Friday, December 24, 2010
Thursday, December 23, 2010
Akiba Online Forum Main
Beaujolais is in crisis? Gla gla
Here's a video of a debate organized by Lyon Capital as part of its emission "perform the same inquiry on the crisis in the Beaujolais. We learn that this crisis has now lasted ten years, has resulted in the disappearance of one third of the farms on the 2600 wine remaining half of the economic difficulties facing nowadays. This means if this crisis is devastating to our vineyard.
It shows, however, professionals optimistic president who believes in the inter return of the wines of Beaujolais to Lyon, at the exceptional quality of the vintage 2009 and the image of our wines is recovering, President a large wine cooperative in the region meets the low volume of authorized scoop per hectare which mechanically lowers the overall volume available for trading and thus permit a slight price recovery. Remains to find customers for the volume that will be sold in wine storage. When I see that quote in our special wine for our Point of Beaujolais Villages, 2009 led us to this day two customers to the property for eighteen bottles sold, I still have serious doubts about the markets for all these wines. Time will tell if this option is not free and if my skepticism with respect to this strategy is ultimately unfounded.
What I learned also from watching this video, is that journalists Lyon, even if organizing this debate demonstrate their willingness to help the Beaujolais wine out of the crisis, after all still struggling to work to redress the bad image of Beaujolais Nouveau. The video starts with a story on Sarmentelles, launch party of Beaujolais Nouveau on the third Thursday of November organized in Beaujeu, historic capital of Beaujolais. It interviewed the anonymous giving their impressions on the Beaujolais Nouveau this year and we are left on the famous taste of banana. We discover a young person in a highly intoxicated, who are blowing what to say, so the alcohol made her confused thoughts ... Cut back to one of the anonymous amateur banana which tells us that after forty glasses, he does not know very well whether the finally Beaujolais nouveau this year was his famous banana taste ... We are far from the cozy atmosphere Hospices de Beaune, the verve of a Fabrice Lucchini ...
What image do we want to give Beaujolais Nouveau? A wine of the people? Very good. A wine festival? Very good. A wine drunk? A piss thick with banana?
That's what the journalist thinks Lyons William Lamy, specialist food and wine (so we can trust him ...) invited to the debate, since he claims that nine out of ten new Beaujolais served by restaurants are, I repeat his words, cheap wine ... Nine out of ten Beaujolais Nouveau ... While expressing his concern for the precarious situation of growers, while worrying about the number of suicides ... After all it is his right to think that. But is that all its truths are good to say, in a field where subjectivity reigns supreme? But the worst is finally the answer made by our representatives. Than to say that Beaujolais Nouveau wines are fragile, that once opened bottle, the wine oxidizes and should no longer be served, the wine must be kept in good conditions ... Basically, it's not us, not our wine, it is the fault of the restaurant. Formidable defense. But they are trained, the representatives of the profession, to respond intelligently to attack journalists? They have not already heard a thousand times that Beaujolais Nouveau is shit? We do not ask them to engage in coaching sessions with professional communication as do the policies before the televised debates, but it seems that there is a minimum. He could not answer that this reporter is not obliged to share his point of view, that besides the cooperatives are more demanding about the quality of the grapes, the average age of vines increases, they produce therefore best grapes in lesser quantities, the vinification is better managed, that the era of surchaptalisations is over, or I do not know what else. In short, advancing arguments that would encourage prescribers our best to the people that Lyon are restaurants to rebuild confidence in the Beaujolais wine rather than blame them.
The recovery of the image of Beaujolais will pass through a communication control, by building a strong case against the too frequent attacks suffered by our still wines. Our representatives are clearly still some progress to make in this field.
Beaujolais is in crisis?
sent LyonCapitale . - Watch the latest videos of news. 
Here's a video of a debate organized by Lyon Capital as part of its emission "perform the same inquiry on the crisis in the Beaujolais. We learn that this crisis has now lasted ten years, has resulted in the disappearance of one third of the farms on the 2600 wine remaining half of the economic difficulties facing nowadays. This means if this crisis is devastating to our vineyard.
It shows, however, professionals optimistic president who believes in the inter return of the wines of Beaujolais to Lyon, at the exceptional quality of the vintage 2009 and the image of our wines is recovering, President a large wine cooperative in the region meets the low volume of authorized scoop per hectare which mechanically lowers the overall volume available for trading and thus permit a slight price recovery. Remains to find customers for the volume that will be sold in wine storage. When I see that quote in our special wine for our Point of Beaujolais Villages, 2009 led us to this day two customers to the property for eighteen bottles sold, I still have serious doubts about the markets for all these wines. Time will tell if this option is not free and if my skepticism with respect to this strategy is ultimately unfounded.
What I learned also from watching this video, is that journalists Lyon, even if organizing this debate demonstrate their willingness to help the Beaujolais wine out of the crisis, after all still struggling to work to redress the bad image of Beaujolais Nouveau. The video starts with a story on Sarmentelles, launch party of Beaujolais Nouveau on the third Thursday of November organized in Beaujeu, historic capital of Beaujolais. It interviewed the anonymous giving their impressions on the Beaujolais Nouveau this year and we are left on the famous taste of banana. We discover a young person in a highly intoxicated, who are blowing what to say, so the alcohol made her confused thoughts ... Cut back to one of the anonymous amateur banana which tells us that after forty glasses, he does not know very well whether the finally Beaujolais nouveau this year was his famous banana taste ... We are far from the cozy atmosphere Hospices de Beaune, the verve of a Fabrice Lucchini ...
What image do we want to give Beaujolais Nouveau? A wine of the people? Very good. A wine festival? Very good. A wine drunk? A piss thick with banana?
That's what the journalist thinks Lyons William Lamy, specialist food and wine (so we can trust him ...) invited to the debate, since he claims that nine out of ten new Beaujolais served by restaurants are, I repeat his words, cheap wine ... Nine out of ten Beaujolais Nouveau ... While expressing his concern for the precarious situation of growers, while worrying about the number of suicides ... After all it is his right to think that. But is that all its truths are good to say, in a field where subjectivity reigns supreme? But the worst is finally the answer made by our representatives. Than to say that Beaujolais Nouveau wines are fragile, that once opened bottle, the wine oxidizes and should no longer be served, the wine must be kept in good conditions ... Basically, it's not us, not our wine, it is the fault of the restaurant. Formidable defense. But they are trained, the representatives of the profession, to respond intelligently to attack journalists? They have not already heard a thousand times that Beaujolais Nouveau is shit? We do not ask them to engage in coaching sessions with professional communication as do the policies before the televised debates, but it seems that there is a minimum. He could not answer that this reporter is not obliged to share his point of view, that besides the cooperatives are more demanding about the quality of the grapes, the average age of vines increases, they produce therefore best grapes in lesser quantities, the vinification is better managed, that the era of surchaptalisations is over, or I do not know what else. In short, advancing arguments that would encourage prescribers our best to the people that Lyon are restaurants to rebuild confidence in the Beaujolais wine rather than blame them.
The recovery of the image of Beaujolais will pass through a communication control, by building a strong case against the too frequent attacks suffered by our still wines. Our representatives are clearly still some progress to make in this field.
Beaujolais is in crisis?
sent LyonCapitale . - Watch the latest videos of news.
Monday, December 20, 2010
Whats The First Episode That Bulla Appears In?
EDF will not be the supplier of Carrefour in 2011
Carrefour has launched a European tender in June 2010 concerning the supply of electricity in its stores in France, Spain and Italy. In France, the offer of the Italian Enel, which proved more attractive. Enel will therefore provide all Carrefour stores in France's electricity from 1 January 2011. 
Carrefour has launched a European tender in June 2010 concerning the supply of electricity in its stores in France, Spain and Italy. In France, the offer of the Italian Enel, which proved more attractive. Enel will therefore provide all Carrefour stores in France's electricity from 1 January 2011.
Risport Rf4 White Ice Skates
Carrefour France faces the discontent of certain employees in Brazil
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Click on the headline to read the article in the Figaro
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Click on the headline to read the article in the Figaro
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Wednesday, December 15, 2010
Poplys In The Bladder
But what's that long? Rest assured I will not get drunk again with my philosophical considerations to two balls on the passing of time, time is merely a mental construct, the time that weaves the day, time makes and breaks the will of the people and their aspirations. No, I'm talking about the time that is outside. A time for less than twenty years can not know because they prefer to stay warm inside to play the Wii. I understand a little. I would not break the myth, but there are days, the job of winemaker, is a pain. After half an hour of pruning shears, I told myself it was not a life, even my dog he wanted to return, we are not animals anyway. It may be global warming, it is perhaps reflecting a drop in temperature? But who will carve my thousands of stocks, I ask you, if it curdles like that all winter? A former told me the other day that he had 56's so cold they could not cut before the month of April, there had been a world so in the vineyards, worse than on the ring-peak hours. Though in my opinion he was talking about the ring road in the 60s, because now it gets really anything the ring road, it feels like the Beaujolais harvest time. I do not know if you know but the Beaujolais annually hosts tens of thousands of people during the harvest, the machines they will pass over our bodies before proceeding on our vines! no but. At the same time, it was not (yet) law. One day, perhaps the machines will replace the pickers and he does we'll just sell our land and go to town. (?)
From home, I a clear view of the vines at the bottom of Fleurie. Well, there's the wine that snow, rain, shine, that the same three together, and although they go guys, the hood on his head, his body bent on the vine and they cut, they cut, they cut. (The "they cut" three times, it's not copy / paste involuntary, is a figure of speech to be emphasized that whatever the weather, well the guy they cut, they cut, they cut) . I say hat. When I feel my fingers, suddenly there 's an extraordinary thing that comes to mind and it is imperative that I return to tell on the blog if I write not right now I'll forget and it would be bad for you. Well, hold on, you imagine that last night we ate whole wheat pasta! Crazy, no? Other things you can do when it peels off like that is hanging out in the cellar to redo the drums full of times since yesterday that the level has really dropped or Regout wines to see if it has changed since yesterday because yesterday we were not spoiled at either time. And good about it, there's still a funny thing is how the wine moves with the times. With the time I should say. Whoever runs through the hourglass when you turn around, and whoever is outside. I am regularly experiment with many still wonder (how much longer I would wear this look at the world marveled child? In fact, Santa Claus exists or not then?). Okay I'll do it quickly, the sun came out. I was saying, it is clear that the wind, air pressure, temperature had an incredible influence on how taste wines in the cellar. But I will not have time to develop, where the sun shines as loud as possible and I have a little work out and my job is winemaker (last try) and not blogger. then I must be size, size I, and I size not only three times this would be too good.
Sunday, November 21, 2010
Ottawa Theatre Silver
We are all bernese
Yesterday morning visit to a German couple who every year at the time of firsts traveled roads of Beaujolais to fill the trunk of Beaujolais Nouveau. It will not translate into German "Beaujolais Nouveau, is crap"? There's not a Jean-Pier Koff home to kill us the neck every year? Although ours, since he is shopping at Leader Price, he became nice. His cousin bump perhaps at Lidl?
I was doing boxes when they entered the local bottle without screaming "STATION !!!!!" (I never understood that expression, so German). It has shaken the paw "- hello", "- glutamate" I said (I did a little alemen at school), then crossed the court to settle in the vault tasting (because my house Beaujolais Nouveau, it is eaten). Mr. spoke French more than a correct (phew!), Madame was less comfortable and when it became too hard for her by the wealth of vocabulary with which I usually put it, her husband was the interpreter. In fact, how one says "leek" in German because with Klaus was not found?
I put my bottles on the barrel, banana head, it catches vigorously to present to his wife. (?) And he said something like "well this bottle banana is a kind of synthesis between Magritte and Andy Warhol."
I realized that this guy had not come here to talk about painting. As I opened my bottle, I saw him take a look at the triptych on the wall, my friend Bernard who is dripping in the manner of Pollock, but better.
I serve the drinks, he takes his own, puts his nose in it by closing your eyes, like super concentrated. It lasted several seconds like that and I was hanging on the lips German. So WAS IS das? It Schmela gutta? I thought very hard. And then there s'tourne to his wife and said something in German and I say yeah yeah and there s'retourne to me and it says me you speak German and I will not answer him at all why?
So? What do you think? I asked him (in French) and he replied "very good" "very good" by nodding. I've always been a staunch defender of the idea a Franco-German unity on the governance of the euro area, it made me really happy. I put the spittoon in the middle of the barrel, but they were not needed. After he told me a whole bunch of stuff really well on my wine, I even think about what my mother told me that should not be assumed but in every race has property y '.
then I made them taste my wines of the vintage 2009. He enjoyed my moderately Fleurie oak barrels. "I do not like the woods, I am not American" it said, with his accent, I would have doubted.
Every time I served him a drink, he went outside to better appreciate the flavors. This guy, I told myself again, it is not come here to talk about paint and he has a good jacket. I even ended up asking whether at home, he ate not out to better appreciate the wine he drank. It was ah ah ah because it did laugh after he translated to his wife and made hi hi hi.
After a while, he finally let go it was a friend of Marcel Lapierre, it was like thirty years he hung out his gaiters in Beaujolais. Live, I offered to go taste the wine cellar in 2010, the kind of thing that should not suggest to anyone when you did anything (but I did not say). I went free, I let him taste my wines the most "interesting" (I like that word, it means nothing). The first mill (and why not?), I find it so good now that the other day I wanted to launch a Facebook cocktail "Go to Bachelard Fleurie to 18H. I have a Lightning 41hectos Mill that tastes of death. Come! (bring your drink and your swimming trunks, the Saone is not far). Klaus and his wife liked it but I had never heard that Klaus resents the manganese mill, it makes him sick. You knew you, right? Besides the afternoon, it's funny, we had a visit from a geologist who works at the CNRS and we talked about soil, but I come here. Yes, I come here.
then I made him taste the lightning floral aromas of where closed in bud are still trying to grow (it's nice eh). Well Klaus taster at the end, I found the violet, yes sir. It was small rounded with his hand up to the face, mouth open, leaning his head back and I told her "persistence?", "Yes, persistence! There wine in there!" he replied that he clearly knew what to say to the tenants to put their heart in joy. Good stop, it has nothing annoys me more than guys who spend their time doing their wine section. It is also written with a touch HB, you can erase easily if it bothers you.
We returned to the vault. They said they wanted lots of bananas, even we were all disappointed because I had booked them as 18, I knew that the Germans liked bananas. We narrowed the paw in the other direction, I told them to call me when they arrive in Germany to tell us that they had indeed arrived, as my mother with me when I leave home, he had a good laugh but I do not hear his wife hi hi hi door was already closed.
They left, he should be close to 14 hours, even as I ate cold, it's a shame this season. I was going to do my samedicale nap when my phone rang. It was the lady of the above (in the text, the geologist) who wanted to know if I could get him to sell wine. I've given up on my nap because business is business. Anyway, with the job I have at the moment, I am a bit stressed and I have nightmares for a nap.
I go down, the lady was accompanied by a gentleman. They told me it was from Aix les Bains, it is of Aix en Provence and they are fans of Beaujolais-Villages. So I tell them you met in Aix history of their show here that if we make good wine, it is not too bad at joking. The lady was holding the special wines Point, thank you Mr. Smith.
