Tuesday Open Thread ~ And Then There Were Grapes


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Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle. ~ Paulo Coelho

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Chianti Hills near Florence, Italy

Chianti hills at dawn, Florence hills and wine tours. Vineyards and olive trees near Florence_0.jpg
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Good Morning!

Welcome to Tuesday's Open Thread. Today, I thought we'd do something a little different. So, instead of indulging in the world of food, I thought we'd take a stroll through the Chianti region of Italy. I know it's a bit of a departure from the usual Tuesday OT, but over the last year I've had the opportunity to participate in weekly wine tastings, courtesy of Trader Joe's. As I've tasted new wines, I was surprised to learn how much the experience has added not only to my knowledge but to my enjoyment of wine as well. Hopefully, you will find my modest scribblings useful or interesting, or maybe it will even inspire you to try new wines!

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The Sangiovese Grape

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Red, Dark & Bold

Probably the most well known wine outside of Italy, Chianti is a full bodied red wine with flavors of black and red cherries. Depending on how the wine is produced, you may also detect accents of violets, herbs, and spices. Tannins are generally moderate with a Chianti wine, but as the quality and age of the wine increases, so does the intensity of the tannins.

What are tannins in wine?

“Tannin is a substance that exists naturally in the skins, seeds (or pips), and stems of grapes. Because red wines are fermented with their grape skins and pips, and because red grape varieties are generally higher in tannin than white varieties, tannin levels are far higher in red wines than in white wines. Oak barrels can also contribute tannin to wines, both reds and whites.

To generalize a bit, tannin is a backbone of red wine (acidity is a backbone to white wine). Tannins alone can taste bitter, but some tannins in wine are less bitter than others. Also, other elements of the wine, such as sweetness, can mask the perception of bitterness. You sense tannin — as bitterness or as firmness or richness of texture — mainly in the rear of your mouth and, if the amount of tannin in a wine is high, on the inside of your cheeks and on your gums. Depending on the amount and nature of its tannin, you can describe a red wine as astringent, firm, or soft.

Red wines have acid as well as tannin, and distinguishing between the two as you taste a wine can be a real challenge. When you’re not sure whether you’re perceiving mainly tannin or acid, pay attention to how your mouth feels after you’ve swallowed the wine. Acid makes you salivate (saliva is alkaline, and it flows to neutralize the acid). Tannin leaves your mouth dry.”

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What's in a Name?

The history of wine making in Chianti is long, and as such, this quintessential Italian wine derives its name from its place of origin rather than the grape it is made from. Along with its history there are also a lot of rules and some confusing designations, beginning with the category of what constitutes a Chianti wine. I’ll make this easier for you: the Sangiovese grape is what constitutes a Chianti wine. Under the oversight of the Denominazione di Origine Controllata e Garantita (DOCG), a certified wine from the Chianti region must have at least 70% of the Sangiovese grape present.

The Chianti Classico on the other hand, has its own DOCG classification and must contain at least 80% Sangiovese and a maximum of 20% of other red grapes, such as Colorino, Canaiolo Nero, Cabernet Sauvignon or a Merlot, and is considered by many to be a better quality wine.

“Marked by refreshing acidity, Chianti Classico DOCG grapes come typically from vineyards planted at higher elevations than Chianti DOCG. Flavors include violet and spice layered atop juicy cherry. Tannins and structure increase with quality, but reflect fruit and terroir rather than oak. New oak, which can slather wine in baking spice and vanilla, has mostly been abandoned. Traditional large oak casks are now preferred, which lend greater transparency to wines.”

So, why is it important to know about the DOCG designation? Because the DOCG acts as a watchdog to ensure that high quality is preserved in the wine. Chiantis made by these high standards are identified by a black rooster, or gallo nero, on the neck of each bottle.

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The Aging Grape

Because the pigments of the Sangiovese grape breaks down very easily, the life of a typical Chianti wine usually ages out after the 4 year mark. But that is not necessarily true for every Chianti, as a good Gran Selezione can age for 30 years. Chiantis that are aged in oak barrels, for example, give the wine a 6-7 year aging potential if stored properly.

“Then we have Riserva, a more full-bodied and structured wine, which must age in wooden barrels. Riserva has more complex features, a fine and intense bouquet, with spices and earthy returns that are interwoven to a more developed fruit.”

As a general rule of thumb, Classico’s and Rufino’s are the most popular Chianti, while the Riserva is considered to be a higher quality. However, as you will see in our tasting, you can have both a Classico wine that is also a Riserva.

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A Word about Wine Tastings

Adjectives used in wine tastings can sometimes sound confusing or downright nonsensical. Sometimes the descriptions refer to how you are experiencing certain accents and flavors. Other times they refer to the characteristics of the wine itself. And then there are the comparisons that make no sense until someone explains them to you. With that in mind, here are two links with some terms and descriptions that might help you understand what you are tasting in a wine and how you can find your favorite:

1. Five Basic Wine Characteristics
2. Wine Descriptions

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And Then There was Wine

The Chianti wine selection I am including today are table wines that were featured in a tasting we had two weeks ago. While Trader Joe’s prices are usually lower than other stores, all these wines fall into $5 to $15 category.

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D’Aquino Chainti DOCG
Bright ruby red in color, the D’Aquino Chianti has a distinct bouquet and a smooth, harmonious taste, both dry and a little bit sweet. On the nose is intense and persistent with hints of red fruits and cherry. Velvety and fruity on the palate, it is balanced with soft tannins, refreshing acidity and a nice clean finish. Pairs well with pasta, red sauces, roasts, sausages, pizza and any type of cheese.

