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"customized these as an invitation to a Pre-Wedding Spa event for the Bride and her Ladies - it was perfect! Everyone loves the invitation and the personalization! The Wedding is Travel Themed so this was exactly what we needed."
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"These cards looked adorable on the computer screen and even more adorable when they arrived at my home. The estimated delivery date was Aug.4th and i got them 5 days sooner!!!!! THANK YOU SO MUCH!!! I love these cards!"
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Skuff 4: Downright Fierce, Scene #01
- : 04/06/2009 |
- : 16:26 min |
- : 4209
Scene Info
Don't be deceived by Paul Wagner. Although he's caged and begging for Josh West's giant cock, he's far from submissive. West starts off aggressively smacking the sides of the cage, trying to intimidate the eager cocksucker. But the minute the cage is opened Wagner turns the tables on West, choking him with his own rock-hard tool. West regains control of the situation by flipping Wagner over to lick his throbbing hole. Wagner demands to be fucked, literally forcing his huge ass onto West's monster!
Related Movies
Skuff 4: Downright Fierce
Categories : Anal Sex, Big Cock, Black Men, Bondage, Cumshot, Daddies, Group Sex, Hairy, Interracial, Jockstrap
Starring : Andrew Justice, Brendan Davies, Derrek Diamond, Ethan Wolfe, Johnny Gunn, Josh West, Kyle King, Luke Davies, Paul Wagner, Race Cooper
Steven Scarborough's infamous Skuff series returns with brute force and sexual energy so exciting it can only be described as Downright Fierce! In keeping with the Skuff traditions of over-the-top sets and fetish action that pushes the envelope, Skuff 4 will leave you drenched after watching an adult video first: an indoor scene with rain! Newcomer Hot House Exclusive Paul Wagner makes his debut with fellow Exclusives Ross Hurston, Ethan Wolfe, Kyle King, Johnny Gunn, & Vince Ferelli. Josh West, Andrew Justice, Race Cooper, Derrek Diamond and Luke and Brendan Davies round out the cast making this one of our all-time hottest extreme leather/fetish group of players ever. Skuff 4 delivers studs with chiseled abs in ass-less chaps, zero-gauge PAs, bodybuilders in chains, horse-cocks being serviced, and muscular butts being pummeled, from beginning to end. You'll be drained and exhausted but in total agreement; 'Skuff 4 really IS downright fierce!' *Hardcore Watersports edit of Scene 3 not available on DVD but is FREE to Hot House Backroom Members!

subset: commoncrawl


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Hi Lucy,
I'm a non-native English speaker and I would like to take an online TEFL certificate.
In particular, I've found one on i-to-i.com. Can you tell me if it is a good course and if it is accredited?
Then, do you think I'm elegible to attend it? I'm a translator and interpreter and I speak and write English fluently but, sometimes, I realize I make stupid mistakes.


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By Rob Kelly
Gervinho believes Arsenal's difficult start to the season helped the team learn a lot about themselves - and has made them stronger.
The Gunners slipped to 17th in the Premier League table in September, but are now up to third with four matches remaining of the campaign.
The Ivorian forward says this revival has been sparked by hard work at the training ground and an inner determination to show their true quality.
"We learnt a lot from the negative start we had," Gervinho told Arsenal Player. "It has made us stronger today - we have learnt from our mistakes. We learnt a lot during that struggle.
"In life you will always be criticised. We had to prove to the people who didn't believe in us that we were able to come back by playing well on the pitch.
"The result is here today. Our progression during the season speaks for itself on the pitch."
Gervinho believes that the way Arsenal have turned their campaign around offers real reasons for optimism ahead of next season.
"It is true that I am disappointed to see another year without a trophy," he said. "I am used to getting trophies, but we tried and we went through a lot this year.
"We are happy to have reached that level. I hope next year we will do even better."
Watch the full interview with Gervinho on Arsenal Player.Copyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


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Stats Zone brings you facts, figures and graphics ahead of every Arsenal game.
The Gunners visit Liverpool on Sunday and will be looking to build on their impressive record at Anfield in recent years. Arsène Wenger's side have not lost there since April 2008.
Today's Stats Zone focuses on Arsenal's defensive shape, and the increasing influence of Lukas Podolski.
- Join the conversation at #LFCvAFC
One of the most notable aspects of Arsenal's first two games of the season has been the improvement in the team's defensive shape and ability to adapt to the challenges posed by different attacks.
The Gunners dominated the opening match of the campaign against Sunderland, enjoying 70.1 per cent of possession and allowing the visitors just four shots on goal during the entire game.
As a result of this domination, you can see in our chalkboard on the left that Arsenal's defenders made a large number of tackles and interceptions high up the pitch, and often in the visitors' half. Due to a solid defensive shape, they were able to push the visitors out wide and restrict their threat through the middle during any rare forays forward.
At the Britannia Stadium, and against a towering Peter Crouch, our chalkboard shows how the Gunners backline defended much deeper, but to similar good effect.
One key element to their success was their focus on defending the flanks resolutely, and they made the vast majority of their tackles in these areas. This denied Stoke time and space to deliver balls into Crouch and nullified a key part of Stoke's attacking threat.
"Defensively we had no major problem," Wenger said. "They had one good chance in the second half when we lost the ball in midfield but apart from that we dealt very well with them in the air."
Liverpool will pose a different threat at Anfield, but the way the Gunners' backline has adapted to the different challenges they have faced so far bodes well for the match.
(Key: green = tackles, blue = interceptions, purple = clearances)
Lukas Podolski has made a positive impression since his arrival from FC Cologne ths summer - but made far more impact against Stoke than against Sunderland.
The Germany international was deployed as the central striker against Martin O'Neill's team, and as our first heatmap shows he played a disciplined role by dropping deep to get the ball but rarely drifting out to the flanks.
At times he appeared isolated as chances were limited against a deep-lying Sunderland backline and he was restricted to just 27 touches throughout the match.
But stationed out on the left flank at the Britannia Stadium, Podolski was far more influential and, as our second heatmap shows, he covered more ground and often drifted inside to good effect.
Against Stoke, he had nearly double the amout of time on the ball - notching up 46 touches - and made 33 passes, compared to just 21 against Sunderland. So it's hardly surprising that he was a far more infuential presence in his second game for the Club.
The German will be hoping to make a similar impact against Liverpool on Sunday, who are unlikely to defend as deeply as either Sunderland or Stoke.
- There have been seven goals scored in the 90th minute or later in the last seven Premier League games between Liverpool and Arsenal and five in the last four
- There have been own goals scored in each of the last three Premier League games between Liverpool and Arsenal at Anfield
- In fact, Liverpool v Arsenal at Anfield has seen the joint-most own goals of any fixture in Premier League history (4)
- Liverpool have won just one of their last 10 Premier League games against Arsenal (W1 D6 L3)
- The Gunners are unbeaten in their last five Premier League visits to Anfield (W2 D3) and have come from behind in all those games to secure those results
- Only Arsenal (19 per cent) have a worse shooting accuracy than Liverpool in the Premier League this season (24 per cent)
- Arsenal have failed to score in their opening two Premier League games. The longest they have gone without scoring from the start of the season is 224 minutes (last season)
- Arsenal have allowed the joint-fewest shots on target against them this season along with Sunderland, who have played just one game
- Liverpool have picked up just 19 points in 21 Premier League games in 2012
- Arsenal have won just one of their last seven Premier League matches, but five of the other six games have been draws
All stats provided by OptaCopyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


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Update: Nov. 14 – The SEP crowd funding fundraiser has been changed to support the Yucatan project. See the Indiegogo campaign. This project would provide the funds to build a honey processing plant for the Mayan honey producers of Tesoco Nuevo in the Yucatan Peninsula, Mexico.
With the help of their field partner Ayuda Para Ayudar, SEP will attempt to break the cycle of poverty in the lives of 150 impoverished Mayan women. Due to a lack of resources, the honey produced by the women is stored in reused water and juice bottles. In order to continue to foster the women's financial independence by enabling them to properly bottle and market their honey, they need a honey processing facility.
At 7 p.m. on Nov. 14 in the Art Gallery, 3907 Yoakum, SEP will host an event to kick-off its electronic campaign to raise $5,000 for the women of Tesoco Nuevo.
Of the 15 million people living in Malawi, Africa, nearly 10 percent are infected with HIV. Those who test positive are ostracized socially and economically. The University of St. Thomas Social Entrepreneurship Program is working to empower the ostracized by providing an opportunity for them to become involved in food and cloth production, and they are doing it in a novel way — crowd funding.
At 7:00 p.m. on Nov. 14 in the Art Gallery, 3907 Yoakum, SEP will host an event to kick-off its electronic campaign to raise $10,000 for the people of Malawi.
Elena Petre, junior international development major and Public Relations officer for SEP, said she became involved because she believes in causes like this one.
"We really do empower women and work towards eradicating poverty," Petre said. "It would be great if individual countries took care of helping their people, but some countries do not have the resources or infrastructure to do so, and that is where programs like SEP come in."
SEP operates as a student-run organization where volunteers help identified underprivileged communities around the world find and establish professional partnerships with local organizations; help raise funds; and later distribute these funds through the creation of comprehensive microcredit programs. SEP provides those suffering from poverty with financial capital through microcredit loans to help them start a business or expand their existing one.
The November event will be a party where potential donors can watch a series of videos and mingle with SEP members, past and present, to learn about the goals and needs of the Malawi project.
This will be the first time SEP will use crowd funding to raise money, and they have chosen Indiegogo as their platform. In the past SEP has used more traditional fundraising methods including silent auctions and Group Raise, a program where local restaurants donate a percentage of their proceeds after members, friends and family of the participating organization dine there. In recent years, crowd funding platforms, such as Indiegogo and Kickstarter, have become a growing trend among the non-profit sector and have been proven to be a successful method.
SEP will also hold an event at 7:00 p.m. on Oct. 29 in Ahern, Crooker Center, to honor the life of Austin Stanfill, the charismatic former president of the organization who passed away this past May. Stanfill was passionate about sending students to locations where they were administering microloans so they could see the impact the loans had on the community. Donations were accepted in Stanfill's name in lieu of flowers at his funeral to support SEP.
Petre, and several other members, credit Stanfill for their current involvement in SEP.
"My freshman year Austin and Rogelio invited me to a lecture by a doctor who had a foundation to help the medical effort in Haiti," Petre said. "That lecture really moved me."
The SEP group is building off of their longstanding success. Their work in the Yucatan peninsula, Chile and Tanzania, while ongoing, has greatly benefited the communities in those areas.
