Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month!
The official name of this award-winning sparkling wine is "Venti22due" Prosecco Superiore Conegliano-Valdobbiadiene D.O.C.G.
We have a wonderful friend who shares our love of sparkling wines and often drops off a bottle of something he thinks we'll love. Over the holidays he presented us with this one, providing an opportunity to learn more about this vineyard in one of the most desirable sections of the Veneto.
Fortunately we can share what separates this area from other prosecco producing regions in a 5 minute video from the producer's site.
We were pleased to have the refinement of this Prosecco D.O.C.G clearly explained and are looking forward to pop-in' the cork on our bottle tonight.
Ordinarily we'd say search for this label, but since the bottle is part of a limited production run and distribution, you may not find it. In that case, grab any sparkler you like and join us in toasting February. Since we know so little about this particular wine, we're including a photo of the hang tag which tells all of us a bit more.
We loved this quote from the producer, "Prosecco Venti22due should be served at the ideal temperature of 45 degrees F (4-5 degrees C). At this temperature you can almost taste the aroma of the apple and cherry trees that grow on the top and bottom edges of the vineyard, Vinicollina Tesini."
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month.
Because we did not buy this bottle, we can't tell you the exact price or where to find it. From what we've seen online, it will cost around $40.
UPDATE: (02.01.19) We just toasted February with Prosecco Venti22due. It's everything described above and more! We chilled the bottle to about 40º F, served in a large wine glass (great for swirling), and sipped our way through the slowly rising temperatures.
Snacking on sliced bits of Cheddar and cubes of a Braeburn apple made for a very special late afternoon interlude. Un delizioso prosecco!
The official name of this award-winning sparkling wine is "Venti22due" Prosecco Superiore Conegliano-Valdobbiadiene D.O.C.G.
We have a wonderful friend who shares our love of sparkling wines and often drops off a bottle of something he thinks we'll love. Over the holidays he presented us with this one, providing an opportunity to learn more about this vineyard in one of the most desirable sections of the Veneto.
Fortunately we can share what separates this area from other prosecco producing regions in a 5 minute video from the producer's site.
We were pleased to have the refinement of this Prosecco D.O.C.G clearly explained and are looking forward to pop-in' the cork on our bottle tonight.
Ordinarily we'd say search for this label, but since the bottle is part of a limited production run and distribution, you may not find it. In that case, grab any sparkler you like and join us in toasting February. Since we know so little about this particular wine, we're including a photo of the hang tag which tells all of us a bit more.
We loved this quote from the producer, "Prosecco Venti22due should be served at the ideal temperature of 45 degrees F (4-5 degrees C). At this temperature you can almost taste the aroma of the apple and cherry trees that grow on the top and bottom edges of the vineyard, Vinicollina Tesini."
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month.
Because we did not buy this bottle, we can't tell you the exact price or where to find it. From what we've seen online, it will cost around $40.
UPDATE: (02.01.19) We just toasted February with Prosecco Venti22due. It's everything described above and more! We chilled the bottle to about 40º F, served in a large wine glass (great for swirling), and sipped our way through the slowly rising temperatures.
Snacking on sliced bits of Cheddar and cubes of a Braeburn apple made for a very special late afternoon interlude. Un delizioso prosecco!
We've made Argyle Vintage Brut 2013 our choice for October in this year of favorite sparkling wines!
We almost always have a bottle of this outstanding sparkler in our wine rack, so we pulled one out to chill and to toast one of our favorite months of the year.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month! Here's some basic info about this one.
The Facts:
Vintage Brut | 2013 Willamette Valley AVA
Bottle Fermented, Aged on the Yeast,
60% Pinot Noir — 40% Chardonnay, ABV: 12.5%
The last time we reported to you on this particular vintage of this particular wine, we said:
"As spectacular as ever! Great body with nice Pinot-forward character. Shared with friends as we all raised our glasses to toast the arrival of July! Already have another bottle on-ice and ready to go!"
Here's to October 2018! Raise a glass of one of your favorites with us! And, while you're toasting, raise a glass to a great winemaker Rollin Soles!
We've made Argyle Vintage Brut 2013 our choice for October in this year of favorite sparkling wines!
