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Bob Marley - Red Red Wine Marley - Red Red Wine Author: admin - Email This Post - 1 views 25 Aug Bob Marley - Red Red Wine Lyrics Red, red wine Go to my head Makes me forget that I Still need her so Red, red wine It?s up to you All I can do, I?ve done Memories won?t go Memories won?t go I?d have sworn That with time Thoughts of you Would leave my head I was wrong Now I find Just one thing makes me forget Red, red wine Stay close to me Don?t let me be alone It?s tearin? apart My blue
Kovu-Beautiful Girls (Suicidal, Suicidal)-Sean Kingston video took so long...due to the reasons that I put lyrics on it..and tried to make it fit...this is one of my favirotes songs.Enjoy!! Kovu is deeply in love with Kiara.He thinks that she is the girl of his dreams, and that she is a beautiful girl. But she takes advantage of him. He thinks that it's not going to work at all because she is beautiful..Later he goes to jail and she forgets about him and then he realizes that she wasn't the girl for him. But he still thinks of her, and remembers
Robert Greenwald vs. Jack Kingston Jack Kingston takes personal shots at Robert Greenwald during testimony on private contracting in Iraq.
Disclosure: This bottle was sent to The Wine Cask Blog compliments of Stilletto Entertainment for review.
Tasting notes:
Nose of fresh peaches and citrus notes
Acidic core with citrus and chalk on the palate
Finish of pear and nicely tapering mineral layers.
I usually cringe at seeing celebrities or entertainers on wine labels- and there are plenty of them. When I received this bottle with the description of the iconic Barry Manilow brand on the back label, I thought of all the "Fanilows" that this wine will appeal to. I didn't think it would also appeal to me.
I never would have reached for this wine in a shop, but I quickly learned once again not to judge a book by its cover. This is a nicely crafted Pinot Grigio with a very desirable combination of fruit, acidity, and minerality. A sampling of prices puts this wine at $15 or so. Raise a glass!
Four Napa Valley wineries have partnered to offer complimentary harvest-themed open houses on October 18 from 11:00 a.m. until 4:00 p.m.
On the same day, all are also offering mixed case of their wines--Customers who visit this day will have the opportunity to buy one-time-only unusual mixed cases of wines from the four small producers.
Visitors will enjoy four unique harvest experiences at Judd?s Hill winery, Salvestrin Estate Wines, Schweiger Vineyards and Titus Vineyards; the wineries can be visited in any order at any time between 11:00 a.m. and 4:00 p.m. Contact any participating winery to RSVP (see below).
Another summer is quickly coming to an end, and I hope everyone got a chance to visit their favorite local vineyard for a tour or a wine tasting. The highlight of my summer is always being able to visit the northern Michigan wineries. This summer, I got a chance to go up to the Leelanau Peninsula several times, and each time was memorable.
Leelanau Cellars is, by far, my favorite place to visit up north, especially because of the tasting experience. You don’t feel limited of how many wines you can taste, and the staff working the tasting room are VERY knowledgeable and friendly. I left with about 16 bottles of wine the last time I visited! If you are looking for some odd fruit wines, this is the place to go.
The wine: I shared a bottle with my new roommates in Grand Rapids. All three of us loved it.
Matt: “Delicious with chips and dip” Casey: “It would be a good winter wine. Surprisingly smooth!”
I enjoyed this 5 dollar bottle of wine with a thin-crust pizza and it was great. The wine was rich, and had a lot of flavor. I could taste the typical hints of cherry that most Michigan wines boast.
