Parents Play the Most Central, Yet Vulnerable Roles in Children's Music Education

The three basic parties who take part in children's music education are the child, the teacher (or teachers) and the parents.

To best understand how the young musician will regard music lessons, we must ask: "How should parents plan for the musical education of their children and what they know about it?" As a rule, there are two main things to consider: the choice and cost of the instrument, auxiliary materials and lessons; and the search for a good teacher. After that, the preparation for the child's musical training is largely complete. However, buying the instrument and paying for lessons are not the most complex part of music education, although many parents think so and believe that the rest is up to the teacher and the child, who is obliged to frequent music lessons on a regular basis and do the homework. In fact, to parents, it all seems very easy! "Did you do your homework today? Have you practiced that piece enough? Have you learned the fingers in an etude? Come on, play the piece you had to memorize!"

Here's the simple truth: The reasons behind one's success in music education as well as the loss of interest creep in absolutely imperceptibly, and often during quite a long period of time. First, then, let's discuss what happens when a child loses interest. Again, parents are the most integral and important parts of the equation when it comes to their children's success or loss of interest in musical education. When a child gets bored with his or her lessons, the parents, who by that point are exhausted by battles with the child to practice and often feel financially pinched from the costs of the instrument and the lessons, must then face the difficult decision of whether to terminate the lessons.

While preparing the materials for my book, Voices of our Children, I talked to parents and teachers and asked them what they considered to be the prime reason behind the child's loss of interest. Can you guess who a whopping 80 percent considered to be at fault? The child! It was he/she who did not want to continue the education! What's more important is that after terminating the lessons, very few parents asked themselves why their child lost interest. Let's look the perspective of each participant in this scenario:

The child. He is happy! His "tortures" have finally ended. He no longer has to hear unpleasant things about his careless attitude toward music lessons. No one will ever force him to learn music against his will! Now he is free from tiresome lessons and can spend time doing things he likes!

The teacher. Not every teacher, especially not those who often lose students, will search for the real reasons behind a child's loss of interest in music lessons. It is easier for some teachers to accuse or blame the student than to admit to their own mistakes.

In this case, what does the teacher do? He quickly forgets about former students and places an ad to get new ones - he has to earn a living. It's just a job.

Parents. Believe it or not, but I think that when the child quits musical training, the parents suffer the most - not only because they have invested in this venture materially, but because along with the termination of music education they must part with their own dreams, hopes, and an opportunity to discover and develop their child's true talent that might not have been obvious.

Now, when the child quits music lessons, he can quickly redirect his attention to new interests. The teacher, who has lost the student, can compensate for his loss by finding a replacement. But the parents do suffer the most - they cannot "move on" - they cannot replace own child with another!

Therefore, to avoid this problem before it hits home, I strongly believe parents should prepare for their children's music education ahead of time. They should know beforehand what awaits them in the future, and should be ready for possible hardships.

[CF]Jang Keunsuk & Park Shin Hye - Making of Etude Pearl Bead BB CF

both looked so adorable and lovable ^^ they enjoyed the filming as well..hehhe.. ^^ [cr: Etude.co.kr + Eels International]



http://www.youtube.com/watch?v=_Ic1JDytGSo&hl=en

Print Free Wine Labels Online

Many people like to make there own wine and if you want to give you wine as a gift then you need to put a nice label on it. One of the best ways to do this is to search online for a place where you can create and print your own labels free of cost. This is a good thing to do because it will personalize your wine and your friends and family will enjoy getting something that you have created as a gift. There are so many choices and options when it comes to creating your own wine labels so make sure you add your own personal touch to your label.

It is also important that when you are printing your own wine labels that you have the right high quality paper so that you can have a label that looks nice and professional to wow your family and friends. Also you need to know what is the best way to attach your wine label to the bottle. You can search online for free wine templates so that it will make it easier for you to create and print your special wine label.

Before you start you want to make sure that you have all the supplies that you need such as quality paper and glue that is easy to use like a glue stick. It make take a few times of practice to get it right but cutting and gluing the labels can be easier than you might expect.

Remember that if you are looking to create and print your own wine labels then you can use the internet to find free templates to make them look professional.

Copain Winery Monument Tree Pinot Noir

So I've been saving a specific bottle of wine to enjoy with my wife since my first trip to Napa and Sonoma after starting Uncorked Ventures, a Copain 2007 Monument Tree Pinot Noir.

