Wine Smarts
By [http://ezinearticles.com/?expert=Jizmack_Baraceros]Jizmack Baraceros
Getting the most out of life is something all people want. This is especially after spending hard-earned money on some of the finer things in life, like a vacation to a faraway destination, or a sample of some of the most exotic cheese in the world. It is no secret that wine is a drink you can enjoy both on its own or paired up with any food to enhance the overall dining experience. The problem most people have is knowing when to choose the right wines when it comes to certain foods. Sure there are the standard rules like white wines for white meats like chicken or fish and red wines for beef and other red meats, but when it comes to specifics, just how clueless can many of us get?
Enter a wine of the month club. It should never be enough that a wine drinker will stick to such crude methods of estimation when it comes to wine pairing. The truest appreciation of wines, whether it be Italian wines, French wines, American or any other, lies in knowing and studying the subtle differences in taste and weights. Think of wines of the month clubs as a sort of wine school at home.
With monthly or quarterly deliveries of bottles of wine to your doorstep, wines of the month clubs aim to expand your knowledge not only of the wine and its various differences in taste, it will also give you valuable and perhaps even first-hand information about the vintage, the wine maker, and the region in which that particular wine is made. While it is true that certain parts of this information can be acquired through various means, there really is no substitute for having that fine Italian Vino in your glass and actually drinking the wonderful nectar for yourself.
Actual wine schooling and getting a degree as a sommelier is a very expensive process only undergone by those who are serious about making wine a career. But if your intention is knowing enough to know the subtle differences in wines and try out exotic blends for yourself at the comfort of your own home, then joining a wine of the month club is more suited for you. It is as much an education about wine as it is sommelier school minus the professional aspect of it all and at almost a fraction of the cost. It is suited mainly for causal wine drinkers interested in gaining information about the art.
Knowing what goes with a good bottle of Vino is just as important as knowing a good Vino in itself. Most wines of the month clubs offer handy suggestions as to what foods will pair best with their selections, allowing you more insight into the delicate art of food and wine pairing. This kind of knowledge is important especially if you are interested in starting your own wine tastings at home or taking a trip into various wine schools and wineries across the country.
Wine of the month clubs are excellent ways to get started in your journey to better understanding the wonderful nectar that is wine. With a wealth of experience and expertise heading each wine club, one is sure to get as much an education about the many aspects of wine, including preparation and blending, as any top wine school. The experience of being able to sample several bottles of the many wines described in the comfort of your own home is also a very good plus. Most wine clubs sent 2-4 bottles a month depending on state delivery laws and quarterly wine clubs send around 4-12 bottles of wine.
For more information about Vino Wines visit, http://vino.com
Article Source: [http://EzineArticles.com/?Wine-Smarts&id=3314988] Wine Smarts
Thursday, December 24, 2009
Tips For Wine
How To Choose A Wine That Tastes Good; Some Tips For Wine
Selection
By Jodie Smith
We'll start this article by asking the questions: "Why is wine
so confusing?" and "Does selecting a wine intimidate you?" If
your answer is yes, then you are not alone!
Most people have been to a liquor store or a restaurant and
been absolutely overwhelmed and intimidated by the sheer variety
and number of selections offered. Herein lies the problem: too
many choices.
So what is the solution?
If you've just begun to learn about boutique wine, even
choosing a bottle may seem intimidating. The variety of choices
among wine varieties, brands, labels, and prices seem almost
infinite. Here are a few tips to point you in the right
direction.
Discover Your Palate
Many people know when they like a wine. The difficult part is
understanding why. What do you like about it, and how do you
communicate your feelings? Is it light or full bodied? Is it
tannic or not? What are tannins anyway? Is it fruity or sweet?
Do fruity and sweet mean the same thing? And, if you try and
like a Shiraz, does that mean you will like all Shiraz?
All these questions can be answered by tasting, and then
tasting more. Yet tasting is not enough as you must pay
attention to what you are tasting. Even better, in my opinion,
is to learn with comparative tastings.
Consider the Chardonnay grape. It is grown in Mornington
Peninsula, Victoria as well as in a region in Margaret River,
Western Australia. Tasted side-by-side, you may think they have
little in common, yet they are both made with the Chardonnay
grape.
When you taste them side-by-side, you easily begin to get the
idea of full body versus light body, and fruity versus mineral.
From such tastings, you may form a preference, or you may like
them both, simply wanting one or the other depending on the
occasion or your mood.
So given the above, here are some tips on how to choose a wine
that is right for you:
Step 1:
Decide whether you want a white wine, red wine, sparkling wine,
dessert wine or fortified wine. This will narrow down your
choices and give you some direction.
Step 2:
Have a think about your wine tasting preferences
As a minimum, decide whether you prefer a dry vs sweet wine.
(Dry is the term used to describe the absence of sweetness in a
wine.)
If you are a little more knowledgeable on your wine preferences
you may like to decide on which of these wine characteristics
you prefer:
1. Low Tannins vs High Tannins: Tannins are a vital ingredient
in wines, especially red wines. It comes from the stalks, skins
and pips of grapes. Tannins in a young wine produce a bitter,
puckering taste on the palate.
2. Short Palate vs Long Palate: The "length" of a wine is the
amount of time the sensations of taste and aroma persist after
swallowing. Usually, the longer the better.
3. Low Acid vs High Acid: Acids of various types are present in
wine, and are essential to the wine's longevity and also to your
enjoyment. Too little can affect the wine's quality and too much
can spoil the wine. A higher acidity makes the wine more tart
and sour tasting; whereas a low acidity results in flat tasting
wine that is more susceptible and spoilage. It is that quality
that makes your mouth water and your lips pucker, and without
it, wines (and anything for that matter!) taste pretty flat and
one dimensional. However, when acidity is present in the right
quantities, it is the element that makes all of the other
flavors in the wine stand out, including the undertones of
fruit, spice and herbs. Note that when people discuss cool years
and warm years in regards to the vintage, one of the most
important elements they are alluding to is the acidity level in
the wine. A cooler year will produce wines with more acidity
whereas a warm year will produce wines with less acidity The
flavor in wine that you would describe as tangy, sharp,
refreshing, bracing, bright, crisp or zingy is the acidity.
4. Light Bodied vs Full Bodied Understanding the differences
between a light-bodied wine and a full-bodied wine is about as
simple as understanding your preferences for milk. Think of
light-bodied as skim milk and full-bodied as cream. In between
you have 2%, and right there you have your body range.
What makes it even easier, is that a wine’s body is directly
proportional to its alcohol content. On every wine label you’ll
notice a percentage of alcohol by volume, just as with any
alcoholic beverage. Note how it applies to body:
7.5% - 10.5% indicates light body
10.5% - 12.5% indicates medium body
12.5% and over indicates full body
no oak vs heavy oak
Wines might be stored in oak containers, usually to impart
extra and more complex flavours. French, American and German oak
barrels are widely used in Australia, but are getting quite
expensive as oak trees become scarcer. Oaky Describes the aroma
or taste quality imparted to a wine by the oak barrels in which
it was aged. Can be either positive or negative. The terms
toasty, vanilla, dill, cedary and smoky indicate the desirable
qualities of oak; charred, burnt, green cedar, lumber and
plywood describe its unpleasant side.
Step 3:
It's important to purchase wine from stores that take proper
care of their inventory. Extreme heat or cold, direct sunlight,
and dramatic temperature fluctuations are enemies of wine. Also,
before you buy, make sure the wine is filled up to the neck of
the bottle, the cork is not pushing out of the bottle, and there
are no signs of leakage.
Step 4:
There's no reason not to explore all of the wines that
Australia has to offer in all its diversity. Don't stick only to
the well-known varieties like Chardonnay or Shiraz -- experiment
with other whites like Sauvignon Blanc, Riesling and
Gewurztraminer or reds like Zinfandel, and Pinot Noir. Also, try
examples of a variety from different wine regions to understand
how regional conditions affect wine character. Expose yourself
to every type of wine.
