BKWine Photography | Images by Per Karlsson

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  • How to prepare fish baked in the oven in salt crust (en croute de sel), recipe, series of pictures: three fish covered in salt crust before being baked in the oven, a man putting the final touch on the crust Clos des Iles Le Brusc Six Fours Cote d'Azur Var France
    bc27-358-5899.jpg
  • detail of a vine Cordon Royat training before final pruning with old twigs and branches still on the vine, also showing how it looks when you du surgreffage (surgreffe, surgreffé), topworking in English, you top graft a new grape variety on an existing vine (or fruit tree) to change the variety of the fruit, you can see where the graft has been done: at the joint or knot on the trunk of the vine. Surgreffage is expensive and rarely used. Domaine de Triennes Nans-les-Pins Var Cote d'Azur France
    bc25-355-5514.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2977.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2967.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2964.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2962.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2940.jpg
  • View over the vineyard at Domaine de Triennes Cordon Royat training before final pruning with old twigs and branches still on the vine Domaine de Triennes Nans-les-Pins Var Cote d'Azur France
    bc25-355-5519.jpg
  • detail of a vine Cordon Royat training before final pruning with old twigs and branches still on the vine, also showing how it looks when you du surgreffage (surgreffe, surgreffé), topworking in English, you top graft a new grape variety on an existing vine (or fruit tree) to change the variety of the fruit, you can see where the graft has been done: at the joint or knot on the trunk of the vine. Surgreffage is expensive and rarely used. Domaine de Triennes Nans-les-Pins Var Cote d'Azur France
    bc25-355-5517.jpg
  • detail of a vine Cordon Royat training before final pruning with old twigs and branches still on the vine, also showing how it looks when you du surgreffage (surgreffe, surgreffé), topworking in English, you top graft a new grape variety on an existing vine (or fruit tree) to change the variety of the fruit, you can see where the graft has been done: at the joint or knot on the trunk of the vine. Surgreffage is expensive and rarely used. Domaine de Triennes Nans-les-Pins Var Cote d'Azur France
    bc25-355-5518.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2995.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2978.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2976.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2970.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2965.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2960.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2958.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2959.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2956.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2955.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2954.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. In frosty grass. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2953.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2948.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2947.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2942.jpg
  • White and black ducks at a duck farm, kept outdoors for grazing before the final force feeding stage to make foie gras duck's liver. Ferme de Biorne duck and fowl farm Dordogne France
    an19-329-2941.jpg
  • A small shop selling flowers next to the church yard. Trebinje. Republika Srpska. Bosnia Herzegovina, Europe.
    bg12-436-3602.jpg
  • The tomb grave in a church of the monk Dom Pierre Perignon (the father of champagne) is buried, cellar master in the monastery Abbey (1639-1715). Rays of sunshine on the stone floor. Latin inscription on his tomb stone ending in Amen, the village of Hautvillers in Vallee de la Marne, Champagne, Marne, Ardennes, France
    a0617-217-1757.jpg
  • A statue of Carl Linnaeus holding a bird by Gerda Sprinchorn standing in the church yard of Stenbrohult with Linneaus' father was priest. Smaland region. Sweden, Europe.
    bh10-454-5441.jpg
  • A graveyard with many recent tombs from the war with white tombstones. Along Marsala Tita Tito street. Historic town of Mostar. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-440-4017.jpg
  • A graveyard with many recent tombs from the war with white tombstones. Along Marsala Tita Tito street. Historic town of Mostar. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-440-4015.jpg
  • A graveyard with many recent tombs from the war with white tombstones. Along Marsala Tita Tito street. Historic town of Mostar. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-440-4018.jpg
  • A graveyard with many recent tombs from the war with white tombstones. Along Marsala Tita Tito street. Historic town of Mostar. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg13-440-4016.jpg
  • A graveyard with many recent tombs from the war with white tombstones. Evening light. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg12-437-3758.jpg
  • A graveyard with many recent tombs from the war with white tombstones. Evening light. Town of Mostar. Federation Bosne i Hercegovine. Bosnia Herzegovina, Europe.
    bg12-437-3761.jpg
  • A grave yard church yard burial place with many recent graves with narrow and high white grave stones. Trebinje. Republika Srpska. Bosnia Herzegovina, Europe.
    bg12-436-3603.jpg
  • A grave yard church yard burial place with many recent graves with narrow and high white grave stones. Trebinje. Republika Srpska. Bosnia Herzegovina, Europe.
    bg12-436-3601.jpg
  • Detail: The tomb grave in a church of the monk Dom Pierre Perignon (the father of champagne) is buried, cellar master in the monastery Abbey (1639-1715). Rays of sunshine on the stone floor. Latin inscription on his tomb stone, the village of Hautvillers in Vallee de la Marne, Champagne, Marne, Ardennes, France
    a0617-217-1761.jpg
  • Detail: The tomb grave in a church of the monk Dom Pierre Perignon (the father of champagne) is buried, cellar master in the monastery Abbey (1639-1715). Rays of sunshine on the stone floor. Latin inscription on his tomb stone, the village of Hautvillers in Vallee de la Marne, Champagne, Marne, Ardennes, France
    a0617-217-1760.jpg
  • Detail: The tomb grave in a church of the monk Dom Pierre Perignon (the father of champagne) is buried, cellar master in the monastery Abbey (1639-1715). Rays of sunshine on the stone floor. Latin inscription on his tomb stone, the village of Hautvillers in Vallee de la Marne, Champagne, Marne, Ardennes, France
    a0617-217-1759.jpg
  • The church where the monk Dom Pierre Perignon (the father of champagne) is buried, cellar master in the monastery Abbey (1639-1715). A sign indicating his tomb grave and rays of sunshine on the stone floor, the village of Hautvillers in Vallee de la Marne, Champagne, Marne, Ardennes, France, low light grainy grain
    a0617-217-1754.jpg
  • Iron crosses in a church yard. Unusual grave marker used by Wallonian iron worker immigrants to Sweden in the 17th and 18th century. Smaland region. Sweden, Europe.
    040805-123-2304.jpg
  • Iron crosses in a church yard. Unusual grave marker used by Wallonian iron worker immigrants to Sweden in the 17th and 18th century. Smaland region. Sweden, Europe.
    040805-123-2303.jpg
  • Laurent Cogombles owner and winemaker together with his wife Sophie Lurton in the vineyard, showing how high the canopy (leaves and branches) will finally be  Chateau Bouscaut Cru Classe Cadaujac  Graves Pessac Leognan  Bordeaux Gironde Aquitaine France
    050528-206-0617.jpg
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