text:
She's having a Bey-becue
Beyonce demands £1,000 of meat for entourage hours before gig in Manchester
Butcher's shop 'panics' over last-minute order
FROM LAURA ARMSTRONG
EMMA BRANKIN'S BIZ ON SUNDAY COLUMN
0:51, 10 Jul 2016
Updated: 4:18, 10 Jul 2016
QUEEN of the plant-based diet BEYONCE is not forcing her court to suffer unnecessarily.
The superstar demanded more than £1,000 worth of prime-cut meats to feed her hungry entourage just hours before taking to the stage in Manchester on her Formation tour this week.
How Bey might look hosting a BBQ
The mammoth order, placed with local butcher W. H. Frost, included 200 chicken thighs, 140 chicken supremes, 100 boneless and skinless chicken fillets and 200 gammon steaks.
There were also six whole fillet steaks for VVIPs on the list.
That is more beef than Bey has with "Becky with the good hair".
Her rider also requested a dozen ice-cream vans to be parked around the backstage area at the city's Emirates Old Trafford ground.
The singer's order included 200 chicken thighs, 140 chicken supremes, 100 boneless and skinless chicken fillets, 200 gammon steaks and six whole fillet steaksCredit: AP:Associated Press
Her rider also requested a dozen ice-cream vans to be parked around the backstage areaCredit: AP:Associated Press
A source said: "Working for Beyonce is gruelling labour but she makes sure her team are well fed.
"The butcher's shop was in a bit of a panic, as the order came in last minute, but they were told it had come personally from Beyonce and had to be met before she took to the stage on Tuesday."
We're told RIHANNA also called on the same butcher while she was in the area with her Anti world tour the previous week, placing an order for 20 kilos of oxtail.
Rihanna reportedly ordered 20 kilos of oxtail from the same butcherCredit: SAP
But that order may seem a bit adventurous for Beyonce, who last year launched a home-delivery service for vegan meals.
Bey globally endorsed the vegan way of life in 2013 when she went on a 22-day plant-based diet with husband JAY Z, only to admit last year that she still eats meat.
Meanwhile, the couple — who cheered SERENA WILLIAMS to victory at the Wimbledon Ladies' Final yesterday — appear more in love than ever.
Beyonce went on a 22-day plant-based diet with husband Jay Z in 2013 but last year admitted she still eats meatCredit: PA:Press Association
The couple, who have been eyeing up properties in Hertfordshire, cheered Serena Williams to victory at the Wimbledon Ladies' Final yesterdayCredit: Getty Images - WireImage
We can reveal they have been eyeing up six-figure properties in Hertfordshire during their stint in the UK.
A source added: "They love the village lifestyle and prefer staying in Herts when they are over rather than the plush London hotels they used to go to.
"They took time out to tour the area on their bicycles.
"It would make a great holiday home for their young daughter Blue Ivy too."
Extra freezer space will be a basic requirement.
'I'm really sorry'
Adele makes announcement that her Vegas residency will be rescheduled
PAM'S PAIN
Pamela Anderson ended marriage because he 'wasn't the man she'd hoped'
ROYAL LEGACY
Details on how to buy tickets for the Princess Diana Exhibition
Take That lads and Lulu relight their fire
TAKE THAT were without ROBBIE WILLIAMS last night – but made an epic substitute as they teamed up with LULU on stage for the first time since 1993.
The 65,000-strong crowd at the British Summer Time Festival went wild as the icon – who originally starred in Relight My Fire two decades ago – joined them on stage for a live rendition of the hit.
The Sun's Laura meets Take That, minus Robbie Williams, at the British Summer Time Festival, where the trio were joined onstage by Lulu
Speaking to us before the show, the lads – MARK OWEN, GARY BARLOW and HOWARD DONALD – promised fans the best was still to come with their upcoming 25th anniversary tour, which will see them reunited again with Robbie.
Howard said: "We are going back in the studio, which is very exciting. Since the Nineties, Robbie has done a lot of growing up, and he brought a lot to the table."
It's hard to talk about what our music will be, because we might think it will be one thing and it might turn into something completely different
Gary added: "It's hard to talk about what our music will be, because we might think it will be one thing and it might turn into something completely different.
"But I'd love for it to be something completely different, with Rob with us again. I don't know what we will come up with but I'm excited."
Meanwhile, OLLY MURS might be relieved he's no longer feeling the pressure of being an X Factor host – but that won't stop him returning.
Olly Murs gave an amazing performance at the festival in Hyde ParkCredit: David Nelson
He even served up his best Michael Jackson impressionCredit: David Nelson
The singer told Laura he left The X Factor on good terms and looks forward to performing on the talent show this year
The singer, whose performance at the festival included a handy MICHAEL JACKSON impression, told us he will sing on the talent show this year.
Olly revealed to Laura: "I left on really good terms and I'm looking forward to going back."
The day's line-up also included Ella Eyre...Credit: David Nelson
...and The Wanted's Nathan SykesCredit: Rex Features
He gave an amazing performance at yesterday's festival in Hyde Park, which also featured ELLA EYRE and NATHAN SYKES.
After he revealed last week that The X Factor left him in bed battling extreme lows, it's great to see Olly in his comfort zone.
He has the deepest voice, smiling eyes and no qualms about being shirtless - he knows he's still in awesome shape
Iggy Popgets a rave review from Blood Orange co-star KACEY CLARKE
Tom's so chipper
Peaches Geldof's widower Thomas Cohen was snapped dining with a mystery girl in London
HE is fresh out of his five-month fling with model DAISY LOWE – and new love is already blossoming for THOMAS COHEN.
The widower of PEACHES GELDOF was spotted looking loved-up with a mystery brunette at a romantic dinner in Soho, London.
In one tender moment, he reached out to hold hands with the girl before tenderly stroking her chin in front of diners.
The twosome shared chips before posing for a joint selfie
Tom recently said he was finding his stride again after the loss of PeachesCredit: PA:Press Association
Tom even shared his bowl of chips with her before posing for a joint selfie, which means things must be getting serious.
Daisy, who was Peaches' best friend, and Tom confirmed their split in May, claiming things had fizzled out.
He recently said he was finding his stride again after the loss of his wife who died of an accidental overdose, aged 25, in 2014.
It looks like he's found it.
Better Lex next time
ALEXA CHUNG's Archive collection may have failed to halt the slump in Marks & Sparks sales, but we hear she has shrugged off disappointment – and plans to launch a new range.
Our sources tell us the model/presenter/designer hopes to fare better when she goes it alone.
With trendy pals NICK GRIMSHAW, POPPY DELEVINGNE, DAISY LOWE and PIXIE GELDOF behind her, we can't see her going too far wrong.
A source said: "Alexa isn't going to let bad press M&S attracted hold her back.
She has high hopes for her line. She's determined to make the range a success."
The hip crowd will snap up her creations once they're no longer displayed with sensible shoes and cardis.
Russ and Laura get all oochy poochy
Russell Brand has surprised pregnant fiancée Laura Gallacher with a new dog named BearCredit: WENN
RUSSELL BRAND has been dethroned as the hairiest member in his household.
The comic has welcomed a new Alsatian into his home in Henley-on-Thames, Oxon, as a surprise gift for pregnant fiancée Laura Gallacher.
They have named the brown pup Bear, and Russell has been seen parading him around their local neighbourhood and spoiling him with treats at local cafes.
A source said: "Ever since Russell moved to the countryside he has been desperate to get a dog – and saw this as the right time.
Russell reckons looking after Bear will be good practice for him and Laura before baby arrives
"He reckons looking after Bear will be good practice for him and Laura before baby arrives this summer.
"If he is as hands-on as he is with Bear, he is going to be all right."
But Laura might be less delighted to find out she is not the first of his girlfriends that he has given a dog to. He also gave ex-girlfriend JEMIMA KHAN a white puppy called Sue for her 40th birthday two years ago.
He confirmed his baby news for the first time on Friday by posting a photo on Instagram showing him with a dads' handbook – two months after it was revealed in The Sun.
A post shared by Russell Brand (@russellbrand)
It comes after we told last month how he had started up an online book club from his £3.3million mansion.
And it seems Bear has been as enthralled by the spiritual literature on the reading list as we are.
He has been tearing out the pages of Russ's current read – a yoga guru's philosophical work called The Journey Within – with his teeth.
Bear and Russ probably have more in common swapping haircare tips.
Caught out
— THERE have been rumours that MARK WRIGHT and MICHELLE KEEGAN's marriage is on the rocks. But there was no sign of trouble in paradise as the pair cosied up in the VIP lounge at Wireless Festival. They were even overheard talking about renewing their vows. We won't buy our hats just yet.
— CHASE & STATUS are desperate to work with BEYONCE's favourite collaborator KENDRICK LAMAR. WILL KENNARD, one half of the drum and bass act, revealed before their headline set at Wireless: "We'd love to get in the studio with Kendrick. He's an inspiring character and an incredible rapper."
— SORRY fellas, ASHLEY ROBERTS is off the market. At the launch of her shoe collection Allyn, the former Pussycat Doll admitted to us that she is seeing a mystery man. She revealed: "It's going well, but it's early stages."
— WILL.I.AM might have a top job as a coach on The Voice, but his head is still in the clouds. DIGITAL FARM ANIMALS, whose new single Millionaire is out now, told how the star had his LA music studio done up "like a spaceship".
— LOUISE REDKNAPP only signed up for Strictly last week, but she's already disappointed with the line-up. She was overheard telling a pal that she is "gutted" hunky pro dancer GLEB SAVCHENKO has quit the BBC show.


