#belair fine wines

[belairfinewines]

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[sarcasticlcves]

Dating The Wwe Women Includes

A/n~ this is strictly fem x fem

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Alba Fyre:

Her being mega overprotective

You both not being able to see each other very much because she's in the uk and your in the states

Long hugs and embraces after being away from each other for so long

You being great friends with Isla dawn and jinny

Alba gets jealous very easily

Her not letting you fight her because she's scared she'll hurt you

Alba being very passionate

Bianca Belair:

Bianca being the confident one in the relationship

Her trying to keep you away from becky lynch when the two are fueding

You not listening to her and becoming good friends with becky

Being the parent couple to everyone

Knowing about Bianca's past marriage with Montez Ford

Being jealous of ford

Bianca assuring you your the only one she wants

Always touching each other some type of way (holding hands, hand on back etc.)

Blair Davenport:

Her not being into pda

Will occasionally hold your hand if she's feeling nervous before a match

Helping her win matches

You being the only one she's overly sweet around

Very possessive over you

Her being very jealous to a unhealthy extent

You both loving to travel

Blair won't sleep right if your not there with her

Her just being the sweetest baby and doing anything for you <3

Cora Jade:

You both loving pda

Her always having to be in your arms if she's not wrestling

You enjoying Cora as a heel more than a face

Cora being very clingy, but you don't mind one bit

When you get called up to the main roster you persuade triple h into bringing Cora up too

You both causing trouble week after week

Cora helping you win matches

Carmella:

Carmella being ringside for everyone of your matches

You both cheating a lot to win matches

You loving all her different gimmicks over the years

Meeting in nxt and being inseparable ever since

Being very close friends with Zelina Vega

You both love wine tasting together

You helping her pick out her outfits and gear for raw and smackdown

Dakota Kai:

Her distancing herself when she turns on tegan

You being disappointed with her actions, but still loving her nonetheless

You and Tegan being best friends

You both loving dogs

Both enjoy video games

Both of you living with shayna, mia, and jessamyn

You both love pranking each other and other members of the nxt roster

Isla Dawn:

Her hating being in the uk because you weren't there with her

Calling every night even if the other was severely tired

When isla gets called up to nxt usa you were very happy because you could travel to Florida to see her frequently

Her moving out of the uk and in with you

Not being fond of alba fyre even though your girlfriend has assured you many times alba will not hurt her

A lot of pda and cuddles

Being very protective of isla because all your enemies from the main roster want to target her to get to you

One of them getting there hands on her and you being beyond lived

"I swear to God there fucking dead they put there hands on you and now there gonna pay"

"Love its only a few tacks in my back and some welts from a kendo stick I'll be fine"

You being so paranoid that you had to talk to triple h to move isla up to the main roster with you

Lacey Evans:

Lacey not liking you at first

You wondering what the hell you did to make her not like you

Her warming up to you as time goes by

You having to ask her out

After you guys start dating she introduces you to her daughter summer

Summer loving you and calling you mama

You both being big fans of fashion

You both don't enjoy pda but will occasionally hold hands

You both buying a house together

Mia Yim:

You both knowing each other from shimmer

Her being very shy around you

You both being total goofs around each other

Both of you have the same friend group

Her adopting a puppy for the both of you

You showing her off

Sweet af around you

Both of you being inseparable

Nikkita Lyons:

When she got attacked in the nxt parking lot is when you both met

After that you both traded numbers and stayed in touch

You were the one who volunteered to watch her while she was out

Her being the one to ask you out

Pda

Her being extremely protective of you

Semi jealous it depends on the person

Her being very confident in the relationship

Holding hands all the time

There will be a part 2 for this so if someone isn't on here they will be in part 2

[thewineauctionroom]

New Post has been published on https://wineauctionroom.com/report-on-april-may-auctions-and-announcing-the-date-of-june-auction/

Report on April & May Auctions and Announcing The Date of June Auction

It’s evident that isolation does not stem our desire for outstanding wines. Our April and May auctions both featured amazing collections of rare and fine wine and made some inspiring new records. We had a staggering 97% sell-through rate in April Live Auction and welcomed a total of 280 registered bidders.  It was great to see the bidders’ passion reach some record highs.

    In April, the strongly contested 2006 and 2012 Penfolds Garage Bin 95, both sold for $658. These values only slightly pipped the 1997 Chateau Mouton Rothschild which achieved $634.50, followed by 1982 Chateau Leoville Las Cases at $611. In May, we were thrilled to see the 2010 Domaine du Comte Liger Belair Aux Reignot Vosne Romanee 1er Cru sold for $1645, followed by 1988 Krug Vintage Brut at $940.

  In the April Live Auction, we offered the most amount of wine from temperature-controlled cellars in one sale than we had been able to do previously. France performed excellently as usual. Leading with Rhone: 1999, 2000, and 2005 Chapoutier Le Pavillion Ermitage sold for $376, $423, and $481.75, respectively. Most of the biggest sale items in this auction came from the same temperature-controlled cellar, proving the value of well cared for wine and provenance in the minds of our bidders.  1995 and 1998 Dom both sold for $352.50, 2002 Chateau Margaux snapped at $587.50 (in May auction, 2004 Chateau Margaux reached $681.50), and 2002 Chateau Angelus sold for $411.25. Closer to home, Te Mata once again led the show with 1982 Te Mata Coleraine reaching a new high at $611.

  Switching our sights to the May Online Auction, we witnessed some heated competition. Top of the order was 1998 Te Mata Coleraine (with the most views and bids) and finally sold for $305.50. Ata Rangi was the second most coveted New Zealand brand with each lot attracting at least five bidders. There was no shortage of coveted wines in this online auction with 1998 Henschke Hill Of Grace Shiraz reaching $822.50. Also from Australia, 2010 Mollydooker Carnival Of Love Shiraz sold for $160, a great buy. On a sweeter note, the half bottle 2011 Trimbach Cuvee Frederic Emile Riesling Selection de Grains Noble sold for $211.50, a value that is hard to beat.

  Thanks once again to our incredible vendors who consigned fabulous wines for us to curate across these two auctions; a selection that our bidders clearly enjoyed.  And to our bidders who proved that, even when restricted, we can pursue our hobbies and passions. As New Zealand Government restrictions ease, and as we move down to Level 2, we look forward to welcoming you into the physical saleroom once again (honouring the guidelines of social distancing of course). Our next auction will be a LIVE/online sale on Tuesday 2 June at Caro’s Wine on 14 Mackelvie Street, Grey Lynn. As usual, the auction will commence at 6.30pm and will be streamed live on auctions.wineauctionroom.com. We have got some great wines lined up for this auction and, as always, will have something special to taste that evening too.

  Many thanks for your consignments and bids.  We look forward to reconnecting with you all in the June Live/Online auction.

[sleepykittypaws]

Christmas Belles

Original Air Date: November 23, 2019 (BET) Where to Watch?: Available now via BET On Demand and will be re-aired several times this season, including as part of Dec. 23 and Dec. 24 holiday movie marathons.

This BET original was that rarity of made-for-TV Christmas movies, fresh and genuinely funny, as well as festive. 

Headlined by Raven Goodwin, of one of my favorite gone-too-soon series, Huge, and DomiNque Perry, who I was previously unfamiliar with, the movie had genuine laugh out loud moments from beginning to end. They made a silly opening scene about a women with toilet paper stuck to her shoe, thinking a man was flirting with her, work way better than such a trite set-up should have, carrying the joke well beyond one note. (There was even a smart call back later on.)

The overall vibe was more about friendship and family than romance, even though it’s ostensibly the story of two best friends fighting over the attention of their church’s new, fine-looking pastor. The mood was silly enough to be satirical, yet grounded enough to still feel relatively real.

