win

win@thebarn.com

1040 discussions

by Russell McCandless

History and philosophy from one of the United States greatest winemakers, for decades now, Paul Draper: the 4-19-11 posting at http://blog.ridgewine.com/. Eminently worth a read. A votre santé --

14 years, 7 months

[wine] Electronic Tongue

by Jim L. Ellingson

OK, Now that I have your attention..... Web address: http://www.sciencedaily.com/releases/2008/08/ 080804100254.htm Electronic Tongue Tastes Wine Variety, Vintage enlarge A new device can detect substances characteristic of a certain wine variety. (Credit: iStockphoto/Kirby Hamilton) ScienceDaily (Aug. 12, 2008) . You don't need a wine expert to identify a '74 Pinot Noir from Burgundy . a handheld "electronic tongue" devised by European scientists will tell you the grape variety and vintage at the press of a button. Designed for quality control in the field, the device is made up of six sensors which detect substances characteristic of a certain wine variety. Components such as acid, sugar and alcohol can be measured by this detection, and from these parameters it can determine the age and variety of the wine. The tongue was invented by Cecilia Jiméz-Jorquera and colleagues from the Barcelona Institute of Microelectronics, Spain, and is reported in the Royal Society of Chemistry journal The Analyst. Wine industry specialists told the researchers they lacked a fast way to assess quality of wines . it takes a long time to send samples to a central laboratory for processing. This new tongue is not only swift, but also portable, cheap to manufacture, and can be trained to "taste" new varieties as required. Jiméz-Jorquera says "the device could be used to detect frauds committed regarding the vintage year of the wine, or the grape varieties used." Email or share this story: -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

14 years, 7 months

[wine] FW: Wine!

by Theodore Trampe

A woman is sitting on the veranda with her husband and she says, "I love you." He asks, "Is that you or the wine talking?" She replies, "It's me ... talking to the wine."