Getting the pricing right is critical for a bed and breakfast. If it's too low you might not make a profit, set it too high and you may not attract enough visitors. It's a balance that's hard to get right but the only thing you can do is research it, set your rates and test them out on your guests.
The first thing you have to do is work out your break-even pricing. If the bed and breakfast is to be your sole income, work out everything that you need to pay out in a year. That's absolutely everything, except the food for each guest and the linen costs. This will include the costs of running the bed and breakfast, a salary for yourselves, maintenance and refurbishing costs, running cars, holidays, all of it. This gives you your constant annual outgoings.
Then add in the costs that you have to spend per customer, so that's the food, a proportion of the laundering costs for towels and sheets, anything else that you only spend out when a room is occupied. Add up the number of guests per year (if you're just starting out your market research will give you this) and multiply those guest costs by that number. Add it to the constant outgoings and divide the whole lot by the expected number of guests.
This gives you the lowest possible room pricing you can accept per customer in order to cover your costs. Obviously if you get fewer than the expected number of guests, you'll make a loss and if you get more, you'll be in profit. You have to balance this and hope that it comes right. But if the break-even figure you come up with is higher than the going rate in your area, you may be in trouble.
Is the Pricing Right For Your Customers?
This is the next stage, comparative pricing. You can find out the rates from other bed and breakfasts in your area from the tourist board, then look at their standards and pitch your rate at the right level, one that you think will attract customers and make you a decent living. To find out if you're pitching it right for the customers coming in, you need to get on the road.
Find some bed and breakfasts well away from your area but in similar areas to your own. If yours is a rural bed and breakfast, find other rural ones, if it's coastal, find coastal ones, and so on. Try and book ones that have room pricing close to the level you're thinking of setting.
You'll only need to spend one night in each bed and breakfast as that will be enough to compare their fixtures, fittings, decoration and food with your own. Then you'll know if customers will pay the same rate for your bed and breakfast or whether you will have to balance it a little. You could even tell the owners right away that you're from another bed and breakfast, as you're not local competition they may well share information with you.
Once you've done all the research you have to have a little faith, set your rate and hope for the best. Over the years you can try tweaking it to see if you get more customers or fewer, and test the water with different ranges between off-peak and high season. It's hard to get the right balance but over time you will get it right.


Seems like Samsung Galaxy S10 will keep leaking more details about its capabilities every week and we couldn't be more happy about it. In fact, a major new leaked image today shows off Samsung's new phone with a feature that will get smartphone and audio fans excited.
This leaked image shows off the Galaxy S10 in a charging case which also has the new Samsung Galaxy Buds sitting on its back. Basically, the charging case of the earbuds is being charged by the smartphone as the Galaxy S10 is now almost confirmed to support reverse wireless charging. The only other smartphone that has this feature is the Huawei Mate 20 Pro and it works like a charm.
It's probably the smartest incorporation of reverse wireless charging we've seen as it solves the problem of charging your earbuds when on the move. The reverse charging feature can, of course, be used to charge other smartphones. However, this is probably the most logical and obvious incorporation we've seen.
Of course, this information is based on a leaked image and can only be confirmed when Samsung makes it official at its Unpacked event later this month. A previous leak also suggests that the Samsung Galaxy S10 will have support for an in-display fingerprint sensor and you can read about its details here.


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redpajama_set_name: RedPajamaGithub


Hello Friends! If you're in the Poughkeepsie area this evening, come on over to the Tivoli Free Library. I'll be there at 7pm chatting about writing, publishing, and everything in between. I'll have copies of my books available. Hope to see you there!
Thursday, Feb. 127:00 p.m. – 8:00 p.m.


Awesome analysis Suzanne. You have a wonderful way with words and a razor sharp way of expressing what is happening out there. That kind of salary for a baseball player is unbelievable!!!! Thanks for keeping us on our toes and informed!!!
Thanks, Blaine!!! I guess we should have practiced more – maybe we could have cashed in on the moolah!
Really loved this, Suzanne. Shows our priorities here in the U.S.A.!
I've always been amazed seeing all of the logos at sporting events! Why? Do you care who the person next to you is cheering for?
Thanks, Janet! I think sports fans get crazier every year!!!
Been cold all this month in Surptise Az. To me this isn't baseball weather. Now the last week of March it has become time to go see a ball game. I like to sit down the 1st. Baseline side of our stadium because about the third inning you have shade. Shade feels good at 90 degrees. We have the Kansas City Royals and the Texas Rangers. In our Del Webb home two thirds of those who own houses go home. Free finally free. Lots less of traffic, restaurants, and high golf prices. May first rates drop. Fly away snow birds. So long. Etc. Gary L.
Couldn't agree more, Gary. No better sight than the car transporters driving down the road!
Always look forward to a good laugh from your blogs. Wow,this one is too funny! No matter what the occasion, the Americans find a way to party! One wonders who works for a paycheck when soooo many people attend these events during the day!


Which of our tools is right for your browser depends on your needs.
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Goodbyes have been the center of the last two days. I told my mom before we arrived at the orphanage that I wouldn't be upset or disappointed if Lyuda was less than thrilled to be leaving. Us picking her up for her new life means leaving all of her friends behind.
Tuesday was mostly about driving up to her region (5 hour drive) to pick up the court decree and then pick up Lyuda.
However, as we were driving back, Lyuda showed me a large, nasty looking burn on her arm. It was inflicted by a teacher at her school, intentionally. When we stopped, I showed it to our facilitator and asked what we could buy to help her. We picked up some ointment, which I'm guessing is like neosporin. However, after applying this ointment, it only seemed to get worse. Our facilitator suggested that we take her to a doctor, and I agreed. The doctor prescribed some antibiotic tablets that we dissolve in water and apply to her wound. It is looking a lot better already.
Wednesday we had two tasks to complete– going up to a town about an hour and a half from Kyiv and getting her new birth certificate, then going to another nearby town to get her tax ID (like a social security number) changed. Once we arrived in the first town, I asked her if she had lived her and if she remembered it. She did. I asked if she still had family here. Yes. "Would you like to ask Olya if we have time to see them?" Yes.
We had some extra time to walk around the town. I enjoyed this little town, lined with stores selling colorful (fake) flowers and churches always towering over us.
My mom is going to write a book called "Babushkas on Bicycles", a compilation of the many photos we have taken here of just that. Many, many people in rural Ukraine ride their bikes everywhere, or any other form of transportation that they have available.
Club Tornado, which I read aloud because it made me think of Kansas. Lyuda turned to me and said "you can read Ukrainian?!" I don't know how she had missed that while my vocabulary is limited, I can sound words out just fine… we later had a debate over whether a sign was in Russian or Ukrainian (let's just say it ended in our facilitator and my mom informing her that "mom is always right"… and lots of laughing).
After we finished this up in this town, we went to say goodbye to her aunt and cousins. I loved the opportunity to meet some of her family.
Then we went to change her tax ID… here, we ran into issues. We are supposed to be able to pick up this new tax ID this afternoon. Will you pray it goes smoothly? We were supposed to be able to file for her new passport today, but that did not happen because of these tax ID issues. We were waiting in the car for awhile while Olya filed the papers.
Lyuda and Lola (my mom).
A place we drove by that really could be Kansas.
One of Lyuda's friends called and asked if she could come to her old orphanage to say goodbye and our facilitator agreed. From the minute we rolled up, it was clear that this place was really different from her second orphanage. All of the children were standing around, watching us, smiling and laughing. Lyuda ran ahead of us, and they kept asking everyone, "have you seen Lyuda?" She was clearly a big deal here.
One man who worked there rolled up on his motorcycle, little dog on the back, just to say goodbye. Lyuda went to shake his hand in goodbye, but instead her pulled her into a big embrace. This same sweet exchange happened with Alexander from her second orphanage.
I liked this place a lot, as far as orphanages go. The children and adults were friendly. And, the children were silly and wild, happy and laughing.
Saying goodbye… notice the little boys hanging on our driver's window.
After we left the orphanage, we headed back to finish up the paperwork for the tax ID… so now we wait and hopefully it will be ready today.
On the way back to Kyiv, we found a house and car for Reed. His favorite color is orange.
Back in Kyiv, walking around for dinner, and looking for a shop.
Wow, what a day! I guess it was emotional in many ways! And I suppose it will be positive for Lyuda to know that she actually did say goodbye to so many of the people of her past, including relatives, instead of just leaving.


