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1040 discussions

by Betsy.Kremser＠co.anoka.mn.us

*Please note, the sender's email address has not been verified. You have received the following link from Betsy.Kremser(a)co.anoka.mn.us ******************** If you are having trouble with any of the links in this message, or if the URL's are not appearing as links, please follow the instructions at the bottom of this email. Title: WSJ.com - A New Wine-World Order This article will be available to non-subscribers of the Online Journal for up to seven days after it is e-mailed. Copy and paste the following into your Web browser to access the sent link: http://www.emailthis.clickability.com/et/emailThis?clickMap=viewThis&etMail… Copy and paste the following into your Web browser to SAVE THIS link: http://www.savethis.clickability.com/st/saveThisPopupApp?clickMap=saveFromE… Copy and paste the following into your Web browser to forward this link: http://www.emailthis.clickability.com/et/emailThis?clickMap=forward&etMailT… ******************** Email pages from any Web site you visit - add the EMAIL THIS button to your browser, copy and paste the following into your Web browser: http://www.emailthis.clickability.com/et/emailThis?clickMap=browserButtons&…" ********************* Instructions: ----------------------------------------- If your e-mail program doesn't recognize Web addresses: 1. With your mouse, highlight the Web Address above. Be sure to highlight the entire Web address, even if it spans more than one line in your email. 2. Select Copy from the Edit menu at the top of your screen. 3. Launch your Web browser. 4. Paste the address into your Web browser by selecting Paste from the Edit menu. 5. Click Go or press Enter or Return on your keyboard. ********************

18 years, 11 months

[wine] Proven Pinots at Emmas. 6:30

by Jim L. Ellingson

Mostly an update. Hovering at 13. Small, gentle pours please. Proven Pinot at Emmas. 6:30 on Thursday (our usual day and time) Weather could be messy. After dinner WILL NOT be a good time to be looking for your ice scraper, your washer fluid or your jumper cables. Cheers, Jim ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- > On 12/19/06 1:27 PM, "Jim L. Ellingson" <jellings(a)me.umn.edu> wrote: > > > Emma's Restaurant and Lounge > > > > A low-key neighborhood sweetheart with fine-dining aspirations, Emma's is > > where you'll find young chef and owner Emily Streeter cooking her likable > > French-touched classics. For dinner you'll find carefully made bistro classics > > as well as more ambitious showpieces. Streeter works particularly well with > > flavors along a single theme: One wintertime special of goose fat-braised duck > > crusted with fines herbes and served in a smoked tomato duck stock with > > potatoes, leeks, and fresh baby fava beans was unforgettable. During weekend > > brunch, unpretentious dishes like fried-egg cutouts and French toast as fluffy > > as bed pillows brighten every table--and cost the same as at nearby style-less > > diners. Emma's back lounge is a hidden oasis, and the wine, cocktails, and > > privacy are a welcome after-dinner treat for those who want a drink, but not a > > bar. American Posh. $$-$$$, Breakfast / Brunch, Great Bar. > > 2817 Lyndale Ave S, Mpls.; 612.879.5800 > > > > Proven Pinots at Emmas. 2817 Lyndale (was 3 Muses?). > > Bob > > Lori > > Betsy > > Annette S > > Jim > > Warren/Ruth/Steve > > Karin/Nicolai Dave T > Jeff G. Fred Petters > > Cheers, > > Jim > >

