Good Eats DVD list

Volume 1: All Season Edibles

Holiday Treats---Romancing the Bird, Behind the Bird, It's A Wonderful Cake

Juicy Meats---Pork Fiction, Steak Your Claim, A Bird in the Pan

Super Sweets---Three Chips for Sister Marsha, The Art of Darkness, Churn Baby Churn

Volume 2: Wooed by American Food

All American Greats---A Grind Is A Terrible Thing To Waste, Ear Apparent, American Pickle

Breakfast Eats---True Brew I, The Egg Files, Flap Jack Do It Again

Super Sweets 2---The Art of Darkness II, Let Them Eat Foam, The Trouble with Cheesecake

Volume 3: Two if by Land, One if by Sea

Hooked & Cooked---Where There's Smoke, There's Fish, Hook, Line and Dinner, Tuna: The Other Red Meat

(Juicy Meats 2) More Juicy Meats---Celebrity Roast, A Chuck for Chuck, Grill Seekers

Poultry Pleasures---Fry Hard II: The Chicken, What's Up Duck, In The Bulb of the Night

Volume 4: Sand, Sea and Italy

Italian Eats---Seeing Red, Flat is Beautiful, Use Your Noodle 2 (Ravioli)

Juicy Meats 3---Ham I Am, Chops, A Beautiful Grind

Ocean Edibles---Mussel Bound, Send In the Clams, Mission Poachable

Volume 5: Incredible Eats

Family Favorites---Casserole Over, This Spuds for you, For Whom the Cheese Melts II

Say Cheese---For Whom the Cheese Melts, Egg Files V - Cheese Soufflé, A Bowl of Onion

Super Sweets 3---This Crust Never Sleeps, A Cake On Every Plate, The Icing Man Commeth

Volume 6: Marvelous Meals

Breakfast Eats 2---Oat Cuisine, Good Milk Gone Bad, True Brew II - Mr. T

Tossed Around---Salad Daze, Salad Daze II - The Long Arm of the Slaw, This Spud's For You II

Veggie Eats---Tomato Envy, Berry From Another Planet, The Choke’s on You

Volume 7: Rise and Swine

Breakfast Eats 3---Scrap Iron Chef-Bacon Challenge, The Egg Files VI: French Flop, The Muffin Method Man

Fruit Fest---Apple Family Values, Strawberry Sky, Top Banana

Manly Eats---Raising the Steaks, Q, The Man Food Show

Volume 8: Delicious Dishes

Condiment Nation---Chile's Angles, Spice Capades, Eat This Rock

Ocean Edibles 2---Crustacean Nation, Crustacean Nation II: Claws, Crustacean Nation III: Feeling Crabby

Veggie Eats 2---The Fungal Gourmet, Head Games, Squash Court

Volume 9: My Fair Pastry

Flour Power---The Dough Also Rises, Puff the Magic Pastry, Choux Shine

Super Sweets 4---Citizen Cane, The Trick to Treats, Fudge Factor

Super Sweets 5---I Pie, Circle of Life, The Cookie Clause

Volume 10: Not By Bread Alone

Waves of Grains---True Grits, Ill Gotten Grains, Power to the Pilaf

Souped Up---Pressure, True Brew IV: Take Stock, Soup's On

Loafing Around---Sandwich Craft, My Big Fat Greek Sandwich, Dr. Strangeloaf

Volume 11: Cupboard Cuisine

Pantry Raids---Pantry Raid I: Use Your Noodle, Pantry Raid III: Cool Beans, Pantry Raid IV: Comb Alone

Pantastic Eats---Cuckoo for Coq au Vin, Pouch Principal, The Big Chili

Veggie Eats 3---Sprung A Leek, Field of Greens, Give Beas A Chance

Volume 12: Some Like It Sweet

Breakfast Eats 4---Power Trip, Toast Modern, Urban Preservation I: Jam Session

Super Sweets 6---Art of Darkness III, Deep Space Slime, Puddin' Head Blues

The Ripe Stuff---Melondrama, Cobbled Together, Down and Out in Paradise

13.Whet Your Appetite

The 3-DVD "Whet Your Appetite" set contains three discs of classic Alton fare that will have you chuckling as you cook. Includes: Far East Fare, Drink Up, and Snack Attack. Each DVD features three episodes and also contains a bonus Ask Alton section.

Far East Fare---Wake Up Little Sushi, Wonton Ways, Your Pad Thai Or Mine

Drink Up---Amber Waves, Raising the Bar, School of Hard Nogs

Snack Attack---Dip Madness, Olive Me, Say Cheese

14.Surf, Turf & A Side

Alton Brown brings the classic steakhouse combo right to your television with this 3-DVD set. Each DVD contains three episodes and also features a bonus Ask Alton section.

Tastes From The Sea---Fry Hard, Shell Game, Shell Game IV

Garden Greats---A Taproot Orange, Beet It, Potato, My Sweet

Prime Meats---Great Balls O’ Meat, Tender Is The Loin I, Tender Is The Loin II

15. All in a Day's Eatin'

Snack around the clock with this 3 DVD set from Alton Brown. Each disc contains three episodes as well as a bonus Ask Alton section.

Morning Munchables---Crêpe Expectations, The Waffle Truth, House of the Rising Bun

Flat Out Tasty---Flat is Beautiful II, Flat is Beautiful III, Cubing A Round

Tasty Toppings---Mayo Clinic, Hittin’ the Sauce, The Case For Butter

16. Good Eats Greats

Join Alton Brown in the kitchen as he mixes chemistry and cuisine in Volume 16: “Good Eats Greats”. First, you’ll explore snacks like popcorn, pretzels, and the deliciously portable hand pie. Next, dive right in to learn all about water (it’s not as simple as you think!) and milk, with delicious recipes like Tres Leches Cake. Finally, Alton will educate you on the power of protein with great recipes for Filet of Fu, No Guilt Caesar Salad, and even Lentil Cookies!

A Snack In the Hand---Pretzels Logic, Pop Art, A Pie in Every Pocket

Alton's Liquid Assets---Water Works I, Water Works II, Milk Made

Protein Power---Sometimes You Feel Like A ..., Pantry Raid VI: Lentils, Tofuworld

17. Traveling South

Take a culinary journey with Alton in Volume 17: “Traveling South”. First, learn the tricks of the trade for preparing lip-smacking Southern favorites like Pickled Okra, Grilled Peach Melba, and Shrimp Gumbo. Then, learn how to safely deep fry a turkey and perfect the trimmings: stuffing and gravy! After that, go “South of the Border” to explore avocados, tortillas, and flan. What a delicious trip!