Blend Composition: 90% Sangiovese, 10% Canaiolo

Market Price: $10 +

TJ's Price: $4.99

My personal impression: To enjoy Chianti, I think you have to let the subtle flavors and accents react with your tastebuds slowly. It took awhile before my palate could discern the different qualities found in wine, but eventually when I could taste the balance between the dry qualities and the fruit flavor, I enjoyed the wine much more. This Chianti has both.

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Fior De Vino Chianti Classico Riserva
From the hills of wineries that stretch between Florence and Siena, this Chianti Classico encompasses all the characteristics of what a good Chianti should be, ruby red in color, intense with notes of plums, blackberry and raspberry fruit. It’s dry and sapid flavor finishes bold with a good level of tannin. Pairs well with game bird, aged meats, roast chicken or soft cheese.

Blend Composition: 90% Sangiovese, 10% Cabernet

Market Price: $13.99 +

TJ's Price: $6.99

My personal impression: Crisp and earthy with cherry and raspberry overtones. Well balanced with a soft finish and round tannins that linger on a mineral note.

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Grifone Chianti DOCG Riserva
Ripe grapes harvested from the vineyards of Tuscany, this Chianti has an intense bouquet, fruity with a violet fragrance. Ruby red in color, dry and harmonious on the palate with notes of chocolate and black cherries. Pairs well with grilled meat and pasta dishes with rich tomato sauces.

Blend Composition: 85% Sangiovese, 10% Canaiolo, 5% Cabernet Sauvignon.

Market Price: $15.99 +

TJ's Price: $7.99

My personal impression: A burst of boldness that smoothed out warmly on the palate. Mild tannins left an earthy feel in the mouth. A nice balance of tartness with a mellow velvetiness. Definitely tasted above its price point.

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The Song

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Well, that about wraps things up for this week's edition.
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Now it's your turn, so grab a glass and join in!
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Anja Geitz's picture

A bit early for wine, yes? no? maybe? How are you all doing today?

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

skod's picture

@Anja Geitz The breakfast of champions...

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Anja Geitz's picture

@skod

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

thanatokephaloides's picture

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"US govt/military = bad. Russian govt/military = bad. Any politician wanting power = bad. Anyone wielding power = bad." --Shahryar

"All power corrupts absolutely!" -- thanatokephaloides

thanatokephaloides's picture

@Anja Geitz

A bit early for wine, yes? no? maybe? How are you all doing today?

I'm writing around lunch time. And wine is certainly appropriate for lunch food.

Smile

I strongly suspect this particular Open Thread theme will be generating comments well past aperitivo hour!

And we'll be ready for them:

[video:https://youtu.be/4w_dBc-4nsk]

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"US govt/military = bad. Russian govt/military = bad. Any politician wanting power = bad. Anyone wielding power = bad." --Shahryar

"All power corrupts absolutely!" -- thanatokephaloides

Anja Geitz's picture

@thanatokephaloides

You are so right. And what wine will you be having? Smile

Apertivo! Brings back some nice memories! I usually had the sweet vermouth with a salty Salame and a sharp cheese before dinner. No rush because no one rushes in Italy when food is involved.

Great link, great music.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Anja Geitz's picture

double post

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

comment about anything alcoholic. The only wine in which I (very rarely) indulge is spelled with an h, IOW, gripes, not grapes.

I rarely, if ever, got "happy" from drinking, just clumsy and stupid. Worse, booze gave me a bad headache before I got through even a single glass of white wine.

When touring outside the US, I drank beer because beer is the only beverage I can count on to be kept cold without ice cubes, aka Frozen Montezuma's Revenge--or of any leader wronged by people of European descent, including every President of the US so far and the vast majority of Congresscritters. For some reason, beer doesn't bother me outside the US, but I have only one.

Fortunately for me, my favorite beverage is bottled or (at home) filtered ice water. Refreshing, very inexpensive, zero calories and necessary for optimal health. So is red wine, but I was grateful to learn that grape juice from red grapes provides the same benefits. So, I'll toast you with that.

Blue Monday is over. Enjoy Tuesday, everyone.

[video:https://youtu.be/_HfF-CFCq7Q?list=RD_HfF-CFCq7Q&t=6]

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Anja Geitz's picture

@HenryAWallace

Grape juice was one of my favorite juices as a kid. Preferably frozen in one of those Popsicle molds. Purple tongued and barefoot was how you would've found me in the summertime. Good to know that the health benefits of the wonderous grape extended to Welch's.

Thanks for the song. Amazing what kind of music can come from a duet with a piano and a voice.

Hope you have a wonderful Tuesday!

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

thanatokephaloides's picture

@Anja Geitz

Good to know that the health benefits of the wonderous grape extended to Welch's.

They do!

And I hear that good ol' Welch's isn't bad feedstock for homemade wine, either!

Wink

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"US govt/military = bad. Russian govt/military = bad. Any politician wanting power = bad. Anyone wielding power = bad." --Shahryar

"All power corrupts absolutely!" -- thanatokephaloides

Anja Geitz's picture

@thanatokephaloides

Who knew, right? I had a friend remark when eating Concord grapes that they tasted like grape jelly. Her boyfriend answered that since grape jelly is made from Concord grapes that isn't surprising. We all laughed but I understood what she meant. Us city folks usually tasted the grape jelly before we ever tasted the grapes. Certain food associations die hard, eh?

