DOCSLIB.ORG

Highest Sabrage

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Published by GlassofBubbly.com Issue 2 August/September 2014 £3.95 / €5 / $6.50 of ChampagneGlass & Sparkling Wine Magazine Bubbly Celebrity Interviews Including Jaimie Hilfiger, Laura Hamilton, Mark Baumann, David Gold and More The3 Highest Champagne Bars in London Win a magnum of Prosecco Bubbly Tea in Abu Dhabi The Art of Sabrage Plus Vineyard Homes for Sale WELCOME A Big Thank You For your Support Dear Reader, It’s been a busy last two months and we’ve worked really hard to around the globe from our growing list of international writers. bring you the second issue of our GlassOfBubbly magazine - A big Additional features includes vineyards for sale from around the thank you to everyone who continues to support our growth and world and a dedicated page to photos our readers have taken of to all those new connections we meet daily who are sharing great themselves and a copy of our magazine. content with us. The GlassOfBubbly popularity continues to grow across the A busy June saw us launch the first issue of the GlassOfBubbly internet and we are seeing a daily increase in the demand of our magazine in the Champagne region of France with invites to magazine. We are pleased to now offer a rate card for advertising some of the biggest houses in Reims and Epernay as well as being within GlassOfBubbly so please contact us to find out more about welcomed by some of the great grower labels. We can’t thank the how we can help you increase your brand awareness to a growing wonderful region of Champagne enough with a special mention to audience interested in Champagne and sparkling wines. Piper-Heidsieck, Lanson, Taittinger, Billecart-Salmon, B. Devavry, Laurent-Perrier and Dhondt-Grellet. Jean-Baptiste of Wine We are keen to improve everything that we do so please get in Ambassadors gave us a private tour as did Eric from La Vigne du touch if you have ideas on how we can make things better for you Roy, so a big thank you to both these great guys too. and once again, I really do hope you enjoy the following pages. Until issue three, I wish you all a lovely end of summer! The GlassOfBubbly magazine has proved immensley popular with requests for an issue coming from around the globe with us Eve (Editor) now posting to countries including USA, Canada, United Arab Emirites, Finland, Argentina, Australia, New Zealand, Germany and many more wonderful locations. We have had the pleasure to be invited to some great tasting events since our last issue including The London Wine Fair, Charles Palmer 2009, 2010 vintage tasting, Franciacorta tasting and the 2014 Imbibe show in London. As per our last issue, we’ve managed to ask a warm selection of famous faces to share their sparkling wine moments with us, highlighted some great Champagne bars from around the world, a magnum giveaway from Nino Franco and interesting articles from [email protected] +44 (0)1206 700888 August/September 2014 Sparkling Wines CONTENTS 10 Belaire Rosé 14 Plus de Bulles Page 8 15 Chamapgne Hébrart 17 Domaine Carneros Page 41 Laura Hamilton ontents 22 Laithwaites Wine The Art of Sabrage 23 Court Garden C 29 Raimes Sparkling Wine 31 Handsome Brut On the Cover Features 32 Haywire 33 Summerhill 38 Regis Camus Celebrates 20 years 6 3 Sparkling Wines that I would Happily 40 Champagne Vollereaux by Gémeaux 49 Camel Valley with Piper-Heidsieck Drink for Breakfast 50 Perth Champagne Club 41 The Art of Sabrage by Oscar Malek 12 The Art is in the Bottle 55 Giffords Hall by Elizabeth Schweitzer 60 Champagne Ayala by Fabien Audebrand 44 Bubbly Tea in Abu Dhabi 64 Champagne Faniel & Fils 16 Franciacorta Tasting by Brandon Stoltenkamp 66 Hush Heath Estate at the Italian Ambassador’s Residence 58 67 Champagne Goutorbe-Bouillot Win a Magnum of Prosecco 20 Champagne in Denmark from Nino Franco by Anders Hochheim 70 The 3 Highest Champagne Bars in London 26 A Very Squerryes Celebration Champagne Bars by Simon Stockton by Simon Stockton 52 The Bicycle Thief Champagne Bar, Canada 75 28 Vineyards of Hampshire Wine Festival Vineyard Homes for Sale 52 Caviar & Prunier House, London 30 Ontario’s Bubbles are Rising 53 GŎNG Chamapagne Bar - Shangri-la Hotel, by Rachel Kenworthy The Shard London 34 The Best Champagnes on the Market 54 The Sydney Cove Oyster Bar Australia Page 70 Celebrity Interviews by Catherine Fallis 82 The View from the Shard, London 8 Laura Hamilton 36 Glass of Bubbly Tweets Celebrities 3 Highest Champagne Bars 19 David Gold 42 An Evening in Abu Dhabi 45 Matt Holland by Brandon Stoltenkamp 51 Mark Baumann 56 The Infinite Monkey Theorem Editorial Director Writers 61 Jaimie Hilfiger by Andrew Baker Eve Walkey Andrew Baker 73 Amanda Prowse 63 Anyone for Crémant? email: [email