Down South Eats---Bowl O' Bayou, Peechy Keen, Okraphobia

Deep Fried Thanksgiving---Gravy Confidential, Stuff It, Fry Turkey Fry

South of the Border Eats---Curious Yet Tasty Avocado Experiment, TORT(illa) Reform, Egg Files II: Man with a Flan

18. Kitchen Classics

Alton Brown combines culinary classics with chemistry (and comedy) in Volume 18: “Kitchen Classics”. Learn his scrumptious recipes for classic dishes like spinach salad and beef stew, and the basics behind successful kitchen substitutions. Then, explore the art of perfect seasoning, from grinding your own spices to searching for the rare pod that is vanilla. Lastly, end your delicious education with fun facts on espresso, cake, and homemade ice cream!

That's Classic---American Classics I: Spinach Salad, Stew Romance, Sub Standards

Time of the Seasoning---Herbal Preservation, Major Pepper, My Pod

Coffee and Dessert---Espress Yourself, Coconut Cake Revival, Churn Baby Churn II

19. Good Eats On Table

Great Main Dishes---Oh My, Meat Pie, The Alton Crown Affair, Fishing Whole

Veggies on the Side---If It Ain't Broccoli, Don't Fix It, A Cabbage Sprouts in Brussels, Celeryman

Save Room for Dessert---Switched on Baklava, Puff the Magic Mallow, Honey, I Shrunk the Cake

20. Kitchen Wisdom From Good Eats

    Disc One: Leave it to Alton Brown to bring new life to the humble fruit bowl. Learn how versatile the orange can be, turn a summer favorite (the blueberry) into a year-round treat, and follow the berry from the bog to the bar (and beyond) with delicious cranberry recipes.

    Disc Two: Step outside of your usual routine and bake up something new. Join Alton as he teaches us how to cook a cherry dessert (and more) in a cast iron pan, that crackers don’t have to come from a box, and how one very versatile recipe can yield a variety of dishes.

    Disc Three: Look no further than your pantry or freezer to make the most of what’s in your kitchen. Let Alton teach you great techniques on how to use your freezer for food preservation, get the skinny on the various oils in your market (and kitchen), and reach deep into the pantry for the history of and recipes using a cupboard classic: molasses.

Disc One---Orange Aid, Kinda Blue, Cran Opening

Disc Two---Going Dutch, Popover Sometime, Flat is Beautiful: Going Crackers

Disc Three---Frozen Cache, There Will Be Oil, Pantry Raid X: Dark Side of the Cane

SIMPLE WHITE ENVELOPE

SIMPLE WHITE ENVELOPE

It's just a small white envelope stuck among the branches of our Christmas tree. No name, no identification, no inscription. It has peeked through the branches of our tree for the past 10 years or so.

rIt all began because my husband Mike hated Christmas. Oh, not the true meaning of Christmas, but the commercial aspects of it -- the overspending, the frantic running around at the last minute to get a tie for Uncle Harry and the dusting powder for Grandma -- the gifts given in desperation because you couldn't think of anything else.

Knowing he felt this way, I decided one year to bypass the usual shirts, sweaters, ties, and so forth. I reached for something special just for Mike. The inspiration came in an unusual way.

Our son Kevin, who was 12 that year, was wrestling at the junior level at the school he attended.

Shortly before Christmas, there was a non-league match against a team sponsored by an inner-city church. These youngsters, dressed in sneakers so ragged that shoestrings seemed to be the only thing holding them together, presented a sharp contrast to our boys in their spiffy blue and gold uniforms and sparkling new wrestling shoes.

As the match began, I was alarmed to see that the other team was wrestling without headgear, a kind of light helmet designed to protect a wrestler's ears. It was a luxury the ragtag team obviously could not afford. Well, we ended up walloping them. We took every weight class.

And as each of their boys got up from the mat, he swaggered around in his tatters with false bravado, a kind of street pride that couldn't acknowledge defeat. Mike, seated beside me, shook his head sadly, 'I wish just one of them could have won,' he said. 'They have a lot of potential, but losing like this could take the heart right out of them.

Mike loved kids -- all kids -- and he knew them, having coached little league football, baseball, and lacrosse. That's when the idea for his present came. That afternoon, I went to a local sporting goods store and bought an assortment of wrestling headgear and shoes and sent them anonymously to the inner-city church.

On Christmas Eve, I placed the envelope on the tree, the note inside telling Mike what I had done and that this was his gift from me. His smile was the brightest thing about Christmas that year and in succeeding years.

For each Christmas, I followed the tradition --one year sending a group of mentally handicapped youngsters to a hockey game, another year a check to a pair of elderly brothers whose home had burned to the ground the week before Christmas, and on and on.

The envelope became the highlight of our Christmas. It was always the last thing opened on Christmas morning, and our children, ignoring their new toys, would stand with wide-eyed anticipation as their dad lifted the envelope from the tree to reveal its contents. As the children grew, the toys gave way to more practical presents, but the envelope never lost its allure.

The story doesn't end there. You see, we lost Mike last year due to cancer. When Christmas rolled around, I was still so wrapped in grief that I barely got the tree up. But Christmas Eve found me placing an envelope on the tree, and in the morning it was joined by three more.

Each of our children, unbeknownst to the others, had placed an envelope on the tree for their dad. The tradition has grown and someday will expand even further with our grandchildren standing around the tree with wide-eyed anticipation watching as their fathers take down the envelope.

Mike's spirit, like the Christmas spirit, will always be with us. May we all remember the true Christmas spirit this year and always.

Port Wine - Author unknown

Port wine (also known as Vinho do Porto, Portuguese pronunciation: [ˌviɲuduˈpoɾtu], Porto, and often simply port) is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal.[1] It is typically a sweet, red wine, often served as a dessert wine though it also comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside Portugal, most notably in Australia, South Africa, Canada, India, Argentina, and the United States. Under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as port or Porto.[2] In the United States, wines labelled "port" may come from anywhere in the world,[3] while the names "Dão", "Oporto", "Porto", and "Vinho do Porto" have been recognized as foreign, non-generic names for wines originating in Portugal.

Grapes

                Over a hundred varieties of grapes (castas) are sanctioned for port production, although only five (Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional) are widely cultivated and used.[7] Touriga Nacional is widely considered the most desirable port grape but the difficulty in growing it and the small yields cause Touriga Francesa to be the most widely planted grape.[7] White ports are produced the same way as red ports, except that they use white grapes— Donzelinho Branco, Esgana-Cão, Folgasão, Gouveio, Malvasia Fina, Rabigato and Viosinho. While a few shippers have experimented with Ports produced from a single variety of grapes, all Ports commercially available are from a blend of different grapes. Since the Phylloxera crisis, most vines are grown on grafted rootstock, with the notable exception of the Nacional area of Quinta do Noval, which, since being planted in 1925, has produced some of the most expensive vintage ports. Grapes grown for port are generally characterised by their small, dense fruit which produce concentrated and long-lasting flavours, suitable for long aging. While the grapes used to produce port produced in Portugal are strictly regulated by the Instituto do Vinho do Porto, wines from outside this region which describe themselves as port may be made from other varieties.

