Great Netbook Photo
I don't care about the article but the photo says so much about the netbook trend and why it makes sense.
Mystery Vireo: Your Best Guess
At Magee Marsh two weekends ago, in addition to the myriad warblers present, there were several vireo species there, too. I photographed this vireo from the boardwalk assuming it was the warbling vireo that had been singing from the same vicinity.We'd also seen a Philadelphia vireo or two during the morning.
When I got home and started going through my photos to select any that were 'keepable' and to ditch those that weren't I came across this bird again. I thought to make it a Mystery Bird ID Quiz, and sent the image to two birders whose ID skills I respect. One said Philly, one said warbling. It's a bit tough with the mostly head-on views.
I still feel it's a warbling vireo, but maybe one that recently ate a Philly Cheesesteak at Pat's, thus making its lores dirtier than normal and it's overall look pale and washed out (no doubt from the Cheez Whiz). To me the bill does not look stubby enough for a Philly.
What do YOU say?
Maybe one or more of the bird ID aces that occasionally lurk here at BOTB will be kind enough to chime in. [You know who you are.] If you DO answer, please give your reasons.
Game on!
U.S. Passport Card In Existence
This card is very interesting. It is really useless unless you do travel land or sea but the security features are very interesting. My guess it will be duplicated and tampered with more than other simple cards and booklets. It is very interesting to read...
UFO LIKE PYRAMID CAUGHT BY NASA!!! MUST SEE!!!
I have seen the triangle thingys before. they like outer space exploration
Huge Ufo Caught on film
This is one of the coolest footage I have seen. It is short and worth watching
Prosecco to become DOCG
Make House Wine Taste Better with Soda Water [Food Hacks]
Photo by jillclardy.
While traveling in Argentina, blogger Elizabeth Sanberg ordered a carafe of house wine, which, to her surprise, came with soda water.
She then glanced around the room and noticed that other patrons were putting ice in their wine glasses, adding soda water, and then mixing in the wine. As a result, "the otherwise mediocre house wine had some spunk to it."
Elizabeth writes that the biggest benefit was that the wine lasted longer than it otherwise would have. The trick works on both red and white wines. The author recommends a 1/4 soda, 3/4 wine or equal parts soda water/wine ratio, but says you should feel free to find a mix that works for you. And while this simple trick might make the die-hard wine aficionado shudder, what can we say? There's no accounting for taste.
While you're fixing your wine-gone-bad, you may also want to school yourself on how to fix corked wine with a bowl and plastic wrap.
Russian Scientist claims a UFO Crashed Into Meteorite to Save Earth
As per my recent discussion that a Russian scientist claims that aUFO deliberately crashed into a meteor to save Earth... here's the Interesting article from Fox
Dr. Yuri Labvin, president of the Tunguska Spatial Phenomenon Foundation, insists that an alien spacecraft sacrificed itself to prevent a gigantic meteor from slamming into the planet above Siberia on June 30, 1908.
The result was was the Tunguska event, a massive blast estimated at 15 megatons that downed 80 million trees over nearly 100 square miles. Eyewitnesses reported a bright light and a huge shock wave, but the area was so sparsely populated no one was killed.
Most scientists think the blast was caused by a meteorite exploding several miles above the surface. But Labvin thinks quartz slabs with strange markings found at the site are remnants of an alien control panel, which fell to the ground after the UFO slammed into the giant rock.
"We don't have any technologies that can print such kind of drawings on crystals," Labvin told the Macedonian International News Agency. "We also found ferrum silicate that can not be produced anywhere, except in space." source
Maybe a UFO spaceship itself malfunctioned and crashed there? Do they have heroic archetypes in alien psyche to make them want to function in the hero mode and save Earth? You can get dizzy trying to figure all of this out.
My 2cents on 7x7 blog post about MB photo
A couple of weeks ago, the Chicago-based Menu Pages blog posted an article entitled “Why Does Everyone Hate John Mariani?” It all started whenEsquire critic—and author of the influential “Best New Restaurants” list—was in Chicago doing his rounds, which provoked some irate tweets from the likes of the chef de cuisine of Alinea about Mariani’s unethical ways—predominately about his decided lack of anonymity. Let’s just say the word “douchebaggery” was slung. (Why do bloggers and tweeters insist on using variations on this word?)