protected] Catherine Fallis Anders Hochheim by Fay Edwardes Design Fay Edwardes 65 A Red Blooded Italian Jade Redford Rachel Kenworthy by Jennifer Palmer Oscar Malek 68 Nanotechnology Revolutionises Riddling Social Media Katharine O’Callaghan Jennifer Palmer by Deborah Parker Wong Amy Schaller Deborah Parker Wong 68 Glass of Bubbly visits Reims & Epernay Elizabeth Schweitzer Page 57 Advertising and Publishing 78 Simon Stockton Readers Photos email: [email protected] Page 75 Brandon Stoltenkamp Royal Princess Tel: +44 (0)1206 700888 Vineyard Homes for Sale 3 Sparkling Wines that i would happily drink for CHEWTON GLEN Agustí Torelló Kripta Gran Reserva Cava, Peller Estate Ice Cuvée Rosé, Niagara, Penedès, Spain 2009 Canada NV Cava doesn’t necessarily start and stop with the own-brand faceless Last, but certainly not least is the stickiest of the bunch. Indeed Breakfast! phials of fizzy juice that we see in the supermarkets for £6.99. In Peller Estate, who are world renowned producers of the all-too- fact some of the best sparklers in the world have been produced drinkable Ice Wine, have put their award winning sweet wine to I quite enjoy conveying to my peers the fact in the North-Eastern corner of Spain for over one-hundred-and- good use by introducing it as a dosage into their sparkling wine. that there’s really nothing wrong with craving a fifty years now. Macabeo, Parellada and Xarel-lo grapes are used By using Ice Wine – essentially a technique whereby the grapes alongside the traditional method of producing Sparkling Wine, are left on the vine until the heart of winter, then picked and glass of fizzy wine mid-morning, in the heat of reminiscent of that used in Champagne, to create wines that boast gently pressed to make one of the most saccharine and elegant the summer season when you happen to not be character, body and elegance. Agustí Torelló’s Cava is among one of liquids known to mankind – made from red Cabernet France the best I have ever tasted and I keep going back for more! It is rich, grapes, in their traditional sparkling wine made from Chardonnay dragging yourself into work that day. voluptuous, toasty and extremely graceful – what’s more it comes and Pinot Noir, they have designed a wine that is semi-sweet, in an attractive tapered bottle which cannot stand up, meaning that beautifully soft and bubbly that serves particularly well as an Indeed I quite often find myself ordering some form of sparkling wine you have no choice but to polish it off à la quick! aperitif or with light desserts. This works especially well with a with my breakfast when I have taken myself away on a brief sojourn mixed berry infusion and a bowl of fresh fruit as the late morning to somewhere more reminiscent of the Mediterranean than the Home sun continues to rise in the sky. Counties. Happy drinking! So which of the world’s great sparkling wines are best suited to pair with Ancre Hill Estate Sparkling Rosé, a morning coffee, bacon & eggs and a newspaper? Here are some of my Oscar Malek favourites, tried and tested… Monmouthshire, Wales 2009 Director of Wine at Oscar Malek, Chewton Glen & Cliveden House Director of Wine at At Chewton Glen and Cliveden House we are huge supporters Chewton Glen & of the English and Welsh wine industries; so much so that last Cliveden House year we set about forging the largest collection of wines from the United Kingdom available anywhere in the country! At the top of @OscarJMalek our list are the wines from Ancre Hill Estate, just over the Welsh www.chewtonglen.com border on the outskirts of Monmouth Town. I happened to visit the vineyard late last year with Debbie Smith, now the Beverage Manager at Andy Murray’s acclaimed Cromlix Hotel in Perthshire, and we instantly fell in love with the surroundings, the people and of course…the wine! Planted predominantly with Chardonnay and Pinot Noir, the first plantings were established in 2006. Whilst all of Ancre Hill’s wines are stunning and I am terribly excited about the prospect of a Welsh sparkling Albariño coming to the market very soon, their stand-out product is certainly their luscious Sparkling Rosé which shouts all manner of forest fruit flavours, a gentle mousse and pronounced backbone of acidity which livens up the juice and makes it highly attractive for food and wine pairing… especially kippers and black pudding! Agustí Torelló Kripta Gran Reserva Cava 6 7 Laura Hamilton 50,000+ FINE WINES BUILD THE ULTIMATE InterviewInterview COLLECTION Which do you prefer, Prosecco or Champagne? Champagne. We drank a fair bit of it at our wedding a couple of years ago. Where’s the best place you’ve ever enjoyed a Glass Of Bubbly? I love a glass of bubbly at Home House in London.
Recommended publications
  • Kelly, Alan and Kevin's Excellent Adventure