Styles

Different port wines with corresponding colour. Aging in wooden barrelsPort from Portugal comes in several styles, which can be divided into two broad categories:

Wines that have matured in sealed glass bottles, with no exposure to air, and experience what is known as "reductive" aging. This process leads to the wine losing its colour very slowly and produces a wine which is smoother on the palate and less tannic.

Wines that have matured in wooden barrels, whose permeability allows a small amount of exposure to oxygen, and experience what is known as "oxidative" aging. They too lose colour, but at a faster pace. They also lose volume to evaporation (angel's share), leaving behind a wine that is slightly more viscous.

The IVDP (Instituto dos Vinhos do Douro e Porto) further divides port into two categories: normal ports (standard rubies, tawnies and white ports) and Categorias Especiais, special categories, which include everything else.

Tawny port
Tawny ports are wines, made from red grapes, that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to oxygen imparts "nutty" flavours to the wine, which is blended to match the house style. Tawny ports are sweet or medium dry and typically consumed as a dessert wine.[5]

When a port is described as tawny, without an indication of age, it is a basic blend of wood aged port that has spent at least two years in barrels. Above this are tawny with an indication of age which represent a blend of several vintages, with the nominal years "in wood" stated on the label. The official categories are 10, 20, 30 and over 40 years. The categories indicate a target age profile for the ports, not their actual ages, though many people mistakenly believe that the categories indicate the minimum average ages of the blends. It is also possible to produce an aged white port in the manner of a tawny, with a number of shippers now marketing aged white ports.

Colheita
A tawny port from a single vintage is called Colheitas. Instead of an indication of age (10, 20...) the actual vintage year is mentioned. However, they should not be confused with vintage port (see below): whereas a vintage port will have been bottled about 18 months after being harvested and will continue to mature, a Colheita may have spent 20 or more years in wooden barrels before being bottled and sold. A number of white Colheitas have also been produced.

Garrafeira
Garrafeira is an unusual and rare intermediate vintage dated style of port made from the grapes of a single harvest that combines the oxidative maturation of years in wood with further reductive maturation in large glass demijohns. It is required by the IVDP that wines spend some time in wood, usually between three and six years, followed by at least a further eight years in glass, before bottling. In practice the times spent in glass are much longer. The style is most closely associated with the company Niepoort, although others do exist. Their dark green demijohns, affectionately known as bon-bons, hold approximately 11 litres each. Some connoisseurs describe Garrafeira as having a slight taste of bacon, although many people will neither notice nor understand such a description; the reason being that, during the second phase of maturation, certain oils may precipitate, causing a film to form across the surface of the glass that can be tasted by those who are accustomed to the difference between Garrafeira and other forms of port.Confusingly, the word Garrafeira may also be found on some very old tawny labels, where the contents of the bottle are of exceptional age.

Ruby port

Rabelos, a type of boat traditionally used to transport barrels of port down the River Douro for storage and aging in caves at Vila Nova de Gaia near PortoRuby port is the cheapest and most extensively produced type of port. After fermentation, it is stored in tanks made of concrete or stainless steel to prevent oxidative aging and preserve its rich claret color. The wine is usually blended to match the style of the brand to which it is to be sold. The wine is fined and cold filtered before bottling and does not generally improve with age.

Reserve or vintage character
Reserve port is a premium ruby port approved by the IVDP's tasting panel, the Câmara de Provadores. In 2002 the IVDP prohibited the use of the term "Vintage Character", as the wine had neither a single vintage (usually being a blend of several vintages of ruby port) nor the typical character of vintage port.[9]

Rose port
Rose port is a very recent variation on the market, first released in 2008 by Poças and by Croft[disambiguation needed], part of the Taylor Fladgate Partnership. It is technically a ruby port, but fermented in a similar manner to a rosé wine, with a limited exposure to the grape skins, thus creating the rose colour. It has enjoyed little critical acclaim.

White port
White port is made from white grapes and can be made in a wide variety of styles, although until recently few shippers have produced anything other than a standard product. Ordinary white ports make an excellent basis for a cocktail while those of greater age are best served chilled on their own. There are a range of styles of white port, from dry to very sweet. When white ports are matured in wood for long periods, the colour darkens, eventually reaching a point where it can be hard to discern (from appearance alone) whether the original wine was red or white.

Late bottled vintage (LBV)
Late bottled vintage (often referred to simply as LBV) was originally wine that had been destined for bottling as vintage port, but because of lack of demand was left in the barrel for longer than had been planned. Over time it has become two distinct styles of wine, both of them bottled between four and six years after the vintage, but one style is fined and filtered before bottling, while the other is not.

The filtered wine has the advantage of being ready to drink without decanting and is usually bottled in a stoppered bottle that can be easily resealed. However many wine experts feel that this convenience comes at a price and believe that the filtration process strips out much of the character of the wine.[10]

The accidental origin of late bottled vintage has led to more than one company claiming its invention. The earliest known reference to a style of port with this name in a merchant's list is to be found in The Wine Society's catalogue from the spring of 1964; which includes Fonseca's Quinta Milieu 1958, bottled in the UK, also in 1964.

Unfiltered wines are mostly bottled with conventional driven corks and need to be decanted. After decanting they should be consumed within a few days. Recent bottlings are identified by the label wording "unfiltered" or "bottle matured" or both. Before the 2002 regulations, this style was often marketed as '"traditional", a description that is no longer permitted.

LBV is intended to provide some of the experience of drinking a vintage port but without the need for lengthy bottle aging. To a limited extent it succeeds, as the extra years of oxidative aging in barrel does mature the wine more quickly.

Typically ready to drink when released, LBV ports are the product of a single year's harvest and tend to be lighter bodied than a vintage port. Filtered LBVs can improve with age, but only to a limited degree; whereas the unfiltered wines will usually be improved by extra years in the bottle. Since 2002, bottles that carry the words "bottle matured" must have enjoyed at least three years of bottle maturation before release.

Crusted
Crusted port is usually a blend of port wine from several vintages, although single vintage crusted ports have sometimes been made in the past. Unlike vintage port, which has to be sourced from grapes from a single vintage, crusted port affords the port blender the opportunity to make best use of the varying characteristics of different vintages. Crusted port is bottled unfiltered, and sealed with a driven cork. Like vintage port it needs to be decanted before drinking. Although crusted ports will improve with age, the blender often seeks to make these wines approachable at a younger age than for his vintage ports. The date on a crusted port bottle refers to the bottling date, not the year the grapes were grown. While crusted port is required to be aged in bottle for at least three years before it is released to the market, most producers keep the bottles for considerably longer; so they are ready to be drunk when sold, and may be enjoyed by consumers who have no space to cellar bottles. This makes crusted port a popular and affordable alternative to vintage port.

