Mohon untuk bersikap bijak dalam setiap menyikapi infomasi dan berita yang beredar di internet karena tidak semua berita itu benar, terkadang di salah gunakan oknum tertentu untuk membuat kekacauan dan fitnah
[PORTAL-ISLAM] Beredar luas sebuah video Ketua Umum PBNU KH. Said Aqil Siradj diberi sebuah amplop oleh seseorang.
Dalam Video yang beredar luas di sosial media, terlihat seorang laki-laki menunduk sambil memberikan amplop kepada Kyai Said Aqil tersebut.
Laki-laki tersebut memberikan amplop berwarna cokelat kepada Kyai Said sambil menunduk.
Tak lama setelah itu, Kyai Said langsung menaruh amplop tersebut di sebuah kursi dan keduanya saling mengucapkan terimakasih.
Tidak banyak yang tahu apa isi amplop tersebut kecuali mereka.
Namun seperti diberitakan rmol.co yang dikutip beritaislam.org, bahwa perihal amplop tesebut beliau sebenarnya tidak mau menerima, namun terus dipaksa oleh pemberi.
“Sebetulnya saya menolak itu, menolak tapi dia maksa-maksa” kata Said Aqil mengutip dari kantor berita rmol.
Kyai Said menegaskan bahwa dari tahun 2010, uang tebal di dalam amplop berwarna cokelat itu sempat ditolaknya.
Hingga akhirnya orang yang memberi terus memaksa. Puncaknya, orang yang memberi itu mengatakan bahwa amplop diberikan untuk pesantren. Atas alasan itu, akhirnya Kiai Said menerima.
“Saya nolak itu, kemudian dia maksa. Akhirnya untuk pesantren. Saya kan punya pesantren Assaqofah kan. Yang pesantrennya, yang sangat murah. Paling murah di Jakarta,” jelasnya tanpa merinci profil pemberi amplop.
Soal finansial, kata Said, dia mengatakan dalam kondisi yang berkecukupan. Mustahil baginya menerima amplop hanya untuk kebutuhan pribadinya sendiri.
Gara-gara video pemberian amplop kepada Kyai Said Aqil Siradj ini, banyak netizen bersepekulasi.
Saya mau buat hadiah 500rb, bagi siapa yang bisa nebak isi amplop coklat rupiah apa dollar?
Jawaban ditunggu sampai jam 18:00wib.
Juri saya minta 3orang
1 @DonAdam68
2. @berlianidris
3. @mantriss
Terima kasih..🙏🏿 pic.twitter.com/bCATpDXGVr
[PORTAL-ISLAM] Beredar luas sebuah video Ketua Umum PBNU KH. Said Aqil Siradj diberi sebuah amplop oleh seseorang.
Dalam Video yang beredar luas...
kiratni.blogspot.com
Industry buzzwords come and go, but "hands-off" winemaking has remained oddly persistent.
Well regarded for environmentally friendly practices and minimal use of additives, hands-off vinification has become a favored style of winemaking for vignerons across the globe. However, this minimalist way of working actually involves more intervention than you might think.
In Alsace, Reichsfeld-based Bernard Bohn compares vinifying without a hands-off mentality to the likes of working as a replicative artist. "If we do not have a hands-off mentality, we are like a painter who only makes copies of a series," he says, explaining that a good winemaker does not make consistent and uniform copies of vintages, but rather highlights each of their unique differences through minimal intervention.
"If you feel obliged to work in a commercial way, its oppression and lack of character will be felt through the glass."
For Oregon-based winemaker Joe Swick, working hands off means not having the urge to mess with anything and simply allowing wines to be what they are. He does this through letting vinification processes happen naturally and only "intervening" via top-offs and/or sulfur additions.
Don't doctor; do little
Although working with a hands-off mentality looks slightly different for everyone, the core principles are unanimously the same: farm organically, manipulate the juice as little as possible, and add nothing, with the exception of minimal sulfur. In California, Chris Brockway of Broc Cellars believes that having a hands-off mentality means treating the fruit as gently as possible. "We do a lot of whole bunch and carbonic fermentations and try not to overly work the grapes," says Brockway, noting that punch downs are only done occasionally.
In Savigny-les-Beaune, Tomoko Kuriyama of Chantereves explains that working hands-off actually requires maximum attention in the cellar, especially when spontaneous fermentations are encouraged.
"When working with indigenous yeast, you have less security," she says, noting that the numerous variables, factors, and unknowns that go into hands-off winemaking actually makes it more prone to accidents. Though for her, this makes it all the more exciting. "Our aim is to focus on the individual nuance of terroir of a specific vineyard, and in order to enhance that, using a hands-off mentality is the best method."
