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28 novembre 2010 - Sometimes, un novembre d'acqua

Photo: Gaetano Nava

Rain, snow in November of water. Rain, snow, clouds: a curse for us people of binoculars and optics. Mica nice to go on the field with these conditions. The material may be damaged. "Let me be clear: when it rains ... you is not seen the paper gets wet, you get wet the notebook, so I, at the time that aspiring researcher in the Faculty of Petrography in Milan, and valuable guidance during a summer campaign. Rain, however, is also infinite inspiring poetry and musical notes.
in memory and retrieve sounds sedimented and buried over time.
"Sometimes", a great piece of James, here dealing with water, immersed in fact, uvula and guitars.
http://www.youtube.com/watch?v=ejU5YAHN3vQ

There's a storm outside, and the Gap Between Crack and thunder

Crack and thunder, is closing in, is closing in

raining, and the level of the basin is several Ghelli over the balustrade of the outfalls.

""""""""""""""""
Invece di notevole è il livello dell'acqua..Griglie a mollo e piante ormai inglobate nel bacino..Credo che il livello stavolta vada abbassato almeno di un metro e mezzo..E domani probabilmente piove ancora..

“”””””””””””””””””

Così Gaetano “Gaenava” Nava il 6 novembre 2010 .
La foto che vedete sopra è di qualche giorno prima ( 1 novembre 2010 ), ma la sostanza cambia poco.
Qualche misura viene presa: le pompe vengono azionate. Ricordiamolo: la Volano è in primo luogo impianto di sicurezza per prevenire disastri in caso di piogge torrenziali.

The rain floods gutters, and makes a great sound on the concrete

On a flat roof,there's a boy leaning against the wall of rain

Tempo da acquatici. Il 12 e 13 novembre 2010 mentre squadre di appassionati eseguono conteggi di anatre e affini tra Adda, Lario e Laghi Briantei – anche il sottoscritto è della partita –, Gaenava presidia la Volano.
Anche qui si vedono pennuti da ambienti umidi.

Folaghe estemporaneamente sull’erba, nella foto di Gaenava del 13 novembre 2010 .

Uno svasso maggiore, foto del 27 novembre 2010 .

Un gabbiano comune, sempre il 13 novembre 2010 .

Aerial held high,calling

come on thunder, come on thunder

Il cormorano della foto del solito Gaenava ( 13 novembre 2010 ) probabilmente non chiama la pioggia, ma l’immagine è suggestiva; leggerezza e plasticità del volo: un bravo al nostro inviato speciale.

The amount of water to fly are obviously limited, attendance actually short bets. But everything is very winter, and serves as a prologue to the official census of mid-January, the census IWC (Interntional Waterbird Census, the International Waterfowl Census) tant par intendass.

It's a monsoon, and the rain lifts lids off cars Spinning buses

like toys, stripping chrome Them to

It also infects the atmosphere iemale Gaén, which writes the November 27, 2010 :
"" "A pleased this afternoon to see that Great Crested Grebe was still the second day of stay in a row ... .. Who knows that winter with us .. "" "" The
crested grebes are among the most important species for winter counts IWC. Because fishermen believe exert strong pressure on fish populations, causing harm to their business. And every year for slaughter are required to contain the number of these birds. The fly can not express that low numbers, of course, but these admissions van still reported. Humidity

called fungi. In another part of the blog appeared something. I appeal to our fungiatt. In the last few weeks have been taken a bit 'of mycological nature photos. Louis D., want to short your article.
More. Have been collected to date data on the mushrooms. Luigi and Luigi in Action: preparateci an initial list. Actually I could provide in part I, fungiatt are not simply picking up articles and pictures in the pages of this blog. Vedaremm. Some fungi
threaten our recent plantings. It is the nature, carrion, carrion democratically. This image is November 6, 2010, of Gaén. To which group they belong to fungi? This is the case for action to keep the plant normal development? My experience, stemming from years of contact with the forest, makes me say now that perhaps unfortunate for the situation tree is hopelessly compromised. When you see the fruiting body out, I was taught, we are the last stages: the fungus has now permeated with their spawn much of the plant.

Gaén also captures a shapeless mass on loeuff (corn for non-indigenous) on November 27, 2010 . Probably a fungus? The question to the experts. And while it's raining ...

