine is of better than it is. Now that you know which terms to seek, you ought to have no worry picking a red wine present of top quality that will truly be appreciated.

Amongst the many happiness in life is finding a peaceful little restaurant with wonderful food and also an option of great wines. For some, this might mean a neighbourhood restaurant with fantastic delicious chocolate desserts huge enough to feed the entire table as well as plenty of moving champagne. 

Others may locate their local steakhouse that reduces their very own meat as well as chefs it perfectly to specifications each time appreciated with a glass of Cabernet Sauvignon is the response to a stunning meal. And afterwards there are those who choose a fish and shellfish recipe delicately prepared as well as accompanied by their favourite white wine, probably a Riesling or a Chardonnay by clicking here to discover more. Several various other favourites are available because everyone seems to have a different viewpoint regarding their best meal experience.

[drinkerrs789]

What Is Smooth Or Fruit Wine?

Fruit wines are fermented alcoholic beverages made from a variety of base ingredients, they also add additional flavors taken from fruits, flowers, herbs and also made from any plant that can be fermented. Fruit wine is commonly called country wine, this should not be conflated with the term vin de pays, which is grape wine. Fruit wines have been popular with the home liquor store winemakers. Grapes are the most common fruit used raw material for alcoholic fermentation. They are used in distilled liquor to make brandy. Also, Smooth wines are gateway wines that don’t acidic. Smooth wine is a fine wine, but when drinkers look for something easy drinking and inexpensive. Fruit wines should be cool, similar to white grape wine. The ideal temperature would be between 7c and 9c. This helps to fresh fruit qualities of the wine. Few foods like mango, pineapple, and then grapes have balanced quantities of sugar; acid, nutritive salts for yeast feeding, and water produce a stable. However, some of these products require the addition of sugar or honey to make them and increase the alcoholic content. Drinkers drink smooth wines like pinot noir, this is the type of red wine, is the healthiest wine. Also, Cabernet Sauvignon is the sweetest wine drink for the drinkers and these types of wine are available in the liquor store nearby your place or available online for delivery on drinkers.

Red fruit wine is healthy for the drinker’s health because the benefits are, its antioxidant, anti-inflammatory, and regulating effects. You can red wine delivered to your door with Drinkerrs. Antioxidants reduce oxidative stress in the body. Purple grapes, white grapes, and peach juice fermented to potential alcohol are the fastest fermentation processes that complete in 6 days. Apple, pear, and pomegranate juices are also high in sugar content and fermented to potential alcohol in 9 days. In the liquor store, winemakers added the water to adjust the specific gravity down to the target range. Often fruit wines do not improve with the bottle age and to be consumed within a year of bottling. Cherry wine is the type of fruit wine made with cherries, provide sufficient acid. Cherry wines are used to make fortified wines and liquors, which produce the region of the The United States. Many fruit wines are made in a dessert wine style. Fermented fruits are safe to eat as long as follow directions, use clean jars. Typically fruits are fermented in 24 to 48 hours. However, some people prefer to ferment the fruit for up to 2 to 3 weeks. This is to develop a much stronger flavor, as converted into alcohol. The magic of fermentation unlocks more chemical compounds that are shared by the other fruits when we taste wine; those compounds are responsible for the flavors and aromas we’re identifying.

[winesofscotland]