14 years, 7 months

[wine] HR1161 and your favorite wine club

by Jim L. Ellingson

FYI on a bill limiting mail order wine and beer. Wholesale Robbery in Liquor Sales By DAVID WHITE Washington IMAGINE if Texas lawmakers, in a bid to protect mom-and-pop bookstores, barred Amazon.com from shipping into the state. Or if Massachusetts legislators, worried about Boston.s shoe boutiques, prohibited residents from ordering from Zappos.com. Such moves would infuriate consumers. They might also breach the Constitution.s commerce clause, which limits states from erecting trade barriers against one another. But wine consumers, producers and retailers face such restrictions daily. Last month, Representative Jason Chaffetz, Republican of Utah, introduced a bill in the House that would allow states to cement such protectionist laws. It should appall wine snobs, beer swillers and even teetotalers. In this case, the law would protect not small stores and liquor producers, but the wholesale liquor lobby. Like virtually all of America.s liquor laws, this proposal traces its origins to the temperance movement. When Prohibition was repealed by the 21st Amendment in 1933, states were given the authority to regulate the .transportation or importation. of .intoxicating liquors. within their borders. States were allowed to decide whether they wanted to remain dry. As alcohol again started flowing freely, states either assumed control over its sale and distribution, or created a wholesale tier to sit between producers and retailers. Before Prohibition, many bars were owned by brewers or distillers. Temperance advocates blamed these bars for some of the ills associated with drunkenness, and believed that keeping the producers away from the business of selling directly would help society. Lawmakers hoped this wholesale tier would weaken producers. And indeed, the wholesaling industry grew quickly, as most alcoholic beverages had to pass through it before ending up at liquor stores, bars and restaurants. It was, essentially, a state-mandated middleman. Today, wholesaling is big business. Together, the nation.s two largest wholesalers . Southern Wine & Spirits and Republic National Distributing Company . have revenues of about $13 billion. A chunk of that cash is funneled to lawmakers. The National Beer Wholesalers Association maintains the nation.s third-largest political action committee, and since 2000, it has donated $15.4 million to candidates for federal office . about $5 million more than the A.F.L.-C.I.O donated in that time. In the past decade, it spent $5.6 million on lobbying Congress; the Wine and Spirit Wholesalers of America spent $9.3 million. The expenditures make sense. The wholesaling industry.s survival depends on maintaining today.s highly regulated system. It is estimated that because of wholesalers, consumers pay 18 percent to 25 percent more at retail than they otherwise would. And in recent years, the industry.s dominance has been threatened. Last year, the United States passed France as the world.s largest wine-consuming nation (in bottles, not yet per capita). America.s love affair with wine deepened in the early 1990s, when many people developed a preference for high-end wines and started ordering directly from producers. Wholesalers didn.t like being cut from these transactions, so they pushed state lawmakers to prohibit .direct shipping.. Many did. By 1999, just 19 states allowed consumers to order wine from out-of-state producers. But in 2005, the Supreme Court ruled in Granholm v. Heald that the 21st Amendment .did not give states the authority to pass nonuniform laws in order to discriminate against out-of-state goods.. Thus, lawmakers could prohibit out-of-state wineries from shipping into a state only if they were willing to block their own wineries from shipping out. In the six years since, several states have liberalized their wine laws. But many restrictions remain. Alabama oenophiles can order wine only from an out-of-state producer if they have received written approval from the state.s Beverage Control Board. Wineries can ship into Indiana and Delaware only to consumers who have visited the winery and made a purchase in person. In 37 states, residents are prohibited from ordering wine from online retailers or auction houses or even joining wine-of-the-month clubs. The bill under consideration in Congress will make things even worse. This proposal would allow discrimination against out-of-state producers and retailers if lawmakers can prove that such laws advance .a legitimate local purpose that cannot be adequately served by reasonable nondiscriminatory alternatives.. That means that if a state.s discriminatory liquor laws produce tax revenues, for instance, they can.t be challenged in court. But instead of burdening consumers by foisting more restrictions on alcohol sales, lawmakers should free the market and expand consumer choice by scrapping this bill and letting wholesalers know that it won.t be considered again, as the commerce clause reigns supreme. Nationwide, there are more than 6,000 wineries, and about 7,000 American wine retailers have Web sites. Wine clubs affiliated with newspapers (including this one), gourmet stores and even rock bands are taking off. Yet most Americans have access to only a small fraction of what.s available. The wholesaling industry is right to be nervous. After all, consumers have shown that they will order directly from producers and specialty retail shops if given the chance. But that.s no reason to save an antiquated system that gives Americans fewer choices and makes them pay more. David White is the founder and editor of the wine blog Terroirist. -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