Summary: Great job, Leelanau Cellars! I look forward to coming back next year! Rating: 9/10 - Excellent! Price: 5 bucks Winery Information: Leelanau Cellars Leelanau Wine Cellars 12683 E. Tatch Rd (County Rd. 626) Omena, MI 49674 (231) 386-5201
The font of the title is pleasantly wacky, and the title itself promises a dream-like escapade in which Feiring daydreams herself ?saving the world? and falling in love with a superhero winemaker. Not a bad concept. This is not a journalistic effort like other recently released wine books, To Cork or Not to Cork, The Billionaire?s Vinegar, First Big Crush, Wine and Philosophy. This is a personal essay on a personal point of view. The book is a small-format book?hardbound, 5 ½ ? by 8?, 158 pages exclusive of acknowledgments and index, and can easily be read in a few hours. In the introduction she says, ?I am hoping to intrigue those who want wines that truly have a story to tell. Once people experience these wines and winemakers, once they know that wine truly does have soul and character, it will be difficult for them to cozy up to wines made by the numbers and not from the heart.? I hope that this book fulfills her mission. Unfortunately . . .
This merry band of merchants, flying the flag for small, artisanal wineries with distinctive, regional wines came to Fulham last week to give both press and public a chance to see what they have to offer.
The lower and upper ends of the wine market are well served by supermarkets and the "establishment" but there is increasing demand for wine between these extremes. The best value for quality of wines with integrity and interest. These merchants are really passionate about their lists and usually have personal relationships built up with the producers so they have fairly extensive knowledge of the vineyards, wineries and vintages.
Some of the listings are inevitably idiosyncratic and not all the wines will be to everyone's taste but these are dedicated people who will help you find treasures you will come back for again and again.
Jim Monks from Decanter Wines is a private collector who started by bringing in pallets for his own cellar, his approach is unashamedly personal (all the wines are aged in his cellar until he feels they are ready to drink and only then offered to the public) and any commercial success is second to his goal of providing himself with the kind of wine he wants to drink. Luckily, his taste seems to be shared and his wines show very well.
Also showing was Nick Dobson a self-proclaimed "niche player" with some outstanding and unusual wines from Switzerland, Austria and Germany. With these countries slowly garnering a following for their wines it is worth knowing where to track down some great examples.
Also well-represented were Amordivino, Italian importers; The Big Red Wine Company showing mainly the Southern Rhone on this occasion; Abbe Arrous whose "Cyrcée, Collioure 2002" was the outstanding wine of the day for me; and Leon Stolarski with a wonderfully diverse selection of regional French wine.
The full list of tasting notes will be put up on this site but have a look at their website and sign up to their free monthly newsletter asdw.org.uk it is always going to be worth finding something a little bit different and a little bit special.
I thought the food was of a high standard with good use of fresh ingredients and I felt like it was good value for the money (ended up around $75 a head for food, corkage and tip). We needed to take care with some of the dishes and the spice clashing with the wines (the Hokkien noodles especially!) but it was manageable. We had the table for 6-8 people that you can book, any more than 6 people and I think it would have been too squished.
The food was as follows:
Steamed Prawn Wontons with Organic Brown Rice Vinegar Dressing Steamed Scallop Wontons with Sichuan Chilli Oil Homestyle Fried Biodynamic Eggs with Organic Soy & Homemade XO Sung Choi Bao of Free-Range ‘Kurobuta’ Pork, Ginger & Mushrooms
Crispy-Skin Duck White-Cooked Free-Range Chicken with Shoyu Organic Soy, Chilli & Coriander Red-Braised Pork Belly served with Fennel & Leek Dry-Fried Organic Hokkien Noodles with Homemade XO Sauce Dry-Fried Green Beans with Organic Miso Paste & Garlic
Organic Steamed and Fried Rice
The wines were;
1995 Jacquesson Signature Grand Vin: The nose is bready, with lemons and green apples coming through. Youthful and taut on the palate with lemony acid at the fore. Very good, and it should get better as it unwinds over the next 7-10+ years. 90/100
