#gewurtz

[grandboute]

Horizon (2023 en vue) #vinOrange #maceration #loberger #vigneronne #alsace #gewurtz #marnoGreseux #elsassWein #bergholz #vignoble #vinDalsace #elsass #hautRhin #hoplagram #gewurtztraminer #cepage #elsassMood #frenchWine #unDelice #merci @celine_lob @domaineloberger https://www.instagram.com/p/Cm2IiCkqy0N/?igshid=NGJjMDIxMWI=

[mercurygray]

Oh I loove this! Always in the mood for Billie and Ron~18 & 19 (drunk + after the storm had passed) Please and thanks <3 Enjoy your holidays!

Kind Anonymous Friend, thank you for this prompt. I think you just solved a really big problem for me.

"Sergeant Mitchell, I think you're drunk."

Billie smiled through the floating feeling from the wine - sweet golden stuff from a place she couldn't name even if she had been sober. Gewur- Gewurtz - it was too many letters. Anyway, she'd had nearly a whole bottle of that and was feeling pretty loose for it, and who was around to care about it? Shifty had gone to bed early, Molly had wandered off and so had Tab, and Chuck and June had long since vacated to go find an empty bed.

Only one person would call her Sergeant Mitchell at this hour. You still don't scare me, Ronald Spiers. I think I might be the only one, and I don't care. I've made it through this whole goddamn mess and there's not a thing you can do to me. All bets are off and the rules don't matter today either. So yes - maybe I'm just a little drunk. "Just might be, sir."

It had been a little while since she'd finished the bottle, and she was coming back down a little, which meant it was either time to find another bottle or go to bed, but she wasn't quite ready to be done yet. She found her feet and stood up, swaying a little on her boots and looking him square in the eye. "Does this mean you're going to shoot me? Sir?"

He didn't say anything to that, but he scoffed, which was answer enough. He was handsome, like Molly had said, all dark eyes and decided chin, but he looked less dangerous now, when it was just the two of them and the war was over. He'd been drinking a little, too, which was surprising, for him; she could smell it on him. They were close now, very close, and she grinned, and leaned over, and kissed him. "How about now?"

He looked undone. "Jesus, Billie." And that was all the words he had time for, because no sooner were they out of his mouth than he was kissing her again, his hands cradling her head and his whole body pushing her back towards the wall.

All right, her head allowed. Maybe there's one thing you can do.

[amemoryofwot]

get to know me(me)

tagged by @cozcat and tag 9 people to get to know better

three ships: Avi/Elayne has really just owned my whole self for so long like truly formative. Moiraine/Siuan is too obvious so I’ll pick another fandom, Raboniel/Navani as Navani’s toxic gay summer whirlwind lab romance is SO incredible. And Griddlehark is currently EATING AWAY AT ME.

first ever ship: oh lord being a gay teenager when the original L Word was airing was A Lot - Tina/Bette set the bar for absolutely toxic terrible relationships that I adore

last song: Leonard Sumner - Pieces is my latest jam

last movie: Wish I had something cool and esoteric to say here but my wife watched About Fate a few days ago

currently reading: Harrow the Ninth and I’m making everybody know about it!

currently consuming: a really nice Gewurtz I got for Christmas

currently craving: 8 hours sleep without my kids waking up in the middle of the night haha ha 

Don't know who likes tagging games but I’ll pick nine people, play along if you want!: @lordofscars @highladyluck @wafflelovingbatgirl @bi-aviendha @wheresmulder @ofthebrownajah @unshatters-your-teacup @amyrlinegwene @sixth-light

[wine-porn]

Orange Expectations

Such a pretty little wine. Gorgous nose of almost Malvasia sorta lush fruit–maybe a bit of Gewurtz in there–just so flowery and tropical and fruity with the distinct background of gritty acid. In the mouth, it shies away from any expectations of lush fruitiness though: where it goes stark and beautifully-stuffed with crisp green apple and gobs of acid all playing on a field of demure…

[mh-07]

"Occupational barriers in mental health"

The SA health department (2022) has estimated that 400 million people worldwide suffer from mental disorders or psychosocial problems.  According to a Unicef polling, a shocking 65% of young South Africans said they have experienced a mental health issue but did not seek help, and 18% were afraid of what people would think if they spoke up about their mental health.

