Bank Taking From Collection Agency

ilmiosauvignonigtemilia2008camillodonatiarolalanghirano

My Sauvignon ; Emilia IGT 2008 12.5% \u200b\u200bVol of Camillo Donati in that Arola, Langholm (PR).

Lands of Lambrusco.

underestimated for a long time.

Now is rewriting.

Donati I read a lot of good on the last book of J. Nossiter (wine routes).

One of the few Italians mentioned.

I immediately searched the Savoy, but the wine snob.

I contacted and he replied promptly.

Towards the end of summer I told my friend Frenki, returning from season to Milano Marittima: "... I suggest you

Donati Camillo Lambrusco ago, Barbera, Sauvignon, Malvasia, Trebbiano all with the quip, beautiful ! Fairleads back, so much of the street .... "

I sent him e-mail your shopping list.
Frenki got lost in the countryside of Parma, the deviation lasted four hours during which telephoned me, then to the grandson of Donati and then swore in solitude.

Never trust the writer.

Upon his return, I even complained that he had taken a few bottles.

If you must be wicked to the end.

Then I discovered that Turin lies a very active blogger, facebookker, Twitter, whose name is Victor Rusin , refined exegete of Lambrusco that has plagued Jacopo Cossiter and other bloggers.

This is to point out that perhaps a bit 'under fire hatching embers of the chauvinistic Torinese.

Around Christmas I opened a Lambrusco alone.

Porc ... without a trace of gas! But good to me are the same for a week sipped a glass a day.
Yesterday I found, I believe, the only bottle of sauvignon (damn Frenki), I acclimated to the cellar at 13 ° C (now traveling with the infrared thermometer in his pocket).

Then home.

cap crown.

Stapp poof.

yellow gold and veiled, from mid-bottle, cloudy.

Nose soaring, almost birroso, floral iris with a grassy field that recalls the flowers and mowing.

Mouth refreshing, tasty and slightly fizzing with bitterness (or if that is preferred amarotico the page) that removes grease, the better.

"my Sauvignon" is white maceration, fermentation in the bottle, t ° to 16 ° C service.

Camillo Donati, I forgot, it's organic and biodynamic.

finished immediately and without stuzzicchini.

But not for everyone.

must make a minimum of training.

Price ex-cellar (Frenki to call for directions) around 5.00 €.

Bonne degustation.

Louis

How Much Does A Knee Surgeon Get Paid?

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Watch Family Guy For Ipod Touch

lolik2007trebbianodisiciliaigtguccionemonrealepalermo

beginning of my career as a blogger (I a baby), I do not know whether to love or what other feelings, too, Gabriele Ferrari blogger "Today drink," made me the object of his constant and intelligent acquaintances accompanied by comments (practically the only ones).

After the post on Maqui . Great success. Since then I can live with memories.

understood my penchant for the Trinacria.

He sent me a "straight" on the white farm Guccione of Monreale (PA).

Curious like a monkey.

I are armed with patience and have sought ways to get them.

Thanks to the damn web I purchased a small selection of their wines.

few nights ago at a time of excesses I opened it, just at the end of the day from lack Show me that Gianna Terrana should know, because then wrote: "... After the delivery is very important that the wine, however, rest 2 / 3 days before serving.

The whites should be served at a temperature of 10/12 degrees (pardon the smells in the fridge) ... "

I, I had my way, would open them in front of the courier, the hallway of the house tearing the packaging with the cutter.

Lolik 2007 Trebbiano IGT Sicily farm Guccione in that of Monreale (PA).

Back Sicily in my destiny and comes back with a refreshing if not chilly gusts.

Sbarello bad when I read posts raving about Sicilian wines and cooked stews and doped with sciardò cab.

Some say also that they are good.

And to think that to avoid to jam the vineyards are in the north, defoliation (to avoid losing focus too much sugar and acidity).

When there are local varieties accustomed to hell.

When there are tenants who with firm but gentle hand will turn the juice.

not remember what I was eating out menotredici or not there were fourteen that have fallen due to wind menosedici polar Lolik.