It is left to the vault. Beaujolais-Villages so. They taste. They like. Flowers. They taste. They like. (But you'll shut your big mouth pretentious!). Then we gossiped. Then the lady told me she is a researcher (researcher?) At CNRS. Geologist. It bump with vitis in the south, it works in the development of an organic fertilizer. It can spin me full info on soil, I write to him, she supervises master students of geology and can perhaps help me in my understanding of my soil. I tell him about the book from Kermit Lynch, my adventures on the wine trail and the history of gooseberries that influenced the taste of wine, that he was aware there after they had been uprooted, the wines of the Clos Bachelard smelled of violets and the ground was strewn with wild thoughts of the same botanical family of purple. She explains that the plants by their roots can modify the structure of the soil in which they grow, and the soil in turn affect other plants like the vine, it can give me the above information by mail.
But me, I really want to say thank you to Mr. Chance encounters for these nice people how interesting and sympathetic as in all races there are good ones. Ah ah ah.
hi hi hi. 
Yesterday morning visit to a German couple who every year at the time of firsts traveled roads of Beaujolais to fill the trunk of Beaujolais Nouveau. It will not translate into German "Beaujolais Nouveau, is crap"? There's not a Jean-Pier Koff home to kill us the neck every year? Although ours, since he is shopping at Leader Price, he became nice. His cousin bump perhaps at Lidl?
I was doing boxes when they entered the local bottle without screaming "STATION !!!!!" (I never understood that expression, so German). It has shaken the paw "- hello", "- glutamate" I said (I did a little alemen at school), then crossed the court to settle in the vault tasting (because my house Beaujolais Nouveau, it is eaten). Mr. spoke French more than a correct (phew!), Madame was less comfortable and when it became too hard for her by the wealth of vocabulary with which I usually put it, her husband was the interpreter. In fact, how one says "leek" in German because with Klaus was not found?
I put my bottles on the barrel, banana head, it catches vigorously to present to his wife. (?) And he said something like "well this bottle banana is a kind of synthesis between Magritte and Andy Warhol."
I serve the drinks, he takes his own, puts his nose in it by closing your eyes, like super concentrated. It lasted several seconds like that and I was hanging on the lips German. So WAS IS das? It Schmela gutta? I thought very hard. And then there s'tourne to his wife and said something in German and I say yeah yeah and there s'retourne to me and it says me you speak German and I will not answer him at all why?
So? What do you think? I asked him (in French) and he replied "very good" "very good" by nodding. I've always been a staunch defender of the idea a Franco-German unity on the governance of the euro area, it made me really happy. I put the spittoon in the middle of the barrel, but they were not needed. After he told me a whole bunch of stuff really well on my wine, I even think about what my mother told me that should not be assumed but in every race has property y '.
then I made them taste my wines of the vintage 2009. He enjoyed my moderately Fleurie oak barrels. "I do not like the woods, I am not American" it said, with his accent, I would have doubted.
Every time I served him a drink, he went outside to better appreciate the flavors. This guy, I told myself again, it is not come here to talk about paint and he has a good jacket. I even ended up asking whether at home, he ate not out to better appreciate the wine he drank. It was ah ah ah because it did laugh after he translated to his wife and made hi hi hi.
After a while, he finally let go it was a friend of Marcel Lapierre, it was like thirty years he hung out his gaiters in Beaujolais. Live, I offered to go taste the wine cellar in 2010, the kind of thing that should not suggest to anyone when you did anything (but I did not say). I went free, I let him taste my wines the most "interesting" (I like that word, it means nothing). The first mill (and why not?), I find it so good now that the other day I wanted to launch a Facebook cocktail "Go to Bachelard Fleurie to 18H. I have a Lightning 41hectos Mill that tastes of death. Come! (bring your drink and your swimming trunks, the Saone is not far). Klaus and his wife liked it but I had never heard that Klaus resents the manganese mill, it makes him sick. You knew you, right? Besides the afternoon, it's funny, we had a visit from a geologist who works at the CNRS and we talked about soil, but I come here. Yes, I come here.
then I made him taste the lightning floral aromas of where closed in bud are still trying to grow (it's nice eh). Well Klaus taster at the end, I found the violet, yes sir. It was small rounded with his hand up to the face, mouth open, leaning his head back and I told her "persistence?", "Yes, persistence! There wine in there!" he replied that he clearly knew what to say to the tenants to put their heart in joy. Good stop, it has nothing annoys me more than guys who spend their time doing their wine section. It is also written with a touch HB, you can erase easily if it bothers you.
We returned to the vault. They said they wanted lots of bananas, even we were all disappointed because I had booked them as 18, I knew that the Germans liked bananas. We narrowed the paw in the other direction, I told them to call me when they arrive in Germany to tell us that they had indeed arrived, as my mother with me when I leave home, he had a good laugh but I do not hear his wife hi hi hi door was already closed.
They left, he should be close to 14 hours, even as I ate cold, it's a shame this season. I was going to do my samedicale nap when my phone rang. It was the lady of the above (in the text, the geologist) who wanted to know if I could get him to sell wine. I've given up on my nap because business is business. Anyway, with the job I have at the moment, I am a bit stressed and I have nightmares for a nap.
I go down, the lady was accompanied by a gentleman. They told me it was from Aix les Bains, it is of Aix en Provence and they are fans of Beaujolais-Villages. So I tell them you met in Aix history of their show here that if we make good wine, it is not too bad at joking. The lady was holding the special wines Point, thank you Mr. Smith.
It is left to the vault. Beaujolais-Villages so. They taste. They like. Flowers. They taste. They like. (But you'll shut your big mouth pretentious!). Then we gossiped. Then the lady told me she is a researcher (researcher?) At CNRS. Geologist. It bump with vitis in the south, it works in the development of an organic fertilizer. It can spin me full info on soil, I write to him, she supervises master students of geology and can perhaps help me in my understanding of my soil. I tell him about the book from Kermit Lynch, my adventures on the wine trail and the history of gooseberries that influenced the taste of wine, that he was aware there after they had been uprooted, the wines of the Clos Bachelard smelled of violets and the ground was strewn with wild thoughts of the same botanical family of purple. She explains that the plants by their roots can modify the structure of the soil in which they grow, and the soil in turn affect other plants like the vine, it can give me the above information by mail.
But me, I really want to say thank you to Mr. Chance encounters for these nice people how interesting and sympathetic as in all races there are good ones. Ah ah ah.
hi hi hi.
Saturday, November 20, 2010
Calculus At Ureterovesical
I'll spit on your graves
That's it, Beaujolais Nouveau has arrived, we're going to talk about other things. It's good for some who can begin to relax. To read their diatribes on the net about this wine yet so delicious, (I speak from mine, others are disgusting), I worried a little for their health. True, it's not good to get excited like that is a blow to have hypertension. Y miss more than the Beaujolais Nouveau is the cause of an epidemic of heart attacks.
With Internet, people can now express their views on anything and everything. These millions of daily commentaries are for researchers in human science material of unparalleled richness to the understanding of human nature. When they have finished untangling all that, I still am afraid we are a bit disappointed with the results of their analysis. In the meantime what we can lose as time reading crap like.
Funny is this hatred that causes this drink yet so pleasant to drink (I mean mine). Why this wine crystallizes there so all the tensions? Because there is sugar?
Why this torrent of nonsense nasty spill by hordes of exuberant fragrance that seems to excite Beaujolais Nouveau as blood the shark?
Well, there are still some advocates (Who said lost?), For the festive side of the thing, it gives us a unique opportunity to celebrate wine, even if not on top (except mine), it offers out accordions and costume grandfather's closet (when I think of all those wedding dresses that are rotting in closets, hot by moths, it puts me out of me!).
The problem is that our defenders, having the foolish risk to defend the Beaujolais Nouveau and the growers who do (baby, come see us talking about!) end times by a trick of style, "So yes, I tell you, the Beaujolais Nouveau is not THAT some shit!" and further, citing the thousands, not hundreds, not dozens, then?, either, but two or three growers who are THEM super scoops, go, four, for those whose love of the Beaujolais Nouveau frieze idolatry (excuse Honey, we are talking about, you can return to the kitchen). Gender exception that proves the rule broadly and part machine (Mr. Machin) and stuff (Mr. Trick), which may continue to do Bojo nouvo, the other outside, go to plant bananas along the Saone (RAM warming climate). Is that it will end become very sharp by this stuff. "- Hello, I come to the private party Beaujolais Nouveau. - The small room down the hall to the left." Fortunately there was support for the RVF Beaujolais Nouveau (the bulk of the battalion I mean), moreover it would be good to go put a comment on their site to comfort the tasters because they have the seem to have drooled with 2010.
Otherwise, I got some feedback on my Bojo, like "Great, it seems not Beaujolais Nouveau! and I said "thank you for the compliment!" because it made me happy, or "I'm disappointed, we would not Beaujolais Nouveau. "and I said" thank you for the compliment! "because it made me happy, but not in the same way, if you know what I mean (because I see no ), while still a bit annoyed to have disturbed my companion in his idea of Beaujolais Nouveau. But in general, adding "but it's good anyway", and it relieves me I'm really pleased, but gladly a little tougher than I am unable to describe if you know what I mean, because I see it. Basically, I know very well what to make of all this, that 'was perhaps a bit forced line and it's true we may question the appropriateness of lipstick on a mouth naturally luscious. But if the emphasis with which Malraux declaimed his lyrics makes us smile today, it is provided reconsider the genius of his work? Malraux and Bojo, same fight! As love is a gypsy child, should this mean to cry wolf and claim his deportation? Like what any subject deserves a true reflection and any discussion about merit especially true if you know what I mean, because I see for once. Well, I leave you, I have lots of boxes to prepare and unfortunately it will not be alone.
That's it, Beaujolais Nouveau has arrived, we're going to talk about other things. It's good for some who can begin to relax. To read their diatribes on the net about this wine yet so delicious, (I speak from mine, others are disgusting), I worried a little for their health. True, it's not good to get excited like that is a blow to have hypertension. Y miss more than the Beaujolais Nouveau is the cause of an epidemic of heart attacks.
With Internet, people can now express their views on anything and everything. These millions of daily commentaries are for researchers in human science material of unparalleled richness to the understanding of human nature. When they have finished untangling all that, I still am afraid we are a bit disappointed with the results of their analysis. In the meantime what we can lose as time reading crap like.
Funny is this hatred that causes this drink yet so pleasant to drink (I mean mine). Why this wine crystallizes there so all the tensions? Because there is sugar?
Why this torrent of nonsense nasty spill by hordes of exuberant fragrance that seems to excite Beaujolais Nouveau as blood the shark?
Well, there are still some advocates (Who said lost?), For the festive side of the thing, it gives us a unique opportunity to celebrate wine, even if not on top (except mine), it offers out accordions and costume grandfather's closet (when I think of all those wedding dresses that are rotting in closets, hot by moths, it puts me out of me!).
The problem is that our defenders, having the foolish risk to defend the Beaujolais Nouveau and the growers who do (baby, come see us talking about!) end times by a trick of style, "So yes, I tell you, the Beaujolais Nouveau is not THAT some shit!" and further, citing the thousands, not hundreds, not dozens, then?, either, but two or three growers who are THEM super scoops, go, four, for those whose love of the Beaujolais Nouveau frieze idolatry (excuse Honey, we are talking about, you can return to the kitchen). Gender exception that proves the rule broadly and part machine (Mr. Machin) and stuff (Mr. Trick), which may continue to do Bojo nouvo, the other outside, go to plant bananas along the Saone (RAM warming climate). Is that it will end become very sharp by this stuff. "- Hello, I come to the private party Beaujolais Nouveau. - The small room down the hall to the left." Fortunately there was support for the RVF Beaujolais Nouveau (the bulk of the battalion I mean), moreover it would be good to go put a comment on their site to comfort the tasters because they have the seem to have drooled with 2010.
Otherwise, I got some feedback on my Bojo, like "Great, it seems not Beaujolais Nouveau! and I said "thank you for the compliment!" because it made me happy, or "I'm disappointed, we would not Beaujolais Nouveau. "and I said" thank you for the compliment! "because it made me happy, but not in the same way, if you know what I mean (because I see no ), while still a bit annoyed to have disturbed my companion in his idea of Beaujolais Nouveau. But in general, adding "but it's good anyway", and it relieves me I'm really pleased, but gladly a little tougher than I am unable to describe if you know what I mean, because I see it. Basically, I know very well what to make of all this, that 'was perhaps a bit forced line and it's true we may question the appropriateness of lipstick on a mouth naturally luscious. But if the emphasis with which Malraux declaimed his lyrics makes us smile today, it is provided reconsider the genius of his work? Malraux and Bojo, same fight! As love is a gypsy child, should this mean to cry wolf and claim his deportation? Like what any subject deserves a true reflection and any discussion about merit especially true if you know what I mean, because I see for once. Well, I leave you, I have lots of boxes to prepare and unfortunately it will not be alone.
Discover Playlist galliano with Richard Galliano
Sunday, November 14, 2010
What Kind Of Engineer Designs Things
Little Beaujolais Nouveau
That, my bottles are in their boxes. Before I hit the road for a long journey of delivery, I wanted to thank those who helped me achieve my first Beaujolais Nouveau. My friends for their help in the vineyards and cellar, my family for their unwavering support, wine merchants and restaurateurs who have decided to trust me, especially without an extraordinary man whom none of this had been possible, my bottler. Because it's still more convenient when it is bottled wine. I also wanted to thank the group Saint Gobain, and after I stop because we are not to Caesars for its new bottle ECOVA lighter thus more environmentally friendly but more expensive but lighter, therefore more environmentally friendly.
Hey, speaking of Caesars, I went to the cinema yesterday before seeing small handkerchiefs. I thought it was an adult movie on the solitary pleasures, with a somewhat subtle way, like deep gorges where we jumped on Saigon.
Result races, more than two hours without seeing any in the lower buttock. Me if I had to choose a title for this movie, I proposed "laughter, tears, yawning and oysters," at least it gives a clearer idea of what you'll see. Laughter, because it's true that sometimes we laugh. A good series of gags and dialogue rather funny that put together would have allowed the film to compete for the best trailer at the upcoming Cannes Film Festival. Tears, because strength to see the players complaining, you do the same. It's called empathy, a provision that after the ethologist Frans de Waal , they share the major monkeys, but less developed. Well at least you say you got anyway well done take Kleenex. Yawning, because there yawns a lot and this time it's not because you see other people yawn, everyone is in the black, but because this movie has quite a few lengths. Finally, oysters, because it happens in the Arcachon basin, even one of the friends of the band is oystercatcher and end elsewhere, he makes the sandman to say that the film is finite and that to have to go to bed (but I tell you not all going to see is géééniaaaal (take a flashlight and a good book though)).
Maybe have you seen this movie and you find me hard in my criticism. But you think I'm immune to recurrent attacks suffered by the Beaujolais Nouveau, perhaps?