Thanks to Matthew Pironi, appears to many adventures in Ahrntal (South Tyrol) for making me recall some time ago from memory the song "Sometimes".

Matthew Barattieri

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Abbinamento vino e formaggi con miele, marmellate, confetture e composte varie, quando si deve o non si deve fare e perché.

Spesso ci vengono proposti in enoteca o al ristorante “tavolozze” di formaggi più o meno noti….. (ricordiamo che andrebbero presentati al cliente quando vengono serviti ) g uarnite con svariate and mustards, jams and honey (although these should be submitted to find out more read here: http://it.wikipedia.org/wiki/Marmellata ) a nice glass of wine and us, a bit 'appetite for a bit' out of curiosity, including a chat the other emptied the pot without thinking too much ... ... .... Well dear friends I can stop by, from personal experience that the vast majority of local companies offering for the Joint cheeses do not know the matching technique and make the soups for cheeses and jams that have little effect, not to mention the wine that is served . The theory taught in these cases, some simple rules you should follow or at least explain to our "tasters", here they are:

WHEN 'includes honey or jam MISCELLANEOUS CHEESE AND WINE?

SI

Wine weak young, fresh and tannic (never white) that

accompanying :

· spicy cheese (cow, sheep and goats)

· spicy cheese and marbled

· Aged pecorino cheese

NO

- With white wine (can be joined only in fresh cheese and soft cheese like mozzarella, for example) in this respect see: http://enoteca-sommelier.blogspot.com/2009 / 09/abbinamento-cibo-e-vino-quinta-parte.html

- with wines of great structure, complex and balanced ibrati

- With Wine dessert and cake (suitable for pairing with cheese already spicy) that accompany it:

· Cheese fresh or slightly aged

· cheese sweet and semi sweet

· fresh goat cheese

point out that the same is fully valid if we replace the honey with mustard, marmellate o conserve dolci, avvicinare questi alimenti impone altresì la perfetta conoscenza delle caratteristiche organolettiche delle nostre conserve in quanto vanno a modificare la combinazione gustativa finale e, se inserite in modo inappropriato, possono causare disdicevoli abbinamenti e sapori poco gradevoli (la conserva di cipolle di Tropea – PER ESEMPIO - è perfetta con formaggi piccanti ed erborinati ed è sconsigliabile invece con i caprini). Ovviamente possiamo anche fare delle piccole variazioni alle regole rispetto ai nostri gusti o desideri del momento perché non sempre un vino rosso – seppur sufficientemente strutturato – è in grado di reggere un formaggio se questo è molto powerful (we serve a sweet and do not always have the opportunity to do so), in this case, we can help you with a good honey (I would suggest the most suitable such as chestnut, citrus, strawberry, or rosemary). Ultimately the question is based in the comparison between cheese and wine for which we have in our palette of cheeses fresher and less powerful to be combined without any sauce, and - conversely - cheese-structured so it will be necessary to help with our wine support of sweetness and spiciness to compensarela power aromatic / taste and then the honey is fine unless we replace our red wine structure

with a great past and this gives another parentheses, perhaps, we will discuss in another post (from other news

post: http://www.diwinetaste.com/dwt / it2005076.php ) And finally what we consider generally structured red? Brunello di Montalcino, Amarone, Taurasi, Supertuscans, Barolo, Effort, Cannonau Nepente reserve Rosso Conero Riserva, Montepulciano reserve. And for good dessert? I would say to Pantella eria (real and fake in Trapanese ... ....) the great German and Austrian (learn more: http://en.wikipedia.org/wiki/Trockenbeerenauslese ) , Marsala Vergine http://it.wikipedia.org/wiki/Marsala_ (wine) ), Porto ( http://it.wikipedia.org/wiki/Porto_ (wine)) .......... These are the most popular and easy to find in wine shops. And with that ... ... and all good health!

P-toluidine To Benzocaine

20 novembre 2010 Qualche pulitura al blog

I do not think there will be realized. A few days ago I worked in corrections texts of past articles. The operation resembles systems in vogue in dictatorships, see Stalinist Russia, where the photos were gradually modified by removing the characters no longer welcome.

no evil. All I did was go around the blog and correct with the numbers of species of birds. I remember that the order is based on first appearance.

