Wine is fine, but one that the student is just as well. For me, in fact, for 30 years, the typicality of a wine, this is nothing but the combination of soil, microclimate, plant and a man. My Nature pushing me to support the men and women who share the same values, I am still, today as yesterday, fascinated by the "Blood of the Earth and Heaven", this separate entity that combines the innate and acquired, talent and passion, man and science, materials and irrational, pleasure and the extent (if you're thirsty, drink something else) ... endeavoring to comply with both culture and ethics. It is therefore not only make good wine, what everybody can do, but mostly to raise real racy wines, recognizable among thousands, who feel that "smoked" Burgundian deploy this "Velvet" Libourne, the "flesh" in the Médoc or Châteauneuf, this "mineral" or Meursault Pouilly, that freshness in Champagne as in our great sweet. These wines there, "spoiled" by growers with whom we like to share a moment of pleasure, in a range of unique prices are real good value, some of the wines being already long ago, in 1980. ..
One can not love a wine that enjoying one who does. Behind the label, there is a wine (or wine maker) and it is essential not to separate them. I know all-to-follow, during my travels through the vineyards (and I spent the year doing that) if an owner is really passionate about his wine, or not. This is "feel" ... Read more
Top Vignerons 2011 | |
| ALSACE | LANGUEDOC-ROUSILLION |
| BEAUJOLAIS | PROVENCE-CORSICA |
| BORDEAUX | SOUTHWEST-PERIGORD |
| BURGUNDY | LOIRE VALLEY |
| CHAMPAGNE | RHONE VALLEY |
| JURA-SAVOIE |
Wine is good ... still need to know also associate foods suitable and pay attention to what we can find on our plates.
It is known that adequate nutrition can prevent chronic disease and optimizing health. During its history, from its beginnings on earth there are 4.5 million years, mankind has had to handle frequent periods of famine and was able to adapt to a certain lack of food. However, at present, specifically for a good fifty years, the opposite happens: it is the abundance of food that is dominant in westernized countries, and that the man has never learned to manage, he comes today to be able to eat without being hungry, causing excessive daily efforts on the part of his body for digestion and assimilation This luxury foods. Of "failures" of its metabolism have emerged and are becoming increasingly difficult to control: they are called diseases of lifestyle like hypertension, diabetes, cardiovascular diseases, obesity (the first global epidemic of 'non-infectious origin, with 312 million obese and 1.7 billion overweight people in the world ... ..), but also allergies, autoimmune diseases ... Indeed, in recent decades, our eating habits have changed:
- We eat too much meat and products Dairy , causing excessive consumption of saturated fats that stiffen our cell membranes to prevent trade between the cells and causing damage to the tissues;
- Our consumption sugar increased from 2.4 kg per year per person in 1840 nearly 50 kg at present. This food does not bring that "empty" calories, causing intestinal fermentation, the risk of obesity and diabetes, decreased our immunity, and dependence vis-à-vis all the sweets. We also eat too many foods containing white flour bread, pasta, cakes, pastries ... These refined products (sugar, flour, cereals ...) have lost their vital vitamins, minerals, trace elements, which acidifies our field makes our immune system less effective and weakens our nervous system with less resistance to stress;
- Refining grain and insufficient consumption of fruits and vegetables leads to a lack of fiber, with consequences we know about the effect of satiety, and transit;
- We lack of unsaturated fatty acids , while these are important constituents of our cell membranes. These unsaturated fatty acids that are present in vegetable oils from the first cold pressing. Alas, are not these oils that we are proposing in general vegetable oils found in stores are oils that have been refined and have therefore suffered a series of transformations that made them lose their properties yet so precious ...
But all this is the story of progress, with the refining of oil and cereals, with increasing milk production as feed for cows was enriched in protein, with raising animals for slaughter and poultry farm, with the widespread use chemical treatments for fruit, vegetables, grains. In this regard, it is useful to note that these chemicals are only the result of "recycling" of substances developed for war purposes 14-18; nitrates are the result of the conversion of nitro compounds used as explosives during the war, and pesticides are the descendants of poison gas chlorinated ... Produce increasingly led to eating more but worse ...
RESPECT CONSUMERS IN REJECTING THE INDECENTE It is far from the days of arrogance. We must admit that it becomes laughable (a kind of end system) to find that few, offering a wine too expensive, loss of market, are still in a process where they make fun of consumers. We see that some chefs are returning (it's to their credit) understanding that we can not now continue to sell food at prices indecent. It The same applies in the wine, except a very few bottles (ten?) swimming in a world of luxury and not in the mouth, where the price is more indicative of the simple quality. The time is no longer a sham, and these must agree to do as others do, is to say "wet shirt" to sell their products. When we see the dynamism and business know-how (that is to say a wine offering at a price consistent, from the lowest to highest) many lesser known French appellations and many foreign countries, we understand that some great wines whose fame is now outdated can be worries.
