#bernard wrigley

[mariocki]

Play for Today: Sunset Across the Bay (BBC, 1975)

"It's one of them buses with a lavatory. Are you going to go?"

"I don't want to go."

"I do."

"Well go then."

"I don't want everybody to know I'm going."

"She's been in twice already. She were in there before we got to Stanningley. Anyway, what does it matter what folk think? We're retired now."

[brookstonalmanac]

Birthdays 9.30

Beer Birthdays

Frederick Wacker (1830)

Ludwig Narziss, a.k.a. Beer Pope (1925)

Alan Atha (1950)

Jesse Friedman

Five Favorite Birthdays

Robinson Crusoe; fictional character (1632)

Jenna Elfman; actor (1971)

Kate Fox; "Miss Match" (1976)

Buddy Rich; jazz drummer (1917)

Eric Stoltz; actor (1961)

Famous Birthdays

Trey Anastasio; rock guitarist (1964)

Monica Bellucci' Italian model, actor (1964)

Crystal Bernard; actor (1961)

Marc "T. Rex" Bolan; rock singer (1947)

Truman Capote; writer (1924)

Lacey Chabert; actor (1982)

Marion Cotillard; French actor (1975)

Angie Dickinson; actor (1931)

Fran Drescher; actor (1957)

Hans Geiger; physicist (1882)

Alan Hacker; English clarinetist (1938)

Deborah Kerr; actor (1921)

Johnny Mathis; singer (1935)

Marilyn McCoo; pop singer (1943)

W.S. Merwin; poet (1927)

Nevill Francis Mott; English physicist (1905)

Oscar Pettiford; jazz bassist, cellist (1922)

Michael Powell; film director (1905)

Robin Roberts; Philadelphia Phillies P (1926)

Jalal ud-Din Rumi; Afghan mystic, poet (1207)

Ryan Stout; comedian (1982)

Victoria Tennant; actor (1950)

Elie Wiesel; writer (1928)

Barry Williams; actor (1954)

William Wrigley; chewing gum tycoon (1861)

[petermorwood]

This made me grin because, while I'm not sure about all the rest, where the first job is concerned and as so often happens, "there's a song, too..."

There are several versions of "The Mole Catcher / Mole-catcher / Molecatcher" on YouTube, and it came down to a photo finish between the Norfolk fiddle-squeaking one by Peter Bellamy and the Lancashire bass-concertina-grunting one by Bernard Wrigley. (@dduane prefers Wrigley; "you can understand what he's singing better...")

Since iit deals with cuckoldry, adultery and comical revenge, the song was frequently bowdlerised, to the point of having its lyrics feebly rewritten by puritanical parsons who found the original words "very gross", or left out entirely by prudish publishers who decided they were "unsuitable for this Journal”.

A journal of folk SONGS... :-P

If Discworld fans are thinking "The Red Rosy Hen Greets The Dawn Of The Day"... Yup, you're spot on.

Bernard Wrigley's lyrics are as they should be. Have fun...

Oh, and if anyone's wondering what they look like, mole traps take various forms. Here's one; the way it works should be obvious.

"Just looking at this picture might cause you to flinch As parts of your person imagine the pinch, And it's low-till-eye-day, Low-till-eye-liddle-eye, Low-till-eye-day…"

:->

[wankerwatch]

Commons Vote

On: Opposition Day: Farming and food security

Ayes: 187 (55.9% Con, 34.9% LD, 2.7% DUP, 2.7% Ind, 2.2% PC, 0.5% RUK, 0.5% UUP, 0.5% TUV) Noes: 359 (98.6% Lab, 1.4% Ind) Absent: ~104

Day's business papers: 2024-10-08

Individual Votes:

Ayes

Conservative (104 votes)

Alan Mak Alberto Costa Alec Shelbrooke Alex Burghart Alicia Kearns Alison Griffiths Andrew Bowie Andrew Griffith Andrew Mitchell Andrew Murrison Andrew Snowden Aphra Brandreth Ashley Fox Ben Obese-Jecty Ben Spencer Bernard Jenkin Blake Stephenson Bob Blackman Bradley Thomas Caroline Johnson Charlie Dewhirst Chris Philp Christopher Chope Claire Coutinho Damian Hinds Danny Kruger David Davis David Reed David Simmonds Desmond Swayne Edward Argar Edward Leigh Gagan Mohindra Gareth Bacon Gavin Williamson Geoffrey Clifton-Brown Geoffrey Cox George Freeman Graham Stuart Greg Smith Gregory Stafford Harriet Cross Harriett Baldwin Helen Grant Helen Whately Iain Duncan Smith Jack Rankin James Cartlidge James Cleverly James Wild Jeremy Hunt Jeremy Wright Jerome Mayhew Jesse Norman Joe Robertson John Cooper John Glen John Hayes John Lamont John Whittingdale Joy Morrissey Julia Lopez Julian Lewis Katie Lam Kemi Badenoch Kevin Hollinrake Kit Malthouse Laura Trott Lewis Cocking Lincoln Jopp Luke Evans Mark Garnier Martin Vickers Matt Vickers Mel Stride Mims Davies Neil Hudson Neil O'Brien Neil Shastri-Hurst Nick Timothy Nigel Huddleston Oliver Dowden Patrick Spencer Paul Holmes Peter Bedford Peter Fortune Rebecca Harris Rebecca Paul Rebecca Smith Richard Fuller Richard Holden Robbie Moore Robert Jenrick Roger Gale Saqib Bhatti Sarah Bool Shivani Raja Simon Hoare Steve Barclay Stuart Anderson Stuart Andrew Suella Braverman Victoria Atkins Wendy Morton

Liberal Democrat (65 votes)

Adam Dance Al Pinkerton Alison Bennett Andrew George Angus MacDonald Anna Sabine Ben Maguire Bobby Dean Brian Mathew Calum Miller Cameron Thomas Caroline Voaden Charlie Maynard Charlotte Cane Chris Coghlan Christine Jardine Claire Young Clive Jones Daisy Cooper Danny Chambers David Chadwick Ed Davey Edward Morello Freddie van Mierlo Gideon Amos Helen Maguire Helen Morgan Ian Roome Ian Sollom James MacCleary John Milne Josh Babarinde Joshua Reynolds Layla Moran Lee Dillon Lisa Smart Liz Jarvis Luke Taylor Manuela Perteghella Marie Goldman Martin Wrigley Max Wilkinson Mike Martin Monica Harding Munira Wilson Olly Glover Paul Kohler Pippa Heylings Rachel Gilmour Richard Foord Sarah Gibson Sarah Green Sarah Olney Steve Darling Susan Murray Tessa Munt Tim Farron Tom Gordon Tom Morrison Victoria Collins Vikki Slade Wendy Chamberlain Wera Hobhouse Will Forster Zöe Franklin

Democratic Unionist Party (5 votes)

Carla Lockhart Gavin Robinson Gregory Campbell Jim Shannon Sammy Wilson

Independent (5 votes)

Adnan Hussain Alex Easton Ayoub Khan Iqbal Mohamed Shockat Adam

Plaid Cymru (4 votes)

