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
Thursday, February 22, 2007
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
Subscribe to:
Posts (Atom)