Belles also boasted "Aunt Viv" from the Fresh Prince of Belair, a.k.a Janet Hubert, which warmed this ‘80s/‘90s kid's heart, and even named her character “Whitley,” which 100% must be a nod to another show of the era, A Different World. Also liked that they never put a button on the quiet, running joke of her always carrying a glass of wine, with a little bit of payoff to that at the end.

The wonderful John Amos (The West Wing, Die Hard 2, Coming to America) played Pop-Pop, and, actually, the entire cast was really fantastic. That BET can do this on a small budget is both welcome, and a testament to how under-appreciated actors of color are in Hollywood.

Also, want to offer a huge shout out to director Terri J Vaughn, who made (with her team, of course) this movie look better than a lot of Hallmark films, which have at least double the budget. Their Louisiana locale was well used—the houses looked like real homes decorated for the holidays, not garden center displays—and told a story that was far from cookie cutter. 

Loved the female friendships, real-feeling family drama and the blending of broad comedy with actual heart and a snappy script from laywer-turned-screenwriter (according to his IMDB profile), Chad Quinn, in this slightly more adult-feeling (though still mostly family friendly) Christmas film.

Centering unique stories that feel culturally relevant, but still function as light-hearted holiday treats, in lieu of just dropping people of color into scripts written for white actors, as well as prioritizing diversity in front of and behind the camera, makes me hope that BET stays in the made-for-TV Christmas original game, plus begins to promote them better.

But, beyond all that, this was just a really fun film. Kudos to all involved.

Final Judgement: 3 Paws enthusiastically up

[haroldsstoryuk]

Should you invest in Bordeaux 2018 En Primeurs ?

Fine wine trade buyers and critics from all over the world were in Bordeaux last week to taste the 2018 crop and the market is now waiting for the quality scores first and then the release prices which will start to hit the market in May. So should you invest in the 2018 en primeurs?

A complicated vintage climatically, with the first half of the year experiencing prolonged periods of rain. The region experienced an average 12 months rain falling between January and July. Hailstorms created vineyard stress and water reserves in soil were extremely high, but this subsequently paid dividends, protecting vines during hot conditions from July  through to harvest. Cool nights and hot days late season helped to achieve a rare freshness and aromatic complexity and Bordeaux has great expectations for this vintage.

Quality

Winemakers across the region believe that 2018 is “a highly desirable vintage in-barrel” and the Union des Grand Crus, in a recent press release, stated that it is an “outstanding vintage for the region”. It is still too early to confirm whether this is a prime or mid-quality vintage as we are still waiting for the top critics’ views, but an early indicator has been provided by Jean-Marc Quarin, who scored a number of wines the perfect 100 points, as can be seen in the table:

 2018 WINEJean Marc Quarin scoreCalon Segur100Cheval Blanc100Lafleur100Latour100Margaux99 – 100Ausone99Mouton Rothschild99Trotanoy99Angelus98Belair-Monange98Canon98Cos d’Estournel98Leoville Las Cases98Montrose98Palmer98Pavie Macquin98Petrus98Pichon Longueville Baron98

Source: Liv-ex.com, April 2019.

Key observations from Quarin includes Cheval Blanc 2018, of which he stated that “he had never tasted Cheval Blanc at this level at En Primeur” and that Latour and Lafleur also deserved their perfect points.

From a critical perspective 2018 will be interesting as we are another year on from Parker’s retirement from appraising Bordeaux. Neal Martin is only just heading the pack in terms of influence when it comes to a view on Bordeaux, and he will not be tasting the 2018 en primeur until later this year due to illness. There will not be one voice guiding the market this year for sure, and the value of an overall average critical score is becoming increasingly apparent. There will probably never be another Parker – as we keep saying those Parker 100 pointers will become evermore collectable, and valuable, over time. 

Why invest in en primeur?

Does buying wines en primeur provide investor benefits? You can see our guide to the benefits and risks of investing in wine en primeur on our website. The original rationale for purchasing wine futures (as this process can be described) was:

(1) to guarantee an allocation of highly sought after fine wine which may be difficult to get hold of, and

(2) to benefit from a lower release price (which historically was the lowest ever price of a wine) with some discount for upfront payment before physical receipt of wine.

However, such was the demand for the top wines of Bordeaux ten years ago, the chateaux, negociants and early supply agents increased the release prices over the 2009 to 2014 vintages to such an extent that the prices were unsustainable. This was combined with a general slump in the market for Bordeaux during the period, and the 2011 – 2014 vintage campaigns struggled. Whilst Bordeaux pricing became slightly more realistic in time for the excellent 2015 and ’16 vintages there has been increasing market scepticism about the benefits of buying fine wine en primeur.

Price is looked at much more keenly and some chateaux have responded by reducing the volume of wine they make available for sale en primeur. Latour famously withdrew from the Bordeaux en primeurs completely in 2012, and their wines are now released by the Chateau when they are ready to drink and at a premium. The trade in Latour on Liv-ex has drifted since the withdrawal, but price has held and other chateaux, whilst not completely exiting  the en primeurs process, have certainly reduced supply made available.

Supply, demand and Brexit

The vintage is expected to yield more supply than 2017, which suffered significant frost damage. The chateaux are known to have held back supply of the prime 2015 and ’16 vintages which may naturally correlate to reduced levels of 2018 being made available, however it is a more bountiful vintage overall. The supply strategy will be interesting.

But one of the key influencing factors unique to the 2018 vintage will be the ‘Brexit effect’. The UK merchant take-up accounts for the majority demand for Bordeaux en primeurs and the back-drop of the increasing political and economic confusion over Brexit could have a marked impact on the campaign. Should Sterling suffer significantly in the next couple of months, UK demand would be affected, the Asian market does not tend to buy en primeur and it is unlikely that the spare capacity would be absorbed by North American and European buyers.

Merchants and collectors hold a fair quota of young Bordeaux with significant demand in the last couple of years for the superlative 2015 and 2016 vintages. 2018 will have to be critically strong and most importantly priced right to stimulate high demand at this time in the UK. Hopefully, the Bordeaux negociants will consider this in their pricing strategy but with Brexit see-sawing on an hourly basis we expect that release prices and volumes will be judged carefully and timing may well be linked to any Brexit deadlines that arise in the coming days.

How to invest in en primeurs?

Buying fine wine en primeur can be likened to buying a ‘future’. In essence you are acquiring an allocation equivalent to a case of 6 x 75cl, 12 x 75cl or other standard format. The wine stays in barrel at the Chateau and then once bottled, normally 2 to 3 years after harvest (for example, the 2016s are being delivered now), it is shipped to your ‘In Bond’ account, in the UK. You can sell your en primeur allocation before it is bottled should you wish to and the en primeur prices are available, for example 2017 en primeur allocations are still available to buy now.

Stay informed

We will be watching the scores as the critics publish over the coming days and then, most importantly, the prices over the next couple of months as trade commences in 2018s. We will keep you informed about those wines we identify as offering growth potential for fine wine investors.

For more information call us now on 0203 384 2262.

The post Should you invest in Bordeaux 2018 En Primeurs ? appeared first on Vin-X.

from https://www.vin-x.com/should-you-invest-in-bordeaux-2018-en-primeurs/

from Vin-X Ltd - Blog http://vinxinvestment.weebly.com/blog/should-you-invest-in-bordeaux-2018-en-primeurs

[charlesssmith88]

Should you invest in Bordeaux 2018 En Primeurs ?

Fine wine trade buyers and critics from all over the world were in Bordeaux last week to taste the 2018 crop and the market is now waiting for the quality scores first and then the release prices which will start to hit the market in May. So should you invest in the 2018 en primeurs?