Step 5:
When you find a wine you really like, consider buying wine by
the case (12 bottles). Most wineries will offer you a 10% or 15%
wine discount when you purchase a case of wine or more.
Step 6:
The ultimate goal of wine buying is to buy wines that taste
good to you. Just because a merchant, friend or writer says a
wine is good doesn't mean you'll like it. Conversely, don't shy
away from a wine because someone else trashes it. The only
arbiter of good taste in wine is you.
And most importantly, be open to possibilities and then, make
note of them.
About the Author: Article by Jodie Smith of
http://www.boutiquewineries.com.au a leading online cellar door
offering uniquely different wines from over 120 boutique
wineries. It makes finding the hard to get wines of Australia’s
small wineries easy.
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=58690&ca=Food+and+Drinks
Selection
By Jodie Smith
We'll start this article by asking the questions: "Why is wine
so confusing?" and "Does selecting a wine intimidate you?" If
your answer is yes, then you are not alone!
Most people have been to a liquor store or a restaurant and
been absolutely overwhelmed and intimidated by the sheer variety
and number of selections offered. Herein lies the problem: too
many choices.
So what is the solution?
If you've just begun to learn about boutique wine, even
choosing a bottle may seem intimidating. The variety of choices
among wine varieties, brands, labels, and prices seem almost
infinite. Here are a few tips to point you in the right
direction.
Discover Your Palate
Many people know when they like a wine. The difficult part is
understanding why. What do you like about it, and how do you
communicate your feelings? Is it light or full bodied? Is it
tannic or not? What are tannins anyway? Is it fruity or sweet?
Do fruity and sweet mean the same thing? And, if you try and
like a Shiraz, does that mean you will like all Shiraz?
All these questions can be answered by tasting, and then
tasting more. Yet tasting is not enough as you must pay
attention to what you are tasting. Even better, in my opinion,
is to learn with comparative tastings.
Consider the Chardonnay grape. It is grown in Mornington
Peninsula, Victoria as well as in a region in Margaret River,
Western Australia. Tasted side-by-side, you may think they have
little in common, yet they are both made with the Chardonnay
grape.
When you taste them side-by-side, you easily begin to get the
idea of full body versus light body, and fruity versus mineral.
From such tastings, you may form a preference, or you may like
them both, simply wanting one or the other depending on the
occasion or your mood.
So given the above, here are some tips on how to choose a wine
that is right for you:
Step 1:
Decide whether you want a white wine, red wine, sparkling wine,
dessert wine or fortified wine. This will narrow down your
choices and give you some direction.
Step 2:
Have a think about your wine tasting preferences
As a minimum, decide whether you prefer a dry vs sweet wine.
(Dry is the term used to describe the absence of sweetness in a
wine.)
If you are a little more knowledgeable on your wine preferences
you may like to decide on which of these wine characteristics
you prefer:
1. Low Tannins vs High Tannins: Tannins are a vital ingredient
in wines, especially red wines. It comes from the stalks, skins
and pips of grapes. Tannins in a young wine produce a bitter,
puckering taste on the palate.
2. Short Palate vs Long Palate: The "length" of a wine is the
amount of time the sensations of taste and aroma persist after
swallowing. Usually, the longer the better.
3. Low Acid vs High Acid: Acids of various types are present in
wine, and are essential to the wine's longevity and also to your
enjoyment. Too little can affect the wine's quality and too much
can spoil the wine. A higher acidity makes the wine more tart
and sour tasting; whereas a low acidity results in flat tasting
wine that is more susceptible and spoilage. It is that quality
that makes your mouth water and your lips pucker, and without
it, wines (and anything for that matter!) taste pretty flat and
one dimensional. However, when acidity is present in the right
quantities, it is the element that makes all of the other
flavors in the wine stand out, including the undertones of
fruit, spice and herbs. Note that when people discuss cool years
and warm years in regards to the vintage, one of the most
important elements they are alluding to is the acidity level in
the wine. A cooler year will produce wines with more acidity
whereas a warm year will produce wines with less acidity The
flavor in wine that you would describe as tangy, sharp,
refreshing, bracing, bright, crisp or zingy is the acidity.
4. Light Bodied vs Full Bodied Understanding the differences
between a light-bodied wine and a full-bodied wine is about as
simple as understanding your preferences for milk. Think of
light-bodied as skim milk and full-bodied as cream. In between
you have 2%, and right there you have your body range.
What makes it even easier, is that a wine’s body is directly
proportional to its alcohol content. On every wine label you’ll
notice a percentage of alcohol by volume, just as with any
alcoholic beverage. Note how it applies to body:
7.5% - 10.5% indicates light body
10.5% - 12.5% indicates medium body
12.5% and over indicates full body
no oak vs heavy oak
Wines might be stored in oak containers, usually to impart
extra and more complex flavours. French, American and German oak
barrels are widely used in Australia, but are getting quite
expensive as oak trees become scarcer. Oaky Describes the aroma
or taste quality imparted to a wine by the oak barrels in which
it was aged. Can be either positive or negative. The terms
toasty, vanilla, dill, cedary and smoky indicate the desirable
qualities of oak; charred, burnt, green cedar, lumber and
plywood describe its unpleasant side.
Step 3:
It's important to purchase wine from stores that take proper
care of their inventory. Extreme heat or cold, direct sunlight,
and dramatic temperature fluctuations are enemies of wine. Also,
before you buy, make sure the wine is filled up to the neck of
the bottle, the cork is not pushing out of the bottle, and there
are no signs of leakage.
Step 4:
There's no reason not to explore all of the wines that
Australia has to offer in all its diversity. Don't stick only to
the well-known varieties like Chardonnay or Shiraz -- experiment
with other whites like Sauvignon Blanc, Riesling and
Gewurztraminer or reds like Zinfandel, and Pinot Noir. Also, try
examples of a variety from different wine regions to understand
how regional conditions affect wine character. Expose yourself
to every type of wine.
Step 5:
When you find a wine you really like, consider buying wine by
the case (12 bottles). Most wineries will offer you a 10% or 15%
wine discount when you purchase a case of wine or more.
Step 6:
The ultimate goal of wine buying is to buy wines that taste
good to you. Just because a merchant, friend or writer says a
wine is good doesn't mean you'll like it. Conversely, don't shy
away from a wine because someone else trashes it. The only
arbiter of good taste in wine is you.
And most importantly, be open to possibilities and then, make
note of them.
About the Author: Article by Jodie Smith of
http://www.boutiquewineries.com.au a leading online cellar door
offering uniquely different wines from over 120 boutique
wineries. It makes finding the hard to get wines of Australia’s
small wineries easy.
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=58690&ca=Food+and+Drinks
Italian Wine And Food
I Love Italian Wine And Food - Aosta Valley Region, Piedmont
Wine
By LeviReiss
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 dessert 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.
About the Author: 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
http://www.theworldwidewine.com .
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=114543&ca=Food+and+Drinks
Wine
By LeviReiss
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 dessert 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.
About the Author: 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
http://www.theworldwidewine.com .
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=114543&ca=Food+and+Drinks
Wine and Food
Wines - Wine and Food
By [http://ezinearticles.com/?expert=Greg_J_Jones]Greg J Jones
Good food and good wine go hand in hand. The choice of wine is largely going to be down to personal preferences and taste. But there are a few guidelines which may be wise to follow, as some drinks are better suited than others to certain types of food.
White wine is always better with fish but meat will take red, white or rose. Meats with a more pronounced flavor (beef, lamb or game) do justice to the fuller Clarets and Burgundies. Sweet, heavy white wines such as Sauternes, are better served with deserts, especially cakes and pastries.
If you are serving wine with a meal or have cooked with wine and are serving wine as an accompaniment stop and consider which one will do the meal more justice. If you are serving a meal with a particular national character then it is great to serve a wine from that same country. For example, an Italian pasta dish is excellent accompanied by Chianti Classico or Valpolicella. If the meal has been cooked in wine or is being accompanied by a wine-based sauce, serve a wine of the same type.
