If you are absolutely clueless when it comes to wine appreciation and wine tasting, the prospect of dining with wine fanatics can be quite daunting. The one thing you should know is that wine lovers in general, take their hobby quite seriously and the last thing you want to do is to embarrass yourself by making inappropriate comments. Wine tasting is not at all as complicated as some people make it out to be. It’s a bit like appreciating a fine painting – you simply need to know what to look out for.
Making wine is without a doubt an art form and many of the fine wines from all over the world is the result of generations of knowledge that’s been handed down and refined by master wine makers. Although paying $1,000 for a bottle of wine might sound ridiculous to some, to others it might be a bargain. To the untrained eye, there is no real difference between a genuine Picasso and a print you buy in Kmart.
Appreciating fine wine is very much the same in that you have to simply learn to appreciate the beauty and this start by learning what to look for. Wine is obviously about taste, but to the more discerning wine lover it also involves smell, texture aroma and all the other senses.
Learning to appreciate fine wine is not something that happens overnight. There is quite a bit to learn and just familiarizing yourself with the ‘lingo’ is quite a task in itself. So, whether you are heading over to your future father-in-law’s for a dinner or whether you are about to entertain some important clients, here are some handy pointers to avoid making a complete fool of yourself.
* Don’t pretend to know something you don’t. Most knowledgeable people are keen to ‘show off’ and nowhere is this more true than with wine enthusiasts. Acknowledge that you are learning about wine and show a keen interest instead of trying to ‘fake it’.
* When dining out, don’t choose the wine unless your guests insist on it. If you are uncertain about which wines to pick, be polite and hand the choice to your most important guest. That way you will be a polite host and even if the wine sucks, no one can point any fingers at the host.
* When dining with a wine fanatic, it’s best to follow their lead. Since there is quite a bit of etiquette involved, it’s best to let the expert lead the way. When asked for your opinion of the wine, just be honest and be very wary of making negative comments.
* Rest assured that wine tasting is a lot about personal opinion and taste and most of the time a sincere and accurate comment of your sensory experience of a particular wine will be more than satisfactory to provoke a discussion.
By: The Self Improvement Gym
Wednesday, April 18, 2007
Sunday, April 15, 2007
Fine Wines For The Not So Fine - Blending In With The Wine Crowd
If you are absolutely clueless when it comes to wine appreciation and wine tasting, the prospect of dining with wine fanatics can be quite daunting. The one thing you should know is that wine lovers in general, take their hobby quite seriously and the last thing you want to do is to embarrass yourself by making inappropriate comments. Wine tasting is not at all as complicated as some people make it out to be. It's a bit like appreciating a fine painting - you simply need to know what to look out for.
Making wine is without a doubt an art form and many of the fine wines from all over the world is the result of generations of knowledge that's been handed down and refined by master wine makers. Although paying $1,000 for a bottle of wine might sound ridiculous to some, to others it might be a bargain. To the untrained eye, there is no real difference between a genuine Picasso and a print you buy in Kmart.
Appreciating fine wine is very much the same in that you have to simply learn to appreciate the beauty and this start by learning what to look for. Wine is obviously about taste, but to the more discerning wine lover it also involves smell, texture aroma and all the other senses.
Learning to appreciate fine wine is not something that happens overnight. There is quite a bit to learn and just familiarizing yourself with the 'lingo' is quite a task in itself. So, whether you are heading over to your future father-in-law's for a dinner or whether you are about to entertain some important clients, here are some handy pointers to avoid making a complete fool of yourself.
* Don't pretend to know something you don't. Most knowledgeable people are keen to 'show off' and nowhere is this more true than with wine enthusiasts. Acknowledge that you are learning about wine and show a keen interest instead of trying to 'fake it'.
* When dining out, don't choose the wine unless your guests insist on it. If you are uncertain about which wines to pick, be polite and hand the choice to your most important guest. That way you will be a polite host and even if the wine sucks, no one can point any fingers at the host.
* When dining with a wine fanatic, it's best to follow their lead. Since there is quite a bit of etiquette involved, it's best to let the expert lead the way. When asked for your opinion of the wine, just be honest and be very wary of making negative comments.
* Rest assured that wine tasting is a lot about personal opinion and taste and most of the time a sincere and accurate comment of your sensory experience of a particular wine will be more than satisfactory to provoke a discussion.
by Deon Du Plessis
Making wine is without a doubt an art form and many of the fine wines from all over the world is the result of generations of knowledge that's been handed down and refined by master wine makers. Although paying $1,000 for a bottle of wine might sound ridiculous to some, to others it might be a bargain. To the untrained eye, there is no real difference between a genuine Picasso and a print you buy in Kmart.
Appreciating fine wine is very much the same in that you have to simply learn to appreciate the beauty and this start by learning what to look for. Wine is obviously about taste, but to the more discerning wine lover it also involves smell, texture aroma and all the other senses.
Learning to appreciate fine wine is not something that happens overnight. There is quite a bit to learn and just familiarizing yourself with the 'lingo' is quite a task in itself. So, whether you are heading over to your future father-in-law's for a dinner or whether you are about to entertain some important clients, here are some handy pointers to avoid making a complete fool of yourself.
* Don't pretend to know something you don't. Most knowledgeable people are keen to 'show off' and nowhere is this more true than with wine enthusiasts. Acknowledge that you are learning about wine and show a keen interest instead of trying to 'fake it'.
* When dining out, don't choose the wine unless your guests insist on it. If you are uncertain about which wines to pick, be polite and hand the choice to your most important guest. That way you will be a polite host and even if the wine sucks, no one can point any fingers at the host.
* When dining with a wine fanatic, it's best to follow their lead. Since there is quite a bit of etiquette involved, it's best to let the expert lead the way. When asked for your opinion of the wine, just be honest and be very wary of making negative comments.
* Rest assured that wine tasting is a lot about personal opinion and taste and most of the time a sincere and accurate comment of your sensory experience of a particular wine will be more than satisfactory to provoke a discussion.
by Deon Du Plessis
Friday, March 23, 2007
Benefits Of Wine
Wine in small amounts for any of us, will not usually hurt us. From time to time we enjoy a glass of wine with our meal, when we go to dinner. Wine can be the perfect accompaniment to any fish or steak dinner.
A benefit from wine for most of us, after one glass we are calmed. Seems that stress doesn’t matter much and life feels a bit easier. By drinking wine in moderation we can benefit from the calming effects it has on us.
When choosing a wine, the best decision is the blush wine. This wine is sweet and fruity. It is a very good accompany to any meal choice. It also does not leave a bitter taste in your mouth. The red dark colored wines will leave a bitter taste and those on the usual are not mild and sweet as the blush wines are.
By drinking a glass of wine at night either with dinner or just after can have a calming effect for the day’s stress that you may have brought home. Sometimes it can also have an effect on us like it helps us get ready for bed. If you drink a glass before bed time then take your time and just kick back and relax. In no time you will be ready for bed and when you do go to bed you should have no problem dozing off rapidly.
So the next time stress seems at an all time high and you are having dinner with a friend, have a glass of wine to calm your thoughts.
By: Michele Rogers
A benefit from wine for most of us, after one glass we are calmed. Seems that stress doesn’t matter much and life feels a bit easier. By drinking wine in moderation we can benefit from the calming effects it has on us.
When choosing a wine, the best decision is the blush wine. This wine is sweet and fruity. It is a very good accompany to any meal choice. It also does not leave a bitter taste in your mouth. The red dark colored wines will leave a bitter taste and those on the usual are not mild and sweet as the blush wines are.
By drinking a glass of wine at night either with dinner or just after can have a calming effect for the day’s stress that you may have brought home. Sometimes it can also have an effect on us like it helps us get ready for bed. If you drink a glass before bed time then take your time and just kick back and relax. In no time you will be ready for bed and when you do go to bed you should have no problem dozing off rapidly.
So the next time stress seems at an all time high and you are having dinner with a friend, have a glass of wine to calm your thoughts.
By: Michele Rogers
Friday, March 9, 2007
Absinthe And It's Tools Throughout History
The extensive works and studies involving the mysterious drink absinthe does little to contain the rumors and bad press that surrounds the green fairy and the essence of thujone that it contained.
In 1860 Henri Balesta was a rising star in the world of journalism and playwrites. Balesta's book Absinthe et Absintheurs, was published that same year. He was a student of social culture and traced the lives of heavy absinthe users. The book started by focusing on the effects of absinthe abuse in addicts and the community. Later on his writings would be a small factor in the ban of Absinthe.
In 1905 a series of horrible murders ,where a man Jean Lanfray a farm laborer began drinking at dawn having several liters of wine, shots of brandy and 2 glasses of absinthe. Upon returning home he got into an argument with his wife and shot her in the head, he also killed both of his daughters, and then turned the gun on himself and pulled the trigger. News of the murders spread quickly and was the straw that broke the camels back and resulted in absinthe being made illegal. By 1915 the emerald drink was banned in most Western countries and the United States.
Tools of Absinthe
The basic tools that are required to prepare a proper glass of absinthe are a glass, a special slotted spoon, a sugar cube, chilled water and of course absinthe. Of course none of the tools are required to drink absinthe, but it was the ritual of preparation that helped to instigate the type of visual hypnosis and richness to the preparation ceremony.
The special absinthe spoons and glasses of the 1800's are works of art in themselves. The complexity of the detail of a Coquille St. Jacques spoon or the mysterious gaze of a Jean Beraud painting do not represent a binge into a bottle of alcohol. A surge of artistic works that were produced during the Belle Epoque era was often blamed on the inspiration obtained by drinking absinthe.
Absinthe Spoons
Absinthe spoons contained slots or holes in them, by which the water dripped through the sugar cube into the glass of absinthe. Many of the ornate designs consisted of spoons of many different shapes. Many common shapes that were used included pipes, arrows, stars, clovers, clubs, crosses, circles, diamonds and flowers. Absinthe spoons range anywhere from $20 to $3000 dollars, ending on the style and condition and rarity of the antique. The most sought after absinthe spoon is the Toulouse-Lautrec, Le Eiffel, which is modeled after the Eiffel Tower. Absinthe spoons were often silver plated, and the better made spoons were molded instead of stamped.
Glassware
The popularity of absinthe lasted for half a century and the banning happened the same year as the start of the art deco era of the 1920's and 30's. The absinthe glass styles evolved during the height of the absinthe craze, and consisted of two categories, the first being absinthe glasses that were used for absinthe and other drinks and the second category of the ones that were used extensively for absinthe. The swirl, Egg, Chopes Yvonne, Mazagran, Lyonnaise and East styles fell into the first group. The glasses that were used exclusively for absinthe were about six to seven inches tall. The glasses were voluminous and very sturdy to withstand the frequent abuse experienced in the rowdy bistros.
