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Subject to the approval of the National Associations concerned, and where the principles of these rules are respected,
rules may change in its application to games played by children under 16, or women, or players
veterans (over 35 years). (1)

1. "2 Changes in the rules of football." Www Soccer Rules , February 8,

Or:

Subject to the approval of the National Associations concerned, and where the principles of these rules are respected,
rules may change in its application to games played by children under 16, or women, or players
veterans (over 35 years). (Source: "2 Changes in the rules of football." Www Soccer Rules , February 8,

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The personal computer can not do anything if you do not have a usable operating system - the program that allows the
PC using other programs. But before you run the operating system, the PC needs a way to carry it in
random access memory (RAM). This form is known as a bootstrap, or just boot - a small code that is part
Permanent PC. (1)

1. "5 How To Boot Disk," Evolution of Computers , February 4,

Or:

The personal computer can not do anything if you do not have a usable operating system - the program that allows the
PC using other programs. But before you run the operating system, the PC needs a way to carry it in
random access memory (RAM). This form is known as a bootstrap, or just boot - a small code that is part
Permanent PC. (Source: "5 How To Boot Disk," Evolution of Computers , February 4,

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Wine is an alcoholic beverage and should be consumed in moderation.

Wine is an alcoholic beverage and should be consumed in moderation.

1 - No drink should be considered companion or loved one.

2 - The consumption of any alcoholic beverage to drown his sorrows is not recommended.

3 - Wine is an alcoholic beverage and should be consumed in moderation enough.

4 - Any alcohol can only be purchased by those over age.

Wine Vocabulary Technical Terms Part 2

Wine Vocabulary Technical Terms Part 2
Wine Vocabulary Basic Technical Terms:
Vanilla - The wines are matured in oak flavors reminiscent of vanilla, and lightly sweet flavor and pleasant.
Bouquet - Presence of complex aromas, intense and diverse acquired during aging in wood and in the bottle.
Bouchoné - French term that means unpleasant aroma stopper attacked by mildew.
Annoying - Wine lacking in acidity and little body.
Complex - Aromas within aromas that suggest several different analogies of fruits, flowers, wood, etc..
Short - No persistent taste.
Duro - Tannic. Characteristic of certain young reds.
Bond - gustatory sensation denoting strength and structure by the good alcoholic.
Firm - Young and striking style.
Fruity - A term that refers to the set of olfactory characteristics of young wines resulting from the grape variety (primary aroma) and pre-fermented flavors and fermentation (secondary aromas). It is a feature which tends to soften and eventually to die out with time, leading to more evolved flavors.
Harmonious - which reveals wine perfect balance between its main components (sugars, acids, tannins, alcohol, etc.). Providing pleasant sensations due to their balance.
Glycerin - A substance found in red wine that softens the harshness of tannic and acidic, making it round and velvety.
Long - wine whose flavors remain in the mouth for a long time after being drunk.
Mosto - juice of fresh grapes, fermented yet, they may remain solid parts of the grape.
Nervous - Rich in acidity, lively. Quality of young wines, especially whites.
Perlage - are the thin bubble characteristics of Champagnes and other sparkling wines, resulting from the release of carbon dioxide. A prolonged stay perlage denotes the quality of the wine.

Wine Vocabulary Technical Terms

Wine Vocabulary Technical Terms

Acid - is a characteristic of the young wine or that made from green grapes. An example is the "green wine".

Astringent - It's too much tannin, giving a rough impression of the wine.

Kind - like sugary, between soft and sweet.

Velvety - Wine, especially red wine, which leaves no rough feel on the palate.

Borra - Impurities deposited at the bottom of the bottle or cask wine.

Rubber - Odor resulting from a mash of low acidity.

Bouquet or "Bouquet" - Aroma of wine that develops with maturity drink. The secondary flavoring originates
the fermentation, supplemented by aging in barrels and in bottle for custody.

Gross - Sparkling wine too dry.