To enjoy wine to its fullest it is very important to serve wine at the correct temperature. White wine is at its best when slightly chilled. Thirty minutes in the refrigerator before serving will usually give the correct temperature. Red wine is much better served at or just below room temperature. The bottle should be left to stand in a room with a temperature of about 65 degrees Fahrenheit for several hours before serving. An hour before serving uncork the bottle and let it stand so that the air can get to it. If it is a young wine it could even benefit by being opened two to three hours before serving. But be sure not to warm the drink too quickly or over heat it, as this will spoil the flavor. Should you not have time to allow the wine to come to room temperature gradually warm an empty decanter in hot water and then carefully decant the wine into it. Do not stand it on a radiator or hold the wine under a hot tap as this could ruin it.
If a fine old wine is being served and it has formed a large amount of sediment in the bottle, it will be necessary to decant it to prevent the wine becoming cloudy as the bottle is moved around during serving. Pour the wine, carefully, from the sediment into the decanter in one steady movement. Decanting will also help to 'air' the wine. Also should you be serving a cheap (but tasty), brand name, a carafe is a perfectly acceptable way of disguising its origins without giving in to pretensions.
Fashion and custom suggest that certain types of glasses should be used for certain types of wine but a glass that allows you to enjoy not only the flavor, but also the aroma and color, is suitable for any type of wine from Sherry through to Port.
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Article Source: [http://EzineArticles.com/?Wines---Wine-and-Food&id=3215747] Wines - Wine and Food
By [http://ezinearticles.com/?expert=Greg_J_Jones]Greg J Jones
Good food and good wine go hand in hand. The choice of wine is largely going to be down to personal preferences and taste. But there are a few guidelines which may be wise to follow, as some drinks are better suited than others to certain types of food.
White wine is always better with fish but meat will take red, white or rose. Meats with a more pronounced flavor (beef, lamb or game) do justice to the fuller Clarets and Burgundies. Sweet, heavy white wines such as Sauternes, are better served with deserts, especially cakes and pastries.
If you are serving wine with a meal or have cooked with wine and are serving wine as an accompaniment stop and consider which one will do the meal more justice. If you are serving a meal with a particular national character then it is great to serve a wine from that same country. For example, an Italian pasta dish is excellent accompanied by Chianti Classico or Valpolicella. If the meal has been cooked in wine or is being accompanied by a wine-based sauce, serve a wine of the same type.
To enjoy wine to its fullest it is very important to serve wine at the correct temperature. White wine is at its best when slightly chilled. Thirty minutes in the refrigerator before serving will usually give the correct temperature. Red wine is much better served at or just below room temperature. The bottle should be left to stand in a room with a temperature of about 65 degrees Fahrenheit for several hours before serving. An hour before serving uncork the bottle and let it stand so that the air can get to it. If it is a young wine it could even benefit by being opened two to three hours before serving. But be sure not to warm the drink too quickly or over heat it, as this will spoil the flavor. Should you not have time to allow the wine to come to room temperature gradually warm an empty decanter in hot water and then carefully decant the wine into it. Do not stand it on a radiator or hold the wine under a hot tap as this could ruin it.
If a fine old wine is being served and it has formed a large amount of sediment in the bottle, it will be necessary to decant it to prevent the wine becoming cloudy as the bottle is moved around during serving. Pour the wine, carefully, from the sediment into the decanter in one steady movement. Decanting will also help to 'air' the wine. Also should you be serving a cheap (but tasty), brand name, a carafe is a perfectly acceptable way of disguising its origins without giving in to pretensions.
Fashion and custom suggest that certain types of glasses should be used for certain types of wine but a glass that allows you to enjoy not only the flavor, but also the aroma and color, is suitable for any type of wine from Sherry through to Port.
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Article Source: [http://EzineArticles.com/?Wines---Wine-and-Food&id=3215747] Wines - Wine and Food
How to Profit From Wine Making
How to Profit From Wine Making
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Prior to recorded history, evidences of homemade wine making has already surfaced. Tomb and wall writings of ancient times have been revealed depicting our early ancestors making wine. The reason for this s quite obvious --- making wine is such a simple activity that anybody can do it, anytime, anywhere. As long as one has got the interest and passion to pursue this activity, then making wine is a piece of cake. You will not only benefit from it by having to drink your own concoction but you can also earn money from it. Many people have already profited from making wine. Why not have your turn?
The U.S. market for wine has already achieved so much. 2007 was one of its best years and it has continuously expanded since. Adults have consumed more wine than they can handle in the year 2008 thereby reaching its highest record. This will keep on increasing despite the global economic crisis. If you focus your passion and energy on making wine then you will be able to ride this marketing wine trend and be able to profit from it.
The three standard wines in the market are: Merlot, Carignan and Cabernet Sauvignon. If you don't know this, then this is the proper time to learn it. Winemakers must know these wine standards and be able to incorporate it in their wine making regimen. These three are the wines that continuously sell because of its great taste and perfect flavor. When you know how to make your own wine standards, profiting from making wine is not too far behind.
Making money from homemade wine can be as easy as turning any hobby into a profitable business. It's like photography, scrapbooking, painting, etc. Moreover, there are many people out there who are willing to shell out tons of money for the perfect homemade wine. So why not grab this opportunity? As long as your wine tastes good, your storage quality is good and the price is reasonable, you will be able to capture the market. Just remember these three basic things when putting up your own boutique winery:
* Know your market - these are the venues where you will be selling your homemade wine.
* Know your costs - Be able to project the amount of investment you will be shelling out for the ingredients and equipment.
Project your profits - this will help you see the bottom line of your efforts.
Acquainting yourself with these three key points will make wine making easier to profit from. And before you know it, you already have a fine boutique winery that is up and running and making you money for a long period of time.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?How-to-Profit-From-Wine-Making&id=3447055] How to Profit From Wine Making
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Prior to recorded history, evidences of homemade wine making has already surfaced. Tomb and wall writings of ancient times have been revealed depicting our early ancestors making wine. The reason for this s quite obvious --- making wine is such a simple activity that anybody can do it, anytime, anywhere. As long as one has got the interest and passion to pursue this activity, then making wine is a piece of cake. You will not only benefit from it by having to drink your own concoction but you can also earn money from it. Many people have already profited from making wine. Why not have your turn?
The U.S. market for wine has already achieved so much. 2007 was one of its best years and it has continuously expanded since. Adults have consumed more wine than they can handle in the year 2008 thereby reaching its highest record. This will keep on increasing despite the global economic crisis. If you focus your passion and energy on making wine then you will be able to ride this marketing wine trend and be able to profit from it.
The three standard wines in the market are: Merlot, Carignan and Cabernet Sauvignon. If you don't know this, then this is the proper time to learn it. Winemakers must know these wine standards and be able to incorporate it in their wine making regimen. These three are the wines that continuously sell because of its great taste and perfect flavor. When you know how to make your own wine standards, profiting from making wine is not too far behind.
Making money from homemade wine can be as easy as turning any hobby into a profitable business. It's like photography, scrapbooking, painting, etc. Moreover, there are many people out there who are willing to shell out tons of money for the perfect homemade wine. So why not grab this opportunity? As long as your wine tastes good, your storage quality is good and the price is reasonable, you will be able to capture the market. Just remember these three basic things when putting up your own boutique winery:
* Know your market - these are the venues where you will be selling your homemade wine.
* Know your costs - Be able to project the amount of investment you will be shelling out for the ingredients and equipment.
Project your profits - this will help you see the bottom line of your efforts.
Acquainting yourself with these three key points will make wine making easier to profit from. And before you know it, you already have a fine boutique winery that is up and running and making you money for a long period of time.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?How-to-Profit-From-Wine-Making&id=3447055] How to Profit From Wine Making
Margaux Wine - A Special Kind of Wine
Margaux Wine - A Special Kind of Wine
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Margaux wine is concocted from way up north, in a place called Margaux (of course) near the regions of (but is a far cry from) its congenial neighbors in Haut-Médoc. Margaux hold their marshlands in high esteem. They only have a handful of these marshlands which are homes to the name sharing premier cru located st the southern part of St. Julien. They have a rare taste as compared to the Bordeaux kind and this most possibly came about due to its distance from its neighboring regions, geographically speaking.