Now everything should be in order. A bit of pedantry is not bad.

as how we were .... ......

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Ricetta Pasta con Broccolo, funghi porcini e salsicce in perfect pairing with new wine still

time new wine, mushrooms, sausage, and then ... ... ... ... broccoli now in full production of the season, well, let's put it all together and enjoy this tantalizing combination of the season. To prepare the recipe a nice plate of pasta

dressed with a preparation of

Broccoli, mushrooms and sausage .

RECIPE

For 5 people

500 grams of pasta, rigatoni or penne or orecchiette Pugliese better

• 150 grams of mushrooms, or, if you can find, fresh porcini (it only takes 100 grams)
• Two Pure pork sausages,
• 300 g of cauliflower or broccoli,
• 1 clove garlic,
• extra virgin olive oil,
• salt,
• pepper to taste,
• parsley,
• Parmesan or grana cheese.

Clean the mushrooms by gently removing impurities and earthy parts and cut into cubes. In a saucepan gently fry a clove of garlic with a tablespoon of olive oil, chilli second preference, add the mushrooms and sausage and cook on medium low flame for about ten minutes, adding, if necessary, one or two tablespoons hot water, then add salt and sprinkle with a little 'chopped parsley. Clean el stingy broccoli, cook

for 10 minutes in which to cook the pasta, drain and put in pan with mushrooms and sausage, stir for a few minutes. Throw the pasta is al dente, and when after you pour into the pan with the drained broccoli and cook them and the rest a few minutes, stir maybe adding a bit 'of water from the pasta, the whole skipping briefly and serve hot, Finally, sprinkle with maybe a bit 'of parmesan.

PAIRING WITH WINE

A good glass of new wine 2010, recommend a marzemino of our Trentino Alps or Puglia-based primitive. Not by much more detail in the novel are more or less the same ... .... Warning, buy only those products and bottled directly you by the producers. do not ever propose, but in this case, you can also buy a French Beaujolais Nouveau ... .... For Read more: http://www.lucianopignataro.it/a/vino-novello-e-beaujolais-noveau/16384/

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L'autunno è arrivato...

Originally it was thought that amount of fungi depended on the mood of the gods. Today

changes little

peer at the images of weather satellites, but the conclusion is always the same:

when autumn comes back the precious fruit, pin, pig, pluteus, mushrooms, etc. ..

Time mushrooms, but also evocative of colors, as if the nature of conscious departure from the melancholy summer compensates with the gift of the last berries, mushrooms and a palette of hard to describe.

Pyrus calleyana Phitolacca photos and Gaetano Nava


Rosa canina photos Luigi D'Amato

But let us not be distracted by the overlap of yellow, purple, brown, red and arbusti.Cerchiamo instead of the trees in the carpet of leaves already fallen to the ground or the sheen of a Flammulina a white field mushroom or the edge of an old stump is the most 'famous "trunnion"

Flammulina velutipes,agaricus campestris s.l. e pleurotus ostreatus

Foto gruppo Micologico Agrate B. e Luigi D'Amato

Certo districarsi in un mondo vario e complesso,dove le certezze spesso vengono incrinate contro il sipario delle tradizioni e superstizioni non è semplice.

Ecco perchè parlando di funghi è indispensabile documentarsi al massimo,cercare di conoscere caratteristiche e fenomeni legati a queste straordinarie creature,cosi' strane e misteriose da aver meritato nel contesto della biologia addirittura un mondo a parte.

Un regno che sta nel mezzo between the animal and the vegetable.

On the subject of "disguise" that refer to the animal a realistic demonstration and .... embarrassing is represented by Mutinus caninus. High

a tenth of centimeters, fragile and colorful and bright.

Mutinus elegans photo Gaetano Nava

inedible course, smell is very unpleasant, it can be 'found from July to November on decaying wood or dead leaves. Why

'nature has ventured into this shameless imitation reproductive organ of a dog because there will be'.

Or is it a coincidence??

Il dubbio rimane....

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Novello wine, consider the matter through a note of James's father Tachis SASSICAIA TIGNANELLO and much more.

