View allAll Photos Tagged cabernetsauvignon
Rutherford 2014.
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#winepairing #wine #instawine #vin #vinho #wein #vino #Americanwine #cabernetsauvignon #instawine #napavalley #californianwine #jancisglass
A bottle of Cabernet Sauvignon, brought back from France by my good friend Phil Green, subsequently stored under a tarpaulin in my back garden during a house rebuilding and now rescued and relished on a ridiculously warm 1 November evening.
Last Sunday we hosted a Winter Feast in honour of our friend Indre, who successfully defended her Ph.D. dissertation. Nick and I cooked a seven course meal. Most of the dishes were taken from the French Laundry cookbook, by culinary sensei Thomas Keller. Some others were recreations of dishes that Nick had at his brother's restaurant in Aspen. Each dish was carefully paired with its "perfect" wine.
Provenance Cabernet Sauvignon. This was paired with the Rack of Venison.
A collective blog of our experiences of that evening is taking shape at edibles.blogspot.com/.
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
(for English scroll down)
Am 19. Juni 2015 verlegte die Weinkellerei F. W. Langguth Erben aus Traben-Trarbach die Welt der Erben Weine für einen Abend von der Mosel an die Spree und feierte mit „Hot Barbecue“ die erfolgreiche Premiere einer neuen Veranstaltungsreihe. Mit der „Erben Tafelrunde“, einer Serie von Pop-up-Events, möchte das Familienunternehmen Langguth seine Traditionsmarke künftig einem jungen, urbanen Publikum näher bringen. - Ziel von Langguth ist es, den Teilnehmern an den Veranstaltungen ein ungewöhnliches, überraschendes und mit allen Sinnen erfahrbares Markenerlebnis rund um die Erben Weine zu bieten und dadurch die Grundlage für eine emotionale Bindung zu fördern.
Die Premiere fand an einem Ort statt, der selbst in Berlin noch als Geheimtipp gilt - ein direkt an der Spree gelegenes, altes Kranhaus (Kranhaus Café) in Köpenick. Den rund 40 Gästen, darunter Mitglieder der wachsenden Markenbotschafter-Community der „Erben Gemeinschaft“ und Berliner Food- und Genussblogger, wurde die An- und Abreise vom und zum Historischen Hafen auf dem solarbetrieben Katamaran SOLON ermöglicht. Getreu dem Motto des Abends „Hot Barbecue: Chili trifft Erben Wein“ war das Programm als kulinarisches Crowd-Pairing-Experiment angelegt, in dessen Verlauf verschiedene Chili-Saucen, präsentiert vom Chili-Fachmann Felix Eichholtz vom Pfefferhaus Berlin mit diversen Weinen aus dem Erben Sortiment kombiniert wurden. Dazu exquisite Barbecue-Gerichte, authentisch zubereitet im „Smoker“ von BBQ-Master Adam Ramirez aus Texas von „The Pit - Real Texas Barbecue“. Anders als beim klassischen Wine-Pairing wurde den Gästen beim Crowd-Pairing pro Gang eine Auswahl aus drei Erben Weinen serviert. Die Idee hinter dem Crowd-Pairing ist, nicht Weinexperten, sondern den Schwarm per Abstimmung entscheiden zu lassen, welche Food-Wein-Kombination am besten zusammenpasst. Für den Veranstalter und die Teilnehmer war der Auftakt der Pop-up-Eventserie am Ende ein voller Erfolg.