Vintage port

Vintage port from 1870 and 1873Vintage port is made entirely from the grapes of a declared vintage year and accounts for about two percent of overall port production. Not every year is declared a vintage in the Douro. The decision on whether to declare a vintage is made in the spring of the second year following the harvest. The decision to declare a vintage is made by each individual port house, often referred to as a "shipper". The port industry is one where reputations are hard won and easily lost, so the decision is never taken lightly. During periods of recession and war, potential "declarations" have sometimes been missed for economic reasons. In recent years, some shippers have adopted the "chateau" principle for declarations, declaring all but the worst years. More conventional shippers will declare, on average, about three times a decade. While it is by far the most renowned type of port, from a volume and revenue standpoint, vintage port actually makes up only a small percentage of the production of most shippers. Vintage ports are aged in barrels for a maximum of two and a half years before bottling, and generally require another ten to forty years of aging in the bottle before reaching what is considered a proper drinking age. Since they are aged in barrels for only a short time, they retain their dark ruby colour and fresh fruit flavours. Particularly fine vintage ports can continue to gain complexity and drink wonderfully for many decades after they were bottled. It is not unknown for 19th century bottles to still be in perfect condition for consumption.

Single quinta vintage port
Single quinta vintage ports are wines that originate from a single estate, unlike the standard bottlings of the port wine houses which can be sourced from a number of quintas. Single quinta bottlings are used in two different ways by different producers. Most of the large port wine houses have a single quinta bottling which is only produced in some years when the regular vintage port of the house is not declared. In those years, wine from their best quinta is still bottled under a vintage designation, rather than being used for simpler port qualities. In a sense, this kind of single quinta is a "second wine" of the regular vintage port and is typically sold slightly cheaper than the regular vintage Port. Graham's Quinta dos Malvedos and Taylor's Quinta de Vargellas are examples of this kind of port. Typically, this type of single quinta bears the name of both a major port wine house and the name of a quinta. In recent times, there has also been an increase in the production and marketing of single quinta vintage port as high-end wines. Vintage port from small producers situated in the Douro valley are almost always single quinta wines and labelled as such. Some of the larger port wine houses also have introduced single quintas which are run as separate estates, rather than as a source of wine for the house's main bottling. Symington Family Estates' Quinta do Vesuvio is an example of this. Typically, this type of single quinta only bears the name of its quinta. Much of the complex character of aged vintage port comes from the continued slow decomposition of grape solids in each bottle. However, these solids are undesirable when port is consumed, and thus vintage port typically requires a period of settling before decanting and pouring. Vintage port should not be confused with "late bottled vintage" (see above).

Vintages
The term vintage has a distinct meaning in the context of vintage port. While a vintage is simply the year in which a wine is made, most producers of vintage port restrict their production of year-labeled bottlings to only the best years, a few per decade. If a port house decides that its wine is of quality sufficient for a vintage, samples are sent to the IVDP for approval and the house declares the vintage. In very good years, almost all the port houses will declare their wines. In intermediate years, the producers of blended vintage ports will not declare their flagship port, but may decide to declare the vintage of a single quinta, e.g. the 1996 Dow's Quinta do Bomfim and Taylor's Quinta de Vargellas. Some houses now choose to declare their wines on all but the worst years: Quinta do Vesuvio has declared a vintage every year with the exceptions of 1993 and 2002. Improved wine making technologies and better weather forecasts during the harvest have increased the number of years in which a vintage can be declared. Although there have been years when only one or two wines have been declared, it is over thirty years since there was a year with no declarations at all.

History and tradition
Established in 1756, the port wine producing Douro region is the third oldest protected wine region in the world after the Tokaj-Hegyalja region in Hungary, established in 1730, and Chianti, in 1716. In 1756, during the rule of the Marquês de Pombal, the Companhia Geral da Agricultura das Vinhas do Alto Douro (C.G.A.V.A.D., also known as the General Company of Viticulture of the Upper Douro or Douro Wine Company), was founded to guarantee the quality of the product and fair pricing to the end consumer. The C.G.A.V.A.D. was also in charge of regulating which port wine would be for export or internal consumption and managing the protected geographic indication.[11] Port became very popular in England after the Methuen Treaty of 1703, when merchants were permitted to import it at a low duty, while war with France deprived English wine drinkers of French wine. The long trip to England often resulted in spoiled wine; the fortification of the wine was introduced to improve the shipping and shelf-life of the wine for its journey. The continued English involvement in the port trade can be seen in the names of many port shippers: Cockburn, Croft, Dow, Gould, Graham, Osborne, Offley, Sandeman, Taylor and Warre being amongst the best known. Shippers of Dutch and German origin are also prominent, such as Niepoort and Burmester. The British involvement grew so strong that they formed a trade association that became a gentlemen's club. In the UK, the military (British Army, RAF and Royal Navy) at formal dinners use port as a wine with which to toast the Queen.

Storing and serving
Port, like other wine, should be stored in a cool but not cold, dark location (as light can damage the port), with a steady temperature (such as a cellar), laying the bottle on its side if the bottle has a cork, or standing up if stoppered.[12] With the exception of white port, which can be served chilled, port should be served at between 15 to 20 degrees Celsius (59 to 68 degrees Fahrenheit). Tawny port may also be served slightly cooler.[13] Once opened, port generally lasts longer than unfortified wine but is still best if consumed within a short period of time.[clarification needed] Those with stoppers can be kept for a couple of months in a dark place, but if it has a cork it must be consumed sooner. Typically, the older the vintage, the quicker it must be consumed.[12] Exposure to oxygen (or oxidation) causes wine to deteriorate after opening. Therefore the longer a port spent in barrels (where it is exposed to air), the longer it will last after opening. A tawny port has already incorporated oxidation into its flavor profile so it will last much longer than a vintage port.[14] This suggests that tawny and ruby ports last the longest after opening, followed by LBVs, with vintage ports deteriorating the quickest. Port wines that are unfiltered (such as vintage ports, crusted ports and some LBVs), form a sediment (or crust) in the bottle and require decanting. This process also allows the port to breathe; however, how long before serving is dependent on the age of the port (particularly in the case of vintage ports, which, once decanted, are recommended to be consumed within 3–4 days).[15] Tradition in the United Kingdom calls for port being served at a formal dinner to be passed to the left and for the bottle not to touch the table on its way around.[16] Some people think that this is nonsense.