A complicated vintage climatically, with the first half of the year experiencing prolonged periods of rain. The region experienced an average 12 months rain falling between January and July. Hailstorms created vineyard stress and water reserves in soil were extremely high, but this subsequently paid dividends, protecting vines during hot conditions from July  through to harvest. Cool nights and hot days late season helped to achieve a rare freshness and aromatic complexity and Bordeaux has great expectations for this vintage.

Quality

Winemakers across the region believe that 2018 is “a highly desirable vintage in-barrel” and the Union des Grand Crus, in a recent press release, stated that it is an “outstanding vintage for the region”. It is still too early to confirm whether this is a prime or mid-quality vintage as we are still waiting for the top critics’ views, but an early indicator has been provided by Jean-Marc Quarin, who scored a number of wines the perfect 100 points, as can be seen in the table:

 2018 WINEJean Marc Quarin scoreCalon Segur100Cheval Blanc100Lafleur100Latour100Margaux99 – 100Ausone99Mouton Rothschild99Trotanoy99Angelus98Belair-Monange98Canon98Cos d’Estournel98Leoville Las Cases98Montrose98Palmer98Pavie Macquin98Petrus98Pichon Longueville Baron98

Source: Liv-ex.com, April 2019.

Key observations from Quarin includes Cheval Blanc 2018, of which he stated that “he had never tasted Cheval Blanc at this level at En Primeur” and that Latour and Lafleur also deserved their perfect points.

From a critical perspective 2018 will be interesting as we are another year on from Parker’s retirement from appraising Bordeaux. Neal Martin is only just heading the pack in terms of influence when it comes to a view on Bordeaux, and he will not be tasting the 2018 en primeur until later this year due to illness. There will not be one voice guiding the market this year for sure, and the value of an overall average critical score is becoming increasingly apparent. There will probably never be another Parker – as we keep saying those Parker 100 pointers will become evermore collectable, and valuable, over time. 

Why invest in en primeur?

Does buying wines en primeur provide investor benefits? You can see our guide to the benefits and risks of investing in wine en primeur on our website. The original rationale for purchasing wine futures (as this process can be described) was:

(1) to guarantee an allocation of highly sought after fine wine which may be difficult to get hold of, and

(2) to benefit from a lower release price (which historically was the lowest ever price of a wine) with some discount for upfront payment before physical receipt of wine.

However, such was the demand for the top wines of Bordeaux ten years ago, the chateaux, negociants and early supply agents increased the release prices over the 2009 to 2014 vintages to such an extent that the prices were unsustainable. This was combined with a general slump in the market for Bordeaux during the period, and the 2011 – 2014 vintage campaigns struggled. Whilst Bordeaux pricing became slightly more realistic in time for the excellent 2015 and ’16 vintages there has been increasing market scepticism about the benefits of buying fine wine en primeur.

Price is looked at much more keenly and some chateaux have responded by reducing the volume of wine they make available for sale en primeur. Latour famously withdrew from the Bordeaux en primeurs completely in 2012, and their wines are now released by the Chateau when they are ready to drink and at a premium. The trade in Latour on Liv-ex has drifted since the withdrawal, but price has held and other chateaux, whilst not completely exiting  the en primeurs process, have certainly reduced supply made available.

Supply, demand and Brexit

The vintage is expected to yield more supply than 2017, which suffered significant frost damage. The chateaux are known to have held back supply of the prime 2015 and ’16 vintages which may naturally correlate to reduced levels of 2018 being made available, however it is a more bountiful vintage overall. The supply strategy will be interesting.

But one of the key influencing factors unique to the 2018 vintage will be the ‘Brexit effect’. The UK merchant take-up accounts for the majority demand for Bordeaux en primeurs and the back-drop of the increasing political and economic confusion over Brexit could have a marked impact on the campaign. Should Sterling suffer significantly in the next couple of months, UK demand would be affected, the Asian market does not tend to buy en primeur and it is unlikely that the spare capacity would be absorbed by North American and European buyers.

Merchants and collectors hold a fair quota of young Bordeaux with significant demand in the last couple of years for the superlative 2015 and 2016 vintages. 2018 will have to be critically strong and most importantly priced right to stimulate high demand at this time in the UK. Hopefully, the Bordeaux negociants will consider this in their pricing strategy but with Brexit see-sawing on an hourly basis we expect that release prices and volumes will be judged carefully and timing may well be linked to any Brexit deadlines that arise in the coming days.

How to invest in en primeurs?

Buying fine wine en primeur can be likened to buying a ‘future’. In essence you are acquiring an allocation equivalent to a case of 6 x 75cl, 12 x 75cl or other standard format. The wine stays in barrel at the Chateau and then once bottled, normally 2 to 3 years after harvest (for example, the 2016s are being delivered now), it is shipped to your ‘In Bond’ account, in the UK. You can sell your en primeur allocation before it is bottled should you wish to and the en primeur prices are available, for example 2017 en primeur allocations are still available to buy now.

Stay informed

We will be watching the scores as the critics publish over the coming days and then, most importantly, the prices over the next couple of months as trade commences in 2018s. We will keep you informed about those wines we identify as offering growth potential for fine wine investors.

For more information call us now on 0203 384 2262.

The post Should you invest in Bordeaux 2018 En Primeurs ? appeared first on Vin-X.

source https://www.vin-x.com/should-you-invest-in-bordeaux-2018-en-primeurs/ from Vin-X Ltd https://vinxinvestment.blogspot.com/2019/04/should-you-invest-in-bordeaux-2018-en.html

[kayerlandau86]

Should you invest in Bordeaux 2018 En Primeurs ?

Fine wine trade buyers and critics from all over the world were in Bordeaux last week to taste the 2018 crop and the market is now waiting for the quality scores first and then the release prices which will start to hit the market in May. So should you invest in the 2018 en primeurs?

A complicated vintage climatically, with the first half of the year experiencing prolonged periods of rain. The region experienced an average 12 months rain falling between January and July. Hailstorms created vineyard stress and water reserves in soil were extremely high, but this subsequently paid dividends, protecting vines during hot conditions from July  through to harvest. Cool nights and hot days late season helped to achieve a rare freshness and aromatic complexity and Bordeaux has great expectations for this vintage.

Quality

Winemakers across the region believe that 2018 is “a highly desirable vintage in-barrel” and the Union des Grand Crus, in a recent press release, stated that it is an “outstanding vintage for the region”. It is still too early to confirm whether this is a prime or mid-quality vintage as we are still waiting for the top critics’ views, but an early indicator has been provided by Jean-Marc Quarin, who scored a number of wines the perfect 100 points, as can be seen in the table:

2018 WINE Jean Marc Quarin score Calon Segur 100 Cheval Blanc 100 Lafleur 100 Latour 100 Margaux 99 – 100 Ausone 99 Mouton Rothschild 99 Trotanoy 99 Angelus 98 Belair-Monange 98 Canon 98 Cos d’Estournel 98 Leoville Las Cases 98 Montrose 98 Palmer 98 Pavie Macquin 98 Petrus 98 Pichon Longueville Baron 98

Source: Liv-ex.com, April 2019.

Key observations from Quarin includes Cheval Blanc 2018, of which he stated that “he had never tasted Cheval Blanc at this level at En Primeur” and that Latour and Lafleur also deserved their perfect points.

From a critical perspective 2018 will be interesting as we are another year on from Parker’s retirement from appraising Bordeaux. Neal Martin is only just heading the pack in terms of influence when it comes to a view on Bordeaux, and he will not be tasting the 2018 en primeur until later this year due to illness. There will not be one voice guiding the market this year for sure, and the value of an overall average critical score is becoming increasingly apparent. There will probably never be another Parker – as we keep saying those Parker 100 pointers will become evermore collectable, and valuable, over time. 

