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This page is a complete guide to All About Chateauneuf du Pape Wine offering an in-depth look at all the top Chateauneuf du Pape wines, producers, wine tasting notes, wine and food pairing tips, images, details on the best wines, styles and characteristics of each estate in the Southern Rhone with histories on the top properties, information on the soils, terroir, wine making with links to producer profiles for all the top wineries in the Chateauneuf du Pape appellation. You can also read about the different grapes planted in Chateauneuf du Pape to produce wine. Guide to grapes for wine making in the Rhone Valley The links on the left side of the page connect to detailed pages to the wines, producers you want to read about. You can easily learn which are the best and most difficult vintages for the Southern Rhone and Chateauneuf du Pape as well as the best time to drink your wines by reading the Chateauneuf du Pape Vintage Chart
History of Chateauneuf du Pape
The first vines in Chateauneuf du Pape were planted by the ancient Romans. Historic ancient Roman ruins are easy to find in the Southern Rhone Valley. In fact, one of the best preserved, ancient amphitheaters built by the Romans in all of Europe is in Orange, not far from Chateauneuf. Chateauneuf du Pape takes its name from the time when the Pope moved to Avignon in 1309. The move was due to issues between the King of France and the Papacy. The Papacy remained until 1378. The first Pope to move to Avignon was Pope Clement V, who was an avid wine lover. Pope Clement V also spent time in Bordeaux at what is now called Chateau Pape Clement in Pessac Leognan.
At this time, most of the local wine being produced was made by the Church or for the Church. While Clement V was interested in wine and vineyard management, his tastes and interest ran more to Burgundy, which he tried to help promote. The next Pope, John XII was a fan of Chateauneuf du Pape wine. John XII tried to improve viticultural practices in the region. John XII erected a castle and began planting vines in Chateauneuf du Pape in 1317. At the time, the wines were known as "Vin du Pape." By 1344, 45% of Chateauneuf du Pape was devoted to producing grapes for wine. As a point of comparison, many of Europe's future famous vineyards were still planting cereal crops. In these early days, vineyards were divided into small parcels. Most vineyard owners in the Southern Rhone Valley had small parcels to work with. This could explain how the holdings of some estates are spread all over the region.
Chateauneuf du Pape was no longer a thriving community once the Pope moved back to Rome in the late 1300's. However, wine remained important to the region and its identity. In fact, many of the citizens at the time owned at least a small parcel of vines for growing grapes. By the late 1700's, Chateauneuf du Pape had earned some fame for the quality of its wines, which were said by tasters of the day to combine the best qualities of the Languedoc and Bordeaux. In those days the wines were meant to be drunk within a few years of production. By the early 1800's some of the properties that we know today were already being formed; Chateau La Nerthe, Fortia, Saint Patrice and Solitude.
Like the vast majority of Europe, much of the vineyards of Chateauneuf du Pape were destroyed by the Phylloxera epidemic which struck the region in about 1866. In fact, the Chateauneuf du Pape appellation was the first major French wine growing region hit by phylloxera. Phylloxera was first discovered in the commune of Sorgues, which is a part of Chateauneuf du Pape. By 1880, only 200 hectares of vines remained in the entire appellation. Growers lost their lively hood, left the area and their vineyards. It took several decades for the region to rebound. In part, the vineyards were not rapidly replanted at the time because in those days, the wines of Chateauneuf du Pape sold for so little money, it was too expensive to replant.
In 1919, the official boundaries of the Chateauneuf du Pape appellation were drawn up. In 1924, Chateauneuf du Pape applied for official appellation status. By 1932, the first major land holder in the appellation was starting to control a lot of land. Baron Puerre Le Roy owned several famous names including; Fortia, Rayas, La Nerthe and others. The Baron was also involved with creating the rules for the about to be created, appellation of Chateauneuf du Pape.
The Modern Era and Creation of the Official Chateauneuf du Pape Appellation
In 1936, the INAO, Institut National des Appellations d'Origine officially created the Chateauneuf du Pape appellation and created laws and rules that growers needed to follow, if they chose to sell their wines under the now, official Chateauneuf du Pape designation. It was agreed that the appellation would be created based on terroir and perforce, to a limited extent geography for vines planted in Chateauneuf du Pape and some areas of Orange, Courthezon, Sorgues and Bedarrides. A few other important rules were set in place for estates making wine in Chateauneuf du Pape.
15 different grape varieties are allowed to be planted in the appellation. The vine density must not be less than 2,500 vines per hectare and cannot exceed 3,000 vines per hectare. Vines must be at least 4 years of age to be included in the wine. Machine harvesting is not allowed in Chateauneuf du Pape. All growers must harvest 100% of their fruit by hand. Vines are allowed to be irrigated no more than twice a year. However, irrigation is only allowed when a vintages is clearly suffering due to a severe drought. If a property wishes to irrigate due to drought, they must apply for permission from the INAO. Any watering must take place before August 15. Chateauneuf du Pape wine must be at least 12.5% alcohol and chaptalization was not allowed. These were the minimum requirements for producers seeking to have their wines sold as Chateauneuf du Pape.
The Taste and Character of Chateauneuf du Pape Wine
While the red wines of Chateauneuf du Pape are produced in a wide and diverse array of styles, they share the common characteristics of fresh red and black cherries, strawberry, kirsch, black pepper, black raspberry, spice, earth and garrigue, which is the fresh herbs typical of the region. The textures can be lush, lusty and luscious when young, and take on silky characteristics with age.
One of the great qualities most red Chateauneuf du Pape wines share is the wide range of drinkability. Most Chateauneuf du Pape wines are delicious young. The majority of wines do not need to be aged or cellared before they can be enjoyed. The fact that they have the ability to age and develop is equally important. I find the sweet spot for most Chateauneuf du Pape wines is between 8 and 12 years of age. Some estates produce wine that can age for decades, but that is not the case for most wines from the region. That is fine as this is more than balanced out due to the early drinkability of most Chateauneuf du Pape wine.
Close to 95% of the production of Chateauneuf du Pape is devoted to the production of red wine. About 5% of Chateauneuf du Pape is devoted making white Chateauneuf du Pape wine. Most Chateauneuf du Pape Blanc wines are best in their fruit forward, lusty, spicy youth with their display of fresh, sweet, tropical, citrus, honeysuckle, orange and occasional exotic fruit and spice notes. Many of these white Chateauneuf du Pape wines also deliver rich, lush textures. A few of the top white Chateauneuf du Pape white wines can age for decades, most notably Beaucastel Vieille Vignes.
A few estates also make small amounts of Vin de Paille, a sweet wine made most often by taking clusters of grapes and drying the fruit on straw mats or racks before fermentation.
Chateauneuf du Pape Wine and Food Pairings
Chateauneuf du Pape is one of the most versatile wine regions for wine and food pairing. Chateauneuf du Pape is an exciting wine region making great character filled, red wines that age and evolve and most of the wines still sell for fair prices making it perfect for the dinner table. The red wines come in a wide variety styles, from big, bold and rich, to opulent and sexy, as well as elegant and refined. The diverse array of styles, coupled with the natural freshness and spicy quality of red Chateauneuf du Pape make it perfect to serve with everything from grilled beef, veal, pork, game, duck, sausage and lamb, to stews, braised dishes, cassoulet and rich seafood dishes. Chateauneuf du Pape is also easy to pair with many different Asian dishes as well.
White Chateauneuf du Pape wine makes great wine and food pairings for all types of fish, shell fish, chicken, dishes with cream sauces, select vegetable courses and a widely diverse array of hard or soft cheese.
The Appellation of Chateauneuf du Pape
The appellation of Chateauneuf du Pape is 3,231 hectares in size. The entire area is about 8.5 miles long and 5 miles wide. Its boundaries are set by the city of Orange with its Roman ruins in the north, the town of Sorgues to the south, The Rhone river to the east and the main road, the A7 to the West. In an average vintage, 13,750,000 bottles of Chateauneuf du Pape are produced every year. In 2014, close to 320 different growers were active in the Chateauneuf du Pape appellation. About 250 produce, bottle and sell their own wine. The remaining growers sell their harvest to negociants or cooperatives. Brotte is the largest of the negociant/cooperatives active in Chateauneuf selling close to 45,000 cases of wine per year. Guigal is the second largest domaine selling close to 35,000 cases of wine per vintage.
Generally speaking, most estates in Chateauneuf du Pape are small. However, there are a few very large vineyards. Mont Redon is the biggest estate in the region with 100 hectares of vines. Only 24 winemakers control vineyards that are 30 hectares or larger. The majority of producers as you can see are small.
The appellation is divided into 5 communes, Chateauneuf du Pape, which is the largest area, followed by Orange, Courthezon, Sorgues and Bedarrides. Out of the 5 communes that create the appellation, each of those communes are further divided into 134 different Lieux-Dits. A Lieu-Dit is a small, specific named place. Of these Lieux-Dits, the most famous is the La Crau area. Vines in that area produce some of the the best wine in the entire Chateauneuf du Pape appellation. These various Lieux-Dits are the source and inspiration for many of the most famous names for wineries in the Southern Rhone. The majority of the Lieux-Dits are situated in Chateauneuf du Pape. In fact, more than 100 of them are located in that one commune.
The 5 communes that create the appellation occupy a total of 3,231 hectares. These are divided as follows; Chateauneuf du Pape – 1,706 Hectares, Courthezon – 663 Hectares, Orange – 398 Hectares, Bedarrides – 353 Hectares and Sorgues – 128 Hectares.
The Terroir and Soil of Chateauneuf du Pape
The soils found in Chateauneuf du Pape, with its combination of rocks, stone, sand, limestone and clay terroir would be poor for most living things. But it's perfect for the grapes grown in the appellation. An easy way to look at the terroir of Chateauneuf du Pape is to follow the compass and move from the west to the north, to the east and finally look at the southern part of the appellation.
In the west, where the commune of Chateauneuf du Pape is located, you find soils with various sizes of rocks, stone, sand, clay and pebbles. In France, the various rocks, stones and pebbles are referred to as galets roules. These rocks, stones and pebbles play an integral in the terroir and the development of the grape. The various stones reflect light to the vines, leafs and grapes. They also absorb heat during the day and radiate that heat to the vines during the cooler evenings, which aids in the development and ripening of the fruit.
The rocky, stone filled terroirs produce ripe, concentrated, full bodied, intense wines. While many of the soils are riddled with stones, in the cooler terroirs found in the west, you also have deposits of limestone, which is perfect for the white wines. Red wines from limestone provide intense garrigue aromatics. In the northern part of the appellation, where Orange is located, you have more sand, clay, pebbles, limestone and marl, but less large stones and rocks. The sandy soils often produce the wine elegant, supple wines in all of Chateauneuf du Pape. To the east you find Courthezon and Bedarrides with sand, pebbles and marl and in the southern part of the appellation, the soils have more sand, gravel, marl, clay and limestone in the terroir. The clay soils are perfect for making wines with richness and concentration.
There are two other important factors that help create the uniqueness of the wines from Chateauneuf du Pape is the proliferation of old vines. Some of the oldest vines in France are in the vineyards of the Southern Rhone. There are numerous vineyards and parcels with vines that are more than 100 years old! Most of these old vines are for Grenache. Old vines naturally produce low yields, delivering intense levels of concentration in the fruit, which adds a great depth of flavor, character and complexity to the wine. These old vines are not allowed to grow very tall. They must be kept close to the ground and are head pruned out of necessity. This is to protect the vines from the often continuous, fierce mistral winds that can tear its way through the region. The effect of the Rhone river that runs through the often, hot, dry, appellation is paramount, because it provides much needed moisture to the vines, especially in the hot, dry vintages.
The Weather and Climate of Chateauneuf du Pape
The soils and old vines are not the only thing shaping the character of the wines. You also need to consider the weather. Generally speaking, Chateauneuf du Pape is a Mediterranean climate that often delivers hot, dry, sunny weather in the summer, with cool, but seldom freezing winter conditions. The climate in the Southern Rhone is also shaped by its close proximity to the Rhone river. The mistrals, the name for the strong, cold, dry winds that blow from north to south are a major factor in the character of the wines. These winds, which can reach a velocity of more than 60 miles per hour, help keep the air and the fruit clean, while removing excess water, insects and disease. The mistral winds, with their positive effects are a part of why so many growers are able to use organic and biodynamic farming techniques in Chateauneuf du Pape. The winds whip through the region about 100 days a year. When the mistrals hit the region, they last from one to three days before dissipating.
From a weather point of view, Chateauneuf du Pape is a contender for the most consistent, luckiest wine producing region since 1998. Of course some vintages are better than others. But with the exception of the massive flooding that devastated the region in 2002, vintage after vintage has ranged from good, to great and some years have even exceptional! Chateauneuf du Pape is sunniest major wine producing region in France, with an average of 2,700 hours of sun per growing season. The region gets less rain than most of the major wine producing appellations with an average rainfall of 680 millimeters, (27″) per year. Climate change, due to global warming has effected Chateauneuf du Pape. The main change that has taken place is the dates for harvest, which have jumped from October to early September.
Vineyard Management and the Grapes of Chateauneuf du Pape
When it comes to vineyard management in Chateauneuf du Pape, the trend at the top estates is a move to organic or sustainable, farming techniques. There is also a movement that is taking a serious look at biodynamic farming techniques.
While most Chateauneuf du Pape wines are produced from blends, there are some wineries that use 100% Grenache, while others feature as much as 90% or more Grenache in the blend.
Domaine la Barroche Pure, Domaine la Barroche Terroir, Bonneau Marie Beurrier, Bonneau Celestins, Bosquet Des Papes, La Glorie de Mon Grand Pere, Chapoutier Barbe Rac, Chapoutier Croix de Bois Domaine de la Charbonniere Vieille Vignes,Clos Saint Jean Sanctus Sanctorum, Domaine Crista, Domaine Ferrand, Isabel Ferrando Colombis, Domaine de la Janasse Chaupin, Domaine de la Mordoree La Plume de Peintre, Domaine de Marcoux Vieille Vignes, Domaine Pegau da Capo, Chateau Rayas, Domaine de la Solitude CDP "Cornelia Constanza, Tardieu-Laurent Cuvee Speciale, Pierre Usseglio Mon Aieul, Pierre Usseglio Deux Freres, Raymond Usseglio Imperiale and Vieille Julienne Reserve are a few examples of Chateauneuf du Pape producers using an overwhelming portion of Grenache in their blend.
