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Although bacteria and enzyme products have been used by lake and pond managers for years, recent research and development has identified and developed strains of bacteria and enzymes that are much more effective than their former . We began using some of these products and are extremely impressed with their results. We now offer a line of very safe versatile products you can apply yourself.
Aquatic Algaecides for Lakes:
- FL&PM Bio-Catalyst: Used in a tank mix with readily available algaecides, this probiotic provides sticking properties to give algaecides better access to algae. Once the algae are dead, this product releases bio-stimulants that increase the action of organic-eating bacteria.
- FL&PM Cattail Digester: This fatty acid has two parts – a water-soluble head and an oil-soluble tail. Each responds to a separate substrate, allowing for more of the tank mix to be absorbed by the cattail rhizomes. This allows the herbicide to kill the plant from the inside. After the cattail is killed, this product provides nutrients and stimulants to the naturally-occurring bacteria who digest the cattail.
- FL&PM Muck Reducer: These pellets contain a probiotic blend that works two ways: bio stimulants invigorate the sluggish muck-eating bacteria already found in your pond. Then, the Muck Reducer bacteria are released, degrading the material that the existing bacteria can't digest.
- FL&PM Nutrient Reducer 78: Summertime with hot water is difficult for lakes, ponds and stormwater devices. This formulation is for use during the summer. Another product will be available for use in cool water. Nutrient Reducer 78 is packed with bacteria that are extremely active in high temperatures to combat the overabundance of nutrients and dead organic matter. This is an easy way to remove 30 – 60% of the sludge from your pond. It is extremely efficient at cleaning the dead organics and fish matter present after fish kills.
- FL&PM Bio-Clarifier: By fixating nitrogen and temporarily binding phosphorous, this probiotic actually clarifies your water. These cultures coagulate the nutrients into micro flocs that sink to the bottom clearing the water. The blend of 12 different cultures are especially good for treating planktonic algae when combined with a low dose chelated copper algaecide.
Taking care of your lake
Encouraging good stewardship of water, these products alone do not kill any plants or algae. They just make other products more effective, and improve the health and water quality of the water. We are adamant about the benefits of aeration in lakes and ponds. Having dissolved oxygen near the bottom makes these products more effective but it is not absolutely necessary.
Please feel free to contact us with a description of your problem (close up photos help too). We can recommend a recipe that will include these probiotics. We are confident you will be impressed by the ease of application, cost effectiveness and long-lasting results.
Pick up your products at 9020 White Oak Road, Garner, NC 27529. Contact us at 919-427-8507 or firstname.lastname@example.com and we can ship them to you.


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Chef's Kitchen Buffet Dinner @ Novotel Melaka
I had a short getaway to Melaka last month and stayed at Novotel Melaka due to the previous pleasant experience. Usually food hunting around this UNESCO world heritage site is mandatory but this time we tried the hotel's latest buffet dinner with a very attractive price of RM59.00 nett / adult only! (children below 12 and senior citizens enjoy a 50% off)
Themed 'Chef's Kitchen Buffet Dinner', the culinary team will be featuring some of the best chefs' recipes in the buffet along with other cuisines that are bound to please palates of all ages. Available every Friday & Saturday from 6.00pm to 10.00pm at The Square, there are daily rotation menus that will offer various dishes.
The restaurant is spacious and brilliantly sectioned into a few areas. The buffet station area is decorated with their signature shimmering light panels and a communal table. Walk into the second section of the restaurant lie the main dining area. Casual yet attractive setting that catches our eyes with its pop of colours being used on the furniture. Check out those chairs in turquoise, royal blue and red, love it!
If you're the outdoorsy person, the patio area with ceiling fans to provide adequate comfort.
Let's check out the buffet spread!
The main feature of Chef's Kitchen Buffet Dinner is the barbeque stations where variety of meat and seafood are being grilled and served together with assorted of condiments ans sauces. We had chicken wings, squid, sausages, tiger prawns, beef and lamb which were beautifully grilled with a nice smoky aroma.
And who can resist skewers of plump and succulent chicken Satay, marinated with spices and herbs before slow grilled? I know I can't for sure! ^__^
At the buffet spread, food choices are adequately satisfying as well. Lots of colorful salad, ulam-ulam, appetizers and cold cut to whet one's appetite.
Head for the hot buffet warmers station next and tuck into rice and noodles paired with various of dishes ranging from Malay, Chinese and Indian cuisine.
Don't miss the Nyonya Curry Laksa which is creamy and richly infused with herbs and spices.
I'm glad to see the presence of pasta station where I can customize my pasta by choosing your preferred ingredients and sauce. Carbonara with extra cheese for me please 😛
There was even a chicken rice stall with beautiful roasted chicken and duck!
Light bite such as Roti John, Pita Bread and Tauhu sumbat were available to entice diners.
Desserts is a kaleidoscope of colours, flavours and textures. From the must have Nyonga kuih, cakes, puddings, mousses and pastries. It's going to be hard to not lose one's control over sweets! There's also sweet soup such as Bubur Cha Cha and Black Glutinuous Rice soup too.