Ann Davies Ben Lake Liz Saville Roberts Llinos Medi

Reform UK (1 vote)

Richard Tice

Ulster Unionist Party (1 vote)

Robin Swann

Traditional Unionist Voice (1 vote)

Jim Allister

Noes

Labour (351 votes)

Abena Oppong-Asare Abtisam Mohamed Adam Jogee Adam Thompson Afzal Khan Al Carns Alan Campbell Alan Gemmell Alan Strickland Alex Baker Alex Ballinger Alex Barros-Curtis Alex Davies-Jones Alex Mayer Alex McIntyre Alex Norris Alice Macdonald Alison Hume Alison Taylor Alistair Strathern Allison Gardner Amanda Hack Amanda Martin Andrew Cooper Andrew Gwynne Andrew Lewin Andrew Pakes Andrew Ranger Andy MacNae Andy McDonald Andy Slaughter Angela Eagle Angela Rayner Anna Dixon Anna Gelderd Anna McMorrin Anna Turley Anneliese Midgley Antonia Bance Ashley Dalton Baggy Shanker Bambos Charalambous Barry Gardiner Bayo Alaba Beccy Cooper Becky Gittins Ben Coleman Ben Goldsborough Bill Esterson Blair McDougall Brian Leishman Callum Anderson Calvin Bailey Cat Eccles Cat Smith Catherine Atkinson Catherine Fookes Catherine McKinnell Catherine West Charlotte Nichols Chris Bloore Chris Bryant Chris Curtis Chris Elmore Chris Hinchliff Chris Kane Chris McDonald Chris Murray Chris Vince Chris Ward Chris Webb Christian Wakeford Claire Hazelgrove Claire Hughes Clive Efford Clive Lewis Connor Naismith Connor Rand Damien Egan Dan Carden Dan Jarvis Dan Norris Daniel Francis Daniel Zeichner Danny Beales Darren Jones Darren Paffey Dave Robertson David Baines David Burton-Sampson David Pinto-Duschinsky David Smith David Taylor David Williams Debbie Abrahams Deirdre Costigan Derek Twigg Diana Johnson Douglas Alexander Douglas McAllister Elaine Stewart Ellie Reeves Elsie Blundell Emily Darlington Emily Thornberry Emma Foody Emma Hardy Emma Lewell-Buck Euan Stainbank Fabian Hamilton Feryal Clark Fleur Anderson Florence Eshalomi Frank McNally Fred Thomas Gareth Snell Gareth Thomas Georgia Gould Gerald Jones Gill Furniss Gill German Gordon McKee Graham Stringer Grahame Morris Gregor Poynton Gurinder Singh Josan Hamish Falconer Harpreet Uppal Heidi Alexander Helen Hayes Helena Dollimore Henry Tufnell Hilary Benn Ian Lavery Imogen Walker Irene Campbell Jack Abbott Jacob Collier Jade Botterill Jake Richards James Frith James Murray James Naish Janet Daby Jas Athwal Jayne Kirkham Jeevun Sandher Jeff Smith Jen Craft Jenny Riddell-Carpenter Jess Asato Jess Phillips Jessica Morden Jessica Toale Jim Dickson Jim McMahon Jo Platt Jo Stevens Jo White Joani Reid Jodie Gosling Joe Morris Joe Powell Johanna Baxter John Grady John Slinger John Whitby Jon Pearce Jonathan Brash Jonathan Davies Jonathan Hinder Josh Dean Josh Fenton-Glynn Josh MacAlister Josh Newbury Josh Simons Julia Buckley Julie Minns Juliet Campbell Kanishka Narayan Karin Smyth Karl Turner Kate Dearden Kate Osamor Kate Osborne Katie White Katrina Murray Kenneth Stevenson Kevin Bonavia Kevin McKenna Kim Johnson Kim Leadbeater Kirith Entwistle Kirsteen Sullivan Kirsty McNeill Laura Kyrke-Smith Lauren Edwards Laurence Turner Lee Barron Lee Pitcher Leigh Ingham Lewis Atkinson Liam Conlon Lilian Greenwood Lillian Jones Linsey Farnsworth Liz Twist Lizzi Collinge Lloyd Hatton Lola McEvoy Lorraine Beavers Louise Jones Lucy Powell Lucy Rigby Luke Akehurst Luke Charters Luke Murphy Luke Myer Luke Pollard Margaret Mullane Marie Rimmer Marie Tidball Mark Ferguson Mark Hendrick Mark Sewards Mark Tami Markus Campbell-Savours Marsha De Cordova Martin McCluskey Martin Rhodes Mary Creagh Mary Glindon Mary Kelly Foy Matt Bishop Matt Rodda Matt Turmaine Matt Western Matthew Patrick Matthew Pennycook Maureen Burke Maya Ellis Meg Hillier Melanie Onn Melanie Ward Michael Payne Michael Shanks Michael Wheeler Michelle Welsh Mike Amesbury Mike Kane Mike Reader Mike Tapp Mohammad Yasin Nadia Whittome Natalie Fleet Natasha Irons Naushabah Khan Navendu Mishra Naz Shah Neil Coyle Neil Duncan-Jordan Nesil Caliskan Nia Griffith Nicholas Dakin Nick Smith Nick Thomas-Symonds Noah Law Oliver Ryan Olivia Bailey Olivia Blake Pam Cox Pamela Nash Pat McFadden Patricia Ferguson Patrick Hurley Paul Davies Paul Foster Paul Waugh Paula Barker Paulette Hamilton Perran Moon Peter Dowd Peter Lamb Peter Prinsley Peter Swallow Phil Brickell Preet Kaur Gill Rachael Maskell Rachel Blake Rachel Hopkins Rachel Taylor Richard Baker Richard Quigley

Rosie Wrighting Rupa Huq Ruth Cadbury Ruth Jones Sadik Al-Hassan Sally Jameson Sam Carling Sam Rushworth Samantha Niblett Sarah Coombes Sarah Edwards Sarah Hall Sarah Owen Sarah Russell Sarah Sackman Sarah Smith Satvir Kaur Scott Arthur Sean Woodcock Seema Malhotra Sharon Hodgson Shaun Davies Simon Opher Siobhain McDonagh Sojan Joseph Sonia Kumar Stella Creasy Stephanie Peacock Stephen Doughty Stephen Kinnock Stephen Morgan Stephen Timms Steve Race Steve Reed Steve Witherden Steve Yemm Sureena Brackenridge Tahir Ali Taiwo Owatemi Tanmanjeet Singh Dhesi Terry Jermy Tim Roca Toby Perkins Tom Hayes Tom Rutland Tonia Antoniazzi Tony Vaughan Torsten Bell Tracy Gilbert Tristan Osborne Tulip Siddiq Uma Kumaran Valerie Vaz Vicky Foxcroft Warinder Juss Will Stone Yuan Yang Zubir Ahmed

Independent (5 votes)

Apsana Begum Imran Hussain John McDonnell Richard Burgon Zarah Sultana

[notiziariofinanziario]

