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Posts tagged ‘Chardonnay’

What to Drink in 2014 With Oz Clarke


In his new book, Oz Clarke selects "great wines that don't cost the earth," including Sociando-Mallet


Published by Wine-Searcher.com

© Pavilion Books/Wine-Searcher | In his new book, Oz Clarke selects “great wines that don’t cost the earth,” including Sociando-Mallet

In this excerpt from Clarke’s latest guide, he suggests the top end of the red wine world is out of control.



“You begin to wonder about statistics after a year like 2012. Everyone was predicting that wine production was remorselessly on the up, that global warming was releasing thousands of hectares every year for new vineyards where the grapes would never have ripened before, from Canada to southern Chile, from Scandinavia to the southern tip of Tasmania and, of course, in the vast, uncharted hinterland of China.


But it didn’t work out like that. 2012 was the smallest harvest since records began in 1975. If you were in northern and western Europe your crop was ruined by a murderous summer – it left growers gazing at a soggy handful of grapes at harvest time that could be as little as 10% of the normal crop. Some vineyards didn’t pick at all. Others, like several famous properties in the great sweet wine area of Sauternes, said they would release no wine, the quality was so poor. In New Zealand they didn’t think they’d have a crop until the sun finally came out after the date they’d usually finished picking.


Elsewhere, a vicious and ruthless drought decimated crops in central and southern Europe, and in considerable chunks of the Americas and Australasia. At least the quality is often good, but the volumes are frequently wretched. No one predicted any of this chaotic climate turmoil. And clearly no one is capable of predicting the next few years, let alone decades, either.


So what does all this mean? Well, for a start prices are heading upwards. But, please, let’s not all start weeping into our wine glasses. Too many wine producers are making no money. Too many are running at a loss. It’s easy for us to squeal and complain about the relentless rise in the cost of our Cabernet, but if we strip out the effect of duties and taxes, in most countries the typical price of wine is less than it was five years ago. Vineyard labour costs more, bottles, labels, corks cost more, transport and shipping cost more, but we still expect to pay less for the wine in our glass.


It can’t go on, and a small vintage, smaller than the global appetite requires, will force prices higher, and we will have to get used to the new reality. Wineries and vineyards need investment and profit just like any other business. Yet half the time we seem to think that the producers are in it for a laugh…


Clarke opts for the basic labels of Châteauneuf-du-Pape over the super-cuvées

© AFP | Clarke opts for the basic labels of Châteauneuf-du-Pape over the super-cuvées

Whenever I do consumer blind tasting tests, the majority of my recommendations are in the £7–10 ($10–15) band, which allows everyone to make some profit and gives us a fair deal at the same time as really tasty flavours in the glass. And over £10, over £20, does the wine keep on getting better and better? Well, yes and no. If you’re buying from a popular area like Bordeaux or Burgundy, Napa Valley in California, Yarra Valley in Australia, Ribera del Duero in Spain or Piedmont in Italy, you’re not going to find much that’s exciting to drink below £10; indeed, much of the good stuff starts at nearer £20, then sweeps off into the stratosphere. If you’re feeling flush, should you choose these trendy wines even higher up the price scale?


Actually, no. The top end of the red wine world especially is increasingly out of balance and out of control. The reputations of wines – and their prices – are increasingly created by the marks out of 100 doled out by a handful of übercritics, led by the American Robert Parker. The preferred style is rich, lush, alcoholic, oaky, thick in the mouth, frequently difficult to drink and surprisingly similar to other 95–100 pointers from all corners of the Earth.


The wines that are most rewarded are not those of arresting, original, unique flavours but ones that have understood the formula demanded for a juicy high mark. Many famous areas – such as Châteauneuf-du-Pape, Rioja, Ribera del Duero, Tuscany, Napa, Barossa – make super-cuvées to try to snaffle the magic 95–100 mark. They are hardly ever as good to drink as the basic label of the property.