I believe I've talked a little about Copain before in this space, but I am a fan of much of the wine they make and their winemaker Wells Guthrie. He has a rather unique style for the area and has really been at the forefront of pushing other winemakers to attempt to control the alcohol levels in their wine. Much of the wine that Copain makes ends up with alcohol content 1-2% lower then the competition. They're able to do this by being very careful about where they source their grapes (usually colder climates) as well as how/when the fruit is harvested (middle of the night when possible to control heat transfer during fermentation).

From a business to business perspective I appreciate the way that they've treated us as a start up and as a consumer I greatly appreciate the fact that their wines occupy a range of prices starting at around $20 for their Tous Ensambles series. I do believe they leave some money on the table on a number of their wines which are sold in the $40-$50 range-which are consistently great values many scoring 90+ ratings from Parker and the Wine Entusiast.

Ok so about that Pinot.....as good as I remember it. In fact maybe a bit better given the 6 months or so of rest as well as the thirty minutes of decanting (yeah, yeah I know not ideal). On the nose it's hard to pick up individual flavors, but it definitely is a dark berry type of smell. On the palate it is noticeably brighter then you'd imagine with cherry being the predominant flavor-the structure of the wine is quite good and really shows Wells ability as most Pinot's don't hold up this well.

Overall at around $50, to me it is a clear buy. I am an unapologetic Pinot Noir fan (both because of the flavor profiles and the story of the grape itself) which comes sometimes much to my business partner and father in laws dismay, but I will be interested in comparing this Pinot to some of the more highly hyped Oregon versions.

Lastly I would be remiss if I did not mention where the Monument Tree moniker comes from. Monument Tree is a vineyard about a two hour drive north of San Francisco. Since Copain aims to trim alcohol levels they source fruit from both the Central Coast of California (think on the ocean just north of Santa Barbara) as well as some of the cooler valley's north of SF. As you can see Monument Tree vineyard is named after a redwood tree which still stands in the middle of the vineyard.

Wine Fraud - What's in Your Bottle?

When I was little, my grandmother had a grapevine on the fence that separated her house from her neighbor's house. My sisters and I spent hours arguing with the boys next door; we said the vine was ours and they said it was theirs. The grapes, we reasoned, were on our side of the fence, but the vine, they said, was rooted on their side. This argument went on for months, until the grapevine eventually died, leaving the grapes wilted and shriveled. When this happened, knowing the vine was worthless, I told the boys next door that they could have the grapevine if they gave me their yo-yo. They agreed and I ran off with my new toy. Unbeknownst at the time, I had just committed a pseudo-form of wine fraud.

Wine fraud, by definition, is a type of fraud where customers are sold wine illegally. Like a grape known for being seedy or a vineyard known for being shady, wine fraud has the potential to spoil the wine lover's spirit. This wine is sometimes filled with chemicals that can cause sickness or it is cheap wine sold for prices much higher than it's worth. While it may seem that wine fraud is limited to wines sold in back alleys, or out of the trunks of beaten down cars, many cases of wine fraud are sold by seemingly legit vendors. You may have been a victim of wine fraud and never even realized it.

This type of fraud can have many faces, with one being label fraud. During this, labels of pricey wines are adhered to non-expensive bottles and sold as if they are the real thing. Just as fake Cuban cigars often contain real Cuban cigar labels, fake bottles of Chateau Lafite often contain real Chateau Lafite labels. This leads people to pay extreme amounts of money for bottles of wine that may be filled with something as cheap as Mad Dog.

As with many fraudulent operations, label fraud often involves a large number of people. With organization that mirrors a car theft ring, this fraud brings several people together with the intent of labeling unknowing consumers "ripped off." In 2000, for example, authorities in Italy uncovered a warehouse filled with close to twenty thousand bottles of inexpensive wine adorned with 1995 Sassicaia Super Tuscan labels.

One the other end of the fraudulent spectrum, wine fraud can also involve mixing toxic chemicals with wine, a combination that can be fatal. This may be performed in an attempt to increase the alcohol content of a low-alcohol wine or to make a type of wine more flavorful. When wine sellers or makers engage in this type of wine fraud, they are gambling with more than just scamming people out of their money: they are also gambling with people's lives. In 1986, an Italian winemaker mixed wood alcohol with his wine to increase the wine's potency. This resulted in the death of 23 people.

Perhaps the most common type of wine fraud is wine blending, an act that blends cheaper wine with more expensive wine and passes the wine off as authentic. This can involve a variety of wines. Wine makers have been caught blending everything from a cheap Rioja wine with Bordeaux to an expensive red Burgundy with inferior wine and selling the bottles at an inflated price.

