ya9 Голосов: 1 Адрес блога: http://koder-003.blogspot.com/ Добавлен: 2012-07-13 19:57:53 блограйдером 1234zz

2015-05-17 00:08:00 (читать в оригинале)






Since my first encounters with his wines in the early 1990s, John Alban has made remarkable progress in his viticulture and winemaking. There is no doubt that he is one of the most talented winemakers in Central Coast, and he is crafting some exceptional wines of Syrah from his own vineyards in the cool Edna Valley.
In the early years his bottlings of Syrah from the Reva and Lorraine vineyards was fantastic, and over the years they have gained more power, depths and structure. Following his intuition and the path of prominent wine producers such as Guigal in the Rhône Valley and Sine Qua Non in Ventura Couny south of Santa Barbara, he started to mature these vineyards selection and the ultra premium Seymour's, in oak for 38-42 months from the 2004 vintage. This was a smart move, I'm not the only one who felt the wines could take it, and that the extra ageing gave them a fine texture and mouthfeel.
The problem was that it took longer to get the wines on the market, and that prices went up. So, John wanted to make another Syrah, estate grown of course, but made to be a little bit lighter, with only 20-24 months of barrel ageing, and as important - less expensive. With the 2008 vintage, he made his inaugural vintage of that wine, the Patrina Syrah. And it's very good

2008 Patrina Syrah / 93 p
At first, it was a bit rough with loads of dark scented, ripe and sweet fruit flavors with smoky, slightly bitter and to be honest, not too elegant oak characteristics. Also, on the palate, the stated 14.7 percent of alcohol was definitely there, especially with its warmth in the long aftertaste, and the tannins as well as the oak bitterness, was a bit oversized. So I let the wine sit in the decanter for another four hours, of course with a revisit every hour to see how it evolved. Almost nothing happened. So I poured the wine back in the bottle, and let it stand next to my desk for two days! Then, suddenly, the wine was just stunning. I know the wines from John Alban need time, even though they are showy at once – but in this case I was overwhelmed by the transformation from roughness to pure power and finesse at the same time. This was my first experience with this wine, six month ago.
Now, it's much more calm, although it still needs one to two hours in the decanter. The color is dark, almost opaque, and the nose is concentraded with ripe, dark scented fruit, somehgow sweetish but not cooked. Now, two days later, the oak is just sweet – there’s no bitterness at all, tannins have soften, and the wine is much more silky, still sweetish and intense, and there’s a lovely blackberry fruit flavor with fine notes of wild raspberries. Only snall notes of the smoky oak is still here, but now it’s much more integrated, therefore more enjoyable. Based on the long aeration, there are reasons to believe this wine can age well for many more years. This is not a shye wine – serve it to steaks, braised meet, or other tasty dishes.
Drink it 2012-2023

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в какое время суток можно и нужно есть мясо

2015-05-16 21:04:00 (читать в оригинале)

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В бесплодии виноваты гены!

2015-05-15 09:58:00 (читать в оригинале)





Американские ученые пришли к выводу, что в сексуальных проблемах, и в бесплодии, в частности, виноваты гены.

Генетики утверждают, что основная проблема – в так называемой Y-хромосоме, значение которой раньше было сильно недооценено, - пишет журнал Science. Специалисты выяснили, что Y-хромосома содержит более пятидесяти миллионов пар нуклеотидов, кодирующих 78 генов, ответственных за формирование половых признаков и, что не менее важно, - за сперматогенез, выработку мужских половых клеток. Ученые подчеркивают, что данный процесс защищен от спонтанных мутаций, ведь большинство нуклеотидных цепочек Y-хромосомы зеркально повторяются, создавая так называемые палиндромные участки.

Это означает, что если одна из частей мужской хромосомы претерпевает повреждение, то ее начинают подстраховывать многочисленные «копии», и таким образом, выработка мужских половых клеток не страдает. Это открытие опровергает теорию деградации Y-хромосомы, согласно которой мужской пол может вообще исчезнуть с лица земли.