    Kelly, Alan and Kevin's Excellent Adventure

    2016 Villa d’Este Wine Symposium - Kelly, Alan and Kevin's excellent adventure 2016 VILLA D’ESTE WINE SYMPOSIUM - KELLY, ALAN AND KEVIN'S EXCELLENT ADVENTURE - Villa D’este, Lake Como, Piedmont, Milan and Frankfurt (11/3/2016-11/12/2016) Unlike last year, I was able to commit to the wine symposium at Villa D”Este relatively early on. This year, I invited a few of my wine drinking friends and Alan Strauss was able to join. Both of my flights were slightly delayed but no major issues. I met up with Marie Ahm at the airport and we got picked up by a brand new Maserati Levante! Upon checking in, I was speechless when I entered my room. 11/3/2016 - Lunch at Conca Bella I was joined by Alan and Kelly. We debated various lunch options. Since we had an incredible lunch at Conca Bella in Vacallo, Switzerland a few years back, we got a car to take us there. We arrived with a great deal of excitement and anticipation. Unfortunately, the restaurant wine list was no where near what it once was. The sommelier explained that the business has been slow for a few years and since the passing of the owner, they liquidated a big portion of the cellar. At least we were able to get a pasta with a copious amount of white truffle which brought back smiles. • 2012 San Michele Appiano (St. Michael-Eppan) Pinot Bianco Sanct Valentin - Italy, Trentino-Alto Adige, Alto Adige, Alto Adige - Südtirol (11/3/2016) Big scale wine, ripe yellow fruit, lemon, pineapple and steely mineral.
  • Chemical Characteristics of Wine Made by Disease Tolerant Varieties