14 years, 8 months

[wine] Sonoma Coast and Chard

by Jim L. Ellingson

History, Geography, Baseball. We've got it all. BUTTER UP! Drawing new lines for wine on the Sonoma Coast Jon Bonné04/03/11 For Pinot Noir, Joseph Phelps winery banked on Freestone,... Peay Vineyards in Annapolis, an area that could have its ... When is the coast not necessarily the coast? When it's marked on a bottle of Sonoma wine, apparently. In wine terms, the Sonoma Coast appellation has been a mess since its approval in 1987. It stretches over 750 square miles, from the eastern end of San Pablo Bay, on Napa's edge, to the far northern reaches of Sonoma's actual coast, near the hamlets of Annapolis and Gualala. Along the way it engulfs most of Russian River Valley, Green Valley, the Sonoma portion of Carneros and nearly half of Sonoma County. The original motives of the appellation are draped in the sort of politics that attend so many American Viticultural Areas, or AVAs. The original intent, as always, was to delineate a growing region with unique character. But the map for this particular sprawl of an appellation was largely sketched to include the vineyards of Sonoma-Cutrer, which needed an area that encompassed its winery and farther-flung vineyards for the "coastal" Chardonnay it promoted in the 1980s."It's big," says Brice Jones, Sonoma-Cutrer's founder, of the Sonoma Coast, "but it's true to the purpose of having appellations." In subsequent years, every logical twist has been applied to explain this draw-outside-the-lines appellation: the predominance of certain soils, the impact of ocean wind through the gap in the coastal range near Petaluma (the Petaluma Gap is now pushing for its own appellation, of course), the presumptive cool climate. "We felt the Sonoma Coast appellation was beginning to be used on wines for marketing purposes, and wasn't being used on wines that showed the natural style of the area," says Carroll Kemp of Red Car, which has vineyards in remote Fort Ross. "In that sense, it is deceptive." So there's what has come to be called the "true" Sonoma coast - vineyards within a few miles of the Pacific coastline that, as it happens, are defining spots for some of the country's top Pinot Noir and Chardonnay. This includes names like Hirsch, Peay, Flowers and Marcassin, along with wineries like Littorai, Williams Selyem, Kistler and Freestone - all together a litany of California outperformers. At long last, many have had it with the funny geography. Last month they unveiled a new organization, the West Sonoma Coast Vintners (see more at westsonomacoast.com) with two dozen members and its own festival to be held in August in Occidental. This is hardly the first attempt to bring order to the gerrymandered blob of the Sonoma Coast. Around 2002, several of the group's founding members submitted a proposal for a Fort Ross-Seaview appellation that included coastal ridges from Cazadero to Annapolis. That effort was shot down after concerns were raised by Jones, some of whose vineyards were excluded, along with Fort Ross Vineyards, who saw its brand name imperiled, and Hartford Family Winery, who similarly had vineyards outside the dotted line. There are hopes that Fort Ross-Seaview will rise again. Efforts for Freestone-Occidental, an appellation south of the Russian River, are coming along, as are plans for an Annapolis appellation to the north, a Sebastopol Hills area south of the Bodega Highway (see sfg.ly/dRRaxo) and the Petaluma Gap. But for now, the new group's creators have moved to other tasks. They would rather promote the common culture of West County than start marking up maps once again. So they have devised a large, and unofficial, "West Sonoma Coast" area, with Highway 116 as a dividing line that cuts northwest through Sebastopol and Forestville. Their hope is that rather than mire themselves in more bureaucracy, they can take their case directly to their customers. "Looking at it from my point of view and some of my neighbors, we don't really care anymore," says David