Well, gotta go, I'll enjoy some rare sunshine at this season to finish plowing my camera. Must arrive to "break" a little grass before winter, if not next spring, it may be very difficult to remove. Tomorrow for the criticism of the anal tapper, a film very much it seems.
That, my bottles are in their boxes. Before I hit the road for a long journey of delivery, I wanted to thank those who helped me achieve my first Beaujolais Nouveau. My friends for their help in the vineyards and cellar, my family for their unwavering support, wine merchants and restaurateurs who have decided to trust me, especially without an extraordinary man whom none of this had been possible, my bottler. Because it's still more convenient when it is bottled wine. I also wanted to thank the group Saint Gobain, and after I stop because we are not to Caesars for its new bottle ECOVA lighter thus more environmentally friendly but more expensive but lighter, therefore more environmentally friendly.
Hey, speaking of Caesars, I went to the cinema yesterday before seeing small handkerchiefs. I thought it was an adult movie on the solitary pleasures, with a somewhat subtle way, like deep gorges where we jumped on Saigon.
Result races, more than two hours without seeing any in the lower buttock. Me if I had to choose a title for this movie, I proposed "laughter, tears, yawning and oysters," at least it gives a clearer idea of what you'll see. Laughter, because it's true that sometimes we laugh. A good series of gags and dialogue rather funny that put together would have allowed the film to compete for the best trailer at the upcoming Cannes Film Festival. Tears, because strength to see the players complaining, you do the same. It's called empathy, a provision that after the ethologist Frans de Waal , they share the major monkeys, but less developed. Well at least you say you got anyway well done take Kleenex. Yawning, because there yawns a lot and this time it's not because you see other people yawn, everyone is in the black, but because this movie has quite a few lengths. Finally, oysters, because it happens in the Arcachon basin, even one of the friends of the band is oystercatcher and end elsewhere, he makes the sandman to say that the film is finite and that to have to go to bed (but I tell you not all going to see is géééniaaaal (take a flashlight and a good book though)).
Maybe have you seen this movie and you find me hard in my criticism. But you think I'm immune to recurrent attacks suffered by the Beaujolais Nouveau, perhaps?
Well, gotta go, I'll enjoy some rare sunshine at this season to finish plowing my camera. Must arrive to "break" a little grass before winter, if not next spring, it may be very difficult to remove. Tomorrow for the criticism of the anal tapper, a film very much it seems.
Sunday, November 7, 2010
Hang An Owl In A Tree
only silence is great, everything else is weakness
I will almost never reply to comments that leave me on the blog. In fact, I can not bear it cuts me off, even when I finished talking. The silence that follows the music of Mozart Is not Mozart, then, why these comments when it sometimes seems to chain live on the little guy foam Patrick Sebastien?
When I see the energy that I deployed to try to raise awareness about the dangers of nuclear power, the threat posed by GMOs, the environmental disaster that intensive agriculture is responsible, and that I returns to comment "Bravo Lilian for your positions. If you pass in the corner, do not hesitate to arrest you, I'd take you in a really nice restaurant where there are the best fries in the world! :-))", There 's enough to make a depression, even though I love the fries, bios, of course, because I have convictions.
Actually I lie. (Do not you French fries? But if I like french fries, j'te not talk about it, you're stupid or what?) If I do not respond to comments, it's not that I find uninteresting. I say Just as it is a chance for a blog comments from colleagues and other winemakers drunkenness, because You have to admit, when you got used to living with three grams in the blood, you're still more interesting than one who is fasting at all times, I do not know if this is indeed the history of the egg or the hen, would think about it. No, if I do not answer to comments, because I want to become number one ranking wikio best wine blogs , it would be a kind of consecration of my work as winemaker (??), because I think as for medals in competitions, or double page in the RVF is poorly blocked, given that the sulfur in the wine, I am not sure what I should do, what you think you by the way? But what the report with comments, you say, then it's me that you should ask.
In fact, there's one thing I noticed about myself is that when I put a comment on a blog, I like to go back until I meet the blogger turn something like "Lilian, totally agree with you. Otherwise, the steak at home the last time you found it how?". So I answer with a new comment like "bleeding :-))" or" by chance, in a fried :-))", because in Welcome, Guest, in addition to being smart, we love the kidding :-). But if not answer me right away, I go to his blog five times, ten times, feverishly awaiting its response and the smiley behind, knowing that it swells to death his stats access, and it eats me from Wikio ranking points, but I can not help it.
's why, as I am a normally constituted, I think that all bloggers should work like me. And that does not respond to their comments, I was going to blow my meter! :-)) At first I thought even moderate. That way they come two waves, first check if you got accepted for the publication of their prose, the second to wait for your answer. But moderate, is denied the right of expression to all, and that, you know, I can not, I fight for democracy too often on this blog that it would be going too far against my beliefs, even if Now y 'Facebook for everyone to speak freely and say he has cold feet or has a piece of chicken stuck between two teeth, organic chicken, of course, because we have belief, but anyway, I can not.
So I do not answer and my stats go up. The problem is that After a while, when we not respond to your comments, you finally say, but what's that pretentious asshole that even deign to reply, he give a damn what or what I tell him? Go liberates your blog with shabby! Result, you lost a reader and a place in the Wikio ranking. Well, there's many exceptions as Iris, Isabella , Antonin or Francis Burgundy Live that put comments everywhere on every blog and that should very well know if it was answered. Kids, there would be a mess in their rooms. Y has also Laurentg well what if you do not know what to open as a bottle at night to go with your Bolino. But how do the others? I found the answer I give to you, you're too nice not to abuse it. From time to time, like once a month, this story not inflate his own stats too much anyway, you go on the blog of the person and you leave him a comment on your lap like "Bravo! Great! Wonderful post! I totally agree with you "and voila you patch up to a month. Besides you can put a link to your personal blog to the passage in your comment is really all benef. All that, it seems nothing, but it helped me make a remarkable entry in the top 20 wine blogs in October and being ranked 13th today. Then the BL Olif , Delmas can begin to shit in their pants, I'm coming.
Otherwise, there is the bottling of Beaujolais Nouveau our future.
I have a few bottles seeking buyer. If you're interested, you can leave me a comment, I'd be happy to answer them. 
I will almost never reply to comments that leave me on the blog. In fact, I can not bear it cuts me off, even when I finished talking. The silence that follows the music of Mozart Is not Mozart, then, why these comments when it sometimes seems to chain live on the little guy foam Patrick Sebastien?
When I see the energy that I deployed to try to raise awareness about the dangers of nuclear power, the threat posed by GMOs, the environmental disaster that intensive agriculture is responsible, and that I returns to comment "Bravo Lilian for your positions. If you pass in the corner, do not hesitate to arrest you, I'd take you in a really nice restaurant where there are the best fries in the world! :-))", There 's enough to make a depression, even though I love the fries, bios, of course, because I have convictions.
Actually I lie. (Do not you French fries? But if I like french fries, j'te not talk about it, you're stupid or what?) If I do not respond to comments, it's not that I find uninteresting. I say Just as it is a chance for a blog comments from colleagues and other winemakers drunkenness, because You have to admit, when you got used to living with three grams in the blood, you're still more interesting than one who is fasting at all times, I do not know if this is indeed the history of the egg or the hen, would think about it. No, if I do not answer to comments, because I want to become number one ranking wikio best wine blogs , it would be a kind of consecration of my work as winemaker (??), because I think as for medals in competitions, or double page in the RVF is poorly blocked, given that the sulfur in the wine, I am not sure what I should do, what you think you by the way? But what the report with comments, you say, then it's me that you should ask.
In fact, there's one thing I noticed about myself is that when I put a comment on a blog, I like to go back until I meet the blogger turn something like "Lilian, totally agree with you. Otherwise, the steak at home the last time you found it how?". So I answer with a new comment like "bleeding :-))" or" by chance, in a fried :-))", because in Welcome, Guest, in addition to being smart, we love the kidding :-). But if not answer me right away, I go to his blog five times, ten times, feverishly awaiting its response and the smiley behind, knowing that it swells to death his stats access, and it eats me from Wikio ranking points, but I can not help it.
's why, as I am a normally constituted, I think that all bloggers should work like me. And that does not respond to their comments, I was going to blow my meter! :-)) At first I thought even moderate. That way they come two waves, first check if you got accepted for the publication of their prose, the second to wait for your answer. But moderate, is denied the right of expression to all, and that, you know, I can not, I fight for democracy too often on this blog that it would be going too far against my beliefs, even if Now y 'Facebook for everyone to speak freely and say he has cold feet or has a piece of chicken stuck between two teeth, organic chicken, of course, because we have belief, but anyway, I can not.
So I do not answer and my stats go up. The problem is that After a while, when we not respond to your comments, you finally say, but what's that pretentious asshole that even deign to reply, he give a damn what or what I tell him? Go liberates your blog with shabby! Result, you lost a reader and a place in the Wikio ranking. Well, there's many exceptions as Iris, Isabella , Antonin or Francis Burgundy Live that put comments everywhere on every blog and that should very well know if it was answered. Kids, there would be a mess in their rooms. Y has also Laurentg well what if you do not know what to open as a bottle at night to go with your Bolino. But how do the others? I found the answer I give to you, you're too nice not to abuse it. From time to time, like once a month, this story not inflate his own stats too much anyway, you go on the blog of the person and you leave him a comment on your lap like "Bravo! Great! Wonderful post! I totally agree with you "and voila you patch up to a month. Besides you can put a link to your personal blog to the passage in your comment is really all benef. All that, it seems nothing, but it helped me make a remarkable entry in the top 20 wine blogs in October and being ranked 13th today. Then the BL Olif , Delmas can begin to shit in their pants, I'm coming.
Otherwise, there is the bottling of Beaujolais Nouveau our future.
I have a few bottles seeking buyer. If you're interested, you can leave me a comment, I'd be happy to answer them.
Thursday, November 4, 2010
Do All Northdface Jackets Say Northface On Back
Do not throw stones at the adulterous woman I
The question of interest sulfur sulfur in wine is a topic that wine lovers love to tease the bun. As I am for peace household, I decided to give a layer giving my turn my opinion on it, lit it goes without saying.
For these days, it takes less likely to be tagging the window of his blog, saying that sulfur is a damn whose winemakers should be able to pass rather than the contrary, "will therefore eh chemist "is becoming as popular as the famous" you break POV con ". Besides, when you read the blogs of wine, a few exceptions, it seems that all French wine is passed to the bio and all the wine refuses to cellar use of chemistry (ugh, just writing the word, I'm full of buttons on the computer). Who is lying then? No, do not worry! Conventional viticulture and wine sulphited continue to exist! Phew! (?) It's just that the conventional vitis communicate less, that's all. At the same time, I guess a blog where one could read "Today, chemical weed control of spring passage of 2.5 liters per hectare of Roundup on seven acres in the program." Not very glamorous anyway. Sure, it's a little easier to communicate your practices when you sit, like me, the world Gentile world who love and respect her as much as they love their fellow human beings and respect their health. Besides you who read me, you can not imagine how much I love you. (Do you mind if I tu te? What are you doing tomorrow night?)
So if the speech, "I drink wine without sulfur, I am proud and fuck you" can still in some annoying, it must be said that the "fuck you" at least still charming as ever. There is also something I noticed on that Monday night watching the numbers and letters that my mother is old and you spell almost like radishes. And also that sodomy, it does, mine nothing, a word of eight letters long, which I had never realized before Arielle, the expert letters of the show, do not point out to viewers, while noting in passing that the sodomy she was not especially adept, it is true that the subject can be debated as well (I advise you not to miss this week zapping, I think that this great moment of television do they will not escape, you see, it is collector.).
where I was? Ah yes, I was talking about good thinking that drink ideas. It is time for me in the task of informing the masses that God has entrusted to through writing this blog to get into the thick of things after this long but necessary introduction, even if it is discussed.
First to prove my impartiality, essential prerequisites to a non-partisan examination of the question without sulfite wines, I inform you that I have always refused to belong to any clan except the clan of those who not want to belong to any clan. So I'm not part of the club of lovers of wine without sulfite, I'm not part of the friendly ball Lyon Fleurie. For cons, I regularly wonder about the advisability of joining the club of wine lovers with sulfite. I do not make my coming out, do not worry. I just try to prove that I'm objective, by taking advantage of the first villains. I support the latest costume nice, kind thesis antithesis, where you spend two shot to prove A + B something and then go again two more shot to prove otherwise to finish last by a synthesis of it all where basically you end up saying that you know too, but be careful, reasoned manner. And Ben, I tell you, the dialectic inherent in the philosophical examination of all things, as we were taught in school has always made us a civilization of soft balls. And I finished even think it's no worse that philosophy is a factor in the lousy pan, otherwise we would have to lead our nation a bunch of incompetents incapable of making decisions necessary to the welfare of citizens. (?)
Go, the first thesis:
- The winemakers are not all evil beings who are sulfite in their wines for the pleasure of pissing the asthma and intolerant people in the aspirin.
- The winemakers do not either sulfite in their wines to give you a headache or you spin niflette the day after a good meal sprinkled with bad wine too sulphited (but I have not said).
- So why are they so sulfite? Because sulfite is a tool that facilitates the work of the winemaker. First, during the phase of winemaking, what we tend sometimes to ignore. The transformation of grape juice into wine requires two phases, the alcoholic fermentation (AF) provided by the yeast that turns grape sugars into alcohol and malolactic fermentation (MLF) carried out by lactic acid bacteria which converts malic acid into lactic acid, to make it simple. Just like the kiss cool basically. (I'm simplifying for those who are currently to read all this after a search like "cost of caramel" on Google, as I have seen this week after reading my stats visit (whatever the algorithms at Google)). The problem is that sometimes the bacteria are activated too early, they finish the MLF before the end of the FA and metabolize residual sugar. And then, pa, pata and sometimes in extreme cases, wham. The wine has a sweet and sour character more or less pronounced as the pros call the lactic bite resulting in an analytical term rise of volatile acidity in wine. There's people that it not disturb too much, or who appreciate, others, including the tasters who issue approvals for placing on the wine market, for example at random, who enjoy less. And although the bacteria are more sensitive to sulfite than yeast. So many winemakers sulfitent grapes to steeping, using "sleep" bacteria, allowing the FA run more quietly. Sometimes this to a harmful consequence is that the MLF is slow to start, sometimes necessitating a heat wines around 18-20 ° to create an atmosphere conducive to malo, sometimes inoculate the medium in lactic acid bacteria trade, sometimes to wait until next spring that the MLF is naturally trigger the awakening of nature and the rise of temperature. But minimizing the risk of lactic bite, sulfite to encuvage can avoid having a second time to apply drastic remedies to get back on a wine "seller". Sulfite has other interesting properties for the winemaker. It facilitates the breeding and conservation of wine after bottling hand sanitizing its antioxidant and preventing the growth of bacteria or yeast overgrowth like Brettanomyces, which have the particularity to give the wine smells not very sexy, the Style smell of stables, though one wonders in our time who is still able to know what feels really stable, besides the Arab sheiks who rarely drink wine and more.
added that sulfite is not an allergen, but is "only" responsible for intolerance reactions to this product, sometimes unpleasant, but not physiological changes responsible for development of our body by producing antibodies example. Finally, it demonizes the sulphite present in wines, forgetting that sulfite is present in many other foods. This is something that the E22 can be found in the "composition" of nuts, mustard, fish, yoghurt ... It's even sprayed on the fish stalls to reduce the risk of spoilage. So we are willing to blame but hey, it's going five minutes.