Last but no least, fresh fruit to end our scrumptious dinner.
Chef's Kitchen Buffet Dinner
Available every Friday & Saturday
RM59.00 net per adult,
RM29.50 net per child & senior citizen
The Square @ Novotel Melaka
Jalan Melaka Raya 2, 75000 Melaka.
Tel: +606-2898222
Website: www.novotel-melaka.com
Facebook: www.facebook.com/NovotelMelaka/

subset: commoncrawl


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If you were to sit at an upscale bar in any major American city enjoying a delicious cocktail, chances are at some point you'd glance up and notice ranks of bottles in many colors and shapes decorating the back bar. Taking in this display, you might ponder that spirits are experiencing a boom in the United States and you would be entirely correct. The Distilled Spirits Council of the United States (DISCUS) estimated the total retail sales of distilled spirits to be almost $72 billion in 2015, with the industry supporting 1.4 million jobs. Not only that, but you might suspect that the number of those bottles on display is growing, which is also true. Compared to beer, the spirits sector has achieved consistent increases in market share for the past six years as of 2015, resulting in a shift of billions of dollars.
What you might not notice as you sip your beverage is little pieces of text on the labels explaining that a good number of those bottles before you are domestically produced, having traveled to that bar from distillers in states such as Kentucky, Illinois, or California. Small, premium brands are doing extremely well in the United States, outpacing large supplier premium brands by over 5x, and the overall market by 19x. Domestic spirits producers are now in the fascinating position of being creative innovators sailing on a rising tide. They have unique company cultures with challenges that aren't often in the spotlight, so we talked to two successful domestic distilleries to see what we could learn from their experiences.
Prioritize What Sets You Apart
"Creativity is at the heart of what we do professionally," says Paul Hletko, Founder and Master Distiller of Few Spirits in Chicago, Illinois. At Few Spirits, they know their innovative edge sets them apart from competitors, as demand for their products has grown rapidly—three years ago they produced 100 gallons a month, and now they produce the same amount in a day. To maintain upward growth, Hletko recognizes the need to foster a creative, open work environment, "We have a flat structure, and we make a point to seek out different people's viewpoints. Everyone's voice needs to be heard. It's how we approach the work day together."
By prioritizing creativity, Few Spirits delivers a range of unique spirits that regularly receive awards and acknowledgement. The team works in one big room together, and keeps both the dress code and interaction casual—even though the spirits are considered world class. "At our core, we know we're a manufacturing company that makes booze," says Hletko. "I wear sneakers to work. It doesn't have the feel of a formal corporate entity."
Everyone Should Experience the Product
Distilleries are unique in that drinking on the job is an absolute requirement. There is "lots and lots of tasting," says Andie Ferman, describing the work environment at St. George Spirits in Alameda, California. A self-described "artisan" distillery, St. George Spirits is a powerhouse in the craft spirits industry. They've been named The "Best Craft Distiller in America" by Thrillist and "A leading light in the American artisanal spirits movement," by Whisky Advocate, while receiving many other awards and words of praise from the industry. They take company culture seriously and hold monthly meetings for educational tastings where the team gets to learn, connect with each other, and feel involved.
With any product, it's important to have people involved with its production and launch (e.g., packaging marketing, PR, sales) try it. In the software industry, employees use new apps before launch. When making a fine whiskey, people need to taste it.
It's easy to forget the larger goal when we're in the trenches building something so trying the finished product is essential for staying focused and keeping quality up. Candid group experiences can also be illuminating as sales reps, engineers, and executives all have valuable, unique insights to share.
Hire Carefully
Both Few Spirits and St. George Spirits have less than two dozen full-time employees and describe themselves as tight-knit teams. "We're a small company, but we effectively embrace our staff, guests, bartender partners, chefs, you name 'em, as family," says Ferman. This attitude of comradery is a hallmark of the craft distilling industry in general, but when putting together an innovative team, it's even more important to intentionally bring people together that fit well. "Fit goes beyond technical skills as well", explains Hletko. "We're very protective of our work environment, and we look for passion and personality when we hire. We ask if we want to spend time with this person and if they're going to contribute over all." In his eyes, the effectiveness of a company or team, "rests primarily in the hiring decision."
The hiring stage is crucial to forming a successful workplace and misfires in hiring can be costly. "They warn you when starting a company that HR is the hardest thing," says Hletko. "It's true that we've made hiring mistakes before, but generally it does become clear very quickly." The intake process is also the best chance to weed out people that may be interested in your business for their own indulgences or dependencies. At Few Spirits, they are careful to avoid people that have issues around alcohol, but other companies would equally do well to screen for those just interested in the benefits, connections, etc.
Have Fun, With Intention
Unsurprisingly, fun goes with the territory of fine spirits creation, but the teams bring their recreation beyond just enjoying alcohol together. At St. George Spirits, Ferman explains that they intentionally take time to get out of the distillery and have fun as a group. "Our tasting room team works a different schedule from our office and production team, so it can often be tough to get everyone together. That said […] we regularly plan activities that foster company culture and team building: team lunches for birthdays, an annual holiday party, and all sorts of excursions for our crew from indoor sky-diving to movie screenings."