We almost always have a bottle of this outstanding sparkler in our wine rack, so we pulled one out to chill and to toast one of our favorite months of the year.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month! Here's some basic info about this one.
The Facts:
Vintage Brut | 2013 Willamette Valley AVA
Bottle Fermented, Aged on the Yeast,
60% Pinot Noir — 40% Chardonnay, ABV: 12.5%
The last time we reported to you on this particular vintage of this particular wine, we said:
"As spectacular as ever! Great body with nice Pinot-forward character. Shared with friends as we all raised our glasses to toast the arrival of July! Already have another bottle on-ice and ready to go!"
Here's to October 2018! Raise a glass of one of your favorites with us! And, while you're toasting, raise a glass to a great winemaker Rollin Soles!
Well look who stopped by to help us ring in July – a sparkling old friend from Oregon who goes by the name of Argyle Vintage Brut 2013!
While we’ve had a long, happy relationship through the years, it’s been awhile since we’ve shared each other’s company.
This Pinot-forward sparkler comes from Argyle’s Grower Series and promises a rich, round peach nature helped along by “… the complexity of honey, cherry kernel and lingering anise.”
The balance and focus of the finish is said to come from the wine’s “… dynamic acid backbone and edgy minerality.”
Just this past April, Wine Spectator awarded the 2013 Argyle Vintage Brut 89 Points, praising it as “Crisp and precise, with apple and pomelo aromas and sleek, tangy flavors that finish with vibrancy. Drink now. —T.F.”
Hmm … Sounds a lot like the old friend we remember. We also remember meeting Argyle's Founder Rollin Soles (in the Argyle photo above) at Bauer Wine & Spirits. (Check out: "Argyle's Rollin Soles Talks Wine with BostonZest" in Related Posts below.)
Catching up after time apart can mean a bit of uncertainty. Maybe one or both of you have changed? We’ll let you know how it goes.
Until then, “Here’s to July!” and our Sparkling Resolution!
The Facts:
Vintage Brut | 2013 Willamette Valley AVA
Bottle Fermented, Aged on the Yeast,
60% Pinot Noir — 40% Chardonnay, ABV: 12.5%
We purchased our bottle of Argyle Vintage Brut 2013 on sale for $20 at Bauer Wine & Spirits.
* (07.04.2017) Update: As spectacular as ever! Great body with nice Pinot-forward character. Shared with friends as we all raised our glasses to toast the arrival of July! Already have another bottle on-ice and ready to go!
Well look who stopped by to help us ring in July – a sparkling old friend from Oregon who goes by the name of Argyle Vintage Brut 2013!
While we’ve had a long, happy relationship through the years, it’s been awhile since we’ve shared each other’s company.
This Pinot-forward sparkler comes from Argyle’s Grower Series and promises a rich, round peach nature helped along by “… the complexity of honey, cherry kernel and lingering anise.”
The balance and focus of the finish is said to come from the wine’s “… dynamic acid backbone and edgy minerality.”
Just this past April, Wine Spectator awarded the 2013 Argyle Vintage Brut 89 Points, praising it as “Crisp and precise, with apple and pomelo aromas and sleek, tangy flavors that finish with vibrancy. Drink now. —T.F.”
Hmm … Sounds a lot like the old friend we remember. We also remember meeting Argyle's Founder Rollin Soles (in the Argyle photo above) at Bauer Wine & Spirits. (Check out: "Argyle's Rollin Soles Talks Wine with BostonZest" in Related Posts below.)
Catching up after time apart can mean a bit of uncertainty. Maybe one or both of you have changed? We’ll let you know how it goes.
Until then, “Here’s to July!” and our Sparkling Resolution!
The Facts:
Vintage Brut | 2013 Willamette Valley AVA
Bottle Fermented, Aged on the Yeast,
60% Pinot Noir — 40% Chardonnay, ABV: 12.5%
We purchased our bottle of Argyle Vintage Brut 2013 on sale for $20 at Bauer Wine & Spirits.
* (07.04.2017) Update: As spectacular as ever! Great body with nice Pinot-forward character. Shared with friends as we all raised our glasses to toast the arrival of July! Already have another bottle on-ice and ready to go!