Russian UFO crash
I don't know. How do they know to expect the crash and film it? All kinds of things look UFO on film
Ufos filmed over Panama 26 june 2008
I have seen similar footage above San Francisco, India, etc. Why do they emit light. Would it not make sense to make your ship so it would not be such an attention-getter??? Are they spaceships putting on a show???
UFO DECLASSIFIED RUSSIAN VIDEO FROM MIG FIGHTER THIS THINGS
This is a very cool video. It is real enough to make a strong argument for UFO existence.
three alien motherships filmed
They look very cool but look more like rockets of some kind than spaceships.
Google Reader on your Google Desktop
The Reader team is happy to announce that another 20% project has come to fruition: a Reader Google Desktop gadget! Post by 20% volunteer and Google Desktop expert, James Yum.
Wherever there are gadgets, RSS feed readers are never lacking, and Google Desktop gadgets are no exception. Until now, there hasn't been a good way to combine all your feeds into a single gadget. With the new Google Reader gadget, you can now track your feeds and Google Reader subscriptions directly from your desktop. The Google Reader gadget is designed to be familiar for existing Reader users, yet compact like our other Desktop gadgets.
To get started, download the gadget (you might need to install Google Desktop first) and sign-in to your Google account. If you select a subscription, your gadget will update automatically with new posts. Clicking an item opens a larger view where you can see the item preview and perform familiar actions such as star, share, and email. Due to a technical limitation of Google Desktop gadgets, full HTML feeds won't render fully, but clicking on an item title will take you to the original website in your browser.
The Google Reader gadget runs with the latest Linux and Windows releases of Google Desktop gadgets and is open sourced under the Apache 2.0 license. We hope this gadget is a fun and useful way to access your Google Reader subscriptions. Please give it a try and tell us what you think.
What's Shape Got to Do with It? - Cheese Course - Slashfood
Posted May 27th 2009 3:00PM by Max Shrem
Filed under: Cheese, Artisan Foods, Cheese Course
What's shape got to do with it?
Well, if you're a cheese, lots. From log-shaped ashed goat to pyramid-shaped Mont Vivant, the cheeses we've been covering in recent weeks come in different shapes and, believe it or not, those structures have a lot to do with how they taste.
A cheese with less surface area is often also a dense cheese, and sometimes needs to be aged longer for the flavors deep within the structure to fully develop. Consequently, small chèvres, such as the disc-shaped Rond Vivant from Rainbeau Ridge Farm may be more pungent. As Lisa Schwartz from Rainbeau expresses it, "the differences in surface area produce more than subtle variations in flavor."
This does not mean a disc-shaped cheese will always be more pungent than a pyramid-shaped cheese. Shape is only one factor in the maturation process. "The ripening and the storage can vary so much because of what else is happening in the cheese house," states Schwartz. Nevertheless, several cheesemakers agreed that shape can play a crucial role. "I think that shape corresponds to texture first and taste secondly -- although I would bet you could get a thousand different answers if you asked a thousand different cheesemakers," adds Jessica Little, co-owner of Sweet Grass Dairy.
Shape especially affects the development of bloomy rind cheeses like Mont Vivant, St Pat and Camembert. "For a bloomy rind, the higher the ratio of surface area to total volume, the faster it tends to ripen, since it ripens from the rind inward," says Wes Jarrell co-owner of Prairie Fruit Farm in Champaign, Ill. "You get a different mixture of ripeness permeating the cheese itself." In other words, for bloomy rind cheeses, the distance between the rind and the center plays a key factor in the ultimate development of flavor.
When picking out chèvres, don't be seduced merely by the aesthetics of a specific shape. Assuming two different sized goat's milk cheeses are aged for the same period of time, know that the smaller one may be packing more pungency. But when in doubt, as always, if possible, ask your friendly cheesemonger!
I think taste has a great deal to do with the type of cheese as far as soft, or hard etc. Shape in my opinion has a little to do because of the rind and the fact that the size of a cheese wheel affects the taste depending how far inside the piece of cheese came from. I like the article but am biased for cheese so my opinion right.
Eater: Week in Reviews: A Onespot for Ippudo
Why Microsoft Named Its Search Engine Bing - Columns by PC Magazine
Microsoft tells us that its new search engine, reportedly code-named Kumo, will actually be called Bing! I've asked the users of Twitter to reverse-engineer an acronym based on those four letters. The people's choice:
But It's Not Google
Indeed. We're hoping Bing is anything but Google—in fact, we're hoping it's better than Google. But it won't be, and nothing will be until the Google paradigm is destroyed and replaced with something hot.