Why invest in en primeur?

Does buying wines en primeur provide investor benefits? You can see our guide to the benefits and risks of investing in wine en primeur on our website. The original rationale for purchasing wine futures (as this process can be described) was:

(1) to guarantee an allocation of highly sought after fine wine which may be difficult to get hold of, and

(2) to benefit from a lower release price (which historically was the lowest ever price of a wine) with some discount for upfront payment before physical receipt of wine.

However, such was the demand for the top wines of Bordeaux ten years ago, the chateaux, negociants and early supply agents increased the release prices over the 2009 to 2014 vintages to such an extent that the prices were unsustainable. This was combined with a general slump in the market for Bordeaux during the period, and the 2011 – 2014 vintage campaigns struggled. Whilst Bordeaux pricing became slightly more realistic in time for the excellent 2015 and ’16 vintages there has been increasing market scepticism about the benefits of buying fine wine en primeur.

Price is looked at much more keenly and some chateaux have responded by reducing the volume of wine they make available for sale en primeur. Latour famously withdrew from the Bordeaux en primeurs completely in 2012, and their wines are now released by the Chateau when they are ready to drink and at a premium. The trade in Latour on Liv-ex has drifted since the withdrawal, but price has held and other chateaux, whilst not completely exiting  the en primeurs process, have certainly reduced supply made available.

Supply, demand and Brexit

The vintage is expected to yield more supply than 2017, which suffered significant frost damage. The chateaux are known to have held back supply of the prime 2015 and ’16 vintages which may naturally correlate to reduced levels of 2018 being made available, however it is a more bountiful vintage overall. The supply strategy will be interesting.

But one of the key influencing factors unique to the 2018 vintage will be the ‘Brexit effect’. The UK merchant take-up accounts for the majority demand for Bordeaux en primeurs and the back-drop of the increasing political and economic confusion over Brexit could have a marked impact on the campaign. Should Sterling suffer significantly in the next couple of months, UK demand would be affected, the Asian market does not tend to buy en primeur and it is unlikely that the spare capacity would be absorbed by North American and European buyers.

Merchants and collectors hold a fair quota of young Bordeaux with significant demand in the last couple of years for the superlative 2015 and 2016 vintages. 2018 will have to be critically strong and most importantly priced right to stimulate high demand at this time in the UK. Hopefully, the Bordeaux negociants will consider this in their pricing strategy but with Brexit see-sawing on an hourly basis we expect that release prices and volumes will be judged carefully and timing may well be linked to any Brexit deadlines that arise in the coming days.

How to invest in en primeurs?

Buying fine wine en primeur can be likened to buying a ‘future’. In essence you are acquiring an allocation equivalent to a case of 6 x 75cl, 12 x 75cl or other standard format. The wine stays in barrel at the Chateau and then once bottled, normally 2 to 3 years after harvest (for example, the 2016s are being delivered now), it is shipped to your ‘In Bond’ account, in the UK. You can sell your en primeur allocation before it is bottled should you wish to and the en primeur prices are available, for example 2017 en primeur allocations are still available to buy now.

Stay informed

We will be watching the scores as the critics publish over the coming days and then, most importantly, the prices over the next couple of months as trade commences in 2018s. We will keep you informed about those wines we identify as offering growth potential for fine wine investors.

For more information call us now on 0203 384 2262.

The post Should you invest in Bordeaux 2018 En Primeurs ? appeared first on Vin-X.

from Vin-X https://www.vin-x.com/should-you-invest-in-bordeaux-2018-en-primeurs/ from Vin-X Ltd https://vinxinvestment.tumblr.com/post/184036422885

[vinxinvestment]

Should you invest in Bordeaux 2018 En Primeurs ?

Fine wine trade buyers and critics from all over the world were in Bordeaux last week to taste the 2018 crop and the market is now waiting for the quality scores first and then the release prices which will start to hit the market in May. So should you invest in the 2018 en primeurs?

A complicated vintage climatically, with the first half of the year experiencing prolonged periods of rain. The region experienced an average 12 months rain falling between January and July. Hailstorms created vineyard stress and water reserves in soil were extremely high, but this subsequently paid dividends, protecting vines during hot conditions from July  through to harvest. Cool nights and hot days late season helped to achieve a rare freshness and aromatic complexity and Bordeaux has great expectations for this vintage.

Quality

Winemakers across the region believe that 2018 is “a highly desirable vintage in-barrel” and the Union des Grand Crus, in a recent press release, stated that it is an “outstanding vintage for the region”. It is still too early to confirm whether this is a prime or mid-quality vintage as we are still waiting for the top critics’ views, but an early indicator has been provided by Jean-Marc Quarin, who scored a number of wines the perfect 100 points, as can be seen in the table:

  2018 WINE Jean Marc Quarin score Calon Segur 100 Cheval Blanc 100 Lafleur 100 Latour 100 Margaux 99 – 100 Ausone 99 Mouton Rothschild 99 Trotanoy 99 Angelus 98 Belair-Monange 98 Canon 98 Cos d’Estournel 98 Leoville Las Cases 98 Montrose 98 Palmer 98 Pavie Macquin 98 Petrus 98 Pichon Longueville Baron 98

Source: Liv-ex.com, April 2019.

Key observations from Quarin includes Cheval Blanc 2018, of which he stated that “he had never tasted Cheval Blanc at this level at En Primeur” and that Latour and Lafleur also deserved their perfect points.

From a critical perspective 2018 will be interesting as we are another year on from Parker’s retirement from appraising Bordeaux. Neal Martin is only just heading the pack in terms of influence when it comes to a view on Bordeaux, and he will not be tasting the 2018 en primeur until later this year due to illness. There will not be one voice guiding the market this year for sure, and the value of an overall average critical score is becoming increasingly apparent. There will probably never be another Parker – as we keep saying those Parker 100 pointers will become evermore collectable, and valuable, over time. 

Why invest in en primeur?

Does buying wines en primeur provide investor benefits? You can see our guide to the benefits and risks of investing in wine en primeur on our website. The original rationale for purchasing wine futures (as this process can be described) was:

(1) to guarantee an allocation of highly sought after fine wine which may be difficult to get hold of, and

(2) to benefit from a lower release price (which historically was the lowest ever price of a wine) with some discount for upfront payment before physical receipt of wine.

However, such was the demand for the top wines of Bordeaux ten years ago, the chateaux, negociants and early supply agents increased the release prices over the 2009 to 2014 vintages to such an extent that the prices were unsustainable. This was combined with a general slump in the market for Bordeaux during the period, and the 2011 – 2014 vintage campaigns struggled. Whilst Bordeaux pricing became slightly more realistic in time for the excellent 2015 and ’16 vintages there has been increasing market scepticism about the benefits of buying fine wine en primeur.

Price is looked at much more keenly and some chateaux have responded by reducing the volume of wine they make available for sale en primeur. Latour famously withdrew from the Bordeaux en primeurs completely in 2012, and their wines are now released by the Chateau when they are ready to drink and at a premium. The trade in Latour on Liv-ex has drifted since the withdrawal, but price has held and other chateaux, whilst not completely exiting  the en primeurs process, have certainly reduced supply made available.

Supply, demand and Brexit

The vintage is expected to yield more supply than 2017, which suffered significant frost damage. The chateaux are known to have held back supply of the prime 2015 and ’16 vintages which may naturally correlate to reduced levels of 2018 being made available, however it is a more bountiful vintage overall. The supply strategy will be interesting.

