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Tuesday, October 11, 2011
Rockin' circa 1975 . . .
Charisma must have run in Jeff and Jay's family, as Jay possessed possibly even more of it than his younger, drummer brother. Jay somehow was more in control of the charisma with a certain maturity added to it, along with additional self-confidence that may have been attributable to his age or possibly to a more balanced chemical composition. Similar as they would appear to be from my description here, they were actually quite different from each other in reality. But the musical combination radically changed the performances of Ful Treatment much for the better. Jay rocked. [And still does, by the way.] And following his lead, Ful Treatment rocked as well, at least on some of our repertoire, which at the time included 'You Really Got Me', 'Wild Thing', 'Needles and Pins' 'Twist and Shout', 'Hello It's Me' and 'Heat Wave'
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Sunday, October 9, 2011
Now's the time. . .
. . . for a smart and savvy politician to step up and say, "These Wall Street protesters are correct" - Simply because THEY ARE. I don't think many people would argue that the housing bubble-burst and the financial meltdown were the result of excessive GREED on the part of those in a position to exhibit increasingly large amounts of GREED - OOOORRRR - show some RESTRAINT with regards to their POCKETBOOKS and simply accept a SMALLER PROFIT (or at least remain satisfied to cover costs) IN THE BEST INTEREST OF THE NATION!!
from WBAL-TV, Baltimore...
"President Barack Obama discussed the growing movement, saying demonstrators "are giving voice to a more broad-based frustration about how our financial system works."
Speaking at a White House news conference, Obama also defended the country's financial sector, which has taken the brunt of protesters' criticism, focusing on Wall Street and its regulators' purported role in expanding economic disparities.
"We have to have a strong, effective financial sector in order for us to grow," the president said.
Still, Obama discussed a need to pursue action aimed at improving government oversight and blamed Republican lawmakers for obstructing financial reforms.
Friday marked the 21st day of the grass-roots Wall Street protests.
Demonstrations have erupted in more than a dozen cities throughout the week, ranging from thousands who marched in lower Manhattan Wednesday after receiving support from local unions, to the dozens of college students who staged walkouts at various college campuses.
The movement started in New York and some of the protests there have been marred by scuffles with police.
New York authorities set up at least one vehicle checkpoint as police appeared in larger numbers throughout the financial district Thursday and established a perimeter around Zuccotti Park, which is considered a rallying point for the largely leaderless movement in that city.
"We hope that our message continues to resonate with everyone who has felt disenfranchised by the current state of our country," said Tyler Combelic, a spokesman for the Occupy Wall Street group."
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from WBAL-TV, Baltimore...
"President Barack Obama discussed the growing movement, saying demonstrators "are giving voice to a more broad-based frustration about how our financial system works."
Speaking at a White House news conference, Obama also defended the country's financial sector, which has taken the brunt of protesters' criticism, focusing on Wall Street and its regulators' purported role in expanding economic disparities.
"We have to have a strong, effective financial sector in order for us to grow," the president said.
Still, Obama discussed a need to pursue action aimed at improving government oversight and blamed Republican lawmakers for obstructing financial reforms.
Friday marked the 21st day of the grass-roots Wall Street protests.
Demonstrations have erupted in more than a dozen cities throughout the week, ranging from thousands who marched in lower Manhattan Wednesday after receiving support from local unions, to the dozens of college students who staged walkouts at various college campuses.
The movement started in New York and some of the protests there have been marred by scuffles with police.
New York authorities set up at least one vehicle checkpoint as police appeared in larger numbers throughout the financial district Thursday and established a perimeter around Zuccotti Park, which is considered a rallying point for the largely leaderless movement in that city.
"We hope that our message continues to resonate with everyone who has felt disenfranchised by the current state of our country," said Tyler Combelic, a spokesman for the Occupy Wall Street group."
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Saturday, October 8, 2011
The nose may be pleasant. . .
. . . but if you still like it AFTER the finish, regardless of HOW long it lingers, then you will remember it fondly.
Hints of apricot, citrus, petrol, pears and apples on the nose. Crisp and bright; fruity and light with a long, lingering honey finish.
Or notes of blackberry, with cherry, leather and plum with a butterscotch finish.
All delightful, most of very high quality and many downright outstanding winning one prize or another. . .
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Hints of apricot, citrus, petrol, pears and apples on the nose. Crisp and bright; fruity and light with a long, lingering honey finish.
Or notes of blackberry, with cherry, leather and plum with a butterscotch finish.