18 years, 11 months

[wine] CA Bubbles, 6:30

by Jim L. Ellingson

Greetings, Our standard day and time is 6:30 p.m. on Thursday. FYI/FYE December 20, 2006 The Pour Napa Sparkle to Make a French Nose Twitch By ERIC ASIMOV Calistoga, Calif. OLIVE trees more than 100 years old arch over a wide forest lane on Diamond Mountain, a little southeast of this rustic spa town on the northern tip of the Napa Valley. The sun glints through the slender leaves, and occasionally the Napa Palisades show their craggy ridges off to the north. Hugh Davies grew up on this land. He was born in 1965, the year his parents, Jack and Jamie, founded Schramsberg Vineyards and dedicated themselves to producing world-class sparkling wine. Now he is 41 and president of Schramsberg. Dressed in a flannel shirt, jeans and a quilted blue vest, he greets cellar workers in Spanish. He has a confidence born of doing what comes naturally. Still, when I asked him why some producers of sparkling wine in California persist in calling it .Champagne,. it touched a nerve. .The notion of French Champagne still has a perception of quality and luxury,. he said, adding that Schramsberg itself dropped the .Champagne. from its label around 2000. Playing catch-up with the French is difficult. But with sparkling wine, nothing is easy . not growing the grapes, not making the wine, not putting it in bottles. Even selling it is a challenge, except at the approach of the new year, when holiday thirst demands fizz. Going into the sparkling wine business in California, then, requires considerable determination, along with a dollop of ignorance of the hazards lying ahead. Jack and Jamie Davies were generously equipped with both back in 1965, when they acquired an abandoned vineyard on Diamond Mountain, with a crumbling gingerbread house and a network of cool caves that had been dug into the hillside by Chinese railroad workers in the 1870s and .80s. But they also had ambition, enough to want their sparkling wine to be among the world.s best. They called their wine Schramsberg after Jacob Schram, who bought the place in 1862, built the house and planted 100 acres of grapes. The Davieses issued their first sparkling wine, a 1965 blanc de blancs, at a time when nobody was making Champagne-style sparkling wines in California. True to form, their path to greatness was not easy. But now with Hugh, the youngest of their three sons, at the helm, Schramsberg can take its place in the world.s sparkling pantheon. In fact, American sparkling wines, at least the elite, have never been better. Several dozen California producers now make sparkling wine in the style of Champagne, but the best are Schramsberg, Roederer Estate and Iron Horse. Of these, Schramsberg has the best story by far, a story of perseverance in the face of obstacles, to do what nobody else had done. The story, of course, is no good without the wine, and Schramsberg sparkling wine is very good, indeed. The biggest seller today is the vintage blanc de blancs, made entirely from chardonnay. The 2002, which goes for around $25 a bottle, is dry, crisp and delicate with just a touch of pleasing yeastiness. The high-end 1999 J. Schram, an $80 bottle, is richer and yeastier, with toasty, caramelized flavors that combine with a floral creaminess to achieve depth and complexity while retaining its delicate texture. The J. Schram is 74 percent chardonnay and 26 percent pinot noir. The 2000 Schramsberg Reserve, an equally expensive bottle, takes the opposite approach and is dominated by pinot noir, giving it more tangible fruit flavors, though it remains crisp and elegant. In 2006, just in time for the boom in roséparkling wines, Schramsberg issued its first J. Schram roséa 1998 vintage, dry yet deliciously juicy and structured, with berry and fruit flavors, though it is primarily chardonnay. The roséetails for $120, unheard of for an American sparkling wine. .You can make extraordinary cabernets outside of Bordeaux, and great pinot noirs outside of Burgundy,. Mr. Davies said. .Maybe it.s the one category of wine where it.s not yet understood that you can make beautiful sparkling wines outside of Champagne.. Regardless, the top Schramsberg cuvé are superb sparklers and would be extremely difficult to pick out from a lineup of Champagnes. California produced plenty of .Champagne. when the Davieses were getting started, just as it was making boatloads of .Burgundy. and .Chablis.. Some of it was even bottle-fermented in the true Champagne fashion, though the two leading producers, Korbel and Hanns Kornell, were using grapes like French colombard, chenin blanc and Johannisberg riesling in their sparkling wines. Fair enough, but not the traditional Champagne grapes of chardonnay, pinot noir and pinot meunier. After moving from Los Angeles, where Jack had been an executive, the Davieses began to restore the old house. They rid the tunnels of a legion of bats, and insisted on planting their Diamond Mountain vineyard with pinot noir and chardonnay, even though little of either grape was planted then in California. There was only one problem. As with much of the Napa Valley, Diamond Mountain is cabernet country. The summers here can be too warm for pinot noir and chardonnay, and this part of Napa is especially unsuited for grapes destined for sparkling wine, which are best when barely ripe, when the acidity is razor sharp and before the sugar levels shoot up. In the Champagne region of France the grapes rarely ripen enough to make a good still wine. But for Champagne they are just right. In California, sparkling wine producers have to grow grapes in cooler regions, like Carneros or Anderson Valley in Mendocino County, and then pick them early before they ripen completely. It.s tricky and difficult, and it is one reason that California sparkling wine can often taste overly fruity and dull next to the more focused Champagne model. The Davieses struggled with the fruit from their vineyard, always supplementing it from other sources. Today, Schramsberg gets grapes from 83 vineyards, from Marin to Mendocino Counties, leading to a logistical nightmare at harvest time. The estate vineyard was replanted in 1994. .Once we decided to replant, it didn.t take too long for cabernet to enter the mind, and other Bordeaux varietals,. Hugh Davies said. The first release of the J. Davies cabernet sauvignon was the 2001 vintage. The 2003 J. Davies is polished, restrained and elegant, without the rugged tannins of some other Diamond Mountain cabernets. .I think there was a little bit of chagrin for all of us, but we convinced ourselves that we could really make a go of a cabernet-based wine,. Mr. Davies said. Schramsberg sparkling wines were recognized early on. They were first served at the White House in 1972, at a state dinner. The first barrage in the invasion of California by French Champagne producers also took place in the 1970s, and eventually included such famous names as Moë& Chandon, Piper-Heidsieck, Mumm, Deutz and Roederer. Despite all their expertise, only Roederer Estate, in the Anderson Valley, has consistently produced great sparkling wines. Meanwhile, the Schramsberg sparkling wines have never been better. Jack Davies died in 1998. Jamie Davies remains chairwoman of Schramsberg, although Hugh is largely running the place. From under 1,000 cases of sparkling wine in the first few years, Schramsberg now makes more than 55,000 cases. Regardless of the quality of California sparkling wine, Hugh Davies feels that it doesn.t get a fair shake next to Champagne. To prove a point, he has held tastings around the country, matching Schramsberg.s best bottles against Champagne.s best. Schramsberg usually does pretty well. .Our point is not to say we.re better than those guys,. he said, .but we have to be aggressive in our marketing, because people are not going to give us the benefit of the doubt.. Paying $120 for a bottle of the sparkling roséight say otherwise. -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

