text:
"Tights are not pants." -Blair Waldorf
Industry reports confirm that denim sales are dropping, while yoga pants become more popular. I am appalled by this increasing trend of women wearing activewear with no intention of actually going to the gym. Here's why:
1. "But, they're so comfortable" is NOT an excuse.
Don't get me wrong, I love comfort and I often pair my Nike sneakers with dresses. But, there is a huge difference between comfort and sloppiness. There is nothing stylish or innovative about wearing activewear pants or tights as an everyday outfit. A soft maxi skirt or cool boyfriend jeans are just as comfortable and infinitely more stylish.
2. What you wear is representative of who you want to be.
I know, another Blair Waldorf quote. But, this quote from Gossip Girl is undeniably true. By wearing yoga pants, you're conveying that you want to be a lazy college student who overslept and is running late to class. Mature adults wear real pants.
3. You never know who you could run in to.
Maybe it's that cute guy from class or worse yet, the person who could land you your dream job. You wouldn't want to approach your business role model wearing yoga pants.
4. There could be an emergency.
This one may sound silly, but think about it. Would you want to be stranded somewhere in stretchy pants?
5. They can lead to weight gain.
Usually, you'd notice right away if you put on a little weight because your jeans would fit tighter. With stretchy yoga pants, it's much harder to tell.
6. They're unforgiving.
There are plenty of ways to flatter curves. Wearing flimsy pants that have no support and have the potential to make your legs look like they are in a sausage casing is certainly not one of them.
7. Another non-excuse: "Everyone wears them."
So you want to look like everyone? This is all the more reason to not wear yoga pants. By simply wearing jeans, you're more stylish than the large majority of people.
Comfortable alternatives:
Agree or disagree? Share your thoughts.


text:
For more information or to book call: 01202 313 667
Or call Mark on: 07899 833 084
Or email us: email@example.com
The programme for each fitness and weight loss boot camp includes 25 fitness and relaxation sessions over the five days. This amount of exercise requires the body to recover for two days, so over the weekend you should rest, re-hydrate and eat nutritious food. Your body will come back fitter and stronger after resting and many guests find they continue to lose weight / inches in this time.
The planned sessions are reviewed each evening by our head instructor, Mark Hooks, to accommodate the fitness levels within each group.
Each day will include four fitness sessions and one Progressive Muscular Relaxation session or a stretch and relax class or swim, sauna and steam room at a local pool. Every session is different and may include boxing, circuits, runs, kettle-bells, power bags or even a trip to the beach.

subset: commoncrawl


text:
tag:blogger.com,1999:blog-40041130009263464682017-11-29T04:30:27.955-08:00CHAMPAGNE - THE UNBEARABLE LIGHTNESS OF DRINKINGPETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-5595519273510733872017-08-19T10:11:00.002-07:002017-08-19T10:11:55.985-07:0014TH INTERNATIONAL CHAMPAGNE DAYSo here we go again.

More champagne and more champagne.

Well, this year was rather uneventful and similarly was last International Champagne Day.

I drank Ayala, Brut Majeur and it still remains the best bargain on the market. How long we will be able to enjoy £25 per bottle of such a wonderful Champagne I cannot tell.

So keep drinking!

Drink, Think and Believe Champagne!

PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-9939016525890153322017-06-24T04:47:00.003-07:002017-06-24T04:47:33.590-07:00CHAMPAGNE - THE FUTURE OF THE PAST...OR THE PAST OF THE FUTURE.

The 90s had their 90 and 96. The noughties producer some fascinating vintages of which 02 and 04 stand out the most so far. 02 being a seen as the new 96, which of course did not impress me, but the general rave is about that vintage. I am in favour of 04 and I did ask someone of astonishing authority, which vintage was better: he agreed with me. But I am not God to dictate what the trends should be nor will I ever insist on asserting my view about a vintage as they all change and evolve (typical example was the 'out-of-this-world' youth of 95, its evolution in a bottle post initial disgorgement and its evolution in the bottle post second and third disgorgements too; the same applies to 1996 which showed 'out-of-this-world' character and flirtation seductiveness best after the second disgorgement). Other vintages are yet to appear on the market but I am curious to see what Bollinger, Pol Roger, Gosset, Vilmart, Louis and many others release onto the market.

This decade I am certainly going to look out for 2015 and I am going to be very interested in what 2016 will show. 12 is so far rated as the bombshell and received pretty high ratings and reviews but for the final product we have yet to wait 2-5 years. I am not going to disregard 2017 either even though the vines have only just bloomed. 14 may still surprise me, but I am not holding my breath for it.

At any rate, it is clear that there is loads of interesting stuff that is yet to come out of Champagne so naturally there will be a lot more drink and lot more to spend money on.

Oh dear!
PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-72509221965824654552017-06-24T04:47:00.002-07:002017-06-24T04:47:24.424-07:00CHAMPAGNE - REGRETSWhat would life be without regrets?

A few years ago, I wrote an article about investing in Champagne wines. Although, I still maintain the view I did a random search and noticed that a bottle of Salon 1996 (another fantastic vintage) now fares at nearly £1000.00 and given that I had bought a case of 1995 at £80 a bottle the price astonished me. At the time when I got the 95, 96 had not been yet released. Of course, I drank the case because the wine was sensational but I have become riddled with regret realising that, in theory, I could have made a chunky return on the wine; add to it a few more cases and my return would amplify, albeit not linearly but it would. And who knows how much the wines will cost in the next few years or another decade.

In order to achieve that a few things need to happen. One of the most obvious one would be finding a buyer for it and the next, perhaps not so obvious, good storage. Finding a good buyer is the biggest mission because there aren't as many Champagne lovers as one might think, but I am hopeful that the trend has been changing and it will continue to change.

Oh well, to believe that the list of my regrets won't expand in the future would be a futile mission.

Think, drink and believe Champagne!

PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-6087492245000854552017-06-06T06:33:00.000-07:002017-06-06T07:00:31.970-07:00CHAMPAGNE - 'THE-DRINK-AGAIN' LISTSo here is the list of the Champagnes I am committed to drink again and those of which review you will read at some point in the future.

1. Veuve Vintage 2008 - first encouter with the wine was impressive, but I shared it so I didn't get the full experience

2. Lallier Vintage, NV and BB - same as point 1.

3. Louis Roederer BB - because that is my usual to see how each vintage manifests itself in this fabulous Chardonnay.

4. Veuve La Grande Dame 2004 - need a second review as 04 was a great harvest and I wasn't too impressed with the wine the first time. I think I know why though.

5. Bonnaire - time to revisit the producer and his range.

6. Pol Roger 2006 - Third time lucky perhaps? I drank 2 bottles of it already and I wasn't too impressed but since I religiously follow every vintage I might have to accept that 2006 was simply unimprressive

7. Gosset Grande Blanc - two very different experiences altogether. Perhaps third time lucky again.

8. Gosset Petite Doucer - what a fascinating wine on the first tasting! So time to make an evening out of it (for myself).

9. Chaler Heidsieck NV - I reluctantly accept that I have never given this historically very important wine enough credit and with the invention of the new champagne glass it is time to perhaps, change that.

10. Ruinartf 'R' (NV) - it has been so long since I had the standard 'R'. So let's jog the memory of it with a new approach.

11. Ayala - my star of last year and a favourite tipple of this year. Need to review the entire line though as I only tasted it and given the time restrictions at the tasting the temperature wasn't favourable.

12. Vilmart - Grand Cellier - the most unsual Champagne I have ever had. Time for a new review.

13. Gobillard - BB and BN. Shared the two bottles so need to review fully. First impression however favoured more the Blanc des Noirs and the Chardonnay disappointed slightly. But I didn't manage the experience well enough and it had an impact on expectations so I have to give it another chance since the house is very good

PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-87940994919409914362017-06-06T06:04:00.001-07:002017-06-06T06:52:58.100-07:00MY CHAMPAGNE RULESOver the years I developed several rules about drinking Champagne and wine respectively all of which I often broke several time only to come to the conclusion that they evolved for a reason. This is not a self-reproach but indiscriminate critisism of my own opinions and choices. After all these years and with a beyond proven record and acknowledgements from highly respected houses I accepted that perhaps it is time to trust my own opinion. That is not to say I don't doubt myself but an encouragement to the reader that the psychology of drinker is constantly changing, evolving and in the long run always a self-designed method of achieving the best experience; in which, one always experiences profound disappointments and joys.

1. NEVER SHARE - never a share a bottle because a single bottle of Champagne is designed for 1 drinker in both volume of the drink and volume of alcohol.

2. ALWAYS DRINK ALONE - Alone but never lonely! Best still if you are completely alone and in a familiar environment so that the Champagne experience dominates not anything or anyone else. And I love drinking after dark so that I limit my the distortion of olfactory senses by light polution. Of course I don't drink in complete darkness as one needs to see the colour.

3. GOOD GLASSWARE - this was a mission for years to find the perfect glass. Flute is dead! Riedel's Managing Director, a total Champagne nut (afterall he was at the inception of the Bollinger Glass, the Dom Perignon glass which started the movement of Champagne specific glass)*, has decided that he would make Champagne flute totally extinct. For years I was using Riedel's 'Chianti/Riesling' glass, which is the one I settled for until, a year ago, I laid my hands on Riedel's Veritas range and in the range the very-much-look-alike-to-the-Chianti/Riesling-glass was sent to me as a sample. I had no idea what it was so I had to ask the rep. He explained and I never turned back.