Il codice a barre ha rivoluzionato la gestione delle transazioni commerciali

Sono passati 50 anni dall'invenzione del codice a barre, che si è evoluta nel corso del tempo e che continua a innovarsi. Nata come una tecnologia analogica e monodimensionale, oggi infatti è anche digitale e bidimensionale: i nuovi codici possono contenere una quantità maggiore di dati affidabili rispetto al passato, garantendo alle aziende e ai consumatori un livello di trasparenza superiore. Ad esempio, l'impronta ambientale di un prodotto, le sue modalità di riciclo, o ancora, la sua provenienza e la certificazione biologica sono tutte informazioni che si possono ottenere accedendo a un indirizzo web con la semplice scansione di un codice Qr attraverso lo smartphone: un processo rapido e semplice, che consente all'utente di fare scelte d'acquisto più consapevoli. "Stiamo avviando una transizione globale dai codici a barre tradizionali ai codici a barre di nuova generazione per fornire maggiori e migliori informazioni sui prodotti e per massimizzare la potenza dei dati utili a prendere decisioni ponderate ed efficienti", sottolinea Bruno Aceto, ceo di GS1 Italy, il ramo italiano di quell'organizzazione no profit che ha amministrato, fin dal lancio, lo standard unico per l'identificazione dei prodotti: il codice a barre GS1 è nato negli Stati Uniti il 3 aprile del 1973 (allora si chiamava Upc) e ha costituito una sorta di linguaggio comune e globale per le imprese, che sono state così in grado di riconoscere immediatamente i prodotti lungo la supply chain. Una tecnologia che ha contribuito a rendere moderna l'economia secondo la BBC. Oggi questo codice è presente su circa un miliardo di prodottied è adottato da oltre due milioni di imprese per identificare e accompagnare le merci in tutto il pianeta, permettendone la tracciabilità, condividendone le informazioni e riducendo così errori e problemi lungo la filiera. In Italia, in particolare, nei supermercati, ipermercati e punti vendita a libero servizio, ogni anno vengono venduti circa 350 mila prodotti di largo consumo confezionato con codice a barre GS1 (senza contare i prodotti a peso variabile e il non food) che passano in cassa 30,2 miliardi di volte, generando 2,7 miliardi di scontrini. Le origini Il codice a barre, che celebra oggi il suo 50° anniversario, nasce dall'esigenza di alcune grandi aziende di beni di largo consumo negli Stati Uniti di dotarsi di un unico standard di identificazione dei prodotti. Dopo quattro anni di lavoro e di test, il 3 aprile del 1973 nasce lo Upc - Universal Product Code, amministrato dall'associazione Ucc (Uniform code council), e il 24 giugno del 1974 questo codice a barre passa per la prima volta dalla cassa di un negozio, con la vendita di una confezione di chewing-gum Wrigley’s al gusto juicy fruit in un supermercato Marsh nella città di Troy, in Ohio, al costo di 0,61 cent. Ma l'idea risale alla fine degli Anni '40: sono stati Bernard Silvere Norman Joseph Woodland, due studenti di ingegneria dell'Università di Drexel, a concepirla dopo la richiesta di un direttore di un supermercato di un sistema che permettesse il riconoscimento immediato e automatico dei prodotti alle casse. Abbandonata la sperimentazione di un disegno a cerchi concentrici, la grafica scelta per il barcode fu il sistema lineare delle barre. L'invenzione sbarca poi sull'altra sponda dell'Atlantico e viene fondata a Bruxelles la European Article Numbering (Ean) Association, l'organizzazione internazionale di standard senza scopo di lucro: aderiscono 12 Paesi europei, fra cui l’Italia. Il codice a barre Ean è pienamente compatibile con il codice a barre Upc presente negli Stati Uniti. E nella Penisola, ad occuparsi della diffusione del barcode dal 1978 è l'associazione Indicod: oggi si chiama GS1 Italy e si prepara a tagliare il traguardo dei 45 anni di attività. Nel 1993 è istituita poi Ecr Italia, l’associazione che raggruppa le principali aziende di marca e della distribuzione moderna, con la finalità di innovare i processi per migliorare l’efficienza di filiera. In seguito, Ucc ed Ean si fondono in un'unica organizzazione internazionale formata dalle organizzazioni GS1 locali. Inoltre GS1 si espande in diversi settori. In quello sanitario, introducendo standard per migliorare l'identificazione e la tracciabilità dei prodotti relativi, aumentando così anche la sicurezza dei pazienti. In particolare, nel 2013 riceve l'accreditamento dalla Food & Drug Administration (Fda) degli Stati Uniti come issuing agency per gli unique device identifier (Udi) utilizzati per identificare in modo univoco a livello globale i dispositivi medici. E poi ancora nel 2018 in quello finanziario, come emittente accreditato di Legal Entity Identifiers (Lei), i codici che identificano in modo univoco le aziende che partecipano a transazioni finanziarie. La diffusione del codice a barre procede di pari passo con la sua evoluzione tecnologica: nel 1999 vengono approvate le specifiche per il GS1 DataBar, codici di dimensioni ridotte che permettono di identificare articoli più piccoli, come gioielli e alimenti freschi, contenendo più informazioni rispetto ai barcode tradizionali. E nel 2014 GS1 Italy introduce anche Immagino, il servizio web che permette di produrre in maniera efficiente immagini di alta qualità per grandi volumi di referenze e di digitalizzare tutte le informazioni presenti in etichetta. I codici a barre di nuova generazione Entro il 2027 si prevede un altro grande cambiamento nel mondo del retail: l'adozione dei codici 2D. Sono i codici bidimensionali, che permettono di avere accesso a un maggior numero di informazioni rispetto all'attuale codice a barre lineare: questi nuovi codici raccontano la 'storia' e tutti i dettagli di un articolo, contenendo, ad esempio, la data di scadenza, il numero di lotto e di serie, ma anche link per collegamenti a pagine web con informazioni su ingredienti e allergeni. "Dobbiamo replicare la visione ambiziosa dei leader che nel 1973 si unirono per il bene comune. Se passiamo tutti a una nuova generazione di codici a barre standard GS1, metteremo la tecnologia al servizio di un commercio più efficiente, di acquisti più sostenibili da parte dei consumatori e della sicurezza dei pazienti", fa notare Francesco Pugliese, presidente di GS1 Italy. Più nel dettaglio, tra questi strumenti di nuova generazione ci sono il GS1 Data Matrix e il GS1 digital link. Il primo può essere utilizzato quando bisogna trasferire numerose informazioni ma si ha a disposizione uno spazio ridotto oppure se si vuole identificare l'oggetto con una marcatura diretta su di esso, quindi senza l'impiego di un'etichetta: questo tipo di codice è diffuso nel comparto sanitario ed healthcare. L'altro invece è un indirizzo web con una struttura standard, che permette ai clienti ma anche alle aziende partner di accedere al set completo di informazioni di un prodotto: il collegamento a internet infatti è la porta d'accesso a tutti i dati di servizio e di marketing di un articolo, come fattori nutrizionali, tracciabilità, etichetta ambientale, e ancora qualità ingredienti e sostenibilità. L'utilizzo del GS1 digital link è semplice e intuitivo: il consumatore può scansionare il Qr code che lo contiene per consultare le informazioni relative al prodotto, tra cui anche valutazioni degli altri utenti, contenuti social relativi, garanzie e istruzioni per risolvere problemi. In fase di acquisto, i clienti possono anche raccogliere punti fedeltà e condividere le loro preferenze con gli amici. Questa tecnologia, inoltre, ha anche applicazioni sul piano della sostenibilità: fornendo informazioni sulla data di scadenza del prodotto e sulle sue condizioni di riciclabilità, può abilitare promozioni e incentivi per favorire comportamenti più responsabili, contribuendo alla riduzione degli sprechi e alla promozione dell'economia circolare. In più, offre dei benefici anche in termini di tracciabilità, perché aiuta i retailer a localizzare i prodotti in modo rapido e a rimuoverli dagli scaffali qualora ci fossero allerte alimentari o di sicurezza. Il GS1 Digital Link funziona anche con altre tipologie di data carrier, come barcode monodimensionali e bidimensionali (GS1 Data Matrix), il Tag RFID (GS1 Epc), vale a dire la tecnologia che sfrutta la radiofrequenza per identificare gli oggetti, e infine le tecnologie Nfc, e consente di inviare informazioni sugli sconti e sui prezzi mentre il cliente è ancora all'interno del negozio o di coinvolgerlo in altre iniziative di fidelizzazione. Read the full article