2002 Marcel Deiss Altenberg de Bergheim GC Alsace: Nutty, orange peel, peach, smoke and floral notes. Richly fruited with opulent weight. Balanced palate, with the acidity holding up to the residual sugar and fruit sweetness. Finishes long and clean. Was a superb match with the slightly spicy Asian food being consumed. 94/100
1996 Zind Humbrecht Riesling Rangen de Thann Clos St Urbain: Light citrus, minerals and a touch of candy on the nose. The palate is incredibly austere. The length is good, but with the acid dominating the palate, it was not very enjoyable. 85/100
2000 Bonneau du Martray Corton Charlemagne: Cashew nuts, smoke, graphite and chalky aromas comprise the nose. Lovely richness to the fruit on the palate. Balanced, long and very, very tasty. This is a beautiful wine that will only get better as it develops over the next 8-10 years. 93/100
2000 Fourrier Clos St Jacques: Earth and game meat aromas on the nose. Nicely balanced and textured on the palate. Seems to be in a pretty approachable place at the moment, although it is lacking some depth. 90/100
2004 Dugat-Py Charmes Chambertin: Forward, interesting nose of green beans, tobacco leaf, spice, blackcurrant and cherry aromas. The palate shows some green, slightly under ripe tannins. Good length, but the green elements distract from the experience. 88/100
2006 Hillcrest Reserve Pinot Noir: Cherry, floral, earth and spice aromas on the nose. Excellent layers and balance to the palate. Sweet fruit provides good weight and the tannins and acid provide great structure. A wine of obviously high quality and I think it will develop well in the bottle over the next 5-10 years. 92/100
1986 Chateau L’Eglise Clinet: Savoury aromas of game, smoke and tobacco - with some time the aromas became more bretty and animal like and a bit overpowering. Palate was smooth, medium bodied and well resolved. Best on pouring, the brett coming forward was a shame but it was still quite nice overall. 89/100
1997 Castelgiocondo Brunello di Montalcino Riserva: Complex nose of floral notes with tar, liquorice, blackcurrant and cherry. Well structured and balanced palate, with the bold, deep set fruit balanced well with the medium intensity tannins and well integrated acidity. Delicious. 92/100
NV Campbells Merchant Prince Rare Muscat: Maple syrup, caramel, coconut, brown sugar and raisin aromas on the complex, layered nose. Palate is superb - balanced, complex, delicious and brilliantly long. Technically and tactically world class. 97/100
Chocolate, plum, kirsch and earth flavors mingle in this thick red, with licorice and briar notes adding breadth. Big and brawny, this is a bit rustic, but with lively character and good length. Best after 2009. 4,000 cases made.
Training Diageo Chile sponsors a program to train waiters and waitresses
This initiative, which comes from Diageo ? one of the most important multinationals in the elaboration and distribution of alcoholic drinks ? will take place in Santiago de Chile. It aims at unemployed young people with limited economic resources, who are trained for free in order to place them in the job market and prepare them for a profession linked to the field of gastronomy
In the year 2007, 17 youths were trained, who are already working in bars, hotels and pubs.
"We take care of finding places for our graduates to practice, and we also work with them. This year 30 people have already registered for the training program. We are focused on professionalizing the Bartender Career so that our graduates have an extra tool to acquire work proficiency in the tourism and entertainment industry. The challenge for the coming years is to get younger people to participate in this initiative, and that it be considered a social program supported by the state,? says Chistophe Beau, commercial manager of Diageo Chile.
The training program, which starts on July 14 and lasts 4 months, enables students to study English and learn about cocktails preparation and serving, customer service and conflict handling, hygiene and food manipulation; and they are specially instructed in the responsible intake of alcohol.
Unlike last year, INCAP Training has prepared a curricular mesh so that students can take courses on enology, drinks preparation and presentation, and techniques on how to handle bottles in a bar. Another difference with respect to last year is that the exigency level in English was raised. The requisites to have access to this training program include: being an unemployed young adult with limited economic resources and have the fourth secondary school year completed.
"This initiative give students the opportunity to improve their quality of life and have better opportunities in the job market,? says Hernán Larraín, commercial manager of INACAP Training.
