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

Fly to this location

(requires Google Earth)

From the back of the bottle:

Nineteen Crimes turned criminals into colonists. Upon conviction, British rogues, guilty of at least one of the 19 crimes, were sentenced to live in Australia, rather than death.

This punishment by "transportation" began in 1788 and many of the lawless died at sea. For the rough-hewn prisoners who made it to shore, a new world awaited.

As prisoners in a frontier penal colony, they forged a new country and new lives, brick by brick.

This wine celebrates the rules the broke and the culture they built.

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

Chihuahua, Chihuahua, México.

Tabbule sobre cama de jocoque y pan árabe.

(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

www.erben-wein.de/

____________________________________________________

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

www.erben-wein.de/

Pentax MX-1

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.

Blog Oxherding is Fun ~~ on Twitter ~~ Oxherder Arts Gallery

(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

www.erben-wein.de/

____________________________________________________

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

www.erben-wein.de/

Photographed on a bottle of 2010 Cycles Gladiator Cabernet Sauvignon

Roy’s Hawaiian Fusion® Cuisine

Free taste of Claymore Wine at 梧桐沙龍 品酒會 (“Salon de Wutong”), 台北市信義區忠孝東路四段553巷38號1樓, 02-2763-4066

🇫🇷 DOUBLE PLAISIRS !

Le puissant Bin 389 Cabernet Shiraz d'Australie est une cuvée vinifiée à partir des cépages Cabernet Sauvignon et Shiraz. Le Bin 389 Cabernet Shiraz est un vin de l'Ancien Monde à part entière, car cet Australien dégage un charme européen extraordinaire qui souligne clairement le succès des vins de l'Ancien Monde. Les raisins de ce vin rouge australien sont récoltés exclusivement à la main lorsqu'ils sont parfaitement mûrs. Une fois récoltés, les raisins entrent immédiatement dans le pressoir. Ils y sont triés et soigneusement fractionnés. La fermentation se déroule ensuite dans de petits bois à des températures contrôlées. Après la fin de la fermentation, le Bin 389 Cabernet Shiraz est vieilli pendant 12 mois supplémentaires dans des fûts de chêne américain.

----------------------------------------

🇦🇺 🇬🇧 DOUBLE THE FUN !

The powerful Bin 389 Cabernet Shiraz from Australia is a cuvée, vinified from the grape varieties Cabernet Sauvignon and Shiraz. The Bin 389 Cabernet Shiraz is an Old World wine through and through, as this Australian exudes an extraordinary European charm that clearly underscores the success of Old World wines. The grapes for this red wine from Australia, when perfectly ripe, are harvested exclusively by hand . After the grapes are harvested, they immediately enter the press house. Here they are sorted and carefully broken up. Then fermentation takes place in small wood at controlled temperatures. After the end of fermentation, the Bin 389 Cabernet Shiraz is aged for another 12 months in American oak barrels.

winecountryconnection.net/shop/cabernet-sauvignon/2016-hi...

Browning the chicken after I have trimmed it and dredged it in flour.

Cabernet Sauvignon grapes on vine; Valley View Vineyards, Applegate Valley, Oregon.

A great wine for $2.99 a bottle.

I am a marketer's dream. At least when it comes to wine. I choose my wines by the label. For the most part. This Cabernet Sauvignon did not disappoint.

australia's finest

FAY 2008 Cabernet

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.

O ensopado de polvo é um dos pratos mais apreciados em Portugal e, encabeça a lista de meus pratos preferidos. O polvo possui oito tentáculos e cada um possui duas fileiras de ventosas. Alimentam-se de peixes, crustáceos e outros animais invertebrados do mar.

Ingredientes:

-1 polvo médio

-200g de batatas, 3 tomates e 1 colher de chá de açúcar

-1 cálice de vinho tinto e 1 limão

-80g de alho poró e 1 cebola média

-250g de azeite-extra

-Salsinha, pimenta-do-reino branca

Modo de Preparo:

Corte o limão em cruz e, adicione junto com o polvo na panela com água para cozinhar. Retire do fogo e corte os tentáculos em pedaços de mais ou menos 2 dedos. Refogue no azeite a cebola, os tomates e alho poró. Deixe refogar até cozinharem. Em seguida adicione o açúcar, o vinho e as batatas previamente amaciadas no vapor. Deixe cozinhar por mais 5 minutos, acerte o sal, a pimenta e cubra com o restante do azeite e salpique com salsinha.

Dica:o polvo de tamanho médio cozinha em 18 minutos.