But one of the key influencing factors unique to the 2018 vintage will be the ‘Brexit effect’. The UK merchant take-up accounts for the majority demand for Bordeaux en primeurs and the back-drop of the increasing political and economic confusion over Brexit could have a marked impact on the campaign. Should Sterling suffer significantly in the next couple of months, UK demand would be affected, the Asian market does not tend to buy en primeur and it is unlikely that the spare capacity would be absorbed by North American and European buyers.

Merchants and collectors hold a fair quota of young Bordeaux with significant demand in the last couple of years for the superlative 2015 and 2016 vintages. 2018 will have to be critically strong and most importantly priced right to stimulate high demand at this time in the UK. Hopefully, the Bordeaux negociants will consider this in their pricing strategy but with Brexit see-sawing on an hourly basis we expect that release prices and volumes will be judged carefully and timing may well be linked to any Brexit deadlines that arise in the coming days.

How to invest in en primeurs?

Buying fine wine en primeur can be likened to buying a ‘future’. In essence you are acquiring an allocation equivalent to a case of 6 x 75cl, 12 x 75cl or other standard format. The wine stays in barrel at the Chateau and then once bottled, normally 2 to 3 years after harvest (for example, the 2016s are being delivered now), it is shipped to your ‘In Bond’ account, in the UK. You can sell your en primeur allocation before it is bottled should you wish to and the en primeur prices are available, for example 2017 en primeur allocations are still available to buy now.

Stay informed

We will be watching the scores as the critics publish over the coming days and then, most importantly, the prices over the next couple of months as trade commences in 2018s. We will keep you informed about those wines we identify as offering growth potential for fine wine investors.

For more information call us now on 0203 384 2262.

The post Should you invest in Bordeaux 2018 En Primeurs ? appeared first on Vin-X.

from Vin-X https://www.vin-x.com/should-you-invest-in-bordeaux-2018-en-primeurs/

[mikemortgage]

Acker Closes 2018 with US$125M in Total Sales, over 2,150 New World Records & $1 Billion in Lifetime Auction Revenue

NEW YORK — Acker Merrall & Condit has been the world’s leading and largest wine auction house for more than a decade, ending 2018 with the firm firmly atop the fine and rare wine auction market. Acker concluded its 2018 auction season in New York City in December with an impressive US$105 million in total auction sales, representing an increase of 31% compared to 2017’s revenue. Indicative of the firm’s #1 position, Acker set a remarkable 2,150+ new world records during 2018, while crossing the milestone of $1B of revenue in total auction sales in its June Hong Kong sale this same year.

The firm will start 2019 with two spectacular live auctions in Hong Kong (January 19th) and New York (February 1st), both featuring multiple consignments directly from some of Burgundy’s greatest and most sought-after producers, including Domaines Comte Liger-Belair, Meo-Camuzet, Lignier, Bizot, Fourrier, de Montille, Gouges, Duroche and Clos de la Chapelle, some of whom are releasing their cellars direct-to-auction for the very first time. The firm’s “Grande Fete de Bourgogne,” a week-long celebration and series of events dedicated to the great wines of Burgundy begins Monday, January 28th continuing through its extraordinary auction of fine and rare wines at New York’s Vaucluse restaurant on Friday evening, February 1st, 2019.

“Continuing to be the market leader is a privilege and great responsibility that will never be lost on me. Two thousand eighteen was an amazing year for fine and rare wine, with demand increasing to unprecedented levels for many of the world’s most collectible wines,” said Acker Merrall and Condit Companies Chairman John Kapon. “Acker will continue to work as hard as we can to be the world’s greatest wine ambassadors, and to open and share as many bottles as we can as we go. We look forward to a very happy and prosperous 2019 for all.”

For more information on Acker’s upcoming 2019 auctions, or to consign a collection, visit www.ackerwines.com.

Acker’s Top Ten Lots Sold in 2018 (by price):

Auction Location Auction Date Lot # Qty Bottle Vintage Wine Name Designation Producer Price Realized USD 185A Hong Kong 22-Sep-18 392 12 bottle 1999 Vosne Romanee Cros Parantoux H. Jayer $153,600 185A Hong Kong 22-Sep-18 391 12 bottle 1999 Vosne Romanee Cros Parantoux H. Jayer $153,600 181A Hong Kong 27-Jan-18 578 6 magnum 1996 Vosne Romanee Cros Parantoux H. Jayer $153,600 186A Hong Kong 3-Nov-18 612N 1 bottle 1863 Niepoort Vintage Port $128,000 182A Hong Kong 24-Mar-18 305 10 bottle 1999 Vosne Romanee Cros Parantoux H. Jayer $124,800 188 New York 17-Nov-18 730 6 magnum 1979 Romanee Conti Domaine de la Romanee Conti $124,000 186 New York 08-Sep-18 737 45 bottle vertical 1964-2014 Chambertin A. Rousseau $124,000 185 New York 20-Jun-18 1383 6 bottle 1999 Romanee Conti Domaine de la Romanee Conti $124,000 182 New York 10-Mar-18 344 6 bottle 1999 Romanee Conti Domaine de la Romanee Conti $111,600 182A Hong Kong 24-Mar-18 237 1 Methuselah 1990 La Tache Domaine de la Romanee Conti $108,800

About Acker Merrall & Condit

Established in 1820, Acker Merrall & Condit is the oldest wine shop in America and the world’s largest fine and rare wine auction house. Since the third generation of the wine merchant family Mr. John Kapon, Chairman of AMC, started the auction business in 1998, the house has gained worldwide recognition. With its branch in Asia, the company not only roots deep in Asia, but has also pioneered the wine auction market in Hong Kong. The house has been the top wine auctioneer in Hong Kong for over a consecutive decade while maintaining its position as the world’s number one wine auction house.

Led by fine wine expert and master taster Mr. John Kapon, the auction house holds more than 15 live auctions each year, with online auctions held each month, broadcasted to major Asian cities such as Beijing, Shanghai, Taipei, and Tokyo, inviting collectors around the globe to participate in real-time bidding. With affiliated companies in Hong Kong, New York City and Tokyo, AMC offers a vast array of services, including cellar consultations, a deep retail inventory of fine and rare wine for immediate sale, first class wine education amenities, in-store tastings of high-end wines daily, and its ne plus ultra – fine and rare wine auctions.

Contacts

Media enquiries: Lambert Jemley Email: lambert@ackerwines.com Website: www.ackerwines.com

from Financial Post http://bit.ly/2SKjjNX via IFTTT Blogger Mortgage Tumblr Mortgage Evernote Mortgage Wordpress Mortgage href="https://www.diigo.com/user/gelsi11">Diigo Mortgage

[belairfinewines]

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[twelvebyseventyfive]

Gamay 44, Jean Foillard Morgon 2016

Last night in NewZealand, so it’s time to head to Scotch. A quite Saturday night there, and a very relaxed vibe. Two very good wines, including this deliciously focused, fruit-driven Morgon from Foillard.