text:
The Top 5 Adventure Movies to Inspire Your Next Trip
November 9, 2017Aaron Rickel + Save to a List
These films will get you off the couch and into the wild before the credits are done rolling.
1. 180° South
"The hardest thing in the world is to simplify your life; it's so easy to make it complex. The solution may be, for a lot of the world's problems, to turn around and take a forward step."
-Yvon Chouinard
This documentary epic follows Jeff Johnson on his wild escapade to follow in the footsteps of Yvon Chouinard and Doug Tompkins to Patagonia. Complete with sailing, surfing, mountaineering, traveling, action, and serenity, 180 Degrees South is sure to inspire you to set off on the road and not look back.
"Happiness is only real when shared."
-Christopher McCandless
After graduating from university, Chris McCandless donates his life savings to charity and hitchhikes to Alaska to live off the land. Essentially a chapter-by-chapter telling of Jon Krakauer's book by the same name, Into The Wild will inspire anyone to live more simply.
3. Meru
"It was worth the risk. It was worth possibly dying for."
-Renan Ozturk
In 2008, renowned alpinists Conrad Anker, Jimmy Chin, and Renan Ozturk attempted to make the first ascent of Meru and were defeated by sub-zero temperatures and raging storms. In 2011, they went back to try again. This chilling story of sacrifice, suffering, and endurance won the 2015 U.S. Documentary Audience Award at Sundance. If that's not enough to convince you, it was co-directed by Jimmy Chin, arguably the most badass and influential outdoor photographer of our time.
4. The Art of Flight
"We will never know our full potential unless we push ourselves to find it. It's this self discovery that inevitably takes us to the wildest places on earth."
-Travis Rice
You don't even have to like snowboarding to be awestruck by this movie. Kurt Morgan's jaw-dropping cinematography and style paired with Travis Rice's next-level riding makes The Art of Flight the best snowboarding film ever to hit screens. And if you really can't get into the riding, the film provides some absolutely breathtaking views of winter mountains as it wanders around the globe.
5. The Endless Summer
"Summer means many things to many different people. For us, it's surfing."
-The Endless Summer
I'm sure you've heard the phrase Endless Summer even if you don't know where it comes from. In the most influential and iconic surf film of all time, filmmaker Bruce Brown follows legendary surfers Robert August and Michael Hynson around the globe in search of the perfect wave. Complete with an awesome 60s nostalgia, if this doesn't inspire you to get out on the water, I don't know what will.
Valley Uprising - The wild history of rock climbing in Yosemite Valley
Wild - One woman's 1,100 mile solo hike along the PCT
Mile... Mile and a Half - A group of friends hike the John Muir Trail
Under an Arctic Sky - Surfing + Iceland + Northern Lights + Icebergs + Cold
Which ones did I miss? Let me know so I can be inspired, too!
We want to acknowledge and thank the past, present, and future generations of all Native Nations and Indigenous Peoples whose ancestral lands we travel, explore, and play on. Always practice Leave No Trace ethics on your adventures and follow local regulations. Please explore responsibly!
Aaron Rickel
Climber. Cyclist. Hiker. Writer. Currently has base camp set up in Los Angeles, CA. Runs the Los Angeles Field Guide.
Do you love the outdoors?
Yep, us too. That's why we send you the best local adventures, stories, and expert advice, right to your inbox.

redpajama_set_name: RedPajamaCommonCrawl


Give your mum the gift of a beautiful personalised necklace with the Multi-Tone Family Tree Necklace for Mums. This beautiful tree of life necklace features three layers, each one made of a different metal - Sterling Silver, 18ct Gold Plating, and 18ct Rose Gold Plating. Engrave all the names of family members on this engraved mum necklace. It is also an ideal gift for grandmothers. It is the perfect unique gift for mums who want to keep their family close!
This family tree necklace hangs on a Sterling Silver Rollo Chain.
This necklace is well worth the money. Everyone admired it.


text:
Embedded systems for secure localization and communication
/ 25.2.2013
Fraunhofer IIS presents new system and sensor innovations at the "Embedded World 2013" trade show in Nuremberg.
The Fraunhofer Institute for Integrated Circuits IIS will showcase a selection of embedded localization and communication technologies designed for security and manufacturing applications at the "Embedded World 2013" trade show in Nuremberg from February 26 to 28 (Hall 4, Booth 128). Specifically, the solutions include intelligent embedded systems for emergency services operations, robust data transmission technologies and GPS-controlled robotic platforms - all technologies that help maintain an accurate overview of dangerous environments in emergency situations. For production systems that call for the secure exchange of data, Fraunhofer researchers will demonstrate auto-configurable communication platforms and special RFID technologies suitable for identifying counterfeit products or for inspecting materials used in wind turbines and other systems.
Cyber-physical systems for safe emergency response tactics
Every second counts in emergency situations. More precise reconnaissance by emergency services personnel means quicker and more targeted planning and assistance. By relying on embedded localization and communication technologies - such as those integrated into the clothing of firefighters for instance - intelligent systems from Fraunhofer IIS provide central command and control valuable information regarding the position, status and condition of the on-site response teams whenever it's needed. This allows additional teams to be quickly dispatched to the site or also pulled back in life-threatening situations such as the presence of heavy smoke. When responding to emergencies on large and complex outdoor areas where operations are too risky without having detailed knowledge of the situation and conditions, GPScontrolled robots support emergency services personnel with additional information.
To ensure robust data transmission between operations personnel and the sensors, researchers are working to link together interference-adaptive and fault tolerant wireless components within large-scale networks. The components are based on snet ® and commercially-available WLAN technology and evolved from the SENEKA project, part of the Fraunhofer Beyond Tomorrow research program. The response teams can be kept informed in these difficult environments via a special DECT voice conference system as well. Using information based on movement classification systems, operation commanders know whether team members are walking, standing or lying, thus allowing them to rapidly direct support to the site based on the situation at hand.
Home security through embedded sensor systems
Imagine if storm or heavy rain warnings have been issued and no one is home to check if the doors and windows have been shut. An innovative sensor system, installed in the window frame for instance, detects whether a window is open, closed or propped open and transmits this information over multiple wireless stations - so-called hops - to a base station. After leaving the house, occupants then see at a glance which windows are open. Since the system has remote inquiry capability, they can also check if the house is secure while they are on the move by using their smartphone. The technology is made possible by a manipulation-proof, all-in-one sensor developed by Fraunhofer IIS, which can also be used to protect homes against break-ins. The system is powered by innovative energy-harvesting technologies such as those that rely on solar or thermal power.
Safe, secure and flexible industrial environments
In manufacturing, RFIDs offer a level of safety and security when working with materials made from fiber components or metal. They serve not only to protect products against counterfeiting, but can also be used as monitoring or inspection sensors in wind turbines or aviation. In these environments RFIDs can quickly and effectively pinpoint fissures or material wear that could lead to malfunctions or damage, thus preventing potential accidents from occurring. In harsh environments such as production systems where various devices communicate via wireless technology, auto-configurable communication systems facilitate dynamic switching of transmit frequencies to ensure interference-free data exchange. Polarization sensors employed in material and tool quality assurance applications make it possible to detect tiny glass defects and fissures caused by stress-induced birefringence.
Energy-efficient embedded systems
Developments such as innovative battery management and energy harvesting help provide sensors and other low-power devices with the energy to operate. An intelligent power management system adapts the energy consumption to the operation of the device (such as in the E-Car communication manager), reducing power loss and increasing its service life. Power sensors and wake-up receivers help to improve the energy efficiency of systems at the sensor level.
Fraunhofer IIS will be at the "Embedded World 2013" trade show from February 26 to 28, 2013 (Hall 4, Booth 128).
Angela Raguse
Fraunhofer Institute for Integrated Circuits
angela.raguse@iis.fraunhofer.de
Online in Internet; URL: https://www.iis.fraunhofer.de/en/pr/2013/20130225_eingebettete_systeme.html


text:
Varieties of Exile (Paperback)
By Mavis Gallant, Russell Banks (Introduction by)
NYRB Classics, 9781590170601, 344pp.
Mavis Gallant is the modern master of what Henry James called the international story, the fine-grained evocation of the quandaries of people who must make their way in the world without any place to call their own. The irreducible complexity of the very idea of home is especially at issue in the stories Gallant has written about Montreal, where she was born, although she has lived in Paris for more than half a century.
Varieties of Exile, Russell Banks's extensive new selection from Gallant's work, demonstrates anew the remarkable reach of this writer's singular art. Among its contents are three previously uncollected stories, as well as the celebrated semi-autobiographical sequence about Linnet Muir—stories that are wise, funny, and full of insight into the perils and promise of growing up and breaking loose.
Mavis Gallant was born in Montreal and worked as a journalist at the Montreal Standard before moving to Europe to devote herself to writing fiction. After traveling extensively she settled in Paris, where she still resides. She is the recipient of the 2002 Rea Award for the Short Story and the 2004 PEN/Nabokov Award for lifetime achievement. New York Review Books Classics has published previous collections of Gallant's stories, Paris Stories, selected and introduced by Michael Ondaatje (2002), and The Cost of Living.
Praise For Varieties of Exile…
"Often, her fiction drew its energy from contradictory qualities: her stories were minutely observed but also suspenseful, matter-of-fact but also fanciful, reportorial but also imaginative. They were broad-minded, and so felt real…it feels as concrete as anything you might read in the newspaper or see with your own eyes. Gallant had a rare gift: a solid imagination." —The New Yorker
"Gallant's subject is the comic opera of character….Before we know it she will have circled a person, captured a voice, revealed a whole manner of a life in the way a character avoids an issue or discusses a dress." —Michael Ondaatje
"Line by line, word by word, no one writes with more compression than Gallant. Great short stories are sometimes said to be as rich and as full as novels, but hers are as rich and full as encyclopedias." —Francine Prose, Harper's
"One of the most brilliant story writers in the language, who deserves to be read as widely as her fellow Canadian Alice Munro. No one writes about brutish people like Gallant; she transforms the meanest human specimens into subjects of high fascination and sympathy, which makes her excellent reading for overheated festival subway commutes." --Alexandra Schwartz, The New Yorker