Hletko concurs, "We take having fun seriously," he says, which may sound like an oxymoron, but making the effort to create time for recreational group activities can help co-workers blow off steam and get to know each other better. We give bonus points to companies if those times don't revolve entirely around the product!
Integrate Responsibility
"The sheer amount of alcohol around is astounding," Hletko mentions. "I've had numerous people on a company tour take photos of my desk because it's just covered in dozens of bottles of booze." Ferman explains how this preponderance of products not known for fostering responsible behavior doesn't turn into a nightmare at work: "We have a huge responsibility to create a safe environment for our guests and staffers. Professional conduct is vital […] we hold frequent staff trainings to discuss these issues and to provide support and guidance so that we all know how to conduct ourselves appropriately." Both distilleries keep a transparent discussion active with employees regarding expectations for their conduct. When workers know where they stand and are empowered to take personal responsibility, walking the line of spirited playfulness at work is easier.


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Find guidance, resources and daily updates on the COVID-19 pandemic.
Browse upcoming AHCA events, conferences, and long term care observances.
>> Read More
Join hundreds of long term and post-acute care professionals to meet Members of Congress face-to-face to discuss legislative issues that impact residents, facilities, and communities.
This conference is designed exclusively for Not-for-Profit operators and For Profit owners of skilled nursing, assisted living, and developmental disability services.
Browse upcoming webinars, find out how to participate, and get recordings of past webinars.
Find all of the registration, attendance, and other must-have resources for AHCA/NCAL's Annual Convention & Expo.
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LCD Monitors
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The monitor isn't exactly the most essential part of the computer when it comes to computing, but it remains to be an integral part when usage is concerned. After all, how will you be able to use a computer if you don't have the monitor to present you with a visual representation of your data and files? This is why it is essential for you to get the best LCD monitors for your desktop. Sync Computers offers the best LCD monitor brands. Choose from the latest and best products of Acer, Dell, Gateway, and Samsung, among others, and see how a good LCD monitor can make a difference.


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1 In Iconium it happened that they went together to the synagogue of the Jews, and so spoke that a great number both of Jews and of Gentiles believed. 2 But the disobedient Jews stirred up the souls of the Gentiles, and embittered them against them against the brothers. 3 Long time, therefore, they tarried there, speaking fearlessly in the Lord, who attested the word of his grace by permitting signs and wonders to be performed by their hands. 4 But the mass of the city's people was divided; part held with the Jews, and part with the apostles. 5 And when both the Gentiles and the Jews with their ruler made a hostile move to maltreat and to stone them, 6 the apostles got wind of it, and made their escape to the Lycaonian towns of Derbe and Lystra and the neighboring country. 7 And there they continued to proclaim the gospel.
8 Now at Lystra there used to sit a certain man, lame in his feet, a cripple from birth, who had never walked. 9 He was listening while Paul was preaching, and Paul, looking intently at him, and perceiving that he had faith to be made whole, 10 said in a loud voice, "Stand upright on your feet!"
11 And he sprang up and began to walk about. Then the crowds, when they saw what Paul had done, shouted in the Lycaonian tongue, saying, "The gods are come down to us in human form." 12 And they began to call Barnabas "Zeus," and Paul, since he was the principal speaker, "Hermes"; 13 and the priest of Zeus, whose temple was at the entrance to the city, brought oxen and garlands to the gates, and along with the crowds was about to offer sacrifices.
14 But when the apostles, Paul and Barnabas, heard of it, they rent their garments and rushed out among the crowd, shouting and crying. 15 "Men, why are you doing all this? We also are men, with natures like your own! We are bringing you good tidings, that you are to turn from these empty things to the living God, who made heaven and earth and the sea and all that in them is. 16 In bygone generations he allowed all the nations to walk in their own ways, 17 and yet he left not himself without witness, in that he did good, and gave you rain from heaven and fruitful seasons, filling your hearts with food and gladness." 18 Even with saying this they with difficulty restrained the crowds from sacrificing to them.
19 And now a party of Jews came down form Antioch and Iconium, and after persuading the crowds, they stoned Paul and dragged him out of the city, supposing him to be dead. 20 But as the disciples collected around him, he rose and went back into the city. The next day he went off with Barnabas into Derbe;
21 and after preaching the gospel to that town, and winning many converts, they went back to Lystra and Iconium and Antioch, 22 Everywhere they strengthened the souls of the disciples, encouraging them to hold to the faith. "It is through many tribulations," they said, "that we must enter into the kingdom of God."
23 They chose elders for them in every church, after prayer and fasting, and commended them to the Lord in whom they had believed. 24 Then passing through Pisidia they came to Pamphylia and, 25 after preaching the word in Perga, they came down to Attaleia. 26 Thence they sailed to Antioch, from whence they had been commended to the grace of God, for the work which they had now completed. 27 On their arrival they assembled the church and reported all things that God had done through them, and how he had opened a door of faith to the Gentiles. 28 And they tarried no little time with the disciples.


