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Use the tools below to refine your search by only displaying reviews with a certain number of star ratings or to only show reviews from a certain time period. Eg click on '1 star' to just display the reviews we have which received a 1 star rating click or 'Within the last month' to display just reviews posted over the last month.
Written on: 28/09/2015 by LucianoRobb295 (1 review written)
Poorly fitted, rushed and unprofessional to put right problems Avoid Avoid Avoid Any company that pays is customers for a review is dodgy. Take a hint… Read Full Review
Written on: 14/10/2015
Agree with this. There is a disparity between the fitting and the quality of the kitchen cupboards.
I have waited months for my kitchen to be finished
Written on: 20/09/2015 by Mattholloway (1 review written)
Upon walking into the showroom we were very impressed with the layout and great selection of modern quality kitchens. The staff have been absolutely fantastic right from the start helping us to design our ideal kitchen within budget. They have given us some great ideas and showed us some very innovative designs. We spent just over 2 hours with the kitchen designer who utilised the latest 3D programs which shows exactly how you kitchen will look in every detail. We were happy with the cost and… Read Full Review
Written on: 16/09/2015 by MHManchester1 (1 review written)
From start to finish this has been I wounderfull experience. The sales team very helpful and some of the nicest people I had delt with,we had a little hiccup with delivery but the team soon sorted it then the fitter arrived and thing began to take shape very quickly he is a very hard working young man and nothing was to much trouble he was a joy to have in my house. So all when't well my kitchen is of the best quality fitted beautifully and exactly what I hoped it would look like, and best of… Read Full Review
Written on: 09/09/2015 by Linton123 (1 review written)
We were totally renovating a property and part of that work was a new kitchen. We visited the York showroom and liking the product arranged an appointment with the design team. We were working with a blank canvass and over the next few weeks the proposed design changed quite radically several times. Throughout this period the design team were extremely tolerant and good humoured. The coffee was good too! We ordered the kitchen knowing that fitting would be several months away but thankfully… Read Full Review
Written on: 05/09/2015 by TinaBrain (1 review written)
The people we dealt with (Sutton Coldfield) were very helpful in the complete process of designing our kitchen, supplying fantastic renders of how our kitchen would look. Would recommend kutchenhaus over the other high street showrooms due to the larger product range enabling us to have more units/space than any other manufacture could offer us… Read Full Review
Written on: 05/09/2015 by YoungA (1 review written)
We purchase our new kitchen from the Trafford Centre Kutchenhaus branch. The designer did a excellent job to put together a kitchen from our initial ideas. We were extremely happy and couldn't wait to see it fitted. The kitchen fitter came out and recheck the sizes, some minor amendments nothing drastic, except we were told the electrics needed to be upgraded to RCD, if we didn't do that then he wouldn't do the final connections. So we had to spend another £700 on top of the kitchen price of… Read Full Review
Written on: 05/09/2015 by Kelvin_Ball (1 review written)
I found Kutchenhaus on the web and used their on-line design tool to firm up my plans for the kitchen before I contacted them (I'm 300 miles from their nearest store). It was very helpful to try different layouts and visualise what I wanted. They then spent a lot of time on the phone with me refining my ideas and ensuring they would work well. I was pleased to find some appliances included free of charge based on the overall cost. All finalised plans were sent for me to check and sign prior to… Read Full Review
Written on: 30/08/2015 by flyfishing01 (1 review written)
Called in at the Trafford show room and was very impressed with what was on show, we had taken our plan with us and the staff were very helpful. The designer helped us through our design he just seemed to now what each person would like, our kitchen just came together on the computer in less then a hour just what we wanted. The kitchen arrived and we had our own builder to put it in, the fit was perfect nothing went wrong, I had a larder cupboard which is brilliant all your food in one area so… Read Full Review
Written on: 17/08/2015 by Blossom07 (1 review written)
Visited the Sutton Coldfield site one week & was impressed with what we saw. Made an appointment for the following week having taken in measurements & a plan of what we thought we roughly wanted. But to our surprise the Design service came up with some very innovative and interesting suggestions to give the proposed kitchen a real wow factor and the plan for a "NEW" kitchen. We have already recommended some friends to seek advice from there. Prices seemed comparable and looking forward to… Read Full Review
Written on: 15/08/2015 by Lisatto (1 review written)
I visited the Sutton Coldfield Showroom last month and was greeted by a charming young man who offered us help straight away i explained my situation that i am in need of a new kitchen but being disabled ( my walking is very bad) i needed a very simple kitchen that would work to my needs! So we sat down on the sofas with a coffee and when through alot of options as the show room had two floors i would of struggled to get up the stairs but he went up took pictures of all the kitchens and showed… Read Full Review
Written on: 10/08/2015 by Ssamuels (1 review written)
We are really pleased with our new kitchen, from start to finish everything has run smoothly. The quality of the kitchen is fantastic, everyone has been so helpful could not have asked for anything more, would highly recommend kutchenhaus Sutton Coldfield, staff and kitchen fitters excellent… Read Full Review
Written on: 27/07/2015
We finally found a kitchen what suited our specification and were plesently surprised at the quote as equalled that of DIY market leaders but with the extra quality and German manufacturing excellence. The design and customer service was very good along with the flexibility of delivery dates and options for payment. Waiting now for delivery later in the year. Mr Bemand - Kutchenhaus (Sutton Coldfield)… Read Full Review
Written on: 23/07/2015 by the3woolcocks (1 review written)
Design team at York really helpful, process relatively easy. Kitchen fitter suggested some alternatives at survey stage. Kitchen delivered when requested and the delivery team were extremely pleasant and polite even though it was 6am on a Monday morning. Kitchen fitter was brilliant, would recommend. A few minor snags but replacements ordered and delivered promptly and fitted next day. Kitchen looks fantastic, really pleased with the quality and look. Great experience from start to finish. … Read Full Review
Written on: 22/07/2015 by Wood40 (1 review written)
From the design process to the final product, everything went smoothly. The designer at the Trafford store was excellent, helpful and very knowledgeable about all products. Kitchen fitters were efficient,organised and worked to a very tight schedule - arrived when they said they would and coordinated with the company fitting the worktops to ensure that everything went to plan. My only slight niggle was the workmanship of the electrician who fitted the sockets on one wall - poor fit with… Read Full Review
Written on: 17/07/2015
Fantastic kitchen, really helpful staff at Sutton Coldfield J Roberts… Read Full Review
Written on: 13/07/2015 by Sallydais (1 review written)
We visited the kutchenhaus showroom in Manchester back in January and we booked in to see our designer for this project. The only brief he had was to create more workspace.He worked on the design and came up with a plan that was out of this world and his attention to detail was second to none. As we had our own builder to fit the kitchen, he came out to check all the measurements with the builder for final sign off. We signed the kitchen off at the end of January and the delivery time scale… Read Full Review
Written on: 09/07/2015 by IramRashid (1 review written)
We long awaited an amazing feature kitchen...and now we have it! We looked around for months, but could not find anything that had the WOW factor! Always assumed Kutchenhaus would be far much more expensive. A good deal! The design, colour and quality is absolutely fabulous! Love it! The fitters were fabulous, most friendly and nothing was too much to ask. Job well done! A long waiting time for incorrect items but that's it! Had lots of amazing compliments. Thank you Kutchenhaus, for a… Read Full Review
Written on: 08/07/2015 by 99Howe (1 review written)
We had looked at other providers including Wickes, but none came close to Kutchenhaus. They make kitchens that fit the space you have available, rather than fitting standard sized units where large gaps have to be filled with unsightly 'spacers'. Quality of the units is excellent, and features such as easy to detach fronts are great. They have approved fitters and they are top professionals taking a real pride in every aspect of installation. They will also coordinate other work that may be… Read Full Review
Written on: 08/07/2015 by Darnick1 (1 review written)
Wasn't too sure about this kitchen when it was orderered but it turned out to be a very professional job. The units were delivered on time and unloaded in a very orderly mannner and in a very clean van! The fitter duly arrived when he was supposed to and worked very hard doing a great job. The surfaces were expertly fitted and on the day that had been arranged and all in all a very good job all round. We have been very impressed with the quality of the units and the way the kitchen was… Read Full Review
Written on: 03/07/2015 by Sarah2303 (1 review written)
Every member of the team were professional, polite and organised, from Jay the planner to the delivery men and everyone in between. Service is paramount when your are going through the ordeal of a new kitchen and the upheaval it causes but the precision of the whole service made it seamless. I would have no hesitation in recommending Kutchenhaus to anyone, thankyou so much for a dream kitchen it's everything we wanted… Read Full Review
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Free personalized radio that
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Acrylic Venezuela
Features of This Trackelectronica roots
jazz influences
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inventive acoustic arrangements
dry snare
emphasis on instrumental performance
acoustic drum samples
an acoustic bass riff
the use of clean-sounding organs
electric guitars
an emphasis on instrumentation
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subset: commoncrawl


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Best Of :: Shopping & Services
We're not wild about all Schwinn cycles, but the high-end models--and the GT and Gary Fisher lines also stocked by this Macalester-neighborhood shop--make it worth the trip to the corner of Snelling and Selby. Serious cyclists and beginning pedalers alike pack the inventory-stuffed shop, scanning its small but thorough selection of helmets, accessories, kiddie carts, and repair tools. Even bargain hunters will find a deal or two on clothing and gizmos in the small clearance corner.