All delightful, most of very high quality and many downright outstanding winning one prize or another. . .
What do YOU think?
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Friday, October 7, 2011
When it's all over. . .
. . . a dessert wine may be in order to accompany the final course. Lest there be confusion when considering wines of a "less dry" nature, please consider. . .
Merriam Webster.com says. . .
"Definition of APERITIF
: an alcoholic drink taken before a meal as an appetizer
See aperitif defined for English-language learners »
Examples of APERITIF
1. They served us champagne as an aperitif.
Origin of APERITIF
French apéritif aperient, aperitif, from Middle French aperitif, adjective, aperient, from Medieval Latin aperitivus, irregular from Latin aperire
First Known Use: 1894"
AND. . .
"des·sert
noun \di-ˈzərt\
Definition of DESSERT
1
: a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal
2
British : a fresh fruit served after a sweet course"
DO NOT CONFUSE THE TWO!!!
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Merriam Webster.com says. . .
"Definition of APERITIF
: an alcoholic drink taken before a meal as an appetizer
See aperitif defined for English-language learners »
Examples of APERITIF
1. They served us champagne as an aperitif.
Origin of APERITIF
French apéritif aperient, aperitif, from Middle French aperitif, adjective, aperient, from Medieval Latin aperitivus, irregular from Latin aperire
First Known Use: 1894"
AND. . .
"des·sert
noun \di-ˈzərt\
Definition of DESSERT
1
: a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal
2
British : a fresh fruit served after a sweet course"
DO NOT CONFUSE THE TWO!!!
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Thursday, October 6, 2011
Never stop wining. . .
. . . not only because of the flavors, but. . .
(from http://www.beekmanwine.com/prevtopab.htm)
A new study by original “French Paradox” researcher Serge Renaud offers more evidence that moderate wine consumption is associated with a significant reduction in all-cause mortality, cardiovascular disease and cancer among men. The findings (Epidemiology, March, 1998) were based on a large cohort study [JM - cohort studies are epidemiological studies that use individuals having a statistical element in common, such as race, gender, age, etc., as opposed to a random selection of individuals. As such, the results cannot always be projected to the population as a whole.] of middle aged men in eastern France. Daily, moderate drinkers who consumed mostly wine were compared to non-drinkers and heavy drinkers.
Renaud and colleagues from the University of Bordeaux found that moderate wine consumption (2-3 glasses a day) was associated with a 30% reduction in the death rate from all causes; a 35% percent reduction in death rates from cardiovascular disease; and an 18-24% reduction in death rates from cancer. “The results of the present study,” the researchers write, “appear to confirm the speculation that the so-called French Paradox is due, at least in part, to the regular consumption of wine. [JM - The French Paradox, of 60 minutes fame, is the observation that, although the French and Americans have similar high fat diets, the French have a much lower incidence of cardiovascular disease. Speculation was that this is due to the protective effects of wine consumption, since the French drink much more wine than we do. Of course, there are many other possible explanations.]
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(from http://www.beekmanwine.com/prevtopab.htm)
A new study by original “French Paradox” researcher Serge Renaud offers more evidence that moderate wine consumption is associated with a significant reduction in all-cause mortality, cardiovascular disease and cancer among men. The findings (Epidemiology, March, 1998) were based on a large cohort study [JM - cohort studies are epidemiological studies that use individuals having a statistical element in common, such as race, gender, age, etc., as opposed to a random selection of individuals. As such, the results cannot always be projected to the population as a whole.] of middle aged men in eastern France. Daily, moderate drinkers who consumed mostly wine were compared to non-drinkers and heavy drinkers.
Renaud and colleagues from the University of Bordeaux found that moderate wine consumption (2-3 glasses a day) was associated with a 30% reduction in the death rate from all causes; a 35% percent reduction in death rates from cardiovascular disease; and an 18-24% reduction in death rates from cancer. “The results of the present study,” the researchers write, “appear to confirm the speculation that the so-called French Paradox is due, at least in part, to the regular consumption of wine. [JM - The French Paradox, of 60 minutes fame, is the observation that, although the French and Americans have similar high fat diets, the French have a much lower incidence of cardiovascular disease. Speculation was that this is due to the protective effects of wine consumption, since the French drink much more wine than we do. Of course, there are many other possible explanations.]
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Wednesday, October 5, 2011
If you're not careful. . .
. . . Who knows what can happen???
Wine Tasting. (from http://wine.about.com/od/winebasic1/ht/winetasting.htm)
Here's How:
1. Look: Check out the Color and Clarity.
Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background - either paper, napkin or a white tablecloth).