Hirsch of Hirsch Vineyards, who spearheaded the original Fort Ross-Seaview effort. "There's been a learning curve around the real Sonoma Coast versus the generic, so I'm not sure how much interest there'll be in putting these AVAs on the label." Hirsch's point is salient: When you look at the roster of the West Sonoma Coast posse, most names are easily recognizable. And you realize the repercussions of this bureaucratic mess: Vintners who couldn't get brand leverage with an appellation simply built their own reputation. People might seek out a Hirsch or Peay or Flowers, but probably not because it says "Sonoma Coast" on the label. Still, there are good reasons to begin the subdivision. While there is some similarity among the jumble of soil types, the moderating influence of the ocean and relative elevation of these various areas make the biggest difference in style. According to Patrick Shabram, the geographer who wrote both the Fort Ross-Seaview and Freestone-Occidental proposals, a major divide exists between Fort Ross' ridgetops, generally above 1,000 feet, and lower-elevation vineyards in Annapolis. Most Fort Ross sites, including Hirsch, Flowers and the eponymous Fort Ross Vineyards, receive full days of sunlight, while lower sites are often stuck in the fog. "You can think of it a little bit like the Napa Valley," Shabram says. "Everybody realizes that there is the Napa Valley, which is this great wine-growing region, but there are differences between Carneros and Calistoga." The Coasters have taken a key lesson from Napa's own geographic wars, plus the battle between the east and west sides of Paso Robles. Napa's subdivision largely by town boundaries left the feds skeptical about the abuse of the appellation process. So the West Sonoma Coast has opted to step back and sort out its business before getting mired in another tangle of red tape. Which is why last week Kemp and Andy Peay of Peay Vineyards found themselves traversing another coast - the East Coast - with a road show about the new game plan for what previously was dubbed the "true Sonoma Coast." The new group's informal boundaries have their own arbitrary issues, but to Peay there's a more crucial definition of the West Sonoma Coast - the inability to make cheaper, large-scale wine out in the far coastal reaches, in part because of farming costs and perennially low crop yields prevent it, and in part because land regulations in former timber areas limit possible new plantings. Most wineries in these parts are actual estates willing to take financial risks for high-dollar wines. As you've probably deduced, the fight for the coast is hardly over. New appellation filings haven't exactly been frozen, but first the association's founders would rather try to really cmprehend what makes each slice of the far coast unique. They want to compare their wines, share farming notes and - crucially - finally convince people who live farther afield that "Sonoma Coast" doesn't actually mean that much at all. "We're at the exploratory stage of this. We're at the beginning," Peay says. "I'm not sure why our wines are the way they are. We're learning." After the years of bureaucratic battles, perhaps that's the smartest way forward for the true Sonoma coast. http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/03/FD821IMPRL.DTL Sonoma Coast Chardonnay: The Chronicle Recommends Jon Bonné04/03/11 Valley of the Moon wine as seen in San Francisco, Califor... Hirsch Vineyards wine as seen in San Francisco, Californi... La Follette Sangiacomo Vineyard wine as seen in San Franc... Failla Estate Vineyard wine as seen in San Francisco, Cal... More... Plenty of good could be found in 2009 as a vintage on the coast - a moderate late season and relatively smooth sailing after a hope-crushing 2008 vintage. So as coastal Chardonnays emerge on the scene, here's a chance to get a first snapshot. There is much to like - in some corners. Our tasting almost seemed divided in half, between wines that use the omnibus nature of the enormous Sonoma Coast appellation to make large-lot Chardonnay, and tiny, brilliantly crafted efforts that largely relied on the hard-to-farm parcels within a few miles of the coast. The coastal appellation is big enough to embrace both approaches. The quality from '09 indicates that in addition to the Sonoma Coast being prodigious Pinot territory, it's a spot to rely on for benchmark Chardonnay. 