A study conducted by Schulze & Angermeyer (2003) reveals how the lack of understanding may affect the perception that people without mental health illnesses have about those with a mental illness, the way in which they view a mental illness as well as the challenges that people who have a mental illness face in their everyday life. Krupa et al. (2009) support this finding in their research that explored the understanding of stigma around mental illness and employment. They discovered that there were five assumptions made in the workplace regarding workers with a mental illness. These included the assumption of incompetence, the assumption of danger and unpredictability, belief that mental illness is not a real illness, the belief that working is unhealthy for a person with mental illnesses, and the assumption that employing these individuals represents an act of charity within the workplace.

Researchers have also found that there is a lack of understanding of what occupational therapists do in mental health, this also expands to managers of facilities (Muñoz et al., 2000). This lack of understanding can lead to minimal promotion of occupational therapy services, which not only decreases the likelihood of occupational therapists being employed in mental health settings but more importantly disadvantages clients who are in need of OT services and ones who can tremendously improve from these services thus contributing to the barriers.

Based on observations, when having visited my grandmother in the rural, there is a significant lack of mental health providers and services and a greater deal of concern with regards to the social stigmas in the rural communities. As well as the lack of adequate knowledge causing a greater occupational barrier in mental health for those in rural communities compared to those in the city. This had made me realize the large deal of work that still needs to be done to advocate for mental health to ensure that those with mental illnesses do not feel excluded from their occupations and receive the health services that they should be receiving. I have also realised that stigma is one of the main causes of discrimination and exclusion to people with mental illness as it leads to a poor self-esteem, disrupts relationships and limits the individual’s ability to socialize and obtain housing and employment.

(Shutter stock, 2022)

This image depicts the huge potential that we have as a society to do great things regardless of the fact that you have a mental illness or not but in order to reach the other side we have barriers to break. We can do this through anti-stigma social campaigns and have programmes in communities and in workplaces that aim to educate and provide recommendations especially in the workplace that can lead to healthy work settings. We all have a role in breaking mental barriers, and we can conquer them together.

References

Michael, D., & Wright, J. (2022). Challenges related to worker characteristics in the workplace for people with mental illness, as rated by employees with and without mental illness. South African Journal of Occupational Therapy, 52(1), 34-44.

Schulze, B., & Angermeyer, M. C. (2003). Subjective experiences of stigma. A focus group study of schizophrenic patients, their relatives and mental health professionals. Social science & medicine, 56(2), 299-312.

Krupa T, Kirsh B, Cockburn L, Gewurtz R. (2009) Understanding the stigma of mental illness in employment. Work. 2009; 33(4): 413-425.

South African government (2022). Mental health awareness month 2022. https://www.gov.za/MentalHealthAwarenessMonth2022.

Shutter stock (2022). Break your mental barriers unleash potential [photograph]. https://image.shutterstock.com/image-photo/break-your-mental-barriers-unleash-600w-1893375337.jpg

[cruentaquevivere]

Hello! I was wondering if you have any wine recommendations? <3

Oh my, do I have so many wines I could ramble about!

So if you are looking for a nice celebratory drink, bubbles for sure, but you don’t have to go with an expensive Champaign. Tbh, some champers are overrated. I’d go for a Cava or a New Mexico-grown wine which uses the term “Method Traditional” (or any language translation of that.) Method Traditional is what Chanpagne legally has to use and it’s able to produce smaller, fiber bubbles which provide a superior taste in most cases. It means that the second fermentation which produced the bubbles happened in the bottle, not in a larger vat or barrel or tank.

