Wine Region Quotes

And he sang to them, now in the Elven tongue, now in the speech of the West, until their hearts, wounded with sweet words, overflowed, and their joy was like swords, and they passed in thought out to regions where pain and delight flow together and tears are the very wine of blessedness.

And all the host laughed and wept, and in the midst of their merriment and tears the clear voice of the minstrel rose like silver and gold, and all men were hushed. And he sang to them, now in the Elven-tongue, now in the speech of the West, until their hearts, wounded with sweet words, overflowed, and their joy was like swords, and they passed in thought out to regions where pain and delight flow together and tears are the very wine of blessedness.

and they passed in thought out to regions where pain and delight flow together and tears are the very wine of blessedness.

Kitchen solace—the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)” RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region’s cooking is influenced by olive oil, another’s is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet

they passed in thought out to regions where pain and delight flow together and tears are the very wine of blessedness.

Grapes from this mountain region yield a wine that bubbles ever so slightly; an undertone of sulphur and rock. Ask for red wine at Lakones and they will bring you a glass of volcano's blood.

Soon you catch your first glimpse of a vineyard basking in the sun, its broad leaves silently turning sunlight into sugar, ripening vitis vinifera, the European grapes that make the world’s finest wines. For a moment you might imagine you’ve been mysteriously wafted to the French countryside, but no, this is the East End of Long Island, the most exciting new wine region in North America. You’ve reached your destination, but your journey of discovery has barely begun

Says the poet Mir Camar Uddin Mast, “Being seated, to run through the region of the spiritual world; I have had this advantage in books. To be intoxicated by a single glass of wine; I have experienced this pleasure when I have drunk the liquor of the esoteric doctrines.

Beer was good, too, but its flavor depended on the skill of the craftsman and the tastes the person drinking it. Unlike wine, whose quality depended entirely on price, a beer's deliciousness was unrelated to its cost, so merchants tended to avoid it. There was no way to know if the particular brew would suit your taste unless you were from the region or town - so when he wanted to appear local, Lawrence would order beer.

The air of the islands, she believed, was different than the air of other regions of the world. It engulfed her now, carrying with it flavors of sun-drenched soil and foam-flecked sea, aromas of virgin woods and naked rocks, its tang of citrus trees and its fizz of foreign wine-misted lips. It carried in its pockets the sounds of children's laughter, the clatter of drunken brawls, the mandolin music thrumming sensually from decades-old cassette tapes in the colorful souvenir shops where old ladies and young women waved at passersby. It came from near and far, rebounding off the blue-white flag strapped to ferry masts rearing above the sparkling waters, glinting in the brown-eyed winks and twirled mustaches of the locals.

to Sam’s final and complete satisfaction and pure joy, a minstrel of Gondor stood forth, and knelt, and begged leave to sing. And behold! he said: ‘Lo! lords and knights and men of valour unashamed, kings and princes, and fair people of Gondor, and Riders of Rohan, and ye sons of Elrond, and Dúnedain of the North, and Elf and Dwarf, and greathearts of the Shire, and all free folk of the West, now listen to my lay. For I will sing to you of Frodo of the Nine Fingers and the Ring of Doom.’ And when Sam heard that he laughed aloud for sheer delight, and he stood up and cried: ‘O great glory and splendour! And all my wishes have come true!’ And then he wept. And all the host laughed and wept, and in the midst of their merriment and tears the clear voice of the minstrel rose like silver and gold, and all men were hushed. And he sang to them, now in the elven-tongue, now in the speech of the West, until their hearts, wounded with sweet words, overflowed, and their joy was like swords, and they passed in thought out to regions where pain and delight flow together and tears are the very wine of blessedness.

And how could I believe that Australian wine was automatically inferior to wine sourced from other regions on the planet when I had never drunk anything but liquid nitrogen?

I Never Met A Malbec I Didn't Like

The suitcase of a vagabond has no room for vanity.

I picked up fresh spinach, prosciutto, a variety of cheeses and a wonderful loaf of crusty bread to go with it. I'd also make a green salad and had a special wine from the Burgundy region of France at home that would pair perfectly with the lasagna.

When asked how it was possible for him to know all that he did, he [Cyril] drew an analogy between the Muslim reaction to his erudition and the pride of someone who kept sea water in a wine skin and boasted of possessing a rare liquid. He finally encountered someone from a region by the sea, who explained that only a madman would brag about the contents of the wine skin, since people from his own homeland possessed an endless abundance of sea water. The Muslims are like the man with the wine skin and the [Greeks] like the man from the sea because, according to the saint’s concluding remark in his response, all learning emanated from the [Greeks].

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

I was always eh, kinda want to like consider myself kind of a pioneer of the palette, a restaurateur if you will. I've wined, dined, sipped and supped in some of the most demonstrably beamer epitomable bistros in the Los Angles metropolitan region. Yeah, I've had strange looking patty melts at Norms. I've had dangerous veal cutlets at the Copper Penny. Well what you get is a breaded salsbury steak in a shake-n-bake and topped with a provocative sauce of Velveeta and uh, half-n-half. Smothered with Campbell's tomato soup. See I have kinda of a uh...well I order my veal cutlet, Christ it left the plate and it walked down to the end of the counter. Waitress, ? she's wearing those rhinestone glasses with the little pearl thing clipped on the sweater. My veal cutlet come down, tried to beat the shit out of my cup of coffee. Coffee just wasn't strong enough to defend itself.