Often nowadays you’ll find a wine labelled ‘Tradition’ or ‘Classic’ or some such term, and this, strangely, will be the cheapest offering. Buy it. This is the wine that hasn’t been mucked about with – over-ripened, over-oaked, over-extracted – to try to please a few globetrotting critics. This is the one the owner and the winemaker will drink. Old-fashioned French restaurants often used to hang out a sign saying ‘Le patron mange ici’ – ‘the owner eats here’. Well, the owners don’t drink the absurdly priced super-cuvées, they drink the basic wine. So should we…


That’s if Dr Scarborough will let us. We ushered in the New Year of 2013 with a report from a Dr Scarborough at Oxford University that said we should forget all that tosh about wine being good for us, that it kept the ticker going, calmed our stress levels and generally made us nicer people. My doctor reckons three or four glasses of wine a day is fine. Not so Dr Scarborough. A quarter of a glass of wine per day! I suspect he’d prefer us to drink nothing, especially since he described half a glass a day as ‘bingeing’. Whatever happened to the hundreds of years past when wine was thought of as good for you? Did we all get exhausted by proclaiming wine’s beneficial features and so dropped our guard just long enough for this cohort of thin-lipped puritans to slither out from the shadows? A quarter of a glass a day?


Luckily there are still universities that think three or four glasses a day are good for you. I’ve seen reports from Mediterranean universities suggesting a bottle to a litre isn’t a bad idea. And they live longer down there, don’t they?


So, with concern for my health to the fore, I’m delighted to try to reduce my alcohol intake – by giving up over-oaked, over-strong, heavy-bottled red monsters in particular. I’ll drink lower alcohol, but I’ll stick to 3–4 glasses a day, if the good doctor doesn’t mind.


Clarke is in the mood to drink sauvignon, chardonnay, and pinot noir from New Zealand

© Bob Campbell | Clarke is in the mood to drink sauvignon, chardonnay, and pinot noir from New Zealand

There’s no better place to start than New Zealand. 2012 has produced the best Marlborough Sauvignons for years – tangy, cool, refreshing. Add world-class Chardonnay and Pinot Noir and I’ll be drinking Kiwi. Australia’s Chardonnays are the most restrained they’ve been for ages and Western Australia is creating tons of flavour in whites at 12.5% alcohol and reds at not much more. South Africa, too, is embracing fabulous cool Syrahs and Cabernets, and superb Sauvignons from all around the coast.


Chile’s reds and whites are glowing with balance and fruit right now, so I’ll be drinking Sauvignon, Chardonnay, Pinot Noir, Cabernet and Carmenère, and Argentina’s Malbecs and Torrontés are more scented than ever. I’ll need to up the alcohol a bit in California to encompass the rich delights of Paso Robles and Napa, but Lodi is my bargain tip and Sonoma’s coolest crannies are delivering some Chardonnay and Pinot Noir beauties. And don’t forget West Coast Syrah. On the East Coast, Virginia does highly original reds and superb Viognier to challenge the tangy Rieslings of New York and Ontario’s nutty Chardonnays.


France has a wonderful array of styles and vintages available. You can still find lush, ripe 2009s and elegant, focused 2010s, but although 2011 wasn’t thought of as much of a vintage, the wines are lighter, less alcoholic and deliciously refreshing. Great Beaujolais, juicy Rhône and Languedoc reds and whites, and easy-going Burgundies, Bordeaux and Loire reds will keep me happy.


There are signs that Spain is tiring of too much alcohol and oak, so count me back in for Rioja, Ribera del Duero and Garnacha, as well as Rueda and Albariño whites. Portugal has Vinho Verde – dry, tangy, low in alcohol – to balance rich but satisfying Douros and Alentejos. In Italy, Piedmont is producing a far more approachable style of red than even a few years ago. I’ll drink those, and Sicily’s reds too, with fragrant whites from Alto Adige, Marche and Campania. Greece is full of originals, Cyprus is starting to stir, Lebanon’s reds are lush and sultry, while Turkey’s are scented yet muscular. And at last Bulgaria is waking up again.


Further north, Austrian Grüner Veltliner and Riesling seem to keep improving – so refreshing, restrained in alcohol – and I’m discovering the delights of German Pinot Noir while rediscovering the beauty of pure, cool Rieslings from the Mosel and Rhine Valleys. While I contemplate all this – and still taste rather than drink offerings from India, Thailand and China for now – I’ll crack open bottles of Blighty’s best – England’s world-class fizz.”