A total of 15 grape varieties are allowed by AOC laws, Grenache, Syrah, Mourvedre, Picpoul, Terret Noir, Counoise, Muscardin, Vaccarese, Picardan, Cinsault, Clairette, Roussanne, Bourboulenc, Red Picpoul, White Grenache and Whitete Picpoul. As you can see in the chart below, Grenache remains the dominant grape in the region. However, very few producers make Chateauneuf du Pape from 100% Grenache. Most feel the wine lacks complexity without a blend. Plus some growers also claim Grenache becomes too hot, or alcoholic if it's not blended with any of the other allowable grapes in Chateauneuf du Pape. With that in mind, blending is of key importance in Chateauneuf du Pape. Syrah and Mourvedre were planted during the 1950's and 1960's in part to help lower alcohol levels and add more structure in the Grenace based, Chateauneuf du Pape wines. However, today, the trend in Chateauneuf du Pape is to reduce the amount of Syrah in the blends. While Syrah is still added in small amounts to help add more color to the wine, producers have been slowly removing Syrah from the vineyards and replacing it with other grape varietals. In the future, you might see a slight increase in plantings of Counoise and Cinsault to help reduce alcohol as temperatures continue to rise.
Grenache is the dominant grape in the region. Close to 75% of the vineyards in Chateauneuf du Pape are planted to Grenache. After Grenache, the next two important grapes used to produce blends in Chateauneuf du Pape are Syrah and Mourvedre. Grenache is not only prized by local growers in Chateauneuf du Pape today, it has been sought after by winemakers from other regions for centuries to add depth and soft textures to their wines for ages. There was a time when Bordeaux blended Syrah from Hermitage hoping to add more tannic backbone to their wine. Burgundy was a major importer of Grenache for ages. Several Burgundy producers blended a portion of Grenache into their wine with the purpose of adding sweetness, silky textures and body to their wine. This practice no longer takes place in either region.
The unique climate and Southern Rhone terroir of Chateauneuf du Pape helps the grapes achieve ripeness that few other regions can come close to. However, being so far south has its good and bad points. The high summer heat coupled with a lack of moisture can actually block the grapes, especially the Grenache from developing full, phenolic ripeness, even when sugars continue to develop, which can lead to wines very high in alcohol. If, or when that happens, Chateauneuf du Pape is one of the places where the art of blending really shines. Quite often the blend of Grenache with Mourvedre and some of the other assorted varieties truly makes the wine. If the climate continues to become warmer over the next few decades, I would guess grapes like Mourvedre could become even more important.
Today, there are hundreds of growers and winemakers in the Chateauneuf du Pape region. More producers than ever are committed to making the best wines possible. This was not always the case. Much of the credit for the growth in quality and popularity in the region belongs to the wine critic Robert Parker. His constant championing of the wines from the Rhone earned the area fame and a lot more fortune. Prior to Robert Parker, very few producers from the region made great wine. In the 21st century, More than 100 domaines make fabulous wines at a myriad of different price points.
Of course people bought some wines from the region prior to Robert Parker. But prices were low and producers did not have the money to reinvest in their estates in those days. In a conversation with a well known vintner, they said to me, "We were fine before Robert Parker. We did not have much money. We were happy. But we could not buy new cars and even our bicycles were handed down from our older brothers or sisters. These days, we can afford to buy new things and most importantly, we can invest in the equipment and make the choices needed to produce the best wines possible."
The Styles of Chateauneuf du Pape, Traditional and Modern
A myriad of styles exist from Chateauneuf du Pape that range from earthy, spicy, rich, jammy, concentrated and light. Many wine lovers look at the main differences between wine styles in Chateauneuf du Pape as traditional or modern. The modern age of special cuvees probably begins to get going starting in 1989. That year began atrend that made stylistic differences count was the advent of making special cuvees. While there are close to 100 special cuvees and selections being made today. Prior to the Hommage to Perrin from Beaucastel, which made its debut in 1989, not many wineries made a separate, high end wine. One could say that the title for the oldest special cuvee belongs to Chateau La Nerthe with its Cuvee des Cadettes which was first produced in the 1800's! The award for the next special, high end, production wine goes to Bonneau Cuvee Celestins, which has been in production since 1927 started the trend. That is not the case today. In fact, over 100 special wines are now made in the region. Many of the new, special, high end cuvee's from Chateauneuf du Pape are made in a more modern style. Most of these luxury production wines are made in small amounts that vary from 100 cases to a few hundred cases. Some of these wines are among the finest wines in the world!
Much of the difference between traditional and modern, is the ripeness of the grapes, effective yields, amount of stems used and most importantly, the percentage of new oak barrels used in aging the wine. Producers making wines in a more traditional style do not use oak, preferring to age the wine in older, neutral, massive barrels, cement lined vats or foudres that are widely used in the region. They do not destem the grapes. In other words, they follow the traditional practices of the region. There are numerous high quality traditional Chateauneuf du Pape wines made all over the appellation today.
But the line between traditional Chateauneuf du Pape wine and modern Chateauneuf wine is actually quite blurry. Destemming is clearly a modern technique. Yet, there are exceptions to destemming being modern. At Chateau La Nerthe, they destemmed a large percentage of their harvest in the 1800's! Something else to consider, high alcohol Chateauneuf du Pape wines is not a recent trend. During the 1950's and 1950's grapes were as high or even on occasion higher than they are today. In those days, not many producers bottled and sold their own wine. More often than not, the harvest or wine was sold to negociants who paid a bonus for high alcohol wines. You also need to keep in mind that in the 1950's and 1960's, yields were low as the vineyards were not in the best shape and Grenache was even more dominant in the region than it is today, which naturally produced higher alcohol wines. In fact, it was the in part, the higher level of alcohol in the wine that led to planting Syrah and Mourvedre, both of which helped lower alcohol.
The fruit can be picked riper, with lower yields. The grapes could be partially or fully destemmed. The fruit can be whole cluster or whole berry fermented. They can also for example use a percentage of new oak, to age the wine in. Syrah and Mourvedre see more new oak barrels than Grenache, which usually works well. The use of oak adds soft textures, giving the wines a lush, polished texture. But the drawback seen by some people is the overt vanilla or coffee smell that can become apparent. Some producers have embraced this technique, which in most cases in not something I personally do not like with Grenache. While it does round out the wine adding body and finesse, the oaky scents for me are less interesting.
I am a big fan of the creation of special cuvee's, blends and vineyard or parcel specific wines, when they work. Bonneau with its Cuvee Celestins and Beaucastel with Hommage Perrin were some of the first estates to produce special, limited bottlings. However, some producers in the southern Rhone have a long history of producing special cuvees. For example, Chateau La Nerthe Cuvee des Cadettes has been in production since the end of the 1800's! At the time it was produced from 100% Grenache. The wine became a blend in the early 1900's. An interesting fact for those that think special cuvees is a completely modern creation.
Today, numerous estates have followed the trend for producing special cuvee's. At the end of the day, the creation of special cuvee's is a positive development for Chateauneuf du Pape. It has helped raise the image and further the race for quality in the appellation. However, not every producer has embraced this trend. For example, Clos des Papes and Rayas do not make a special cuvee, as they feel that would only lessen the quality of their main wine.
Best Chateauneuf du Pape Vintages 2010, 2009, 2007, 2006, 2005, 2003, 2001, 2000, 1998, 1995, 1990, 1989, 1988, 1985, 1981, 1978, 1970 and 1961. Keep in mind, most wines from Chateauneuf du Pape are at their best during their first 8 to 12 years of life. While some wines, especially in the top years can age longer, it's still nice to know which years were and are the best for Chateauneuf du Pape wine. As far aging Chateauneuf du Pape for decades, there a few wines that can offer stunning tasting experiences at more than 30 years of age. As a tip, those are far and few between and are usually among the most expensive wines in the appellation. For an extensive look the vintages of Chateauenuf du Pape for past several decades, as well as get tips on which years are ready to drink or not, please read: Chateauneuf du Pape Vintage Charts 1978 to Today
How to make wine in Chateauneuf du Pape
Making wine in Chateauneuf du Pape is a similar process as to what takes place in most wine regions, However, the aging of the wine in Chateauneuf du Pape is unique to the region. Following the initial sorting in the vineyards, the next choice the wine maker needs to make is how much of the stems they want to remove, if any. This varies from estate to estate with some properties removing all the stems, others remove a portion of the stems and some winemakers leave the stems on entirely. Generally speaking, the more traditional estates leave the stems and the more modern styled producers remove the stems.
The fermentation process in Chateauneuf du Pape usually lasts between 7 to 30 days, taking place in traditional, cement vats, stainless steel tanks or large, oak barrels. Next is the malolactic fermentation process, when the hard malic acids are turned to softer lactic acids for red wines. White Chateauneuf du Pape wine does not go through malolactic fermentation. This is because the white wine grapes from the Southern Rhone do not have high levels of acidity.
White Chateauneuf du Pape wines are usually aged for less than 12 months in stainless steel vats and or small, french oak barrels and are bottled and sold quickly to retain their freshness. That is not the case with red Chateauneuf du Pape wine.
There are numerous choices wine makers must decide on when it comes to the again of red Chateauneuf du Pape wine. The choice of the aging vessel and the length of time the wine is aged for is a determining factor in the style, character and quality of the wine.
Many traditional producers prefer to age their wine in foudres. Foudres are large and even giant oak casks that can hold from 30 hectoliters to 60 hectoliters. Some estates change their foudres every few years. Others prefer old foudres. There are foudres in the region that are close to 100 years of age.
Small French, oak barrels, barriques or demi-muids are also used. These are made from French oak. Depending on the style of the wine, the winemaker must decide if they are going to use a portion of new, French oak barrels, or only use older, used aged barrels. Traditional producers usually prefer older, aged casks. Modern producers will use a varying portion of new oak barrels. It is more popular to age Syrah or Mourvedre in new oak than Grenache.
Depending on the specific wine and the desire estate, the aging process usually lasts for between 12-24 months. However, some estate's age their wine for years. The famous wine of Henri Bonneau Cuvee Celestins can be aged for 5 years or longer before bottling. Pegau Cuvee da Capo also sees an extended aging of their wine.
The Federation of Producers in Chateauneuf du Pape
Chateauneuf du Pape is not only a special wine, but for many producers that belong to The Federation des Syndicats des Producteurs de Chateauneuf du Pape, the bottles with the embossed logo are special. As you have probably seen, not every bottle of Chateauneuf du Pape has that unique, trademarked logo. The logo, created in 1937 pictures a Papal tiara played on of the keys of Saint Peter. The logo comes with the inscription reading "Chateauneuf du Pape Controle." The famous logo is the trademark of the Federation des Syndicats des Producteurs de Chateauneuf du Pape, formed in 1968, which is a group of wine makers that agree to mutually help promote everything that makes Chateauneuf du Pape one of the world's top wine producing appellations. In 2004, the Supreme Court of France rules that the Chateauneuf du Pape was a unique, recognizable symbol of the area that deserved legal protection against forgery, copyright infringement and other potential issues. While not every producer in the region belongs to The Federation des Syndicats des Producteurs de Chateauneuf du Pape, with over 200 members, it's clear most do belong. Rayas is one of the most famous domaine's that does not belong to the Federation.
The Village of Chateauneuf du Pape
There is more to the area than just the vineyards. The medieval village of Chateauneuf du Pape is located in the Vaucluse region right in the middle of Avignon and Orange. With its narrow, windy, cobble stone streets, outdoor cafes, restaurants, bakeries, ancient ruins of the Pope's summer home and 360 degree view of the vineyards, it is worth the visit. Plus many of the famous estates have shops in the village where you can taste the wine and buy many of the top wines for less money than you would pay at home. Visiting the charming village really gives you a nice glimpse into the life and lifestyle of Provence. There is a nice open air farmers market that takes place on Friday morning in La Place de la Renaissance. There are a few hotels in the village as well. I prefer staying in Avignon, a charming city with lots to see and do with a picturesque square. Avignon is about a 20/30 minute drive to the vineyards, give or take. Other interesting day trips could include a visit to the medieval village of Courthezon or the well preserved, ancient Roman runis which features one of the best remaining amphitheaters in Europe, which is located in Nimes.
If you are in Chateauneuf du Pape in July, Avignon has been hosting one of the great theater festivals since 1947. The entire city turns into a live theater event! The Festival d'Avignon which is held yearly in early July is the best event in the entire French theatrical calendar.
By train from Avignon, Paris is about 2.5 hours, Lyon is about 1.5 hours and if you're in the mood for real bouillabaisse, Marseille is only 45 minutes away. Lyon and Marseille both have airports and Avignon is serviced by train and the TGV.
Grapes Planted in Chateauneuf du Pape Vineyards
Even though Grenache is the king of the grapes in the region with close to 75% of all of the vines planted in the region, most of the wines from Chateauneuf du Pape are made from a blend. You can read details on all 15 of the different grape varieties allowed in the production of Chateauneuf du Pape: Guide to grapes for wine making in Chateauneuf du Pape
The chart below provides insight as to which grapes are the most popular in the Chateauneuf du Pape region today and lets you look at which grapes are gaining or losing popularity with growers in the appellation over the past 4 decades. On the left side of the chart, that is the percentage of the grape planted in 1989. In the middle, you can see what was planted in Chateauneuf du Pape in 2004 and in the column on the far right, we have listings for how the vineyards of Chateauneuf du Pape are planted today, as of 2014.
Grenache 79.25%
Syrah 5.66%
Mourvedre 4.76%
Cinsault 3.33%
Clairette 2.34%
Grenache B 2.02%
Bourboulenc 1.02%
Roussanne .50%
Counoise .43%
Muscardin .33%
Vaccarese .13%
Picpoul .11%
Terret Noir .02%
Picardan .10%
Grenache 72.0%
Syrah 10.50%
Mourvedre 7.00%
Cinsault 2.50%
Clairette 2.31%
Grenache B 2.0%
Bourboulenc 1.0%
Roussanne 1.20%
Counoise 50%
Muscardin .40%
Vaccarese .15%
Picpoul .15%
Terret Noir .05%
Picardan .05%
Grenache 72.03%
Syrah 2.84%
Mourvedre 6.61%
Cinsault 2.57%
Grenache B 2.47
Clairette 2.31%
Bourboulenc 1.0%
Roussanne 1.11%
Counoise .44%
Muscardin .34%
Vaccarese .13%
Picpoul .06%
Terret Noir .03%
Picardan .01%