This November would like to know more about the new wine for which report what he wrote about the Novello wine the largest Italian wine expert James Living Tachis (note recovery from the website: http:// www.vinonovello.org/ ). I took the liberty to highlight some considerations that bear witness to both the diversity del novello

rispetto al prodotto tradizionale “vino” sia i riflessi commerciali dal punto di vista produttivo che ha il novello. DA NON CONFONDERE ASSOLUTAMENTE CON IL VINO NUOVO!!

INIZIA “Vino Novello: sapore di pri mo autunno, anticipo di caratteri e colori della nuova vendemmia. Attesa tentazione al liquore di Bacco di primo fervore.

Ai tempi di Columella questo vino si chiamava “doliore” e stava nelle “celle vinarie” anziché nelle “apoteche” o “fumarie” ove si collocavano i vini da invecchiamento. Diverso il “doliore” dall’ ”horum”, che era il vino dell’annata, come per esempio alcuni Gaurani, alcuni Albani, Sabini e molti della Tuscia, ossia della Toscana. Il vino latino della Campania andava consumato entro marzo, mentre i doliores

venivano bevuti più prontamente. Ma un mercato vero e proprio non esisteva. Per quel poco di mia conoscenza, neppure nel Medio Evo, e neanche dopo, ha preso diffusione un commercio importante di vini novelli quale ora si intende. Tuttavia in quell’epoca and until the sixteenth and seventeenth centuries, especially in France, wine was sold very quickly after harvest and very often it did not pass the winter in the place of production. Ideal for manufacturers was to get rid of the wines, especially those that were not meant for aging. Why to invest in wine, when in a few weeks or few months, the wine is hesitant?

In the Paris region in 1600, more than half of the wineries did not have basements, so also in Champagne. Note that these areas already represent a higher density. The phenomenon lasted until after the War world.

It 's the city, the village, it was thought and said, consuming wine is

the city that owns the winery to keep it. In a sense, here too was a bit 'so, if basement storage is meant more local development of bottled wine, that factory of processing grapes into wine, with its workings. And 'in fact, only in our century that the wine producers and dealers are wine makers are also equipped for "bottle shop", ie the cellar for the evolutionary conservation of the wine in the bottle. And a little 'everywhere: from Burgundy to Bordeaux, from Piedmont to Veneto and Tuscany. Once those who consumed wine bought the carboy or barrel, and if we bottle it in home. Then, producers, bottlers are now floor pano. The result was that the wine for bottling and mechanics for bottling, with its industry. From these two items has resulted in a series of specific technologies, such as fining, filtration, cold stabilization and heat, sulfidation, and many others, to the current micro-filtration, which is essential especially for young wines and white wines . More wines are young, more questa tecnologia è sentita. Il ripasso sulle vinacce o sull’uva fresca per ringiovanire e dare più fragranza ai vini, nel senso quasi di rinnovarli, reca data XVI-XVII secolo, ma non prima. Pratiche innovative che pian piano portano al gusto giovane, inventate per buona parte dai religiosi, specialmente da quelli appartenenti alle Congregazioni. Tutto questo sta a significare come, in antico, il gusto del consumatore era orientato dalla filosofia del vino vecchio di non pochi anni e abbastanza robusto. Ma qualche eccezione si fece strada anche allora riguardo all’età, alla qualità e alla caratteristica “alimentare” del vino. Alcuni medici, oggi si direbbero hygienists, show trends since that time, almost need to draw on vases produced less than old, softer, lighter-than wine drinking. Tiberius and Caligula Gauranum indicated in the first wine a soft, very light, thin and not very rich in alcohol. He was very young wine, the Gauranum. So, if we dig deep, a bit 'of the ancient literature there are also novel.