Below are more interesting information about Margaux Wine.
Out of all the kinds of wines in the Margaux region, nothing could top Cabernet Sauvignon. After all, it belongs to the top 3 most popular wines anywhere in the world. There is also another one topping the charts of the Margaux wines and that is Merlot. These kinds of wines produced from exquisite grapes that were harvested from the rich and diverse soil of the Margaux region. This means that their soil is lighter than that in the northern region. Therefore, the wines they produce are very flavorful, aromatic, unique, elegant and seasoned. Because of the superb quality of their wines, they are priced much higher than the other kinds.
In terms of growth, their first growth is Chateau Margaux while their third growth is Chateau Palmer. People love these two but they do come at a high price. For those who couldn't afford these real quality wines, they can try Cru Bourgeois, the less expensive kind.
For those who want to see more of the exquisite Margaux wines, you must travel up north. If you're coming from the wine regions of ancient times, Graves and Sautemes, you will pass through the region of Medoc. There are other villages there but it was Margaux who dominated the place. It's name not only became a brand name in the region, but it also became known as Chateau Margaux as it offered its name to the only Premier Grand Cru Classe estate for the region.
The Brand of Margaux
Chateaux Margaux is a very elegant estate. The view is awe-inspiring and very grand. One can immediately see its wide expanse through the huge gate made of vertical steel bars. To enter such a property is indeed such an honor and pleasure. Once you're inside, you can then visit their wine cellars and barrel-making areas. All visitors are lucky visitors for they offer wine tasting of their exquisite wines.
All these things make Margaux wine the wine it is today --- delicate, expensive, elegant. And it is still Chateau Margaux that is the standard bearer of the Margaux brand. Though very expensive, the buzz and excitement are well represented by the communes. Success has always been on the side of the Margaux brand because through the help of Paul Pontallier who runs the chai, the Mentzelopoulos family was able to provide continuous guidance.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?Margaux-Wine---A-Special-Kind-of-Wine&id=3436911] Margaux Wine - A Special Kind of Wine
By [http://ezinearticles.com/?expert=Simon_Dee_Thomas]Simon Dee Thomas
Margaux wine is concocted from way up north, in a place called Margaux (of course) near the regions of (but is a far cry from) its congenial neighbors in Haut-Médoc. Margaux hold their marshlands in high esteem. They only have a handful of these marshlands which are homes to the name sharing premier cru located st the southern part of St. Julien. They have a rare taste as compared to the Bordeaux kind and this most possibly came about due to its distance from its neighboring regions, geographically speaking.
Below are more interesting information about Margaux Wine.
Out of all the kinds of wines in the Margaux region, nothing could top Cabernet Sauvignon. After all, it belongs to the top 3 most popular wines anywhere in the world. There is also another one topping the charts of the Margaux wines and that is Merlot. These kinds of wines produced from exquisite grapes that were harvested from the rich and diverse soil of the Margaux region. This means that their soil is lighter than that in the northern region. Therefore, the wines they produce are very flavorful, aromatic, unique, elegant and seasoned. Because of the superb quality of their wines, they are priced much higher than the other kinds.
In terms of growth, their first growth is Chateau Margaux while their third growth is Chateau Palmer. People love these two but they do come at a high price. For those who couldn't afford these real quality wines, they can try Cru Bourgeois, the less expensive kind.
For those who want to see more of the exquisite Margaux wines, you must travel up north. If you're coming from the wine regions of ancient times, Graves and Sautemes, you will pass through the region of Medoc. There are other villages there but it was Margaux who dominated the place. It's name not only became a brand name in the region, but it also became known as Chateau Margaux as it offered its name to the only Premier Grand Cru Classe estate for the region.
The Brand of Margaux
Chateaux Margaux is a very elegant estate. The view is awe-inspiring and very grand. One can immediately see its wide expanse through the huge gate made of vertical steel bars. To enter such a property is indeed such an honor and pleasure. Once you're inside, you can then visit their wine cellars and barrel-making areas. All visitors are lucky visitors for they offer wine tasting of their exquisite wines.
All these things make Margaux wine the wine it is today --- delicate, expensive, elegant. And it is still Chateau Margaux that is the standard bearer of the Margaux brand. Though very expensive, the buzz and excitement are well represented by the communes. Success has always been on the side of the Margaux brand because through the help of Paul Pontallier who runs the chai, the Mentzelopoulos family was able to provide continuous guidance.
Simon Thomas is a homemade winemaker, enthusiast and author. He lives in California and spends his time teaching others how to setup an amazing boutique winery. You can find more information about how to make professional quality wine at your own home, at Simon's popular site: [http://www.homemadewinesecrets.com]http://www.homemadewinesecrets.com.
Article Source: [http://EzineArticles.com/?Margaux-Wine---A-Special-Kind-of-Wine&id=3436911] Margaux Wine - A Special Kind of Wine
Australian White Wine
Australian White Wine
By [http://ezinearticles.com/?expert=Andrew_Roberts]Andrew Roberts
A big part of the Australian wine economy comes via the wine industry thought the production of wine, the employment, exporting, and also through tourism. Australia is the fourth largest wine exporter in the world. They are exported to all countries including other successful producing countries like France, Italy, and Spain. The Australian wine industry exports over 400 million litres a year, while at the same time the country itself consumes around the same amount.
In 1788 the first vine cuttings that where brought into Australian by Governor Philip where unsuccessful, however when other settlers arrived they where able to create successful vineyards for winemaking from these vines. In the 1820s Australian wine was ready for domestic sales and in 1822 the first lots of Australian wine was exported. From this the Australian wine industry began to grow and as other cuttings where brought in from different country the Australian wine industry started to bloom. Another significant part of the success of the wine industry comes from the settlers that came from different parts of Europe; they brought their experience, and well established wine knowledge with them.
Australian white wine is mainly grown in the south of Australia along with most other grapes. This is because other higher areas in Australia are too hot, and the grapes ripen too quickly. As Australia is such a large exporter, it's important to steer clear of mass produced factory wines, and pick wines from smaller estates. This will ensure that you to enjoy a nice Australian white wine.
From looking at an Australian white wine you can tell from its varying colour which region it is from, and what grapes have been used to make it. The colour of an Australian white wine can also determine the tastes. A deeper colour usually means it has a deeper and richer taste.
The main Australian white wines which are made are Chardonnay, Chenin Blanc, Colombard, Gewurztraminer, Marsanne, Muscat, Pinot Grigio, Riesling, Sauvignon Blanc, Semillon, Verdelho, and Vioginer.
Good Wine Online has some great [http://www.goodwineonline.co.uk/acatalog/australia-white-wine.html]Australian White Wine from smaller, long running wine estates for you to try.
Article Source: [http://EzineArticles.com/?Australian-White-Wine&id=3434634] Australian White Wine
By [http://ezinearticles.com/?expert=Andrew_Roberts]Andrew Roberts
A big part of the Australian wine economy comes via the wine industry thought the production of wine, the employment, exporting, and also through tourism. Australia is the fourth largest wine exporter in the world. They are exported to all countries including other successful producing countries like France, Italy, and Spain. The Australian wine industry exports over 400 million litres a year, while at the same time the country itself consumes around the same amount.
In 1788 the first vine cuttings that where brought into Australian by Governor Philip where unsuccessful, however when other settlers arrived they where able to create successful vineyards for winemaking from these vines. In the 1820s Australian wine was ready for domestic sales and in 1822 the first lots of Australian wine was exported. From this the Australian wine industry began to grow and as other cuttings where brought in from different country the Australian wine industry started to bloom. Another significant part of the success of the wine industry comes from the settlers that came from different parts of Europe; they brought their experience, and well established wine knowledge with them.