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

WaterLily's picture

@HenryAWallace I love Blue Monday!

[video:https://www.youtube.com/watch?v=FYH8DsU2WCk]

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mimi's picture

@HenryAWallace @HenryAWallace
I lived in Italy and should have become a red wine loving person. It simply didn't work out that way.

I am singularily simple.

1.If I drink a glas of white whine, my heart starts getting so jumpy I would dance on a table and be all nuts. I don't like that, so I almost never drink more than half a glas of white whine when invited and served one to be polite to the host.

2. If I drink a glas of red whine, I like it, but just accompanied by a good meal.

3. If I drink a glas of beer, only ice cold and only if it is humid, hot and just unbearable weather outside. Like my mother. She could enjoy an ice cold beer after a long day.

Here in the Northern part of Germany, folks have a Lütt un Lütt. It originates out of the Hamburg Harbor working neighborhoods and is soemthing for so-called tougher guys. Beer and a Korn.

hmm, so here you can see that the Northern Germans sound like the Southern Germans Bavarian. Yeah, now you may understand why I love the Blues in Uncle Sam's land ...
North
[video:https://youtu.be/QN4qat2kfWE]
South: oh you can only stand it together with Conan:
[video:https://youtu.be/-gDA0VC0M-E]

Prost!
[video:https://youtu.be/uDjsbwbYapE]

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Anja Geitz's picture

@mimi

One German beer equals forty American Bud-lites! Hahaha!

Was the German video where the older gentleman is singing taken from an old variety show? It seems pretty corny. Lol.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

mimi's picture

@Anja Geitz
I remember the face of the old man from my highschool years, so yes, there must have been those shows from the Hamburg area in Germany. On the other hand I didn't live in Germany for a very long time and in the US you simply don't get what is offered on German TV and sold as comedy there.

The irony is that though I worked for German News media (but inside the US), I didn't really get anything properly. Not enough of the cultural -for older Americans well known - musical and film shows and not enough of the same in Germany for me. I remember only that some female news anchors on US main stream media got mightily on our nerves. A colleague of mine once threw her notebook against the monitor, screaming that this stupid 'Tussi' (from Tusnelda) should stop talking high-pitched hysterical nonsense.

It's not easy to understand irony, humor and sarcasm across the languages and regions of the world. That is just one of the lessons I got out of my times working for German media inside the US covering US news for a German audience.

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Remember the first bottle of wine I bought 45 + years ago. A German Liebfraumilch, drank it warm, not knowing anything about it. Except yuch. It did have a pretty label.

You are lucky to live in a region where wines are made with a long, rich tradition. Toured a few vintners, many moons ago, when I was penny-less, out your way. Remember Christian Brothers. Like a medieval castle with huge casks in the vaults. The tour and tasting was free, so I could afford it. Another world. Also visited a few in Sonoma, Napa, and Mendocino vino.

We have a vineyard around the corner from here. Saw a tractor out there spraying something from a very large tank between rows the other day. Wondering what, but imagine some anti-bug concoction.

Tend towards red table wines these daze. The palate is anything but refined. Not quite MD-20/20, Thunderbird or Boone's Farm, but not that far off.

Wink

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WaterLily's picture

@QMS I like them, too; generally because they're a little cheaper!

Plus, you can make like a real Italian and drink them out of little juice glasses. Smile

Thanks for this departure from the norm, Anja -- it's a nice accompanying column to your culinary explorations. I'm going to write these names down and plan a side-by-side taste testing. Oddly, I've never been a huge Chianti fan; they taste "thin" to me compared to the bolder Sicilian reds I prefer. But maybe I haven't taken appropriate steps to savor them!

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Anja Geitz's picture

@WaterLily

They are a medium weight. Better as a table wine than a sipping wine. But even with that in mind, I did enjoy them. And as I get better at tasting them, I appreciate the liveliness of the flavor. The Sangiovese grape has its detractors, some think it's just too dry, but I think when it's mixed with a Cabernet, the frutiness comes through in a very lovely way. Wines are such a living thing aren't they? The same bottle of wine can taste different depending on what day you open it. Amazing, really.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Anja Geitz's picture

@QMS

German wines. That brings back some memories. We had a tasting a few months ago with a flight of Rieslings. I remember the one I liked was the dryer of the four we tasted. Crisp and acidic, I said aloud "This is a German wine?" Having experienced very sweet German wine in the past, I assumed they were all like that. I also learned that German wine labels are probably the most informative labels of any other wine making country, which comes in handy if you know what to look for.

Can't say my palate is all that refined either. I still enjoy a good smore by the fireside along with a shot of peppermint Schnapps. Ya gotta keep your options open at all times.

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Thanks for the kind words Smile

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

snoopydawg's picture

@Anja Geitz

try roasting milkyways. Use the fun size and slowly roast them to perfection and you will be surprised by how good they taste. We went camping for graduation and got bored so we started trying different candy bars to roast. None of them were as good as the milkyways. The chocolate gets crisp and the caramel gets nice and soft and they blend together with a smoky taste. Just try it.

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Which AIPAC/MIC/pharma/bank bought politician are you going to vote for? Don’t be surprised when nothing changes.

Anja Geitz's picture

@snoopydawg

Sounds pretty ingenious to me! Nice and gooey, I'll bet. Biggrin

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Thanks for your perfect timing. Senior day at my sister's grocery store so we were heading out for groceries and will check these out. Fortunately there is a Trader Joe's in Ann Arbor so can head there as well. She is driving me to Cincinnati where my friend from Lexington, Kentucky will pick me up and I will continue my experience of doing things by myself.