*** ERSTER GANG ***
Truthahnbrust geräuchert an Dreierlei Käse-Dips. Dazu Grim Reaper „Rookie Goblin"
Weinauswahl
2014 Erben Patenschaft-Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Grauburgunder trocken, Pfalz
2014 Erben Spätlese feinfruchtig, Rheinhessen
*** ZWEITER GANG ***
Pulled Pork aus dem Smoker an Pariser Blattsalat und Quinoasalat. Dazu „Marie Sharp's „Hot Habanero“ Chili Sauce
Weinauswahl
2013 Erben Spätburgunder lieblich, Rheinhessen
2014 Erben Dornfelder Rosé halbtrocken, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve trocken, Pfalz
*** DRITTER GANG ***
Rinderbraten aus dem Smoker an Linsensalat und Schwäbischem Kartoffelsalat. Dazu Suicide Sauces "Habanero BBQ“ Chili Sauce
Weinauswahl
2014 Erben Regent fruchtig-süss, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique trocken, Pfalz
2013 Erben Exklusiv Spätburgunder Réserve trocken, im Eichenholz gereift, Rheinhessen
*** VIERTER GANG ***
Quark-Joghurt mit Trauben Walnuss Dessert. Dazu
Suicide Sauces "Mango Fire“ Chili Sauce
Weinauswahl
2013 Erben Exklusiv Huxelrebe Auslese, fruchtig-süss, Rheinhessen
2014 Erben Müller-Thurgau fruchtig-süss, Rheinhessen
2014 Erben Spätlese feinfruchtig, Rheinhessen
____________________________________________________
HOT BARBECUE: Chili meets Erben wine
On June 19, 2015, the F. W. Langguth Erben winery from Traben-Trarbach moved the world of Erben wines from the Mosel to the Spree for an evening and celebrated the successful premiere of a new series of events with "Hot Barbecue". With the "Erben Tafelrunde", a series of pop-up events, the Langguth family business aims to bring its traditional brand closer to a young, urban audience in future. - Langguth's aim is to offer participants in the events an unusual, surprising brand experience around Erben wines that can be experienced with all the senses, thereby promoting the basis for an emotional bond.
The premiere took place at a location that is still considered an insider tip even in Berlin - an old crane house (Kranhaus Café) in Köpenick, located directly on the River Spree. Around 40 guests, including members of the growing "Erben Gemeinschaft" brand ambassador community and Berlin food and gourmet bloggers, were able to travel to and from the historic harbor on the solar-powered catamaran SOLON. True to the motto of the evening "Hot Barbecue: Chili meets Erben Wine", the program was designed as a culinary crowd-pairing experiment, in the course of which various chili sauces, presented by chili expert Felix Eichholtz from Pfefferhaus Berlin, were combined with various wines from the Erben range. These were accompanied by exquisite barbecue dishes, authentically prepared in the "smoker" by BBQ master Adam Ramirez from Texas from "The Pit - Real Texas Barbecue". In contrast to classic wine pairing, guests were served a selection of three heirloom wines per course at the crowd-pairing event. The idea behind crowd-pairing is not to let wine experts decide which food-wine combination goes best together, but to let the crowd decide by voting. The kick-off of the pop-up event series ended up being a complete success for the organizer and the participants.
*** FIRST COURSE ***
Smoked turkey breast with three kinds of cheese dips.Served with Grim Reaper "Rookie Goblin"
Wine selection
2014 Erben Patenschaft Riesling, Trabener Königsberg Riesling feinherb, Mosel
2014 Erben Pinot Gris dry, Palatinate
2014 Erben Spätlese fine fruity, Rheinhessen
*** SECOND COURSE ***
Pulled pork from the smoker with Parisian leaf salad and quinoa salad. Served with "Marie Sharp's "Hot Habanero" Chili Sauce
Wine selection
2013 Erben Pinot Noir sweet, Rheinhessen
2014 Erben Dornfelder Rosé semi-dry, Rheinhessen
2014 Erben Exklusiv Cabernet Sauvignon Rosé Réserve dry, Palatinate
*** THIRD COURSE ***
Roast beef from the smoker with lentil salad and Swabian potato salad. Served with Suicide Sauces "Habanero BBQ" Chili Sauce
Wine selection
2014 Erben Regent fruity-sweet, Rheinhessen
2013 Erben Exklusiv Dornfelder Barrique dry, Palatinate
2013 Erben Exklusiv Pinot Noir Réserve dry, matured in oak, Rheinhessen
*** FOURTH COURSE ***
Curd yogurt with grape walnut dessert. Served with
Suicide Sauces "Mango Fire" Chili Sauce
Wine selection
2013 Erben Exklusiv Huxelrebe Auslese, fruity-sweet, Rheinhessen
2014 Erben Müller-Thurgau fruity-sweet, Rheinhessen
2014 Erben Spätlese fine fruity, Rheinhessen
Rockpile is an American Viticultural Area located along Rockpile Road in northern Sonoma County, California. The vineyards are situated at elevations of 1200 to 1600 feet above sea level. The rocky soil produces concentrated and intense red varietals including cabernet sauvignon, cabernet franc, zinfandel, petite sirah, syrah and malbec. My favorite producer of these Rockpile wines is the Mauritson Winery, located in the Dry Creek Valley.