INACAP, the Technological University of Chile, is a well-known Technical Training Organism (OTEC) that uses the benefits offered by the Chilean State to promote formation programs, with funds that come from 1% deductible from company taxes.
The Chilean Republic has become a main protagonist in the generation of social changes. This is achieved through encouraging the development and acquisition of new knowledge, in order to improve the quality of life.
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 Juicewhich will notify you of upcoming events in your area.
In keeping with my earlier post, The Joy of Selling, once I returned home there was a little surprise waiting for me. The dreaded semi-annual management meeting, a two day affair, with speakers, workshops, wining and dining ( that?s what we do) and some looking back or forward in this channel of the wine business we have found ourselves nestled within.
I read on the occasional blog about how misdirected the wholesale/distribution channel is. And there are many things that need addressing. But we are not evil people; in fact most of the folks I work around and with are good family people. Sure we might not all share the same political persuasion and we may look differently at the horizon of the wine future. But we are all in the boat together and we are rowing like hell to make a difference for our industry and our families. We are not the problem; perhaps those who look, from the outside in, do not know of our camaraderie or our devotion to this business. I am always humbled and impressed when I spend a day or two, sequestered with my peers. No, we definitely are not the problem. So let the whiners and the naysayers say whatever they like, we aren?t going away. In fact, we?re stronger than any dirt the toxic blogger or two can throw in our direction.
If it sounds like I'm drawing a line in the sand with the direct marketers, I?m not. Let them try to dismantle the last 75 years of this industry. And if they can build a better framework, so be it. But as a past president of India, Radhakrishnan, once said, it is easier to destroy than to create. Much easier to talk about how corrupt and outdated the wine industry is rather than pitch in an actually do the heavy lifting of raising the tide for all boats.
There are reports and studies that postulate how important this industry is. I don?t need to read every one of them. All I need to do is look in the eyes of my colleagues to know this is a vital and necessary business for now.
Over those two days last week, we took a break from meeting and piled into two buses, 79 of us. Our group represents the state management for a large wholesaler here in Texas. With about 2,700 employees, our mission is to provide leadership and direction, along with making money and building brands. And while there are plenty of essential employees up and down the org-chart, we are tasked with steering the ship. It?s a big ship, one in which on any given day, over 150,000 cases of product are being delivered. That?s about 1,200 40-foot containers. Amazon can?t handle that, nor can USPS, FedEx, UPS, DHL or any number of delivery companies. Physically improbable.
Our buses took us to the Milestone/Viking center, where we were broken into 9 groups (8-9 people per group) for an ?Iron Chef? burger cook-off. We had a set time to assemble a burger. There were three essential segments of this contest; 1) the idea of the burger, what it was conceptually, 2) Selling it to the judge (the pitch), and 3) what it tasted like. Our group, made up of folks from their late 20?s to their late 60?s, got together and we moved pretty fast through the concept of the burger. Assembling it, along with eighth other groups, took a good deal of teamwork and co-ordination, along with making sure we didn?t ?overwork? the idea of the burger. It all flowed pretty well. Meanwhile the other teams were brainstorming and trying to come up with their idea of the perfect burger.
Hey, it could have been anything, but the burger was the fulcrum upon which the teams directed their attention. The idea was to transfer some of that energy, in the days to come, with other projects and working outside of our normal groups.
Through the process I snapped shots of the other teams, people I have known, some for as long as 25 or more years. People I admire, but because we are all so darn busy and directed in our tasks, we seldom get the opportunity to hang out and do these kinds of exercises. Remember there are 2,700 people whom we usually are directing out attentions to.
I know this sounds real Pollyanna and I am sorry, I cant help it, but I was really stoked about getting to be involved in an exercise in which when it was all said and done we sat down and ate what we dreamt up along with a glass of wine or a nice pale ale.
