Archive for the ‘Wildlife in Lanzarote’ Category
Another Praying Mantis in Lanzarote
July 12th, 2010 | 
Author: Some time ago we told you about a beautiful visitor to our Lanzarote garden… a Praying Mantis. This was the first time I had ever seen one that wasn’t on my television screen.
Well, a few nights ago, Guido was once again very interested in something behind one of our outside doors. We couldn’t see anything – but I happened to remark that the last time it had happened, we’d found the Mantis.
Sure enough, yesterday evening I was laying the table outside for dinner guests, and I looked across and saw one sat on another table. His/her head was held high, and they were extremely interested in what I was doing (fancied some gazpacho and paella no doubt). It wasn’t as large as its predecessor – but still stunning! Our dinner guest was very taken with it… as he hadn’t seen one at close quarters either.
It had either thought that our garden, complete with two inquisitive doggie noses and us with a camera… was preferable to the celebrations in the town centre for Spain winning the World Cup – or it fancied having a extra place set at the table.
I had missed out on getting any decent photos of the last one, so Alan did a couple for me today. Click them to see larger.
Of course Alan set it free – expecting it to fly away immediately. But these things really aren’t a timid creature at all. It simply flew to a nearby wall and sat watching Alan for a while before heading off to find a mate (and dependant on gender… eat a head, or lose a head!)
Enjoy!
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Rare Bustards in Lanzarote
Recently, Alan came across some stunning large birds whilst out and about on the Island. Upon further research, we found out that these are called Houbara Bustards. Read the rest of this entry »
Hoopoes in Lanzarote
One of the most regular visitors to our garden is a bird called the Hoopoe. I remember looking at pictures of them in bird books as a child – and thinking “what a great name!” Read the rest of this entry »
The Meaning of Flowers
Next time you give the gift of flowers, consider the meaning of flowers before you buy. As a fantastic way to personalize your present, choose the flower meaning that is closest to the message you’re trying to convey and let your loved ones know that you wanted their gift to be extra-special. Read the rest of this entry »
Flower Basket Arrangements in Lanzarote
Front Facing Basket Arrangements
When using a basket with a handle it’s often the first instinct to make the arrangement circular to the basket shape and to keep the flower and foliage material contained within the basket frame. This isn’t the only way to use a basket as a container and it’s a good exercise to try other style arrangements with baskets just to see what works.
This design is a front facing arrangement, rather than the more common ‘all round’ design which is so often the first choice with baskets.
The design breaks the boundaries of the basket in so far as it has tall placements which exceed the handle and the basket dimensions.
The first picture shows the oasis secured to a floristry dish with post tape and the dish is secured to the basket with oasis fix.
The framework of the flower arrangement is decided by the foliage and you can see the first placements of foliage, ruscus and eucalyptus parvifolia.
In this second picture you can see how the foliage has been grouped (the ruscus to the front) and comes out of the basket frame and down to touch the surface of the table. When using long stems, always try and angle the material downwards by inserting in an upward angle into the oasis foam, it makes the whole design look balanced and that the center of gravity is low, this gives visual balance to the overall design.
White Gerbera, Freesia, Purple Statice and Cerise Alstromaria have been added – small sprigs of foliage inserted deep into the spaces between to add depth and you can, if desired add an organza bow to the handle to set it off. See how the basket handle is still visible and able to be used without interfering with the design.
This is a very simple and reasonably cheap design for a basket arrangement for those of you who are a bit fed up with the usual low round designs often associated with baskets.
So, grab a basket and get creative!!
A huge thank you to Glynis who has kindly provided this article (and future ones). You can order your wedding bouquets, flower arrangements, and gifts for friends via Glynis’ website at www.flowersbyserenity.net
Flower Arranging in Lanzarote
Ok, so you have decided you want to make a flower arrangement but not sure where to start………….here are a few tips and guidelines… follow these and you will have a perfect arrangement to adorn your home.
Choosing the flowers
I know what you are thinking……………not such a varied choice as back in the UK…………true……….but don’t despair……….there are still choices available.
1. Choose flowers and foliage with different shapes, colours and textures for a more pleasing design.
2. Generally, you will need three sorts of shapes of flowers and foliage……………
(a) Line materials – straight leaves i.e. Bear Grass, Steel Grass, Palm Leaves – flowers such as Lilies, Iris, Strelizias, Heliconia, Gladioli – use to form the outline shape of your design.
(b) Round materials – Carnations, Roses, Gerberas, Chrysanthemums etc. – used as focal flowers
(c) Intermediate or filler materials – Gypsophilia, Ferns, Statice, Solidago, Ruscus etc.
3. Choose different textured flowers and foliage which will reflect the light differently and give interest to the design.