2009 Valley of the Moon Sonoma Coast Chardonnay ($14): A proper example of the wide-reaching Sonoma Coast approach from this Korbel-owned label, using fruit from Russian River Valley, Carneros and other far corners that fall under the coastal appellation. A steely lemon and chive profile. 2009 Hirsch Vineyards Sonoma Coast Chardonnay ($50): Hirsch's latest estate effort relies on its dramatically powerful fruit from 3.9 acres planted in 1994 and 2006. New winemaker Ross Cobb oversaw this vintage, once again made in a unique mix of oak, steel and small glass vessels. A touch shy at first, but then its eloquent power hits with a saline, mouthwatering presence. Glossy stone fruit edged with thyme, green apple and quince, and layer upon layer of tangy fruit. 2009 La Follette Sangiacomo Vineyard Sonoma Coast Chardonnay ($30): For his own label, consultant Greg La Follette turns to the vineyard run by the Sangiacomo brothers outside Petaluma. An impressive and restrained stony crunch, with toasted oat, thyme and fig, and a honeyed touch that enriches an edgy core of fruit. 2009 Failla Estate Vineyard Sonoma Coast Chardonnay ($44): Ehren Jordan's own vineyard sits on the far west near the coast, producing intense dry-farmed Chardonnay. No surprise this taut effort takes time to emerge from its shell. A hint of savory wood on the nose and stony accents: granite and marjoram amid kaffir lime, lemon confit and pear skin. Then comes tremendous power on the palate - an intense core of mineral-accented fruit, with awesome density. Give it another two years to approach its peak. 2009 Peay Sonoma Coast Chardonnay ($40): Vanessa Wong and the Peay brothers mixed 60 percent fruit from their Annapolis estate with 40 percent from the Hirsch and Campbell Ranch sites - a trio of coastal heavy hitters. The texture sells it: plenty of fruit richness without relying on lees or wood notes. Intense, precise flavors, with a smoky and stony countenance. Pine bark, fig and key lime, with melony richness to balance. Give it a good three years to improve. 2009 MacPhail Gap's Crown Sonoma Coast Chardonnay ($45): James MacPhail brings his full-bore approach to Chardonnay from this well-known Petaluma site. A florid, oak-touched style - creme brulee, tree fruit and lemon rind, with a savory punch. 2009 Flowers Sonoma Coast Chardonnay ($45): Flowers' larger-production bottling uses its own Camp Meeting Ridge site and a handful of other far-west coastal properties, fermented mostly in older French oak. Wonderfully opulent, with Cavaillon melon, lime zest, honey and vanilla curd, plus a stony twinge. Its power comes from that density of fruit more than evident oak (25 percent new). 2009 Sonoma-Cutrer Sonoma Coast Chardonnay ($24): This large-production - over 80,000 cases - effort from the label that first lobbied for the Sonoma Coast name uses a wide mix of sites, with a slice (20 percent) of new oak. This is a prototype for built-to-please Chard: heathery and citrus-driven, with weight to the pear and zesty lemon fruit. 2009 Cartha Sonoma Coast Chardonnay ($27): Winemaker John Raytek (Ceritas) paired with vineyard manager Glenn Alexander for this new Petaluma Gap-focused project, the name of which is Sanskrit for "those who do the work." Cool and minty, with an emerging toast, plus dried peach, sandalwood and hay. Dense and almost cloudy, with powerful fruit all through. Panelists: Jon BonnéChronicle wine editor; Pierre Gulick, sales representative, Dee Vine Wines; Luke Kenning, wine director, Farallon. http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/03/FD821IMGQF.DTL -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