How to Choose a graphcis card - Author unknown

Graphics Card.

A good overall measurement of a card's performance is its frame rate, measured in frames per second (FPS). The frame rate describes how many complete images the card can display per second. The human eye can process about 25 frames every second, but fast-action games require a frame rate of at least 60 FPS to provide smooth animation and scrolling. Components of the frame rate are:

Triangles or vertices per second: 3-D images are made of triangles, or polygons. This measurement describes how quickly the GPU can calculate the whole polygon or the vertices that define it. In general, it describes how quickly the card builds a wire frame image.

Pixel fill rate: This measurement describes how many pixels the GPU can process in a second, which translates to how quickly it can rasterize the image.

Overclocking
Some people choose to improve their graphics card's performance by manually setting their clock speed to a higher rate, known as overclockings. People usually overclock their memory, since overclocking the GPU can lead to overheating. While overclocking can lead to better performance, it also voids the manufacturer's warranty.

The graphics card's hardware directly affects its speed. These are the hardware specifications that most affect the card's speed and the units in which they are measured:

• GPU clock speed (MHz)
• Size of the memory bus (bits)
• Amount of available memory (MB)
• Memory clock rate (MHz)
• Memory bandwidth (GB/s)
• RAMDAC speed (MHz)

The computer's CPU and motherboard also play a part, since a very fast graphics card can't compensate for a motherboard's inability to deliver data quickly. Similarly, the card's connection to the motherboard and the speed at which it can get instructions from the CPU affect its performance.

Rules for Original Canasta (as played in Uruguay and Argentina) - Author unknown

Rules for Original Canasta (as played in Uruguay and Argentina)

The Cards and Deal
The game is for two to six players, either each player for themselves or in teams of two (only for four or six player games). If partners are chosen they must sit opposite each other. Canasta uses two complete decks of 52 playing cards (French Deck) plus the four Jokers. All the Jokers and deuces (twos) are wild cards.

Point values for cards in Canasta
Card	Value
3♦, 3♥	100 (200 each if all four held)
3♣, 3♠, 4, 5, 6, 7	5
8, 9, 10, J, Q, K	10
A, 2 (Wild)	20
Joker (Wild)	50

The initial dealer is chosen by drawing cards from the deck, highest draw dealing first (Joker beats all, Deuce beats Ace, Threes lose to all). The deal then rotates clockwise after every hand. The dealer shuffles the pack, the player to the dealer's right cuts, and the dealer deals out 11 cards to each player.
The remaining cards are left in a stock in the center of the table. The top card from the stock is turned over to form the discard pile. If this first card is a black three or a wild card, the discard pile is frozen (explained in picking up the discard pile, below). Additional cards from the stock are turned over to the top of the discard pile until the top card of the discard pile is neither a three nor a wild card.
Any player who receives a red three in their initial hand must immediately play it to the table team and draw a new card to their hand.
The Play
The player to the dealer's left has the first turn, and play then proceeds clockwise. A turn begins either by drawing the first card from the stock into the player's hand or by picking up the entire discard pile. However, there are restrictions on when you can pick up the discard pile. (See Picking up the discard pile, below.) If the card drawn from the stock is a red three, the player must play it immediately and draw another card.The player may then make as many legal melds as they wish from the cards in their hand. A turn ends when the player discards one card from their hand to the top of the discard pile.
Melds and Canastas
Each player/team keeps separate melds of the various ranks of cards. A player may never play to an opponent's meld. A legal meld consists of at least three cards of the same rank. Suits are irrelevant except that black threes are treated differently from red threes. Wild cards can be used as any rank except for threes. Threes may never be melded.
A meld must consist of at least two natural cards, and can never have more wild cards than natural cards (and therefore more than three wild cards). Examples: 5-5-2 and 9-9-9-2-2-Joker are legal melds. 5-2-2 is not a legal meld as it contains only one natural card. 9-9-2-2-2-Joker is not legal as it contains more wild cards than natural cards.
A canasta is a meld of at least seven cards, whether natural or mixed. A natural canasta is one which comprises only natural cards. A mixed canasta (or dirty canasta) is one which comprises both natural and wild cards.

Initial melds

When a player/team has not yet made any melds in a hand, that player must meet an additional point score requirement to make their first meld(s). The sum of the values of the cards played in the player's turn must equal or exceed the minimum initial meld requirement according to the player/team's total score:

Team score	Minimum initial meld
Negative	15
0 - 1495	50
1500 - 2995	90
3000 and above	120

Example: If a player/team has a score of 1600 and has not yet made any melds in a hand, an initial meld of 6-6-6, K-K-K-2 cannot be made as it scores only 65 points and the requirement is 90. A meld of 6-6-6, A-A-A-2 would score 95 points and can be played. Note that both initial melds can be played if the team's total score is below 1500, and that neither can be played if the team's total score is 3000 or higher.

Picking up the discard pile

At the beginning of their turn, a player may pick up the entire discard pile instead of drawing a card from the stock. They may only pick up the discard pile if they can use the top card either in an existing meld or by making a new meld along with two other cards from their hand. If a wild card has previously been discarded to the pile, the discard pile is frozen. When the discard pile is frozen, it may only be picked up if the player can meld the top card with two natural cards of the same rank in the player's hand. In addition, the player/team must meet the initial meld requirement using the top card of the discard pile in order to pick up the pile. Only the top card is relevant for the player/team to pick up the rest of the discard pile. If a wild card or a black three is on top of the discard pile, it may not be picked up

Going out

A player may go out by using all the cards in their hand only if that player/team has made one or more canastas. The player may go out only by melding all cards but one and discarding the final card. If the player/team has not yet made any canastas, the player may not make a play which would leave them with no cards in their hand at the end of their turn. The hand ends immediately when a player goes out. If the card can be played you are not out. When considering going out, a player may ask their partner for permission to go out; however, the player must abide by the partner's answer. If the partner refuses permission, the player may not go out this turn. If the partner responds "yes", the player must go out this turn. If a player has three or more black threes in his hand, they may be melded at this time. If the stock is completely depleted when a player is required to draw a card, it is reversed and play continues. The Scoring At the end of each hand, the score for each team is calculated as follows:

With Canastas

The total value of all cards melded by that player/team, including cards in canastas minus the total value of all cards remaining in the team's hands plus any bonuses:

Bonus scores
Going out	100
Each mixed canasta	300
Each natural canasta	500
Each red three, up to three	100
If all four red threes are held	800

Without Canastas

The total value of all the cards in the player/team's hand(s) plus all the cards on the player/team's table is subtracted from the total. The bonuses for red threes are subtracted from a team's score rather than added if the hand ends without that team having made any canastas. That is, if a team has three red threes but has not made any canastas at the end of a hand, the team will suffer a penalty of 300 points rather than gaining a 300 point bonus. The game ends when a player/team's total score reaches 5000 or above. The team with the highest total score at this point wins. There is a special case where any player/team that manages to meld 7 canastas in one hand (natural or mixed) automatically gain 5000 points and thus win the game.

