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Wine Ebooks:
| | The Complete Grape Growers Guide. |  | | A Complete Guide For Growing Grapes. Converts Very Well At A Reasonable Price! Growing Grapes And Making Wine Is A Very Popular Topic Right Now.
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| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
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| | Making Wine From Home. | | | A Fun And Very Informative Book On Home Wine Making. The De Facto Standard For All Home Wine Enthusiasts With Recipes, Advice And Tricks.
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[11/14/2008, 09:40]
2004 Night Owl Merlot | |  The other night I invited my brother John over for dinner and the chance to spend a bit of time shooting the breeze, swapping tales, and unwinding at the end of the week. I had a couple of buffalo filet steaks marinating for a few hours in a mixture of Worcestershire sauce, soy sauce, and Angostura bitters. I sliced up a few small blue potatoes and roasted them in butter and garlic, and prepped basic sides of mesclun mix and fresh berries. When John showed up, I threw the meat in the skillet and cooked it to a perfect medium rare. Anything longer and buffalo starts to get damned tough.
 The yellowish blob on top of the steak is a daub of homemade aioli, best described as French garlic mayonnaise. I used olive oil, egg yolks, a lot of garlic, and cayenne pepper to make mine. It solidifies in the refrigerator, but when topped on a hot steak it slowly melts into a lovely sauce. It's a bit different from béarnaise, but definitely gets the job done, and the oil-based topping helps compensate for the fully lean buffalo meat.
For the wine we popped open a bottle of Delicato's now defunct 2004 Night Owl Merlot from Monterey, California. $10, 14.5% abv. Some blackberry and cedar notes, but mostly just a pretty basic California table Merlot. While the wine was not spectacular, the food and conversation were great, and frankly there's nothing wrong with the wine taking a backstage to everything else once in a while. | | | |
[09/03/2006, 06:18]
New World vs. Old World Part Deux | | I played Risk as a kid. It's never a good idea to fight a war on two fronts.
But that's what winemakers are doing. They're fighting for our taste buds and our minds. And in the quest for our minds, New Worlders are winning. Why? In a word: marketing.
And that's where Old Worlders have fallen behind. For too long, they didn't play the game. They didn't embrace the global marketplace with a big, wide bear hug. They didn't think they needed to. They were wrong.
I get this.
People want at-a-glance labels, suggested pairings, critters, playful names and specified grapes. They don't want micro appellations, regular-size appellations or any appellation, for that matter. They want wine. Just wine. So many people don't really care where it comes from or about the traditions and geography behind it.
The German wine industry has taken this so much to heart that it's changing the name of one of its wine regions (they've done this before). The Mosel-Saar-Ruwer appellation will most likely become Mosel. Why? Because it's easier to say and remember. For who, you ask? Not the Germans, I'm guessing.
And this is where I get off the bus.
I fear this rush to make wine look the same on the outside will ultimately homogenize what's on the inside. And I don't think I'm far off this one. If wine drinkers have become so lazy that they can't be bothered to know that Chianti is made from the sangiovese grape, why should their taste buds be bothered to know the difference between quality and plonk or even red from white?
I know, I know. We're busy. We have far too many things floating around in our heads already. We shouldn't have to know that Sancerre is sauvignon blanc to be able to enjoy wine. But that's the thing. You don't need to know that. All you need to do is try it. Most people don't wonder what's in their beer or how their Jack Daniels was made. It's just something we drink; it's part of our culture - the way wine is a part of so many other cultures.
I'm all for demystifying wine, but for me, that's done in the mouth. The idea that generic labels will help the average consumer enjoy wine more is something that's being perpetuated by the very people who made it intimidating in the first place: marketers.
Categories: wine, marketing, wine labels | | WorldWine Tags: wine, marketing, wine labels, | | | |
[07/01/2008, 07:01]
DRINK IT | | Kuentz Bas 06 Pinot Blanc.
killer, its creamy and burnt toast just awsome!!! | | | |
[10/02/2007, 23:36]
Local Events Website | | If you've got a moment, check out Local Wine Events.
It's a great site that lists wine events for just about any state, country or region. Plus, they send out a Weekly Newsletter called The Juice which will notify you of upcoming events in your area. | | | |
[11/07/2008, 15:44]
Morris Zwick's Terrapin Station Winery is First Small Winery Wine-in-a-Box in East | | 
Morris Zwick began his winemaking career small, learning the trade as a home winemaker, building his craft slowly through a mix of reading and interaction with other winemakers. With a background in chemical engineering, he improved his craft over twelve years before deciding to open his own winery, Terrapin Station, which is named after Maryland?s state reptile.