The heat is on
Kuriyama adds that avoiding temperature control is essential when it comes to hands-off winemaking. "Temperature control is especially prevalent in Burgundy nowadays, mostly to extract tannins and [desired] aromatics," she says. After much experimentation on both sides of the debate, she has ultimately concluded that the practice is not necessary. "The more you depend on it, the more you mark the way of your vinification over the terroir, and therefore, the transparency of the wine will decrease the more you intervene," she says.
She relates her passion for eschewing temperature control to her time with Peter Kuhn in Rheingau back in the early 2000s. "[I was taught that] temperature control is some of the strongest intervention you can have in winemaking, and that really stayed with me," she says.
Bohn recounts the numerous winemaking styles that have existed in his family over generations. During his grandparents' reign, vinification was executed simply and naturally. On the contrary, he recalls his father's implementation of modern techniques, which in turn led to "limpid and sterile" wines. As for Bohn, his natural curiosity caused him to experiment with all styles of winemaking, though the answer was clear. "I think that we obtain the best wines by respecting the grapes as much as possible while in their raw state," he says. For Bohn, this means not intervening in the vineyards except for the occasional use of homeopathic doses of sulfites, as well as not "subjecting the wines to trauma" through processes like filtration.
Full speed ahead
For Swick, working with a hands-off mentality does indeed require some hands-on work, such as ensuring that all vessels are completely full (i.e. no headspace in tanks, eggs, or barrels).
"However, the fact that you don't have to move your wine back and forth from vessel to vessel means less work. In the end, I would say it is the same amount of work in the cellar," he says, pointing out that vinification processes can be riskier if high sulfur or additives are not being used. Bohn agrees. "[Hands off] sounds easy, but on the contrary, you need a lot of rigor and precision," he says, comparing it to crossing a canyon on a thread without a net. Brockway sums it up best: "It takes a lot of work to do very little."
In the vineyard, Kuriyama notes that there’s no such thing as a "hands-off" mentality, especially when it comes to organically farmed sites.
"If you're growing organically, you definitely need to intervene more and be more observant than if you were using chemical pesticides," she says, adding that, unlike chemicals, homeopathic remedies and treatments can be weak, as well as washed away with rain. Because of this, they need to be applied more frequently. Kuriyama also cites the need for more detailed pruning when organically farming. "You need to do pretty intensive canopy management to let air in if your vineyard is organic," she says, affirming that jungle-like conditions can bring on higher risks for disease and rot.
Though for Brockway, ensuring that vines are not overly manicured is key. He does this through avoiding an excessive dropping of clusters and maintaining balance in the soil. Swick, who doesn't own his own vineyards, explains that he exclusively works with growers who farm organically or are moving in that direction. "Conventional herbicide is a big no," he says.
Honesty is its own reward
So why work this way? Ultimately, the response is unanimous: better tasting and more honest final wines. "When farmed well, organic grapes make better wines," says Swick, who prefers to make something as "close to just grapes" as possible.
Brockway views working this way as a sign of respecting grapes and the hard work that goes into farming them. "If you love the vineyard, you should try to show it in its purest form," he says. Kuriyama deems hands-off winemaking to be the most challenging, albeit, most stimulating way to work. "Our aim is to focus on the individual nuance of terroir of a specific vineyard, and in order to enhance that, using a hands-off mentality is the best method," she says.
Though for Kuriyama, this trust in a hands-off mentality came with age. "I think the younger you are, the more tempted you might be to intervene," she says. She recalls being a bit more experimental with her ferments back in Germany, as well as the temptations she faced to use a heavier hand in the cellar. Today at Chantereves, she and her husband do not do remontage, exclude the use of temperature control, and only use native yeast fermentations. "When you intervene, you decide and it's easy. When you exercise restraint, it's more exciting," she says.
Though hands-off or not, the wine must be good. Bohn notes that for him it feels natural to want to vinify with as little intervention as possible, though the wines must be of utmost quality in the end. Swick confirms that hands-off winemaking has mostly worked for him, though after many trials and errors, vinifying with absolutely no sulfur does not produce the best results. "I'm not a fan of having to dump wines down the drain," he says. "If it means 10-20 ppm total SO2 added to a wine, I will do it. I prefer wine that tastes like wine, not kombucha."
Bohn feels that winemaking decisions shouldn't be made to appease the masses. "The idea is not to make wine like a supermarket yogurt that will appeal to as many people as possible, but rather a living wine that stimulates the taster," he says. For him, this starts in the vineyard through organic viticulture and respect for the soil, flora, and fauna.