Who cares what it is called.
The One Drink Every Man Should Know How to Make
Think you know the Old-Fashioned? This is the Old-Fashioned. Done right. Done and done.
By: David Wondrich
The old-fashioned (est. 1800) is the Fender Strat of cocktails: It embodies the classic American combination of offhand style, swagger, and micrometer engineering. And it's simple enough that anyone can make it yet sophisticated enough that you never get tired of it. It can be applied equally well to speed-rail bourbon and Cordon Bleu cognac, taming the one and coddling the other. It sips slow and easy when you need that, and goes down like a fireball when you don't. The ingredients are cheap and readily available, and you can leave everything but the lemon on a shelf without worrying about spoilage. (And the lemon is dispensable.) In the fullness of time, people have come to believe that the "old-fashioned" way of making an Old-Fashioned includes mashing slices of fruit into it and even, God forbid, maraschino cherries and drowning the whole sticky mess with club soda. They might call such a thing an Old-Fashioned, but that's not an Old-Fashioned. This is:
The Recipe
- Place 1/2 tsp of loose sugar in the bottom of an Old-Fashioned glass.
- Add two or three healthy dashes of Angostura bitters and a tsp of water.
- Muddle until the sugar is dissolved.
- Add three ice cubes to the glass.
- Stir.
- Add 2 oz straight rye or bourbon whiskey.
- Stir again.
- Twist a thin-cut swatch of lemon or orange peel over the top.
- Add a stirring implement.
- Let sit for one minute.
The Recipe Illuminated
The Sugar
It's less to make the drink sweet than to give back what the melting ice is taking away.
The Glass
The standard rocks glass used by American bars these days is technically a double Old-Fashioned glass. You don't want that. You want the single Old-Fashioned glass, which won't make a healthy two ounces of booze look like half a drink.
The Bitters
The pungent, volatile spice of the bitters briefly masks the top notes of the liquor, so we process it as a cocktail, not a glass of whiskey.
The Water
Dissolves the sugar, without diluting the liquor. Which is the ice's job.
The Ice
Try a little cracked ice for fast dilution and a couple of large, slow-melting cubes to keep it stable as you sip it.
The Whiskey
Let it be American and bonded (i.e., at least four years old, and 100 proof) and not too expensive.
The Twist
This is not a garnish. The dose of lemon or orange oil that you spray on the surface of the drink is the appetizer to the booze's main course.
RELATED STORIES:
Find this article at: http://www.esquire.com/features/drinking/most-popular-mixed-drink-0609
I hardly doubt many people would take their Old Fashioned this way though I may try it just for taste. The traditional way (with orange and cherry and soda) works out better to a larger palate diversity. The Tom Collins family of drinks turn most people today off unless you make them with half soda and half seven-up. The old timers are gone and the pure drink tastes are forgotten. The nostalgia drinks have to taste the way public thinks they should or they will get sent back.
Why Guinness Is the Right Way to Start Drinking
Because the quiet numb of a frothy Irish pint represents the beginning of a great night
By: Chris Jones
I'll always open a barroom run with a Guinness, because I believe that it lines my stomach in a way that both facilitates my eventual drunkenness and reduces my odds of a hangover, but also because after a long day of whatever I've spent my day doing, that first creamy sip has become a kind of signal to my brain, semaphorelike. It's like starting the car before a long drive: This is how it opens, and I am buoyed by the idea of what's to follow. For me, Guinness has come to represent the seemingly contrary combination of relief and anticipation, that moment when the bad ends and the good begins.
Because of that, I usually can't get it into me fast enough. There will be only three or four foam lines around my glass. I'll wait for it to soak in, and then I'll follow it with bourbon, feel the warmth rising in me. My cheeks will go a little slack, and my tongue a little fuzzy, and I'll tune in to the nice heavy sweetness in my belly. I'll smile more easily, and I'll talk more freely, but I won't be sloppy. I'll just be a better version of myself. There, that's the buzz. Then I'll switch back to beer, something light and easy. And I'll skate through the rest of the night with long, slow strides, because then it will be about maintenance, not architecture. I want to stay numb; I don't need to be paralyzed.