14 years, 8 months

[wine] Beer - A German sixer

by Jim L. Ellingson

I can vouch for the three I've had... Germany's beer traditions? Prost to that! Jason Wilson 04/03/11 These innovative brews rebut the idea that German beer ha... Adam Lamoreaux, brewer/owner of Linden Street Brewery pro... Adam Lamoreaux, brewer/owner of Linden Street Brewery pro... It's become fashionable in American beer-geek circles to talk about the dire state of beer in Germany. The story is usually based on this fact: Germans are drinking less beer, about 101 liters per capita last year, down from more than 130 liters in the mid-1990s. The story usually then leaps to questionable assumptions about why this is happening. Chief among these: German beers have become boring because the big six Bavarian beer producers make exactly the same beers. A conclusion is arrived at: What Germany really needs to regain its former glory is some gosh-darn, rootin' tootin' American innovation - namely in the form of American-style craft brews. The latest appeared a few weeks ago in a Slate piece by Christian DeBenedetti titled "Brauereisterben" - literally "brewery death," a term used since the 1990s and named after a term for Germany's dying forests. One of the few actual Germans he quotes happens to be a brewer who left his homeland to work for a U.S. craft brewer. The reason for Germany beer's malaise? According to DeBenedetti, it might be the famed Reinheitsgebot, the 500-year-old "purity law" that stipulates that beer can only be made from barley, hops and water, hamstringing innovation and experimentation. "This taboo rules out trying Belgian, French and New World styles," he writes. He does mention that a European court repealed Reinheitsgebot nearly 25 years ago. He cites a couple of collaborative projects between U.S. and German brewers, and ends on this note: "Innovation is happening, slowly, but German brewers and the drinking public will need to truly embrace change to get the country out of its rut. Blind adherence to a centuries-old edict isn't working anymore." Ahem. DeBenedetti recently published a guide to U.S. craft beer called "The Great American Ale Trail." I'm guessing he heard a lot of this kind of talk while researching. A few weeks ago, at a craft beer festival, I heard an American brewer telling the audience an apocryphal story about enraptured Germans who tasted the promised land upon taking their first sip of a good old, hoppy American IPA. Call me an unrepentant Europhile, but I get a little uneasy when I hear Americans talk about how our innovations can save the world's oldest beer culture. Correct me if I'm wrong, but isn't Coors' "cold-activated can" also a so-called American "innovation"? And let's be clear about beer consumption: The United States consumes a little over 80 liters per capita. Even with the decline, Germans are still drinking significantly more beer than we do. Until I walk into the average bar and see everyone drinking barleywine or barrel-aged sour beers rather than Bud Light or PBR, I suggest we should be a little more humble when it comes to commenting on other established beer cultures. When I read these German-beer-in-decline pieces, they sound a lot like the braggadocio we heard from New World winemakers - and the wine critics who loved them - in the 1980s and 1990s. Back then, there was a lot of talk about "boring" French wine, about how innovation was trumping tradition and terroir. The French wine industry managed to survive. Yes, offerings from big German breweries like Spaten or Paulaner or Augustiner can be similar - there's always a helles and a dunkel and a weizen, some kind of strong seasonal bock and, of course, the Oktoberfest beer. Maybe there's something wrong with me, but I happen to enjoy many of these beers. Perhaps most of the misgivings about German beer stem from the 1980s, when German beers were cast in the United States as "skunky" and Lowenbrau made the grave misstep of licensing its name to Miller Brewing Co. I am still looking for an American craft brewer to blow us away with a domestic variation of traditional German styles produced by the likes of Weihenstephan or Ayinger or Schneider Weisse. I've been disappointed in the American-German collaborations to date, such as Sam Adams' recent Infinium (made with Weihenstephan) or Schneider and Brooklyn Brewery's Hopfen-Weisse. I love the breweries, but these projects seem too high in alcohol and out of balance. Above all, I've found that there is diversity in German beer. I don't know too many American brewers making the smoky rauchbiers traditionally made in Bamberg. I would love an American brewer to focus on making zippy, low-alcohol Berliner Weiss styles. Or perhaps a schwarzbier better than Kostritzer. And outside of beers such as Magnolia's Kalifornia Köh, I'm always surprised I don't see more American attempts at a refreshing köh that truly rivals Reinsdorf or Sü All of which is to say that we can still learn a lot about beer making from Germany, regardless of whether tradition is fashionable. A German six-pack These beers show the innovation of German brewers. Many of them can be found at Bay Area BevMos and Whole Foods, and at City Beer in San Francisco. Aecht Schlenkerla Rauchbier Mäen ($5.29/500 ml): This "smoke beer," traditionally brewed in Bamberg, takes its flavor from malted barley dried over a fire of beechwood logs. If you like peaty scotches (or smoked bacon) you will love this. 5.1 percent alcohol. Dr. Fritz Briem 1809 Berliner Weisse ($6.49/500 ml): Briem, who works for brewing consultancy Doemens, is reviving a series of historic but forgotten brewing styles. Zippy, cider-like, assertive. Like saison, it's bottle-conditioned with lactobacillus, unfiltered and unpasteurized. 5 percent alcohol. Dr. Fritz Briem 13th Century Grut Bier ($6.49/500 ml): Another Briem effort - brewed with spices, fruit and herbs, a historic style that predates the Reinheitsgebot and the use of hops. Beautiful notes of anise, caraway, ginger, gentian and bay leaves. 4.6 percent alcohol. SüKöh ($3.49/500 ml): There are American köh versions, but none better than this. Surprising tart fruit and a hint of sweetness, but a clean, crisp finish. 5.3 percent alcohol. Pinkus MüOrganic Pinkus Pils ($3.49/500 ml): Earthier, maltier and spicier than most Pilseners. From one of the few remaining breweries in the northern German town of Mü. 5 percent alcohol. Georg Schneider Weisen Edel-Weisse ($4.49/500 ml): Extraordinary, smooth weizen from a historic recipe made with organic barley and hops. Lots of flower and pepper aroma, and rich flavors clove and orange. 6.2 percent alcohol. - J.W. http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/03/FDOQ1IJSS3.DTL This article appeared on page H - 7 of the San Francisco Chronicle -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