Antithesis (for those who have not screwed up their display of anger):
And ben the opposite basically. By simplifying the work with vinifera sulfite, you're likely to simplify also the taste of your wine. That sulfite is not hyper-selective in its action, it inhibits not really interesting stuff indeed, like Brettanomyces, but it can also inhibit the passage of things that add to the aromatic complexity of wine and that, it raises a few questions to anyone who wants to reach Nirvana by drinking jaja. Attention, even in overdose (Kurt, we never forget you).
And also that sulfite may lead to some reduction of taste, style rotten egg, or wet mop, not very pleasant, except for those who like rotten eggs or wet mops, I think women especially for mops.
Summary: do it yourself, I'm going to bed, I'm not a spineless wimp. and then, if you have any tips to add, you can go, reviews done for it, besides it lets off steam. Finally, I would still just before you leave that this story is a bit of sulfite to drown the fish hiding the forest, I find this dichotomy between wines sulphated and non sulphated limit burlesque basically very simplistic . also that the winemakers have beautiful lay books with lots of formulas in all directions to explain the chemical reactions that occur in wine, there are rarely accessible to the News grower base, which moreover is rarely Doctor chemistry, actions to be performed on the wines to limit the risks of tampering and that often separate you advocate to sulfite and yeast to avoid delinquency, we advise you not much and it must be pretty reckless and seasoned to override his orders, basically zero sulfite wines that can be top but it is still beyond the reach of the first winemaker to come and wanker I can not quote anyone. Goodnight Small. 
The question of interest sulfur sulfur in wine is a topic that wine lovers love to tease the bun. As I am for peace household, I decided to give a layer giving my turn my opinion on it, lit it goes without saying.
For these days, it takes less likely to be tagging the window of his blog, saying that sulfur is a damn whose winemakers should be able to pass rather than the contrary, "will therefore eh chemist "is becoming as popular as the famous" you break POV con ". Besides, when you read the blogs of wine, a few exceptions, it seems that all French wine is passed to the bio and all the wine refuses to cellar use of chemistry (ugh, just writing the word, I'm full of buttons on the computer). Who is lying then? No, do not worry! Conventional viticulture and wine sulphited continue to exist! Phew! (?) It's just that the conventional vitis communicate less, that's all. At the same time, I guess a blog where one could read "Today, chemical weed control of spring passage of 2.5 liters per hectare of Roundup on seven acres in the program." Not very glamorous anyway. Sure, it's a little easier to communicate your practices when you sit, like me, the world Gentile world who love and respect her as much as they love their fellow human beings and respect their health. Besides you who read me, you can not imagine how much I love you. (Do you mind if I tu te? What are you doing tomorrow night?)
So if the speech, "I drink wine without sulfur, I am proud and fuck you" can still in some annoying, it must be said that the "fuck you" at least still charming as ever. There is also something I noticed on that Monday night watching the numbers and letters that my mother is old and you spell almost like radishes. And also that sodomy, it does, mine nothing, a word of eight letters long, which I had never realized before Arielle, the expert letters of the show, do not point out to viewers, while noting in passing that the sodomy she was not especially adept, it is true that the subject can be debated as well (I advise you not to miss this week zapping, I think that this great moment of television do they will not escape, you see, it is collector.).
where I was? Ah yes, I was talking about good thinking that drink ideas. It is time for me in the task of informing the masses that God has entrusted to through writing this blog to get into the thick of things after this long but necessary introduction, even if it is discussed.
First to prove my impartiality, essential prerequisites to a non-partisan examination of the question without sulfite wines, I inform you that I have always refused to belong to any clan except the clan of those who not want to belong to any clan. So I'm not part of the club of lovers of wine without sulfite, I'm not part of the friendly ball Lyon Fleurie. For cons, I regularly wonder about the advisability of joining the club of wine lovers with sulfite. I do not make my coming out, do not worry. I just try to prove that I'm objective, by taking advantage of the first villains. I support the latest costume nice, kind thesis antithesis, where you spend two shot to prove A + B something and then go again two more shot to prove otherwise to finish last by a synthesis of it all where basically you end up saying that you know too, but be careful, reasoned manner. And Ben, I tell you, the dialectic inherent in the philosophical examination of all things, as we were taught in school has always made us a civilization of soft balls. And I finished even think it's no worse that philosophy is a factor in the lousy pan, otherwise we would have to lead our nation a bunch of incompetents incapable of making decisions necessary to the welfare of citizens. (?)
Go, the first thesis:
- The winemakers are not all evil beings who are sulfite in their wines for the pleasure of pissing the asthma and intolerant people in the aspirin.
- The winemakers do not either sulfite in their wines to give you a headache or you spin niflette the day after a good meal sprinkled with bad wine too sulphited (but I have not said).
- So why are they so sulfite? Because sulfite is a tool that facilitates the work of the winemaker. First, during the phase of winemaking, what we tend sometimes to ignore. The transformation of grape juice into wine requires two phases, the alcoholic fermentation (AF) provided by the yeast that turns grape sugars into alcohol and malolactic fermentation (MLF) carried out by lactic acid bacteria which converts malic acid into lactic acid, to make it simple. Just like the kiss cool basically. (I'm simplifying for those who are currently to read all this after a search like "cost of caramel" on Google, as I have seen this week after reading my stats visit (whatever the algorithms at Google)). The problem is that sometimes the bacteria are activated too early, they finish the MLF before the end of the FA and metabolize residual sugar. And then, pa, pata and sometimes in extreme cases, wham. The wine has a sweet and sour character more or less pronounced as the pros call the lactic bite resulting in an analytical term rise of volatile acidity in wine. There's people that it not disturb too much, or who appreciate, others, including the tasters who issue approvals for placing on the wine market, for example at random, who enjoy less. And although the bacteria are more sensitive to sulfite than yeast. So many winemakers sulfitent grapes to steeping, using "sleep" bacteria, allowing the FA run more quietly. Sometimes this to a harmful consequence is that the MLF is slow to start, sometimes necessitating a heat wines around 18-20 ° to create an atmosphere conducive to malo, sometimes inoculate the medium in lactic acid bacteria trade, sometimes to wait until next spring that the MLF is naturally trigger the awakening of nature and the rise of temperature. But minimizing the risk of lactic bite, sulfite to encuvage can avoid having a second time to apply drastic remedies to get back on a wine "seller". Sulfite has other interesting properties for the winemaker. It facilitates the breeding and conservation of wine after bottling hand sanitizing its antioxidant and preventing the growth of bacteria or yeast overgrowth like Brettanomyces, which have the particularity to give the wine smells not very sexy, the Style smell of stables, though one wonders in our time who is still able to know what feels really stable, besides the Arab sheiks who rarely drink wine and more.
added that sulfite is not an allergen, but is "only" responsible for intolerance reactions to this product, sometimes unpleasant, but not physiological changes responsible for development of our body by producing antibodies example. Finally, it demonizes the sulphite present in wines, forgetting that sulfite is present in many other foods. This is something that the E22 can be found in the "composition" of nuts, mustard, fish, yoghurt ... It's even sprayed on the fish stalls to reduce the risk of spoilage. So we are willing to blame but hey, it's going five minutes.
Antithesis (for those who have not screwed up their display of anger):
And ben the opposite basically. By simplifying the work with vinifera sulfite, you're likely to simplify also the taste of your wine. That sulfite is not hyper-selective in its action, it inhibits not really interesting stuff indeed, like Brettanomyces, but it can also inhibit the passage of things that add to the aromatic complexity of wine and that, it raises a few questions to anyone who wants to reach Nirvana by drinking jaja. Attention, even in overdose (Kurt, we never forget you).
And also that sulfite may lead to some reduction of taste, style rotten egg, or wet mop, not very pleasant, except for those who like rotten eggs or wet mops, I think women especially for mops.
Summary: do it yourself, I'm going to bed, I'm not a spineless wimp. and then, if you have any tips to add, you can go, reviews done for it, besides it lets off steam. Finally, I would still just before you leave that this story is a bit of sulfite to drown the fish hiding the forest, I find this dichotomy between wines sulphated and non sulphated limit burlesque basically very simplistic . also that the winemakers have beautiful lay books with lots of formulas in all directions to explain the chemical reactions that occur in wine, there are rarely accessible to the News grower base, which moreover is rarely Doctor chemistry, actions to be performed on the wines to limit the risks of tampering and that often separate you advocate to sulfite and yeast to avoid delinquency, we advise you not much and it must be pretty reckless and seasoned to override his orders, basically zero sulfite wines that can be top but it is still beyond the reach of the first winemaker to come and wanker I can not quote anyone. Goodnight Small.
Wednesday, November 3, 2010
What Does My Hymen Look Like
With Carrefour positive but a little less
Leafing Telerama with friends this weekend, I came across a pub crossroads that left me skeptical. In the middle of an article on the development of eco-districts (habitat "green"), you could see it:
And then, two pages later, still in the same section, the same ad, full page, Gammon version this time, with a chop instead of fish.
I pumped a text on the newspaper's website said Sunday that in essence the project group Carrefour
"The supermarket group Carrefour has chosen to stamp its own 300 products brand fed GM-free "in response to consumer demand to know how the cattle are fed, said the executive director of Carrefour in France Journal Sunday (JDD).
New logo, green and round, "fed GM-free", will appear Tuesday on some 300 products (beef, eggs ...).
The group recalls that he developed in 1998 by "precautionary principle", a chain of non-GM animal feed, comprising 3,000 farmers, ranchers and food manufacturers. Labeled products are guaranteed GMO-free to 99.1%, "which is the commonly accepted threshold," says James McCann. Carrefour wants to extend the approach to dairy products, he adds.
...
"Today, to be sure to eat products from animals fed GM-free, consumers have no choice that organic products", said Arnaud Apoteker, responsible for GE campaigner for Greenpeace.
Good. What does that inspires my brain all this organic producer? First, we will give customers more of Carrefour "clarity" on food products. Objectively, it's rather good news. WWF and Greenpeace welcome this elsewhere. Now, we can still say that if Carrefour is positive, there is a tendency to a little too positively.
First because Crossroads does a priori anticipating the promulgation of a decree on the labeling of genetically modified products not currently being considered by the High Council of biotechnology. By taking a little ahead of that Act, the brand is quite a stunt. Knowing of course that the overwhelming majority of French people refuse GMOs in their food (they still have done surveys at Carrefour to be sure).
Then it's not me who says it is the responsibility of Comm Greenpeace, Mr. Apoteker (a pharmacist?), These non-GMO products are presented as an alternative to organic products, as indeed in the words of this charming gentleman, " today, be sure to eat products from animals fed GM-free Consumers have no other choice than organic produce.
And I do not know where bin, but the producer organic way I am, it feels like a kind of gene, not that the modified to the coup. Why should he make an "alternative" for organic products? This kind of rhetoric coming from the mouth of someone at Greenpeace, it irritates me a bit. Not to the point of refloat the Rainbow Warrior to be able to run again, but the point still to want to express my anger on this blog. There's organizations such as Greenpeace campaigning for democracy and for everyone to speak freely, then I see no reason why I would take advantage it.
So what's all this alternative that would offer organic produce? It would need a third way between the villains products of the agri-food full of pesticides and organic products? Why? To provide consumers with purchasing power at half the products of good quality but cheaper than organic products, this is the message that Carrefour and Greenpeace want us to go? Products not organic, but almost. Besides the identifying logo of these products is almost green, if it is not proof that these products are almost bios I do not know what you need.
Those who come to pass in a jiffy the era of working more to earn more in the era of working more to contribute more would find their account.
Because at Crossroads, they are like that, they have a heart on his sleeve.
Finally it's more that just like that, they can keep their hands on the wallet too, it would still not be forgotten. This is one reason why the bio has many years to develop. The cost of organic products is higher than those from intensive agriculture, everybody knows. How to provide consumers with Carrefour and Auchan other organic products at the same price as those to which they were used without trimming the comfortable margin of the distributor? Very delicate matter which major brands are unfortunately does not have time to think ... Another delicate point, the share of the budget that is spent on food rose from 25% last forty five years 12% on average today. If we agreed to return to equilibrium after the war, everyone could eat organic! But how do I pay for my internet subscription, I ask you? And my subscription to Telerama?
Biocoop who has not the power of communication leading to the great distro has moved to this new campaign comm Carrefour, arguing that home they had not waited 25 October 2010 300 products to label "GM free feed" (on the tens of thousands arranged for sale at Carrefour?). In Biocoop, all products being offered from organic farming, they are made without GMOs. Organic production is also subject to scrutiny by independent agencies like Ecocert. Who will check the warranty of non-GMO food supply chains Carrefour? The question is good, I thank you for asking.
be added as specialty retailers like Biocoop life or clear, to encourage the development of organic farming, are their customers with products operating in conversion, when large retail chains are not interested in traditional of these products, the AB logo, the "brand" of organic products in the eyes of average consumers can not be affixed by the producer at the end of this period conversion which can take four years for perennial crops such as tree planting or at random, viticulture (Random).
In sum, on one hand, some form of engagement, and the other a pure business, with a directed communication, which allows for time with respect to the development of bio and throw again more confusion in the minds of consumers. Besides farmed fish fed GM-free, which guarantees us they are not GMO themselves? The answer may be in the next issue of Telerama? 
Leafing Telerama with friends this weekend, I came across a pub crossroads that left me skeptical. In the middle of an article on the development of eco-districts (habitat "green"), you could see it:
And then, two pages later, still in the same section, the same ad, full page, Gammon version this time, with a chop instead of fish.
I pumped a text on the newspaper's website said Sunday that in essence the project group Carrefour
"The supermarket group Carrefour has chosen to stamp its own 300 products brand fed GM-free "in response to consumer demand to know how the cattle are fed, said the executive director of Carrefour in France Journal Sunday (JDD).
New logo, green and round, "fed GM-free", will appear Tuesday on some 300 products (beef, eggs ...).
The group recalls that he developed in 1998 by "precautionary principle", a chain of non-GM animal feed, comprising 3,000 farmers, ranchers and food manufacturers. Labeled products are guaranteed GMO-free to 99.1%, "which is the commonly accepted threshold," says James McCann. Carrefour wants to extend the approach to dairy products, he adds.
...
"Today, to be sure to eat products from animals fed GM-free, consumers have no choice that organic products", said Arnaud Apoteker, responsible for GE campaigner for Greenpeace.
Good. What does that inspires my brain all this organic producer? First, we will give customers more of Carrefour "clarity" on food products. Objectively, it's rather good news. WWF and Greenpeace welcome this elsewhere. Now, we can still say that if Carrefour is positive, there is a tendency to a little too positively.
