Cool Stamp Collecting images

A few nice stamp collecting images I found:

stamp collecting
Image by roberthuffstutter
Okay, I turned on Fox this morning for the first time in nearly three weeks. Within five minutes, I became annoyed, irritated and finally, downright angry. Why? According to the report I heard, the government now wants to get personally involved in the citizen’s gold collection. Gold is becoming more expensive; the investment value of gold, according to market reports, is increasing. And now, the government wants the citizen to report transactions of 0? What the hell is going on here? Will the government want to get involved in stamp collecting too? How about car collections? And from what I heard, gold is an issue that is covered in the healthcare program designed by our government. Who has the knowledge about this interference that will clear up or explain this issue?

It’s dead, Jim.
stamp collecting
Image by hyper7pro
95cc BME Engine.

Happens to all R/C modellers, it is only a matter of time. If you can’t take this kind of setback, maybe stamp collecting is for you.

Collecting / Coleccionismo
stamp collecting
Image by . SantiMB .
Caves Blancher – Sant Sadurní d’Anoia, Alt Penedès, Barcelona (Spain).

This shot closes the series / Esta foto cierra la serie.

Like the collectors of stamps or coins, there are collectors of caps of "cava". They are colorful, and some are odd.

Cava is the name of a type of white or pink sparkling wine, produced mainly in the Penedès region in Catalonia, Spain, 40 km to the south west of Barcelona. Its name is derived from the Catalan word for cellar. There are a small number of areas in Spain outside Catalonia that also produce Cava.

The region of Penedès is an area of predominantly rocky terrain, and has been home to vineyards since the Greeks settled there in antiquity. It has a favourable climate for wine-making; the north and eastern winds of the levanter help to cool the region, while the chalky top soil over clay allows the vines to establish deep roots.

The sparkling wine of cava was created in 1872 by Josep Raventós. The vineyards of Penedès were devastated by the phylloxera plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. After seeing the success of the Champagne region, Raventós decided to create the dry sparkling wine that has become the reason for the region’s continued success. In the past the wine was referred to as Spanish Champagne but this is no longer permitted under EU law, or colloquially as champaña or xampany.

Cava is produced in varying levels of dryness of the wine which are: brut nature, brut (extra dry), seco (dry) and semiseco (medium).

Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Méthode champenoise and uses a selection of the grapes macabeo, parellada, xarel·lo, Chardonnay, and Subirat. Despite being a traditional Champagne grape, Chardonnay was not used in the production of Cava till the 1980s.

In Spain, Cavas have become integrated with family traditions and is often consumed at baptism celebrations with even the newborn getting a taste of their pacifier dipped in the wine.

Cava is a Greek term that is used to refer to "high end" table wine or wine cellar. Comes from the Latin word "CAVA" which means cave in English. Caves were used for the preservation or aging of wine. The constant, slightly chilly temperature and high humidity that most caves possess makes them ideal for such use.


Como los coleccionistas de sellos o monedas, también hay coleccionistas de chapas de tapones de "cava". Son muy coloridas, y algunas muy raras.

El cava es un vino espumoso elaborado por el método champanoise fundamentalmente en la región del Penedés catalán (95% de la producción española), especialmente en la localidad de Sant Sadurní d’Anoia (75% de la producción española). También se elabora cava en otros puntos de España.

El cava se empezó a producir a partir de las investigaciones del Instituto Agrícola Catalán de Sant Isidre que defendió el méthode champenoise pero a partir de las variedades blancas autóctonas del Penedès. Josep Raventós i Fatjó produjo, en 1872, las primeras botellas de cava en la masía de can Codorniu, en Sant Sadurní d’Anoia.

En 1887 llegó la plaga de la filoxera al Penedès arruinando los cultivos de uva. Eso condujo a una renovación de las variedades utilizadas, con la introducción de cepas blancas de calidad en sustitución de variedades negras. Esta sustitución facilitó el desarrollo del cava.

En 1972, ante el conflicto con Francia por la denominación protegida champán, se constituyó el Consell Regulador dels Vins Escumosos que lanzó la marca Cava recogiendo el nombre común ya utilizado de vino de cava.

Las variedades de uva que entran en su elaboración son variadas pero predominan las uvas blancas: macabeo, parellada y xarel·lo. También se utilizan otras variedades blancas en menor cuantía: Chardonnay y Subirat Parent (Malvasía Riojana).

Existen cavas rosados que se elaboran con las variedades monastrell, garnacha, pinot noir y trepat. Las dos primeras variedades se pueden utilizar, además, para la elaboración de Cava blanco.

La producción anual es de unos 12 millones de cajas (de 12 botellas), siendo el segundo productor mundial de vino espumoso, después de la región de Champagne. Aunque la mayor parte de la producción procede de Cataluña, también hay bodegas productoras de cava en Aragón, Castilla y León, Extremadura, La Rioja, País Vasco, Navarra y Valencia.

You can leave a response, or trackback from your own site.

Leave a Reply

CommentLuv badge

Powered by WordPress