Oz Clarke’s “World-Class Wines That Don’t Cost the Earth”




Dureuil-Janthial Rully Blanc, Côte Chalonnaise, France


Grosset Springvale Watervale Riesling, Clare Valley, Australia


Juliusspital Würzburger Abstleite Silvaner Kabinett, Würzburg, Germany


Gerovassiliou Malagousia, Halkidiki, Greece


McWilliam’s Mount Pleasant Lovedale Semillon, Hunter Valley, Australia


Eben Sadie Palladius, Swartland, South Africa




Quinta do Crasto Touriga Nacional, Douro, Portugal


Fabre Montmayou Grand Vin, Mendoza, Argentina


Viña Leyda Las Brisas Pinot Noir, Leyda Valley, Chile


Man O’ War Syrah, Waiheke Island, New Zealand


Château Sociando-Mallet, Haut-Médoc, France




González Byass Una Palma, Jerez, Spain


Valdespino Fino Inocente, Jerez, Spain


* “Oz Clarke’s Pocket Wine Book 2014” is published by Pavilion Books at $14.95.


The Indispensable Chenin Blanc Wine Guide

wine folly- Chenin Blanc

What is Chenin Blanc? A light-bodied white wine similar to both Pinot Gris or Sauvignon Blanc. What makes Chenin Blanc wine unique is its ability to taste amazing either as a sweet or dry wine.

Chenin Blanc is growing in popularity and this is because more wineries in South Africa (the world’s largest producer of Chenin Blanc) are making it dry. Traditionally, the first Chenin Blanc wines from France were off-dry (aka sweet). Today however, there’s so much variety in Chenin Blanc that it’s time to learn what you’ve been missing out on.

Chenin Blanc is a versatile zesty white wine that pairs particularly well with Mediterranean food, sushi and even hearty meats like veal. Find out more about Chenin Blanc food pairings and its many styles.

A Wide Range of Tastes: Chenin Blanc

As a white wine, Chenin Blanc has a wide range of flavors. Part of the reason for this has a lot to do with the winemaking style. Winemakers in the original growing region for Chenin Blanc in France stop the fermentation before all the sugar is used up. This technique has some benefits: it reduces the resulting alcohol level, makes the wine sweet and increases the wines’ ability to be aged. The Quarts de Chaume AOC in the Loire is famous for some of the sweetest and longest lived Chenin Blancs in the world.

Chenin Blanc Wine Taste Chart

But I like dry wine. Okay, I won’t lie, I do too. Fortunately, if you dig Sauvignon Blanc and Pinot Gris, then Chenin Blanc is also available dry. If you’re buying French Chenin Blanc, look for the words Sec on the label. If you buy a South African Chenin Blanc, you’ll find the more affordable versions are produced in a zesty dry style, whereas the higher quality versions are slightly oaked (and a tiny bit sweet).

Bubbly Fact! Chenin Blanc is a primary grape in the awesomely cheap bubbly, Cremant de Limoux, from the Languedoc in the South of France.


Chenin Blanc Wine Characteristics

FRUIT FLAVORS (berries, fruit, citrus)
Apple, Baked Apple, Bruised Apple, Passion Fruit, Pineapple, Mango, Nectarine, Apricot, Tangerine, Mandarin Orange, Lemon, Honeydew Melon
OTHER AROMAS (herb, spice, flower, mineral, earth, other)
Honey, Honey Comb, Ginger, Burnt Sugar, Caramel, Saffron, Apple Blossom, Orange Blossom, Coleslaw (oxidative style), Sake, Cheese Rind (oxidative style), Hay, Baby Diaper
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OAK FLAVORS (flavors added with oak aging)
Buttered Popcorn, Butterscotch, Lemon Curd, Nutmeg, Baked Apple, Graham Cracker, Meringue, Sweet Almond
Medium High – High
Unoaked: ‘Ice Cold’ 45 ºF (8 ºC)
Oaked: ‘Fridge Cold’ 52 ºF (11 ºC)
Hot Climate Chenin Blanc: Chardonnay, Alsacian Pinot Gris, Viognier, Torrontes
Cool Climate Chenin Blanc: Sauvignon Blanc, Albariño, Pinot Grigio
Steen (old name in South Africa)
In South Africa, Chenin Blanc is sometimes blended with Semillon, Viognier and Marsanne to make a richer-styled wine similar to an oaked Chardonnay but tasting a touch sweeter. Also in South Africa, Chenin Blanc and Sauvignon Blanc are blended to create a fresh and zesty dry wine. In The Languedoc, Chenin Blanc is blended with Chardonnay and the local grape, Mauzac, to make a refreshing sparkling wine.