[cdrlogic]

Bernard Cornwell is so real for writing exactly all of this.

Also:

Most "Glorious Battles" are a couple hundred dudes at best

A thousand warriors is a whole helluva lot if you are, yourself, one warrior

A thousand warriors is not a lot, actually (citation: the full number - high estimate, both sides - of warriors at the Battle of Hastings would half fill Wrigley Field)

Oh a fuckin' SIEGE? I'm fucking off (or dead of poops) (or both :((()

Don't stab the knight, stab the horse. THEN stab the knight

Horse for dinner? YES PLEASE, it's been moldy bread for months

I walked 50 miles and now everyone talks too weird to understand

Won Lost Survived the battle, great. Where the FUCK am I and how do I get home- guess I live here now?

Sure do hope my messengers to my allies/reinforcements/literally anyone don't get caught and killed

Sure do hope my signals are clear to everyone else. Was that three trumpet bursts? Four? aw heck

Walking fucking SUCKS

I will ride in the wagon

This fucking SUCKS but in a different way

it's hilarious how if you do any amount of research into life or death melee combat the prevailing themes that emerge are that

you're gonna get tired very quickly

tired leads to injured, injured leads to tired, tired leads to—

you're not gonna be as composed as you expect

humans are more fragile than you think and also more durable than you think. both are true and neither stop them from dying of an infection later (DO NOT GET BITTEN)

DO NOT GET STABBED (generally good life advice)

DO GET A SPEAR

knights are faster than you think

[fuckyeahrobertaltman]

Buffalo Bill and the Indians coming to Region B Blu-Ray!

Altman’s unfairly-maligned 1976 Nashville follow-up is getting the deluxe blu-ray treatment courtesy of UK publisher INDICATOR. It’s a huge release for a mostly forgotten film - includes a shorter producer’s cut that I’d never even heard of existing before now! Releases December 14 2020 - note that this is a REGION B release, so invest in a region-free player if you’re in North America!

INDICATOR LIMITED EDITION BLU-RAY SPECIAL FEATURES

High Definition remaster

Two presentations of the film with its original ‘antique’ colour timing: the 124-minute director’s cut; and the shorter, 105-minute producer’s cut

Original stereo audio

From the Prairie to the Palace (1976, 5 mins): archival on-set documentary featuring rare footage of Altman and Paul Newman

Jim Webb on Robert Altman (2007, 22 mins): audio extracts from a presentation by the veteran sound mixer

Alternative French opening titles and closing credits (1976, 7 mins)

Seven silent films featuring Buffalo Bill and the stars of his Wild West shows, with musical accompaniment by Bernard Wrigley: Annie Oakley (1894, 14 secs); Parade of Buffalo Bill’s Wild West Show, No. 1 (1898, 43 secs); Parade of Buffalo Bill’s Wild West Show, No. 2 (1898, 2 mins); Buffalo Bill’s Wild West Parade (1902, 2 mins); Buffalo Bill’s Wild West and Pawnee Bill’s Far East (1910, 13 mins); The Life of Buffalo Bill (1912, 27 mins); and Ford Animated Weekly (1916, 10 mins)

Original theatrical trailer

TV spot

Image galleries: publicity and promotional materials; and a selection of original Buffalo Bill posters and photographs

New and improved English subtitles for the deaf and hard-of-hearing

Limited edition exclusive 36-page booklet with a new essay by Richard Combs, extracts from Altman on Altman, an overview of contemporary critical responses, Peter Stanfield on the silent films of Buffalo Bill, and film credits

UK premiere on Blu-ray

Limited edition of 3,000 copies

Pre-order here!

[world-news-blog-2020]

The Barcode Story: Its Past, Present, And Future

(NewsUSA) – Whether you’re buying online or shopping in a store, there are many modern shopping conveniences available today that can be traced back to the debut of a seemingly simple technology – the first barcode scan.With a powerful impact on global commerce, the barcode is used by millions of people everywhere, every day.However, its creation required decades of collaboration with grocery industry leaders to establish its design, use, and ultimately cement its place in retail. This year, we celebrate the definitive moment in history when 45 years ago, the first Universal Product Code (UPC) was scanned – a milestone that led to unprecedented economic opportunities and the variety of shopping options we enjoy today. The Barcode’s Origins Few shoppers today remember a time when product prices were manually entered at a cash register. Before checkouts featured barcodes and scanners, long lines snaked throughout the supermarket and shoppers waited impatiently. Grocery stores were desperately searching for a way to improve efficiency and profits.Inventor and scientist, Norman Joseph Woodland and his research partner, Bernard Silver, began work on a solution to the grocers’ problem in the late 1940s. Woodland’s inspiration for the first barcode occurred when he drew a circular, bullseye-shaped design with a bar and space pattern in the sand while living in Miami Beach. However, it took more than 20 years for the idea to be fully realized. Advances in laser scanning technology created renewed interest in barcode development in the early 1970s. Woodland was working at IBM, when his colleague, George Laurer, created the linear UPC barcode – that version was ultimately selected by the grocery industry in 1973 and continues to be printed on products. The Uniform Product Code Council (later rebranded GS1) was named the barcode administrator in 1974 to issue product identification numbers to be encoded into barcodes, known today as the Global Trade Item Number (GTIN). The organization set guidelines for its use and began testing it.On June 26, 1974, the UPC barcode made its debut at the checkout counter of the Troy, Ohio Marsh Supermarket. The first item scanned was a ten-pack of Wrigley’s Juicy Fruit gum, priced at 67 cents. The local newspaper headline read: "Local Marsh Store Features Computerized Checkout System." Today’s Impact and Opportunity Today, the barcode is scanned more than six billion times a day globally. Multiple versions and uses of the barcode have emerged over the past few decades. QR codes, for example, provide consumers with detailed product information with the scan of a smartphone. Barcodes and their associated numbers have also become an important part of e-commerce by helping to make products easier to find online and that the right product arrives at the consumer’s doorstep.While barcodes have improved the consumer experience, they have also transformed businesses. For example, barcodes help manufacturers and retailers track products in the supply chain and play a major role in inventory management. Advanced barcodes can help manufacturers and retailers pinpoint products during a recall, or identify counterfeit goods so that they can be removed from stock. What’s Next? Looking to the future, business leaders are evaluating how the barcode can evolve to meet the changing needs of consumers and industries. Future barcode uses will focus on empowering consumers with more information, as the smartphone continues to be an essential shopping assistant. For example, web-enabled barcodes will expand on what’s already been made possible through QR code or barcode scanning to connect the shopper to more trustworthy information, such as how-to videos, discount offers, and shopper reviews.Also, future shopping experiences are likely to include many more internet-connected devices – for example, a dressing room mirror that can automatically suggest another style or size. As these innovations become mainstream, the identification standards that power the barcode are critical to ensuring that the products offered match the personalized needs of the shopper.GS1 US is continuing the same pioneering spirit established 45 years ago by helping businesses all over the world continue to grow. More than 300,000 businesses large and small turn to GS1 US for their barcoding and identification needs, and recognize the value of launching products with identification that is universally-accepted by leading retailers, distributors, and other business partners. To learn how GS1 US enables business success, please visit www.gs1us.org/45thanniversary. Credit: NewsUSA Get ready to think on Transportation service Singapore, sea freight Singapore and logistics company for your needs. You may also link: Tumblr