The Evening Star The moon, stooping mother, asked her son, "I don't know where your father is. Find him and give him word of me." The son took off in search of the brightest of all lights. He didn't find him at noontime, when the sun of the Tarascan people drinks his wine and dances with his women to the beat of drums. He didn't find him on the horizons and in the regions of the dead. The sun wasn't in any of his four houses. The evening star is still hunting his father across the sky. He always arrives too early or too late.

As the machine scanned the blood flow in the various regions of their brains, the tasters were informed of the cost of each wine sampled. The sample started with a $5 wine and progressed to a $90 bottle. Interestingly, as the price of the wine increased, so did the participant's enjoyment of the wine. Not only did they say they enjoyed the wine more but their brain corroborated their feelings, showing higher spikes in the regions associated with pleasure. Little did the study participants realize, they were tasting the same wine each time.

While glass had been used by the rich to drink wine for hundreds of years, most beers until the nineteenth century were drunk from opaque vessels such as ceramic, pewter, or wooden mugs. Since most people couldn’t see the color of the liquid they were drinking, it presumably didn’t matter much what these beers looked like, only what they tasted like. Mostly, they were dark brown and murky brews. Then in 1840 in Bohemia, a region in what is now the Czech Republic, a method to mass-produce glass was developed, and it became cheap enough to serve beer to everyone in glasses. As a result people could see for the first time what their beer looked like, and they often did not like what they saw: the so-called top-fermented brews were variable not just in their taste, but in their color and clarity too. Not ten years later, a new beer was developed in Pilsen using bottom-fermenting yeast. It was lighter in color, it was clear and golden, it had bubbles like champagne—it was lager.

Signor Renzo's lodge stood on a grassy knoll near the crest of the hill. It was a modest place, just a low stone hut, before which stretched a woven ceiling of vines. My dinner was cooked on an open fire by the table. This was no banquet, but what the cook called a pique-nique, a meal for hunters to take outdoors. After Renzo had chosen two fat ducklings from his larder, he spitted them over the fire. Then he made a dish of buttery rice crowned with speckled discs of truffle that tasted powerfully of God's own earth. 'Come sit with me,' I begged, for I did not like him to wait on me. So together we sat beneath the vines as I savored each morsel and guessed at the subtle flavorings. 'Wild garlic?' I asked, and he lifted his brows in surprise as he ate. 'And a herb,' I added, 'sage?' 'For a woman, you have excellent taste.' For a woman, indeed! I made a play of stabbing him with my knife. It was most pleasant to eat our pique-nique and drink the red wine, which they make so strong in that region that they call it black or nero. I asked him to speak of himself, and between a trial of little dishes of wild leaves, chestnut fritters, and raisin cake, Signor Renzo told me he was born in the city and had worked at a pastry's cook shop as a boy, where he soon discovered that good foods mixed with ingenious hands made people happy and free with their purses.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

To achieve authentic, sustained happiness, above all else you need to be in charge of your life, to be in control of who you want to be, and be able to make the appropriate changes if you are not. This cannot merely be a perception, a slogan like the American Dream (the United States came way down on the LSE's social mobility scale, incidentally). In Scandinavia it is a reality. These are the real lands of opportunity. There is far greater social mobility in the Nordic countries than in the United States or Britain and, for all the collectivism and state interference in the lives of the people who live here, there is far greater freedom to be the person you want to be, and do the things you want to do, up here in the north. In a recent poll by Gallup, only 5 percent of Danes said they could not change their lives if they wanted to. In contrast, I can think of many American states in which it would probably be quite an uncomfortable experience to declare yourself an atheist, for example or gay, or to be married yet choose not to have children, or to be unmarried and have children, or to have an abortion, or to raise your children as Muslims. Less significantly, but still limiting, I don't imagine it would be easy being vegetarian in Texas, for instance, or a wine buff in Salt Lake City, come to that. And don't even think of coming out as a socialist anywhere! In Scandinavia you can be all of these things and no one will bat an eye (as long as you wait and cross on green). Crucial to this social mobility are the schools. The autonomy enabled by a high-quality, free education system is just as important as the region's economic equality and extensive welfare safety nets, if not more so. In Scandinavia the standard of education is not only the best in the world, but the opportunities it presents are available to all, free of charge. This is the bedrock of Nordic exceptionalism.

The newspapers, according to their political colour, urged punishment, eradication, colonisation or a crusade against the newts, a general strike, resignation of the government, the arrest of newt owners, the arrest of communist leaders and agitators and many other protective measures of this sort. People began frantically to stockpile food when rumours of the shores and ports being closed off began to spread, and the prices of goods of every sort soared; riots caused by rising prices broke out in the industrial cities; the stock exchange was closed for three days. It was simply the more worrying and dangerous than it had been at any time over the previous three or four months. But this was when the minister for agriculture, Monsieur Monti, stepped dexterously in. He gave orders that several hundred loads of apples for the newts should be discharged into the sea twice a week along the French coasts, at government cost, of course. This measure was remarkably successful in pacifying both the newts and the villagers in Normandy and elsewhere. But Monsieur Monti went even further: there had long been deep and serious disturbances in the wine-growing regions, resulting from a lack of turnover, so he ordered that the state should provide each newt with a half litre of white wine per day. At first the newts did not know what to do with this wine because it caused them serious diarrhoea and they poured it into the sea; but with a little time they clearly became used to it, and it was noticed that from then on the newts would show a lot more enthusiasm for sex, although with lower fertility rates than before. In this way, problems to do with the newts and with agriculture were solved in one stroke; fear and tension were assuaged, and, in short, the next time there was another government crisis, caused by the financial scandal around Madame Töppler, the clever and well proven Monsieur Monti became the minister for marine affairs in the new cabinet.