4. TEMPERATURE - if you keep a bottle of Champagne in your fridge overnight the wine will be too cold; it will feel very acidic and not too enjoyable. If you like it that way then don't read any further because you won't like my words. I put a bottle in a deep freezer for up to 35 min take it out start drinking and by the time I finish it the wine will have bloomed into it's full glory. When it comes to certain blends opening the wine and leaving it open over night benefits the wine more than it is conventionally believed. The point is for the wine to warm slowly and open up with air thus experience the various layers of Champagne. About air I will right in a separate rule.

5. HOW MUCH TO POUR - standard measure for a glass of Champagne is 175ml per glass. For me that is way too much to swirl in a glass and anywhere between 50 to 100 ml (closer to 50 than 100 as you can always top up) is ideal.

6. NEVER TASTE ALWAYS DRINK - this a bit of a controversial topic. I don't spit Champagne and I always drink it. A lot of thought and effort goes into making the bottle and wasting by spitting I regard as utterly disrespectful for the art form of Champagne which I refer to as 'Haute Viticulture'. When I open a fresh bottle I always have the first glass straight down my gob (my volume 50 - 100 ml) and on an empty stomach so that the small amount of alcohol gets into my head and relaxes my attitude towards the wine and optimises the approach to it which in turn enables me to maximise my experience of the wine and dissolves my stresses of the upcoming experience.

7. AIR - in some respects air could be the enemy of Champagne. But with the recent development of Champagne air is actually beneficial in drinking it. So it is no surprise that there was the change of the glassware and now it is quite normal to decant it (or leave it open over night in the fridge). Just as with temperature, air plays an important part in appreciating Champagne.

8. RULE OF 3 - in order for me to form an opinion of a new house style or Champagne I need to drink 3 bottles of it. When it comes to vintages I usually still to just one or two but that depends on the level of wine. The most revolting wines I usually give a second or a third chance but in the end if it is revolting after the second it is unlikely I will drink it again.

9. NEVER LISTEN - this is a tricky one. Don't listen to anyone who is trying to lecture you on what you should be tasting but listen to those who encourage you to form your own opinion. I listen to everyone in Champagne but no one outside of it, outside of Champagne I trust myself.

These rules are there for me to maximise my enjoyment of the tipple. I have broken them, and I will break them especially point 1. because to share the experience I need to share the wine and it enabled me to see on others' faces when they fell in love with the tipple just as I did experience my love at first sip.

*the history and the evolution of Champagne glassware is quite interesting, but about that in another article.PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-22940893473933694812017-06-06T05:05:00.000-07:002017-06-06T05:05:30.679-07:00CHAMPAGNE LALLIER Although, I would love to pass a definitive judgement on the house I am unable to do it.
Drinking only three of their cuvees isn't really enough.

But, it is noteworthy, and thus the house remains on my 'drink again list', which is growing.

The NV however, did stand out in its maturity, and richness which would be expected.

The Blanc des Blancs I wished I had loved more and the vintage wasn't memorable enough.

Nevertheless all three feature on the 'drink again list'.

And about that, in the next article.
PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-12394243202704352142017-04-02T05:45:00.000-07:002017-04-02T05:45:17.148-07:00CHAMPAGNE AND BREXITI cringe at the idea of Brexit. But politics aside there might be a silver lining for us who love our golden hued tipple.

As I have written before, the last economic farce that had half the world freaking about the word crisis, had a positive impact on Champagne. What did I do? I drank more Champagne. Yes, we have been enjoying the fruits of exceptional stock management in Champagne to present day and we will continue to do so for the next few years.

Fact is that in the next few years some of us will not be happy. I shan't be! Especially due to the fact that my favourite tipple will start increasing in price. Marginally, but still.

And just like ten years ago, the consumption of Champagne in the UK will recede and to add, the prices will go up because there will be hired tariffs put on imported goods.

And for the Champagne houses the change will be short lived just like all other crises and changes that Champagne has had to weather in the past two centuries.

And what will I do?

Well, I had more than enough of Champagne last year and I have not had anything this year yet, though there have been cravings (I admit, but I made the most out it). So this temporary resting period will come to an end. When I don't know.

Think, drink and believe Champagne!PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-36312045169003713012016-12-20T03:14:00.000-08:002016-12-20T03:14:53.580-08:00XMAS SPECIAL - CHAMPAGNENormally, I would not write anything in reference to what to drink around xmas and nye, but recently the influx of opinions have put me in a position that as a Champagne drinker I have to concede and say something.

People are talking about the review of 'Which?' in relation to Champagnes best buys. Yes, I think it is a marvelous thing to impartially advise on what is good and/or what is a good buy.

I have always been following the supermarket brands of Champagnes and they all have changed. The best one I remember was actually Waitrose Blanc de Blancs which is made by Mesnil from Cote de Blanc. I have to warn you that this is not a classic Champagne! And neither is a pure Blanc de Noirs! The quality of Champagne varied, and so did the taste. This is not only because of storage, stocks, price, shipping or my mood, but inevitably trends and bottom line. I remember when Tesco did its pure blanc de noirs which was exquisite. I also remember that Sainsbury's blanc de noir was a bit dull and hard to drink.

Anyway, what struck me in the article was the declaration of what Champagne should be; whoever said it is biased and probably never listened in or been to Champagne. The rule number 1, the ultimate rule of Champagne is ABOVE ALL, balance! All champagne wines, the fizzy kind, are always balanced, that is the ultimate rule to which all Champagne houses adhere! Everyone! So whether you are Louis Roederer, Laurent-Perrier, Salon, Krug, Bollinger, Deutz, Charles Heidseick, Pol Roger, Perrier-Jouet, Delamotte, Mumm, your key mission in creating your cuvee is balance. Now, this may seem trivial, but achieving balanced cuvee in a region that is so diverse in producing varied intensities of each of its grape varieties is quite a mission. Champagne producers are so good at it, that it is taken for granted. A good example is how other regions outside of Champagne have managed to achieve balance - just to revert to my previous entries, Akarua fizz from New Zealand is a perfect example of good balance; or Graham Beck from South Africa.

The next rudimentary criterion of Champagne is a bit more elusive but it is one of the fundamental blocks in drinking Champagne. Champagne has to drink itself; by that I mean that if you are drinking Champagne with every glass you drink you want more. This is chiefly down to the alcohol content but the style plays an important role as well.

Now, one more thing you need to know. Remember that the likes of Moet, Tesco, Aldi, Lidl etc are made in volumes and I mean loads. The question of quality of grapes will be important to pose. As much as all are Champagnes the quality of the grapes is on the lower scale; save tesco, as it indicates they have a premier cru (and if I am not mistaken, Waitrose actually has grand cru).

So what to drink this year?

Well, if you are on a budget and you need to buy loads to cater for a large group of people, get the Tesco Premier Cru. Overall, it is a good wine, good price, it has been consistent, plus it is from one of the best villages in Champagne.

Although I am going to be slandered for saying this, Lanson is on special and despite the fact that LVMH have stripped them off all the good vineyards, they keep producing consistently good wines! The NV is on special, but if you can get the vintage, or the Cuvee Noble you won't be disappointed in quality, sensation and price.

As regards, Piper or Moet, well, there is a reason why one is called Pepsi and the other Coke of Champagne.

The two Champagnes I drank in the past few months, were Bonnaire and Lalier. So if you can get your hands on those you will be guaranteed to have a sensational experience.

So, merry holidays. :)PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-21719218477117844082016-12-10T03:36:00.001-08:002016-12-10T03:40:37.052-08:00CHAMPAGNE BOLLINGER - SPECIAL CUVEE - BASE WINE TASTINGI was invited to a tasting of the blend of the Special Cuvee in March this year. The tasting took place mid April and you might wonder why I have not written about it. Well, for a variety of reasons: a, the tasting, as an experience, robbed me of all the words to describe it b, I was professionally involved with wine, and I didn't think to impart critical thoughts about any aspect of it publicly c, it was one the things that I never thought I would achieve, or experience so naturally, the shock from the whole thing was both, intense and long lasting c, the tasting was filled with so many new sensations that I still haven't quite reconciled my emotions about them. To be really honest, this kind of experience, was something I had always wanted but because I have always been on the periphery of the wine world, I never thought would materialise.

I am no different in recognising that Bollinger is a highly respected brand in Champagne and in the world of wine, commerce, branding, entertainment, sensation, banking, fashion or in more simple terms, Bollinger as a brand is intricately woken in everyone's fabric of life. Those that know me would argue that Bollinger is my favourite brand, but that is not true as, for instance, this year my favourite, is Ayala (incidentally, owned by Bollinger). With Champagne, it is important to understand that every house, well most at least, does endeavour to convey a unique style, and the Champagne appellation is a great platform to allow so many producers from one region to deliver different expressions, or more pragmatically, products.