Sauvignon blanc Craggy Range Marlbourgh 2020 @waitroseandpartners Score 87 New Zealand's oldest working vineyard dates back to 1851 when French Catholic missionaries planted vines in hawkes bay. The first vines were planted in 1819. Brancott Estate started planting Sauvignon blanc in 1973, the country never looked back. All my life NZ has been known mainly for producing Sauvignon blanc but it wasn't until 2002 that it became NZ primary planted grape. It was Chardonnay until then, Martinborough in the North island makes world class Chardonnay to this day and Central Otago do the same with Pinot Noir but Sav is the big show in town. Two thirds of NZ wines are white and 58% of the country's wine is made Marlborough where Sav is king. Craggy Range does a beautiful crisp, clean and bright Sauvignon blanc. The perfect expression of what NZ Sav is all about. Beautiful Gooseberry, Citrus fruit, fresh cut grass and a little jalapeño spice. The structure of the wine is classic Sav, mouth watering acidity, light bodied and very refreshing. I really enjoyed this with some Lamb Tacos. Colour 13 Aroma 22 Structure 22 Overall Quality 30 Total 87 Colour Intensity pale Colour yellow Aroma & Palate Gooseberry Lime Lemon Pineapple Mango Passion fruit Peach Cut grass Jalapeño Structure Intensity Prominent Development developed Complexity primary Sweetness dry Acidity Medium plus Alcohol Medium Body Light Flavour intensity Medium Plus Finish Medium Quality Very Good Readiness Drink now not suitable for further ageing #winesofscontland #glasgowwine #vino #winestagram #winelover #winetasting #winesinscotland #edinburghwines #wine #winestudent #instawine #winenerd #winedork #winelover #vin #winelife #NZSav #winewinewine #winelovers #winetime #Sauvignonblanc #Craggyrange #marlbourghwine #newzealandwine #newzealandwinesav (at Glasgow, United Kingdom) https://www.instagram.com/p/CLJaadqreNb/?igshid=1svqhq9arwifh

[benchmarkwinessg]

Best Red and White Wines to Gift in 2021

Gifting a wine bottle is never going out of style and is perfect for almost any occasion. Nowadays more and more people have started enjoying wine- be it a date with a special someone, or a casual evening with loved ones, and of course, the solo pours to drink away the corona blues. It is also a great option when you don’t know someone too well such as your colleagues or your boss.

But how do you decide which wines to gift? Well, below are a few fantastic options to choose from reds and the whites that are popular and loved across the world.

Red Wines

Bordeaux: Bordeaux wine is a popular wine produced in the Bordeaux region in France. It is one of the most popular and not to brag, the best French red wine among the wine lovers. Its success and popularity can be boiled down to one factor: its location. The Bordeaux region’s soil and climate are ideal for high-quality viticulture.

A cherished option to gift is Ch. d’Anvichar Grand Vin de Bordeaux 2018. This full-bodied, velvety, and fruity dry red wine from Chateau Anvichar is grown on low-yielding 30-years old vines that result in boosted flavours and notes of plum and black currant in the bottle. It is truly a treat for the fans of modern-style Bordeaux wines.

Sight: Deep scarlet

Nose: Ripe plum, raspberry, and tobacco leaf aromas

Mouth: Velvety mouthfeel with dark plum notes with a hint of oak and solid tannins.

Another one is the Haut Badon, Ch. Grand Cru St. Emilion (Bordeaux) 2011 that is made with a mix of Merlot, cabernet franc and cabernet sauvignon. With a bright ruby red colour, it gives out a fruity aroma and notes of vanilla, tobacco, fig, and toasted almonds.

Sight: Bright ruby red with garnet

Nose: Tobacco, raspberries, spicy aromas

Mouth: Currant, juniper berry, with notes of fig, vanilla and toasted almonds after the tannic bitterness.

Barolo-Nebbiolo: If you want to gift an expensive wine that is big, bold, and tannic, then Nebbiolo based Barolo is a great Italian red wine to choose. Born in the Piedmont region of Northern Italy, these unusual wines are notable for their complex flavours, subtle aromas and intricate nuances in appearance and taste.

The Barolo 'Gramolere' Giovanni Manzone 2012 is one such wine that has been aged in oak barrels for 24 months, has pleasant aromas of spices, and sumptuous tannins. With such a large amount of tannins, you would want to pair it with dishes that feature fat, olive oil, and butter- so pretty much a filling Italian spread! The wine also goes well with several savoury Chinese and spicy Asian dishes.  