For more opportunities to help SEP, visit their website.
--- The story has been amended to correct the date of the event. Previously, the article stated Oct. 24.
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Offer of 8/12/2011 -- C.G. Di Arie 2006 Zinfandel Shenandoah Valley - 4 Pack
This offer's pack:
robble wrote:
I was a lab rat for this Zin - I enjoyed drinking it with my wife along with some grilled fillets and sweet potatoes. They went very well together (maybe not like GG Allin and Marilyn Manson - but more like Snoopy and Woodstock). The first sip is juicy goodness. As the wine has time to breathe, it developed some more character. The label talks about Blackberries, Black Cherry, mocha finish and hints of black pepper. I can't say that I am sophisticated enough to taste all of that. I just tasted a really good Zin. It is a nice bottle to share over a relaxing meal together. The Oak blended in well (I am not normally big on heavy oak and did not taste the oak here). I think that it is priced very well.
hdfreeman wrote:
I got this bottle by being selected as a labrat. I am normally a big fan of Zins but this one was not my cup of tea. When I first opened the bottle it had a turpentine nose and an unpleasant taste. It improved dramatically after letting it breath for a while but I did not get the Berry aromas and dark fruit aromas described on the bottle. Perhaps this bottle was subject to too much heat during shipping. I have had several good Woot wines in the past so I will pass on purchasing this one and wait for the next great offering.
Closetnerd wrote:
Well I was fortunate enough to be chosen as a Closet-Lab Rat-Nerd......All I really want to say is: BUY IT!
I was afraid of some of the descriptions as I am not a big OAK or PEPPER fan. I was VERY surprised at how smooth and gorgeous it was after just a few minutes of breathing time. Decanted the bottle and it simply got better and better......as I am a fine wine connoisseur I had a pizza with pepperoni, olives, and an antipasto salad with my selection and it paired quite well.
Bottom line is I am in for a four pack and suggest you do the same if you are on the fence!! Oh, and the 2 girls trying it with me love it as well.......gotta go!!
heroartagon wrote:
Hi there I just got a bottle today with a golden ticket? I invited my sister, an avid wine taster, to open it and tell you all about it. At first glance it was corked and depressed. I was thinking the worst. I remembered the box was quite warm due to the 90 degree weather around here. Luckily after opening I enjoyed it. The wine was enjoyably smooth, with a fruity body, and not too dry not too sweet. All in all it was great! It was very surprising to receive this in the mail today. Thank you wine.woot!
Offer of 8/19/2011 -- Old World Winery 2009 Bon Temps Sauvignon Blanc - 4 Pack
This offer's pack:
theaw wrote:
My friendly FedEx man delivered the golden ticket around noon. Bottle went in to the fridge and I went about my day.
10:00 I pull the wine out of the fridge and head to the store for some snacks--ended up with goat (an herbed chevre with fennel dust and lavender and a cablanca) and sheep's (manchego and castellano) milk cheeses, figgy spread and loaf of fresh French bread-- then on to a friends house for consumption.
10:30 We pull the cork. At first sniff the nose gives us sour apple and pear. First sip is soft. We taste the pear at the top with a lovely and lasting finish of tart apple and maybe a hint of spice (pepper, perhaps?). Right out of the bottle, this wine is very drinkable, almost chuggable. Matches remarkably well with our cheesy feast.
20 minutes in and it has softened even more. Lovely, round mouthfeel. The BFF says it has "umami". We are all pretty surprised that the green apple remains the dominant flavor. I'm sure this gem would have opened up and given us more, but we were unable to restrain ourselves from draining the bottle fairly quickly.
End result: though this wine is complex enough to be consumed on its own, it is a perfect compliment to mild and savory appetizers. I would imagine it would make a terrific meal companion (we will certainly find out, as we are likely going to order a fair amount of this particular juice).
We are all wishing we had a second bottle to tear in to...Bon Temps, indeed! Thanks, Woot!
richardhod wrote:
So, rattage at long last! I decided to do a comparative tasting of the Old World 09 Sauvignon Blanc with Kent Rasmussen's Esoterica Sauvignon Blanc 2010. I might open the Wellington SB later just for devilment, but I'm entirely satisfied with these two at the moment.
A pale greeny-clear is the Rasmussen, though this might be the decor. Very clear.
The Old World is definitely a deeper yellow, almost browny yellow, in a mid-light kind of way.
Wow, these are different:
Rasmussen has that cclear, classic New Zeaand kind of gooseberry nose, with a hint of grass and butter. Refined, promises layers if strong on the fruit.
The OWW (see he cork..) is entirely different. Smells of, hmm, an old house? The glue you find in grandma's cupboard? Burned sugar, perhaps! I can't describe it. Definitely charred! caramel, in the purest, best sense!
Palate: probably 15-20 mins opened in glass, out of fridge. Definitely drink these medium-cool: not too warm, but let them rest 10-20 mins out off the fridge.
Rasmussen: Mmm, not as sharp as I expected! soft-edged SB, not concentrated, but the acid slowly builds up over time in the glass, say 10 seconds, to fill your mouth with yummy acid-style minerality. Soft, mouthwatering, with gentle gooseberry hints, notes of grapefruit, a little gentle soft buttery feel, but only a little, but very subtle ones, and lively lively acidity on the palate which at no point is too sharp, or too malic-sour, or too fruity. Just tastes like clean-style Sauvignon Blanc as it really should. Pehaps a little oak, or was it jsut warming too much, .Definitely keep this one on the down side of 55 degrees. I could drink this all day and it will go with smoked salmon quite nicely I think. Ooh, later on it has a little grape tannin in the end too, I feel. Or it's opening up more. And at no point does it get sour. A masterpiecem and manifestly a SB!
OWW is an entirely different beast. Yet it's also very very good! It tastes aged or something. I wouldn't spot this as a Sauvignon Blanc if you served it after doing the Haka and trouncing me at rugby. Nor if you called it Chateau le Bordeaux-Varietal-Typique. It certainly tastes fumé. Perhaps Ruisseau Sec Fumé, or Couloir Sec Fumé. It is quite malic underneath, but not oppressively so: firm without being overpowering, providing quite a nice backbone, but doucement. A touch of grapefruit, just a hint, to make me think of Sauvignon Blanc at last. And, yes, some butter, but not too much, round or nasty as in the dodgy end of California Chards. Just a little to balance out the malic and brighter acids. Definitely nicely balanced: not austere, so not one for ageing, but also not all butter, and not all grapefruit. Delightful.
It's not as "fresh" as the Rasmussen: it has darker tones, as if it lives in an orange post-apocalyptic world, as a little bright-green-stemmed flower, showing lively ochre petals among the decay and conflagration.
You can drink this on its own. I'd not cellar this, as it's not super high in acidity and lose its freshness, but at this moment now, it's a unique SB the sort of which I've never tasted. Less acidic than the 04 Pouilly Fumé from Michel Redde I had last Sunday, and won't last half as long, but for a young drinker, this is remarkably complex, unusual, and both approachable and interesting! It has enough acid, and plenty of flavour. Neither of these wines relies too heavily on fruit: it's there, lively and present, but not the single-minded track of most Sauvignons Blanc. The Rasmussen is definitely grapefruitier, especially as they warm up, but not too much so: it's just less oaked.
Oak? Can't really taste it: Hmm, that must be the burned flavours! So, not huge fruits, but god acidity, and yes, a little soft tannin on the back end, even a hint of sweetness from it, but only to contrast with the present, gently sharp acidity.It has enough acid to balance the subtle oak: indeed it took me a long time to identify any oak.. it's not unsubtle like most oaked whites you'll try. In fact it's a great white for anyone who likes unoaked whites but always hankers after a bit more complexity!
Congratulations: this is a superlative white wine, and to make it like this so young, is truly wonderful! I drank it on its own, but you could probalby pair it with gentle white fish. It's not strong enough to take the sharpest foods, as it might then lose its focus. Probably best on its own, or with amuses-bouches!
These are wines for connoisseurs, AND for new wine-drinkers. They will be amazed. This is the most original SB I've ever tried, and while there may be deeper, more concentrated, more cuttingly acidic or even more complex whites, this has depth, layers, and balance at this age, and with freshness without astringent acidity. Approachable, yet a wine which shows us some of the nuances and deeper pleasures that drinking good wine can bring. This is a most unusually interesting experience!
Buy this and serve it to all your friends, for as with the Rasmussen SB, they will love it and wonder what one-dimensional rubbish they might normally associate with this grape!
richardhod wrote:Goes well with steamed clams in garlic and butter too. Meatballs next.
EDIT: Hmm, meatballs are honeyed Teriyaki sort from Costco. A bit sweet for this and makes it tarter and a bit too malic. Brings out some pear and even maybe apricot aromatics in the wine, and definitely clears the palate to make the next meatball more unguently succulent, but I'd stick to classic white wine foods, dry and fresh, with this SB.
cmaldoon wrote:
Rat Report as Promised:
Ok, so I actually have 3 opinions on this one instead of 5 (my mother and Brother who don't consume much anyway bowed out)
The three opinions are from:
Myself: A mainly red wine drinker with a propensity for Bordeaux varietals. When I go for a white, I tend toward a Sauvignon Blanc with stone-fruit flavors (as opposed to grassy). I am not a fan of Big oaked chards in general.
My Gal: A novice drinker who is learning wines from across the spectrum and can handle/enjoy Reds and whites. She very much enjoys fruity wines and is sensitive to excessive oak. When talking of whites, Unoaked chardonnays get her top ratings.
My Father: A mainly red drinker who occasionally enjoys a white. His preferences in whites tend toward oaky chardonnays.
Our Notes:
Color - The wine is a light gold in color but has a slight grey-ish/tan-ish hint. Not a pure gold or greenish gold that I expect.
Nose - Green Apple as others have noted is the most prominent scent I get. A touch of lemongrass brings a bit more brightness to the nose but it is still far rounder and less astringent to whiff than many Sauvignon Blancs I have known.
Taste - Upfront I was greeted by bright apple flavors and some backing acidity. This flavor persisted through the middle of the palate without much else interesting happening. As the flavor faded, I got a creamy, somewhat nutty finish. I likened the finish to some darker beers I have had without the hoppy, bitter finish. (I don't drink much beer and was told I was crazy by the other two tasters so take this comment with a grain of salt.)
Feel – I actually noticed the feel before anything else. The wine is fairly thick and mouth filling / coating. There is a creaminess to it. It is bigger in feel than most whites but lighter than the heaviest chards.