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Cricket: Essex avoid follow-on at Yorkshire
PUBLISHED: 19:18 05 June 2019 | UPDATED: 19:18 05 June 2019
©TGS Photo tgsphoto.co.uk +44 1376 553468
Peter Siddle hit a straight four and six off Yorkshire's Steve Patterson late in the third day as Essex passed the follow-on target of 241 with nine wickets down at Headingley.
With only one day left in the game, the Australian seamer's unbeaten 39 has given the hosts a mountain to climb to secure a third win, despite a superb bowling display in the second half of the day.
Essex will begin day four on 252-9 from 99 overs, replying to the White Rose's imposing first-innings 390, with Tom Westley making 77 and Ravi Bopara playing particularly well on the way to 44.
But they were two of four afternoon wickets as Essex slipped from 132-2 to 191-6 at tea, including a collapse of three wickets for only one run, two of them going to ex-South Africa quick Duanne Olivier.
Dan Lawrence (21), Essex captain Ryan ten Doeschate for a four-ball duck and Bopara for 44 off 65 balls with nine eye-catching boundaries, all fell in the last half hour before tea as their side fell from 190-3 to 191-6.
Olivier twice and off-spinner Dom Bess (3-39 from 22 overs) struck for the hosts and they then went on to end the afternoon with five successive maidens after the wickets to leave 50 needed after tea to avoid the follow-on in overcast conditions under the Headingley floodlights.
Lawrence chipped Olivier to short mid-wicket, where Will Fraine took a sharp low catch as Essex fell to 190-4 in the 61st over before ten Doeschate edged Bess to Adam Lyth at slip in the 64th and Bopara played on to Olivier having under-edged a pull at the start of the 65th.
Shortly after tea, Simon Harmer cut Bess for four to end a run of nine successive maidens bowled by the off-spinner, Olivier and David Willey, taking the score to 195-6 in the 72nd.
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Debutant Will Buttleman came to the crease in the middle of that run and had faced 37 balls without scoring by the time he edged Willey behind as the score fell to 197-7 in the 77th.
But wicketkeeper Jonny Tattersall dropped Siddle on nought later in the over.
Harmer then fell for 18 when he edged Bess to a juggling Lyth at slip - making it 213-8 in the 86th.
orkshire took the new ball in the 89th over, but bad light stopped play almost immediately for 50 minutes. When play resumed at 6.20pm, Patterson had Jamie Porter caught at first slip by Tom Kohler-Cadmore, leaving Essex 223-9 after 92.
Siddle then saved his side's skin by dominating a last-wicket stand of 29 with Sam Cook.
The day started well for Essex, who were 18-1 overnight, as Westley completed a second-wicket stand of 94 with opener Nick Browne, who was the only morning wicket to fall for 35 when he was trapped lbw by Bess, leaving Essex 97-2 in the 34th over.
Westley's 77 off 146 balls with 13 fours and a straight six marked his first Championship half-century of 2019.
The 30-year-old recovered from being struck on the helmet by an Olivier bouncer early in the day to play confidently against seam and spin, lofting Bess over the ropes at the Kirkstall Lane End.
Having reached his fifty off 88 balls before lunch, he was the first of the four afternoon wickets when he edged Willey behind - 132-3 in the 48th.
If you value what this story gives you, please consider supporting the Ilford Recorder. Click the link in the orange box above for details.


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Featuring water repellent technology, hand warmer pockets and insulation throughout, The Primo Arctic Jacket lives upto it's name. Regular sizing, incredible insulation.


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California, Climate Change, and the Constitution
September 2007
Citation: ELR 10653
Editors' Summary: Climate change, like many environmental challenges, is a global problem requiring local solutions. While the United States has of yet not passed meaningful legislation that addresses climate change, several U.S. states are taking steps to reduce the carbon footprints of their industries and citizens. In this Article, Erwin Chemerinsky, Brigham Daniels, Brettny Hardy, Tim Profeta, Christopher H. Schroeder, and Neil S. Siegel describe the climate change policies proposed by one such U.S. state: California. The authors then examine the possible constitutional issues inherent in these policies, including the roles of the dormant Commerce Clause and the dormant foreign relations power in moderating state efforts at regulation.
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California, Climate Change, and the Constitution$50.00SKU: article-23243Price: $50.00


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LA surgical gown is a personal protective garment intended to be worn by health care personnel during surgical procedures to protect both the patient and health care personnel from the transfer of microorganisms, body fluids, and particulate matter.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.


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Following the tragic death of a young man resulting from an altercation with door supervisors in a UK location we request that all close protection licence holders and door supervisors carefully read the following case study, released by the SIA.
The study is detailed and thorough and looks into the events that resulted in the preventable fatality. It is our hope that publishing the case study will successfully enforce the importance of employing safe methods of restraint during any physical incident as well as ensuring quality and appropriate training and practices.