Being having some interesting experiences including a tour of Detroit by a friend of hers that does this and it covered different neighborhoods as well as the influence of the auto industry on Detroit. Sunday did a tour of the Guardian building, an art deco building which was quite interesting. The guide described it as a cathedral to commerce. Also went to the Detroit Institute of Art and spent some time with the Diego Rivera murals. Quite a bit of symbolism in them.

Ok, have a great day and off to go shopping.

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Life is what you make it, so make it something worthwhile.

This ain't no dress rehearsal!

Anja Geitz's picture

@jakkalbessie

I had the good fortune many years ago to visit Detriot and was struck by the history and architecture as well. In my case it was the Fox Theater in downtown Detriot. At the time we saw "The Kings of Comedy" perform live before it was made into a movie. I remember enjoying the show and the theater. I grew up in Los Angeles very close to the old MGM studios. The surrounding neighborhood was home to some of the best old movie theaters around. The ones with the elaborate carvings inside the theater and plush seats with balconies. Where ushers still brought you to your seat by flashlight. I remember seeing Bambi, Snow White and GWTW sitting in one of those balconies all wide eyed and excited. My Mother, being a cinephile of the first order took me and my Sister at a very early age to see so many memorable movies. Unfortunately as the years passed, they tore down those grand old movie houses along with my memories of the wonderful movies I saw there. Visiting the Fox Theater brought it all back to me.

I'm so glad to hear you found the information about wines helpful! It's always fun to try new things!

Have a great Tuesday and thanks for sharing Smile

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Lookout's picture

I usually have a couple of beers in the afternoon, and a couple glasses of red wine with supper. Hadn't had Chianti in years, we normally have a Merlot, Pinot Noir, or Cabernet. I'll give it a go again based on your rec. Does not help a low carb diet...they recommend hard liquor as the best low carb alcohol.

Still plugging away at the well house. Framing the roof today. Had mechanical issues yesterday...new battery for the tractor, and new tires for the little Geo Tracker. Always something!
Tom Paxton's classic...
[video:https://www.youtube.com/watch?v=r1RdCUmM6bo]

Have a good day everyone!

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“Until justice rolls down like water and righteousness like a mighty stream.”

Anja Geitz's picture

@Lookout

My Goodness! You do more in one day than I do in a week! I feel exceptionally lazy these days. Weather here has been uncharacteristically gloomy and still rainy, which gives me plenty of excuses to do nothing on my days off. But as long as Mother Nature keeps watering the Garden, I got no complaints!

Yeah, the Chianti. I hadn't had it in years as well until the tasting and was reminded how much I enjoyed it. My first introduction to Chianti was while I was living in Florence. It was the house wine that sat on most tables in most restaurants. Complete with the wicker flask, which I learned in our tasting is called a fiasco.

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Thanks for stopping by and have a great Tuesday!

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

enhydra lutris's picture

@Anja Geitz
and coffeehouses that 1) No wine is worse than a BAD Chianti and never buy the stuff in the wicker covered bottles. When unfamiliar with any of the Chiantis offered on the menu, unless they were at least moderately expensive classico or a Riserva, stick to the Montepulciano, which is generally "safer". Smile

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That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --

Anja Geitz's picture

@enhydra lutris

Here's something even more ironic, Trader Joes has a Chianti in a fiasco that is actually quite good, but unfortunately they've discontinued it. Which is why I didn't include it in the tasting today.

I think before the DOCG got involved in 1983, Chiantis were being blended with white wines and mixed with other additives that did little for the actual taste. Hence the bad reputation. The Chiantis I had in Florence years ago didn't have a lot of structure but the balance between the fruit and the tannins was pleasing and went well with my raviolis. Chiantis have gotten much better since then. But, I agree, a bad Chianti is worse than a bad Merlot for sure.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

WoodsDweller's picture

This popped up a couple of days ago. Food, or the lack thereof.

https://www.rt.com/news/458286-pig-ebola-outbreak-global-impact/

A minor outbreak of African swine fever among some 400 pigs in Shenyang in northeastern China is now threatening the global food supply chain and may increase pork prices for years. ... China, the country with half of the world’s pigs, failed to stop the spread of the disease in time ... spreading to Mongolia, Vietnam, Cambodia and farther afield. The strain of African swine fever kills virtually every pig it infects with a bloody death reminiscent of Ebola, although it is not known to infect humans. ... The US Department of Agriculture is predicting a decline of 134 million animals from Chinese hog populations, equivalent to almost one-and-a-half times the entire US inventory of 75 million pigs.

Climate related issues in Australia, Russia, the US, and Europe will lead to a short supply of grains. We can expect feed prices to rise, and farmers to cull their herds, sending more animals to slaughter. This lowers the price of meat and provides a shock absorber for food prices. Except now there's also going to be a pork shortage, which will support pork prices. That leaves just beef and chicken to be cheaper.

Let's hope for better weather next year, eh? If not, the shock absorber will be spent and shortages appear. There's still ethanol production which could be cut, freeing up more corn supplies. That could help a little.

And we haven't had a blue ocean event yet.

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"The greatest shortcoming of the human race is our inability to understand the exponential function." -- Albert Bartlett
"A species that is hurtling toward extinction has no business promoting slow incremental change." -- Caitlin Johnstone

Anja Geitz's picture

@WoodsDweller

As much as I like my bacon and my ham, it grieves me to think of so much death and pain suffered by any sentient being. Sad news to be sure.