Chenin Blanc Food Pairing

Think Sweet and Sour. Because of Chenin Blanc’s awesome acidity and inherently sweet flavor, you’ll find it pairs well with foods that have a sweet and sour element. Southeast Asian cuisine or pork chop with apples with a richer and sweeter style Chenin Blanc will blow your mind.

Hello Turkey Dinner! There are several white wines out there with enough gusto to moisten even the driest turkey. Try a high quality South African Chenin Blanc with your Thanksgiving dinner. It will even handle cranberry sauce like it was born to do so.

Chicken Icon

Meat Pairings

Veal, Trout, Chicken, Turkey, Pork Chop, Guinea Foul, Halibut, Smoked Salmon, Terrine, Pâte

Herbs Icon

Spices and Herbs

Cinnamon, Dill, Tarragon, Turmeric, Ginger, Fenugreek, Clove, Marjoram, Allspice, Red Pepper Flakes, Cilantro, Cumin, Coriander, Fennel, Macadamia Nut, Peanut, Brazil Nut, Sesame Seed

Soft Cheese Icon

Cheese Pairings

Soft to semi-firm cow’s milk cheeses such as triple-cream brie, gruyere, cream cheese, yoghurt and cheddar. Also try herb-crusted goat cheeses.

Mushroom Icon

Vegetables & Vegetarian Fare

Squash, Jicama, Guava, Shallot, Chives, Savoy Cabbage, Yam, Carrot, Cauliflower, Oyster Mushroom, Corn, Red Bell Pepper, Apple, Quince, Pear

Chenin Blanc Wine Regions

About 94,500 acres of Chenin Blanc planted worldwide.

South Africa 46,500 acres
Stellenbosch, Paarl, Franschhoek, Swartland in the (Western Cape)
France 24,200 acres
Loire valley (Vouvray, Savennières, Anjou, etc), Languedoc
Argentina 14,800 acres
USA ~8,000 acres
California, Washington State
Australia ~1,000 acres

Find out more about South African Chenin Blanc at wosa.za
Find out more about French Chenin Blanc at Loirevalleywines.com

How to Host a Wine Tasting Party (Ideas)

wine folly



What’s the best format for a wine tasting party?


When you’re hosting your own tasting party there are a couple of things you’ll do differently than a professional trade tasting (sipping vs. spitting) but the basic format is the same. Most wine tastings feature four to eight different wines that have a common theme that ties them together.


In this guide, we’ll lay out a proven tasting format and a few wine tasting party ideas that are not only useful, but a lot of fun to try.

Wine Tasting Party Ideas


Formal Wine tasting Place Setting mise en place
A formal wine tasting with proper place settings in Rioja, Spain. Notice: even pro tastings will use 2 glasses per guest.

What You’ll Need


While there are a myriad of different techniques to decorate the table, if you have well-curated wines it doesn’t matter how the table looks. If you select wines based on a specific theme, people will pay closer attention to what they’re drinking. It also helps if you have wine tasting placemats to write on.