For still wine, I am personally a fan of Gewurtraminer. It has a rep as a sweet wine, but there are some EXCELLENT dry Gewurtz. If it says it’s from Alsace, it’s usually a dryer style, or just look for “dry” on the label, but I’d suggest avoiding EXTRA DRY because they can be a little too minerally. Since Gewurtz is hard to find a lot of the time, Reisling is a safe alternative.

For red wine, I am a bit basic and my safety is a Cabernet Sauvignon. Cab Sauv is usually highly tannic (the drying feeling on your tongue or the top of your mouth) and slight acid with a fair amount of flavor and body. Think river fruits of black and red colours natively but depending on the aging, can have tobacco or nutty or other oak notes that tend to compliment Cab Sauv’s natural flavors really well.

Controversial take, but personally I avoid any and all Pinot - Noir, Gris, Blanc, Meunier. There are some (like 1 in 10+) that I really like but the bay majority are just not my thing, but that doesn’t mean you won’t like them, Anon! Wine is all about personal taste and personal sense memory banks so if you dislike something I mentioned or like Pinots, no judgement at all! I hope you’ll let me know your thoughts if you have anything!!

Sorry this was an essay 😅😂

[peteractualpan]

Alsace vintage chart 2000-2020

2000/2001 good year, need to drink now but might have pass peaked. 2000 good for SGN. in 2001 VT/SGN revised and increased minimal sugar level. 2001-2004 past peak 2005 good year -especially for noble rot Gewurztraminer 2007 good year - slow ripening and elegant dry, especially Gewurtz. VT/SGN good quality. 2009 - great grand crus, great late-harvest Riesling 2010 Dry wines expressive and great acidity. Long term cellaring worthy. 2015 - PERFECT year. Even Pinot Noir. Greatest vintage since 1990 and 1971, low yield. 2016 Little or no botrytis, but great claissic Riesling, PG an Gewurtz dry. 2017- frost struck 20% down in yield, especially for flat ground varieties (Auxerrois and Pinot Blanc for Cremant). Ohter wide perfect, botrytis +dry all great. 2018 - rainy early days. Heat spike in August. Generous in quantity and yield. PG and PN great. VT and SGN good.

[toritengu]

最高だった、、、！ 御馳走様です！ #ローランバーンワルト #gewurtz #セバスチャンフルレ #シュナンブラン #セバスチャンフルレ　#ベジータ　#オレンジ #ピエールオリヴィエボノーム #キュベトモダチ #フォクシーフォクシーネイチャーワイルドライフ #foxyfoxynaturewildlife #シセレール (鳥天狗 - 秋田市仁井田の鳥料理と日本酒とワイン)

[370220]

C'est la rentrée en ce 'credi 28 août, Strasbourg-Obernai

Au revoir Juliette, Antoine et Jean- Luc, merci pour l'accueil qui nous a permis de retaper le vélo et nos carcasses aussi...

L'objectif est de filer dans le Vignoble d'Alsace. On prend dès Stras' le canal de la Bruche dans un décor d'abord urbain mais bien aménagé puis la campagne jusqu'à Soultz / Molsheim.

Puis ça y est on entre dans le Vignoble avec ses vignes à flanc Est des Vosges. On traverse des petits villages alsaciens carte postale dans une chaleur lourde. On voit et on entend aussi un orage qui descend sur nous et va finalement nous arroser un peu pendant la pause déjeuner devant une fontaine... le lieu est imprononçable, je sais plus comment ça s'écrit...

Puis un ancien à la retraite, intrigué par le tandem nous invite à prendre un café. Il est pas bavard mais sympa!!!

On repart ensuite avec la chaleur un peu moins forte. C'est direction Obernai, qu'on atteint très vite. Du coup on passe la moitié de l'après-midi dans cette belle ville typique quoiqu'envahie par les touristes...