Before deciding to open a commercial winery, however, he began as a grape grower, planting his seven acres of vines in 2003. Today he grows several varieties, such as Traminette, Cayuga, Cabernet Franc and Vidal. He enjoys experimenting with new types of grapes such as St. Vincent, of which he is currently the only Maryland grape grower.
The most noticeable thing that sets his winery apart from other state wineries is the containers in which he sells his wine. He decided to try something new to the state of Maryland and began selling the state?s first quality boxed wine.
?They started out as a preventative measure against corked wine, but as I experimented with the design I realized all the advantages of boxed wines,? says Zwick. ?They are much lighter than traditional wine bottles, are easy to pour for a single serving and are much easier to recycle.? In addition to all of these benefits, Terrapin Station Winery donates $1 from each purchase to help the diamondback terrapin, an endangered animal native to the Chesapeake Bay.
His greatest challenge has been overcoming the stereotype that boxed wines are poor quality, but says companies like Black Box Wines and Banrock Station have begun to push the idea of quality boxed wine.
?I think what Morris is doing is innovative and fun and he is really helping to pioneer the way for new winemaking techniques in Maryland?s growing wine industry.? says Mark Emon from St. Michaels Winery.
Go to their website and see it all for yourself:
http://www.terrapinstationwinery.com | | | |
[11/12/2008, 18:20]
Pisco Doesn?t Always Have To Be So Sour | | | The Pisco Sour is one drink that comes and goes and almost has its day in the sun… Why do people like it so much? It’s the egg white, stupid. Some where back in the 80’s bartenders stopped using egg whites in their sours, but they had bigger problem with the pre-made bottles of sour [...] | | | |
[11/10/2008, 14:30]
Long Winter Nights? A Chilean Red Could Be the Answer | |  After daylight savings ends, my thoughts turn increasingly to red wine. Once I set the clocks back, it gets dark faster than I expect. I start cooking dinner. The heat comes on. I wonder "is there a red wine in the house?"
And then there are the winter foods that start sounding just perfect right about now: beef stew, chicken chile, and soups made with late fall vegetables.
If this sounds like you right now, I've got a red that will knock your socks off and have you praising the wine gods. It's from Chile, which (like Argentina) produces some excellent value wines. This one is no exception, and it's made by Veramonte, the winery that also makes exceptionally good value Sauvignon Blancs.
The 2005 Veramonte Primus represents the best of what Chile has to offer to people seeking great value and great taste. This excellent QPR red wine drinks like a wine that's two or three times the cost. It's big, bold,a n balanced. Made from a mixture of 51% Merlot, 32% Cabernet Sauvignon, and 17% Carmenere, the first thing that will strike you if you get your own bottle is the beautiful, dark plum color. Then you will be bowled over by heady aromas of plum, blackberry, spice, and plum blossom. I loved the way that the promise of the aromas was delivered in the flavors, which echoed the smells beautifully--although the plummy notes did take center stage. The wine had rich, satiny texture that seemed more opulent than a wine with an under $20 pricetag deserved--but I'm certainly not complaining. Well-integrated tannins and a taste that reminded me of the spicy smell of my mom's cedar chest rounded out this nicely made, well-balanced wine. It's drinking very well now, but if you find some for a good price I think you might want to buy a couple of bottles and put them away for drinking between now and the end of 2009.
I received my bottle as a sample, but you should be able to find bottles of this wine all over the US for between $14 and $26. And they bottled some in 375 ml bottles, as well, which are retailing for $7-$14.
Enjoy the change in seasons. Get some red wine, snuggle with the one you love, and catch up on your movies and TV now that the election is over. Long winter nights can be a good thing, after all. | | | |
[11/17/2008, 17:19]
Black Time | | London's Black Time have carved a hefty reputation for themselves over the past few years through scattered tours across Europe and the US, numerous limited-edition 7-inch records, two dense yet danceable long-player albums, and a manifesto that, among other things, espouses "fuck and rage" and the "heavy vampire sound." Double Negative is the latest full-length in the Black Time canon. Fans of the band's previous output will not be disappointed, especially if they want to hear the fractured, art-damaged scree of their singles forged with the trebly garage punk of their two albums. The trio of Lemmy Caution, Janie Too Bad, and Mr. Stix outdo themselves here and turn in the most fully realized Black Time release to date. If you've been aching for Messthetics and Back From The Grave compilations, then look no further. Double Negative is the absinthe you've been wanting to drink. Known for their propensity for all things black, Black Time carries their theme of bleak darkness to the nth degree. With tracks like "Skeleton Factory," "Blot Out The Sun," "Little Death," and "I'm Gonna Haunt You When I'm Gone" (featuring lead vox by Janie), you know you're in for the feel-bad record of the year.