So the panel consisted of me, my colleague from the shop I used to work at, a few writers, the local reps and who knows else. One thing I have to remark on, is that I was surprised how little, or ill prepared others were. We were taken through the 2015 Pinot Noir from Tauxieres, 2015 Chardonnay, 2015 Pinot Meunier and from 2014 all basic varieties, along with 2006/7/8 reserve wines stored in magnums. The magnums are a unique thing to Bollinger and I was curious how much the reserve wines contribute to the style. To add, we tasted the cepage/blend before 'pris en mouse' and aging. Naturally, it was a brilliant analysis of the process of creating the Special Cuvee, what Bollinger declares to be the vehicle, or the flag ship, of the House of Bollinger; a sort of naked tasting of Bollinger. To gloat about how unique the experience was, apparently it was the first time Bollinger did something of this kind outside of Champagne.

I wasn't the only one who was impressed with the 2015 Pinot Noir. I would call it 'Le Perfume de Bollinger' but that would be a complete lie because I would die to know what the base wines for Vielles Vignes Francaises (VVF) must have tasted like. The wine was a smack in the face and there wasn't just one 'wow'. Denis Bunner, deputy cellar master, understatedly declared it only as 'expressive'. Just to give you an idea, Tauxieres is a village in Montagne de Reims which is famous for growing the best Pinot Noir in Champagne. Its slopes are north-east, east, south-east and south facing which give the grapes differing intensities in expression. So if the Tauxieres intensity had an enormous wow factor, and it is south east facing, with added sun of south facing slope of Ay where Vielles Vignes Francaises are grown, I am very excited about what VVF will reveal in a few years time.

In Champagne blending is something of an art. It is crucial and in many respects one of the key features of Champagne as a wine. To blend variety of still/base wines from differing grapes and differing plots with differing intensities and further work with production methods to achieve a distinguishable style isn't exactly the easiest task but with a years of experience and an ongoing dialogue and honest opinions it is evidently achievable. And it is clearly achievable not only by The House of Bollinger but many others. So much so, that even a layman can tell the difference; and that is the actual point.

But that is not just what Champagne is about. :)

More some other time!

PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-71487782806014678612016-10-31T15:14:00.001-07:002017-06-06T06:51:51.558-07:00CHAMPAGNE - BONNAIRE - TRADITIONWell, well! I tasted, but didn't drink Bonnaire range in 2003 with the wine maker and his son. I asked out of curiosity when the son first drank Champagne. It was the father who replied: "The minute he was born". It was probably intended as a joke but I decided to believe it. Since then Bonnaire slipped completely from my radar, for a few reasons of course. It was practically invisible to me as hardly anyone stocked it. My memory of it was great, and memorable but in those days a malolactic Champagnes and a straight Chardonnay weren't exactly on the top of my agenda of Champagne explorations. In those days I was fascinated by Pinot Noir expressions. Though, it would be unfair to say that about a year later I would drink Mumm de Cramant which is a village, grand cru, growing exclusively Chardonnay grape producing extremely elegant and floral Champagnes. Mumm's relic which I have not seen on the shelves for years reminded me of Bonnaire, but yet again, Bonnaire slipped my mind just as Mumm's blanc de blanc slipped from shop shelves; for years (a decade!)

Until, last Friday, it was offered to me as a gift. I was very pleased to see it! I was pleased to see they have changed the design and I was pleased to be drinking it. I was excited to finally have something as delicious as Cramant Chardonnay.

Oh and was it sensational! Round, perfectly balanced, although not a total blanc de blanc but unmistakably rich, full of fruit and long elegance. Structured almost like an Avize Chardonnay would be, and as elegant as Le Mesnil would grow. Brioche nose with light hints of honey will develop over a few years into nice hazelnut tones. And for an entry level Champagne this is an absolute BARGAIN and a total sensation!

I have a new favourite!

Buckets of it now!PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-17326988627474083822016-10-17T03:25:00.000-07:002016-10-17T03:25:21.435-07:00CHAMPAGNE - THE BEST? - AGAIN - THE STORY OF FINDING THE ANSWERI am not sure how many really care, but the question that I have been trying answer to myself is clearly on my mind, and has been for a few years.

The difference this time, is that perhaps I have found an answer to it which I feel is good enough to accept without compromising wines or houses or vintages, which may not stand out as much as some select few or worse reduce the brilliance of vintages, house styles just to a universal one. That in itself for me seemed too unjust and discriminatory, and in simple terms I just could not do something like that because, as you have probably ascertained, I experienced so many wonderful Champagnes and to select just one was a mission impossible.

I ,also, perhaps slightly hypocritically, dumped the question on my reader and between the lines the text was: 'I cannot make that decision nor will I commit to naming the best champagne so if you are a drinker who cares about that, then perhaps you should name your best Champagne'. This was a good approach, one a psychologist would apply, but in the end the question remained unanswered. And, as friend put it, 'a Champagne expert' like me, with my own critical approach, should be able to answer the question. Because, I, too, as a drinker, dumped the question on me.

You will find that the answer is just as confusing as the question, but the story of it makes sense. The fact that even an expert, regardless who named him/her, cannot answer the question does not mean that there is no answer to it. Yes, there is no such thing as the best Champagne, in fact the oblique nature of the adjective 'the best' is in respect to Champagne wines, houses, vintages virtually impossible to apply. Without a doubt it is okay to accept that Champagne is the best wine in the world, but he who drinks it will know that, and he who does not will probably argue that so that as a question and a dilemma is practically redundant.

The answer is surprisingly simple. It is a straight forward no; there is no such thing as 'the best Champagne' but if the question is changed into something that many aren't able to articulate, we encounter a very reasonable avenue of thought and emotion to explore. And it is exactly there where the answer lies.

Those that drink Champagne genuinely love it. It is true that the current trend of dissing Champagne in favour of 'Prosecco', is best summed up as cheaper alternative but delivers a similar sensation albeit utterly incomprable. So human sensation is the answer. I can progress from processo and say with great confidence that Champagne is infinitely more sensational. I can also say that there are some sensational sparking wines from all over the world but then there is Champagne, wine and region, which produces the most sensational fizz in the world and even within that region there are more sensational Champagne than others.

Naturally then, what is the most sensational Champagne? And what is the best sensation in a human life? Love? Falling in love? Standing in Love?

So, what is the most sensational Champagne? Well, simply, the one you love, or the one you have fallen in love with! Does this satisfy me as the answer the question of 'the best' Champagne? YES!
Because I have fallen in love with a few and love many.PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-10462602489484182772016-09-14T13:58:00.001-07:002016-09-14T13:58:51.116-07:00CHAMPAGNE LOUIS ROEDERER - BRUT PREMIERRUMOUR HAS IT....

...that Louis Roederer no longer makes their Brut Premier. Nothing illegal about the fact that they do sur latte. But ethically.....

since all bottles are numbered and should not appear in supermarkets eventhough that Waitrose is an exception I wonder if the consistency remains the same.

My magnifying glass is now on it!

Magnums, single bottles, until I am fully convinced that there is small variable my scrutiny will be ruthless. Louis, I am watchful. and if you do do sur latte, and deliver a consistent product, I shall congratulate you exponentially.

fail, but can you?

:)

PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-36758729554513335582016-08-09T14:04:00.000-07:002016-08-09T14:04:18.970-07:00CHAMPAGNE - PHILIPPONNAT- THE GREATEST FLIRT IN CHAMPAGNEThere is a house which I always have to check the spelling of. Honestly, to present day, I really don't know where and when to duplicate the 'n's and the 'p's .

But what I know, that the house is one of my many favourites. Yes, one might ask, how does it compete in the realm of noble fizz? The truth is, that its does not!

The one thing about champagne that most people misunderstand, isn't the competition about who is the best, because, as I had suggested before, the best hasn't really got a measurable unit. Champagne is more about identity.

Philipponnat is a wicked, often too undestated a tipple, largely consumed in Italy, that is one of the greatest flirts in Champagne; the elegance, the body, the bouquet, the length, the balance the richness and classic expression makes it one of the most favourite champagnes of my life. With its traditional focus of production its identity lingers between the giants of Louis Roederer and Bollinger. I hated writing that, because it does not do Philipponnat justice in its elegance which by far exceeds that of Bollinger (and Bollinger has a 'love me or hate me' attitude), solely because it is extremely understated, and with Louis, it has far more intensity which the classic method of production brings forward.

I have tasted the entire range of Philipponnat, but I haven't really drunk all of them; after all I only have one liver.

:)

PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-30332535804931446552016-08-09T13:31:00.000-07:002016-08-10T03:13:18.889-07:00CHAMPAGNEWhat is Champagne if we discard the ever-so-confusing concept of it?

From my experience, Champagne largely delivers, and in fact to be brave, it exceeds our expectations; regretably OFTEN. Worse, however, is, that Champagne sets the bar so high, which it OFTEN naturally exceeds it, that our disappointment of it, should it fail to deliver, deepens profoundly.

My initial phrase is altered, albeit borrowed from Leo Tolstoy, who questioned: What is art if we discard the ever-so-confusing concept of beauty?

To ruin the allure, to ruin everything I knew of Champagne when I found out what it was, I realised, that Champagne isn't really just a drink but it is people! This however, made my quest to undestand it a lot more difficult; instead of understanding Champagne, I had to learn to understand people; through Champagne.