Here at 1st Security Solutions we maintain strenuous focus on providing only the highest qualified, experienced and responsible door supervisors as the primary goal is always the safety of everyone present at any event or venue. Please remember that if you are ever required to intervene in a physical altercation it is your responsibility to ensure the safety of everybody involved and that physical engagement should only ever be a last resort.


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Archive for the 'Review dessert wines' Category
Tasting a Treasure: Chateau d'Yquem 1989
I don't drink a lot of $1,000 wines.
It's just not in my budget.
So I was thrilled when our good friends, Chris Holcombe Cotanch and Bruce Cotanch, invited us to join them to taste their bottle of 1989 Chateau d'Yquem Lur-Saluces.
What?? You mean the Yquem from an outstanding vintage that scored 97 points from the Wine God Robert Parker Jr? Yes, I'll be honored…
So just in case you don't know why Yquem, and Yquem in this vintage, is such a treat, let me give you some history.
"History" is the key word. Chateau d'Yquem is a French wine and winery that dates back to 1593. Yes, that's more than four centuries ago. Here in the Americas, we weren't even growing subsistence crops, let alone a luxury item like wine.
And in the Chateau d'Yquem vineyards in southeast Bordeaux, the dessert wine made from the Semillon and Sauvignon Blanc grapes that they planted in the 16th century earned them an international reputation. By the late 1700′s, our own Thomas Jefferson wanted to visit this prestigious winery, and he loved the wine so much that he bought 250 bottles of the 1784 vintage and some extra for George Washington. Wow! The 1784 vintage?? It kinda blows my mind.
So last weekend we were sitting down to taste the 1989 vintage. I was keenly aware of the history that preceeded us, and I'd done my research so that I could taste knowledgeably. Here's what I learned: Read the rest of this entry »
Dan Berger Hasn't Really Discovered Sweet Muscat Wine
We've been selling Moscato for years. We sell it to all those folks who don't like dry wines, and there are many of those. Usually they're at the beginning of the wine learning curve, and after drinking sweet stuff for a while, they decide they want to try less-sweet stuff.
So let's link to Dan Berger's article in the PressDemocrat.com that claims that Barefoot Cellars has done wine drinkers a favor by producing a California "Muscat" at around $7. I've talked to many people who've tasted this wine, and let me be clear: it's not good wine. My sweet-loving customers have told me it tastes like lighter fluid compared to good Italian or California Moscatos. It may be the same grape, or a derivative of it, but whatever they do to it at the Gallo wine factory takes all the wonderful flavor out of it.
The best Moscato's are the ones from Italy, because that's where the grape originated. In Italy's Asti region, they make wonderful wines from the Moscato grape: they're sweet, but not with added sugar, and have some natural spritz and nice acid on the finish to keep them from being cloying. The Italians manage the fermentation process so that fermentation is stopped before all the sugar is consumed, which means there's a lower level of alcohol but luscious natural sweet, peachy flavors. Some people drink them as table wines and some as dessert wines: either way, they are the best affordable sweet wines on the market (priced in the low to high $teens).
There are also some very good California Moscatos that have been around for some time. St. Supery makes one in the high $teens and Martin & Weyrich Moscato Allegro is in the low $teens (this was one of our best-selling wines more than 10 years ago). And if price is the object, you can buy a good quality Australian Moscato from Banrock Station for about the price of the Barefoot.
I don't want anyone, including Dan Berger, to drink bad Moscato. In fact, I'd be happy to send him a bottle of really good Moscato. Once he's tried it, he'll understand…
Letting Sherry Out of The Closet
If you have a friend named Sherry, I'm not talking about her. I'm talking about the fortified wine from Jerez, Spain.
Sherry isn't something I think about much in my drinking life, but I bumped into it when a friend sent me a very cool article from the Wall Street Journal online. You can read the whole article for yourself, or get the Reader's Digest version here.
The gist of the article is really very simple:
a – While we all have a vague idea that Sherry is a classy beverage that the "cultured" folk enjoy, 99% of the drinking public doesn't think they like it, even though they've never tried it.
b – The average (wine) bar go-er has only a foggy idea of what it is, and according to the WSJ article, can't even be persuaded to drink it for free!
Apparently, in 21st century America, only wine geeks — i.e. Frazier and his brother and those of us who work in the business — actually buy it. And the article explains why: there is a dizzying array of styles and sweetness levels, and the only Sherry that's been popularized is "sticky sweet," i.e. fit only for your Great Aunt Ethel. The average wine shopper isn't about to take the time to ferret out the kind of Sherry he/she might actually enjoy, so they walk right past the Sherry section and head for the Ports. Read the rest of this entry »
Canadians World Leaders in Ice Wine — and Very Large Wine Glasses
The Canadians are at it again. This time they've grabbed the attention of the wine world by setting a Guinness World Record for the Largest Filled Wine Flute. Yes, as the kick-off to the 2011 Niagara Icewine Festival, "38 Ontario ice wine makers and winery proprietors gathered to pour seventy 375 ml bottles and six 200 ml bottles" into a giant flute designed by world-renowned stemware manufacturer Riedel.