On s'en ira ensuite dans le patelin voisin du nom de Bernardwiller pour aller passer la nuit chez nos hôtes Warmshower avec lesquels on passera une très bonne soirée et un bon repas dans le jardin.

Découverte du domaine du Klevener de Heiligentein, un peu moins sucré que le Gewurtz et provenant d'un tout petit domaine. SAVAGNIN ROSE

[christineesovoloff]

Your 30′s - prepare for extra fluff, a deeper appreciation of wine and naps, and Julio.

So, I have recently signed on to co-author a book with a Publishing Group that supports aspiring writers. This is an amazing opportunity and I am so excited about it however, whenever I sit down to write my piece ... I get the biggest case of writer’s block ever. I think that I am just feeling a little overwhelmed with the subject matter so, in an effort to keep my creative juices flowing, yet take the pressure off a little bit, I decided to take a break and write about something a little fluffier ... being in my 30′s.

Now I suppose one of the first things I have to say about being in my mid-30′s is that it is indeed fluffier. It seems as though I instantly gained 10 lbs the second I hit 35. Now 10 lbs isn’t a huge deal and to be honest, I’m not too bothered by it (another change I’ve noticed in my mid-thirties is I am waaaay more confident now than I was when I was 25 and everything was firmer). I am, however, a little shocked at how sudden the 10 lbs piled on. It is seriously as if my body woke up one morning and said “Well, we’re 35 now, no need for a waist anymore!”  

Like what the heck?! I barely had a waist as it was! That 10 lbs couldn’t have made it’s way to my boobs?! 

(Sigh, silly thirties). Now one could say that these extra few pounds might have less to do with age and more to with the fact that I drink a LOT more wine than I ever have before but ... I’m not one to worry myself over unimportant details.

But let’s take a moment to talk about wine. I love my vino. I mean, who doesn’t?! But I have noticed that my relationship with this sweet nectar has changed now that I’m rocking my 30′s ...

In my 20′s, it was all about finding the sweetest, cheapest bottle of Gewurztraminer in order to get tipsy with my friends. If the Gewurtz was syrupy enough that I could choke it down, cheap enough that I could afford it, but still made me look like a grown up (cause wine is how adults party), then I was a happy camper! Not anymore. Now I love the flavour of full bodied reds, or dry whites. I’m even okay with spending more than $15 on a bottle! I sip and savour and use terms like ‘fruit forward’ and ‘peppery finish’! I’m not 100% sure what these terms mean, just things I’ve picked up while wine-tasting cause that’s another grown up thing I do now! Gone are the days of clubbing with my friends til 4 am, now it’s getting day-drunk at wineries and napping by 4 pm! 

But don’t get too excited, although one can still party like a rockstar in their 30′s (assuming the party is over at 9), be prepared that you will need A LOT more recovery time.  I just don’t have the same kind of energy I did 10 years ago, and I certainly don’t recover as well. Gawd forbid if I do stay up a little to late with my girlfriends drinking wine ... what used to be a couple hours of recovery is now a couple of days! No joke.

Same goes for injuries, bending the wrong way in yoga takes me right out now. Gone are the days of ‘walking it off’, the 30′s makes you a straight up wimp! Don’t say I didn’t warn you!

Ah, who am I kidding? I’m not straining any muscles exercising, it’s putting on socks that’s the real issue. Or trying to get at those hard to reach places with my razor. 

Which brings me to the last tidbit that I will share with you ... when approaching your mid 30′s, prepare to block off large amounts of time for personal grooming.

Seriously, the amount of hours I spend on waxing, plucking, and shaving is uncanny! I’m Scottish so I was already a hairy girl but now ... yeesh, it’s like I’m turning into a Yeti!

Okay, maybe not that bad but my leg hair is definitely trying to slowly make it’s way up to meet my lady bits and I do have a chin hair that I’ve affectionately named ‘Julio’. 

On that note, it’s time for me for to go pour myself a glass of full-bodied red and lock myself in the bathroom for a few hours ... dealing with this jungle takes commitment, and a little buzz.