First because Crossroads does a priori anticipating the promulgation of a decree on the labeling of genetically modified products not currently being considered by the High Council of biotechnology. By taking a little ahead of that Act, the brand is quite a stunt. Knowing of course that the overwhelming majority of French people refuse GMOs in their food (they still have done surveys at Carrefour to be sure).
Then it's not me who says it is the responsibility of Comm Greenpeace, Mr. Apoteker (a pharmacist?), These non-GMO products are presented as an alternative to organic products, as indeed in the words of this charming gentleman, " today, be sure to eat products from animals fed GM-free Consumers have no other choice than organic produce.
And I do not know where bin, but the producer organic way I am, it feels like a kind of gene, not that the modified to the coup. Why should he make an "alternative" for organic products? This kind of rhetoric coming from the mouth of someone at Greenpeace, it irritates me a bit. Not to the point of refloat the Rainbow Warrior to be able to run again, but the point still to want to express my anger on this blog. There's organizations such as Greenpeace campaigning for democracy and for everyone to speak freely, then I see no reason why I would take advantage it.
So what's all this alternative that would offer organic produce? It would need a third way between the villains products of the agri-food full of pesticides and organic products? Why? To provide consumers with purchasing power at half the products of good quality but cheaper than organic products, this is the message that Carrefour and Greenpeace want us to go? Products not organic, but almost. Besides the identifying logo of these products is almost green, if it is not proof that these products are almost bios I do not know what you need.
Those who come to pass in a jiffy the era of working more to earn more in the era of working more to contribute more would find their account.
Because at Crossroads, they are like that, they have a heart on his sleeve.
Finally it's more that just like that, they can keep their hands on the wallet too, it would still not be forgotten. This is one reason why the bio has many years to develop. The cost of organic products is higher than those from intensive agriculture, everybody knows. How to provide consumers with Carrefour and Auchan other organic products at the same price as those to which they were used without trimming the comfortable margin of the distributor? Very delicate matter which major brands are unfortunately does not have time to think ... Another delicate point, the share of the budget that is spent on food rose from 25% last forty five years 12% on average today. If we agreed to return to equilibrium after the war, everyone could eat organic! But how do I pay for my internet subscription, I ask you? And my subscription to Telerama?
Biocoop who has not the power of communication leading to the great distro has moved to this new campaign comm Carrefour, arguing that home they had not waited 25 October 2010 300 products to label "GM free feed" (on the tens of thousands arranged for sale at Carrefour?). In Biocoop, all products being offered from organic farming, they are made without GMOs. Organic production is also subject to scrutiny by independent agencies like Ecocert. Who will check the warranty of non-GMO food supply chains Carrefour? The question is good, I thank you for asking.
be added as specialty retailers like Biocoop life or clear, to encourage the development of organic farming, are their customers with products operating in conversion, when large retail chains are not interested in traditional of these products, the AB logo, the "brand" of organic products in the eyes of average consumers can not be affixed by the producer at the end of this period conversion which can take four years for perennial crops such as tree planting or at random, viticulture (Random).
In sum, on one hand, some form of engagement, and the other a pure business, with a directed communication, which allows for time with respect to the development of bio and throw again more confusion in the minds of consumers. Besides farmed fish fed GM-free, which guarantees us they are not GMO themselves? The answer may be in the next issue of Telerama?
Monday, October 25, 2010
Rodent Ulcer In Cats, Vet Cost And Procedure
Carrefour and Carrefour Carrefour Planet
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Click on the title to view the videos for Carrefour in Brazil and the new design Planet Crossroads tested in Ecully and Venissieux
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Click on the title to view the videos for Carrefour in Brazil and the new design Planet Crossroads tested in Ecully and Venissieux
...........
Diconnection Letter Sample
revises its estimates downward
Carrefour posted a sales growth of 6.7% to 25.61 billion euros in the third quarter, but has revised downwards its 2010 forecast, anticipating a profit operating current of about 3 billion euros in exceptional charges in Brazil.
In August, Carrefour was for the full year operating income stream of about 3.1 billion euros.
The increase of group sales derived primarily from emerging countries, with double-digit growth in Latin America (+34.3% to 4.52 billion euros) and Asia (+26.3 % to 2.25 billion euros). In France, sales rose 0.8% to 10.48 billion euros. In Europe, sales fell 1.2% to about 8.35 billion euros.
How To Detect An Allergy
Central Group interested in buying Carrefour Thailand
The Central Group has reaffirmed its interest in buying Carrefour Thailand, in competition with Casino (owner of Big C Supercentre) Berli Jucker and (BJC). Carrefour operates about 43 hypermarkets in Thailand, but announced his decision to withdraw from the Thai market.
After removal of the oil company PTT, Central Group is the favorite account given its position and experience in distribution. Local activities Carrefour valued by some analysts at about 745 million euros.
Britain's Tesco and Japan's Aeon were excluded according to reports from The Wall Street Journal. 
The Central Group has reaffirmed its interest in buying Carrefour Thailand, in competition with Casino (owner of Big C Supercentre) Berli Jucker and (BJC). Carrefour operates about 43 hypermarkets in Thailand, but announced his decision to withdraw from the Thai market.
After removal of the oil company PTT, Central Group is the favorite account given its position and experience in distribution. Local activities Carrefour valued by some analysts at about 745 million euros.
Britain's Tesco and Japan's Aeon were excluded according to reports from The Wall Street Journal.
Tuesday, October 19, 2010
Auspicious Dates For Griha Pravesh In 2010
subtle aromas of jasmine floating in the thick mists of autumn
Two weeks ago, p uring the vinification , I slipped on the wet floor of the winery and came across the most intimate, most secret of my being, my ass. I have happy memories, because if the most painful wounds are those that leave bruises to the soul, those who are on the bottom are also in their genre.
Have I slipped on my banana aromas Beaujolais-Villages? No, since it does not smell like bananas.
Proof by label
This year's new, it is Beaujolais Nouveau. So those who want to support us in our struggle "for a banana sovereign and independent by the production of Beaujolais Nouveau or tasteless banana then we have not done on purpose," can join us. Remember, "Overall, there is more!". I wanted to create a Facebook group but I do not know how it's done (too bad I'm afraid to be alone with my mother included).
Cheers Bananas! Cheers banana free! live the French overseas territories, long live the French Beaujolais Nouveau and vive la France!
Two weeks ago, p uring the vinification , I slipped on the wet floor of the winery and came across the most intimate, most secret of my being, my ass. I have happy memories, because if the most painful wounds are those that leave bruises to the soul, those who are on the bottom are also in their genre.
Have I slipped on my banana aromas Beaujolais-Villages? No, since it does not smell like bananas.
Proof by label
This year's new, it is Beaujolais Nouveau. So those who want to support us in our struggle "for a banana sovereign and independent by the production of Beaujolais Nouveau or tasteless banana then we have not done on purpose," can join us. Remember, "Overall, there is more!". I wanted to create a Facebook group but I do not know how it's done (too bad I'm afraid to be alone with my mother included).
Cheers Bananas! Cheers banana free! live the French overseas territories, long live the French Beaujolais Nouveau and vive la France!
Wednesday, September 29, 2010
How To Make A Homemade Gauntlets
started winemaking
1023 to Mustimeter last night. 1018 this morning. 1016 tonight. The density of my vintage Windmill decreases again. Relief. She was stuck at 1025 for two days.
Lower densities reflects the activity of transforming sugar into alcohol by yeasts. When the density continues to decline, this may mean stopping the fermentation and exposure of the tank to the "lactic bite" that could make the wine unfit for consumption. When we spent a year working in vineyards, we do not really want to plant them in the final straight (my portfolio too did not really want me to plant).
In my encuvage Mill, I decided not to yeast and not sulphite; first the desire not to put in my wines of the inputs that I know neither the processes nor the traces they could leave in my wines. But also, in corollary, the desire to make a wine that leaves at best express its terroir. "Tell my boy." Tell Daddy what you have in your heart. "I just hope the son is not full and that Oedipus was not one wish, that of killing father.
Those who read me regularly (oh the other, makes his star) must think I'm a paranoid inputs with wine. I heard yesterday on the radio a researcher, a specialist in nano-materials to complain of bad trial that we is chemistry. Chemistry, he said, that 95% of goodies and 5% poor. I just liked him to explain what the 5% bad things, it might save me take me head regularly on this subject.
is however rather stressful these winemaking ultra lights. Not really the easy way out. Struggling to start fermentation. It is always perched on top of tanks, nose first on the lookout for smells acetate, listen to the first rumblings of incipient fermentation activity. Gouzou Gouzou Gouzou. AREU AREU.
And when the gurgling are more present, we begin to breathe (away tanks because with the carbon dioxide produced by fermentation, there's enough to choke.) and we understand why the wine was invented inputs and know such a success ...
But my grapes were so beautiful, so why not try to make wine with grapes just as we said the president of "independent growers" for a superb video you can find HERE ? (Francis thank you for showing me this link. This was a revelation to me.)
Yes, my grapes were great. I know, for those who read the blogs of wine, you read that everywhere. But for me it's true. (How many friends I have left growers there after this post on Facebook?)
These grapes were indeed magnificent. A true moment of joy. It was beautiful. The astonishing quality of the grapes, under severe weather conditions of the vintage, is confirmed by the day, with the exception of a parcel of Fleurie (too) strong where late blight had affected the crop which necessitated a more severe sort. Moreover, no sorting, just sorting on the vine by the pickers. I know it's not super salesman say that we have not sifted through his grapes on a sorting table. Last year, I had requested a trade to acquire a sorting table gave me as an argument to convince me to make this investment that some wine lovers banging "sorting table" on Google as a criterion Access to sites of winemakers, the mere mention of the sorting table on their site being interpreted by the amateur as a more reliable and could guide him in his act of buying too high ... these malls. In the same vein, I read an article the other day to present an area of Beaujolais where the journalist explained to us as the dictation of the new owner that we should respect the integrity of the grape harvest and sorting was paramount. That the basis of a good wine, a grape was impeccably sorted and their high-tech sorting table enabled them to reach this level of requirement. Either. Today, I learned that this property had used the harvester for some plots, harvesting method, as everyone knows, can no longer respects the quality of grapes. It is true that in these conditions, it was rather better have a hell of a sorting table. Poor journalists. And poor readers. That snake makes them swallow it. But it's true that wine is so synonymous with friendliness, he embodies blablabla, and therefore communication about wine is often disneyland and blablabla. A winemaker, horse between his property and Beaujolais his Paris apartment (it is) told me that in Paris the winemakers are mythologized (him anyway!). I should go more often, it would be good for my ego. So we continue to sell the myth, even a little moth-eaten.
The Bachelard regained calm. The pickers have deserted places. Some have taken the path of other vineyards in Champagne, Arbois. What a team we have been fortunate to have. Of young pickers, funny, dedicated, and united in the effort. No handpicked either the pickers but also an excellent vintage. Marginal for some, but if that's the margin, I vote for it occupies three quarters of the page. With just a slight defect still these young people, a consumption higher than my tractor Russian Zetor brand Yet dating from the Soviet era. At the same time, it's nice to see we appreciate your Beaujolais-Village at this point (pun master Capello). And once you see young people drinking wine, after all, we will not complain. Maybe they are those who come out tomorrow French viticulture of the rut in which it fell? Come on boys, we're counting on you. Back together! A big thank you to friends in passing on hand (if you read us Hugues, Special Cell), the family of my wife (and my wife!) For their invaluable help during the harvest.
Here Now came the late phase of alcoholic fermentation before pressing. Another stage, another time of stress. Densities are all between 1000 and 1015. The yeast activity weakens. My yeasts are quite robust for they eat all the sugar? Yum is good sugars in yeasts. You fill up on my friends. You do not have teeth. No risk of caries.
Tomorrow, shedding two vats trainaillent a little with the hope that the reboost. We'll keep you informed. 
1023 to Mustimeter last night. 1018 this morning. 1016 tonight. The density of my vintage Windmill decreases again. Relief. She was stuck at 1025 for two days.
Lower densities reflects the activity of transforming sugar into alcohol by yeasts. When the density continues to decline, this may mean stopping the fermentation and exposure of the tank to the "lactic bite" that could make the wine unfit for consumption. When we spent a year working in vineyards, we do not really want to plant them in the final straight (my portfolio too did not really want me to plant).
In my encuvage Mill, I decided not to yeast and not sulphite; first the desire not to put in my wines of the inputs that I know neither the processes nor the traces they could leave in my wines. But also, in corollary, the desire to make a wine that leaves at best express its terroir. "Tell my boy." Tell Daddy what you have in your heart. "I just hope the son is not full and that Oedipus was not one wish, that of killing father.
Those who read me regularly (oh the other, makes his star) must think I'm a paranoid inputs with wine. I heard yesterday on the radio a researcher, a specialist in nano-materials to complain of bad trial that we is chemistry. Chemistry, he said, that 95% of goodies and 5% poor. I just liked him to explain what the 5% bad things, it might save me take me head regularly on this subject.
is however rather stressful these winemaking ultra lights. Not really the easy way out. Struggling to start fermentation. It is always perched on top of tanks, nose first on the lookout for smells acetate, listen to the first rumblings of incipient fermentation activity. Gouzou Gouzou Gouzou. AREU AREU.
And when the gurgling are more present, we begin to breathe (away tanks because with the carbon dioxide produced by fermentation, there's enough to choke.) and we understand why the wine was invented inputs and know such a success ...
But my grapes were so beautiful, so why not try to make wine with grapes just as we said the president of "independent growers" for a superb video you can find HERE ? (Francis thank you for showing me this link. This was a revelation to me.)
Yes, my grapes were great. I know, for those who read the blogs of wine, you read that everywhere. But for me it's true. (How many friends I have left growers there after this post on Facebook?)
These grapes were indeed magnificent. A true moment of joy. It was beautiful. The astonishing quality of the grapes, under severe weather conditions of the vintage, is confirmed by the day, with the exception of a parcel of Fleurie (too) strong where late blight had affected the crop which necessitated a more severe sort. Moreover, no sorting, just sorting on the vine by the pickers. I know it's not super salesman say that we have not sifted through his grapes on a sorting table. Last year, I had requested a trade to acquire a sorting table gave me as an argument to convince me to make this investment that some wine lovers banging "sorting table" on Google as a criterion Access to sites of winemakers, the mere mention of the sorting table on their site being interpreted by the amateur as a more reliable and could guide him in his act of buying too high ... these malls. In the same vein, I read an article the other day to present an area of Beaujolais where the journalist explained to us as the dictation of the new owner that we should respect the integrity of the grape harvest and sorting was paramount. That the basis of a good wine, a grape was impeccably sorted and their high-tech sorting table enabled them to reach this level of requirement. Either. Today, I learned that this property had used the harvester for some plots, harvesting method, as everyone knows, can no longer respects the quality of grapes. It is true that in these conditions, it was rather better have a hell of a sorting table. Poor journalists. And poor readers. That snake makes them swallow it. But it's true that wine is so synonymous with friendliness, he embodies blablabla, and therefore communication about wine is often disneyland and blablabla. A winemaker, horse between his property and Beaujolais his Paris apartment (it is) told me that in Paris the winemakers are mythologized (him anyway!). I should go more often, it would be good for my ego. So we continue to sell the myth, even a little moth-eaten.