We bet you have a large collection of photos of your dogs and cats on your phone. We certainly do. A far more important use of our phones was sparked when Penny reviewed a study on dogs who were doing a lot of licking. She learned how you can use your phone to provide your veterinary team with vital information to help them with a diagnosis.
Take a Video of the Problem
The next time your dog or cat is limping, licking, gagging, or showing any other visible symptom that makes you think about a trip to the vet, take a video of the symptom or behavior. Upload the video to an Internet-based site and you can send a link to your vet or play it during your visit.
We all laugh about the number of times a symptom magically disappears when the cat or dog is on the examination table. If that occurs, you can present the video as a part of your report to the doctor.
Take Progressive Photos
In some cases, a close-up photo might work better to help you determine if an issue is getting worse or getting better. Taking a photo-a-day of an injury or problem can be a sure way for you and your vet to assess progress.
We did this recently when Poppy was under treatment for an irritated paw. Each day, after we cleaned and treated her paw, Ed would hold it as open as he could while Penny photographed the area. Looking at the photos together assured us the treatment was working and her paw was healing. You could do the same thing with videos if that works better.
About that Licking Study
I mentioned a study on dogs who were licking as a symptom of various problems. What I learned is that any odd licking should be reported to your vet the same way you would report a change in unusual eating or elimination symptoms. The study reported that 74% of dogs with excessive licking of surfaces had some form of a gastrointestinal disease. As a part of this study, the researchers had people take videos of the licking behavior.
Next Sunday, we'll share some tips for these photos and videos.
Get to know all of our Sunday Dogs at Boston Dogs.
Thanks to everyone who Hops over to Amazon from here to do their shopping. We appreciate your support.
We bet you have a large collection of photos of your dogs and cats on your phone. We certainly do. A far more important use of our phones was sparked when Penny reviewed a study on dogs who were doing a lot of licking. She learned how you can use your phone to provide your veterinary team with vital information to help them with a diagnosis.
Take a Video of the Problem
The next time your dog or cat is limping, licking, gagging, or showing any other visible symptom that makes you think about a trip to the vet, take a video of the symptom or behavior. Upload the video to an Internet-based site and you can send a link to your vet or play it during your visit.
We all laugh about the number of times a symptom magically disappears when the cat or dog is on the examination table. If that occurs, you can present the video as a part of your report to the doctor.
Take Progressive Photos
In some cases, a close-up photo might work better to help you determine if an issue is getting worse or getting better. Taking a photo-a-day of an injury or problem can be a sure way for you and your vet to assess progress.
We did this recently when Poppy was under treatment for an irritated paw. Each day, after we cleaned and treated her paw, Ed would hold it as open as he could while Penny photographed the area. Looking at the photos together assured us the treatment was working and her paw was healing. You could do the same thing with videos if that works better.
About that Licking Study
I mentioned a study on dogs who were licking as a symptom of various problems. What I learned is that any odd licking should be reported to your vet the same way you would report a change in unusual eating or elimination symptoms. The study reported that 74% of dogs with excessive licking of surfaces had some form of a gastrointestinal disease. As a part of this study, the researchers had people take videos of the licking behavior.
Next Sunday, we'll share some tips for these photos and videos.
Get to know all of our Sunday Dogs at Boston Dogs.
Thanks to everyone who Hops over to Amazon from here to do their shopping. We appreciate your support.
This week the American Veterinary Medical Association is sponsoring an official Check the Chip Day to remind all of us who are guardians for companion animals to be sure the microchips that would help return our furry friends to us, if lost, are working.
We have "Check the Microchip" at the top of our list of information and questions we bring to every visit with our veterinarian. Poppy is due for her annual check up and we'll have Courtney, her lovely vet tech, check to see that her chip is working at the start of the visit.
This is also an opportunity to write down that ID number in case you need it to update your contact information.
Think about anything else that may have changed over the past year that might require an update on the registration form for that chip and make the changes needed with your registry. If you can't remember which it is, your vet can tell you that from the ID number.
Here's a video that will help you understand how microchips are inserted into an animal, how they work, and why each animal that could escape from your home should have one. Did you know that your vet can even microchip your birds?
The Animal Rescue League of Boston is having an August special to encourage you to get those microchips in place. There is also more information about the topic at their link below.
from here to do their shopping. We appreciate your support.