Hope today's OT helped a little in the way of distraction from the news of the world. Thanks for stopping by. Smile

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

enhydra lutris's picture

the wino.

It should be separately noted, I think, that many if not most Italian wines are a bit on the acidic side. This is a Good Thing(tm). Much Italian cooking includes tomatoes and/or the sauce or juice thereof. The acidity in the wines pairs well with the acidity of the tomatoes.

But, that's not all. Italian food also includes a lot of cheese(s) and other dairy, rich, thick, cream sauces and buttery delights. The acidity cuts through the otherwise potentially cloying? (not sure of the word I want) clingy mouth saturating characteristics of the various dairy elements to freshen and revitalize the mouth (for mouthfeel) and tastebuds for the next bite of bites.

Possibly lastly, are the salumi, dried and cured (and even roasted) game. The acidity again cuts through to prevent overload and also aids in the digestion of what are otherwise somewhat heavy meats.

If you get to Chianti, try to arrange to visit (I think) Castello Verrazano (as in the Verrazano Bridge and Narrows). Not sure of the exact name of the place, but the Verrazano family estate. Great tastings of Chianti and of world class Balsamic Vinegars accompanied by trays of fabulous salumi, dried boar and suchwhat.

Something to consider regarding food pairing: A knowledgeable source once told me that some cultures use/pair wines to set up the food, sip, eat, sip, eat, etc. Others use/pair wines to compliment the food, eat, sip, eat, sip, etc. The Italians treat wine as food, drinking whatever is local, available, on hand, sounds good or they generally prefer or some or all of the above along with whatever food they are having and savor it separately from, but in conjunction with all of the other components of the meal at hand.

Annnd -- Cal-Ital wines. A lot of Italian varietals are grown in California. Some wineries/wine makers try to imitate or emulate the old world characteristics generally associated with the grape's best expression, Sangiovese - Chianti, for example, and some do their own thing trying to bring out what they feel is the essence of the grape conjoined with the effects of the local terroir. Good sangiovese can be found in Dry Creek Valley (an AVA) and parts of the Central Coast, particularly around Paso Robles and the Pacific slope of the hills to the west of Paso. Two wineries not in that area, Tocatta (Solvang) and Seghesio (Healdsburg) make nice but seriously different sangioveses, but I don't know where they source their grapes.

Have a good one.

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That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --

Anja Geitz's picture

@enhydra lutris

Totally agree with you about the complimentary effects wines with acidity have when pared with cheese and savory meats. So many flavors going on at once, we could all benefit from eating much slower, I think.

The differences you mention between setting up the food with wine, versus pairing the food with wine, sound very intriguing, and I would definitely like to explore this on my own but I am not sure I completely understand the distinction between the two. Would it be possible to elaborate a little?

Had no idea we grew the Sangiovese grape! This most certainly deserves closer attention. Thank you!!!

It's great living in California, isn't it? Smile

Thanks so much for stopping by. Always a pleasure!

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

enhydra lutris's picture

@Anja Geitz
particular the Shenandoah Valley somewhere up near Plymouth and such, in Dry Creek, a place called UNTI, expensive side, but really great, and all over the Paso area, which isn't that far from you (from the Calif perspective). One place, Opolo, between Morro Bay and Paso has not only sangiovese, but a lot of sangiovese blends, some of which are great.

Other Cal-Ital varietals floating around are Barbera and Aglianico, off the top of my head.

As to the other thing, it is hard to say, it is something I was told and I suspect my wife and I are the Italian bag, since we tend to not focus overmuch on what would be an appropriate pairing, but on what we feel like drinking, and generally savor and enjoy the wine separate from the food unless they really clash, which can happen.

It seems that if you drink the wine first, but not as an apertif, as in a few sips, then some food, then a pause, then a few more sips, and then more food, etc. the wine establishes a certain flavor profile and mouthfeel before you eat anything which hopefully accentuates the chracteristics of the food, which also tends to be viewed a bit in reference to the wine, how well it goes with the wine and how well its flavor and textures complement the wine's characteristics.

The obverse, food first has you experiencing and enjoying the food flavors and textures and the wine then either does or does not compliment or contrast with those flavors and textures in a pleasing manner.

It might be more simple than that, it could be that if you do the wine first you notice those aspects of the food that go with the wine, and if you do the food first, you notice those aspects of the wine that go with the food.

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Anja Geitz's picture

@enhydra lutris

Now I understand. I've done that with cheese when I've gone to wine bars. Tasted the wine first, and then the cheese. When you've got a good combination, boy! There is nothing like wine and cheese together.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Raggedy Ann's picture

Nice subject - wine. I like wine - most of them. My preference is beer, but wine with a meal is like nothing else.

I appreciate the TJ tips on the wine. I shop there, so now I can try those wines based on your recommendation - nice!

Like lookout, I follow a low carb diet, as well. I only imbibe on Friday nights and Saturdays. It allows me to have my fun and return to my regimen easily.