18 years, 11 months

[wine] Pinot at Emma's

by Jim L. Ellingson

Emma's Restaurant and Lounge A low-key neighborhood sweetheart with fine-dining aspirations, Emma's is where you'll find young chef and owner Emily Streeter cooking her likable French-touched classics. For dinner you'll find carefully made bistro classics as well as more ambitious showpieces. Streeter works particularly well with flavors along a single theme: One wintertime special of goose fat-braised duck crusted with fines herbes and served in a smoked tomato duck stock with potatoes, leeks, and fresh baby fava beans was unforgettable. During weekend brunch, unpretentious dishes like fried-egg cutouts and French toast as fluffy as bed pillows brighten every table--and cost the same as at nearby style-less diners. Emma's back lounge is a hidden oasis, and the wine, cocktails, and privacy are a welcome after-dinner treat for those who want a drink, but not a bar. American Posh. $$-$$$, Breakfast / Brunch, Great Bar. View Map 2817 Lyndale Ave S, Mpls.; 612.879.5800 > > While we're at it. Looks to be a bigger group next week. Proven Pinots at Emmas. 2817 Lyndale (was 3 Muses?). Bob Lori Betsy Bill and Linda? Warren/Ruth/Steve Jim Annette S Roger and ? Karin/Nicolai Jeff G. Cheers, Jim