All the substances that are the main drugs of abuse today originate in natural plant products and have been known to human beings for thousands of years. Opium, the basis of heroin, is an extract of the Asian poppy Papaver somniferum. Four thousand years ago, the Sumerians and Egyptians were already familiar with its usefulness in treating pain and diarrhea and also with its powers to affect a person’s psychological state. Cocaine is an extract of the leaves of Erythroxyolon coca, a small tree that thrives on the eastern slopes of the Andes in western South America. Amazon Indians chewed coca long before the Conquest, as an antidote to fatigue and to reduce the need to eat on long, arduous mountain journeys. Coca was also venerated in spiritual practices: Native people called it the Divine Plant of the Incas. In what was probably the first ideological “War on Drugs” in the New World, the Spanish invaders denounced coca’s effects as a “delusion from the devil.” The hemp plant, from which marijuana is derived, first grew on the Indian subcontinent and was christened Cannabis sativa by the Swedish scientist Carl Linnaeus in 1753. It was also known to ancient Persians, Arabs and Chinese, and its earliest recorded pharmaceutical use appears in a Chinese compendium of medicine written nearly three thousand years ago. Stimulants derived from plants were also used by the ancient Chinese, for example in the treatment of nasal and bronchial congestion. Alcohol, produced by fermentation that depends on microscopic fungi, is such an indelible part of human history and joy making that in many traditions it is honoured as a gift from the gods. Contrary to its present reputation, it has also been viewed as a giver of wisdom. The Greek historian Herodotus tells of a tribe in the Near East whose council of elders would never sustain a decision they made when sober unless they also confirmed it under the influence of strong wine. Or, if they came up with something while intoxicated, they would also have to agree with themselves after sobering up. None of these substances could affect us unless they worked on natural processes in the human brain and made use of the brain’s innate chemical apparatus. Drugs influence and alter how we act and feel because they resemble the brain’s own natural chemicals. This likeness allows them to occupy receptor sites on our cells and interact with the brain’s intrinsic messenger systems. But why is the human brain so receptive to drugs of abuse? Nature couldn’t have taken millions of years to develop the incredibly intricate system of brain circuits, neurotransmitters and receptors that become involved in addiction just so people could get “high” to escape their troubles or have a wild time on a Saturday night. These circuits and systems, writes a leading neuroscientist and addiction researcher, Professor Jaak Panksepp, must “serve some critical purpose other than promoting the vigorous intake of highly purified chemical compounds recently developed by humans.” Addiction may not be a natural state, but the brain regions it subverts are part of our central machinery of survival.

For instance, emotional memories are stored in the amygdala, but words are recorded in the temporal lobe. Meanwhile, colors and other visual information are collected in the occipital lobe, and the sense of touch and movement reside in the parietal lobe. So far, scientists have identified more than twenty categories of memories that are stored in different parts of the brain, including fruits and vegetables, plants, animals, body parts, colors, numbers, letters, nouns, verbs, proper names, faces, facial expressions, and various emotions and sounds. Figure 11. This shows the path taken to create memories. Impulses from the senses pass through the brain stem, to the thalamus, out to the various cortices, and then to the prefrontal cortex. They then pass to the hippocampus to form long-term memories. (illustration credit 5.1) A single memory—for instance, a walk in the park—involves information that is broken down and stored in various regions of the brain, but reliving just one aspect of the memory (e.g., the smell of freshly cut grass) can suddenly send the brain racing to pull the fragments together to form a cohesive recollection. The ultimate goal of memory research is, then, to figure out how these scattered fragments are somehow reassembled when we recall an experience. This is called the “binding problem,” and a solution could potentially explain many puzzling aspects of memory. For instance, Dr. Antonio Damasio has analyzed stroke patients who are incapable of identifying a single category, even though they are able to recall everything else. This is because the stroke has affected just one particular area of the brain, where that certain category was stored. The binding problem is further complicated because all our memories and experiences are highly personal. Memories might be customized for the individual, so that the categories of memories for one person may not correlate with the categories of memories for another. Wine tasters, for example, may have many categories for labeling subtle variations in taste, while physicists may have other categories for certain equations. Categories, after all, are by-products of experience, and different people may therefore have different categories. One novel solution to the binding problem uses the fact that there are electromagnetic vibrations oscillating across the entire brain at roughly forty cycles per second, which can be picked up by EEG scans. One fragment of memory might vibrate at a very precise frequency and stimulate another fragment of memory stored in a distant part of the brain. Previously it was thought that memories might be stored physically close to one another, but this new theory says that memories are not linked spatially but rather temporally, by vibrating in unison. If this theory holds up, it means that there are electromagnetic vibrations constantly flowing through the entire brain, linking up different regions and thereby re-creating entire memories. Hence the constant flow of information between the hippocampus, the prefrontal cortex, the thalamus, and the different cortices might not be entirely neural after all. Some of this flow may be in the form of resonance across different brain structures.

