Youtube News: Youtube daily report w Sep 8 2017

My father had, grew grapes, he didn't make wine, but grew grapes.

Since I was very young I grew up around grapes. But yeah, with 14 or 15 years of age

you still don't really know what you will do. But already back then I heard that in this region you can make

very good wines, of international recognition. And here in Falset there is a winemaking school.

I went there for 2 years and in 1997 I started working in the winery of Alvaro Palacios.

And it was there, where, well... I had the grapes of my father

and together with the grapes of my family and the things I learned and knew, well

then it clicked and I knew that that's the thing I will dedicate myself to.

So you mentioned Alvaro Palacios,

who was your role model when you started with your own project?

Before I started my own project, I had only worked in Alvaro Palacios' winery and at that time, the winemaker

was Joan Asens, who was already my teacher in the winemaking school, and he was

my teacher again in the winery. When I was working with him I learned many things.

And also the passion for the world of wines.

Tighten it. Who has put this one?

Both of us, but no, now it's not leaking anymore, it's ok. Are you sure? Really?

It's not leaking because there were no grapes now, eh? Because there were no grapes, let me see...

For how many years now do you follow the rules for

organic agriculture for your wines? For many years I do not use nor herbicides,

nor insecticides, nothing like that. With the official organic label since 2011.

I have to say that many things I have learned by myself. Failing sometimes, but yeah,

I am making wine since the year 2000 now, so this year that means 17 harvests, since I am making wine. Trying

and failing, trying and correcting. Here you always learn many things, and you always ask your colleagues,

and if you see that something is not right, or is failing, then you ask and correct and you get better and better.

And from your errors you usually learn a lot.

Why does everybody say that your wines are a perfect example of the Montsant region?

I think they are very authentic wines and are not disguised with anything, or

almost anything, no. In case of the two Miloca wines, for example, they are

not disguised with anything. And with the Serè and Alleu, they were in the barrel, right.

So you can distinguish them. But I hardly ever use new barrels, hence the wine is always

dominating, and never the oak, or other things. This is what we try to do.

This is the style of wine I am trying to make.

So you re-use the barrels, right?

I do re-use them until a certain point, as then they suddenly can add some strange taste, but until

5, 6 years I do keep and re-use them.

Regarding wine rating. What is your opinion about that?

I think you have to buy the wine for what the wine is, and not because of a punctual

rating of one year or the other. It is also a risk. If one year they give you a good rating, and the

the next one not, so what will happen? You won't sell the wine the next year?

You have to make the wine which you think you have to make, and you have to do it as good as possible and

the ratings are ok. If they give me good ratings, then I am very happy, but if not, then

it's alright, too. They gave my wines some good ratings. But then I dont' really sell much more.

And when they gave them some less points, then I don't sell much less neither. There is an important

guru here from Robert Parker, who we all know. And if he would, or let's say,

if he for example rates a wine with 98 points, in that case yeah, I think I would sell the entire winery,

almost... At once. It is difficult. Because apart from the wines, they do also consider and rate the

background. I am very humble and I don't think that they will ever, that they would

give me this rating for what the winery is. I know that in Switzerland you like a lot the wines aged

in oak barrels, but sometimes alternating a bit is fine. Yes, that's true. One time alternating a bit

and discovering more fruit, or let's say, a nice fruit, a complex fruit, it's nice

when you can discover that and alternate a bit. So this is very important. The Miloca wines are very authentic.

Yes, yes. But you didn't have them since the beginning, right?

No, we make them since 2009. It is almost grape juice in a bottle. Fermented grape juice

in a bottle. Without nothing, nothing which distracts from what they are, you know?

What's your next goal?

As I have the two Miloca which are 2 young wines, monovarietal wines, 100% Garnacha,

100% Carinyena, I am thinking about making again 2 monovarietal wines, first

maybe Garnacha, then we will see with Carinyena.

But they will be barrel aged wines, of high-end quality. And yeah, I have some stuff prepared and we'll see,

If finally it is worth it, and I am able to make a really exclusive wine, then, well

I will make it. We'll see.

Well, Nuria. Hi.