Jean Foillard Morgon 2016 Beaujolais, France  This is a striking expression of Morgan. It’s so floral and intense with a blast of red cherry and raspberry fruit. So pure, crunchy and vivid with amazing fruit intensity. There’s some grippy structure with focused raspberries the core component – amazing intensity and freshness here, and so easy to drink despite its more serious side. 93/100

Find these wines with wine-searcher.com

Gamay 1 – RPM Gamay Noir California

Gamay 2 – Domaine Metrat Chiroubles ‘La Scandaleuse’

Gamay 3 – Orofino, Similkameen Valley, British Columbia

Gamay 4 – Julien Sunier Fleurie

Gamay 5- Radford Dale Thirst Gamay, South Africa

Gamay 6 – Louis Claude Desvignes Morgon Javernières ‘Les Impénitents’

Gamay 7 – Hauts de Chasselay, Coteaux du Lyonnais

Gamay 8 – Serol Les Originelles, Cote Roannaise

Gamay 9 – Te Mata Gamay Noir, Hawkes Bay

Gamay 10 – Puy de Dome, Auvergne

Gamay 11 – Beauregard Fleurie

Gamay 12 – Antoine Sunier Morgon 2014 and Regnie 2014

Gamay 13 – Thibault Liger-Belair Les Roucheaux 2011

Gamay 14 – Bow and Arrow 2014 Oregon

Gamay 15 – Domaine de Fa Beaujolais en Besset 2014

Gamay 16, Pearl Morissette Cuvée Mon Unique Gamay 2013

Gamay 17, BK Wines et Le Grappin Les Deux Fous Gamay

Gamay 18, G Spot Vin de…France, Beaujolais Villages

Gamay 19, du Grappin Fleurie 2014

Gamay 20, Lapierre Morgon 2014 ‘N’

Gamay 21, Bass Phillip Gamay 2014 Gipplsand

Gamay 22, Château de Durette Morgon ‘Hommage’ 2014

Gamay 23, Joie Farm Gamay 2014 Okanagan, Canada

Gamay 24, Samantha Gamay 2014 Okanagan, Canada

Gamay 25, Julien Sunier Fleurie 2015

Gamay 26, Jean-Paul Thevenet Morgon 2015

Gamay 27, Lapierre Morgon 2009

Gamay 28, Domaine Verdier-Logel Poycelan 2016

Gamay 29, B Kosuge Wines Gamay Noir 2015 Carneros

Gamay 30, Herve Souhaut La Souteronne 2015

Gamay 31, Easthope Family Winegrowers Gamay Noir 2015 Hawkes’ Bay

Gamay 32, François-Rousset-Martin J’en Suis Gaga 2015 Jura

Gamay 33, Metrat Fleurie La Roilette Cuvée Vieilles Vignes 2015

Gamay 34, Edmunds St John Bone-Jolly 2015

Gamay 35, Chateau de Grandmont Beaujolais Nouveau 2017

Gamay 36, Mount Edward Miurkirk Vineyard Gamay 2017 Central Otago

Gamay 37, Haywire Gamay 2016 Okanagan, Canada

Gamay 38, Maison Dominique Piron Fleurie

Gamay 39, Jean-Marc Burgaud Les Vignes de Thulon 2014

Gamay 40, Leaning Post, Niagara, Canada

Gamay 41, Jean Foillard Morgon 2015

Gamay 42, Thillardon Chassignol 2014

Gamay 43, Jean-Paul Thevenet Morgon 2015

from Jamie Goode's wine blog http://www.wineanorak.com:/wineblog/beaujolais/gamay-44-jean-foillard-morgon-2016 For Fine Wine Investment opportunities check out Twelve by Seventy Five: http://www.twelve-by-seventy-five.com/

[zeroviraluniverse-blog]

So much depends on the velocity of tiny droplets cast upward -- ScienceDaily

Visit Now - https://zeroviral.com/so-much-depends-on-the-velocity-of-tiny-droplets-cast-upward-sciencedaily/

So much depends on the velocity of tiny droplets cast upward -- ScienceDaily

A day at the beach beset by heavy clouds, or the sticky heat of a salty haze can seem like the work of large, unpredictable forces. But behind such atmospheric phenomena are billions of tiny interactions between the air and microscopic drops of saltwater cast upward as bubbles on the ocean’s surface burst.

Research recently published in the journal Physical Review Fluids now describes the “jet velocity” of these droplets, or aerosols, as they occur in liquids such as seawater and sparkling wine. The researchers created a model for predicting the velocity and height of jet aerosols produced by bubbles from 20 microns to several millimeters in size, and in liquids as viscous as water, or up to ten times more viscous.

The “jet” refers to the liquid that spurts up after a bubble has burst. Once the dome-like film of the bubble is gone, the small cavity the bubble created beneath the surface rushes to close. The bottom of the cavity rises rapidly as the sides of it collapse downward. When these forces meet, they launch a jet of water into the air that contains droplets ranging in size from one to 100 microns. A micron is one-millionth of a meter; a human hair is roughly 100 microns in diameter.

Droplets from bursting bubbles are the principle means by which aerosols are produced above the open ocean, said first author Luc Deike, a Princeton University assistant professor of mechanical and aerospace engineering and the Princeton Environmental Institute (PEI). Knowing the speed and height at which aerosols are being thrown into the air can be used for more accurate climate modeling or creating a perfect glass of champagne.

“We have a model that describes jet velocity in many types of liquids,” Deike said, whose PEI Urban Grand Challenges project, “Extreme Wave Breaking in Coastal Urban Areas,” supported the research. “If you know the liquid you’re considering and the size of the initial bubble, we can tell you the size of the jet and the velocity of it.”

In seawater, aerosols transfer moisture, salt, and even toxins such as algae from the ocean to the air, Deike said. The researchers found that these bitsy bundles of elements and organisms can soar upward at speeds as fast as 50 meters per second (111 miles per hour) where they can be transported into the atmosphere.

“These small drops shoot up with a velocity that puts them high up in the atmosphere. This is happening as soon as you have bubbles in seawater, and you have bubbles as soon as you have waves. It’s happening all the time,” said Deike, who studies air-sea interactions and the dynamics of breaking waves.

“I’m looking at this process to provide a better explanation of sea-spray aerosols that can be used to feed atmospheric models,” Deike said. “The idea is to have something that’s more physical and more precise. This is something at a small scale that affects large-scale atmospheric processes, such as cloud formation and radiative balance. If you have a harmful biological agent on the water that’s releasing toxins, those toxins can become part of the atmosphere.”

Deike and his co-authors used experimental results — based on water and glycerin mixed with water — and numerical predictions to create their model. The researchers found that viscosity is everything — at a certain point, a liquid, such as honey, becomes so thick that aerosols are no longer produced. At the same time, the “sweet spot” in terms of bubble size in water is about 20 microns. Bubbles smaller than 10 microns or more than four millimeters produce no jet aerosols after they burst.

Co-author Gérard Liger-Belair, University Professor of chemical physics at the University of Reims Champagne-Ardenne, who studies dissolved gases and bubble dynamics in champagne and sparkling wine, said that the researchers’ work applies to numerous areas of scientific and economic interest.

“This article shows that the fine interplay between bubble size and various liquid parameters — mainly its viscosity, density and surface tension — has an impact on the aerosol produced by a bursting bubble,” said Liger-Belair, who wrote the 2013 book, “Uncorked: The Science of Champagne” published by Princeton University Press. “This paper is indeed universal, and the conclusions can apply to the sea spray produced in oceans or the aerosols produced above a glass of sparkling wine.”

In wine — which is about twice as viscous as water — the first (and largest) droplet ejected transports the wine’s aroma above the rim of a glass and to the nose of its consumer, Liger-Belair said. For the billion-dollar industry he studies, maximizing this droplet is a priority. This published work could be used to alter glass geometry, levels of dissolved carbon dioxide, or even wine viscosity — which a consumer would not notice — to enhance bubble size, velocity and, thus, the “aroma experience,” he said.

“Being able to predict the best parameters of the glass and sparkling wine in terms of aroma release through the action of bursting bubbles is indeed a significant advance,” Liger-Belair said. “The champagne industry could benefit from the results of this paper, which, for the first time, presents a detailed description of jet velocity formed by bursting bubbles for a wide range of physical parameters.”

The researchers’ next steps are to specify the size of the aerosols as well as quantify the number of droplets released, Deike said.

