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

2015-06-10 00:08:00 (читать в оригинале)







All these wines are made in the same way, with totally destemmed grapes, four to five days of cold soak and then fermented with the indigenous yeast in small open top fermenters of stainless steel. During the fermentation and post maceration, pigeage is utilized twice a day. The wine is then transferred into 228 liter French oak barrels from Damy and Louis Latour, around 50 percent new, for malolactic fermentation and elevage during 15 months.  Alcohol levels are around 14.0 to 14.5 percent.

As always with the pinots from Peter Michael Winery, this one has a quite deep cherry red color with nuances of purple, but with a slightly paler rim. On the nose, it offers a youthful, pure and intense fruit aroma, quite ripe, still fresh and lively. At first it's a bit closed, but with just 5-10 minutes in the glass, it starts to open up. However, it doesn't have the finest and most seductive notes, and no floral qualities, this is much more about sweet cherries and ripe wild raspberries, and it's delicious. Even though winemaker Nick Morlet uses 50 percent new French oak for the elevage, the oak is very well integrated, almost totally absorbed by the fruit.
However, I find a slight trace of smokiness on the nose, but by no means at a level that substantially impaired the scent. I'm quite convinced that it derives from the smoke from the bush fires that haunted the Mendocino wine growers during some weeks in August. The smoke was pushed out to the sea from southern Mendocino, but was sucked back into the coastline of Sonoma. In some coastal vineyards, one may find small traces of smoke taint, and I guess this is what I find here.
On the palate, it's medium bodied, lively and fresh and of course fruit forward and almost sweetish. Tannins are fine, ripe and silky, alcohol notable but not too strong. Again, the oak stands in the shadow of the fruit, and there's just a small spiciness from it that adds some complexity. At this stage, I find the wine to be too young to really show complexity, at least the finish is quite closed.
It didn't really open up in the glass during the 30 minutes I had it, and even though it's a lovely and quite charming, but quite rich wine, it doesn't have the fragrance of a great pinot.
I'd keep it for a year or two, and serve it at 15 degrees Celsius.
Drink it 2013-2018

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в какой программе делать фото на документы

2015-06-09 21:04:00 (читать в оригинале)

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Герпес грозит бесплодием!

2015-06-08 09:58:00 (читать в оригинале)





Искусственное оплодотворение — шаг, на который семейные пары в мечтах завести ребенка возлагают последние надежды. Неудачная попытка часто становится для семьи настоящей трагедией. А виной может оказаться вирус, о присутствии которого в организме человек даже не догадывается.

Ученые московского НИИ вирусологии им. Д. И. Ивановского РАМН совместно с врачами лечебно-диагностического центра «Евро-Клиник» провели исследование связи бессимптомных форм герпеса со случаями неудавшихся зачатий «в пробирке» и выяснили, насколько может быть опасен скрытый вирус.

Вирус есть

В 2006−2007 годах врачи обследовали 172 супружеские пары, обратившиеся за лечением бесплодия методом ЭКО. Причиной обращения в клинику во всех случаях стали неудачные попытки забеременеть, диагноз имел различную этиологию. Возраст женщин, желающих забеременеть, составлял от 25 до 47 лет. В ходе лечения врачи брали образцы спермы у мужчин и фолликулярной жидкости у женщин. При этом, помимо прочих проверок и тестов, все фракции обязательно подвергались анализу на наличие вируса простого герпеса. Следует отметить, что ни в одной из 172 пар вирус ранее никак себя не проявлял, то есть люди понятия не имели, заражены они герпесом или нет. Тем не менее скрытая инфекция была обнаружена у 70% исследуемых пар. Причем вирус герпеса находили как в образцах мужского эякулята, так и в фолликулярной жидкости.

Инфицированным зачать сложнее

В результате ЭКО только 69 женщинам из 172 были успешно подсажены здоровые эмбрионы. Причины неудач в остальных случаях особенно интересовали врачей. Оказалось, что между присутствием в биологических жидкостях вируса простого герпеса и частотой наступления беременности обнаруживается явная связь. При этом инфицированность мужчины фактически не влияет на результаты процедуры искусственного оплодотворения. Беременность от мужчин без герпеса наступает в среднем на 5% чаще, чем от бессимптомных носителей вируса.

А вот у женщин с положительным анализом на вирус простого герпеса беременность развивается вдвое реже, чем у герпес-негативных пациенток. В эти данные включались как просто неудачные попытки оплодотворения без образования здоровых эмбрионов, так и неразвившиеся и преждевременно прерванные беременности.

Визитная карточка инфекции

Вирус простого герпеса человека (Virus Herpes Simplex) — одна из наиболее распространенных в мире инфекций. Считается, что девять из десяти жителей земли им заражены. Различают два типа простого герпеса. Первый в своих проявлениях преимущественно поражает лицо, руки и ноги. Так называемая «простуда на губах» — это как раз он. Второй, «генитальный», проявляет себя высыпаниями в области половых органов. Следует помнить, что вирус простого герпеса относится к инфекциям, наиболее часто передающимся половым путем.

Проведенные ранее исследования, в том числе российских врачей, также демонстрировали влияние герпеса на снижение фертильности инфицированных женщин. То есть носительницы вируса более часто страдают бесплодием. Есть основания полагать, что вирус играет роль и в патологическом протекании беременности.

Подробное исследование опубликовано в журнале «Акушерство и гинекология» в 2009 году.

По материалам: infox.ru

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покрывало своими руками

2015-06-08 09:58:00 (читать в оригинале)

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2015-06-07 00:08:00 (читать в оригинале)







This is an impressive estate!

