Do you have any suggestions for a TDES mission statement? STICK NEWS: loonie matches US dollarAsking Acadia: What do you think of the Axe? cws: Wine tasting eventqa: mission statementsSorry to the people we asked who were sitting in the sun - it's not much fun squinting into the camera ... we should really only ask people in the shade.English script: http://thedailyenglishshow.wor press.com/2007/09/20/show-505-thursday-20-september/日本語： http://plaza.rakuten.co.jp/dai yenglish/diary/200709200000/Deutsch: http://germantdesscripts.blogs ot.com/2007/09/show-505-thursday-20-september.htmlShow 505 Thursday 20 SeptemberThe Daily English Show http://www.thedailyenglishshow.com/
Nikolai and Lee put on another zany and fun wine tasting at the Dive Bar. To attend a wine tasting check out DiveBarNYC.com or join the Monthly Newsletter. This video also features fresh music from local artists Mano and Reeno! Featured here first! You won't hear this anywhere else. (mixed at Spazzoid Studio!
We're back from the long weekend with a new episode! Today Gary looks at a new batch of 90 point wines. Watch today and see if these wines are worthy of a 90 point rating.
This is a classic Italian Brunello from a relatively well known producer and from a successful vintage. Very ripe fruit detected along with firm tannin. Acidity is on the higher side. The wine has a herbal medicinal syrupy taste. A good food wine that would accompany well with a classic roast. 9 years from the vintage and this wine can still be aged to shed more tannin. Rating: 88-90 points
The 1999 Montirius from Gigondas of Southern Rhone is made up of 80% granache and 20% Mourvedre from organically farmed vines that average over 55 years of age so this wines has no Syrah or Cinsault as other Gigondas might have. The nose gave out a high indcation of the Greneach varietal...cherry liqueur, sweet black cherry, cherry cough syrup but also has many old style Sourthern Rhone characteristics, that's much dry fruits, dry herbs, earth and tar(?). When tasted, the sweet red cherry fruits and dry herbs and flowers tastes came out along with burnt earth, incense smoke and dark chocolate. The relatively high alcohol level of 14.5% stood out which means this medium body wine do not have enough fruits, sturcture and depth to 'hide' the alcohol. The finish is fair but not particularly long. Viewers who have this wine from their cellar should drink it up now. I am sorry - yet again I disagree with Wine Spectator previous rating of 94 points for this wine. (87-89 points) by Michael Lam of the Beverage Review.
The is a winner for the price! Cad$10.99 and readily available at many stores. A truly everyday wine with or without food. Red garnet colour. Lot of red/black cherry berry fruits intermixed with garrigue, mixed-herb, tarragon, fig and white pepper with balanced acidity and tannin but the alcohol stands out a little even at 13%. The finish is fair. This a good example of revamped Frech wine making that benefit from the hot 2003 vintage. Go and get a case and drink it in the next 2 years! 86-88 points tasted 21 Nov 2006 by Michael Lam of The Beverage Review
Bordeaux wines from Thirties, Forties & Fifties + NZ Cabernets from Sixties, Seventies & Eighties. Attended by wine makers and wine lovers from NZ, UK, South Africa, USA, Switzerland & Portugal, some of whom volunteered to open the bottles. The wine was decanted before serving.
DiveBarNYC.com did a Wine and Cheese pairing that turned up more than just wine and cheese.Surprise to everyone when it turned out to be more than just wine and cheese. In fact, each person had their own personal platter of various cheeses, seafood, bread and fruit with a really great wine host and educator, Nikolai Konick. Nikolai shared some intimate "wine and cheese" moments and gave us some valuable and interesting facts on a particular cheese. Produced by: Kimbakat www.myspace.com/172936455Music produced by: Reeno spazzoid.comDive Bar is located at 732 Amsterdam Avenue (96th St)Dive 75 is located at 75th and Columbus