Hydrocarbons and mint and thyme scents Limonino.

Freshness.

Aromas ever so hard in a vertical sicilian wine.

Body fruity, almond, degreasing and kind.

gold.

Good said.

Friuli seems someone said.

I drank it all.

not do without it in your cellar.

Messrs. Guccione in Sicily when I return pass from you, you are trembling list.

Aridity the cellar:

biodynamic vineyard, we proceed to mass selection in the field to compensate for the failed areas.

Harvest Manual.

fermentation in wooden casks in the cellar with indigenous yeasts.

Malolactic performed spontaneously.

They will be at the source of the wine live and what do you expect?

Bought on source of wine € 9.00 to

Good Tasting

Louis

Kidde Fyrnetics Beeping Disconnect

biancotrebez2006igtprincichardonnaysauvignonpinotgrigio

White Trebez 2006 IGT Venezia Giulia Dario Princic, Gorizia fraz. Oslavia.

deep rust orange color, almost opaque veiled.

My daughter did not say anything, now is used for orange wine.

fact the one thing he said: "Daddy shot, I (as) wise, now."

Denso in the glass.

quite intense nose with aromas of fresh fruit, a bit 'ethereal.

then caramelized and sweet scents of fig and apricot jam in the pot when cooking as simmering in the kitchen.

carcadè tea and maybe a little 'smoke (great rhyme OLE).

important structures in the mouth, warm, enveloping tannic and a veil.

A wine of maceration, but retains features of opulence and precision than average.

The variety of grape varieties, Chardonnay, Sauvignon and Pinot Grigio , melts completely it is perhaps an echo in the importance of the alcohol (14% vol), carammellosi vanilla scents and textures: Glycerin is here and that is felt.

I did not find any indication on how it is vinified but the feeling is that the fermentation of wine yeasts are but a controlled temperature of 16/18 ° C and / or perhaps with aging in wood.

The color of the wine maceration on the skins must have lasted long but have not dissolved the short and bitter tannins typical (bonus).

So I am reminded of the definition of a great architect design that gave the "Industrial Design (white Trebez) mouse and a half bat and half-bird."

Fly high Terrigno but is pulled down by his being a mammal.

Light and heavy.

oxymoron.

Complex.

Ageless.

you must read the vintage on the label.

Good.
Serve at 15 ° C .

got used.

I have already put in the fridge for sale on e-bay.

Bonne degustation.

louis

Velveeta Cheese Commercial Pasta Recipe

... Hazelnut Biscotti

One of my resolutions for the new year was to take care, more constant, the pages of this blog, we are now almost the end of January and I .. I'll put a cross on the negative table good intentions for the current month, sorry!

These days

Dots .. Dots & Pins took a year! With this post I would like to thank all the people who read these pages, those who do it quietly and leave me those comments, those that now, after a year of correspondence, friends and those I feel are reading now, for the first time! Leti also take this opportunity to thank the blog Dining with .. , Federica A cherry's blog leads to another and Sarah's blog Emotionally I have given this award in addition to the honor to receive it provides a set of rules to follow:

1. thank those who have awarded

2. Write a post for the prize

3. increased to 12 blogs that we think deserve

4. Insert the link of each of the blogs that we have chosen

5. Telling awarded

I am in great difficulty in having to choose only 12 16 of you but I'll try! The order is poured, the love and interest is equal for all, if you do not know .. go peep discover enchanted worlds!

Angela
Queen B
Gaia
Simo
Deborah
Stefania
Michi
Duck
Monica
Tiziana
Edda
Gaia
Simo
Sabrine
Francesca

Federica

am happy to read, to know what is new in your worlds and to discover each time new things and I do not want you to feel absolutely compelled to write your "rankings"

Good Sunday to all.
A hug.
faith

How To Get Pokemon Platinum On Ipod Touch

trebbianoabruzzodoc2007emidiopepetoranonuovoabruzzo

Trebbiano d'Abruzzo DOC 2007 Emidio Pepe's , Torano Nuovo (TE).

always in my sight even before the maddened bio-mania, but we only ever touched.