As birthday present from your husband, what do you prefer

a trip to the Maldives, or a labelling machine?

How's that going?

Man, some travelling wouldn't bother me, but it's true, what we really need is a

labelling machine. Because I do everything by hand, label by label, bottle by bottle.

And how many bottles?

Well, around 30 and something thousend bottles, depending on the year.

What's it like being the wife of a winemaker and especially during harvest?

Well, being the wife of a winemaker is very nice. I have not worked in this sector

before, but now I do work with him,

the two together and during harvest it is quite hard. Because you depend on the whole year, and

on the weather it will be, for example this year there was no rain at all and well, every

year is different. And depending on the year you need more or less nerves.

True.

Well, then thank you for your time. You're welcome.

Well, now you got me a bit staggered

Well, this is information... Almost confidential, no?

When I was a kid, together with a friend we put the bonfire of our village,

the bonfire of San Juan, we lit it up one week before it was

supposed to be lit. And yeah, this was, oh man, yeah I got punished during quite some time. My mother

punished me by having me locked in the house, without being allowed to go out. Because this was a thing..., well

maybe it was better, that I could not go out.

Because they would have knocked the shit out of me.

How's your daddy these days during harvest?

Mmmmh, I dont' know...

... he's tired.

He's tired!

And what about you? What do you think? How is your daddy these days during harvest?

Fine.

Ah yeah, fine?

Yes.

How is he? What is he doing?

Harvesting.

Harvesting!

And your mommy? How is your mommy during harvest?

How is she? Is she any different?

No.

No?

As always?

Yes.

And you? Are you also as always?

No.

No? So what are you doing different?

I dont' know...

Harvesting?

No.

For more infomation >> Celler Vendrell-Rived #2 | D.O. Montsant | full interview | presented by Fabienne und Carlos Weine - Duration: 9:25.

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ஒரே நடிகருக்கு மனைவியாகவும் தாயாகவும் நடித்த நடிகர் நடிகைகள் | Tamil Cinema News | Kollywood News - Duration: 3:02.

For more infomation >> ஒரே நடிகருக்கு மனைவியாகவும் தாயாகவும் நடித்த நடிகர் நடிகைகள் | Tamil Cinema News | Kollywood News - Duration: 3:02.

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Music Lessons Done Right

For more infomation >> Music Lessons Done Right

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Citi: E for Education 2017 - Duration: 3:07.

When I grow up, I want to be an astronaut.

A doctor.

-A lawyer. -A teacher.

A police officer.

NARRATOR: There are 115 million children

who cannot read or write a single sentence,

and roughly two-thirds are women.

A high-quality education is the most important thing

I can pass on to my own children,

and it should be the most important thing

we can all pass on to society's next generation.

When you provide an education to a child,

you're also developing a multiplier effect

and the impact that that has on society is profound.

We're not going to go anywhere in life

if we haven't got a good education. It's a great leveler.

Giving a wider number of children that gift seems pretty important.

E for Education was set up by the CitiFX business in 2013

and the idea was to engage our clients

in an effort to raise money for education-focused charities.

This is the fifth consecutive year of our E for Education initiative

and we, at Citi, are excited to work with all our clients

to make this a truly landmark year for charity contributions.

ITAY TUCHMAN: E for Education is really simple.

For every million dollars traded electronically with us

over a ten-week period, beginning on the 11th of September,

we will donate $1 to charities focused on education.

So, the amount donated directly relates to the volumes

our clients trade with us.

PATRICK DEWILDE: The charities that we support

are essentially helping people to read,

some of them are building libraries, some of them are teaching teachers,

some of them are providing books,

but all of it is around the education of the children.

NADIR MAHMUD: As a part of the E for Education campaign,

we've organized school days where teachers and children can come in

and visit our trading floors.

They are totally blown away by the excitement and noise level

in the trading floor.

TUCHMAN: Since 2013, we've donated over $16 million.

This money has built schools and libraries

and trained teachers and educated children across the world.

We're so excited about this year's campaign,

and trying to set new records in the amount of money that we can raise

through E for Education.

The good news is, we're not asking our customers to go out of their way

to trade with Citi.