14 years, 8 months

[wine] Caveat emptor

by Russell McCandless

Dear friends, You buy a case of trophy Bordeaux or Burgundy at auction in New York, London, Los Angeles or Hong Kong. What do you think are the chances your wine is genuine? One answer: CNN reported earlier this month that an EMPTY bottle of 1982 Chateau Lafite is worth $1,500: http://www.cnn.com/2011/WORLD/asiapcf/03/10/china.wines/ Think Spring! A votre santé, Russ

14 years, 8 months

[wine] [info@solovinowines.com: 3rd Annual Rosé Tent Tasting]

by Jim L. Ellingson

FYI, A great Sunday Afternoon. Cheers, Jim ----- Forwarded message from Chuck Kanski <info(a)solovinowines.com> ----- DKIM-Signature: v=1; q=dns/txt; a=rsa-sha256; c=relaxed/relaxed; s=109528; d=solovinowines.ccsend.com; h=to:subject:mime-version:message-id:from:date:sender:list-unsubscribe:reply-to; bh=rMV4SGjle6LQyWWcY0HLr76/h7K6Hi6vdTJhq7Tinqg=; b=DFMpT/A93Pm8MTd8d1yFn4bd3zYs9Ta7Ry9sWl7AJKbFx4X6FEnv0JOejI3R7wQd0AVkvUuxj1VZeivwFAz3FLMpOS9jgi9BKmPRPk9btqzZv/HhDAD8cnOzj/FXpkQepQrsPgEG4249+x8oE6UwFL3C3UB4itZ/bMxtokOmW0M= Date: Mon, 21 Mar 2011 12:35:10 -0400 (EDT) From: Chuck Kanski <info(a)solovinowines.com> Reply-To: info(a)solovinowines.com To: jellings(a)me.umn.edu Subject: 3rd Annual Rosé Tent Tasting X-Mailer: Roving Constant Contact 2009 (http://www.constantcontact.com) List-Unsubscribe: http://visitor.constantcontact.com/do?p=un&m=0017Qc2aL0alSRdKWE4x86yGw%3D%3… X-Return-Path-Hint: ESC1104885211961_1098476693051_241_r20(a)in.constantcontact.com X-Roving-ID: 1098476693051.241 X-Lumos-SenderID: 1098476693051 X-Roving-CampaignId: 1104885211961 X-Roving-StreamId: 0 X-Greylist: Sender passed SPF test, not delayed by milter-greylist-4.2.3 (smtp-relay.enet.umn.edu [128.101.142.227]); Mon, 21 Mar 2011 11:35:26 -0500 (CDT) X-Spam-Score: -3.072 () DKIM_SIGNED,DKIM_VALID,EL_HELO_OUTMX,EL_OUTMX,HTML_IMAGE_RATIO_02,HTML_MESSAGE,RCVD_IN_DNSWL_NONE,RCVD_IN_IADB_DK,RCVD_IN_IADB_DOPTIN,RCVD_IN_IADB_LISTED,RCVD_IN_IADB_RDNS,RCVD_IN_IADB_SPF,SPF_PASS,T_REMOTE_IMAGE,URIBL_GREY X-Scanned-By: MIMEDefang 2.67 on 128.101.142.227 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Happy Spring ~ We are fast approaching the 3rd Annual Rosé Tent Tasting...the date and location is set. This is the second year the tasting will be held in the Solo Vino parking lot. We received great feedback after last year's event and we have made some minor changes. Also, this year we will have the ability to order the wines on-line after the event. We look forward to seeing everyone on May 15th!!! Peace, Chuck ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Purchase Tickets Here [https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=89M79N…] ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Solo Vino ~ 517 Selby Avenue ~ Saint Paul, MN 55102 ~ 651-602-9515 Find us on Facebook [http://r20.rs6.net/tn.jsp?llr=8rjafb44&et=1104885211961&s=241&e=0011NE1r07a…] www.solovinowines.com [http://r20.rs6.net/tn.jsp?llr=8rjafb44&et=1104885211961&s=241&e=0011NE1r07a…] Follow us on Twitter [http://r20.rs6.net/tn.jsp?llr=8rjafb44&et=1104885211961&s=241&e=0011NE1r07a…] ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Forward email http://ui.constantcontact.com/sa/fwtf.jsp?llr=8rjafb44&m=1098476693051&ea=j… This email was sent to jellings(a)me.umn.edu by info(a)solovinowines.com. Update Profile/Email Address http://visitor.constantcontact.com/do?p=oo&m=0017Qc2aL0alSRdKWE4x86yGw%3D%3… Instant removal with SafeUnsubscribe(TM) http://visitor.constantcontact.com/do?p=un&m=0017Qc2aL0alSRdKWE4x86yGw%3D%3… Privacy Policy: http://ui.constantcontact.com/roving/CCPrivacyPolicy.jsp Online Marketing by Constant Contact(R) www.constantcontact.com Solo Vino | 517 Selby Avenue | Saint Paul | MN | 55102 ----- End forwarded message ----- -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