Lately peep out of the fridge service of the board.

Eventually I took it and brought in the mountains.

E 'organic wine grapes and fermented with yeast cellar but not soaked.

has a pale yellow color which now affects a bit 'for the delicacy.

E 'well clear.

For the occasion, there is still the cake (thank Andrea Perino for advice and for the supply of flour mill Sobrino).

for the occasion and do not miss an opportunity, my wife in the afternoon had sacked a fish shop in Briancon and I found that was approximately for the country embraced a whisker of wild salmon in Scotland by a kilo and a half, with the now over-excited dog howling and my daughter, repeating like a mantra: "I eat, I eat, I eat (a) ow."

An unedifying spectacle.

the evening to keep quiet minds open, to, smell.

Serve just luck (holding a good 8 / 10 ° C).

Light color, bright reflections, fresh and fruity aromas, mouth slight but fascinating.

overcomes you with tones of citrus, grapefruit, flowers, herbs and savory minerality with verticality and lightness.

same is true on the palate glides fast and intense, opulent ever degreaser, and a fund properly alcoholic almond.

a moderate alcohol content (as in almost all fermented with yeast cellar) and moderate hardiness makes drinking a liter.

wonderful wine from dinner with friends, free language and evoke memories.

never less than six bottles.

I would say to sevirlo fresh.

Aridity from the cellar.

Growing organic and biodynamic certified.

Hand-picked, crushed like a time to "walk".

fermented and aged in cement tanks on fine lees for six months.

Hand bottled by gravity without filtration.

Bonne degustation

in Turin from wine Bordeaux to € 17.00

Louis

Leaking Nipple Before Period

baccabianca2006tenutagrillocortesesullebucciegamalero

Baccabianca 2006, Tenuta Grillo , Gamalero (AL).

My two readers are also well fed up of hearing but a meeting with Guido Zampaglione happened in Novi at dell'Alessandria Top Wine.

fact a of the reasons I went was just him and his Baccabianca.

do not know if the will or by chance, but his stand was on the side of "maceration / winemakers a bit 'mad'.

Carlo Daniele Ricci, Daniel's sleeping bag kept company with their wines, hors categories.

The tasting began with Ricci Sleeping bag and then ended with the slap of the wines of Zampaglione.

A Dante's circle of fragrances and flavors, or forgotten to forget.

In my wandering spirits tracheggiamenti I have passed by Guido Zampaglione, I remember, at least four times.

In fact, with the three "crazy" was an elective affinity, in the evening we went straight into the final straight of the most battered and eye-ball and we won ex- aequo.

Guido Campani as some language suffers from the syndrome of duplication.

I explain: the speech at any moment you expect a joke, irony and easy caciarona.

Instead

below its bell language thrives the seriousness of the Swiss.

So he is always serious and polite and posed even when the Titanic is sinking.

I am a southern Piedmont with drift and tendency to excess language and some 'fool, I was with him in slight awe.

Zampaglione Guido is an extremist of the naturalness and after experience with Elena Pantaleoni de La Stoppa , searched for a place to put a fruttto his thoughts on wine.

He found Gamalero (AL).

There rears its vineyards and produces a range of wines including Baccabianca.

Cortese I do not like but I had read and heard many things about him and wanted to verify.

Maceratissimo, even sixty days and aged in steel, intense color, slight haze, smells fresh and delicate with hints of Allium plants, a little 'ripe apple, perhaps ethereal, a touch of mineral ( ?) elusive.

from the cold and slightly tannic as we know them to be white (without the extra barrels) but then softens with the rising temperatures.

Degreases satisfy without weighing the mouth, seems to accompany the food fight without any prevarication or sensory.

Mild and far from muscular, gentle, like his creator.

eating to drink.

From try again.

Try his Barbera Igea.

waste time to talk to him is really his inbarazzante kindness.

I liked his Baccabianca 2006.