text:
|Will Kendall Marshall display the same hunger this season that he a year ago? (Getty Images)
CHAPEL HILL, N.C. -- Harrison Barnes stepped foot on campus as the savior, the one who would help escalate North Carolina back to its rightful place atop the college basketball world.
He would have plenty of help up front from the likes of "Plastic Man," better-known as John Henson, the 6-foot-11 athletic big man who has NBA types drooling because of his endless length and untapped potential.
Then there's Tyler Zeller, the team's leading returning scorer and veteran of the group. He's a guy who also has pro scouts gushing due to his ability to run the court like a guard -- not a 7-footer.
Three guys -- all potential lottery picks -- according to just about every NBA player-personnel type I've encountered.
But they are just mediocre.
They were mediocre.
|Season preview
|North Carolina Tar Heels
|Team profiles
|More preseason coverage
Before life with Kendall Marshall.
Marshall, a fairly unathletic, non-shooting point guard, is what makes this Tar Heels team one that puts the fear of God into opponents.
He's the one chiefly responsible for turning North Carolina from a train wreck -- which is what it was for much of the first two months a season ago -- into the buzzsaw that is ranked by just about everyone as the No. 1 team in the land entering the 2011-12 campaign.
Marshall is also the one to credit for turning Barnes' freshman campaign from a complete disaster to what can be deemed primarily a success.
Marshall makes Zeller a star, taking pinpoint passes in stride while streaking down the court in transition.
"He's not only as important," North Carolina coach Roy Williams said. "He's more important."
There's no denying it, either. We saw it firsthand last season.
With that other guy, Larry Drew II (I promised I wouldn't slaughter him again in this column) running the show, the Tar Heels lost just about every formidable nonconference matchup sans a home victory over Kentucky.
There were the setbacks to Minnesota and Vanderbilt, one to Illinois and then another against Texas.
Barnes couldn't get on track. His shot selection was abysmal. Henson struggled to find a rhythm and Zeller had to work for everything.
Then it all changed on Jan. 18 against Clemson.
That's when Williams finally and mercifully inserted Marshall into the starting lineup.
Five consecutive victories and the abrupt departure of Drew from the program followed. The Tar Heels won 14 of their next 15, finished 17-3 with Marshall running the ballclub and nearly knocked off Kentucky to go to the Final Four.
"In the second half of last year, I've never seen a point guard as a freshman do as many things as Kendall did to help the team win," Williams said.
Marshall is a rare breed.
A pure point guard, one who would much prefer to set his teammates up for easy baskets than get his own.
There aren't many of those around anymore.
"People look at me like there's something wrong with me," Marshall said. "That I don't score enough. But that's not my calling."
Just like the young, white head coach has become the fad due to the success of Butler's Brad Stevens, the same can be said for the ultra-athletic lead guard.
Derrick Rose, Russell Westbrook and John Wall.
All the young point guards nowadays want to score with the ball first and foremost. Sure, Rose and Westbrook rack up plenty of assists -- but they aren't true point guards.
Not in the mold of the way we used to define a floor leader with Magic Johnson, John Stockton and Jason Kidd.
"Kendall's an old-school point guard," Williams said.
Marshall said that back in the day, up until his sophomore year of high school, he was a lights-out, knock-down perimeter shooter.
"Then I had a growth spurt, put on weight and my body -- and game -- transformed," Marshall said. "My game became more rugged, I invited contact and wanted to get to the basket."
Marshall's numbers were hardly of the staggering variety as a freshman, but he's one of those guys with which numbers don't tell the entire story.
He only averaged 6.2 points per game, but put up nearly seven assists per game in ACC play. And he has quickly become the vocal leader on the team.
Marshall's game wouldn't fit just anywhere. He isn't afraid to admit that he needs talent around him -- since he's not the most athletically gifted individual -- and that's what makes his presence in Chapel Hill ideal.
"I'm at my best with weapons around me," Marshall said.
He has everything from rifles to machine guns to grenades to a full-fledged nuclear assault in the arsenal.
"It's a dream for any point guard playing with all these guys," Marshall said. "Without a doubt."
Williams has spoken to Marshall at length about sustaining that hunger he possessed a year ago in his bid to fight with Drew II for playing time, about having to improve his perimeter shot and work on his lateral quickness on the defensive end.
Marshall has spent countless hours in the gym this past offseason shooting the ball so that defenders no longer disrespect him by going under screens.
"There's always been knocks on me for things I can't do," Marshall said. "Too short, unathletic, can't score."
"What drives me?" he asked. "I want to prove people wrong."
Skeptics remain, those who question whether his game will translate to the next level.
Whether he will join Barnes, Henson and likely Zeller as well -- on the podium this June to shake NBA commissioner David Stern's hand.
It may not happen, but on this team it's Marshall who is the star.

