#vinolog

[vinuworldgmbh]

SPANIENWEINonline.ch

Sofern die bestellte Menge der Packungseinheit ab Bodega entspricht, liefern wir in Originalgebinde über einen Weinlogistik-Partner. Bei gemischten Bestellungen verwenden wir aus ökologischen Gründen wiederverwendbare Weinkartons teils auch stabile und geschützte 3-er, 6-er, 12er-oder 18-er Transportkartons.

Der Versand innerhalb der Schweiz und Liechtenstein erfolgt mit Paketdienstleistern wie VINOLOG, PLANZER PAKETDIENST und der DPD. Bei grösseren Liefermengen werden wir die bestellte Ware mit unserem Hausspediteur ausliefern. Bei Spedtionslieferungen von palettierten Sendungen sieht die ASTAG (Schweizer Vereinigung der Strassentransporte) vor, dass die Lieferung bis vors Haus/Bordsteinkante erfolgt. Dies ist ein in der Schweiz vereinbarter Erlass. Lieferungen für Bergstationen werden nach Vereinbarung bis Ankunft Talstation geliefert.

In der Regel liefern wir die von Ihnen bestellten Weine innerhalb von 7 Arbeitstagen nach Zahlungseingang, wir sind aber stets bemüht, die Lieferzeiten zu verkürzen. An Samstagen und Sonntagen kann keine Auslieferung erfolgen.

Selbstabholung ist in unserem Ladenlokal ist möglich. Bitte erkundigen Sie sich per E-Mail an info@spanienweinonline.ch , ob der gewünschte Wein, die gewünschte Menge vorrätig ist, damit Sie nicht vergeblich anfahren. Bei nicht ausreichender Menge, würden wir so dann für Sie die Menge von unserem Logistiklager abrufen und Sie können anschliessend bei uns bequem abholen. Abholungen ab Logistiklager ist aus organisatorischen Gründen nicht möglich. Wir danken für Ihr Verständnis.

Website: https://www.spanienweinonline.ch/

Address: Haus 'zur Trotte' anno 1383 Basel 4052

Phone Number: 061 - 301 55 38

Business Hours: Mo - Fr 08.00 - 12.00 14.00 - 18.00

[myhelpfulhints]

Sponsored #MHHSBD

Review Date - 18th December 2019

It’s very nearly Christmas so today’s review for the Vinology Vinimal Bottle Holder is a perfect match for this time of year.

This self-assembly wooden bottle holder is in the shape of a reindeer. It can hold almost all bottle sizes and keeps them secure.

Made from high quality Birch wood and can be assembled without the need of any fixings. You can use it every year and once done it can be dismantled away easily.

But is it sturdy? What is the quality like? Time to test it out!

[thefinestitalianwine]

The magical process that transforms these beautiful grapes to one lovely glass of wine... Hmmm... Reposted from @_vinolog_ 📍Završila je ovogodišnja berba Cabernet Sauvignona🍇 Grožđe je prekrasno, omjeri šećera i kiselina su odlični. Izuzetno smo zadovoljni vinogradarskom godinom 😊💙 #Vinolog #Ilok #berba #CabernetSauvignon #wine #vineryard #grapes #cabernet #winecountry #winelife #winelovers #winestagram #winetime #winerylovers #winelifestyle #winemoment #winetuesday #wineoclock #nature #wineday #tastecroatia - #regrann https://www.instagram.com/p/CA8Sskhi3f4/?igshid=18q14op9g4ygn

[a2diary]

Ann Arbor Brunch Spots

I’ve been pretty low key with this blog and I know not a lot of people use Tumblr but I feel like brunch is important!  It’s both delicious and the ideal social activity for students and full-time workers alike.  I’ve tried these Ann Arbor brunch spots more than once and have had a generally positive experience at all of them!  (This is by no means a comprehensive list and I will probably add to this or make another post with new brunch places as I try them out.)

01.  VINOLOGY

$$-$$$

Impression The interior is classy without being stuffy or fussy.  Service is great and accommodating, I’ve called in more than once for a large party (8+ people) and they’ve always tried to make it work for me!  Of the restaurants on this list, I would put Vinology at the top.