It's a bit on the pricey side ($4.28 per video for two days, tax included, $50 deposit), but Sex World is open 24-7, a real value if you just must have "the only legal version" of Pam and Tommy Lee's home video at 2 a.m. on a Thursday. Respectful service and a huge selections of gay, S&M, and amateur videos make Sex World a pillar of the local sex culture, and the toy selection doesn't hurt--at least not in the figurative sense. Though puns for titles of videos went out with feathered hairdos, new selections do include such potential classics as Coochies Under Fire #6, Nude World Order, and an "adult" version of Othello.
It's the claustrophobic atmosphere of this well-stocked supply shop that draws us back to the West Bank again and again. Towering shelves of handmade papers and the scent of acrylics and oils surround us as we wander in search of pastels, pencils, pressboard, and pushpins. Compared to other local supply shops, the Artery's pricing is moderate and the backroom frame shop is a welcome feature. Online shoppers can access the store's goods via the Web (www.pierce-artery.com), but we prefer to browse in person: Where else could you find an actual powder-blue painter's smock?
Truth be told, you can't really knock the baby superstores. They were inevitable, for one thing--sooner or later warehouse shopping was bound to trickle down to the maternity-and-toddler set. But especially in this day and age, there's something to be said for the personal, homey touch. And you can't get much more personal and homey than Baby Grand, which makes the most of Grand Avenue's liberal zoning by operating out of an actual house. That house is crammed full of virtually everything new parents (and soon-to-be-new parents) could possibly want. Carriages and strollers. High chairs. Walkers, bouncers, and those wonderful contraptions that allow you to carry Junior like a front- or back-pack. Cribs. More bedding than you could shake a rattle at. And, yes, rattles, not to mention all sorts of other toys. If you don't know exactly what you want, service is prompt, solicitous, and knowledgeable. If you do know exactly what you want and Baby Grand doesn't stock it, proprietor Patty Roedler will do her utmost to track it down for you. A handmade organic cotton crib bumper set with matching comforter and dust ruffle? No problem! The deep discounters may be able to undercut Patty's prices, but they can't touch her crew when it comes to ambiance, quality of merchandise, and all-around helpfulness.
Lately we've noticed a few copies of Details and Vibe showing up among the Playboys and National Geographics in the tiny waiting area of Lauren Coleman's barber shop, but otherwise very little has changed in the 35 years he's been a fixture at the bustling and continually evolving intersection of Lake and Lyndale. Keep in mind, though: Lauren's a barber and he runs a shop, not a salon. He's also a one-man gang and doesn't take appointments, so you'll just have to sit over there and wait with the others. Expect a great haircut at an unbeatable price ($11 the last time we got clipped), and conversation that runs the gamut from the provocative to the prosaic.
This is a lot like recommending a gynecologist: While you may feel comfortable exposing yourself to a certain doctor, another person will swear that he gives her the heebie-jeebies. So let's toss subjective considerations aside in favor of the three C's--cleanliness, competence, and courteousness. The Ink Lab, already renowned for its exquisite tattoo artistry, warrants a heads up on all three counts. While any professional can perform a "Prince Albert," few are skilled enough to do an "Amplang," a piercing that involves a lot of blood vessels, tissue, and male ego. Best of all, attests one satisfied customer, female staffers perform both procedures with the same aplomb as their male counterparts. By contrast, how many men can use a speculum without causing serious nerve damage?


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A friend is taking me to a Red Sox Game at Fenway Park today. It's the middle of April but the weather still has a Norman Bates quality. So, I'll layer up, topped off with my retro Brooklyn Dodgers tee-shirt and hope for the best. It's Jackie Robinson day in the Major leagues and everyone is wearing the fabled #42.
April marks the beginning of the new baseball season where hope springs eternal for all teams. The haves and have-nots. It's also the time we open the cookie jar of old memories, mentally racing around the bases to those days when we listened to our boys of summer on the radio.
Vin Scully was a 20 something rookie broadcaster, calling his first season of Brooklyn Dodgers games.
The Korean "conflict" dominated the radio news which preceded the important stuff, BASEBALL. The Brooklyn Dodgers were "America's Team" in 1950. Vin Scully was a new breed of sports broadcaster. He mixed in stories about President Truman's desegregation of our Armed Forces and "discontent" about the integrated Dodgers' team.
Scully used phrases like "Goodnight, sweet Prince", after Jackie Robinson turned in another memorable game amid jeers from rabble-rousers. It was curious to this young fan who dreamed of becoming a team-mate of Jackie Robinson, Peewee Reese and Duke Snider. I'd wear Dodger Blue with pride, I promised myself.
Vin Scully's word portraits of the 1950 Brooklyn Dodgers often seemed at odds with the tabloid accounts of the New York Daily News and Daily Mirror. Their sports sections only talked about the games, the heroes and the goats. I only glanced at the front pages, boring stuff about politics and social upheaval.
I thought it would be wonderful if they played baseball all year round and the stories would always be about the Bums and those dreaded New York Yankees. Heck, it would be terrific to listen to Vin Scully and not those other people talking about grown up stuff. Scully even mentioned things we were studying in school and made them sound exciting. I'll never forget his referring to April as "the cruelest month". I'd steal that line a zillion times.
Years later, opportunity opened the door to several meetings with Jackie Robinson, Roy Campanella and other fabled Boys of Summer. Campy was always friendly and outgoing, eager to share stories with a newbie reporter. He would say, "Life is good, young fella..you gotta appreciate it". Jackie Robinson would often glare at Campy as he wove the stories of good times with the Dodgers. Sometimes, he would interrupt Campanella with a sharp, "Enough, Roy. Enough of that fiction."
Robinson would turn to me, his eyes blazing and seemingly angry. "Life isn't a ball game, young man," he once said. Then, he gently patted me on the shoulder, noting that I was a good conversationalist and listener. It was a bit confusing. It happened that way several times.
People like Campy, Peewee Reese and even a reluctant Duke Snider would share that Jackie Robinson was a very complicated man on a mission.
This week, PBS is running Ken Burns' two part portrait of Jackie Robinson. It goes beyond myth and legend to examine Robinson, the man. The man from Cairo, Georgia was so much more than the athlete who broke baseball's racial barrier. The inner turmoil, anger, frustration and multiple health issues took Robinson from us way too early at age 53.
This week, Vin Scully is also being honored as he begins his 67th and final year as the voice of the Dodgers. Scully, at 88 and counting, still sounds like that young story-teller I listened to in 1950.
1950. So long ago. A time of innocence for many young boys like me.


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We propose a Fourier transform-based 3D profile-acquisition method. Since the proposed method is employed in the spatial frequency domain, the 3D retrieval process can be performed effectively using a fast Fourier transform (FFT) algorithm even if a deformed grating pattern uses a high-resolution image format. To accelerate the FFT computation, we implement the proposed method using a graphics processing unit. Experimental results show that 3D measurement can be performed in real time using a deformed grating pattern of 1024 Ã 1024 pixels. The resultant profile is sufficiently accurate not only in double-precision arithmetic but also in single-precision arithmetic.
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Call 718.991.5700 To Speak To A Fine Wine Expert
The Merriam-Webster dictionary defines "DECANT" as a transitive verb:
1: to draw off (a liquid) without disturbing the sediment or the lower liquid layers
2: to pour from one vessel into another
What should we decant?
Old and young wines! Red and white! Decanting introduces oxygen back into the wine, which helps release more pleasant flavors and scents (it can also help remove bottle stink caused by sulphur preservatives). Most wines can benefit from a bit of aeration and decanters allow for a larger surface area of wine to have contact with oxygen. Careful though! Decanting a wine too much can ruin it.
Why do we decant?
Older wines are decanted to separate the liquid from the bitter sediment that may have formed in the bottom of the bottle, but don't need to breathe for a long time. Older wines should be opened close to when they are being consumed. Young wines can be closed and tight on the palate, so they are decanted to aerate, soften, and open up. Younger wines, depending on how strong they are, can be decanted from as little as a few minutes to as much as 6+ hours.
How long do we decant?
There's no hard fast ruling as to how long a wine should be decanted. Generally, the safest way to know when your wine is ready is to taste it along the way—just remember, you can always decant the wine a bit more, but you cannot de-decant it! A wine left in the decanter for too long will take on vinegar-y traits. Older wines don't need as much time, so a good rule of thumb is 30 minutes. Full bodied wines can be decanted as long at 3+ hours and medium bodied wines should be good after about 1 hour. Too many bubbles in your young champagne? Serve it in a larger glass like for a Burgundy or coupe glass. The more surface area, the easier it is for bubbles to escape.