Sight: Ruby red with garnet reflections

Nose: Intense and complex with dried herbs, cherries, licorice, strawberry and toasty aromas. Has a balsamic and spicy finish

Mouth: Ripe cut fruits, licorice, candy and some chocolaty palette with crumbly tannis and long juicy finish

A second option is the Giovanni Manzone ‘Il Crutin’ Langhe Nebbiolo 2017 that was produced in one of the premium vineyards. The aroma of this wine hits with vanilla, tobacco, oak, and red fruits. Whereas its taste profile is wonderfully dry, acidic, and tannic, the notes are of red fruits like cherries, raspberries, and strawberries along with black fruits like plums, blackcurrants, and blackberries. Paired very well with foods like beef, poultry, lamb and game, this Italian Nebbiolo wine truly stands out.

Sight: Deep rosy ruby

Nose: Some hits of blackberry and blackcurrant with notes of vanilla, oak, red fruits and tobacco

Mouth: Bold flavours of tobacco, red fruits, black fruits, oak, and vanilla with high silky tannins.

Pinot Noir: Pinot Noir is one of the most loved wines among sommeliers and wine enthusiasts. It is light to medium-bodied and is relished for its smooth finish. It is a crowd-pleaser that everyone in the room enjoys. But while being wonderful, it is more on the expensive side due to its complex flavours that compliment rich meats like a duck, and yet, is light enough to have it on its own.

A great one to gift is the Soumah ‘Hexham Vineyard’ Pinot Noir 2018. It is an award-winning wine that is deep red with tinges of purple. It has a lovely aroma of red fruit, dark cherries, sweet spices and forest floor that give the feel of little Christmas in the bottle. The flavour spectrum also follows a similar pattern to that of the aroma and is truly pleasing to taste. Matured for 9 months in the French Oak barrels, this Australian Pinot Noir will have you hooked!

Sight: Deep red with shadesof purple

Nose: An inviting bouquet of dark cherries, dried orange peels, red fruit, sweet spices like clove and forest floor.

Mouth: Savoury and spicy red fruit with wild cherries, crushed leaves, and aromatic herbs finishing off with structured tannis and hints of oak.

Another pinot to go for is the Hamilton Russell Pinot Noir 2019 from South Africa. It is made with almost 80% purchased fruit due to a tragic fire in Hamilton Russel’s own vineyard, it has a pleasant amount of dryness and tasty acidity to it while being slightly fruity and soft with a complex fruit perfume.  

Sight: Pale ruby

Nose: Youthful nose of ripe cherry, smoke, and olives.

Mouth: Cherry, strawberry, oak, vanilla and earthy flavours with a pleasant amount of dryness and medium tannins.

White Wines

Chardonnay: Chardonnay is the most popular white wine on earth and the most widely produced one too. The grapes are like a blank canvas- capable of being produced in many climates and easy to work with. So, it can taste different depending on the location and the methods used. But generally speaking, chardonnay is a dry-medium wine with noticeable acidity and flavours of pears, green plum, and apple.

A really elegant French Chardonnay to gift is the Madame ‘F’ Blanc 2018. It is a delicious wine with a balance of ripe fruits and notes of minerality. What makes it alluring is that it is made with grapes of two different places- one hot and one cool. Not ageing in barrels gives it a creamy, fresh, and citrusy feel to it.

Sight: Bright golden colour

Nose: Creamy ripe peach, honeysuckle, and apricot with a hint of spice.

Mouth: Crisp, rounded, and a touch of citrus, pineapple and spice.

Another one for your friends who care about the environment, Paxton Organic Preservative Free ‘NOW’ Chardonnay 2020 is the suitable organic white wine to gift. It has a delightful aroma of honeycomb, butterscotch, white peach and pear, with a mouthfeel of lemon sorbet, rock watermelon and a creamy palette in the middle.

Sight: Bright greeny straw

Nose: Butterscotch, honeycomb, pear and white peach

Mouth: Mouth-feel of lemon sorbet, rock watermelon, and creamymid-palette finishing with citrus notes

Semillon: Originally from France, Semillon is a light to medium-bodied now planted throughout Australia. With primary flavours of lemon, pear, green papaya, and apple. Depending on the place and climate it is grown, Semillon can be a perky palette cleanser or a rich, creamy and lemony.

A great white to gift in this category is the zesty Tim Adams Semillon 2017. It is a wine full of aroma and fruity, floral notes with a hint of vanilla, oak, and butter. It can very well be paired with seafood and pasta dishes.  