This pairing focuses on wines from a specific area. Try 4 top wines of Napa Valley or Piedmont
An in-depth way to understand a variety. Buy different price brackets of one type of wine grape (e.g. Grenache or Grüner Veltliner)
New World vs. Old World
One of the classic old world vs. new world tastings is Napa Valley Merlot vs. Right Bank Bordeaux.
Big and Bold Wines
Compare and contrast the biggest boldest wines from around the world.
Elegant Wines
Compare and contrast the lightest red wines on earth. Find out what we mean by ‘elegant’
The best way to do this is to ask for library vintages from your favorite winery.
Price Comparative
Crowdsource guests to spend less than $20 on a bottle of wine and blind taste them to determine everyone’s favorite.
Blind Tasting Party
Wrap bottles in aluminum foil if you don’t have enough wine bags. Find out what wines to select for a blind tasting.





Hosting a whole dinner party?


Perhaps you need some ideas for that too. Not to worry, we happen to have 13 wine-themed dinner party ideas



How should the wines be ordered?


HINT: Single Variety Tasting
Serve lighter alcohol wines before higher alcohol wines and Old World wines before New World wines.


While there are no rules for wine order (i.e. you can do whatever you want) there is a general understanding that, as we taste, our palates change. In other words, some wines blow out your palate and others are so nuanced that you won’t be able to taste them if they’re served later on.


Wine Serving Order:


  1. Sparkling wines (Champagne, Cava, -chill)
  2. Light white wines (Sauvignon Blanc, Albariño)
  3. Bold white wines (Chardonnay, oaked white wines)
  4. Rosé wines
  5. Light red wines (Pinot Noir, Gamay)
  6. Bold and high alcohol red wines (Cabernet, Shiraz -decant)
  7. Sweet wines (Sweet Riesling, Port, Dessert Wine)

Need more examples of wine styles? See the Basic Wine Guide
Types of Wines and Wine Glasses


How much wine do I need for a wine tasting party?


½ bottle per guest.


A little over a half a bottle of wine per guest is ideal. For instance, if you have an 8 person party, plan on having about 5 bottles of wine (each guest will receive a half-glass of each bottle). It won’t be too much to make people drunk, but enough to have a great party. In some of the best professional tastings, the first bottle is usually an ice breaker aperitif such as Champagne or Prosecco. People just seem to lighten up instantly with a glass of bubbles.



wine that is ruined by heat or high temperatures is called maderized

Wine Serving Temperature

The temperature you serve a wine will greatly affect how much it’s liked. Check out an infographic on wine serving temperatures for different kinds of wine.

Wine Serving Temperature Survival Guide




Κρασιά Σκούρας, ο κόσμος της γεύσης, της γνώσης και της απόλαυσης!


Κρασιά Σκούρας, ο κόσμος της γεύσης, της γνώσης και της απόλαυσης!
Το οινοποιείο Σκούρας, το πιο in winery, bar & lounge στην Αργολίδα 
Η γη της Πελοποννήσου, πλούσια σε αρχαία μνημεία από το ένδοξο παρελθόν της, καλλιεργείται με αμπέλια για κρασί εδώ και πολλούς αιώνες. Η κεντρο-ανατολική πλευρά της Πελοποννήσου, όπου βρίσκονται οι Μυκήνες και η Επίδαυρος, είναι μια ευλογημένη αμπελοοινική περιοχή με βραχώδη εδάφη. Οι αυτόχθονες ποικιλίες που ευδοκιμούν στην Αργολίδα, την Κορινθία, τη Μαντινεία και τη Νεμέα είναι ο Ροδίτης, το Μοσχοφίλερο (λευκές ποικιλίες) και το Αγιωργίτικο (ερυθρή ποικιλία). Επίσης, καλλιεργούνται οι κοσμοπολίτικες ποικιλίες Chardonnay, Viognier, Cabernet Sauvignon, Cabernet Franc και Merlot, παράγοντας κρασιά με έντονα χαρακτηριστικά του terroir.

Τα τελευταία είκοσι τέσσερα χρόνια το Κτήμα Σκούρα (Μαλανδρένι Αργολίδας, πλησίον του Άργους) έχει δημιουργήσει ένα πειθαρχημένο, καινοτόμο και σοβαρό οινοπαραγωγικό δυναμικό. Απολαυστικά, καθημερινά κρασιά, πρωτοποριακή ανάμειξη, εμπνευσμένες εμφιαλώσεις, κλασική μέθοδος οινοποίησης γηγενών και κοσμοπολίτικων ποικιλιών, αξέχαστες και σπάνιες χρονιές, πολύ μικρές ποσότητες. Tο Κτήμα Σκούρα προμηθεύεται σταφύλια από δικά του αμπέλια, καθώς και από άλλους εξαιρετικούς παραγωγούς της περιοχής.