To prevent wine fraud from ruining the industry, many of the world's major wine producers have begun taking preventative action. One preventive action involves placing serial numbers on bottles of wine, serial numbers that prove the wine's authenticity and value. This, unfortunately, does not provide protection for older wines, wine that were bottled years ago.

For you, the consumer, preventive action must also be practiced. Understanding that wine fraud exists is the first step in making sure you're never given a bottle that is blended, filled with toxic chemicals, or worth much less that you pay. If the label is particularly old looking, and appears that it is has been taken off another bottle and placed on yours, it's best to stay away from it. It is also best to only buy wine from reputed dealers; if the wine seller asks you if you want to buy a watch, it's best to turn away. And, most importantly, never give up your yo-yo for a lousy old grapevine.

Washington Wines- Just East of Greatness

When people think of the wines of the northwest, chances are they ignore Washington and think mainly of Oregon. With its penchant for Pinot Gris, Pinot Blanc, and Pinot Noir, Oregon has seemingly left Washington state Pinot Poor. Yet, Oregon is not the only state in this upper region capable of making wine, Pinots or otherwise. Washington, over the past decade and a half, has developed into a major wine player and now has more than the ability to serve as Oregon's tag team partner. Move over timber, the northwest has a new baby.

Washington Wine is perhaps the tastiest alliteration in vocabulary today (sorry, pickled peppers, you were a close second). Full of flavor, concentration, and body, Washington Wines are giving everyone a reason to wash down their steak with a bottle of Merlot. Yet, it wasn't always like this.

The first grapes in Washington were planted in the late 1800's. Quite literally late bloomers, they didn't fully develop into greatness until the early 1990's when people began to realize three important things: Washington possessed the same latitude as famous European wine regions, Washington had - on average - two more hours of sunlight a day than California, and Washington contained areas shielded by the Cascade Mountains. This shield left eastern Washington under a geographical umbrella, providing vineyards with nearly ideal climate.

For these reasons, winemakers began to make wine in the eastern portion of the state. In fact, the decision was made to plant eight out of nine viticultural areas in eastern Washington (and four out of five dentists agreed). The sole western wine region is Puget Sound. Laying west of the Cascade Mountains, it spends its day producing grapes that excel in cold climate - such as Madeline Sylvaner, Muller-Thurgua, and Siegerrebe - and its nights singing Celine Dion's "All by Myself."

The eastern viticultural areas include Columbia Valley, Yakima Valley, Red Mountain, Walla Walla, Horse Heaven Hills, Wahluke, Rattlesnake Hills, and Columbia Gorge. These areas are famous most notably for two grapes: Merlot and Cabernet. Labeled as among the best red wines in the world, to some people no Merlots and Cabernets can compare to the ones made in eastern Washington.

On the white side of things, eastern Washington is best known for Chardonnays, Rieslings, and Sauvignon Blancs. However, Chenin Blanc, Fruit Wines, Semillon, and Sparkling Wines are also gaining in popularity.

The conditions of eastern Washington may seem like a winemakers dream, but it is not without its faults. While viticulturists reap the benefits of a regular growing season and grapes that attain perfect ripening, they must also deal with fits of weather. Mother Nature occasionally wrecks havoc on this area with winter freezes, leaving wine growers to label her a "drama queen" and also destroying portions of vineyards. Sometimes, it takes several years to bring a vineyard back to full production.

Taking leads from its southern competition, Washington is in the middle of creating a tourism industry that parallels Napa Valley. However, Washington has found itself tangled in a vine of obstacles. These include the remoteness of many of the vineyards - as many of them are located in the proverbial "middle of nowhere" - and lack of lodging (people may find themselves all wined up with nowhere to go). The lack of transportation hubs is also a factor. Nonetheless, the Washington Wine Tourism Task Force was created in 2000. And so, Operation: Wine and Dine, continues.

If a Napa Valley-like industry is eventually created, it would likely benefit Washington on astounding levels, adding a new element to the economy, creating knowledge of the wine industry, and giving Seattle - the Washington city where tourists tend to flock - some much needed space....needle.

As of right now, Washington will just have to be happy with where it stands, showing the world that Washington mountains aren't the only thing capable of erupting. Already second in varietal wine production in the US, this blossoming industry has over 31,000 acres dedicated to vineyards, and 120,000 grapes harvested each year. Washington also ships its product to over 40 nations, giving us Americans the assurance that at least one of our Washingtons is on good terms with the rest of the world.