4. When using Lilies, always remove the stamens. There are several reasons for this.
(a) The pollen will stain the flowers and any clothing or furnishing that it comes into contact with.
(b) Removing the stamen makes the flower last a bit longer (a flower that has been pollinated has completed it job and dies fairly soon after pollination, by removing the stamens this pollination is prevented) NEVER NEVER cut off the stamens with scissors, this is ugly and causes discolouration. Use you fingers to gently pull the stamens off. Kinder to the Lily and looks more professional.
Making the arrangement
Here are the basic 5 different types of shapes.
1. Choose the right foam for the flowers you are using.
Green water retaining foam for fresh flowers and brownish stiffer foam for the dried or artificial flowers.
2. Before choosing the container, think about the size of the space where your arrangement will be placed. A huge vase and lots of flowers will look overcrowded on a small table.
3. If making an arrangement for a dining table, keep it low (no more than 9” high) so that guests can converse without having to fight their way through the flowers.
4. Try, wherever possible to using flowers in different stages of development. Buds at the top and edges, largest and fullest blooms in the centre and towards the bottom. When using open flowers, use them at different angles so that they are not all facing the same direction.
5. Ensure that your colours are evenly balanced……i.e. do not use all strong colours on one side.
6. Imagine an invisible outline of the shape you want to create and choose which side will be the front of your arrangement.
7. Choose your tallest and widest flowers and arrange them in your container first within the outline of your chosen shape.
8. Fill in around the base and lower part of the arrangement with more large blooms.
9. Working up and outward user smaller blooms or filler to fill in the arrangement.
10. Use the smallest blooms, foliage and filler to hide stems, oasis and the edge of container.
There you have it, a few guidelines…………..so go on………………give it a go…………you will be surprised at what you can achieve.
A huge thank you to Glynis who has kindly provided this article (and future ones). You can order your wedding bouquets, flower arrangements, and gifts for friends via Glynis’ website at www.flowersbyserenity.net
Flowers in Lanzarote
Flowers in Lanzarote
On my birthday last week… I received a stunning bouquet of flowers from a friend in the UK. She chose to use the services of a lady called Glynis from Flowers By Serenity – who to our knowledge is the only English florist in Lanzarote – and she chose well! Through this… we have had some great chats with Glynis… and she has kindly agreed to give us some hints and tips on all things flowers in Lanzarote… information that is perfect for anyone looking for an extra hobby. Her details are at the base of this article. Look out for future articles by Glynis!
Good Years For Wine in Lanzarote
Those of you that like to take a little more time to select a higher quality of Lanzarote wine may well be interested in the following table.
| Year Classification |
| 1994 Very Good |
| 1995 Very Good |
| 1996 Very Good |
| 1997 Very Good |
| 1998 Very Good |
| 1999 Excellent |
| 2000 Very Good |
| 2001 Very Good |
| 2002 Excellent |
| 2003 Very Good |
| 2004 Very Good |
| 2005 Very Good |
| 2006 Very Good |
| 2007 Very Good |
| 2008 Very Good |
Once again we thank DoLanzarote for this information
Lanzarote Wine Varieties
There is a healthy variety of types of wine in Lanzarote. Here follows a brief description of the various flavours.
BLANCOS.- Graduación alcohólica: 10.5-14.5 %vol
Malvasia seco joven:
Straw yellow. Fine varietal aroma (dried herbs and ripe fruit), with character. Boca fat, warm, glyceric, with criminality, good varietal character.
Malvasia dulce:
Pale yellow. Aroma Fine, complex, rich in nuances of herbs (fennel and mint), pineapple and white flowers. Boca powerful, warm, sweet, with balanced acidity, long, complex aftertaste and fine, and excellent persistence.
Malvasia semidulce:
Straw yellow with golden hues. Intense varietal aromas in a complex with notes of fresh ripe fruit, honey, herbs. Flavor has a nice step, smooth, fresh with good acidity balancing the sweetness. Very fruity and comprehensive.
Diego seco joven:
Straw yellow, clean and very bright. The nose is fruity aromas of medium intensity, typical of the variety. Flavor is fresh, soft, well balanced with acidity and delicious. The great personality of the grape “Diego” is notable for its large structure and persistence on the palate.
Malvasía seco fermentado en barrica
Preparation: After the stripping is applicable to a Skin maceration for 12 to 15 hours before pressing. The decanted juice cold-insulated tanks. Alcoholic fermentation takes place in Bordeaux casks of new French and American oak. The wine is kept for several months on its lees, performing batonnage to put on suspension. Before bottling is clarified and filtered.
Tasting Notes: Yellow with golden highlights. Clean and bright. With smoky mineral notes over a background of ripe yellow fruit. On the palate has structure and freshness, power and smoothness with persistent fruit flavors and minerals.