Heady - Of an alcoholic strength appropriate.

Carafe - Bottle used in restaurants to serve wine straight out of barrels.

Body - Represents the constitution and the weight of a wine left in the mouth.

Cut - Make a blend of wines from different vintages.

Distillation - Operation that consists in separating alcohol from water.

Hard - Even astringent; wine with strong acidity.

Bond - Wine whose body is accentuated.

Rachis - Branch or "skeleton" that allows the formation of clusters.

Witty - wine with high alcohol content.

Evanescent - Aroma fleeting, it goes away.

Filling - Many little sweetness and acidity.

Sparkling - Wine with little effervescence, sparkle.

Fruity - Flavor and aroma left by the young wine, delicate and reminiscent of fresh fruit.

Generous - High alcoholic compounds and noble.

Gordo - Full-bodied but soft. In whites, the excess sugar in reds, maturity.

Light - Opposite to full bodied. Wine with low alcohol content.

Long - wine that leaves a remarkable flavor and persistent in the mouth, a sign of its quality.

Maderization - Chemical attack of the wine. Occurs due to poor storage or exposure to elevated temperatures.
Synonymous oxidation.

Slim - Aguado, diluted.

Mosto - liquid obtained from pressed grapes.

Heavy - Full-bodied, but with low acidity, so no finesse.

Aftertaste - Taste and smell that wine leaves in the end. Can be pleasant or unpleasant.

Reserve - Lote wine reserved for further aging.

Sangria - In Brazil is a mixture of red wine, water and sugar. In Spain, sangria is a typical drink made with
fruits (oranges, lemons and peaches), Spanish wine and soda. You can still take sugar and brandy, as revenue. It
served with ice.

Dry - Wine without any sweetness. In Brazil, this classification is given to wines containing at most of 3g/litro
sugar.

Sommelier - French term used to designate the person in charge of everything that relates to wine cellars and beverage in
fine restaurants.

Smooth - Low acidity and tannin. In Brazil fall into this category of wines that have 3 to 20g/litro sugar.

Tannin - substance derived from the grape skins. Important in the taste of red wine. The sensation of astringency. Present
especially in young wines.

Cloudy - Wine usually sick, has a thick veil. Not to be confused with the old wine, whose bottle
has been shaken. In this case, it can be seen that deposits do not decanted.

Combine wine with desserts

Combine wine with desserts
DESSERTS
Chocolate-> Banyuls, Port
Pies (fruit) -> Soft White
Cheesecake, cream-> White sweet
Creme Brulee-> Sauternes
Nuts-> Vintage Port or Tauny

Matching Wine with Cheese

Matching Wine with Cheese
CHEESE
Cheese fondue-> Riesling, dry white
Roquefort, Stilton, Gorgonzola-> Port or sweet white
Goat Cheese-> White dry Sancerre, Sauvignon Blanc
Camembert, Brie-> Merlot

Combine wine with meat

Combine wine with meat
MEAT
Bunny-> Tinto average
Lamb-> red Bordeaux
Hunting-> red Burgundy
Fondue bourguignone-> Tinto average
Liver-> Red light, young (Beaujolais)
Calf-> White medium or light red
Cassoulet-> Cahors, Vacqueiras
Pig-> Soft White or light red
Steak au poivre-> Syrah

Combine wine with Birds

Combine wine with Birds
BIRDS
Duck-> bodied Tinto
Duck with orange-> White aromatic
Partridge stuffed-> red Burgundy
Coq-au-vin-> bodied Tinto (red Burgundy, the plate and cup)
MASSES
Pizza and pasta with sauce-> Chianti, light red or medium red
Pasta with seafood-> soft white

Combine wine with Fish and Seafood

Combine wine with Fish and Seafood
FISH AND SEAFOOD
Cod> White woody green or red (Portugal)
Squid-> Sauvignon Blanc (and other dry whites)
Trout-> White light dry
Fish light-> light dry whites
Fish with cream-> medium or full-bodied dry whites (Chardonnay New World)
Sushi/sashimi-> Champagne brut

Combine wine with starters and salads

Combine wine with starters and salads

STARTERS AND SALADS
Salads with vinegar-> Water
Carpaccio-> light red
Oysters-> Chablis, Sancerre
Lox-> Riesling, Poully Fumé
Fresh salmon-> Chardonnay, Riesling
Ham and sausages-> Beaujolais
Mortadella-> Dry Lambrusco
Prosciutto-> Jerez fine

What wine goes with what food?