“This piece of work tells you the velocity and projection of aerosols, but we are working on how many droplets there actually are,” Deike said. “It may seem like there are have too many to count, but we still need to count them.”

[mamamermaidreads]

#NewRelease: Under the Influence by @NikkiBelaire

Title: Under The Influence 

Author: Nikki Belaire

Genre: Romance 

I hate him.

But, I’m tough. I can handle being dumped. What I can’t handle is him acting like I meant nothing to him 

when he knew he was my everything.

I’m over it. I’m over him. I’ve moved on and have everything I’ve ever wanted. I’m finally happy.

At least I should be. I want to be. I pretend to be.

Now he’s back. With reasons for leaving that I don’t understand or believe. But, I don’t care anymore what he says or does. I can't trust him. No matter how hard he tries to win me back. 

I’ll never forgive him.

She hates me.

My girl’s tough. She put up with all my bullshit until I had to let her go and act like she wasn’t the only good thing in my life.

I never got over it. I never got over her. But I pretended like I did to keep her safe. Until she tried to move on with some bastard who thought he could have her for himself. Could make her happy again after I almost destroyed her.

Now I’m back. I know her secrets, and she knows mine. What kills me is that she doesn’t believe me. Doesn’t care what I say or do. But I’ll prove to her she can trust me. No matter what it takes, I will get her back.

She’ll forgive me. 

And, even if she doesn’t, she’ll still be mine.

Amazon US

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Sharp teeth nip at my bottom lip. Shutting me up. Halting my sincere expression. She doesn’t want me to speak? Fine. I’ll prove myself to her with my actions if not my words. My hand slides under her left thigh, lifting her leg to have her angled as close as possible, and plunge into her. Twisting side to side, putting my full weight on her clit the way she loves.

A smug jackass smile covers my face from her breathless gasp. She rotates with me. Getting the friction she needs. Getting off on the pressure. Getting there quick because of me. Because I fucking know what she likes. I fucking know what she needs. Not that son of a bitch.

“Gio.”

Fucking glorious to hear her cry my name while she convulses. Wracking her petite body with an enormous orgasm. I nuzzle her neck, sucking in the delicate skin, because the next one is going to be just as huge. “Hook up, angel.”

The sick bastard in me loves the flicker of fear in her wide eyes when they pop open. She knows exactly what’s going to happen with my growl in her ear. She’s going to get all the fucking proof she fucking needs. Obeying my command, her legs wrap around my hips while her arms coil around my torso. Bringing out the animal in me from her absolute submission. Rewarding her with what she wants for her deference.

I don't hold back.

I fuck her hard.

Caging her head between my forearm and chest while I palm her ass cheeks with my huge hand. Thrusting again and again, I'm half on my knees and deep in her pussy while she clings to me. Grasping my drenched body with all her strength. Slippery from the exertion of working to make her explode underneath me. Saturating us with the addictive scent of her arousal mingling with my own salty release.

Unable to touch her stunning face, I kiss the top of her head. Silky, damp hair tickles my lips. The flowery essence so wholesome and innocent. A reminder of how easily and often I fuck things up between us. Sex doesn't equal love. I fucking know this, but I must reach her. Own her. Consume her. Pounding into her over and over until her heaving breaths burst into a cry of pleasure, pushing me beyond the edge with her. My balls tighten up into my body, and I let loose. Erupting with every ounce of come my cock holds barring down in her. “God fucking damn.”

Incapable of withstanding the force, she untangles from me and drops back to the soaked sheets. I follow, wrapping my arm around the back of her neck and pinning her immobile against me while I collapse onto my hip. Probably scaring the fuck out of her from the side of my fist wedged against her temple. From the ferocity of my hold. The veracity of my tone. But I don't give a damn. “Don’t – for even one fucking second – ever think I don’t love you.”

Nikki writes contemporary romantic thrillers and admits to a weakness for alpha males and bad boys, especially ones who can't live without the strong women they love. She spends more time in her characters' lives than her own. But, when she's in the real world, her passions include reading, wine appreciating, running, and spending time with her husband and daughter.

Facebook

Nikki's Naughty Tequilas (readers group)

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[snkliquor02-blog]

Buy Mini Bottles Online Part - II

Le Grand Courtage Nv Blanc De Blanc Brut 750ml

Perfect balance of fruit, acidity & sweetness. Lingers nicely with a bit of Meyer lemon, honeydew & a continuing apple finish. Great length, crisp and refreshing finish. The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard’s higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc’s fruit profile.

JAUME SERRA CRISTALINO BRUT CAVA 750ML

This fine Spanish sparkling wine is made using the Traditional Method, in which the secondary fermentation producing a sparkling wine's bubbles occurs in the bottle. Its fresh, toasty nose, beautiful citrus, green apple and mineral flavors, supple, lively mouth-feel, and clean, crisp finish make it the ultimate celebratory wine. Enjoy it on its own and with caviar, sushi, seafood, fried foods and Asian dishes

LUC BELAIRE RARE ROSE 750ML BRUT

A dramatically beautiful sparkling rose: a rich, vibrant pink color. A rich red fruit bouquet precedes an elegant palate of strawberry andblack currant, resulting in a perfect harmony of aroma, taste, body,and finish: refreshing but not too sweet. A delicious, delicate blend of three of France's most famous rose grapes: Syrah, Cinsault, and Grenache, aged for the perfect effervescence and blended with a 100% Syrah dosage.

TAITTINGER BRUT LA FRANCAISE NV 750ML

Hints of marzipan and lightly charred toast add richness without overwhelming the flavors of poached pear, lemon curd and black currant in this lively version, showing a creamy, detailed texture. Drink now through 2018. 3,200 cases imported.–AN

OPERA PRIMA BRUT SPARKLING WINE 750ML

This fine White wine, with a bright pale yellow color, presents an intense aroma of fresh citrus fruits, expression of herbs and hints of flower petals. Delicate, elegant, small bubbles caress the palate leaving a dry, smooth aftertaste. Ideal on its own or with all kinds of Mediterranean dishes. Serve it very cold.

LUC BELAIRE RARE BRUT 750ML

Luc Belaire Rare Brut 750ml "Luc Belaire Rare Brut is a refreshing, crystalline sparkler made exclusively from Chardonnay grapes, an authentic French Blanc de Blancs bursting with elegance and style. The Belaire Brut bottle speaks volumes about the quality of the wine inside. The signature black bottle with silkscreened gold and white labels is topped by a sleek, richly textured black foil top, complete with gold accents."

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[vivianrhopper85]

Trattoria Nervosa

Rumoured to be named after the café made popular in the 1990's sitcom Frasier, Trattoria Nervosa was opened by Janet Zucharini in 1996, and was originally called, you guessed it "Café" Nervosa. She's also the mastermind behind other Toronto culinary favourites like Gusto 101 and Pai Northern Thai Kitchen, and is one of the newest judges on TV's Top Chef Canada. Located at 75 Yorkville Avenue (at the corner of Yorkville and Belair Street), the now "Trattoria" Nervosa has been serving up fine southern Italian fare ever since. While Kelsey Grammer and David Hyde Pierce (Frasier and his brother Niles) have not crossed the threshold yet, other celebrities certainly have (Beyonce and Jay-Z with their daughter Blue Ivy are an example) making Nervosa a Yorkville mainstay in the process.

Decor

Housed in a historic house that was turned into a restaurant when Nervosa came to fruition, this place exudes charm, with its hardwood floors, wall frescoes, and colourful tile surfaces. The tables are all wood with wooden and leatherette covered seats. Each table has a pottery bottle of their in-house virgin olive oil, while a large chalkboard surface near the back window has the story of this fine tasting liquid's journey from the family olive estate in Abruzzo to your table. A take-home bottle is available for $19.99. A large selection of wine bottles adorn a dark wooden bookcase beside the kitchen area, which is open to the restaurant, allowing patrons to see and smell their food being prepared. Plenty of natural light is let in through the large front and side windows, allowing an unfettered view of the busy Yorkville streetscape beyond. A patio surrounded by an attractive wrought iron fence allows patrons to enjoy this ambience out of doors during the nice weather.