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Home / Germany / Wasenhaus / 2016 Chardonnay "Filzen"
Wasenhaus
Christoph Wolber (on the left) and Alexander (Alex) Götze met in Burgundy while getting their enology education at the local school in Beaune. At the same time they both worked full time jobs between some of Burgundy's top biodynamic estates: Alex has spent nearly a decade between Pierre Morey (where we first met) and De Montille, where he is currently the chef de culture(the vineyard manager), and Christoph had some years at Leflaive, Bernhard van Berg, Domaine de la Vougeraie and Comte Armand. Shortly after they became roommates, they hatched a plan to return to Germany and start a new project in Baden, a wine region that sits on the east side of the Rhine Graben, across from and within sight of the Alsatian wine region, all in a valley that separates Germany's Black Forest from France's Vosge mountains.
It is difficult to imagine in a blind tasting that their Pinot Noir wines are German—no surprise considering their extensive apprenticeships in the world's greatest Pinot Noir producing region. In fact, their top Pinot Noir, Bellen, would be difficult to place anywhere other than Burgundy, at least for anyone less experienced with Burgundy wines.
Their first vintage is 2016 and it was an incredible start. The style is as lifted and charming as it is serious. There are no tricks here, just a reverence for their fruit and a solid knowhow in both the cellar and vineyards. Their wines are crafted with clear intention; there's no way anyone could achieve their level of quality in the first go-round by accident.
They are soft on extraction with very few punch downs during the fermentation, only the occasional movement of the cap, mostly by hand, to insure a healthy beginning. Sulfur is used judiciously (no more than 30-50 parts per million in total) and not applied until after malolactic fermentation. Their theory on the timing of the first sulfur addition is that the tannins would be more smoothly integrated than with additions beforehand, especially when there are whole cluster fermentations involved. (When it's added during the vinification period—including primary and malolactic fermentation—the wine has more time to clearly define itself; while those that have earlier additions before fermentation potentially maintain harder tannins that could take much longer to evolve in the bottle, it leaves some of the best potential moments of the wine's life subordinate to a potentially overbearing tannic structure.) The wines are all aged in oak barrels, but it's too early to say what their practice will be from one vintage to the next concerning the amount of new oak—they are still discovering what works.
(The two pictures in this profile were borrowed from Wasenhaus.)
Burgundian monks were the first to bring the grapevines to the area, but the vines have adapted to their climate and soil types, which make them quite different than Burgundy, despite how surprisingly similar the Wasenhaus wines are to some from the Côte d'Or. However, one challenge to the grape selection in this highly industrialized area is that many of the ancient clones were replaced in the 1960s and 70s by easy to manage clonal selections that produce good yields and are more easily worked by machines. One of the tasks (and adventures) of Wasenhaus is to (re)discover vineyards within Baden with good clonal material and recoup a resemblance to the historic voice of Pinot Noir in Baden.
While Alsace is a known myriad of small geological units, Baden has tremendous diversity but on a much larger scale; it has granite, volcanic, limestone and every other soil in-between. (There is a lot already written about the influence of these soil types on wines on our website and elsewhere, and in the Wasenhaus wine pages the details for each wine will be discussed.) One unique and strongly defining geological feature in Baden that affects the shape and characteristics of their wines is the amount of löess topsoil that covers many of the hillsides with the western exposure, and more so than those facing south or east. Löess is a fine-grained and mineral-rich sandy soil (often rich in calcium) derived from rocks ground down by glaciers. This fine silt-like soil is then carried afar and deposited by the wind where it has created a surprisingly structured soil; this is due to its crystalline structure that allows it to lock into place with other loess crystalline particles. (Read more about loess here) Löess soils seem to round out of the edges of a wine and bring a sort of soft richness to its body.
The weather in Baden is closely related to its French wine producing neighbor toward the west, Alsace, and is Germany's warmest wine producing region. During the winter and spring there is a plentiful supply of precipitation, but the weather takes a significant turn during the summer and fall and vineyards with some distance from the Black Forest become some of the driest zones in all of Germany.
Scroll up for more details on the producer, region, and additional photos
Wasenhaus - 2016 Chardonnay "Filzen"
Type of Wine: White
Grape(s): Chardonnay
Style: High acid, Mineral
SKU: WSCF16Category: WasenhausTags: Crisp, Dry, Elegant and Aromatic, High acid, Mineral Click to see what states we ship to
Filzen is a single parcel on a western facing slope just to the south of Bellen, their top Pinot Noir vineyard. The soils are a mix of limestone bedrock and calcium rich clays. The wine comes from a single aromatic clone of Chardonnay that manages to maintain a serious edge while being extremely upfront in nature.
It was raised in a single old barrel for twenty months without racking to allow the secondary and tertiary notes to balance this clone's exuberant primary aromatics. The wine is quite reductive (in a good way) during the fermentation and the cellar aging, likely due to its extended time on the fine lees. The wine's general profile seems to land somewhere between the mineral and straight nuances of Chardonnay and the more rounded, friendly and understated Pinot Blanc, a grape that the boys of Wasenhaus also vinify and give equal or greater importance as Chardonnay from this region.
"Any fool can know. The point is to understand." – Albert Einstein
On the Details
The details included on our website are meant to serve as general notes and don't precisely represent all the infinite details that go into the crafting of a wine and how it will ultimately develop over time. The majority of the people we represent in our wine portfolio grow their own grapes and make their own wines, but they don't open a recipe book and follow it no matter what the season presents. Deeply committed winegrowers evolve and embrace constant change because no season is the same as another; they use intuition and intimate knowledge of their vineyards, past vintages and the growing season to make thoughtful and often spontaneous adjustments that suit each year.
Many times I've heard winegrowers and winemakers give different explanations or specific details about the same wine on separate occasions; even for them it's difficult to keep track of all the tiny details from one wine to the next, and year to year. So, which "fact" should we present and how do we pinpoint such a thing when it's a constantly moving target?
The reality is that we are simply unable to cover such technical details with true accuracy. There is too much variation from one parcel to the next, from genetic advantage and health between vines in the same row, vintage-to-vintage, how the winegrower managed certain moments during the growing season (like pruning, canopy management, cluster selection, etc.), treatments and the dates they were implemented along with how much of each type they sprayed at what precise moment and why, or how much they added of something to the wine (such as sulfites), and all the other off-the-cuff decisions made during the wine's creation.
On Tasting Notes
How does a wine taste one day after it was bottled, or two months, a year, ten years, or glass by glass and taste by taste? A taste of wine is merely a snapshot in time from that specific bottle which has been influenced differently in one way or the other either by temperature changes, travel, the cork, the glassware it's served in, how long it's been open and how we serve it. Was the glass topped up while descriptions were being written, thereby changing the expression of the previous two ounces and rendering those descriptions suddenly less relevant in the mind of the taster? The same might be asked as to whether it was decanted before analysis; both change a wine's expression and not in a small way for those with a highly tuned palate. What if the taster was tasting on an empty stomach? Or during a meal? Or after eating? All of these contexts elicit various reactions to wine, including a different set of chemical reactions in our mouths.
What if the taster was in a particular mood when they analyzed a wine that everyone seemed to love and they can't figure out why they don't feel the same? What was the weather like the day it was tasted, drank, assessed or judged? For those who follow the Biodynamic calendar, was it a root, leaf, flower or fruit day, and did it change when the clock struck 3:00pm from a fruit day to leaf day and did this really impact the wine or did they just think it did because Maria Thun's Biodynamic calendar suggested it would? Did they find that the wine tasted unexpectedly fruity which was strange because it was a leaf day? Did they taste only the first, middle or last parts of a bottle? Everyone who knows anything about a good wine knows that its least profound moment (although still good) is when the cork is first pulled, and the most inspiring during the last sips. Wine is alive and full of change and so are we; so was it the wine that changed, or the taster?
It's impossible to present every detail accurately, to tell the full psychoanalytical story of a single vintage, lot, bottle, glass or taste. And once we have all the details, what will we do with them? Yet I understand the desire to get all the answers as the means and method in which to connect the dots of contemplation, study and enjoyment created by our life experiences through wine. The meaning of life can be glimpsed through its nuances, as it can through many other things.
The best I can do is share what I've observed along with what the winegrowers or other tasters have also noted. The wines we represent show a range of moments from their gestation in the cellar to the time they were a few months old, all the way up until the day they developed into adolescents with all their potential laid bare. I will attempt to bring to light a wine's consistencies through many bottles in different settings and moments, starting from the first tastes out of barrel in raw and unfinished form. It's not possible to satisfy every curiosity, but I hope that I can furnish compelling observations to think on and which might serve to lead us further down the rabbit hole we all keep going down together.
Terroir: Baden is likely Germany's warmest wine producing region. Winter and spring bring a plentiful supply of precipitation, but during summer and fall becomes one of the driest zones in all of Germany. Filzen is a single parcel on a western facing slope just to the south of Bellen, their top Pinot Noir vineyard. The soils are a mix of limestone bedrock and calcium rich clays. The wine comes from a single aromatic clone of Chardonnay that manages to maintain a serious edge while being extremely upfront in nature.
The ubiquity of the word "terroir" in wine nomenclature renders this category the most obvious. It's the goal in this snapshot to bring to light some (but not all) of the details that influence a wine's characteristics. Not every terroir description within our range of technical sheets will have the same information—how boring if it was all the same—and throughout our collection it's our hope that there is information that stimulates new avenues of thought.
The general climate and overview of the region and how it relates to other parts of the wine world is addressed on the website above the bottle photo of the wine page you are on, and within each producer's profile page.
-Ted Vance
Vinification: The Chardonnay grapes are whole cluster pressed in a basket press, naturally fermented in an old 228-liter barrel and sulfur is not applied until after malolactic fermentation. Once the fermentation begins to slow down, bâttonage is employed to encourage the malolactic fermentation to finish (every two weeks, nothing after malolactic). Fermentation temperatures are not high given the small size of the fermentation vessel with a maximum of 20C. Vinified with more solids (pressed hard and settled for one day) in the juice to improve the health of the wine and encourage some level of reduction for an increased security against oxidation as well as narrowing the wine a bit, which this wine needs.
This is the kind of information one would typically expect to find on a tech sheet. Each detail included on ours is based on the general practice in the cellar with more of a macro overview and not the quantum mechanics of each wine. There are some details included that may not seem consequential, but we've included them because we believe they are important when considering some intricacies of a wine and its potential stability.
Details like sulfite addition and its timing get into the many endless rabbit holes you can go down since there's so much to say about them. Some of the more obvious implications (at least to the experienced wine professional) include whether whole clusters are fully or partially used in red wine, or not at all; fermentation times, which is not a perfect assessment here, because there is always a variation of days from one vintage to the next; the amount of extractions per day/week/total and how the producers extracts (rack and return, pumpovers, punchdowns, pushdowns by hand, or infusion—all have varying levels of extraction), a very important detail during the process which can ultimately influence to a great degree the color, tannin, weight and other elements within a wine's final characteristics; fermentation temperatures, which can ultimately focus a wine in one direction or the other—for example, low fermentation temperatures tend to bring out the fruitiness of a wine, while higher temperatures bring to the forefront early in the wine's life more secondary and tertiary qualities. The list seems infinite, but what I include is deliberate and not meant to be routine in its implication.
Aging: Raised in a single old barrel for twenty months on its fine lees without racking to allow the secondary and tertiary notes to balance this clone's exuberant primary aromatics. Bottled straight from barrel, never racked. No fining or filtration.
The cellar aging is one of the more obvious inclusions in this information detail. I won't go into too many specifics about the consequences of each choice such as aging vessel types and the length of time within them; it would require writing an entire book on the subject since there is much to consider.
The information in this section includes details that begin from about the time the wine has finished its primary (alcohol) fermentation and/or secondary (malolactic) fermentation to the moment it's put into the bottle, including whether the wine has been fined and/or filtered.
This area of our product description has nothing to do with technical information but rather a subjective look into the wine in its earliest stages from when we've tasted it in vat and discussed its tendencies with the winegrower, to tasting the wines shortly after bottling and perhaps some years after the vintage date. In any case, it's imperative to take note that these assessments are largely based on young wines and not specifically what they may become with plenty of time in the cellar. It's also important to note that the information in this section is not vintage specific.
Many of a wine's youthful characteristics may hold up to some degree over time, but there are too many potential scenarios for each (and every individual bottle and taste from a particular bottle as it opens up in the glass, and many other factors, like our mood or the weather—see our sort of disclaimer here) to change in unexpected ways. When one considers a wine's natural balance in certain vintages, how it was crafted, how much sulfur was added and how it was handled after bottling makes it difficult to know where it's headed after its first couple of years; some wines in their youth are vigorous but can quickly fall flat. There are techniques deliberately employed to give a forceful display of pleasure and intrigue when young, but are not equipped to stand the test of time with that seductive youthful energy fully intact. On the other side, many wines are not extroverted in their early years but blossom into a glorious artistic interpretation that remains true to its terroir and can give goosebumps, or inexplicably bring us back in time to smells from our childhood. Our categorization of each wine is not made by a single taste of a specific vintage but an assessment of what we have noticed, or what other tasters and especially the winegrowers, have contributed to our experience with the wine; who knows the wine better than the one who raised if from bud break to bottle and has analysed every nuance and tendency and the conditions in the vineyard and cellar as it evolved?
As much as anything in this section, I've attempted to add a few more dimensions (at risk of being too abstract and/or personal) to the shape of the wine. There are more common descriptors like Acidity, Tannin and Body, all of which are important and more easily understood, but they leave too many supporting dimensions like Finish, Intensity, Core and Texture that bring the wine out of a one or two dimensional view and into 3D.
A range of descriptors for each of these categories could go on forever and there are many creative words that may be more apt than what was chosen. That said, I've decided to at least keep the range within each category simple.
There are largely only three words, and sometimes four, that separate each with a dash between them. Some wines exist all the way to one side of this simplified range and are bolded only where it seems to fit in. Others have two, or rarely all three bolded, and I hope that the implication is obvious that when there are numerous descriptions bolded that the wine seems to fit in a more broad range, or somewhere in-between the two words.
The most important thing to consider is that the wines are calibrated to my palate and it's likely to not be consistent with yours. However, my goal is to at least be consistent so when you taste a wine categorized as having a dense core, instead of a lithe one, or an electric intensity instead of subtle, you at least have an understanding of what it may be like be on one side of the spectrum instead of the other. In this way you can theorize to some degree what some different dimensions of a wine may be like if you're familiar with some wines we work with already that have been assessed.
(Subjective and based on young wines)
General Impressions:
Aromatic, Exhuberant, Mineral, Round
This section is a collection of broad descriptions that are likely to be consistent characteristics when the wine is young, regardless of the vintage. (Please note that none of this information is vintage specific.) Certain vineyards or bottlings made by the same hands each year carry some level of consistency and typicity and this is what these words attempt to capture. There are many more subtle or powerful nuances that change from year to year and taste to taste that evolve over the years, and I make no attempt to do the impossible of describing what exactly you should taste or interpret. One of the great pleasures in wine is to find your own interpretation of it; there could be some precise lemon character, like lemon curd, preserved lemon, fresh lemon, lime, lime skin, lime or lemon leaf, etc, but I may simply leave it at "citrus" and let you sort it out. While it's not laid out with tantalizing poetry and prose, these descriptors are meant to offer a starting point if you don't yet know the wine.
Ageability:
Drink Young—Short-Term Benefits—Long-Term Benefits—Unknown
Ageability
Often there are many of these categories that are bolded together and this is simply to say that the wine is likely to be a great drink at many moments in its evolution and may also have a track record of proof. When is the optimal moment for a wine is up to the taster; not everyone likes aged wines nor does everyone like young wines, so to each their own! I've simply attempted to give a clue based on whether the wine was built for the long, medium or short haul. When Unknown is selected, it's an indicator that while I love the wine (otherwise we wouldn't import it!) I have no experience with it other than it tasted great young and I don't know much more than that.
Technical Precision:
Nature—Moderate—Nurture
Technical Precision
The three categories chosen represent an oversimplified grouping (like most of the details included) of each producer based on their general approach to wine. There is not one category that is better than another, they're simply different.
The inspiration to use these words to classify the polar opposites of one's approach to wine comes from the centuries old debate of nature versus nurture. Without completely attempting to breakdown and rebuild the concept, I suppose if we consider the parallel of parenting children, this may (or may not) be an easy way to understand the idea.
Most of us know the helicopter parent who must always be in control and overprotective to make sure their child doesn't get hurt by something around them, or enjoy a piece food they happened to pick up off the ground and put in their mouth. This parent (the nurturer) also has a plan and intends to execute it with accuracy and little room for negotiation while employing as much knowledge to ameliorate any risk around any conceivable corner and to protect their child even to the point of potentially suppressing their true personality.
The naturalist (listed under the category naturer) is the opposite. They see their child grab the food off the floor and watch to see what happens knowing it won't hurt them if they taste it and wait to see whether they like it before stepping in to stop them from grabbing the next morsel. They're likely to give the children the opportunity to figure it out for themself and allow nature a stronger say in the development of the child, or for our purposes, the wine. These are the winegrowers who embrace random developments in the name of discovery, and sometimes they are willing to push the limits and let the wines take on undesirable characteristics in order to open up the possibility to uncover something pure and honest. In this case maybe the flaws are understood but left alone because if the treatment of it means destroying the terroir or something unusually curious, they may not want to move to correct the wine in the cellar. Sometimes the risk is well calculated and the wines bounce back, other times they don't, but at least it's just wine and not a kid.
We work with a band of winemakers who march to the beat of their own drum. Some are on the opposite sides of the spectrum, but most play somewhere in-between. We have no problem embracing the full monty naturalist or the overprotective nurturer, but we have our limits on both ends.
Soil:
Limestone and clay
Every detail counts when it comes to a wine's vineyard soil. Soil constitution can be divided into a few basic but distinguishing categories that play a role in shaping the wine and some are more significant than others: bedrock type, soil composition (what is that dirt actually made of), depth and grain size (clay, silt, sand, gravel, cobbles and/or boulders). These factors determine soil nutrition and water retentive abilities which influence the shape and taste of a wine. The soil is also one of the reasons specific grapes were chosen; for example, in Austria, Grüner Veltliner thrives better in soils with a high water retentive capacity and easy access to nutrients, while Riesling develops its complexity in poor soils and a much more stressful environment to find its peak expression.
For winegrowers who minimize manipulation in the cellar and vineyards in order to give voice to the terroir the soil becomes paramount. Consequently some consistent patterns emerge from different wine regions around the world grown on similar soil types and experienced tasters often find those links in blind tastings. The connection between soil and wine remains one of the most consistent qualities/traits of a vineyard and its resulting wine despite the influence (or non-influence) of those who crafted it. It's also one of wine's great somewhat unsolved mysteries.
Farming:
Sustainable—Organic Certified—Biodynamic Certified—Uncertified Naturalist
The farming section is broken down into four different farming categories that explain in simple terms the way we view the cultivation of grapes.
The first is sustainable farming, an approach with a large interpretation between those who use an endless supply of synthetic treatments in their vineyards and others who only use treatments only if absolutely necessary. We have no interest in working with domaines/brands on the extreme and careless side of conventional farming. The producers we largely represent are vignerons, which is to say that they work in their own vineyards and are in touch with what it needs and doesn't need, and they craft their wines from the grapes they grow.
Many of our producers categorized under sustainable farming work with organic and biodynamic treatments, however they are not certified because they want the flexibility to do what they feel they need to in order to keep their business healthy, which of course seems perfectly rational. Imagine if you lost your entire income for a year simply because you thought you should adhere a strict dogmatic approach to something in your life. Would you take such a risk when you know it could cost you so dearly, impacting everyone in your family and those who put their faith in you as their employer?