Although with great disdain of myself I must confess that Champagne became somewhat secondary, and my interest in understanding people's motivations to drink it, to slander it, to rave about it to succumb it deepened beyond expectations. I had absolutely no clue, that through Champagne I would be exploring peoples' motivations to drink it, to love it and ultimately create the myth and the allure around it.

But why is it so, that Champagne, discarding the bubbles still holds such a profound place in our lives? Yes, marketing aside, because Champagne became bigger much before marketing was even an option of business, it does make me wonder if Champagne wasn't actually the birth place of both, marketing and brand identity development.

My intention is to keep my reader in suspence; partly because I want to add value to the discovery, but to be realistic, it is crucial to understand that Champagne as a drink is totally subject to our views, not the other way around.

Think, drink, believe Champagne.

PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-36631869489222781882016-07-28T03:01:00.003-07:002016-07-28T03:01:41.689-07:00CHAMPAGNE - VERY SPECIAL THANKS FOR THE 13TH CHAMPAGNE YEARWithout a shadow of doubt I am thrilled about a few things this past Champagne Year and unlike normally, when I do all the hard work, this year I have a few very interesting people to thank for their contribution to my Champagne experience.

My former colleague and, now, a friend Agniezska Nemiec I should like to thank for being so brave and selfless of running the risk of depriving herself of the greatest experience of her life, which happened to turn out to be one of my longterm ambitions and she knew how much it meant to me.

Mr. Bertrand Verduzier of Gosset for being so wonderfully patient with me and my questions when I was at Gosset.

Elodie (I have forgotten her surname) of Joseph Perrier for enabling me to understand another Champagne house a lot more.

Sonya (also forgotten her surname) of Bollinger for a wonderful trip through the cellars and managing to organise, at last minute, visit to Ayala

Philipponnat and Ayala, I have to put in one bucket - completely my fault - because I have forgotten the names of the ladies that did the tours for me. But what a blast! Thank you!

Mr. Dennis Bunner of Bollinger for his extensive knowledge to which I was lucky enough to tap for a very short period of time and have many of my uncertainties clarified.

Thank you all for contributing to what I now call 'my Champagne renaissance'.

PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-7598078031198783262016-07-28T02:38:00.001-07:002016-07-29T00:30:49.879-07:0013TH INTERNATIONAL CHAMPAGNE DAY - CHAMPAGNE HOLIDAY - 365 RECAPSo here we go. Another year down and another year to look back and think what was so astonishing to drink!

The 13th year started for me with the notion that the likelihood of my drinking excessive amount of champagne was coming to an end. I was ambitious, and I was more interested in just cutting down on booze full stop.

I failed, in certain respects. Especially when it comes to Champagne. But where I failed I realised that the silver lining was in experiencing my own Champagne renaissance, as well as comprehend a few more things about it.

I have tasted a few very interesting Champagnes. I have also drunk a few of those as well, only to realise that tasting is no good for me, and I don't think tasting, God forbid spit, is the right way to appreciate Champagne. Even if one has years of experience, one bottle is the perfect size for one person to actually have the best chance of appreciating the wine.

The 13th year also gave me the opportunity to assess people's motivational choices. My sample was quite small (in psychology this would probably be deemed sufficient) and perhaps a little too mono-cultural but through that I had made some very startling discoveries of that one particular culture. Obviously, various cultures have different attitudes toward Champagne. About that I will talk about in the book. I had the pleasure of talking to other nationalities but one, surprisingly, astonished me. Perhaps in my convoluted manner I made my point addressing my findings in previous entries so I shan't polute this article with it.

So, Philipponnat, Bollinger, Ayala, Gosset, Pierre Gimmonet, Drapier, Pol Roger, Joseph Perrier, Charles Heidsieck, Moet et Chandon and about 20 small producer were all the wines I had the great pleasure of tasting and some of them I drank.

And who stood out of it all? An you will be surprised!

1. Moet et Chandon - this must be the worst Champagne I have ever had. I really don't remember it being so revolting. Why on earth would anyone want to spend money on this? There are better sparkling wines at half the price!

2. Drapier Brut Nature, no sulphites - Blanc des Noirs - WOW! What a wine! Big, bold, beautiful, elegant. Elegantly combining power of pinot noir and rocks a lengthy elegance! These sort of the words I would normally reserve for Bollinger La Grande Annee, but this wine, truly set me back. I have had the vintage and the non-vintage wines from Drapier this year, but the straight pinot noir ROCKS!

3. Ayala really surprised me this year. When I first had it, 10 years ago, I had just found out that Bollinger had acquired the house. The bottle I drank in 2006 would have been put on lees around 2003 and Bollinger had no influence, but when I went to Ayala in February, I could not be more surprised at how high the quality had become. Yes, Champagne tastes slight better in Champagne, so I got a bottle in Dublin, only to discover it was the old label. Normally this is fine, but as I later relayed to the Irish importer, Ayala, needs to be drunk fresh and not bottle aged - age kills the delicate white fruits and lovely flowers!

4. Gosset -Petit Doucer Rose - Extra Dry - This wine encapsulates what I used to dislike about Champagne - pink and sweet. But I have changed and so has my appreciation of Champagne. Nevertheless, I was taken aback by how perfectly balanced, how wonderfully flirtatious, lively, and addictively drinkable this wine was! This wine is most definitely one of the greatest surprises ever since my Champagne records began. Oh Billecart - Salmon Rose has in this wine a serious, a very serious competition!

5. Gosset - Grand Blanc - Blanc des Blancs - I have reviewed this wine shortly after it came out on to the market and in fact I did a dual 'tasting' (drinking morelike) with Vilmart. But how stupid, perhaps too enthusiastic or passionate, was I! I knew that with Gosset I might need to wait a few years for the wine to show its potential just as was the case with my first Celebris but only years showed me how well the wine developed! One of the greatest expressions of Chardonnay I have ever tasted. Burgundy - MOVE OVER!

6. Joseph Perrier - Rose - NV - what are fruity surprise was this! A profound strawberry galore! Nothing more to add! Enjoy!

7. Bollinger - This is not a deliberate attempt to leave the best for last! Bollinger this year ignited the spark of my own Champagne renaissance. And it was Bollinger that sparked my own 'naissance' in Champagne. I might have experienced 'love-at-first-sip' myself with Grande Annee 1995 (that year did not have the definite article) which is of course unforgettable, but when at Bollinger, I notice that one of our company experienced the same. I was chuffed to have noticed it, but now, I just pity the person. To have such a profound life experience and have no other choice but to relegate to memories is a sad state of affairs. This should be enough about Bollinger, although, not entirely wine related entry, but since in retrospect this experience in and of Champagne stood out it would would be unfair to just shelve it.

8. Lanson, Millessime 2000, Blanc des Blancs - One word: SUPER!

THINK, DRINK, BELIEVE CHAMPAGNE!

Peter

PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-10141037458737977652016-07-25T12:24:00.002-07:002016-07-25T12:24:16.363-07:00CHAMPAGNE - WHERE YOU WON'T BE RIPPED OFF.It is always difficult to find a decent shop that consistently provides the same range at a reasonable price.

I have lived in a few places but I can only vouch for a handful of shops that have the best selection for the best price and consistently.

Here is the list of wine shops that meet my criteria:

1. Vinmonopolet (Vika) - Oslo, Norway - in all honesty this is ultimately the best shop with the best prices and best selection and even the staff occassionally know what they are talking about.

2. The Vintage House (Soho) - London, United Kingdom - this is my favourite shop which almost always has something interesting on the shelves and all are very well priced.

3. Celtic Whiskey Shop - Dublin, ROI - an unlikely place to find a good wine shop but for 10 years this place has provided with a very good selection with very good pricing.

4. The Newport Bottler - Newport Beach, Sydney, Australia - almost as good The Vintage House in Soho, but still great selection with some very rare and very interesting vintages.

5. Clontarf Bottle Shop - Clontarf, Sydney, Australia - the greatest thing about this shop is that you can drive inside pick up a bottle and drive off. The selection is very good but not extremely extensive but still very well priced.

There are so many wine shops I have been to, and so many I have frequented but these 5 genuinely stand out.

So wherever you might be, I am sure you will, of course I shall, find a bottle of something for the next, International Champagne Day.PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-30474923264380952572016-07-09T22:42:00.000-07:002016-07-09T22:42:01.052-07:00CHAMPAGNE - THE PRICEYou can look at this problem from the one and only angle and that is money.

It is true that champagne is not cheap, and in fact it is quite expensive. Would I invest all the money into again if I had it all again? If I knew how it would enrich my life, I would, without any hesitation. But I don't think people set out to drink Champagne to learn something; in that I was probably one of the very few. Drinking gave me what no degree ever will; the experience and even though I studied, the drinking was a discovery and to my loss the discoveries left for me are too few now.

I am one of the few who geniunely wanted to discover Champagne and in the course of the years I realised that I had to choose. I could not have it all, so I stuck to Champagne.

When it comes to money, one thing is for sure and that price will determine the extent of satisfaction.

There is an age old saying 'Champagne taste, but beer budget'; in order to have a champagne taste you need to drink champagne so this does not really hold true. In a marginal way, yes, there is a compromise, and it is called prosecco, but I will leave it to those who care about it. I don't. There has been an increased number people who wants champagne but don't want to pay for it. Even though they could afford it.