Through the business they already do with us,

they can help us support these fantastic charities.

You know, I applaud Citi in terms of the innovation

and the imagination that goes beyond just a strict, "this is business."

Well, this is business, and this is good.

There is absolutely no limit to what we can give.

We've done it for years, we will be doing it for years,

and we'd love you to support us.

Please join us in supporting these wonderful charities

and win one for the kids.

Thank you for participating in the campaign

and I look forward to working with you.

Thank you.

-Thank you. -Thank you.

Thank you.

♪♪

For more infomation >> Citi: E for Education 2017 - Duration: 3:07.

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#DBAGroup tells its story. CHAPTER 18. Past and present for a bright future. - Duration: 1:43.

I've been working at DBA for ten years.

I embarked on a new adventure with them

because, up to ten years ago,

I had always worked in the sales of TLC equipment.

When I started working at DBA,

I started a new career in the service sector,

which was completely new to me

but I was able to use the experience I'd gained from my past activities.

My job involves frequent contact with clients,

so I get to understand, from their point of view,

what kind of new services

DBA could possibly offer them.

If I had to describe my experience at DBA,

I'd say it has been a very positive one

because it has enabled me to discover a new business sector,

the service sector.

At the same time, in spite of my age,

I've had the opportunity to learn many new things.

For my part, I think I've passed on my experience

to the many young employees within the company.

At the same time, I've never stopped learning.

And this is very important for me,

because as long as you keep learning, a bright future always lies ahead.

For more infomation >> #DBAGroup tells its story. CHAPTER 18. Past and present for a bright future. - Duration: 1:43.

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Barilla Pasta World Championship 2017 | Recipes for Simplicity by Keita Yuge | Japan - Duration: 1:03.

Hello, I'm chef Keita Yuge.

Born in Saga Prefecture, I returned to Tokyo

after studying in Vancouver and working in Paris.

I'm always striving towards new goals,

and I've worked at "Quintocanto" restaurant in Osaka since 2013.

I feel like I've found the place where I belong.

Cooking is simple, it is not complicated,

but that doesn't mean it's easy.

The way the details come together is important.

Pasta is best when it comes to simple cooking.

"Spaghetti aglio, olio e peperoncino" is the simplest recipe I know,

and one of those I like the most.

Good work today. I'm heading out.

For more infomation >> Barilla Pasta World Championship 2017 | Recipes for Simplicity by Keita Yuge | Japan - Duration: 1:03.

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Barilla Pasta World Championship 2017 | Recipes for Simplicity by Emilio Giagnoni | France - Duration: 1:03.

I'm Emilio Giagnoni.

For two years I have been a line cook

in a Mediterranean cuisine starred restaurant in the heart of Paris.

To me, simplicity in cooking

is to offer an intense culinary experience

surprising your guests with simple ingredients.

I like to cook simple pasta dishes for myself

like the iconic spaghetti with garlic, olive oil and hot pepper.

This dish might seem easy to cook

but the most important thing is in the details.

For more infomation >> Barilla Pasta World Championship 2017 | Recipes for Simplicity by Emilio Giagnoni | France - Duration: 1:03.

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Barilla Pasta World Championship 2017 | Recipes for Simplicity by Giorgio Spanakis | Greece - Duration: 1:03.

I'm chef Giorgio Spanakis. I'm Greek-Italian.

I've been living in Greece for the last twelve years.

Exactly twelve years ago I decided to come to Greece

and bring along Italian gastronomy, Italian culture

and the Italian temperament I've got!

The passion for cooking developed at a young age,

in my father's restaurant in Rome. The passion for cooking developed at a young age,

in my father's restaurant in Rome.

Since then passion started to grow

along with the search of ingredients and love for cooking in general.

My philosophy in cooking is based on simplicity,

on searching the ingredients and combining simple products.

That's why in my recipes I only use seasonal products,

while constantly trying to offer a well-balanced plate

with textures and colours.

When I cook for myself or for my family, I also look for simplicity,

as for spaghetti aglio, olio e peperoncino.

We're done, right?