€ 16.00 Retail price on

Louis

Ps

All know that in Campania in the family vineyard produces a macerated fiano that is a myth among wine bloggers orange-employees to action the Don Quixote The agr Tufiello.

I did not know, but I discovered it looking for info for this post.

Never trust Saputelli.

However, I have already moved to search for it and taste it.

participate in source Wine Live .

I'll be there and you?

Who Does A Good Weave

terradilavoro2001sessaauruncacasertaaglianicopiedirosso

Terra di Lavoro 2001, Irpinia IGT, Galardi, Sessa Aurunca (CE).

Dinner at our house.

For once the menu appears in the flesh.

Red I said.

Red I tried in the cellar.

The choice was between Barolo's Chaplain, the Petra Vinu Foti, Bric du Luv Caviola, Bricco Appiani Roddolo and the Terra di Lavoro Galardi's.

The meat was a fillet of pork

.

pocket all night with a mix of orange juice Ribera, Dijon mustard, raisins gin.

then braised (Maillard effect and who is Hervé This?) Then baked at low temperature (ie, turn the gas to maintain a core temperature of about 55 ° C , a grind, damn This! ).

In the meantime, I decided, my daughter was too indecisive and distracted by the imminent arrival of her aunt.

even attracted the attention of labels Machi our Shepherd Shetland wandering infoiati by the presence of the flesh.

last take the Terra di Lavoro.

I wear it on a table (the sommelier course Gueridon call it) equipped at the table.

I've decided.

Corkscrew, acc ... practically welded to the cap extra long neck.

Tyre, curse quietly, the guests are already at the table.

When I now certain to have broken the cap, comes reluctantly.

head cap black coal.

Verso, smell, taste.

"Where I'm Piquette is" a diner asks casually.

jerk but do not 'see anything (I'm Piquette I bought it five years ago at € 50.00!).

Color deep, impenetrable, compact and alive.

nose so that leaves me a bit 'disappointed, cherry and toast and coffee and tobacco and a bit' ore.

"allayed a bit 'I'm little wine" (and I'm boilers with Piquette) says the same as before.

In fact, the tannin mouth bites a bit 'green with a touch of acidity lends a hand's still alive.

Good is good but I go by my first experience dazed and a bit disappointed.

remains for the entire evening with the same olfactory profile, does not evolve, does not involve, tracheggia some 'static and monotonous.

The mouth does not satisfy me a bit 'sour and tannic.

The feeling is that it is so over extracted and sovraconcentrato that still needs to digest all the material he has in the body.

What is able to digest all my doubts.

Some loved it, unless someone, to me, for what it's worth my opinion, so-so.

The pork tenderloin served with a green salad, apples, pine nuts, walnuts and orange peels on the other hand was superb.

Aridity from the cellar:

of the Terra di Lavoro Galardi Sessa Aurunca (CE) as well as two red Montefredane myth of the nouvelle vague bell nineties.

The Terra di Lavoro is a basis of 80% Aglianico and 20% Piedirosso products in an area highly suited to 400 m above sea level.

volcanic soil, limestone and shale rich in minerals and forests of chestnut trees.

Vineyards in cordon to 4,500 vines per hectare with a yield of 50 q.li / ha.

fermentation in steel.

Aged in new barriques for 12 months.

Bonne degustation.

louis

Herpes On Chest And Arms

These are some of my favorite cookies, of course you have to like almonds and hazelnuts, their flavor will win you over, I promise!

With this dose we completely covers a 50x30 pan, a pan because this is a soft dough, which lies between two sheets of parchment paper and cooked whole, cut just finished cooking before the everything is cool.

Ingredients for a 50x30 baking dish, about 90 biscuits 4x4

175 gr. hazelnut flour

175 gr.

dark brown sugar 200 gr. 00

flour 200 gr.

butter 3 oz. Yeast

1.5 gr. salt

could not be easier, mix these ingredients together in planetary or simply in the leaf cutter. Roll out the "pastry" between two sheets of baking paper previously cut to size of the pan, I used a baking dish large but can be divided into two small.