The Bachelard regained calm. The pickers have deserted places. Some have taken the path of other vineyards in Champagne, Arbois. What a team we have been fortunate to have. Of young pickers, funny, dedicated, and united in the effort. No handpicked either the pickers but also an excellent vintage. Marginal for some, but if that's the margin, I vote for it occupies three quarters of the page. With just a slight defect still these young people, a consumption higher than my tractor Russian Zetor brand Yet dating from the Soviet era. At the same time, it's nice to see we appreciate your Beaujolais-Village at this point (pun master Capello). And once you see young people drinking wine, after all, we will not complain. Maybe they are those who come out tomorrow French viticulture of the rut in which it fell? Come on boys, we're counting on you. Back together! A big thank you to friends in passing on hand (if you read us Hugues, Special Cell), the family of my wife (and my wife!) For their invaluable help during the harvest.
Here Now came the late phase of alcoholic fermentation before pressing. Another stage, another time of stress. Densities are all between 1000 and 1015. The yeast activity weakens. My yeasts are quite robust for they eat all the sugar? Yum is good sugars in yeasts. You fill up on my friends. You do not have teeth. No risk of caries.
Tomorrow, shedding two vats trainaillent a little with the hope that the reboost. We'll keep you informed.
Tuesday, September 14, 2010
What To Wear To Milirary Retirement Women
2010 points on the i
journalist Jacques Dupont Point was chosen for the 2010 edition of his "special wines, to honor the 13 names which, to the quality the 2009 vintage, the Beaujolais-Villages. A tasting was organized by the inter his request earlier this summer. We presented our wine and were fortunate that it appeals to Jacques Dupont. "Mineral, lively, fruity, a little tight, holding, pretty, fresh, good length, balanced." He was awarded the honorable footnote 15 on 20 and put him in eleventh place in its ranking over a hundred wines tasted.
The blind tasting is complete, the identity of the bottles was unveiled appreciated. Lucky, too, insisted that the grower in charge of serving wine, sommelier training, we knew, having started its conversion to bio along with us. He told us to Jacques Dupont, told him that I was computer programmer before becoming winemaker. The uniqueness of my background interested the journalist, who expressed the wish to meet. The evening we dined together at home.
We were pretty intimidated my wife and me. Jacques Dupont is one of several tasters whose opinions count in the wine world. We wondered what we were going to tell him. Do not commit odd, pleasing the critics as our wine was pleasing him, hoping that gives us a small room in his special wines. At the end of this issue, Le Point double its sales, more than 700,000 copies printed (and sold!). That's still a whole lot of readers interested in the likes of Jacques Dupont, so a real opportunity to find customers for people like us start the sale by the bottle. We found
Jacques Dupont, very friendly and full of simplicity. During the meal, he told us some anecdotes from his many visits to vineyards (that I found some more later in his book "Things drunk," read this summer and I recommend reading the passage, informative and enjoyable, somewhat in the vein of the Dictionary of wine lovers Bernard Pivot, other scholarly work but not making head). He showed us on his laptop great photos taken by Michel Labelle, the photographer who came later to the photo of Ms. Mezigue and illustrating the small portrait of Jacques Dupont gives us the point. He told us he loves casseroles to prepare for his friends, his first experiences as a journalist in the free radio stations, thousand subjects who made this evening a true moment of togetherness. We tasted some wines from the house, a Fleurie 2007 (our oldest vintage!), Yet marked by a shift in new oak which he says nothing (silence I'd rather not read!), but my little wine type zero input, zero sulfite. The atmosphere was good child, I have some pride in this wine that I find surprising and I felt confident enough to make him eat. He tasted it, did not find unpleasant but nevertheless did not hit the roof. I asked him what he thought of wine without suffering, I informed him of the interest I had for these wines, my questions about what type of wine when he interrupted a "Do this is not bullshit! ". That's the kind of thing that sobers you as dry. And then we train, we train. One wonders if we have not said too much. "It's not what I meant." Uh, no, I totally agree with you. It's wine deviant. Well, uh ...". And we said we talked too much. That said the thing he should not say. The evening continues, the man is always so nice, always pleasant exchanges, but we can not help thinking about this "incident" on wines without sulfur. Should I return the item for specifying the back of my mind? "This is the sulfur-free wine that interests me. But I agree. You MUST sulphite to the bet." And finally, we prefer not to return to the subject for fear of annoying our host by our insistence. And we are talking again and vineyards, organic (about more consensus today that our man does not make a religion), and stews. Then it's time to leave. To salute Jacques, thanking him for his visit, telling him how we would (sincerely) happy to see him again at the next crossing in the vineyard for a tasting of Fleurie, this time why not. And the days pass, and the feeling of having been shot in the foot by displaying the will to make wines that are clearly not those of Jacques Dupont wants to defend, promote, because they simply are not to his liking, although still slowly fading until the day you receive a call notifying you of the Point of a photographer will come home you get the portrait. Phew.
And here we are now on page 188, Sophie and me, posing, smiling, triumphant demonstration of our happiness to have become winemakers.
"The time when I was making money are over" I told Jacques Dupont. (About that I remember him holding. I also confirms that the adventure for those attempting, by the computer time run, it's still more lucrative than winemaker ;-). "But I won something." "My legitimacy starts, I want to build it." It cons by the memory of this connection is less now, but maybe I've kept. For without vanity on my part, I do not consider myself more legitimate (I am tempted to write "much less") that all those tenants with flowers or otherwise, who make wine for generations and have therefore not had the chance to be a computer or seller of lingerie, as one of the other neos presented in the special wines of this year before embarking on the vine and which finally the path less exciting to the reader's point. I am surprised by the interest they manifest each time I explain my change of career path. "You're lucky, you realize your dream." I am told often. It's fun to see how it seems sometimes envied, not eventually becoming winemaker (although), but having had at one time (avancé!) of my life, will, courage (the unconsciousness) everything behind for a new life. The grass is always greener on the other .... This is especially true when it launches in bio :-) (I have to be careful with the smiley, it makes me side applause swells a little, you 're ready, it's your smile ;-)
little anecdote in passing on the grass would be greener elsewhere. We were contacted in 2008 by Delarue to go on his show, chuck everything to change their lives, precisely. Much I was super motivated to get Jacques Dupont at home, as Jean-Luc Delarue, I'm told means. It was then, despite several reminders, refused the invitation. I was not particularly want to find myself sitting in front of him and his sheets, sandwiched between an old part of the banking sector who decided to chuck everything to change their lives by opening guest houses in Quercy and a former postman who decided to chuck everything to change their lives by taking a diving center diving in Guadeloupe. "You were a computer scientist in the Paris region, and you have decided to clad all to change their lives and become a winemaker in Beaujolais , in Fleurie. We look at the story and you call Lilian. No thank you Jean-Luc, it will go.
However, I remember Delarue in its infancy, its "this is being discussed," where subjects were treated very interesting and little discussed because a taboo, such as that of the sexuality of mentally , a program that challenged me at the time on the "management" of mental handicap in France. After he drifted a little boy. As I do right now :-) (good practice anyway smileys).
Jacques Dupont, meanwhile, if I can afford this analysis, and if I can allow myself to express it (I can afford?), Wishes to be on helping those who share his love of wine and decided to chuck everything (it's the last time I'm finished) to become a winemaker. It begins with wine tasting. Then meet the winemakers who made those he favored. Then possibly give a boost winemakers to "beginners" which he deems worthwhile work, and project personality. A little bit of Robin Hood vines (I had dared to joke when we met). We can not (me included!) Than to thank, when some of these colleagues prefer to push open doors.
That said, I must admit that I love my Beaujolais-Villages, which I am very happy but not surprised that it's more that he liked Jacques Dupont. (For cons very disappointed he did not like the tasters' Burgundy today "to which I had also submitted ;-) (Really not bad at all these smiley). But I must admit at the same time I am unable to say what actions I did (or I did not do!) To arrive at this result! Admittedly, I led the fermentation with great care. While the grapes crushed were of impeccable quality. But how this differs from what may have been to my fellow vintners of Beaujolais? The health status of the harvest was outstanding throughout 2009. Our semi-dry wine is whole bunch of classic (traditional fermented Beaujolais). So why my wine more than another? Is this due to livestock by lightning? the humidity of the cellar of livestock? In this famous terroir, which everyone is gloating but we feel all the pains of the world to give a precise definition? The fact that I'm in bio and the wine was made from yeast? I know absolutely nothing. It would be presumptuous of me to hand suggest otherwise. And then I can not help but think of all the Beaujolais winemakers who are experiencing difficult times and who can question the legitimacy of the computer with straw hat smiling amid tasting notes of Beaujolais-Villages chosen by the influential Jacques Dupont.
But this does not prevent you from buying my village! Jacques Dupont's good. And we can trust him :-) 
journalist Jacques Dupont Point was chosen for the 2010 edition of his "special wines, to honor the 13 names which, to the quality the 2009 vintage, the Beaujolais-Villages. A tasting was organized by the inter his request earlier this summer. We presented our wine and were fortunate that it appeals to Jacques Dupont. "Mineral, lively, fruity, a little tight, holding, pretty, fresh, good length, balanced." He was awarded the honorable footnote 15 on 20 and put him in eleventh place in its ranking over a hundred wines tasted.
The blind tasting is complete, the identity of the bottles was unveiled appreciated. Lucky, too, insisted that the grower in charge of serving wine, sommelier training, we knew, having started its conversion to bio along with us. He told us to Jacques Dupont, told him that I was computer programmer before becoming winemaker. The uniqueness of my background interested the journalist, who expressed the wish to meet. The evening we dined together at home.
We were pretty intimidated my wife and me. Jacques Dupont is one of several tasters whose opinions count in the wine world. We wondered what we were going to tell him. Do not commit odd, pleasing the critics as our wine was pleasing him, hoping that gives us a small room in his special wines. At the end of this issue, Le Point double its sales, more than 700,000 copies printed (and sold!). That's still a whole lot of readers interested in the likes of Jacques Dupont, so a real opportunity to find customers for people like us start the sale by the bottle. We found
Jacques Dupont, very friendly and full of simplicity. During the meal, he told us some anecdotes from his many visits to vineyards (that I found some more later in his book "Things drunk," read this summer and I recommend reading the passage, informative and enjoyable, somewhat in the vein of the Dictionary of wine lovers Bernard Pivot, other scholarly work but not making head). He showed us on his laptop great photos taken by Michel Labelle, the photographer who came later to the photo of Ms. Mezigue and illustrating the small portrait of Jacques Dupont gives us the point. He told us he loves casseroles to prepare for his friends, his first experiences as a journalist in the free radio stations, thousand subjects who made this evening a true moment of togetherness. We tasted some wines from the house, a Fleurie 2007 (our oldest vintage!), Yet marked by a shift in new oak which he says nothing (silence I'd rather not read!), but my little wine type zero input, zero sulfite. The atmosphere was good child, I have some pride in this wine that I find surprising and I felt confident enough to make him eat. He tasted it, did not find unpleasant but nevertheless did not hit the roof. I asked him what he thought of wine without suffering, I informed him of the interest I had for these wines, my questions about what type of wine when he interrupted a "Do this is not bullshit! ". That's the kind of thing that sobers you as dry. And then we train, we train. One wonders if we have not said too much. "It's not what I meant." Uh, no, I totally agree with you. It's wine deviant. Well, uh ...". And we said we talked too much. That said the thing he should not say. The evening continues, the man is always so nice, always pleasant exchanges, but we can not help thinking about this "incident" on wines without sulfur. Should I return the item for specifying the back of my mind? "This is the sulfur-free wine that interests me. But I agree. You MUST sulphite to the bet." And finally, we prefer not to return to the subject for fear of annoying our host by our insistence. And we are talking again and vineyards, organic (about more consensus today that our man does not make a religion), and stews. Then it's time to leave. To salute Jacques, thanking him for his visit, telling him how we would (sincerely) happy to see him again at the next crossing in the vineyard for a tasting of Fleurie, this time why not. And the days pass, and the feeling of having been shot in the foot by displaying the will to make wines that are clearly not those of Jacques Dupont wants to defend, promote, because they simply are not to his liking, although still slowly fading until the day you receive a call notifying you of the Point of a photographer will come home you get the portrait. Phew.
And here we are now on page 188, Sophie and me, posing, smiling, triumphant demonstration of our happiness to have become winemakers.
"The time when I was making money are over" I told Jacques Dupont. (About that I remember him holding. I also confirms that the adventure for those attempting, by the computer time run, it's still more lucrative than winemaker ;-). "But I won something." "My legitimacy starts, I want to build it." It cons by the memory of this connection is less now, but maybe I've kept. For without vanity on my part, I do not consider myself more legitimate (I am tempted to write "much less") that all those tenants with flowers or otherwise, who make wine for generations and have therefore not had the chance to be a computer or seller of lingerie, as one of the other neos presented in the special wines of this year before embarking on the vine and which finally the path less exciting to the reader's point. I am surprised by the interest they manifest each time I explain my change of career path. "You're lucky, you realize your dream." I am told often. It's fun to see how it seems sometimes envied, not eventually becoming winemaker (although), but having had at one time (avancé!) of my life, will, courage (the unconsciousness) everything behind for a new life. The grass is always greener on the other .... This is especially true when it launches in bio :-) (I have to be careful with the smiley, it makes me side applause swells a little, you 're ready, it's your smile ;-)
little anecdote in passing on the grass would be greener elsewhere. We were contacted in 2008 by Delarue to go on his show, chuck everything to change their lives, precisely. Much I was super motivated to get Jacques Dupont at home, as Jean-Luc Delarue, I'm told means. It was then, despite several reminders, refused the invitation. I was not particularly want to find myself sitting in front of him and his sheets, sandwiched between an old part of the banking sector who decided to chuck everything to change their lives by opening guest houses in Quercy and a former postman who decided to chuck everything to change their lives by taking a diving center diving in Guadeloupe. "You were a computer scientist in the Paris region, and you have decided to clad all to change their lives and become a winemaker in Beaujolais , in Fleurie. We look at the story and you call Lilian. No thank you Jean-Luc, it will go.
However, I remember Delarue in its infancy, its "this is being discussed," where subjects were treated very interesting and little discussed because a taboo, such as that of the sexuality of mentally , a program that challenged me at the time on the "management" of mental handicap in France. After he drifted a little boy. As I do right now :-) (good practice anyway smileys).
Jacques Dupont, meanwhile, if I can afford this analysis, and if I can allow myself to express it (I can afford?), Wishes to be on helping those who share his love of wine and decided to chuck everything (it's the last time I'm finished) to become a winemaker. It begins with wine tasting. Then meet the winemakers who made those he favored. Then possibly give a boost winemakers to "beginners" which he deems worthwhile work, and project personality. A little bit of Robin Hood vines (I had dared to joke when we met). We can not (me included!) Than to thank, when some of these colleagues prefer to push open doors.
