Two-Tailed Snake
North-east India, 1945. Tensions are rising, but fourteen-year-old Joya doesn't pay much attention to 'political business' - she is more concerned with doing well at school and having fun with her best friends.¿ Yet when her father disappears with...
Working with Experience
Every day we are confronted with problems and challenges which we address by drawing on our experience and by using this experience to find ways of learning what to do in new circumstances. Learning through experience is the normal, commonplace ap...
Technology and In/equality
Technology and In/equality explores the diverse implications of the new information and communication technologies through case studies of their applications in three main areas - media, education and training, and work. Questions of access to and...
Nod Away
-
Nod
Dawn breaks over Vancouver and no one in the world has slept the night before, or almost no one. A few people, perhaps one in ten thousand, can still sleep, and they've all shared the same golden dream. After six days of absolute sleep deprivation...
Champagne
Enjoy it now or cellar for a few years. No need to decant before serving. The Royale Réserve Brut is the pinnacle of the Philipponnat range, a stunning, golden-robed wine, composed of 65% Pinot Noir, 30% Chardonnay and 5% Pinot Meunier. It erupts with scents of red berries, citrus rind, juniper, and honey, with yeasty hints of fresh bread. The fruits were harvested from a mixture of Grand and Premier Crus, in the heart of the Champagne region. Philipponnat is a family-run Champagne house, with a deep, tapestried history in the world-famous region. The family can trace their roots all the way back to Apvril le Philipponnat, who cultivated vines in Le Léon in 1522. The winery is well-known for using the solera method, which involves keeping the best, reserve grapes from each year in oak barrels, and including them in non-vintage blends. In this way, the Royale Réserve Brut serves as both a nod to the past, and a foundation for the future. The palate begins with a blast of tart fruits - raspberry, redcurrant and citrus. This evolves into a smooth, full-bodied mouthfeel, with hints of honey and florality. The wine spent 3 years ageing on the lees, a great deal longer than the 15 months that the Champagne appellation calls for. The yeast influence comes into play at the finish, where you can detect notes of biscuit and toasted bread. Pair this Champagne with caviar or fried mushrooms.