Eternal Sonata - Revolution

& Fmt = 18 Add the link above if you can not read the text. Frédéric Chopin - Revolution / Revolutionary Etude in C minor, op. 10 No. 12



http://www.youtube.com/watch?v=JeLHF0jd4Y4&hl=en

Pavel Raikerus- Rachmaninov Etude Tableau Op. 39 No.9

Pavel Raikerus- Rachmaninov Etude Tableau Op. 39 No.9



http://www.youtube.com/watch?v=Qe6Y5HjQknE&hl=en

Beer and Meals - A Match Made in Foodie Heaven

Until recently, the U.S. was viewed internationally as a backward, unsophisticated country when it came to our taste in beer. By far, our bestselling beers have long been from the major corporate breweries whose offerings don't exactly command respect from beer enthusiasts. But, over the last couple of decades, the rise of the microbrewery industry has injected new life into the American beer scene, and we're finally starting to get the respect we deserve.

Now, the next step is to begin developing a sense of what types of beers are best to serve with various meals. In beer-loving European countries like Belgium, Germany, and Scotland, they have this down to an art. You've heard of wine and food pairing, right? It's the same idea. It's about developing a sense of how to enhance a meal with your choice of beer, and vice-versa.

Light vs. Dark: When determining whether to go with a light beer or a dark beer to accompany your meal, think about the relative heaviness of the beer and how it will compliment or distract from the meal. For instance, beers like wheat ales and blonde ales are very low in hoppiness and maltiness, which makes them taste light and thirst-quenching (even though some, particularly blonde ales, can be high in alcohol by volume). That's why they go so well with foods that are salty, spicy, or both. When eating something that's a bit hot, it's nice to have a soothing blonde ale to put the fire out.

Dark beers, on the other hand, tend to go great with cheese, white meat, and even dessert. A brown ale can be the perfect accompaniment to a chocolaty dessert, while dark lagers go well with fruit cobblers or pumpkin pie.

Hoppiness: In general, beers that have high hops content-such as India pale ales, pale ales, and German pilsners-have to be used with caution. Hops are strong and flavorful, and they can easily overpower meals with delicate or subtle flavors. This means it's a good idea to pair hoppy beers with meals that are equally bold in flavor. They're particularly good for strongly flavored meats, such as certain types of seafood, beef, or lamb.

Country of origin: If you're cooking an ethnic or international-style meal, use a beer that is from that country, but avoid the stereotypical beer. For instance, if you want to pair an Italian beer with some Italian cuisine, stay away from the major Italian beermakers like Peroni and Morretti. Find an Italian beer that has a little more character. Of course, this guideline applies just as much to American food and beers.

Amber ale: When all else fails, you'll rarely go wrong with a solid amber ale. It's the perfect accompaniment to everything from pizza, to sandwiches, to spicy food. If you want to impress people with your beer tastes, expand your knowledge about great American amber ales, and bring out a few of your favorites whenever you have people over.

Alcohol content: If you're going to be serving multiple beers at a dinner party or an event, start with beers that have a lower alcohol content, and expand from there. Beers with high alcohol content fill people up more quickly, and they're also more likely to dull the taste buds.

Joe Hisaishi - Moonlight Serenade ～ Silence

Etude ~ A Wish To The Moon Concert from the 2003 Encore and Etude Tour. Joe Hisaishi on piano and an ensemble of 9 cellos. - Etude - 10 - Moonlight Serenade ～ Silence



http://www.youtube.com/watch?v=t1J2Eh6wrp4&hl=en

Chopin Etude Op 25 No.12 HQ

Valentina Lisitsa, Chopin 24 Etudes DVD



http://www.youtube.com/watch?v=RFPcy2h-H9E&hl=en

Mary Had A Little Lamb- Pop/Classical Remix

Piano medley Manney put together for his HS talent show- Mary Had a Little Lamb, Revolutionary Etude, All That Jazz, Phantom of the Opera, A Thousand Miles, Liebestraume, Linus and Lucy, If I Aint Got You, Ice Ice Baby (/Under Pressure), Beethoven's 5th Symphony, Firebird



http://www.youtube.com/watch?v=uh-6qCGOucA&hl=en

Joe Hisaishi - View of Silence

Etude ~ A Wish To The Moon Concert from the 2003 Encore and Etude Tour. Joe Hisaishi on piano and an ensemble of 9 cellos. - Encore & Others - 03 - View of Silence



http://www.youtube.com/watch?v=XCLFWhF6oGE&hl=en

Daniil TSVETKOV plays liszt/paganini etude n°6

Daniil TSVETKOV piano Liszt grandes etudes de paganini. no.6 in A minor 'theme and variations'



http://www.youtube.com/watch?v=gHynIBRtAck&hl=en

Creating a Restaurant Wine List That Your Customers Will Love

Growing up in a family where my father owned a small restaurant I can understand the anxiety and confusion that being forced to stock a restaurant wine list can bring on. There are a few general rules to put in place, which I think can help any small or medium sized restaurant make the most of their list.