Cordon, Reservoir and Pontarlier style glasses fell into the second category and were used only for absinthe. These glasses are the rarest of the bunch and of course the most expensive, and were 5-7 inches tall. The cordon glasses were the rare for having a glass ring around their base that marked the absinthe dose. But the rarest of them all were the Pontarlier glasses which had a reservoir totally separate from the rest of the glass.
Fountains
The special Absinthe fountains were very elegant and a focal point of the absinthe service set. Fountains were ornate made of metal and glass with 2-6 small spigots. The upper glass portion was filled with ice and water, while the preparers placed their glass with the sugar cube under the spigot and slowly dripped water into their glasses. Absinthe fountains can still be found and usually run between $1,500 to $8,000 dollars. The Absinthe Terminus Bienfaisante fountain that has a rooster sitting on top of the lid is the most famous.
For a item to be so controversial and steeped in mystery Absinthe sure has a strong famous presence in World History, and now that the popularity of the drink is growing, much more is left to be said for this subject.
By: Charles Hamel
In 1860 Henri Balesta was a rising star in the world of journalism and playwrites. Balesta's book Absinthe et Absintheurs, was published that same year. He was a student of social culture and traced the lives of heavy absinthe users. The book started by focusing on the effects of absinthe abuse in addicts and the community. Later on his writings would be a small factor in the ban of Absinthe.
In 1905 a series of horrible murders ,where a man Jean Lanfray a farm laborer began drinking at dawn having several liters of wine, shots of brandy and 2 glasses of absinthe. Upon returning home he got into an argument with his wife and shot her in the head, he also killed both of his daughters, and then turned the gun on himself and pulled the trigger. News of the murders spread quickly and was the straw that broke the camels back and resulted in absinthe being made illegal. By 1915 the emerald drink was banned in most Western countries and the United States.
Tools of Absinthe
The basic tools that are required to prepare a proper glass of absinthe are a glass, a special slotted spoon, a sugar cube, chilled water and of course absinthe. Of course none of the tools are required to drink absinthe, but it was the ritual of preparation that helped to instigate the type of visual hypnosis and richness to the preparation ceremony.
The special absinthe spoons and glasses of the 1800's are works of art in themselves. The complexity of the detail of a Coquille St. Jacques spoon or the mysterious gaze of a Jean Beraud painting do not represent a binge into a bottle of alcohol. A surge of artistic works that were produced during the Belle Epoque era was often blamed on the inspiration obtained by drinking absinthe.
Absinthe Spoons
Absinthe spoons contained slots or holes in them, by which the water dripped through the sugar cube into the glass of absinthe. Many of the ornate designs consisted of spoons of many different shapes. Many common shapes that were used included pipes, arrows, stars, clovers, clubs, crosses, circles, diamonds and flowers. Absinthe spoons range anywhere from $20 to $3000 dollars, ending on the style and condition and rarity of the antique. The most sought after absinthe spoon is the Toulouse-Lautrec, Le Eiffel, which is modeled after the Eiffel Tower. Absinthe spoons were often silver plated, and the better made spoons were molded instead of stamped.
Glassware
The popularity of absinthe lasted for half a century and the banning happened the same year as the start of the art deco era of the 1920's and 30's. The absinthe glass styles evolved during the height of the absinthe craze, and consisted of two categories, the first being absinthe glasses that were used for absinthe and other drinks and the second category of the ones that were used extensively for absinthe. The swirl, Egg, Chopes Yvonne, Mazagran, Lyonnaise and East styles fell into the first group. The glasses that were used exclusively for absinthe were about six to seven inches tall. The glasses were voluminous and very sturdy to withstand the frequent abuse experienced in the rowdy bistros.
Cordon, Reservoir and Pontarlier style glasses fell into the second category and were used only for absinthe. These glasses are the rarest of the bunch and of course the most expensive, and were 5-7 inches tall. The cordon glasses were the rare for having a glass ring around their base that marked the absinthe dose. But the rarest of them all were the Pontarlier glasses which had a reservoir totally separate from the rest of the glass.
Fountains
The special Absinthe fountains were very elegant and a focal point of the absinthe service set. Fountains were ornate made of metal and glass with 2-6 small spigots. The upper glass portion was filled with ice and water, while the preparers placed their glass with the sugar cube under the spigot and slowly dripped water into their glasses. Absinthe fountains can still be found and usually run between $1,500 to $8,000 dollars. The Absinthe Terminus Bienfaisante fountain that has a rooster sitting on top of the lid is the most famous.
For a item to be so controversial and steeped in mystery Absinthe sure has a strong famous presence in World History, and now that the popularity of the drink is growing, much more is left to be said for this subject.
By: Charles Hamel
Thursday, February 22, 2007
A Custom Wine Gift Basket Makes The Perfect Impression
With wine gaining in popularity over more traditional beverages, a custom wine gift basket makes the perfect gift for almost any occasion. Most people are becoming aware of not only the health benefits of various wines, but the enhancement qualities of wine when complimenting almost any meal.
A reason to give a custom wine gift basket to a special friend, family, or business acquaintance, is that wine is an excellent addition to food in general. In the tradition of European dining, a plate of cheese, bread and crackers complimented by a fine bottle of wine, can make a meal in itself. An elegant dinner would be flawed without a good bottle of wine, red or white, to compliment the entrée.
A Wine Gift Basket Can Make Any Occasion Special
If you need a gift for a special occasion, like an anniversary, birthday, or holiday, a wine gift basket with select food items is always a 'hit'. A gift basket for your wine lover friends can turn a standard dinner affair into something very special. For an anniversary, why not include a nice bottle of champagne and a set of champagne glasses to the basket for the celebration.
A Custom Wine Gift Basket for that Personal Touch
There are many fine merchants that provide ready-made food and wine gift baskets, but if you really want to give a gift that is remembered and cherished, why not personalize your gift basket?
Custom wine gift basket merchants offer a service that lets you pick and choose what items you want included in your gift basket. This allows you to select only those items that you know the recipient of the wine gift basket will enjoy, and therefore, make it more personal. For example, if the wine basket is going to an avid golfer, items such as golf balls, tees, divot tool, or golf towel could be added.
Another nice personal touch is to select a wine gift box set that has the name of the individual imprinted on the box. Some merchants offer boxed sets that allow you to select the person's favorite wines to add an even more personal touch.
The ultimate in personalization is to give a custom wine gift basket with the individual's name, or special occasion, printed right on the label. Even the recipient's picture, or a company logo, can be added to fit the occasion. You might think that this wine gift idea would be very expensive, but it can be done quite reasonably and in relatively small bottle quantities.
Give a Wine Gift That Will Be Remembered
The key to making your custom wine gift basket special is to know the likes and dislikes of the person receiving the basket. Does the person have any favorite hobbies or pastimes? If you are not sure, why not ask a mutual friend or family member. This little extra effort can make all the difference in how the gift is remembered. Why not let the person know that you care by giving them a custom wine gift basket with their favorite items?
by Bill Wilson
A reason to give a custom wine gift basket to a special friend, family, or business acquaintance, is that wine is an excellent addition to food in general. In the tradition of European dining, a plate of cheese, bread and crackers complimented by a fine bottle of wine, can make a meal in itself. An elegant dinner would be flawed without a good bottle of wine, red or white, to compliment the entrée.
A Wine Gift Basket Can Make Any Occasion Special
If you need a gift for a special occasion, like an anniversary, birthday, or holiday, a wine gift basket with select food items is always a 'hit'. A gift basket for your wine lover friends can turn a standard dinner affair into something very special. For an anniversary, why not include a nice bottle of champagne and a set of champagne glasses to the basket for the celebration.
A Custom Wine Gift Basket for that Personal Touch
There are many fine merchants that provide ready-made food and wine gift baskets, but if you really want to give a gift that is remembered and cherished, why not personalize your gift basket?
Custom wine gift basket merchants offer a service that lets you pick and choose what items you want included in your gift basket. This allows you to select only those items that you know the recipient of the wine gift basket will enjoy, and therefore, make it more personal. For example, if the wine basket is going to an avid golfer, items such as golf balls, tees, divot tool, or golf towel could be added.
Another nice personal touch is to select a wine gift box set that has the name of the individual imprinted on the box. Some merchants offer boxed sets that allow you to select the person's favorite wines to add an even more personal touch.
The ultimate in personalization is to give a custom wine gift basket with the individual's name, or special occasion, printed right on the label. Even the recipient's picture, or a company logo, can be added to fit the occasion. You might think that this wine gift idea would be very expensive, but it can be done quite reasonably and in relatively small bottle quantities.
Give a Wine Gift That Will Be Remembered
The key to making your custom wine gift basket special is to know the likes and dislikes of the person receiving the basket. Does the person have any favorite hobbies or pastimes? If you are not sure, why not ask a mutual friend or family member. This little extra effort can make all the difference in how the gift is remembered. Why not let the person know that you care by giving them a custom wine gift basket with their favorite items?
by Bill Wilson
Tuesday, February 6, 2007
Displaying Wine With A Hanging Wine Rack
For wine enthusiasts, part of the fun of enjoying wine is displaying the bottles. Visit the home of any wine connoisseur and you'll likely find a variety of wine bottles showcased in some way or another. One such popular way to display different wines is with the use of a hanging wine rack.
A hanging wine rack, while being utilitarian in its uses, frequently boasts the added benefit of being visually appealing. Those with an eye for decorating will find a hanging wine rack to be both a useful piece and a lovely home accessory.
The popularity of the hanging wine rack stems largely from its universal appeal; it is made from a variety of materials - everything from wood to wrought iron. While some will have space only for wine bottles, others offer you the option of also hanging your stemware alongside your wine. Clearly, the hanging wine rack also offers consumers a great space advantage as it stays well out of the way and allows you to create a lovely and functional display without taking over the room. For those who live in smaller spaces, this can be enormously appealing. Further, the installation of a hanging wine rack can be achieved quickly and easily with simple directions and a couple of common household tools.
Finding a hanging wine rack that appeals to you can be as simple as an online search. There are a great many websites that offer household accessories of this nature at a very affordable price. If shipping prices are of concern to you, then you can just as easily check out a couple of local retail stores. Depending on your needs, you will more than likely find the perfect hanging wine rack right down the street and at a price that will be well worth the functionality and visual appeal of this piece.
No matter which hanging wine rack you choose, you will surely enjoy many compliments to come as friends and visitors admire your creativity and style.
by Michelle Bery
A hanging wine rack, while being utilitarian in its uses, frequently boasts the added benefit of being visually appealing. Those with an eye for decorating will find a hanging wine rack to be both a useful piece and a lovely home accessory.
The popularity of the hanging wine rack stems largely from its universal appeal; it is made from a variety of materials - everything from wood to wrought iron. While some will have space only for wine bottles, others offer you the option of also hanging your stemware alongside your wine. Clearly, the hanging wine rack also offers consumers a great space advantage as it stays well out of the way and allows you to create a lovely and functional display without taking over the room. For those who live in smaller spaces, this can be enormously appealing. Further, the installation of a hanging wine rack can be achieved quickly and easily with simple directions and a couple of common household tools.
Finding a hanging wine rack that appeals to you can be as simple as an online search. There are a great many websites that offer household accessories of this nature at a very affordable price. If shipping prices are of concern to you, then you can just as easily check out a couple of local retail stores. Depending on your needs, you will more than likely find the perfect hanging wine rack right down the street and at a price that will be well worth the functionality and visual appeal of this piece.
No matter which hanging wine rack you choose, you will surely enjoy many compliments to come as friends and visitors admire your creativity and style.
by Michelle Bery
Saturday, February 3, 2007
The Cocktail Party
A cocktail party can be more daunting than a dinner party if you don't remember the rules. However, it is a great way to kick back and relax with your friends. There is no need to have a theme or a special occasion.
The Key Factors:
* Expect 60% of the number of people you invited.
* Do not serve from the kitchen. Set up a bar.
* Have someone (not you) tend bar. Ask a friend or hire a local bartender ($15-20/hr).
* Multiply the number of guests times three for the number of glasses you need.
* Use small plates and finger foods. This is not a dinner party.
* A cocktail party should be two hours in length sometime between 6PM and 10PM.
* The area in your home that you select should be cozy, but not overcrowded.
* Keep furniture to a minimum. You want guests to stand and socialize, not sit in the corner.
* In order to cut down on the number of bottles of alcohol you need, select a signature drink(s).
* Don't forget to have non-alcoholic beverages (again choose a small selection) for the designated drivers.
In honor of Spring and taking are cue from the spring fashion colors (turquoise, coral, green, raspberry), here are a few signature drink suggestions:
The Go Girls at ON THE GO 4 U are champagne drinkers so here are a few ways we suggest to change the champagne:
1. Add 2 dashes of Chambord or pomegranate juice to champagne.
2. Add 4 dashes of Blue Curacao to champagne.
3. Shake ice, a measure of Creme de Menthe and Irish Whiskey, strain into a champagne glass and top with champagne.
Not a champagne drinker? Try Smirnoff Ice with a touch of your favorite colored liquor and serve over ice.
Remember, we are thinking spring so why not try these combinations:
Bellinis are always fun. Mix it up a bit and use the same concept for a martini. Use 2 measures of your favorite vodka to 1/2 measure of Peach Schnapps and a touch of peach juice. Use the same preparation method as with any martini.
Margarita with a twist. Use equal parts tequila and pink grapefruit juice and 1/2 measure of Countreau.
Want something a little blue? Use equal parts of vodka, tequila and blue curacao. Stir with ice and fill the glass with lemonade.
And of course don't forget, the classic mojito!
If you are going to experiment, make sure you test your recipe before the party. Whatever the signature drink, remember to drink responsibly and be a responsible host.
Must have books for party planning:
Every household that is going to have cocktail parties should have a decent bar manual or classic cocktail book.
The Last-Minute Party Girl by Erika Lenkert. This must have book contains party etiquette as well as quick recipes that are great for any cocktail party.
The Cooking Club Party Cookbook which is full of great party ideas and recipes.
How often should you have a cocktail party? Well, if your social schedule is busy and assuming that your friends are hosting events as well, we suggest having some kind of get together for each season as a relaxing time to catch up with the gang.
Indra A Books, author of this and many other lifestyle articles, is the owner and founder of ON THE GO 4 U, Personal Shoppers & Concierge Service in the Washington DC metropolitan area. The company's creed is to provide its clients with the ultimate life management experience. In addition to its services, ON THE GO 4 U also publishes a monthly e-zine and conducts workshops on wardrobe, entertaining and decorating.
The Key Factors:
* Expect 60% of the number of people you invited.
* Do not serve from the kitchen. Set up a bar.
* Have someone (not you) tend bar. Ask a friend or hire a local bartender ($15-20/hr).
* Multiply the number of guests times three for the number of glasses you need.
* Use small plates and finger foods. This is not a dinner party.
* A cocktail party should be two hours in length sometime between 6PM and 10PM.
* The area in your home that you select should be cozy, but not overcrowded.
* Keep furniture to a minimum. You want guests to stand and socialize, not sit in the corner.
* In order to cut down on the number of bottles of alcohol you need, select a signature drink(s).
* Don't forget to have non-alcoholic beverages (again choose a small selection) for the designated drivers.
In honor of Spring and taking are cue from the spring fashion colors (turquoise, coral, green, raspberry), here are a few signature drink suggestions:
The Go Girls at ON THE GO 4 U are champagne drinkers so here are a few ways we suggest to change the champagne:
1. Add 2 dashes of Chambord or pomegranate juice to champagne.
2. Add 4 dashes of Blue Curacao to champagne.
3. Shake ice, a measure of Creme de Menthe and Irish Whiskey, strain into a champagne glass and top with champagne.
Not a champagne drinker? Try Smirnoff Ice with a touch of your favorite colored liquor and serve over ice.
Remember, we are thinking spring so why not try these combinations:
Bellinis are always fun. Mix it up a bit and use the same concept for a martini. Use 2 measures of your favorite vodka to 1/2 measure of Peach Schnapps and a touch of peach juice. Use the same preparation method as with any martini.
Margarita with a twist. Use equal parts tequila and pink grapefruit juice and 1/2 measure of Countreau.
Want something a little blue? Use equal parts of vodka, tequila and blue curacao. Stir with ice and fill the glass with lemonade.
And of course don't forget, the classic mojito!
If you are going to experiment, make sure you test your recipe before the party. Whatever the signature drink, remember to drink responsibly and be a responsible host.
Must have books for party planning:
Every household that is going to have cocktail parties should have a decent bar manual or classic cocktail book.
The Last-Minute Party Girl by Erika Lenkert. This must have book contains party etiquette as well as quick recipes that are great for any cocktail party.
The Cooking Club Party Cookbook which is full of great party ideas and recipes.
How often should you have a cocktail party? Well, if your social schedule is busy and assuming that your friends are hosting events as well, we suggest having some kind of get together for each season as a relaxing time to catch up with the gang.
Indra A Books, author of this and many other lifestyle articles, is the owner and founder of ON THE GO 4 U, Personal Shoppers & Concierge Service in the Washington DC metropolitan area. The company's creed is to provide its clients with the ultimate life management experience. In addition to its services, ON THE GO 4 U also publishes a monthly e-zine and conducts workshops on wardrobe, entertaining and decorating.
Saturday, January 27, 2007
Southern Wine and Spirits to Distribute Entire Line of Who's Your Daddy Energy in Nevada
Jan 25,2007-Southern Wine and Spirits is nationally recognized by its customers for its state-of-the-art distribution capabilities and its leading-edge information technology.
25/01/07 Who's Your Daddy Inc. announced that Southern Wine and Spirits has officially begun distributing the Who's Your Daddy "King of Energy" Drinks throughout the state of Nevada.
Southern Wine and Spirits (www.southernwine.com) currently accounts for more than 19 percent of total domestic wine and spirits wholesaler revenues.
As the leader in the wine and spirits distribution business in the United States, Southern Wine executives, and all its team members are committed to the highest professional and ethical standards in all their corporate, civic, and charitable activities.
Southern Wine and Spirits is nationally recognized by its customers for its state-of-the-art distribution capabilities and its leading-edge information technology.
Southern Wine and Spirit's focus on growth and customer service is its prowess in brand building, especially its renowned ability to nurture sales of its new products.
Michael Delgatto, of Southern Wine and Spirits stated: "When we first became aware of the Who's Your Daddy 'King of Energy' Drinks, we were extremely impressed with the potential for the brand, and the Company.
"As we became more familiar with the brand and the Company, and its products, we were convinced that the brand overall, and the drinks specifically, are absolutely a natural leader in its category. The Green Tea 'King of Energy' is truly innovative, and displays management's knowledge and breadth of the current marketplace. We believe that by working together this will present a great opportunity for both companies."
Edon Moyal, CEO of Who's Your Daddy, stated: "Southern Wine and Spirits are nothing short of top notch, period. We are in the midst of our brand kick-off with Southern Wine and Spirits in Las Vegas, Nevada and we are beyond impressed. We know what it means to have Southern Wine and Spirits as a distributor and we are once again amazed at how well our brand is being received at such an early stage by such an industry giant. When you are dealing with the best in the industry there is nothing greater than knowing your brand is in the hands of true leaders who have generation after generation lead their industry by leaps and bounds. This is a great day in the corporate growth of Who's Your Daddy and we are truly proud to be associated with such an industry giant as Southern Wine and Spirits."
25/01/07 Who's Your Daddy Inc. announced that Southern Wine and Spirits has officially begun distributing the Who's Your Daddy "King of Energy" Drinks throughout the state of Nevada.
Southern Wine and Spirits (www.southernwine.com) currently accounts for more than 19 percent of total domestic wine and spirits wholesaler revenues.
As the leader in the wine and spirits distribution business in the United States, Southern Wine executives, and all its team members are committed to the highest professional and ethical standards in all their corporate, civic, and charitable activities.
Southern Wine and Spirits is nationally recognized by its customers for its state-of-the-art distribution capabilities and its leading-edge information technology.
Southern Wine and Spirit's focus on growth and customer service is its prowess in brand building, especially its renowned ability to nurture sales of its new products.
Michael Delgatto, of Southern Wine and Spirits stated: "When we first became aware of the Who's Your Daddy 'King of Energy' Drinks, we were extremely impressed with the potential for the brand, and the Company.
"As we became more familiar with the brand and the Company, and its products, we were convinced that the brand overall, and the drinks specifically, are absolutely a natural leader in its category. The Green Tea 'King of Energy' is truly innovative, and displays management's knowledge and breadth of the current marketplace. We believe that by working together this will present a great opportunity for both companies."
