Matthew 7:7 “Ask and it will be given to you; seek and you will find; knock and the door will be opened to you."

Virtual box: Black screen after boot (after Guest Additions

I created a new VM for a Win10.1 system to test the new features of the Fall Creator Update. Everything went well, new system updated itself, and finally I installed the Guest Additions too. Right after the installation of it I got this problem. Some Google search showed me this is a common problem (many thread mentioned it on Linux machines as well). The solution usually is turning on or off the 2D and/or the 3D acceleration in the VM settings. I figured out an other way to solve it and worked, at least for me, even after the damage was done. I thought it could be something with the new display driver what the Guest Addition installs. With some hustling (clicking on the red X to close the VM windows brings back a interlaces like screen, so on this snapshots at least I could see what I had on the interface of the Virtual Win. I rolled back the display driver, and voila, it works again. Good luck everyone...

Your browser sent a request that this server could not understand

My browser forgot how to talk to servers? :) After the struggling with the typing issue yesterday, today I got a new one. Some https website doesn't come in. Not all, Google for example works but mxhomepro.com from URC does not. DNS flush, deleting cookies, re-registering some dll... Still nothing. Running Antimallware found some registry issues, quarantine them. Restart... And all good. Still don't know what was that, maybe some commands yesterday, what I run in Terminal and PowerShell? Misery...

Can't type into Cortana and Search in Windows 10

I found that the keyboard did not work for any Windows 10 Modern Apps, just for the traditional desktop apps. 

As a temporary solution you can run ctfmon.exe from Command Prompt (Admin) but it works only till the next reboot.

For a more permanent fix:

1. Open Task Scheduler
2. Go to Microsoft > Windows > TextServicesFramework
3. On MsCtfMonitor, do a right-click and enable the task
4. Restart your machine

That's it. All the search boxes and other entry boxes should work again.

If the task MsCtfMonitor is missing from the list of tasks, you can import it with the .XML file.

 

"A gyaloglás legnagyobb titka, hogy az úticél bennünk van, és néha azt sem tudjuk, mikor érkezünk meg egészen addig, amíg meg nem érkeztünk." (John Francis)

Difference between sparking wine and Champagne

The easy and short answer: A sparkling wine should only be called Champagne if it comes from the region of Champagne, France. Period.

"Come quickly, I am tasting stars," Dom Perignon's famous quote after his first taste of Champagne, and a fairly apt description of what a good Champagne or sparkling wine experience should offer. Is Champagne truly a wine? Where do the bubbles come from? How do I serve Champagne and sparkling wines? Any key sparkling wine suggestions? Read on for answers to these questions and more.

Is Champagne a true wine?

Yes, Champagne and other sparkling wines are a category of wine made from a blend of grapes such as Chardonnay, Pinot Noir or Pinot Meunier.

What's the difference between Champagne and Sparkling Wine?

The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as "Champagne." Bubbly from all other regions in the world are simply referred to as "sparkling wine," though regional specialties abound. Spain's sparkler is called Cava, Italy's bubbles come in Prosecco and Moscato d'Asti, and French sparkling wines from everywhere outside of Champagne are referred to as Cremant. Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines at exceptionally competitive price points.

What are typical Aromas and Flavors found in Sparkling Wine and Champagne?

Aroma – can be reminiscent of fresh applesauce, spiced apple, ripe pear and "fresh baked bread" smells, compliments of the yeast that's added during the second fermentation.

Flavor – apple, pear, citrus, strawberry, cream and vanilla (typically on the finish), yeast and nutty flavors are all common denominators in Sparkling wines and Champagnes. However, if there is more ripe tree fruit on the palate, then it is likely one of the New World sparkling wines, the more subtle creamy, yeast and nut-like flavors are more common in Old World Champagne.

Where do the Bubbles Come from in Sparkling Wines?

The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. This second fermentation typically occurs in the actual bottle (referred to as the traditional Champagne Method), but can also take place in the fermentation tank (called the Charmat Method), it's up to the winemaker.

How are Sparkling Wines Classified?

Sparkling wines and Champagnes are categorized as Extra Brut, Brut (pronounced "broot"), Extra dry, Sec and Demi-sec depending on their sugar levels. These classifications can be somewhat confusing, but keep in mind, that in wine terms "dry" is the opposite of "sweet." Brut Champagne and sparkling wine is the most common style of bubbly offering a typically crisp, dry palate appeal.

Extra Brut - is "extra" dry

Brut – dry (most popular style and very food-friendly)

Extra dry – middle of the road dry, not as dry as Brut (great as an aperitif)

Demi-sec – pretty sweet (pair with fruit and dessert)

Champagne and sparkling wines are also categorized as "vintage" or "non-vintage" (NV on the label) meaning they either come from a single year or are a blend of several different years. The "vintage" Champagnes are typically pricier, as the non-vintage Champagne and sparkling wines make up the majority of the market.

Have more questions regarding Champagne? We've compiled a list of popular Champagne questions ranging from whether it's gluten-free to suitable for vegans, better aged or served chilled, and many more.

In other words, all Champagne is sparkling wine, but not all sparkling wine is Champagne. (And not all producers are created equally … we have a love affair with our Grower-Producers in particular.)

A deeper Sparkling Wine education:  Sparkling wine is made by taking the simple formula for fermentation (sugar + yeast = alcohol and CO2), and not allowing the resulting gas to escape. When you ferment wine in a closed or sealed environment, the CO2 returns into the wine, only to be released in the form of tiny bubbles after opening.

The following Spring, as the tulips were blooming and the temperature in the cellar was rising, fermentation would kick back into gear. With nowhere for the CO2 to escape, it returned to the wine, eventually building up and proceeding to blow the corks out from the bottles. It was here, as the legend goes, that brother Perignon caught the wine in his glass and proclaimed “Come quick! I am tasting starts!”The story of how this all started is attributed to the monk Dom Perignon (1638-1715), but in reality it was probably discovered slowly over time by many monks in the Champagne region. Why Champagne? Because it’s cold there … not Minnesota cold, but definitely chilly. These cold temperatures, coupled with deep cellars and lack of insulation, made for a problem: fermentations would begin but would soon shut down due to the cold. Without knowing exactly what was happening, the wines would be bottled.

Today’s methods of making Sparkling Wine are more controlled, but the chemistry is the same. Because this winemaking method was developed in Champagne, and the original rules surrounding the making of this wine belong to that region, we should think of Champagne in terms of a geographical place as opposed to a winemaking style.

“Sparkling Wine” is made throughout the world. We’ve had incredible examples recently from Tasmania, Austria, and Oregon. There are also many bubblies produced in France but outside of the Champagne zone, including gems made under the “Cremant” designation. But there is only one true Champagne, from the beautiful region near Paris, France, that brings us producers such as Pierre Gimonnet and Gaston Chiquet.

Soon we will be posting details on other bubbly designations, including Prosecco, Cava, Cremant, and more to help you with your holiday shopping and meal planning. Keep following our blog for updates and more sparkling education.

Some Strange Things Are Happening To Astronauts Returning To Earth

Thx 4 Dose