Now that's a lot of icewine. The article said it totaled 18 liters, which by my calculation represents about $3000 worth of icewine. "Wow," I thought: "That's one expensive publicity stunt." But the good news is that the alcohol didn't go to waste: it was sipped and enjoyed by all in attendance.
Canada's Niagara Peninsula has earned a great reputation for its icewine. It's the world's largest exporter of the stuff, most of it going to Japan and the Far East.
It wasn't always so. Karl Kaiser and Donald Ziraldo of Inniskillin Winery got the idea to make icewine around 1975. "When we poured the first icewine in 1984," says Kaiser, "people were drinking junk like Black Nun and Blue Tower." After that, he says, people got into cheap French wine, and then because of their previous experiences with the sweet Old World wines, they were hesitant to try icewine. But that all changed in 1991, when Inniskillin's Vidal Icewine won a Grand Prix d'Honneur at Vinexpo in Bordeaux. "The world took note," he smiles."
The folks in Ontario know how to have fun with their icewine. Every winter they stage a bang-up icewine festival, most of it "al fresco" in Ontario's sub-zero (Celsius) winter. In the pictures I saw, everyone's bundled up from head to toe, they're all clutching glasses of golden icewine, and they're all grinning like crazy. I guess the alcohol cranks up the old internal thermostat…
So once again, Go Canada! Here's to ice, wine, and adventurous Canadians. Cheers!
Good Sweet Wine
There are lots of people who like sweet wines. And there's no need to turn up your nose at them. In fact, if you look at the entire U.S. wine drinking population, you'll probably find that there are more sweet lovers than dry lovers. I have absolutely no statistics to back up this assertion, but I know that White Zinfandel was for several years the country's best-selling wine. And I know that lots of folks come into my store looking for something that's "not bitter." That's why I've made a point of finding good sweet wines. And yes, there are many good sweet wines.
By "good," I mean wines that are naturally sweet and naturally made, instead of the drek you find in the grocery store that's made with added sugar, artificial flavors, and God knows what. The Italians are responsible for the world's best collection of naturally sweet wines. Moscato, a white wine, is right at the top of the list, and there are some reds that are also light-bodied and delicately sweet. These wines usually say "Dessert Wine" on the back, but that's too limiting. Folks who don't have a palate for dry wines will love these before dinner, or even during dinner. It's way too sweet for us dry wine lovers, but hey — whatever floats your boat!
The one I'm writing about today is San Giulio Malvasia di Castelnuovo Don Bosco. Malvasia is the name of the grape, and it's made in the traditional style for these wines: fermented only until about 6% alcohol is reached, and then hit with cold temperatures that bring it down close to freezing. This kills the yeast and stops fermentation. After a period of cold storage, it's warmed just enough to restart fermentation in a sealed vessel. This produces a slight spritz, along with the natural sweetness. Read the rest of this entry »
Port For The X Gen, or Y Gen, or Whatever
The wine rep who brought Noval Black to me introduced it by saying, "This is Port for younger wine drinkers." I thought to myself, "Just how young are we talking?" With that "Must Be 21″ thing, they can't be all that young. He must be talking about 20-somethings or 30-somethings: and is there a reason they can't drink the Port that's good enough for the rest of us? And why would this venerable Port house, that's been making tawnies and vintage character port since 1715, see the need to launch a product for youngsters now?
I couldn't wait to crack this bottle and answer these questions. We set it up properly, serving it after a good dinner with some killer fudge brownies and fresh raspberries. When the Noval Black hit the table, the first thing we noticed was the sleek, racy look of the bottle. It doesn't look like your father's Port: there are no clumsy stenciled letters or squatty, frumpy bottle. And there's almost no punt underneath the bottle — you know, that deep indentation in the bottom that's designed to hold sediment as the Port ages and sediment falls out. Hmmmm…
When we popped the (traditional) cork and poured a glass, we noted that the color was typical of a ruby port: nice deep garnet. The nose gave a good rush of berry fruit, and the first sip rewarded us with nice, deep, sweet black cherry flavors.The finish had the bite you want from a 19.5% alcohol wine, but didn't linger long in the mouth. It was pleasant, and it reminded me of lots of other ruby or vintage-character ports that I've tasted. Read the rest of this entry »
Ice Wine Review – King Estates
Yes, we make Ice Wine here in the U S of A. But some purists might argue that it's not "real" Ice Wine. Why? Because in the very cool climate regions that specialize in Ice Wine, such as Germany and Canada's Niagara Peninsula, the grapes are frozen on the vine by Mother Nature's sub-freezing temperatures. Vineyard workers (and volunteer wine fanatics) go into the vineyards before sun-up to harvest the frozen grape berries. But in the case of this King Estate's Oregon Ice Wine, the grapes are artificially frozen after harvest. Is this cheating?