Links;
Black Time - Double Negative
Black Time @ MySpace
In The Red / USA
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[11/19/2008, 03:18]
Perrin & Fils Gigondas La Gille 2005 Wine Review (NW) | | 
Tasting notes:
Perfumed nose of cherry, rose blossom, plum sauce, charcoal, and spice
Plush texture on the palate
Long finish of wild berries, black currant, cocoa, and tar
No kidding- this wine has a lot going on! While a precise description of all the layers might be elusive, there's clearly nice depth here. I'd summarize this wine by saying there's a bright fruit and floral quality that is offset by a dark, smoky quality. Amazing combination!
Great Southern Rhone wines can pull this off. Grab a bottle of Chateauneuf-du-Pape or Gigondas. Gigondas is simply another classified area near Chateauneuf that is considered a kissing cousin at lower prices. I paid $22 for this wine, which is the equivalent of stealing. A Chateauneuf of this caliber is $50 or more. I believe Wine Spectator awarded 93 points here. Raise a glass!
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[11/05/2008, 01:00]
Zenato Ripassa Volpolicella 2005 wine review by (PB) | | 
First--Ripasso is a specially made wine from Valpolicella created by fermenting young wine with the unpressed but drained skins and lees left over from making Amarone. Ripasso is made by a number of producers, often using their own variations of this basic method.This wine has a heavily pigmented hue like a Syrah with a deep black cherry presence. Bouquet is brimming with ripe rich berries and light spice.
Palate--rich tannins with steel and minerals, forthright, juicy, fruit and very tasty.
This wine is voluptuous, velevty and plush; a pure wine. A bit pricey around $22 but well worth it! Raise a glass!
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[08/01/2006, 17:48]
Tuesday, August 1, 2006 | | 
Mr. & Mrs. Pammy Pie
Pam Anderson and Kid Rock (aka Bob Ritchie) were engaged last week in St Tropez and decided to also marry there this past weekend in a yacht off of the coast of France. And boy does it only get better. Here are some pictures of Pammy pie a few days before her wedding looking rough and making *ahem* remarks about the upcoming nuptials.
One reporter asked how she's coping with nervousness before the big event.
"I have two words for you. Cham-pagne," she said. http://channels.netscape.ca/entertainment/article.adp?id=20060726210409990006
Okey Dokey then Pam. I sincerely hope you were kidding, otherwise you are an absolute idiot.
Note to self - Veils purchased from Prescilla's look HIDEOUS!!
Unfortunately, it just keeps getting better. Here are pictures of the bride and groom just after saying their vows. Wanna know what millionaires in the entertainment industry drink after getting married in St. Tropez on a million dollar yacht? Well, tried and true - American all the way through - Kid Rock drinks Corona. 
Wait..Corona??? I guess when you are in France you don't have to honor your exclusive contract with Coors. At least he represents with a stunning (or stunningly retarded) American flag belt buckle made from rare blue diamonds along with red rubies on a titanium buckle. (The gift is rumored to be from Pam as his wedding present). Our precious Pammie pie is slugging....er...drinking Veuve Cliquot. In fact, they drank during the entire ceremony. I really think that the captains hat just makes the bridal bikini don't you??
In case you were wondering what to do for a gift for the couple....
Kid Rock instructed his fans to purchase their gifts at one of his favorite chain stores. "Yes, I'm marrying the girl of my dreams," he wrote on his Web site. "We are registered at Wal-Mart. Thanks for the support!"
It's true too. I actually searched for the link today and found it. Here it is...
http://www.walmart.com/giftregistry/gr_detail.do?registryId=26772116707
Your moment of Zen
Adding things to beer is the new hype these days. Sparks, for example, is adding a caffeine type mixture to their beer so why not add green tea to a beer? Wha??
Yep, it seems that the folks at BluCreek Brewery are launching their newest beer called Zen IPA.
BluCreek describes its Zen IPA as an "English-style India Pale Ale created with a mouth-watering blend of fresh Chinook, Cascade and Centennial hops infused carefully with an invigorating all-natural Green Tea."