[mariocki]

Six Plays by Alan Bennett: Me! I'm Afraid of Virginia Woolf (1.1, LWT, 1978)

"She's not one of these lesbians, is she?"

"What do you know about lesbians?"

"You'd be surprised at what I know. There's more in my head than nits. Oh, there was a talk about them on Woman's Hour. Cos I can't see what folks make all the fuss about. It's only women and other women. Like me and Mrs. Goodall."

"You and Mrs. Goodall?"

"Friends! Doing things together."

"Doing what together?"

"Having tea at Marshall and Snelgrove's."

"Having tea at Marshall and Snelgrove's isn't lesbianism."

"It's only liking being with other women."

"Not in Marshall and Snelgrove's."

"Well, where, then?"

"Bed. You brought the subject up."

"Well. So. Anyway, I've been in bed with other women."

"Who?"

"Your Aunty Phyllis, for a start."

"Aunty Phyllis isn't women!"

[brookstonalmanac]

Birthdays 9.30

Beer Birthdays

Frederick Wacker (1830)

Ludwig Narziss, a.k.a. Beer Pope (1925)

Alan Atha (1950)

Jesse Friedman

Five Favorite Birthdays

Robinson Crusoe; fictional character (1632)

Jenna Elfman; actor (1971)

Kate Fox; "Miss Match" (1976)

Buddy Rich; jazz drummer (1917)

Eric Stoltz; actor (1961)

Famous Birthdays

Trey Anastasio; rock guitarist (1964)

Monica Bellucci' Italian model, actor (1964)

Crystal Bernard; actor (1961)

Marc "T. Rex" Bolan; rock singer (1947)

Truman Capote; writer (1924)

Lacey Chabert; actor (1982)

Marion Cotillard; French actor (1975)

Angie Dickinson; actor (1931)

Fran Drescher; actor (1957)

Hans Geiger; physicist (1882)

Alan Hacker; English clarinetist (1938)

Deborah Kerr; actor (1921)

Johnny Mathis; singer (1935)

Marilyn McCoo; pop singer (1943)

W.S. Merwin; poet (1927)

Nevill Francis Mott; English physicist (1905)

Oscar Pettiford; jazz bassist, cellist (1922)

Michael Powell; film director (1905)

Robin Roberts; Philadelphia Phillies P (1926)

Jalal ud-Din Rumi; Afghan mystic, poet (1207)

Ryan Stout; comedian (1982)

Victoria Tennant; actor (1950)

Elie Wiesel; writer (1928)

Barry Williams; actor (1954)

William Wrigley; chewing gum tycoon (1861)

[terrierbyteit]

Hiya folks Its Sundy Trivia Time So D.Y.K what happened on 7th October?. . 1952 Barcode Technology Is Patented, American inventors Norman Joseph Woodland and Bernard Silver are granted US Patent #2,612,994 for “Classifying Apparatus and Method,” described as “article classification through the medium of identifying patterns.” Of course, today we better know these “identifying patterns” as barcodes. Woodland and Silver eventually sold their patent for only $15,000 but were later inducted into the Inventors Hall of Fame. Barcodes were first used commercially in 1966 and it rapidly developed that eventually by 1970, there was a requirement to have some sort of industry standard set. A company called Logicon Inc. created the Universal Grocery Products Identification Code or UGPIC for short in order to implement the barcode throughout the retail industry. Monarch Marking, based in the United States of America, was the first company to produce barcode equipment using UGPIC for retail trade use. British company, Plessey Telecommunications followed suit, creating their equipment later in the same year. The UGPIC was transformed into UPC, or Universal Product Code symbol set, which is still used in the United States of America. The first piece of equipment using UPC was installed in a Marsh’s supermarket in Ohio and the first product checked out using a barcode was a packet of Wrigley’s Juicy Fruit Chewing Gum on June 26, 1974. . 1954 Goodbye to Vacuum Tube, Hello Transistor, IBM created the first calculating machine to use solid-state transistors. This was the first nail in the coffin for vacuum tubes.  The end result was a 2,000 transistor calculator no smaller in size and no faster in speed.However, the transistor counterpart was cheaper, took less power and created less heat. IBM went on to make the IBM 608 calculator. . 1988 The Computer Bowl Begins, The first round of The Computer Bowl, an annual televised game show of computer trivia pitting the gurus of the East versus the wizards of the West, was held. Mitch Kapor and Bill Joy were the MVPs, winning a place on the all star team. . . #TerrierByteIT #Wifeidge #computerhistory #computer #technology #history #comput https://www.instagram.com/p/BopbZpPlh47/?utm_source=ig_tumblr_share&igshid=gob1bnympa4i

[giaiphapdonggoi]

Mã vạch là gì thành phần và lợi ích của việc sử dụng mã vạch

Mã vạch được áp dụng cho các sản phẩm như là một phương tiện nhận dạng nhanh chóng. Chúng đã được sử dụng trong các cửa hàng bán lẻ như một phần của quá trình mua hàng, trong nhà kho để theo dõi hàng tồn kho và trên các hóa đơn để hỗ trợ kế toán. Vậy thì mã vạch là gì và lợi ích của nó ra sao hãy cùng Giaiphapdonggoi.net tìm hiểu nhé!