But their story is not true of the past, but to very recent times. An account of the new wine of the last century and the first half of the current account, the new wine today. New wine is not wine. Or better: new wine not

is more wine. And yes, because the first novel, novel of more than now, were new wines, but not with the characteristics of the current novel. Today more than ever, for these wines first fervor of discussing the character of soft, round, fruity, almost forgotten tradition and loyalty to the type of history, even if they belong to a particular source of production and listed on the geographical, topographical and soil . True that the Italian wine novice pa rte from various vineyards and offers

the consumer bottles and different ones for certain distances between their sensory, not just for variety characteristics of the vines to soil and climate factors and farming systems of the plant. But it is also true that the current trend is towards a bottle of immediate effect based organoleptic, yes, the aroma of the grape, but even more on the secondary, namely that set up frugace fruity, inviting the consumer to be bound quickly without asking well, when rising from a table. Type not so much of viticulture, oenology because of rampant technology. type of wine to "carpe diem", which generates emotions sudden, they like to consume sector and that is fine with the manufacturer. type of wine that does not want to be the new wine, that is the beginning, the scion of conventional power generation, but separate, "new generation". That's because, compared to yesterday, when we produced the first new-new, I already feel old and out of breath I have to do to run with the times. Production philosophy right, this? It 's the market and says it will have to confirm it in the future. I would also build on the novel of viticulture. Meanwhile, a few little emptied the cellars! ... The current novel, though different in our long peninsula, is much more abundant in the center and the North: the South and the islands they produce little or very little.

yet contained sugar content grapes are everywhere and the period of maturation, as you descend into the boot, more and more benefits

ose (or could be). You probably will be for years to come, because the South needs to sell a lot of wine bottled. Not as easy as say, producing a wine soft, light novel. The problem is not to produce more the screw, so as to obtain wine less rich, less tannic and lighter ... Sometimes you generate effects allayed, excessive astringency of exaggerated thinness, to "empty". And you get what we want. In fact, does not mean soft light and much less poor. The very lives when fruit, tannins that gives those few are bitter, allappante, vegetables and unpleasant. Even for the novel concept of quality does not change compared to other types. Quality always understood as a class, such style, such as organoleptic value, compared to every group, every variety of wine.

Quality characters of color, smell and finally taste in characters. The entire cast in a harmony that is identified then the pleasure of the "first glass new crop." Glass strong and likeable. In the new color is important. It must not be very full, but not low. Reasonable proposal is a red to full and simple: not heavy, not enforcement, but lively and inviting. A note it must follow a scent that causes intense pleasure and instant. Note abundant secondary aromas associated with calm and perceptions of primary, both for variety characteristics, either as a matter of development time, never clearly not affected. Unless nell'uvaggio and / or does not prevail vinaggio a component from the strong aromatic character. The physiology of the enzyme has its own process requirements and the "typical" of both varieties is out always a bit 'after the cycle of fast preparation of the Novello. But then, for these types of wines, are not suited either peaks marked varietal aroma. Finally, the flavor, taste character. Domabile delicate and not always as aforesaid, the kit taste. Protocol time-consuming, especially for grapes to peel rich in tannin, although a "dose" quantity of mining you can get by adjusting the time in the absence of liquid-skin contact, not to mention the maceration time is defined as in the traditional fermentation .

The new reds, even before these are babies and have, more or less, a certain polyphenolic fraction allappante, almost bitter, grinding with the necessary ready "souplesse" that they should have, "conditio sine qua non." Some even leave a trace of sugar on the palate and well-detectable chemical analysis to give the roundness, vellutatino that the novel should have the net carbs, if the hand is able to record with professional competence. The role of microbiology is primary in the preparation protocol of the novel, since the olfactory kit and also the taste (think the fast malolactic) depend on the 'microbial evolution in one way or another. The technique of carbonic maceration vinification of grape peel and not, leads to the formation of a two-phase anaerobic fermentation phenomena which take place. In solid phase the berry pulp becomes the site of intense degradation in a positive sense, of course-enziatiche intracellular - while in the liquid phase (juice from grapes sc hiacciata by simple gravity) seem to fermentation by yeast and bacteria. Operation valid, very valid that of carbonic maceration, but "double blade" in the sense that it may deem organoleptically a bit 'too much wine between them, if not managed with specific criteria. In fact the products of metabolism are more or less always the same and the so-called "secondary aroma," that is brewing, not much different, although in the case of carbon dioxide is really sui generis. You may well speak of aromatic yeasts, but for now, even if a fund there may be real, big results if they have not yet been seen, at least for the little that I know personally. By the end of the Renaissance there was talk of substance "antofora", ie the bearer of perfume, aromas that give rise to another action, contained in yeast, called "antogena" generating perfume, but not contained in all the must and then whole flora blastomicetica. I mi croorganismi hanno una ricchissima storia.