What to Order The Classic Benedict [pictured below] and the Maryland Crab Omelet are excellent choices.  Surprisingly, the home fries are a standout with the perfect texture and flavor.  Berries and Cream French toast is great for those with a sweet tooth.

Additional Notes This also applies to the next two on this list, but I would recommend calling ahead if possible, especially for weekend brunch.  The folks at Vinology are particularly nice and competent, so I wouldn’t hesitate to call them!  I’d recommend calling at least 1.5 weeks in advance.

02. SAVA’S

$$-$$$

Impression At the beginning of the first lockdowns during the coronavirus pandemic, many of us filled our living spaces with plants - broad-leafed monsteras and trailing pothos and philodendrons.  Sava’s encapsulates this sort of natural, lush energy and adds to it a touch of elegance.  Service is fantastic, and they generally try to work with you to make reservations work out.  A great place for socializing with friends, it’s such a bright and fun atmosphere.

What to Order The lemon almond tea cake is pretty tasty and a welcome addition to your main order.  The Mediterranean bowl is healthy and will have you leaving the restaurant powered up!  The Blueberry Buck mocktail (non-alcoholic cocktail) is my go-to beverage order.  Lavender lemonade is also on point! 

Additional Notes Lots of seating options here.  Many people would recommend dining al fresco, but I personally love being seated upstairs where it’s more low key, and which overlooks the rest of the restaurant.  Great for bigger groups, too.  Another good option is eating on the ground floor on the far opposite end from the upstairs.  Of course, the rest of the restaurant is gorgeous.  For reservations, might be best to call 2+ weeks in advance - less if it’s not during the school year.

03. CAFE ZOLA

$$-$$$

Impression While seating can sometimes seem cramped, especially for bigger groups, the food is worthwhile and the animated atmosphere will keep me coming back.  I’ve honestly loved just sitting at the table with drinks and chatting about pretty much everything.  They have an excellent specials menu which I find delightful.  

What to Order This might be a special menu item that’s not on their website, but both their mushroom toast and mushroom omelet have transported me into another, beautiful world.  The Garden Party mocktail [pictured below] is a real party! 

Additional Notes Of the places on this list that take reservations, I’ve had the most trouble securing reservations at Cafe Zola.  On more than one occasion the person answering the phone seemed to be confused and at a loss for words.  So, I would caution anyone calling to make reservations to steel themselves and be very patient - it’ll be worth it in the end.  Of all the places on this list, I’d also recommend calling weeks in advance, as seating can quickly become unavailable. 

04.  AFTERNOON DELIGHT

$

Impression This is a no-frills place that serves basic breakfast items done well.  Think: classic diner.  I’d recommend ordering just the basics rather than getting fancy with something like eggs Florentine.  I don’t believe you can make reservations here, so I recommend coming earlier, and perhaps with a smaller group.  It’s a great place to stop in and isn’t fussy at all, and the price point is attractive to boot.

[baccoperbaccoit]

#VinidiBacco Grazie a:@lalucanaincucina Deliziare il palato con le pregiate uve del Barolo del sud: Aglianico del Vulture, un sapore unico e inconfondibile 🍷🍷🍷Questo è un Re Manfredi 2012, delizioso! E voi avete mai assaggiato qualche etichetta di #aglianicodelvulture? #basilicatafood #basilicatawine #vinitaly #viniitaliani #visititaly #visitbasilicata #lucaniagram #volgopotenza #vivobasilicata #volgosapori #winelover #vinorosso #wineoclock #italyfood #wineporn #vinology #enoteca #vinotinto #terredeglisvevi #venosa #cantine #berebasilicata #cometobasilicata #lucaniadamangiare #winetime #instawine #picoftheday #bottleofwine

[frozz05]

Day 3: I was nominated by Jessica Kroll for the 10 days Life is Good Challenge. 10 days, 10 photos, 10 nominations. Every day I post a photo meaningful to me (no explanation). I nominate @karawitmer22 #2wivezarebetterthan1 @britterphotography B. Ritter Photography (at Vinology Wine Bar and Restaurant) https://www.instagram.com/p/B30wP8op9MHwnSdOO1eP92zF-OPYzAaLcXnsx80/?igshid=7ol6bw0oerss

[crowned-rp]

Here’s our tech template preview part 2! On Crowned, we use our own social media “app” called vinology. Like Facebook, Twitter, Instagram, and Tinder all rolled into one handy (and school-approved) app for all your character’s social needs.