Who cares. If the proof is in the glass, then King Estates' Vin Glace 2007 is as authentic as it needs to be. This dessert wine is made in Oregon from Pinot Gris grapes that have been left to hang until their brix (sugar content) tops 32 degrees (or %). That's a lot of natural sweetness. After freezing, the grapes are pressed, releasing concentrated juice and leaving ice crystals behind. (If you've wondered why Ice Wines are so expensive, this is it — it takes a whole lot of grapes to produce enough juice for a bottle of wine.) During fermentation, the process is stopped before all the sugar is converted to alcohol, leaving the residual sugar you taste.
So what's it taste like? I'd say "divine"… Now, I'm not a sweet wine drinker — a little usually goes a long way for me. But what works about King Estates Vin Glace is the bright acid on the finish that keeps it from being syrupy. The palate sets you up with rich apricot and honey, and a lingering tangerine flavor. Then the finish gives up a hint of spice as it lingers with that lush fruit and bright, crisp acid.
And here's the best part: this dessert wine comes in at about half the price of many Ice Wines. At $20 or under for a half bottle, it beats the pants off the usual $40 for a 375ml bottle. I'm dying to try this with some Creme Brulee, Cheesecake, or other decadent rich dessert. After all, what are dessert wines for??


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American long hitters meet long rough at Ryder Cup
NEWPORT, Wales – This might be the longest-hitting American team ever in the Ryder Cup. If they don't hit it straight off the tee at Celtic Manor, it might not matter.
While the fairways are plenty wide, the rough is every bit as thick as it was in 2004 at Oakland Hills.
Dustin Johnson, as long as anyone at the Ryder Cup, only hit driver off the tee on the par 5s during his practice round Tuesday. As for the rough, he described it as so deep that anything more than a 6-iron away, he would not be able to get it on the green.
"You have to be pretty conservative off the tee," Johnson said.
It doesn't help that rain moved over the Twenty Ten course Tuesday afternoon, and heavy showers were expected Wednesday. The grass could get even thicker when the matches get under way on Friday.
"The rough is so thick out there, and they are worried about our captains driving carts in the rough so that they didn't knock it down," Jim Furyk said. "I joked in our meeting that maybe they are afraid of losing a couple carts in it because it's about as thick and as long and difficult as we've ever seen in my career.
"So length is great, but if you can't put it in play, it's not so good."
European captain Colin Montgomerie said he did not ask that the characteristics of Celtic Manor be changed to cater to his team. He wanted it set up so that the best team wins.
Even so, this is a European Tour course – Graeme McDowell won the Wales Open a few weeks before winning the U.S. Open – and it should favor the home team.
McDowell, however, recalled the rough being patchy without a summer of growth. He found Celtic Manor quite different now.
"It's not patchy anymore," McDowell said. "It's just thick. You miss fairways, you're going to be punished. The course has some length to it and the driving is a premium this week. You have to drive the ball in the fairway, preferably long. I know that works everywhere, but it certainly works this week, for sure."
PRACTICE WELL SPENT: The wallets belonging to Englishmen Ian Poulter and Ross Fisher were considerably lighter after Tuesday's practice round with teammates Padraig Harrington and Luke Donald.
"I've got nothing left," Poulter said. "They cleaned Ross and myself out. Paddy had two eagles, which was quite interesting."
However, just moments earlier, European captain Colin Montgomerie said in the interview room that wild-card selection Harrington had made three eagles.
"No," said Poulter, noting that what would have been Harrington's third actually "horse-shoed out from 40 feet."
Not that it made much difference.
"They made an awful lot of eagles out there," Poulter added, with a rueful smile. "Good for them."
As he headed for the door, someone asked Poulter what the wagers were. He simply rolled his eyes.
"Too much," he said. "I need to go to the cashpoint (ATM machine) right now."
Phil Mickelson rarely plays golf anywhere without some cash on the line, and Tuesday was no different. On the eighth hole, Rickie Fowler stuffed a wedge to 4 feet, while Mickelson came up 25 feet short. Mickelson conceded the putt, then knocked his birdie putt into the back of the cup to match his birdie. "Nice push there, Rickie," Lefty said with a grin.
While the sum wasn't disclosed, Mickelson's partner – Dustin Johnson – was relatively glum in saying the match against Fowler and Bubba Watson ended in a draw.
NO PODS: Paul Azinger rode his pod concept to a Ryder Cup win and a book to motivate businessmen. That doesn't mean Corey Pavin will be copying his plan.
Pavin has remained largely mum about how he plans to lead his team to a second straight win. But team member Stewart Cink said Tuesday that, if there is a pod plan, the players don't know about it.
"There has not been the kind of communication about it," Cink said. "They may be doing that more in assistant captains and captains' meetings, but there has not been quite as much black and white expressed to us."
Azinger gave much of the credit for the 2008 U.S. win to a system used by the Navy to train SEALs in which they are paired in small groups and do everything together. He grouped players based on their personalities and they practiced, ate and played together the entire week.