Sight: Light yellow

Nose: Rich, strong, grassy nose of stone fruits, citrus, oak, butter, and vanilla

Mouth: Balanced dry palette of zesty citrus, floral and white fruit  

Sauvignon Blanc: Often referred to as “grassy”, Sauvignon Blanc is quite popular for its high acidity, crispness, and low sugar. Originally from Bordeaux, the grape travelled all over France and finally to New Zealand, Chile, Canada, Australia, and California.

For gifting the host at his/her refreshing summer soiree, Harwood Hall Sauvignon Blanc 2018 is perfect for the occasion. It has beautiful aromas of passionfruit and lime zest with citrus and tropical notes of pineapple, grapefruit, and lime. It goes really well with shellfish, goat cheese, and various vegetarian dishes as well.

Sight: Bright straw-yellow colour

Nose: Passionfruit, lychee, lime over gooseberry and lemon

Mouth: Dry and a well-balanced palette with notes of tropical fruits, passionfrut and fresh herbs

[marcmavec]

13-14 sept: San Francisco & Plaisantville

10 sept: 528 km

11 sept: 254 km

12 sept: 149 km

13 sept: 326 km => 7,996 km depuis le départ

Aujourd’hui, nous explorons la grande région de San Francisco. On traverse le pont Golden Gate une fois de plus (du moins on pense - on n’y voit rien à cause de la brume!)  Le premier arrêt est face aux jolies maisons surnommées les “Painted Ladies”. Le 2è arrêt est le sommet de “twin peaks”, avec une vue incomparable sur San Francisco et les alentours - quand la brume daigne se retirer! Ensuite, nous sommes allés à silicone valley, ayant pour but les centre des visiteurs de Google et Apple. Google est un flop total. Non seulement on ne peut visiter quoique ce soit que si on est accompagné par un employé de Google (ce qui n’est évidement pas notre cas), mais, le café ayant filtré, nous cherchons une toilette. Chez Google, on nous indique la porte: les toilettes publiques avec leur magasin (c’est la seule place ouverte au publique) sont des port-o-potty deluxe dehors, dans le stationnement... Chez Apple, on tourne en rond, cherchant ici aussi le centre des visiteurs. A noter que, si vous êtes un investisseur chez Apple, votre argent sert présentement à bâtir un nouveau quartier corporatif “O la! La!” Là non plus, pas de visite, mais un beau petit magasin, avec des prix considérablement moins chers qu’au Canada... :-) Finalement, en route vers le camping, on aperçoit sur notre droite l’usine de Tesla! On y a fait un petit détour (trop tard dans la journée pour une visite). Mais, surprise, 2 gars de Valcourt, Québec, sont là. Tesla est leur client. Leur usine fabrique des pièces pour le modèle “X” avec un procédé unique au monde. Bravo!

Today, we explore the greater San Francisco area. We cross the Golden Gate Bridge once more (at least, we think we do as we can’t see very far because of the fog!) Our first stop is in front of the “painted ladies”. Our second stop is on top of “twin peaks”, with a superb view of the entire San Francisco Bay area, when the fog cooperates! Next stop is silicone valley: we want to go to the Google and Apple visitor centres. Google is a total flop. You can only enter the visitor centre if you are accompanied by a Google employee (which we obviously were not). Moreover, the coffee having been filtered, we were now looking for a washroom. At the store (the only publicly accessible location), they send us out the door, to the deluxe port-o-potties in the parking lot... At Apple, we circle around the presumed visitor centre. Noteworthy: if you are in investor in Apple, your $$ is hard at work building a new corporate headquarter “O la la”! The visitor centre, once found, is not accessible to the public either, but the is, and the prices are a fraction of the Canadian prices... :-) Finally, on the way back to the campground, we spot the Tesla plant, so we double back. The sales centre is open, but we missed the plant visit. But, surprise! we  encounter 2 guys from Valcourt, Qc. Tesla is their client. Their plant in Valcourt produces parts for the Tesla “X” using a technology that is unique in the world.Go guys!!

