Standish Wines

Hovhannes Shiraz ….April 27, 1915 - March 14 , 1984 was a notable Armenian poet.He was born Hovhannes (Onik) Karapetyan in the city of Alexandropol, then part of the Russian Empire (now Gyumri, Armenia). His first work called Beginning of Spring was published in 1935. Novelist Atrpet gave the talented poet the epithet “Shiraz”, because “this youth’s poems have the fragrance of roses, fresh and covered with dew, like the roses of Shiraz.” Shiraz being one of Iran’s major cities, famous for its roses and poets

Duration : 0:1:29

Read the rest of this entry »

Technorati Tags: BARUYR, SEVAG

Never tried it before and I wondered what is the recommended serving temperature?

Sparkling Shiraz is best served at "cellar temperature" which is in the mid 50s. Too chilled and the flavor is missing something. Too warm and the sparkle doesn't stay as crisp. It's ok to keep it in the fridge for chilling, but if it's been in there too long, take it out about a half hour before serving.

Laryjani dar Daneshgah Shiraz لاريجاني در دانشگاه

Duration : 0:5:37

Read the rest of this entry »

Technorati Tags: Daneshgah, dar, Laryjani, shiraz, دانشگاه, در, لاريجاني

awesum song with one of my fav singer enjoy and post ur comments!!

Duration : 0:4:37

Read the rest of this entry »

Technorati Tags: pakistan, pakistani, rahiya, sheraz, shiraz, upal, uppal, way

I would contact a wine grape nursery - Nova Vine is a well respected one. www.novavine.com

Thank you for all of these great answers. I am just getting into wine, so I really had no clue.

Shiraz or Syrah is a variety of grape used in wine. The names are interchangeable. It is called Syrah in France and most often in the United States. In South Africa, Australia, and Canada it is most commonly known as Shiraz. In Australia it used to be called Hermitage up to the late 1980s. It should not be confused with Petite Sirah, a synonym for Durif, which is a different type of grape. It got its name from Shiraz–the city of flowers, wine and poetry in Persia/Iran–in the heart of an ancient winemaking region

Procession, which I’ve seen in Iran during Ashura, in January 2007

Duration : 0:1:7

Read the rest of this entry »

Technorati Tags: Ashura, iran, islam, religion

Southern Australia and California.

Pakmusic Exclusively Releases Shiraz Uppal’s latest music video ‘Roya Re’

Duration : 0:3:30

Read the rest of this entry »

Technorati Tags: dhokha, music, pakistani, Pakmusic, re, roya, shiraz, uppal

would like the wine and then the food to go with ity thanx

Filet Mignon Garlic Toast (this is a weight watcher recipe)
1 sprays cooking spray
8 medium garlic clove(s), peeled (or to taste)
1 Tbsp olive oil
1 tsp fresh lemon juice
3/4 tsp table salt
1/4 tsp black pepper
1 1/2 Tbsp parsley, fresh, finely minced
2 pound raw lean beef tenderloin, trimmed and tied (from butcher)
24 oz French bread, cut into sixty four 1/3-inch-thck sliceCoat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
In a small bowl, combine garlic, oil, lemon juice, salt, pepper and parsley; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
Rinse beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 24 minutes for medium.
Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half (to yield 64 pieces total). Place a slice of meat on each garlic toast and serve. Yields 2 pieces per serving.
also check out this website
http://lifestyle.msn.com/FoodandEntertaining/TheWineLife/Article.aspx?cp-documentid=1112309