[diegopater81]

Una bella serata e, almeno per quanto mi riguarda, un bel ritorno alla normalità questa sera all’ @hotelandreola_milano in occasione della presentazione del libro “Vinology e degustazione” di @torcoliwine, evento organizzato dalla @fisarmilano. Un modo “diverso” di approcciarsi alla classica degustazione del vino 🍷. (presso Andreola Hotel Milan) https://www.instagram.com/p/CaGLhd7sB-w/?utm_medium=tumblr

[myhelpfulhints]

Sponsored #MHHSBD

Review Date - 11th December 2019

Today I’m going to be writing about my experiences using the Vinology Brandy Warmer Set. This is the ultimate in gift sets for anyone who loves a drop of Brandy.

You get a gold-plated stand that has been designed to perfectly balance the supplied Brandy glass without toppling over.

The idea behind warming a Brandy is to release the full flavour and aroma.

But is it any good? Is it worth the money? Time to test it out!

[photosbyerock]

#Vinology #AnnArbor #LightingFixture #CopperCeiling #VSCOCam #AU5 #IG #Instagram #Photography #PhotosByErock

[ung]

KizzyPhD (@KizzyPhD)

When I say #vinology, this is what I mean... * *Champagne flutes displaying the SARS-CoV-2 spike attached to monoclonal antibody 555 with @McBrideSisters wine to celebrate getting my vaccine a day before the one year anniversary of becoming aware of a virus outbreak in Wuhan, China https://t.co/dKyQ179zVn

faved by your 1 friend and 45 others

  ...

[carolinagraffigna]

Diseño de marca e identidad corporativa para importadora de vinos exclusivos en España. Vinology 2020.

[johnboothus]

Saving Grapes: How Winemakers Are Repurposing Smoke-Tainted Grapes From the Wildfires

A freak lightning storm in August ignited hundreds of fires across California. Then in September, a second outbreak of wildfires up the West Coast blanketed wine country regions throughout California, Oregon, and Washington with smoke that hovered around for days on end. This smoke can permeate the grapes, releasing volatile phenols that ultimately render the wine undrinkable. So winemakers have hurriedly collected data and performed analyses on their grapes at the peak of the harvest season, facing two less than ideal choices: Walk away from the 2020 vintage or take the risk and make the wine.

The decision is not cut and dried; it’s highly individualized and complicated at best. Vintners need to crunch the numbers and consider an array of factors, including insurance coverage, the availability and effectiveness of testing and analysis (many labs are experiencing severe backlogs and they generally only test for two of the 13 smoke taint compounds), whether they have estate fruit or are sourcing, and whether they have their own production facilities or use custom crush.

“People are having to make decisions and they’re pretty blind,” says Anita Olberholster, Ph.D., a specialist in the science of winemaking for University of California Cooperative Extension. “There’s just no winners.”

Many wineries, especially the ones with insurance or smaller wineries carrying the extra financial burden that comes with sourcing fruit and custom crush, are finding that the most economical option is to forgo the 2020 vintage and not pick at all. Wineries that have estate fruit and their own production facilities, on the other hand, or are simply more willing to take the risk, may decide to move forward with making the wine. If it turns out to be tainted, they will then either attempt to salvage or repurpose it.

“Winemaking is full of risk. It’s synonymous with great wine,” says Greg Harrington, proprietor of Gramercy Cellars in Walla Walla, Wash. “You have to go full speed into the unknown with courage. If you cut and run and compromise when there is uncertainty or hardship, the results will always be less than the wine’s full potential.”

Here are five of the available solutions for wineries that decide to roll the dice.

Try Winemaking Treatments

One major fear of winemakers is that the volatile phenols can actually be activated during the production process, especially during fermentation and barrel aging. Whether the grapes come in with smoke taint or it shows up later — even nine months down the line — there are some things winemakers can try to reduce the smell and taste of smoke, but thus far, the results are discouraging.