Canasta for Two or Three Players

Canasta can be played with less than four players with some variations in the rules. The most significant changes are in the number of cards dealt at the beginning of the hand and the fact that each person plays individually. In a game with three players, each player receives 13 cards, and in a two player game each player receives 15 cards and each player draws two cards on each of their turns and discards one. Alternatively each player can draw only one card. If each player draws two cards, it can be required that a player must have two canastas in order to go out.
However, note that in three-player game the pile can be lost if one of your opponents discards a card that lets the other of your opponents pick it up. In two-player and two-team games you lose the pile only if your own team discards a card that lets the opponents pick it up.

US American Canasta

This version of Canasta is widespread, especially in the United States, and it was the official tournament version used by the (possibly defunct) American Canasta Association. American Canasta can be found in few books. One notable exception is Scarne's Encyclopedia of Card Games, where the author claims to have invented a game which he calls International Canasta. Most of the elements of Modern American Canasta can be found in Scarne's International Canasta, although there are some differences. Due to its relative complexity and unforgiving scoring rules, which give large penalties for many melds that would be acceptable and even good in other versions, this may not be the best version for beginning players; "classic" canasta or Hand & Foot may better serve this purpose. (On the other hand, these versions can teach habits that become major liabilities in American canasta.) This version is only meant to be played by exactly four players, in two two-person partnerships. Important differences between this version and the "classic" version include:

Setup and play

13 cards are dealt to each player, then two face down groups of cards are dealt on either side of the draw pile and discard pile, one with four cards and one with three. The latter are referred to as the talons or wings. The discard pile itself starts out empty. The wings are never revealed, scored or otherwise permitted to affect the game in any way; their purpose seems to be to make the game less predictable by creating some uncertainty about the composition of the deck. The draw-two-cards rule is not used. Two canastas are required to go out. Play is to 8500. Initial meld requirements are higher - 125 for teams with less than 3000 points, 155 for teams with 3000 or more but less than 5000, 180 thereafter. Moreover, somewhere in your initial meld must be a matching set of three natural cards, though you are allowed to have wild cards in this meld in addition to the natural cards. Melding a complete canasta, however, is always considered to meet the initial meld requirement, regardless of the point values of the cards involved. (There is no other bonus for such a play.) The discard pile is always frozen. Many groups do not allow taking the pile and making your team's initial meld on the same turn; those that do allow this, require you to make the initial meld first, then take the pile. (The latter was the "official" tournament rule). This can be done on the strength of a pair of natural cards that were already melded that turn, or by producing such a pair from your hand after having met the initial meld requirement without it. There are some limitations on legal discards. Threes can't be discarded, except as your final discard when going out; the same is true of wild cards. If the discard pile is empty, aces and sevens can't be discarded. It is possible (though very unlikely), however, to be in a situation where you have only wild cards, or only aces, sevens and wild cards with an empty discard pile. In this case you may make such a discard (aces or sevens if possible, wild cards only if there is no other choice - never a three under any circumstances). However, an opponent may challenge the legality of such a play, in which case you must show the opponent your hand to verify that the play was in fact legal. Both red and black threes may be played to the table as red threes can in "classic" canasta. Unlike in other versions of canasta, this is optional. As in other versions, a player who plays a three draws a replacement card.

Melding rules

Melds that do not include sevens or aces work as in "classic" canasta, except that such melds can include at most two wild cards rather than three. Melds of more than seven cards are strictly forbidden, as are duplicate melds of the same rank by the same team. This has a few strategic implications; for example, it is impossible to pick up the pile on the strength of a pair of (say) jacks in your hand if your team already has a meld of five jacks, natural or otherwise. One common exception, is to allow melds of 8 or more cards when going out. Skilled players will play a wild card on an existing canasta for the win. Sequences (such as those that define Samba, described above) are not legal melds and play no role in the normal play of American Canasta. The closest thing to a sequence that is normally allowed is one of the Special Hands, described below. Melds of sevens cannot include wild cards. A canasta of sevens is worth 2500 points rather than the usual 500. However, if the hand ends without your team completing this canasta, your team loses 2500 points. Retaining three or more sevens in your hand is nearly as bad, carrying a penalty of 1500. Aces are treated the same way as sevens, with one exception. If your team's initial meld includes aces, wild cards may be added at that time; if this is done, the aces are treated like any other meld rather than being treated in the special way sevens are. Otherwise, all the same rules, including the potential penalties, apply to aces as to sevens. Melds consisting entirely of wild cards are legal, much like in the aforementioned Bolivia variant. A canasta consisting of wild cards is worth 3000 points if it consists entirely of twos, 2500 points if it contains all four jokers, or 2000 points for any other combination. However, failing to complete a canasta once such a meld is made carries a 2000 point penalty. It is legal to meld certain special hands as your team's first and only meld. These are hands of exactly 14 cards which you can conceivably have after drawing your card for the turn. If a team plays a special hand, the play ends immediately; the team scores only the points for the special hand (there are no penalties for the cards in the other partner's hand). This is also the only time a player is allowed to not discard a card; even when going out, a player must otherwise have something to discard. There is considerable variation in what special hands are allowed and how they are scored. Among the most commonly accepted special hands are the following (these are the ones that were legal in the tournament version): Straight - one card of every rank, including a three (the reason you are allowed to retain threes in your hand), plus a joker. This is worth 3000. Pairs - seven pairs, which either do not include wild cards (worth 2500), or include twos, sevens and aces (all three must be present - this combination is worth 2000). Garbage - Two sets of four of a kind and two sets of three of a kind, which do not include any wild cards or threes. For example, 4-4-4-4-7-7-7-9-9-9-9-J-J-J would be considered a Garbage hand. This is worth 2000.

Other scoring rules

Yet another variation on scoring threes is used. Scoring is 100 for one three of a particular colour, 300 for two, 500 for three or 1000 for four; red threes and black threes are counted separately. This is a penalty if your team has no canastas at the end of the hand (and for this purpose threes in your hand count as though they were on the table), ignored entirely if your team has exactly one canasta, and a bonus if your team has two or more canastas. If your team has no complete canastas when the play ends, any cards that have been melded count against that team, in addition to any of the above penalties that may apply. A team with at least one canasta gets positive points for these cards as usual.