Your decanting: whether you should or not, and if so for how long, is up to you—basically, if it tastes good, drink it!
If you're anything like me, you might have seen the word "cru" on a label and either not given it a second thought or were completely influenced by the words "grand" or "premier". I studied French for a few years, so I can understand that "Premier Cru" translates to "first growth" and "Grand Cru" translates to "great growth", but what do those mean?
Let's break it down.
Remember the monks in Burgundy who had all that time to study and record their findings of the wine produced on the church's land? Well, over time they began to recognize and figure out which vines and locations were producing consistently great wines each year. These areas became known as "crus". Grand Cru – "great growth" – is the highest level of classification of vineyard. These wines are the "most treasured and expensive wines in Burgundy and rank among the most costly wines in the world". There are less than 50 Grand Cru vineyards in Burgundy. Premier Cru – "first growth" – is the second highest level of classification of vineyard. There are hundreds of Premier Cru vineyards. Then we have Village wines (using grapes only grown in the specified village) and Burgundy Reds and Whites (simple regional wines).
In Bordeaux it gets a bit more complicated. In 1855, Napoleon III wanted the chateau owners to rank their wines for the World's Fair in Paris. Naturally, this caused a stir among the owners and it fell to the Bordeaux Chamber of Commerce to come up with a solution. Under the Bordeaux Wine Official Classification, the chateaus were organized into groups according to their prestige and pricing. There are five classifications, starting with Premier Cru (most expensive; ie Margaux, Latour, Haut-Brion), Deuxième Cru (Second Growth)…all the way to Cinquième Cru (Fifth Growth). There is some opposition to the fact that the rankings have stayed the same since 1855. How can you judge a chateau today on the wine it was making over a hundred years ago? There have been attempts to change the system, but mostly due to the inability to agree, the classifications hold strong. The winemakers believe that "wine drinkers…will find their way to the best wines no matter what".
So, next time you are choosing wine and looking over the label, remember that there is a deep history behind those words and maybe you can be the judge of whether these long standing chateaux deserve their Grand Cru classification.
MacNeil, Karen. "Bordeaux." "Burgundy." The Wine Bible. New York: Workman Pub., 2001. 127-130, 193. Print.
Peanut Butter and Jelly, Spaghetti and Meatballs, Wine and Oak…
…All things that bring out the best in each other. Scary to think, but without oak barrels, many of the wines we love would not exist. Thanks to oak (there's no natural or manmade substitute), we are able to strengthen, deepen, and intensify our wines. Other trees (pine, cherry, chestnut, etc.) have been tested, but they do not have the same ability to transform the wines as oak does.
So, why do we choose oak barrels to store most of our wine in over man-made alternatives? Not only are they strong, supple, and leak-proof, there are also forests filled with oak in Europe and America. Wine was originally stored in clay pots, but the clay would often break and they were not easily moved. Barrels came onto the scene providing a stronger storage vessel and their already wheel-like shape made for easier transportation. An advantage to using oak is that it introduces hints of vanilla, almond, tea, tobacco, and clove into the wine. It also allows for some oxygen to slowly seep into the wine, which leads to a smoother mouth feel and increase in color.
French oak vs American oak? Good question! French oak tends to give off more subtle flavors and aromas, whereas American oak is a touch sweeter and gives stronger notes of vanilla.
New barrel vs recycled barrel? New barrels have a stronger more intense flavor imparted into the wine. After about four to six years, the oak gives off fewer flavors and can be used to store wine.
Timing in oak? There is no specific time allotment for each wine to spend in a barrel. It is up to the winemaker's preference and depends on the grape variety and the strength of the wine going into the barrel. For example, Pinot Noir can be ready after one year in a barrel, a regular brunello di Montalcino must be aged for 4 years (two of which must be in oak by law), and Spanish Riojas can spend as much as 10 years in a barrel for the smooth, intense, vanilla characteristics Riojas are known for.
It is truly amazing how oak can affect our wine, and thankfully the winemakers out there understand the subtle art of barreling so that we can enjoy the many wonders of what oak has to offer.
MacNeil, Karen. "Bordeaux." The Wine Bible. New York: Workman Pub., 2001. 40-45. Print.
"Oak Aging and Wine (Part 1)." "Oak Aging and Wine (Part 1). N.p., n.d. Web 21 Mar. 2016 <http://www.beekmanwine.com/prevtopah.htm>.
Quick Facts:
- New World wines are usually named for the grape varietal used (or at least the predominant grape in the bottle).
- Old World wines are usually named after the region they were made in.
Did you know that Pinot Noir and Red Burgundy are the same type of wine? Confusing, I know!
Most wines are named in two different ways:
- The grape they are made from
- The region they are made in
The wine name depends on where you are buying your wine. For example, in the New World wines ("newbies" to the wine making traditions: United States, Australia, New Zealand), the wines are named after the predominant grape varietal in the bottle. If Pinot Noir grapes were used to make 75% of the wine, and the winemaker blended other grapes for the remaining 25%, then you are drinking a Pinot Noir according to the New World rules.
The Old World wines (think places with a long history of making wine: France, Italy, Spain) are more traditional. A wine made mostly of Sangiovese in Chianti will be called Chianti instead of Sangiovese. Winemakers in the Old World stick to regional names because they feel the region has as much to add to the success of the wine as the grape.
- Bordeaux: "au bord de l'eau" – "along the waters"
- 80% of wine produced is red
Bordeaux is the largest fine-wine region in the world. It is larger than all of Germany's vineyards put together, and ten times larger than all of New Zealand's vineyards. Bordeaux supplies about 700 million bottles of wine a year, 80% of which are red wines. Known for wine that can age for many years, Bordeaux's location is a huge factor in why the wines are so well received.
Located near the Atlantic Ocean, surrounded by three rivers and many small streams, water places a crucial part in the Bordeaux wines we know and love. The name Bordeaux comes from "au bord de l'eau" French for "along the waters". Bordeaux vines benefit from the mild and balanced weather provided by the Gulf Stream-warmed ocean and three large surrounding rivers. The waters are aided by the pine forests to the south and west which block potential frosts, cold snaps, and summer storms.
Both red and white Bordeaux wines are usually a blend of two or more grape varietals in order to get the more complex flavors associated with the Bordeaux region. Not all grapes blend well together, but Bordeaux seems to have had the best blending techniques and recipes all figured out for quite some time!
80% of the wines produced are red. There are 5 red grapes used that are usually blended: Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot, and Petit Verdot. The two main red grapes used are Merlot (fleshy and round) and Cabernet Sauvignon (structured). Merlot and Cabernet Sauvignon balance each other nicely, and the tannins of the cabernet sauvignon help act as a preservative, which is why Bordeaux wines can age for a long time.
White Bordeaux can be a blend of Muscadelle, Sauvignon Blanc, Semillon, and Ugni Blanc. The main grapes blended are Semillon (dry and heavy) and Sauvignon Blanc (crisp and floral). Semillon is known as the "soul of white Bordeaux" and when aged can becomes creamy with a hint of honey. The Sauvignon Blanc is the opposite of Semillon: wild and zesty. Together they create a beautifully balanced and complicated white wine.
MacNeil, Karen. "Bordeaux." The Wine Bible. New York: Workman Pub., 2001. 118-23. Print.
A great food and wine match up and the Chablis Grand Cru Les Preuses is open for business and drinking perfectly right now!
Here at our wine shop, we were lucky enough to enjoy a visit and tasting with Luca Martini di Cigala of the prestigious San Giusto a Rentennano, a family owned wine estate that lies in the southern most area of the Chianti Classico region. San Giusto a Rentennano is a certified organic wine producer and practices careful hand harvesting. The estate has been in the Martini di Cigala family since 1914, passed to Enrico Martini di Cigala in 1957 and then inherited by Enrico's nine children in 1992. Today, six of the nine children are partners in the estate, including Luca.
Luca Martini di Cigala was a wonderful guest and brought us the estate's 2010 vintage 'Percarlo' to taste! Among Tuscany's most prominent red wines, Percarlo sits within the top tier and has consistently surpassed expectations since its inaugural release in 1983. Pure, 100% Sangiovese has perhaps never tasted so good. Percarlo is crafted from the estate's very best Sangiovese grapes, which are hand selected bunch by bunch from the best areas of the family's vineyards.
The precious grapes that make Percarlo are chosen from low-yielding vines, then pressed and macerated for a lengthy 18 days before an additional 20 months in barrique plus 6 months in bottle. The resulting nectar is bottled unfiltered for a truly pure expression. In the best years, only 1,600 cases of Percarlo are produced…The 2010 vintage for Italy is considered one of the best vintages ever.