Much of our work as importers is to visit vineyards (after all that's where good vignerons spend most of their time), not just taste the new wines and quickly move on to the next appointment. As the curator of our portfolio, I have visited the vineyards of every producer in our collection—some every year—to observe whether they are using any kinds of topical treatments, like herbicides or pesticides. The best time to see whether they are being honest about herbicidal treatments is in the spring, and that's why I usually go then to visit the vineyards. The most difficult treatments to observe with certainty are systemic treatments (those which are not contact treatments, but are taken into the plant's tissues to resist nature's challenges), but I've always made it a point to ask our growers directly and it doesn't take but a second to know if they've used them before they even say a word.
I've had many enlightening conversations and debates with growers and scientists about the use of synthetic treatments in vineyards and it seems there's no effective way in which to grow grapes and make wine that doesn't have some level of negative environmental impact, even within natural wine practices. Perhaps to the dismay of us idealists, there are many compelling arguments for the use of certain synthetic treatments in vineyards when compared to the impact imposed by the constraints of organic or biodynamic certification, and it's a tough argument one way or the other once the research is presented.
I have come to the point where I believe that what is crucial is that the one who crafts the wine works in the vineyards to understand its specific challenges. It's their experience and knowledge of a plot's tendencies that gives them the knowledge to measure applications with precision instead of carpet bombing with something that can do more harm than good.
If we look at the organic and biodynamic practices honestly, the treatments seem ideologically correct when we consider what's better for our bodies, but it's hard to say that it's ecologically sound if it's required to use two to four times as much copper sulfate (a heavy metal that kills microbial life in topsoil and pollutes water systems) and sulfur treatments in the vineyards as a precision, sustainably farmed vineyard. Furthermore, unless these methods are done by hand it's three times as much tractor exhaust, maintenance and vehicle replacement, which contributes to the oil industry through more tires, oil and gas, and to the metal, mining and plastic industry (and there's more) which obviously causes more pollution, degrades the earth's resources and speeds up the rate at which we are indirectly killing animal and plant life on our planet, including future wine drinkers. Maybe sustainable is the way to go if we place our planet above our personal ideals (and perhaps our health), but that's an ethical decision each of us has to make. As importers of wine, we have our hands as dirty as anyone else's with the methods needed to get wine from a European cellar to the table in the US.
Organic Farming category is one that we've reserved for those who maintain a certificate of organic farming within the governing body of the country in which they grow the wine. There is great sacrifice in both effort and money to maintain this kind of certification and we want to respect it. There are many out there who use organic methods without fail but do not carry the certification, who we've placed into our "Uncertified Naturalist" category. We may not agree with the merit of the certificate on all fronts (the most common complaint is that it's mostly a paperwork check and little to do with someone qualified to survey vineyards to see if it's really being done organically) and we know that all who maintain it don't do an equal level of work in the vineyard as others with the certificate, but that's not a consideration of ours for this category. It's simply a matter of fact that the producer must carry a certificate to be noted as organic.
The same approach applies for the Biodynamic Farming as the Organic Certification category. If there is no certification by either Demeter, Biodyvin or another entity that certifies biodynamic farming (I don't know of others, but perhaps they exist), then the producer/wine will not be included in this category even if they fully adhere to all the relevant practices, they are reserved for the Uncertified Naturalist category.
Our Uncertified Naturalist is an in-house category we've created where we place our growers who work in an enlightened way, including a commitment to using only certified organic, biodynamic or a completely natural products for any vineyard treatments. They may or may not follow some organic or biodynamic principles such as monitoring lunar cycles, but what's important is that they are in touch with their land and have great reverence for nature and that it's obvious when we observe their vineyards in person and ask the hard questions. These are producers whose vineyards I have in fact seen first-hand and believe them to be honest about their claims, not only by their word but also by an obvious biodiversity of nature (the biggest clue) in their vineyards. This category includes many of our so-called "natural wine" producers, but is not at all limited to them.
Forbidden—Never—Sometimes
This category is subdivided into Forbidden, Never and Sometimes. The first implies that it's against the regional wine law, the second that it isn't forbidden but not needed or never used, and the last pertains to those who use it when necessary.
This detail has been included for no other reason than to stimulate thought and discussion about the subject. It's an interesting debate and there are many good perspectives on all sides. Whether it's important to the quality of a wine or not is up for grabs and we are always open to try to understand different viewpoints.
Irrigation is worth noting because there are many places in the world where it's forbidden by law, like much of France; most believe it's still completely forbidden there but in some regions, especially in the south, growers are now able to attain legal permission in the wake of climate change. For example, many of the stony limestone vineyards of Châteauneuf-du-Pape are being irrigated, and some believe these zones shouldn't have been included in the appellation altogether for this reason.
Dry farming is the practice of not using supplemental irrigation but relying completely on the rainfall (and subterranean water) that occurs on the plot of land being farmed. In theory (a word I feel obliged to use when speaking about wine concepts), dry farmed vineyards are likely to develop deeper root systems than those that are artificially irrigated. Roots grow to where the water flows and vines won't work hard for water if they don't need to. If going deep is the only option for survival, they will dig.
Drip irrigated vines often tend to have clustered root systems at the surface where the water supply is located, especially when the frequency is very regular and the length of time of the drip short. Frequent shallow irrigations in one particular spot will keep roots from working deeper into the soil, and in theory miss possible opportunities to uptake soil components deeper below the surface that could potentially increase the complexity of the grapes. However, in more attentive and precise agricultural approaches to those who value a soil's contribution to the complexity of a wine may consider irrigating for longer periods with bigger gaps in frequency, simulating a somewhat natural rainfall. This will saturate deeper below the topsoil and if the soil has good water retentive capacity, it will develop a reserve the roots can dig deep to reach.
Dry farmed vines with more deeply developed root systems have the benefit of not relying on an unnatural water supply because of their access to water deep below the surface, so they can weather a drought on their own. However, the climate is changing and dry farming may no longer be so easily taken for granted in some parts of the world.
According to soil scientist and California vintner, Ryan Stirm, late season compensation for drought by the use of artificial irrigation may—depending on how the root systems have developed—promote more vegetative growth via the hormone auxin, which tricks the vine and keeps it growing and developing more sugar in the fruit at the expense of ripening the seeds. Physiologically, dry-farming naturally balances the plant hormone cycles throughout the year and saves an enormous expense and can potentially make more compelling wine with deeper complexity in certain elements. This is not to say that wines grown with artificial irrigation are not complex, but perhaps express their complexities in different ways.
As mentioned before there are regions where irrigation is forbidden by law, and those where it's permitted but the winegrower doesn't apply it or isn't even equipped to do so if it's needed. The last category, "Sometimes," is not a mark indicating good or bad. I believe that conscious winegrowers interested in quality are prudent with this countermeasure to drought but they likely understand the pros and cons on both sides of the theoretical argument.
Vine Age:
15 years average (2019)
Vine Age
This is an interesting consideration because what truly separates one masterpiece wine from the rest may have to do with what characteristics you like in your wines, not the age of the vines; in other words, old vines don't automatically mean better wine.
In this section it's important to note that the planting age included is rarely precise and that many times it takes some years to replant a parcel (or sections of a parcel) due to simple challenges with logistics and possible financial limitations in some years, and there may be vines being replaced as the years go by. The date in parentheses represents the year in which this information was given by the winegrower. If ten years passes before an update, it's easy to figure out the general vine age unless the vines were ripped out and replanted, in which case we will change the details.
What's important to know is that a vineyard plot's age can absolutely impart characteristic qualities to a wine and it's interesting to note how young, middle-aged, old and ancient vines may express themselves through the wine—a compelling reason to include it in this compilation of oversimplified details.
One could say that extremely young vines don't bring much to the table, which is a statement that may be largely agreed upon in the wine world because of the lack of development of the root systems and the overall strength of the plant that has yet to be developed. Young, but not fledgling vines have vigor and energy, but perhaps not a great depth of complexity; however those young vines from talented terroirs can still produce wines to be admired and enjoyed and are not so vastly different than those from older vines. Wines made from old to ancient vines have a specific depth and weight largely due to lower yields and (in theory) deeper root systems that can pick up some interesting things the further they plunge down into the soil. On the other hand, wines rendered from these vines may sometimes be quite dense and glycerol on the palate, making for a show stopping couple of ounces but a difficult bottle to finish without the help of other people.
Perhaps the sweet spot is somewhere in the middle where the plant has hit its prime and on all fronts it seems to be balanced. But, who is to say what is the prime of a plant for each clone or masale selection and the vineyard it's planted in? Again, this is a matter of taste and not everyone wants this kind of MVP wine in their glass all the time because it may be too consistently centered and balanced, and for many it's the differences that may make a wine interesting, not its uniformity. Vines of all ages have something to channel through a wine and it's simply a matter of mood and frame of mind during our constant development and evolution—well, at least we hope to continue growing and learning.
Altitude (meters):
The altitude, aspect and slope grade of a vineyard are crucial details and play important roles in a wine's characteristics. Because they are all intertwined and inseparable physical aspects of a vineyard site I have included them into the same explanation.
To distill it down to what's important, these elements directly influence a grape's ripening, structure, complexity, taste and aroma. The information concerning altitude, aspect and steepness doesn't take up much space but these vineyard characteristics greatly influence the shape of the wine and many of its structural elements and aromas.
Elevation influences temperature and the higher up you go the colder it becomes. For example, Jean-Nicolas Meo, from the famous Vosne-Romanée estate, Meo Camuzet, explained on my first trip to the Côte d'Or in 2004 that the difference in the ripeness from a vineyard that sits at two hundred meters and one at three hundred can be a full degree of potential alcohol on the same day, the lower alcohol being from the higher site. This simple concept is one of the great keys to understanding some aspects of the profile of Burgundy wines, as well as many other regions on notable inclines.
The aspect also explains a lot about a wine. For example, an open eastern exposure (meaning with no close topographical features in the way) brings early morning sunshine and can keep wines more fresh and tense when on a hillside due to the direct sun hitting the vines early but also cast a shadow on the vineyards long before the sun sets, sometimes hours before. Direct south may be the easiest to reach balanced and consistent ripeness from one year to the next and there are many examples of this all over the wine world. On a south or western facing plot in the late afternoon during a heat spike, the direct sunlight can push grapes closer to dehydration faster than those facing east and can scorch western exposures and bring a completely different taste to the same fruit nuance compared to one next to it facing toward the east. In my experience, it's not improbable for a talented taster to recognize in the context of a flight of wines from the same vintage and commune which vineyards are likely facing what direction based on the fruit nuances and the structure of the wines. For the most thoughtful technical tasters, even more clues can be recognized by theorizing how the grapes may have been farmed or crafted in the cellar to work around or exemplify these characteristic tendencies.
The steepness, or slope, is another equally influential factor that directly shapes a wine. In uber wine geek lingo, we often refer to whether a wine is "horizontal" or "vertical" in shape. This is to say whether the wines are more tense, angular and straight (vertical) or more expansive, round and broad (horizontal). Much of this seems to have as much or more to do with the soil composition and structure than the "hand" in the wine. If the soil is completely spare and stony, the wines are likely to be more vertical and less horizontal because there isn't much flesh on its bones. When there is a deep soil with good water retention the wines may be less vertical and fall into the more expansive, fleshy horizontal description. Of course the idea is that each wine has a level of both but many lean more toward one side than the other.
The steepness often dictates how much topsoil may be available for the vine. Because of gravity, the steeper the vineyard the more difficult to it is to manage to keep topsoil around. Soil types, like clay, perhaps the stickiest of the soils, can stay put longer even on steep slopes as they do in the Côte d'Or, than the decomposing granite on the treacherous hills of Saint-Joseph that once broken away from the bedrock easily slide down the slope, creating constant erosion of the hillsides and exposing rock outcrops while keeping the topsoil shallow. In these kinds of extreme locations with loose topsoil, growers have created terraces to try to minimize this constant challenge.
The flatter the vineyard the more important the grain of the soil becomes in conjunction with the weather. For example, much of Bordeaux is flat and wet, so the well drained gravels workout perfectly for the cultivation of varietals that happen to be well-suited to this soil and have managed to make the most reliable and consistently age-worthy red wines in the world. Put those Bordeaux varieties in a colder area and with more water retentive soils and you may get weedy wines with harsh tannins, or on heavier soils in a hot climate perhaps something blocky, less refined, muscular with more ripe fruit and a larger than life extraction potential which all add up to broadly horizontal wine.
Aspect:
Slope:
Too steep for a tractor
This information won't be revamped every year unless something has changed significantly in the grower's practice. Therefore, all chemistry details in this section are not vintage specific and will be supplied within a range of what is common. Of course, one can deduce where the scales are tipped beyond the range if a vintage was extremely cold or hot. Some of the lab numbers were not attainable, either because the grower didn't have them, doesn't test for them, or didn't want to share them. However, if the question was posed and unanswered the category will be filled with N/A. If it hasn't yet been posed it will remain empty.
(typical numbers; not vintage specific)
Enological Additions:
Enological Additions
This is a category that seems like it could get us into hot water, however instead of being coy about the subject I believe we can take it head on and simply list what we know to be in the wines from our growers. It's here where we will list any additions made directly to the wines (or the juice before it ferments), like sulfur, fining agents, etc. The reality is that most of our growers don't want to make treatments of their wines out of respect and the pursuit of an unhindered and clear terroir expression. However, when wines have a lot less time aging in the cellar before bottling there are obligations in order to make them marketable outside of the committed "natural wine" buyer.
One subject within the additive department that you will most likely see aside from sulfur dioxide are fining agents. I think it's important to briefly discuss where fining agents come from and what they do, and I will try to do this when one is presented. They are substances that can range from natural products—as in non-synthetics—like egg whites, bentonite clay, animal derived substances as well as many more, and of course synthetics. I feel I should also address their purpose and to borrow from the concise explanation of The Australian Wine Research Institute (TAWRI), "The purpose of adding a fining agent preparation to wine is to soften or reduce its astringency and/or bitterness; remove proteins capable of haze formation; or reduce color by the adsorption and precipitation of polymeric phenols and tannins. The fining agent reacts with wine components either chemically or physically, to form a new complex that can separate from the wine." In other words, fining agents are used to take things away from wine, not add to them.
With this perspective, we could say that fining agents are additives, but not truly ingredients; it seems that they're more like an anti-ingredient. For small domaines, like the ones we principally work with, finings usually fall within the natural product category and the most commonly used is bentonite (a natural clay). This clay is mostly used for the removal of proteins capable of haze formation. If everyone were ok with a little haze in their wine—we suspect that about 99% of consumers are not, especially in fresh white wines bottled within months after harvest—growers might not be motivated to add finings to make their wines with a short aging period in the cellar perfect to the eye. Likewise, if the transport of all white wines with short cellar aging were kept at low temperatures (which is likely to not happen from the moment it leaves the cellar until the finally gets poured) the unstable heat proteins would never coagulate and create a haze. There are some grapes, like Grüner Veltliner, that have a lot of proteins and if they are bottled within a short time after harvest the probability is extremely high that they will need fining to remain clear. At the bottom of this segment there are two web addresses that are great resources to look further into wine additives.
Total SO2:
None Added—Very Low—Low—Medium—High
Total SO2
This section is based on opinion and not in line with every perspective on the subject. The sulfite levels are categorized with a relatively broad range and have been graded on a curve rather than an exact number. The reality is that it's difficult to get exact figures for each wine each vintage and what this categorization represents is more of the theoretical and practical approach of the winegrower concerning this subject.
The first category may seem obvious but it should be said that all wines, whether they have sulfites added or not, still contain a level of sulfites naturally produced during fermentation. Therefore it would be incorrect to have a category that implies that there are no sulfites at all. If the winegrower has opted out of adding anything then the wine will go into the "None Added" category. Another consideration in grading each wine is that the amount of sulfites used for red and white wines are different. Red wines are typically more stable with less sulfites in them and white wines less so, therefore the grading beyond the "none added" category is within the context of the wine type, whether it be red or white. The sulfite levels have been given by the winegrower and not from lab results conducted or witnessed by us. (There is a nice perspective given on the subject at https://winefolly.com/tutorial/sulfites-in-wine/)
The number measurements are in mg/l (milligrams per liter) or ppm (parts per million).
Very Low 1-30 Low 31-60 Medium 61-120 High 120+
Very Low 1-20 Low 21-50 Medium 51-80 High 80+
Information coming soon...
On a scale of 1-14 the pH is a measure of how acidic or alkaline (basic) the solution (wine) is, 1 being the most acidic and 14 the most alkaline. Finished wines range around very high 2s and very low 4s, but those are extreme cases. The following summary of how pH relates to wine was taken from the Australian Wine Research Institute website and given that I am not a scientist, I think it best to utilize their concise explanation:
"The pH of juice or wine is important to know as it plays a critical role in many aspects of winemaking, in particular wine stability. Boulton et al. (1996) writes that pH influences microbiological stability, affects the equilibrium of tartrate salts, determines the effectiveness of sulfur dioxide and enzyme additions, influences the solubility of proteins and effectiveness of bentonite and affects red wine colour and oxidative and browning reactions.
"Understanding the relationship between pH and sulfur dioxide (SO2) is critical. SO2 has both antioxidant and antimicrobial properties, making it an extremely effective preservative for wine. The amount of SO2 in the free form, and in particular the molecular form which determines the effectiveness of SO2's antimicrobial activity, depends on the pH of the wine. The higher the pH, the less SO2 will be in the useful free form AND the less effective this free SO2 will be. Therefore, all other things being equal, at a higher pH not only will more SO2 need to be added to achieve the desired level of free SO2, but the concentration of free SO2 required to have the desired antioxidant and antimicrobial properties will in itself also be greater."
So how does this all compute in the taste of wine acidity and pH? I like what is written on Madeline Puckette's website, Wine Folly, because it's a hard thing to describe and this explanation works well. She's quoted yet another UC Davis professor, Dr. Andrew Waterhouse.
"The basic difference is intensity versus amount. pH is an intensity type of measure, while TA is a quantity. An example of this type is hot water. The intensity is the temperature and the amount would be the volume. So, sourness in the mouth is related to both, just as a sensation of heat in the mouth would be related to the temperature of hot water and the amount. Within a reasonable range, the sensation of heat depends on both. In wine, the TA over its normal range is typically more powerful than pH, but at the extremes pH does have an effect. For instance CA wines are usually in a small range of pH, say 3.5-3.9, with TA's' near 6 g/L (tartaric acid equivalent). If the TA is 8, the wine will taste quite tart, and it is 4, the wine will taste quite flat. On the other hand, with a constant TA of 6, it will take change to about 3.3 or lower for a wine to taste distinctly tart, and at 3.0 it will surely be sour!!"
Titratable Acidity:
Titratable Acidity
Titratable acidity in wine is often (mistakenly) referred to as its total acidity. Professor Robert Bolton of UC Davis explains, "Many people use titratable acidity and total acidity as synonyms, but they are not. The titratable acidity is always less than the total acidity, because not all of the hydrogen ions expected from the acids are found during the determination of titratable acidity."
It's been my experience that when winegrowers speak of a wine's "TA" it's most commonly the titratable acidity and not total acidity. It's hard to know exactly what true number is given because they are interchanged so casually and who wants to get into the discussion of the difference between titratable and total acidity with a winemaker? I admit that it's easier to think of the TA as a wine's total acidity because it's simpler to understand and the numbers are very close. Also, many winegrowers in Europe don't measure the TA but rather other acids in the wine. We will just list the TA if we have it.
Residual Sugar:
This is also pretty self explanatory, but I am compelled to mention that the sugar level in this category is natural sugar unless otherwise noted. Concerning levels above 2g/l the wines begin to take on some level of influence from the sugar on the taste of the wine, whether it be balancing out big acidity, like many dry German and Austrian white wines which often stay below 9g/l and are still considered a dry wine.
Notes compiled in 2019 by Ted Vance (The Source) and Alexander Götze (Wasenhaus)
About The Wine
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Photos and copy owned by The Source Imports.
All photographs and writing by Ted Vance, unless otherwise noted.
© The Source 2019