What wine goes with what food?
The COMPATIBILIZATION WINE / FOOD
What wine goes with what food?
The perfect wedding wine / food is perhaps the most controversial topic of wine. The diversity of food and wine is very large and the possible combinations, huge. Moreover, the purely technical criteria, should be added to the "wedding" attached to the cultural tradition of human groups (fque and sometimes collide with technical standards) and subjective taste, personnel, each ipode not be neglected: after all, wine is first of all pleasure.

"It is worth mentioning some of the consecrated combinations that occur to us, and surrounded by perfect unanimity: Chablis wine with oysters, Port with Stilton cheese, Sauternes with foie gras.
There are also "difficult marriages", in which the main obstacle ingredients are attending some regional cuisines. The oriental dishes (Indian, Chinese, j aponesa, Korean, Thai and Arabic latter full of lemon and raw onion) are difficult to follow. Plates in the presence of vinegar, citrus fruits, eggs, asparagus, artichoke is remarkable and chocolate, are also a challenge for wines.
Some general rules should be retained and function: red meat and red wine with game, fish and seafood with white. If we want to make choosing an eminently technical, we juxtapose the organoleptic characteristics of the food and drink and analyze if it works. Thus, the combination can be made by similarity or opposition.
COMBINATION BY SIMILARITY
Wines with aromas discrete -> ate the little spicy
Wine with powerful aromas -> food with good aromatic presence
Young wines and fruity -> simple, rustic dishes
Old wines and full-bodied -> refined dishes
Light wines -> dishes with sauces lean
More structured wines -> succulent dishes with sauces
COMBINATION IN OPPOSITION
One should take into account the following criteria:
Sugar reduces the acidity Acidity reduces fat juiciness attenuates the tannin
Example: Roquefort cheese or foie gras (fatty and salty food) -> Wine Sauternes (sweet and sour). In a more empirical relationship follows a advisable combinations:

What is the ideal temperature for serving wine?

What is the ideal temperature for serving wine?

What is the ideal temperature for serving wine?
TABLE OF TEMPERATURES
TYPES TEMPERATURE (C)
Temperature in Degree Celsius
Sweet whites 5-7
Champagnes, sparkling white light and dry 6-8
Bodied dry white 8-10
Dyed slight 10-12
Light reds 12-14
Dyed type Bourgogne 14-16
Bordeaux reds type 16-18
Full-bodied 18-20

The Order of Service of Wines

The Order of Service of Wines
The Order of Service of Wines
Some rules to be observed as to the order of service:
* Dry wines before soft
* Whites before reds
* Whites before the young mature white
* Young red wines before reds aged
* Wines before full-bodied light
* Drunk wine before cooled to room temperature

Proof of glasses of wine

Proof of glasses of wine
The POVA and Cups
The first to taste the wine is the host. In the restaurant, the wine is tasted by the one who chose.
The glass should only be filled halfway, so that the top is full of air, which greatly contributes to the olfactory enjoyment of wine that wins the opening of its aromas. The exception is the glass of champagne flute type, which must be completely filled with Champagne or sparkling wine as the drink of CO2 is responsible to bring the bouquet to the surface, it is not necessary that the bowl is shaken. Furthermore, the perlage (bubbles) Champagne can be better appreciated with the cup full.
The choice of glass is crucial for proper wine service, and aesthetics and functionality are the criteria to be observed. In general, the glasses must:
* Having good size (better than great small);
* Be smooth and thin thickness (no arabesques and stoning);
* Have standing tall (so we can get it by the stem, leaving no marks on the glass or heat it);
* Being colorless (so we can better appreciate the wine);
* Tue curved walls and edges closed (for better appreciation of the aromas. Again, the flute is the exception).