La temperatura è poi un fattore essenziale nelle trasformazioni microbiologiche e quindi enzimatiche. L’uva che subisce la macerazione carbonica è quella intatta . Essa varia secondo i vitigni, oltre che secondo le condizioni di ambiente (vasi vinari, clima di cantina, ecc.) in cui la carbonica viene praticata. Di conseguenza occorrono regole che si possono stabilire sì, in generale, ma che in seguito devono essere ancor più perfezionate e modificate caso per caso, altrimenti si rischia di ottenere vini troppo uguali. In certo senso noi dobbiamo aggiungere il fruttato, il floreale, il complesso aromatic secondary, the kit is normally the starting point, whatever it is. It 'easy to write and speak, a bit' not implemented in the cellar or particular ... Another ganolettico novel is the vivacity of our perceived taste. Vin or carbon dioxide fermentation residue, or without gas?

If we look at the French, we say no, but it is said that one must always imitate or copy from others. It 's a matter of taste. Enough, however, not go beyond certain limits.

novel The Italians in general have more wealth acid carbo nico, which almost always pleasing to our taste,

but not to the foreign consumer. Like all with that bright red, shiny rather than intense, and that by the end of the sixteenth century had so deeply surprised the French cavalry during the wars against Italy, to awaken a new philosophy on the color quality of the wines north of the Alps .

word not mine, but prestigiosi storici francesi. Finalmente, anche qualcosa di nostro ha influenzato i cugini confinanti!… Il rosso è sinonimo di sangue, forza, di maggiore vitalità e vivacità, senza considerare che, a quei tempi, il vino era considerato un alimento.

Ogni regione del nostro Paese ha la possibilità di produrre il proprio novello. Alcune zone poi, a intensa viticoltura, dovrebbero provarsi di più a “novellare” in vini di primo autunno. Chissà che una parte della loro produzione possa essere esitata in questo modo. Tutto questo serve per aiutare il mercato, che in questo momento ne ha davvero bisogno.” FINE

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Estate Lignano, Sangiovese di Toscana label organic

An interesting proposal at a price just as exciting, quality assured also by the biological origin of the crop. I would like to share with you always aim for this to come out of the fray of those wines much publicized and well-known but much "empty" in terms of quality.

Wine: Estate Lignano

Title: Rosso Toscano IGT

Manufacturer: Villa Chiarini Wulf http://www.villachiariniwulf.it/ - also produced in the province of Viterbo tags: Flores http://enoteca-sommelier. blogspot.com/2010/03/un-produttore-villa-chiarini-wulf-ed.html and Lands of Carabas

Grapes: Sangiovese 100 %

Zone production : City of Pienza (SI)

Culture : Certified Organic Farming (From Organic Farming)

Training System : cordon

density of vines per hectare : 3,000 plants

Yield per hectare : 45 qt.

year: 2008

Alcohol: 13.50%

method of harvest : manual at the end of September

Vinification / Maturation: steel fermentation, aging 15 months in large oak barrels, aged 6 months in bottle

Tasting: The nose still evolving with presence vinous still being absorbed by the presence of more complex aromas and spices where they emerge in particular known that denote a good soft elegant aroma. The taste shows

a good body, full flavor, with persistent tannins, good overall balance, pepper, berries, cocoa and hints of sweet spices of good quality recur in the mouth with no hint of criticism gleanings . A further period of bottle aging in a suitable environment will allow a development that will give better balance and complexity to the wine. Findings clearly positive.

Punteggio in centesimi: 88/100

Longevità stimata a decorrere anno vendemmia: almeno 5 anni dipende dalla vendemmia, il 2008 – annata splendida per la zona - toccherà i limiti massimi, direi anche fino a dieci anni.

Giudizio qualità/prezzo: ottimo rapporto qualità prezzo considerato che presento questo vino in Enoteca al prezzo di € 8,00 la bottiglia.

Matches: Sangiovese as we know it is a perfect accompaniment to meat, in this case we find that grilled steaks, mouth-watering pies pasta, pasta sauce, medium-aged cheeses marriage are more suitable.