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A look back at the blog that was. Two expert selections from John Camacho Vidal. A delicious, fresh everyday Giacosa bottle!

Two expert selections from Michael Adler. The changing history and new designations in the region. One of my favorite styles of wine is Chianti. Because of these qualities, I often suggest my clients pick up and enjoy Chianti, or even cellar it for a few years before reaping the benefits of their purchase. Getting people to follow my suggestion is not always an easy task, however, and I often hear the silence of apprehension on the other side of the phone or in person.

Yes, decades ago many producers in Chianti made wine of less than admirable quality. It was light, without much structure or aging potential, and it was cheap.

But this is the past and we live in the now, and times have changed. Over the past twenty years, the region has strived to improve the overall quality of the wines being produced. Currently, the designations in the region are Chianti, Chianti Classico both of which refer to geographic location and Riserva, which refers to the age of the wine.

This designation adds new restrictions such as production per hectare It is also seen as a move that will help distinguish the region and the outstanding wines that it produces in the ever-growing international market. Life is far too short to write off a region based on past mistakes, only to discover their greatness later on.

If you have been hesitant to enjoy Chianti in the past, I Reel Power Casino Morongo you to dive in. To those fans out there already… you know exactly what I am talking about. Making the most of a summer vacation. We enjoyed scuba diving, spear fishing, rod and reel fishing, and lots of staring at the ocean from a long dock.

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Although exponentially different than New York, Florida offers wonderful food—if you know where to look. One Aus Online Casino No Deposit Bonus afternoon for lunch, we enjoyed an incredibly fresh hogfish snapper sandwich overlooking a small beach in Islamorada.

Hogfish is by far my favorite fish in the ocean, and it is caught by spear gun alone because it will not bite a hook; in fact, I caught one myself, much to my joy. To enjoy the fruits of our labor on our spearfishing day, I prepared the freshly caught hogfish that same night. The fillets themselves have low oil content; cooked properly, a hogfish yields this amazingly flaky and moist white flesh.

Ours tasted impossibly fresh and paired perfectly with a Peter Dipoli Sauvignon Voglar On our last night in Miami, we had dinner at a Peruvian-Japanese restaurant where the seafood was intensely fresh. Vibrant colors and bold, fresh flavors were the theme of the food, and with it, we drank some white from the Loire. Other than forgetting how incredibly powerful the South Florida sun was, hence the gnarly sunburns, the trip was a huge success!

Chateau de Pibarnon Bandol Rose What seemed like a drier, fancier alternative to the faddish White Zinfandel would have a difficult time finding long-term stability on wine lists and in local retail shops remember New Zealand Sauvignon Blanc? Initially rendered speechless by this concept, I began to think about the importance of this so-called trend in relation to the development of the so-called Reel Power Casino Morongo palate. My thoughts evoked a recent conversation that I had with a friend who was writing a piece on the evolution of the American palate.

I immediately began to incorporate his theory into my abrupt case study about rose. This turnover has introduced a variety of different regions and styles to the marketplace in a very short time.

And you may have already asked your server what contributes in these color variations. And you may have already had a lesson in skin-maceration…. The bouquet is straightforward.

Typical, I would say. But the artisanal quality lies within the balance of flavors and superior structure of the wine. The minerality and focus on the palate is exquisite. This wine has superior length on the palate thanks to the complementary depth of nuanced melon fruits.

They have truly set the bar high. A meditation on the complementary pleasures of social media and wine. For the past three years, I have found it both fun and valuable. My Twitter followers have been extraordinarily ready to help when I needed to find, say, a decent radio station in south-west France or advice on drying out shoes in Hobart.

Those of us with a thousand—or just a couple hundred—may not find the answers to all our questions or a response to all our thoughts.

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At some point last year, I became Twitter friends with Hawk Wakawakaa charming blogger who uses illustrations to talk about, review and otherwise express enthusiasm about wine. To my continuing chagrin, I assumed Hawk Wakawaka was male. Lily-Elaine Hawk Wakawaka, our wine friends, and I shared, not to sound too hyperbolic or ooh-wah, a glittery, magical night. Ultimately, I think that this kind of interaction is what Jancis Robinson gets to at the end of her FT piece: I maintain this blog and the Twitter account to enrich IWM.

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The social media question, then, is different for me than it is for Jancis Robinson or Hawk Wakawaka. In other words, sure, I got to Reel Power Casino Morongo some nice wine with some lovely people, but what has Twitter done for IWM lately?