My tasting note for 2010 Percarlo: A beautiful bouquet of rich red fruits, roses, exotic spices and herbal notes. On the palate, the texture is velvety with fine grained tannins. There is a mineral presence in the wine that gives great depth and energy. Approachable now, the classic structure makes this one for the ages!
Not only did we taste with Luca Martini di Cigala, he was kind enough to sign some of the large format bottles that we have for sale in our New York based wine store. In addition to signing our bottles, he also signed the original wood cases for our magnum bottles. These photo taken here in our temperature-controlled wine warehouse, where our entire retail wine shop inventory is stored in perfect conditions. More photos from the signing below…
A nice cold glass of white wine is perfect for these hot summer days. There are so many different white wines out there and so many different styles that it can get a little overwhelming and confusing. We hope that this will serve as your summer white wine guide and will help you to choose a varietal and style that perfectly suits your taste.
Sauvignon Blanc
In each region where Sauvignon Blanc is grown, the grape and resulting wine expresses a unique set of flavors and styles. Sauvignon Blanc thrives throughout France, and especially within Bordeaux, where it is the prominent grape varietal in Bordeaux Blanc blends and the coveted dessert wines of Sauternes . The climate of Bordeaux allows the Sauvignon Blanc grapes to ripen more slowly than in other areas, giving a wonderful balance between acidity and fruit. The climate is also an important factor in the development of the wine's aromas. The flavors in these wines are fruitier than those from other regions in France. These wines can also age a bit more than the Sauvignon Blancs that are produced elsewhere.
The Loire Valley is the home of Sancerre, producing some of the most celebrated Sauvignon Blancs in the world. Sancerre is considered an elegant wine that is vibrant and crisp. Sancerre has good fruit and minerals, which combine to make a deep and complex Sauvignon Blanc. The fruit flavors that are typically present in Sancerre are from the citrus family, including lemon, lime and grapefruit. However, when the grapes are really ripe you can taste pear, quince, and apple. The wines that are produced in Sancerre have a good acidity, making them among the most refreshing wines out there.
California Sauvignon Blanc is made in a variety of styles, some of which were inspired by the regions of France. Fume-Blanc is a "French look a-like" that came into being when Robert Mondavi began using oak aging to remove some of the grassy flavors that were showing up in his California Sauvignon Blanc.
The flavors that are present in Sauvignon Blanc/Fume-Blanc, grown in California, tend to be minerally, grassy, and tropical. The wines that show more tropical fruits tend to be mixed with Semillon, which helps add ripe and aromatic fruit flavors. In addition, there are wines produced in California that offer citrus fruit aromas, showing notes of passion fruit, grapefruit, and lemon. On the other hand, the Fume-Blanc style shows melon flavors, as well as some other tropical fruits.
New Zealand Sauvignon Blanc is very tropical and refreshing when the weather is really hot. There is also something about New Zealand Sauvignon Blancs that I really enjoy in general, but especially in the summer. Just like all Sauvignon Blancs that I have covered here, they are bright, refreshing, and crisp. Marlborough is the most well-known area in New Zealand where this grape variety is grown and produced.
A typical New Zealand Sauvignon Blanc is very aromatic with tropical notes of pineapple, passion fruit, grapefruit, melon, gooseberry, and other citrus flavors. Some of these wines can have grassy and floral notes too. The cool climate that the grapes are grown in allows for these flavors to be quite intense, but also gives a good balance between sugars and acidity. Moderate to high acidity is typical for these wines.
View all Sauvignon Blanc available on our website.
Chardonnay is the chameleon of the white wine grapes, having a variety of expressions depending on the region and the winemaker's influence. Chardonnay is one of the most popular and widely planted white wine grapes in the world. Chardonnay is a native grape varietal to France's Burgundy region. Consumers always get confused when it comes to Burgundy – red or white. It seems confusing with the different appellations within a village, the many different growers within the same vineyard, and then of course you sprinkle in the negociant. When it comes to White Burgundy, the first thing you need to know is that 95% percent of the time, the white wines produced there are made from Chardonnay! And Burgundy produces some of the finest and most age worthy Chardonnays in the world. Depending on the area of Burgundy, the flavors that can arise range from citrus fruit to licorice and spice notes, and can be rich and creamy in style or very racy and brisk. Chablis is perhaps the most distinctive expression of Chardonnay within Burgundy. View all White Burgundy available on our website.
Chablis will always be 100% Chardonnay, no blending of any kind. Because of the cool climate that the grapes are grown in, Chablis is always refreshing and very crisp, but don't let that fool you, Chablis can be aged. Expressing a deep mineral character in its youth, the wine tends to softens with age and develop floral and honeyed notes. Another typical characteristic of young Chablis is a green apple-like acidity, as well as a flinty-mineral flavor.
California is another popular Chardonnay producing region. California Chardonnay tends to be fuller-bodied in style, filling the palate with rich flavors and textures. Chardonnay is wonderfully versatile, which is why it works so well for all seasons!
View all Chardonnay available on our website.
Pinot Grigio
Pinot Gris or Pinot Grigio is a mutant form of the Pinot Noir grape. The grapes can actually have a purplish hue, although the wine produced is light in color. This is a wonderful warm weather wine and is sure to cool you off on a hot summer afternoon. It tends to be light to medium-bodied in style and is usually very pale in color. It is extremely bright, crisp, and refreshing. Pinot Gris thrives in Alsace, California and Oregon, while Italy is known for Pinot Grigio. View all Pinot Grigio available on our website.
Italian Pinot Grigio is very bright and clean. It is very light in color and in body. Sometimes there is an effervescent feel to an Italian Pinot Grigio. This makes the wine elegant and delicate, which means you want to drink it in its youth.
Pinot Gris is a major grape varietal in Alsace, and is very different from the Pinot Gris/Grigio that is found everywhere else. These wines have very intense flavors, because of the long autumn season, which allows for the grapes to ripen very slowly. The Alsatian Pinot Gris is medium-bodied and can be aged for longer than those of Italy and the United States. Alsatian Pinot Gris can have a nice spice flavor to it, which is unique to this variety. In general, Pinot Grigio makes a great cooler for the hot weather!
Summer is finally here, which means that it's time to fire up the grill and break out the best of summer – light, bright, refreshing wines! There are several good summer wines that I would like to recommend. I would also like to briefly mention what makes a good summer wine! These wines have been selected, because I feel that they are great for summer BBQs and fun low key gatherings, but they are also great for other times in the year as well. I hope that you enjoy them as much as I have so far this summer!
The summer white wines that you want to buy for BBQs and gatherings are light, crisp, and refreshing.
The white wine recommendations are fruitier, but are not sweet. This style of crisp white wines is light and refreshing, especially when served well-chilled. These white wines can be great for a typical summery BBQ or party meal, like chicken or seafood, or they can be great for pre-main course snacks and appetizers!
Sauvignon Blanc is a great white wine for the hot days ahead! Sauvignon Blanc is perfect for summer, because it is typically a refreshing, crisp white wine variety. It can be a fruity white wine, but it can also be minerally and dry; there is a style out there for everyone. Sauvignon Blanc is grown in various regions across the globe, including Bordeaux in France, Napa Valley in California, South America, South Africa and New Zealand. Each of these growing regions lends a different character to the grapes and the finished wine, offering a lot of variety in Sauvignon Blanc flavors. One of our favorite Sauvignon Blancs this summer hails from Napa Valley, the 2011 Mason Cellars Sauvignon Blanc Napa Valley ($15/btl).
The 2011 Mason Cellars Sauvignon Blanc is 100% Sauvignon Blanc. On the nose, this spectacular wine offers aromas of fig and exotic floral notes. The flavors on the palate are of summer fruits including citrus, honeyed grapefruit, melon, and quince! Don't let all of this fruit turn you away though, because there is good acid present as well, which places this amongst the best dry white wines. This is really a great white wine and a great value, I would say that this is one of the best sauvignon blancs under 20!
Our second white wine recommendation for summer 2013 is the2011 Chateau Cantelaudette Graves de Vayres Blanc ($15/btl), a blend of white Bordeaux blend, which includes semillon, sauvignon blanc, and muscadelle. This is a wonderful dry white wine type considered a fantastic Graves "look alike", and Graves produces the best white wines in Bordeaux. This is not only a dry white, but a fruity white wine as well, which are two typical characteristics of Graves. The aromas consist of citrus and some florals. The palate is long and has flavors such as melon, citrus, and fig, with a touch of wood and minerals. This white wine will go perfectly with summer salads, seafood, lobster, and any kind of appetizer that you would typically have in the summer.
Once the BBQ gets started, a glass of red or rosé is perfect! The types of rosé wine that we are offering are perfect summer wines! 'Do you chill rosé wine?' is a commonly asked question, and the answer is yes. Also, I find that the more chilled a rosé is, the more uplifting it is on a scorching day. Rosé wines are light, crisp, refreshing, and can be a bit more full-bodied than some whites. Rosés are great for everyone, but they are also great for the person who loves red but wants a cooler drink on a hot day. There are many spectacular rosé wines that we are offering for the summer…two of them are mentioned below!
