nolatonapa.blogspot.com
Nola to NapaWine's not stuffy. It's just tasty.
http://nolatonapa.blogspot.com/
Wine's not stuffy. It's just tasty.
http://nolatonapa.blogspot.com/
TODAY'S RATING
>1,000,000
Date Range
HIGHEST TRAFFIC ON
Thursday
LOAD TIME
0.4 seconds
16x16
32x32
PAGES IN
THIS WEBSITE
19
SSL
EXTERNAL LINKS
3
SITE IP
172.217.12.161
LOAD TIME
0.375 sec
SCORE
6.2
Nola to Napa | nolatonapa.blogspot.com Reviews
https://nolatonapa.blogspot.com
Wine's not stuffy. It's just tasty.
nolatonapa.blogspot.com
Nola to Napa: November 2010
http://nolatonapa.blogspot.com/2010_11_01_archive.html
Wine's not stuffy. It's just tasty. Wednesday, November 10, 2010. Color:Medium garnet . light for a cab. Nose shaved pencil,blackberry, just ripe cherry, rare steak, caramel, bitter chocolate. Palate: the body is light, cranberry, white pepper, fig, soft and sweet tannins. Plum compote, stewed and stick blended cherry. About 16 months in a blend of Hungarian and French oak. 80% Hungarian. This cab is an interesting anomaly. It’s a cab, but it’s light and nimble. She’s smart. Real balanced for s...Call it...
Nola to Napa: Pelerin Sangiovese 2006, Arroyo Seco
http://nolatonapa.blogspot.com/2010/04/pelerin-sangiovese-2006-arroyo-seco.html
Wine's not stuffy. It's just tasty. Thursday, April 22, 2010. Pelerin Sangiovese 2006, Arroyo Seco. Color: ruby. Gritty. Nose: Black pepper or white/tri-color ground pepper. Tight acidity. Pomegranate. Blue ink. Blackberry cherry cola. Palate: farmhouse kitchen stewed red cherry. Fresh red apple skins. Milk chocolate truffles, toffee, gravel. Fig. Very long finish. Oak comes, presents itself then goes. A little touch of celery. Rhubarb Pie almost too ripe to harvest. Firm tannins. Medium weight. Drips wi...
Nola to Napa: April 2010
http://nolatonapa.blogspot.com/2010_04_01_archive.html
Wine's not stuffy. It's just tasty. Thursday, April 22, 2010. Pelerin Sangiovese 2006, Arroyo Seco. Color: ruby. Gritty. Nose: Black pepper or white/tri-color ground pepper. Tight acidity. Pomegranate. Blue ink. Blackberry cherry cola. Palate: farmhouse kitchen stewed red cherry. Fresh red apple skins. Milk chocolate truffles, toffee, gravel. Fig. Very long finish. Oak comes, presents itself then goes. A little touch of celery. Rhubarb Pie almost too ripe to harvest. Firm tannins. Medium weight. Drips wi...
Nola to Napa: April 2009
http://nolatonapa.blogspot.com/2009_04_01_archive.html
Wine's not stuffy. It's just tasty. Friday, April 3, 2009. It’s budbreak here in Napa and Sonoma. Looks like Sonoma’s in the lead. The buds are huge. Chard. And Pinot look to be rockin’. Keep an eye out for frost. The fans are ready to go. They help disperse hot air over the little babies to keep them alive,. And to knock out the tasty grapes you love so much. Wednesday, April 1, 2009. Terredora Di Paulo 2006 Aglianico. Just opening, slight brett. After his workout at the gym. The skins are chewy. Take i...
Nola to Napa: February 2010
http://nolatonapa.blogspot.com/2010_02_01_archive.html
Wine's not stuffy. It's just tasty. Tuesday, February 2, 2010. Nose: Volcanic soil. Dates, cranberry chocolate wet green grass. Color: Dark purple core to garnet rim. Palate: Light on the palate cinnamon on top. Tart partially smashed cherry. Bay leaf prune. Oregano. A little gunpowder and flint. Forward tannins initially. She keeps trying to pull me back into the bed, but I get up and make some coffee. As she gets dressed, I zip her up. She puts a hibiscus behind her left ear. This wine’s dusted w...