Overall take – I liked it at first because the combination was novel and interesting. Unfortunately after a glass of it I grew weary of it and it just tasted creamy and a bit oaky to me. If I had it to give at a party, I would recommend everyone try some but more for the novelty than the lengthy enjoyment.
My Gal:
Color – See comments by both guys.
Nose – Light (not a whole lot to it). Green apple is the primary fruit, with a hint of citrus behind it. There is an interesting part of the nose that is almost a hint of popcorn, with a sweetness/maple quality somewhat like a popcorn jelly bean.
Taste – A lot of oak throughout; a light maple syrup flavor (without the sweetness), which is strongest at the finish. Strong overall flavor up front and at the finish, but light in the middle. Fruit flavors: apple, citrus without the stringency associated with orange/lemon/grapefruit (possibly starfruit or kumquat?). Fairly dry flavor overall.
Feel – Very smooth throughout, not missing feel/viscosity in the middle even as it lacks flavor.
Overall Take – Not too much complexity, but nice overall. Good wine for a party or dinner where the aim is not to sit and contemplate what you're drinking, yet still have a decent & certainly palatable drink. I wish there was more solid fruit in it (especially in the middle) to back up the maple-oak flavor.
My Dad:
Color – Odd grey – brown tune to the normal amber color of a white wine. (found this slightly off-putting)
Nose – Light fruit and oak
Flavor – Solid oak with undertones of fruit
Feel – heavier mouthfeel than expected from a SB
Overall take – This wine feels like it is trying to be both chardonnay and Sauvignon Blanc at the same time and is failing at both. It is a Sauvignon Blanc, made in a Chardonnay style, starting with an inferior grape. Less than plesant.
Group overall – Curious. An acceptable value at $14 per bottle but not a screaming deal.
See part II here
Aslansmom wrote:
Lab Rat Report:
Upon receiving the email telling me I'd been chosen as a lab rat and that the wine was white, I thought "Uh oh." I'm not a big white drinker and was worried that I would get a Chardonnay, my least favorite. Well, I opened the box and thought "Crap, it's a Chard." Then I saw the label and my interest was piqued...a Sau Blanc that looks like a Chard? Intriguing!
I got home last night from a very long day, excited to sip a crisp, refreshing, fruity SB. I poured a glass, took a big sniff and was struck with...oak! Agh!!! I took a sip...and again, got oak. I figured I would let the wine open up a bit, warm up a bit (admittedly, it was a bit overchilled) and give it a shot again. After two glasses, I just couldn't get into this wine. Too similar to a Chardonnay for me!
I think that this wine could benefit from pairing with a smooth, rich cheese or similar creamy accompaniment. Unfortunately, I just got back into town last night from a week's vacation, so the fridge was rather bare.
Offer of 8/24/2011 -- Hawley Winery Dry Creek Valley Red - 3 Pack (One Autographed bottle)
2 2004 Hawley Merlot, Dry Creek Valley (One bottle signed by John Hawley)
1 2004 Hawley Cabernet Sauvignon, Dry Creek Valley
This offer's pack:
theaw (Cabernet)
cmaldoon (Merlot)
klezman (Merlot)
richardhod (Merlot)
richardhod wrote:The Merlot is exceedingly scrumptious, and lovely now, or I reckon for 5 or 10 years more. Full report to come wh. en I get home. Quality stuff, with true balance.
richardhod wrote:
OK, so rattage again! Due to a 50% wrong guess as to which wine was coming first, I drank this starting last Thursday night! What an early treat... and due to its length and to save your poor eyes I shall post the next night's follow up rattage in the morning!
Hawley Merlot 04
As of the end fo writing this I'm definitely a little squiffy. nice wine, you see...
I'm not going to do a long report here, (EDIT: this may not be accurate, in hindsight) because my new (old) Jeep crapped out on me on the 5 this evening, in between the first sniff of the 2004 Hawley Merlot, and being able to try it again.
So, throws a sediment. Decant, but not too much of a sediment, and stuck to the bottom, so when you decant just don't pour the last few ml. not necessary to stand up for 24 hours as you might an older Cab.
So, I decanted it, and first sniff, mmm, dusty. Indeed one of my friends K, said "a bit like an old attic". Tried it after abot 10 mins of decanting, with unsalted pistachios. Good, sharp, clean red fruit. A clean attack on the palate. Some spiciness, and a decent mouthwatering acidity. Nice length too. small taste, as I'm about to go driving. Some legs, but not too much. Not amaing, but then it's only been open 15 mins.
So, pour it back into the bottle, and an hour and a 10-20mph freeway journey later, I open and decant again it in comparison with a simultaneously-opened-and-decanted Pine Ridge Napa Valley Merlot 06, from a 2010 woot. Still the fine nose on the Hawley. Eating it with cold roast chicken. K, who doesn't like Merlot says it does have that Merlot taste, the spice, and then it goes away. I disagree a bit, as I taste the red fruit and nice sharp acid (not very malic, fresher). Also, it tastes like a proper Merlot, not that bland crap you usually get in California. This is a proper wine, with good acidity, but good fruit, that the frogs would like, as long as you didn't tell them it was made by les Américains!
The Pine Ridge opens up after an hour. It's too harsh at first, and you can taste the oak in it, both fresh hard oak, and softened integrated sweet oak tannins later. A decent amount of red fruits, and a heavy aspect: not a subtle Merlot, but big and fun, a bit like a medium-aged Rioja. Very Very long finish, of the sweet aged oak sort. I actually quite like that as it reminds me of aged heavily-oaked Tempranillo, Spanish style.
The Hawley is definitely lighter, and more subtle, and my friends - none of them connoisseurs, but who like "nice wine" - UNANIMOUSLY preferred it! The fruit reminds me of Wellington Zin fruit (wish I'd decided to get that Wellington Merlot out of storae this afternoon, but we'll have to make do with Pine Ridge! Anyway, I think the Wellington 06 needs a couple of more years cellaring: the Hawley and the Wellington are probably quite similar.) So, Love the fruit, great acid baklbone, definite oak, but integrated and not as overpowering as the Pine Ridge. Very good indeed. Indeed, given the structure, this is a Merlot which might actually last longer and benefit from ageing to secondary flavours, like a good old St Emilion. I wonder if this is 100% Merlot. It certainly tastes of Merlot, but it's delightfully-made. Light, and no deep Cabernet, but it has fruit, acid, present, but refined oak. Ah, I see from the label it's 8% Cab. Neat.. probably helped with it soft but structured nature.
It has the ability to pair with decent meats. Tried with salami also, and that brings out the deep dark red fruits in it. Cold deli-counter beef: also brings out the fresh vibrant redness and acidity and fruit. Yum. Then the beef tastes better afterwards, which is a hallmark of good, natural acidity. Chicken, works perfectly. Tannins are a little more present, fruits always deep red and singing loudly, and the acid keeps it lively. Ok let's try some cheese, Gromit. Fancy some Brie? Mmm, goes with cheese too. Let's take it to the moon.
I think this may age well for another 10 years and be rather wonderful, if the still-vibrant fruit softens to secondary aged flavours. It has spice, but it doesn't seem to be the alcohol spice of some wines, but rather from the subtle, integrated oak tannins the acid and still open, fresh present fruit.
Highly-recommended. Tastes of Merlot, but that's not a bad thing. Open red fruit. Light-claret, as it were, not reliant on high alcohol, balanced, and you can drink it now, as the tannins integrate, or hold it and see if it ends up like a classic Bordeaux. Tastes as if it might be slightly higher in alcohol than a true classic (% is not on the bottle so at writing time I don't know) , but that may not matter. It's a lot more complex on the palate than the Pine Ridge, which is fun, sassy, full of fruit but a little oaky to be truly poised. By prefernce I kept on gong back to the Hawley. More poise, not bigger red fruit, but more poised.
Buy, and drink, and cellar some.
Tomorrow I'll try it, 12 or 24-hours after opening. And probably try to clean up this rather tipsy prose.
richardhod wrote:
Rattage, DAY 2
(or Part Deux)
24 hours later, Friday night. On a dry mouth, it's sharp, with red fruit. Hmm, too acid, needs food. Aha, pistachios!
crack, munch munch. crack munch. oops, no Withnail, you can't eat that, it's a shell. I'll feed you later.
Mmmm, nuts.
So, let's hav a sip. Wait... that divine, lovely dusty nose again. Reminds me of that 09 Wellington Merlot we blended for the Victory on the rpm 2010 tour. Sniff sniff. Munch munch. Mmmmm. Holding off on sipping for the pure pleasure of the nose. And pistachios of course (Thanks, Mr Joe the Trader).
Ok, time for a si... mmmmm, dusty nose with hints of red loveliness. Mmmm. Ahhhhh. Don't really want to start dirnking, as I lose my nose after a bit, and this has just so much olfactory omnipotence. A nasal nirvana, a wonder of whiffs, a perfect pong.
on the palate, mmm, sharp, red, acid! Perhaps thinner than yesterday, but still decent length, and this deep red cranberry and tart strawberry thing, with some toher nice red things like loganberry. And dust.. I taste the dust! That lingers along with the red sharpness. Almost mineral, almost! Sweet softened tannins comign in the mid-late palate, sweetening the end, counterpointing the sharp entrance! medoim long redness fading to dust.
Second sip-set (refill) Mmmm, still depth to the fruit abov the acid and dust. Zings the tongue with nice acidity, so fresh! medium length, yes, ending as I said.
OK, time to try it after a TJ's chicken quesadilla. Yes, mild j-pepper spice! Nice herbs, gnetle cheese and a little tongue zing. Wow, it brings out some spiciness in the MErlot, or perhaps the acid just piques my jalapeno-primed tastebuds. Still the fruit, brings it out more heavily, more rounded. Although the drink now seems less subtle, I think you get more round fruit, and taste the alcohol a little more also. Or that's just the jalapeno perhaps!
Works, though not perhaps the best use of the wine! I'l keep some for later and some other funny foods.
EDIT: never got round to more funny foods. It was too good. I did try he last half-glass it on the fourth day, and it was still very good! As I thought, and it bodes well for further ageing.
Not bad this wine, at all, epecially for a 7-year-old Merlot opened a day. Translation for you lot: In England that's praise indeed! I just bought some.
cmaldoon wrote:
Lab Rat Reporting in!
Bonus Lab Rat Bottle: 2004 Hawley Merlot
Forward: My Preferences - I most enjoy Bordeaux varietals (Merlot included). I also enjoy Tempranillos, Zins, and Rhones (in that order). I tend to be a fan of wines that are a bit fruitier than spicy. I like tannins but prefer them to be fine grained. I do not have a terribly sensitive palate to either oak or alcohol.