Folks seemed to really light up over this event, lots of laughing and great, great memories.
The next day, we went back to the conference room and continued with our workshops and discussions, back to business. But as if to put icing on the cake, we took a short break to recognize one of our peers who was turning 70 that day.
As the cake rolled up and we all sang ?Happy Birthday? to him, I saw a colleague who was not only surprised but also very pleased that we not only celebrated his birthday, but a birthday, that in many industries the person would already have been retired and celebrating it quietly. Not so in the wine and spirits business. No, we?re a spirited bunch and we need all hands on deck, from 24 to 70 and counting. That bodes well for some of us other silverbacks in the pack, who just want to swing from the trees and make a little difference in the world we have found ourselves in.
So, folks looking on the outside in want to call what we do, and who we are, wicked? I call it the home team, and am very proud to be on it.
Well I agree. There are many so so Pinots out there. I expect to pay $40.00 on up for a good American Pinot noir, though there are some exceptions. Look for Gary Farrell from the Russian River area of Sonoma and from the Southern Central Coast area, try Sanford, Fiddlehead Cellars, Foley even the Hitching Post's "Cork Dancer" and their top of the line Pinot "Highliner", Foxen also makes a great Pinot noir.
Look for vineyard specific Pinots also like Santa Maria's Bien Nacido vineyard. They produce grapes for Foxen, Hitching Post and quite a few other top Pinot producers in the Central Coast and in the napa Sonoma area.
There are actually so many really good Pinots out there right now it's hard for me so sometime make a decision. Good luck with your hunt. That is half the fun! Michael
It's back-to-school time and Joanne has been thinking about how children eat both at home and away from home. Here are some tips for parents to get their kids to try new foods, eat diversely and make better food choices. Included are some suggestions for better snacks and packed lunches.
Next up for Halloween Week here at BWR, a creepy cocktail... Given the sobriquet "Corpse Reviver", I'd suggest this as a fun apéritif for your Halloween party this year.
While looking around for more information on cocktails, I stumbled upon the excellent blog Oh Gosh! written by Jay in England. Since I lean more towards the classics I liked the sound of the Corpse Reviver #2 from the 1930 edition of The Savoy Cocktail Book by Harry Craddock.
The drink is equal parts gin, Lillet Blanc, Cointreau, and lemon juice (fresh squeezed only, please), with just a dash of pastis, absinthe, or other anise-flavored liqueur. Shake with ice and strain into a cocktail glass, garnish with a cherry if desired. It's meant as a restorative breakfast beverage, but in my opinion is much better as a refreshing afternoon cocktail. I'm just not a fan of drinking before the mail arrives. The flavors balance out well with each other, and the touch of pastis adds a sophisticated element to the drink.
Keep this in mind for next summer as a good "grown up lemonade", which reminds me of something my friend Paul and I used to make back in our novice drinking days. We'd combine generic artificial lemonade, 7-up, and vodka. We called it Limonov Sevenupski and in retrospect it was syrupy sweet, but that helped cover up the flavor of the sometimes prison-grade vodka used. (There was one called McPherson's or something that was made in Missouri and sold for about $15 a gallon.)
On a similar note, my high school physics teacher had a previous career as a C-130 pilot for the Navy. He used to fly supply missions to Antarctic science stations, and he taught us about a cocktail enjoyed down there that he called Absolute Zero. The recipe involved stealing pure grain alcohol from the lab and adding crystallized orange juice concentrate to make the Devil's own screwdriver. As he told the group of 11th graders, "You could get drunk off the fumes alone."
Tahbilk have being making wine down in central victoria since… well basically the dawn of time. I have no idea why it has taken so long for us to review what is one of the great bargains of the Australian wine world: Tahbilk Cabernet Sauvignon 2004.
This Cabernet smells of sweet dark berries, menthol and herbs growing in a pine forest. There is a bit of warmth up front on the palate, however this is carried by the fleshy yet tart dark fruits and mouthfilling and chewy tannins. Surprising length for a $15 wine, drinking well now.