For a softer wine that still packs a punch, 2011 Saintsbury Vincent Vin Gris of Pinot Noir Carneros ($15/btl) is wonderful. It is a medium to full-bodied, refreshing pink wine made from Pinot Noir. The wine offers zesty aromas and flavors of plum, apricot, raspberry and blood orange. On the palate, the wine is vibrant with bright fruit, but not overly fruity, and a touch of acidity to make the wine perfectly refreshing. The finish is satisfying and lasts long. After one sip, you're left wanting more.
Food pairing for the 2011 Saintsbury Vincent Vin Gris of Pinot Noir Carneros is easy, because it goes with almost anything, with the exception of heavier red meats. You can serve this with your snacks or appetizers at your BBQ or party, but you can also serve it with the main course of chicken, fish, or burgers. The 2011 Saintsbury is truly a good summer wine that is crisp and refreshing and is a great value under $20.
For a crisp, lighter rosé wine, 2011 Ponzi Vineyards Pinot Noir Rosé Willamette Valley ($15/btl)is among our best wines for summer. Strawberry, orange zest, spices that build over time, and white flowers appear on the nose of this pink wine. This is a dry rosé wine on the palate, but it also has plenty of fruits and other surprises as well. On the palate, red berries and citrus fruits make an appearance, followed by a good clean finish with some floral notes at the very end. Ponzi Vineyards Rosé is a lively and fun rosé for any occasion during the summer and it is a great value too.
Your typical light summer fare will go particularly well with the 2011 Ponzi Vineyards Pinot Noir Rosé. For example, I would recommend any kind of summer salad, like potato salad or a roasted vegetable salad tossed with citrus vinaigrette. Other salads that are ideal rosé pairings include baby spinach and arugula with a summer fruit and nut blend, tossed with a light summer vinaigrette. Risotto with fish and veggies is also a great summer dish to pair with rosé. Chicken or seafood dishes will go spectacularly as well. Mediterranean style food is perfect since you want to keep it light and simple when serving a lighter style of rosé.
Any wine with bubbles makes a great summer wine. Bubbly is always so versatile and you can have it before, during, or at the end of a meal! However, not everyone wants to spend the money for true champagne, which is why Prosecco is a great bubbly option.
The Prosecco grape originated during Roman times and is one of the oldest grapes in Italian history. Its origin and name can be traced back to the town of Prosecco in Trieste. Prosecco grapes are transformed into sparkling wine using the Charmat method in which stainless steel tanks and yeast are utilized to produce a natural second fermentation. The process takes approximately 60 days depending on acidity, residual sugar and pressure. The Charmat method allows Prosecco to preserve its original flavors and perfumes longer. Prosecco is traditionally a dry wine with hints of apple and citrus.
NV Lamberti Prosecco Extra Dry ($16/btl) is a great bottle of Prosecco. It has notes of white peach, lemon zest, and smoke on the nose. For the palate it offers great flavors of granny smith apples, sweet spices, and floral notes. The finish is long, which leaves your mouthwatering and wanting another sip! It is dry, crisp, light, and oh so refreshing for these hot summer days ahead. Also, if you like a good dry white, then you will love this bubbly.
Pink bubbles are always fun for a celebration, but in the summer time, there is just something extra nice about them. If you want a sparkling Champagne rosé for a great price, NV Champagne Laherte Freres Brut Rose ($38/btl) is a wonderful choice. The red fruit and strawberry flavors are really what make this rosé Champagne the finest summer bubbly!
The best red wines for the summer are elegant in style…wines such as Pinot Noir and Beaujolais. Today Beaujolais is a wine that has depth, concentration, great structure, good balanced acidity and length. These wines are more like Burgundy than ever before. The days of carbonic maceration are practically gone. Today the serious producer treats the Gamay grape just like its counterpart, the Pinot Noir. The result is a wine that has wonderful fruit (but not too fruity), structure and length.
2011 Domaine du Vissoux Beaujolais Cuvee Traditionelle Vieilles Vignes ($14/btl) is, in my opinion, one of the best wines under 20, for its variety. It has such interesting flavor combinations that really get your taste buds excited. There are flavors of Middle Eastern spices, plum, red licorice, and black cherry. The nose is quite different than what you would expect with the flavors though. On the nose you smell woodsmoke, cherries, raspberries, and the minerals from the soil. This red wine is definitely vibrant and playful with good minerality, a fine core, and a finish that will impress you.
As a red wine lover, finding a good red wine for summer is a must for me! Finding a great red wine like the 2011 Domaine du Vissoux Beaujolais Cuvee Traditionelle Vieilles Vignes is a real treat! I recommend trying this great red wine under 20 as soon as possible.
You have carefully chosen the wines in your collection, devoted your precious time to researching producers, vintages and styles, and invested your hard-earned money. Now that you have those coveted bottles, you want to give them the best home possible and insure that they live up to their full drinking potential. Some wines will age gracefully for decades given the right environment, while others should be consumed sooner, rather than later. It is important to evaluate your collection and may be helpful to organize it based on whether you should "drink sooner" or "drink later." Here are five main principles and tactics to integrate into your wine storage plan…
1. Keep It Cool – Temperature is supremely important to the longevity of your wine collection. Just like the food in your refrigerator, wine is perishable and keeps for much longer when in a cool environment with a constant temperature between 50 and 59°F (10 and 15°C). Fluctuations in temperature can cause permanent damage to your collection. Keeping wine in too warm a room, or in a room that changes in temperature, such as a kitchen, will literally cook the wine. Keeping wine too cold can cause the corks to shrink and harden, allowing air into the bottles and resulting in stale wine.
2. Limit Light Exposure – Keep your wine in a dark place. Wine is as sensitive to light, as it is to heat. Sunlight and artificial light are equally damaging and will heat the wine, causing premature aging, unpleasant aromas and off-flavors.
3. Movement Agitates – Allow wines to lie peacefully. Frequently moving your wines will disturb their aging process. Keep your collection in quiet place that is free of vibrations.
4. Lie Them Down – Keep your bottles on their sides so that the corks are always in contact with the wine. This will keep the cork moist and prevent it from drying out and letting in damaging air.
5. Humidity Is Huge – Controlling the humidity in your wine storage space is of the utmost importance. A constant humidity level around 60% will keep corks from drying and, in turn, minimizes wine evaporation.
Whether you are installing a wine cellar in your home, already have a cellar and looking for ways to improve it, or are searching for the perfect wine storage facility, these rules of thumb will keep your collection in the best possible condition.


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FLANNEL: adding computation to electronic mail during transmission
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Victoria Bellotti
Palo Alto Research Center, Road Palo Alto, CA
Nicolas Ducheneaut
Palo Alto Research Center, Road Palo Alto, CA and School of Information Management and Systems Berkeley 102 South Hall University of California Berkeley, CA
Mark Howard
Palo Alto Research Center, Road Palo Alto, CA
Christine Neuwirth
Carnegie Mellon University, Pittsburgh, PA
Ian Smith
Palo Alto Research Center, Palo Alto, CA
Trevor Smith
Palo Alto Research Center, Palo Alto, CA
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IRVING, Texas -- Tony Romo swears things will be different in 2013.
After a three-interception game against Detroit in 2011, Romo said he had to stop trying to do too much. After a five-interception game against the New York Giants in 2012 -- a month after a four-pick game against Chicago -- Romo made a similar proclamation.
For the most part he answered those calls with only five interceptions in final 12 games in 2011 and six in the final nine last season, however, three came in the winner-take-all finale against Washington.
"My job is going to be to protect the football," Romo said. "That's my No. 1 job going into every football game and I'm going to do the job that this team needs to win the football game. ... Obviously the No. 1 thing for me will be not having anything negatively happen. When I say that it's not just turnovers, it's negative plays, getting us into the right plays and doing the things that can get us out of other things. A lot of that stuff falls on the quarterback's plate and that's a good thing especially when you've been in a system for an extended period of time throughout the experiences. I'll go into it with the right frame of mind and do what needs to be done."
In 2011, Romo finished with 31 touchdown passes and 10 interceptions. His 19 interceptions last year were tied for the most in the NFL with Drew Brees. In 2009, Romo had a career-low nine interception and 26 touchdowns passes.
He has had to find the balance of making plays to win games while also making sure he did not give games away. Coach Jason Garrett has talked about letting Romo be Romo while also being careful.
"Everything has to be muscle memory, repetitive and things that have a lot of contingencies to fall back on under pressure in situations like that," Romo said. "The more you do that the more you'll perform as a football team when those times come about. I think we're really not going to do anything different than what we did at training camp, in preseason games. We're going to run, probably, some plays that are similar, some different plays, some things like that, but as far as the rest of it I'm going to treat it the same way I've treated every day I walk out there -- the ball's important, moving the team, getting us in and out of the right play and finding the right guy and letting them do what they do best."