If I take my ratio of free bottle versus number of purchased bottles, you are looking at 1 to 100 and that is an optimistic estimate.

So in very simple terms, if you want champagne you have to buy it and if you want to drink champagne daily you have to buy it daily. And just in case a reminder is needed, all hobbies are costly.

Cheers!PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-6683972074105894342016-07-09T21:26:00.002-07:002016-07-09T21:26:38.229-07:00POL ROGER 2006I think I have to give this wine a third chance in order to come to some sort of conclusion. Whilst 2004 stood out by far, actually similarly to 1999, and to be honest I don't think I drank their 2002, the 2006 wasn't as sensational.

Maybe I am insane to commit to getting another bottle but it is Pol Roger after all.PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-29376334167594443262016-07-06T06:24:00.002-07:002016-09-02T07:38:52.730-07:00CHAMPAGNE AND BEYOND - BUT WHERE?I cannot deny the effects of global warming. I won't condemn it and nor will I praise its benefits. I shall, however, gladly, accept just sitting on the fence and watch what happens.

Although Champagne region is getting progressively warmer and 2015 is year to remember, it is interesting to see how some Champagne houses experiment with producing fizz outside of Champagne.

The fact that Moet et Chandon has been involved in making fizz outside Champagne, often surprisingly superior quality than their standard Brut Nectar, NV, in probably the most famous regions of the world is somehow an established norm. But there are some very interesting regions where considerable influence from Champagne is beginning to make its mark.

Recently I found out that Taittinger is tying up with Hattingey winery in England. Louis Roederer has been often attempting to find a new region able to produce high quality of grapes is also quite known largely due to resounding success with Roederer Estate (in Europe it is called Quartet) and its somewhat less successful effort with Jansz in Tasmania. One of the very recent wines I tasted, were what I would say a follow up tasting with remarkable results; Simmonsig, Graham Beck both from South Africa; Wiston Estate, which actually made me think (because their stuff is so good) about the future of fizz outside of Champagne!

Not too long ago I wrote an article that some Slovakian fizz was beginning to show are very nice potential. I still think the producers there are very compromised in trying to define their styles. I do have hopes and may be plans for Slovakian wines; but as far as the plans are concerned, I am getting cold feet, a bit.

Whilst Tasmania, seems to show a great potential and we can only hope what is next coming out of it.

I mustn't overlook the great potential of Yarra Valley especially in respect of the Chardonnays, but that is hardly news.

I have been keeping an eye on one region because of its immense potential for Pinot Noir; Central Otago, and Akarua is the perfect example that not only is the new kid on the block but a serious player on the market. The wine has its slight disadvantage and that is the price point, but this is always the case with a great fizz outside of Champagne.

As we know that Champagne is such a small place with such diverse character expressions the rest of the world does not have yet, but I hope that Central Otago has the potential to be the cradle of new fizz expression of Chardonnay and Pinot Noir grapes that is yet to reach its heights!PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-29515110602385158572016-04-30T04:51:00.002-07:002016-04-30T04:51:20.221-07:00CHAMPAGNE - THE GOLDEN AGELuck is unreliable! Truth is unbelievable! And reality unknowable. Then there is Champagne. Strangely it combines the unreliability of luck, the ignorance of reality, and it is the most potent truth serum in the world because a detector of lies will only encourage you lie more successfully.

Champagne needs luck, though it can't rely on it, to be so unbelievably good, hidden behind the curtain of enigma.

Champagne as we know it, is not an old age thing, it is fairly new in the world of wine. But I am not here to address the past but to look into to the future.

What many of us don't realise that we do live in, perhaps the second*, Golden Age of Champagne. Champagne now combines not only the viticultural expertise of around 200 hundred years of trial and error (method of learning, I, unofficially, deem as the most expensive ever - yes, I learnt from my own experience), advances not only in technology which unreservedly are now practiced in Champagne as a given (the likes of giro palettes, and more importantly the invention of puppitres which was no miracle but an act of genius), the resilience of the spirit of the champenois people (both the wars and Champagne was right in the centre of it all as well as the Champagne revolt), their adaptability and zeal has always shaken off the horrors of the past to persevere to make the best drink, or more simply to make Champagne, the science which combined with the intuitive knowledge accrued over the 200 years, the trends which has gone and some have stayed and, perhaps, some are returning. And that is not all!

The luck of the 90s and the success of the naughties. The stock in the cellars takes usually 3-6 to deplete, and in contemporary times that is a long long long time (just think how many new phones with new cameras were released in 3-6 years, and how many system updates we faced - the frustrations!)

It is true that the global warming has an impact to an extent and it is very likely that we will be experiencing considerably more and more warmer years and bigger, perhaps more stressed vintages, but we mustn't overlooked that Champagne is still the most northern wine region of France and snow, hale, frosts, storms are very normal in that part of the world and that's were luck comes to play its most important part. Although validated by intuition and now scientific records, plus the creativity and adaptability of the people that make it, the wine of Champagne is now at its absolute best. And it looks like it is going to be for another decade. And then?

and then.... re-read this article and engage your brain, because to enjoy Champagne you need brain, not a phone app.

* I said 'second' in reference to The Golden Age, although in my time I am convinced that that is my first, but historically the first Golden Age from my perspective would be the beginning of the 20th century - belle epoque, Maxim's, Perrier Jouet, Pommery, Alfons Mucha, the roaring 20's and many other names and phrases synonymous with that period. I did not live then, so I can't really pass a valid judgement, but I am happy to instill a healthy doubt to my point anyway.

THINK, DRINK, BELIEVE CHAMPAGNE!PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-32592806197342912042016-03-13T06:56:00.000-07:002016-03-13T06:56:09.026-07:00BOLLINGER - COTEAUX CHAMPENOIS - LA COTE AUX ENFANTS 2009Yes this is Bollinger. In a way, again! But not again the usual way.

Red wine, Pinot Noir, that makes up a tiny proportion of the blend for La Grande Annee Rose. It is also released in its still expression as the wine does stand out.

For years I thought, that the essence or, if you would have it, Le Perfume, the essence, of Bollinger was its Vielles Vignes Francaise, but I wasn't willing to accept that. Somehow, I just wasn't ready or comfortable to make the comparison and the declaration.

Bollinger is one of the few houses that are horizontally consistent in style. Laurent-Perrier being another one, just for comparisons. By that I mean, that certain characteristics of its wines are always manifest in its entire range of wines with, of course, some variable in intensity. With Bollinger, La Grande Annee Rose had always thrown me off course.

So in a nutshell, the viticultural expertise and the practices of Bollinger, its vines express what I have always been saying best manifest the style of Bollinger, and that is plums. This tipple however encompasses and is the basis of Bollinger's every fizz's variable intensity. From plums to prunes, to coffee. Their red Pinot Noir is rich, big, bold, elegant and tastes and smells of backed plums on a thick crust sourdough base pastry.PETERhttp://email@example.com:blogger.com,1999:blog-4004113000926346468.post-75900152935416938852016-03-13T06:38:00.005-07:002016-03-13T06:38:53.439-07:00BOLLINGER LA GRANDE ANNEE 2005At last I finally managed to taste this tipple! It had been a very long time since I had Bollinger, and if it weren't for my latest trip to Champagne the likelihood and the chance to taste or drink it on my horizon would have been very slim; not improbable though.

I realised though, that I had been very lucky! To have tasted the likes of 1990, 1995, 1996 as my first experiences of Bollinger and of Champagne, on reflection I understand that the bar had been set extremely high and so many grand and great and exquisite Champagnes had paled in comparison. Worse, and to add, was, that at the time, fortune smiled at me brilliantly with La Grande Annee having little competition and whatever there was, rang the loud bells of the likes of Cristal, Krug Grand Cuvee, Dom Perignon, La Grande Dame.

There and then, I was right at the beginning of the new millennium and more interestingly at the rebirth of Champagne and at the rebirth of Bollinger's vintage wine from mere vintage to a cuvee de prestige. And what better harvests to mark this transition?

When at Bollinger, the grand daughter of Charles Heidsieck with a sigh commented on 1996 La Grande Annee as 'the pact between God and Bollinger'. I don't disagree.

After the 1997 vintage release, doubts have started creaping up and I had longed for the experience of 96, 95, 90 of which the most memorable was that of 95 but I was aware that in terms of vintages my luck was running ashore. The new millennium was dawning and with it so was the global warming along with new socio-cultural trends which, as I later found out, contributed to some fundamental shifts in Champagne.

I do need to reflect on my experiences of 02, 03, 04 in order to offer some justification.

In one of my previous entries, I mentioned the comparisons of those harvests on the backdrop of previously tasted vintages from the 90s. I must add the almost-forgotten harvest of 1992, not purely for the record but this vintage has been surprisingly important for the naughties than the sensational 95, 90, 96.

And the 92, was the expression of Bollinger's highest low; exceptional style, ok harvest, exceptional wine but nothing divine.

And those are the words that best describe 2005.

When I tasted 02, 04, 03, 05 my reluctant but acute disappointment had something to say. I thought, 'Something isn't right here', and my doubts were confirmed when I found out that La Grande Annee had been subjected to malolactic fermentation which made the wines rounder and slightly creamier.

