Here is some sparkling wine (champagne by another name) photography.
Stilllifes using (and drinking) a bottle of Ferrari brut for props...
Mimosas, orange juice and champagne half and half.
Basically wasted all of the bottle on mimosas after the first couple glasses.
Me, if I drink champagne, I take a 0.75l bottle per meal only.
In my art appreciation, here is today's spotlight and it's on Richard Baker the painter who was called to my attention today for the first time.
Pink pearl (?), 2006
This film study murmurs to me in hushed tones - Shade, 2007
But especially, Tray Gray 2006, speaks volumes to me
Actually I am an artist too and have produced thousands of still-life works of art... but only using the medium of photography.
Evidence of which one can find on this very blog.
For example,
New shoes are in and already being broken in.
A pair of double monks in cafe suede.
Will be versatile, as double monks are in general, and especially in brown suede, so can wear them with basically everything from a business suit down even to shorts maybe in summer.
Though by one of the lesser manufacturers which I won't mention here by name because they didn't pay me and I don't advertise anything, especially for free, these shoes are goodyear welted and Dainite soled.
For these pictures using my sony rx100 m2 remotely controlled via dumbphone (olde I phone SE)
Claims, they're even hand made
In my wine photography series, ex my other blog - another bottle of wine - snagged this bottle of liquid Nerello Mascalese grapes, a Sicilian red wine, I am positive it'll be good for the price and at least for one lunch.
Not sure though we can provide these food pairings, though plenty of (stool) pigeons around, I think, a lump of mozarella with sliced tomatoes and some chicken breast will have to do.
Food pairings for Nerello Mascalese wines include:
- Pigeon breasts in red-wine sauce
- Wild mushroom and eggplant filo parcels
- Linguini with tomato and clams
Nothing like a bottle of Cava in the morning.
Semi Seco, which is the second sweetest grade, is indeed too sweet but after half a bottle it doesn't seem like a problem anymore.
With cheese and Japan-inspired local Onigiri snacks. Also, wonder what Palette de France means.
Still, the black fungus cheese is pretty good, and goes well with cava/champagne.
For still life study today, here is a bottle of wine and glass in a late August garden.