5:30 PM - Looking at the Bottle and opening it up:
Bottle fill: Mid neck, maybe a bit low, but still decent purveyance.
Upon opening: Some sediment in the neck.
Color: Rich red-garnet
Nose: Vibrant Cherry and plum, hint of aged undertones (cedar/leather)
Palate: WOW closed! SOUR CHERRY with Gripping tannins! Behind the tannins I got glimpses of aged leather and spice as well as more fruit.
8:15 - Almost 3 hours later when Klezman and I sat down and tasted just before dinner, the wine had started opening up.
Color - same
Nose - More muted than before. Notes of plum, ripe cherry, and very ripe blueberry possibly. These are backed by a vanilla or caramel note (must be the oak).
Palate - Plum up front with an acidity that builds into the mid palate and then gives way into aged flavors of dusty leather that then submits to the still quite large and grippy tannins.
My take - This wine does not have as much fruit as I like for a straight sipper. It has definite aged nuances which are tasty and not extreme, this wine is NOT past its prime. The tannins even at almost 3 hours in the decanter are still distractingly large.
8:30 - With Food
Mmmmmm I like this much better with food.
Greek Vegetable Salad (care of Klez) - Tomatoes, Cucumber, Red Bell pepper, Red onion, Feta, Herbs and a vinaigrette.
Pasta - Rotini Pasta with Pancetta, Sun-dried tomato, basil, Sweet Potato, Basil, and green onion in a garlic-cream sauce
French bread with Olive oil and tasty Woot Balsamic
With food (an a bit more time through our hour of dinner) This wine showed itself to be a truly fine specimen. The palate cleared up to a lovely continuum as follows:
The Flavor started with plums (just barely ripe so they still have significant acidity), continued into a wonderful dustiness, resolved through italian herbs and finished with softening but still significant tannins.
Now THAT is what I call a good wine!
Don't be turned off by the bottle saying "Merlot" This wine drinks like a Cab.
This wine needs time
This wine likes food
But it is undeniable that this is QUALITY wine that is a steal for this price if you enjoy a slightly more austere styling to your reds.
I'll be on for any questions throughout the day and I hope to get back to the last bit of this in the bottle before time runs out on this deal tonight.
klezman wrote:
Assistant Lab Rat reporting as promised!
After getting his bonus second bottle with his Golden Ticket, cmaldoon invited me to join in dissecting tonight's bottle of 2004 Hawley Merlot. As you can tell, I liked it enough to be annoyed at not getting first sucker
I want this to be as helpful to as many people as possible, so I'll start out with my own preferences. First off, my tastes vary widely and I enjoy wines from most of the spectrum so long as they are well made. In my cellar you will find Corison, Wellington, Ty Caton, and Twisted Oak as the dominant names, along with a good bit of Scott Harvey. I mainly look for two things in wine: enough acid to balance out anything else and give the flavours a whole lot of life, and a level of complexity that warrants the asking price for a given bottle. To make that a little more concrete, my favourite woot-related wines have been: Corison, Twisted Oak Parcel 17 and PS, Wellington Victory, Scott Harvey 1869 Zin and Reserve Barbera, Buttonwood Cab Franc, Iron Horse Chard and Pinot, Keating Malbec, and VJB Barbera. Two non-woots that I also think are excellent and relevant: Woodside Vineyards King's Mountain Cabernet and Ridge Monte Bello. Hope that helps.
Now on to the wine! I arrived in time for dinner, but not for the pop and pour - my first taste of the wine was around 7:45pm after it had been open for approximately 2 hours. My only real warning for what to expect was that on pop/pour it was a tannin monster. I gave it a quick swirl and a sniff and I immediately know this is the sort of wine I am going to enjoy. Notes from the first round of deliberate evaluation:
Colour: blue-ish purple throughout, crystal clear (the decanting did a great job of trapping sediment), and bled to red and then colourless at the edge.
Swirling revealed a viscous wine, with legs taking almost 10 seconds to develop at all.
Nose: Initially subtle, the first aromas I got were of earth and spice all wrapped up in an unidentifiable robe of sweetish fruit. I immediately know it's a wine with such depth that I would happily sniff it all night. Further investigation and thought and lots of sniffing later (who knew sniffing all that glue would come in handy?) I was able to pick out cherry and vanilla - almost like cherry vanilla sauce for duck or yogurt. Then I thought, maybe, just maybe, the sweet robe of fruit was very ripe blueberry tending to maybe even overripe. Also got the notion that the sweet smell might be caramel, and therefore a byproduct of the oaking. A little more swirling and sniffing and I finally get one of the other components - mint! Normally I get eucalyptus in a wine long before I get mint, but this is one of the rare ones where I just thought it was mint - pleasantly so.
First taste: Finally! On to the tasting part of the tasting! By now it's probably 2h15 since decanting. My first impression on entry was a bit of fruit and a lot of earthy, leathery goodness. Then the tannins started to coat my tongue and for a 2+ hour decant I was shocked at their power and graininess. My notes actually say they "coated my tongue in a no-nonsense sort of way". The finish evolved from a general herbaceous sense to herbs and then to spice. And it did this over the span of at least 30 seconds. Surprisingly, for a wine of this depth and tannin level it was quite light in body.
First set of tastes with food, around 8:20pm, 2h35 post decant. Dinner was Greek salad and pasta with a cream sauce, pancetta, sweet potato, sundried tomatoes, and basil. Without thinking about flavour combinations I just ate some food and then tried the wine. Initially all I get is the acid. I wonder why, so I go about this a little more purposefully. The Greek salad seems to bring out more green bell pepper sorts of flavours to me while the pasta tends to leave this wine more chameleon-like, although it did reveal some plum to me at this point. The sweet potato seemed to mute most of the fruit flavours, leaving only the acid and not terribly pleasant.
I was wishing for a steak around then, but who'd have guessed for a 7 year old Merlot that it would still stand up to something like that? I was expecting a wine at/near the brink of exhaustion. A wine that would come with a warning to drink within 6 months or you'd just be disappointed. Not so! I think this wine has 5 years left in it, easy. Maybe even more.
Another set of notes from 9:10pm, nearly 3.5 hours post-decant. At this point I find the fruit is fading somewhat, but nowhere near as fast as the tannins are polymerizing and getting smoother. I think the wine just keeps on getting better - or certainly not getting any worse. The herb characters are front and centre at this point, and at some point I recall mentioning rosemary as a flavour component.
Overall, I was delighted to have the chance to taste this, and I thank cmaldoon for sharing his Golden Ticket with me and WD/Ali/PowersThatBe for sending this particular bottle his way. Without having tasted it, I would almost certainly not have gone in. I was second sucker this time
The other strange thing about this wine was that if it had been presented to me blind, I probably would have first guessed it was a classically-styled Rutherford Cab, say from the Kronos Vineyard and it's environs. The dusty/earthy flavour in this wine made me think of 14 year old Burgess or Heitz Cab or the bottle of 1989 Corison I opened for my birthday this year. Not so similar that I'd think it was one of those, but similar enough to make me do a double take. Certainly not your average Dry Creek Merlot/Bdx blend.
Interesting side note: cmaldoon also opened a bottle of Rosemount Balmoral Syrah, also from 2004. The wines could not have been more different. Where the Hawley was subtle and full of flavours and aromas to decipher, the Rosemount was big and in your face with fruit and oak. The comment that won was that the wines are polar opposites. So if you're a big fan of the fruit/oak-bomb or mega-fruit style (Kyle, I'm looking at you here) this may not be for you. If you are a fan of the more restrained, complex, beverage that will go with food (almost demands it) then this is your wine.
theaw wrote:
LabRat Report
Hawley 2004 Cab
As I was not around last night to taste, we will be day drinking! Lunch consists of brown rice pasta with spicy garlic marinara with artichoke hearts, criminis and wilted arugula.
Cork the bottle. Corking left a fair amount of sediment in the neck. Wipe away and pour....
My tasting companion likens the color to True Blood- , blue- red, super dark but not inky.
First sips brings lots of plummy blackberry with a hint of chocolate and a spicy finish. A bit hot for me from the get go- hoping the sharpness will ease with a little time. Pairs well with the red sauce, though I must admit the sauce turned out a lot spicier than intended. Wishing I had made steak tacos instead, as this wine almost begs for a meaty companion. Gonna wolf down lunch, let the bottle breathe and BRB with round 2.
The bottle has been open about an hour (and my mouth has recovered). Detecting raspberries now on the nose, still lots of spice. Mouthfeel is round and full, almost chewy. Earthy, almost herbal finish.
I think I am going to let this bottle open up a bit more and will post again in a coupe of hours...
Offer of 8/26/2011 -- Sextant Wines Central Coast 2008 Zinfandel - 6 Pack
This offer's pack:
Borealis wrote:
Labrat Report:
Let me start with the disclaimer that I've been looking forward to and dreading this day for 18 months. I took a wine tasting course in college, but that was long ago and far far away. These days I fall more into the "I know what I like and I know when I like it category", without a lot of analysis of how or why. I do some home brewing on the side (beer, not wine) and I'd say that my palette tends to prefer bitter and savory, though my nose likes hops and some floral notes. I like big bold reds, and I like dry whites in the summer, sometimes (gasp) with seltzer after working in the yard for a couple of hours.
Ok, that's out of the way and you should have some idea of where I am coming from. I got my ticket, and the wine, this morning. Temps are reasonable and the wine was able to rest all day. Things were hectic with the wife and kids so I decided to make grilled pizza. Wheat dough with mini pepperoni and olives for the kids, basil, roasted red peppers, olives, and mini pepperoni bits for the missus and myself. To accompany, a spinach salad with orange bell pepper, tomato, and canned beets.
First Pour:
dark ruby red, nice legs
Light tannins and low astringency, a hint of sweetness, or maybe it is the berry nose. The wine fills the mouth but swallows clean with little aftertaste and an alcoholic tingle. It is hard to identify individual tasting notes. Definitely berry, but It's easier to say what it isn't. No tobacco, no pepper (black or bell), no oak.
My wife says: oaky, raspberry flavor, maybe strawberry as well. She liked it,"it was tasty". My son said to say that he liked it (though he did not try it, he's 7!)
After about 30 minutes the food was ready, and the wine had opened up. To me it was now too sweet. The berry aroma was strong and made the wine a little cloying, though I felt that it was as much in my head as in my mouth (because of the nose). I suspect that it needed a stronger pairing: more spice and more bold flavor. I tried red pepper flakes on the pizza and then hot sauce on my crust, to no avail. Chips and salsa did not balance It either.