Winemaking treatments like cold soaking, light pressing, and adding oak, yeasts, or tannin have only proven to make a minimal difference. Reverse osmosis, fining with activated charcoal, or utilizing spinning-cone technology are more successful at removing smoky attributes, but it often means sacrificing quality as well. “[Reverse osmosis] strips the smoke away, but it also strips a lot of the positive grape characteristics,” says Lindsay Hoopes, proprietor of Hoopes Vineyard in Napa, who lost the majority of her 2017 vintage to smoke taint. “It’s not really a solution to premium winemaking. You can remove the smoke taint but you can’t make really high-quality wine.”

Olberholster likens the resulting wine from these techniques to “nice flavored water” and says these solutions are best implemented when there’s a very low level of smoke taint. The more severe the treatment, the more it will compromise the wine.

Dilute the Affected Wine

Wineries can also attempt to salvage the wine with “solution by dilution,” the process of blending a small percentage of smoke tainted wine into lots that are unaffected. A 2020 report released by the Australian Wine Research Institute stated that “dilutions of the affected wine with 75 percent or more unaffected wine resulted in ‘smoke’ aroma and flavor scores not significantly different from the unaffected wine.”

But Olberholster says it’s not that simple, as the results depend on the degree of smoke taint and the unique wine matrix (made up of compounds like sugar, acids, ethanol, and tannin). She says the dilution method makes the most sense for larger wineries with a lot of inventory, but cautions that companies should start with bench trials to ensure the process will be effective.

Jean Hoeflinger, a consulting winemaker for more than 30 wine brands in California, Oregon, Washington, and abroad, suggests that wineries release these less-than-perfect wines within a lower-tiered label, a common practice in Bordeaux when wines don’t live up to strict quality standards. “I think honestly, if all brands would have a second and third label, you can declassify the wine, mark it at a lower price, and explain to the consumer why this is to justify it,” he says.

Send It to the Bulk Market

When wine doesn’t end up fitting into a winery’s program, it’s common practice to turn to the bulk market. But all winemakers VinePair spoke to expressed their belief that they would likely lose money by bulking out their 2020 wine. Jesse Katz, the proprietor of Aperture Cellars in Healdsburg, Calif., who bulked out a small amount of wine after the 2017 fires, said it’s like “getting pennies on the dollar,” especially for luxury brands.

On the contrary, John Wilkinson, owner of Bin to Bottle, a custom-crush winery in Napa, believes there is potential for wineries to make money in the bulk market for 2020. While it was experiencing historically low prices this year as a result of Covid-19 and a glut of wine from the past two vintages, bulk-wine prices have spiked off the charts since the fires hit in August as wineries scramble to make sure they have enough wine for the 2020 vintage.

“Everything on the bulk market from previous vintages more than doubled in price and in some cases tripled. Plus, everyone pulled their wine off the market,” says Wilkinson, who anticipates that 2020 bulk wine will sell at a premium due to supply instability. Wine with smoke taint is most likely to be considered usable by larger companies that will blend it into big lots.

Moreover, the bulk market is a way in which vintners and growers can remove some of the risk, reach a fair compromise, and preserve the important grower-vintner relationship, which can be severely tarnished if a winery refuses to pick or pay for smoke tainted grapes. Vintners can go ahead and make the wine, promising to pay the grower if, down the line, the wine turns out fine. If it turns out to be tainted, they can offer the grower proceeds from selling it on the bulk market. “We want to ensure that whatever decision is made, it shouldn’t all fall on the grower’s shoulders or the winery’s,” says Katz. “We really need to find solutions that work for everyone.”

Make Pink Wines

Smoke taint is significantly less likely to appear in rosé because the wine doesn’t sit on the skins where the volatile phenols are absorbed. For that reason, the already saturated rosé market may grow exponentially this year. At Bin to Bottle, Wilkinson’s team washes the grapes in the vineyard, presses light, and throws out the first 30 to 40 gallons, hoping it contains most of the smoke and ash. The team also attempts to settle out remaining smoky particles before fermenting. “There’s a good chance of getting rid of everything,” he says. “No skin contact has a much better chance of success.”

Hoeflinger, however, has been less successful. He experimented with some Petit Verdot — a grape variety that he says is very sensitive to smoke taint — that was extremely close to one of the Napa fires in August. Despite his efforts, he says, the resulting rosé was completely “unusable.” However, he is going to try making rosé for another client from Cabernet Franc grapes that were less exposed to smoke.