18 years, 11 months

[wine] Notes from Zipp's bubbly tasting 12-18-06

by russellmccandless＠frontiernet.net

Happy holidays to everyone. Sorry I'll miss the excursion to Emma's. (And what is a "proven" pinot, anyhow?) Will hope to see you Thursday evening, 12-28, assuming we meet that night. Safe traveling to those who will be on the road. Zipp's Bubbly Tasting 12-18-2006 Ambience: a stand-up tasting with water and crackers on the concrete floor in Zipp's back room. On the other hand: Riedel glassware, plenty of wine, and the price of the tasting (free) was oh so right. PROSECCO (did not taste any of these) Paoni Col Vetoraz Nino Franco Rose CAVA Cristalino (not tasted). 2000 Juve y Camps Brut Nature ? the traditional cava blend of macabeo, parellada and xarel-lo, with little or no dosage. Very cava nose, dry as dust, stinky in a good way from the old-school grapes. Tastes as it smells, lacks aromatic force and turns surprisingly (unharmoniously?) sweet at the end, pretty good length though. Won't be everyone's cup of tea but you could sip this outdoors with tapas on a warm evening?. NV Castillo Perelada Brut Rose ? their high end cuvee with the Salvador Dali black and gold label, forgot to write down the name. Nose identifiably cava, very dry, smells attractively of strawberry. Midpalate structured, volume, lots of fruit, astringently dry (a touch tannic?), smooth transition to a forceful, delicious, characterful and very long finish. Yum! Very individual. Costs as much as cheap (real) Champagne, but worth it. NEW WORLD Korbel Brut (not tasted). Domaine Ste Michele Blanc de Noirs (not tasted). Roederer Estate Brut, Anderson Valley ? not tasted on this occasion, although I've had the current release of this wine 2-3 times in the past couple of months and enjoyed it very much, plenty of rich fruit (and plenty of structure, but not austere as this wine often is on release), perhaps reflective of the warm growing conditions in 2003 and/or 2004. Roederer Estate Brut Rose, Anderson Valley ? initially seemed very austere and thus more in the usual Roederer California style, reserved on the nose and so structured in the mouth that it seemed to lack fruit ? until you chew it for a while, then the fruit comes out. I may have failed to notice that it was served too cold. Really excellent length. Fine prospects in the cellar at only $21. NV Jansz (Australia) ? the blend is from Victoria, Tasmania, and one other appellation. Faint oxidized brown sugar aroma and flavor, not much structure, did not care for this at all compared to the two fine roses that preceded it. EUROPE, NON-CHAMPAGNE Simonnet-Febvre Cremant de Bourgogne (not tasted). Baumard Cremant de Loire ("Carte Turquoise") ? not tasted on this occasion, although this was very successful with a rich crab bisque at a wine dinner we attended recently. At the price ($15+) I personally prefer the California bubblies, but others may prefer the Loire flavor profile. This is clean, nicely structured, well made and affordable. 2000 Richter Sekt (Riesling) (not tasted). 2001 August Kesseler Spatburgunder Weissherbst ? Rheingau. Methode champenoise (or klassische flaschengarung, if you prefer). Oeil de perdrix color. SO2 on nose but it blew off with aeration of the wine. Nose pure clean fruit and flowers, herbal undertones; German flavored mouth entry in the sense of the flowers and spices (not the diesel fuel), delicious, this has real finesse, the finish very forceful and very long, snappy dry, this is excellent. You get several dollars change back from your $20; fine value. CHAMPAGNE NV Philipponnat Royale Reserve ? Philipponnat's basic nonvintage brut. This particular bottle, disgorged March 2003, smelled old, oxidized, funky and unattractive. No way to know whether the bottle was representative, but basic n.v. brut closing in on four years post disgorgement is getting pretty old. NV Bollinger Special Cuvee ? not tasted on this occasion, although I'd certainly recommend the wine, having bought a case of it last month. 1996 Bollinger Grande Annee ? nose massive, pure, the chardonnay dominant at this point in its evolution, may I curl up with this please; midpalate weight, force, finesse despite its great size, a whiplash of acidity late, flavor goes on and on. QUITE oaky at the moment, as the pinot noir aromatics don't seem very developed yet and pinot noir is undoubtedly well over half the cuvee. Amazing wine; may we all live to drink this at its peak (2020?). 1996 Pol Roger Brut Rose ? initially reticent nose of wild strawberry, licorice, sweet lemons; huge on the midpalate, very intense fruit struggling (but not yet succeeding) to balance the searing 1996 acid structure, a touch bitter (tannic?), finish leaves your mouth tingling. Genuinely difficult to drink now, although exciting! This is YEARS away but I'd be very, very surprised if it didn't turn out well. 1998 Dom Perignon ? SO2 on nose, to the point that I can't tell you what it smelled like; in the mouth good aromatic force, class, finesse, tastes of quite a few different fruits; intrusive acidity on transition, then finishes as it tastes, with very good but not outstanding length. Pleasant enough (except for the over-sulfured nose), but against the competition at the tete de cuvee level, this lacks volume, mass, and flavor authority. 2000 Diebolt-Vallois Fleur de Passion ? nose of flowers, anise, quince, tangerine, mint, peach; tastes sweet and pure, considerable fruit, midweight, fascinating flavor; absolutely gorgeous finesse transition to an increasingly intense and delicious finish. The best wine here, albeit the '96 Bollinger may be better some day. Affordable; this costs about the same as two bottles of cheap Champagne. Probably lots of potential for development with time in the cellar, but so delicious now ? why wait? SPECIAL GUEST NON-SPARKLING PINOT NOIR 1999 Bollinger Cote aux Enfants, Coteaux Champenois Rouge. Bollinger's single-vineyard still pinot noir from Ay. Silenced the room. Tasting notes would not do the wine justice. Definitely recommended to pinot noir fans. Something of a rarity: in the 1999 vintage, 327 cases.