For more infomation >> Barilla Pasta World Championship 2017 | Recipes for Simplicity by Giorgio Spanakis | Greece - Duration: 1:03.

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Royal Air Maroc- Deu ruim? Como foi viajar com essa empresa? - Duration: 5:16.

What happened there, Mom?

My passport did not pass the magnet

I don't know what's happened

But ok, Mom? (Did you pass or not?)

we are here

in another video of our channel

my shoe around the world

and now the shoe of my mother too

this shoe is with a hole

my mother's shoe is kind of stuck because she's a little shaken

it's hole

She wants to give up but she can not!

We're waiting for the flight that was delayed, very late by the way

We are going to wait a long time, but we will arrive

we will arrive, I hope

Let's show a little of everything we've been doing and put it on the channel

Our first stop will be in morocco, we will stay there for a while

Let's show you what's going to happen and show you a little how this company works.

First point has already delayed the flight so something is wrong, we'll have to wait a lot,

two hours late is too much. negative point delaying flight

see you

We finally got on the plane, my mother is already sleepy.

I'm sleepy and tired

she's just tired of waiting you can imagine ....

I'm going to get more tired because I'm not going to sleep.

What's happen Mom?

this song of habibis

Breakfast

Lunch

Hi everyone, we are here waiting for our bus,

to go to the hotel because our flight is going to be the next day the company provides the hotel

we are here waiting and my mother is tired.

But where are we, Mother?

in Morocco

The flight was okay, just little turbulences, but it was okay, tiring but we're here.

we are at the hotel that the company provides and

if we spend more than 8 hours waiting the company needs to give lodging and food

so...we're here and now it's exactly 8:34 am, we're leaving at 9 am, we have to go

We arrived in Denmark

continuation...

For more infomation >> Royal Air Maroc- Deu ruim? Como foi viajar com essa empresa? - Duration: 5:16.

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Barilla Pasta World Championship 2017 | Recipes for Simplicity by George Adrian Sisiu | Romania - Duration: 1:03.

I am chef Adrian Sisiu.

I was born in Romania,

but as a child I moved with my parents to Emilia Romagna.

I had my first experience as a chef at the Londra Hotel,

on the Adriatic coast.

Three years ago, I made the difficult decision to return home.

Italian aromas are strong but simple.

All the recipes have common points, which I call fundamentals.

Whenever I think about a new recipe,

I start from that point, from the simple taste I learnt to love.

This is "spaghetti mari e monti"

a recipe from the Adriatic Sea.

Simple flavours, which remind me of Italy.

For more infomation >> Barilla Pasta World Championship 2017 | Recipes for Simplicity by George Adrian Sisiu | Romania - Duration: 1:03.

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Ivascu ionut - Duration: 5:01.

For more infomation >> Ivascu ionut - Duration: 5:01.

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Bem-Vindo à ULisboa 2016/17 - Duration: 0:38.

Universidade de Lisboa invites you

to the best welcome session ever.

On September 20th, at the Rectory Building,

the Academic Year Inauguration organized in association with the Schools' student unions will have

sports activities, street food

and the Solemn Session at Aula Magna.

And from 5 p.m. …

Sunset Party featuring

Mastiksoul

and DJ Kwan, Ashtray Monument, Cruzes Canhoto,

and ULisboa Choirs and Academic Orchestra.

September 20th will be memorable!

For more infomation >> Bem-Vindo à ULisboa 2016/17 - Duration: 0:38.

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Barilla Pasta World Championship 2017 | Recipes for Simplicity by Leon Li | China - Duration: 1:02.

Good morning, my name is Leon LI. I'm from Beijing.

I work at "MIO" Italian Restaurant a the Four Season Hotel in Beijing.

When I was ten years old I watched a movie

entitled "The Chinese Feast".

That movie changed me and made me dream of being a chef.

Italian cooking is a form of art for which enthusiasm

and love for challenges are needed.

I hope Chinese people can get its cultural meaning.

Love for life, respect for traditions.

I enjoy my job very much

as it makes me happy.

With my hands, I can share happiness with other people.

This is the motivation that inspires me every day.