The answer is a bit amorphous. At the end of the day, stories are what hold humans together. Twitter, Facebook, blogs, movies, radio shows, magazines, books, campfires—the only thing that can make the telling of stories better is the sharing of wine.

Which is how we got into all this in the first place. The brilliant enoloist Jacques Lardiere began at Maison Louis Jadot in as the assistant and technical director to owner-producer, Andre Gagey.

At that time, Jadot was a fairly small company. The company makes more than appellations—from Musigny and Montrachet to basic Bourgogne Blanc. The evening was magical. All of the wines showed perfectly, complementing the food exquisitely. These side-by-side comparisons are a reflection of a winemaker, a man who has fully grasped nature and technology firmly with both hands.

Perhaps we are all not as fortunate to have experienced this special evening, but as Lardiere says farewell, he has generously provided us all with rewarding foresight. Home Authors Shop Wine. Good-Bye and Thank You! All signs point to Chianti.

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Ours tasted impossibly fresh and paired perfectly with a Peter Dipoli Sauvignon Voglar On our last night in Miami, we had dinner at a Peruvian-Japanese restaurant where the seafood was intensely fresh. Vibrant colors and bold, fresh flavors were the theme of the food, and with it, we drank some white from the Loire.

Other than forgetting how incredibly powerful the South Florida sun was, hence the gnarly sunburns, the trip was a huge success! Chateau de Pibarnon Bandol Rose What seemed like a drier, fancier alternative to the faddish White Zinfandel would have a difficult time finding long-term stability on wine lists and in local retail shops remember New Zealand Sauvignon Blanc? Initially rendered speechless by this concept, I began to think about the importance of this so-called trend in relation to the development of the so-called American palate.

My thoughts evoked a recent conversation that I had with a friend who was writing a piece on the evolution of the American palate. I immediately began to incorporate his theory into my abrupt case study about rose. This turnover has introduced a variety of different regions and styles to the marketplace in a very short time.

And you may have already asked your server what contributes in these color variations. And you may have already had a lesson in skin-maceration…. The bouquet is straightforward. Typical, I would say. But the artisanal quality lies within the balance of flavors and superior structure of the wine. The minerality and focus on the palate is exquisite. This wine has superior length on the palate thanks to the complementary depth of nuanced melon fruits.

They have truly set the bar high. A meditation on the complementary pleasures of social media and wine. For the past three years, I have found it both fun and valuable. My Twitter followers have been extraordinarily ready to help when I needed to find, say, a decent radio station in south-west France or advice on drying out shoes in Hobart. Those of us with a thousand—or just a couple hundred—may not find the answers to all our questions or a response to all our thoughts.

At some point last year, I became Twitter friends with Hawk Wakawaka , a charming blogger who uses illustrations to talk about, review and otherwise express enthusiasm about wine.

To my continuing chagrin, I assumed Hawk Wakawaka was male. Lily-Elaine Hawk Wakawaka, our wine friends, and I shared, not to sound too hyperbolic or ooh-wah, a glittery, magical night. Ultimately, I think that this kind of interaction is what Jancis Robinson gets to at the end of her FT piece: I maintain this blog and the Twitter account to enrich IWM.

The social media question, then, is different for me than it is for Jancis Robinson or Hawk Wakawaka. In other words, sure, I got to drink some nice wine with some lovely people, but what has Twitter done for IWM lately?

The answer is a bit amorphous. At the end of the day, stories are what hold humans together. Twitter, Facebook, blogs, movies, radio shows, magazines, books, campfires—the only thing that can make the telling of stories better is the sharing of wine.

Which is how we got into all this in the first place. The brilliant enoloist Jacques Lardiere began at Maison Louis Jadot in as the assistant and technical director to owner-producer, Andre Gagey. I drive a Subaru. Aesthetic mainstreaminess makes me the ideal social change ninja…I might be any flat-ironed mom at your PTA, with a passion platform rivaling the New Deal and the War on Poverty combined.

We can swap old shirts from the Northern Sun catalog and plan and OccupyBakesale. I am so glad you are here, lost shredded shirt seeker and strident feminist alike. I really need to read more from you on this subject — have you written any books? If so, I would buy them for sure. Thanks for your honesty and for sharing your very personal thoughts on this subject, which so many of us struggle with every single day.

I am going to print what you have written, and will try to read it every day to help me become stronger and more aware of why I do what I do, and how to make changes for good.

Thank you so much. I totally have old Northern Sun merch. But mine are mostly irreverent religious bumper stickers.

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