That said, I must admit that I love my Beaujolais-Villages, which I am very happy but not surprised that it's more that he liked Jacques Dupont. (For cons very disappointed he did not like the tasters' Burgundy today "to which I had also submitted ;-) (Really not bad at all these smiley). But I must admit at the same time I am unable to say what actions I did (or I did not do!) To arrive at this result! Admittedly, I led the fermentation with great care. While the grapes crushed were of impeccable quality. But how this differs from what may have been to my fellow vintners of Beaujolais? The health status of the harvest was outstanding throughout 2009. Our semi-dry wine is whole bunch of classic (traditional fermented Beaujolais). So why my wine more than another? Is this due to livestock by lightning? the humidity of the cellar of livestock? In this famous terroir, which everyone is gloating but we feel all the pains of the world to give a precise definition? The fact that I'm in bio and the wine was made from yeast? I know absolutely nothing. It would be presumptuous of me to hand suggest otherwise. And then I can not help but think of all the Beaujolais winemakers who are experiencing difficult times and who can question the legitimacy of the computer with straw hat smiling amid tasting notes of Beaujolais-Villages chosen by the influential Jacques Dupont.
But this does not prevent you from buying my village! Jacques Dupont's good. And we can trust him :-)
Wednesday, September 8, 2010
Intite Monitor Catcher
Meeting at CIBAS
Following random checks made by the CIBAS recent weeks, the vintners of Beaujolais bios demanded an appointment to CIBAS to express their resentment about these controls. A hearing was granted to us yesterday morning. If some were missing, most of the bios were present. The following topics were discussed:
First topic: the selection criteria of CIBAS plots to control. Dixit the CIBAS, controls are not (most?) Performed "recommendation", as I had suggested and as I have written here. According to the inspection plan, 20% of the vineyard parcels must be checked annually. To reduce transportation costs (not in order to limit their carbon footprint ;-), the CIBAS carved the vineyard geographic areas that will be monitored on a rolling five years. Within a sector, all plots are inspected without "preference treatment" that such plots are carried out in organic or conventional. (Info or intox, unable to speak).
Second
subject mentioned: we asked what the CIBAS warn growers now before the controls of their vineyards, so they can be present on test day and talk with the inspector about their respective cultural practices . Our request was deemed legitimate by Guillaume de Castelnau, the chairman of CIBAS. He has to be echoed by the INAO order to change the inspection plan in this direction.
Third issue: the point F of the inspection plan, on review for proper maintenance of soil and good management of the grass. We have expressed our doubts about the competence of inspectors to assess what a ground "well maintained". We asked the formulation of more specific guidelines in the inspection plan to allow the inspector to make its monitoring more objectively. It was decided that a working group which would be integrated vitis bios would be formed to consider how to change the inspection plan on this delicate issue.
If therefore the outcome of this meeting, we can say it has been quite constructive. The exchanges were alive, but we must recognize, without making me play devil's advocate, we found ourselves in front of people who showed no particular hostility towards bio (no, no, I do not write in the constraint of a revolver pointed at his head by the Director of CIBAS).
The location of our vineyard is difficult is an understatement. More and more abandoned vineyards, more and more winemakers are to make ends meet, working as a landscaper, as a bricklayer during the week and spend their "leisure" to work in the vineyards. So difficult, in these conditions, the CIBAS achieve serenity controls that its function requires it. It does not strike a man down. Yet INAO CIBAS threatened to withdraw its accreditation if controls are not made and it took a while to CIBAS show more "proactive". Hence the wave of controls at the end of summer. Hence the need also for CIBAS find vines not conform to prove the INAO its "effectiveness" in terms of control. And to "make up the numbers," the vineyards of the bios are the ideal targets. They have a less "Polished" the vines weeded and chemically treated and are controllers for a good source of inspiration to write their reports. But then, before the general awareness of the ecological disaster caused by decades of intensive agriculture and the political will to return to a cleaner agriculture, the minority of the bios is now a legitimacy that his wine forums previously refused. This new "status" allows us to request a replay of the call rules, through the prism of the bio. It allows us to affirm that it is best vineyards with grass, even thousands, that the vines at the sight of the moon, where nothing grows except the vines on the eve harvest, as we unfortunately can still see today. The local Beaujolais seem ready to discuss it before making our voices heard to INAO, which is already in itself a small revolution.
Hopefully this will now display lasted beyond the harvest and will result in concrete. The road is straight, but the slope is rough paraphrase another. And the bios does not want it to be paved, which will increase the difficulty:) To be continued.
Regarding my control, I took the opportunity to know what it was. As I still have not received an answer, a priori not worry about my camera.
Following random checks made by the CIBAS recent weeks, the vintners of Beaujolais bios demanded an appointment to CIBAS to express their resentment about these controls. A hearing was granted to us yesterday morning. If some were missing, most of the bios were present. The following topics were discussed:
First topic: the selection criteria of CIBAS plots to control. Dixit the CIBAS, controls are not (most?) Performed "recommendation", as I had suggested and as I have written here. According to the inspection plan, 20% of the vineyard parcels must be checked annually. To reduce transportation costs (not in order to limit their carbon footprint ;-), the CIBAS carved the vineyard geographic areas that will be monitored on a rolling five years. Within a sector, all plots are inspected without "preference treatment" that such plots are carried out in organic or conventional. (Info or intox, unable to speak).
Second
subject mentioned: we asked what the CIBAS warn growers now before the controls of their vineyards, so they can be present on test day and talk with the inspector about their respective cultural practices . Our request was deemed legitimate by Guillaume de Castelnau, the chairman of CIBAS. He has to be echoed by the INAO order to change the inspection plan in this direction.
Third issue: the point F of the inspection plan, on review for proper maintenance of soil and good management of the grass. We have expressed our doubts about the competence of inspectors to assess what a ground "well maintained". We asked the formulation of more specific guidelines in the inspection plan to allow the inspector to make its monitoring more objectively. It was decided that a working group which would be integrated vitis bios would be formed to consider how to change the inspection plan on this delicate issue.
If therefore the outcome of this meeting, we can say it has been quite constructive. The exchanges were alive, but we must recognize, without making me play devil's advocate, we found ourselves in front of people who showed no particular hostility towards bio (no, no, I do not write in the constraint of a revolver pointed at his head by the Director of CIBAS).
The location of our vineyard is difficult is an understatement. More and more abandoned vineyards, more and more winemakers are to make ends meet, working as a landscaper, as a bricklayer during the week and spend their "leisure" to work in the vineyards. So difficult, in these conditions, the CIBAS achieve serenity controls that its function requires it. It does not strike a man down. Yet INAO CIBAS threatened to withdraw its accreditation if controls are not made and it took a while to CIBAS show more "proactive". Hence the wave of controls at the end of summer. Hence the need also for CIBAS find vines not conform to prove the INAO its "effectiveness" in terms of control. And to "make up the numbers," the vineyards of the bios are the ideal targets. They have a less "Polished" the vines weeded and chemically treated and are controllers for a good source of inspiration to write their reports. But then, before the general awareness of the ecological disaster caused by decades of intensive agriculture and the political will to return to a cleaner agriculture, the minority of the bios is now a legitimacy that his wine forums previously refused. This new "status" allows us to request a replay of the call rules, through the prism of the bio. It allows us to affirm that it is best vineyards with grass, even thousands, that the vines at the sight of the moon, where nothing grows except the vines on the eve harvest, as we unfortunately can still see today. The local Beaujolais seem ready to discuss it before making our voices heard to INAO, which is already in itself a small revolution.
Hopefully this will now display lasted beyond the harvest and will result in concrete. The road is straight, but the slope is rough paraphrase another. And the bios does not want it to be paved, which will increase the difficulty:) To be continued.
Regarding my control, I took the opportunity to know what it was. As I still have not received an answer, a priori not worry about my camera.
Monday, August 30, 2010
Garrison 1 Wood Stove
control after vineyard vines
Thanks to one and all for your comments on this blog and on facebook . I stress a little history with this control and if it does not change the outcome, it is comforting to see that there are people like me who believe that the presence of grass in vineyards is not necessarily a crime of lese-wine "!
Yesterday, I learned that another bio of Beaujolais had been monitoring its vines by CIBAS, followed by a procedure decommissioning. It's starting to do a lot ... I'm waiting for my still new. But whatever the outcome of control, I decided to seek an appointment with the CIBAS to know the reasons which motivated. I admit that the definition of rules and the enforcement of these rules give meaning to the concept of designation. But in hindsight, I think we could prevent growers from inspectors' visit, if only the day before or the same day. So that the grower can be present and interact with the inspector on his farming practices.
Because I read the inspection plan defined by the ODG relied upon by the controller, number of checkpoints are unfortunately open to interpretation. And when the objectivity of the review can not be guaranteed, we need to oppose the subjectivity of the Comptroller of the winemaker, unless you want absolutely the trap!
If I return to the thorny issue of the "file", namely the cultural condition of the vines (leaves and maintenance of soil), the highly subjective interpretation is unmistakable. The inspection plan gives no indication on the control method. It is just writing on the form of the inspection plan, regarding the method to be used by the inspector to ensure the adequacy of the state of the vine to the rules of the appellation, the word "control field", without further explanation that could help in his work ...
One may well suspect in this case, by an inspector to the other, the appreciation of the cultural condition may differ. Some, still imbued with culture "greenery", to use Marc Dalbavie expression of Domaine de la Blanche Lane, consider the presence of "Weeds" as an "anomaly" crop. Others, however, more concerned about the "matter Green, "regards this as an enhancement factor of biodiversity!
For if herbs can in some cases, besides the aspect of" unattractive "which some may find constitute a constraint on the vine, elsewhere they may be her beneficiaries.
one hand, they can cause water stress for the vines, to compete too hard on the feet of vines to cause their decline , cause nitrogen deficiency, factor sluggish fermentations, install a residual moisture, increasing factor risk of frost, or sag, or even help create an ecosystem conducive to the installation pest of the vine.
the other, conversely, they are a factor in improving conditions for the appearance of predators of these pests, the auxiliaries of the vine, they are a factor of soil improvement by their ability to " pollution "as datura stramonium example that purifies the soil loaded with pesticides, datura, which invaded last year one of my plots and has completely disappeared today! These weeds are also involved in improving the lives of soils, ryegrass by the ability their root system to create a pseudo humic clay complex, thistles and creeping roots which contribute to the swivel decompaction soil, legumes for their ability to fix nitrogen .... They can also absorb excess water from waterlogged areas and contribute to improved oxygenation of the root system of vines and thus become partners in improving health of the plant. They limit the erosion. They are an effective means of control of prophylaxis against botrytis. I might add, that leaving the weeds take hold, it prevents the emergence of other herbs germinating later, the competition on the vine could be more damaging than those exercised by the latter. And the list is not exhaustive. We can also say that competing with the vines, grass diminishes the force and makes it less susceptible to fungal diseases such as mildew. Also, it forces him to look deep water which deprives the grass, making it ultimately more years of resistance the water deficit. I spoke recently with a winemaker Guy Blanchard's bio Maconnais. He told me that this year the most beautiful vineyards in him are those grass. But he started grassing nine years ago ...
And this weed probably many other "virtues" (same etymology as "green"? :-) I do not know.
I had a few months ago an exchange by mail with a botanist, an expert in plant messicoles, these "weeds" growing in cereal crops. Due to its specialty, I ventured to ask his opinion on what was best done in the maintenance of soil from one of my plots where a small ryegrass was installed in early spring . I wondered about the relevance of a plow which would have destroyed so that it seemed more beneficial than harmful to my vineyard.
I reproduce here excerpts from my email query and the answer he had been kind to me:
My question:
"... I am now in a critical period, the passage of the flower of the vine, and I wonder if I should mow my ryegrass which can create areas of high humidity inflorescences and disrupt the drop caps. But in doing so, I fear disrupt the reseeding of this little ryegrass that seems particularly suited to what I want to do (limited competition from other weeds and does not seem too "pull" on the ground, see the current strength of my vines that is close to the "normal" surrounding vineyards ... "His answer
:
" ... This ryegrass is the result of the stock Soil seed because you did not sow, so your response will not limit or slightly next year its recurrence. By cons for years if you perform the same manipulation (mowing at the time) you will introduce a practical selection that will determine the presence of other species and remove it. Similarly the absence of tillage will bring out biennial rooting deeper and greater biomass, large in scale so more problematic for the health aspects of the vine (residual moisture, competition).
The application of a mosaic of practices (mowing, tillage, seeding) may allow a relative heterogeneity beneficial: that is to say a very unstable system with "opportunities"
very variable (dormancy, climate) combined with voluntary actions decided ... "
I leave you to ponder his answer. It shows in any case it is difficult for an inspector of the INAO to ensure the relevance of cultivation of wine! be added there is absolutely no evidence that the herb can be harmful in the end, quality wine, and this is not a technicality! We can even legitimately ask the opposite question, though a friend told me that organic sow plants could transmit taste to the wine ... So I took special care to remove this type of weed. You never know!
I leave you, I still have a number to build to tear into my closed! 
Thanks to one and all for your comments on this blog and on facebook . I stress a little history with this control and if it does not change the outcome, it is comforting to see that there are people like me who believe that the presence of grass in vineyards is not necessarily a crime of lese-wine "!
Yesterday, I learned that another bio of Beaujolais had been monitoring its vines by CIBAS, followed by a procedure decommissioning. It's starting to do a lot ... I'm waiting for my still new. But whatever the outcome of control, I decided to seek an appointment with the CIBAS to know the reasons which motivated. I admit that the definition of rules and the enforcement of these rules give meaning to the concept of designation. But in hindsight, I think we could prevent growers from inspectors' visit, if only the day before or the same day. So that the grower can be present and interact with the inspector on his farming practices.
Because I read the inspection plan defined by the ODG relied upon by the controller, number of checkpoints are unfortunately open to interpretation. And when the objectivity of the review can not be guaranteed, we need to oppose the subjectivity of the Comptroller of the winemaker, unless you want absolutely the trap!
If I return to the thorny issue of the "file", namely the cultural condition of the vines (leaves and maintenance of soil), the highly subjective interpretation is unmistakable. The inspection plan gives no indication on the control method. It is just writing on the form of the inspection plan, regarding the method to be used by the inspector to ensure the adequacy of the state of the vine to the rules of the appellation, the word "control field", without further explanation that could help in his work ...
One may well suspect in this case, by an inspector to the other, the appreciation of the cultural condition may differ. Some, still imbued with culture "greenery", to use Marc Dalbavie expression of Domaine de la Blanche Lane, consider the presence of "Weeds" as an "anomaly" crop. Others, however, more concerned about the "matter Green, "regards this as an enhancement factor of biodiversity!