Remove top sheet of paper and let stand while you prepare a glaze to put over with:

100 gr.

sliced \u200b\u200balmonds 75 gr.

sugar 10 gr. 00

flour 10 gr. albumen

Mix all ingredients by hand and put it over the prepared dough, spread it on like the mozzarella on the pizza, then secure it with a rolling pin to pass well to the pasta. Then bake at 160 degrees for 15 minutes.

soon pulled out the pan cut quadtratini cookies, I used the wheel for the pasta, but a good knife is fine. Wait for it to cool before removing from pan. If well preserved

remain fragrant and good for a month .. but I assure you that will end long before the last .. I'm eating!

then I wanted to show you what I got for Christmas from dear Gianly the blog Giat Salò

A beautiful necklace of purple wool, makes her grandmother Giuly on order, of various materials and colors If you want you can contact us by mail to his address: nonnagiuly@hotmail.it

Good day to you all!

Cervical Mucus Week Of Period

ageno2005malvasiaortrugotrebbianolastoppacollipiacentini

Ageno 2005 IGT Emilia.

Az Wine La Stoppa Elena Pantaleoni. Rivergaro (PC).

Malvasia di Candia and Trebbiano ortrugo.

In the sequel of the bottles that I got in December, to try them calmly in the mountains during the holidays, you see the Ageno.

by proxy, not to rob old ladies as I mentioned two posts ago, neglecting a bit 'my official work that luck (mine and the operator in question) has placed at the geographic center of three to four wineries and beer shop.

Poor my clients who trust me yet.

I also trimmed a compilation of Champagne and Franciacorta DOCG for Christmas dinner.

Thus, the January 8, braised dall'inedia now and boost and slightly bored by the bad weather, I go down into the cellar and put my hand to what is a symbol of organic wine in Italy.

Maybe a little 'distracted put it safely in frigidaire and leave it there.

I dedicate myself to the realization of a Ligurian focaccia with a percentage of whole wheat flour to tame salmon and pate de volaille that good Auguste of La Salle gave us in exchange for flakes of snow of the Executive.

mean the wine is cold table.

Too cold.

I have not read that in the back label Elena Pantaleoni is recommended to serve at 15 ° C .

The Stapp, the verse, Duenna my daughter, who now teaches wine tasting classes, says: "Dad uigi flaws that ge" (Papa Louis for that wine is orange) "I (as) wise."

Slight haze, dense in the glass.

Perfumes now intense, Malvasia al'inizio feels it is a fleeting moment.

then opens onto a flower a bit too intense 'and withered features jasmine, daffodils, flowers pittosporum acuminatezze with a little' vegetable sweetness, saltiness, bitterness and citrus scents ethereal peep. A back room of the flower while the glazed shelves.

tasting.

Now feel the bite of sweetness and a bit of tannin ' too bitter / astringent.

not possible.

It 's a flagship wine.

I read the back label claims of service "to serve at 15 °!

Mistake egregious I have served no more than 7 / 8 °!

Appearance.

When temperature change is in the refrain.

taste is complex and sweet and fruity and tannic, floral, a sea of \u200b\u200bmostly conflicting feelings that a little ' blend, a little 'clash with each other.

good, difficult, rewarding, grumpy, heady, however, slightly tannic.

It remains a bit '.

The next day is probably better (or I'm more polite).

E 'ended too soon!

The Malvasia grape is a history of these areas, in reality M. Gily (now that I have decided to be a poet licensed agronomist), we noted that historically in the low Monferrato, Oltrepò 'bunting and Packages Piacenza who are geographically the terminal, was widespread and drinking I can say that this representative has the potential and sell.

Few have believed.

For now, only those de La Stoppa.

Aridity the cellar:

60% Malvasia, Trebbiano and 40% Ortrugo

Maceration for 30 days and yeasts, sulfur-free.

Aging of 12 months half half steel barrels used.

No filtration

Mon Dieu also serve at 15 ° 16 ° C not less.

I recommend eating to drink.

Louis