TOTAL PAGES IN THIS WEBSITE
19
Video | NOLA Media Group | Your Audience Experts
Future of New Orleans sample advertiser video. Http:/ www.nolatogo.com/wp-content/uploads/2014/08/MHM-Urgent-Care.mp4. Http:/ www.nolatogo.com/wp-content/uploads/2014/08/Metairie-Bank.mp4. Http:/ www.nolatogo.com/wp-content/uploads/2014/08/CGB-Enterprises.mp4.
Nolatoksrevyn 2014
31/12 - 16:00 - Premiär! 4/1 - 16:00 / 19:30. 11/1 - 16:00 / 19:30. 18/1 - 16:00 / 19:30. Ja MÅ vi leva! Nolatoksrevyn firar i år 30 år! Detta gör vi med en rykande färsk nyårsrevy med premiär på nyårsafton. I årets revy har vi arbetat om konceptet så att vi delat in revyn i två akter med paus med servering, och dessutom ingår garderobsavgift och program i biljettpriset. Det mesta materialet är egenproducerat för att ha en tydlig anknytning till de lokala händelserna i Örnsköldsvik med omnejd.
When the Tolls Go Away
When the Tolls Go Away. Sunday, May 6, 2012. Let's put the toll renewal issue to a public vote. As a former CCC Task Force member and president of Friends of the Ferry, I say it is time we all listened to Rep. Pat Connick and “Do what the people want.”. Rep Connick has said: “Our pockets are empty.”. And he is right. The DOTD’s pockets are. Rep Connick has said: “It’s not fair.”. Rep Connick has said “The CCCD has been mismanaged and corrupt.”. Valid And while most would cite Rep. Connick as the legi...
Index of /
Apache/2.4.10 (Unix) OpenSSL/0.9.8e-fips-rhel5 mod bwlimited/1.4 PHP/5.3.29 Server at www.nolaton80.com Port 80.
Nola to Napa
Wine's not stuffy. It's just tasty. Subscribe to: Posts (Atom). I do what I can with what I got. View my complete profile. Mark Lanegan. One of absolute favorites. Robert O'Maoilriain (Sonoma Sommelier Wine Review). Court of Master Sommeliers. I didn't hear you?
Nolatone Ampworks, USA
Introducing the Nolatone Club Master! Is the first Nolatone designed specifically with pedals in mind! In true Nolatone spirit, it's rewarding to play plugged straight in, but you'll think your pedals are built right into the amp! The way the Club Master translates the nuance of your pedals, it's like having a whole collection of amps! More clips coming soon, but here's a little taste for you:. Please see the Club Master product page. Top Quality Mercury Magnetics Iron. Hand Wired, NO PCBs!
nola.to.nyc
Adman entrepreneur bacon enthusiast. Brunch at the Redhead. November 4, 2009. The Redhead recently began serving brunch – or rather, Chef Meg’s take on brunch. As expected, it is incredible. Chef Meg has created her own steak sauce to go with the steak and eggs and her version of Monkey Bread, to name a few. A week into service, TastingTable.com. Has picked up on this and even convinced Chef Meg to divulge her Monkey Bread recipe. Stop by The Redhead. Posted in The Redhead. October 29, 2009. Wed 10pm / 9c.
nolatoquesyamasasieslarosa.blogspot.com
No la toques ya más, que así es la rosa
No la toques ya más, que así es la rosa. Las raíces del poeta llegan hondo y extraen el zumo a estratos que el buen ciudadano ni tiene, R. Gullón. Miércoles, 21 de marzo de 2018. Hoy es el Día Mundial de la Poesía. En cuerpo y alma. Deshacerse de las miradas. Que duermen en la garganta. No más inercia bajo el sol. No más sangre anonadada. No más formar filas para morir. Pero arremete, ¡viajera! Alejandra Pizarnik, Poesía Completa. 2007, Lumen, Barcelona. Y además ha llegado la primavera. La Vida de Adèle.
NolaTorch.com
SOCIAL ENGAGEMENT