For dessert we had Pepperidge farm dark chocolate chip cookies with brownie bits. The bitter chocolate flavor was a much better match for the Zin and balanced out the berry taste.
Final thoughts: a good wine, one that I liked for technical reasons, but did not enjoy much because it is not my preferred style. Food plays a big part. Drink it with food that is strong and/or spicy. My wife, who prefers a lighter red, liked it a lot.
I have a glass or so left and will try to update tomorrow with additional impressions.
aharrover wrote:
LabRat Report!!
Allowed to stand 30 minutes, opened and poured. In glasses 30 minutes before tasting. First impression is that this is an elegant, well-made wine. Smooth mouth feel with a slightly bitter taste on the front of the palate. Full mouth feel but short finish. Soft, integrated tanins.
Soft nose. There are fruits there but not a wild, brambly fruit nose as one might expect from classic zin. Missing are wild cherries, blackberries and blueberries.
Overall a very pleasant, well-made wine but definitely not a classic zin flavor profile. If you're looking for wild, crazy fruity flavors this isn't it. If you're looking for a well-made, balanced wine that drinks more like a merlot, it's a solid choice. Drink it sooner than later.
Trcseb wrote:
Yet Another LabRat report...in which in am honored to receive the famed Golden Ticket.
1. Poured into glass immediately after opening and notice it does have a very nice, clear ruby color that is very inviting. the nose is pleasant as well. soft fruity bouquet with the unmistakable hint of pepper.
2. First sip was fruity- but hot. not overpowering but definitely there. after letting it sit for a couple of minutes the vanilla (mixed with a nice hint of oak) is starting to come through, it blends with the fruit nicely and begins to balance itself out.
3. After ten minutes or so the focus of the zin is starting show itself. I am beginning to like this wine very much. I really notice the fruit on the mid palate while the vanilla shines through for the finish. I'm not getting so much pepper anymore. Very nice!
4. Glass number 2,3 and so on--
Having lived in the Dry Creek region of Sonoma County for quite some time time now I can say that I've had my share of Zin's. This is a decent bottle of wine. I m enjoying it without food and it suits me fine. A nice summer sipper if you will. It has a nice price point and if you wish can be a good everyday wine yet you could bring this to a gathering and not feel like a chump.
I hope this helps out...If I didn't cover enough please comment and i will try to answer any questions.
jamesn00 wrote:
.... and one more lab rat report...
My taste in zin is all over the place. From more restrained (think Ridge) all the way up to Carlisle. The most important thing for me is that it doesn't taste hot - as long as it hides its alcohol well I am happy even if it is a 15+% monster.
Opened as soon as I got home. Popped and poured a glass.
Initial thought was that this was nice. Varietally correct (tastes like a zin). Some brambles, mostly dark fruit but with a nice edge of acidity.
Drank this with a beef stew and it paired very nicely. It held up well to the rich stew and wasn't overwhelmed at all.
Once the stew was finished and we were drinking the wine on its own (and it had been open 30 mins) the wine showed a little heat on the finish. It was also a little simplistic.
Now - 3 1/2 hours later, having another glass, it has dumbed down more. It has lost some of the fruit and become a little bit more monolithic.
Overall - as a sub $20 bottle of wine this is ok. Not overly complex but very drinkable with some very pleasant qualities. IMO it is much better with food than on its own.
Offer of 8/30/2011 -- Old World Winery 2010 Pinot Gris - 3 Pack
This offer's pack:
Trcseb wrote:
A late night LabRat post:
I received my golden ticket on Friday for a bottle of the Old World Pinot Gris. Although I am ecstatic I am also slightly nervous due the fact that I am a "reds only" kind of guy. I will do my best to give a report that is worthy of you all. As always, if I left something out please ask and I will do my best to respond.
First Impression:
The fist thing one notices is the color. The wine is a beautiful peach and gold and looks quite nice . the bouquet has a very definitive apricot that is mixed with honey. also it has a slight mineral quality that blends with the fruit perfectly. I am surprised that with such a high alcohol content the fruit really comes through.
First sip:
I noticed right away the taste is much different that the nose would indicate. A strong apricot is what comes through. i can taste pear in there. the finish almost has a soapy (for lack of a better word) like taste that is very nice.I can also taste the thyme as well. So far I am liking this very much! That apricot just hangs on and on. I believe at 13.8% this seems to be super well balanced and focused.
Second Glass:
The wine has warmed slightly and that allows the bouquet to stand out even more. The integrity has stayed the same and this tastes wonderful to me. If any of my friends were to ask if i would recommend a white, this will be my choice. This wine would be nice just hanging around the house or at the beach shucking fresh oysters. Two thumbs up!
Thanks woot for the golden ticket...
aharrover wrote:
LAB RAT Report
3 tasters who are comfortable with white or red. Bottle chilled slightly, opened and poured immediately. Distinctive blush color of wine is immediately obvious – classic Pinot Gris is pale and yellow.
Strong honey notes on the nose. Nose seems reduced and yeasty. Full mouth feel. Flavor seems sweet but not overly so. Strong honey/peach - almost cidery flavor both on the nose and palate.
Overall, this wine lacks the clean nose and flavor profile of a classic Pinot Gris. In reading the label this wine appears to have been somewhat of an experiment. With this in mind, the group poured a new glass and approached the wine anew as though it were an experiment and not a typical Pinot Gris. In both cases we find this wine unappealing. Those that buy it as a Pinot Gris will be disappointed; it's not even in the ballpark. Those adventurous souls who buy it as an experiment will not be happy with the results either. I really hate to say this but we would avoid this wine.
Guess this will be my last rattage...;)
jamesn00 wrote:
Another Labrat report
I'm really not sure what to make of this. I love white wines and drink from both ends of the spectrum (super dry) to sweet (spätlese/auslese etc). The important thing is the balance.
On opening the bottle the color is striking. I have drunk rosés which have about the same level of pinkness.
There are certainly a lot of apricots and honey on the nose - but it isn't really sweet on the palette. There is a hint of sweetness but the finish is dry. It has a very rich, almost thick, mouthfeel. I didn't get any sense that the alcohol overwhelmed the fruit. The wine seemed in balance.
If I had to compare this to other white wines I have tried, the closest in flavor profile would be an aged Vouvray demi-sec, where the sweetness has mostly disappeared.
Overall I appreciated trying this wine - but I'm not sure I'll be buying more as the flavor profile is not something I have can easily find an occasion to drink.
Offer of 9/2/2011 -- Hahn Estates 2007 Cabernet Franc - 6 Pack
This offer's pack:
Cesare wrote:
Very pleased to report for labrat duty on this wine. Received the package Thursday afternoon, let it rest and had it with dinner tonight.
The wine is a nice deep reddish color. I would say a little more than a ruby red. Nose is pretty tight upon opening, just some fruit and alcohol. First sip- fruity with some heat and a bit of acidity. This really needs some air.
After a little while I can pick out more on the nose. Some red and dark berries, possibly a little smoke, something bitter (dark chocolate?), and fair amount of alcohol showing. No oak.
It tastes pretty smooth, very low tannin, quite a bit of acidity, red berry fruit, and a lot of alcohol, but overall kind of light. It looks and smells bigger than it is and if it wasn't for the 14.5 alcohol I suspect it would have even less body. The low level of oak also contributes to this. Finish is not bad, medium to long. A little acidic bite at the end.
Definitely more of a food wine due to the high acidity and relatively low body. Not a typical CA Cab Franc but for the price it's a solid wine. Reminds me of many other central coast wines...kind of that non-descript fruity low tannin high alcohol wine, except this one tastes less "mass produced".
If you are looking for an inexpensive, easy to drink, food-friendly wine this is it. You could do much worse for under $10 at the store.
cdgrimm wrote:
Lab Rat report
At first I was a little confused because the overnight package from Sonoma arrived an hour or more before the explanatory email and there was nothing in the box indicating that this was a "Lab Rat" sample, although it was always clear to me that I was to taste and then share what I thought. Wine.woot might want to include the words Lab Rat somewhere with the package.
So, I opened the Hahn Estates Cabernet Franc about a half hour or so before we started drinking. My wife and I poured a couple of glasses and checked out the color, consistency and aromas. My wife's first impression was that it quite dark and a little "musty" smelling. I liked the deep ruby color and the rich smell. With the first sip my wife said it was "smooth and a little spicy and delicious." I agreed and remarked that it was heartier than what I anticipated for a Cabernet Franc, and very pleasant.
We had already planned a somewhat spicy dinner of shrimp sautéed with fresh chopped tomatoes and eggplant and dashed with a bit of feta and Romano over pasta and we stayed with this plan. The food and the wine mixed quite well, although I think a meat dish might go even better with this wine than the savory seafood dish.
We enjoyed the bottle to the end. Eventually the initial musty/spicy taste settled down to a simpler, but nice tasting wine. We both decided that it was a very good wine (and I think I will put in for six of them), but it doesn't rise to the level of something really special, nor does it claim to, and that's OK. I was thrilled to be a Lab Rat for the first time and very happy to have been able to review a nice wine.
apw2123 wrote:
Lab Rat report
Sorry for my late post. Just got home and popped the cork. Started on it right away.
Color is a deep red.
Nose is smokey with an overwhelming smell of alcohol and berries.
First taste is slightly peppery, smokey with a berry taste but not overly ripe or fruity.
Finish is dry.
Initial impression, needs some time to open. Going to give it an hour and try again with food (wife is making duck) and will save a bit for after dinner. Stay tuned i will keep posting as we drink oh I mean taste.
Offer of 9/6/2011 -- Summerland Winery Red Sampler - 4 Pack
1 2007 Summerland Trio Rhone Blend (Syrah, Grenache, Mourvedre)
1 2007 Summerland Paso Robles Grenache
1 2008 Summerland Paso Robles Zinfandel
1 2007 Summerland French Camp Vineyard Zinfandel Paso Robles
This offer's pack:
Cesare wrote:
Labrat report on the French Camp Zin:
Very light red-purplish color. Almost pinot noir light. On the nose, stewed dark fruit, lots of alcohol, and some other chemical note mixed in. Something like acetone or some other similar compound. No oak or any oak associated notes.
This tastes light and hot. Light bodied and hot from alcohol. (14.5 on the label, 14.2 on the main page, 15.2 on the winery website!?) I also get a slight sparkling feel but you can't actually see it in the glass. Also lots of acid. Oh yeah and some fruit, I would say past raisin and more like prune. Not jammy and not a fruit-bomb. Can't really pick out much more than that. Short finish.