What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?
2. Still Looking. Move on to the wine's opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters? An older red wine will often have more orange tinges on the edges of color than younger red wines. Older white wines are darker, than younger white wines when comparing the same varietal at different ages.
3. Smell:
Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, swirl your glass for a solid 10-12 seconds (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.
4. Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Swirl the wine and let the aromas mix and mingle, and sniff again.
5. Taste:
Finally, take a taste. Start with a small sip and let it roll around your mouth. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.
6. The Attack Phase, is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.
7. The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine’s actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it’s a red wine you may start noting fruit – berry, plum, prune or fig; perhaps some spice – pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.
8. The Finish is appropriately labeled as the final phase. The wine's finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like the weight of water), medium-bodied (similar in weight to milk) or full-bodied (like the consistency of cream)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression – fruit, butter, oak? Does the taste persist or is it short-lived?
9. After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine's acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and vintage year down for future reference.
http://www.videodetective.com/movies/trailers/sideways-scene-are-you-chewing-gum-trailer/882957
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Wine Tasting. (from http://wine.about.com/od/winebasic1/ht/winetasting.htm)
Here's How:
1. Look: Check out the Color and Clarity.
Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background - either paper, napkin or a white tablecloth).
What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?
2. Still Looking. Move on to the wine's opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters? An older red wine will often have more orange tinges on the edges of color than younger red wines. Older white wines are darker, than younger white wines when comparing the same varietal at different ages.
3. Smell:
Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, swirl your glass for a solid 10-12 seconds (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.
4. Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Swirl the wine and let the aromas mix and mingle, and sniff again.
5. Taste:
Finally, take a taste. Start with a small sip and let it roll around your mouth. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.
6. The Attack Phase, is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.
7. The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine’s actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it’s a red wine you may start noting fruit – berry, plum, prune or fig; perhaps some spice – pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.
8. The Finish is appropriately labeled as the final phase. The wine's finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like the weight of water), medium-bodied (similar in weight to milk) or full-bodied (like the consistency of cream)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression – fruit, butter, oak? Does the taste persist or is it short-lived?
9. After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine's acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and vintage year down for future reference.
http://www.videodetective.com/movies/trailers/sideways-scene-are-you-chewing-gum-trailer/882957
What do YOU think?
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Tuesday, October 4, 2011
Varietals are NOT. . .
. . . the songs played by your local MIX radio station!!
from Wikipedia. . .
""Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.[1][2] Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot. Wines that display the name of two or more varieties on their label, such as a Chardonnay-Viognier, are blends and not varietal wines. The term is frequently misused in place of vine variety; the term variety refers to the vine or grape while varietal refers to the wine produced by a variety.
Similarly, the term varietal can be used to describe cider made from a single variety of apple, tea made from a single variety and preparation, or to describe particular subspecies of coffee.
As vintners and consumers have become aware of the characteristics of individual varieties of wine grapes, wines have also come to be identified by varietal names.
The term's concept was nurtured in the US by Maynard Amerine at the University of California, Davis after Prohibition seeking to encourage growers to choose optimal vine varieties, and later promoted by Frank Schoonmaker in the 1950s and 1960s, ultimately becoming widespread during the California wine boom of the 1970s.[2] Varietal wines are commonly associated with New World wines in general, but there is also a long-standing tradition of varietal labelling in Germany and other German-influenced wine regions including Austria, Alsace, and the Czech Republic. . . "
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from Wikipedia. . .
""Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.[1][2] Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot. Wines that display the name of two or more varieties on their label, such as a Chardonnay-Viognier, are blends and not varietal wines. The term is frequently misused in place of vine variety; the term variety refers to the vine or grape while varietal refers to the wine produced by a variety.
Similarly, the term varietal can be used to describe cider made from a single variety of apple, tea made from a single variety and preparation, or to describe particular subspecies of coffee.
As vintners and consumers have become aware of the characteristics of individual varieties of wine grapes, wines have also come to be identified by varietal names.
The term's concept was nurtured in the US by Maynard Amerine at the University of California, Davis after Prohibition seeking to encourage growers to choose optimal vine varieties, and later promoted by Frank Schoonmaker in the 1950s and 1960s, ultimately becoming widespread during the California wine boom of the 1970s.[2] Varietal wines are commonly associated with New World wines in general, but there is also a long-standing tradition of varietal labelling in Germany and other German-influenced wine regions including Austria, Alsace, and the Czech Republic. . . "
What do YOU think?
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