"When the foundations are good, we have a good starting point for winemaking. It is essential."
"wine" - Google News August 24, 2020 at 07:00AM https://ift.tt/3gnJfds
The Rise of Low-intervention Winemaking - Wine-Searcher "wine" - Google News https://ift.tt/3d98ONZ https://ift.tt/2KTSYuD Wine Aziz BloggerAugust 23, 2020AdminBandung Indonesia
kiratni.blogspot.comIndustry buzzwords come and go, but "hands-off" winemaking has remained oddly persistent.Well regarded for environmentally friendly...
kiratni.blogspot.com
Cedar is one of two red blends that Anthony Vietri makes at Va La Vineyards in Avondale, Chester County.
Released in January, this is the 12th vintage of what Vietri calls his signature red, made from nine clones of the Nebbiolo grape (michet, lampia, picotener, chiavennasca and fino, as well as massal selections from this vineyard) and Corvina Veronese. The vines are mostly in their 22nd years of age, according to the vintage notes, and are influenced by a daily blanket of fog emanating from the compost farm next door. They were harvested by hand in October 2016, aged 27 months in barrels sourced from central Pennsylvania and Burgundy, then aged 7 months in bottle before release. The result is a distinctive and unique red wine of Old World character, featuring savory flavors and aromas of wild mushrooms, eucalyptus, clove, and curry.
It sells for $52.
Vietri calls it a wine that probably never should have happened.
“My wife and I planted the first block 22 years ago, on a July 4th day that was 100F. I remember that I broke both of our shovels trying to dig the holes and we had to dig the rest with hand trowels,” he said. “Nebbiolo is a notoriously difficult variety, both in the field and in the winery. Back then there was almost none being grown in the US, so we had no expectation that it would survive or that we’d have anything to offer to the public.”
Some years like this one, he said, “it will literally produce almost nothing. Truly. So to make it, you must be willing to take huge risks to do so. But I come from Piemontese folks, and I just feel a need to make that wine that I can’t really explain, to be honest.”
Soon, he’ll be harvesting his 23rd vintage from those vines (as well as the 16th vintage of Cedar). “There are folks that seem to like it OK, I hope,” he said. “I guess at this point I just think of myself as a Nebbiolo farmer who sometimes makes a little bit of other wines.”
It was another growing season that caused plenty of angst, from what he called a “brutal stretch of weather of late after a real nice start.”
But that’s why it’s a marathon, he said. “Actually it has not been so much of a normal year for us. We started with a late frost, then had a long warm and very dry stretch where the vines were showing drought stress, followed by a deluge of late, and now we are having our first experience with the dreaded lanternflies,” he continued. “However, the vines somehow are holding up ok at the moment.”
Released in January, this is the 12th vintage of what Vietri calls his signature red, made from nine clones of the Nebbiolo grape and Corvina Veronese.
On the whole, he said. the winery has been drawing a “surprising number of first-time visitors to the farm, which is just great to see. But it is true, our wonderful regular customers have really sustained us through these difficult times, and we are truly blessed by them.”
He said they continue to work with the restaurants throughout the Philadelphia area that carry his wines, but “they are definitely fighting to keep things going. We feel very fortunate to be part of what they are doing, and you hate to see the difficulties and challenges that independent and creative places have to face,” he said. “But I truly believe that for those that can hold on and survive these times, we will all be better for it.”
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Nebbiolo has been worth the ‘huge risks’ for Chester County winery, owners - pennlive.com "wine" - Google News https://ift.tt/3d98ONZ https://ift.tt/2KTSYuD Wine Aziz BloggerAugust 23, 2020AdminBandung Indonesia
kiratni.blogspot.comCedar is one of two red blends that Anthony Vietri makes at Va La Vineyards in Avondale, Chester County.Released in January, this...
Pemimpin Emas Bukan Kacangan
Style Mr Erdogan itu mirip dengan style Mr Suharto. Jadi bila saat ini rakyat di negeri ini puja puji Mr Erdogan, berarti sebenarnya rakyat rindu kepemimpinan model Suharto.
Memang rakyat Indonesia harus alami dulu jaman Kalabendu (istilahnya jaman reformasi) agar tahu mana pemimpin emas beneran mana pemimpin kacangan.
Maka itu ke depan, buang pemimpin kacangan pilih pemimpin beneran.
Pemimpin kacangan yang cuma bisa jual buih buih kebohongan.. Kentut di tengah keramaian dan saling lempar kesalahan..