• No matter how open we as a society are about formerly private matters, the stigma around our emotional struggles remains formidable. We will talk about almost anyone about our physical health, even our sex lives, but bring depression, anxiety or grief , and the expression on the other person would probably be "get me out of this conversation" • We can distract our feelings with too much wine, food or surfing the internet, • Therapy is far from one-sided; it happens in a parallel process. Everyday patients are opening up questions that we have to think about for ourselves, • "The only way out is through" the only way to get out of the tunnel is to go through, not around it • Study after study shows that the most important factor in the success of your treatment is your relationship with the therapist, your experience of "feeling felt" • Attachment styles are formed early in childhood based on our interactions with our caregivers. Attachment styles are significant because they play out in peoples relationships too, influencing the kind of partners they pick, (stable or less stable), how they behave in a relationship (needy, distant, or volatile) and how the relationship tend to end (wistfully, amiably, or with an explosion) • The presenting problem, the issue somebody comes with, is often just one aspect of a larger problem, if not a red herring entirely. • "Help me understand more about the relationship" Here, here's trying to establish what’s known as a therapeutic alliance, trust that has to develop before any work can get done. • In early sessions is always more important for patients to feel understood than it is for them to gain any insight or make changes. • We can complain for free with a friend or family member, People make faulty narratives to make themselves feel better or look better in the moment, even thought it makes them feel worse over time, and that sometimes they need somebody else to read between the lines. • Here-and-now, it is when we work on what’s happening in the room, rather than focusing on patient's stories. • She didn't call him on his bullshit, which this makes patients feel unsafe, like children's whose parent's don’t hold them accountable • What is this going to feel like to the person I’m speaking to? • Neuroscientists discovered that humans have brain cells called mirror neurons, that cause them to mimic others, and when people are in a heightened state of emotion, a soothing voice can calm their nervous system and help them stay present • Don’t judge your feelings; notice them. Use them as your map. Don’t be afraid of the truth. • The things we protest against the most are often the very things we need to look at • How easy it is, I thought, to break someone’s heart, even when you take great care not to. • The purpose on inquiring about people's parent s is not to join them in blaming, judging or criticizing their parents. In fact it is not about their parents at all. It is solely about understanding how their early experiences informed who they are as adults so that they can separate the past from the present (and not wear psychological clothing that no longer fits) • But personality disorders lie on a spectrum. People with borderline personality disorder are terrified of abandonment, but for some that might mean feeling anxious when their partners don’t respond to texts right away; for others that may mean choosing to stay in volatile, dysfunctional relationships rather than being alone. • In therapy we aim for self compassion (am I a human?) versus self esteem (Am I good or bad: a judgment) • The techniques we use are a bit like the type of brain surgery in which the patient remains awake throughout the procedure, as the surgeons operate, they keep checking in with the patient: can you feel this? can you say this words? They are constantly calibrating how close they are to sensitive regions of the brain, and if they hit one, they back up so as not to damage it.

A good idea is to do advance research on the Internet, since an increasing number of restaurants now post their wine lists on their Web sites. Before leaving for the restaurant, take a few minutes to scan the list, maybe even look up reviews or scores online as well. Or if the wine list isn’t on the Web site, call the restaurant to ask them to fax or e-mail it to you, or at least to discuss it over the phone. This is especially helpful if you’ll be choosing the wine for a large dinner group and makes you look like a real hero when the sommelier arrives. Not only do you make a quick choice, but you can even toss out a few comments about the region or vintage.

This is a sparkling wine produced in Spain through the traditional method, or secondary fermentation in the bottle. This sparkler is produced in specific areas of Spain made up of several regions: 63 municipalities in the province of Barcelona; 52 from Tarragona; 12 in Lleida; 5 in Girona; 18 from Rioja; as well as other municipalities from Álava, Badajoz, Navarra, Valencia and Zaragoza. In order to produce a cava, local and exported grape varieties are used. White varieties include: Macabeo (Viura), Xarel-lo, Parellada, Subirat (Malvasía Riojana) and Chardonnay. Red varieties include: Red Grenache, Monastrell, Trepat and Pinot Noir. The main cava producing region is Catalonia. When you refer to the cava with its corresponding article, it usually makes reference to the cellar where the wine has been aged.

This is a young wine from the Beaujolais, France region, which is produced through carbonic maceration. The grape variety used is Gamay, are known for their fruity fresh taste with very low tannins. Carbonic maceration is the vinification process through which the whole grape is crushed by its own weight, causing the grapes at the bottom of the vessel to begin the fermentation process without actually deliberately intervening in the process. The Beaujolais Nouveau is a marketing phenomenon, which on every year begins to sell on the same date worldwide, this being the third Thursday of November.

Similarly, German wines indicate the sugar content of the wine on the label: Kabinet, refers to dry and semi-dry wines. Auslese or selected harvest, are slightly sweet due to grapes which have botrytized. Beerenauselese or berry flavored wine, also affected with botrytis cinerea. Trockenbeerenauselese, are the sweetest wines. Eiswein or ice wine is made with frozen grapes. These classifications do not denote price or quality. Geographically, Germany has 13 regions which produce quality wines.

In Argentina, such as in most of the New World wine producing countries, there is no controlled designation of origin system, although some winemakers are working towards establishing a structure where the region in which wines are made can become more distinguished. Argentina is the fifth largest wine producing country in the world, and has three main wine regions: the northern region which includes Salta, Catamarca and la Rioja; the central region, where San Juan, Mendoza and Córdoba are located; and the south, with Río Negro and Neuquén. More than 50% of Argentina's wine is produced in Mendoza.

The United States does not have a strict control system for viniculture. In the 70´s, a similar regulatory system such as the Designation of Origin was established, called the American Viticultural Area, AVA, which guarantees that 85% of the wine is produced from the grape varieties and in the specific region placed on the label, of course all in theory.