The Decanting Wine

The Decanting Wine
The Settling
Decanting should be used in two cases: in red wines that have been in bottle for many years and have blurs, and young red wines, which greatly benefit from the aeration that occurs during racking of the bottle into the decanter.
As for white wines, there is no unanimity on the subject. Most connoisseurs see no sense in decant a wine that does not present grounds, whereas some think great whites should be decanted for aeration helps to release the aromas. Personally, I'm with the first group.
The decanter is a crystal bottle. To decant a wine, you should put him up for some time, until the suspended sediment or sludge may sit at the bottom of the bottle. Then poured gently - but only once - the wine bottle into the decanter, lighting up the neck of the bottle with a candle, in order to verify that the sludge is following the decanting wine and do not allow happen. Thus, the sludge will be in the bottle as the wine moves to clear the crystal. It should put the empty bottle of wine beside the decanter for one to identify the wine that will be drunk.

How to serve wine?

How to serve wine?

Capsule and cork
If it is not necessary to settling, the opening of the bottle is the initial step of wine service. For this purpose, we must remove the capsule that surrounds the stopper and then draw the cork itself. The capsule is generally manufactured as lead or tin, can also be found in aluminum and plastic. There is a tendency, particularly in the New World producing countries, to throw up the cap and the nozzle come glass bottle with a slight bulge on the neck, in such cases the cork is protected by a layer of wax.
The capsule should be cut just below the stopper. To do so, it uses the desencapsulador (small circular device with internal blades which involve the capsule), or a blade that usually accompanies the corkscrew, or even a knife. After the operation, clean up the neck with a paper napkin.
The removal of the cork should be made of the various types of corkscrews on the market. The system Screwpull with long spiral is known as the most efficient and works by turning the handle until the tip of the spiral is set in cork movement should continue until the traction completely extract the cork. The classic corkscrew lever is widely used and its spiral must have five complete turns sufficient to extract the cork without damaging higher capping the bottles of wine large.
The very old bottles with their corks that are in poor condition and may crumble using a corkscrew, should be opened with a "tenacious" overheated. The scissors tongs resembles grass which closes below the neck of the bottle, and should be heated until rubra used. Before, you must pass ice or a damp cloth on the neck in order to cause a thermal shock. The glass then part without leaving shards. This system is widely used to open up ports very aged.

How to store wine as well?

How to store wine as well?

The conditions of storage or custody of the wine are very important and should not be neglected, under penalty of wine spoilage, loss of their characteristics or irregular evolution.

If you do not have a wine cellar to keep the wines in ideal conditions (15 °), you must use the home a place that is cool (south face), airy, no odors, dark, flicker-with little variation temperature.
The bottles should be placed lying down, so as to avoid the dryness of the corks and consequent invasion of oxygen in the bottles, which oxidize the wine. White wines are placed at the bottom and the reds, the higher the better because resist higher temperatures.
A good solution is the air-conditioned cellars shaped mobile, like refrigerators on the market today, with variable capacity storage.
It is interesting to maintain control records, notebooks or computer programs to the list of wines from the cellar, which register various information, such as date of purchase wine, price (in U.S. dollars), number of bottles, consumption forecast, with whom We tasted the wine, accompanied by that dish, etc..

Tips on how to choose and buy a good WINE?