Edon Moyal, CEO of Who's Your Daddy, stated: "Southern Wine and Spirits are nothing short of top notch, period. We are in the midst of our brand kick-off with Southern Wine and Spirits in Las Vegas, Nevada and we are beyond impressed. We know what it means to have Southern Wine and Spirits as a distributor and we are once again amazed at how well our brand is being received at such an early stage by such an industry giant. When you are dealing with the best in the industry there is nothing greater than knowing your brand is in the hands of true leaders who have generation after generation lead their industry by leaps and bounds. This is a great day in the corporate growth of Who's Your Daddy and we are truly proud to be associated with such an industry giant as Southern Wine and Spirits."
Wednesday, January 24, 2007
The Harmony Between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one's intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine - with seafood, and red wine - with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine's superb qualities instead of fighting with it. Certain wines and foods have "found" each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food - wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes. So finally? which wine? You could have in mind the rules above when making your selection but don't be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but th�t's what will make the whole experience interesting!!
http://www.wines-resource.com
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one's intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine - with seafood, and red wine - with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine's superb qualities instead of fighting with it. Certain wines and foods have "found" each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food - wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes. So finally? which wine? You could have in mind the rules above when making your selection but don't be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but th�t's what will make the whole experience interesting!!
http://www.wines-resource.com
Monday, January 22, 2007
Counting Carbs With Wine
The recent health claims that wines have antioxidants in them that may block free radicals, prevent heart disease, cancer, and other conditions associated with aging seems to have some validity. Polyphenol, catechin, and cholesterol-reducing resveratrol are found predominately in red wines in various degrees. One suggestion as to why some of these antioxidants are present in red wines is that grapes that have been distressed during their growth will exhibit the highest level of antioxidants. Red-skinned grapes seem to have better growing success in less temperate climates but exhibit the effects of stressful weather conditions in the form of higher levels of resveratrol. Before all you wine enthusiasts start shouting, "I told you so!" let me point out that many of the same antioxidant benefits can also be found in dark beers, too.
What low-carbohydrate dieters are most concerned about with wine, however, is its carbohydrate count, loosely a function of the wine's residual sugar content. Although residual sugar levels are often made available by vintners and are a good indication as to the possible dryness or sweetness of a wine (the higher the number, the sweeter the wine), we can't, unfortunately, extrapolate the carbohydrate count of the wine from this figure without a full lab analysis.
Some wine-related Web sites say that there are no carbohydrates in dry wine, a glaring example of people who have no idea of the mechanics of fermentation. The process of converting sugars to alcohol and carbon dioxide during fermentation is limited by the attenuation of the yeast or the manipulation of the fermentation by the vintner. In order for a wine to have no carbohydrates in it, it would have to be pure alcohol, in other words, distilled. Of course at that point, the liquid would no longer be wine, but brandy or cognac. All-and I repeat-all wines, including dry wines, have some residual sugar left behind after the fermentation process ends. Residual sugar equals carbohydrates. If it were possible to use fermentation to convert a sugary liquid into a drink that was free of carbohydrates, the process of distillation would be a meaningless procedure. Only after distillation, when the resultant liquid is transformed into ethyl alcohol (ethanol), will a once-fermented liquid truly become carbohydrate-free.
You might notice while shopping for wine that some fruit-blended wines actually carry a nutritional analysis statement on them. For any wine with an alcohol content of less than 7% by volume, the Food and Drug Administration actually has jurisdiction over the nutritional labeling of the product. However, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has jurisdiction over the mandated government warnings that are also found on the labels of these wines and of all alcohol-based products. This is one of the few times that the FDA gets involved in the realm of spirited beverages with the TTB. You'll also find nutritional information on ciders under 7%.
What kind of a margin of error does the Alcohol and Tobacco Tax and Trade Bureau allow in the measurement of carbohydrates in wine? From the TTB ruling: Statements of carbohydrates and fat contents [on wine labels or advertising materials] are acceptable provided the actual carbohydrate or fat contents, as determined by ATF (Bureau of Alcohol, Tob�cco and Firearms, the former alcohol trade regulatory agency) lab analysis, are within a reasonable range below, but in no case more than 20% above, the labeled amount.
If you're on a low-carbohydrate diet and enjoy the occasional pressings from "the noble grape," the following list of wines with their carbohydrate counts should help you keep your daily carb intake in check:
Barton & Guestier
Cabernet Sauvignon ('02) 5 oz 1.70 g
Chardonnay ('02) 5 oz 1.10 g
French Tom Cabernet Sauvignon ('02) 5 oz 1.30 g
French Tom Chardonnay ('02) 5 oz 1.10 g
French Tom Merlot ('01) 5 oz 1.40 g
Ecco Domani
Cabernet Sauvignon ('01) 5 oz 4.00 g
Chianti ('01) 5 oz 3.60 g
Merlot ('01) 5 oz 4.05 g
Pinot Bianco ('96) 5 oz 3.50 g
Pinot Grigio ('02) 5 oz 3.15 g
For more information on the carbohydrate count of more than 1000 worldwide brands of beer, 400 wines, 60 liqueurs, and distilled products, go to www.lcbartender.com.
© Bob Skilnik, 2004
Bob Skilnik is a Chicagoland freelance writer who has written for the Chicago Tribune, the Collector Magazine, the American Breweriana Association's Journal and the National Association Breweriana Advertising's Breweriana Collector on the subjects of beer, brewery history and breweriana. He is a 1991 graduate of the Chicago-based Siebel Institute of Technology, the oldest brewing school in the United States, with a degree in Brewing Technology.
His interests in beer and brewing were cultivated while serving as a German translator in West Germany for the United States Army. Skilnik is the Associate Editor for the ABA Journal and The Tap newspaper, and a member of the Society of Midland Authors and the Culinary Historians of Chicago. He has appeared in the Chicagoland area on Media One's television program, The Buzz, WTTW's Chicago Tonight with Bob Sirott and Phil Ponce, Chicago's Public Radio station, WBEZ , Springfield, IL's WUIS Radio and the WOR Morning Show with Ed Walsh in New York. Skilnik's national television appearances have been on the Cold Pizza morning show on ESPN2 and Fox News Live.
Skilnik's latest effort is The Low-Carb Bartender, published by Adams Media. This reference book of hundreds of beers, wines, liquors, and liqueurs with their carbohydrate counts and a collection of over two hundred low carb mixed-drink recipes is available in bookstores.
What low-carbohydrate dieters are most concerned about with wine, however, is its carbohydrate count, loosely a function of the wine's residual sugar content. Although residual sugar levels are often made available by vintners and are a good indication as to the possible dryness or sweetness of a wine (the higher the number, the sweeter the wine), we can't, unfortunately, extrapolate the carbohydrate count of the wine from this figure without a full lab analysis.
Some wine-related Web sites say that there are no carbohydrates in dry wine, a glaring example of people who have no idea of the mechanics of fermentation. The process of converting sugars to alcohol and carbon dioxide during fermentation is limited by the attenuation of the yeast or the manipulation of the fermentation by the vintner. In order for a wine to have no carbohydrates in it, it would have to be pure alcohol, in other words, distilled. Of course at that point, the liquid would no longer be wine, but brandy or cognac. All-and I repeat-all wines, including dry wines, have some residual sugar left behind after the fermentation process ends. Residual sugar equals carbohydrates. If it were possible to use fermentation to convert a sugary liquid into a drink that was free of carbohydrates, the process of distillation would be a meaningless procedure. Only after distillation, when the resultant liquid is transformed into ethyl alcohol (ethanol), will a once-fermented liquid truly become carbohydrate-free.
You might notice while shopping for wine that some fruit-blended wines actually carry a nutritional analysis statement on them. For any wine with an alcohol content of less than 7% by volume, the Food and Drug Administration actually has jurisdiction over the nutritional labeling of the product. However, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has jurisdiction over the mandated government warnings that are also found on the labels of these wines and of all alcohol-based products. This is one of the few times that the FDA gets involved in the realm of spirited beverages with the TTB. You'll also find nutritional information on ciders under 7%.
What kind of a margin of error does the Alcohol and Tobacco Tax and Trade Bureau allow in the measurement of carbohydrates in wine? From the TTB ruling: Statements of carbohydrates and fat contents [on wine labels or advertising materials] are acceptable provided the actual carbohydrate or fat contents, as determined by ATF (Bureau of Alcohol, Tob�cco and Firearms, the former alcohol trade regulatory agency) lab analysis, are within a reasonable range below, but in no case more than 20% above, the labeled amount.
If you're on a low-carbohydrate diet and enjoy the occasional pressings from "the noble grape," the following list of wines with their carbohydrate counts should help you keep your daily carb intake in check:
Barton & Guestier
Cabernet Sauvignon ('02) 5 oz 1.70 g
Chardonnay ('02) 5 oz 1.10 g
French Tom Cabernet Sauvignon ('02) 5 oz 1.30 g
French Tom Chardonnay ('02) 5 oz 1.10 g
French Tom Merlot ('01) 5 oz 1.40 g
Ecco Domani
Cabernet Sauvignon ('01) 5 oz 4.00 g
Chianti ('01) 5 oz 3.60 g
Merlot ('01) 5 oz 4.05 g
Pinot Bianco ('96) 5 oz 3.50 g
Pinot Grigio ('02) 5 oz 3.15 g
For more information on the carbohydrate count of more than 1000 worldwide brands of beer, 400 wines, 60 liqueurs, and distilled products, go to www.lcbartender.com.
© Bob Skilnik, 2004
Bob Skilnik is a Chicagoland freelance writer who has written for the Chicago Tribune, the Collector Magazine, the American Breweriana Association's Journal and the National Association Breweriana Advertising's Breweriana Collector on the subjects of beer, brewery history and breweriana. He is a 1991 graduate of the Chicago-based Siebel Institute of Technology, the oldest brewing school in the United States, with a degree in Brewing Technology.
His interests in beer and brewing were cultivated while serving as a German translator in West Germany for the United States Army. Skilnik is the Associate Editor for the ABA Journal and The Tap newspaper, and a member of the Society of Midland Authors and the Culinary Historians of Chicago. He has appeared in the Chicagoland area on Media One's television program, The Buzz, WTTW's Chicago Tonight with Bob Sirott and Phil Ponce, Chicago's Public Radio station, WBEZ , Springfield, IL's WUIS Radio and the WOR Morning Show with Ed Walsh in New York. Skilnik's national television appearances have been on the Cold Pizza morning show on ESPN2 and Fox News Live.
Skilnik's latest effort is The Low-Carb Bartender, published by Adams Media. This reference book of hundreds of beers, wines, liquors, and liqueurs with their carbohydrate counts and a collection of over two hundred low carb mixed-drink recipes is available in bookstores.
Thursday, January 18, 2007
Wine Etiquette With Ease
Correct wine etiquette makes the tasting experience much more enjoyable. Like most interests, there is a set of protocol that most wine lovers adhere to. Good taste dictates that tasting at wineries, ordering wine at restaurants, and hosting a dinner party all require certain formalities.
Tasting Room Etiquette
In a winery's tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines preceed fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not dictate that you must finish every glass. Winery tasting rooms provide jars to dispose of excess wine. Do not feel that you need to sample every wine offered- taste what appeals to you.
If you ask for a second tasting of a particular wine, it is in good taste to buy a bottle. Many wineries charge tasting fees which are generally applied to any purchase. It is not mandatory that you buy wine; purchase only what you desire. That being said, if you have made an appointment at a small winery, it is in good taste to make a purchase. Proper wine etiquette dictates that you not bring children to a tasting room.
General Restaurant Wine Etiquette
Wine service at a nice restaurant can be an unneccessarily difficult ordeal. The following tips will allow you to follow the customs of wine service with ease and confidence.
When choosing a wine from a restaurant's wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.
For example, don't ask the sommelier, "What goes well with a rack of lamb?" Rather, ask, "I'd like to balance the spiciness of the lamb with a full-bodied, Syrah-based Rhone. Do you have any favorites?" Your effort will be appreciated and service and interaction will be more seamless. I guarentee you will be more pleased with the outcome.
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.
Corkage Etiquette
It is increasingly customary in many parts of the country for restaurants to extend corkage policies for patrons whom wish to bring their own wine. However, this is not the case everywhere, (especially on the East Coast), and proper wine etiquette dictates that several things should be kept in mind.
Always call the restaurant in advance to�verify that corkage is allowed. Also ask what the fee is to avoid any surprises. In my experience, very few restaurants charge over $20 as a corkage fee. Some restaurants will waive this fee if an additional bottle is purchased from the wine list, but do not assume that this is always the case.
Wine brought to a restaurant should be relatively unique or rare, and definitely should not appear on the restaurant's wine list. After the waiter/sommelier opens and pours the contents, proper wine etiquette dictates that you offer them a taste. Following these guidelines will ensure that both you and the restaurant staff are happy.
The Duty of the Host at Dinner Parties
The duty of the host toward his/her guests is one of the most ancient and enduring forms of etiquette in human civilization. When serving wine, making sure that your guests are comfortable with the process should be your paramount concern.
Before serving, always allow wine time to breathe at room temperature. Never pour wine for guests immediately after opening. It is the host's responsibility to discreetly ensure that the wine is sound and unspoiled. This should be done away from company, and a small amount should be sampled.
Always serve wine to your guests in clean, spotless glasses. This may seem obvious, but it is a very mistake. Additionally, if more than one wine is served, make sure that they are poured in a logical progression.
Especially with older wines, be aware that there may be a significant amount of sediment at the bottom of the bottle. Keep this in mind when deciding the portion given to each guest. Avoid the embarrassing instance of the last person receiving an unacceptable amount of solids in their glass. If this is a concern with a particular bottle, refrain from pouring the last half glass.
It may be necessary or beneficial to decant a wine to either remove sediment or to expose it to oxygen. Be cautious with this practice, as older wines may quickly fade if left in a decanter for too long.
Wine enjoyment should be an enjoyable and unintimidating process. With these tips in mind, you are prepared for the majority of social situations that involve wine.
Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com
Tasting Room Etiquette
In a winery's tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines preceed fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not dictate that you must finish every glass. Winery tasting rooms provide jars to dispose of excess wine. Do not feel that you need to sample every wine offered- taste what appeals to you.
If you ask for a second tasting of a particular wine, it is in good taste to buy a bottle. Many wineries charge tasting fees which are generally applied to any purchase. It is not mandatory that you buy wine; purchase only what you desire. That being said, if you have made an appointment at a small winery, it is in good taste to make a purchase. Proper wine etiquette dictates that you not bring children to a tasting room.
General Restaurant Wine Etiquette
Wine service at a nice restaurant can be an unneccessarily difficult ordeal. The following tips will allow you to follow the customs of wine service with ease and confidence.
When choosing a wine from a restaurant's wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.
For example, don't ask the sommelier, "What goes well with a rack of lamb?" Rather, ask, "I'd like to balance the spiciness of the lamb with a full-bodied, Syrah-based Rhone. Do you have any favorites?" Your effort will be appreciated and service and interaction will be more seamless. I guarentee you will be more pleased with the outcome.
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.
Corkage Etiquette
It is increasingly customary in many parts of the country for restaurants to extend corkage policies for patrons whom wish to bring their own wine. However, this is not the case everywhere, (especially on the East Coast), and proper wine etiquette dictates that several things should be kept in mind.
Always call the restaurant in advance to�verify that corkage is allowed. Also ask what the fee is to avoid any surprises. In my experience, very few restaurants charge over $20 as a corkage fee. Some restaurants will waive this fee if an additional bottle is purchased from the wine list, but do not assume that this is always the case.
Wine brought to a restaurant should be relatively unique or rare, and definitely should not appear on the restaurant's wine list. After the waiter/sommelier opens and pours the contents, proper wine etiquette dictates that you offer them a taste. Following these guidelines will ensure that both you and the restaurant staff are happy.
The Duty of the Host at Dinner Parties
The duty of the host toward his/her guests is one of the most ancient and enduring forms of etiquette in human civilization. When serving wine, making sure that your guests are comfortable with the process should be your paramount concern.
Before serving, always allow wine time to breathe at room temperature. Never pour wine for guests immediately after opening. It is the host's responsibility to discreetly ensure that the wine is sound and unspoiled. This should be done away from company, and a small amount should be sampled.
Always serve wine to your guests in clean, spotless glasses. This may seem obvious, but it is a very mistake. Additionally, if more than one wine is served, make sure that they are poured in a logical progression.
Especially with older wines, be aware that there may be a significant amount of sediment at the bottom of the bottle. Keep this in mind when deciding the portion given to each guest. Avoid the embarrassing instance of the last person receiving an unacceptable amount of solids in their glass. If this is a concern with a particular bottle, refrain from pouring the last half glass.
It may be necessary or beneficial to decant a wine to either remove sediment or to expose it to oxygen. Be cautious with this practice, as older wines may quickly fade if left in a decanter for too long.
Wine enjoyment should be an enjoyable and unintimidating process. With these tips in mind, you are prepared for the majority of social situations that involve wine.
Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com
Monday, January 15, 2007
Guide To Tasting Wine
The basics of tasting wine are relatively simple to learn. Once the fundamentals are mastered, the nuances and details can be enhanced over a lifetime. Like any other skill, tasting wine requires practice, and consistency is probably the most important factor.
One helpful strategy an aspiring wine taster can pursue is tasting with a friend that has superior knowledge. Questions can be addressed, and you will quickly become comfortable with this unnecessarily intimidating subject.
Another important strategy for a beginning wine taster is to taste several wines side-by-side that share at least one common variable. This could be the varietal, style, AVA of origin, or any combination of the three.
Tasting blind will minimize any prior opinions or stereotypes. You may be surprised to discover that less-expensive wines are more pleasing to you.
The Essentials of Tasting Wine
It is imperative that you taste in spotlessly clean glasses. The most common contaminants in unclean glasses are invisible molecules left behind by cleaning products. Even high-end restaurants can be guilty of this faux pas. It is best to thoroughly hand wash glasses with unabrasive soaps and hot water.
It is beneficial, but not necessary to use varietal-specific glasses when tasting wine. Research has shown that the shape of glasses really does make a difference in the sensory experience.
Overview of the Tasting Process
Wine tasting employs much more than just the taste buds, although they are very important. Your palate is a term for how taste buds on your tongue translate particular flavors to your brain. The palate can perceive only four basic flavors: sweetness, sourness, saltiness, and bitterness. Most of the subtle flavor components of wine are actually picked up by one's sense of smell.
Although many of our daily perceptions are unconscious, making a concerted effort to pay attention to several things makes the tasting process more educational and rewarding. Despite the mystique that surrounds many wine "experts", tasting wine can be broken into simple steps. Wine knowledge usually stems from practice and confidence, not any inherent superiority.
Of course, some people have more developed senses than others. An extreme example is Robert Parker, widely regarded as the most influential wine critic in the world. Mr. Parker's tasting ability is derived from his natural ability to be keenly aware of his senses.
It is within the grasp of the vast majority of people to confidently differentiate varietals, styles, flavor profiles, and flaws when tasting wine. Tasting wine requires not only a grasp of your senses, but also the ability to articulate (with the proper vernacular) your thoughts about a particular wine.
Relevance of Sight in Tasting Wine
Your sense of sight will reveal a lot about a particular wine before smelling and tasting it. Immediately after pouring, check to see how clear the wine is. While haziness may simply indicate a full-bodied, unfiltered red wine, in any other style it is usually cause for concern. Wines will often taste the way that they look (an unrefined look may indicate a clumsy, unfocused wine).
Viewing the color of the edge of a wine in a glass will give you an indication of its maturity (or lack thereof). Mature, aged-worthy reds will have a deep crimson, or even brownish look. Too much brown usually means that the wine is past its prime. the rim of a white wine will generally be light yellow in youth, and and progress to an amber color with age.
After your initial visual impressions, swirl the wine in your glass. While this may be tricky at first, you will pick it up quickly. This reveals the "legs". The more wine sticks to the side of a glass, the higher the alcohol content.
The Role of the Sense of Smell During Wine Tasting
As mentioned earlier, many of the subtle "tastes" of wine are actually perceived by your sense of smell. While there are only four perceptible tastes, there are thousands of different scents. Revealingly, sinus congestion will stop even the most experienced and accomplished wine taster in his/her tracks. Smell is perceived through the upper nose as well as through the back of the throat. Molecules of different scents are registed by the olfactory bulb in the sinuses.
Before smelling a wine, swirl the glass again to reveal the aroma. When smelling a wine, attempt to put any familiar aromas into the context of previous tastings. This is the fundamental basis for increasing your knowledge of tasting wine.
After smelling the wine, the majority of registered perceptions occur very quickly. Sense of smell is very delicate and easily overwhelmed. Smelling the same thing repeatedly becomes less and less revelatory in rapid succession. If you do not immediately pick out the array of aromas in a wine, relax for a minute or two, then try again.
The Actual Tasting Begins
After experiencing the aroma of a wine, it is logically time to taste. Swirl the wine once more, and then swallow a small sip. After your initial impression, take a slightly larger sip and make an effort to coat your entire mouth. This is called, "chewing" the wine. Before swallowing, aerate the wine in your mouth. While this makes a slightly strange sound, the enhanced flavors and aromas that are released are more than worth it.
Another important component in the tasting process is touch, or how the wine feels in your mouth. Major variables to be aware of are the body of the wine, serving temperature, and astringency. The body of a wine includes the depth of flavor and alcohol content. If these components are underrepresented, a wine will taste dilluted.
Serving temperature is an important variable that mainly hinges on the varietal(s) that compose a particular wine. A crisp Sauvignon Blanc will taste flat at room temperature, and should be chilled. On the contrary, a well-aged Cabernet Sauvignon will not reveal its true complexity when served too cold. The incorrect serving temperature for a wine will adversely affect both the aroma and flavor.
Astringency is basically a synonym for bitterness, and is caused by excessive or unmellowed tannins. Great red wines often taste astringent in their youth, but develop into opulent masterpieces when mature.
I hope that you believe that proper wine tasting skills are within your reach; because they certainly are. Mankind's ancient enjoyment of wine is largely derived from the fact that our senses, feelings, and preferences are the basic components of what makes us human.
Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com
One helpful strategy an aspiring wine taster can pursue is tasting with a friend that has superior knowledge. Questions can be addressed, and you will quickly become comfortable with this unnecessarily intimidating subject.
Another important strategy for a beginning wine taster is to taste several wines side-by-side that share at least one common variable. This could be the varietal, style, AVA of origin, or any combination of the three.
Tasting blind will minimize any prior opinions or stereotypes. You may be surprised to discover that less-expensive wines are more pleasing to you.
The Essentials of Tasting Wine
It is imperative that you taste in spotlessly clean glasses. The most common contaminants in unclean glasses are invisible molecules left behind by cleaning products. Even high-end restaurants can be guilty of this faux pas. It is best to thoroughly hand wash glasses with unabrasive soaps and hot water.
It is beneficial, but not necessary to use varietal-specific glasses when tasting wine. Research has shown that the shape of glasses really does make a difference in the sensory experience.
Overview of the Tasting Process
Wine tasting employs much more than just the taste buds, although they are very important. Your palate is a term for how taste buds on your tongue translate particular flavors to your brain. The palate can perceive only four basic flavors: sweetness, sourness, saltiness, and bitterness. Most of the subtle flavor components of wine are actually picked up by one's sense of smell.
Although many of our daily perceptions are unconscious, making a concerted effort to pay attention to several things makes the tasting process more educational and rewarding. Despite the mystique that surrounds many wine "experts", tasting wine can be broken into simple steps. Wine knowledge usually stems from practice and confidence, not any inherent superiority.
Of course, some people have more developed senses than others. An extreme example is Robert Parker, widely regarded as the most influential wine critic in the world. Mr. Parker's tasting ability is derived from his natural ability to be keenly aware of his senses.
It is within the grasp of the vast majority of people to confidently differentiate varietals, styles, flavor profiles, and flaws when tasting wine. Tasting wine requires not only a grasp of your senses, but also the ability to articulate (with the proper vernacular) your thoughts about a particular wine.
Relevance of Sight in Tasting Wine
Your sense of sight will reveal a lot about a particular wine before smelling and tasting it. Immediately after pouring, check to see how clear the wine is. While haziness may simply indicate a full-bodied, unfiltered red wine, in any other style it is usually cause for concern. Wines will often taste the way that they look (an unrefined look may indicate a clumsy, unfocused wine).
Viewing the color of the edge of a wine in a glass will give you an indication of its maturity (or lack thereof). Mature, aged-worthy reds will have a deep crimson, or even brownish look. Too much brown usually means that the wine is past its prime. the rim of a white wine will generally be light yellow in youth, and and progress to an amber color with age.
After your initial visual impressions, swirl the wine in your glass. While this may be tricky at first, you will pick it up quickly. This reveals the "legs". The more wine sticks to the side of a glass, the higher the alcohol content.
The Role of the Sense of Smell During Wine Tasting
As mentioned earlier, many of the subtle "tastes" of wine are actually perceived by your sense of smell. While there are only four perceptible tastes, there are thousands of different scents. Revealingly, sinus congestion will stop even the most experienced and accomplished wine taster in his/her tracks. Smell is perceived through the upper nose as well as through the back of the throat. Molecules of different scents are registed by the olfactory bulb in the sinuses.
Before smelling a wine, swirl the glass again to reveal the aroma. When smelling a wine, attempt to put any familiar aromas into the context of previous tastings. This is the fundamental basis for increasing your knowledge of tasting wine.
After smelling the wine, the majority of registered perceptions occur very quickly. Sense of smell is very delicate and easily overwhelmed. Smelling the same thing repeatedly becomes less and less revelatory in rapid succession. If you do not immediately pick out the array of aromas in a wine, relax for a minute or two, then try again.
The Actual Tasting Begins
After experiencing the aroma of a wine, it is logically time to taste. Swirl the wine once more, and then swallow a small sip. After your initial impression, take a slightly larger sip and make an effort to coat your entire mouth. This is called, "chewing" the wine. Before swallowing, aerate the wine in your mouth. While this makes a slightly strange sound, the enhanced flavors and aromas that are released are more than worth it.
Another important component in the tasting process is touch, or how the wine feels in your mouth. Major variables to be aware of are the body of the wine, serving temperature, and astringency. The body of a wine includes the depth of flavor and alcohol content. If these components are underrepresented, a wine will taste dilluted.
Serving temperature is an important variable that mainly hinges on the varietal(s) that compose a particular wine. A crisp Sauvignon Blanc will taste flat at room temperature, and should be chilled. On the contrary, a well-aged Cabernet Sauvignon will not reveal its true complexity when served too cold. The incorrect serving temperature for a wine will adversely affect both the aroma and flavor.
Astringency is basically a synonym for bitterness, and is caused by excessive or unmellowed tannins. Great red wines often taste astringent in their youth, but develop into opulent masterpieces when mature.
I hope that you believe that proper wine tasting skills are within your reach; because they certainly are. Mankind's ancient enjoyment of wine is largely derived from the fact that our senses, feelings, and preferences are the basic components of what makes us human.
Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com
Friday, January 12, 2007
A Private Owners Guide to Bottling Fine Whisky
The majority of private owners of whisky casks are looking for an assessment of their options. The purpose of this article is to help answer questions that private owners may have about bottling their whisky casks.
Its always recommended that private owners bottle at cask strength as this minimises the number of bottles that you get making it cheaper for bottling and requiring less storage space. The materials needed for a single malt presentation include: tall round clear bottle, varnished wood topp stopper cork, gold coloured pure tin capsule and plain white outer cases. For private owners the use of a simple black and white label would be sufficient. On it would be your name, distillery from which the cask originated and the cask details including date of fill, cask number, strength etc. If you plan to print your own be aware that labels printed on ink jet computer printers are likely to have the ink run if the whisky is spilled on the label. A colour laser printer is however a very good option for short run label production.
The typical hogshead cask will yield around 280 bottles at a strength close to 60% alcohol. If you were to bottle at 40% this would entail the addition of around 120 litres of water and would require an extra 171 bottles to contain the increased bulk volume. It would also mean that the whisky would need to be chill filtered to maintain it's clarity and brightness as the reduction in strength causes the whisky to become cloudy. Chill filtration impairs the flavour of the whisky and is therefore avoided by purveyors of fine malt scotch and it is normal for such products to be bottled at such high strength, i.e. 46% or more.
There are options for defraying or deferring some of the costs involved:
Syndicates
Many people form a syndicate with family or friends. This reduces the cost burden but of course you get less of the whisky. This is not usually a problem as it will take five years to get through one cask at a bottle per week. A private syndicate who are not buying and selling can be treated in the same way as an individual private owner and does not currently need to be registered with Customs & Excise.
Bonded Storage
The majority of the expense when bottling is incurred in the form of duty and VAT which is also levied on the duty. You can choose to store your bottled whisky in a bonded warehouse. If you can locate one locally, and they are happy to support a private owner, then you can store the whisky under bond and pay the duty and VAT as and when you remove the goods for use. You are likely to be charged pennies per case per week for bonded but please do confirm this with your chosen warehouse in advance.
Kevan Jones is the Director of Craigton Packaging Ltd., they are a small privately owned company that specialises in very short run bottling operations. The majority of their work is single cask bottling for trade customers servicing the specialist malt whisky sector, although they also deal with private owners and syndicates.
Its always recommended that private owners bottle at cask strength as this minimises the number of bottles that you get making it cheaper for bottling and requiring less storage space. The materials needed for a single malt presentation include: tall round clear bottle, varnished wood topp stopper cork, gold coloured pure tin capsule and plain white outer cases. For private owners the use of a simple black and white label would be sufficient. On it would be your name, distillery from which the cask originated and the cask details including date of fill, cask number, strength etc. If you plan to print your own be aware that labels printed on ink jet computer printers are likely to have the ink run if the whisky is spilled on the label. A colour laser printer is however a very good option for short run label production.
The typical hogshead cask will yield around 280 bottles at a strength close to 60% alcohol. If you were to bottle at 40% this would entail the addition of around 120 litres of water and would require an extra 171 bottles to contain the increased bulk volume. It would also mean that the whisky would need to be chill filtered to maintain it's clarity and brightness as the reduction in strength causes the whisky to become cloudy. Chill filtration impairs the flavour of the whisky and is therefore avoided by purveyors of fine malt scotch and it is normal for such products to be bottled at such high strength, i.e. 46% or more.
There are options for defraying or deferring some of the costs involved:
Syndicates
Many people form a syndicate with family or friends. This reduces the cost burden but of course you get less of the whisky. This is not usually a problem as it will take five years to get through one cask at a bottle per week. A private syndicate who are not buying and selling can be treated in the same way as an individual private owner and does not currently need to be registered with Customs & Excise.
Bonded Storage
The majority of the expense when bottling is incurred in the form of duty and VAT which is also levied on the duty. You can choose to store your bottled whisky in a bonded warehouse. If you can locate one locally, and they are happy to support a private owner, then you can store the whisky under bond and pay the duty and VAT as and when you remove the goods for use. You are likely to be charged pennies per case per week for bonded but please do confirm this with your chosen warehouse in advance.
Kevan Jones is the Director of Craigton Packaging Ltd., they are a small privately owned company that specialises in very short run bottling operations. The majority of their work is single cask bottling for trade customers servicing the specialist malt whisky sector, although they also deal with private owners and syndicates.
Wednesday, January 3, 2007
Drink of the Week
This holiday season's appetizer menu included fistfuls of cheese popcorn, which melted into the tongue, struck the palate with a burst of cheese, and finished long and hard with popcorn and salt. "One of the best vintages of the century!" Equally excellent were the sausage-stuffed mushroom tops; half as good was the pesto bruschetta. Extra-large pepper-cheese chunks built sturdy cracker sandwiches. We dunked finger-carrots into ranch dressing, crunched mixed nuts like Rover over a bowl of dry dog food, suckled celery-root soup, destroyed fluffy bread with mortar-like butter. We dipped tortillas into guacamole, and the angels rejoiced.
Like Homer in doughnut Valhalla, this feasting season when we were breathing we were eating, shoveling slop into the oven like lard into a fryer. We nearly broke a tooth on a chocolate-covered fig, had a near-miss esopha-event with a chunk of unchewed cereal, burned a pinky on a hash-brown skillet.
Don't forget the bacon! And the biscuits and gravy! And the mushroom-onion scramble, the everything bagels and the almond-honey cream cheese. Melt-in-the-mouth beef ribs, not to be outdone by chunky little gourmet sliders on brioche with ketchup and pickles. Shrimp and scallops from Bob's Seafood; McGurk's fish and chips (good with lots of malt vinegar); Vito's pepperoni and mushroom pizza, which kicked major ass. We got fat. It was nuts.
To drink? Let's see. A Diet Coke, some hot cider-spice rum, a Ca' De' Medici lambrusco that upended our admittedly uneducated and ill-informed opinions on the Italian sparkling red — often called the Coca-Cola of Italy. Yes, a few pints of oatmeal stout, some Blue Moon; a rich, creamy Bell's porter, a jumbo pint of Birra Moretti and a sip of Bud Light. The wines? An abundance of petite syrah (Rosenblum Cellar outta Sonoma County; Crane Lake's $5 bargain), a half-bottle of Freeman Sonoma County pinot noir. It makes us warm and glowy just thinking about it.
But our pants feel funny, like an evil tailor bound them in all the wrong places. We can't get comfortable. The couch doesn't fit the same way, and we feel our body sagging.
So now, on a candle-lit night with the holiday in the rearview mirror, we've got a glass of Alvear Pedro Ximénez Solera 1927. We're digesting one long three-week meal with a Sherry-like Spanish fortified wine.
Nestled on the couch with a blanket and a book (Chris Adrian's fantastical meditation The Children's Hospital, about a Noah's-Ark-like floating children's hospital that survives The Flood), we're silently saluting Parker's Table, the ace wine, spirits and food shop on the outskirts of downtown Clayton. Jonathan Parker and his sommeli-elves have been constructing and delivering gift baskets for the past month, and their best have included this wine. Tastemaker Robert Parker (no relation) awarded it 96 points, calling it "a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal." It's $20.
The Alvear crawls over the tongue like honey over hot toast. It's not as viscous as many other sherries (because Alvear's winery resides outside southern Spain's official sherry region in Andalucía, it's not officially "sherry"), but if you get some on your fingers, your cell phone's gonna get sticky. Sip it, and a flavor grenade hits the tongue with smokey molasses honey and a little chocolate fig in the rear. Wine genius Jancis Robinson describes it perfectly: "Very, very dark, like ancient raisins steeped for years."
Which, come to think of it, is exactly how we feel right now. Like ancient raisins, steeped for years. We're just gonna sit here for a while, sip the Solera '27 and let the body melt into the sofa. Eventually we'll fall asleep. We'll wake up in the morning with crusty eyes, and begin the journey that is 2007.
Like Homer in doughnut Valhalla, this feasting season when we were breathing we were eating, shoveling slop into the oven like lard into a fryer. We nearly broke a tooth on a chocolate-covered fig, had a near-miss esopha-event with a chunk of unchewed cereal, burned a pinky on a hash-brown skillet.
Don't forget the bacon! And the biscuits and gravy! And the mushroom-onion scramble, the everything bagels and the almond-honey cream cheese. Melt-in-the-mouth beef ribs, not to be outdone by chunky little gourmet sliders on brioche with ketchup and pickles. Shrimp and scallops from Bob's Seafood; McGurk's fish and chips (good with lots of malt vinegar); Vito's pepperoni and mushroom pizza, which kicked major ass. We got fat. It was nuts.
To drink? Let's see. A Diet Coke, some hot cider-spice rum, a Ca' De' Medici lambrusco that upended our admittedly uneducated and ill-informed opinions on the Italian sparkling red — often called the Coca-Cola of Italy. Yes, a few pints of oatmeal stout, some Blue Moon; a rich, creamy Bell's porter, a jumbo pint of Birra Moretti and a sip of Bud Light. The wines? An abundance of petite syrah (Rosenblum Cellar outta Sonoma County; Crane Lake's $5 bargain), a half-bottle of Freeman Sonoma County pinot noir. It makes us warm and glowy just thinking about it.
But our pants feel funny, like an evil tailor bound them in all the wrong places. We can't get comfortable. The couch doesn't fit the same way, and we feel our body sagging.
So now, on a candle-lit night with the holiday in the rearview mirror, we've got a glass of Alvear Pedro Ximénez Solera 1927. We're digesting one long three-week meal with a Sherry-like Spanish fortified wine.
Nestled on the couch with a blanket and a book (Chris Adrian's fantastical meditation The Children's Hospital, about a Noah's-Ark-like floating children's hospital that survives The Flood), we're silently saluting Parker's Table, the ace wine, spirits and food shop on the outskirts of downtown Clayton. Jonathan Parker and his sommeli-elves have been constructing and delivering gift baskets for the past month, and their best have included this wine. Tastemaker Robert Parker (no relation) awarded it 96 points, calling it "a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal." It's $20.
The Alvear crawls over the tongue like honey over hot toast. It's not as viscous as many other sherries (because Alvear's winery resides outside southern Spain's official sherry region in Andalucía, it's not officially "sherry"), but if you get some on your fingers, your cell phone's gonna get sticky. Sip it, and a flavor grenade hits the tongue with smokey molasses honey and a little chocolate fig in the rear. Wine genius Jancis Robinson describes it perfectly: "Very, very dark, like ancient raisins steeped for years."
Which, come to think of it, is exactly how we feel right now. Like ancient raisins, steeped for years. We're just gonna sit here for a while, sip the Solera '27 and let the body melt into the sofa. Eventually we'll fall asleep. We'll wake up in the morning with crusty eyes, and begin the journey that is 2007.
Choosing Wine on a First Date
First dates are nerve wracking enough without having to worry about what wine to choose to impress your new friend!
One of the great things about wine on a date is that one bottle is a defined amount, normally about five glasses. If shared equally it is unlikely that you will fall off your chair drunk after half a bottle of wine!
However, there are some other social sins that can be committed whilst choosing wine on a date.
Getting Started
First, you need to decide whether you want white, red, rosé or sparkling wine. This is perhaps the most important decision. As a general rule, red wine is more of an acquired taste and it can be harder to select a good red. Therefore, when you do not know your companion's tastes it may be wise to steer clear of the red wine section.
Sparkling wine can make you appear a little pretentious or if you go for a cheaper version, a tightwad; so this is usually best avoided. If you are not sure whether your companion likes wine at all, rosé wine is often a safe option as it often lacks the sharpness that people commonly dislike in wines.
How Much to Spend?
Remember more money doesn't always mean more quality. If you are very new to wine, go for a house white. A house white is unlikely to be extremely imaginative or unusual, but is almost always perfectly drinkable. For this reason it is a safe, middle of the road option.
If you want to impress, look for something other than the house white. Keep away from extremes until you know your companion a little better, so don't go for bone dry whites. Instead, opt for a fruity dry wine that appeals to those who like both dry and medium whites.
Whilst neutral wines may seem like a bit of a cop-out, bear in mind that you simply want a drinkable wine that does not offend.
If you are really not sure what to choose, why not offer your companion a choice of glasses as an aperitif while you have a beer or spirit. This way you can judge your companion's taste. Even if they select a spirit, you can still get a measure of whether they prefer sweet or dry wines.
Of course, you could always give your companion the choice.
by: Neil Best
One of the great things about wine on a date is that one bottle is a defined amount, normally about five glasses. If shared equally it is unlikely that you will fall off your chair drunk after half a bottle of wine!
However, there are some other social sins that can be committed whilst choosing wine on a date.
Getting Started
First, you need to decide whether you want white, red, rosé or sparkling wine. This is perhaps the most important decision. As a general rule, red wine is more of an acquired taste and it can be harder to select a good red. Therefore, when you do not know your companion's tastes it may be wise to steer clear of the red wine section.
Sparkling wine can make you appear a little pretentious or if you go for a cheaper version, a tightwad; so this is usually best avoided. If you are not sure whether your companion likes wine at all, rosé wine is often a safe option as it often lacks the sharpness that people commonly dislike in wines.
How Much to Spend?
Remember more money doesn't always mean more quality. If you are very new to wine, go for a house white. A house white is unlikely to be extremely imaginative or unusual, but is almost always perfectly drinkable. For this reason it is a safe, middle of the road option.
If you want to impress, look for something other than the house white. Keep away from extremes until you know your companion a little better, so don't go for bone dry whites. Instead, opt for a fruity dry wine that appeals to those who like both dry and medium whites.
Whilst neutral wines may seem like a bit of a cop-out, bear in mind that you simply want a drinkable wine that does not offend.
If you are really not sure what to choose, why not offer your companion a choice of glasses as an aperitif while you have a beer or spirit. This way you can judge your companion's taste. Even if they select a spirit, you can still get a measure of whether they prefer sweet or dry wines.
Of course, you could always give your companion the choice.
by: Neil Best
Monday, January 1, 2007
I Love Italian Wine and Food - Aosta Valley Region, Piedmont Wine
If you are looking for fine Italian wine and food, consider the Aosta Valley region of northern Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.
The Aosta Valley is a tiny corner of of northwestern Italy bordering on France and Switzerland. This valley is surrounded by high mountains, including Europe's highest peak, Mount Blanc. This was arguably the last region of Italy to be populated, because it was covered with ice until relatively recently. Over time it was occupied by Celts, Romans, Ostrogoths, Byzantines, Lombards, and Franks. It is bilingual, Italian and French. The Aosta Valley is by far the smallest region of Italy with a population of only 120 thousand.
Agricultural is not particularly important, with the exception of cattle raising. There is substantial forestry and some industry, in particular hydroelectric power. The region is one of the wealthiest in Italy, with a highly developed tourist sector.
This region has no single capital. The largest city is Aosta, with a population of about 35 thousand. It was a Roman garrison over two thousand years ago, and is the best example of Roman city planning in Italy. Among the Aosta Valley's tourist attractions are the remains of a Roman amphitheater said to hold 20,000 spectators. Other tourist attractions include medieval fortresses and churches, the Matterhorn, and Mount Blanc.