Όλα διαγράφουν την προσωπικότητα του Γιώργου Σκούρα. Παραγωγός, οινοποιός και «μαέστρος», ο Σκούρας δεν κάνει απλώς κρασί. Γεμάτος ενέργεια και ενθουσιασμό, πείρα και διαίσθηση, προσθέτει σε όλα τα προϊόντα του και σε όλες τις δραστηριότητες της οινοποιίας του μια δυναμική που ανανεώνεται, αναγεννιέται και αναζωογονείται με κάθε τρύγο.

Η ίδια δυναμική είναι ολοφάνερη και στις εγκαταστάσεις του Κτήματος, απέριττες, λειτουργικές και επισκέψιμες. Και εδώ η οινοδημιουργία συνεχίζεται, ακριβώς όπως και η ζωή. Γευθείτε, λοιπόν, και τις δημιουργίες και τη ζωή! Ο κόσμος του κρασιού αναγνωρίζει και βραβεύει κάθε νέα σοδειά από την Πελοπόννησο, και ειδικά τα κρασιά του Κτήματος Σκούρα, τα οποία, με το εξαίρετο στιλ και την αναλλοίωτη ποιότητα που τα διακρίνει, έχουν εξελιχθεί σε σύγχρονα ελληνικά κλασικά έργα.

Γεννημένος στο Άργος, ο Γιώργος Σκούρας μετέβη το 1980 στην Dijon της Γαλλίας, για να σπουδάσει πάνω στον τομέα της γεωργίας. Με αφορμή τη γνωριμία του με έναν παραγωγό της Βουργουνδίας, άλλαξε την κατεύθυνση των σπουδών του κι έτσι αποφοίτησε από το Πανεπιστήμιο της Dijon ως οινολόγος. Στη συνέχεια εργάστηκε σε διάφορα οινοποιεία στη Γαλλία, την Ιταλία και την Ελλάδα. Το 1986 ξεκίνησε το δικό του οινοποιείο στην Πυργέλα, ένα μικρό χωριό έξω από το Άργος. Το 1988 ο Σκούρας παρουσίασε πρώτη φορά τον “Μέγα Οίνο”, ένα πρωτοποριακό κρασί από Αγιωργίτικο και Cabernet Sauvignon. Το καινοτόμο αυτό κρασί από τότε αφήνει εποχή και άξια χαρακτηρίζει το brand Σκούρας, τόσο στην Ελλάδα όσο και ανά τον κόσμο. To 1996 ο Σκούρας έχτισε ένα λιτό οινοποιείο στην κοινότητα Γυμνό, μέσα στη ζώνη της Νεμέας, ενώ το 2004 το Κτήμα εγκαταστάθηκε στο οινοποιείο που χτίστηκε στο Μαλανδρένι, κοντά στο Άργος.

Το οινοποιείο Σκούρας, το πιο in winery, bar & lounge στην Αργολίδα, προσφέρει στους επισκέπτες φλερτ με λευκά, γνώσεις με ροζέ και χαλάρωση με ερυθρά. Τα αξιόλογα και διεθνώς διακεκριμένα κρασιά του οινοποιείου, η αργολική φιλοξενία, η τοπική κουζίνα και το εξειδικευμένο αλλά και εγκάρδιο προσωπικό μυούν τους επισκέπτες στον κόσμο της γεύσης, της γνώσης και της απόλαυσης. Όλοι οι οινόφιλοι γεύονται, γοητεύονται και απογειώνονται στο κελάρι και το bistro του οινοποιείου Σκούρας, γνωστού για τη μινιμαλιστική αρχιτεκτονική του.

Κτήμα Σκούρα
10ο χλμ Άργους-Στέρνας (περιοχή Μαλανδρένι)
Τηλ. 27510 23688, 63058


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