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...cave, Richard Geoffroy, who has just named two releases that will bear the OEnothèque label. Here's how it works: instead of being bottled after seven years, some of the wine is held back so that the yeast can mature further. Every year Geoffroy tastes the Champagne (cuvées generally age for 12 to 15 years, and up to more than 25 years) to determine whether it is worthy of release. The latest OEnothèque Champagnes?one from the 1993 vintage and another from the 1985 vintage?are now on sale...
...showed in Superstar: The Karen Carpenter Story and Velvet Goldmine, Haynes is fascinated by the drudgery of pop fame - the gilded cages of hotel rooms, cars and private soirées in between gigs - and the drug use that is part of that routine. I'm Not There is more beguiled by this phase of Dylan's career than I am, and gets repetitious and draggy here, like some long folk ballad in its seventh or eighth verse...
...tradition remains mute over the atrocities of the Arab and Islamic government of Sudan against Africans in Darfur and the south. Osama bin Laden and his cheerleaders treat as insignificant the deaths of hundreds of non-partisan Africans in the bombings of the U.S. embassies at Nairobi and Dar es Salaam...
...Besides these obvious similarities, the scene was actually quite different from the trendy Parisian nightclubs on the Champs Elysées. Rather than tight-jean-wearing and gelled-hair young bon chic, bon genre types clumped together around bottles of expensive vodka and champagne, the firemen opened their locales to a rather eclectic crowd. The bouncers did not check for fancy shoes and good looks, but for lack of weapons or alcohol (luckily we made sure to dispose of the latter beforehand). People of different generations—children under 12 and creepy old men alike could enter this late...
...public water. Salt Lake City's mayor has asked public employees to stop supplying bottled water at municipal events. And a few top-flight restaurants that once would never have dreamed of serving tap are ditching the bottles. At Del Posto, Mario Batali's newest spot in Manhattan, entrées can cost more than $40, but the restaurant isn't interested in adding environmental cost--it will soon stop selling bottled water. Co-owner Joseph Bastianich says the Italian restaurant will instead serve diners its kitchen's purified tap water, sparkling and still. "We try to run the restaurant more...