    Chemical Characteristics of Wine Made by Disease Tolerant Varieties

    UNIVERSITÀ DEGLI STUDI DI UDINE in agreement with FONDAZIONE EDMUND MACH PhD School in Agricultural Science and Biotechnology Cycle XXX Doctoral Thesis Chemical characteristics of wine made by disease tolerant varieties PhD Candidate Supervisor Silvia Ruocco Dr. Urska Vrhovsek Co-Supervisor Prof. Doris Rauhut DEFENCE YEAR 2018 To the best gift that life gave us: to you Nonna Rosa CONTENTS Abstract 1 Aim of the PhD project 2 Chapter 1 Introduction 3 Preface to Chapter 2 17 Chapter 2 The metabolomic profile of red non-V. vinifera genotypes 19 Preface to Chapter 3 and 4 50 Chapter 3 Study of the composition of grape from disease tolerant varieties 56 Chapter 4 Investigation of volatile and non-volatile compounds of wine 79 produced by disease tolerant varieties Concluding remarks 140 Summary of PhD experiences 141 Acknowledgements 142 Abstract Vitis vinifera L. is the most widely cultivated Vitis species around the world which includes a great number of cultivars. Owing to the superior quality of their grapes, these cultivars were long considered the only suitable for the production of high quality wines. However, the lack of resistance genes to fungal diseases like powdery and downy mildew (Uncinula necator and Plasmopara viticola) makes it necessary the application of huge amounts of chemical products in vineyard. Thus, the search for alternative and more sustainable methods to control the major grapevine pathogens have increased the interest in new disease tolerant varieties. Chemical characterisation of these varieties is an important prerequisite to evaluate and promote their use on the global wine market. The aim of this project was to produce a comprehensive study of some promising new disease tolerant varieties recently introduced to the cultivation by identifying the peculiar aspects of their composition and measuring their positive and negative quality traits.
  • Sixth International Congress on Mountain and Steep Slope Viticulture

    Sixth International Congress on Mountain and Steep Slope Viticulture

    SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE San Cristobal de la Laguna (Isla de Tenerife) – España 26 – 28 de Abril de 2018 “Viticultura heroica: de la uva al vino a través de recorridos de sostenibilidad y calidad" “Heroic viticulture: from grape to win through sustainability and quality” ACTOS PROCEEDINGS COMUNICACIONES ORALES ORAL COMMUNICATIONS ISBN 978-88-902330-5-0 PATROCINIOS Generating Innovation Between Practice and Research SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE SESIÓN I SESSION I Mecanización y viticultura de precisión en los viñedos en fuerte pendiente Mechanization and precision viticulture for steep slope vineyard PATROCINIOS Generating Innovation Between Practice and Research Steep slope viticulture in germany – dealing with present and future challenges Mathias Scheidweiler1, Manfred Stoll1, Hans-Peter Schwarz2, Andreas Kurth3, Simone Mueller Loose3, Larissa Strub3, Gergely Szolnoki3, and Hans-Reiner Schultz4 1) Dept. of General and Organic Viticulture, Geisenheim University, Von-Lade-Strasse, 65366 Geisenheim, Germany. [email protected] 2) Department of Engineering, Geisenheim University 3) Department of Business Administration and Market Research, Geisenheim University 4) President, Geisenheim University ABSTRACT For many reasons the future viability of steep slope viticulture is under threat, with changing climatic conditions and a high a ratio of costs to revenue some of the most immediate concerns. Within a range of research topics, steep slope viticulture is still a major focus at the University of Geisenheim. We will discuss various aspects of consumer´s recognition, viticultural constraints in terms of climatic adaptations (water requirements, training system or fruit composition) as well as innovations in mechanisation in the context of future challenges of steep slope viticulture.
  • Table of Contents

    Table of Contents

    TABLE OF CONTENTS Wines By The Glass ............................................................................ P 2-3 Champagne & Sparkling Wine ............................................................................... P 4 Assorted White Wine & Chardonnay ................................................................ P 5-9 Pinot Noir ................................................................................................................. P 10-14 Sangiovese, Nebbiolo & Italian Reds .......................................................... P 15-17 Zinfandel, Malbec, Tempranillo & Grenache ............................................. P 18-23 Syrah & Shiraz, Merlot, Bordeaux & “Super Tuscans” ........................... P 24-29 Napa Valley Cabernet Sauvignon .................................................................. P 30-34 Domestic Reds ........................................................................................................ P 35-38 Dessert Wine, Cognac, Whiskey & Beer ...................................................... P 39-42 SIGNATURE COCKTAILS - $15 Shanahan’s Spritz Codigo Margarita Ketel One Botanical Peach and Orange Blossom Vodka, Codigo Blanco, Agave Nectar, Lime, Cointreau Aperol, Prosecco, Sparkling Water, Lemon Sparkling Grapefruit Martini Colorado Peach Mule Ketel One Botanical Grapefruit & Rose Vodka, St. Van Gogh Cool Peach Vodka, Ginger Beer, Lime Juice Germain, House Made Sweet and Sour, Prosecco Stave-Smoked Old Fashioned Sage Advice A.D. Laws Bourbon, Amaro Montenegro, Grapefruit
  • Food & Wine March 2009

