Harry J wrote:bsd
Live to work or work to live.
And then that day of rest. Sleep it away or rejuvenate.
Have a good one; h
YoelA wrote:Eli: If making sangria would cost you $ 20 a bottle, then clearly you're not making it properly.
The proper way to make sangria is to start with some inexpensive red wine, some fruit, possibly some fruit juice and optionally some inepensive club soda or sparkling water.
Then you call a group of friends to help make the sangria. As it's being made, you all taste it, so that when you agree it's ready, everyone's in such a good mood that nobody cares exactly how it tastes and how little the wine cost.
Pinchas L wrote:HI Harry,
Midbar Orange 44 2010 - With the Orange designation indicating that this white wine underwent a red wine's protocol, and having read the posts by Chaim and Gabe, I expected a funky experience. I didn't quite get that. Yes, I felt the tannins coming as a result of the extended skin contact, and I also found the wine to be round as a result of the malolactic fermentation, but neither of these features are exaggerated. As a result, the wine attempts to compensate with tannin what it lacks in acidity, and the oxidative techniques are intended to add complexity, though that will take time to develop. If I had to call out a characteristic that stands out, I would point to the extra weight of the wine's body. The wine blends 52% Chenin Blanc with 24% of Chardonnay and of Viognier. While there times were the aromatics of the Viognier shines through, for the most part the wine comes across as a fusion of apple cider and pear nectar. I know that Ya'akov feels that this wine, as he feels about many of his other wines, requires several years of bottle age for it to develop complexity and show its potential. At this point in time, the wine is a bit dull, due to the lack of acidity, and the complexity hasn't kicked in, yet. I plan on holding on to my other bottles, waiting to see the development of the wine. The list price is 125NIS. B-/**
After writing my notes, I'll go back and re-read those of Chaim and Gabe, checking if they are so divergent that a reader might question whether or not we are all writing about the same wine.
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