Ripe Cabernet Sauvignon grapes await harvest in the Dry Creek Valley AVA of Sonoma county, near the town of Healdsburg.
56 , 5,000 gallon French Oak Fermenters
To kalon winery (Greek): The beautiful. / French Oak Barrels 2008 Cabernet Sauvignon/ I have a new Camera Powershot sd780 is!
MarketWatch : The Chill is gone ,
Last update: 9:56 p.m. EDT May 3, 2001
This return to the past, as it were, is represented in a new oak fermentation and aging cellar, a $28 million project that will put into practice winegrower Tim Mondavi's belief that natural farming practices in the vineyard and gentle handling in the cellar combine to produce the best wines.
The extended Mondavi family officially dedicated its 21st century To-Kalon project this spring with a celebration worthy of this first family of wine. Media from near and far shuttled in for guided tours of meticulously pruned vineyards, evolving visitor programs and the piece de resistance -- a 20,000 square foot tri-level, gravity flow red wine fermentation cellar and accompanying cellar where up to 1,300 oak barrels will help mature precious red wine blends for the first 12 months of aging.
It is here that the visitor will identify with winemaking etiquette of yore. In keeping with the project's name, To-Kalon -- Greek for utmost beauty -- the new fermentation cellar reflects not only state-of-the-art winemaking but also is easy on the eye, with 56 impressive 5,000 gallon oak fermenters standing as testimony to the family's commitment to winegrowing with kid gloves. One level below is a stunning cellar, with 1,300 wine-striped barrels stretching the entire length of the dimly lit, humidity controlled underground facility. The project has taken the better part of a decade to unfold, all under the watchful eye of the flagship winery's general manager, Clay Gregory.
Manufactured by the respected French cooper, Taransaud, the new oak fermenters allow for greater temperature control. When cold grapes fresh from the vineyards are sorted and dropped into the giant casks, the cold temperature is maintained until fermentation actually begins. As the fermentation process raises the temperature inside, the heat is maintained a lot longer in oak, retaining the desired freshness and brightness of the fruit. Macerating with the skins, the wine is allowed to develop more complexity in oak. Oak is not there to impart flavor, director of winemaking Genevieve Janssens hastily points out, but only to naturally extract more of everything -- from color to flavor -- from the grape.
Ingredients:
4 large garlic cloves, chopped
2 teaspoons finely chopped rosemary
6 juniper berries
Salt and freshly ground pepper
3 pounds butterflied leg of lamb, in one piece
1 cup dry red wine
Preheat the oven to 450°. In a mortar, pound the garlic with the rosemary and juniper berries to a smooth paste. Season with salt and pepper. Spread half the paste all over the inside of the lamb. Roll the lamb into a compact roast and tie it at 1 1/2-inch intervals with butcher's twine. Using a sharp paring knife, make 16 shallow slits all over the outside of the roast. With the tip of the knife, fill each slit with the remaining garlic-juniper paste.
Set the lamb in a medium roasting pan and season generously with salt and pepper. Roast the meat for 30 minutes. Add the wine and, using a wooden spatula, scrape up any browned bits in the pan. Roast the lamb for about 10 minutes longer for medium-rare meat.
Transfer the lamb to a carving board and let stand for 15 minutes before slicing. Meanwhile, pour the cooking juices into a small saucepan. Skim off any fat from the surface and simmer over moderate heat until slightly reduced. Cut the strings and carve the lamb into thick slices. Serve with the pan juices.
Servings: 6
Pairing Suggestion:
The richness of the lamb and the aromatic juniper flavor call for a bold Super-Tuscan blend of Sangiovese and Cabernet Sauvignon.