I know more than 3,000 wineries, many of whom I respect, even if they are absent from the Guide. Wine producers who think only increase their prices, earn good note by concealing their wine, a wine to adapt the fashion, have no interest. What good do a wine without pleasure? Would it not be better to praise the effort and talent that "gonflette" and cheating? What is the most worthy champion: the one who is "dope" or whoever wins because he is the best? Raising a wine is to be humble. Humility is a nature, not for marketing purposes. There are some very expensive wine producers who deserve respect. Others consider themselves superior to others and show.
Wines "putassiers" still exist because there are buyers who are "bluff", but there is a downside. The phenomenon of "garage wine" is slowing down, because we realize that these wines do not last the distance. The disappointment is great, but many more very small compared with that of a consumer who has paid without a bottle today interest in more than 200 or 300 €. If you want to be respected, we must respect others, ie consumers. It therefore makes (what other word could be used?) Here and there make-up of wines, produced as a drink or cocktail. Some choose to make a wine that appeals to everyone who has a uniform taste, where you simply put the grape variety particularly party forward, and this proves that we want to retract the soil, or simply that we do not! In this game, we can not also fight against the multinational wine. More reason to do not.
REJECT THE DOPING AND DEFEND THE TYPICALITY
What good-concentrated wine, add yeast aromatic bitter end, a farm 100% (even 200%) in barrels when livestock should be that a contribution, add wood chips, practice disproportionately reverse osmosis, micro-bubbling or micro-oxygenation, filtering more and more ... All this depersonalizes wines and "sanitizes" the wine lauded by some, sold at prices ineligible because of it, not worth Tripette after 3 years when they are served in a glass. So there is plenty to smile on the phenomenon of "wine mode. As GMOs, so there are these "VPC" (wines produced Amended) . To take humorously, although this is not very funny.
So we made wine from doping, that's all. This simply means that one must live with nature, accept its risks, just enjoy the new techniques to better fight them, but still differentiate each vintage, to restore its style and ostentatious techniques are not used to much if we did not land. The takes precedence is to allow expression its soil, respecting the vineyard, restricting yields, by practicing sustainable farming, leaving made nature, which does not need anyone ... A good winemaker, makes a good wine, needs no to justify or recant. When you have a chance to leave its soil a Sancerre "mineral", a Chateauneuf-du-Pape spicy, a Pomerol that smells of truffles, a Sauternes from Botrytis ... we do not need to cheat. Then we need to know, communicate, explain why this gives the local grape and wine, the taste of pepper or cinnamon, another one of honeysuckle or blackcurrant. The use the barrel can be definitely a plus, still need to know to master it.
HAVE THE TASTE OF WINE
For me, wine has never been a beverage. If you are thirsty, it is water. Wine is much an art in itself. No one can appreciate a Picasso or a Van Gogh, jazz or opera, a sculpture, a culture different from his own without a modicum of knowledge. We can love each other that if one understands the why of things and human passion. Well, for wine is the same: we must explain why a Chinon unlike not a Gigondas, explain the terroir, the grape, the alliance of one and the other, he must explain again that the Cabernet Franc is different from Grenache, and advisor, crucially, the agreement of wine and food, according to regional patterns, people, mood ... What counts is originality. Tasting, a consumer must be able to recognize a Saint-Emilion, Chateauneuf-du-Pape varietals by this diversity so well adapted to different soils French. The strength of wine is to be a living product and friendly. So art of living, of loving force of nature, dreaming of reading a few verses of poetry, share a nectar, knowing that quality through diversity, that ecstasy is the same with great vintage wine or a modest, since only have the pleasure of the moment and the taste and share. This taste of wine is primarily cultural, it's a question of collective memory with a history, a tradition that can never offer a wine "manufactured" French or foreign ...
Diets bloom and the "Big Names" plans come in a multitude of variations. ... Ready to draw their prey! So, before being tempted by one or the other, it is good to take stock of their principles, their effectiveness and risks. The majority of these diets are tempting and seem effective, quick, especially the 1st day. They are, in fact, dangerous, difficult or impossible to follow long term monotonous appearance of frustrations food, non-trivial side effects (as pathological). ... Inevitable weight regain and return to normal diet.
Without monitoring and nutritional rehabilitation, these schemes established, poor eating habits and regain the upper kilos reappear.