BluCreek has also made beers produced from blueberries and ginseng in the past. I'm not so sure about a green tea beer but hey, to each his own.
A positive spin on Global Warming
 The icecaps around the Arctic Circle are melting partly because of global warming. So in the philosophy of "when life hands you lemons, make lemonade" the brewers at Inuit Microbrewery are making a new beer produced from glacial arctic water called Icecap Pale Ale and Brown Ale.
A brewery in Greenland is producing beer using water melted from the ice cap of the vast Arctic island.
The brewers claim that the water is at least 2,000 years old and free of minerals and pollutants.
It is claimed that the Greenland beer, officially launched in Copenhagen on Monday, has a softer, cleaner taste than other beers, because of the ice cap water.
Right now the beer will only be offered in Danish countries but they plan on expanding into Germany and America within a year.
http://news.bbc.co.uk/2/hi/europe/5234194.stm
Zorks!
Alternative closures (screw caps and synthetic corks) are on a lot of bottles these days. The one complaint that I hear from customers though, is that they miss the romance of hearing the cork come out of the bottle. It's that little "pop" that I miss is what they often say. Well, an ingeniuos company in Australia has come up with "Zorks". It's an alternative closure that actually produces that "pop" sound when it comes out of the bottle. It is even designed to act as a stopper when you put it back in the bottle. As far as I am concerened, this is one cool closure.
ZORK - the revolutionary wine closure that seals like a screw cap and pops like a cork.
http://www.zork.com.au/index.html#
But the best part is the " How to Zork movie". Check out the dudes unbuttoned shirt and cuffs and listen to the sweet B rate porn music in the background. LOL! You must check it out. Great product....horrible advertising.
Thanks Laurie for sending me the link on this one.
1999 Harlan Estates The Maiden
I pulled this wine out for Andi as a going away present (although she's not really going away) and when we first opened it we were underwhelmed. I gotta tell 
you...when you spend well over $100 for a wine, the last word you want to consider is underwhelming. So, we saved it and I tasted it again in little sips Saturday and Sunday. By Saturday it was a lot better and by Sunday it was extraordinary. It was ripe and lush with heavy cedar notes. The palate was all blackberry and mulberry with a tinge of medicinal floating around. The finish was long and exposed its oak aging but not in an unpleasant way. I let several people try this wine and the adjective that I heard multiple times was "explosive". I must agree. When you get this wine in your mouth you have to seriously try to concentrate to get all of the little flavors that keep gliding across your taste buds.
Would I pay that much again for it? Probably - but only if it was a good vintage and only if I promise myself not to open it before it's ready. I mean...it's Harlan for goodness sakes. Everybody probably wants to drive a Lamborghini - Is the price worth the car - probably not... but at least you can say you drove one right?
You may have noticed the posts on weird days and I am really trying to get a handle on things. I may not even have access to a computer next week so please hang in there. Once things are settled in the new jobby-job I'll be back to my regular self.
Cheers! | | | |
[10/28/2008, 13:30]
Wine Book Club #5: Wine Politics | |  By the end of Tyler Colman's excellent book, Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink, I could only come to one conclusion: it's a miracle that we are able to find anything at all that is decent to drink.
Welcome to the 5th Edition of the Wine Book Club, the online book club for wine lovers who also like to read. I'm the host for this month's event, and for my theme I was inspired by the season. What better way to celebrate September and October than to read a book written by a genuine PhD (September is back to school month) about wine and politics (we are in the midst of an election)? This idea was even more appealing given that the author may be better known to those of you who read wine blogs as Dr. Vino, the award-winning wine blogger.
Colman's book compares the way that politics has shaped wine culture in France and America. One of the most striking things about the story he tells here is that, along with politics, there are two other "P"s that have played an equally active a role in determining what you drink: phylloxera, the louse that destroyed grape vines all over the world in the 1870s; and Robert Parker, the critic who began telling us what we should drink in the 1970s. Phylloxera, it turns out, led to such a collapse in the worldwide wine business that it opened the door to greater governmental control and intervention as people sought to limit fraud, graft, corruption, and lost income. And Parker helped people to wade through seas of indifferent wine with misleading labels at a time when Americans were still drinking like it was Prohibition and they'd rather mainline the hard stuff than drink a glass of wine with dinner. The ripples he sent out from his one-man business in Monkton, Maryland in the 1970s now threaten to engulf us in wave after wave of homogeneous wine made to please Parker's influential palate.