subset: commoncrawl


text:
Bad Boy Love~ Part 10
I finally decided to get out of the car and trudge into the house with my feet dragging along the ground. I walked up to the front door and slowly opened it. My eyelids felt like ten pound weights pulling down, I was so tired.
I walked up the stairs only to pass Samantha's room and see Jake leaning over her bed. I stopped and stared through the crack in the door at Jake and Sam. I could hear her giggling at him and after awhile, I could tell that he was telling her a bedtime story. I don't know why that made me smile so much, but when guys are sweet to kids, I don't know, it just makes me feel good.
"The End," Jake said while tickling his sister and making her giggle even more.
"Can you tell me another one Jakey?" she asked with a gleam in her eye.
"No," he said with a laugh.
"Pleeasseeee?" she asked with puppy dog eyes.
"Tomorrow night, but for now," he said while tucking her in and kissing her forehead, "You have to get some sleep," he smiled at her.
"Because you saved Maya, does that mean you are like a superhero?" she asked with a smile on her little face.
"No," he said with his voice trailing off, "It just makes me a good person," he said to her.
"Oh, okay," she said with that same cute smile on her face.
I could tell that she really looked up to him and that she loved him a lot. It was cute and sweet to see something like that between siblings.
"Night Sammy," he said while getting off of her bed.
"Night Jakey!" she said with a yawn, "I love you," she yawned almost half asleep.
"I love you too Sammy," he said while turning out the light.
I quickly ran to my room with quiet feet so that he wouldn't see me stalking him and his conversations with his little sister.
As soon as I got into my room I collapsed onto my bed and fell asleep.
I woke up to my phone going off from a text. I checked my clock and it was 9:17 in the morning.
"Ugh," I groaned as I opened my phone and shut one eye from the bright light.
The text was from Ryan, and it said: "Babe? Are you okay? I have been calling you all night. You were on the news and I was so worried. I bet this is my 100th message to you, but I need to know if you are okay! Do you want to come over? Or do you want me to pick you up? I haven't slept all night because I was thinking about you. I am sorry if I woke you up early, just please respond to my messages. I love you and I am so sorry that you had to deal with this. Call me so I can pick you up and we can talk. I love you :) ;) :-*
I smiled at how much he cared about me. I checked my messages and sure enough, I had 20 missed calls, 17 voicemails, and 32 texts. Wow, he really was worried.
I got up and stretched my arms, then grabbed my phone and texted Ryan back saying : "I am fine, and thanks for all of the messages
I immediately went to the bathroom and took off the clothes that I wore last night at the gas station, I was to lazy to take them off last night. I hopped into the shower and rinsed off the dirt from last night.
When I finished showering, I went into my room and put on my favorite skinny-flare jeans, my mint green V-neck T-shirt, my leather jacket, my white bandeau bra, and my mint green vans. I put my hair in a messy side braid and put on natural colored eye shadow. It was raining out so I put on my white scarf and got my umbrella.


text:
NORTH KINGSTOWN ŌĆö Perhaps itŌĆÖs fitting that Lincoln High senior Nick Zammarelli got to share his special moment ŌĆō that of getting selected by the hometown Boston Red Sox in the 28th round of Major League BaseballŌĆÖs First-Year Player draft, No. 833 overall ŌĆō with his teammates and coaches.
After all, both groups were generous with their support and encouragement through every twist and turn of his career.


text:
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2015 Calendar
|6 Tue
|Centre reopens
|6,7,8,9 Tue - Fri
|School Holiday Program
|16,23 Fri
|Excursion Friday
|20-24 Wed – Sat
|National EFA Vaulting Workshop
|12,13,14,15 Mon – Thu
|School Holiday Program
|12,13,14,15 Mon - Thu
|Advanced Riders Camp
|19,20,21,22 Mon – Thu
|School Holiday Program
|27,28,29,30 Tue – Fri
|School Holiday Program
|4 Tue
|Vaulting - Term 1 Commences
|4 Tue
|After School Program and bus pickup resumes
|7 Sat
|Competition Group meeting
|21 Sat
|Mini Dressage Competition – Kerrabee 5pm
|27,28 & 1 Mar Fri-Sun
|Royal Canberra Show
|9 Mon
|Canberra Day Holiday (ACT)
|29 Sun
|Comp team ACTDA dressage
|3 Fri
|Good Friday [centre closed]
|6 Mon
|Easter Monday [centre closed]
|10 Fri
|School Term 1 ends
|12 Sun
|Vaulting Term 1 ends
|13,14,15,16 Mon-Thu
|School Holiday Program
|21,22,23,24 Mon-Thu
|School Holiday Program
|25 Sat
|Anzac Day
|27 Mon
|Anzac Day Public Holiday
|28 Tues
|School Term 2 begins
|28 Tues
|Vaulting Term 2 begins
|3 Sat
|Mini Dressage Competition – Kerrabee 5pm
|18 Mon
|Coach Training
|23 Sat
|Mini showjumping competition Kerrabee
|8 Mon
|Public Holiday (Queens Birthday)
|18-21 Thu-Sat
|NSW Interschools SIEC
|28 Sun
|Competition team ACTDA dressage
|3 Fri
|School Term 2 ends
|5 Sun
|Vaulting Term 2 ends
|29,30 Jun, 1,2 Mon-Thu
|School Holiday Program (private schools)
|6,7,8,9 Mon-Thu
|School Holiday Program
|13,14,15,16 Mon-Thu
|School Holiday Program
|3,10, & 17
|Excursion Friday
|18 Sat
|Mini Dressage @ Kerrabee 5pm
|20 Mon
|School Term 3 begins
|20 Mon
|Vaulting Term 3 begins
|1,2 Sat,Sun
|Competition Team Harden ODE
|22,23 Sat-Sun
|NSW EA Vaulting Championships
|29 Sat
|Mini Showjumping Competition – Kerrabee Entry Form
|24-27 Thu-Sun
|EA National Vaulting Championships CVI * ** ***
|25 Fri
|School Term 3 ends
|27 Sun
|Vaulting Term 3 ends
|28 Mon
|ACT Public Holiday
|29,30 Sept 1,2 Oct Tue – Fri
|School Holiday Program School Camp FormAdvanced Camp Form
|3 Sat
Mini Dressage Competition Entry Form
|5 Mon
|ACT/NSW Public Holiday
|6,7,8,9 Tues – Fri
|School Holiday Program
|11 Sun
|Clayton's Event (ODE like) Wagga
|12 Mon
|School Term 4 begins
|12 Mon
|Vaulting Term 4 begins
|24 Sat
|Mini Showjumping/Dressage Comp – Kerrabee
|21 Sat
|Mini Showjumping/XC Day – Kerrabee
|4 Fri
|School Term ends for private schools
|6 Sun
|Competition Team Dressage ACTDA
|7,8, 9,10 Mon-Thu
|School Holiday Program (private schools)
|14, 15, 16,17 Mon-Thu
|School Holiday Program (private schools)
|11 & 18 Fri
|Excursion Friday
|18 Fri
|School Term 4 ends
|20 Sun
|Vaulting Term 4 ends
|21,22,23,24 Mon – Thu
|School Holiday Program
|25 Dec – 11 Jan
|Centre Closed
|11 Mon
|Centre Re-opens
|11,12,13,14 Mon-Thu
|School Holiday Program
|11,12,13,14 Mon-Thu
|Advanced Riders Program
|School Holiday Program
|National EA Vaulting Workshop
|26 Tue
|Australia Day Holiday - Centre Closed
|School Holiday Program
|15, 22 Fri
|Excursion Friday
|FEB 1 Mon
|Schools Resume
Welcome to The National Equestrian Centre (NEqC)
The National Equestrian Centre's objective is to provide world class agistment, instruction and training and to continually improve and expand the support and services for equestrian activities in the ACT region and beyond.
NEqC provides a professional facility only 10 minutes from the centre of the National Capital
Latest News & Updates
The Vaulting Team had a very successful trip to the National Vaulting Championships held in Queensland. Congratulations and well done to the team.
Competition Team had a great time in Wagga at the Clayton's Event held over the weekend 10-11 Oct.
To learn more about taking part in either of the two teams mentioned above please call John or Robyn in the office on 02 6288 5555
Poplar Corner
Pony Rides For Parties and Events at you place or ours
Poplar Corner ponies and donkeys are also available to give hand-led rides at big functions and fetes
Canberra's most complete Agistment services
We have excellent shared paddocks, private paddocks (limited number) sheltered yards and stable facilities.
Agisters also have use of all the centre's facilities at no extra cost.
Learning to Ride
The Centre offers a range of horse riding activities, depending on you interests, we provide the following:
- Equestrian Instruction - from a complete beginner through to more advanced riders including general horseriding as well as specific disciplines
- Trail Rides - trail riding, on Kerrabee, and in adjacent areas
- School and Community Groups - special arrangements for school and community groups
- Holiday Programs - great fun during school breaks!
- Instructor Training - training to become an instructor through our EA Level 1 Program
- After School Riding - Riding lessons on weekday afternoons
- Competition Riding - Participate in competitions with the Kerrabee competition group
- Stages Rider's Guide - Work through riding and horsemanship skills with our Rider's Guide
Vaulting is defined as "Gymnastics on the moving horse" and the National Equestrian Centre is the local centre for vaulting in the A.C.T. Vaulting combines many skills with performances choreographed to music. Flexibility, strength, coordination, team work and horsemanship are all important skills developed through vaulting. It is a great opportunity to gain the connection and advantages of working with a horse while not requiring a vaulter to own their own horse.
Kerrabee played host to the 2014 NSW State Vaulting Championsips which were held over the weekend 9-10 August. The championships were well attended, with vaulters from all over NSW.