That's why I start with a Guinness: not because I want to pretend to be Irish — because then I'd just go home along — and not because I think it's manly, even if it is. (Except when some prat bartender draws a shamrock on the top of it, which is like having a chef doodle in your gravy.) I start with a Guinness because at this juncture in my drinking life, it allows me to feel without feeling. I can close my eyes and know exactly where I am and exactly where I'll be.
RELATED STORIES:
Find this article at: http://www.esquire.com/features/drinking/guinness-pint-0609
I like this article. It is short but does make a very good point about the drinking process. The practice of drinking in US is too simplified and is great to encourage maximum consumption of whatever found to drink but there is plenty more to drinking properly. A glass of olive oil can be an excellent way to slow down the absorption of alcohol into the system. Food traditionally is the best way to slow down the alcohol input into the blood stream. It is not always customary to have food or find a shot of olive oil before imbibing and this little Guinness trick here can do many a good deal of good.
France reports sharp drop in wine, champagne sales - Yahoo! News
AP – FILE - In this Nov. 20, 2008 file photo, a woman tastes the 2008 edition of a Beaujolais Nouveau wine …
By SCOTT SAYARE, Associated Press Writer Scott Sayare, Associated Press Writer – 2 hrs 32 mins agoPARIS – As wallets grew thinner around the world, fans of Bordeaux, Burgundy and Champagne cut back heavily on their purchases of French wine in 2008, according to French government statistics released Tuesday.
French households drank almost 10 percent less wine last year than in 2007, and exports by French vintners sank 15 percent by volume and almost 30 percent by value in the first quarter of 2009, the agriculture ministry reported.
"It's a phenomenon of the current economic situation, so we need to be prudent and not sound the alarm," said Xavier de Volontat, who heads an association of French vintners. "We'll have to be prudent vis-a-vis our members in the months to come. It's true that they're being patient, but they have to be able to get by economically."
France's chateaux and vineyards have voiced concerns for their future after seeing orders plunge since the end of 2008.
The same problem here in the US and not much can be done. There is always overproduction worldwide and the products are created with greed in mind. When economies are good, they go like crazy generating too much profit. When economies are bad, the profit goes and the industry people have to pay personally. It is not food any more. It is an easy way to make a lot of money or not.
A Radio Shack netbook deal—with a catch
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The 10 Best U.S. Cities to Live and Work [Living]
Personal finance site Kiplinger has released their annual list of the best cities in the United States to live and work. The key this year: It's all about where you can find—and keep—a good job.
View Best Cities for Jobs in a larger map
Go ahead and click on the numbers above for a look at each city on the map. If you don't care where they are, here's the quick list:
No. 1: Huntsville, Alabama
No. 2: Albuquerque, New Mexico
No. 3: Washington D.C.
No. 4: Charlottesville, Virginia
No. 5: Athens, Georgia
No. 6: Olympia, Washington
No. 7: Madison, Wisconsin
No. 8: Austin, Texas
No. 9: Flagstaff, Arizona
No. 10: Raleigh, North Carolina
When our numbers guru, Kevin Stolarick, evaluated U.S. cities for their growth potential, he looked not just at the overall number of jobs, but also at the quality of those positions and the ability of cities to hold on to them when the economy softens.
Hit up the Kiplinger link for the full run-down, including stat sheets on each of the cities that made the top 10. If you've spent any time in the cities that made the short list, let's hear more about them—whether or not you think they belong on this list—in the comments. Meanwhile, if this year's list didn't excite you, a quick look at last year's list may provide some solid alternatives.
My two-cents on eater.com Post on MB
Looks like the big business does its forecast accounting over M D weekend. Tuesday morning, WSJ goes out bashing Robert Parker, the losers in San Francisco who cannot write deathwatches anymore turn to careerwatches. Oh, I am sorry. Did I insult the San Francisco's own sewing circle known as eater.com. That is my bad.
But seriously, it is no secret that big food, big wine and big politics are hurting nowadays. It is the same old sh*&&t public have forgotten about: American companies don't care to improve to compete so have to undermine competition of every kind by putting bans, changing industry standards and ATTACKING ANYONE THAT SETS INDEPENDENT STANDARDS. That is the good old American way to market lousy goods as above par. To that end, nobody comes in handier than eater.com where you find All The News That Is Not Fit To Print.
Your turn to call me names. Your statements aren't worth jack anyway.
Anonymous Guest comments at 10:39 am
"Your turn to call me names."