This "reminds me" of a zin, at least it starts off that way when you smell it but the taste is not really what you expect. It's an ok wine, not undrinkable, just not great. Three of us finished the bottle and it was decent with the grilled chicken we had but I wouldn't pair it with anything bigger than that. An ok summer drinker I guess. Maybe chilled? Compared to the Hahn cab franc (not a fair comparison but it was the last wine I had) the Hahn was much better. Also, I wouldn't hold this too long.
Curious to see what the other rats think of the other wines.
apw2123 wrote:
Paso Robles Zinfandel
First impressions
Right out of the bottle
Screw top, it does not bother me one bit. In fact I like screw tops for wine that is ready to drink now.
Color is light, not rose light but more sangiovese/pinot color. Wife said if she didn't know what it was she would have guessed sangiovese based on the color
Nose- FRUTY, distinctively raspberry and cherry. Making me nervous this is going to be a fruit bomb.
First taste- totally not what I expect. There is a quick hit of spice then the red fruits linger after the swallow. Going to let it open up a bit and come back.
Had it with pasta and a peppery mushroom sauce. It did not pair well. This wine is too light for the pepper. Pizza or pasta with a light sauce would be much better.
After dinner
The wine has been open for 2 hours. Getting a distinct black licorice with the red fruit. The spice has decreased.
Overall impression
This is not a big red meat zin. It is a zin perfect for a light casual dinner on a nice summer night.
cdgrimm wrote:
Lab Rat Report
2007 Summerland – Trio
First a quick note about the condition of the bottle. Although it arrived here in New Hampshire in seasonably cool and wonderful weather at the end of last week, the weekend was very warm and humid and by the time I actually uncorked the bottle on Monday evening, the cork was kind of spongy. I can't say if it was like this upon arrival, or if the mid/upper-80s temp, super humid conditions and the fact that it traveled several different places over the weekend had anything to do with it, but wanted to note that going forward there might have been a storage issue. No indication of any air infiltration with this bottle, however.
We opened the bottle Labor Day evening at a neighborhood dinner party with six enthusiastic volunteer tasters. I think it is a bit problematic trying to taste a wine at an event with more than 2, 3 or at most 4 people, but the hectic life of a Lab Rat sometimes just doesn't offer any alternatives!
First impressions (and for that matter all impressions from then on) were universally positive. Color is very dark to the point of almost being opaque. Strong legs and while from the start the aroma hinted to the wine's complexity, it didn't give a lot away early on. Some of the specific comments included:
- really nice, warm, taste really stays with you;
- very full, Syrah fullness comes through, full and deep, dry and rich and nice after taste;
- very, very smooth and really complements the smoked Gouda appetizer.
We started tasting this wine too soon and that was clear as it just got better and better as it settled and breathed and by the time it was probably most ready to drink, we didn't have much left to go around! The aroma from the glass and the complexity of the taste kept getting richer. Several of us still had some in our glasses when the pizza and salads were served and given how well this wine complemented a slice of pepperoni/sausage pizza with a good sprinkling of red pepper flakes, it's clear that it would be really good with a slower paced, better balanced meal.
When we switched over to the everyday pinot noir the difference was immediate and noticeable. The subtle strength of the Trio contrasted with the much more jarring taste of the less complicated wine. A very nice wine. Thanks, wine.woot!
Offer of 9/7/2011 -- Bodegas Pimenteiro - 3 Pack
This offer's pack:
apw2123 wrote:
The last of my lab rat duties and I could not be more surprised by this wine.
I loved the deep red color at the start. Unfortunately that is all I liked in the first glass. Immediately, I wished I could open this bottle in a year or 5. I let it sit for an hour and half and came back to a totally different wine. Fruit combined with the leather nose. The harsh tannins on the finish were gone and replaced by deep red fruit and pepper. I can't believe this was the same wine.
This is a wine that could be had on its own but would be great with a steak or bbq ribs. I think since it is a 3 pack drink one now, one in two years and one in 5 plus years to see it mature. Of the 3 wines I have ratted this has been my favorite.
In for 1
Cesare wrote:
Yes, another labrat report. Last one I promise! :}
Nice dark garnet red color. Touch of purple around the edges. Looks kind of light, maybe lighter than I expected. Smells pretty good right upon opening. I thought it might be tight being a 2008 but it wasn't bad. Noticeable alcohol, good fruit.. black plum and black cherry, green pepper, light oak, maybe some tobacco or cigar box even (cedar/tobacco), black pepper in the background. Very interesting! As this opens up more it gets better and better. Getting a lot of those different pepper notes and even some barnyard type smell hidden in there.
Wow this tastes good. Thankfully it smells hotter than it tastes. Also not as fruity as it smells either. Just some dark fruit mixed in with a lot of spice, pepper, oak, some green notes, and general earthiness. Some tannin present but not bad, not bitter. Light to medium bodied, pretty balanced, nice acid level, good mouthfeel, good medium finish.
Great food wine. Surprisingly good with salmon, really happy about that. Wish I had some cheese around to try this with.
Solid wine. Buy it if you want to try something different.
Edit: After being open a while now this has settled down a bit and yet revealed itself more. Definitely getting the pepper pot nose and some more funk as well. Smells more like red candy now. Maybe twizzlers. On the palate also changing to red fruit, lush and long finish. Everything is integrating nicely now, I can pick out less than before but it is also different than before. A chameleon!
cdgrimm wrote:
Lab Rat Report
2008 Bodegas Paso Robles Pimenteiro
So, this was another less-than-perfect wine tasting scenario, but a LabRat has to do what a LabRat has to do, given the constraints of getting things done by press time!
It was my wife's birthday party and there were 16 of us celebrating at the summer camp on a lovely island in Lake Winnipesaukee. A total of ten in the party really wanted to taste, so it was clear from the start that this was not going to be a long, dragged-out-over-dinner, sharing and exchanging experiences of how this wine interacted with foods and time over the extent of a full evening. Some of the tasters like and know their red wines, while others prefer whites, and still others are somewhere in between or elsewhere. We opened the bottle and pretty much poured it all out among the proffered glasses.
I don't think anyone disliked the wine, but I also think that there wasn't much enthusiasm among the tasters to go out of their way or to pay a lot to get this wine again. I think part of the issue might have been that people might have been expecting a big, rich red wine since they were part of this important, nationwide wine testing and then they were underwhelmed by a lighter, more subtle wine, but then I also think they were pretty accurate in their overall conclusions.
Here are a few select comments:
- hint of cherry, slow start, but somewhat stronger finish;
- watery, yet still a bit zingy, and not chocolaty;
- a hint of oak;
- ordinary, yet pleasant;
- light;
- lighter that I like;
- starts like a Yugo, finishes like a Fiat (not sure where that one was going);
- light, but kind of zingy;
- tastes like an under $15 dinner wine.
I'm not sure what to conclude from all the input except that this isn't a big, robust red dinner wine ready to take on whatever you put it up against. I personally liked it more, I think, than most of my co-tasters, but I agree that it is not particularly a "stand out" in terms of color, aroma or taste. We had some nice appetizers such as goat cheese with basil in olive oil and another herb and cream cheese dip while tasting, however, and I do think the wine held up to these strong flavors. I know that I will remember this wine and if I see it at a reasonable price in a store I will not hesitate to purchase it. Thanks once more wine.woot!
Offer of 9/9/2011 -- Ramsay by Kent Rasmussen 2008 Pinot Noir, North Coast - 6 Pack
This offer's pack:
vudu2u wrote:
First off, thank you wine.woot for this opportunity. We hope we make you proud. First time reporter, so be gentle . .
We were very excited for this to arrive and was even happier when we opened the box and saw that it was a Pinot Noir. They are by far our favorites
On opening the bottle, it smelled funky. Kinda pungent - never noticed that in a Pinot before. The wine is very light in color and taste. Not very dry, not a lot of body and a bit bitter.
We decided to have a little fun, so we paired anything we could find with it:
Homemade Asiago cheese bread - paired ok
Cold BBQ Chicken - tasted very alcoholly
Dark Chocolate (54% Cocoa) - YUMMY
Cold Mac-n-Cheese - meh
Freshly made tomato sauce - bitter
We let it sit for an hour. The aroma and taste was significantly better. The fruitiness is coming out. Starting to stand on it's own. As it opened up, none of the above "pairings" seem to add anything.
We continued drinking it by itself and that's where we were the happiest. Didn't have enough tannins for our tastes. Thought I tasted some smoke but the wife couldn't back me up on it.
Overall, it seems like a good, basic wine. Nothing too complex or challenging to the palate. Perfect for those obligatory bottles of booze one may bring as a guest to a party.
tunstall01 wrote:
After 2 years of wondering, "Hey, how come they haven't asked me to lab rat?!?" I finally get my chance. Of course, it happens on my busiest day in months. First, I had a follow-up visit with my internist; I'm at that age when the blood test results aren't always good. Last time my sugar was too high, as was my LDL. Also tested my thyroid — I'm hypo and recently had my Synthroid script raised to 100 mcg a day. But I digress!
My bottle arrived about 3:20 PM, a 2008 Ramsay North Coast Pinot Noir, and I had to leave the house at 3:45. Good timing, Fedex! I put it in my bag and went to my 4:15 appointment with my massage therapist. We didn't discuss wine. I had to work from 6 to 9, then some friends who play in a bluegrass band, the NYCitySlickers, had their first CD release party at Rodeo Bar in Manhattan. "Perfect!" I thought, "I'll be a Stealth Lab Rat! I'll smuggle the bottle in" meaning if I'm going to smuggle a bottle of wine into a bar to taste with my meal, I'll have to be like Paul Giamatti in Sideways ("If she orders merlot, I'm leaving!"), no not that part, the part where he drinks the special pinot he's been saving for a special occasion, with the hamburger he orders in a greasy spoon diner.