text: ×Close Product Image 1 of 1 Why Pandas Do Handstands And Other Curious Truths About Animals See image Why Pandas Do Handstands And Other Curious Truths About Animals By Augustus Brown × Added to Cart List Price $19.99 Your Cart ( items) Cart total Continue Shopping CHECKOUT NOW Choose a format: Trade Paperback Format: Trade Paperback Free Press | 320 pages | ISBN 9781451624274 | December 2010 Back Order List Price $19.99 Usually ships within 3-4 weeks Browse Related Books Nature > AnimalsReference > Trivia Buy from another retailer • see more retailers Amazon Barnes & Noble Books-a-Million IndieBound see more retailers Get a FREE eBook when you join our mailing list. Plus, receive updates on new releases, recommended reads and more from Simon & Schuster. Email Address Free eBook available to NEW subscribers only. Offer redeemable at Bookshout.com. Code expires 12/31/2015.See full terms and conditions and this month's choices. About the Author Photo Credit: Fran Harper Augustus Brown BECOME A FAN BOOKS


text:
Last day of trip, fell just after the crux moving into the pod, got dark soon after.lukehodson - Lead dog - 13/Feb/15 with Charlotte
Brilliant route...deffo *** has everything you could ever want in one climb, plus its a brilliant photo. cjd91 - Lead RP - 09/Jan/15 with charlotte douglas
Very very close on the O/S but missed a crucial pocket. Callum_Johnson - Lead - 13/Jun/14 with Dayni_
Roof, heel hooks, pump, small crimps, knee bar, balancy delicate climbing, bridging... this route has it all. Definite *** and harder than advertised.lewiz - Lead RP - 10/Feb/13
lewiz - Lead dog - 02/Feb/13
tjkk - Lead dog - 30/May/10 with Marttiina
i'm not sure how hard it is exactly, but the first 4 clips on the roof were fairly easy, but pumpy. fun moves. only had to stop because of the large hornet nest on the way to the fifth clip which i really did not want to disturb.Seb1uk - Lead dnf - Aug/09 with Scott Soithongsuk
Hidden - 2nd dnf - 02/Dec/07
FREAKING hard...Brian Birtle - TR dog - 06/Nov/06 with Patagonian Thomas
Pythonist - Lead dog - Nov/06 with Brian Birtle
mux - Jun/03 with American Bloke
NorthernRock - Lead - Oct/01


