The requested URL /showthread.php?141123-HOWTO-Make-Wine-less-of-an-eyesore-(fonts-and-colors) was not found on this server. Thanks for coming to Confidential's. Looks like you might have an AdBlocker on. Please whitelist confidentials.co.uk to continue to our site and enjoy an Ad-Light experience. Eat, drink and generally be merry at our city centre branch... As well as our changing daily specials plus an extensive regulars menu, we have a gourmet burger range to die for, with juicy patties, brioche buns and American-inspired toppings. And there's plenty to wash your food down with. We have over 60 cocktails from just £2, over 100 craft and 16 draught beers, real ciders and four cask ales, not to mention wine and fizz. Fresh for February, The Font Chorlton has new happy hours. From Sunday to Friday 5-8pm, why not splash out on the following special offers... 2 for £5 gin and tonic, house spirit and mixer, or selected cocktails (Amaretto Sour, Solero, Dr Pepper, Whiskey Sour, Cosmopolitan, Bramble).2 for £6 glasses of Prosecco.£7.50 carafe of house wine.£3 pint of Hogan's cider or Flensburger lager.

FOR MORE, VISIT THE FONT CHORLTON ON FACEBOOK. Get your laughing gear around an eclectic menu of all things scrumptious, from gourmet burgers and breakfasts to loaded nachos and a tasty selection of wraps, melts and flatbreads. And while you're at it, sit back and enjoy some of the things we've got going on...2-4-1 Cocktails between 9pm-11pmTuesdays... Slice & Dice - Pizza & Board Games night from 7pm FOR MORE, VISIT THE FONT FALLOWFIELD ON FACEBOOK. As if life wasn’t dangerous enough, The Font have started doing takeaway cocktails with UberEATS. Thirty-eight of their specials can be delivered direct to your door – almost the full list available in the bar. From A Very English Collins to a Zombie, prices range from just £2.50 to £5.50, so dangerous indeed. Let’s just hope there are no spillages en route. Available at all 3 venues. SEE THE COCKTAIL MENU Stay up to date Never miss a beat, with the best in food, booze, news, offers, comps and more delivered direct to your inbox

When exploring how new fonts work together, we always find ourselves talking about dinner. food and wine best restaurants 2014The world of cuisine offers so many natural parallels for typography, and a robust vocabulary that we’re quick to borrow: What does this font taste like? best wine delivery dealsIs it a garnish, or the entrée itself? best wine bar food nycIs it adding heat, or sweetness, or spice? where can you buy wine in njWhat might it go with? buy wine kits online canadaFood and dining offer indispensable reference points, which by analogy can make it easier to communicate what we see in a piece of design. four seasons wine cost in india

One designer to another, we’ve described fonts as “somewhere between the small batch bourbon made in Brooklyn, and the one your granddad drank,” or “the menu for an oyster bar, but reimagined without a New England accent.”good wine years new zealand If the type is right, you’ll know what you’re getting into.best internet wine deals Add wine to the mix, and whole new dimensions open up. best texas white winesThere’s the balance of old and new, and the stance that every winemaker takes toward tradition. A label communicates at once whether a wine is trading on its heritage, or interpreting it in a new way; perhaps it’s standing apart from convention, or thumbing its nose at history. Wine labels succeed when they play with the instantly recognizable tropes and clichés of typography, from the engraved foofaraw of an old Bordeaux, to the haute modernism of a New World white.

As with all packaging, if the type is right, you’ll know what you’re getting into. For Discover.typography, we challenged ourselves to see just what kinds of flavors we could coax out of unexpected pairings. Could a pair of brutalist sans serifs be paired with a pattern of renaissance arabesques, to evoke the kind of bottle that your favorite Italian restaurateur brings out at the end of a gathering? Could we project a flavor using just one font, or crashing six families together? Could we take typefaces that we’ve never seen used on wine bottles, and use them to evoke recognizable flavors? You’ll find twenty-two different studies for typographic wine labels today at Discover.typography. Your project exceeds the 1,000k limit, so your changes have not been saved.Try adding fewer fonts, fewer styles, or configuring the fonts with fewer features.Over the many years that we’ve had a Rhône-Alone winelist, we have met so many wonderful winemakers and Rhône enthusiasts. During the past 8 years that we’ve visited the Rhône region of France biannually, for the Decouvertes (blog post forthcoming), we have actually met some of the French winemakers represented on our menu, and I am humbled to say they have become friends.  

They are now people whom I look forward to seeing, spending time with, and visiting again some time down the road, whether it be here in California or in France. These relationships continue to deepen the (already strong) bond we feel for this region. To me, the people are parallel to their product; they both exhibit passion, uniqueness, mystery, intensity, generosity, sometimes explosion, often sex appeal, and did I mention passion?She is one of the most enthusiastic women I have ever met in the wine business. She is genuine, and warm, and has learned her business from the ground up. She embraces her father’s history with pride, and she has a determination to make her winery the best it can be based on the terroir and what the property has to offer. A few days after the mistral did some minor damage through the Rhône (toppled a tree on their estate), she walked us through the vineyards, showing us the difference between the soils and explained how they may, in fact, change the flavor of the wine just so subtly.

We looked at the hundred-year-old vines and inspected the gadgets that they use to attract insects to the fields. Again, originality is waiting for you: while the vineyards of Chateauneuf-du-Pape is one of the most fragmented in France, the 20 hectares on which extends the area of the la Font du Loup are of integrally. This geographical configuration provides a nice unit to the range of flavors that are making wines of the castle. When their singular finesse that never ceases to amaze, vintage after vintage, it is due to a soil composed mostly of sand or pebbles here usually reign supreme. Indeed, from a technical point of view, the sand is not normally conducive to the development of the vine because it holds water poorly. But in the Font du Loup, in addition to the famous spring that was off the wolves of Mont Ventoux, there is a major water table only 50 meters underground. Grenache, Syrah, Mourvèdre and other well never thirst, or rather jute enough to refine their perfumes. 

Finally, the North-east orientation, altitude of about 110 meters and the Mistral make the area one of the coolest appellation places with slow ripening of the grapes. We then wandered through the cellar and bottling area, and Anne-Charlotte lovingly described all of their processes and the upcoming improvements that they are planning. I was interested to learn about the exporting part of the business (to China), and it was fun to hear some of her stories about the sales calls to that part of the world. Anne-Charlotte was very generous with her knowledge and in describing their particular story in Chateauneuf-du-Pape. It’s not a typical one, and she wanted us to know every detail so that when we later tasted the wines, it would all make sense.  In the end, what made the most sense to me is that the wines are absolutely wonderful, and you really can taste where they come from, and feel the story and the people that are behind them. These are the details that will keep me wanting more.

Chateau De la Font du Loup After our tour, we proceeded to a wine tasting where we sampled each of the wines that Anne-Charlotte is making, both in the bottle and as barrel samples. She also opened a magnum, one of only a small few that she had been saving for a special occasion like this. As the sun started to go down, we packed up the cars and followed Anne-Charlotte to her home. What a warm welcome we received! Her three lovely children and her fun (and very funny) husband, Laurent came out to greet us, and they all made us feel right at home. We started with some Champagne and nibbles with friends Stephan and Sandra, and when it was time for dinner, we gathered around the very large table (I’ve noticed that in France many people have tables that seat at least 12) to a feast of “raclette”. A selection of cheeses were beautifully presented along with sliced hams, bacon, salumi, and perfectly boiled potatoes filled the table. As you can see in the picture below, you place the meat on the top grill to cook, while the cheese melts under the broiler below it.