The body responds to the period of deprivation passed: it sets aside everything he can as soon as the opportunity arises. The infernal waltz plans begin!
Play "yoyo" with her weight is dangerous for the organism: the desire to lose weight is to accept a new lifestyle ...
The dissociated diet
1 / Principles: The association of certain foods makes you fat: you need to consume a single Family food per meal (or day, depending on the method). No restrictions, even eat at will is possible.
2 / Results: The weariness and the feeling of fullness that triggers eating a single food per meal, results in an effect of "disgust" and reduced food intakes. Weight loss is guaranteed, but beware of the effect of "boomerang" upon cessation of the regime ...
3 / Side Effects: The body absorbs less food: several weeks, this regime leads to obvious deficiencies in micronutrients, muscle wasting and thus a weakening.
the Montignac diet
1 / Principles: It is a variant of the system separated. Foods with high glycemic index (carrots, potatoes, refined cereals ...) are prohibited. Other carbohydrate foods are allowed, 2-3 times per week and consumed alone.
should never combine foods rich in fat with those rich in carbohydrates, foods containing animal protein with starchy foods. The proteins and fats may be associated in the same meal. They are allowed at will. The fruits are allowed, but without food.
- We eat too much meat and dairy products , causing excessive consumption of saturated fats which rigidify our cell membranes to prevent trade between the cells and causing damage to the tissues;
- Our sugar consumption increased from 2.4 kg per year per person in 1840 to nearly 50 kg at present. This food does not bring that "empty" calories, causing intestinal fermentation, the risk of obesity and diabetes, decreased our immunity, and dependence vis-à-vis all the sweets. We also eat too many foods containing white flour bread, pasta, cakes, pastries ... These refined products (sugar, flour, cereals ...) have lost their vital vitamins, minerals, trace elements, which acidifies our field makes our immune system less effective and undermines our nervous system with less resistance to stress;
- Refining grain and insufficient consumption of fruits and vegetables leads to a lack of fiber, with consequences we know about the effect of satiety, and transit;
- We lack of unsaturated fatty acids , while they are important constituents of our cell membranes. These unsaturated fatty acids that are present in vegetable oils from the first cold pressing. Alas, are not these oils that we are proposing in general vegetable oils found in stores are oils that have been refined and have therefore suffered a series of transformations that made them lose their properties yet so precious ...
But all this is the story of progress, with the refining of oil and cereals, with increasing milk production as feed for cows was enriched in protein, with rearing animals for slaughter and poultry farm, with the widespread use of chemical treatments for fruits, vegetables, grains. In this regard, it is useful to note that these chemicals are only the result of "recycling" of substances developed for war purposes 14-18; nitrates are the result of the conversion of nitro compounds used as explosives during the war, and pesticides are the descendants of poison gas chlorinated ... Produce increasingly led to eating more but worse ...
past, religious Christians in the desert and in caves isolated, penetrated deep into their ego and to see God's wonders and miracles. I, too, in this village, I dive into myself, running into a subjectivism of the most extreme, but not for God and see its wonders or to miracles. I lose myself in myself for another reason, more pleasing to my eyes. I have nothing else to do during my evening walks in the deserted fields (maybe not so deserted, but filled with a world incomprehensible to me). I walk, I walk on locked myself heedless step I take, slow at first then faster and faster still until my feet get caught in brambles and bring me back to me: "Hey! slower ... where did you leave? "I drive my walk in another direction and my thoughts also spontaneously, without any transition. My thoughts are not then those of a man happy in life but those of someone who suffers. I suffer with the child whose parents have not purchased a toy, I suffer with the young man who is consumed with eroticism, I suffer with the fiftieth anniversary drowning in apathy of life, I suffer with the old man trembling with fear of death, I suffer with the farmer who struggles against the earth, I suffer with the worker wounded by the sword, I suffer with patients of all diseases in the world, but I do not suffer continued with this fly by the swallow and whose sister is an old complaint: "The poor is a creature of God." I suffer with man! And I think, dear T., this metamorphosis is not a selfish, as some claim, but something that asserts itself in people who, by chance, for a time, are outside of materialism brutal. These sad thoughts hurt my feelings and irritate me. You say, T. I am an incurable pessimist attracted by the elegant style of Schopenhauer. But no, I admire the style of Schopenhauer, but his feelings and thoughts are for me only areas where readers can sample any the beauty of style, so I'm not schopenhaueriste, I am not pessimistic because I believe in a man's strength, I believe in superman. (Thinking thus, I come in someone's ear the words: "Your faith has saved you!") If you share these thoughts, I recommend that belief, more modern and adapted to today's world: the belief in Superman!
P o the manual, if necessary, is: HERE