Tips on how to choose and buy a good WINE?
How to choose and buy a good wine?
The selection and purchase are the initial steps that culminate in moments of great pleasure or, if poorly data, big disappointment. Follows a Decalogue with the basic rules that, if observed, will be of great value for good wine drinker:
1 - Buy your wine in places that offer a good variety of labels and, more importantly, they have a good inventory turnover.
So you will minimize the risks of buying a drink spoiled by poor storage conditions.
2 - Buy direct from importers or wine, when wine is Brazilian, is a good quality assurance in conservation and best price. The air-conditioned shops of fine beverages and the new - and well maintained - sectors of drinks that keep the big supermarkets are also a good option.
3 - Do not buy wine in bakeries, delicatessens, bars and shops of little movement. In such cases, it is better to settle for a beer.
4 - For those that begin: when in doubt, when they choose one of two bottles, preferring that of more recent vintage, especially if it is a white wine. This serves, of course, as a general rule because the vast majority of wine on the market should be drunk young, since only lost with the passage of time. The saying that "wine, the older the better" is, at best, a half truth, and is valid only for special wines (good Bordeaux, Barolos, Riojas, etc..), Yet until a certain time limit .
5 - Examine the bottle well before you buy it. The liquid level should never be below normal, and the cork should be in good condition.
6 - Observing the bottle against a light source (not cold). Check if the white wine is not too golden, tending to brown. or, if it is red, very brown. Are signs of oxidation.
7 - Always with you a table of crops, especially when choosing high quality wines. This is a useful indicator.
8 - If you still do not know a particular wine, just take a bottle and then try it and approve it, complements the purchase.
9 - Buy wines that have a good quality-price ratio.
10 - Buy wine that has to do with personal taste and you go give you pleasure. Do not be a "drinker labels."

THE SERVICE OF WINE

THE SERVICE OF WINE
The wine service involves a series of procedures that, although they may seem obvious at first glance, when observed as a whole maximize the pleasure that can be experienced wine.

In a restaurant, this activity fits, or should fit, the sommelier - a professional who helps diners to choose the wine that best match with the food being served, prepares the restaurant's wine list, besides taking care of their purchase and guard.
The knowledge of wine service, together with the theoretical and practical concepts that should be on this drink should not be overlooked. Thus, knowing how to choose the wine, where to buy it, how to read the label (a subject very complex because each producing country has its laws), where the shape and color that bottle of that wine should be determined if it was well stored and whether it is a good crop, are important knowledge.
And, after purchase, how we store this wine? We must take it soon or it is a wine of guard that will evolve over the years? How should remove the stopper and how and at what temperature to serve it? To what extent should fill a glass and serve food that this wine? These and other issues will be addressed below.

How to build your own wine cellar part 8 Storing wines.

How to build your own wine cellar part 8 Storing wines.
The art of storing wine.

The wine is like a sensitive person. Needs to be handled very carefully. Try to imagine the inside of a monastery, the
dusk. Penumbra, silence and that chilly, not too humid, an isolated environment where the sun does not penetrate. It is a
place so that a good wine needs to get even better. An underground cellar, even small, can recreate this
environment, giving the wine almost everything he deserves. Enough, 5m since the site is well chosen and well thought winery.
Humidity should be controlled. If excessive corks emboloram, taking the protection of wines. If the environment is very
Dry pores corks increase, favoring avinagramento. The light also interferes. She changes the color of the wine,
reds fading and yellowing whites. The optimal temperature is between 15 and 18 ° C. Above 21 ° C the maturation of
drink is accelerated, shortening its life. The disposal of containers also has its secrets.

The warm air, which increases the temperature rises and is responsible for the faster maturation of wines at the top
the pyramid. The reds, young, deserve that position. The whites and reds ripe, should be at the bottom. In the center place
champagnes and rosé.
But be sure to take into account the way to arrange the bottles in the cellar. One suggestion is the niche of masonry,
in which the bottles are placed in the shape of a pyramid. Another practical system is the construction of brick walls garrafeiros
hex. And as far as noise, too. Excessive noise disperse the sediments deposited during the aging process,
muddying the wine. This old man does not want to be disturbed, as you've noticed.