Mục Lục [Ẩn]

1. Mã vạch là gì?

2. Lịch sử mã vạch

3. Thành phần mã vạch

4. Các loại mã vạch

5. Lợi ích kinh doanh của việc sử dụng mã vạch

1. Mã vạch là gì?

Mã vạch, bao gồm các thanh và khoảng trắng, là một dạng biểu diễn các chữ số và ký tự có thể đọc được bằng máy. Ngày nay, các đường sọc như hình dưới đây trên các gói sản phẩm được bán tại các siêu thị, cửa hàng tiện lợi và các cửa hàng khác rất phổ biến. Đây là những mã vạch. Mã vạch bao gồm các vạch và khoảng trống có chiều rộng khác nhau có thể đọc được bằng máy quét mã vạch quang học.

Mã vạch là gì?

Thông tin mã vạch được đọc bởi một quang học (laser) máy quét là một phần của hệ thống máy tính. Máy quét cầm tay hoặc bút mã vạch được di chuyển qua mã hoặc bản thân mã được di chuyển bằng tay qua máy quét được tích hợp trong quầy thanh toán hoặc bề mặt khác. Sau đó máy tính sẽ lưu trữ hoặc xử lý ngay dữ liệu trong mã vạch. Các mã vạch được in trên siêu thị và khách hàng hóa bán lẻ ở Hoa Kỳ là những mặt hàng thuộc Mã sản phẩm chung, hoặc UPC, chỉ định cho mỗi loại sản phẩm thực phẩm hoặc hàng tạp hóa một mã duy nhất. Trong hệ thống UPC, năm chữ số ở bên trái được gán cho một nhà sản xuất hoặc nhà sản xuất cụ thể và năm chữ số ở bên phải được nhà sản xuất đó sử dụng để xác định một loại hoặc sản phẩm cụ thể. Đây thường là thông tin duy nhất có trong mã vạch.

2. Lịch sử mã vạch

Khái niệm về mã vạch được phát triển bởi Norman Joseph Woodland, người đã vẽ một loạt các đường trên cát để đại diện cho mã Morse và Bernard Silver. Một bằng sáng chế đã được cấp vào năm 1966 và NCR trở thành công ty đầu tiên phát triển một máy quét thương mại để đọc ký hiệu mã vạch. Một gói kẹo cao su của Wrigley là mặt hàng đầu tiên từng được quét, tại siêu thị của Marsh ở Troy, Ohio, quê hương của NCR.

Mã vạch hiện là một phần phổ biến của các giao dịch thương mại thông thường. Các cửa hàng tạp hóa sử dụng mã để lấy giá và dữ liệu khác về hàng hóa tại điểm mua của người tiêu dùng. Tại quầy thanh toán thông thường của siêu thị, máy quét được sử dụng để xác định một sản phẩm thông qua mã vạch của sản phẩm đó và máy tính sau đó tra cứu giá của mặt hàng đó và đưa số đó vào máy tính tiền, nơi nó trở thành một phần của hóa đơn mua hàng của khách hàng.

3. Thành phần mã vạch

① Quiet Zone (ký quỹ)

Vùng im lặng là một lề trống nằm ở một trong hai đầu của mã vạch. Lề tối thiểu giữa các mã vạch (khoảng cách từ vạch ngoài cùng của một mã vạch đến vạch ngoài cùng của mã vạch khác) là 2,5 mm. Nếu chiều rộng của Vùng yên tĩnh không đủ, máy quét sẽ khó đọc được mã vạch.

② Ký tự bắt đầu / Ký tự dừng

Ký tự Bắt đầu và Ký tự Dừng tương ứng là các ký tự đại diện cho phần bắt đầu và phần cuối của dữ liệu. Các ký tự khác nhau tùy thuộc vào loại mã vạch.

③ Check Digit (Ký tự kiểm tra ký hiệu)

Số Kiểm tra là một chữ số để kiểm tra xem dữ liệu mã vạch được mã hóa có chính xác hay không.

4. Các loại mã vạch

Có hai loại mã vạch là 1 chiều (1D) và 2 chiều (2D).

Các loại mã vạch

Mã vạch 1 chiều (1D): Là một loạt các thanh màu đen và trắng có thể lưu trữ thông tin như loại, kích thước và màu sắc của sản phẩm. Bạn sẽ có thể tìm thấy mã vạch 1D trên đầu các mã sản phẩm chung (UPC) của bao bì sản phẩm. Điều này giúp theo dõi các gói hàng thông qua các nhà cung cấp dịch vụ chuyển phát gói hàng như UPS và FedEx, Bưu điện Hoa Kỳ và Bưu điện Canada.

Mã vạch 2 chiều (2D): Nó sẽ phức tạp hơn mã vạch 1D. Chúng bao gồm nhiều thông tin hơn văn bản, như là giá cả, mức tồn kho và hình ảnh sản phẩm. Hiện nay, có rất nhiều máy quét mã vạch hỗ trợ mã vạch 2D. Mặc dù không phải tất cả các máy quét mã vạch đều có thể đọc mã vạch 2D, nhưng Lightspeed Retail POS tương thích với một số máy quét mã vạch không dây hỗ trợ mã vạch 2D.

>> Xem thêm sản phẩm băng keo trong đóng gói hàng hóa

5. Lợi ích kinh doanh của việc sử dụng mã vạch

Trong khi mã vạch ban đầu được phát triển để tăng tốc quá trình bán hàng và giao dịch, chúng đi kèm với những lợi ích tiềm năng khác cho các doanh nghiệp, bao gồm:

Lợi ích kinh doanh của việc sử dụng mã vạch

Cải thiện mức độ chính xác: Sử dụng mã vạch để xử lý dữ liệu của sản phẩm chính xác hơn nhiều so với việc nhân viên bán hàng nhập dữ liệu đó theo cách thủ công, điều này dễ xảy ra lỗi do con người.

Dữ liệu theo thời gian thực: Do tốc độ xử lý thông tin, dữ liệu về mức tồn kho hoặc doanh số bán hàng có sẵn ngay lập tức.

Giảm yêu cầu đào tạo: Nhờ tính năng dễ sử dụng của máy quét mã vạch (chỉ cần trỏ và nhấp chuột), nhân viên không cần đào tạo nhiều về cách dùng máy quét mã vạch.

Quản lý hàng tồn kho tốt hơn: Với độ chính xác được cải thiện và dữ liệu thời gian thực, các nhà bán lẻ được hưởng lợi từ việc đếm chu kỳ nhanh hơn và ước tính vòng quay hàng tồn kho chính xác hơn

Chi phí thực hiện thấp: Việc tạo mã vạch nhanh chóng và đơn giản, ngoài ra, khả năng tiết kiệm nhờ tốc độ giao dịch được cải thiện, cũng như độ chính xác của dữ liệu bán hàng và hàng tồn kho được cải thiện, các nhà bán lẻ có thể dự đoán tiết kiệm sau khi thực hiện.

Mã vạch giúp cuộc sống của chúng ta hiệu quả hơn và mua sắm nhanh hơn nhiều. Như vậy trên đây Giaiphapdonggoi.net đã cung cấp cho bạn những thông tin bổ ích về mã vạch đến bạn.

