more at http://shops.quickfound.net 'GALLO GRENACHE ROSE -- This commercial depicts happy people enjoying Gallo Rose in a formal party, an intimate picnic setting, and a casual barbecue social. A close-up of a clear beverage being poured into a crystal glass zooms out to show a formal party. Close-up of an appetizer platter with shrimp and parsley arranged on it. Hands remove small wine glasses from a silver tray. A woman leans against a tree chewing on a chicken leg while a man pours wine into a drinking glass. Close-up of the glass. A man holds up a drinking glass and smiles with trees behind him. Close-up of a salad being tossed. Close-up of steaks on a barbecue grill.' Public domain film from the Prelinger Archives, slightly cropped to remove uneven edges, with the aspect ratio corrected, and mild video noise reduction applied. The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and/or equalization (the resulting sound, though not perfect, is far less noisy than the original). http://creativecommons.org/licenses/by-sa/3.0/ http://en.wikipedia.org/wiki/E_&_J_Gallo_Winery E & J Gallo Winery is a winery and distributor headquartered in Modesto, California. It was founded in 1933 by Ernest Gallo and Julio Gallo, and is the largest exporter of California wines... History The two brothers started the winery in 1933, following the repeal of Prohibition after years of growing and selling grapes. Ernest and Julio were competing against larger, more established, and better financed companies, including more than 800 wine companies established in the first few years after the repeal of Prohibition in California. Their starting capital was less than $6,000, with $5,000 of that borrowed by Ernest from his mother-in-law. The brothers learned the craft of commercial winemaking by reading old, pre-Prohibition pamphlets published by the University of California which they retrieved from the basement of the Modesto Public Library. By 1993, E. & J. Gallo was the country's largest winery, with a 25% share of the American wine market... http://en.wikipedia.org/wiki/Grenache Grenache (pronounced gren-aash/gren-ash) or Garnacha (IPA: [ɡarˈnatʃa]) is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, Sardinia, the south of France, and California's San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and color, and is usually blended with other varieties such as Syrah, Carignan, Tempranillo and Cinsaut, although the Sardinian D.O.C. wine Cannonau di Sardegna is by law 99% local Grenache (Cannonau). Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Southern Aragon wines, such as Calatayud, Carinena and Campo de Borja, Garnacha tinta (red Grenache) represents more than 50% of the wine production. In Australia it is typically blended in "GSM" blends with Syrah and Mourvèdre. Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian fortified wine... http://en.wikipedia.org/wiki/Rosé A rosé (from French: rosé also known as rosado in Portugal and Spanish-speaking countries or rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion"-skin orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from bone-dry Provençal rosé to sweet White Zinfandels and blushes. Rosé are made from a wide variety of grapes and can be found all across the globe. When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making)...

• published: 19 Oct 2013
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