Thursday, October 31, 2013

Pizazzolla Malbec 2011

It's not a secret that I have an affair with Malbec, Argentina gave us this fine wine and every bottle has a story that I want to glutanize with :-) it's inviting, it's asking me to enjoy it like a king!

One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. With its natural balance, good pairings include: cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat, pâté, spinach soufflé, and hearty pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra.

Tuesday, September 24, 2013

Fresh water fish with caffeine ?

Sewer treatment plants in the US don't remove caffeine from the human waste that's dumped, we now have fish in the US rivers with caffeine among other biological and chemicals that are coming back to our water source! More than 35 US states have this problem!

Tuesday, September 3, 2013

Millions of attempts for breaking my router from CHINA ?

 Blocked incoming TCP packet from to as RST received but there is no active connection

Who owns ?

inetnum: -
country:        CN
descr:          The Government Of Yinzhou District
admin-c:        XD68-AP
tech-c:         CN13-AP
changed: 20070119
mnt-by:         MAINT-CN-CHINANET-ZJ-NB
source:         APNIC

role:           CHINANET-ZJ Ningbo
address:        No.180 Jiefang Road(North),Ningbo,Zhejiang.315010
country:        CN
phone:          +86-574-87278134
fax-no:         +86-574-87362712
remarks:        send spam reports to
remarks:        and abuse reports to
remarks:        Please include detailed information and times in UTC
admin-c:        CH105-AP
tech-c:         CH105-AP
nic-hdl:        CN13-AP
mnt-by:         MAINT-CHINANET-ZJ
changed: 20031204
source:         APNIC
changed: 20111114

person:         Xianshen Dong
nic-hdl:        XD68-AP
address:        Yinxian Road,Ningbo,Zhejiang.Postcode:315000
phone:          +86-13566059272
country:        CN
changed: 20070311
mnt-by:         MAINT-CN-CHINANET-ZJ-NB
source:         APNIC

Friday, July 5, 2013

DIY Motion Sensing Sprinkler System

A koi pond in a large property will get attacked by hawks and other fish eating predators. I invested a ton of dough in fine Japanese, Israeli and even locally grown Long Island Kois and thru the years I lost many beautiful fishes to Mainly the native Long Island Hawks

This is my pond and by the fence is the Japanese landscape architecture, it's hard to see but my DIY motion sensor is on the second beam from the left.

Before I decided to build one, I bought the market leading motion sensing sprinkler. There are two commercially available products, these require 9v battery to operate; my units died after the first year of use and other brand frequently required battery change. Not a good solution!!

I bought all of the parts from eBay, the motion sensor must be for outdoor use, the sprinkler valve I used is a 12vdc. Essentially all I am doing is using the motion sensor to power the 12vdc transform which send the power to the sprinkler valve, opening it and the water passes to the sprinkler!!

Monday, June 10, 2013

Jelu another Argentinean Malbec


This wine is deep purple-black in color, with fragrant aromas of black plums. The palate is rich and inviting with ripe forest fruits and sweet smoky flavors.

The wine itself has prominent spicy flavors–very characteristic of Argentinean Malbecs–as well as those of dark plums, blackberries, and traces of vanilla.  The finish is quite good, lasting well over 40 seconds, and includes satisfying blackberry notes.  This is a wine sure to delight fans of “spicy” and “peppery” wines.  

Often found at $12 a bottle, Malbec enthusiasts will want to try this affordable, solid example of a Bordeaux varietal that falls somewhere in-between a Cab and a Merlot.  Though the label mentions this wine is a good fit for “barbecue meat,” be careful of the barbecue sauce you use.  Sweeter sauces will not compliment this wine, but certain pasta sauces and rich cheeses certainly do. Any dish incorporating cranberries, unsweetened or semisweet, also makes a surprisingly good match, as will cashews.  Of course, this spicy red is quite good on its own!!

Wednesday, March 20, 2013

Viña MontGras

Viña MontGras, in Chile's Colchagua Valley, was established in 1992 by brothers Hernán and Eduardo Gras, together with their partner Cristián Hartwig. The fruit of a mission to produce estate-grown wines of exceptional quality and originality, the MontGras estate today encompasses over 495 acres (200 hectares) planted to vine in the heart of Chile's wine-producing region. Since the first harvest in the early 1990s, MontGras wines have earned over 200 medals and awards worldwide, garnering international critical acclaim. Santiago Margozzini serves as head winemaker.

Clos de los Siete -Malbec blend ?

Clos de los Siete has quite a pedigree - it is a unique Argentine wine endeavor established by famed wine consultant Michel Rolland and his 6 Bordelaise partners and 2009 marks their 8th release. "2009 is an excellent vintage for Clos de los Siete. The concentration, freshness, and purity of the fruit is remarkable and a testament to our commitment to produce an unfiltered red wine that truly express its terroir," says Mr. Rolland.

'Tis the season to eat, drink, be merry and share a bottle of Clos de los Siete 2009 Argentine Malbec Blend. Deep garnet with glints of purple, Clos de los Siete 2009 is a beautifully balanced blend of 57% Malbec, 15% Merlot,15% Cabernet Sauvignon, 10% Syrah, and 3% Petit Verdot. This full-bodied red wine has a lovely long finish and shines with notes of juicy blackberries, plums, cassis and a subtle peppery earthiness. Matured 11 months (70% in French oak barrels and 30% in vat), Clos de los Siete's tannins are sturdy but not too aggressive. No need to decant but I would let this vino breathe for a bit to allow the flavors to really bloom. A very elegant and versatile wine, Clos de los Siete 2009 will pair perfectly with a hearty steak, beef short ribs, Boeuf Bourgignon, and even a juicy burger.

Wednesday, January 9, 2013

Raymond Napa Valley Chardonnay 2011

The 2010 Raymond Reserve Selection Napa Valley Chardonnay opens with enticing aromas of honeysuckle and pear that are enhanced by notes of orange blossoms and toasted almond. Full-bodied with excellent balance, the wine displays flavors of passion fruit, white peach and smooth vanilla before ending with a long, rich finish.

I am not big drinker of Chardonnay, but I must say that I was quite charmed with this splendid offering. As stated in the promotional add the wine had an enticing honeysuckle nose and offered crisp yet smooth and harmonius flavors of pear, apple and just a touch of lemon. This was all capped off by the oakey vanilla finish. 5 out of 5 stars in my book.

Tuesday, January 8, 2013

My Weather Station

I installed my own weather station
  • Here is the link to it: KNYMUTTO2