To start we need to have a short discussion about the types of food that is served in the restaurant. Although you can never count on your customers pairing their wine-food the same way a sommelier would, it does help to have a balance between fish/meat dishes and white/red wine. For most restaurants, given current customer preferences it makes sense to carry approximately 60% of your wine list in red wine, if not more, especially if you are carrying something like a cold weather Pinot Noir that can be easily paired with any chicken dishes that you have on your menu.

Your next step is generally to put together some idea of your storage capacity. Remember that you want wines stored at around 55 degrees and that you need to strike a balance between the ability to have sufficient stock while keeping your capital expenditure as low as possible. A good wine distributor or independent wine consultant should be able to help with this. Often the wine consultant will have access to a larger number of wines, then even the largest distributor.

As for choosing wine, never stock anything on your list that you have not tried. Anyone attempting to become your wine supplier should be willing to bring in sample bottles and taste them along with you, so that you may make suggestions and changes to the proposed list.

On price, although some aspirational wines can find their way on to your list, it is generally speaking, more financially prudent to stock an entire list of quality wines that are priced in relation to your entrees.

Lastly and most importantly, always keep quality statistics regarding your wine sales. You should be able to tell over the first few months which wines are selling well and being well received as well as the wines which should be replaced. With any new offering, there will always be a choice or two which should be replaced.

One unique feature which some restaurants may take away from this article is offering a new wine of the quarter. Working with your wine supplier you should be able to find a new and interesting wine to offer to your clients via email newsletter (you have one of those right?). When paired with a new offering from your chief, this can be an exciting way to drive business on a weeknight that would otherwise be quite slow.

Chopin Etude Op10 No.1 HQ

Valentina Lisitsa, Chopin 24 Etudes DVD



http://www.youtube.com/watch?v=ROVy9PC8_8A&hl=en

Choosing Wines For Thanksgiving Dinner

The year is flying by quickly. Halloween is past us and Thanksgiving is coming on quickly and you know what that means - the hefty, delicious Thanksgiving Dinner. Ah, but which wine are you going to drink?

As you probably know by now, wine goes well with food. That being said, only certain wines go well with certain foods. A white wine, for instance, is usually not a good choice for red meat meals because the wine tends to get overwhelmed by the flavor of the meat and any sauces used. In contrast, a red wine tends to be more hearty and flavorful, which makes it a better wine for red meat.

The unique thing about Thanksgiving Dinner is the meal is layered. Although meat is a staple at the end of the meal, the initial appetizers and such can be much lighter. This means most people will mix wines throughout the dinner. Depending on what you are eating, there may be one wine that can handle each stage, but you are usually looking at a mix of vintages.

White wines tend to be complimentary to pointed, fruity tastes. For Thanksgiving, a good white wine would be palatable with appetizers and, perhaps, the desert depending on what is served. For appetizers like stuffed celery, a Sauvignon Blanc would be a good choice. It is a white wine with more of a crisp taste, so it can handle heavier tastes without getting overwhelmed. You can even serve it as a compliment to your red wine for the white meat of the turkey.

Red wines are a staple of Thanksgiving. Let's face it, the foods we eat during Thanksgiving tend to be heavy and very hearty. From mashed potatoes to stuffing to the dark meat of the turkey, a classic red just makes sense. A Pinot Noir is going to go well with this meal, so pick a favorite or two and offer them up.

If you just want to stick with one vintage for the entire meal, the clear choices are either a Riesling or a Pinot Noir. Each of these wines has then necessary strength and versatility to work throughout the full meal. The have average bodies, but less tannin which means they compliment just about anything you are going to serve.

So, are there specific vintages you should go with? Yes. Thanksgiving is not a time to experiment because it simply is not a wine tasting party. Refer to your wine tasting journal or memories to find particular choices you tried and loved in the past. These should be your choices for this years Thanksgiving Dinner.

Trumpet Concert Etude Solet

Two men ... a trumpet. a finger, a breath



http://www.youtube.com/watch?v=gMh4xs1jg8U&hl=en