This is another way that vintners can meet in the middle with growers, who may be willing to offer the fruit at a significant price reduction for rosé production. For those concerned about being able to sell the wine in such a crowded market, Wilkinson suggests getting creative by packaging in cans or turning it into sparkling wine and cocktails. “The amount of rosé I’m going to end up canning and bubbling up this year, the line will have to run 24 hours a day probably,” he says. “All that wine is going to be fine, but there will be so much of it, so people need to find different ways to sell it.”

Turn It Into Liquor

In 2017, Hoopes’ grapes tested negative for smoke taint, so she went ahead with making her wines. But the smoke taint was activated during production and after “sinking millions of dollars” into the process, she was suddenly dealing with almost an entire vintage of smoky wine that she couldn’t, in good conscience, release to consumers.

That’s when she came up with the idea to distill the tainted wine and partnered with Kentucky master distiller Marianne Barnes to make a brandy, which is currently aging in barrel. On top of her initial losses, the project has taken a substantial additional investment in both time and money. But ultimately, Hoopes believes that the tactic can help recoup some of her costs and be a solution for the wine industry “if these fires persist.”

She plans to launch a crowdfunding campaign in which investors can be involved in the brandy-making process, and would be open to working with other growers and wineries to do the same, as she already has the distiller partnership in place.

“I figured, I’ve already spent the money to farm,” she says, “so I either call that a loss or I convert it into an amazing product that brings a contribution to the table.”

The article Saving Grapes: How Winemakers Are Repurposing Smoke-Tainted Grapes From the Wildfires appeared first on VinePair.

Via https://vinepair.com/articles/repurposing-smoke-tainted-grapes/

source https://vinology1.weebly.com/blog/saving-grapes-how-winemakers-are-repurposing-smoke-tainted-grapes-from-the-wildfires

[wineschool-blog]

A few of the wines featured in the Advanced Sommelier teacher training program . . #philadelphiawineschool #wineschoolphilly #phillywine #wineschool #vinology #wineinstructor #wineclass (at Wine School of Philadelphia) https://www.instagram.com/p/CE9eylmHscF/?igshid=mxa25ku3ds31

[whatyouorder]

Vinology: Syrah American Wild Ale from @mondaynightgarage #whatyouorder

[vintagewineandport-blog]

Cambas is a Greek winery, founded in 1882 and producing wines ever since. The winery’s founder was born in Athens in 1851. In 1869, at the age of eighteen, Andreas Cambas began planning his future in winemaking, renting land from the Greek state on which to produce wine. Not long after, he founded his first distillery, a small operation in his hometown of Athens, and bought 5,000 acres of land for himself in the area of Kantza near the city. Having founded his winery in 1882 it was less than a decade before Andreas began to win awards, purchasing land in France to create cognac for the King of Greece, Georgios I, and receiving gold awards from both Greece and France. Cambas was the forerunner of Greek bottled wine, introducing the world to their…. Loveliness…. With little to no competition. Today the company is kept alive by heir Roxani Matsa and oenologists of the Boutari Winery, maintaining Greek traditions and vinological history in Andreas’ name. This wine was produced in the Peloponnese, a wine region in southernmost continental Greece home to incredibly varied landscapes of mountains, beaches, hillsides and plains. The region is also home to Nemea, known as the most important zone of southern Greece (in the wine industry) for its quality red wines. This bottle hails from the AOC zone of Nemea within the Peloponnese, and is named for the Nemean Lion – a mythological creature and the first of Heracles’ (Hercules’) twelve labours. The lion was said to be invincible; its fur was impenetrable by conventional weapons, and its claws could cut through any armour. After slaying the lion, Hercules drank local Nemean wine made from the Agiorgitiko grape – resulting in the wines made from this grape being known today as the ‘Blood of Hercules’. #vintagewineandport #vintagewines #winefacts #wines #winehistory #winesofinstagram #winestagram #instawine #wine #greek #greekwine #interesting https://www.instagram.com/p/BtwAdbTns27/?utm_source=ig_tumblr_share&igshid=1djliku3f2co2