[blackm3talhindux]

Gewurtz juicin' at party in the park #gettheledout🎸 did another amazing sold out show!! Props to my new beer bud Brandyn! #trillium #bissellbrothersbrewing #licproject #barrierbrewing (at Rochester, New York)

[thefrockchick]

#MedievalMay 4: Cooking. Look no one believes me that one of my first forays into SCA cooking was a fake udder. But here we are (not my recipe! The one I followed) http://clem.mscd.edu/%7Egrasse/GK_Gianos_Inntalkochbuch.htm Inntal Kochbuch Transliteration and translation © 2004 by V. Bach Webbed with permission. Translation (c) 2003, Volker Bach <<3>> Ain gemachcz awtter gepraten von milich, wie man das beraitten sol / Nim milich vnd aier geleich vnd klopfs vasst / vnder einander vnd tue saffran daran vnd / tues in ein hafen vnd stoss in ein syedentz / wasser in ainem kessel, also das das wasser / nit in das häferl gee, vnd lass dar inn sieden / vncz das es gestok. Darnach schüt es auf / ein weiss tuch vnd wintt es vmb in dem tuch / und swär es nider, das das wasser dauon seich, / so wirt es herrt als ein chäs. Darnach zersneids / als ein awtter vns stoss an einen spis vnd / prats auf ainem rost. Tue gewurtz daran vnd / begewss mit smalcz vnd gibs ze essen. A made (ie artificial) fried udder out of milk, how to make it Take equal amounts of milk and eggs, beat it vigorously toghether and add saffron. Pour into a pot and plunge that into boiling water in another kettle, taking care not to let the water enter the pot. Let it boil until it sets. Then turn out onto a white cloth, wind tzhe cloth around it and press it, so that the water comes out and it becomes hard as cheese. Then cut it into udder-shape, spit it and fry it on a griddle. Add spices and baste it with lard, and serve it. https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/kb-dann.htm @scasocial #medievalmay #SCAatHome #mysca @scalochac https://www.instagram.com/p/B_wJ3JSj44Q/?igshid=173rp11x1w9cn

[wine-porn]

enfants perdus

This is a strange wine. Not bad, just straining at the edges of non-conformity and difficult to *place*. I’m assuming it is a skin-contact wine, as the deep honey color is nothing like you have seen from dry versions of the variety–only seriously aged stickies. I actually poured and tasted it and developed some thoughts BEFORE turning the bottle around–as is my typical MO–and was quite astonished…

[valhallaspirits-blog]

Thanksgiving Wine Guide

Uncork a great Thanksgiving feast this year with wine. Whether you tend toward reds, whites, or bubbly, there's something here for everyone and everything -- even dessert!

By tradition, more wine is sold for Thanksgiving Day dinner than for any other meal of the year.Plan ahead what wines you will serve right along with your Thanksgiving meal to get the best value for this spectacular day.

In some ways, choosing a single wine for Thanksgiving dinner is difficult, given the great variety of foods and flavors. There's white and dark meat. There are sweet and rich yams, tart cranberries, buttery mashed potatoes, stuffing made with any number of ingredients, and spiced pumpkin pie for dessert. You may want to serve a little of several different types of wine so guests can taste a wine with each dish. Or you may want to pick one good all-purpose wine.

The most important consideration is the wine's taste, how it complements what you're serving, and what you like. There are no hard-and-fast rules for picking the right red or white wine. Whether you favor whites or reds, lighter, livelier, less complex wines go better with the traditional Thanksgiving feast than heavier, more complicated ones.

Here's a rundown of wines that are perfect with turkey and all the fixings.

The Sparklers

The fine bubbly bite of a great sparkling wine makes any event more lively and special. Serve a flute or two as a starter as guests are arriving -- or at the table; they're wonderful companions for food. If you're serving a sparkling wine with dinner, be sure it is labeled brut (which means it is dry) and not a sweet sparkling wine such as Italy's Asti Spumante.