Australian white wine is mainly grown in the south of Australia along with most other grapes. This is because other higher areas in Australia are too hot, and the grapes ripen too quickly. As Australia is such a large exporter, it's important to steer clear of mass produced factory wines, and pick wines from smaller estates. This will ensure that you to enjoy a nice Australian white wine.
From looking at an Australian white wine you can tell from its varying colour which region it is from, and what grapes have been used to make it. The colour of an Australian white wine can also determine the tastes. A deeper colour usually means it has a deeper and richer taste.
The main Australian white wines which are made are Chardonnay, Chenin Blanc, Colombard, Gewurztraminer, Marsanne, Muscat, Pinot Grigio, Riesling, Sauvignon Blanc, Semillon, Verdelho, and Vioginer.
Good Wine Online has some great [http://www.goodwineonline.co.uk/acatalog/australia-white-wine.html]Australian White Wine from smaller, long running wine estates for you to try.
Article Source: [http://EzineArticles.com/?Australian-White-Wine&id=3434634] Australian White Wine
The Importance of Proper Wine Glasses
The Importance of Proper Wine Glasses
By [http://ezinearticles.com/?expert=Johnathon_F_Black]Johnathon F Black
Wine is one of the most loved beverages in the world, sales of wine are increasing steadily every year, and it is really no wonder why. Not only is there a great importance to choosing the right wine especially to pair with a meal but as well people need to make sure that they have the right wine glasses. To some people all wine glasses look the same but this is not the case at all. Even the seemingly smallest differences between glasses can make a huge impact on the look and taste of the wine overall.
There are a few different qualities of wine glasses that need to be considered here to make the right decision to ensure maximum enjoyment. There are actually different types of wine glasses that are going to be right for different types of wine and it is important to be aware of the connections here. There are thousands of different options to pick from for wine glasses. With a few tips it will be much easier to find the right ones for you.
First take a look good at what the glasses are made of. It should always be a clear material. It should be a clear material of course so that the drinker can see the wine and enjoy it more. The best material tends to be colored or frosted glass just not so frosted that you can't see through the glasses.
Another important aspect to consider here is the length of the stem of the glasses. The main reason that looking at the length of the stem is so important is because you want to have room to comfortably hold your glass so that you will not be getting your fingerprints all over the glass itself. Ideally, the hand should be kept off the glass so that there are no smudgy marks left on it. This way there will not be any smudgy fingerprints on the glass and in turn it will look nicer.
Of course it is the shape of the glass that you use which has the most impact on how the wine actually tastes. Everyone has their own particular preferred glasses but these are a few tips that will help when shopping for more in the future. It is so important to have the right glasses especially when entertaining guests. Once you try the right wine glasses at your place you will never go back to those old cheap ones.
John Black writes about many topics. Click on the links for more information how to find a great [http://www.thebestwinegifts.com/wine-bottle-gift-bag.html]Wine Bottle Gift Bag or taking a [http://lesleyk1.xanga.com/715634382/luxury-wine-tour-to-paris]Luxury Wine Tour
Article Source: [http://EzineArticles.com/?The-Importance-of-Proper-Wine-Glasses&id=3438863] The Importance of Proper Wine Glasses
By [http://ezinearticles.com/?expert=Johnathon_F_Black]Johnathon F Black
Wine is one of the most loved beverages in the world, sales of wine are increasing steadily every year, and it is really no wonder why. Not only is there a great importance to choosing the right wine especially to pair with a meal but as well people need to make sure that they have the right wine glasses. To some people all wine glasses look the same but this is not the case at all. Even the seemingly smallest differences between glasses can make a huge impact on the look and taste of the wine overall.
There are a few different qualities of wine glasses that need to be considered here to make the right decision to ensure maximum enjoyment. There are actually different types of wine glasses that are going to be right for different types of wine and it is important to be aware of the connections here. There are thousands of different options to pick from for wine glasses. With a few tips it will be much easier to find the right ones for you.
First take a look good at what the glasses are made of. It should always be a clear material. It should be a clear material of course so that the drinker can see the wine and enjoy it more. The best material tends to be colored or frosted glass just not so frosted that you can't see through the glasses.
Another important aspect to consider here is the length of the stem of the glasses. The main reason that looking at the length of the stem is so important is because you want to have room to comfortably hold your glass so that you will not be getting your fingerprints all over the glass itself. Ideally, the hand should be kept off the glass so that there are no smudgy marks left on it. This way there will not be any smudgy fingerprints on the glass and in turn it will look nicer.
Of course it is the shape of the glass that you use which has the most impact on how the wine actually tastes. Everyone has their own particular preferred glasses but these are a few tips that will help when shopping for more in the future. It is so important to have the right glasses especially when entertaining guests. Once you try the right wine glasses at your place you will never go back to those old cheap ones.
John Black writes about many topics. Click on the links for more information how to find a great [http://www.thebestwinegifts.com/wine-bottle-gift-bag.html]Wine Bottle Gift Bag or taking a [http://lesleyk1.xanga.com/715634382/luxury-wine-tour-to-paris]Luxury Wine Tour
Article Source: [http://EzineArticles.com/?The-Importance-of-Proper-Wine-Glasses&id=3438863] The Importance of Proper Wine Glasses
Red Wine is Good For Your Health
Why Red Wine is Good For Your Health
By [http://ezinearticles.com/?expert=Trevor_Bagot]Trevor Bagot
Red wine has long been the drink of choice for so many. In fact wine has been produced since 6000 BC! The Egyptians loved it, the Romans did and now us; we just can't seem to get enough! The UK is now the largest importer of wine, downing 720 million bottles of wine alone last year!
Whether you love the light and fruity Gamay from Beaujolais or the bold, king of wines from Northern Italy, they come in all styles and price brackets and it is not necessarily the most expensive that are the most pleasing.
Health
Red Wine is also said to have certain characteristics that aid our health and digestion, so they are actually good for you too!
According to a team of scientists at Bart's and the Queen Mary University in London, certain red wines such as Cabernet Sauvignon were found to contain high levels of Polyphenols which, with moderate drinking, inhibit the chemical endothelin-1 (ET-1) from clogging arteries which lead to artery disease and eventually heart disease.
Another interesting research conclusion, put forward by a team of Italian doctors, is that levels of sexual desire were higher in women who were moderate drinkers of wine than in their counterparts who preferred other wine, may improve sexual functioning by increasing blood flow to key areas of the body!
Sipping a good wine can also relax the mind and the cancer-beating antioxidant resveratrol found in red wine can be absorbed 100 times quicker through the mouth than in the stomach.
Resveratrol is a compound that attacks cancer cells and can protect the heart and brain from damage. It can also slow down the ageing process
10 Red Wine Facts
- Red wines are red due to the extraction of the colour from the skin during fermentation
- A young wine has an 'aroma' whilst an older wine is said to have a 'bouquet'
- Wine grapes are ranked No 1 in the world in relation to fruit crops and acres planted
- Non European wines are usually named after the grapes they are made from whereas European wines are usually named after the region where they originated from
- There is increasing scientific evidence that regular, moderate wine drinking can reduce the risk of heart disease, Alzheimer's, gum disease and strokes.
- Typically served with red meat, white wine with white meat and fish, and sweet wine with desserts.
- Should be served between 120C and 180C. This is the optimum temperature for wines with Tannin.
- Represents 55% of restaurant sales.
- It may soon be possible to grow red wine in England due to global warming.
- Believe it or not 'Oenophobia' is the fear of wine!!
Trevor Bagot [http://www.buyfinewine.co.uk/categories/Red-Wine/]Red wine
Article Source: [http://EzineArticles.com/?Why-Red-Wine-is-Good-For-Your-Health&id=3448164] Why Red Wine is Good For Your Health
By [http://ezinearticles.com/?expert=Trevor_Bagot]Trevor Bagot
Red wine has long been the drink of choice for so many. In fact wine has been produced since 6000 BC! The Egyptians loved it, the Romans did and now us; we just can't seem to get enough! The UK is now the largest importer of wine, downing 720 million bottles of wine alone last year!
