It’s a little obscure, but that hasn’t stopped one producer slapping a hefty price tag on his wine.
By W. Blake Gray | Posted Saturday, 21-Sep-2019
Sometimes the price of a wine is intended to create respect. This is consumer psychology; if a wine costs $300, people think: “That must be good.”
Enter the first $300 Sagrantino.
Marco Caprai has spent most of his career promoting Sagrantino, a thick-skinned, tannic grape indigenous to Umbria, a region just north of Rome that has had trouble earning the respect of its neighbors in Tuscany. He led a movement to revive Sagrantino from near-extinction in the early 1970s.
Now he’s trying to get it into the heavyweight class of wine varietals. So he created a $300 version, Arnaldo-Caprai Spinning Beauty Montefalco Sagrantino. But unlike most $300 wines, which earn their prices on some combination of terroir and mystique, Spinning Beauty hopes to justify its cost from storage time.
Spinning Beauty is not released until it is 10 years old. The current release is the 2009. Most of that time – eight years – was spent aging in new French oak barrels. This came after it was fermented inside DIFFERENT new French oak barrels.
“This is the next step of Sagrantino,” Caprai said by Skype from Italy. “Sagrantino is a very good grape, but a very short story in the wine of today. Generally when people consider the Sagrantino, it’s young. This is one of the important characteristics of the grape. Longevity. It’s one of the most important characteristics of international wine. The project of Spinning Beauty is to give more attention to the capacity of aging for Sagrantino. It’s a project to contribute to the appreciation of the Italian native grape.”
You might expect the wine to be oaky, but it’s not so much as you’d imagine. It is, however, tannic as hell when you open the bottle. I opened it for dinner and, though it had a tempting aroma, complex and dense, I couldn’t enjoy it on the palate. The next morning I had a glass beside me while I interviewed Caprai, and I showed him the glass, but it was still pretty tannic to me. I left the glass and the bottle open all day.
That night, after being open for 24 hours, Spinning Beauty finally unwound and revealed layers of dark fruit, good balance and an extremely long finish. I had no trouble enjoying it. So, word to the buyer: open it the night before you want to drink it.
Caprai’s ideal peer group of wines are actually quite a bit higher in price than $300.
“There are some classic wine of Europe that are released after a very long time,” Caprai told me. “There were not a lot of wine with these characteristics. Vega Sicilia Unico. Penfolds Grange. Screaming Eagle. But not a lot of others. There was a small group of super wine.”
Penfolds Grange is a pretty good comparison. The Grange is expensive, and oaky as hell when it’s released, but if you wait long enough the Shiraz is rich enough to absorb all that oak. Spinning Beauty is more tannic, but less oaky, than Penfolds Grange.
“The technique is very classic. We did an integral fermentation,” Caprai said. “It is a fermentation of the red grapes inside the barrel. The barrel was open from the top. We put inside the batch of grapes after crush it. We start with a very slow fermentation because we put it in a cold room. The grapes remain for 10 days. After it started the fermentation, we bring up the temperature and transform the sugar to alcohol. We leave the juice on the skin for 30 to 40 days. People use it for very high-level wine in Bordeaux and Napa Valley.”
The first vintage of Spinning Beauty was 2006. Caprai says they have been putting aside five barrels per year and they choose the best three for the final blend.
“For us, it’s the essence of Sagrantino,” Caprai said. “The characteristic is the extreme capacity to maintain the quality for a very long time. Normally it’s very complex. We think that it’s ready now, but you could drink for another 20 years, 30 years.”
The name Spinning Beauty is an homage to Marco’s father Arnaldo Caprai, an Italian textile magnate who founded the winery. He expected Marco to follow him into the textile business.
“I haven’t worked very long with my father. My father was a very difficult man. Not easy,” Caprai said. “When I was a young man I prefer to work in the wine than in the textile. I don’t want to be only the son of Arnaldo. I prefer that Arnaldo was the father of Marco.”
Marco says that when he took over the winery, Montefalco had only five wineries, and today there are more than 80.
“Wine was one of the last challenge for the man of today,” Caprai said. “It’s a challenge where it’s possible to make something special. To put a small village on the world map of the wine area. To give to the next generation a legacy. About the capacity of the men to transform the land, the village, the economy of the area.”
He says his efforts at promoting Sagrantino – Montefalco Sagrantino got DOCG status in 1992 – also led to a revitalization of the restaurant scene. People came to Montefalco for wine, and they wanted to stay for dinner.
“Today in Montefalco there are more than 50 different restaurants,” Caprai said. “When I started there was one only. There are some very good restaurants. The food of Umbria was not complex. We have fantastic extra virgin olive oil. We have fantastic truffles. The tradition in Umbria is the lamb. The speck. And also the pigeons. Sagrantino is a perfect matching.”
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I’ll always be biased with Anastasia and I’m apologetically admitting it. Anastasia Soare is a Romanian, like me, and it’s not the `compatriot` feeling necessarily speaking; it’s just that I know she is a hard working women who came to America and took her passion (eyebrows) to a new level; she improved techniques and developed a system; she raised from the ground to doing eyebrows of celebrities.
Speaking about the brand in itself, I only like some of their brow products; the Brow Wiz, the Brow Definer and the Brow Gel are products I’ll go back again and again (even if there are cheaper dupes) because they are simply amazing.
I simply don’t care about the ABH eyeshadow palettes; never purchased one and most likely never will. The only products I mildly have an interest in are her brushes (I love the A23, but you can dupe it with some ELF and Real technique brushes).
I do think they should spend more efforts in eyeshadow singles, not just popping out palettes. Or at least make the palettes customizable (being able to pop-out shades as you finish them and replace them with singles).
I do feel like Norvina should be set loose as a different brand, not incorporated in the main ABH branding. It’s strictly personal, but I would definitely see three brands in there: one purely just for brow products and services, one for the `regular` make-up artist (the classic kind that does wedding or other classic photo-shoots make-up), one for the `creative/rebellious` make-up artist (the playground of Norvina).
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Sen. Keith Perry and Reps. Chuck Clemons, Chuck Brannan and Clovis Watson Jr. listened to the public at the annual Alachua County Legislative Delegation meeting Monday.
Alachua County officials, leaders and citizens urged local legislators to fund initiatives concerning mental health, gun safety, development and other issues Monday at a public meeting with their representatives.
Sen. Keith Perry, R-Gainesville, and Reps. Chuck Clemons, R-Newberry, Chuck Brannon, R-Macclenny, and Clovis Watson Jr., D-Alachua, listened to the public at the annual Alachua County Legislative Delegation in the Fine Arts Hall on the Santa Fe College campus. The next legislative session is set to start in January but committee work already has begun.
The City of Gainesville’s new Intergovernmental Affairs Coordinator, Thomas Harrison, shared the city’s plan to expand its mental health facilities.
“Mental health has been quite an issue in the media,” he said. “And we would like to support an expansion of 10 beds for Baker Act screening for the area’s mental health central facility here.”
The Baker Act is a Florida law, passed in 1971, that allows a person to be involuntarily institutionalized for up to 72 hours if they are believed to be in danger of self harm or harming another.
The City of Gainesville is requesting $750,000 for the mental health bed expansion.
Stacy Scott, the public defender for the Eighth Judicial Circuit, said mental health issues are so important to the cases she and others cover, that an additional lawyer should be hired to better address mental health hearings in the circuit.
“Circuit-wide, we’ve experienced a dramatic increase in the number of Baker Acts,” she said. “Currently I have one full-time attorney that is dedicated to just the Baker Acts in Alachua County, but I also have five other counties and a number of state hospitals within my circuit.”
Community mental health services should be expanded for people before they even enter the criminal justice system, she said.
“If we can intervene in people’s lives and start treating mental illness much earlier in the process, we can keep folks from coming through my doors as a defendant,” Scott said.
Pamela Korithoski, president of the Alachua County Council of PTAs, said student mental health, as well as the reduction of gun violence and targeting of electronic cigarettes, are major concerns for families.
Alachua County Sheriff Sadie Darnell spoke briefly about gun safety, and the need for greater discussion on the topic is significant progress is to be made.
“We can’t do it if we are going to duck and run,” she said.
Darnell said the Florida Sheriffs Association suggests that legislation be passed to make it a third-degree felony for a minor to pose in a photo online with a weapon, as it could be considered a threat.
Scott, the public defender, voiced hesitation at this suggestion.
“It’s concerning to me,” she said. “Of course we don’t want any kinds of guns or threats going around about our schools, but you have to really think twice before you create new felonies where a young child could make a terrible mistake and then end up becoming a convicted felon for the rest of their life.”
Perry said it’s important for state legislators to look into what leads to mental health issues.
“We don’t know what the causes of these [mental health problems] are,” he said. My guess is it’s environmental factors. It’s not just genetics.”
Some community members also addressed the development of east Gainesville as a priority.
Outgoing SF College President Jackson Sasser, who will leave the school on Jan. 31, 2020, requested that legislators commit $17 million to complete the Blount Center, 401 NW 6th St., SF College’s east Gainesville location.
Sasser said “immoral” racial inequity in Gainesville is a motivating factor toward building up the school’s presence on the east side of town.
Gainesville City Commissioner Gigi Simmons echoed Sasser’s remarks on the potential benefits of the Blount Center.
“We heard Mr. Sasser speak before about how critical it is for east Gainesville and the residents of east Gainesville,” she said. “I also think this partnership between the University of Florida and Santa Fe College is critical for the development of east Gainesville.”
Alachua County School Board Chairman Rob Hyatt spoke about reinstating greater “local control” over public school system decisions.
The school board, Hyatt said, favors raising school property taxes to correspond with increased property values.
“Homeowners will pay $52 less in school property taxes this year than they did 10 years ago,” he said. “Despite the fact that the value of that home has increased by nearly $25,000.”
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Team Bodybuilding.com athlete Brian DeCosta’s got workouts for days for you. Take a crack at his latest upper-body destroyer!
Reimagined with a vanilla bean pâte sablée crust and a custardy sweet potato filling, our Sweet Potato Bars take tried-and-true sweet potato pie to epic new heights thanks to Heilala Vanilla. Heilala Vanilla’s premium vanilla bean paste lends tempting vanilla speckles and a rich flavor to the buttery crust while their vanilla extract brings out the sweet mellow flavor of sweet potato. Simple yet satisfying, these portable bars are ready to wow at your next dinner party or tailgate spread.
Stock up on Heilala Vanilla by using the code BAKEFS11 to get 20% your vanilla purchase in their online store! Code valid through November 30, 2019.
Sweet Potato Bars
- Pâte Sablée (recipe follows)
- 2 cups (488 grams) warm mashed baked sweet potato (see Note)
- 1 cup (240 grams) evaporated milk
- ¾ cup (165 grams) firmly packed light brown sugar
- 3 large eggs (150 grams)
- 3 tablespoons (42 grams) unsalted butter, melted
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) Chinese five-spice powder
- 1 teaspoon (4 grams) vanilla extract*
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan; lightly spray with cooking spray.
- Press Pâte Sablée into bottom of prepared pan. Freeze until firm, about 30 minutes. Using a fork, dock dough about every 1 inch.
- Bake until light golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack for 10 minutes.
- In a large bowl, whisk together warm mashed sweet potato and all remaining ingredients until well combined. Pour filling onto warm crust.
- Bake until filling is set and an instant-read thermometer inserted in center registers 175°F (79°C), 45 to 50 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan. Trim edges, and cut into bars as desired using a hot, dry knife.
Make sure mashed baked sweet potato is completely smooth without any chunks.
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 1 large egg (50 grams)
- 2 large egg yolks (37 grams)
- 2 teaspoons (12 grams) vanilla bean paste
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, beating until combined. Beat in vanilla bean paste.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Use immediately.
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1 Start the sauce: Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes. Add the minced garlic. Cook until fragrant, about a minute more.
Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer; reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10 to 12 minutes).
2 Preheat oven to 400°F.
3 Pound cutlets thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.
4 Prepare breadcrumbs and eggs for dredging: In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
5 Dredge cutlets and brown them: Heat 1/4 cup olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles.
Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan.
Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.
6 Prep the chicken for the oven: Spread enough tomato sauce to thickly coat the bottom of a 9×13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish.
Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.
7 Bake: Bake in the oven at 400°F for 10 to 12 minutes, or until the mozzarella begins to brown.
8 Serve: Serve with pasta and the remaining sauce, or in a large roll.
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A pair of new wines — both dirt cheap — from the recently revived Cameron Hughes are here. Let’s taste.
2017 Cameron Hughes Lot 631 Pinot Gris Willamette Valley – Bold mango up front, then a somewhat sweet marshmallow character as the palate grabs hold. Lightly floral throughout, it’s a fairly classic expression of pinot gris, though a bit sweet on the back end for my tastes. B+ / $12
2017 Cameron Hughes Lot 639 Rose Arroyo Seco Monterey County – A rose made from Valdiguié, which I had not heard of before today. (It’s often known as Napa Gamay in California.) The pictures of strawberries sent to us by Cameron Hughes are no joke; there’s an embarrassment of these berries here, with a spray of fresh florals on top of it all. Definitely designed as an aperitif — or for your average rose-soaked bachelorette party. B / $13
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I thought I’d share my all-time favorite brussels sprouts recipe with you. It’s a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills.
What makes this brussels sprout recipe special? It’s so simple. And you end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust them with cheese and serve. This time of year it’s not unusual for us to cook them like this two or three times a week. Even if you’re a sprout skeptic, this golden-crusted version has the ability to turn the most vigilant brussels sprout loathers around.
Buying good ingredients
A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly. Larger ones tend to brown on the outside long before the insides are done. When the weather is mild, I finish them with a lighter, salty cheese, like Parmesan. If it’s stormy and cold, I opt for a heavier, more melty cheese, like a regular or smoked Gouda (or gruyere). Or(!), I’ll skip the cheese altogether, and add a simple finishing shower of chopped nuts.
Cooking Brussels Sprouts:
My main quick pro-tip? Try not to overcook the sprouts, and eat them as soon as they come off the stove if at all possible. They’re so great this way!
Many of you have made these over the years, and mentioned variations in the comments. I wanted to highlight a few!
Gina noted,”I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them.”
Rachel brought the turmeric angle, “added a little turmeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow.”
And Jessa brings the citrus, “the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. I also like zesting orange peel on them.”
I also love brussels sprouts in this caramelized tofu. This Shredded Brussels Sprouts with Apple recipe is also A+.
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More than a century ago, Upton Sinclair’s “The Jungle” exposed unsafe and unsanitary conditions in our nation’s slaughterhouses. Sinclair singled out breakneck line speeds as a key source of misery, noting, “The main thing the men wanted was to put a stop to the habit of speeding up, they were trying their best to force a lessening of the pace, for there were some, they said, who could not keep up with it, whom it was killing.”
Sinclair’s stomach-churning account led Congress to create a new agency in charge of food safety in slaughterhouses. Among the reforms implemented were rules to slow down line speeds so that government inspectors could ensure that diseased or feces-covered meat and poultry did not end up on consumers’ plates. Now, if the Trump administration gets its way, pork slaughterhouses will be allowed to drastically increase their line speeds, with potentially disastrous results for workers and consumers.
A new rule, finalized today, would reduce the number of government food safety inspectors in pork plants by 40 percent and remove most of the remaining inspectors from production lines. In their place, a smaller number of company employees — who are not required to receive any training — would conduct the “sorting” tasks that the U.S. Department of Agriculture (USDA) previously referred to as “inspection.” The rule would also allow companies to design their own microbiological testing programs to measure food safety rather than requiring companies to meet the same standard.
Equally alarming, the new rule would remove all line speed limits in the plants, allowing companies to speed up their lines with abandon. With fewer government inspectors on the slaughter lines, there would be fewer trained workers watching out for consumer safety. Faster line speeds would make it harder for the limited number of remaining meat inspectors and plant workers to do their jobs.
The experience from a long-running pilot project that involved five large hog slaughterhouses offers some insight into the possible impact of such radical deregulation. Consumer groups reviewed the government’s data from the five pilot plants and other plants of comparable size. They found that the plants with fewer inspectors and faster lines had more regulatory violations than others.
Indeed, the pilot project gave no indication that allowing companies to police themselves produces safe food. Nevertheless, the USDA concluded that self-policing would ensure food safety based on a technical risk assessment that — in violation of Office of Management and Budget guidelines — was not peer-reviewed before the USDA published its rule. Later, three of the five peer reviewers indicated that the study was fundamentally flawed. The USDA has pressed forward with its rule regardless, dismissing this criticism as mere technicality.
It’s not only consumers of meat who would pay a price for this misguided and dangerous new rule. There are more than 90,000 pork slaughterhouse workers whose health and limbs are already at risk under the current line speed limit of 1,106 hogs per hour. Pork slaughterhouse workers will tell you that they can barely keep up with current line speeds. They work in noisy, slippery workplaces with large knives, hooks and bandsaws, making tens of thousands of forceful repetitive motions on each and every shift to cut and break down the hogs.
The USDA is ignoring three decades of studies indicating that faster line speeds and the forceful nature of the work in meatpacking plants are the root causes of a staggeringly high rate of work-related injuries and illnesses.
The dangerous nature of working in pork slaughterhouses has contributed to many plants experiencing a turnover rate of 100 percent annually. The title of an in-depth report on working conditions in slaughterhouses, just released by Human Rights Watch, says it all: “When we are dead and buried our bones will keep hurting.”
The USDA cannot issue regulations that undermine long-standing laws such as the Occupational Safety and Health Act of 1970. Perhaps for that reason, the USDA has gone to great lengths to hide from the public the dangers inherent in this rule.
In the proposed rule, the administration claimed to have conducted an analysis of worker welfare that found, contrary to the scientific literature, that workers are safer in plants with faster line speeds. But it never published the analysis or allowed the public to see it and comment on it for the record during its rulemaking. When the analysis finally came to light through an open records request, its glaring flaws were manifest.
The USDA’s Office of Inspector General has opened an investigation into the use of faulty data, the lack of transparency and other irregularities of this rule. But the administration is plowing ahead at the behest of big packinghouse companies.
It’s no surprise that the public is opposed to this. Not only were there close to 80,000 comments from the public sent to the USDA opposing this rule, but a survey found an overwhelming majority of Americans — in all parts of the country and across party lines — were opposed to this controversial rule.
Fortunately, Congress can still have a say on whether the USDA’s radical overhaul of pork inspection is allowed to go forward. An amendment put forward in the House of Representatives would ensure that no funds are used to implement this rule until all of the investigations into the USDA’s handling of the rule are completed. The Senate has yet to agree to the measure, but it should. The USDA should not be allowed to play politics with the safety of the American food supply and workers’ lives.
Thomas Gremillion is the director of food policy at Consumer Federation of America.
Deborah Berkowitz is the Safety and Health Program director at the National Employment Law Project. She is the former chief of staff and senior policy advisor at the Occupational Safety and Health Administration.
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$26.00/0.12 oz. – $216.67 Per Ounce
NARS has reformulated their core lipstick range, which now includes 72 shades across three finishes: matte, sheer, and satin. The formula is supposed to go on “smoothly and evenly with a light feel” that is “long-lasting” and “resistant to bleeding and feathering.” The sheer finish has “subtle, sheer color that shines,” while the satin finish has “creamy rich color” and the matte finish has “intense color with a velvety finish.”
The matte finish has a very thin, featherweight feel to it, but they didn’t feel clingy or too prone to dragging during application, though they were definitely a firmer texture in the tube. There was enough glide from the inclusion of dimethicone (first ingredient for the matte finish) that went on evenly, felt velvety but didn’t feel as powder-like as some of the other more silicone-heavy matte lipstick formulas that have been released in the last couple of years. Most shades were pigmented and nearly opaque to opaque. The wear ranged from three to six hours with deeper, richer shades staying on a bit longer and leaving slight stains. They were comfortable to wear but felt more non-drying than particularly hydrating.
The satin finish has more slip, feels thicker (though not actually thick or heavy) compared to the matte finish, and of course, there was subtle to light shine/sheen. They applied smoothly, comfortably, and for the most part, went on evenly and didn’t sink noticeably into my lip lines but there was some variance between shades. They were typically semi-opaque to opaque in coverage with four to six-hour wear that was lightly hydrating.
The sheer finish had coverage that ranged from semi-sheer to true medium coverage but most had some translucency to them, which gave them a sheerer finish. I found most of the shades I tried were buildable to some degree. The texture was a bit firmer, but they felt more emollient and “melted” a bit more against my lips than I recall the original line of lipsticks doing. Some shades applied well with even application and were flattering on, but there were a few that sank more noticeably into my lip lines. This finish tended to wear between three and five hours.
I don’t have many of NARS’ original lipsticks in my stash (I have mostly Audacious as they haven’t been releasing many in the core range) to compare to. The matte finish was definitely thinner, more matte, and had a velvetier look on lips compared to the original which had a subtle sheen to it. The satin finish seemed a bit more pigmented and not quite as luminous/glossy as the previous formula, while the sheer finish was creamier, more emollient, and was easier to apply. It didn’t feel like a vastly different formula, but it felt a bit easier to work with (smoother, more emollient but still lighterweight and thin, far less slip than any of the Audacious range) and was more comfortable to wear across the board for me.