 I consider myself reasonably knowledgeable about wine history, but I was surprised again and again by the nuggets of historical lore and sharp analysis that Colman includes here. Lately, I've been wondering why we don't buy wine in bulk here in the US like they do virtually everywhere else in the world. Turns out it's due to a combination of Prohibiton (and the resulting patchwork of legislation) and something called the Office of Price Administration that was established in World War II. Until then, wine was shipped in tanker trucks and on the rails to 1500 bottling facilities studded all over the country. And thus the enormous carbon footprint of wine began!
Colman's message is sobering, even though his book is a delight to read with its clear prose and fluid style. The bottom line is this: when money, egos, and bureaucracy collide--as they do in the wine business--it becomes almost impossible to do what is best for consumers, the environment, and the winemakers themselves. With everybody taking a cut in wine sales, from the bottle makers to the distributors to the retailers to the government, it really is astonishing that anyone bothers to make wine at all. And in case you're thinking the situation is better in France, let me assure you it isn't--it's just different.
If you enjoy Colman's blog, you are in for a treat since this book is written in the same direct, engaging style as his blog posts. The book has great graphic features (like a comparison of how politics shapes French and American wine blog labels) and informative sidebars that offer the reader opportunities to pause and consider the issues from a fresh perspective.
I highly recommend this book, especially if you find yourself wondering why you don't know what grape is in a French bottle of wine, or why it is that an American wine is labeled "Cabernet Sauvignon" when 25% of the grapes in it are Syrah. The answer to both questions is simple. Wine Politics. After reading this book, you'll never think about the relationship between the two in the same way again.
Tyler Colman's Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink was published by the University of California Press, who sent a copy of the book to me for review. It retails for $27.50, but you can buy it on Amazon.com for $18.15.
If you are participating in this month's online club, please leave comments and/or links to your own posts below. You can also leave links at the Wine Book Club site, or on our mirror site on Shelfari. | | | |
[03/24/2008, 08:53]
March 24, 2008. New Zealand Wineries Part 3 - Woollaston | |  This one is not exactly a small winery and definitely a bit more flashy than many others. Woollaston Estates was formed in 2000 - with some creative passion. You can see that in the design of the winery building itself as well as the myriad pieces of art and sculptures around. This one is worth going to just to check out the architecture. While I cannot say that I was impressed with most of their offerings - one did stand out to me and that was their Pinot Noir. Vines are still young but there is a balance here which I find lacking in many others. This is one of the better Pinot if not the best I tried on this trip.
Looking at a design of their winery it seems to be designed around letting gravity lead the flow through the winemaking process . This can only mean it was designed around the careful handling of Pinot Noir. To me, you can taste a big difference in quality between the Pinot and their other wines. It was as if the other wines were intended for bulk sale in order to finance the winery and perfecting the Pinot.
2007 Nelson Pinot Noir. Black cherries, some depth might be due to clay soil with "good/smooth" tannins and a decent finish. 89 points
Winery schematic : http://www.woollaston.co.nz/winery/interactive-map
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[11/19/2008, 00:02]
Lots of ?Analysis? on how to ?use? social media, is it missing the point? | |  Social Media Friends Social media is creating quite a long tail of industries - lots of software companies, consultants, new modes of public relations, etc, etc. Some of them focused on getting you into using social media, which is great, and many of them aspiring to help you “use” social media for your business. The latter point is what I find interesting. I’ve spoken on the topic of social media before (with assistance from the self-proclaimed “Bonafide Marketing Genius” Marta Kagan - FYI, I’m glad she has the confidence in herself to tag herself that way b/c she’s one of the few I would actually agree with) and I think the biggest point from my talk and others that I’ve seen (like Marta’s deck) is that this all is an excercise in sociology. There are so many technologies that one could use, so many things that you could do, but in the end what is happening to the web is just another means of connecting, interacting, and getting to know people; not unlike joining a social club (like a sports team, a cultural center, or whatever). In fact, just as you have “different circles of friends” offline (work friends, drinking buddies, sports friends), you’ll develop the same thing online and your community will drive you to the tools. That’s where the idea “use social media” sticks in my craw a little bit. I’ve had this blog since 2004 and I’ve interacted with many many people thanks to it. It’s mainly an outlet for my thoughts, creativity, and passion (wine, technology, and marketing) and I’ve made a serious number of friends in the wine industry because of it. My goal was to do exactly that, get to know people in the wine industry. One of the major things its taught me though is that the only way to truly understand what this “social media” thing is all about