I would be both unfair and unjust, if I continued to rant on with my disappointment. La Grande Annee as a wine is a style that charms many, it consumes other peoples' souls like no other Champagne does, there is something intrinsically visceral to it that binds human souls to it in an inexplicable way. Perhaps it is the viticultural androgyny that the wine manifest, being at once a fizz, and a red wine of incomporable character, depth, elegance and style and it is no wonder that in Champagne, Bollinger is one of the most respected brands.

And I don't need address again the effects of the word: BOLLINGER.

PETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-52049691638971484272015-09-23T05:15:00.000-07:002015-09-23T05:15:12.078-07:00CHAMPAGNE THE BEST - WHO KNOWS?This is the black hole of any wine maker, critic, and consumer. And trust me, not even a bubble can escape it.

Is there such thing as the best Champagne?
The process of understanding what 'the best' may be I have already addressed and in conclusion I was no clearer.

But since, years have passed and I had the chance to ponder again.

I realised that it is nobody other than merely the consumer that declares the BEST CHAMPAGNE. And this means that there are many, and not just one.

Admittedly there are conventional attitudes toward this definition but they are only relevant as far as motivation to drink it is concerned. And the experience? is unique to every individual.

So what is your best Champagne?

pPETERhttp://firstname.lastname@example.com:blogger.com,1999:blog-4004113000926346468.post-12736432082935081842015-09-22T06:50:00.001-07:002015-09-22T06:50:14.669-07:00FORTNUM AND MASON - HOUSE - BLANC DES BLANCS, GRAND CRU.How many times have I actually been at Fortnum's?

I don't know! I suppose I lost count!

I have always been a bit reticent to buy 'house brand' Champagnes, but since Fortnum's seems to be the brand of excellence, I had had my eye set on their range. But I never committed to buying a bottle.

Why? Perhaps distrust to house labels!

I have always been wary of recommending Champagnes; chiefly due to the incomprehensible power of the word 'Champagne' and moreover the expectation that the word induces. And I was no different.

But back to Fortnum's; if it weren't for my ex boss, now a very dear from mine, I would probably never taste the house stuff from them. It happened because chocolates not Champagne but once my friend produced the box, it was clear who would get what! She got chocolates and I got Champagne. We shared of course but....

So what was it like?

Hmmmm, if you roam around the shop on Piccadilly it is not difficult to ascertain the mood, and I think the Champagne embodied the 'mood' of the shop. It was soft, lingering, enticing, non-confrontational, somewhat plain but in its own simplicity a memorable tipple. I will have to ask if the Champagne is expected to manifest the ideological heritage of the shop.

Chances of my buying it? Quite slim, but when chance permits I will be looking out for it.

A good experience nonetheless.

PeterPETERhttp://firstname.lastname@example.com


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AUDJPY has been an overall downtrend on the 1 hour chart over the past couple of months. We suggest waiting for a rebound up near the 77.600 level before taking a short position. This entry will coincide with a resistance area as well as remain within the trend channel. Stops should be set between 78.200 - 78.500 while profit targets should be 76.500 - 77.000, if it were to take our 76.500 it should attempt to make new lows.


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Vox® Console tables on legs come in there standard lengths and two heights. The Vox® Console table has a 5" high fascia, while other options incorporate single and double drawers.
All console tables are available with a shelf option.
Aluminum trim is applied to the edges of the fascia and drawer.
The drawer interior dimensions are 20" wide, 16" deep, and 2 3/4" high. No pull option is required to open the drawer. If a pull is desired options are available.
Aluminum trim is available in a range of 5 anodized finishes.
Support legs are steel with a metallic paint finish to match the anodized aluminum trim.
All cabinet surfaces are available in veneer or paint. Top surfaces are available in veneer or laminate.
Design: Mark Müller
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To view Nienkämper´s certified products on the GREENGUARD Environmental Institute site, go to www.greenguard.org, click on the "Find Products" tab, and type "Nienkämper" "Vox" "Conference" or "Tables" in the "Keyword Search" box.


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Over the last couple of weeks I have been reading a lot of articles relating to radioactive material leaking from Fukushima plant and thinking about what I should add to my daily routine. Around the same time that the leak started in Japan there was also a leak in Ontario Canada at the Pickering Plant. I live in Canada about an hour away from the leak. If you are interested in eating healthy food, now it a great time to start incorporating more super foods into your diet to help offset all of this toxic matter.
I have included a few articles from some of the top health experts in my opinion. I read most of these articles and then made a list of what I want to purchase and incorporate into my diet or just simply increase. For example the soup above has some dulse flake in it. I also love adding my things to my smoothies such as algae, bee pollen, camu camu and more. So this is the perfect place for me to incorporate some of their suggestion. If you want a more detailed protocol they provide it for you.
In the articles you will notice that there a lot of common recommendations such as adding kelp and other sea vegetables into your diet by supplement or as food. Boosting your immune system with vitamins and herbs. Some other points touched upon correcting our nutritional deficiencies and eating chelating herbs. I think there is some great information here on how to support and protect our bodies at this time. I am not in a panic by any means, but I do want to be aware of what I can do to support my body in the best way and that's why I looked to these experts on what to do.
A summary of some of the supplements that are mentioned in the articles are:
Vitamin C
Kelp and
Sea Vegetables
Vitamin/Mineral Supplements
Fulvic Acid
Medicinal Mushrooms
E3Live/Blue Green Algae
Natural News
Has up to date information on the current situation in Japan. Shares information on test they are doing in the US to see how much radioactive material has spread and is found in our food supply.
Body Ecology
Article talks about radioactive Iodine 131 and how it effects our bodies and why we need to make sure our iodine levels are not deficient.
Dr. Mercola
If you scroll down to the section on what to take there is a nice chart of herbs, vitamins and supplements that are listed.
David Wolfe
Amazingly detailed information on products that he recommends and what protocol to take. Very eye opening information on how radiation effects us and what to do to protect ourselves.
Dr. Gabriel Cousens
In depth look at radiation we face everyday and what to do in light of the situation in Japan.
This is my smoothie with an extra dose of blue green algae, vitamin c and bee pollen.
What are you doing to help your body deal with radioactive material? Love to hear if you are doing anything? Go ahead and post your link in the comments section sharing one of your kelp or seaweed recipe below for others to try. We might as well help each other out and swap some of the good stuff. I am sure you have lots.
Thanks to one of my fellow blogger's Kelli She has been posting some great recipes with kelp in them and information on radiation as well. Go take a peak.