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Jelly Candy
Tuesday, March 11, 2008
Good and Fruity
It's a candy resurrection story! Good & Fruity has been reissued by Hershey's after being off the market for several years (could this petition have anything to do with it?). It should be available in stores any day now.
Good & Fruity is the companion candy to Good & Plenty, which is a sugar-shelled licorice. Really, there's very little that's similar about them, though at one time Good & Fruity was a candy coated fruit licorice nib.
The current incarnation of Good & Fruity, simply put, is jelly beans. Tiny, narrow jelly beans in a box.
They're a little different from typical jelly beans, the shell isn't as grainy, mostly because there's so little shell. It's crispy and has a light cool feel on the tongue with the sweeter flavors.
Lemon - tart, but not quite lemony.
Some of the G&F were a little inconsistent. Some were tangy, others were plain and sweet, like they'd missed their flavor coats.
The colors are vibrant and really compelling. Like little pieces of beach glass.
These are probably a good movie candy, a palatable mix of flavors, easy to eat with a very low mess factor. I'm just not that into them. They're Kosher and unlike Good & Plenty, the colors here are all artificial so I guess it's okay for vegetarians. Earlier versions of the candy were known as Good 'n Fruity.
UPDATE 5/4/2010: For those who miss candy coated red licorice, you might want to find Wiley Wallaby Outback Beans. While they're not exactly like the original Good 'n Fruity, they're closer than this.
Related Candies
Monday, March 10, 2008
Wonka Nerds Jelly Beans
Here's a new jelly bean for flavor fans.
Nerds just don't appeal to me much, part of it might be that they're kind of hard to eat (maybe they should be sold in straws like Pixy Stix?), but I love the idea of them. Enter the Nerds Bumpy Jelly Beans.
Where regular jelly beans lack texture, each Nerds Bumpy Jelly Bean has oodles of nooks & lumps on a crunchy candy shell.
Where regular jelly beans lack a flavorful punch, each Nerd has a tasty tart layer just below the candy shell.
Yes, they look like freakish confectionery mistakes or maybe wads of leftover acrylic paint. They're hard and have uneven textured shells. But they're also vividly colored, so there's no confusing any muted colors (is this pink or magenta?).
The biggest contribution these beans have to the jelly bean pantheon is crunch. They're really crunchy.
Orange: a nice mellow orange flavor, with a rather tart flavor layer under the shell.
Lemon: the tartest of the bunch, it does kind of lose its zazz when I got to the end of chewing it up when it was just a big wad of sweet.
Strawberry: I was afraid this was going to be cherry, it's not quite the vivid red I photographed, just slightly on the pinker side of red. A nice sort of cotton candy delicate floral strawberry with a dose of sour power.
Green Apple: my mix seemed to have an inordinate amount of these, which is too bad, because they were my least favorite. They are sour and do taste just like artificial green apple.
Grape: fantastically artificial, like having a Grape Shasta (complete with a slight fizz mimicked by the crunchy shell).
It's funny how excited I am about these. Let's face it, there hasn't been much innovation in the jelly bean world since Jelly Belly started adding more flavor by using both a flavored center and a flavored shell.
These are fun to eat because there are so many options. You can just pop them in your mouth and chew them up, or let them dissolve or nibble away at the crunchy coating.
The centers are clear and have only a light flavor and a vague tartness to them.
I think they're a great change-up from the milder jelly beans out there and will definitely appeal to kids, but are still palatable for adults. I enjoyed all the flavors (though picked around the green ones after I finished my review). Still, I found that I couldn't eat as many of them as I can eat jelly beans. The tartness gave me a tummy ache after about a quarter of the bag. (See the levels of testing at Candy Blog Labs that I go through?)
The interesting news though is that while I was shopping at Walgreen's a few weeks ago, I also found this little bag of Giant Chewy Nerds. I bought them, at first thinking they were a clearance item, perhaps a test marketing. But the expiration is December 2008, so they were definitely fresh.
So, it looks like this is what they're called in the "Non-Easter Season". I can find no mention of either of these products on the Wonka site (does that surprise anyone?).
SugarHog.net also has a review (and got hers at Target for $1.99) plus another review from Sugar Hi.
These have a variety of artificial colors in them as well as Carmine, making them unsuitable for vegetarians.
Related Candies
Thursday, January 10, 2008
Voisin Papillotes
When I was in San Francisco I picked up this assortment from Voisin called Papillotes at The Candy Store.
I wasn't quite sure what it was (and it was $12) but was led to believe that some in the assortment were nougats (hey, they're French, I love French nougats!) and jellies. Though they're kind of a traditional Christmas sweet, they're actually available year round.
The pretty little wax-paper-wrapped treats had little curly fringes and inside the wrappers are little riddles, quotes or cartoons. In France you can just buy them by the handful, and I must admit they're so cute I wouldn't mind finding a Christmas stocking stuffed with them. They're popular in the Lyon region, the legend says that they originated in a confectionery shop owned by a man named Papillot and were invented by one of his workers who was trying to create something pretty to woo a co-worker. Papillot saw the marketing possiblities of the frilly wrapped treats immediately as did the customers. Of course I'm not sure if this is just legend or not. Papillotes means curly papers if I'm to believe some web translators. Are curly papers in general named for this candy or did the man who own the candy shop bear the name Mr. Curly Papers? (Could someone who speaks French educate me?)
Whatever the origin, they're cute and come in four varieties:
Red = Pistachio Creme - okay, maybe it's not pistachio, maybe it's marzipan. Anyway, it's a little too floral/medicinal for me. The good news is that there were only two of these in my assortment.
Green = Hazelnut Praline - this one has a dark chocolate shell with a light nutty truffle filling with a strong hazelnut note to it. Creamy, smooth and satisfying.
Blue = Orange Truffle - this one was easy to tell apart, it smelled strongly of orange zest. The milk chocolate was a little sweet, but the pieces of orange peel in there and the creamy texture of the whole thing was quite nice.
Pink = p?tes de fruits - I'm guessing this was a pear jelly, it was sweet and flavorful with that little bit of pearish grit to it. Not really the best flavor for me, but nice enough. I would have preferred a citrus or perhaps a raspberry.
The mix I got favored the green & pink wrappers with the exception of two red and two pink, so I lucked out with getting my favorites in quantity.
The little riddles were, well, like those little riddles you get in candy:
The answer is une armure. Oh, man, that's funny! (Thanks to Wikipedia I now know that the French also suffer from Knock Knock jokes, which they call Toc Toc.)
They're a fun traditional treat the would make a nice little cultural exchange or just a bright little display on a table at a party. The chocolates are good, not phenomenal, but the story and interactivity with the little curls and wrappers is what sets these apart. (Here's another French-filled review from Moko Wants Candy.)
Related Candies
Friday, November 16, 2007
Sour Jujyfruits
Earlier this summer I reviewed one of the classic movie candies, Jujyfruits. While I've always been fond of the idea of them, and think that when they're fresh they're quite fun, they never had quite enough flavor for me.
Enter Heide's newest addition to the Jujyfruit family (which as far as I know is an only child), the Sour Jujyfruits. (I'm not sure how long these have been on the market.)
The most significant difference between these and the regular Jujyfruit is the flavor set: Lime, Grape, Lemon, Raspberry and Orange. The licorice has been replaced with grape (and for obvious reasons, while some may enjoy a salty licorice, I don't know of any sour licorice candies).
The shapes are the same though, with each color coming in all the vegetable and fruits.
And like Jujyfruits which sport a rather out-of-step package design (what's with that font?) this package also has some cartoon kids sporting sour pusses. I'm not sure who they're trying to appeal to.
Out of the package, they're not quite as pretty as their original mellow counterparts. They have a sanding of sour & sugar. It's not unattractive, by any means, but not quite the same as the soft translucence of the originals.
They're also a lot moister. Granted, these come in a plastic pack instead of a box which I imagine allows for some drying. These are quite soft, though not as soft as Sour Patch Kids (and also just a denser shape).
The flavors are good.
The raspberry is strong and tart with a good floral counterpart.
The lemon has a great zesty essence along with the sour burst.
The grape is okay, it reminds me a lot of concord grape juice, which is a really nice change from the SweeTart grape that usually tastes like blue pen ink.
Orange is sassy with similar zest components as the lemon.
The lime is probably the weakest of the set of flavors, but still holds its own.
Overall, I like them. I like the variety of the shapes, I like the colors and the flavors and would really enjoy these as a movie snack. The production on them wasn't quite as top notch as Jujyfruits. There were a few that were not quite the right shape or conjoined. But of course Jujyfruits are pretty inexpensive, so I can forgive that for a bag that I'm paying about a buck fifty for.
Has anyone seen them in stores?
Related Candies
Thursday, November 8, 2007
Sour Patch Extreme
I don't think I've ever thought that Sour Patch Kids needed to be sourer. Perhaps some sour enthusiasts did, but there are lots of super-sour, tongue-burning candies out there.
What I think is interesting about the new Sour Patch Extreme candies is that they didn't just make them more sour. They mixed the flavors up a bit.
Each candy is a mix of two flavors. The head is one flavor and the shock of hair is a second flavor. I don't think they looked too much like faces, more like feet with different colored toes to me.
Watermelon Grape (purple hair and pink head) - I was surprised, these went together pretty well. The fake grape has a little concord snap to it and the watermelon, though pretty much a straight high pitched sour also has that slight note of the rind in there.
Orange Blue Raspberry (blue hair and orange head) - I would have preferred my citrus together - maybe a little lemon and orange, but this was okay. The orange seemed to overpower the raspberry in the sour department, but after chewing to the point where it gets sweet, that's when the raspberry kicked in.
Sour Apple Strawberry (red hair and green head) - This combo was quite as abundant in the mix and that was fine by me. The flavors were so distinct they didn't seem to go together.
I rather prefer my flavors separate. The good thing is that you can just bite off the half that you feel like eating, but of course you can't throw the other half back into the bag for later (well, maybe you could, but I wouldn't).
While they are more sour, they're also a smidge less flavorful. I think I'll stick with the regular ones.
I got these as a sample at All Candy Expo, but I spotted them at Target and 7-11.
Unlike gummis, Sour Patch products contain no gelatin (they're technically a "jelly" product). For that reason they are suitable for vegetarians.
Related Candies
Thursday, October 18, 2007
Zachary Candy Corn & Jelly Pumpkins
Since All Candy Expo this year was so close to Halloween, there were a lot of Halloween treats on display. One booth, Zachary Confections, had a huge table with bins holding these little packets of goodies: Indian Corn and Jelly Pumpkins. What sets them apart from other individual packets of ordinary sugar candies for the Trick-or-Treaters is that these have cute little black & white Halloween-themed designs on them: black cats, witches, ghosts, bats and skeletons.
Zachary is one of those candy companies that kind of flies under the radar of most people. They make a lot of "house brand" candies, as Joanna at Sugar Savvy found out, they're the ones behind Target's candy corn. But I've never been terribly aware of their products as a whole, mostly because so many different companies make candy corn, jellies and chocolate covered nuts in bulk.
After Joanna named Zachary the best candy corn in her taste test, I thought maybe I should give it a try. Unfortunately I didn't grab any of the traditional candy corn, instead I got some Indian Corn. Indian Corn is usually chocolate flavored on the bottom.
This candy corn wasn't quite as dark looking as most others I've tried. In fact, it looks a little wrong, the orange is kind of peachy and the brown a little watery instead of dark and dense.
But taste? The Zachary candy corn is very smooth. It doesn't have any graininess at all to it, just a stiffness that melts pretty well after a couple of chews. The flavor is lightly honey ... no different than a regular candy corn, it lacks those toasted notes that the Indian Corn usually has. I liked it well enough to eat two small packets over a couple of weeks. I still prefer Brach's because I enjoy the slight grain and the stronger honey notes, but this is definitely high quality stuff.
I wonder how many kids like little sugared jelly candies. I have to admit that these are super cute. The little Pumpkin Jelly shapes have a green stem and little fluting on the side like real pumpkins.
They're lightly orange flavored. Not a vibrant flavor, just sweet and slightly zesty. It doesn't have any of the tangy elements you'd find in a Sunkist Fruit Gem. I've always been a huge fan of Orange Slices (and Spearmint Leaves), so these are a great harvest-themed version. Even better, they fit in my mouth in one bite, instead of Orange Slices that are usually two bites. It's not easy to find individual packets of Orange Slices, so they get major points on that front.
Zachary is based in Frankfort, Indiana and they have a factory store ... anyone ever been there?
Related Candies
Monday, October 8, 2007
Gimbal's Lavaballs
Gimbal's LavaBalls aren't a new product, I even saw them at the 2006 All Candy Expo. But I never saw them in stores (except online in 5 lb boxes), so I was hesitant to write about something that you couldn't get.
Well, I found them, at Walgreen's (and they're probably in other places) ... so here's a review!
Gimbal's is an old San Francisco panned confectioner, run by the same family for four generations. They make a line of gourmet jelly beans, some fun licorice product and pectin/jelly items. The bonus with Gimbal's (besides the high quality) is that their facility is practically allergen free ... their candies are free of gluten, peanuts, tree nuts, gelatin, gluten, eggs and dairy. They're also Kosher. (They do use Soy.)
LavaBalls are chewy hot cinnamon candies. Like their name implies, they're a spicy cinnamon.
They're like a giant jelly bean. The gumdrop center is lightly spiced, kind of like a Spearmint Leaf, mild but still making a generous contribution to the overall flavor. On top of that is a little layer or super-spice that's covered by the rest of the nicely warm candy shell.
They're about the size of a marble, which is a satisfying size for a sizzling chew. They're not too hot for me, but there's a pleasant burn and sometimes they'll catch me a little bit with a tickle in my throat.
The balls are about the size of a marble, so they're bigger than their newest competitor, the Chewy Atomic Fireballs (which are not allergen free) and marginally spicier and just deeper in flavor.
I enjoy these a lot and would definitely find them good traveling candies, a movie watching snack and good for swift novel-writing. Each LavaBall has about 13 calories each.
They do contain beeswax (and artificial colors/flavors) so may not be suitable for vegans.
Related Candies
Friday, October 5, 2007
Welch's Fruit 'n Yogurt Snacks
After reading the publicity materials and nutrition label on these, I don't think they can be called candy. But I have them and some folks expressed interest in the new Welch's Fruit 'n Yogurt Snacks, I thought I'd do a review.
The snacks come in five flavors: Blueberry, Strawberry, Cherry, Raspberry and Peach. They are little, firm jelly pieces made with real fruit puree covered in a yogurt confection coating.
The first ingredient on the label is Fruit Puree (depends on the flavor, which always includes real fruit of that kind), followed by Fruit Juice Concentrates ... then Sugar. Of course the next item is Partially Hydrogenated Palm Kernel Oil, but I'm guessing that's so low on the proportions it explains why the fat content is only 3 grams per serving (approximately 1 ounce or half the bag) and it says 0 grams of trans fat.
Not all the flavors interest me much, so I'm not even going to open the Peach ones. Some lucky Trick-or-Treater will get that later this month. While getting my samples on the last day of All Candy Expo the guy at the Promotion in Motion booth (they folks who make these for Welch's) apologized for not having any Cherry. I told him that was no big loss either for me.
Generally, the little bits are kind of crumbly. The yogurt confectionery coating isn't like a white chocolate, it's not buttery smooth. It's kind of like a flaky frosting. It's not bad, it's not too sweet and adds a bit of a milky flavor to the whole thing, but also a little chalky texture ... I'm guessing this because so many of the ingredients are dairy powders (whey powder, yogurt powder). But the coating has something to offer - both calcium (10%) and vitamin D (25%) as well as active cultures of Lactobacillus acidophillus and Lactobacillus caseii. Oh, yeah, and 100% of the RDA of vitamin C and 25% of your RDA of vitamin A.
Raspberry: lovely light scent, sweet and tangy. The jelly center is firm, with a nice crumbly chew. It's not sticky, it's not at all like a gummi or a standard jelly candy like Dots or tough like a fruit leather. It doesn't have that fine smoothness that jellies of all kinds have, but the texture is pretty nice. The yogurt coating is only okay, as mentioned above.
Strawberry: smells like light spring flowers and cotton candy (pretty much how fresh strawberries smell to me). There's a slight tangy ice cream scent as well.
Blueberry: this really tastes like blueberries, though it doesn't have the deep flavor profile that the two other berry flavors sport.
The yogurt coating fell off of the centers when I jostled the bags around a lot. I would have recommended throwing these into a snack mix of some sort - nuts, maybe some chocolate panned nuts, dried fruits and pretzels. But I don't know if the could stand up to it.
The ones shown here are a two portion bag (perhaps for parents to share with their kids or kids to share with each other). They're also available in "snack packs" which have less than 100 calories (and I'm guessing are a little under an ounce).
Are they candy? No, they're too fortified.
Are they something you might be able to sell your kids on instead of candy? Possibly ... it's more likely you'll be able to get your kids to eat these as a healthier snack than just chips or perhaps a finicky kid who won't eat fruit might sample them. (There's no significant fiber in there though.) As snacks go, I still think that the Florida's Naturals Sour Fruit Strings do the best job of feeling like "no compromise" on taste, but if your kids like these and think they're candy, then by all means, let them indulge in this instead of something worse.
Related Candies
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.