is to get out and do it. BUT - do it with a genuine desire and understand that its a means to reach out to a community (blog in particular). Its not a sales tool and its not a PR tool for social media any more then going to a conference is a PR tool for you. What I mean is you can go to a conference, chat with people, network, find people that you can stay connected with. If you contribute to the conference (effectively contributing to the ‘community’ that the conference is bringing together) then you can get noticed and in that sense you get some good word-of-mouth publicity. But here is how to think of “use social media” (Ugh!). Its a sociological, human based filter. Its not a broadcast engine like the “information super highway” or the “series of tubes”. Doesn’t matter what tool/site you use, first and foremost your community has to be on that site and/or using that tool. There is always a “critical mass” that needs to be achieved before the tool gets useful. Kind of like a party, its not really fun until there are a bunch of people you know there. Once your community is there, interacting, chatting, whatever then the dynamics of what happens is facinating. Things start to get “useful” and the human filter is formed. It becomes a situation where the community is as close as a bunch of office mates even though they are all over the world. I literally consider the community I interact with on Twitter my “virtual office mates” and I genuinely like interacting with them. The reason is that you can contribute (chat, answer questions, and otherwise participate) just like you would any other office. In the case of Twitter, it becomes just like a hallway conversation in an office. You can ignore it for a while, pop your head in with a little bit of nothing to say, put out some information or useful tool to the community, or you can put out a serious question to the group and get some solid answers. Pretty much how you would for any office with cubilcles and hallways. The best part of all this is that when the community reaches critical mass of people in a certain technology/tool who genuinely like to talk about a particular topic, forming an open community, thats when the best things come out. If you contribute something to that community that is truly useful, it will get passed on to everyone very quickly. People will decide if what you said is interesting, show their friends and, if its applicable, their friends may pass on the information to their other “open communities”. The network effect takes over and your information has just become “viral” (i.e. it will spread not only in the current ‘circle of friends’ but to other ‘circles of friends’). More importantly, the human filter took over and since that useful piece of information you generated is actually VERY useful, it will get passed on for a while (or very funny, or very interesting in some other way - the latest on Twitter was a streaming video of puppies, not useful, just very Zen). So if you find an open community or want to know where there is critical mass already for a community you want to learn about (for instance - the wine community is embracing Twitter and Social Networks) on one of these tools the best way to “use social media” (I hate the term because it makes me feel like “use your friends”, but I guess there isn’t a better way to say it) is to contribute in significant ways. Add to the community but more importantly be YOURSELF. If people like you, they like you. If they don’t, guess what…they don’t. There isn’t alot of advice that can be given there that your parents should’ve taught you before Kindergarten. Thats the funny truth of this “social media” craze. The fundamental sociological point is that this is making friends. Because even if you contribute something that spreads from network to network like wildfire, when those people check you out and “follow you” on Twitter, or Facebook, or whatever, then they start to get to know you in a more personal way then anyone over 25 ever thought possible. If you’re obviously contributing to promote your business it will come across. If you genuinely approach this medium (regardless of technology) as “getting to know people” in the way you’ve always done then you’ll not only have that “viral hit” you won’t be an online “one hit wonder”, you’ll have friends who can help you when you’re down, connect you to others, help you build business, get emotionally invested in your brand…. i.e. you’ll be a part of a community and how you do that is something your Mom and Dad shoulda taught you. FYI - if you’re doing it for a business/brand it doesn’t matter - if people don’t like your personality, they won’t like your brand. These things have a way of piercing the corporate PR veil. Want an example? Supposedly Cisco “gets” blogging. Read their blogs and you tell me what you think….  | | | |
[11/25/2006, 14:17]
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Preparations for Christmas.
Santiago of Chile prepares itself to receive the Christmas.
While hurried wayfarers travel the Plaza of Weapon, a group of workers raised in nets, prepare a gigantic tree.
It will be finished in a few days more and be be almost so high as the centenary Cathedral, Satiago's former relic. | | | |
[11/11/2008, 21:47]
Making Mourvèdre—Day 4 (Wine Spectator) | | | Posted by 1 November 2: We didn't touch the fermenters on Saturday because we don't take any 1 or 1 readings until the must has been allowed to soak for two days. We know that the juice will always extract more sugar and acid from the skins than what we would see right out of the crusher, so there's no need to fool ourselves by taking measurements early. | | | |
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