I arrive at Rodeo Bar about 9:40 PM, the Slickers are playing (great, great band!) and my reservation was for 10. I ask one of the waitresses where my table is for 10 PM, but she can't find my name, seats me anyway at a table for 4 in the back of the music room. Decent sound, but I can't see the band unless I crane way up in my seat. My table mates, now my best friends, Paolo and Svetlana, he from Brazil, she from Russia, (Vladivostok of all places!) tell me the Rodeo steak is good as are the baby back ribs, special tonight. Paolo & Svetlana are regulars at Rodeo Bar. They don't know much about who's playing, but they know what they like. They like the Slickers…
Partner Claudio arrives shortly before 10. I'm drinking a Makers Mark, he orders a vodka tonic and a buffalo burger. I order the tonight's rib special. "Don't take that wine out of your bag, " Claudio warns, "the sound mixers are right next to our table!", and of course, I ignore him. I order a glass of the house pinot noir (undistinguished) to go with my ribs, but really, I'm planning to drink the Ramsay. I quickly down my wine, then I lean over like I'm fishing in my bag (and I am) and grab hold of the Ramsay. Screw top! Perfect. I pour some into my empty house pinot glass and sniff.
The nose is earthy: hints of dirt, moss, mushrooms. Claudio thinks so, too. In fact, the nose portends a very fine wine indeed. Unfortunately, the Ramsay doesn't quite live up to expectations. The color is a beautiful ruby. The first sip is a little sweet and fruit forward, but leaves a nothing burger of an aftertaste. Perhaps a hint of grape juice flavor. Claudio thinks it's bitter, but I don't taste bitterness; though we're very compatible, our palates aren't. I screwed the top back on and put the bottle back in my bag. 15 minutes later, another try. Drinkable, and a bit better, but not great. A decent accompaniment for the ribs, however, the strong, sweet taste of barbecue sauce, sort of renders the Ramsay a bland accompaniment.
It's now after 11 and we're heading home. We pay the bill, and we flag a taxi outside.
Back home in Brooklyn, I unscrew the bottle cap and pour a couple of fingers. No significant change in taste and aroma, though the wine has mellowed a bit. Nose still earthy, color is fine, but again, that taste. Is it fruity? Bitter, as Claudio thinks? Or just not distinguished.
Then I pour the wine through a Vinturi. Again, the wine mellows a notch, but just a notch. Flavor's still a bit raw, but overall, it's still an undistinguished wine.
So here's my verdict. If you are able to cellar your vino for 3 or 4 years, I think the Ramsay Pinot is quite possibly a wine with potential. Great nose & color; taste will likely improve with cellaring, even after 1 year.
dkrupps wrote:
Hey everyone.. First time Lab Rat, long time Wooter..
So, the shipment arrives yesterday afternoon and "Yes!" a Pinot greets my eyes when I open the box. Love me some Pinot Noir, and although I've had other wines from the Rasmussen stable, this is the first Ramsay, so double bonus.
Up front - On the nose: Light cherry, some raspberry, a bit of an earthy tone, and a very light hint of smoke.
Initial sips: Without a lot of aeration or time in glass it's pretty tight with light fruit, somewhat "hot" due to it's youth with a robust even slightly spicy character, and decent mouthfeel.
Although pretty hot up front, this continued to diminish and smooth out after about 15 minutes in the glass, and 45 minutes in the bottle.
20 minutes later, after an additional pour:
More fruit is showing with stronger cherry, red raspberry, and currant notes. Good full mouthfeel, not much smoke, so no Mendo hangover.
Dinner ended up being a variety of flat breads and romaine salad with tomatoes and toasted almonds. The Ramsay performed well with all flavors including kalamata and liguria olives, basil pesto, goat cheese, and artichokes, but truly shone in it's support of the ripe tomatoes and toasted almonds.
Two hours in: The "heat" and spiciness has reduced dramatically, leaving behind a still robust yet quieter pinot that still maintains a full mouthfeel. Excellent time for some 80% dark chocolate, and the Ramsay doesn't disappoint.
Overall, an excellent base Pinot which has flexibility as both a simple "sipper" with cheese and such, yet can still stand up and support much more complex pairings.


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|Topic Review (Newest First)
Re: Floated off the stands
Custom Fiberglass 1-781-740-1067
Richie Doyle; Hingham, MA
Onceuponatime, these guys also had a top reputation for combining glass work with winter storage. I don't know what their rates are these days but if they are still around it could pay to call, they're the kind of shop that gets on the short list for kudos.
Re: Floated off the stands
$300 per foot for reprint is about standard. If you shop around, you may get it down to $250ish and be sure to have them throw in the haul and launch and perhaps unstepping/restepping the rig (doubt they will tune it for free). The way to negotiate is to get them to do the things that actually cost them virtually nothing on a marginal basis, but save you real money. But, be sure they are good painters, not some overspray wizard that always wanted to paint a boat.
There are guys around here that speak of a yard in Maine that is supposed to be very good and they talk of acquaintances that take their last sail of the season up there and leave her on the hard to be painted over the winter. They speak of it costing half, between paint and winter storage. I would have to track them down for the name.
Re: Floated off the stands
I was at. Carriage House also. I understand they had to rent a large crane for 10 days or so. My boat was in a pile of 32 boats. Cost of Salvage does factor in their decision to total. I had Progressive, their Cat team agent told me it was NJ law about marking the title, but definatly double check. They were useing $120.00 hour labor rate. That adds up fast.
Two part polyurethane top side paint is expensive, but we could strip off the first coat and do it over for a lot less than $300/ foot!
I am in Fair Haven, and I'm serious about helping. Been looking for a new boat. PM me if u start to look. I might be able to save you a trip or two. I am looking in the 28-30 ft range. Several project boats advertized as perfect condition.
Re: Floated off the stands
Thanks for the input all of you.
Lou, our boat is still at Carriage House Marina. I have read here and other places about hand painting. I get the theory but the actual results may not be what I had in mind, Don Casey, not withstanding. As for help, I'll keep you in mind. Where was your boat?
That price $300/ foot was for a total repaint of the hull.
Lillia, HelloSailor,
The title being marked Salvage and future insurance limitations I find to be a real problem. No matter how well I did the repairs, a Salvage title would make any resale value next to nothing. I will be checking up on the NJ insurance issues.
Yeah, I already got the bill for the recovery and sent it to the insurance company. It was almost $5K. And our boat didn't go 50 feet. Makes me wonder if they are deducting that $5k from the stated value, leaving me with even less $.
I'll wait until I get the real info from the Insurance Company.I could make myself crazy (or crazier).
But I sure hate to lose the Hannah Lee.
Re: Floated off the stands
I heard a story of a power boat owner on Long Beach Island,NJ that is being billed for 8,000 dollars by a salvage company plus another 800 dollars from the marina just to move a boat, that floated off it's jack stands, valued at around 2300 dollars...
Re: Floated off the stands
Acording to Don Casey, rolling and tipping is EASY!
I'd be happy to give you a hand. I have discovered with no boat to work on, I have no life! Nothing to do but rake leaves!
IMHO, they'd rather close the file. Only boats I heard being repaired were very expensive, so a big gap between cost of repair and value of boat. Progressive had 1800 claims in NJ. I
Started pricing parts, pulpits etc. Every one. said they'd like to sell me parts, but they advised
Letting the boat go. Even diy gets very expensive very quickly.
Re: Floated off the stands
"If they "total " the boat, is their "buy back" price negotiable? "
Everything is negotiable. But be aware that if they total the boat out, whether they transfer it to a salvage title or not (check your state laws) the boat will be a total and you may not be able to get anything more than liability insurance on it afterwards. Check with your insurer and your state about local rules and process.
"Are there ways to mitigate the approximately $300/ foot repaint costs?" Sure, you get bids. Odds are any shop with an environmentally controlled paint booth will charge the same thing. Might be able to fit you in next spring. Guys who work out of a trailer illegally in a field will be cheaper, and some are even good at keeping the gnats out of the paint. Mitigate? Not really, but you can shop around for price and quality. Sometimes you can sail or haul to a shop 200 miles away and simply get a better price.
"What would I need to do to the mast to minimize the effects of the salt water bath?"
Wash in fresh water ASAP. What's done is done and AFAIK there's no "neutralizing", you just wash it to stop any further salt damage.
" Is it possible to get a slightly used Furler? Are they difficult to install seeing that the mast is down?" There are consignment shops that carry used gear, somewhere on the forums I'm sure there's a list. Hard to install? Nuts and bolts and instructions. Is it hard to build a swing set, tricycle or bbq?
"Would I have any trouble re-surveying the boat after the repairs so I could get the boat re-insured? " Yeah, from the top. Once totalled, some insurers won't touch it. You need to start with your state insurance commission to find out the laws, then ask your insurer, because sometimes they also lie. One of the things they lie about is the value of your boat, again, ask your state insurance commission who or if they are allowed to determine that value, and make sure they have followed the rules. With a car, I've seen an insurer with a top name literally cheat, break the rules, and finally raise their offer nearly 400%.
Think of this as a high-stakes poker game. They may be smiling at you, that doesn't mean they won't take you for everything if they can. If they treat you well and follow the rules--then come back to praise them afterwards. The few good guys deserve that.
Re: Floated off the stands
I had an agreed value, so the price was not negotiated. If you did not have agreed value, I think you can negotiate, but no first hand experience.
Be careful, I understand that in NJ the title MUST be marked "salvaged". You will have a tough time selling later on. I'd ask the ins co. Aboutresurveying.
I read an article that 90% of furler problems are caused by improper installation. I would call Dave at
Eggers in So Amboy. He can give you better advice. He does great work, and prices are reasonable.
Where in sea bright were you?
Re: Floated off the stands
Boy, that awful, but it makes me think...what is a sailboat really worth today...after reading many of these storm threads both on this site and others I have heard of nobody that actaully had the insurance company OK repairs on their boat. It's almost always a total....
BTW, are you saying the quote was $300 a ft to repaint what was damaged...?
Re: Floated off the stands
I am reviving this thread because I too had a boat in Sea Bright, NJ and she also floated off her stands. I'll say right off that my wife and I (not to mention my granddaughter) love this boat.
As luck would have it, when we hauled 3 weeks before the storm, I decided to take the mast down to check the rigging the furler etc. When the storm surge floated her off her stands the Hannah Lee looks to have floated in a circle bumped into a building and was then surrounded by 3 other boats. I was able to get to her a few weeks ago and found her scratched moderately but generally in good condition. The worst wear was under her bow where she must have been chafing on another boat, but even this is pretty cosmetic. There was no evidence of any water inside. The rudder turns stop to stop without a hitch. The keel has it's same old C&C smile but no other damage. The prop and shaft are intact and run true. I have started and winterized the engine with no problem. The mast on the other hand was under water and the head stay looks un-wound on the top near the fitting that is swaged on. The furler also was under water.
I thought that this was really good news until yesterday when the surveyor called and hinted that the repaint job alone could exceed their value for the boat. He hasn't finished the paperwork so the exact numbers aren't available yet.