Have a beautiful day, folks! Pleasantry

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"The “jumpers” reminded us that one day we will all face only one choice and that is how we will die, not how we will live." Chris Hedges on 9/11

Anja Geitz's picture

@Raggedy Ann

Speaking of drinking wine with food, I remembering eating a lot of ravioli with a bottle of Chianti on the table when I was living in Florence. Rich tomato sauces go so well with red wines. We have some very good raviolis at TJ's but I noticed that a lot of customers really don't know what other sauces to pair them with other than tomato sauce. I'm thinking of doing a piece where I select three different raviolis from TJ's and pair them with three different sauces. It's not low carb, I know, but every now and then a person has gotta have a ravioli. Right? Smile

Glad you enjoyed the Trader Joe's wine tips. It was fun putting it together. Have a super day!

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Raggedy Ann's picture

@Anja Geitz
is a favorite! You can also put alfredo on it. Ravioli is only stuffed pasta, so any sauce that works on pasta works on ravioli - but always take into account the stuffing!

Chianti with Italian food is one of my all time favs. Enjoy!

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Anja Geitz's picture

@Raggedy Ann

But you want to know what it is really good with? Brie cheese. Yup. Roast the Brie cheese in the oven and then top it off with the pesto. Serve with toasted sliced French bread and I promise you your guests will think you are a foodie genius!

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Raggedy Ann's picture

@Anja Geitz
Thanks for the idea! Pleasantry

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"The “jumpers” reminded us that one day we will all face only one choice and that is how we will die, not how we will live." Chris Hedges on 9/11

enhydra lutris's picture

@Anja Geitz
appetizer that was a pesto brie, but not exactly like yours. I'd take a small wheel or lerge wedge of brie, make up a really stiff pesto, slice the brie horizontally, put a thick layer of pesto on the bottom and replace the top. I'd serve it at room temperature with stoned wheat thins, DIY cut and spread. My wife and I finally burned out on it, especially since I always made my own which meant plenty of dishes too.

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Anja Geitz's picture

@enhydra lutris

One day, so he made the roasted Brie with pesto for the crew. Then I made it at home and changed the crackers for toasted French bread slices. I like your method too.

Interesting where the influences of food come from, eh?

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

thanatokephaloides's picture

@Raggedy Ann

Ravioli with pesto is a favorite! You can also put alfredo on it. Ravioli is only stuffed pasta, so any sauce that works on pasta works on ravioli - but always take into account the stuffing!

Same rule as for my beloved tortellini!

Smile

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skod's picture

will always come from Jean-Noel Fourmeaux du Sartel, the madman who runs Chateau Potelle in Napa (way up on Mt Veeder). He was entertaining us punters, while his wife Marketta (the winemaker) was busily stacking pallets of freshly bottled estate Zin with a forklift.

"There is no such thing as a bad wine," he said, "just as there is no such thing as a bad woman".

Pause 3 ticks.

"However, there are certain wines, and certain women, who are perhaps better for someone else..."

Badump-bump. This was easily 30 years ago, and I doubt that he says this anymore: it wouldn't sell in the era of political correctness. But just imagine it with delivered a very big smile and a very French accent.

What can I tell you? This from the couple who call their top of the line wines "VGS", which does in fact stand for "Verrrree gooood sheeeeeet!".

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Anja Geitz's picture

@skod

That quote was indeed delightful. And true too! We all have such different tastes. Me, I'm not a big Merlot fan. I like bold wines, I just don't want them finishing that way. Others love a bold finish. Some people like to drink a chilled Zinfandel on summer eves, while I find a dry sparkling Frascati much more refreshing.

I could say the same thing about men too. Sometimes I'm in the mood for cerebral, other times I'm, er, not. BadaBump!

Sounds like you got some wine knowledge there. If so, I might want to pick your brain later.

Hey, by the way, what is the name of your grumpy looking feline? Biggrin

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

OK am back from the trip to Trader Joe’s to check out the Chianti. I got the Griffone Chianti DOCG Reserva because this was closest to my profile based on the wine app Vivino. My sister I am visiting is quite a wine drinker, and belongs to a small wine tasting group. She also has a modest, by her standards, wine cellar of about 50 wines.

Since I have gotten the app, it is fun to try out different wines. We also went to the store with the 10% senior discount and I found another Chianti that fit my profile. Sister said about Chianti is Chianti’s from the Chianti region all have the cigar label wrapper around the top of the bottle. Not sure if this is correct but what she was told.

I have been reading some of these comments to her and we have enjoyed what everyone has had to add. Really like the term, fiasco and have decided that I am of the Italian method of choosing my wine to pair with one I am eating.

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Anja Geitz's picture

@jakkalbessie

I think you're going to like the Grifone. It was my favorite one out of the four we tasted.

Which wine app are you using? Sounds interesting. How does it know which wines fit your profile?

Haven't heard about the cigar label, but I do know Chiantis that are certified have a picture of a black rooster at the top of the bottle. Maybe that's what she meant?

Thanks for making me smile by telling me you were reading the comments out loud to your Sister. I have a Sister too, and I liked hearing that. Biggrin

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

@Anja Geitz the app is vivino. You can either type in the name of a wine or take a picture.
Does the profile on four categories:
Light to bold
Smooth to tannic
Dry to sweet
Soft to acidic

To start my profile, typed in some of my favorites and this set up my profile. Great in restaurant with unfamiliar wine list. It also saves your choices. So now I have a virtual cellar of 28 wines and cost next to nothing!

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Life is what you make it, so make it something worthwhile.

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Anja Geitz's picture

@jakkalbessie

I was specifically thinking of the app for restaurant wine choices. Thank you!