For if herbs can in some cases, besides the aspect of" unattractive "which some may find constitute a constraint on the vine, elsewhere they may be her beneficiaries.
one hand, they can cause water stress for the vines, to compete too hard on the feet of vines to cause their decline , cause nitrogen deficiency, factor sluggish fermentations, install a residual moisture, increasing factor risk of frost, or sag, or even help create an ecosystem conducive to the installation pest of the vine.
the other, conversely, they are a factor in improving conditions for the appearance of predators of these pests, the auxiliaries of the vine, they are a factor of soil improvement by their ability to " pollution "as datura stramonium example that purifies the soil loaded with pesticides, datura, which invaded last year one of my plots and has completely disappeared today! These weeds are also involved in improving the lives of soils, ryegrass by the ability their root system to create a pseudo humic clay complex, thistles and creeping roots which contribute to the swivel decompaction soil, legumes for their ability to fix nitrogen .... They can also absorb excess water from waterlogged areas and contribute to improved oxygenation of the root system of vines and thus become partners in improving health of the plant. They limit the erosion. They are an effective means of control of prophylaxis against botrytis. I might add, that leaving the weeds take hold, it prevents the emergence of other herbs germinating later, the competition on the vine could be more damaging than those exercised by the latter. And the list is not exhaustive. We can also say that competing with the vines, grass diminishes the force and makes it less susceptible to fungal diseases such as mildew. Also, it forces him to look deep water which deprives the grass, making it ultimately more years of resistance the water deficit. I spoke recently with a winemaker Guy Blanchard's bio Maconnais. He told me that this year the most beautiful vineyards in him are those grass. But he started grassing nine years ago ...
And this weed probably many other "virtues" (same etymology as "green"? :-) I do not know.
I had a few months ago an exchange by mail with a botanist, an expert in plant messicoles, these "weeds" growing in cereal crops. Due to its specialty, I ventured to ask his opinion on what was best done in the maintenance of soil from one of my plots where a small ryegrass was installed in early spring . I wondered about the relevance of a plow which would have destroyed so that it seemed more beneficial than harmful to my vineyard.
I reproduce here excerpts from my email query and the answer he had been kind to me:
My question:
"... I am now in a critical period, the passage of the flower of the vine, and I wonder if I should mow my ryegrass which can create areas of high humidity inflorescences and disrupt the drop caps. But in doing so, I fear disrupt the reseeding of this little ryegrass that seems particularly suited to what I want to do (limited competition from other weeds and does not seem too "pull" on the ground, see the current strength of my vines that is close to the "normal" surrounding vineyards ... "His answer
:
" ... This ryegrass is the result of the stock Soil seed because you did not sow, so your response will not limit or slightly next year its recurrence. By cons for years if you perform the same manipulation (mowing at the time) you will introduce a practical selection that will determine the presence of other species and remove it. Similarly the absence of tillage will bring out biennial rooting deeper and greater biomass, large in scale so more problematic for the health aspects of the vine (residual moisture, competition).
The application of a mosaic of practices (mowing, tillage, seeding) may allow a relative heterogeneity beneficial: that is to say a very unstable system with "opportunities"
very variable (dormancy, climate) combined with voluntary actions decided ... "
I leave you to ponder his answer. It shows in any case it is difficult for an inspector of the INAO to ensure the relevance of cultivation of wine! be added there is absolutely no evidence that the herb can be harmful in the end, quality wine, and this is not a technicality! We can even legitimately ask the opposite question, though a friend told me that organic sow plants could transmit taste to the wine ... So I took special care to remove this type of weed. You never know!
I leave you, I still have a number to build to tear into my closed!
Sunday, August 29, 2010
Dell Optiplex 620 Sound Driver For Windows 7
Control
Thursday, my vines have been controlled by the CIBAS. The CIBAS is an independent, accredited by INAO and mandated by the ODG Beaujolais to monitor the adequacy of the practices of wine production rules for AOC.
The ODG is the O ody of efence D and G ement of the AOC. Composed of industry professionals, they were created after the reform INAO in 2007. INAO wanted through the creation of these structures back to the growers themselves the responsibility of monitoring compliance with the rules of the designation. A review by his peers, a "self-control of the profession" so to speak. If this is ODG that our region, in consultation with the INAO have finally decided to transfer the mission control CIBAS, an organization that existed prior to the reform and which was already relying INAO to perform these checks ...
In Beaujolais, two ODG were created. For wines claiming designations Beaujolais and Beaujolais-Village, a second grouping the ten Crus. Each ODG has established an inspection plan based on which the CIBAS to perform these checks. The inspection of the vines shall include compliance with the rules on the size of the appellation, respect Authorized returns per hectare, planting density and last but not least, floor care ...
I had not been informed of the visit of CIBAS. "Unannounced visit", the "law" authorizes. The principle is on the bottom pretty good. It lays down rules that define the scope of the designation. We must ensure that these rules are respected by those who claim it.
I was moving the trimmer in the parcel in front of the property when I saw someone in my camera. Sometimes I see people walking in my vines but in the closed I still found it strange. I am therefore inclined to meet this "walker". He told me he was working on CIBAS and was responsible for monitoring the status of my vines. The ending is so far the vineyard where I still have the most work of weeding. That the parcel closest to home, stashed behind these walls. That's why I kept it to the end of my work of weeding, I can easily go there in my spare time.
rotofil After a week, my other plots to date are quite presentable (that's what I think in any case!) and I'll finally be able to take care of the camera. Unfortunately, during the visit, there were still a lot to build the ranks. Nothing to do with the vegetation of spring but still sufficient enough to generate a sense of "outrage" among the most zealous conventional growers ...
The guy was young winemaker in a nearby town. I informed him that I was in bio (he did not know), that without herbicides was sometimes difficult to fight against the grass ... The CIBAS has the power to downgrade your vineyards if the judge does not conform to the specifications of the designation. The wines produced are then be marketed as table wine. I wanted this info of some organic vintners of Beaujolais, the plots were declassified because it was felt that too many weeds grew there. I tried to measure the capacity of tolerance of my controller on the subject. I had a tee-shirt soaked with sweat by rotofil few hours under a blazing sun. I hope he sympathizes ....
He told me that the grass, he looked, but no more than that, what interested him was to check the disease, yield, size. That slogan was CIBAS to be more "tolerant" compared to grass. Half reassured by the good news, however, I invited him to come take a walk in the other vines adjacent to the property so he can judge the effectiveness of my work as "Junk". He replied that he had just two control plots in the area. I closed and a small plot at the end of the street. It turns out that this parcel is also my ...
I asked a colleague how the bio CIBAS proceeded monitoring of vines. This organization is not of course the ability to control all from Beaujolais. So on what basis objective was based there to choose the vines to control? "On Recommendation" he replied laconically ... Unless the story of my adventures in the vineyards néovigneron on this blog is concerned at this point the people of CIBAS they decide to come take a look closer!
The same evening I found myself with a few bios of Beaujolais. One of them told us he had received following an unannounced inspection of a notification CIBAS decommissioning of one of these parcels for poor maintenance of the ground! "Tolerance" of the subject had CIBAS are limits ... Admittedly, this notification decommissioning was not final. The winemaker may perform the maintenance of soil and expected to seek re CIBAS control before harvest in order to find and the right to be called if the judge CIBAS the parcel again meets its criteria for eligibility. But the fees generated by this second inspection are the responsibility of the grower and the member refuses to have to bear any cost whatsoever to the extent that it finds the status of its vines is not in breach of designation.
Anyway, I do not understand, that in 2010 we are still denied the right to to a wine appellation on the grounds that there is grass in these vineyards. That today most respects its soil? Who really the "Services"? Whoever rejects the use of herbicides and let life resume movement in these soils, with the risk of being overwhelmed by lush vegetation, or one who created the desert around these vines using products that are now know they are polluting our most precious resource, water aquifers? If things change, that many conventional growers are aware of the dangers of herbicides and "reason" the use or recover the land to work, it among them is unconditional chemicals, the soil of vineyards at the old Harvest have a lunar landscape. It is those where the CIBAS should sanction. Those soils and bloodless when I wonder, whenever I see them, how vines can still grow, not those whose land "mess" does not reflect anything other than the return of life in soils. And I would add, not by provocation but to be exhaustive, it is the same in wine-making practices. Who can best take advantage of this concept of terroir, this base on which are based AOC? Those who practice sustainable viticulture development-friendly indigenous yeasts from grapes needed for the processing of wine, which he who uses pesticides that we know now the limiting effect on the yeast populations, requiring the use of exogenous yeast market standardizing the taste of wine?
INAO knows that. But rather than go back to basics, she chose to get rid of hot potato with the professionals of the wine industry by requiring the establishment of ODG. And with less than 4% surface organic or in conversion at the national level, we'll have more time for the profession has changed its criteria for compliance with rules designations. Rules whose guidelines had yet been enacted in the 30s at a time when chemistry had not yet appeared in the vineyards and was little used in the winery.
Growers who have dared to think outside the box first have been obliged to produce table wines. These wines will today meet a growing success with fans and it's only fair. So much so that if today you do not produce table wines, you are almost regarded by some as a has-been ... I find this unfortunate. I marvel at the subtle but noticeable differences between my Beaujolais-Village and my Fleurie 2009. Vineyards located within a mile as the crow flies, conducted in the same way, vinified in yeast and the same procedure. But in the end two different wines and especially typed according to their names, that I could judge for tasting wines of the vintage of a lot of bios of Beaujolais. That is the miracle of names defined by the old. That is what the growers and their officials must defend today, so that consumers find in the typical wines of origin in the diversity of our names. I hope
in any case that this control CIBAS is harmless. We shall see ....
Thursday, my vines have been controlled by the CIBAS. The CIBAS is an independent, accredited by INAO and mandated by the ODG Beaujolais to monitor the adequacy of the practices of wine production rules for AOC.
The ODG is the O ody of efence D and G ement of the AOC. Composed of industry professionals, they were created after the reform INAO in 2007. INAO wanted through the creation of these structures back to the growers themselves the responsibility of monitoring compliance with the rules of the designation. A review by his peers, a "self-control of the profession" so to speak. If this is ODG that our region, in consultation with the INAO have finally decided to transfer the mission control CIBAS, an organization that existed prior to the reform and which was already relying INAO to perform these checks ...
In Beaujolais, two ODG were created. For wines claiming designations Beaujolais and Beaujolais-Village, a second grouping the ten Crus. Each ODG has established an inspection plan based on which the CIBAS to perform these checks. The inspection of the vines shall include compliance with the rules on the size of the appellation, respect Authorized returns per hectare, planting density and last but not least, floor care ...
I had not been informed of the visit of CIBAS. "Unannounced visit", the "law" authorizes. The principle is on the bottom pretty good. It lays down rules that define the scope of the designation. We must ensure that these rules are respected by those who claim it.
I was moving the trimmer in the parcel in front of the property when I saw someone in my camera. Sometimes I see people walking in my vines but in the closed I still found it strange. I am therefore inclined to meet this "walker". He told me he was working on CIBAS and was responsible for monitoring the status of my vines. The ending is so far the vineyard where I still have the most work of weeding. That the parcel closest to home, stashed behind these walls. That's why I kept it to the end of my work of weeding, I can easily go there in my spare time.
rotofil After a week, my other plots to date are quite presentable (that's what I think in any case!) and I'll finally be able to take care of the camera. Unfortunately, during the visit, there were still a lot to build the ranks. Nothing to do with the vegetation of spring but still sufficient enough to generate a sense of "outrage" among the most zealous conventional growers ...
The guy was young winemaker in a nearby town. I informed him that I was in bio (he did not know), that without herbicides was sometimes difficult to fight against the grass ... The CIBAS has the power to downgrade your vineyards if the judge does not conform to the specifications of the designation. The wines produced are then be marketed as table wine. I wanted this info of some organic vintners of Beaujolais, the plots were declassified because it was felt that too many weeds grew there. I tried to measure the capacity of tolerance of my controller on the subject. I had a tee-shirt soaked with sweat by rotofil few hours under a blazing sun. I hope he sympathizes ....
He told me that the grass, he looked, but no more than that, what interested him was to check the disease, yield, size. That slogan was CIBAS to be more "tolerant" compared to grass. Half reassured by the good news, however, I invited him to come take a walk in the other vines adjacent to the property so he can judge the effectiveness of my work as "Junk". He replied that he had just two control plots in the area. I closed and a small plot at the end of the street. It turns out that this parcel is also my ...
I asked a colleague how the bio CIBAS proceeded monitoring of vines. This organization is not of course the ability to control all from Beaujolais. So on what basis objective was based there to choose the vines to control? "On Recommendation" he replied laconically ... Unless the story of my adventures in the vineyards néovigneron on this blog is concerned at this point the people of CIBAS they decide to come take a look closer!
The same evening I found myself with a few bios of Beaujolais. One of them told us he had received following an unannounced inspection of a notification CIBAS decommissioning of one of these parcels for poor maintenance of the ground! "Tolerance" of the subject had CIBAS are limits ... Admittedly, this notification decommissioning was not final. The winemaker may perform the maintenance of soil and expected to seek re CIBAS control before harvest in order to find and the right to be called if the judge CIBAS the parcel again meets its criteria for eligibility. But the fees generated by this second inspection are the responsibility of the grower and the member refuses to have to bear any cost whatsoever to the extent that it finds the status of its vines is not in breach of designation.
Anyway, I do not understand, that in 2010 we are still denied the right to to a wine appellation on the grounds that there is grass in these vineyards. That today most respects its soil? Who really the "Services"? Whoever rejects the use of herbicides and let life resume movement in these soils, with the risk of being overwhelmed by lush vegetation, or one who created the desert around these vines using products that are now know they are polluting our most precious resource, water aquifers? If things change, that many conventional growers are aware of the dangers of herbicides and "reason" the use or recover the land to work, it among them is unconditional chemicals, the soil of vineyards at the old Harvest have a lunar landscape. It is those where the CIBAS should sanction. Those soils and bloodless when I wonder, whenever I see them, how vines can still grow, not those whose land "mess" does not reflect anything other than the return of life in soils. And I would add, not by provocation but to be exhaustive, it is the same in wine-making practices. Who can best take advantage of this concept of terroir, this base on which are based AOC? Those who practice sustainable viticulture development-friendly indigenous yeasts from grapes needed for the processing of wine, which he who uses pesticides that we know now the limiting effect on the yeast populations, requiring the use of exogenous yeast market standardizing the taste of wine?
INAO knows that. But rather than go back to basics, she chose to get rid of hot potato with the professionals of the wine industry by requiring the establishment of ODG. And with less than 4% surface organic or in conversion at the national level, we'll have more time for the profession has changed its criteria for compliance with rules designations. Rules whose guidelines had yet been enacted in the 30s at a time when chemistry had not yet appeared in the vineyards and was little used in the winery.
Growers who have dared to think outside the box first have been obliged to produce table wines. These wines will today meet a growing success with fans and it's only fair. So much so that if today you do not produce table wines, you are almost regarded by some as a has-been ... I find this unfortunate. I marvel at the subtle but noticeable differences between my Beaujolais-Village and my Fleurie 2009. Vineyards located within a mile as the crow flies, conducted in the same way, vinified in yeast and the same procedure. But in the end two different wines and especially typed according to their names, that I could judge for tasting wines of the vintage of a lot of bios of Beaujolais. That is the miracle of names defined by the old. That is what the growers and their officials must defend today, so that consumers find in the typical wines of origin in the diversity of our names. I hope
in any case that this control CIBAS is harmless. We shall see ....
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