    Food & Wine March 2009

    Food & Wine International Wine & Food Society Europe & Africa Committee - issue 98 MARCH 2009 PRICE £2.50 Free to European & African Region Members - one per address The Noble Hare Winemaking in Veneto Tony Bates© The1 Ubiquitous Rat CONTRIBUTORS Dear Members It is an honour to be addressing you as Chairman of The In- ternational Council of Management, having taken over as such from Jeff Deeths of the BGA just prior to the Society’s 75th Anniversary celebrations in London on 14 November 2008. It was a privilege to preside over the London celebrations at Claridge’s and the Mandarin Oriental, Hyde Park. Both the dinner and the lunch were memorable meals with wines to match. I am sure you will have read about these well organised events in your Area maga- zines but I should like to pass on my personal thanks to all our corpo- Rodney Hale rate and private sponsors who made the occasion at Claridge’s so Rodney was born into a Somerset memorable with their generous donation of the wines. Both events farming family in 1944. His father were excellent and a tribute to the wonderful cuisine and exemplary and grandfather were keen shoot- service achievable in England but sadly not always demonstrated. C ing men and he remembers relish- Both hotels are to be congratulated on their high standard of excel- ing jugged hare cooked by his lence. grandmother. The tide turned H when he witnessed a shot hare I am indebted to my predecessor, Jeff Deeths, for champion- crying like a human baby. That ing the strategic plan for the Society during his term as Chairman.
  • Wijnkenner Is De Eerste Van 2016 En Heeft Uiteraard Als Wijnland Staat Deze Editie Uruguay in De Schijnwerpers

    Wijnkenner Is De Eerste Van 2016 En Heeft Uiteraard Als Wijnland Staat Deze Editie Uruguay in De Schijnwerpers

    9de Jaargang NR. 1 voorjaar 2016 KENNER Wijnde Monnik wijnmagazine, exclusief voor de vakhandel Bodegas Carrau Wijngaardgalmijt Jaargangen Bordeaux Reisverslag Champagnehuis Rapeneau marktinformatie • nieuws • nieuwe producten • achtergronden • recepten Beste wijnliefhebber, Deze Wijnkenner is de eerste van 2016 en heeft uiteraard Als wijnland staat deze editie Uruguay in de schijnwerpers. als thema het voorjaar. We hebben Pasen achter de rug, Zoals u misschien wel weet, werken wij al langer met hopelijk voor u met goede verkopen. De consument is de wijnen van Bodegas Carrau. Wijnen gemaakt van weer gericht op het naar buiten gaan en de vraag naar druivenrassen als Tannat, Chardonnay en Sauvignon witte wijnen en rosé dient zich al weer aan. Blanc. Maar ook niet-alledaagse blends van Petit Manseng en Sauvignon Gris. U leest alles over Bodegas In deze editie het vervolg op de studiereis naar Ernest Carrau en het wijnland Uruguay vanaf pagina 4. Rapeneau Champagne en Godet Cognac. Deze reis Mooiplaas Houmoed Bush Vine Chenin Blanc vond plaats in het najaar van 2015 met onze buitendienst Uiteraard ontbreken de vaste rubrieken natuurlijk niet: en het bezoek aan Godet Cognac werd al in de vorige Onbekend maar niet onbemind op pagina 19, voor Wijnkenner beschreven. Nu dan Ernest Rapeneau. de echte ‘wijnfanaten’ de wijnquiz op pagina 31 en de De Houmoed wijngaard is slechts 2 ha groot. De wijn heeft 9 maanden houtlagering gehad en heeft een En al lijkt in Nederland het nuttigen van Champagne Keurslager recepten vindt u op pagina 32 en 33. prachtige goudgele kleur. De neus kenmerkt zich door hints van perzik, amandelen en bijenwas.
  • Vinkort / Wine List