18 years, 11 months

[wine] trying to remember the wines at Jim & Louise tonight

by Jeff Grossman

There were sparkling x3, white x4, red x4+3+3, and sweet x2. Sparkling: (champers), Roederer +3 yrs, Roederer White: (Bordeaux), ?, (sauvignon-semillon Vdp D'Oc), Macon-Lugny "Les Charmes" unwooded chard Red x4: (cheapie), (another 1989), Ch. Meyney 1989, Mt. Veeder Red x3: Ch. Grolet 2003, Blue Rock 2001, Opus One 1995 Red x3: ?, Ch. Les Gravieres, Ch. Lynch-Bages 2001 Sweet: (Italian), (Yakima late-harvest gewurz) Can anyone fill in the rest? --- The winery I was trying to remember -- that makes a very nice pinot but a terrible syrah -- is Penner-Ash. The Italian winery Maculan makes *four* sweet wines: Torcolato, Dindarello, Acininobili, and Madoro. --- Finally, a big Thank-You! to Jim and Louise for opening up their home for the event, and for providing wonderful steak and breads (and plates and flatware and glasses and...). Jeff

18 years, 11 months

[wine] Then there were 13.

by Jim L. Ellingson

Yet another update, Joyce has the flu (thanks mom and dad) and so will not be able to join us. Apparently Lori's bringing dental floss and tooth brushes. Actually we have no idea what Lori is bringing. We're glad she's coming. The birthdays have come and gone so no need for singing. C, J ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Wed, 13 Dec 2006 21:26:20 -0600 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: 14 on 12/14 Here's an update. I have two beef tenderloins. about 8 lbs total. Should yield about 6 lbs post trim and clean (according to Cooks Illustrated.) I've updated the list of who and what. Keep in mind you're cooking for 13. That said, we usually have plenty. ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Fri, 8 Dec 2006 11:43:42 -0600 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Birthdays Bash on 12/14 Greetings, Things are coming together nicely for next Thursday 12/14 at 6:30. Please bring a dish to share. Please coordinate w/ Louise. LStich3(a)yahoo.com h 612 822 1481 c612 850 7111 Wines. Brdx varietals and blends from anywhere. Red and Ready. We're going to pour some older things (early 90's). Old world and/or older wines will be the focus, but most anything is fine. Bubbles, dessert wines, white wines and "ringers" always welcome. We've got much of the menu lined up, so match away. Of course champagne goes with everything and Pinot Noir/Burgundy is "very food friendly". :) Playlist Jim/Louise Beef, grain breads Russ/Sue Green Vegetable Dave T baggettes Warren/Ruth chocolates Bob Cheeses Lori Betsy salad Nicolai/Karin side/potatoes. Jeff G Cheeses. Regretts: Joyce, Annette S, Eric F, Fred Peters, Bill S. Should be a fine evening. Address is 5219 Elliot Ave S., 55417 612 822 1481 lots of ways to get there. 35W to 46th st. S East to Chicago South to 52nd or 53rd. East one block to Elliot 1/2 block S or N to 5219. Alternates... Crosstown to Portland. North to 52 or 53, then east to Elliot. The M'haha Parkway to Chicago, S. to 52 or 53, east to Elliot. River Road to the Parkway from St. Paul and Portland all the way from downtown are good choices if the weather's bad or if 35 W is a parking lot. FYI We're taking Friday off. Vintage Info: Wine Enthusiest. 94 and older Cal Cabs are good to go. 98 and older WA cabs are ready, 93 and older may be fading. Brdx is too complicated for simple rules. http://www.winemag.com/ME2/dirmod.asp?sid=DF51BF6739994DC7A29DF9D0C2BC5CF9&… Cheers, Jim ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 * ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