Painted ladies

San Francisco, vu de Twin Peaks - from Twin Peaks

J’ai oublié de mentionner: nous sommes ici au pays de voiture hybrides et électriques, au point d’arrêter de compter les voitures Tesla que nous rencontrons. En fait, nous sommes ici au pays des Prius...entre 10-20% des voitures sur la route!!

I forgot to mention: we are now in hybrid and electric cars country. We’ve stopped counting the Tesla cars that we see. Actually, I would say that we are in Prius country - probably 10%-20% of the cars on the road are Prius!!

Notre dernière journée dans le grand San Francisco se passe en fait dans la vallée de Napa. Napa est reconnu comme région productrice de vin, mais elle ne fourni qu’environ 5% de tous les vins de la Californie.  Une fois de plus, nous empruntons une route qui n’est pas du tout recommandée aux véhicules plus gros qu’une auto... Notre première visite est au vignoble Beringer Brothers. Faits cocasses: ils sont les seuls qui ont continué ouvertement la production de vin durant la prohibition, parce qu’ils produisaient du “vin de messe”! Aussi, les soeurs Beringers ont eu l’idée de réduire le jus de raisin en poudre et de le vendre avec la mention “Attention, ne pas ajouter de levure”...

Our last day in the GSFA is spent in Napa Valley. Napa is well known as a wine producing region, but it actually only supplies approximately 5% of all California wines. Once more, we end up on a road that is not recommended for anything larger than a car... Our first stop is a visit at the Beringer Brothers vineyard. Fun facts: they are the only vineyard that was able to continue production during prohibition, because they supplied church wine! Also, during that time, the Beringer sisters had the idea of selling powdered grape juice with a label that clearly warned against adding yeast... Smart!

La dégustation chez Beringer Brothers se fait dans leurs caves

Wine tasting at Beringer Brothers is carried out in the cellars

En après-midi, nous visitons un autre vignoble: Artesa. Artesa appartient encore à la famille d’origine, Cordoniù (Espagne). Nous avons manqué la dernière visite, mais le charmant concierge (Scott) entreprend de nous expliquer la méthode de production, l’histoire de la famille et du vignoble, et plein d’autres choses fascinantes. Nous finissons par acheter une belle bouteille de Cabernet Sauvignon (single block- Foss Hill?), que nous planifions partager avec Rodrigue et Vanessa.

In the afternoon, we visit a 2nd vineyard: Artesa. Artesa still belongs to the original founding family: Cordoniù (Spain). We missed the last tour, but SAcoot, the charming concierge, provides us with all of the  information on their production method, family and vineyard history, and many other fasc inating things. We ended up purchasing a bottle of their Cabernet Sauvigon (single block, from Foss Hill I think), that we plan on sharing with Rodrigue and Vanessa.

Vignobles autour de Artesa - Vineyards around Artesa

En fin de journée, nous avons été chaleureusement accueillis par Nancy et John, des amis rencontrés lors de la plongée à Bélize. Ils habitent dans une jolie maison tout au bout d’une terrasse, avec le balcon arrière donnant sur un canyon qui abrite plusieurs coyotes (ils nous ont chanté la pomme pendant le souper!!) et des dindes sauvages.

At the end of the day, we were warmly welcomed home by Nancy and John, friends we met on our last diving trip in Belize. They live in a pretty house at the end of a terrace, with their balcony overlooking a small canyon. There are quite a few coyotes that call the canyon home, and they were “singing” during dinner time, as well as many turkey vultures.

[italianvillaallen]

Italian Wine: Tradition and Excellence

When it comes to a traditional Italian dinner, the meal isn’t complete without a glass of wine with dinner. Italian wine plays an important role not only in Italian Cuisine, but in their culture as well. We can consider Italian wine as one of the benchmark wines in the world. Some of the oldest wine producing vineyards are located in Italy, and they produce the largest amount of wine annually by volume. This is most likely why wine is such a large part of Italian culture. 

Many of us enjoy tasting a glass or two of Italian wine. But, drinking wine and understanding its roots are two different things. Next, we tell you everything you need to know about Italian wine.