    Vinkort / Wine List

    VINKORT / WINE LIST 2020 Priser gældende fra marts 2020 Trinity´s vinkort er som en tur sydpå i bil. Vi starter i Danmark, kører ned gennem Tyskland, videre til Frankrig, derfra til Østrig, videre til Italien og Spanien – og til sidst, går turen oversøisk. Her finder du alt i vin, fra traditionelt til bio-druer, øko-druer til ren naturvin. Det faglærte personale er altid klar til at hjælpe og vejlede jer i det rette valg af vin. I a la carte restauranten har vi det Riedel glas som passer til den vin i drikker. APERITIF Kr. Dry Martini Pr. glas 95,- Dry gin, Noilly Prat & oliven. Kirr Pr. glas 80,- Hvidvin & Creme de Cassis. Kirr Royal Pr. glas 90,- Cava & Creme de Cassis. Mousserende / Sparkling & Champagne Kr. Nitus Cava ”Brut Reserve” Pr. glas 65,- Område: Penedés. Dyrkning: Traditionel. ¾ l 350,- Druer: Macabeo, Xarel-lo, Parellada. Cremant de Bourgogne, Paul Delane Blanc de Noirs ¾ l 425,- Område: Bourgogne. Dyrkning: Traditionel. Drue: Hoveddrue Pinot Noir. Cava Gran Juve y Camps Pr. glas 95,- Område: Penedés. Dyrkning: Traditionel. ¾ l 695,- Druer: 25% Chardonnay, 25% Macabeo, 10% Parellada, 40% Xarel-lo. DON’s Cuvée Brut Mousserende æble ¾ l 725,- Dansk mousserende vin. Område: Dons, Almind. Dyrkning: Traditionel. Druer: Solaris, Orion. DON’s Cuvée Pink Brut ¾ l 725,- Dansk mousserende vin. Område: Dons, Almind. Dyrkning: Traditionel. Drue: Rondo. ½ fl. 295,- Deutz Champagne, Brut Classic Område: Champagne. Dyrkning: Traditionel. ¾ l 795,- Druer: 34% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier. MG 1.455,- DANSKE VINE / DANISH WINES Vi er stolte af, at kunne præsentere dansk vin på absolut topniveau, bla.
  • European Project Grapegen 06 - Grapevine Genetic Resources - Version 21 January 2011 P

    European Project Grapegen 06 - Grapevine Genetic Resources - Version 21 January 2011 P

    European Project GrapeGen 06 - Grapevine Genetic Resources European Grapevine Catalogue: Towards a Comprehensive List T. Lacombe, L. Audeguin, M. Boselli, B. Bucchetti, F. Cabello, M. Crespan, C. D’Onofrio, J. Eiras Dias, S. Ercisli, M. Gardiman, MS. Grando, S. Imazio, O. Jandurova, A. Jung, E. Kiss, P. Kozma, E. Maul, D. Maghradze, C. Martinez, G. Muñoz, J-K. Pátková, I. Pejic, E. Peterlunger, D. Pitsoli, D. Preiner, S. Raimondi, F. Regner, G. Savin, S. Savvides, A. Schneider, J-L. Spring, A. Szoke, A. Veres, J-M. Boursiquot, R. Bacilieri and P. This Annex 3 B : Official national catalogues of grapevine varieties for Member States of the European Union and the Third Countries partner of the GrapeGen 06 Project Legend : before the arrows, name of the variety as registered in the country . After the arrows, common prime name of the variety according to VIVC database when referenced, # identification number of the variety, species of the variety, sex (H = hermaphrodite, F = female, M = male), colour of berry skin (B = yellow-green, N = blue-black, Rg = red, Rs = rose, G = grey). Austria AUT National Catalogue version 2008 Alphonse-Lavalle (AUT) >>> ALPHONSE LAVALLEE # 349 - vinifera - H - N Angela (AUT) >>> ANGELA # 20342 - interspecific cross - H - B Aron (AUT) >>> ARON # 14014 - interspecific cross - - B Attica (AUT) >>> ATTIKA SEEDLESS # 17309 - vinifera - - Rg Attila (AUT) >>> ATTILA # 756 - vinifera - - B Bacchus (AUT) >>> BACCHUS WEISS # 851 - - H - B Bianca (AUT) >>> BIANCA # 1321 - interspecific cross - H - B Birstaler Muskat (AUT)
  • Varietal Response to Sour Bunch Rot in Polish Grapevine Genetic Resources