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

enhydra lutris's picture

@jakkalbessie
Vivino sounds like a very interesting app but I fear I'd need multiple copies and multiple profiles --

Does the profile on four categories:
Light to bold
Smooth to tannic
Dry to sweet
Soft to acidic

Generally wine, in he abstract, for us, full on bold, tannic, dry and n/a on acidic, monster cabs, cab francs, alicante bouschet, petite sirah and stuff like that.

However, where does that leave pinot, sangiovese, grenache, tempranillo, carignan, mouvedre, and stuff like that for when you are in the mood for them. Some days are simply pinot days, and it's hard to do a mild weather picnic without grenache, etc.

Plus big zins, a major go to wine at case de lutris, is kind of none of the above also.

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skod's picture

@jakkalbessie but it has changed over the years. The participants in the Chianti Consortium get to use a stamp with a black rooster on it, and there is also a cigar-label tax stamp that shows that the producer paid their bit into the Consortium to keep the brand going. They used to wrap the stamp over the top of the bottle, with the black rooster that used to be in the middle ending up on the cork capsule, but these days (since the early teens) the rooster stamp and the tax stamp are separate and can go pretty much anywhere.

The requirement is that the wine come from the Chianti region, and for a Chianti Classico it has to be 80% Sangiovese- and most importantly, the squeeze has to be paid to the Consortium.

If you ever actually get to Chianti, there are many wines from the smaller fattorias that aren't Chianti Classico, despite being from the right region, made the right way, and using the right amounts of the right grapes. These locals are some the best light reds I've ever tasted, but- no squeeze paid, no black rooster, can't call 'em Chianti.

The best thing of all is to be walking into town to buy groceries in Chianti, and passing a farmer with a barrel on a wagon beside the road. Fill your own jug from their untaxed barrel (with no black rooster in sight!) for the equivalent of a couple of bucks, walk back with the bread and cheese. and enjoy the _hell_ out of it. Ahhh...

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WaterLily's picture

@skod I never made the connection before, but maybe you know, Skod? There used to be an Italian restaurant I frequented that, if you selected a half- or full bottle of red wine (if memory serves, it could be any of the reds), they'd serve it in a ceramic rooster pitcher instead of a regular old glass carafe. I loved the pitchers because not only were they colorfully painted, but also it looked like the roosters were spewing the wine out of their beaks when you poured. Which sounds gross, but actually was quite amusing -- to me, at least!

Do you think these rooster pitchers somehow connect to the Chianti region? Might they have been traditional there, and then expanded beyond?

Not the deepest of questions, but kind of fun to contemplate.

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Anja Geitz's picture

@WaterLily

according to this wine blogger, began as a peace treaty of sorts between Florence and Siena

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

skod's picture

@Anja Geitz every year with a bareback horse race in the middle of Siena. Search on "The Palio" for more, for example: https://www.youtube.com/watch?v=nnRr3kFmsWQ

And yes, the square in Siena is all brick, so they truck in enough dirt to cover it up for the race- and then truck it out again. *That's* dedication, and it makes the Kentucky Derby look fairly lame by comparison. Well worth attending if you get the chance.

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Anja Geitz's picture

@skod

And saw, and heard, the horn players practicing from the different neighborhoods. As we walked around Sienna, all the neighborhood emblems festooned doors and lampposts everywhere we looked. When I finally got back to Florence, a friend of my boyfriend had filmed the race for some project he was doing. It's actually very dangerous for both the horses and the riders. But certainly very colorful and with so much history it's difficult not to be completely awestruck by it.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Anja Geitz's picture

@skod

And how many trips, and trucks it actually takes?

Do you think if we had a tradition that went back over 500 year so, we'd be as dedicated? I wonder.

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skod's picture

@WaterLily That rooster was one well-traveled little fowl.

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Anja Geitz's picture

@skod

Was imagining your lunch. I used to do something similar, sans the farmer with a barrel, and take a mini- sized bottle of chianti, some ciabatta bread with prosciutto and parmesan reggiano, and go to the Boboli Gardens for lunch. My whole body relaxed just now remembering those lunches. The pace of life there feeds my soul. I've already made arrangements to be Italian in my next life.

image_201.jpg

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

The Aspie Corner's picture

I like the Kodiak Cakes mixes you can get from the store but they're pretty pricey. This morning I tried making some with coconut flour and the first 2 I put on the pan just crumbled when I tried to flip 'em. I put some all purpose flour in to salvage it but the damage was done.

Flavor wasn't bad considering I was using some gluten free chocolate chips, cacao powder and flaxseed meal but it needs work. Thanks for posting.

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Modern education is little more than toeing the line for the capitalist pigs.

Guerrilla Liberalism won't liberate the US or the world from the iron fist of capital.

mhagle's picture

@The Aspie Corner

I make the standard favorite pancake out of the Better Homes and Gardens old timey cookbook. Lots of failures until I started make them on my lefse griddle. Then the temperature is perfect. I didn't know how to do that with my griddle on the stove top.

Look forward to expanding my recipes. I-m so happy

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Marilyn

"Make dirt, not war." eyo

WaterLily's picture

@The Aspie Corner Do you generally follow a GF diet? I have celiac so I *have* to, so am happy to share any tried-and-true recipes I've adopted to date.