I was a little skeptical while drinking the first glass, however as we progressed through the bottle this wine really started to grow on me, a definite bargain at $15 for a Cabernet that has an excellent pedigree and mid-term cellaring potential to boot.
Score: 90/100 Price: $15 Closure: Screwcap Alcohol: 14.5% Other Opinions:Tahbilk, Winorama Would I buy this wine again? Yes, time to pop a few in the cellar.
Over two million Canadians have diabetes. For thirty-two years I?ve been a card-carrying member of the no-sugar-tonight club. The thing that always surprises people when they find out I?m diabetic is the significant part that food and wine play in...
We get a lot of requests for reviews of places, wines, and occasionally, a hotel or two. However, the new chic wine bar in downtown Barcelona called Monvinic, takes the cake. A few months ago, we started receiving requests to review this swanky wine bar. And from what little I had read online, as the website is less than informative, it appeared to be interesting and innovative place for a wine geek looking to explore fine wines. But due to the EWBC, and various prior engagements, it wasn’t until a few weeks ago when we could actually check out the place, with a group of friends in tow.
Arriving early, while the rest of group was maneuvering the various train schedules, my first impression started off poor. Walking up to two large, what appear to be, glass windows, I searched in vain for an entrance. Walking back and forth, I searched for a way to get in, even going so far as walking into the adjacent apartment building, hoping to find a side door. No luck. And just as I was about to give up, I decided to give it one last shot. Peering into the window, slowly inching my face towards the glass, the huge window/door slide open. As if this wasn’t frustrating enough, the employees were watching me search for the entrance, and just stood and stared without helping me. UGH, strike one!
From the moment you walk in, you immediately realize that this is to be an UBER-modern experience. From the front entrance halfway down the left side, you have a unique glass library of sorts with a wide range of wine books lining the room. I suppose this is very nice and interesting, but I’m not sure a lot of people come out for a drink with the intention of picking up “The Oxford Companion to Wine“. Then again, this is not a fault. Actually, some of us bigger wine geeks might enjoy having a place like this to meet and talk.
However, in an obvious state of confusion, it took quite awhile before anyone decided to talk with me, as I wandered looking for either my friends or a place to sit down. Eventually, I was greeted in English, which moved to Spanish, and guided to a bench on the right side of the room with modular cubes and tables that worked to create an organic setting depending on your group size. Handed a tablet computer, the waitress explained that all the wines can be searched by style, price, color, grape, region, soil….etc, etc. It was fun to see wines I had not seen in Spain before, such as a Turley Zinfandel and obscure South African wines. I was also impressed by the choices and enjoyed browsing through the menu. The only flaw I noticed was as you navigated inwards, you occasionally hit dead ends.
The list is wide ranging, and for someone who lives in Spain, this is a treasure since it’s unusual for us to have so many choices. That said, for anyone visiting from abroad, you come to Spain to taste Spanish wine, don’t you? The Spanish selection was decent and included wines from regions that you don’t usually see on a menu, but wasn’t anything to write home about. That said, I won’t criticize them on this aspect, and instead, emphasize the fact that they have a great wine list for a wine geek.
Yet despite the modern sleek design and diverse wine menu, I most likely will not return. When our group had all arrived, we decided to start off with a bottle of white. Turning to the electronic menu, I chose a 2006 Clos Nelin from Clos Mogador, an interesting Spanish white, big in body and unique in style, from the Priorat region. My idea was to give my visiting guests something they wouldn’t expect. Made with Viogner, Pinot Noir and Granatxa Blanca, it’s a wine without peers.