    Varietal Response to Sour Bunch Rot in Polish Grapevine Genetic Resources

    agronomy Article Varietal Response to Sour Bunch Rot in Polish Grapevine Genetic Resources Jerzy Lisek * and Anna Lisek The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3 Str., 96-100 Skierniewice, Poland; [email protected] * Correspondence: [email protected] Abstract: The aim of this study was to assess the resistance to sour rot of twenty-eight valuable cultivars of grapevine for wine production and twenty-five cultivars of table grapevine with diverse geographic and genetic origins, and to explain the causes of varied resistance based on the features related to the morphology, biology and ecology of assessed genotypes. The study was conducted for six years in the grapevine field collection of the National Institute of Horticultural Research in Skierniewice (Poland, latitude 51.9627 N, longitude 20.1666 E). Sour rot was severe in three seasons with abundant rainfall during the berry ripening stage. The number of wine and table cultivars in particular classes of resistance (mean value for three years) was as follows: very little or little—9 (wine) and 9 (table), medium—9 (wine) and 3 (table), high or very high—10 (wine) and 13 (table). The severity of bunch sour rot was positively correlated with single berry weight (moderate or weak correlation), bunch density and single bunch weight (very weak or weak correlation), and negatively correlated with thickness of berry skin (strong correlation) and the time of the beginning of veraison (weak correlation). Cultivars that were characterized by such agrobiological and ecological features as easy detachment of the berry from the pedicel, sensitivity to berry skin cracking, frequent damage to the skin by insects, and sensitivity to sunburn, were more heavily exposed to sour rot.
  • Archaeological and Built Heritage Report Hosey Rigge Westerham

    Archaeological and Built Heritage Report Hosey Rigge Westerham

    Archaeological and Built Heritage Desk-Based Assessment in Advance of the Proposed Development at Hosey Rigge House, Hosey Hill, Westerham, Kent. National Grid Reference TQ 545112 153325 Report for Phillips Tracey Architects Date of Report: 24th May 2018 SWAT ARCHAEOLOGY Swale and Thames Archaeological Survey Company School Farm Oast, Graveney Road Faversham, Kent ME13 8UP Tel; 01795 532548 or 07885 700 112 www.swatarchaeology.co.uk Development at Hosey Rigge House, Hosey Hill, Westerham, Kent Archaeological and Built Heritage Desk-Based Assessment Contents 1 INTRODUCTION .................................................................................................................. 6 1.1 Project Background ......................................................................................... 6 1.2 The Site ............................................................................................................ 6 1.3 The Proposed Development ............................................................................ 7 1.4 Project Constraints .......................................................................................... 8 1.5 Scope of Document ......................................................................................... 8 2 PLANNING BACKGROUND .................................................................................................. 8 2.1 Introduction ..................................................................................................... 8 2.2 Heritage Assets ...............................................................................................
  • Christmastime