I've discovered the hard way that trying to adapt traditional baking recipes to be GF is a giant exercise in frustration. There's way too much science to it. This means I've resorted to buying pre-mixed all-purpose GF flours rather than trying to figure out the ratios on my own. Of course, the sad reality is, these mixes are often prohibitively expensive. The positive flip side is that I now eat way fewer carbs. Smile

Anyway, there are two mixes I love, because they don't require any xantham or guar gum: King Arthur Flour's Measure for Measure, and a different company's (whose name I can't remember) knock-off called Cup for Cup. Both allow you to make a direct substitution for whatever glutinous flour and you're on your way. (I've never tried this with bread, though, and doubt it would work well). You can find Cup for Cup in many major chains, but again: whoa, pricey!

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Anja Geitz's picture

@WaterLily

I've had to make gravy using it and it worked perfectly with the roux. Not all GF flours do.

I just gave Aspie advice to add Xanthan Gum to his coconut flour to bind it. You don't recommend that?

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

WaterLily's picture

@Anja Geitz Oh, it's absolutely necessary for GF baking! I've just found the whole endeavor to be super frustrating, and xantham gum also isn't cheap. I'd rather spend the money I normally would on regular flours plus xantham gum, on a ready-to-go mix that doesn't require mental gymnastics to succeed. Smile

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Anja Geitz's picture

@WaterLily

But my Sister has, and she's quite good at it, although it took her awhile to perfect it. So, you are right about getting it just right. Baking itself is a lot of chemistry. Add in the challenges of GF, and you're definitely in for some do overs.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Anja Geitz's picture

@The Aspie Corner

Since gluten in the flour is the binding agent, when you take the gluten out of the flour, you will need to add something in that will help it bind. For Pancakes, try ½ teaspoon per cup of flour of Xanthan Gum.

For a more in depth explanation about using gluten free flour, here's a gluten free blogger who sounds like she knows what she's talking about.

Thanks for sharing, Aspie! Let me know how your next batch goes! Biggrin

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

The Aspie Corner's picture

@Anja Geitz I was experimenting with gluten free bread recipes for the bread machine. I'm sure I'll find it if I look hard enough.

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Modern education is little more than toeing the line for the capitalist pigs.

Guerrilla Liberalism won't liberate the US or the world from the iron fist of capital.

Anja Geitz's picture

@The Aspie Corner

When you've got it to where you like it, take a picture and post it here! Biggrin

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

Unabashed Liberal's picture

even for a teetotaler. Biggrin But, heh, I've always been a big fan of grapes and grape juice. BTW, luv the photos and graphics--so well put together.

Kudos, as usual.

Clapping

Hope it's okay that I go a bit OT, especially, since I can't add much to the convo regarding wine. Below is a video about a very noble cause--a pet shelter for survivors of abuse and violence. Because many women (and men) don't want to leave their beloved pets behind, some stay in an abusive relationship. Having realized this, Staci Alonso did something about it.

You are truly a hero, Ms Alonzo. Thank you. Give rose

Again, thanks, Anja. Have a nice rest of your day!

Pleasantry

Mollie

“Dogs have given us their absolute all. We are the center of their universe. We are the focus of their love and faith and trust. They serve us in return for scraps. It is without a doubt the best deal man has ever made.
~~Roger Caras

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Everyone thinks they have the best dog, and none of them are wrong.

@Unabashed Liberal what a beautiful and true story. Can't leave my animal is true in many stories I have heard. Thanks for sharing.

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Life is what you make it, so make it something worthwhile.

This ain't no dress rehearsal!

Unabashed Liberal's picture

@jakkalbessie

about making a screenshot of the Shelter, and linking it to their web page and/or donation page, and making it a part of my sig line. (if they have one) I can't think of a more worthy, or, compassionate endeavor. Ms Alonso, her staff, and volunteers are truly heroes, if not angels, in my book. Smile

Heh, just found a web page with donation info. Here's the link, below.

Noah's Animal House

Good, it allows for 'snail mail' donations, as well as online contributions.

Happy to see you've been enjoying visiting your sister/family. Very good to see you!

Pleasantry

Mollie

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Everyone thinks they have the best dog, and none of them are wrong.

Anja Geitz's picture

@Unabashed Liberal

I'm glad you shared this information. Wow. Talk about making lemonade out of lemons, eh? Beautiful story. It reminds me of the time when my Mom was in between apartments, she slept in her car for a few days rather than give up her deaf cat. When I finally heard about this, she had already found a place to live, but I remember not understanding why she would do something like that. Ah, youth. Such a callow and thoughtless people.

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier

mhagle's picture

Always enjoy learning the history behind stuff. I personally aspire to this thing of pairing a good wine with good food. I know I like Merlot with a grilled medium rare steak, but that is as far as I have gotten. Currently it's a simple white at the end of the day for aches and pains.

Now a couple of pics. Wild mustang grapes grow everywhere here. The summer I had my second child, my husband made some pretty respectable wine from these grapes. I have experimented with making the cheap fast wine. Never again. Apparently very high alcohol content! So I hope to harvest grapes and just can them as grape juice.

In a sideways related vein, this morning my husband and I put up trellises made from cattle panels. Not for grapes this time but banana melons, long beans, cucumbers, and armenian cucumbers. Left the pic at high res for anyone who wants to get a closer look.

Thanks again Anja. Great essay! I-m so happy

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Marilyn

"Make dirt, not war." eyo

Anja Geitz's picture

@mhagle

You've really done a great job! How clever of the both of you. Smile

When I was living in New York, I visited my boyfriend in Brooklyn one summer day and passed by this house that had a trellis covering an outdoor patio that was filled with grape vines and these beautiful purple grapes. I just love how grapes look growing on the vine.

Here's to a good crop of grape juice!

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There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier