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Journal

Henri of Henri's Reserve
 
July 23, 2014 | Henri of Henri's Reserve

Creating Exquisite Champagne

How Champagne is madeMon Ami, I thought you would enjoy some education from one of my favorite winemakers. For you… how Champagne is made.

Step 1: Selecting the Cuvée

The vin de Cuvée is the first pressing of grapes. Grapes are pressed quickly after the harvest and used for the base wine that will become Champagne. Cuvées can be from many varieties, such as Chardonnay, or perhaps a mixture of several varieties of grapes (Pinot Noir, Pinot Meunier and Chardonnay are official grapes of Champagne). Once pressed, the grapes are given time to settle and cool in a process called Débourbage. Any pesky solid material is raked away before the first fermentation.

Step 2: The First Fermentation

The clear juice is kept cool for three to ten days during the first fermentation. During this time, yeasts are used. The grower may add sugar to the mixture to raise the alcohol content of the wine.

Step 3: Assemblage

Assemblage is the French art of blending wines to create the intended flavor profile. This is the core process of all fine Champagne. Not only are wines blended from different types, but also different vintages.

Step 4: Tirage

Next, the Liqueur de Tirage is added to the bottle: a combination of sugar, yeast and yeast nutrients. The liquid is sealed with a bottle cap inside a Champagne bottle. The bottle is kept on its side in a cool cellar and allowed to slowly ferment. This process could last for months and produces alcohol and carbon dioxide.

Step 5: Aging 

Throughout the fermentation, yeast cells die. After several months the process is complete, but the Champagne is given time to age, often for several years. During this period, the yeast cells split open and release their divine flavors to the liquid. Vintage Champagnes are aged for 7 years, non-vintage for 2-3.

Step 6: Riddling

In a process called Le Rémouage, or Riddling, the bottle is slowly and carefully turned several times per day and tilted at increasing angles until the bottles are upside down. This ushers all the yeast sediment to toward the cap where they are subsequently removed.

Step 7: Disgorging

The bottles are placed upside down, neck deep and frozen in an ice-salt bath. This freezes the yeast sediment and the first inch or so of Champagne. When the cap is removed, the pressure of the gas in the bottle forces out the sediment, leaving behind Champagne.

Step 8: The Dosage

The Liqueur d’Expédition, otherwise known as the Dosage, is a mixture of the wine makers choice (sometimes white wine, brandy and/or and sugar), that determines the sweetness of the Champagne.

Step 9: Corking

The bottle is corked and wired to secure the high internal pressure within the bottle. The last three steps (Disgorging, the Dosage, and Corking) all take place at the same to ensure consistency and quality.

Merci, oh wonderful winemaker. Now mes amis – over to you to enjoy!

buy champagneWritten by Henri of Henri's Reserve

Henri’s Reserve is an e-boutique devoted to champagne lovers. We are a gateway to the seductive world of Family Estate bubblies; a place to sit back and indulge in the joie de champagne. Henri’s Reserve offers exceptional grower champagnes with true depth and subtlety—original tastes you won’t find anywhere else. Our collection consists of handcrafted, estate-bottled champagnes produced by houses that ship often less than 5,000 cases a year and produce vastly fewer of their cuvée spéciales. 

Quality and exclusivity is what you experience with Henri’s Reserve. Be the “I want to go to their house” host. Don’t serve the same-old-same-old. Help your friends discover the world of Family Estate Champagnes and be the joy delivering gift-giver. Henri’s Reserve opens the world of Champagnes to you with a Champagne Club - receive magnificent bottles of champagne every month with “Henri’s Club.”

Learn more at www.henrisreserve.com.

Interested in writing a guest blog for Henri's Reserve? Send your topic idea to pr@henrisreserve.com.

All data and information provided on this site is for informational purposes only. Henri's Reserve makes no representations as to accuracy, completeness, current-ness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.

Time Posted: Jul 23, 2014 at 9:48 AM
Henri of Henri's Reserve
 
July 14, 2014 | Henri of Henri's Reserve

6 Creative Ways to Celebrate Bastille Day

how to celebrate Bastille DayEvery July 14, Paris celebrate La Fête de la Bastille (or La Fête Nationale). In the States, we call it Bastille Day. The people of France stormed a fortress called the Bastille in 1789, demanding the release of political prisoners and igniting the French Revolution. The prison’s destruction is a symbol of the French people’s desire to break the chains of monarchy and instill a democracy.

The French are a fiercely patriotic people, so it’s not surprise that the commemoration of their independence is a big to-do.

Not everyone can zip over to France, but that doesn’t mean you can’t celebrate in your own home. Here are ways to celebrate Bastille Day.

1. Dance the night away.

The Bal du 14 Juillet is an annual dance party that’s traditionally held at the Place d la Bastille – the site of the old fortress. The dance party is held on the night of the 13th so guests can party into the holiday. Each year a different theme is chosen with costumes and live music. You can replicate this experience by hosting a costume ball or masquerade. Choose a clever theme like exotic creatures or 1950s movies.

2. Indulge in a French treat.

When you think of France, what treats come to mind? Macaroons, colorful meringue cookies filled with buttercream, ganache or jam, and buttery pastries. In some regions of France it is customary to have a picnic, but most places enjoy a leisurely meal in the middle of the day. Typically the menu is light, consisting of uncooked vegetables and fruits and appetizers in lieu of entrees. Of course, you’ll need an appropriate Champagne.

3. Fireworks!

Like many holidays commemorating the independence of a nation, Bastille Day is celebrated with elaborate firework demonstrations. When the sun falls, treat your friends or guests to a simple, but tasteful display. Children are fond of handheld sparklers. As always, be safe.

4. Attend a parade.

On Bastille Day, you will find military parades all over France. The nation’s finest service men and women polish their best and march in perfect form through the streets. Unlike American parades, candy is rarely distributed. You aren’t likely to find a large parade in the States, but your local French community center may invite French veterans to speak or take photographs.

5. Don French colors.

Every inch of space in France will be covered with French flags and its colors: blue, blanc, and rouge (red, white and blue). Weave these colors throughout your party space, from your table settings to your invitations. You may wear them about your person, but do so tastefully and respectfully.

6. Include French music.

A French party is not complete without music! Create a playlist of your favorite French songs, including the Marseillaise and traditional accordion music. Consider chanteuses like Carla Bruni or Vanessa Paradis, or play contemporary French pop in the background. 

buy champagneWritten by Henri of Henri's Reserve

Henri’s Reserve is an e-boutique devoted to champagne lovers. We are a gateway to the seductive world of Family Estate bubblies; a place to sit back and indulge in the joie de champagne. Henri’s Reserve offers exceptional grower champagnes with true depth and subtlety—original tastes you won’t find anywhere else. Our collection consists of handcrafted, estate-bottled champagnes produced by houses that ship often less than 5,000 cases a year and produce vastly fewer of their cuvée spéciales. 

Quality and exclusivity is what you experience with Henri’s Reserve. Be the “I want to go to their house” host. Don’t serve the same-old-same-old. Help your friends discover the world of Family Estate Champagnes and be the joy delivering gift-giver. Henri’s Reserve opens the world of Champagnes to you with a Champagne Club - receive magnificent bottles of champagne every month with “Henri’s Club.”

Learn more at www.henrisreserve.com.

Interested in writing a guest blog for Henri's Reserve? Send your topic idea to pr@henrisreserve.com.

All data and information provided on this site is for informational purposes only. Henri's Reserve makes no representations as to accuracy, completeness, current-ness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.

Photo Credit: edwardotis via Compfight cc

Time Posted: Jul 14, 2014 at 11:24 AM
Henri of Henri's Reserve
 

7 Secrets to Pairing Champagne with Foods

pair champagne with your mealAh, the perfect meal is like a symphony – rich and harmonious. Your flavors should complement one another; never argue. You must inspire your guests with your meal’s je ne c'est quoi.

Mon ami, however you create your feast, may I share a few tips?

1. Why serve wine when you can sip Champagne?

Often my friends in the States save champagne for special occasions. However, you can use Champagne to create an oh-so-decadent lunch or dinner. Use champagne and food pairings to create combinations that delight your guests and their taste buds, or pick up an expertly designed champagne package to serve with your meal.

2. Champagne is divine with salty foods.

Saltiness and sweetness is a traditional combination that appeals to everyone’s palette. Champagne will enhance Mexican dishes (guacamole or tortillas), French Fries, popcorn, Thai food, and fish if salt is used. Desserts with a pinch of sweetness are fine (like pound cake, shortbread, or lemon desserts), but steer clear of super-sweet dishes

3. Blanc de Blancs pair perfectly with lighter foods.

Blanc d Blancs are made with Chardonnay grapes and generally go well with lighter foods, like vegetable dishes and seafood, including lobster, crab, and shrimp. Oysters are also a favorite. Blanc de Blancs go well with most cheeses and simple appetizers.

4. Pair Brut Champagnes with heavier dishes.

The dryness of a Brut makes it incompatible with sweets, but it is perfect for heartier dishes. Pair Bruts with turkey, eggs, pasta, mushrooms, lobster, shrimp, nuts, or scallops, Asian dishes, or any fish. Brut also goes well with aged, hard cheese like Parmesan, Gouda, or cheddar.

5. Avoid heavy tomato sauces.

Tomatoes are an acidic fruit, which clashes with the already-high acidity level of Champagne. If you serve tomato-based dishes, your tongue will be overwhelmed. Stick to creamier sauces with butter or mushroom bases.

6. Pair Rosé with pinkish meats, cherries & berries.

The color of a Rosé comes from the addition of pinot noir wine at the second fermentation, or by macerating it with the skins of red grapes. It is best served with the pink meats, such as poultry, lamb, ham, duck, and other game. A surprising but delightful combination is Rosé and BBQ beef.

7. Pair Demi-Sec Champagnes with desserts.

If you’re new to Champagne, “dry” may sound like an unsuitable word. Dry doesn’t mean it won’t quench your thirst; it refers to the lack of sweetness in Champagne. As such, dry Champagnes are perfect for semi-sweet desserts like fruit pastries and chocolate.

But mon ami, please remember: it is your preference that matters, not mine! But never fear, I will always stand by with recommendations as your personal chef de cave!

What is your favorite Champagne food pairing? Comment below!

buy champagneWritten by Henri of Henri's Reserve

Henri’s Reserve is an e-boutique devoted to champagne lovers. We are a gateway to the seductive world of Family Estate bubblies; a place to sit back and indulge in the joie de champagne. Henri’s Reserve offers exceptional grower champagnes with true depth and subtlety—original tastes you won’t find anywhere else. Our collection consists of handcrafted, estate-bottled champagnes produced by houses that ship often less than 5,000 cases a year and produce vastly fewer of their cuvée spéciales. 

Quality and exclusivity is what you experience with Henri’s Reserve. Be the “I want to go to their house” host. Don’t serve the same-old-same-old. Help your friends discover the world of Family Estate Champagnes and be the joy delivering gift-giver. Henri’s Reserve opens the world of Champagnes to you with a Champagne Club - receive magnificent bottles of champagne every month with “Henri’s Club.”

Learn more at www.henrisreserve.com.

Interested in writing a guest blog for Henri's Reserve? Send your topic idea to pr@henrisreserve.com.

All data and information provided on this site is for informational purposes only. Henri's Reserve makes no representations as to accuracy, completeness, current-ness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.

Photo Credit: nImAdestiny via Compfight cc

Henri of Henri's Reserve
 
June 29, 2014 | Henri of Henri's Reserve

8 Ways to Make Your Summer Brunch the Talk of the Town

host brunch with champagneBrunch is a far less formal affair than evening dinner, but you still want your guests to have an exceptional experience. If the weather is suitable, host your event outdoors to accentuate a light, breezy feel. Invite your close friends, but encourage them to bring their friends – the casualness of the event makes it a perfect time to build new friendships. Use these eight tips to steer away from the same-old-same-old and make your brunch a cut above the rest.

1. Abolish your own stress.

Naturally, you want your guests to be at ease. If the host is stressed and anxious, your guests will pick up on it. They will feel uncomfortable and out of place.  You can avoid tension by preparing for your event in advance so you can spend your time seeing to your guests’ needs and listening to their stories of last night.

Set the table the night before and don’t forget glasses. Fix your Blood Marry mix or mimosa blend. Create a menu that allows for early preparation. Pancakes require your attention, but French toast can be prepared early and baked while you serve drinks. Even crepes can be made ahead of time. If you wish to have eggs, serve quiche or strata.  More time with guests will help ease stress.

2. Never limit your event.

Brunch is a flexible event. Some of your guests will have plans for their Saturday or Sunday, but many will have nothing to do. The most successful brunches can last until dinnertime.

Don’t hurry your guests through their meal or give any subtle cues that the event is over. Clear the table, but leave clean up until later. Don’t be afraid to use brunch to springboard into further activities with the group – perhaps a game of tennis or afternoon shopping.

3. Treat them like royalty.

Serve elegant Champagne or add an unexpected element, perhaps something entertaining. The proverbial sparkling cocktail for mornings is the mimosa, a simple mix of Champagne and orange juice. Dial up your party and treat guests to a Champagne tasting. Open a new world to them: the seductive world of boutique, Family Estate Champagnes. While tasting Blanc de Blancs, Rosé, Blanc de Noirs, and more, they will truly feel like royalty. Don’t serve the same-old-same-old Champagnes; show you are in the know. Serve them the same Champagnes they would find in fine restaurants. Be their Master Sommelier.

4. Keep the menu light and surprise them with unusual food pairings.

Late morning meals should be light and airy. Your guests who were up the previous evening won’t be prepared for a heavy meal. Rather than baked breads, serve Danishes and scones.

Fruit is an exceptional complement to any meal. It’s gentle, tasty, hydrating, and the colors break up an otherwise monochromatic plate. Take care to pair your fruit carefully with your chosen Champagne. Pair Blanc de Noirs with egg dishes, smoked salmon, and roasted dishes. Combine Rosés with soft cheese, BBQ, lobster. Enjoy Bruts with hard cheeses, ham, and chicken.

Serve your meats and cheeses in small, pre-sliced portions so your guests can enjoy them without committing to a large helping.

5. Create a dramatic presentation.

Typically, brunch foods are light and simple, but that doesn’t mean they can’t be displayed artfully. They say we eat with our eyes first, so take care to please the visual senses.

Use pedestals or elegant ranks to raise some dishes above others. Mix colors to create contrast. Add colorful garnishes to the dishes and tables to create a vibrant spread.

6. Mind the details.

Choose a color scheme with a variety of bright colors. Since you won’t be hanging decorations, you’ll have to incorporate colors in more traditional ways. Use bright napkins and patterned dinnerware. Be sure to arrange fresh flowers in any place people might gather, whether that’s an entryway, table, or sitting area.

7.  Add some fun.

The quintessential brunch is a relaxing affair, but prepare some light entertainment just in case you need ice breakers or added fun.  A game of charades, horseshoes, Bocce Ball, or croquet are all low-key activities perfect for brunch. You can set up your dining area outside so that the games can be played while the crowd watches.  Another way to add some fun is to offer a Champagne tasting and educate your guests on all the different types of Champagne.

8. Enjoy your company.

Remember the purpose of brunch is to have a relaxing, fun gathering of friends and to even meet new faces.  Delegate tasks so you are present with your guests. Guests like to be involved so don’t think twice about asking for help. Assign someone to serve coffee and drinks and ask someone else to help gather plates and utensils no longer being used. Serve your food buffet-style so there is less work bringing dishes in and out of the kitchen to serve.

Brunch is such a delightful occasion and it can be set up easily and with limited stress!  Do you have any brunch photos to share?  Post on Instagram using #champagnebrunch and #henrisreserve.

buy champagneWritten by Henri of Henri's Reserve

Henri’s Reserve is an e-boutique devoted to champagne lovers. We are a gateway to the seductive world of Family Estate bubblies; a place to sit back and indulge in the joie de champagne. Henri’s Reserve offers exceptional grower champagnes with true depth and subtlety—original tastes you won’t find anywhere else. Our collection consists of handcrafted, estate-bottled champagnes produced by houses that ship often less than 5,000 cases a year and produce vastly fewer of their cuvée spéciales. 

Quality and exclusivity is what you experience with Henri’s Reserve. Be the “I want to go to their house” host. Don’t serve the same-old-same-old. Help your friends discover the world of Family Estate Champagnes and be the joy delivering gift-giver. Henri’s Reserve opens the world of Champagnes to you with a Champagne Club - receive magnificent bottles of champagne every month with “Henri’s Club.”

Learn more at www.henrisreserve.com.

Interested in writing a guest blog for Henri's Reserve? Send your topic idea to pr@henrisreserve.com.

All data and information provided on this site is for informational purposes only. Henri's Reserve makes no representations as to accuracy, completeness, current-ness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.

Photo Credit: Juan Antonio Capó via Compfight cc

Time Posted: Jun 29, 2014 at 9:20 AM
Henri of Henri's Reserve
 

Terroir [teh-RWAHR]

 

Mon ami, forgive us. Terroir is one of our most impossible to translate French terms. But, let Henri (that would be moi) try. It loosely translates “sense of place” – the geography, geology, climate & soul of the land. "Excellent terroir" is a badge of honor.

Foodies rave over it in artisanal coffees, chocolates, cheeses....and always wine.   A chardonnay from an east-facing hillside vineyard in Napa can be very different from one in the Russian River Valley - mais non? 

Yes, it matters in bubbly too. My small, family estate Champagnes (aka grower champagnes) show you what every master sommelier is seeking…bubblies that express the unique terroirs of the finest estates in Champagne...something simply impossible to do with mass production.

P.S. Don’t ask a Burgundy lover about terroir - you just don’t have enough time mon ami!

Time Posted: May 20, 2014 at 5:20 AM
Henri of Henri's Reserve
 
April 10, 2014 | Henri of Henri's Reserve

Pink Champagne for Spring...

I get a bit twitchy - a very clever American word - when people call my darlings

 

 

 

 

 

 

 

 

 

pink Champagne. A tad retro wouldn't you say? But I guess that is their color n’est-pas? In France we call them rosés.

Okay, mon ami, let's equip you with some good information... 

So rosés  are made from red grapes, oui? Mais non, Champagne grapes (chardonnay, pinot noir, pinot meunier) produce white “juice” and it is just the skins that are red. (Yes, this confuses even my Parisian friends…but of course not my Burgundy friends, they love a chance to make my city friends feel naive.)

So how do we make “pink” Champagne (ah, I mean rosé)? Rosé Champagnes are generally made in the same way as blanc (white) Champagnes. However, to get that exquisite rosé color and profile, an extra step is needed. There are two ways:

1. Rosé de Saignée: In a rosé de saignée (such as a Billiot) the juice is allowed to sit for a longer period with the red grape skins, picking up some of the red pigment. The subsequent wine* will have this light red color.
2. Blending: Many rosé Champagnes are made by blending in a red still wine with white Champagne (à la Dumangin). In other words, the producers ferment some red grapes separately to make a red wine and this is later blended in with the white Champagne.

Champagne snobs believe saignée to be the best method, but, as Americans say, I let the Champagnes speak for themselves.

Now go and impress your friends**. But first let’s enjoy a flute, or three, or four of some of my rosé darlings.

*Oui, Champagnes are wines - just wine that has been fermented twice.
**See rosé food pairings to show them the true gourmand you are!
 

Time Posted: Apr 10, 2014 at 8:38 AM
Henri of Henri's Reserve
 
February 27, 2014 | Henri of Henri's Reserve

And the Oscar Goes To....Henri's Truffled Popcorn...

Henri's Truffled Popcorn with Sea Salt & Shaved Pecorino

  • 2 Bags of Plain Microwave Popcorn
  • 3 oz. D'Artagnan Black Truffle Butter
  • 1/2 cup Shaved Pecorino Cheese
  • A Sprinkling of Sea Salt to Taste

And mon ami, the Pierre Peters Grand Cru Blanc de Blancs would an exquisite complement.

Time Posted: Feb 27, 2014 at 12:15 PM
Henri of Henri's Reserve
 
October 23, 2013 | Henri of Henri's Reserve

Olivia Interviews Henri

Ah, ma chérie- well then ask away…

Your name: Henri (Silly Olivia, wasn’t that obvious?)