    Christmastime

    NOVEMBER 2015 Danny St Pierre and guests GIFT GUIDE FOR WINE LOVERS CHRISTMASTIME ADVICE, RECIPES AND PAIRINGS FROM CHEF DANNY ST PIERRE 40 WINES TO DISCOVER NOVEMBER 26 AND DECEMBER 10 155481-ANG.pdf 1 2015-10-07 14:47 DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ Michel-André St-Jean MANAGER FOR SPECIALITY PRODUCTS, MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau We tend to believe that hosting CONTRIBUTORS – SAQ Éric Bertoldi, Dominique Brousseau, Liette Chaput, François Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, is complicated and that cooking for Alain Smith “ TVA ACCÈS INC. GENERAL MANAGER many guests necessitates high-end Robert Renaud EDITORIAL DIRECTOR Catherine Elie equipment. The Cellier team and ART DIRECTOR Renée Grégoire LIFESTYLE EDITOR-IN-CHIEF I wanted this holiday issue to be Josée Larivée EDITORIAL STAFF Rémy Charest, Myriam Huzel, Colette Lens, Pascale Navarro at once inspiring and practical, CONTRIBUTORS Kler-Yann Bouteiller, Marie-Claude Di Lillo COPY EDITORS leaving you time to enjoy being Joan Irving, Donna Jensen TRANSLATORS Heather Camlot, Megan Garrett, My-Trang Nguyen with the ones you love. I wish you ART Graphic artists Blanca Arellano, Christiane Gauthier, Julie Larocque a happy holiday filled with sharing PHOTOS TEAM p. 26, 27, 28, 29, 30, 32, 34, 37, 38, 41, 46, 50, 68 Rachel Côté and Guillaume Larose; assistant: Éric Lamothe; fashion stylist: Emmanuelle Néron; culinary stylist: Blake Mackay; fashion stylist: Marie-Josée D’Amours and Patricia Trépanier and reciprocity. (Les Effrontés); hair: Nancy Arsenault (Judy); makeup: Julie Bégin. p. 8, 10, 11, 13, 15, 16, 17, 35, 39, 40, 42, 43, 44, 45, 47, 48, 49, 51, 52, 54, 57 André Doyon; accessories stylist: Caroline Simon; culinary stylist: Blake Mackay.
  • Vineyard Name Vineyard County Vineyard Postcode Website Address Ha of Planted Vines Abberley Hills Vineyard Worcestershire WR6 6

    Vineyard Name Vineyard County Vineyard Postcode Website Address Ha of Planted Vines Abberley Hills Vineyard Worcestershire WR6 6

    Vineyard Ha of Vineyard Name Vineyard County Website Address Postcode planted vines Abberley Hills Vineyard Worcestershire WR6 6JP 0.2000 Abbey Park Vineyard Cumbria LA13 0PH 0.1000 Abbey Vineyards - Amersham Vineyard Buckinghamshire HP7 0LU www.abbeyvineyards.co.uk 4.3000 Abbey Vineyards - Granby Vineyard Nottinghamshire NG13 9PU www.abbeyvineyards.co.uk 1.2500 Abbey Vineyards - Lyndon Top Vineyard (Rutland Water) Rutland LE15 8RN www.abbeyvineyards.co.uk 1.6194 Abbey Vineyards - Old Oak Vineyard (Preston) Rutland LE15 9NP www.abbeyvineyards.co.uk 1.5000 Abbey Vineyards - Windy Ridge Vineyard (East Bridgeford) Nottinghamshire NG13 8LP www.abbeyvineyards.co.uk 3.0000 a'Beckett's Vineyard Wiltshire SN10 4EN www.abecketts.co.uk 3.5800 Absent Friends Allotment Vines Cambridgeshire CB22 5BT 0.0170 Acomb Grange Vineyard North Yorkshire YO23 3QZ www.acombgrange.co.uk 0.0336 Adderstone Vineyard Northumberland NE70 7HS 0.1500 Adgestone Vineyard Isle of Wight PO36 0ES www.adgestonevineyard.co.uk 3.5087 Alara Wholefoods Vineyard London NW1 0PF www.alara.co.uk 0.0350 Albourne Estate West Sussex BN6 9DX www.albourneestate.co.uk 12.2000 Albourne Vineyard West Sussex BN6 9BX www.albournevineyard.co.uk 0.2900 Albury Organic Vineyard Surrey GU5 9BW www.alburyvineyard.com 4.9487 Alder Ridge Vineyard Berkshire RG17 0SP www.cobbsfarmshop.co.uk 2.9008 Alder Vineyard Devon EX20 4PJ www.aldervineyard.uk 1.0900 Aldwick Estate North Somerset BS40 5RF www.aldwickvineyard.co.uk 4.5900 Alexandra Road Allotments Vineyard Surrey KT17 4EQ alexallotment.wordpress.com/vineyard/