Oh, okay! Your arguments are simplistic, lacking any foundation in reality and, in the words of a giant ping-pong ball head, street rat crazy. You are paranoid and delusional, however, easily overlooked because you keep hitting the same wrong note time after time.
Thanks!
My comments 10:44 am
@guest (#41): Somebody just blew it.
This is the post and I am not following it anymore. Too many GUESTS are taking Paolo's side...Ooops
More of My Comments on Unmasking of Michael Bauer
I forget the name but I read this: A Native American tribe would announce the removal of a Chief by sitting him on a stool and pulling it from under him in public. This meant the guy is not a Chief anymore. And they had a lot of Chiefs to begin with. I guess in Internet Age, one picks a pivotal point on calendar (day after 3 day holiday) and reveals something.
That makes today Michael Bauer Day.
--I know everything (or can look it up). Ask me. I am at kooshyar.mp
Michael Bauer defaced in Public
Tuesday, May 26, 2009, by Paolo
Over in New York, the critics are not quite faceless, while Miss Irene down in LA only has a blurry photo to her credit. Here in the Bay, we kicked off the game of cat-and-mouse earlier in the month when we uncovered a suspicious yet inconclusive shot on SFGate that may or may not have been Mr. Michael Bauer, he of 20+ years of anonymity. But today is a momentous day, and here we have some screengrabs from a video at the Minnesota State Fair (yes, really). Bauerlicious himself is interviewed sans face in the beginning, but fortunately, he appears in the background around the 1:20 mark. Our favorite shot in the above gallery is the last one.
· Food critics on a stick [Star-Tribune]
· The Time the Chron May or May Not Have Accidentally Run a Photo of Bauer[~ESF~]
Wine Advocate Writers Spark Ethics Debate - Wall Street Journal | Dr Vino's wine blog
The Wall Street Journal has a story today on page D1 entitled, “Wine Advocate Writers Spark Ethics Debate: While Newsletter’s Founder Champions Independence, Two Reviewers Accepted Trips.”Reporter David Kesmodel details the divergence between policy and practice at Robert Parker’s Wine Advocate. He acknowledges reporting on this blog that initially raised the questions (see my original correspondence with Parker and critic Jay Miller here and a follow up here).
The Wall Street Journal story adds details that Miller accepted trips to Australia and Chile paid by wine industry groups. I contacted Wines of Argentina last month and their staff in Mendoza verified that they had also had paid for two trips for Miller to visit the country. Other parties verified that he was ferried around the country by private jet on one of those trips.
The WSJ story says that Parker declined to respond to interview requests, as did Miller and Mark Squires who has admitted to taking press trips to Portugal, Israel and Greece. Joining a press trip from a regional or national association is not out of ordinary for wine writers; it’s that Robert Parker laid down ethical standards years ago that state “It is imperative for a wine critic to pay his own way” and “it is imperative to keep one’s distance from the trade.” Parker’s lack of response to the reporter seems odd since not only would it clarify the situation but he encouraged reporters to call him just last month, writing in his forum “Today…most journalists don’t even call if they want to write about me…no sense having me provide a well documented rebuttal that undermines their story line……”
Dr Vino has been a pest for several weeks over his discovery writing in his blog. He finally gets what he wants: A major publication covers the story. Let's say it was totally true as said and Parker did or did not know but basically is a mistake. But it cannot be forgiven nor overlooked. What will be the outcome if this story is completely true? What will happen if Parker's credibility reduced? The biggest and only winner is not the consumer but the American wine lobby. Parker was good for business when business was good for everyone. Now that business is hard for US wine, one easy way is to pick up any story that may help take away from the competition. If Parker is not around, Wine Spectator will dominate the rating for wines and US wines will get a boost overnight. What was that Parker wrote in his introduction in Wine Buyer's Guide?? Fraud in wine business. Parker has very little to gain if his reporters are honestly going around on Trade expense accounts but the embattled US wine industry has so much to gain if Parker ratings (he loves French) are pushed back and they set the standard for what they sell. Dr Vino is a true advocate.
A Facebook profile can reveal the real you - tech - 26 May 2009 - New Scientist
Judging a book by its cover may be unwise, but online profiles are fair game, new research suggests. University students considered likeable by people that met them in real life have been found to make a similar impression on people who view their Facebook profiles.
"People who were expressive in tone of voice and facial expression were also socially expressive on Facebook. They posted a lot of pictures, they posted photo albums, they seemed to have a lot of conversations with people," says Max Weisbuch, a psychologist at Tufts University in Medford, Massachusetts who led the study.