The Whites

Though the standby white wine for many is Chardonnay, generally, the oakiness and intensity of most Chardonnays is not ideal for the Thanksgiving feast. Consider instead white wines that are refreshing, tangy, and fruity, such as:

Viognier: Floral and fruity, with essences of peach, apricot, and pear. Low acidity.

Chenin Blanc: Spicy and slightly sweet with high acidity.

Sauvignon Blanc: Light and crisp, with grassy or herbaceous flavors. Higher acidity.

Riesling: Can be dry or sweet; spicy, fruity flavor with touches of peaches or apricots and a floral fragrance.

Gewurztraminer: Can be dry or sweet. The German word gewurtz means "spiced." These wines are highly aromatic with floral touches and spice notes such as cloves or nutmeg.

The Reds

Yes, you can serve red wine with turkey breast. You may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. In fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. But red wine doesn't stop there. Consider any of the following:

Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them.

Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia.

Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes.

Beaujolais: Light and dry with fresh, fruity flavors. Choose more recent vintages and serve it slightly chilled.

Between Red and White

Rose: Crisp, light, and fruity, this lovely light pink wine (much drier than syrupy White Zinfandel) might be just the thing to serve with a hearty meal. Serve it chilled.

With Dessert

Muscat: Can be white, light, and slightly sweet or dark and quite sweet. Perfumy and musky, with essence of oranges. Serve chilled.

Port: Sweet, fairly heavy fortified wine. Younger ports are fruitier. Older ports are less sweet, tawny in color, and have a nuttier flavor from longer aging in wood.

Sauternes: Be sure there's a final "s" on the bottle of Sauternes you buy. "Sauterne" is a generic name for cheap, dry to semisweet wines made from a blend of only fair-to-middling grapes. Real Sauternes comes from France and is delightfully sweet, with notes of vanilla, pineapple, and peach.

Riesling or Gewurztraminer: Reprise either of these -- in their sweeter incarnations (see entries under "The Whites," above) if you served them with dinner. Or break out a new bottle with the pumpkin pie.

Asti Spumante: A sweet or semisweet sparkling wine from Italy. Serve it well chilled.

[belkovinacestach]

Lehký výlet kolem jezer a koštovačka vína

Měl jsem celé 4 dny na to, abych naplánoval nějaký jednoduchý celodenní výlet. Mě se líbil Ben Lomond (na ofic. stránkách značený jako easy) ale po referencích od Petiných kolegů jsme ho jako první výlet zavrhli. Vybral jsem tedy track od jezera Dispute k jezeru Moke. V pátek, hned po práci jsme jeli do Queenstownu, kde jsme se ubytovali v jednom ze dvou free kempů u řeky.

V sobotu jsme vyrazili. Jelikož na začátku tracku nebylo místo k zaparkování tak jsme museli sjet níže a zaparkovali jsme na břehu jezera o 1km dál. Převlekli jsme se do trackového, nachystali batoh a vyrazili. Přišla poslední otázka: ,,zamkls auto?" ,,Jo, ale můžeš to zkusit" odpovídám jistě. Peťa bere za kliku a s lehkostí otevírá dveře. Ups!!! Tak, naštěstí to dobře dopadlo, zamkli jsme a mohli jsme vyrazit.