The Italians don’t like laws: in fact, they like disobeying them: it’s their game, like the Russians’ game is chess … 

During the worst time of Jesse’s cycle, the “worry” region of her brain was overactive, which caused her to become fixated on things, and the judgment and impulse control part of her brain was underactive. The alcohol likely further dropped her ability to control her behavior. That’s why she was so distraught with her husband and why the idea of grabbing the knife wasn’t properly processed and filtered out. During the best time of her cycle, Jesse’s brain was much more balanced. The answer to this woman’s problem was not just anger-management therapy. It was to get her hormonal fluctuations under control. During the days prior to starting your period, estrogen and progesterone levels hit rock bottom. On scans, I see the worry center of the brain (the anterior cingulate gyrus) start to fire up; as a result, women can get stuck on negative thoughts or give in to behaviors they think will make them feel better, such as reaching for wine or cookies.

While glass had been used by the rich to drink wine for hundreds of years, most beers until the nineteenth century were drunk from opaque vessels such as ceramic, pewter or wooden mugs. Since most people couldn’t see the colour of the liquid they were drinking, it presumably didn’t matter much what these beers looked like, only what they tasted like. Mostly, they were dark brown and murky brews. Then in 1840 in Bohemia, a region in what is now the Czech Republic, a method to mass-produce glass was developed, and it became cheap enough to serve beer to everyone in glasses. As a result people could see for the first time what their beer looked like, and they often did not like what they saw: the so-called top-fermented brews were variable not just in their taste, but in their colour and clarity too. Not ten years later, though, a new beer was developed in Pilsen using bottom-fermenting yeast. It was lighter in colour, it was clear and golden, it had bubbles like champagne – it was lager. This was a beer to be drunk with the eyes as much as with the mouth, and these light golden lagers have continued in this tradition ever since, being designed to be served in a glass. How ironic, then, that so much lager is drunk from an opaque metal can, meaning that the only beer uniquely identifiable for its visual appearance is the epitome of opaqueness, a beer in the old pre-glass tradition, Guinness.

Our No. 2 bottle, the 2012 Centopassi Argille di Tagghia Via, came from a region of northwestern Sicily more famous from pop culture than from wine, Corleone, the fictional ancestral home of Don Corleone of the “Godfather” movies. In fact, the wine comes from a group of cooperatives that cultivates land seized by the authorities from the Mafia.

a 2007 study attempted to measure if price had any influence on the taste of wine.10 The researchers had study participants sample wine while in a functional magnetic resonance imaging (fMRI) machine. As the fMRI machine scanned the blood flow in the various regions of their brains, the tasters were informed of the cost of each wine sampled. The sample started with a $5 wine and progressed to a $90 bottle. Interestingly, as the price of the wine increased, so did the participants’ enjoyment of the wine. Not only did they say they enjoyed the wine more but their brain corroborated their feelings, showing higher spikes in the regions associated with pleasure. Little did the study participants realize that they were tasting the same wine each time.

Pair fruity dishes with wines from New World regions. Pair earthy dishes with wines from Old World regions. How do you distinguish Old World from New World? If it had a king or a queen in the 1500s (e.g., France, Italy, Spain) it is Old World; and any place they sent explorers (e.g., United States) or prisoners (e.g., Australia) is New World. — GREG HARRINGTON, master sommelier

If your wine is more acidic than the dish you’re having with it, consider adding a squeeze of lemon or a drizzle of vinegar to the dish to balance the pairing.   If your dish is more acidic than your wine, consider adding salt (e.g., either from a salt shaker, or another salty element common to your dish’s region of the world — say, soy sauce for an Asian dish, or anchovies for a Mediterranean dish) to balance the pairing.

In the Langhe hills it’s the aromas—of truffles, mushrooms, hazelnuts, coffee, and above all else, Barolo and Barbaresco wine—that sweep people off their feet. Although

short, the plants that grow naturally in these areas, much like grapes, are well adapted to the local climate. Because wine grapes grow best un­ der a narrow range of climatic condi­ tions, global climate change is causing great concern among winegrowers. For example, scientists in 2013 evaluated the current and future climates in the wine region of California, where

and their joy was like swords, and they passed in thought out to regions where pain and delight flow together and tears are the very wine of blessedness.

Pacalet is a well-known figure in the natural wine scene, but, like many in this unofficial club, he’s not easy to compartmentalize. He believes in natural fermentation without the addition of SO2 or yeasts, but he doesn’t care for biodynamics or organics. “It’s very easy to pay and become organic, not really taking any risks,” he says. “But to make natural wine, you do have to take risks.” Pacalet thinks that the current vine material is weak because of continued asexual reproduction. “The vines are in a degenerate state,” he maintains. “Maybe we can use OGM [genetic modification] in the right way, in the hands of good people, to help here.” Pacalet uses whole bunches in his Pinot Noir fermentations, and he maintains that the stems help capture some of the heat from fermentation. He hasn’t had to regulate temperature for ten years and says that different terroirs ferment at different temperatures. This view accords with the terroir concept at the heart of natural wine. Pacalet is slightly unusual among natural wine producers in that he is working in a prestigious region; many work in less fashionable regions, such as the various appellations in the Loire or in Beaujolais.

Today, the Champagne region is a strictly defined area of France and the viticultural appellation encompasses 320 villages in five different départements: the Aisne, Aube, Haute-Marne, Marne, and Seine-et-Marne.