18 years, 11 months

[wine] 14 on 12/14

by Jim L. Ellingson

Here's an update. I have two beef tenderloins. about 8 lbs. Should yield about 6 lbs post trim and clean (according to Cooks Illustrated.) I've updated the list of who and what. Keep in mind you're cooking for 14. That said, we usually have plenty. ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Fri, 8 Dec 2006 11:43:42 -0600 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: [wine] Birthday Bash on 12/14 Greetings, Things are coming together nicely for next Thursday 12/14 at 6:30. Please bring a dish to share. Please coordinate w/ Louise. LStich3(a)yahoo.com 612 822 1481 612 850 7111 Wines. Brdx varietals and blends from anywhere. Red and Ready. We're going to pour some older things (early 90's). Old world and/or older wines will be the focus, but most anything is fine. Bubbles, dessert wines, white wines and "ringers" always welcome. We've got much of the menu lined up, so match away. Of course champagne goes with everything and Pinot Noir/Burgundy is "very food friendly". :) Playlist Jim/Louise Beef, grain breads Russ/Sue Green Vegetable Joyce hors d'oeuvres Warren/Ruth chocolates Bob Cheeses Lori Betsy salad Dave T baggettes Nicolai/Karin side/potatoes. Jeff G Cheeses. Should be a fine evening. Address is 5219 Elliot Ave S., 55417 612 822 1481 lots of ways to get there. 35W to 46th st. S East to Chicago South to 52nd or 53rd. East one block to Elliot 1/2 block S or N to 5219. Alternates... Crosstown to Portland. North to 52 or 53, then east to Elliot. The M'haha Parkway to Chicago, S. to 52 or 53, east to Elliot. River Road to the Parkway from St. Paul and Portland all the way from downtown are good choices if the weather's bad or if 35 W is a parking lot. FYI We're taking Friday off. Vintage Info: Wine Enthusiest. 94 and older Cal Cabs are good to go. 98 and older WA cabs are ready, 93 and older may be fading. Brdx is too complicated for simple rules. http://www.winemag.com/ME2/dirmod.asp?sid=DF51BF6739994DC7A29DF9D0C2BC5CF9&… Cheers, Jim ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

18 years, 11 months

[wine] those Aussies do it again ... and again

by warren gregory

some interesting wine packaging breakthroughs from down under. Warren G New wine and glass combo Dec 11, 2006 An all-in-one glass and bottle set will redefine how people drink their wine around the world, the Hardy Wine Company says. The Adelaide-based company has released the Shuttle - a 187ml single serve acrylic wine bottle that has a plastic glass fixed to the cap. The bottle opens by a twist-top action that releases the glass in which the wine is poured. Hardy global marketing manager Miriam Leenders said the shuttle would be perfect for major sporting and outdoor events. "We believe the new technology has the potential to redefine how people drink their wines the world over," Leenders said. The shuttle will be sold at the Australian Grand Prix in Melbourne next year and tested on the United Kingdom market. ____________________________________________________________________________________ Cheap talk? Check out Yahoo! Messenger's low PC-to-Phone call rates. http://voice.yahoo.com

18 years, 11 months

[wine] Brdx Grapes at Erte tomorrow.

by Jim L. Ellingson

Date: Tue, 17 Oct 2006 14:44:18 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Greetings, We're going to Erte. Boar Doe grapes, new world and/or new wines. It's a good night to join us. Group will be manageable and style is certainly approachable. Good seats available. Whites, sparkling, stickies, ringers always welcome. Erte Restaurant. 329 13 Ave NE, Mpls 55413 612-623-4211 6:30 on Thursday. Few confirmed, 8 would be my guess. Bob Betsy Annette Ruth Lori Jim Jeff? Roger? Janet? your_name_here?? 12/21 we're going to Emma's. vin du jour is "proven domestic pinot noir". I guess if you want to bring a wild one, you might also bring a backup. Cheers, Jim -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

18 years, 12 months

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