"Last time, it worked really well because it was something that was unique and new and we were all sort of desperate for something to hang onto because we had lost all those Ryder Cups in a row and we just latched on it and went with it all the way," Cink said.
That doesn't mean Cink thinks it's such a good idea for this year's team.
"I think it would be a little risky for a captain to just copy that system exactly, just because, you know, that was Paul Azinger's plan," Cink said. "That wasn't like the U.S. Ryder Cup team official agenda. That was Zinger's deal, and he did that really well and the players really took hold of it well. To copy that system, I don't know would be the right thing to do."
PUTTING TIP: Steve Stricker, one of the best putters in golf, isn't one to takes a lot of advice on the greens.
Except when it comes from Tiger Woods.
"Tiger looked at me today," Stricker said. "We've talked about our strokes over the years and he gave me a good little pointer, and it's something that my caddie and I mentioned last week, something in my setup that didn't look quite right."
Woods noticed that Stricker's hands were too low before he takes the putter back. The heel of his putter usually is well off the ground, and Stricker said his caddie noticed that it was lower last week at East Lake. He just couldn't figure out what was wrong with the setup.
"It felt like my old self again today," Stricker said.
DIVOTS: Lee Westwood is playing in his seventh Ryder Cup, although he is assured of something new this week – a partner. None of Westwood's previous partners in fourballs and foursomes made this year's team – Nick Faldo, Darren Clarke, Sergio Garcia, Colin Montgomerie and Soren Hansen. … The Americans are trying to make fans in Wales. Assistant captain Jeff Sluman was handing out lapel pins of the American flag to the fans, as were some of the players. … Jim Furyk and Tiger Woods made their Ryder Cup debut in 1997. Woods has played on only one winning team, in 1999. Furyk has played on two winning teams because Woods missed 2008 recovering from knee surgery. "Finally won something more than Tiger Woods," Furyk said.
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UPDATE: Swanley councillor weighs in to Lower Thames Crossing debate, claiming town is being ignored
PUBLISHED: 13:35 08 November 2016 | UPDATED: 16:03 08 November 2016
The councillor claims Swanley should be given a more prominent role in the debate
A Swanley councillor has weighed into the debate over the location of a new Lower Thames Crossing, claiming the town ought to be consulted about its location.
James Halford, Ukip councillor for Swanley White Oak, believes the town has been sidelined by a dispute between Dartford and Gravesham.
It follows reports last week that a fresh war of words had broken out between Dartford council leader Jeremy Kite and KCC's Gravesham Rural member Bryan Sweetland over the location of the crossing.
Cllr Halford told the Reporter: "What amazes me is that no-one has asked Swanley, as we are affected.
"As a councillor, I am disgusted that we are not being asked our views. All they are worried about is Gravesend.
"Let's be honest, option C is the most sensible solution. Gravesend and Dartford should stop their punch-up.
"It can take 45 minutes to get from junction 3 to Swanley town centre, which is a mile and a half.
"Christchurch is the most heavily polluted part of Kent, and pollution causes illnesses.
"This affects the whole of north-west Kent. Bexley and Crayford and that whole area is affected, and they should have a say, too."
A consultation on the location of the Lower Thames Crossing was held earlier this year, attracting more than 47,000 responses from people across the county and beyond.
Dartford council leader Jeremy Kite last week said councillors were becoming 'increasingly dismissive' of the case for a new crossing at Dartford as a means of cutting congestion on north Kent roads, with Gravesend their preferred location for a new route.
"We have to have a new crossing and it can't be at Dartford. It is not a case of NIMBY-ism but of common sense," he said.
But Bryan Sweetland, Kent County Council's Conservative Party councillor for Gravesham Rural, urged Dartford councillors to 'come clean' about the need for a new crossing in their borough.
He told The Reporter: "I think if you look at all the Highways England studies and traffic flows and everything else, even if a crossing is built at Gravesend the problem will still exist at Dartford.
"Whether or not Gravesend is backed it does not reduce the significant congestion and pollution at Dartford.
"Another crossing will have to be built at Dartford. I can't see that congestion at Dartford would be resolved by putting a crossing at Gravesend."
If you value what this story gives you, please consider supporting the Gravesend Reporter. Click the link in the orange box above for details.


text: "It is rare to find four chiseled jawlines sharp enough to measure the angle between your bathroom floor and the wall … but these four beauties have indeed the talent and audacity. LITTLE RED COOKBOOK is exactly the sound you want to hear when biting down on a smashed avocado bagel – just supreme. Nothing... Continue Reading →


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- Hartleys 6 Cube Storage Unit
- Oak effect
- Three tier
- Our cube furniture is suitable for any room around the home
- Modular style design can be used for both functional storage and ornament display
- Also ideal for neatly storing shoes and heels
- Add some of our fabric storage drawers in a choice of colours
- Quick and easy to assemble - full instructions and fixings included
- Note - this can only be built as shown. It cannot be built the opposite way around.
- Measurements (hxwxd):
- Unit: 91cm X 91cm X 30cm
- Internal cube: 28.5cm X 28.5cm X 29.5cm