The first time in the modern era that a single-vineyard site in Champagne was showcased in this fashion was 1935, the year Pierre Philipponnat purchased a vineyard on an unusually steep slope overlooking the Marne River (see this page). Philipponnat was so convinced of the vineyard’s quality that he began making a single-vineyard champagne that year, naming it after the site, the Clos des Goisses.

In 1905, the French government drew up the first law addressing the regulation of the origin and composition of wine, which was followed by a 1908 law allowing for regions to set boundaries to ensure the provenance of products.

WITH LYLE, I SAW the real world of wine. Our trips weren’t sponsored, and we paid our way equally, allowing us to experience regions on our terms.

Anna returned to supper preparations, wondering what on earth she had managed to fill her time with before having children. ‘BC’, they jokingly described it. She loved all of them to bits. But there were times when she longed to escape from the bedlam of family life. Lately she felt constantly tired. Some mornings she forced herself to put one foot in front of the other to confront the day. And she was putting on weight despite being careful with her diet. She worried there might be something seriously wrong, but it was easier to push nagging thoughts to the back of her mind. She craved one week on her own: one week of blissful quiet without the confusion and togetherness Italians craved. To go to bed late if she wanted without a 6 a.m. alarm call. Time to read a whole book in one sitting or drink wine in the middle of the day, without the responsibility of being the afternoon chauffeur to one of her children: for swimming lessons, music clubs, gymnastics and now regional tennis coaching, for which Davide had been selected. And a week of sleeping in a bed on her own might be good, she thought – without having to get up to soothe a child’s nightmares or being kept awake by Francesco’s snores or his hand stroking her thigh, when sex was the very last thing on her mind… ‘Penny for them?’ Francesco had crept up behind her, folding her in a hug, nuzzling the back of her neck as she tried to concentrate on chopping parsley and celery for a meat sauce. ‘You wouldn’t want to know,’ she said, thinking that he really wouldn’t and that she was an ungrateful cow to fantasise about a life without them. ‘Mamma, Babbo, stop it!’ Rosanna and Emilia were trying to insinuate themselves between their parents to break up their embrace. ‘Is supper nearly ready?’ Emilia, always hungry, asked.

Old World Bourdeaux, the noblest and most lauded of the many noble and lauded French wines. Like Champagne or Burgundy, Bourdeaux is both a region and a regulated wine style, but it is the most collected and coveted style. Strict quality rules rank just five Bourdeaux vineyards out of hundreds as "first growth," or premiers cru, and all five have become household names among wine lovers, synonymous with luxury and quality: Chateau Lafite-Rothschild; Chateau Margaux; Chateau Latour; Chateau Haut-Brion; and Chateau Mouton Rothschild. These have long been considered among the greatest wines ever made

Herrick then had to prove the third part of his proposition—that a demand for wine from this region could be established in the UK market. Not surprisingly, convincing the key buyers in the specialty chains like Oddbins and Victoria Wines took longer than first thought. The 1993 vintage was small and somewhat experimental; it was really not until the 1994 vintage was available that the buyers became confident of the sustainability and quality of the James Herrick label. The big retailers Tesco and Sainsbury’s also bought the product as it began to establish a position at the then premium price point of £3.99 a bottle. The fundamental pieces of the core proposition were beginning to work.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

now grow in the Spanish wine-growing region of Catalonia.

You’re nervous because you care.

And while seeking out the opinions and perspectives of people like ourselves may lead to a more personal and familiar buying experience, what’s even more amazing is the impact those trusted sources have on conversion rates. B2B sales cycle data from Salesforce demonstrates that, when it comes to lead conversion, the interest that originates from customer and employee referrals converts to deals at rates fifty times higher than email campaigns!9 Furthermore, data from marketing automation giant Marketo indicates that leads originating from referrals convert to opportunities at rates of four times the average, and similar to the next three highest-converting lead sources combined (those being partner, inbound, and marketing-generated).10 My personal experience over the years greatly corroborates these statistics. For example, when I started my own sales practice, Cerebral Selling, I needed to have a logo designed. Around the same time, my friend had recently had a nice logo designed for his business. I asked him who he used, he told me, and I just did the same. No further research or investigation required. A short time later, I wanted to head out of town with my wife for an overnight trip to the beautiful Niagara wine region of Ontario to celebrate our anniversary. I didn’t know where to stay or which restaurant to go to, so instead of sifting through pages of online content and reviews, I asked a friend who runs a vineyard in the region. When he gave me his recommendations, I simply booked the places he told me. No questions asked. Were there better places to stay and eat? Potentially. Were there other creative design shops that could have generated equally if not more spectacular logos? More than likely. Do I care? Absolutely not! I love my logo and had a great anniversary outing, and feel secure in my decisions around both because of the feeling I received by selecting recommendations from people I trust. Both experiences are perfect examples of the prescriptive-led sales cycle we spoke about in chapter 2. This means that when it comes to your selling motion, one of the most unobtrusive, empathetic, and authentic ways to convert prospective buyers is simply to surround them with like-minded customers who love you.

There is no substitute for travel when it comes to learning about wine,

Red and white wine/Manischewitz cocktails Apple cider challah/homemade date honey Potato and apple tart with horseradish cream Old-Fashioned braised brisket with tomatoes and paprika Tzimmes duo: Honeyed parsnips with currants and saffron, sweet potatoes with dried pears and prunes Stuffed cabbage Mini Jewish apple cakes with honeycomb ice cream "What's the difference between 'Jewish apple cake' and regular apple cake?" Rachel asks. I shrug. "Not sure. Maybe the fact that it's made with oil instead of butter? I think it's a regional thing.