14 years, 8 months

[wine] May 6th Alliance Francaise

by Jim L. Ellingson

FYI From: Alyssa Glawe [mailto:communications@afmsp.org] Sent: Tuesday, March 15, 2011 4:29 PM Subject: Alliance Francaise MSP: Saveurs de France 2011 Gala Bonjour, The Alliance Françse de Minneapolis and St. Paul is honoring two Minnesotans for their dedication to promoting French language and culture with the prestigious Méillons de l.Alliance Françse. This year.s awards coincide with a recent judgment by UNESCO to name French gastronomy to its international list of Intangible Cultural Heritage. The Award of Excellence will be given to Vincent Francoual, of Puy L.eveque, France, who is celebrating the 10th anniversary of Vincent a Restaurant. Since a French meal is complete only with a properly paired French wine, this year.s President.s Award winner is Jack Farrell, the owner of Haskell.s. Farrell is a past president of the Alliance Francaise, a past president of the French American Chamber of Commerce, a co-founder of the local gastronomy club The Chaî des Rôseurs, and the founder of the local burgundy wine club, Confrée des Chevaliers du Tastevin. The evening will feature French crooner Tangi Colombel, a four-course gourmet French dinner by Chef Serge Devesa with wines from Grand Pé, plus silent and live auctions. Tickets are $125 each or $1500 for a table of eight. To make reservations call 612-332-0436 or go online to www.afmsp.org. Event: Saveurs de France: May we? Mais oui! What: Benefit gala for Alliance Françse de Minneapolis and St. Paul with live/silent auctions. Honorees: Award of Excellence . Vincent Francoual, of Vincent A Restaurant; President.s Award . Jack Farrell of Haskell.s. MC: Cyndy Brucato, KSTP-TV News Anchor Music: French Crooner Tangi Colombel Dinner: Four-course French meal by Chef Serge Devesa with wine from Grand Pé Wines Where: Hotel Sofitel, 5601 W 78th Street, Bloomington, 55435 Date: Friday, May 6, 2011 Time: 6:00PM -11:00PM Tickets: $125 per person; purchase at www.afmsp.org Contact: bonjour(a)afmsp.org or 612-332-0436 We hope you will join the Alliance for this special evening! Merci. Cordialement, Alyssa Glawe Alyssa Glawe Marketing Communications Alliance Francaise de Minneapolis/St. Paul office: (612) 332-0436 cell: (309) 258-1108 communications(a)afmsp.org -- ------------------------------ * Dr. James Ellingson, jellings(a)me.umn.edu * * mobile : 651/645-0753 * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * * james(a)brewingnews.com James.Ellingson(a)StThomas.edu *

14 years, 8 months

[wine] March 31st Dinner

by Joyce Hegstrom

Greetings! I've arranged a dinner with Chef Jason Schellin on Thursday, March 31st at Muffuletta in St. Paul. Cost is $55/person PLUS tax/tip. Menu to be determined and will send it out to those who sign up. Seating for up to 10. Let me know if you would like to join me! Bubbles

14 years, 8 months

Jump to page:

2025

2024

2023

2022

2021

2020

2019

2018

2017

2016

2015

2014

2013

2012

2011

2010

2009

2008

2007

2006

2005

2004

win