Whether you love the light and fruity Gamay from Beaujolais or the bold, king of wines from Northern Italy, they come in all styles and price brackets and it is not necessarily the most expensive that are the most pleasing.
Health
Red Wine is also said to have certain characteristics that aid our health and digestion, so they are actually good for you too!
According to a team of scientists at Bart's and the Queen Mary University in London, certain red wines such as Cabernet Sauvignon were found to contain high levels of Polyphenols which, with moderate drinking, inhibit the chemical endothelin-1 (ET-1) from clogging arteries which lead to artery disease and eventually heart disease.
Another interesting research conclusion, put forward by a team of Italian doctors, is that levels of sexual desire were higher in women who were moderate drinkers of wine than in their counterparts who preferred other wine, may improve sexual functioning by increasing blood flow to key areas of the body!
Sipping a good wine can also relax the mind and the cancer-beating antioxidant resveratrol found in red wine can be absorbed 100 times quicker through the mouth than in the stomach.
Resveratrol is a compound that attacks cancer cells and can protect the heart and brain from damage. It can also slow down the ageing process
10 Red Wine Facts
- Red wines are red due to the extraction of the colour from the skin during fermentation
- A young wine has an 'aroma' whilst an older wine is said to have a 'bouquet'
- Wine grapes are ranked No 1 in the world in relation to fruit crops and acres planted
- Non European wines are usually named after the grapes they are made from whereas European wines are usually named after the region where they originated from
- There is increasing scientific evidence that regular, moderate wine drinking can reduce the risk of heart disease, Alzheimer's, gum disease and strokes.
- Typically served with red meat, white wine with white meat and fish, and sweet wine with desserts.
- Should be served between 120C and 180C. This is the optimum temperature for wines with Tannin.
- Represents 55% of restaurant sales.
- It may soon be possible to grow red wine in England due to global warming.
- Believe it or not 'Oenophobia' is the fear of wine!!
Trevor Bagot [http://www.buyfinewine.co.uk/categories/Red-Wine/]Red wine
Article Source: [http://EzineArticles.com/?Why-Red-Wine-is-Good-For-Your-Health&id=3448164] Why Red Wine is Good For Your Health
Chilean Red Wine
Chilean Red Wine
By [http://ezinearticles.com/?expert=Andrew_Roberts]Andrew Roberts
Chilean wines like other New World Wine regions has only really made an impact on exporting its wine in that last 10 years, however Chilean wine has a long history of winemaking dating right back to the 16th century when the first lot of vines where brought over by the Spanish conquistadors. In the 18th century French wines like Merlot and Cabernet Sauvignon started to be introduced as Chilean Red Wines started to become more popular. From this the production and exportation of Chilean red wine started to increase and with this so did the quality. Chilean wine is today the fourth largest exporter of wine to native America.
The success of Chile's wines over the last 10years comes from the ideal climate and geography of the region. Chile is a long and thin country with the Andes to the east and the Pacific Ocean to the West. Because chile is so long, the north of Chile is heated from the deserts and mountains, and in the south Chile is exposed to an icy Antarctic climate. This means that the Chilean wine regions are smack in the middle of these varying climates to create the ideal grape ripening climate. Another great thing about Chilean wine is that there has been no outbreak of Phylloxera louse so that the vines do not need to be grafted.
The main Chilean Reds Wine region is inland in Maipo. This is Chile's oldest wine region, as it benefits from the warmer temperatures. Here Chilean red wines are favoured with Cabernet Sauvignon said to be the best.
To try some great [http://www.goodwineonline.co.uk/acatalog/chile-red-wine.html]Chilean Red Wine check out GoodWineOnline.
Article Source: [http://EzineArticles.com/?Chilean-Red-Wine&id=3434960] Chilean Red Wine
By [http://ezinearticles.com/?expert=Andrew_Roberts]Andrew Roberts
Chilean wines like other New World Wine regions has only really made an impact on exporting its wine in that last 10 years, however Chilean wine has a long history of winemaking dating right back to the 16th century when the first lot of vines where brought over by the Spanish conquistadors. In the 18th century French wines like Merlot and Cabernet Sauvignon started to be introduced as Chilean Red Wines started to become more popular. From this the production and exportation of Chilean red wine started to increase and with this so did the quality. Chilean wine is today the fourth largest exporter of wine to native America.
The success of Chile's wines over the last 10years comes from the ideal climate and geography of the region. Chile is a long and thin country with the Andes to the east and the Pacific Ocean to the West. Because chile is so long, the north of Chile is heated from the deserts and mountains, and in the south Chile is exposed to an icy Antarctic climate. This means that the Chilean wine regions are smack in the middle of these varying climates to create the ideal grape ripening climate. Another great thing about Chilean wine is that there has been no outbreak of Phylloxera louse so that the vines do not need to be grafted.
The main Chilean Reds Wine region is inland in Maipo. This is Chile's oldest wine region, as it benefits from the warmer temperatures. Here Chilean red wines are favoured with Cabernet Sauvignon said to be the best.
To try some great [http://www.goodwineonline.co.uk/acatalog/chile-red-wine.html]Chilean Red Wine check out GoodWineOnline.
Article Source: [http://EzineArticles.com/?Chilean-Red-Wine&id=3434960] Chilean Red Wine
How to Make It vodka
Homemade Hair Spray - How to Make It
By [http://ezinearticles.com/?expert=Juliet_Cohen]Juliet Cohen
Hair spray (or hair lacquer) is a common household aqueous solution that is used to keep hair stiff or in a certain style. Hair spray is used on hair once you are ready with a hairstyle. The function of hair spray is to hold the hairstyle. The hair sprays available in the market have chemicals in them. Some simple recipe for homemade hair spray and need is 1 Lemon or orange, 2 cups of water ,and 1 ounce of rubbing alcohol. Chop the lemon (or an orange for dry hair). Place in a pot with the water and boil until half of the initial amount remains.
Cool, strain, and place in a spray bottle. Store in the refrigerator. To make a tropical mist for your hair you need 2 tablespoons of coconut milk and 6 tablespoons of water You need a spraybottle Put both ingredients together and shake and viola. Sugar-Oil hair spray- required to make this hair spray are 1-tablespoon sugar, one-cup hot purified water, one-tablespoon vodka (optional), and three to five drops of oil. In a pan add sugar and water.
Boil water and make it sure that the sugar dissolves in water. Add oil and vodka. Store the liquid in a cool and dry place. Unsweetened Vanilla- 1 pint Vodka and 1 Vanilla Bean - chopped. Cut vanilla bean into small pieces with kitchen shears directly into Vodka bottle. Let stand, shaking once a week for 3 weeks.
Then use same amount called for in your recipe. You can add 1 T honey or sugar to make it sweeter. Other Hairspray- 1 T Sugar ,1/3 to 1 C hot water and 1/2 t oil of choice (I like lemon). Mix well and pour into spray bottle. Use sparingly at first. Less water for stronger spray. An effective hair care discipline involves cleansing, toning and conditioning routines.Chop one lemon (or an orange for dry hair). Place in a pot with 2 cups distilled water. Boil until half of the initial amount remains. Cool, strain, and place in a spray bottle. Store in the refrigerator.
Juliet Cohen is an expert in [http://www.hairstylescut.com/styling-tools/hair-spray.htm]Hair Spray . Latest [http://www.free-makeup-tips.com/]Beauty Tips and [http://www.hairstylescut.com/]Hair Styles information is offered.
Article Source: [http://EzineArticles.com/?Homemade-Hair-Spray---How-to-Make-It&id=696744] Homemade Hair Spray - How to Make It
By [http://ezinearticles.com/?expert=Juliet_Cohen]Juliet Cohen
Hair spray (or hair lacquer) is a common household aqueous solution that is used to keep hair stiff or in a certain style. Hair spray is used on hair once you are ready with a hairstyle. The function of hair spray is to hold the hairstyle. The hair sprays available in the market have chemicals in them. Some simple recipe for homemade hair spray and need is 1 Lemon or orange, 2 cups of water ,and 1 ounce of rubbing alcohol. Chop the lemon (or an orange for dry hair). Place in a pot with the water and boil until half of the initial amount remains.