Facebook is a social networking site where each of its 200-million-plus members curate personal pages containing their interests and photos, as well as comments from friends.
Chat cheat
For the study, Weisbuch's team recruited 37 university students, 18 of them women, to come to his lab for a one-on-one chat with another study participant. Weisbuch's team told the two to get to know one another by asking questions for several minutes.
However, one of each pair was actually a researcher masquerading as a student. Afterwards the role-playing researchers, none of whom were members of Weisbuch's team, rated each participant's likeability, based on their tone of voice, how much they smiled, how much they revealed about themselves, and other verbal and nonverbal factors.
Immediately afterward, the researchers downloaded the Facebook profile of the volunteer and asked a panel of 10 students from another university to rate the likeability of its owner. The panel had plenty of information to pass judgement on. The Facebook pages used contained an average of 282 pictures and 868 messages, or "wall" posts, from friends.
The Facebook pages that earned the highest likeability rating were the most expressive, loaded with pictures and wall posts, Weisbuch found. And these people also tended to be rated as the most affable volunteers in person, being assessed by the undercover researcher as being very animated and with expressive body language.
People who talked a lot about themselves in the conversation also tended to share a lot of information on Facebook. But some things appear best kept secret: they also tended to score lower on likeability in person, compared to people who shared less.
Positive glow
It might seem surprising that people draw similar judgements based on brief, impromptu conversations and web pages that can be the product of hours trying to project the right persona. But Catalina Toma, a psychologist at Cornell University in Ithaca, New York, says the fact that people know most of their Facebook friends in real life keeps them honest.
"It doesn't make sense to lie in those profiles, because the social network acts as a constraint on deception," she says. People do not lie because they know they will be caught out.
Instead, Facebook users have the opportunity to highlight flattering information – say a South American vacation – and gloss over more embarrassing characteristics like halitosis. "It's really super easy to portray yourself both positively and accurately in online profiles," Toma says.
In the two years since researchers performed the experiments, Facebook has attracted more users whose college years are long past. "I think you have to be cautious in generalizing the results too far," says Weisbuch, who does not have a profile on the website.
That doesn't mean, he hasn't found the website useful, however. "When I hire someone I might try to check out their Facebook page first," he admits.
Journal reference: Journal of Experimental Social Psychology (DOI: 10.1016/j.esp.2008.12.009)
This is a cool article. I learned a few things I did not know. I don't think I have 282 pictures nor 800+ wall posts from friends. Ooooops
25 brilliant wine label, bottle & package designs | Design daily news
Frank B, label with a customizabe message, designed by Talia Cohen.
Mas Romani label designed by Gabriel Morales, good use of patterns and colors.
Nice concept by Hanna Backman.
Do you like vintage movie posters? Then you’ll like these Killinbinbin labels.
White space makes its way on a wine label, thanks to Stockholm Design Lab.
Wine labels based on circus characters, great work by Public Creative.
Colourful wine packaging for Zull.
Wine box that turns into a lamp, by Ciclus.
Another vintage looking design by Mash.
Mash does it again, comics-like wine labels.
Logan wine, with embroidered labels. Lovely work by War Design.
Beautiful looking typography, illustration and bottle by Elk & Wolf. Designed by Social UK.
Sicani wine bottles, also by Social UK.
Boxhead bottle, creative label pattern with cute illustrations and type by Mash.
Nice and original box and bottle design by Hatch.
Also by Hatch, the cool illustrated labels for the Michael Austin wine.
Sohne Vineyards, big typography for a strong branding, designed by Ned Wright.
Molly Dooker, more great illustrative labels by Mash.
Five Rows, more traditionnal label with handwitten text and abstract design by Insite Design.
Going to the roots of wine labelling with Turner Ducksworth.
The Francis Ford Coppola’s www.encyclopediawines.com%2fPages%2fHome.aspx">wine encyclopedia sent some fine looking bottles to the fine people at NotCot.
Oriel Wine, gorgeous bottles by the talented Julia Hoffmann.
Huge type for magnificient wines, lovely.
Who said awesome? Sheva wine bottles by Nine99 Design.
Beautiful black and white labels for Churchill’s wines.
You have to check these out. They are very cool. They also show how the packaging can distract from quality questions and promote saleability. Take a look at them.