Your occupation: Bon vivant, lover of life (Yes, Americans always want to know “what do you do?”)

Where you grew up: On my grandmother’s vineyard in the 
Côtes de Blancs

Where you live now: Paris (The Marais), Épernay, New York

What do you value most in friends: Loyalty, wit and the ability to saber a bottle of Champagne in a moving car at night
The best sound of the day: «Pop!»

If you could eat/drink anything now what would it be: Popcorn with truffle butter & shaved pecorino cheese…and of course one of my exquisite Blanc de Blancs
Pickup line: Olivia, phuleez! Only American men need pickup lines
What I would like to understand about American women: What they do at the thing called “book club”?

Olivia! Enough, enough, enough…let’s pop some corks! Perhaps your favorite, the Larmandier-Bernier?


 

Henri of Henri's Reserve
 
June 28, 2013 | Henri of Henri's Reserve

Sabering 101 ~ Channelling Napoleon

"In Victory We Deserve Champagne...

In Defeat We Need It."

- Napoleon

Le Sabrage (a.k.a. sabering a bottle of champagne) became popular after the French Revolution when the saber was the weapon of choice of Napoleon's fearsome light cavalry (the Hussars).  

One of the tales about this tradition is that Madame Clicquot hosted victory parties in her vineyard, and as the dashing officers rode off in the early morning they would gallantly saber a bottle of Champagne to impress the rich young widow. (Now, of course, they would drink from my Reserve - in the company of an exquisite beauty.)

So Let's Bring Out Your inner Hussar...

Step #1: Choose Your Weapon
Be bold. If you've purchased a pricey Champagne saber, whip it out. Otherwise, a solid butcher's knife will do just fine. Have some glasses (and maybe a couple of towels) handy.

Step #2: Have Very Cold Champagne Mon Ami
Be sure to start with a bottle of Champagne that is very cold (38-40°F, tops). Remove the foil wrapper and little wire cage. This will make for a clean break, although some people say it's not necessary to remove the packaging.

Step #3: Grab It (by the derriere as we French say)
Grasp the bottle properly. That would be firmly, by the base, and pointed away from any onlookers. Hold it at a 30-degree to 45-degree angle. Find one of the two vertical seams running up the side of the bottle to the lip. That intersection with the lip is where the bottle will break most cleanly, and that's where you want to aim your stroke.

Step #4: Don't Succumb to Performance Anxiety...Be Bold &Take Action
Hold the knife flat against the bottle, blunt edge toward the top with the sharp edge facing you. Run your saber or knife slowly back along the seam toward your body. Then, quickly and firmly thrust it back up the seam toward the bottle's tip. Strike the lip sharply, making sure the leading edge stays down and in toward the crook of the lip. Apply a solid follow-through.

Step 5: Get it in the Glass (unless you are christening a boat)
If you've performed the task properly, the cork (with a ring of glass around it) will fly off the end of the bottle. You'll then begin pouring the bubbly, and humbly say "a little trick I learned from Henri" and offer a very clever toast.

Beware mon ami ~ like the Napoleonic Wars, this is not without its hazards. May I reccomend a few successful efforts before trying on horseback?

Time Posted: Jun 28, 2013 at 6:28 AM
Henri of Henri's Reserve
 
March 24, 2013 | Henri of Henri's Reserve

Planning Easter (Pâques) Brunch?

Bonjour mon ami,

Planning an Easter brunch? Wanting to do something special and innovative? Perhaps impress your friends with your Champagne savoir faire?

If you haven’t discovered them already, may I introduce you to blanc de noirs? Blanc de noirs are made from 100% pinot noir grapes. So just like the wine, they are rich, smoky, spicy and pair beautifully with savory dishes like eggs, smoked salmon, etc…

May I suggest a boutique Champagne from my Reserve? Fleury “Carte Rouge” will impress in every way.

Bon appetit!
Henri

My boutique Champagnes are all “grower producers “ (a trade term meaning the Champagne is produced on a private estate, by the same family who grows the grapes). For more on the terroir, artistry, and legacies of these families please visit “The Houses”.


"Let me be your personal chef de cave. Sit back, relax, and I'll choose for you."

 

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