Having taken our order, the waiter promptly prepared a large square fish tank with ice and water; a bit of an overkill, but stylish nonetheless. Approximately 10 minutes later, nice glassware was placed before us, followed by the wine, which was taken out of the large fish tank and poured into my glass. Following the tradition, I quickly took a sniff, but before I could even taste the wine, he began filling the rest of the glasses without even looking at me. Clearly, I was a bit shocked, but decided to let it go. I’ve been to places with much less style, who at the very least, had a serving protocol in place. It seemed rather strange to not allow the person who ordered the wine, sample it, especially on a bottle that ran 50+ euros. But sadly, that wasn’t even the worst of it. When I tasted the wine, it was warm. Clos Nelin, from the Priorat, is an elegant wine that needs to be chilled to show off its complexity, due to it’s 14.5% alcohol. This wine was served at red wine temperatures, and consequently, was disjointed, out of balance and hard to swallow.
But I had no fear, because I was in a wine bar, where despite their slip up on their wine service, would clearly understand the issue with temperature. After a struggle to get his eye, the waiter finally made his way back to us. And after I explained the problem, one that could have been solved if I had had the chance to taste the wine before he poured, I was promptly told I was wrong. “But sir, the wine came from the cellar at the right temperature.” Strike 2 and 3.
After our server left, we continued talking, while the remaining half of the bottle cooled down in its glass fish tank for approximately 15 minutes. And sure enough, it was a wonderful wine when served at the right temperature. Worth every penny! But next time, I’ll bring it home and serve it myself.
And although I haven’t been able to give them a chance to redeem themselves, Gabriella did go back a few nights ago, having ordered a few whites ‘by the glass’; but unfortunately, her review wasn’t much better. The wine service was similar to our first experience, and when she had tried to find the bathroom, she passed it three times in vain, as it too was a sliding wall. Tricky! But rather inconvenient when your single desire is to simply find, and use, the facilities.
Here’s my recommendation. If you want to appear to know a lot about wine, wile sitting in a “stylish new bar”, this place is for you. If you want, on the other hand, to fall in love with wine, go elsewhere. After our Monvinic experience, we stood in line at C24, a small restaurant just a few blocks away and ordered a few fantastic tapas and a bottle of MestresVisol Cava, which was served at the correct temperature, despite the busy night. If you stop in, try the rabbit ribs, as they’re amazing! Not to mention, in the middle of what was an incredibly crazy and hectic Tuesday night at C24, they took the time to pour me a sample of the wine, asked what I thought of it, and above all, smiled. Home run!
Although I missed the boat on this one completely, the results are in for the latest Wine Blogging Wednesday over at CorkDork. This month’s objective was to try new red wines from New Zealand. 31 bloggers participated this time! Check it out!
Hello blog, it's been a while. I'm not trying to neglect you I promise. It's the lack of high speed internet at work that's keeping me from you. I plan on paying more attention to you this week, I swear! The posts may be shorter but better short than nothing right??
Does insurance cover that??
Ulriksdals Wardshus is a famous restaurant that has made it into the Guinnes Book of World Records for their wine collection. Get this, they have a collection consisting of the 6 first growths of Bordeaux from every vintage in the 18th CENTURY!!!!!!!! That alone makes them beyond impressive, but here?s the dirt. They got robbed. Yes that?s right, robbed! I bet you can?t guess what they stole?.
Ulriksdals Wärdshus, a restaurant and old event hall world famous for its French red wine was robbed on Saturday night. Its entire collection, valued at more than 3.5 million kronor, has vanished.The collection consisted of more than 600 bottles from every vintage of the 18th century from the six Grand Cru castles of the French Bordeaux region. The collection has been registered by Guinness Book of Records for years as a unique wine collection. Ström said the alarm system was disabled allowing the thieves to have hours to burgle the place. She said the heavy-duty glass security door had been opened with a crow bar. ?It must have taken hours,? she said, adding that they took the security tape before leaving.She said the thieves then went down into the cellar where the collection was stored at 16 degrees Celsius in semi-dark conditions. ?They must have had boxes there to carry up all of that wine,? Ström said. ?They took every bottle. It must have taken a long time to pack.?She said police did not find any fingerprints or DNA, but did find a footprint. She said police told her the only way to solve this case would be to have people call in with tips.?I can?t believe all of the wine is gone,? she said. ?Guests used to love coming down and looking at it.?