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Storyteller, novelist, essayist, screenwriter, dramatist and critic, John Berger is one of the most internationally influential writers of the last fifty years. His many books include Ways of Seeing, the fiction trilogy Into Their Labours, Here Is Where We Meet, the Booker Prize-winning novel G, Hold Everything Dear, the Man Booker–longlisted From A to X, and A Seventh Man.
Naomi Klein is an award-winning journalist, syndicated columnist, fellow at the Nation Institute and author of The Shock Doctrine.
Arundhati Roy's books include, most recently, Listening to Grasshoppers.
Joe Sacco lives in Portland, Oregon. He is the author of many acclaimed graphic novels, including Palestine, Safe Area Gorazde, But I Like It, Notes from a Defeatist, The Fixer, War's End, and Footnotes in Gaza.
Lindsey German is a socialist writer and activist who has lived in London all her life. She is convenor of the Stop the War Coalition, stood as candidate for Mayor of London and has written books on women's liberation, class, and war.
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In her excellent contribution, Arundhati Roy claims that capitalism undermines not national sovereignty, but democracy: in fact it undermines both. She rightly links the `war on terror' to the economic system that drives it, and points out that capitalism's international bodies, the International Monetary Fund, the World Bank and the World Trade Organisation are all undemocratic, anti-national and secretive.
The best-researched piece is by Naomi Klein, author of No Logo and The Shock Doctrine. She calls our current system `disaster capitalism'. She observes that after 9/11, Israel increased its military spending by 10%, financed by social services cuts. This increase funded 350 new hi-tec firms specialising in security, surveillance and weapons: one firm is revealingly called `Instinctive Shooting International'. Israel now holds six counter-terrorism conferences a year, and Forbes Magazine calls it `the go-to country for anti-terrorism technologies'.
Similarly, in the USA the Spade Defense Index, for defence, security and aerospace stocks, has risen by 15% every year since 9/11. Firms profit from the destruction caused by the wars that their states begin, then they profit again from contracts for rebuilding, then profit again by not actually rebuilding anything. Klein has rediscovered Lenin's insight that "war is terrible - and terribly profitable."
Power, free markets, democracy
For A. Roy, power is the crucial political, economic and social factor in human affairs.
Private corporations use their power through the Free Market doctrine to undermine democracy: `Today Corporate Globalization needs an international Confederation of corrupt and authoritarian governments in poor countries. It needs a press that only pretends to be free. It needs courts that pretend to dispense justice. It needs nuclear bombs, standing armies, sterner immigration laws to make sure that it is only money, goods, patents and services that are globalized.'
N. Klein lambastes the war and disaster profiteers.
War on Terror
For J. LeBlanc and P. Bennis, the War on Terror is a smokescreen for US military aggression in order to gain full spectrum world dominance. The weapons of mass destruction are in the US, not elsewhere.
For T. Nguyen, the American Council of Trustees and Alumni goes after colleges and universities which are described as working against the interests of Western civilization because they are weak in the War on Terror.
War in Iraq
H. Zangara unveils the resistance of the majority of the Iraqi people against the US occupation and its puppet regime. They see control of Iraqi oil as the only reason for this occupation. She draws our attention to the systematic (!) murder of academics, journalists and clerics, the gagging of the media and the lack of freedom of speech in Iraq. But the Iraqi people, of whom 650,000 died (the equivalent of 7 million US citizens), continues to resist through the cultural sector.
L. German remembers the fact that the war created 4 million Iraqi refugees.
The `September 11th Families' stress rightly that the brutality of Saddam Hussein's regime does not justify the brutality, death and destruction visited upon Iraq and its citizens.
The Palestine question
For A. Soueif, as long as `ordinary citizens are not allowed to live their daily life in a human way, the influence of the world's only superpower will be proved to be irredeemably malign.'
This book with its sometimes belligerent attacks on current international policies, is a must read for all those interested in the world we live in.
This book will help you understand how the war against Afghanistan and Iraq affected the whole world and why it will not stop soon! My favorite article is Ms. Klein's "Building a booming economy based on war with no end ". Also, please approach this work with an open mind; if we don't try to understand, we will never move away from the status quo!
Try to understand based on facts how Israel's economy bloomed after 9/11, and how Israel became the go-to country for anti-terrorism technology. Learn how Israeli firms have turned the global obsession with security into booming subsector of the economy! Please try to understand why "freedom of speech, like democracy, was strangled at birth" in Iraq! And maybe you will figure out why most Iraqis approve of attacks on US-led forces!
Your illusions may fade as quickly as a shooting star after reading this book. Good luck facing the truth!
(I know that is supposedly not what the Muslim faith stands for but it is what it is, it is what the fundamentalists are fighting for and it is what moderate muslims, sadly, have given up resisting.)
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- Books > Politics & Social Sciences > Social Sciences > Political Science > Levels of Government
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Cause everybody dies in the summer
Wanna say ya goodbyes, tell them while it's spring
I heard everybody's dying in the summer
So pray to God for a little more spring "Paranoia" ~ Chance The Rapper
For much of the country, this past week was one of the hottest of the year. The temperature in my little New Jersey suburb topped ninety degrees with the humidity to match. It was a week that reminded me of the open fire hydrants of my inner city youth where a benevolent grown-up with a wrench would give the kids a respite from the heat. The sticky sweat was reminiscent of every 4th of July weekend I can remember growing up in the Bronx, where the sound of fireworks blending with the smattering of gunshots was simply part of the holiday. [Read more…] about Hot Days and Dark Nights; Reflecting on Sterling, Castile, and the Dallas Sniper


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Chat with K. Lee Davis
Welcome to SportsNation! On Tuesday, ESPN.com motor sports editor K. Lee Davis will stop by to talk about all the latest news and notes from around the NASCAR track.
Greg Biffle continues his hold on first place in the points standings as the pack heads into Martinsville on Sunday.
Send your questions now and join Davis Tuesday at 2 p.m. ET!
More Motorsports: NASCAR Index | Racing Index
K. Lee Davis (2:00 PM)
Well, this should be fun! What's on your mind, racing fans?
Fred (Al ) [via mobile]
So where do you see Kurt Bush next year ! JGR in the 20 or 4th car say Sponsored by Dollar General or at MWR in the 55 ? Or 56
K. Lee Davis (2:01 PM)
I see Kurt Busch, and this is a wild guess, with MWR. Michael Waltrip has the knack of getting sponsors most other teams seem to lack right now. Or Busch may spend another year in virtual exile.
Tyler (NC) [via mobile]
Tony Stewart is a traditionally slow starter. Does the early wins mean he's got what it takes to win back to back championships? Or will he burn out later in the season?
K. Lee Davis (2:02 PM)
Every season is different. Our team of experts answered this question in our "Turn 4" debate today: http://espn.go.com/racing/nascar/story/_/id/7739957/nascar-turn-4-auto-club-speedway-rearviewBut yeah, I would think you'd be crazy not to consider him a real contender.
Michael (Las Vegas)
I always confuse you with K. Dee Lang - do you get that often?
K. Lee Davis (2:03 PM)
Only when we sing.
Miller (UT)
Yo K Lee. I'm quite surprised with MWR this year. You think they can keep it up all year?
K. Lee Davis (2:05 PM)
The Waltrip team seems to have taken a step up and they're not so much the little brother anymore in the Toyota camp. I'm still not convinced Truex can stay competitive all year, but Bowyer can. And Martin will be good despite his part-timer status.
Camron (Louisiana)
What track do you think is the closest to losing a race? And what track is next in line to get a Cup race?
K. Lee Davis (2:08 PM)
I think the track closest to losing a race would be New Hampshire, and not because it's not a great track with good fans, but because SMI czar Bruton Smith would move that race to one of his other tracks, especially Las Vegas. I don't see ISC taking a race from any of their tracks and moving to another one and the legal entaglements of taking a race from one of the three independents -- Indy, Pocono and Dover -- would be brutal.
David Bell (West Palm Beach, FL) [via mobile]
Do you think Steve looked at the weather channel and told Tony, "Stay out there. This ones over!" Or was that Tony's call. And I wish I'd made a bet in Vegas that Tony would have 2 wins before the end of March. I'd be a millionaire!!
K. Lee Davis (2:09 PM)
That call would be made by the crew chief in consultation with other team members and the driver. But most credit would go to Addington.
zach (iowa)
weekly question, give us your top-5 for the paper clip and a dark horse?
K. Lee Davis (2:10 PM)
Top 5 in no order: Hamlin, Earnhardt, Johnson, Jeff Gordon, Kenseth. I'll take Joey Logano for darkhorse. And I know I'm forgetting somebody!