I didn’t notice any scent or taste, though there is “fragrance (parfum)” listed in the ingredients–it smelled neutral, not waxy but I just didn’t get any scent.
Browse all of our NARS Lipstick swatches.
Matte: Dimethicone, Synthetic Wax, Polyethylene, Isohexadecane, Hydrogenated Polyisobutene, Dimethicone/Vinyl Dimethicone Crosspolymer, Microcrystalline Wax/Cera Microcristallina/Cire Microcristalline, Kaolin, Euphorbia Cerifera (Candelilla) Wax/Candelilla Cera/Cire De Candelilla, Sorbitan Sesquiisostearate, Cetearyl Dimethicone Crosspolymer, Tocopheryl Acetate, Passiflora Edulis Seed Oil, Moringa Oleifera Seed Oil, Tocopherol, Polysilicone-11, Disteardimonium Hectorite, Hydroxyapatite, Butyrospermum Parkii (Shea) Butter, Isopropyl Titanium Triisostearate, Propylene Carbonate ·Simethicone, Bht, Phenoxyethanol, Fragrance (Parfum), Linalool, Citronellol, Limonene, [+/- ( May Contain): Bismuth Oxychloride (Ci 77163), Blue 1 Lake (Ci 42090), Iron Oxides (Ci 77491), Iron Oxides (Ci 77492), Iron Oxides (Ci 77499), Mica, Red 28 Lake (Ci 45410), Red 33 Lake (Ci 17200), Red 6 (Ci 15850), Red 7 Lake (Ci 15850), Titanium Dioxide (Ci 77891), Yellow 5 Lake (Ci 19140), Yellow 6 Lake (Ci 15985)]. Sheer: Hydrogenated Polyisobutene, Bis-Diglyceryl Polyacyladipate-2, Bis-Behenyl/Isostearyl/Phytosteryl Dimer Dilinoleyl Dimer Dilinoleate, Caprylic/Capric Triglyceride, Polyethylene, Triisostearin, Diisostearyl Malate, Microcrystalline Wax/Cera Microcristallina/Cire Microcristalline, Octyldodecyl Stearoyl Stearate, Pentaerythrityl Tetraisostearate, Moringa Oleifera Seed Oil, Passiflora Edulis Seed Oil, Sodium Hyaluronate, Tocopherol, Tocopheryl Acetate, Ethylhexyl Palmitate, Diethylhexyl Syringylidenemalonate, Aminobutyric Acid, Aluminum Hydroxide ·Fragrance (Parfum), Silica Dimethyl Silylate, Butylene Glycol, Hexylene Glycol, Limonene, Linalool, Phenoxyethanol, Caprylyl Glycol, [+/- ( May Contain): Titanium Dioxide (Ci 77891), Blue 1 Lake (Ci 42090), Iron Oxides (Ci 77491), Red 6 (Ci 15850), Red 7 Lake (Ci 15850)]. Satin: Hydrogenated Polyisobutene, Synthetic Wax, Polyethylene, Dimethicone, Dicaprylyl Carbonate, Bis-Diglyceryl Polyacyladipate-2, Hydroxyapatite, Diisostearyl Malate, Microcrystalline Wax/Cera Microcristallina/Cire Microcristalline, Hydrogenated Polydecene, Phytosteryl/Octyldodecyl Lauroyl Glutamate, Calcium Sodium Borosilicate, Glyceryl Behenate, Sorbitan Sesquiisostearate, Tocopheryl Acetate, Tocopherol, Passiflora Edulis Seed Oil, Moringa Oleifera Seed Oil, Isopropyl Titanium Triisostearate, Calcium Stearate, Tin Oxide, Simethicone, Bht, Phenoxyethanol, Fragrance (Parfum), Linalool, Citronellol, Limonene, [+/- (May Contain/Peut Contenir): Blue 1 Lake (Ci 42090), Carmine (Ci 75470), Iron Oxides (Ci 77491), Iron Oxides (Ci 77492), Iron Oxides (Ci 77499), Mica, Red 28 Lake (Ci 45410), Red 33 (Ci 17200), Red 33 Lake (Ci 17200), Red 6 (Ci 15850), Red 7 Lake (Ci 15850), Titanium Dioxide (Ci 77891), Yellow 5 Lake (Ci 19140)].
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