Provision in individual wooden shelves.

Willingness to shelves with metal pipes.

Willingness to collapsible metal frame.

Layout with garrafeiros hexagonal bricks.

Do not even think about smoking in his cellar. And on the other, even less. It would be an unforgivable lack of respect with sleep wines
which, incidentally, do not like the smell of cigarettes and no other. A good cellar should be located away from drainpipes
and other odors. Do not shake the bottle, or even remove the dust. Let him rest in peace and he will repay with an excellent
quality for many years. Leave the labels highly visible for easy search of your favorite wine. In the case of
more stocked cellar, create a system of labels, dividing and classifying all there is to it. If you live in an apartment,
do not be sad. A good wardrobe, a quiet corner and darkened, air-conditioned, can be your alternative.

How to build your own wine cellar part 7 Accessories cellar.

How to build your own wine cellar part 7 Accessories cellar.

How to build your own wine cellar part 7
Accessories cellar.

The winery also holds some accessories that consist of shelves, desks and barrels of wine.

Shelves are differentiated according to the types of bottles that will keep. Wine racks are usually
and having inclined (for our model) 2.5 m long, 30cm wide and 2m high. The shelves are champagne
made so that the bottles remain face down and are all pierced. They 2m length and 30cm in width.

Usually the barrels are too large to be placed inside the whole cellars, therefore, enter them before
lifting the last of the walls. Two tanks, one 1,600 liters (for fermentation of grapes) and 800 liters are
sufficient. May also contain six almudes (kegs of 32 liters) for storing cognac.

If you use the winery to make the wine fermentation, be sure to paint all the walls with white lime to prevent
the proliferation of fungi and molds.

Keep the door closed at all times and adjust the temperature through the side windows.

How to build your own wine cellar part 6 insulation.

How to build your own wine cellar part 6 insulation.

How to build your own wine cellar part 6
insulation.

Once ready the slab, build with bricks or blocks, a fringe 10cm tall to the fullest extent of the cellar and fill
up to 8cm with pebbles (pebbles), to provoke perfect thermal insulation.

Insulation scheme:
Make the waterfront and put pebble. Orla, pebble, tiles, wall.

To finish the cellar, put the door steps and make a stop at the dirt ramp using bricks that form settlers
an access ladder.

How to build your own wine cellar Part 5 Building the slab cellar.

How to build your own wine cellar Part 5 Building the slab cellar.

How to build your own wine cellar Part 5
Building slab cellar.

On the finish you should build a concrete slab with the same floor waterproofing and towage. To
do it, place (with the floor and dry) a wooden frame inside the winery as follows: two beams abutting
the side walls to the ceiling (2.5m) and a crossbeam in the middle, which take full width of the building (on
height of 2cm above). About this cross beam will be placed pre-slabs 6m in length. spaced from each 30cm
another until complete 4m wide. In vain the pre-place slabs perforated bricks, which will be supported and
complete all openings, closing the cellar. Once all the bricks are placed, make a cover 4cm
concrete over the pre-slabs and bricks. Because of the wooden beam, the slab will bulge in the middle to dryness.
Once this is complete, remove the beams. The slab then assign with its own weight, completely sealing the cellar.

Scheme of the slab:
Construct the slab. Perforated bricks, girders, pre-slabs.

How to build your own wine cellar part 4 the floor of the cellar.

How to build your own wine cellar part 4 the floor of the cellar.

Part 4 Building the floor of the cellar

The entire floor of the cellar should be done with a concrete and firm and does not display any crack or damp spot.
These qualities you can achieve with the same waterproofing concrete walls used in towing. Play a
4 cm layer of concrete over the whole length of the cellar. Place over an iron fence 1/4 inch. This grid
10x10cm must spans the entire length and pick up soil. About the grid put another layer of concrete 4cm and wait
dry completely to get back into the cellar.

Scheme of the floor of the cellar:
Make the floor. Cement grade cement.