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Metallica to publish children's book detailing the band's history
The ABCs Of Metallica will feature rhymes and illustrations and is set to launch in November
(Image credit: Permuted Press)
Metallica have announced they're to release a book about the band's history which is aimed at younger readers.
The ABCs Of Metallica will feature rhymes and illustrations and will detail the history of the band, and has been co-written by Howie Abrams with illustrations by Michael 'Kaves' McLeer, who took part in Metallica's Obey Your Master exhibition back in 2012.
A statement on the book reads: "The ABCs Of Metallica looks back at the remarkable history of heavy metal's most celebrated group.
"Each letter of the alphabet highlights a significant moment along the band's journey, from their humble garage days, to their numerous classic albums such as ...And Justice for All and Master Of Puppets, to biographical information on the band members themselves.
"The book is sure to entertain young readers as well as diehard fans of all ages.
"A portion of the proceeds will benefit Metallica's All Within My Hands Foundation, which is dedicated to creating sustainable communities by supporting workforce education, the fight against hunger, and other critical local services."
The ABCs Of Metallica is set to be published on November 26 and is available to pre-order, either as a standalone book or with two t-shirt designs through the band's website or via Amazon.
Metallica are currently on the latest European leg of their globe-spanning WorldWired tour.
Slayer add extra show to final leg of farewell tour