Но с другой стороны, - пишет журнал Science, - в палиндромных участках Y-хромосомы порой могут происходить определенные нарушения деления, которые приводят к нарушению сперматогенеза у мужчин. В связи с этим, специалисты высказали гипотезу, что все наследственные формы бесплодия связаны как раз с ненадежной структурой одной единственной хромосомы, причем закладываются эти проблемы еще на стадии эмбрионального развития.

Источник

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Нано-гель от псориаза

2015-05-15 09:58:00 (читать в оригинале)

Курс лечения псориаза и других заболеваний кожи с помощью «Нано-геля» составляет всего 3-4 недели (в зависимости от тяжести заболевания). Первые улучшения в большинстве случаев становятся заметны уже через несколько дней после начала использования!

https://vk.com/topic-57920576_31500225

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2015-05-14 00:08:00 (читать в оригинале)







Only the most reputed winemakers gets to purchase grapes from the famous vineyards of Gary Pisoni and Gary Franscioni in Santa Lucia Highlands, and Michael Browne of the premium Pinot Noir winery Kosta-Browne is one of very few who can boast to buy from both Pisoni Vineyard, Gary's Vineyard and Rosella's Vineyard.
The Rosella's Vineyard is located on the middle slope in the central parts of the Santa Lucia Highland bench, a location where the cool airflow from the Monterey Bay in the north still is important, but where there also are influences from the warmer inland part of the Salinas Valley. Therefore the wines from site normally combines high aromatics and a fresh acidity with some weight and good mouthfeel. The vineyard covers 20.25 hectares and is plantet to Pinot Noir of the clones Dijon 667, Dijon 777, Dijon 828, as well as the suitcase clone known as Pisoni Clone.
The 2005 is the first vintage from this vineyard for Kosta-Browne.

2005 Pinot Noir Rosella's Vineyard / 89 p
The clones Dijon 828 and Pisoni Clones are used for this wine, and the grapes are harvested at high 25.8 Brix, or higher (whoch in my opinion is too high to capture finesse). For some wines, or some part of some wines, Michael Browne works with whole cluster, but from this vineyard he prefer to destem all grapes. As always, there is a myriad of variations when it comes to vinification, each clone and vineyard, and part of the vineyard, are treated differently, and in the end it's all about blending all fractions for each wine in the very best way. For this wine, vinification goes something like this: five days of cold soak i small open top fermenters of stainless steel, followed by an alcoholic fermentatio that last for aound ten days, with pigeage two times per day. The wine is then transferred into French oak barrels, around 50 percent new, for malolactic fermentation and 15 monts of ageing.
In some years, alocohol reach around 14.5 to 14.8 percent, but in this vintage the label show 15.3 percent. Which is high, too high.
Even though ripeness was high, the wine offers a charming and intense nose, loades with red berries and a dash of rosehips. (I have tasted so many wines from Rosella's, from other producers, and the rose petals and rosehips seems to be part of the vineyards personality.) At first there was a slight oaky note, but it was toned down as the wine opened up with air. Lovely! I wouldn't really call it "burgundian like", it's to intense and rich for that, but there are several details in the wine reminiscent of great premier crus from Gevrey-Chambertin, although in a very ripe year. Also, details remiscent of Grenache...
On the palate, it's medium bodied, fresh and pure with a ripe but not really sweetish red fruit flavor. Tannins are silky, which makes the wine so enjoyable, and acidity is fresh but in no sense sharp. It's a very fine wine indeed, but I would have scored it slighly higher if it didn't have that slightly sunburnt grape skin flavor (it's almost not there) and if the finish would have been a little longer. Other than that, there's nothing to complain about if you are looking for a rich, intense and seductive Californian pinot.
I would actually pour it directly from the bottle, for everyone to enjoy the evolution with air (with more aeration, it becomes more Grenache-like), and I recommend a serving temperature at around 16 degress, but not higher than that.
Drink it 2011-2013