Blanc and Nandron were chefs in the Burgundian and Lyonnais traditions: founded on broad flavors as seductive as Burgundy wine (which was used in many of the recipes). Blanc was an innovator, but his tastes always had an authentic link to the classically pungent flavors of the region.

David continued, “I recommend a twofold strategy: leave the highlands of Judah and the desert of Negeb to me. I will secure your interests in that region. Instead of your forces attacking the interior, which will draw the fullness of Saul’s forces into maximum conflict, I suggest you hit him on the periphery where you are strongest and he is weakest, on the flatlands of the Jezreel Valley up north.” Achish thought for a moment, then blurted out, “Brilliant!” Then he paused skeptically. “But that is quite a distance from our own stronghold.” “But it is flat plains all the way up the coast and inland to the city of Shunem. You could secure that whole region and therefore box Saul in from both north and south.” David felt like the reverse of the Serpent in the Garden, leading the real serpent with his own whispering rhetoric. Achish’s mind was not as sharp as usual under the influence of wine, but it was not blunted completely. “How many Philistine forces will you require? That might split my own strength in half.” “None, my lord.” “None?” This was looking better every moment to Achish. “I will not lie to you. Even though my men are rebels and dissidents from Saul, they are still Israelites, and they do not like fighting alongside Philistines. But they are loyal to me. So, if you give us our own city near the Negeb, and grant us a measure of independence, you need never fear an uprising. I will lead them in flash raids against Israelite clans in the far south to secure the desert territory. That way, they can work out their enmity with rival tribes, without feeling as if they are fighting for you.” Achish moaned with agreement, but eyed him suspiciously. “You will be outside the pentapolis.” “But still inside Philistia,” replied David. “Autonomy,” pondered Achish. “Under your sovereignty,” pandered David. “I will be at your beck and call. If Saul goes after me, Israel will be ripe for your taking. If he splits his forces against you and me, then you will still have an easy victory in the north.

Italy’s climate is well suited to growing a variety of crops. However, in such a mountainous country, flat and fertile land is in short supply. Wheat is the main cereal crop and is grown in the lowlands of central and northern Italy. Sugar beet, potatoes, and maize also are cultivated, and some rice is grown in the Po valley. The majority of Italy’s farms are small, averaging only 17 acres in size. Each farm is usually run by one family. Tractors and other farm machinery have become more common in the past 20 years, and bullock carts are now rarely seen. Since the 1950s the government has paid for ways to improve farmland by irrigating dry areas and draining swampy ones. Despite these problems, Italy is the world’s leading producer of both olive oil and wine. More than half the farms in the country grow at least some grapes, and each region has its own special wine. Fishing ports are dotted all around Italy’s long coastline. There are still some small, family-owned fishing boats. But the fishing industry is becoming more mechanized, with fleets of large boats.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.

She feigned a sip of her wine. It was claret, not port. It was, she thought, very like Nicolas to travel with his own cellar into a region famed for its wines. “I shall always think of you as a friend.” “Only a friend?” Nicolas arranged himself flatteringly at her feet. It was, Jane knew, a standard tableau, the young swain at the feet of his love. She could speak her lines, or she could change the dialogue, throw him off balance. “Said the amorous shepherd to his love? Do get up, Nicolas. I’ve come to you on a serious matter.” “What could be more serious than love?” But he rose all the same, drawing a chair to rest beside the divan. “If not for my so charming person, why are you here?” While his eyes were fixed on her face, Jane turned her hand over her cup, releasing the hidden catch in her ring. “I’ve come for Queen Maria,” she said calmly. Nicolas stared at her for a moment, his eyebrows rising to his carefully curled hair, and then he began to laugh. His laugh was one of his more charming attributes, a light tenor, and entirely unfeigned. “Only you, my Jeanne. Only you.

HISTORIANS HAVE established that wine production in the Peloponnese region began over 7,000 years ago.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