Kata kunci nya adalah pemimpin yang bisa angkat hasil ekonomi secara substantive bukan sekedar cari keuntungan politik domestik.
Indonesia suka atau tidak suka, butuh lagi pemimpin seperti Pak Harto, punya strategi ekonomi dan politik jangka pendek dan jangka panjang, mampu aplikasikan tahapan demi tahapan, serta mampu berdiplomasi internasional dengan cakap, tau kapan dan bagaimana bertindak, terukur, tidak segan belajar dari para pembantunya.
Pak Harto tak mungkin jatuh berhadapan dengan lawan, namun terpuruk karena dikhianati orang orang kepercayaan.
Namun perbaiki juga kekeliruan mendasar Pak Harto dulu..membesarkan dan mempercayai anak macan. Setelah besar maka bukannya terima kasih dan memberikan kontribusi bagi bangsa, malah memakan balik.
Inilah kisi kisi pemimpin Indonesia ke depan..Pemimpin Emas bukan Kacangan.
(Prof. Adi Ketu)
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via IFTTTAziz BloggerAugust 23, 2020AdminBandung Indonesia
Pemimpin Emas Bukan Kacangan
Style Mr Erdogan itu mirip dengan style Mr Suharto. Jadi bila saat ini rakyat di negeri ini puja puji Mr Erdogan, berarti...
[PORTAL-ISLAM] Di sosial media kemarin viral video Mike Tyson yang sedang shalat berjamaah dengan dua rekannya.
Disamping Mike Tyson adalah Badou Johannes Gabriel Jack (Badou Jack) seorang petinju profesional Swedia. Dia adalah mantan juara dunia di dua kelas berat, setelah memegang gelar kelas menengah super WBC dari 2015 hingga 2017 dan gelar kelas berat ringan WBA pada tahun 2017.
Sedang yang menjadi Imam shalat adalah Amer Abdallah, Juara Dunia Kickboxing WKA, kelahiran Bronx, NY. Ayahnya mantan Kolonel di Angkatan Bersenjata Yordania yang bermigrasi ke Amerika Serikat.
Video shalat berjamaah "3 Jawara Dunia" Mike Tyson-Badou Jack-Amer Abdallah ini diposting oleh Badou Jack di media sosialnya, Instagram dan Twitter pada Ahad, 23 Agustus 2020.
Di twitter, video ini sampai ditonton 2,4 juta lebih. Sungguh pemandangan yang menakjubkan, membanggakan, mengharukan.
Namun, beberapa komentar ada yang mempertanyakan kenapa Imam Shalat nya celananya pendek cuma sampai lutut. Apakah shalat nya SAH?
Mungkin bagi yang belum luas ilmunya dianggap tidak sah. Padahal dalam Fiqih ada yang berpendapat itu sah.
Aurat Lelaki Menurut Madzhab Syafi’i
Imam Nawawi rahimahullah menyatakan bahwa aurat pada laki-laki ada lima pendapat dalam madzhab Syafi’i.
Pertama, yang lebih tepat dan didukung dalil yang kuat, aurat laki-laki adalah antara pusar dan lutut. Pusar dan lutut tidak termasuk aurat.
Syaikh Abu Hamid menyatakan bahwa terdapat perkataan dari Imam Syafi’i dalam Al Umm dan Al Imla’ bahwa aurat laki-laki termasuk budak laki-laki adalah antara pusar dan lutut, pusar dan lutut tidak termasuk aurat.
Kedua, pusar dan lutut termasuk dalam aurat.
Ketiga, pusar aurat, sedangkan lutut tidak termasuk aurat.
Keempat, pendapat Ar Rofi’i, lutut termasuk aurat, sedangkan pusar tidak termasuk.
Kelima, yang termasuk aurat hanyalah kemaluan dan dubur saja. Pendapat terakhir ini adalah pendapat Abu Sa’id Al Ishtikhri sebagaimana diceritakan oleh Ar Rofi’i. Ini adalah pendapat yang mungkar. (Al Majmu’, 3: 121)
Pendapat yang lebih tepat dalam hal ini, aurat lelaki adalah antara pusar dan lutut sedangkan pusar dan lutut tidak termasuk aurat. Inilah pendapat ulama Syafi’iyah yang lebih tepat. Sebagaimana dikemukakan oleh Asy Syairozi, dalil pendukungnya adalah hadits dari Abu Sa’id Al Khudri, Nabi shallallahu ‘alaihi wa sallam bersabda, “Aurat laki-laki adalah antara pusarnya hingga lututnya.” (Al Majmu’, 3: 120-121).
© Minum Selections | For Joe Swick it's all about letting the wine speak for itself.