Andrew (South Carolina)
K Lee, early in the year you and your staff was bragging about the Grubb/Hamlin connection and how Tony must be having second thoughts. You got into a discussion with a few of us on whether or not it was too early to be saying that. Now that Smoke looks just as strong, if not better and the #11 has backed off (including the horrible pit mistake last week), do you agree that maybe you jumped on that bandwagon too soon?
K. Lee Davis (2:11 PM)
We're not worried about that kind of stuff. It was a legitimate question then and it is now. And it will be a legitimate question again if Stewart does anything but win the title this season.
Tyler (Greenfield,NY)
Rowdy finished 3rd last year in the M'ville spring race.
K. Lee Davis (2:12 PM)
Octo checks in.
Bill (Pa)
Is Dale Jr a good pick for this week? I say yes but the wife says no.
K. Lee Davis (2:12 PM)
Tell your wife she's wrong ... after he wins.
Jeff(Oklahoma) [via mobile]
If I go to TMS race, will I see the 88 car finally get a victory??
K. Lee Davis (2:13 PM)
You may, Jeff, but go anyway. Eddie Gossage & Co. throw a heck of a party!
Fred ( Al ) [via mobile]
I think Joey Logano is on his way out this year . So do you think JGR goes after yet again Another Roush Guy with the last name Stenhoush ?
K. Lee Davis (2:14 PM)
Joey is far from out ... yet. Roush has a whole lot of talented drivers and not enough sponsors, so it could happen. I think Kurt Busch would be a prime candidate as well.
Wyatt (Ky)
When or can Jeff Gordon turn it around?
K. Lee Davis (2:15 PM)
Gordon can turn it around and he think he will this week at Martinsville.
2Fan (CT)
If Jr wins on Sunday the consperacy theory nuts will have a field day!
K. Lee Davis (2:16 PM)
The anti-Junior faction is going to go nuts whenever he wins again. This week, Talladega, 2015. Won't matter.
Jordan (Lubbock, Texas)
Howdy K Lee. I have to say I disagree with you on Truex. Going back to last season, the only driver with a better average finish in th last ten races is Tony Stewart. This isn't just a hot start, I think the dude's making the Chase.
K. Lee Davis (2:16 PM)
Trues has been doing great, no doubt. I'm just not a believer.
Hank (Pa.)
Do you think Burton is on his way out the door at RCR to make room for Gaughan or Diloon full time?
K. Lee Davis (2:18 PM)
Childress loves what Burton brings to the table, and I'm sure keeping him on when Austin Dillon is ready would be the first choice. But unless the team expands (and has the sponsorship), Burton would be the obvious odd man out. And who knows what happens when Ty Dillon is ready.
Kip (Daytona)
Any truth to the rumor that KBM will be a factory Dodge team with Kyle, Kurt and Danica driving in Cup next year?
K. Lee Davis (2:19 PM)
I have not heard that rumor, and it seems preposterous.
KB Nation (Global)
Rowdy and Samantha were at DWTS last night and I wondered if you think we might see a NASCAR driver compete like Helio did a few years ago?
K. Lee Davis (2:19 PM)
I believe the short offseason would exclude NASCAR drivers.
greg [via mobile]
Any rumors on 2013 dodge teams yet
K. Lee Davis (2:22 PM)
Best rumors, and they are just that at this point, is Richard Petty Motorsports and Earnhardt-Ganassi Racing to Dodge in 2013. Of course you would have to drop the "Earnhardt" from EGR for that to happen. Interestingly enough on that front, Teresa Earnhardt had been listed as the "Owner" of Jamie McMurray's No. 1 EGR Chevy this season ... until last week. Suddenly EGR partner Felix Sabates was the owner. Hmmm.
K. Lee Davis (2:23 PM)
Also interesting on the Dodge rumor mill is Roger Penske saying he would like to keep his engine shop open, perhaps making Dodge engines, despite a move to Ford next year.
John (MI)
Has the number of clicks on Danica articles decreased?
K. Lee Davis (2:24 PM)
Drew (GA)
With Penske running Fords next year could Penske run a 3rd of 4th car for Stenhouse and Bayne?
K. Lee Davis (2:24 PM)
Have to find sponsorship, and the way Sam Hornish Jr. is running right now, you already have a candidate in-house at Penske.
Miller (UT)
Whats your take on Bruton claiming he didn't know Bristol was going to be reconfigured?
K. Lee Davis (2:25 PM)
I think Bruton is old enough to have forgotten but smart enough not to admit the truth and know he can get away with it.
Camron (Louisiana)
Do you believe that the reason Trevor Bayne struggles getting full-time sponsor is that he is an outspoken Christian?
K. Lee Davis (2:26 PM)
I don't think Bayne's religious convictions have anythig to do with it. Roush is having trouble attracting sponsorhip, period.
Camron (Louisiana)
What driver, besides Kurt Busch, has the hottest seat, and do you think they can perform?
K. Lee Davis (2:27 PM)
I think Logano's seat is the hottest in NASCAR right now. Kurt just has to stay out of trouble. Everybody knows he can drive.
Jimmy (STL)
Any way for NASCAR to let other sponsors come in rather than the title sponsor... i.e Verizon into Cup? or would that tick off the title guys too much?
K. Lee Davis (2:28 PM)
Sponsorship and the selling of "exclusivity" by NASCAR complicates things a little, but the general economy is the main culprit.
Andy (MI)
Why do you think Roush specifically is having trouble attracting sponsors. It has to be more than just the economy.
K. Lee Davis (2:31 PM)
My take on why Roush, specifically, has trouble getting sponsors is this: Rick Hendrick, car dealer. Richard Childress, wheeler-dealer. Michael Waltrip, consumate pitch man. Joe Gibbs, well, Joe Gibbs (and supreme motivator). Chip Ganassi, wheeler-dealer. Jack Roush? A seemingly odd brilliant engineer who doesn't relate to people as well as the others until it gets to a personal level. And I like Roush. A lot.
Clint (Dallas,TX)
I think the Biggest place for Jr to win a Race this year would be Texas, He is loved everywhere but In Texas fans have been waiting since he won his first race there in 2000. IT WOULD BE HUGE!
K. Lee Davis (2:32 PM)
I agree. Do you work for Eddie?
Travis (SC)
I couldn't believe all the empty seats at Bristol this year. Do you think its a sign of things to come for NASCAR if its most popular track has that poor attendance?
K. Lee Davis (2:32 PM)
No, NASCAR is fine. Bristol has to earn its fans back.
Freddie (Charlotte, NC)
On making changes to Bristol: I'm on the fence on this one. Do you think Bruton changes it back or waits?Although it makes the 'real racing' fanatics mad, I think the 'Old Bristol' was the track's competitive advantage that helped it succeed in a N. Wilkesboro, Rockingham, Darlington type market. I would tend to agre that its not so special anymore.However, tearing up the track may not be the best way to go about it. Personally I think the tire has a lot to do with it. It caused the Side by Side racing at the expense of actual passing. On the other side, i do find it interesting that the SMI Marking Dept. was only using old Bristol (pre 2007) footage to sell tickets. Your thoughts?
K. Lee Davis (2:34 PM)
I think you are very smart, Freddie, and I agree that a tire change may be all that's needed. But in a "Customer-Is-Always-Right" world, Bruton has to do something to get fans back. And depending on Goodyear is a fool's bet, despite Goodyear being a great company and NASCAR partner. If you own the track, YOU have to fix the racing.
Jake (Irving, TX)
Do you think Chevy will run the Holden, Commodore or Volt as their 2013 NASCAR model?
K. Lee Davis (2:35 PM)
I'm banking on the Chevy Malibu. I don't know why.
Jimmy (STL)
How is Clint shown at least once on every commercial break?
K. Lee Davis (2:35 PM)
Because his sponsors buy advertising time?
Jordan (Lubbock, Texas)
Is it too early, or do you think drivers like Kasey Kahne and Jeff Gordon should be in "go for the Wild Card" mode. Amazing the difference in fortunes between that shop and the one a few yards away.
K. Lee Davis (2:36 PM)
It's too early for them to worry about that. They are racing for wins anyway, but both could be in the top 10 by Memorial Day.
Mark (NC)
Why do so many in the media want to tell fans what they should like (Bristol). You just said it the fans are always right.
K. Lee Davis (2:38 PM)
The fans are not always right. The customers are.
Mark (Mount Airy,MD)
Hello K.Lee, Will Hendrick get his 200th win this week???? JJ, Jeff and Junior are all good at Martinsville.
K. Lee Davis (2:39 PM)
He has a heck of a chance this week, for sure. In fact, any of the next four races should do it.
Keith H (Seattle)
All these conspiracy theories and rumors for this and that...Good grief. May I recommend patience? If this season were the Kentucky Derby, we'd barely be a furlong into it.
K. Lee Davis (2:40 PM)
That's NASCAR, Keith!