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Starter Guide to Media Library
What is the media library?
Later's media library makes it easy for you to upload, store and manage all your visual content in a single place. By adding labels to your media, you can organize your campaigns or photoshoots and make your content easily searchable and accessible to you and your team.
This guide will outline:
- How to bulk upload your photos and videos
- Organizing media with labels
- Media Items vs. Posts
- Managing media items with notes
- Exploring Side Library
- Starred Media
- Media Library on the Web
- Search and Labels
- Deleting Media Items
- Media library on mobile
- On IOS
- On Android
Upload Your Photos and Videos into Media Library:
Upload and store unlimited photos and videos in your media library and save time managing your marketing content. With bulk upload, you can upload multiple photos and videos at once and organize them in one place. Your media will be shared between the social profiles you connect to your Later account.
Start by dragging and dropping all your photos/videos from your desktop, Dropbox, or Google Drive directly into Later on the web.
Pro Tip: Upload as much as you want, photos and videos do not count towards your post count. Once you've scheduled a post will it count towards your monthly limit.
Videos available on paid plans only. If you're looking to include videos, upgrade to a paid plan here.
Organize Your Media Items
From your Media Library page:
- Select a collection of photos you'd like to organize together
- Click Add Labels at the top of the page.
- Click Add
- Choose a label (keyword) to group the media items together or select an existing label previously added by you or your teammate
Pro Tip: Use multiple labels to distinguish between your media items, that way you can begin to limit your media search to only those that include all the labels entered in your search
ie. localtacos (social profile), pinktheme (curation theme), taylorloren (photographer)
Media items are the original copy of the photos and videos you upload to Later. While posts are scheduled media items that are optimized for a specific social profile. When you create a post from a media item, the media notes are copied over into the caption field. The notes can then be edited directly from the post without updating the notes in the media item and vice versa. Also, you can add a crop to schedule an optimized version of the original photo.
This helps you optimize your media for other social profiles, by allowing you to schedule one media item multiple times without having to re-upload the original photo or video.
Only posts are counted towards your post count, media item do not so upload unlimited media into Later.
Here's a chart that outlines the differences:
Manage Your Media Items with Media Notes
Media notes can be used to help you better prepare your content messaging, communicate content guidelines to your teammates or to simply give yourself a reminder to credit a certain photographer. Since the notes added are attached to the media item, they will copy over into the caption field when creating a post making your notes available when you most need them.
Note: Media notes are not captions, they are messages attached to a specific media item and available to copy and edit at anytime. Captions on the other hand are the content message you add to a post which has again been optimized and scheduled for a specific social profile. Once the post is published, your captions can no longer be edited.
- From the Media Library page, select a media item
- Click Notes and enter your text
- Click Update to save
When creating your posts, you'll be able to preview your notes by selecting the media item from the side library and clicking Show Media Notes.
Pro Tip: save yourself time by adding your captions and hashtags into your media notes. The media notes will be copied into the caption field so when it's time to schedule your content you can just drag and drop the media item into the content calendar and click Save.
Managing your Media from the Side Library
The side library is where media library meets the content calendar. It helps organize the media stored in your media library so you can easily search, find and repurpose media items and schedule them for multiple social profiles
Go to Later on the web and click Calendar to view your content calendar, the side library will be located on the left hand side.
The side library is organized by:
- Unused media: media items that you've uploaded to Later but have not used to schedule post
- Used media: these are media items previously used to schedule a posts for your social profile
- Labels Search: The labels search allows you to filter all your media items by labels so you can quickly find what you're looking for and begin scheduling
Since media items can be used to schedule posts over and over again, all the media found in the side library whether used or unused is up for grabs.You'll be able to crop, add a caption and hashtags, and even schedule the same photo multiple times for different social profiles. Create a new post by dragging and dropping a media item from the side library into the content calendar, enter your caption, and click save to schedule.
Pro Tip: When creating a post, if the media item copies over the notes into the caption field, feel free to edit them directly on the post. The original note attached to the media item will not be updated. You can also change the media notes on a media item even after being used to create a post. When you update the notes on the media item the captions will not be affected on the post already scheduled.
Starred Media:
Starred Media is a quick way to bookmark photos and videos from your Media Library so when you're scheduling a post you can easily find the starred item(s) from the Side Library.
To Star Media, go to your Media Library.
Star media by:
- Hovering over each media item and clicking the star in the top left corner of the image
2. Drag your cursor to select multiple media items, and hit the star button in the top right of your Media Library
Accessing your Starred Media from the Side Library:
Now that you've starred media from your Media Library, you can now quickly access those photos and videos from your Side Library to schedule! Select Starred Media from the drop down menu in your Side Library:
From here you can see any media that you've starred in your Media Library, making it easy to schedule onto the Calendar.
Note: Starred media information is stored on your browser, each user/browser can have their own starred media!
Media Library on the Web:
Go to Later on the web and click Media Library.
Your media items will appear in chronological order starting with the most recent uploads displaying at the top of the page.
Pro Tip: If you're on one of our paid plans, you can now create multiple groups to manage groups of social profiles. Groups help you manage access to your photos, videos and social profiles within Later. With groups you can have multiple media libraries so you never have to share your photos and videos with all your Instagram accounts and team members.
Searching Media with Labels:
From the media library you can manage the content all from one place:
- search media by labels to find specific campaigns or photoshoots
- add media notes and labels (discussed in previous section)
To Search:
- At the top of the media library page type in the labels in the search bar
2. Watch your media begin to filter. Search results will only show media that contains all the labels searched
You can also manage your media by deleting multiple media items at once. If you have media you no longer need, simply select the check mark on the media items and click Delete. This will help you keep your media library organized and up-to-date.
Media Library on Mobile:
Your media is synced across your Later account on the web and on the mobile app. This means everything you upload into the Later mobile app will be uploaded in the media library on the web, and vice versa. You can access all your stored photos and videos and begin managing your visual marketing content from anywhere at anytime.
Much like the side library on the web, your media library on mobile is organized with your Unused and Used media items.
Scroll through your library, find the media item you wish to schedule, select and Create a Post to schedule.
On IOS:
- The media library is found on the bottom left side of the app
- Toggle between Unused and Used to find your media
- Add a new media item by tapping + symbol
- To schedule, select a media item and click Create Post
Pro Tip: With all your media synced, any media notes added from Later on the web will appear in the caption field when a post is created from your mobile phone.
On Android:
- The media library is found on the top left side of the app
- Toggle between Unused and Used to find your media
- Add a new media item by tapping + symbol
- To schedule, select a media item and click Create Post
Publish to Instagram
Last, but not least! Remember that Later does not auto-post your scheduled posts as we abide by Instagram's Terms of Use. Instead, we send you a mobile notification when it's time to post, so make sure to enable your mobile device notifications. Learn how.


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Here we critique how the experience "feels" on each platform. Sometimes it's completely identical, other times a developer has improperly ported things like menus, FMV cut-scenes, etc. Load times are usually the most commonly highlighted element of presentation.
|GameCube Advantages
GameCube Disadvantages
PlayStation 2 Advantages
PlayStation 2 Disadvantages
Xbox Advantages
Xbox Disadvantages
PC Advantages
PC Disadvantages
The Breakdown: Pretty uneventful catagegory as all platforms provide the same menus,comic book style cutscenes and evenly capture the overall vibe of USM. Pick up a PC copy and you won't be twiddling your thumbs waiting for levels to boot up for more than a few seconds. Cube owners will endure the longest load times while in contrast, the Microsoft system cruises along at the quickest pace only requiring six or seven seconds of down time between levels(in comparison to the other consoles). PS2 stays middle of the pack, requiring around 8 seconds for level loads.


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When people hear the phrase 'market research', the word 'boring' often comes to mind. If you've ever taken a long survey, you can probably relate. The problem with this, for market researchers, is that bored respondents usually equate to poor survey results. At Lab42, we recognize this issue, and have come up with a few ways to counteract survey fatigue.
1) Keep your surveys short and sweet – We typically try to write our surveys so they are less than 5 minutes in length. We've found that surveys longer than 5 minutes result in poor responses and respondent attrition, while shorter surveys are more engaging to your respondents.
2) Keep your questions simple – Write your survey questions so they are in their most basic form. Avoid writing compound questions (questions that ask more than one thing), which will often confuse your respondent.
3) Make your survey visual – We love testing out new design concepts, logos and videos. We've found that respondents engage quite well when they actually have a visual of what they are asked to provide feedback about.
4) Add a progress bar – Adding progress bars to your survey lets your respondent know exactly where they are at within the survey taking process, which leads to lower attrition. Omitting a progress bar is like sending your respondent on a race without a clearly defined finish line – if they don't know where they need to go to complete, they are much more likely to quit without completing the survey.
These are just a few things you can add to your survey to ensure that your respondents are kept engaged the entire time. Are there any additional things you would recommend? Be sure to leave your comments below.


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Ignore for Profiles and the Notification System
I think it is self explanatory but for the sake of it i will explain. I will like to be able to ignore certain accounts of certain users. I just don't want to ignore their new post, I want to ignore them completely that even when they have a new post its not part of my notifications. Secondly I think getting alerted about every single post is a pain in the neck. Each time someone complains or posts we are all forced to be aware of it. I suggest allowing us to choose what parts of the forums we will like to receive updates from unlike getting it from the guys interested in music, art etc
I'm shocked there isn't some kind of ignore feature for topics and a way to block other users excluding the moderators off course.


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Watch video fight between lion vs rhino caught on camera live
04-06-2015 8:06am | by Web Desk
Watch video fight between lion vs rhino caught on camera live
Watch live lion vs rhino real fight in the wildlife action of African safari can be seen bitter part of wildlife during the animal fight .Visiting somewhere during the African safari tours can be your one of the most amazing experience by watching animal bites and making animal planet videos could be another reason to come again and again here in the African safari .During your visit to the different and deeper part of widely open forest that has a complete life cycle living and surviving with the enemies .
In a particular video featuring lion's pride vs. a one Rhino , both side are seriously dangerous for the offensive actions. Rhino is alone creates enough fear within the lions and lions are in a whole pride tried to push down the Rhino .Each and every animal is not safe in the forest and each has to fight to live few more hour .
There is a group of cruel hunters always seek chance to satisfy hunger by hunting other animals. Few animal are capable saving themselves like rhino is and many are not , but there are fighting and chasing alays continues in the wildlife of African Safari .
This is a real between the rhino and lions. Lions are in their way on search of food where they meet with a rhino. Both of the animals fear each other. Lions are hungry where they want to make rhino their feast. Rhino is much stronger than all these lions. Lions are small which makes it possible to hind.The fight of lions versus rhino is endless as lions have special tactics when attacking.
Lions are trying to trap the rhino inside the water pod and in muddy region. They are successive but rhino is stronger where it exits itself. Despite the numbers of lion attacking the rhino, they did not succeed.The lions versus rhino fight depend on each animal's tactic to attack. Lions are trying to win the rhino by getting it into water pod. The rhino is strong and is able to take it out of the pond.
Animal fights for various reason :Animal like human beings some times engage in fights for various reason . It is a common scence in all game park s, game reserves and even in our homes . To appreciate this one needs to have the best video camera for wildlife . Here are a few reason why you will often see a beast fight .
Competition for food : The animal planet consists of very many species that share a common life style and hence complete few resources to sustain their living.
For Mates :From most of wildlife videos in YouTube , majorly obtained from African wildlife videos , male species have been shown to fight each others for a female mate .
For Security : Wildlife animal videos portray hyenas as greedy animal which feast on all kinds of flesh . Other animal have to fight the hyena to defend their young ones .
Dominance : Some species , such as elephant never fight to keep lab on territories but they fight to keep a clear hierarchy . The senior male always wants to dominate the herd .