text:
Take a first look at Stage One with a preview of Adam Rayl's run
Oh hey, Double Dipper. Nice to see you.
By Nikki Lee@anwnation Aug 23, 2019, 2:03pm PDT
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— Ninja Warrior (@ninjawarrior) August 23, 2019
The American Ninja Warrior season 11 National Finals are just days away and now we have our first look at Stage One!
On Monday, August 26 at 8/7c on NBC, we'll get to watch the first half of 86 Ninjas run the course. For now, we get to watch most of Adam Rayl's Stage One run!
Adam is coming into the National Finals with zero buzzers under his belt this year. The Los Angeles region saw him fall on the Spin Hopper in Qualifying, and the Leaps of Faith in the City Finals. Adam is considered a top competitor, meaning he's got to be starving for that Stage One buzzer.
However, we won't find out if he makes it to the buzzer until the full episode airs on Monday. The video above gives us a good taste of his speed and skills, but leaves us wondering if he makes it in time.
The video also lets us know what the Ninjas will be facing on Stage One. The Propeller Bar has been replaced by Spin Your Wheels. The Double Dipper is back, oh joy. The Diving Boards, which we first saw in the Oklahoma City region, have made a comeback on this course. All together, only time will tell which Ninjas will survive and head to Stage Two, and which ones will end their season right here.