(photo: lamb roast about to go in the oven)
recipe from food & wine.
Saint Emilion (en francés, Saint-Émilion) es una pequeña ciudad a 35 km. de Burdeos, Francia, muy conocida por el vino del mismo nombre que se produce en sus alrededores. Administrativamente, Saint Emilion es una comuna del departamento francés de la Gironda en la región de Aquitania, en Occitania.
La historia de Saint Emilion se remonta a los tiempos prehistóricos y es un lugar Patrimonio de la Humanidad, con fascinantes iglesias románicas y ruinas que se dispersan a lo largo de calles estrechas e inclinadas.
Los romanos plantaron viñedos en lo que se convertiría con el tiempo en Saint Emilion ya en el siglo II a. C. En el siglo IV, el poeta latino Ausonio alabó el fruto de la copiosa vid.
La ciudad fue bautizada por el monje Émilion, un confesor viajero, que se estableció en una ermita excavada en la roca aquí en el siglo VIII. Fueron los monjes que lo siguieron quienes comenzaron la producción comercial de vino en la zona.
Saint Emilion es una de las principales zonas de vino tinto de Burdeos junto con Médoc, Graves y Pomerol. La región es mucho más pequeña que el Médoc y queda junto a Pomerol. Como en Pomerol y las otras denominaciones de la orilla derecha de la Gironda, las principales variedades vitíferas usadas son merlot y cabernet franc, usándose también cantidades relativamente pequeñas de cabernet sauvignon en algunos châteaux.
Los vinos de Saint Emilion no se incluyeron en la clasificación de Burdeos de 1855. La primera clasificación formal en Saint Emilion se hizo en 1955. A diferencia de la clasificación de 1855, se revisa con regularidad.
Château Ausone y Château Cheval Blanc son los dos únicos vinos actualmente clasificados como Premiers grands crus classes A. Luego hay 13 Premiers grands crus classés B y 47 grands crus classés. Además, un gran número de viñedos están clasificados como Grand Cru.
Un paseo por Saint Emilion en abril de 2011
There is an amusing story about the subject of this image.
Last weekend I bought a magnum of 1998 Penfolds Grange, which for those who do not already know, is a very desirable, premium, collectable, South Australian red. This vintage is a blend of 97% shiraz and 3% cabernet sauvignon.
It comes in a wooden box, with its maker, name and vintage printed on both sides.
I had moved it from where it has been sitting for most of the week, and noticed that a knot in the timber on one side had interfered with the printing, and made the letter A in Grange look like a U.
So there you have it: Penfolds Grunge, Kurt Kobain's wine of choice.
I imagine that when I open it one day (a long time from now) and nose the wine, it will smell like teen spirit...
Saint Emilion (en francés, Saint-Émilion) es una pequeña ciudad a 35 km. de Burdeos, Francia, muy conocida por el vino del mismo nombre que se produce en sus alrededores. Administrativamente, Saint Emilion es una comuna del departamento francés de la Gironda en la región de Aquitania, en Occitania.
La historia de Saint Emilion se remonta a los tiempos prehistóricos y es un lugar Patrimonio de la Humanidad, con fascinantes iglesias románicas y ruinas que se dispersan a lo largo de calles estrechas e inclinadas.
Los romanos plantaron viñedos en lo que se convertiría con el tiempo en Saint Emilion ya en el siglo II a. C. En el siglo IV, el poeta latino Ausonio alabó el fruto de la copiosa vid.
La ciudad fue bautizada por el monje Émilion, un confesor viajero, que se estableció en una ermita excavada en la roca aquí en el siglo VIII. Fueron los monjes que lo siguieron quienes comenzaron la producción comercial de vino en la zona.
Saint Emilion es una de las principales zonas de vino tinto de Burdeos junto con Médoc, Graves y Pomerol. La región es mucho más pequeña que el Médoc y queda junto a Pomerol. Como en Pomerol y las otras denominaciones de la orilla derecha de la Gironda, las principales variedades vitíferas usadas son merlot y cabernet franc, usándose también cantidades relativamente pequeñas de cabernet sauvignon en algunos châteaux.