text:
Don't get your hopes up as this is not new LCD Soundsystem material. This cover of Franz Ferdinand's 'Live Alone' by LCD has been out for a minute now, but check out this great video of the track. Nice visuals compliment this jam, so be sure to check it out.
Music Video: LCD Soundsystem – Live Alone (Franz Ferdinand Cover)


text:
Implementing a common device connectivity infrastructure that is vendor interoperable will provide system-wide efficiency, patient safety benefits, and improve the quality of care
San Francisco Bay Area, CA (PRWEB) January 12, 2010 -- Bay Area-based Nuvon, Inc., a provider of next generation BMDI (Biomedical Device Integration) solutions, and Virtua, a multi-hospital healthcare system headquartered in Marlton, NJ, are working together to deliver a world class patient experience using leading edge device connectivity and integration solutions in the clinical environment.
"To allow our clinicians to focus on patient care, we see medical device integration as a critical feature in our clinical information systems to automate clinician workflow and provide accurate, real time device data for clinical decisions," said Linda Chan, IS Systems Integration Manager at Virtua. "Nuvon's integrated solution is flexible enough to support different clinical workflow and devices in various care areas. Its architecture ensures that 100% of all device data is captured and is fully recoverable, and the enhanced RSA security levels assure HIPAA compliance. The Nuvon system can also be easily scaled up to accommodate future growth and demand. Another major advantage of the system is their secure web-based remote monitoring and trouble-shooting platform that allows for effective and speedy problem identification and resolution."
Nuvon's vectored event grid architecture (VEGA) enables true interoperability across disparate devices, networks, and systems by utilizing dynamically programmable intelligent appliances at the network edge. Based on this design, Nuvon increases and extends the already compelling ROI for biomedical device connectivity (BMDI). Because Nuvon's solution is vendor independent, device or system decisions made in the past, present, or future
|Source: PRWeb
Copyright©2010 Vocus, Inc.
All rights reserved


text:
Jiffy, a border collie mix, rests in the office of the Sheboygan County Humane Society on Friday. The "morbidly obese" dog froze to the sidewalk when it was left outside overnight last week in single-digit temperatures, but survived due to insulation from layers of fat. Gary C. Klein/Gannett Wisconsin Media
- Filed Under
SHEBOYGAN -- A dog that froze to the sidewalk when it was left outside overnight last week is recovering at the Sheboygan County Humane Society.
The dog's owner, a 59-year-old Sheboygan woman, is accused of leaving Jiffy, an 11- or 12-year-old border collie mix, outside as temperatures plunged to the single digits Wednesday night into Thursday morning. Officials have said the "morbidly obese" dog survived due to layers of fat.
The dog weighs 120 pounds, about three times what it should, according to Carey Payne, shelter manager for the Humane Society. ...


text:
I'm at your neck like a Pendleton.
I'm at your neck like a Pendleton.
Second single off the BK emcee's upcoming New Beginnings LP, dropping September 18th.
The legendary stoners deliver a visual for the first single off their upcoming collaborative project.
The Chicago legend drops a pair of new freestyles.
Six tracks with features from Freeway and One Be Lo.
The Happy Perez-produced track will not be featured on the Jet Life emcee's Steak X Shrimp 2.
It's a Street Fam reunion.


text:
While walking by the beach Boroka got horny and she wanted a hard cock inside
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Beyonce covers Vogue's March issue
This magazine cover image released by Vogue shows singer Beyonce on the March 2013 issue of the popular fashion magazine. (AP Photo/Vogue)
NEW YORK (AP) — Beyonce calls the making of her upcoming Login to read more
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buying a 7.3 plus a trans
so i found a 99 7.3 extcab/ long bed 2x4 with 198miles on it, but the guy is selling it for $3000 obo because the transmission is pooched, so i think i might go have a look at it tonight and see the condition of everything and if its decent(and i mean work truck decent). then i will go pick up a used transmission from a another guy on craigslist. the 4r100 and trq converter has 153km and is also out of a 99.. it was removed from the truck because the truck was rolled over (and there for written off by icbc) trying to avoid a moose on a road in northern BC. the guy said he bought it off his friend incase his trans went on him, but he is tired of lugging this transmission around everywhere he goes . so hes selling it for $1000obo.. i would through him 500 or so
then i would go rent a truck trailer from Uhaul and go get the f250 and drop everything off at a local trans shop and the guy said he would throw it in for about 400...
i will either keep the truck as a work truck, sell it to my dad, or maybe just sell it cuz i could make a decent profit of this steal..
what do you guys think
Last edited by INTERNATIONAL7.3; 11-24-2009 at 08:35 AM.
I would recommend rebuilding the trans and then you could have a nice truck for about 4500. Assuming the new trans would be about 1500 to rebuild. Just my opinion. Cause there is no point in buying a trans with a lot of miles on it when you can rebuild em for the same price.
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text: Alot of it is personal preference. 50mm allows you to isolate your subject a little more, but you don't have a wide-berth on the scale focus. A 35mm and 28mm allow you to show your subject in their environment and allow for a greater DOF when scale focusing. Anything Wider than a 28mm forces you to get really close which can make for some really interesting shots,. I like a 21mm in crowds where I'm close by default. So currently, I use a 21mm, 28mm, and 35mm, and a 50mm. I use them for different applications in the street.


text:
CORDLESS CANDLE SCONCE SATIN BRASS (Item #27908A)
Cordless flickering candle sconce for soft accents in any room using realistic, imitation candle light. Battery powered, flickering cordless wall sconce has no messy wires and works even when there is no electricity. This means they can go virtually anywhere. Requires 3 C batteries, not included. Base metal, 51" x 9 x 9 with 3 x 3" faux candle. This item is satin brass.
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With 1.7 million freelancers, we'll match you with the perfect talent.
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I need help writing a very powerful sales letter. Our product is a tax savings book and it, in our opinion, one of the best every written. It was a long project by myself and other tax professionals and will help guide its readers step by step how to save thousands of dollars each year on their tax bill.
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Historical maps for the states of Colorado, Wyoming and New Mexico. Help
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Leave a Review
I made this for thanksgiving and my guests loved it, one saying 'it was the best brussels sprouts she had ever had'. Loved that it was ridiculously easy too.flag if inappropriate
I can't believe this was rated so highly, I was really disappointed in this recipe! I found it fairly bland (thank goodness I'd added more garlic, not that it helped much). The only aspect of this dish that I liked was the crispiness of the Brussels sprouts, but I definitely would not make it again. :(flag if inappropriate
A wonderful and easy recipe. I did not trim the fat from the pancetta and did add some extra olive oil. For my oven (which is quite accurate) the cooking temp and time was perfect. I used a metal roasting pan...maybe the type of pan determines the outcome. I did not do the water step. My husband raved about it!flag if inappropriate
Next time I would not trim the pancetta of visible fat. And I'd up the olive oil a bit. Forgot to do the water bit at the end so will try next time. Our oven has been wonky temperature-wise so looking forward to trying this out again soon with the new oven.flag if inappropriate
Addendum to my review. The cooking time is definitely TOO LONG. I pulled out my dish just as the sprouts started to burn maybe 25 min. I think 20 min at 450 is plenty. 425 might be better.flag if inappropriate
I thought this recipe was good, but not great. Made it exactly as stated, and we like brussels sprouts. Seems like it needs something more to send it over the top. But I love how easy it was, and all in the oven. 'll make it again, but experiment a little next time.flag if inappropriate
Love this recipe. So delicious. The sprouts were just a bit / nearly burnt by the time 25 minutes passed, but the high temp gave them a wonderful crispy texture on the outside that I would not want to do without. Maybe next time I'll reduce the time by a few minutes. I added crushed red pepper, more garlic, omitted the water and also added a dash of lemon at the end.flag if inappropriate
This is the second Epicurious recipe where the oven temp was much too high and the dish was ruined. I gave it the directions the benefit of the doubt and wound up with burnt brussel sprouts at half the recommended time. Who is proof reading these?flag if inappropriate
Outstanding and oh so easy. I, too, used more olive oil than the recipe recommended.flag if inappropriate
Not sure this recipe needs another rave review, yet here is mine. I used high quality all natural bacon and it was outstanding. Mine took 45 minutes.flag if inappropriate


text:
Metallica Vinyl Box Sets
October 31, 2009 · Print This Article
There are a few official Metallica Vinyl Box sets. The first is a numbered set released 26 th October 2004. It includes: "Kill 'Em All", "Ride The Lightning", "Creeping Death Single", "Master Of Puppets", "The $5.98 E.P. Garage Days Re-Revisited", and "...And Justice For All". Death Magnetic was released as a box set also.
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text:
Motorists file past Restaurant Cotton on North Grand Street in downtown Monroe, likely forced to go an alternate route with Lea Joyner Bridge closed for repairs.
- Filed Under
Employees at businesses in downtown Monroe said Friday they noticed an increase in congestion this week during rush hour.
The congestion was caused by the second phase of the repairs being made on the Lea Joyner Bridge.
Department of Transportation and Development officials closed the bridge at 12:01 a.m. Wednesday and expected the bridge to remain closed for another four weeks. ...