A harmonização ficou a cargo de um maravilhoso espumante do Vale dos Vinhedos-RS, da Vinícola Pizzato. O espumante Brut da Pizzato apresenta uma cor rosada intensa, perlage fino e abundante. De aroma frutado, remetendo a framboesas e amoras. Um vinho complexo e de final persistente!Mais detalhes no www.sabordaservas2.com.br

Visitar a Fenaostra em Florianópolis-SC é um verdadeiro deleite, bem próximo do paraíso. A festa anual que ocorre em Stª Catarina está entre as mais importantes festas populares do Brasil. O evento destaca a gastronomia e as principais manifestações culturais do povo catarinense.

PS: George Gordon Byron foi o criador de Don Juan. Byron é considerado um dos maiores poetas europeus.

Ingredientes:

-1 duzia de ostras

-200g de queijo a gosto

-tomates cereja e ramos de alecrim

-Azeite pra finalizar

Modo de Preparo:

Abra as ostras e coloque queijo+ tomate cereja + alecrim. Em seguida leve ao forno para gratinar.Mais detalhes no www.sabordaservas2.com.br

Thanksgiving in Stockholm. We invited a group of non-American's over for turkey, dressing, and cranberry salad. The guests were very nice! We also had some nice wines, three are shown here.

BTW, the liquor stores in Sweden are called "System Bolaget" which is a state owned monopoly. Since they buy as a block, i.e. as one huge liquor store, they do get nice prices. The employees are also amazingly knowledgable of everything alchohol. Unfortunately, the state likes to decide when folks can buy alchohol and uses pricing to discourage drinking of the hard stuff.... if you like social engineering by the government, this would please you. Otherwise, you just acquiesce...

Napa Valley Wineyard. The most interesting grapes are Cabernet Sauvignon, Cabernet Franc and Merlot. Here are some grapes from the Plumjack Winery, Oakville, California.

Les vignes de la Napa Valley, avec les cépages rois, cabernet sauvignon, franc ou merlot. Ici dans les vignes de Plumjack Winery à Oakville.

Hasselblad 501 C

Carl Zeiss Planar CF 2.8/80 T*

Kodak Tmax 100

Sekonic 758 D

Manfrotto 055 CLB

Tetenal Ultrafin Plus

Lightroom 2.1

Pauillac - France

2011

Château Pichon-Longueville

Gran Cru Classé en 1855

Cabernet Sauvignon 60%

Merlot 34%

Cabernet Franc 4%

Petit Verdot 1%

© Jordi Esteban 2011

All the materials contained in my gallery may not be reproduced, copied, edited, published, transmitted or uploaded in any way without my written permission. My images do not belong to the public domain.

[12-2011]

These were the wines we had during the tutored tasting:

1) Trius Brut VQA (not seen here)

$24.95

A medium-bodied sparkling wine with lively mousse and refreshing acidity carried through by citrus, apple and yeasty notes.

2) Trius Riesling Dry 2007 VQA

$13.95

The wine dances across the palate with flavours of pink grapefruit and tropical fruit. A lively yet smooth and juicy, light to medium-bodied white wine with pink grapefruit, green apple and mango fruit notes on the finish.

3) Andrew Peller Signature Series Chardonnay Sur Lie 2004 VQA

$30.20

Flavours of ripe tree fruit and oak on a smooth, creamy palate. Refreshing lemon notes on the finish are complemented by apple and spicy oak. Gold Medal - Austrian International Wine Challenge 2006.

Limited availability. Please email sales@vineyardsestatewines.com for details.

4) Trius Merlot 2007

5) Andrew Peller Private Reserve Cabernet Sauvignon 2006 VQA

$19.95

Medium bodied with plenty of black fruit and oak.

Silver Medal - Finger Lakes International Wine Competition 2008

6) Hillebrand Estates Showcase Merlot VQA 2004

$35.20

Flavours of juicy red berries and plums with a touch of earth and cedar elegantly revealed on the palate. Serve with winter stews, mushroom risotto and roast turkey. Red wine with turkey - you bet! It works because the cranberry sauce complements the jammy notes in the red wine.

7) Hillebrand Estates Showcase Cabernet Sauvignon VQA 2004

$35.20

Black fruit and spice notes on the palate. Complex aromas of sweet vanilla, spice, black licorice and black currant. Silver Medal winner - Austrian Wine Challenge 2007.

The cheeses:

Havarti

Brie

Aged Gouda

Parmesan

5 year aged Cheddar

This weeks challenge was "Personal Perspective (what you 'see', literal or figurative)."

That's a lot to wrap up in one little photo! However, early in the week I got the idea for this shot, and the more I think about it, the more it DOES sum up what I "see."

In general, I like the simple things in life. This is a simple subject, with a simple background.