For more infomation >> Barilla Pasta World Championship 2017 | Recipes for Simplicity by Leon Li | China - Duration: 1:02.

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Indoor playground & Outdoor playground COCOMONG ECO PARK- [RabbitPlay] - Duration: 10:03.

Indoor playground & Outdoor playground COCOMONG ECO PARK-[RabbitPlay]

For more infomation >> Indoor playground & Outdoor playground COCOMONG ECO PARK- [RabbitPlay] - Duration: 10:03.

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Bizim Hikaye / Our Story Trailer - Episode 1 (Eng & Tur Subs) - Duration: 1:07.

You don't know anything about her, you don't know anything.

Yes, I don't know anything, because she was not around.

She loved all of you, loved every one of you. She loved you too.

What love are you talking about?! She left us. I was just 9 years old.

I was 9 years old and looking after you.

I was looking after all of us.

When you lay unconscious after boozing at the front door, it was me who pulled you from your legs and moved you inside so that you wouldn't freeze to death.

I was with Hikmet when he caught chickenpox.

I stayed up with him all night.

I changed Fikret's diapers.

I cleaned the lice on Ismet's head.

I attended Kiraz's parent-teacher meetings, not my mother, I!

You were always too drunk to notice these things.

Filiz, enough.

Yes, enough.

Enough!

For more infomation >> Bizim Hikaye / Our Story Trailer - Episode 1 (Eng & Tur Subs) - Duration: 1:07.

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Cartoons about Cars for Boys Blue Tractor Cartoons Construction Techniques Working Cars - Duration: 11:03.

For more infomation >> Cartoons about Cars for Boys Blue Tractor Cartoons Construction Techniques Working Cars - Duration: 11:03.

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www.Nongsanbanbuon.com (combined) - Duration: 1:50.

For more infomation >> www.Nongsanbanbuon.com (combined) - Duration: 1:50.

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Michael van Gerwen Limited edition WC2017- review - Duration: 1:19.

Hello, I am Stijn, product interviewer from Zaak-shops

And today I will give you a closer look at the limited edition darts by Michael van Gerwen.

Thanks for watching, are you interested in these darts,

Or do you want to have a look at our webshop?

Then go to www.darts-zaak.nl

Until the next video

For more infomation >> Michael van Gerwen Limited edition WC2017- review - Duration: 1:19.

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Melanie Wenzel Rezept: Badepralinen | Badekugeln – Einfach selber machen (DIY) - Duration: 3:22.

For more infomation >> Melanie Wenzel Rezept: Badepralinen | Badekugeln – Einfach selber machen (DIY) - Duration: 3:22.

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「 AMV」 Youkoso Jitsuryoku Shijou Shugi no Kyoushitsu e|ようこそ実力至上主義の教室へ| Classroom of the Elite - Duration: 7:24.

For more infomation >> 「 AMV」 Youkoso Jitsuryoku Shijou Shugi no Kyoushitsu e|ようこそ実力至上主義の教室へ| Classroom of the Elite - Duration: 7:24.

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Matrimonio a spreco zero o eco-equo e solidale? Nelle Marche si può! Parola di Foodbusters. - Duration: 2:34.

For more infomation >> Matrimonio a spreco zero o eco-equo e solidale? Nelle Marche si può! Parola di Foodbusters. - Duration: 2:34.

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Kalp Atışı 12.Bölüm 1.Fragmanı - Duration: 1:02.

For more infomation >> Kalp Atışı 12.Bölüm 1.Fragmanı - Duration: 1:02.

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Pikmi Pops By Moose Toys

For more infomation >> Pikmi Pops By Moose Toys

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Renault Mégane 1.5 dCi Bose (LEER/R-LINK/Climate) - Duration: 1:01.

For more infomation >> Renault Mégane 1.5 dCi Bose (LEER/R-LINK/Climate) - Duration: 1:01.

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Volvo V50 2.0 D Momentum R design - Duration: 1:01.

For more infomation >> Volvo V50 2.0 D Momentum R design - Duration: 1:01.

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Celler Vendrell-Rived #2 | D.O. Montsant | full interview | presented by Fabienne und Carlos Weine - Duration: 9:25.