The Aosta Valley devotes only fifteen hundred acres to grapevines, and ranks 20th among the 20 Italian regions. Its total annual wine production is about six hundred thousand gallons, also giving it a 20th place. About 90% of the wine production is red or rosé (only a bit of rosé), leaving about 10% for white. The region produces a single DOC wine, that is divided into 23 categories. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 23% of this region's wine carries the DOC. The Aosta Valley is home to almost three dozen major and secondary grape varieties, with somewhat more red than white varieties.
Chardonnay is the most important international white grape variety in the Aosta Valley. Muscat and Pinot Grigio (Pinot Gris) are also grown. Local white varieties include Blanc de Morgeux and Petite Arvine, also grown in Switzerland.
International red grape varieties grown in the Aosta Valley include Gamay, Grenache, Pinot Nero (Pinot Noir), and Syrah. Local red varieties include Picotendro (called Nebbiolo in neighboring Piedmont and arguably Italy's finest red grape), Petit Rouge, and Fumin. In the unfortunate absence of any Aosta Valley wines, I am reviewing a DOCG Nebbiolo-based wine from neighboring Piedmont. If I am ever in the Aosta Valley, I promise to drink and review a few local wines.
Before reviewing the Aosta Valley-style wine and Italian cheese that I was lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Jambon de Bosses; Uncooked Ham. As the second course try Carré D'Agnello Gratinato Alle Erbe; Grilled Loin of Lamb in a Pastry and Herb Crust. For de�sert indulge yourself with Crema alla Panna; Pannacotta from the Aosta Valley (a sort of crème caramel without eggs.)
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Travaglina Gattinara DOCG 2001 13.5% alcohol about $28
As stated above, little if any wine from the Aosta Valley region is available in North America. We had to settle for a Piedmont wine produced only a few miles away from the Aosta Valley. For some reason I can't get out of my mind the 1905 George M. Cohan Broadway title tune (Only) Forty-five Minutes from Broadway, think of the changes it brings. Given that this is a DOCG wine made with Italy's best red grape, I really don't feel that I made a sacrifice. It is perhaps a fitting way to treat the last of Italy's regions.
Let's start with the marketing materials. "The winery has other jewels in its crown, as the fabulous base Gattinara 2001 so eloquently proves in the best version we can remember. A pure, austere nose expresses the Gattinara territory, with licorice and crushed roses from the Nebbiolo grape and elegant streaks of eucalyptus, menthol, and even acacia blossoms. The long lingering palate is lively and tangy, slightly held back by assertive tannins."
Let's talk a bit about the bottle. As a DOCG red wine, there is a lavender ribbon at the top of the bottle. The bottle itself has a unique curve that fits in the palm of the hand. It was designed by a glassmaker for the 1952 vintage, and proved so popular that the producer has been using it ever since. The grapes are grown on steep slopes at 900-1300 feet in iron-rich soil with traces of Calcium and Magnesium Carbonate. The wine is aged a year in French oak barriques, 18 months in Slovenian oak casks, and then for six months in the bottle. It has been called an affordable Barolo, (one of Italy's finest red wines that starts at about twice its price). Wine Spectator Magazine has listed a previous vintage as one of the year's 100 best wines.
My first pairing was with a cheeseless meat lasagna. Frankly the wine was wasted on this meal. It was mouth-filling, long, and powerful, but yet delicate. I felt that the wine was great on its own. A few ounces kept my mouth satisfied for a very long time.
The next pairing was more suitable, grilled rib steak in my spicy, homemade barbeque sauce that included ketchup, sweet and sour mustard, fresh garlic, and black pepper. The meal also included potato patties, and caponata, an Italian-style eggplant and tomato salad. This marriage was made in heaven. The wine was mouthfilling and powerful. A little bit went a very long way.
The final meal was with slow-cooked, boneless beef ribs and potatoes. Once again, the wine was very powerful, tasting of leather and dark fruit. It is easily the most powerful wine of the series, and probably one of the most powerful wines that I have ever tasted. However, I did not find the tannins assertive; they blended perfectly with the fruit and other flavors.
It might have been best to try this wine with a Piedmont cheese such as Gran Padano or Gorgonzola, or with an Aosta Valley cheese such as Fontina. I had none of the above, so I settled for the ends of my Italian cheeses, coincidentally at more or less the end of this series. The Gattinara took on a pleasant acidic character to deal with a Montasio cheese from the Veneto area that was past its prime. It also went well with a Sicilian Isola. I liked it the best with an Asiago, also from the Veneto region. But once again the wine was somewhat wasted on these cheeses.
Final verdict. I don't think that this wine should be cellared for a dozen years, but I would love to find out. If I had the money, I'd buy a case, drink a bottle a year, and then decide what to do. Not going to happen. This wonderful wine will have to go into my once a year category. I'm already looking forward to savoring and comparing the 2002 vintage with this excellent 2001.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .
by Levi Reiss
The Aosta Valley is a tiny corner of of northwestern Italy bordering on France and Switzerland. This valley is surrounded by high mountains, including Europe's highest peak, Mount Blanc. This was arguably the last region of Italy to be populated, because it was covered with ice until relatively recently. Over time it was occupied by Celts, Romans, Ostrogoths, Byzantines, Lombards, and Franks. It is bilingual, Italian and French. The Aosta Valley is by far the smallest region of Italy with a population of only 120 thousand.
Agricultural is not particularly important, with the exception of cattle raising. There is substantial forestry and some industry, in particular hydroelectric power. The region is one of the wealthiest in Italy, with a highly developed tourist sector.
This region has no single capital. The largest city is Aosta, with a population of about 35 thousand. It was a Roman garrison over two thousand years ago, and is the best example of Roman city planning in Italy. Among the Aosta Valley's tourist attractions are the remains of a Roman amphitheater said to hold 20,000 spectators. Other tourist attractions include medieval fortresses and churches, the Matterhorn, and Mount Blanc.
The Aosta Valley devotes only fifteen hundred acres to grapevines, and ranks 20th among the 20 Italian regions. Its total annual wine production is about six hundred thousand gallons, also giving it a 20th place. About 90% of the wine production is red or rosé (only a bit of rosé), leaving about 10% for white. The region produces a single DOC wine, that is divided into 23 categories. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 23% of this region's wine carries the DOC. The Aosta Valley is home to almost three dozen major and secondary grape varieties, with somewhat more red than white varieties.
Chardonnay is the most important international white grape variety in the Aosta Valley. Muscat and Pinot Grigio (Pinot Gris) are also grown. Local white varieties include Blanc de Morgeux and Petite Arvine, also grown in Switzerland.
International red grape varieties grown in the Aosta Valley include Gamay, Grenache, Pinot Nero (Pinot Noir), and Syrah. Local red varieties include Picotendro (called Nebbiolo in neighboring Piedmont and arguably Italy's finest red grape), Petit Rouge, and Fumin. In the unfortunate absence of any Aosta Valley wines, I am reviewing a DOCG Nebbiolo-based wine from neighboring Piedmont. If I am ever in the Aosta Valley, I promise to drink and review a few local wines.
Before reviewing the Aosta Valley-style wine and Italian cheese that I was lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Jambon de Bosses; Uncooked Ham. As the second course try Carré D'Agnello Gratinato Alle Erbe; Grilled Loin of Lamb in a Pastry and Herb Crust. For de�sert indulge yourself with Crema alla Panna; Pannacotta from the Aosta Valley (a sort of crème caramel without eggs.)
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Travaglina Gattinara DOCG 2001 13.5% alcohol about $28
As stated above, little if any wine from the Aosta Valley region is available in North America. We had to settle for a Piedmont wine produced only a few miles away from the Aosta Valley. For some reason I can't get out of my mind the 1905 George M. Cohan Broadway title tune (Only) Forty-five Minutes from Broadway, think of the changes it brings. Given that this is a DOCG wine made with Italy's best red grape, I really don't feel that I made a sacrifice. It is perhaps a fitting way to treat the last of Italy's regions.
Let's start with the marketing materials. "The winery has other jewels in its crown, as the fabulous base Gattinara 2001 so eloquently proves in the best version we can remember. A pure, austere nose expresses the Gattinara territory, with licorice and crushed roses from the Nebbiolo grape and elegant streaks of eucalyptus, menthol, and even acacia blossoms. The long lingering palate is lively and tangy, slightly held back by assertive tannins."
Let's talk a bit about the bottle. As a DOCG red wine, there is a lavender ribbon at the top of the bottle. The bottle itself has a unique curve that fits in the palm of the hand. It was designed by a glassmaker for the 1952 vintage, and proved so popular that the producer has been using it ever since. The grapes are grown on steep slopes at 900-1300 feet in iron-rich soil with traces of Calcium and Magnesium Carbonate. The wine is aged a year in French oak barriques, 18 months in Slovenian oak casks, and then for six months in the bottle. It has been called an affordable Barolo, (one of Italy's finest red wines that starts at about twice its price). Wine Spectator Magazine has listed a previous vintage as one of the year's 100 best wines.
My first pairing was with a cheeseless meat lasagna. Frankly the wine was wasted on this meal. It was mouth-filling, long, and powerful, but yet delicate. I felt that the wine was great on its own. A few ounces kept my mouth satisfied for a very long time.
The next pairing was more suitable, grilled rib steak in my spicy, homemade barbeque sauce that included ketchup, sweet and sour mustard, fresh garlic, and black pepper. The meal also included potato patties, and caponata, an Italian-style eggplant and tomato salad. This marriage was made in heaven. The wine was mouthfilling and powerful. A little bit went a very long way.
The final meal was with slow-cooked, boneless beef ribs and potatoes. Once again, the wine was very powerful, tasting of leather and dark fruit. It is easily the most powerful wine of the series, and probably one of the most powerful wines that I have ever tasted. However, I did not find the tannins assertive; they blended perfectly with the fruit and other flavors.
It might have been best to try this wine with a Piedmont cheese such as Gran Padano or Gorgonzola, or with an Aosta Valley cheese such as Fontina. I had none of the above, so I settled for the ends of my Italian cheeses, coincidentally at more or less the end of this series. The Gattinara took on a pleasant acidic character to deal with a Montasio cheese from the Veneto area that was past its prime. It also went well with a Sicilian Isola. I liked it the best with an Asiago, also from the Veneto region. But once again the wine was somewhat wasted on these cheeses.
Final verdict. I don't think that this wine should be cellared for a dozen years, but I would love to find out. If I had the money, I'd buy a case, drink a bottle a year, and then decide what to do. Not going to happen. This wonderful wine will have to go into my once a year category. I'm already looking forward to savoring and comparing the 2002 vintage with this excellent 2001.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .
by Levi Reiss
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