Xem thêm bài viết liên quan:

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Nguồn bài viết: https://giaiphapdonggoi.net/ma-vach-la-gi-thanh-phan-va-loi-ich-kinh-doanh-cua-viec-su-dung-ma-vach

[johnboothus]

Why You Should Be Drinking Your Red Wines Chilled According to Experts

Red wine is misunderstood. One of the most common misconceptions is that, unlike its white counterparts, reds are best served at room temperature. Not only is this not true for all (ahem, most) red wines, some varietals are actually better served with a slight chill. This makes them perfect for summer sipping, and experts agree, chilled red wines are a must alongside your warm-weather whites and rosés.

“We are used to serving many reds slightly on the cooler side,” says Paola Embry, award-winning wine director at Wrigley Mansion in Phoenix, who notes she has seen an increased interest in red wines served at a cooler temperature.

Many wine professionals credit this interest, in part, to the styles of reds that are increasing in popularity. “Over the last few years, consumers have been looking for lower-alcohol, lighter styles of red, which are the perfect style for a little chill on them,” says Jon McDaniel, owner and CEO of Second City Soil based in Chicago. “The growth in interest here is also about wanting to enjoy wine individually, something that is fresh, and refreshing.”

Michael Kennedy, Certified Sommelier and founder of Component Wine Company, agrees. “I’d say, in general, the wine culture in our country is skyrocketing and with it bringing new interest in non-Cab, non-Chard wines,” he says. “Sommeliers have always loved light reds like Beaujolais with a chill, but with more [younger people] getting into wine, the trend is accelerating.”

So how does the chill affect the taste? “A wine served above 66 degrees will have an impact on the overall structure of the wine such as acid, alcohol, and flavors. It will soften the structure of the wine, and the alcohol becomes significantly more noticeable,” says Embry. “However, if you chill the same wine down to 55 to 60 degrees, the flavors will become focused, the alcohol will not be as evident, and the structure will be tighter.”

Embry continues: “Keep in mind that, if the same red wine were to be served below 55 degrees, the wine would have a completely opposite effect on your palate. You would not be able to perceive the alcohol as much. The aromas and flavors of the wine would appear more subdued, the wine would feel tighter, and the tannins would appear much more astringent in your mouth.”

As for varietals and types of wine, you want to look out for lighter reds. “Loire Valley Cabernet Francs; young, bright Pinot Noirs; and most famously Beaujolais, can benefit from more chilling,” says Richard Vayda, director of wine studies at the Institute of Culinary Education. “Generally speaking, the lighter the wine the more cooling, but usually not to the point of icy. These wines, unlike heavier reds, are not so appreciated for their complexities and nuances of flavor, but rather for their refreshing and bright nature.” Other wines noted by the experts were Dolcetto from Italy and Spanish Garnacha.

Wines that are meant to be a bit more fruit-forward can sometimes get lost if the wine is served too warm, as the alcohol will push through, says McDaniel. “Think of chilling wine like playing with your stereo. If you want to hear the whole band, but the lead guitar — the alcohol — is too loud and screeching, give it a quick chill to hear all of the players,” he says.

Kennedy encourages playing around with the chill on all reds. “Almost no red wines benefit from being room temperature,” he says. “The wine becomes sloppy, alcoholic, and develops sticky aromatics — think overripe fruit — even from cool-climate regions.”

The best way to chill and find the right temperature, says Vayda, is with an ice bucket. “Simply have a bucket with a light ice bath handy, and sample the wine and adjust the chill until it suits.” And all aforementioned experts agree: It’s all about personal preference. “There is no right or wrong — just find what you enjoy,” says Vayda.

5 Chillable Red Wines to Try:

1. Georges Duboeuf Beaujolais Villages 2017

Georges Duboeuf was known as the “Father of Beaujolais” and the wines are perfect for chilling before serving, including this one, which has a lot of fruit character, spice, and is medium-bodied.

2. Meiomi Pinot Noir 2017

Any Sonoma Pinot Noir is going to be great served chilled. This one has good tannins, silky structure, and notes of boysenberry and blackberry with some subtle oak and vanilla notes.

3. Domaine Bernard Baudry Chinon ‘Les Granges’ 2019

As Vayda says, a Loire Valley Cabernet Franc will be great with some chill. This young wine will be perfect for summer, with notes of dark berries, including raspberry and blackberry with ultimate freshness. (Drink it young; drink it now.)

4. Viña Zorzal Garnacha 2019

This fresh, affordable, open, and clear Garnacha has sweet fruit and chalky tannins.

5. Luigi Pira Dolcetto d’Alba 2019

This super-fresh Dolcetto from Piedmont has rich, ruby redness that allows for more fruit-forwardness when chilled.

The article Why You Should Be Drinking Your Red Wines Chilled, According to Experts appeared first on VinePair.

Via https://vinepair.com/articles/why-you-should-drink-your-red-wines-chilled/

source https://vinology1.weebly.com/blog/why-you-should-be-drinking-your-red-wines-chilled-according-to-experts

[isaiahrippinus]

Why You Should Be Drinking Your Red Wines Chilled, According to Experts

Red wine is misunderstood. One of the most common misconceptions is that, unlike its white counterparts, reds are best served at room temperature. Not only is this not true for all (ahem, most) red wines, some varietals are actually better served with a slight chill. This makes them perfect for summer sipping, and experts agree, chilled red wines are a must alongside your warm-weather whites and rosés.

“We are used to serving many reds slightly on the cooler side,” says Paola Embry, award-winning wine director at Wrigley Mansion in Phoenix, who notes she has seen an increased interest in red wines served at a cooler temperature.

Many wine professionals credit this interest, in part, to the styles of reds that are increasing in popularity. “Over the last few years, consumers have been looking for lower-alcohol, lighter styles of red, which are the perfect style for a little chill on them,” says Jon McDaniel, owner and CEO of Second City Soil based in Chicago. “The growth in interest here is also about wanting to enjoy wine individually, something that is fresh, and refreshing.”

Michael Kennedy, Certified Sommelier and founder of Component Wine Company, agrees. “I’d say, in general, the wine culture in our country is skyrocketing and with it bringing new interest in non-Cab, non-Chard wines,” he says. “Sommeliers have always loved light reds like Beaujolais with a chill, but with more [younger people] getting into wine, the trend is accelerating.”

So how does the chill affect the taste? “A wine served above 66 degrees will have an impact on the overall structure of the wine such as acid, alcohol, and flavors. It will soften the structure of the wine, and the alcohol becomes significantly more noticeable,” says Embry. “However, if you chill the same wine down to 55 to 60 degrees, the flavors will become focused, the alcohol will not be as evident, and the structure will be tighter.”

Embry continues: “Keep in mind that, if the same red wine were to be served below 55 degrees, the wine would have a completely opposite effect on your palate. You would not be able to perceive the alcohol as much. The aromas and flavors of the wine would appear more subdued, the wine would feel tighter, and the tannins would appear much more astringent in your mouth.”