text:
Book your room at Wingate by Wyndham Lexington
Get an overview of this hotelFamily-friendly hotel with free breakfast and indoor pool
This family-friendly Lexington hotel is within 2 mi (3 km) of Virginia Horse Center and Alumni Memorial Field. Virginia Military Institute and VMI Museum are also within 3 mi (5 km).
Hotel Features
This hotel features an indoor pool, a 24-hour fitness center, and a spa tub. Free continental breakfast, free WiFi in public areas, and free self parking are also provided. Other amenities include a 24-hour business center, meeting rooms, and dry cleaning.
Room Amenities
All 86 rooms provide free WiFi and free wired Internet, TVs with cable channels, and conveniences like refrigerators and microwaves. Premium bedding, coffee makers, and free newspapers are among the other amenities available to guests.Information missing or incorrect? Tell us!
Hotel Amenities
Hotel Amenities
In addition to an indoor pool, Wingate by Wyndham Lexington provides a spa tub and a 24-hour fitness center. High-speed wired and wireless Internet access is complimentary. This hotel offers access to a 24-hour business center and meeting rooms. A complimentary breakfast is offered each morning. Event facilities measure 408 square feet (37 square meters). This family-friendly hotel also offers a picnic area, complimentary newspapers in the lobby, and laundry facilities. Onsite self parking is complimentary.
- 24-hour business center
- 24-hour fitness facilities
- 24-hour front desk
- Free newspapers in lobby
- Conference space size (feet) - 408
- Conference space size (meters) - 37
- Dry cleaning/laundry service
- Express check-out
- Free breakfast
- Free self parking
- Free WiFi
- Free wired high-speed Internet
- Indoor pool
- Laundry facilities
- Meeting rooms 2
- Number of buildings/towers - 1
- Number of floors - 4
- Picnic area
- RV, bus, truck parking
- Spa tub
- Total number of rooms - 86
Family Friendly Amenities
- Free Wi-Fi
- Indoor pool
- Laundry facilities
- Microwave
- Refrigerator
Available in all rooms: Free WiFi , Free wired high-speed Internet
Available in some public areas: Free WiFi , Free wired high-speed Internet
Free self parking, RV, bus, truck parking
Room Amenities
- Air conditioning
- Cable TV service
- Coffee/tea maker
- Free newspaper
- Free toiletries
- Connecting/adjoining rooms available
- Cribs/infant beds (surcharge)
- Daily housekeeping
- Desk
- Free local calls
- Free WiFi
- Free wired high-speed Internet
- Hair dryer
- In-room safe
- Iron/ironing board
- Microwave
- Premium bedding
- Premium TV channels
- Private bathroom
- Refrigerator
- Shower/tub combination
- Television
Where to Eat
A complimentary continental breakfast is served each morning between 6:30 AM and 10 AM.
Nearby Things to Do
An indoor pool and a spa tub are on site. Other recreational amenities include a 24-hour fitness center.
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible bathroom
- Accessible path of travel
- Braille or raised signage
- Accessible parking
- Roll-in shower
Hotel Policies
Check-in time starts at 3 PM
Check-out time is 11 AM
Payment types
Children and extra beds
- Children are welcome.
- Rollaway/extra beds are available for USD 10.00 per night.
- Cribs (infant beds) are available for USD 10.00 per night.
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Optional extras
- Crib (infant bed) fee: USD 10.00 per night
- Rollaway bed fee: USD 10.00 per night
We should mention
The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


text:
The cost per ticket has changed to $11.
Oxford Youth Soccer has coordinated a league outing for our players, coaches, and families. Our very own President has worked wit…h the New England Revolution Administration to reduce the cost of tickets for us. Even better the OYSA Board has agreed to augment the cost even further. We have reserved Section 106 rows 21-25 at Gillette Stadium for what will guarantee to be a family friendly event. The cost per ticket will be $11. If you are interested please contact email firstname.lastname@example.com.


text:
I'm getting hitched today.
Aralynn Grace - 08-16-2006 - C-section
Jett - 12-09-2010 - HBAC
Expecting Baby#3 by HBAC around Valentine's Day
Me (27) DH (27) Married since 1-28-2012
DD born on July 4th 2009 *My little firecracker*
Autumn Elyse born on 1/31/13 @ 8lbs 13oz
Congrats! I love it when people keep the wedding simple and focus on the marriage. Best wishes for many years of happiness.
Married 2002
Jasper Finn arrived 1/12/11
Angel Baby 1/17/12
Alice Eleanor arrived 2/22/13
~The Ligons Family= LaKee (24), Carlos(25), Kelea (4), Messiah (2) & Baby Ligons (EDD: 2/16/13)!!!
Though it was years ago now, we got married on a beach in Costa Rica - just the two of us. It was lovely and so special....we had no one to impress, we just wanted to be married.
""👈 this shit isnt the punctuation worlds version of jazz hands goddamnit


text:
LAVAL, QC and PRINCETON, NJ Feb. 18 /PRNewswire-FirstCall/ - Labopharm Inc. (TSX: DDS; NASDAQ: DDSS) today announced the closing of its previously announced underwritten public offering of 11,764,706 units. The units were sold at a price of US$1.70 per unit for gross proceeds of US$20 million. Net proceeds were US$18,150,000 after deducting underwriting discounts and commissions, and estimated offering expenses.
The Company expects to use the net proceeds from the offering for working capital and other general corporate purposes, including, but not limited to, supporting the commercialization of OLEPTRO(TM) in the United States, as well as its other existing and new product candidates, and financing its clinical development and regulatory costs of existing and new product candidates.
Each unit in the offering is comprised of one of the Company's common shares and a warrant to purchase 0.5 of a common share. Each whole warrant entitles the holder to acquire one common share of the Company upon payment of US$2.30 per share, exercisable at any time during the period beginning six months after the date of issuance and ending three years following the date of issuance.
Deutsche Bank Securities acted as the sole book-running manager and Canaccord Adams, Dundee Capital Markets and Versant Partners acted as co-managers for this offering.
Copies of the final prospectus supplement and accompanying prospectus relating to this offering, when available, may be obtained by contacting Deutsche Bank Securities Inc., Attention: Prospectus Department, Harbor
|SOURCE Labopharm Inc.
Copyright©2010 PR Newswire.
All rights reserved


text:
29 November 2010
The future is looking bright in Goro Wagilo, a farming village in eastern Ethiopa that once risked disappearing when the topsoil vanished amid rampant deforestation. But farmers like Tonkollu Letu have since reclaimed their land, turning barren hillsides into prosperous farms.
29 November 2010
The future is looking bright in Goro Wagilo, a farming village in eastern Ethiopa that once risked disappearing when the topsoil vanished amid rampant deforestation. But farmers like Tonkollu Letu have since reclaimed their land, turning barren hillsides into prosperous farms.
10 November 2010
Ethiopia's National Meteorological Agency (NMA) has just finishing installing 20 automated weather stations that will send real-time data from pastoral areas to Addis Ababa every 15 minutes.
24 June 2010
Students at the International Community School (ICS) in Addis Ababa, Ethiopia played FreeRice as part of ICS's first FreeRice Week, a student-organized event that aimed to get sixth, seventh and eighth graders playing the online quiz and learning about hunger issues.
19 March 2010
Following the surge in fighting in Somalia over the past months, more and more Somalis are fleeing to Ethiopia. Among the recent arrivals is Sadia, who has lost her family. WFP food rations provide one certainty in her life as she scans the incoming refugees for a familiar face.
22 December 2009
WFP's first Asian corporate partner, LG Electronics, supports WFP's work in Ethiopia via a number of communities called "LGE Hope Villages". In these villages LGE funding is helping nearly 3,000 families (14,500 people) increase their food security and resilience to climatic change.
15 December 2009
The MERET project, run by the Ethiopian government and WFP, helps poor farmers manage land better, so that it becomes more productive and does not become desert. Hiwot Gebre-Tsadkan, one of MERET's beneficiaries, explains how it changed her life. Watch video
3 December 2009
WFP Ambassador Against Hunger DJ Bobo visited Ethiopia for the first time in 2007. He has just revisited the projects for which he has raised more than 200,000 euros. In this diary excerpt, he says what most impressed him was progress in adapting to climate change.
19 November 2009
Spain is doubling its 2009 contribution to WFP to support the agency's efforts to provide urgent food assistance to 20 million people in the Horn of Africa, where erratic rains, conflict and stubbornly high food prices have produced a prolonged hunger crisis.
18 November 2009
Erratic rains, conflict and stubbornly high food prices are exacerbating hunger across the countries of the Horn of Africa. WFP is aiming to feed some 20 million people in the coming months.
- UNHCR, WFP chiefs due in Ethiopia Source: Turkish Press
- Humanitarian crisis looms as refugees from South Sudan pour into Ethiopia Source: The Guardian
- Elimination of hunger in our lifetime can be a reality Source: The Irish Times
- UN Utilizing Financial Inclusion Programs to Fight Rural Poverty Source: VOA News
- Delegates highlight rural poor financial inclusion service access Source: The Ethiopian Herald
- 2 September 2014 'Zero Hunger: A World Without Hunger' By Child Artists


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i am in the 7th grade and i play the clarinet! GO BAND GEEKS! MAY 9TH NATIONAL BAND GEEK DAY!!!!!!!!!!!!!!!!!!!!!!!
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Koch brothers documentary, set in Wisconsin, to play at Sundance
"Citizen Koch" - a documentary about the Republican Party in flux and campaign finance rules, with Wisconsin politics as its backdrop - will have its premiere at the Sundance Film Festival in January.
David and Charles Koch are billionaires who support conservative causes and politicians, including Wisconsin Gov. Scott Walker. Here is the Sundance catalog description. »Read Full Blog Post(29)
Comedian Gaffigan savors New Year's in Milwaukee
Pasty comedian Jim Gaffigan has become such a New Year's tradition in Milwaukee that Point Brewery in Stevens Point bottles a special beer in his honor for the shows - aptly titled "Jim Gaffigan Pale Ale."
This will be the sixth year that Gaffigan, 46, performs at the Pabst Theater around New Year's. Beside the fact that tickets continue to sell well (he's playing three shows from Saturday through Monday this year) there's another important reason why he keeps coming back. »Read Full Article
Free and bargain ebooks for Kindle, Nook, ereader users
If someone gave you a Kindle, a Nook or another ereader for the holidays, or you're curious about reading ebooks on your new smartphone or tablet, here are a few sites to bookmark or follow via RSS to help you fill up your devices.
On Tap Today: Merry Christmas at the movies
If you're like my family, you get up on Christmas morning excited to open the gifts under the tree, to dig into a ham dinner, to spend quality time with loved ones...and then you need to get the heck out of the house. That's why I've spent many a Christmas night at the movies.
And of course, I'm not the only one. Christmas Day is one of the year's biggest holidays for new movie releases, and this year is no exception. »Read Full Blog Post