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We are proud to be one of the largest car rental dealerships in the Upstate Rochester NY area, providing quality and affordable car and van rental services for many years. Cortese Auto Group, the leader in new and used car sales, is dedicated to providing Upstate New York business and leisure travelers with quality car rental services. We can help you get to your destination, Call us today at 585-277-3229 for more car rental information.


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Healthy Almond Butter Cups
2 Oct 2015
Every other week, Nikita heads to the kitchen to test out recipes we think the mang'Oh community will love. As a twist on the usual healthy fare, our recipes are usually sweet treats that incorporate an abundance of fruits, veggies, whole grains and nuts. We believe that "real food" treats eaten in moderation can add some fun and variation to a healthy, plant-based diet. We hope you'll try them out and let us know what you think!
Coconut oil has become a very popular ingredient at the moment among the health nuts. It helps to not only to burn more fat and increase energy levels but it also lower the risk of heart disease, helps with bad memory and stops you from feeling hungry without you even realizing it! This is one of the most tasty treats and the good news is that it is actually healthy for you!
1/4 Cup Cocoa Powder
1/4 Cup Liquid Coconut Oil
1/6 Cup Syrup
Pinch of salt
Homemade Almond Butter
- Mix the ingredients together in a bowl
- Pour about 1 teaspoon of the liquid chocolate into the bottom of cupcake papers
- Put in the freezer for 5 minutes or until the chocolate has hardened
- Scoop 1 teaspoon of almond butter onto each chocolate base
- Cover with the remaining liquid chocolate
- Put in the fridge for 10-20 minutes or until hardened.
This recipe is inspired by This Rawsome Vegan Life


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Welcome to our site! Thank you for visiting.
The primary purpose of this site is to share our knowledge about Towel designs.
Not only that, but towel design, towel ideas , towel picture , towel color as well.
This site was really built with you in mind and we hope you will find it useful.
Your comments or questions are of course welcome.


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A study published in the December edition of Preventative Medicine concluded nearly every American will know a victim of gun violence in his or her lifetime.
Researchers from the Boston University Schools of Public Health and Medicine said their findings indicate "the probability of never knowing someone who experiences gun violence over a lifetime is very small."
Specifically, the study found overall the likelihood of knowing a victim of gun violence within any given social network is 99.85 percent.
Minorities — defined by researchers as blacks and Hispanics — were 99.9 percent and 99.5 percent likely to know a victim, respectively, compared to just 97.1 percent of non-Hispanic whites.
Knowing a victim who died as a result of gun violence shrinks to 84.3 percent overall, the study finds, though it's still slightly elevated for minority groups.
Researchers used data from 2013 collected by the Centers for Disease Control that showed 33,363 gun deaths and 84,258 non-fatal gun injuries. Suicides comprised nearly 63 percent of the gun deaths.
"Leaving aside constitutional debates about approaches to controlling gun violence, it might inform our national conversation to recognize that nearly all Americans, of all racial/ethnic groups, will know a victim of gun violence in their social network," the study's authors wrote.
Co-authors on the study were Bindu Kalesan, assistant professor of medicine at the university and director of the Evans Center for Clinical Translational Epidemiology and Comparative Effectiveness Research; Dean Sandro Galea; and Janice Weinberg, professor of biostatistics, according to a university release.
Together, the authors urged for more exploration on the issue of gun violence — an area of research the CDC has been reluctant to venture into over the last 20 years, fearing repercussions from the 1996 Dickey Amendment.
Congress tucked the controversial Dickey Amendment into the 1996 spending bill, stipulating no CDC funding "made available for injury prevention and control could be used to advocate or promote gun control."
It's been a sore spot for Democrats and gun control advocates alike who have tried and failed to remove the amendment from subsequent spending bills, including last year's effort from House Minority Leader Nancy Pelosi, D-California, and 110 congressional Democrats to get the language struck from the 2016 budget.
Although the CDC steers clear of gun violence research, the Justice Department's National Institute of Justice awarded $3.3 million to five institutions studying ways to reduce gun violence — Northwestern University, the New York City Center Court for Innovation, the University of California – Davis, the trustees of Boston University and the president and fellows of Harvard College.
In an Oct. 25 press release, the DOJ Institute of Justice said "the results of this research are expected to strengthen our knowledge base and improve public safety by producing findings with practical implications for reducing intentional, interpersonal firearms violence."


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KR-2195 Transitional Lounge Chair
This generously proportioned transitional lounge chair offers a deep tufted back, cupped to cradle your back, while the wide, gently curved seat allows plenty of legroom. Topped by a decadent upholstery. Meticulously crafted, the thickly padded frame is accented by a loose button-tufted back pillow.
Dimension Width: 29 x Depth: 32 x Height: 37 x Seat Height: 18 x Seat Depth: 19 x Arm Height 20 Inches


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Rapper YG Gets Massive Coachella Crowd Chanting "F-ck Donald Trump"
Rapper YG used his cameo during DJ Mustard's set at Coachella as an opportunity to let the world know how he feels about Republican presidential candidate Donald Trump - and the Coachella crowd seemed to be in agreement with his sentiments.
YG performed part of his new single "Fuck Donald Trump" during his appearance, but before starting the tune, he got the crowd chanting the chorus: "Fuck Donald Trump". We have to assume that there at least a few uncomfortable Trump supporters during this, but from the video it looks like nearly everyone in the massive crowd was in agreement.
YG posted the video to his Facebook proudly, with the hashtag #FukDonaldTrump
Listen to the full single below.


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Nike Zoom Kobe IV – 61 Points Edition – NBA Finals – Game Worn by Kobe Bryant
We all knew it would only be a matter of time before the 61 Points edition of the Zoom Kobe IV would find their way either to retail stores, or at the very least, eBay. Well, the bad news is that there are no plans at the moment to release these to the public, but the good news is that the first pair to pop up is actually a game-worn pair that Kobe rocked on court during Game 1 of this year's NBA Finals. It seems that the kicks were given to Lakers guard, Jordan Farmar, who then gave them to his brother Mike, who then sold them to this eBay seller. It seems that the story is legit and the kicks have not been cleaned in anyway, leaving them in the battle-worn condition they were in after they came off Kobe's feet at the end of the Lakers' Game 1 Finals win over Orlando. Sports collector's items don't get much better than this, so if you are a Kobe fan, you might want to consider breaking the bank for a shot at owning his game-worn size 13.5's. Get over to eBay now and place your bid on a one of a kind piece of Kobe/Nike/NBA history.


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They called him Joad, for when he was born there was a wrinkled, brownish look about him, like small wild creatures that are found in the deepest part of the wood, clinging to the roots of giant trees. No matter how tall he grew, or how strong and valiant he proved to be, he was Joad, the toad boy, to those who were closest to him. His life changes as he meets the person called Witch Woman by the people of the valley, and war comes to this superstitous land.
Bookwire is a mobile app for your iPhone that gives you the ability to scan a barcode
or enter ISBN, access book records and add titles to wish lists.


text: Seller: pinkcrystalz (2,069) 100%, Location: Corona, California, Ships to: Worldwide, Item: 381658262723 New Unfinished Large Cone Shaped Wood FinialSet of 26 1/2 Inches Tall X 3 3/4 inches at the Widest Part Pre-drilled for ScrewThis is a new unfinished item , perfect for curtain rods or decorative architectural detailWould make great Christmas Tree Projects!!! $6.50 Priority Mail Shipping FAST SHIPPING WORLD WIDEPriority Mail ShippingThis Item is Heavy All products are packed with care and shipped USPS Domestic and International Attention International Buyers: Orders shipped outside of the United States could be subject to import taxes imposed by the country you live in. If your country does have taxes on imports, these import taxes are not covered by the shipping & handling charge on this order. You will be required to pay the taxes to receive your package Please Allow 1 Business Day From When We Receive Payment For Shipping See the About Me page for more information about our products Froo www.froo.com | Froo Cross Sell, Free Cross Sell, Cross promote, eBay Marketing, eBay listing Apps, eBay Apps, eBay Application


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Bossip Certified Links
[HipHopWired.com] Feature Film About NFL Great Jim Brown In The Works
Jim Brown was a bad man. The Hall of Fame running back, who gave up his cleats for the silver screen has signed off the rights to filmmakers to produce a feature film about his whirlwind life, reports Deadline. (Read)
[StyleBlazer.com] Rihanna Busts Out a Chic Black Trimmed Bustier for Roc Nation Pre-Grammy Brunch
The word bustier normally makes you think of an undergarment that's not meant to be seen, but an alluring bustier top should certainly be shown off. (Read)
[24Wired.tv] Wendy Williams: Holly Robinson Peete Talks Friendship with Whitney Houston
Holly Robinson Peete told Wendy Williams how much Whitney Houston meant to her. Peete said that Houston helped her to get over a heartbreaking split from a boyfriend. She also said Houston was an old soul, and that losing her was one of the biggest tragedies of her lifetime. (Watch)
[MadameNoire.com] Virginia House Passes Bill to Outlaw Abortion
It's only a matter of time before the GOP gets their wish of making abortions illegal in the state of Virgina. Yesterday, the House passed two of the most stringent anti-abortion bills that have been seen in a long time, including one that says a person's rights begin as soon as sperm and egg unite. (Read)