Many years ago, I bought the wines of Oakford Vineyards. At that time I didn’t know exactly where it was, but friends in the valley told me it was the neighbor of Harlan Estate and that the wines were made by Heidi Peterson Barret. For me, that was just the right information to make me buy the wines. And I did.

They were good, sometimes not (like 2000), but sometime immensely impressive (especially the 2001 vintage, which ironically enough was the last one). I tried to call them to see them, to learn more. Nothing happened, no replies, never. On my regular visits at their neighbor vineyards Bond Estates and Harlan Estate, I passed by their gate that said “Oakford Vineyard – not open to public”, so I gave up.

Well, I didn’t. I continued, and finally a certain Joshua Lowell answered my calls, and told me the estate had been sold. Okay, “wait and see”, I thought.

And I did. On May 12, I did my first visit at the estate. And it’s so easy to summarize it: “WOW!”

Texan business man Tom Futo is the new owner – hence the new name Futo Wines. He bought the property in 2002. Immediately he started to replant the vineyards, and – which is extremely important it you should be able to make a world class wine – build a winery. In California, there’s a trend for winemaker to rent space in so called custom crush wineries, but that’s not the final solution. Numbers of winemakers have told me over the years all the problems involved with that, such as the pump isn’t available until tomorrow, you can only use the tank for 12 days (so no cold soak, fermentation and post maceration – please choose either one of that), and limited space for again. The first vintages from 2004 (not sold until quite recently, because it due to its richness didn’t fit in the program, until clients more or less asked for it), until 2007 were made at Laird Family Winery, on of the largest custom crush facilities in Napa Valley. The choice was fully natural – the first winemaker was Mark Aubert, who made his own wines down there.

Since 2008 the winemaker is the young and extremely talented Jason Exposto. So why him? Why didn’t owner Tom and manager Joshua opt for one of the true stars in the valley? Why didn’t they hold on to the heroic Mark Aubert, or hire Andy Erickson, Philippe Melka or Heidi Peterson Barrett (again)? Well, after meeting the young Jason, I know!

Why opt for what is already known as rthe best, when you can surprise with the next generation of superstar winemakers?

Not that Jason is an untested winemaker – his track record is quite impressive. After working in New Zealand and Western Australia, he moved to California where he worked with superstars David Abreu and St-Emilion winemaker Stépahne Derenoncourt (an exceptional vigneron, modernist and hero) in is efforts in Napa Valley, so there’s nothing rookie or interesting about him. He may be young, but he knows for sure what has to be done.

The Futo estate covers only 5.25 hectares of vines, all planted to Bordeaux varietals, but spread out over 24 vineyard lots stretching over 800 meters from north to south on the east facing slopes of Mayacamas Range, touching Harlan Estate (next to) and Stelling Vineyard and the even more famous Martha’s Vineyard below.


2008 Futo / 96 p
This is a blend of 70 percent Cabernet Sauvignon and 30 percent Cabernet Franc, a grape that really thrives in its high, sunny and well exposed lot high up on the mountain. After a rigorous sorting, the grapes are fully destemmed and the juice is then fermented in stainless steel tanks of four tons, thereafter transferred into mostly brand new French oak barrels from the cooper Taransaud (“They are the best, and the most consistent in quality”, Joshua says), among them a quite impressive amount of the ultra premium barrels T5, for which the oak staves have been air dried for at least five years. In these barrels, the wine may rest for somewhere between 18 and 20 months.
Color is purple and dark, almost opaque. Joshua decanted the wine almost two hours before I came, which has to be taken into consideration (that was certainly a smart move), so it had started (not more than that) to open up a bit. Already 15 centimeters above the glass, the beauty tried to seduce me, the aroma was loads with dark berries, a touch of vanilla and sweetness from the oak, but also more elegant nuances of graphite and cedar tree. I was surprised how Bordeaux like (vintages 2000, 2003 and 2005 in Bordeaux that is) this wine was.
On the palate its medium to full bodied, in no way too much or too rich, there’s too much sophistication in the construction of true flavors in this wine for that. Slowly it opens, little by little, to reveal its true glory, dark and densely concentrated fruit, mostly cassis and blackberries, but with no sweet notes. Also, there’s much more complexity to it, cedar tree and graphite mostly, but also a fine note of walnuts. And it’s damn delicious! On the palate, there’s first a silky sweetness, then the more serious texture and structure will take over, and the overall impression will be an almost impeccable balance with just a touch of alcohol warmth before the tannins, the slightly sweetish but by no means obvious oak flavor comes through, followed by a tickling minerality and long, very fine finnish.
Even though the wine hade been decanted for a while, and that’s neccisary when served young, it continued to open up and evolve in the glass during the hour I had it there.
Drink it 2012-2032

2007 Futo / 96-97 p
I didn’t taste the wine side by side, but the the the after each other. The 2007 shares a lot of the characteristics of the 2008 (therefore most of the tasting notes would have looked the same) with a young and dark, almost opaque purple color. It was decented one hour before it was tasted, as was the 2008, so in that sense the tasting conditions was equal. This wine had a slightly greater and more aromatic nose with dark berries such as blueberries and cassis, but also a peppery spiciness and a hint of walnuts. It was a bit closed on the nose, but it opened up just lovely with the time in the glass, but even after that, it’s well structured with a lingering minerality and acitidy that makes a great balance to the rich and almost silki textured fruit body. It’s not only the densely packed but yet so elegant nose that makes this wine so great, all the way from the first sip through the midpalate to the lingering aftertaste is built on intensity and balance. Drinking it today, I recommend decanting at least one hour prior to pouring it.
Drink it 2012-2032