History of Italian Wine

Italian wine has a long history dating back more than 4,000 years. It is considered the perfect environment to grow wine, largely due to the country’s climate (which is perfect for viticulture).

In fact, when the Greeks first stepped foot in Southern Italy, especially in Sicily, wine had already become a part of the Italian ‘everyday’ lifestyle. So much so, that the country was called ‘Oenotria’ (it’s translation meaning ‘the land of wine’).

The Etruscans who had settled in central Italy in the area we now know as Tuscany and Western Umbria in the 7th Century BCE had a massive influence on ancient Italian culture. They further developed the rudimentary processes introduced by the Greeks, experimenting at every stage of the wine production.

Then, having absorbed the Etruscan civilization, the Romans further refined wine production in Italy and vastly improved wine-making technology and the processes it involved. Wine became increasingly popular across the Roman Empire and as the empire increased in size the demand for wine increased also. Vineyards were soon being cultivated up and down the Italian peninsula.

For centuries, generation after generation have perfected the art of wine making. From which grape is most suitable to use to how long it should age to, even, what it should age in, Italy has birthed exceptional wines.

Currently, Italy is home to some of the oldest wine producing regions in the world. In addition, It is world’s second largest wine producer behind France. Italian wine is exported around the world and is part of the Italian culinary tradition and food habit.

Italian wine appellation system

Wine is so important to both the people and the Italian government that it soon became the country with the largest number of classifications (DOCG, DOC, VdT and IGP). If you see these letters on a bottle, then it is a guarantee of both quality and that the wine’s flavor perfectly expresses a single territory’s characteristics. In addition, these classifications are determined by the area where the grapes are grown, the types of grapes used and the amount of the time wine is aged. Only Italian wines fall under these classifications (known as appellations), but it can be hard to work out what they mean. Here’s a quick rundown of what each classification means.

Vino da Tavola (VdT)

Basic and inexpensive table wine. Label includes no indication of geographical origin of the grape varieties used or the vintage. (The label only reports the colour of the wine).

Vini IGP (Wines with Protected Geographical Indication also traditionally implemented in Italy as IGT – Typical Geographical Indication)

Wines from specific region within Italy and following a series of specific and precise regulations on authorized varieties, viticultural and vinification practices, organoleptic and chemico-physical characteristics, labeling instructions, etc.

Vini DOC (Controlled Designation of Origin)

Quality wines from specific regions that are made preserving local traditions.

Vini DOCG (Controlled and Guaranteed Designation of Origin)

Italy’s top wine from a specific region and is guaranteed to be a high quality. Make sure you look for the label on the bottle neck.

Italian wine regions

There are 20 wine regions in Italy, all of which produce wine to some extent. The most significant, when both quality and quantity are taken into consideration, are Tuscany, Piedmont and Veneto. Some are famous because they are produced in large volumes, others because of their consistently high quality. Moreover each region has its flagship wine styles.

Tuscany is one of the most famous wine regions anywhere in Europe. It is best known for its generic Chianti, of course, but among devoted wine aficionados its Brunello di Montalcino and Vino Nobile di Montepulciano – as well as Chianti Classico – are more highly regarded. Similarly, Piedmont is a top wine region in Italy. When wine geeks think of Piedmont, they immediately think of Barolo and Barbaresco, which are famous for their Nebbiolo-based wines. Also, Veneto is prevalent for being the largest wine producing region in Italy. Veneto’s vast output of Prosecco, Soave and varietal Pinot Grigio does little to boost its reputation as a fine wine region, and yet it produces one of the world’s richest, finest wines: Amarone della Valpolicella.

Italian grape varieties

Italy has an extensive grape variety to choose from, with the country growing and using more than 400 types of grapes to produce the eclectic range of wines they do today. So, Italian wine provides a great richness in terms of the quantity and diversity of grape varieties cultivated, in terms of the countless areas where wine is produced, as well as the production methods carried out by the thousands of wineries in the country. Italy’s top three grapes in terms of production levels by region, are: Sangiovese, Trebbiano, Montepulciano.