At the end of the day I look forward to some relaxation and a nice glass of wine.

I don't always have the most positive outlook, (I try!), so there is the whole "glass half empty / half full" concept.

In the end, I try to shine a light on the best things, though.

Also, there is the obvious benefit that by shooting this particular metaphor, I get to drink the wine at the end! Win!

This shot totally misses my obsession with music, but I'm sure many of the photos this year will cover that aspect just fine.

Important photographic nerd info: Shot with my Nikon D60, with my "go to" kit lens, the 17-55mm f3.5-5.6 lens. It's an amazing lens at any price. Lit entirely by an under-counter halogen lamp. (someday we'll get better counters, though I do love the rag-rolled and sponge painted plaster wall!)

Camera mounted on my trusty Bogen 3021 tripod w/ 3047 head my parents gave me as a teen. Long exposure, small aperture - check the photo info for details.

Os mexilhões, também conhecidos como mariscos, são moluscos de até 6 cm de comprimento, de casca escura e carne de coloração vermelha e creme. Sirva acompanhado de muitos guardanapos, fundamentais para saborear o prato. Visitando Floripa, não deixem de degustar!

Dicas na manipulação e limpeza:

Para limpá-los, deixe de molho numa bacia por uma hora, se for do mar deve-se trocar a água 2 vezes, para que fiquem livres da areia e impurezas que carregam dentro da concha. Em seguida lave-os um por um, com uma escova, arrancando as algas com uma faca. Descarte os que abrirem nesse processo. Aqueles mariscos muito pesados denunciam que contém muita areia, descarte-os também.

Ingredientes:

-1kg de mexilhões em casa

-2 dentes de alho amassados

-1 cálice de vinho branco

-Azeite a gosto

Modo de preparo:

Depois de bem lavados, coloque os mariscos na panela sem água. Em seguida, passe no azeite o alho e leve os mariscos ao fogo. Tampe a panela e quando começar a sair vapor, adicione o vinho. Deixe no vapor até as cascas se abrirem. Mais detalhes no www.sabordaservas2.com.br

(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

www.erben-wein.de/

____________________________________________________

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

www.erben-wein.de/

Buena Vista Winery, Sonoma, California

List on the National Register of Historic Places and a California Historic Landmark

buenavistawinery.com/

Gift from Mark Greene, July 2021

La Frenz wine tasting with the vintr at La Frenz. They have an blend being released next month and we tasted the components, then tried making our own blend. Finally we were given a pre-release tasting.

Watermelon & Feta Salad with Red Onion, Balsamic Vinegar

Então pessoal, Curitiba ficou com o gostinho de quero mais. Degustamos uma porção gourmet do mais famoso prato, o Barreado, um alimento memória, preparado desde o século XVIII no litoral paranaense.Tradicionalmente é uma iguaria feita à base de carne de boi cozida lentamente com condimentos, preparado numa panela de barro lacrada com goma de farinha de mandioca. É servido com farinha de mandioca, banana e cachaça de banana.

Ingredientes:

-2 kg de carne magra (maminha e paleta)

-300g de bacon defumado,1/2 kg de tomates, 4 cebolas

-3 talos de salsão e 1 pé de alho poró

-1/2 colher de cominho e 1/2 de orégano

-Cheiro verde, folhas de louro e pimenta a vontade

-Farinha de mandioca para a mesa e para fazer o lacre

-3 dedos de noz-moscada e 3 colheres de de vinagre

Modo de Preparo:

Retalhe as carne em pedaços médios. Em seguida, fatie o bacon em lâminas, e os tomates e cebolas em cubos. Use uma panela de barro e forre o fundo da panela com uma camada de bacon fatiado. Sobreponha o bacon com outra camada de cebolas e tomates. Faça uma terceira camada com tabletes de carne e os temperos. Repita estas três camadas até o conteúdo ocupar mais ou menos 3/4 da panela. Tradicionalmente, o Barreado é feito em fogão de lenha, mas nada impede que seu cozimento se dê em fogão a gás. Observe se a chama do fogão está no ponto mínimo e, a panela deve ser colocada sobre uma chapa de ferro. Após colocar a panela sobre a chapa, inicie o processo de barreamento, que consiste em lacrar a tampa com a argamassa (angu) de farinha de mandioca. Após uma hora sobre a chapa sobre fogo brando, o Barreado entra em processo de cozimento, que deve ser acompanhado atentamente. Para reparar o lacre, enrole um pequeno cubo de argamassa e aplique no local do vazamento para estancar o escape de vapor. O Barreado deve ser preparado com 24hs de antecedência.

Mais informações www.sabordaservas2.com.br