Cool, strain, and place in a spray bottle. Store in the refrigerator. To make a tropical mist for your hair you need 2 tablespoons of coconut milk and 6 tablespoons of water You need a spraybottle Put both ingredients together and shake and viola. Sugar-Oil hair spray- required to make this hair spray are 1-tablespoon sugar, one-cup hot purified water, one-tablespoon vodka (optional), and three to five drops of oil. In a pan add sugar and water.
Boil water and make it sure that the sugar dissolves in water. Add oil and vodka. Store the liquid in a cool and dry place. Unsweetened Vanilla- 1 pint Vodka and 1 Vanilla Bean - chopped. Cut vanilla bean into small pieces with kitchen shears directly into Vodka bottle. Let stand, shaking once a week for 3 weeks.
Then use same amount called for in your recipe. You can add 1 T honey or sugar to make it sweeter. Other Hairspray- 1 T Sugar ,1/3 to 1 C hot water and 1/2 t oil of choice (I like lemon). Mix well and pour into spray bottle. Use sparingly at first. Less water for stronger spray. An effective hair care discipline involves cleansing, toning and conditioning routines.Chop one lemon (or an orange for dry hair). Place in a pot with 2 cups distilled water. Boil until half of the initial amount remains. Cool, strain, and place in a spray bottle. Store in the refrigerator.
Juliet Cohen is an expert in [http://www.hairstylescut.com/styling-tools/hair-spray.htm]Hair Spray . Latest [http://www.free-makeup-tips.com/]Beauty Tips and [http://www.hairstylescut.com/]Hair Styles information is offered.
Article Source: [http://EzineArticles.com/?Homemade-Hair-Spray---How-to-Make-It&id=696744] Homemade Hair Spray - How to Make It
Strawberry vodka
Strawberry vodka
By [http://ezinearticles.com/?expert=Jackie_W._Miller]Jackie W. Miller
The season for English strawberries is short and sweet. The jewel in the crown of summer fruits needs to be treated with respect and devotion.
Probably one of the earliest packaged foods, sold in the 16th century in cone-shaped baskets, regarded in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasured.
Eaten freshly picked from your garden with lashings of clotted cream or liberally doused with black pepper to draw out their flavour, strawberry recipes that can lengthen the intensity of that first taste of summer are a must for a discerning cook.
Some of my favourites are: Strawberry curd, an excellent change from the more traditional lemon curd, Dried strawberries, a delicious reminder of summer on your winter breakfast cereal,Strawberry ice-cream, naughty but nice at any time of the year, and Strawberry vodka, bliss served at Christmas.
Strawberry Curd: preparation time 15 minutes; cooking time 35mins
Makes approx. 650g.
200g strawberries
Finely grated zest of 1 orange
Finely grated zest and juice of 1 lemon
250g castor sugar
120g unsalted butter
4 good quality eggs
Wash dry and hull strawberries, puree fruit (sieve out pips optional).
Put puree in the top of a ban-marie or in a bowl on top of a pan of simmering water. Add butter, orange and lemon and the sugar. Beat the eggs and add together the ingredients.
Cook, stirring until sugar dissolves; continue cooking, stirring regularly, until the mixture thickens.
Pour curd into warm sterile jars, cover with a cloth and leave until cold before sealing with lids.
Curd will keep for a couple of months if kept refrigerated.
Dried Strawberries
Use ripe undamaged fruit and cut the berries into even thickness slices, approx. 50mm.
Place slices in a single layer without touching each other on lined baking trays. Dry in oven at lowest setting , works very well in coolest oven of an Aga, takes about 12 hours.
When completely cool store in airtight containers in cool dark place. Warning make sure fruit is completely dried before storing.
Strawberry ice-cream
Serves 6
Ripe fruit full of flavour is essential for this recipe
340g ripe strawberries hulled
Juice of 1 orange and 1 lemon
170g castor sugar
420ml whipping cream
Rub berries through a sieve or process briefly in a blender or food processor and strain the puree.
Combine puree with orange and lemon juice and sugar.
Set mixture aside for about 2 hours to intensify the flavour
Whip cream until it holds in soft peaks combine with puree whisking lightly together.
Freeze in an ice-cream maker following manufacturer’s instructions.
Strawberry vodka
Hull enough strawberries to fill a preserving jar or wide necked bottle of your choice
Chop fruit or prick berries with a darning needle and put in jar or bottle.
Add enough castor sugar to cover about a third of the berries and top up with vodka.
The sweetness of this liqueur is a matter of personal choice so experiment with quantities of sugar to fruit - enjoy.
Close bottle and keep in cool dark spot for at least a month shaking from time to time to dissolve the sugar.
Strain and rebottle and if you are feeling generous give away as Christmas presents as long as you keep a couple for yourself.
Compiled by Jackie Miller - Colliers Hill
Colliers Hill is the ideal venue for your conference, off-site meeting, product launches or just somewhere to meet away from the madding crowd. If you are planning an up-coming event that you want to base around a particular theme, then contact Jackie at Colliers Hill on 0044 (0)1299 832 247 – she will be delighted to help you with your planning.
Article Source: [http://EzineArticles.com/?Strawberry-Fools&id=41529] Strawberry Fools
By [http://ezinearticles.com/?expert=Jackie_W._Miller]Jackie W. Miller
The season for English strawberries is short and sweet. The jewel in the crown of summer fruits needs to be treated with respect and devotion.
Probably one of the earliest packaged foods, sold in the 16th century in cone-shaped baskets, regarded in medieval times as an aphrodisiac and by the Romans as a cure for melancholy and bad breath, this is a fruit to be treasured.
Eaten freshly picked from your garden with lashings of clotted cream or liberally doused with black pepper to draw out their flavour, strawberry recipes that can lengthen the intensity of that first taste of summer are a must for a discerning cook.
Some of my favourites are: Strawberry curd, an excellent change from the more traditional lemon curd, Dried strawberries, a delicious reminder of summer on your winter breakfast cereal,Strawberry ice-cream, naughty but nice at any time of the year, and Strawberry vodka, bliss served at Christmas.
Strawberry Curd: preparation time 15 minutes; cooking time 35mins
Makes approx. 650g.
200g strawberries
Finely grated zest of 1 orange
Finely grated zest and juice of 1 lemon
250g castor sugar
120g unsalted butter
4 good quality eggs
Wash dry and hull strawberries, puree fruit (sieve out pips optional).
Put puree in the top of a ban-marie or in a bowl on top of a pan of simmering water. Add butter, orange and lemon and the sugar. Beat the eggs and add together the ingredients.
Cook, stirring until sugar dissolves; continue cooking, stirring regularly, until the mixture thickens.
Pour curd into warm sterile jars, cover with a cloth and leave until cold before sealing with lids.
Curd will keep for a couple of months if kept refrigerated.
Dried Strawberries
Use ripe undamaged fruit and cut the berries into even thickness slices, approx. 50mm.
Place slices in a single layer without touching each other on lined baking trays. Dry in oven at lowest setting , works very well in coolest oven of an Aga, takes about 12 hours.
When completely cool store in airtight containers in cool dark place. Warning make sure fruit is completely dried before storing.
Strawberry ice-cream
Serves 6
Ripe fruit full of flavour is essential for this recipe
340g ripe strawberries hulled
Juice of 1 orange and 1 lemon
170g castor sugar
420ml whipping cream
Rub berries through a sieve or process briefly in a blender or food processor and strain the puree.
Combine puree with orange and lemon juice and sugar.
Set mixture aside for about 2 hours to intensify the flavour
Whip cream until it holds in soft peaks combine with puree whisking lightly together.
Freeze in an ice-cream maker following manufacturer’s instructions.
Strawberry vodka
Hull enough strawberries to fill a preserving jar or wide necked bottle of your choice
Chop fruit or prick berries with a darning needle and put in jar or bottle.
Add enough castor sugar to cover about a third of the berries and top up with vodka.