Cute little bungalow currently an investment property. Responsible on time tenants. This home has many amenities including covered front porch, back deck, partially fenced in backyard and a garage. May need a little TLC. Currently bringing in $700 a month rent with lease.


Ronald H. Lewis, age 71, of Mountain Home, Arkansas, died Friday, January 15, 2010, at his home in Gassville, Arkansas.
He was born October 14, 1938 in Morriston, Arkansas to Jonathan L. Lewis and Mary Patterson (Ollie) Montgomery Lewis. On May 28, 1960, he married Bea Ashcraft in Salem, Arkansas. Ron served four years in the United States Air Force where he was on a Missile Launch Crew located in Roswell, New Mexico and Lincoln, Nebraska.
He and his wife, Bea, moved to Mountain Home in 1965 where he worked for NAEC as a Staking Engineer. He later entered the real estate field and in 1971 he was co- founder of LeMac Realty, which later was known as Century 2l LeMac Realty. Ron was a real estate developer, who developed at least twelve subdivisions in and around the Twin Lakes Area. In 1979 he and Bea purchased Alley Abstract Company. He was a member of the Mountain Home Chamber of Commerce, North Central Arkansas Board of Realtors, and the state and national Realtors associations. He was an abstractor and belonged to the Arkansas Land Title Association.
Ron was a life-time member of the Church of Christ and through the years supported several men through Preacher's School. In 1970 and l973 he and his wife worked with missionaries through "Campaigns for Christ" in Canberra, Australia and Wellington, New Zealand. He loved fishing and hunting of all kinds and was an avid bow hunter.
Mr. Lewis is survived by his wife, Bea Lewis, of the home; one sister Ernestine Mejaski of Springfield, MO., and many nieces and nephews. He was preceded in death by his parents; six sisters and three brothers.
Visitation will be Tuesday, January 19th, from Noon-6:00 p.m. with family receiving friends from 6:00 p.m. to 8:00 p.m. at the Mountain Home Church of Christ at College & North. The funeral will be Wednesday, January 20th at 1:00 p.m. with Ken Burton, Ian Terry and Ron Babbitt officiating. Burial will be at the Salem Cemetery in Salem, Arkansas.
Memorials may be made to Southern Christian Children's Home in Morrilton, AR or Hospice of the Ozarks in Mountain Home.


The late Dave Rosenthal was a regular contributor to the Media Network programme in the 90's. He was fascinated by the sun and propagation - as well as being a US airforce pilot. What a great friend he was. In this programme he reviews a new specialist book about the subject. Then we go through the new Radio Netherlands summer transmission schedule in English (remember this is pre-Internet!). Victor Goonetilleke has been hearing Kashmir on 6300 kHz. And there's a report on the Kosuth radio network from Hungary about some strange observations.