Sounds like an inside job to me. But what do I know. The crazy part is that a collection like that is so rare that if it shows up on the market people would know where it came from. Maybe somebody will have a party. Either way, it?s a damn shame.
Tecnorati
October 18 from 11:00 a.m. until 4:00 p.m. 
In keeping with my earlier post, 
If it sounds like I'm drawing a line in the sand with the direct marketers, I?m not. Let them try to dismantle the last 75 years of this industry. And if they can build a better framework, so be it. But as a past president of India, Radhakrishnan, once said, it is easier to destroy than to create. Much easier to talk about how corrupt and outdated the wine industry is rather than pitch in an actually do the heavy lifting of raising the tide for all boats.
There are reports and 
Over those two days last week, we took a break from meeting and piled into two buses, 79 of us. Our group represents the state management for a large wholesaler here in Texas. With about 2,700 employees, our mission is to provide leadership and direction, along with making money and building brands. And while there are plenty of essential employees up and down the org-chart, we are tasked with steering the ship. It?s a big ship, one in which on any given day, over 150,000 cases of product are being delivered. That?s about 1,200 40-foot containers. Amazon can?t handle that, nor can USPS, FedEx, UPS, DHL or any number of delivery companies. Physically improbable.
Our buses took us to the Milestone/Viking center, where we were broken into 9 groups (8-9 people per group) for an ?Iron Chef? burger cook-off. We had a set time to assemble a burger. There were three essential segments of this contest; 1) the idea of the burger, what it was conceptually, 2) Selling it to the judge (the pitch), and 3) what it tasted like. Our group, made up of folks from their late 20?s to their late 60?s, got together and we moved pretty fast through the concept of the burger. Assembling it, along with eighth other groups, took a good deal of teamwork and co-ordination, along with making sure we didn?t ?overwork? the idea of the burger. It all flowed pretty well. Meanwhile the other teams were brainstorming and trying to come up with their idea of the perfect burger.
Hey, it could have been anything, but the burger was the fulcrum upon which the teams directed their attention. The idea was to transfer some of that energy, in the days to come, with other projects and working outside of our normal groups.
Through the process I snapped shots of the other teams, people I have known, some for as long as 25 or more years. People I admire, but because we are all so darn busy and directed in our tasks, we seldom get the opportunity to hang out and do these kinds of exercises. Remember there are 2,700 people whom we usually are directing out attentions to.
I know this sounds real Pollyanna and I am sorry, I cant help it, but I was really stoked about getting to be involved in an exercise in which when it was all said and done we sat down and ate what we dreamt up along with a glass of wine or a nice pale ale.
Folks seemed to really light up over this event, lots of laughing and great, great memories.
The next day, we went back to the conference room and continued with our workshops and discussions, back to business. But as if to put icing on the cake, we took a short break to recognize one of our peers who was turning 70 that day.
As the cake rolled up and we all sang ?Happy Birthday? to him, I saw a colleague who was not only surprised but also very pleased that we not only celebrated his birthday, but a birthday, that in many industries the person would already have been retired and celebrating it quietly. Not so in the wine and spirits business. No, we?re a spirited bunch and we need all hands on deck, from 24 to 70 and counting. That bodes well for some of us other silverbacks in the pack, who just want to swing from the trees and make a little difference in the world we have found ourselves in.
So, folks looking on the outside in want to call what we do, and who we are, wicked? I call it the home team, and am very proud to be on it.
Tahbilk have being making wine down in central victoria since… well basically the dawn of time. I have no idea why it has taken so long for us to review what is one of the great bargains of the Australian wine world: Tahbilk Cabernet Sauvignon 2004.