Samba

Samba is a variant of Canasta, played with three decks, including jokers, for a total of 162 cards. 15 cards are dealt to each of four players, and an additional card is turned up. The game is to 10,000 points instead of 5,000. Samba allows sequence melds of three or more (for example, the 4, 5, and 6 of hearts or the Queen, King and Ace of Spades). If a player is able to make a sequence of seven (for example, the 5 through Q of diamonds), this is a samba and is worth 1,500 points. Rather than four red threes being worth 800 points; six red threes are worth 1,000 points. Two wild cards is the maximum allowed for a meld. The minimum initial meld is 150 if a partnership has 7,000 or more

Other “National” Canastas

Bolivian Canasta

Bolivian Canasta is similar to Samba, as it uses three decks and sequence melds. Play is to 15,000. Wild card canastas (bolivias) count 2,500. A side must have a samba (called an escalera in this game) and at least one other canasta to go out. Red threes only count positive if two or more canastas have been melded. Black threes are negative 100 instead of negative 5 when left in hand.

Brazilian Canasta

Similar to Bolivia, but only to 10,000. The minimum meld requirements are 150 from 5,000 to 7,000; a canasta from 7,000 to 8,000; 200 from 8,000 to 9,000; and a natural canasta from 9,000 up. Wild card canastas count 2,000. Partnerships receive 1,000 for five red threes and 1,200 for all six. If a side has a sequence of five cards or less, it loses 1,000.

Chilean Canasta

Allows both sambas and bolivias. Can be played with either three decks (162 cards) or four decks (216 cards)

Cuban Canasta

A two-deck variant to 7,500. Requires 150 for an initial meld if a partnership is over 5,000. The deck is always frozen. Wild card canastas are worth between 2,000 and 4,000; depending on the number of deuces. Threes are scored only if canastas are made; they count 100 for one, 300 for two, 500 for three and 1,000 for four. Black threes are removed from play if a discard pile is taken; a partnership that removes all four black threes this way gets 100 points.

Italian Canasta
Italian canasta is a Samba variant. The number of cards in the discard pile at the beginning of the game varies with the initial card turned up. The discard pile is always frozen. Deuces may, but a partnership may not play deuces as wild cards if deuces have been melded and a canasta is incomplete. Game is to 12,000
Uruguayan Canasta
This is regular canasta with two variants
The deck is always frozen
Canastas made solely of wild cards are allowed. They are worth 2,000 points

Canasta Caliente

This variation was created by Jessica Doherty in 2003[citation needed]. This version contains one caliente ("hot" in Spanish) card in each deck. Since in this version of the game, Winning moves provided a special deck of cards with Little Wilds (2's), Big Wilds (Jokers), Stops (Black 3's), Bonuses (Red 3's), and Calientes, this has no counterpart in a deck of cards, but a joker different from the others may be added to represent it. The caliente card, when played, allows the player to take cards from the draw pile until he has the amount he started with. However, it may only be played when the player playing it has not melded more melds then the opponents, and it carries a -100 point penalty when played. If it is discarded, it acts as a black 3. If a player has it in his hand at the end of the round, he loses double the amount of points in his hand (however, this amount is tripled, not quadrupled, if he holds two caliente cards).

Boat Canasta

This variation originates in Slovakia. Since the definition of Canasta rules differed from player to player a strong urge has risen for unified rules. This in turn was satisfied by the creation of Boat Canasta, which really is a mix of other known rules, but thoroughly optimized. Currently this variant of Canasta is steadily gaining popularity mainly in Slovakia, but also in countries such as France, Germany and England.[1]

Hand & Foot Canasta

This version is a quad deck game that is played with a hand and a foot, unlike traditional canasta that just has a hand.
Hand & Foot
Hand & Foot is a Canasta variant involving four to six decks rather than two and is played by teams of two players (usually two teams, but it also works with three or four teams). The number of decks used is typically one more than the number of players, though this can vary. Due to the larger pool of available cards, it is much easier to form canastas in Hand & Foot than in standard Canasta, which changes the strategy considerably. Some players feel this version is more enjoyable for beginners. The variant was born in the 1970s; commercial decks to play Hand & Foot have been available since 1987 [2]. Important rule changes for this variant include:
Each player is dealt a hand of 11 and a second hand of 13, usually referred to as the "hand" and the "foot", respectively. The hand with the lowest bottom card is played first.
Once a player plays all cards from their first hand, they pick up the second and continue their turn. A player discarding the last card from their first hand picks up the second and can begin playing from it on their next turn.
On each turn, players draw two cards from the stock. Each player discards one card on each turn.
A team may not go out until each member has played one card from the second hand and all threes have been discarded. The number of canastas required to go out varies. It can be at least two red and at least three black, or at least two black and at least three red canastas. Some variants allow a wildcard canasta, and then the requirement can be at least one black canasta, at least one red canasta, and a wild card canasta. When playing a singles game (that is, without partners), the requirement is one red canasta and one black canasta.
No discards may be picked up. Some variants allow picking up discards with a natural pair, but a player may take at most seven cards from the discard pile. Still some variants allow you to pick up a discard, but only if you pick up the whole deck (à la gin rummy)
Black threes do not count any points and are thus useful only as discards; however, you may not go out with one in your hand. The same is true of red threes; in fact these are even worse. Red threes count 300 to 500 points each against you, the amount depending on local variation, if you hold any in your hand (or foot) when a team goes out.

Variations

Hand & Foot itself has several variations. The following is a list of other rules that might be in place:
Both the hand and foot are dealt as 11 cards each, or sometimes as 13 cards each.
Instead of dealing the cards, the "dealer" simply shuffles the decks and places the stock in a pile. Each player in turn, starting with the one to the dealer's left, takes a stack of cards from the top of the pile. The player then separates this stack into their hand and foot, each of which will contain 11 cards. If the player drew exactly 22 cards, their team scores 100 bonus points. Otherwise, additional cards are returned to the stock or drawn as necessary to reach the two 11-card hands. Once all players have formed their hands and feet, play begins normally with the player to the dealer's left.
After the deal (but before looking at the cards), each player turns up the top card of each hand. He then selects one hand to keep as his "foot", and passes the other to the player on his left. Each player then picks up the hand passed to him and plays it as the "hand".
If a player is currently in their foot, and is able to play the top discard, then they may pick up the entire discard pile instead of drawing two cards from the stock. This is the only method by which discards can be picked up. Note that a player picking up the pile will almost certainly collect several red threes, which makes it a risky maneuver if the opponents are able to go out soon.
A player currently in their foot may choose to pass, or "float", rather than discard at the end of their turn (the rest of the turn plays as normal). This allows the player to play all but one card but still avoid going out. A player might also wish to float to avoid breaking a pair, or to avoid discarding a card that might be favorable to the opponents, or some other strategic reason.
Rules for going out vary considerably. In all cases, some number of canastas, possibly of specific types (red, black, or wild) are required. Beyond that, some versions require both teammates to be in their foot, while others allow you to go out even if your partner is still in their hand (though points in their foot still count against you, possibly with an additional 100 point penalty). Some versions relax the "no threes" rule and/or the "must play at least one card from foot" rule stated above. In addition, some versions require asking for and receiving your partner's permission before going out, while other versions specifically disallow asking, and still others give you the option to ask or not (as in standard Canasta).
A red canasta can contain no more than 7 cards, while a black canasta can grow to unlimited size as long as the number of natural cards exceeds the number of wild cards. Wild cards may be added to black canastas even after 7 cards have been established, so long as the number of natural cards exceeds the number of wild cards.
In some versions, eights are worth only 5 points (instead of 10 as is standard for Canasta). Black threes are often valued as 5 points rather than nil, though they can only be negative since threes cannot be played. Red threes may also vary in point value, although 500 or 100 are most common.
In many variations, there are "dirty" canastas (represented by a black card, dirty meaning having one or more wild card) and "clean" (represented by a red card, clean meaning having no wild cards). Usually the requirement to go out is 2 clean and 1 dirty, although this often varies; variations played like this often have very few other restrictions about what can be drawn and how you can go out.