Atmosphere

A lively atmosphere permeates Nervosa, with a steady but light hubbub of conversation, laughter and the clanking of plates and glasses. The hostess and my server Fefe are quite friendly and treated me (and everyone else as far as I could see) like long-lost friends who've come to eat at their home. If I closed my eyes and forgot I was in Toronto, I might be fooled into thinking I was spending some quality time in a Trattoria somewhere in Palermo or Florence.

Menu Range

Nervosa offers up a wide ranging menu divided into the following sub-headings; antipasti (antipasto), insalate (salads), pizze (pizza), paste (pasta), dalla griglia (meat and fish entrees), and dolci (desserts).

For the antipasti, they have such Italian favourites as Tagliere Misto (a selection of Italian cured meats, pickled vegetables, crostini and mustard) for $18.99, the Tagliere di Formaggi (a selection of Italian cheeses) $15.99 for 3 pieces, $23.99 for 5 pieces, and the in-house Marinated Olives (rosse di Cerignola, bella di Cerignola, stuffed colossal, Kalamata, roasted garlic, herbs and chillies) for $7.99. Any of the antipasti will cost you $7.99 to $23.99.

Such items as the Tagliata di Manzo (grilled beef tenderloin, arugula, pickled red onions, avocado, roasted grape tomatoes, balsamic vinaigrette and pecorino), their version of the venerable Caesar salad, the Cesare Nervosa (romaine hearts, pancetta, fried capers, parmigiano and egg free dressing), and the Escarola (escarole, toasted walnuts, roasted red onions, pecorino and truffle vinaigrette) are on the salad menu. These will run you $9.99 to $28.99. You can also elect to add, for an additional cost, grilled chicken ($7.99), grilled salmon ($10.99), grilled tenderloin ($18.99) or grilled calamari ( 3 pieces for $10.99).

They are also well-known for their pizza menu, with Funghi (wild mushrooms, fontina, taleggio and thyme), Classica (tomato sauce, fresh mozzarella, sopressata, crimini mushrooms and roasted peppers) and Rapini e Salsicce (rapini, fennel sausage, buffalo mozzarella and roasted garlic) being popular choices, and running the gamut price-wise from $14.99 to $18.99. All their pizzas are finished with their own organic virgin olive oil and you can add on buffalo mozzarella for an additional $4.99, with whole wheat crust available for another buck.

Their pasta offerings as one would expect in an Italian resto, are quite varied. They serve up time honoured dishes like Capellini (tomato sauce, sun-dried tomato, goat cheese and basil), Rigatoni al Pomodoro (tomato sauce, basil, buffalo mozzarella) and Risotto Nervosa (barolo braised beef short rib, local field and porcini mushrooms and fig balsamic reduction) with more interesting and unusual selections like Bucatini al Ragu di Vitello (veal shin ragu, chanterelle mushrooms, tomato, saffron cream and pecorino). Their pasta selections cost $15.99 to $26.99 and you can get gluten free pasta for an additional dollar.

Their meat and fish options consist of Salmone (grilled salmon, beluga lentils, sea snails and golden beet salad), Pollo alla Griglia (grilled chicken breast, butternut squash puree, farro grain pickled radicchio, and toasted hazelnut) and Branzino alla Griglia (grilled branzino, sauteed escarola, spinach, sun-dried tomato, fregola and tomato puree) and will cost you $23.99 to $30.99.

They also have Speciali del Giorno (daily specials) that include Arctic Char, Orata All'Acqua Pazza (grilled sea bream) and Spaghetti con Polpette (Spaghetti and meatballs). These specials cost between $16.99 and $48.99.

Their desserts have uniquely Italian features like Pannacotta (Ontario raspberries, almond milk, pistachio gelato and honey comb), Tiramisu (lady finger, coffee, mascarpone cheese and cocoa nibs) and home-made Biscotti. They range in price from $1.99 per biscotti, to $9.99.

Appetizers

Offering up a Kale Salad before it was in vogue or its health benefits widely talked about, I just had to try Nervosa's famous Kale Salad, called Insalata di Cavolo Nero. It's made with lacinate kale, zante currants, toasted pine nuts, shaved pecorino, parmigiano and a lemon vinaigrette. It is presented on the plate in a kind of "mini mountain" of kale with some parmigiano on top, which looks fantastic and is a bit different from how salad is usually staged.

Having personally been a huge fan of kale for several years now and regularly making my own salads with it, this salad does not disappoint in the slightest and will set you back $14.99. The kale and pine nuts offered up a nice crunchy taste, offset by the lemon vinaigrette. The currants, pine nuts, pecorino and parmigiano add a nuanced and bold, yet appealing dimension to the traditional kale salad.

Main Course

Nervosa was recently named one of the 13 best pasta spots in the city, and it's easy to understand why after sampling their Agnolotti di Zucca, which is a butternut squash agnolotti, brown butter sauce, sage, green pumpkin seeds and parmigiano. Quite a tasty treat and well worth the $16.99. The only criticism I had was that there was a bit too much sauce on the plate. Otherwise, the pasta was well-prepared and all the ingredients coalesced nicely on the palate, leaving a pleasant aftertaste.

Desert 

I decided to try the homemade Cannoli, and what a good choice that was. Served on a wooden platter and decorated with icing sugar and nuts, these cannolis had a crispy cookie coating and a melt in your mouth creamy filling, and was a steal at $7.99. I'd get these again in a heartbeat.

Drink options

Nervosa offers a wide range of red ($43-1999/bottle) and white wines ($43-97/bottle), beers ($7.49-20.99/bottle), various cocktails (Settimenale, sangria, aperol spritz and others $10.99-14.99), liquours (tequila, grappe, amari, scotch and others$9.99-24.99) and gin drinks with names like Notting Hill, Old Street and The Tower ($14.99) to accompany your food.

Since I was driving, I opted for a couple of glasses of Pellegrino orange (orange flavoured carbonated water), and it was delicious. Each one will cost you $3.99. They also brought over a bottle of cold filtered tap water to sip on. I also had an Americano (espresso with hot water) at the end of my meal for $2.99, and it was strong, flavourful and not the least bit bitter, which is how an expertly done Americano should be. It really went well with those Cannoli too!

Service

The service was excellent and expedient, with my server Fefe providing friendly and knowledgeable advice and counsel on the menu items while making me feel right at home. A large bottle of water with the Trattoria Nervosa logo on it was brought to my table and she kept my glass filled throughout my time there. My drinks and my food items were brought to the table and cleared away promptly. Great service overall.

Feeling Afterwards

Despite having consumed a full Italian meal, with homemade Cannoli to boot, I felt full and satisfied but not overly so. All the food left a pleasant aftertaste and the Pellegrino orange was outstanding. While the prices preclude going there regularly for a full meal, I certainly look forward to coming back to Nervosa soon, if only for an Americano and some Cannoli.

Trattoria Nervosa is open from 11:30am to 10pm from Monday to Thursday, from 11:30am to 11pm on Friday and Saturday and Sundays they start serving at noon until 10pm. Reservations are recommended. They offer takeout and delivery of their menu items, and also offer up catering services for your special events. You can reach them at www.eatnervosa.com or at 416-961-4642.

MR00KV

from News And Tip About Real Estate https://jamiesarner.com/toronto-restaurant-reviews/trattoria-nervosa/

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