Canto I And then went down to the ship, Set keel to breakers, forth on the godly sea, and We set up mast and sail on that swart ship, Bore sheep aboard her, and our bodies also Heavy with weeping, and winds from sternward Bore us out onward with bellying canvas, Circe’s this craft, the trim-coifed goddess. Then sat we amidships, wind jamming the tiller, Thus with stretched sail, we went over sea till day’s end. Sun to his slumber, shadows o’er all the ocean, Came we then to the bounds of deepest water, To the Kimmerian lands, and peopled cities Covered with close-webbed mist, unpierced ever With glitter of sun-rays Nor with stars stretched, nor looking back from heaven Swartest night stretched over wretched men there. The ocean flowing backward, came we then to the place Aforesaid by Circe. Here did they rites, Perimedes and Eurylochus, And drawing sword from my hip I dug the ell-square pitkin; Poured we libations unto each the dead, First mead and then sweet wine, water mixed with white flour. Then prayed I many a prayer to the sickly death’s-heads; As set in Ithaca, sterile bulls of the best For sacrifice, heaping the pyre with goods, A sheep to Tiresias only, black and a bell-sheep. Dark blood flowed in the fosse, Souls out of Erebus, cadaverous dead, of brides Of youths and of the old who had borne much; Souls stained with recent tears, girls tender, Men many, mauled with bronze lance heads, Battle spoil, bearing yet dreory arms, These many crowded about me; with shouting, Pallor upon me, cried to my men for more beasts; Slaughtered the herds, sheep slain of bronze; Poured ointment, cried to the gods, To Pluto the strong, and praised Proserpine; Unsheathed the narrow sword, I sat to keep off the impetuous impotent dead, Till I should hear Tiresias. But first Elpenor came, our friend Elpenor, Unburied, cast on the wide earth, Limbs that we left in the house of Circe, Unwept, unwrapped in sepulchre, since toils urged other. Pitiful spirit. And I cried in hurried speech: “Elpenor, how art thou come to this dark coast? “Cam’st thou afoot, outstripping seamen?” And he in heavy speech: “Ill fate and abundant wine. I slept in Circe’s ingle. “Going down the long ladder unguarded, “I fell against the buttress, “Shattered the nape-nerve, the soul sought Avernus. “But thou, O King, I bid remember me, unwept, unburied, “Heap up mine arms, be tomb by sea-bord, and inscribed: “A man of no fortune, and with a name to come. “And set my oar up, that I swung mid fellows.” And Anticlea came, whom I beat off, and then Tiresias Theban, Holding his golden wand, knew me, and spoke first: “A second time? why? man of ill star, “Facing the sunless dead and this joyless region? “Stand from the fosse, leave me my bloody bever “For soothsay.” And I stepped back, And he strong with the blood, said then: “Odysseus “Shalt return through spiteful Neptune, over dark seas, “Lose all companions.” And then Anticlea came. Lie quiet Divus. I mean, that is Andreas Divus, In officina Wecheli, 1538, out of Homer. And he sailed, by Sirens and thence outward and away And unto Circe. Venerandam, In the Cretan’s phrase, with the golden crown, Aphrodite, Cypri munimenta sortita est, mirthful, orichalchi, with golden Girdles and breast bands, thou with dark eyelids Bearing the golden bough of Argicida. So that:

I sent messengers across Italy: to our farms for wood pigeons, dormice, capons, and heaping baskets of grapes, apples, and beets; to the fields beyond Rome for fresh pears; to Nomentanum for amphorae of wine, some more than forty years old; to Praeneste for hazelnuts; and to the plains between Ostia and Lavinium for wild boar and deer. I sent men to Ostia for fresh, salty mackerel and mussels and to Mount Hymettus for the finest honey to dilute the Falernian wine we had on stock at home for the princeps and all the senators. I purchased ginger, nutmeg, cloves, and other spices from India and Taprobane, not only to flavor the food but to present as gifts. I even sent a man to Sicilia for green and black olives and for the olive relish that was a specialty of the region. I reveled in the planning of such a massive banquet.

Now I’m no art critic, but in a time seen as a bridge between the late middle ages and the early renaissance, where the church played such a substantial part in the day to day running of people's lives, Bosch’s Garden of Earthly Delights, which is painted on oak with a square middle panel flanked by two doors that close over the centre like shutters, is rather racy. When the outer shutters are folded over they show a grisaille painting of the earth during creation. But it’s the three scenes of the inner triptych that fascinate me. If you’re unfamiliar with the painting, I’ll do my best to describe it for you. Apologies in advance if I miss anything out. It’s regular sort of stuff, you know, naked women being fondled by demons, a bloke being kissed by a pig dressed as a nun, another bloke being eaten by some kind of story book character while loads of blackbirds fly out of his arse, a couple locked in a glass sphere and – let’s not beat about the Bosch here – locked in each other’s embrace as well. There are loads of people feeding each other fruit, doing handstands, hatching out of eggs, climbing up ladders to get inside the bodies of other people and looking at demon’s arses. There’s a couple getting caught shagging by giant birds, and a white bloke and a black Rastafarian with ‘locks (400 years before the Rastafari movement was founded) about to have a snog. You’ve got God giving Eve to a very puny-looking, limp-dicked Adam, and there’s a bunch of people sitting around a table inside the body of another bloke while an old woman fills up on wine from a decent-sized barrel while a kind of giant metal face pukes out loads of naked blokes who go running into a trumpet and another bloke being fed a cherry by a giant bird while a white bloke shows a black lady something in the sky. It’s all going on! There's loads of those ‘living dead’ mateys walking about, and a bloke carrying giant grapes past a topless girl with, it has to be said, pretty decent tits. She’s balancing a giant dice on her head while doing something strange to another bloke’s arse while a rabbit in clothes walks past. You can’t see what she’s doing because there’s a table in the way but beside them is a serpent-type creature with just one massive boob and a pretty pert nipple. One huge tit the size of his chest! Of all things, he’s holding a backgammon board up in the air. I’d say Bosch was a tit man, wouldn’t you? But there’s more. There’s a crowd of naked girls – black & white - in a water pool, all balancing cherries on their heads; read into that what you will. There are just LOADS of naked women in this water pool, including one of the black girls who’s balancing a peacock on her head. There are dozens of nudists riding horses around them in a circle. Some are sharing the same horse, so I must admit that in places it appears to be a little intimate. And now what have we got! There’s a couple cavorting inside a giant shell which is being carried on the back of another bloke. Why doesn’t he just put it down and climb in and have a threes-up? There are people with wings, creatures reading books and just more and more nudists. There’s a naked woman lying back, and this other bloke with his face extremely close to her nether regions! What on earth does the blighter think he’s playing at? There’s loads of grey half men-half fish, some balancing red balls on their heads like seals, and another fellow doing a handstand underwater while holding onto his nuts. You’ve got a ball in a river with people climbing all over it, while a bloke inside the ball is touching a lady in what appears to be a very inappropriate manner! There’s a kind of platypus-type fish reading a book underground and Theresa May triggering Article 50 of Brexit (just kidding about the Theresa May bit).