Miscellaneous Variations

It is fairly common for a different number of cards other than 11 to be dealt out at the beginning of the game, 13 and 15 also being common choices. Some groups vary the number of cards drawn inversely with the number of players.
To make picking up the discard pile more challenging, always require that a natural pair matching the top card be played on the same turn that the pile is picked up (i.e., the pile is always frozen). This variant is sometimes referred to as

Uruguayan Rummy

A concealed canasta occurs when a canasta is revealed out of a players hand.
One variant allows melding up to three wild cards in a meld, regardless of the number of natural cards melded.
Allowing canastas made intirely of wild cards (this is allowed in Uruguayan and Bolivian Rummy),
Require that two canastas be played in order to go out in four-player, as well as two- and three- player. Variation on the above: Require one or both to be natural canastas. Note on the above: In most cases this prevents a 'concealed hand' from being played, but it is still possible if a player picks up the discard pile and is able to use all or all but one of the cards and meld two canastas. Consider increasing the concealed canasta bonus to 250 or 500 points to reflect the increased difficulty of such a play.
When the stock is depleted, consider flipping over the discard pile and turning it into a new stock to extend play. If the stock and discard pile are both depleted, continue as if the stock were depleted under normal rules.
Play with a modified deck, such as six, two, or zero jokers, or only 7 of each meldable card.

For a faster-paced game that de-emphasizes the importance of picking up the discard pile, draw two cards rather than one each turn. This is especially common in two-player games.

When dealing, if the dealer takes the correct amount of cards off the stock to complete the deal, and he has no cards in his hand after dealing the first card to start the discard pile, he scores a bonus of 100 points.

Require that all players with less than 1500 points meld 50, even with a negative score.

Require the player behind (to the right of) the dealer cut the deck leaving the bottom separate from the top. The dealer then uses the bottom pile to deal from. If the cutter left the exact number of cards needed to deal to all players plus the one initial card for the draw pile, that team gets 100 points.

When picking up the discard pile, only the top card can be used in this turn. The remaining cards picked up can then be used in subsequent turns.

Midwest Wineries

Minnesota

Minnestalgia Winery
41640 State Hwy 65
McGregor MN 55760

Morgan Creek Vineyards
23707 478th Avenue
New Ulm MN 56073

Parley Lake Winery
8350 Parley Lake Road
Waconia MN 55387
Apples & Vines

Sovereign Estate Vineyard and Winery
9950 North Shore Road
Waconia MN 55387

Hinterland Vineyards
3060 120th Ave SE
Clara City MN 56222

Stark Wines
43150 Blackhawk Road
Harris MN 55032

Carlos Creek Winery
6693 County Road 34 NW
Alexandria MN 56308

Forestedge Winery
35295 State 64
LaPorte MN 56461

Millner Heritage Vineyard & Winery
32025 State Hwy. 15
Kimball MN 55353

Glacial Ridge Winery
15455 Old Mill Road
Spicer MN 56288

Crow River Winery and Vineyards
14848 Highway 7 E
Hutchinson MN 55350
Opening in 2012

Salem Glen Vineyard and Winery
5211 60th Ave SW
Rochester MN 55902

Fieldstone Vineyards
252 2nd St E
Redwood Falls MN 56283

Crofut Family Winery
21646 Langford Ave
Jordan MN 55352

Goose Lake Farm & Winery
6760 213th Avenue NW
Elk River MN 55330

Whitewater Wines
10832 Fischer Hill Dr
Plainview MN 55964-4003

Indian Island Winery
18018 631st Ave
Janesville MN 56048

Northern Vineyards Winery
223 Main Street North
Stillwater MN 55082

Saint Croix Vineyards
6428 Manning Avenue
Stillwater MN 55082

Garvin Heights Vineyards
2255 Garvin Heights Road
Winona, MN 55987

Buffalo Rock Winery
4527 23rd Street SE
Buffalo MN 55313

Woodland Hill Winery
731 County Road 30 SE
Delano MN 55328

Apartment Searching

Eagan
Royal Oaks - No-Wall unit air conditioning

Alden Pond - No-European kitchen cabinets

Walnut Trails
Diffley and 35E
1813 Trailway Drive, Eagan MN 55122
Phn 651 452 4038
Fax  651 686 7258
No- 2bdrm only has one bathroom, can't tell if they allow pets
>>>Looks like each unit may have a two car garage, but it's hard to tell for sure.

Cinnamon Ridge
Cliff and Cedar
No-They appear to have European style kitchen cabinets
There may be reasons to choose this place.
-1180 sq ft - $1085

Town Centre at Lexington - Same mgmt co as Southwind Vilage in Burnsville.
3475 Golf view Drive, Eagan, MN 55123
I like this one. Especially the 3 brdrm for $1395
and three of my face book friends like it…. No idea which three.

Thomas Lake Pointe
1500 Thomas Lake Pointe Road, Eagan MN 55122
No-European style kitchen cabinets

1160 Northwoods Dr., Eagan, MN 55121
Ok to look at.

Cedarvale Highlands 3908 Cedar Grove Parkway  Eagan, MN 55122
No,  Just No!

Lemay Lake Apartments
2 bdrm 1100 sq ft
up to $1144.
I'd see this one.

Burnsville
Southwind Village – Same mgmt co as Town Centre at lexington
15001 Greenhaven Drive, Burnsville, MN 55306
>>>These look very nice!