Muscat:
This variety is mainly for sweet wines though a warehouse liquor has made the experience of getting a natural sweet wine.
Sweet muscat wine liquor:
Yellow old gold. Potent aroma, honey, good fund raising oxidative (pastry, hazelnut). The mouthfeel is dense, tasty, balanced, notes of complexity (fig pastry). The alcohol content of liqueur wines is between 15 and 22% vol.
Rose .- 11-14% alcohol vol
Tasting notes: raspberry pink of good intensity with salmon and violet reflections. Medium intensity aromas, fresh fruit, with a background of ripe strawberries and roses, memories varietals. Flavor is tasty and happy, well balanced, with a fruity and pleasant end where the notes come out again strawberries and roses.
Red .- 11-14.5% vol alcohol
Tinto tradicional joven:
Cherry red with violet tones. Middle layer, clean and bright. Aromas of red fruits on mineral background. Flavor is mild and light, balanced, simple and clean with a very nice final fresh and good persistence.
Tinto tradicional pasado por barrica:
Red Cherry very intense. Aroma of medium intensity, ripe black fruit (blackberries, plum jam), roasted. Mouth wide, dry but ripe tannins, woodwork melted with wine, mineral nuances (volcanic), recall of iodine, very original.
Tinto maceración carbónica :
It is produced by a system that consists of introducing completely whole bunches of grapes in a special deposit preventing rupture. For several days there is a process, first breath after fermentation and intracellular (inside the grape), which ends up breaking the cell walls that contain flavor precursors and the coloring matter, freeing them, tinting and perfuming the wort that runs in the subsequent pressing of the grape. This will get wines characterized by their powerful aroma and smoothness on the palate.
Tasting notes: Deep purple, live, upper middle layer, shiny, thick and abundant tears. Amazing power aromatic, strawberry, red fruit, milk, clean, powerful. Very soft in the mouth though long and savory, velvety, round.
SPARKLING WINE .- 11% vol alcohol. sparkling cuvée: 10.5-12% vol
The variety of fruit used for this type of wine is the Malvasia.
Tasting notes: intense yellow color, fine bubbles and continuous crown. Intense aroma and clean fresh fruit and white flowers, bakery tones long aging. Boca long, slightly acid, pleasant in its path, fine and elegant.
Experiments by the bodegas
Crioextracción: is the freezing of the grapes before pressing. The ice crystals that form break the cell walls of cells found under the skin releasing flavor precursors they contain, thus giving more aromatic wines. Also in this way develops the process of crushing grapes in cold, which prevents the dissolution of undesirable substances such as tannins color, oxidases, etc.. Whites getting rounder and balanced. It also prevents the growth of bacteria and microorganisms harmful to the wine.
Natural sweet Muscat.
The objective of this exercise was to obtain a wine of 15% residual sugar and higher than 45 g / l. This split of 900 liters of must with 220 g / l of sugar and 12.9 º likely. The grapes are macerated few hours before freezing, the temperature was lowered to 0 ° C with what we got eliminated much of the water. The yields obtained after thawing:
“With a yield of 50% must have probably 21 degrees and 360 g / l sugar.
“With a yield of 7% we must of 12.5 º probable and 212 g / l sugar.
“With a yield of 43% water we must + 2.7 º likely to be discarded.
The juice was obtained from 21 º probable and 360 g / l of sugar was fermented, achieving a 13.8% vol wine and 82 g / l of residual sugar could not continue because the yeast fermentation stopped due to tolerance the alcohol content was high.
Tasting Notes: Golden yellow clear, bright. It has a high aromatic intensity, guava, passion fruit, clean. On the palate, quite oily and guava aftertaste recalling a nose, a round wine.
Our thanks go to DoLanzarote for this information. Much appreciated!
Wine crops in Lanzarote
Lanzarote wines are an integral part of Lanzarote agricultural industry. A drive through La Geria (the wine growing region of Lanzarote) provides you with stunning views across the vineyards, complete with the semi circle shelters that protect the vines as they grow.
La Geria Lanzarote
The relatively low level of Lanzarote’s wine growing area (approx 650 – 700 metres above sea level) protect it from harsher weather than higher grounds… and the springlike Atlantic winds keep a fairly constant mild temperature all year round.
The heat can be a problem for the vine crops… so the local farmers cover the surface of the ground with picon (crushed volcanic ash) which acts as a protective barrier, as well as absorbung moisture overnight… and imparting it during the day. It also acts as a barrier against the sun’s harsh rays. the lack of rainfall has led to the local farmers utilising every single drop of water they can find… all helping to provide Lanzarote with a successful export.
The main wine producing bodegas are in the La Geria region. However there are vineyards all over the island.