Los vinos de Saint Emilion no se incluyeron en la clasificación de Burdeos de 1855. La primera clasificación formal en Saint Emilion se hizo en 1955. A diferencia de la clasificación de 1855, se revisa con regularidad.
Château Ausone y Château Cheval Blanc son los dos únicos vinos actualmente clasificados como Premiers grands crus classes A. Luego hay 13 Premiers grands crus classés B y 47 grands crus classés. Además, un gran número de viñedos están clasificados como Grand Cru.
Un paseo por Saint Emilion en abril de 2011
Red Wine - Casillero Del Diablo - Cabernet Sauvignon.
Just a little play after dinner and a couple of glasses of the wine in the image - Hand held, minimal adjusting, otherwise straight out of the camera.
A bottle of Cabernet Sauvignon, brought back from France by my good friend Phil Green, subsequently stored under a tarpaulin in my back garden during a house rebuilding and now rescued and relished on a ridiculously warm 1 November evening.
A Cabernet Sauvignon está incluída entre as mais nobres variedade de Vitis vinifera. Originária da região francesa de Bordeaux constitui a base da maior parte dos afamados vinhos tintos da região. É cultivada em muitos países e, no Brasil, está presente na vitivinicultura gaúcha. Foto tirada no ‘Vinhedo Kobayashi’, em Itupeva (SP), em dezembro de 2002, por Fernando Picarelli Martins.
I bought this solely for the label, I admit. A word search wine label? Fantastic. It turned out to be an excellent, very dry, full-flavored red wine. Even more fantastic. Opened May 9.
Petanque wines are the liquid embodiment of the petanque lifestyle...cultured, sophisticated, relaxed, very portable, a little competitive, and a great time!
These wines are born of a great California wine estate, Michel-Schlumberger in Sonoma County, but instead of a classic chateau, these wines are more like our vacation house in Provence, the birthplace this classic French bowling game. Petanque wines are crafted simply for enjoying the lifestyle of leisure and recreation. With Pétanque, we throw out all pretension and encourage wine enjoyment as it should be, paired perfectly with food, friends & fun!
Grab your glass and play!
although it would be nice to drink a 1928 vintage grand cru classe saint estephe every day, I'm not sure my budget will quite stretch to it....
this was taken in the cellars of Château Cos d'Estournel
(requires Google Earth)
Gama completa de vinos de Abadía Retuerta. Por orden de izquierda a derecha: Blanco de Guarda, Selección Especial, Pago Negralada-Tempranillo, Pago Garduña-Syrah, Pago Valdebellón-Cabernet Sauvignon y Petit Verdot.
Finishing the last of the Misterio opened for the Spring Festival Party, followed by my usual tall Beerlao with cashews and almonds, plus a bottle of water to restore order
Cabernet Sauvignon vineyard in front of historic Catholic Church, first built in 1867 and rebuilt in 1909, in Cizhong village on LanCang (also called Lantsang, Lansang and Mekong) River, Yunnan Province, China, Asia
Laura Hartwig is amongst the top elites of the chilean wine labels. Her winery is situated in Santa Cruz, Colchagua Valley. My personel favorite is her Gran Reserva from 2000.
On the photo, the Plaza de Armas in Santa Cruz, Chile.
Overlooking the vineyard at Driftwood Estate Winery.
Driftwood, TX
I consider Driftwood Vineyards my "home" winery. It is there that my wife and I visit and purchase from more than any other. The wines from owner Gary Elliot are solid across the list. Winner of many awards, Driftwood Vineyards has its roots from California and has a "sister" winery in Paso Robles (literally his sister owns a winery there). Its very convenient to Austin and makes a great second stop after picking up barbeque from the Salt Lick. The winery sits on top of a bluff that overlooks the winery and has excellent views of the Texas Hill Country sunsets. The grounds include picnic tables just waiting for you to sit back and enjoy the sunset with food you bring to accompany a bottle of Gary's Lone Star Cab.
Notes: I mainly worked on this image as a test of the Aperture 3 versus Lightroom 3 image editing capabilities now that Lr3 is released and Ap3 is stable. What I found was a draw; either program can get a good result out of their toolset.
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