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It is an acronym for "self-defence without weapons" in Russian and had its origins in the Soviet armed forces. Its influences are varied, with techniques borrowed from sports ranging from the two international wrestling styles of Greco-Roman and freestyle to judo, jujitsu, European styles of folk wrestling , and even fencing.
The rules for sport sambo are similar to those in competitive judo, with a variety of leg locks and defense holds from the various national wrestling styles in the Soviet Union, while not allowing chokeholds.
The rapid rise in the popularity of mixed martial arts MMA has increased interest in wrestling due to its effectiveness in the sport.
Already in the early stages of MMA development, wrestling gained respect due to its effectiveness against traditional martial artists.
The competitive wrestlers, the highly successful amateur wrestlers have such tremendous mental toughness. If you can just get through the room, the wrestling room practices at like really high level universities, NCAA division one teams; those guys are savages.
The stuff they go through, just the overtraining, just the mental toughness that you have to develop. From Wikipedia, the free encyclopedia.
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Smash Boxing. Inked Wrestlers. Final Slam 2. John Cena Makeup. The modern spelling Riesling was first documented in when it was mentioned in Hieronymus Bock's Latin herbal.
A map of Kintzheim in Alsace from contains the text zu dem Russelinge , but it is not certain that this reference is to the grape variety. However, there seems to be no documentary evidence to back this up, so this claim is not widely believed to be correct.
Earlier, Riesling was sometimes claimed to have originated from wild vines of the Rhine region, without much support to back up that claim.
The other parent is a cross between a wild vine and Traminer. It is presumed that the Riesling was born somewhere in the valley of the Rhine, since both Heunisch and Traminer have a long documented history in Germany, but with parents from either side of the Adriatic the cross could have happened anywhere on the way.
It has also been suggested, but not proved, that the red-skinned version of Riesling is the forerunner of the common, "white" Riesling. Riesling wines are often consumed when young, when they make a fruity and aromatic wine which may have aromas of green or other apples, grapefruit, peach, gooseberry, honey, rose blossom or cut green grass, and usually a crisp taste due to the high acidity.
International wine expert Michael Broadbent rates aged German Rieslings, some hundreds of years old, highly.
However, high quality dry or off-dry Riesling wine is also known to have not just survived but also been enjoyable at an age exceeding years.
The townhall of Bremen , Germany, stores various German wines, including Riesling based wines, in barrel back to the vintage. While an integral part of the aroma profile of mature Riesling and sought after by many experienced drinkers, it may be off-putting to those unaccustomed to it, and those who primarily seek young and fruity aromas in their wine.
The negative attitude to petrol aromas in young Riesling, and the preference for fruitier young wines of this variety, seem more common in Germany than in Alsace or on the export market, and some German producers, especially the volume-oriented ones, have even gone so far as to consider the petrol notes a defect which they try to avoid, even at the cost of producing wines that are less suited to extended cellar aging.
In that vein, the German Wine Institute has gone so far as to omit the mentioning of "petrol" as a possible aroma on their German-language Wine Aroma Wheel , which is supposed to be specially adapted to German wines, and despite the fact that professor Ann C.
Noble had included petrol in her original version of the wheel. The petrol note is considered to be caused by the compound 1,1,6-trimethyl-1,2-dihydronaphthalene TDN ,  which during the aging process is created from carotenoid precursors by acid hydrolysis.
The initial concentration of precursors in the wine determines the wine's potential to develop TDN and petrol notes over time.
From what is known of the production of carotenoids in grapes, factors that are likely to increase the TDN potential are: .
These factors are usually also considered to contribute to high quality Riesling wines, so the petrol note is in fact more likely to develop in top wines than in simpler wines made from high-yielding vineyards, especially those from the New World, where irrigation is common.
The most expensive wines made from Riesling are late harvest dessert wines , produced by letting the grapes hang on the vines well past normal picking time.
Through evaporation caused by the fungus Botrytis cinerea " noble rot " or by freezing, as in the case of ice wine in German, Eiswein , water is removed and the resulting wine is felt to offer richer layers on the palate.
These concentrated wines have more sugar in extreme cases hundreds of grams per litre , more acid to give balance to the sugar , more flavour, and more complexity.
These elements combine to make wines which are amongst the most long lived of all white wines. The beneficial use of "noble rot" in Riesling grapes was discovered in the late 18th century at Schloss Johannisberg.
Permission from the Abbey of Fulda which owned the vineyard to start picking Riesling grapes arrived too late and the grapes had begun to rot; yet it turned out that the wine made from them was still of excellent quality.
Riesling is considered one of the grape varieties that best expresses the terroir of the place where it is grown.
In Germany, Riesling normally ripens between late September and late November, and late harvest Riesling can be picked as late as January.
Two common characteristics of German Riesling are that they are rarely blended with other varieties and usually never exposed to oak flavour despite some vintners fermenting in "traditionel" old oak barrels already leached.
To this last item there is an exception with some vinters in the wine regions of Palatinate Pfalz and Baden using new oak aging.
The warmer temperatures in those regions produce heavier wines with a higher alcohol content that can better contend with the new oak.
In Germany, sugar levels at time of harvest are an important consideration in the wine's production with prädikat levels measuring the sweetness of the wine.
Equally important to winegrowers is the balance of acidity between the green tasting malic acid and the more citrus tasting tartaric acid. In cool years, some growers will wait until November to harvest in expectation of having a higher level of ripeness and subsequent tartaric acid.
Before technology in wineries could stabilize temperatures, the low temperatures in winter of the northern German regions would halt fermentation and leave the resulting wines with natural sugars and a low alcohol content.
According to local tradition, in the Mosel region the wine would then be bottled in tall, tapered, and green hock bottles.
Similar bottles, although brown, are used for Riesling produced in the Rhine region. Riesling is also the preferred grape in production of Deutscher Sekt , German sparkling wine.
Riesling wines from Germany cover a vast array of tastes from sweet to off-dry halbtrocken to dry trocken.
Late harvest Rieslings can ripen to become very sweet dessert wines of the beerenauslese BA and trockenbeerenauslese TBA class.
Riesling is on record as being planted in the Alsace region by when its quality was praised by the Duke of Lorraine. In contrast to German wine laws, Alsatian rieslings can be chaptalized , a process in which the alcoholic content is increased through the addition of sugar to the must.
In contrast to other Alsatian wines, Rieslings d'Alsace are usually not meant to be drunk young, but many are still best in the first years.
Rieslings d'Alsace tend to be mostly very dry with a cleansing acidity. They are thick-bodied wines that coat the palate.
These wines age exceptionally well with a quality vintage aging up to 20 years. This is beneficial since the flavours in an Alsace wine will often open up after three years, developing softer and fruitier flavours.
In addition to Muscat , Gewürztraminer and Pinot gris , Riesling is one of the acceptable varieties whose planting is allowed in Alsace grand cru sites.
The warmer Australian climate produces thicker skinned grapes, sometimes seven times the thickness of German grown grape. It is common for Australian Rieslings to be fermented at low temperatures in stainless steel tanks with no oxidation of the wine and followed by earlier bottling.
Australian Rieslings are noted for their oily texture and citrus fruit flavors in their youth and a smooth balance of freshness and acid as they age.
The botrytized Rieslings have immense levels of flavor concentrations that have been favorably compared to lemon marmalade. Riesling was first planted in New Zealand in the s and has flourished in the relatively cool climate of the Marlborough area and for late harvests in the Nelson region.
In comparison to Australian Riesling, New Zealand produces lighter and more delicate wines that range from sweet to dry.