Na začátek tracku to byl 1km po hlavní cestě a stále do kopce. Pak jsme zašli sice do stínu lesa, ale ani dalších 45 min k jezeru Dispute nás nečekalo nic jiného než stoupání. Zde přišly první vyčítavé pohledy, jestli tohle je skutečně easy track. Hájil jsem se tím, že na webu Doc.co.nz to tak je skutečně uvedeno a že by mě nenapadlo, že cesta k jezeru bude do takového kopce. Nakonec se před námi ukázalo jezero a my (konečně po rovině) pokračovali dál, k jezeru Moke. Už zdálky jsme však viděli, že na konci jezera se cesta opět zvedá do poměrně nepříjemného kopce. I ten jsme však zvládli (nic jiného nezbývalo) a poté nás už opět rovná a pohodová cestička dovedla do úzké soutěsky mezi skalami. Po asi půl kilometru se soutěska rozevřela v široké údolí. Na pravé straně jsme viděli majestátnou horu - Ben Lomond a byli jsme rádi, že jsme na něj dnes nešli. Překročili jsme pár potůčků a za jedním nás vylekaly krávy, které leželi jen pár metrů od cesty ve stínu stromů. Nicméně o nás nejevily nejmenší zájem a líně se válely dál. Tak jsme i my pokračovali.

Najednou jsme byli u konce (tedy vlastně jen v polovině cesty, ještě jsme museli zpět) u jezera Moke. Zde navazoval okruh kolem jezera, a my, stále ještě plní energie, jsme se rozhodli, že když už jsme tu, tak půjdem i dál. Za pár minut jsme téměř litovali. To tehdy, když jsme stoupali do dalšího kopce. Předpokládali jsme, že cesta kolem jezera bude rovinka, ale to jsme se spletli. Jezero Moke má tvar podkovy a mezi jednotlivými ,,rameny" se zdvihá velký kopec který je třeba přejít. Po několika dalších kilometrech nám však bylo sladkou odměnou svlažení nohou v ledové vodě jezera, to vše s krásným výhledem na jezero a okolní hory.Po krátké pauze jsme vyrazili zpět. Krávy jsme už nepotkali, zato jsme potkali ovečky. Kilometry nám pod nohama ubíhaly, najednou se před námi otevřel krásný výhled na jezero Dispute a my věděli, že se blížíme ke konci.

Poslední kilometry však byly nejtěžší. Nohy už bolely jak čert a k autu to bylo pořád ,,stejně" daleko. Ale nakonec jsme k němu přece jen došli. Super life ukazoval 23km a převýšení 480m. Skutečně easy výlet na rozkoukání :D Spocení jsme se převlekli do plavek a vykoupali se v ledové vodě jezera Wakatipu. Po cestě do kempu jsme si dali jako odměnu zastávku v burgerkingu na frozencoke.V neděli jsme se přesunuli zpět do Cromwellu. Měl to být odpočinkový den, ale.... Ve 2 pm (14:00) jsme měli naplánovanou koštovačku vína u Petiného zaměstnavatele s Kathryn. A jelikož víno a auto nejdou dohromady, museli jsme na koštovačku pěšky cestou kolem jezera. Vína byla výborná a atmosféra s Petinýma kolegama fajn. Celou koštovačku jsme měli zdarma (i já) a tak jsme se rozhodli si koupit víno Gewurtz Traminer které v plné ceně stojí 32$. Peťa ho měla za ,,pouhých" 20 a ještě srážkou ze mzdy a to se přece vyplatí :D. Po koštovačce nás čekala cesta zpět do kempu. V ,,odpočinkov��m" dnu jsme se lehce přiopili a na koštovačku a zpět nachodili dohromady 8km. Teď spát, Peťa ráno vstává do práce!

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Bon Verre et Belle Vie Bianchi Alsaziani (i miei preferiti tra cui Gewurtz, Riesling, Sylvaner, Edelzwicker, etc), Fluer de Chardonnay, un paio di Rosè, diversi Cotes du Rhône, tanti Bordeaux e Saint Emilion (Grand Cru e non). Sono tra i vini che tornando in Italia ho pian piano portato con me dalla Francia. Ora possiamo fare così. Voi mi invitate a cena e io porto il vino. Che ne dite? Vi piace? 😂😂😂😂 #wine #winelover #winelovers #freddofreddissimo #wineaddict https://www.instagram.com/p/B1jlbRyIbGc/?igshid=g88k5b5k2e8