As for varietals and types of wine, you want to look out for lighter reds. “Loire Valley Cabernet Francs; young, bright Pinot Noirs; and most famously Beaujolais, can benefit from more chilling,” says Richard Vayda, director of wine studies at the Institute of Culinary Education. “Generally speaking, the lighter the wine the more cooling, but usually not to the point of icy. These wines, unlike heavier reds, are not so appreciated for their complexities and nuances of flavor, but rather for their refreshing and bright nature.” Other wines noted by the experts were Dolcetto from Italy and Spanish Garnacha.

Wines that are meant to be a bit more fruit-forward can sometimes get lost if the wine is served too warm, as the alcohol will push through, says McDaniel. “Think of chilling wine like playing with your stereo. If you want to hear the whole band, but the lead guitar — the alcohol — is too loud and screeching, give it a quick chill to hear all of the players,” he says.

Kennedy encourages playing around with the chill on all reds. “Almost no red wines benefit from being room temperature,” he says. “The wine becomes sloppy, alcoholic, and develops sticky aromatics — think overripe fruit — even from cool-climate regions.”

The best way to chill and find the right temperature, says Vayda, is with an ice bucket. “Simply have a bucket with a light ice bath handy, and sample the wine and adjust the chill until it suits.” And all aforementioned experts agree: It’s all about personal preference. “There is no right or wrong — just find what you enjoy,” says Vayda.

5 Chillable Red Wines to Try:

1. Georges Duboeuf Beaujolais Villages 2017

Georges Duboeuf was known as the “Father of Beaujolais” and the wines are perfect for chilling before serving, including this one, which has a lot of fruit character, spice, and is medium-bodied.

2. Meiomi Pinot Noir 2017

Any Sonoma Pinot Noir is going to be great served chilled. This one has good tannins, silky structure, and notes of boysenberry and blackberry with some subtle oak and vanilla notes.

3. Domaine Bernard Baudry Chinon ‘Les Granges’ 2019

As Vayda says, a Loire Valley Cabernet Franc will be great with some chill. This young wine will be perfect for summer, with notes of dark berries, including raspberry and blackberry with ultimate freshness. (Drink it young; drink it now.)

4. Viña Zorzal Garnacha 2019

This fresh, affordable, open, and clear Garnacha has sweet fruit and chalky tannins.

5. Luigi Pira Dolcetto d’Alba 2019

This super-fresh Dolcetto from Piedmont has rich, ruby redness that allows for more fruit-forwardness when chilled.

The article Why You Should Be Drinking Your Red Wines Chilled, According to Experts appeared first on VinePair.

source https://vinepair.com/articles/why-you-should-drink-your-red-wines-chilled/ source https://vinology1.tumblr.com/post/624986976190431232

[wineanddinosaur]

Why You Should Be Drinking Your Red Wines Chilled, According to Experts

Red wine is misunderstood. One of the most common misconceptions is that, unlike its white counterparts, reds are best served at room temperature. Not only is this not true for all (ahem, most) red wines, some varietals are actually better served with a slight chill. This makes them perfect for summer sipping, and experts agree, chilled red wines are a must alongside your warm-weather whites and rosés.

“We are used to serving many reds slightly on the cooler side,” says Paola Embry, award-winning wine director at Wrigley Mansion in Phoenix, who notes she has seen an increased interest in red wines served at a cooler temperature.

Many wine professionals credit this interest, in part, to the styles of reds that are increasing in popularity. “Over the last few years, consumers have been looking for lower-alcohol, lighter styles of red, which are the perfect style for a little chill on them,” says Jon McDaniel, owner and CEO of Second City Soil based in Chicago. “The growth in interest here is also about wanting to enjoy wine individually, something that is fresh, and refreshing.”

Michael Kennedy, Certified Sommelier and founder of Component Wine Company, agrees. “I’d say, in general, the wine culture in our country is skyrocketing and with it bringing new interest in non-Cab, non-Chard wines,” he says. “Sommeliers have always loved light reds like Beaujolais with a chill, but with more [younger people] getting into wine, the trend is accelerating.”

So how does the chill affect the taste? “A wine served above 66 degrees will have an impact on the overall structure of the wine such as acid, alcohol, and flavors. It will soften the structure of the wine, and the alcohol becomes significantly more noticeable,” says Embry. “However, if you chill the same wine down to 55 to 60 degrees, the flavors will become focused, the alcohol will not be as evident, and the structure will be tighter.”

Embry continues: “Keep in mind that, if the same red wine were to be served below 55 degrees, the wine would have a completely opposite effect on your palate. You would not be able to perceive the alcohol as much. The aromas and flavors of the wine would appear more subdued, the wine would feel tighter, and the tannins would appear much more astringent in your mouth.”

As for varietals and types of wine, you want to look out for lighter reds. “Loire Valley Cabernet Francs; young, bright Pinot Noirs; and most famously Beaujolais, can benefit from more chilling,” says Richard Vayda, director of wine studies at the Institute of Culinary Education. “Generally speaking, the lighter the wine the more cooling, but usually not to the point of icy. These wines, unlike heavier reds, are not so appreciated for their complexities and nuances of flavor, but rather for their refreshing and bright nature.” Other wines noted by the experts were Dolcetto from Italy and Spanish Garnacha.

Wines that are meant to be a bit more fruit-forward can sometimes get lost if the wine is served too warm, as the alcohol will push through, says McDaniel. “Think of chilling wine like playing with your stereo. If you want to hear the whole band, but the lead guitar — the alcohol — is too loud and screeching, give it a quick chill to hear all of the players,” he says.

Kennedy encourages playing around with the chill on all reds. “Almost no red wines benefit from being room temperature,” he says. “The wine becomes sloppy, alcoholic, and develops sticky aromatics — think overripe fruit — even from cool-climate regions.”

The best way to chill and find the right temperature, says Vayda, is with an ice bucket. “Simply have a bucket with a light ice bath handy, and sample the wine and adjust the chill until it suits.” And all aforementioned experts agree: It’s all about personal preference. “There is no right or wrong — just find what you enjoy,” says Vayda.

5 Chillable Red Wines to Try:

1. Georges Duboeuf Beaujolais Villages 2017

Georges Duboeuf was known as the “Father of Beaujolais” and the wines are perfect for chilling before serving, including this one, which has a lot of fruit character, spice, and is medium-bodied.

2. Meiomi Pinot Noir 2017

Any Sonoma Pinot Noir is going to be great served chilled. This one has good tannins, silky structure, and notes of boysenberry and blackberry with some subtle oak and vanilla notes.

3. Domaine Bernard Baudry Chinon ‘Les Granges’ 2019

As Vayda says, a Loire Valley Cabernet Franc will be great with some chill. This young wine will be perfect for summer, with notes of dark berries, including raspberry and blackberry with ultimate freshness. (Drink it young; drink it now.)

4. Viña Zorzal Garnacha 2019

This fresh, affordable, open, and clear Garnacha has sweet fruit and chalky tannins.

5. Luigi Pira Dolcetto d’Alba 2019

This super-fresh Dolcetto from Piedmont has rich, ruby redness that allows for more fruit-forwardness when chilled.

The article Why You Should Be Drinking Your Red Wines Chilled, According to Experts appeared first on VinePair.

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