So here are my questions:
If they "total " the boat, is their "buy back" price negotiable? Are there ways to mitigate the approximately $300/ foot repaint costs? (Tip and Brush it myself? Ugh.) What would I need to do to the mast to minimize the effects of the salt water bath? Is it possible to get a slightly used Furler? Are they difficult to install seeing that the mast is down? Would I have any trouble re-surveying the boat after the repairs so I could get the boat re-insured? What other issues am I likely to run up against?
Thanks for your input.
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By Rob Kelly
Arsène Wenger has praised the impact the "absolutely outstanding" Mikel Arteta has made this season.
The 30-year-old has delivered a string of consistent displays as the deepest member of Arsenal's midfield three, and scored a crucial late winner against QPR on Saturday.
Wenger said the Spaniard's goal was "well deserved" and admitted that the team needed its more experienced players during challenging periods
"Since the beginning of the season Mikel has been absolutely outstanding," the manager told Arsenal Player. "He does a fantastic job, he is highly focused and I am very happy for him that he gets the rewards.
"If you lose three games in a row, you are in a crisis of confidence. Therefore it was important to stop that [against QPR]. Good teams go through some bad results, but reduce the time of the cycles and that is what we did here.
"You rely on experience [in these times] because those players can deal better with the pressure and have gone through it before. That helps us to focus on what is important."
Watch the full interview with the boss on Arsenal Player now.Copyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


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Obituary: Genevieve 'Ginger' Nowak memorial service Friday in Denver
November 26, 2012
Former Breckenridge resident Genevieve "Ginger" DiDominica Nowak passed away on Nov. 16 at the age 68. Ginger was a popular longtime resident whose flamboyant character and inimitable speaking style enlivened the atmosphere of the Breckenridge bars and restaurants where she worked.
Ginger will be remembered for her generosity and sense of humor.
An accomplished cook, Ginger hosted holiday gatherings where guests were treated to memorable Italian cuisine, accompanied by entertainment that included her colorful colloquialisms. She was famous for "Ginja's mixed metaphors" such as, "I was born last night, but it wasn't yesterday;" and of course, the ever-popular – "six of one, two dozen of another."
Born in Brooklyn and raised in Long Island, N.Y., Nowak moved to Colorado in 1975 and resided in Breckenridge until 1996 when she moved to Denver.
She is survived by her sister, Joann Lombardo; and three nephews – Joseph, 41, Michael, 40, and Robert, 36; all of New York.
Memorial services will be held from noon to 4 p.m. Friday at the Unitarian Church, 1400 Lafayette St. in Denver. Lunch and refreshments will follow.


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Hyeonseo Lee:
My escape from North Korea
As a child growing up in North Korea, Hyeonseo Lee thought her country was "the best on the planet." It wasn't until the famine of the 90s that she began to wonder. She escaped the country at 14, to begin a life in hiding, as a refugee in China. Hers is a harrowing, personal tale of survival and hope — and a powerful reminder of those who face constant danger, even when the border is far behind.
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- Culture
- Family
- Global issues
This talk was presented at an official TED conference, and was featured by our editors on the home page.
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Since the Talk: How Hyeonseo Lee found the man who saved her family
In 2013, Lee finally got the chance to say thank you to the stranger who helped her mother and brother flee North Korea. Read more.
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Posted by Shar VanBoskirk on July 7, 2009
I'm pleased to announce that Forrester's five year forecast is now complete and live on Forrester's site. It feels like this has been a long time in coming from my side too! Please see the full report for detailed explanations of the trends affecting overall marketing budgets and the growth of the channel in the forecast.
You may remember we previewed our forecast at Forrester's Marketing Forum at the end of April. If you cross reference this post to the one we posted as follow up to the forum, you will notice that the "% of all advertising spend" has changed. The absolute forecast is still the same, we just changed this calculation to make sure it was done in the same way as in years past. See below for the most recent release:
This research will certainly help marketers plan their channel strategies.


text:
CHAPEL HILL, N.C. - North Carolina student-athletes who are 2012-13 recipients of two prestigious honors - Athletic Director's Scholar-Athletes and Tar Heel Leaders of Distinction - were recognized Tuesday at the Dean E. Smith Center during halftime of the UNC men's basketball game, in which the Tar Heels beat Wake Forest 87-62.
A.D.'s Scholar-Athlete awards are presented annually to student-athletes who excel academically. The Leader of Distinction award is the highest recognition bestowed by the Richard A. Baddour Carolina Leadership Academy following a rigorous evaluation process.
Athletic Director's Scholar-Athletes for 2012-13 are Michelle Ahn (women's golf), Joseph Alter (men's fencing), Patrick Barrett (men's golf), Amber Brooks (women's soccer), Kara Cannizzaro (women's lacrosse), Zoe De Bruycker (women's tennis), Marisa Dobbins (women's track and field), Elizabeth Durkac (gymnastics), Tia Gaffen (volleyball), Adelaide Gay (women's soccer), Scott Goodwin (men's soccer), Krista Gross (women's basketball), Nick Heilmann (wrestling), Meghan Lyons (field hockey), Pete Mangum (football), Kieran McDonald (men's lacrosse), Chris Munnelly (baseball), Brett Nagle (men's swimming and diving), William Parker (men's tennis), Chadd Pierce (men's track and field), Jackie Rudolph (women's swimming and diving), Claire Wardius (rowing), Paige Williams (softball) and Heather Van Wallendael (women's fencing).
Tar Heel Leaders of Distinction for 2012-13 are Joseph Alter (men's fencing), Patrick Barrett (men's golf), Ryan Creighton (men's lacrosse), Kent Emmanuel (baseball), Jordan Gafa (men's soccer), Scott Goodwin (men's soccer), Maura Masatsugu (gymnastics), Clayton Parros (men's track and field) and Jenna Rodrigues (women's fencing).


text:
After a scoreless first half, Nico Melo put the Heels up 1-0 when he took advantage of a miscue by the Elon keeper and he finished in the back of the net in the 54th minute.
The goal gave UNC a working margin that it would increase a little more than 20 minutes later when Melo sent a cross on net that Chipper Root headed home for a 2-0 Carolina advantage in the 74th minute.
Root wasn't done as he would score again in the 81st minute off a pass from Marco Sunol that gave the Tar Heels a commanding 3-0 edge.
North Carolina finished with a 14-6 shot advantage, coming up with five in the first half and nine more after intermission.
Both Brendan Moore and Sam Euler each made one save in net, while a trio of Elon keepers came up with three saves.
The match was scheduled for Bryan Park in Greensboro, but the heavy rain in the Triad forced the match to be moved to an artificial surface.
North Carolina will continue its exhibition season with matches next week against Michigan State and Indiana in Fort Wayne, Ind.


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Discover how to extend SharePoint's power with cloud-based services
Melding two of the hottest trends in the industry—the widespread popularity of the SharePoint collaboration platform and the rapid rise of cloud computing—this practical guide shows you how to extend the authors' SharePoint solutions with the cloud's almost limitless capabilities. The book begins with an introduction of what the cloud is and then walks you through your first SharePoint and cloud application. You'll discover smart and exciting ways to extend SharePoint's functionality with the cloud, enabling you to confidently maximize the potential of this powerful online collaborative tool.
Professional SharePoint 2010 Cloud-Based Solutions:
Gets you started using SharePoint 2010 with the cloud
Shows you how to deploy services and resources to Windows Azure to use in SharePoint
Zeroes in on SQL Azure and shows you how to use it for data management and business intelligence
Defines a mashup and shows you how to build a mashup application
Demonstrates ways to secure cloud solutions using claims-based authentication
Walks you through managing customer information in SharePoint Online
Takes you step by step through creating a Twitter® trends report, connecting to LinkedIn®, and leveraging Bing Maps Geo Services in business solutions
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OK, So I finally got the thing going and decided it was best to create a thread dedicated to the status of my project and keep the other one going as a Q&A thread.
Right now I've just deployed a virtual honeynet using VMWARE Workstation consisting of one unpatched windows 2000 proffessional guest and one Honeywall guest.
As it is just launched, there's nothing to report yet but I will keep you posted about whatever I might find interesting, stay tuned:)
Also I'd appreciate all support & traffic to my blog, The Honeyproject
EDIT: Windows 2000 Pro unpatched was a hilarious little experiment which got infected by thousands of worms in a matter of minutes. That project was scrapped within hours and I moved on to a Windows 2003 x64 enterprise on and Honeywall, still under VMWare.


text: hi i have the saiga 223 with a utg low scope mount and would like to put the tapco adjustable stock on it but im afraid it would not provide a very good cheek rest while using the scope. also how does the the grip feel in realtion to having too much trigger finger overlap . any in put would be appreciated


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Main Library
VCPL Computer Lab
Thursday, July 10 6:00 pm to 6:30 pm
Registration Required.
This class is part of the new Fast Track series for learners who have more advanced computer skills. This class lasts 30 minutes, and please be advised that it moves quickly. Learn to crop, resize, compress, or turn your picture into a black & white image. Bring a flash drive with a picture on it that youd like to edit.


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|Topic Review (Newest First)
Take some measurements off your duece then take a trip to the 'yard.
What you want to measure is center-to-center of the front tires and also the width over the brake drums where the wheels bolt on.
You are going to be looking for something pretty narrow which the A/G bodies and S10's are not going to be.
What I am going to tell you here is just something for you to think about.
If money is the object I don't think you want to rip into this. It can get expensive (and will) when you find you are in over your head and have an undrivable car in your driveway. I would suggest simply rebuilding what you have. New bushings, bearings, brakes, shocks, and tie rod ends WILL perk up your old cars drivability and is just an R & R process. Ripping the car apart to put in a "new" worn out junkyard suspension that will not work correctly and will have to be stuffed full of new parts anyways is not really cost effective.
I have done this both ways myself and I find that, after all is said and done, the "expensive" aftermarket kit is generally comparable in price to a do it yourself get the stuff cheap method. Junkyard parts are usually worn out when you buy them and you will end up buying new brakes, rotors, shocks, bushings and whatever else will nickel and dime you when taking on a project like this. Especially if experience, tools and facilities are lacking.
Sorry for the book but you did ask for advice...
front suspension change on 63 Chevy2
I cant afford a Mustang2 aftermarket front subframe etc. so what would be an affordable replacement? Ive heard 80s GM like Cutlas, Monte Carlo etc. and S10. I can get one of these cars cheap cut off the frame and suspension and weld plates to bolt on the Chevy2. Anybody done this , can give me some advise to save alot of trouble. thanks , Mike
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