Jimmy (STL)
Did someone find their horseshoe this past weekend? And was Tony allowed to pull the "slide jobs" this past weekend cause his car was so fast to begin with? The 29 took exception to it.. Thx
K. Lee Davis (2:41 PM)
Yes, the horseshoe appears to be back with its original owner (Jimmie Johnson). As for Tony Stewart, no one takes a car all over the track and stays fast like he does in this generation of car. Jeff Gordon used to do it.
Rowdy Smoke fan (MD)
Where can I get those delicious Martinsville hot dogs?! It is in every food booths?
K. Lee Davis (2:43 PM)
It's hard not to get a Martinsville hot dog at Martinsville. They're everywhere. And as long as you don't look at them too closely, they are awesome. Never forget getting one for Dario Franchitti a few years ago. He said, "Man, that is amazingly gross goodness."
Austin (Kentucky)
Is NASCAR looking at making changes to the Truck Series schedule? The five week gap between races pretty much ruins any buzz that might have been generated at Daytona.
K. Lee Davis (2:44 PM)
Not sure they are worried about Truck series buzz, Austin. Right now the question is how long the Truck Series can stay afloat. Keeping costs down is paramount, and that's why they didn't head out West.
Bill (CA)
Not a Jr. fan or hater but personally out of the 15 best drivers in cup, we rank him near the bottom. Just too many top level drivers racing every week for him to win..........just my opinion.
K. Lee Davis (2:46 PM)
And that's a valid opinion, Bill. I put his driving ability at about No. 8. I would put his overall ability at about No. 12. Too many mental mistakes and seemingly not enough car knowledge (and the ability to help his crew chief) to be elite. Unleash the hounds! I'm in for it now.
Joe (TN)
What's more important to NASCAR. Fans in the seats or TV viewers?
K. Lee Davis (2:49 PM)
To NASCAR, it would depend on the track. They want fans in seats at ISC tracks because ISC is controlled by the France family. There are cross purposes in NASCAR, more than any other sport. Track president Eddie Gossage has gone on record numerous times that he is not measured a success by the TV ratings, so he doesn't really care. TV wants ratings, doesn't care about the seats. NASCAR wants both ratings and people in seats. Interesting juxtaposition to Formula One, where supremo Bernie Ecclestone has repeatedly referred to fans at events as "background scenerey."
Chris (Texas)
Seems like Smoke is at the right place and at the right time! Is he a better owner or driver?
K. Lee Davis (2:49 PM)
He's a better driver
greg [via mobile]
With the over turning of jj , what is the purpose of the three man appeal part, why not just skip t them and do the one guy that has final say
K. Lee Davis (2:50 PM)
NASCAR has its procedure, and that is it. Maybe it will change, but I have no problem with it.
Jr Fan (NC)
Well right now he (Jr.) sets at No. 3, hopefully by the end of the year he can be no. 1! Wins are coming, been a bumpy few years but beginning to see that fire again.
K. Lee Davis (2:51 PM)
It will not surprise me if Junior wins more than one race. It will surprise me if he wins the title.
Joe (TN)
The problem with Bristol is that there is so little difference in lap times between the top car and the 30th car. So it takes 25 laps for the leader BradK to get by Labonte. The old track at least had bumping and banging to entertain you. The reconfig removed that and drivers now seem less likely to bump a slower car out of the way.
K. Lee Davis (2:51 PM)
I really think what people miss at Bristol is the wrecking. They won't admit it, but I think that's it.
TJ (South Dakota) [via mobile]
Is there going to be any repercussions from Ford if Penske continues to build Dodge motors?
K. Lee Davis (2:53 PM)
Penske does a lot of things that don't have anything to do with what his Cup teams do (Chevy engines in IndyCar for one), so I don't see it being a huge issue, especially if he gets his Ford engines from Roush-Yates.
Nick S (Tuscaloosa, Alabama)
So your saying Junior is a 8th-12th place talent. Since when is that so horrible? And who ever said Junior was ever an elite driver?
K. Lee Davis (2:54 PM)
I didn't say it was horrible at all, Nick.
Mark (Iowa)
I was curious, on the tv broadcast it didn't look like Jimmie was maintaining the pace car speed after he started smoking with the oil line problem prior to the red flag... shouldn't he have lost positions when he slowed down?
K. Lee Davis (2:54 PM)
That's a judgement call for NASCAR, not me.
Vernie (NJ)
Clint tweeted a pic of a commode when asked about the Martinsville hotdogs.
K. Lee Davis (2:55 PM)
Clint Bowyer has the best sense of humor in NASCAR, so there ya go.
Nascar Fan (NC)
2012 has been a great year thus far, does everyone see it that way?
K. Lee Davis (2:56 PM)
No one in NASCAR ever thinks the season is the best ever, until years later. NASCAR fans love to hate as much if not more as they love to love. And we love them for that.
Joe (TN)
Just like the question in Turn 4 (excellent weekly article) You should have a chat where the posters say what they would change if they were Brian France.
K. Lee Davis (2:57 PM)
That's a good idea. Question is, can we keep it G-Rated?
Bryan (Pacific NW)
Why would RPM choose to align w/Dodge when they weren't competitive, had a poor deal and were treated pretty badly.Do you believe that Ford is not a likely option for RPM beyond this, the final year of the contract?
K. Lee Davis (2:58 PM)
Long history of Richard Petty with Dodge, and you could open up more sponsorship avenues. That would be my thinking.
Mark (NC)
Interesting that there are cellphone commercials, other than Sprint, during the race but a cellphone company can't sponsor a car.
K. Lee Davis (2:59 PM)
NASCAR doesn't sell the TV airtime, the networks do. But NASCAR in large part controls the signage and labeling at the track.
Andrew (Kentucky)
How bout letting a guest blogger like Octo get in on your Turn 4 stories to include the fans perspective?
K. Lee Davis (3:00 PM)
I'd love to have a guest on Turn 4 sometime. I know some folks who may like to do it. They'd have to use their real names, so that would rule Octo out:-)
K. Lee Davis (3:01 PM)
OK gang, have to go. It was fun and I appreciate your time.
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|Message view
|« Date » · « Thread »
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|Nicolas Lalevée <nicolas.lale...@hibnet.org>
|Re: [Maven]Resolve maven dependencies
|Thu, 22 Jul 2010 08:12:24 GMT
On Wednesday 21 July 2010 09:23:55 Romain CAMPOURCY wrote: > Hi everyone. > I'm evaluating ivy as a dependency manager, actually i'm using maven. > I test simple case in Ivy : I use Ivy + ant. I can "connect" to my > local maven repository. > But is it possible to resolve, with Ivy, dependencies from my pom.xml > (in ivy.xml)? > Because currently all my dependencies are managed with maven in a > pom.xml. it would allow me to change gradually from maven to Ivy. yep, instead of specifying an ivy.xml, just point to your pom.xml: <ivy:resolve file="path/to/pom.xml"/> Nicolas
|View raw message


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Matthew Farwell
Me on the Briethorn, Valais, Switzerland
My site: www.farwell.co.uk
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Spoke at Scala days 2012 on Coding with style: The Scalastyle style checker.
Contributor to JUnit, scala-ide (Eclipse Scala plugin)
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February 15-16
Capitol Plaza Hotel, Topeka
August 4-6
Broadmoor Hotel, Colorado Springs, CO
FAQs Regarding Changes at Kansas Bankers Surety
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by Aaron Rupar Jun 16, 2016
He didn't mention guns.
by Aaron Rupar Jun 13, 2016 Updated: Jun 17, 2016
Trump is jeopardizing the GOP's control of the Senate, a new poll suggests.
by Aaron Rupar Jun 3, 2016
Just what would it take for them to support someone else?
by Justin Salhani Oct 7, 2015
The Pentagon has said they've asked the Saudi government to investigate civilian deaths.
by Ryan Koronowski Jul 26, 2015
After his now-famous comments deriding Sen. John McCain's war record last weekend, Donald Trump was supposed to be toast.
by Jack Jenkins Jul 24, 2015
"It's the same thing as a church. We protect these temples, why can't we do the same for our sacred land?"
by Josh Israel Jul 20, 2015
The politicians who accepted large campaign contributions from the man who bankrolled false attacks on John Kerry's record are now outraged about Donald Trump's comments about John McCain's service.
by Judd Legum Jul 20, 2015
Never forget.
by Kira Lerner Jul 18, 2015
This time, other Republicans are not standing by him.
by Kay Steiger Jul 18, 2015
Military veterans in Congress want armed security guards and bulletproof glass.


text:
The New Berlin Pumas will be holding tryouts for their 2011 - U11 Boys Select Baseball Team on Saturday August 7th from 9-11am. Tryouts will be held at Lions Park in New Berlin. An alternate tryout date is available if their is a conflict. Please contact head coach Mario Luckman at 414-406-0914 for details and registration form.Tryouts dates and timesfor other age groups can be obtained from:
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