Sangiovese

It is a blue-black grape variety that is primarily used to produce red wine. Sangiovese grape produces intense sour cherry flavors with subtle earthy aromas. Although not as aromatic as other red wine grapes, it is a key grape in the Chianti wines. While sangiovese plantings run from Emilia-Romagna down to the back of the proverbial boot in Puglia, it is central Italy, specifically the warm Mediterranean region of Tuscany, that remains the agricultural heartbeat of the sangiovese grape. Super Tuscans, Brunello di Montalcino, Rosso di Montalcino, Chianti, Carmignano, Vino Nobile di Montepulciano are some of the best Italian wines made from Sangiovese grapes.

Trebbiano

The grapes belonging to this variety are white with a high amount of juice, although without a lot of sumptuousness. Its high acidity makes it important in Cognac and Armagnac productions.

It is also the grape of the famous wine, Vin Santo, from Tuscany. Cervico and Valle Reale make two perfect examples of this lighter grape variety. In Italy you can visit trebbiano vineyards in Tuscany, where Villa Dievole is located, as well as in Piedmont and Veneto.

Montepulciano

Native to central Italy, Montepulciano red grape (not related to Vino Nobile di Montepulciano) produces deep red wines with soft flavors and gentle tannins. Also, it is a red Italian wine grape variety that is most noted for being the primary grape behind the DOCG wines Offida Rosso, Montepulciano d’Abruzzo and the DOC wine Rosso Piceno Superiore. Montepulciano is the 2nd most planted red grape in Italy (after Sangiovese) and has a reputation for low-priced juicy “pizza-friendly” red wines.

Popular Italian wines

With a long legacy of wine production in Italy and the continued importance of wine to the people, it is clear to see that wine is very important to Italians. These are some of the best Italian wines that you should try – be it to pair with your classic Italian food or as a long term investment.

Chianti Classico

It is one of the greatest wines in the world, and it bears the name of the land from which it arises, in compliance with strict standards that protect and guarantee the quality. Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. It is made primarily with Sangiovese grapes. These dry, ruby-red wines have been praised for their aromas and flavors of red cherry fruit, herbal nuances, and underlying earthy notes. There will be a little coarseness and tartness on the palate, but these aren’t flaws. Depending on maturation, the area of production, and the percentage of Sangiovese, the wines range from light to full-bodied. Moreover they can pair easily with a multitude of meals.

Dolcetto

It is a red wine grape from Piedmont. Although its name translates to a “sweet Little one”, most Dolcettos are dry. Dolcetto wine is rich, round, soft and fruity. In addition, it nearly always has a deep ruby and purple color and intriguing aromatics of blackberry, plum and spice. On the palate, Dolcetto has distinctive flavors of licorice, blackberry and almond. Dolcetto wines can be enjoyed young, and though they are sometimes aged for longer periods, it is generally considered that they are best consumed within three to five years of age. This young, drinkable Italian wine pairs well with hearty Italian food such as pasta and pizza.

Lambrusco

If you’re looking for a fizzy and slightly sweet red, then Lambrusco is the Italian wine for you. South of the Veneto and north of Tuscany is Emilia-Romagna, home of the Lambrusco wine. Lambrusco comes in a number of varieties that range from dry to sweet. Also it can vary in color from light red to deep inky purple. The colour of Lambrusco grape is responsible for the beautiful hue of the Lambrusco wine. It produces a fabulous wine.

After being harvested and the grapes are made into wine, this red wine is bottled and fermented using the methode traditionelle. This process requires much attention and care. The second round of fermentation is in the Charmat or a large steel tank. The wine is usually a light rose hue, with a delicate floral profile. However, Lambrusco wine has strong aromas of cherries, watermelons, violets, orange blossoms and mandarin oranges. Lambrusco pairs best with foods from its native region of Italy, such as meats, salty cheeses, briny olives, and hearty pasta dishes. 

Ready for a great wine pairing with your favorite Italian meal?

Join us for the finest Italian food and wine at Villa Allen. Contact us to place an order today!

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