The sweetness of this liqueur is a matter of personal choice so experiment with quantities of sugar to fruit - enjoy.
Close bottle and keep in cool dark spot for at least a month shaking from time to time to dissolve the sugar.
Strain and rebottle and if you are feeling generous give away as Christmas presents as long as you keep a couple for yourself.
Compiled by Jackie Miller - Colliers Hill
Colliers Hill is the ideal venue for your conference, off-site meeting, product launches or just somewhere to meet away from the madding crowd. If you are planning an up-coming event that you want to base around a particular theme, then contact Jackie at Colliers Hill on 0044 (0)1299 832 247 – she will be delighted to help you with your planning.
Article Source: [http://EzineArticles.com/?Strawberry-Fools&id=41529] Strawberry Fools
Long Live Flavoured Vodka
Flavoured Vodka is Dead, Long Live Flavoured Vodka
By Scott Lenik
Online spirits sales unlike wine has been in a small decline in
the last six months as people focus on spending their income
wisely. There are though some interesting trends in online
spirits sales which should not be ignored.
For the last five years the spirits industry and online spirits
has been driven by the amazing growth of vodka, which has now
overtaken whisk(e)yas the number one category. This growth has
fuelled online spirits sales and driven retail pricing, but it
has peaked. Six percent of all vodka online is flavoured vodka,
and gin is, after all a flavoured vodka.
It is now surprise that the online vodka drinker is moving into
gin, and the category is growing in a robust manner. Premium gin
online is in the most growth at 9% with brands like Beefeater
24, Tanqueray No Ten, Hendrick’s, Brockman’s and a very new
brand Sipsmith steaming ahead. All these great brands have one
thing in common, small batch production, great bottle design,
clever marketing and above all great tasting product.
Online spirits will bounce back into growth via the gin
category and ironically it will be the online space where
consumers discover these brands. Vodka online is suffering from
the same problems the wine online merchants have with champagne
sales, as the category has become too ostentatious and
expensive. Sparkling wines such as Prosecco are replacing
champagne online and gin is replacing vodka.
There is also another two online spirits categories which are
pushing the industry out of decline. The first one is bourbon
which is American whiskey, which must consist of at least 51%
corn with the remainder being wheat and/or rye, and malted
barley. Originally created out of Bourbon county. This great
category has been in dynamic growth for 6 years lead by the
daddy Mr Jack Daniel’s, but other brands like Wild Turkey,
Buffalo Trace and Blanton’s are growing. Online bourbon sales
have continued to be strong and certain key words are not cheap
to buy because of their growth.
The second one is online gold rum with brands such as Havana
Club, Matusalem, Pampero and Appleton’s and it is the cocktail
industry that is driving this growth as well as a trend back to
authentic spirits.
Online spirits will come back into growth and it will be
authentic spirits that pull them through, but for gifts online
or special occasions you cannot go far wrong with a spirit.
Flavoured vodka online may not be dead but it is the old
flavoured gin that will steal the show online. It is now
surprise that the online vodka drinker is moving into gin, and
the category is growing in a robust manner. Premium gin online
is in the most growth at 9% with brands like Beefeater 24,
Tanqueray No Ten, Hendrick’s, Brockman’s and a very new brand
Sipsmith steaming ahead. All these great brands have one thing
in common, small batch production, great bottle design, clever
marketing and above all great tasting product.
About the Author: The Purveyor is a retailer of fine wines,
http://www.thepurveyor.com/spirits.html online spirits &
http://www.thepurveyor.com/champagne-sparkling-wine.html online
champagnes. At the Purveyor you can
http://www.thepurveyor.com/spirits.html buy wine online in 6
bottle or 12 bottle cases or as a single gift. Contacts For
interviews, images or comments contact: Scott Lenik Sales and
Marketing Director Email: scott@thepurveyor.com
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=452100&ca=Food+and+Drinks
By Scott Lenik
Online spirits sales unlike wine has been in a small decline in
the last six months as people focus on spending their income
wisely. There are though some interesting trends in online
spirits sales which should not be ignored.
For the last five years the spirits industry and online spirits
has been driven by the amazing growth of vodka, which has now
overtaken whisk(e)yas the number one category. This growth has
fuelled online spirits sales and driven retail pricing, but it
has peaked. Six percent of all vodka online is flavoured vodka,
and gin is, after all a flavoured vodka.
It is now surprise that the online vodka drinker is moving into
gin, and the category is growing in a robust manner. Premium gin
online is in the most growth at 9% with brands like Beefeater
24, Tanqueray No Ten, Hendrick’s, Brockman’s and a very new
brand Sipsmith steaming ahead. All these great brands have one
thing in common, small batch production, great bottle design,
clever marketing and above all great tasting product.
Online spirits will bounce back into growth via the gin
category and ironically it will be the online space where
consumers discover these brands. Vodka online is suffering from
the same problems the wine online merchants have with champagne
sales, as the category has become too ostentatious and
expensive. Sparkling wines such as Prosecco are replacing
champagne online and gin is replacing vodka.
There is also another two online spirits categories which are
pushing the industry out of decline. The first one is bourbon
which is American whiskey, which must consist of at least 51%
corn with the remainder being wheat and/or rye, and malted
barley. Originally created out of Bourbon county. This great
category has been in dynamic growth for 6 years lead by the
daddy Mr Jack Daniel’s, but other brands like Wild Turkey,
Buffalo Trace and Blanton’s are growing. Online bourbon sales
have continued to be strong and certain key words are not cheap
to buy because of their growth.
The second one is online gold rum with brands such as Havana
Club, Matusalem, Pampero and Appleton’s and it is the cocktail
industry that is driving this growth as well as a trend back to
authentic spirits.
Online spirits will come back into growth and it will be
authentic spirits that pull them through, but for gifts online
or special occasions you cannot go far wrong with a spirit.
Flavoured vodka online may not be dead but it is the old
flavoured gin that will steal the show online. It is now
surprise that the online vodka drinker is moving into gin, and
the category is growing in a robust manner. Premium gin online
is in the most growth at 9% with brands like Beefeater 24,
Tanqueray No Ten, Hendrick’s, Brockman’s and a very new brand
Sipsmith steaming ahead. All these great brands have one thing
in common, small batch production, great bottle design, clever
marketing and above all great tasting product.
About the Author: The Purveyor is a retailer of fine wines,
http://www.thepurveyor.com/spirits.html online spirits &
http://www.thepurveyor.com/champagne-sparkling-wine.html online
champagnes. At the Purveyor you can
http://www.thepurveyor.com/spirits.html buy wine online in 6
bottle or 12 bottle cases or as a single gift. Contacts For
interviews, images or comments contact: Scott Lenik Sales and
Marketing Director Email: scott@thepurveyor.com
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=452100&ca=Food+and+Drinks
Color of vodka
The Polish Marriage - Vodka!
By [http://ezinearticles.com/?expert=Dinda_Sheeva]Dinda Sheeva
Our recent voyages took us along towards the sunny countries. This time, change of course! On the way towards the countries of the east, and more particularly in Poland. Although the Polish wedding is rather close to the traditions of Western Europe, certain habits are very typical...
As everywhere else, the wedding symbolizes the beginning of a new life with two. In Poland, it is also an engagement to hold towards its family and her friends, because when one engages it is for the life. The proof is by the weak rate of divorce which is 1,8% per 5,4% of wedding per annum. For comparison, in Belgium, the rate of marriage is against 4,1% 2,9% of divorce per annum.
Preparation of the marriage
The engaged couples must initially choose if they will link their intended for the town hall and/or the church. Once the decision taken, it is necessary to hold the date without delaying more. If the marriage proceeds in summer, better is worth to be caught there one year in advance, for the remainder of the year, 3 months in advance will be enough.
Note: In Poland, the civil wedding with the same value as the church wedding. For this reason this last is generally celebrated. We will thus develop the church wedding.
When the date is fixed, it is time to hold the room, to choose the behaviours and to invite the family and the friends.
Ceremony day before
The friends and the family meet to decorate the room with reception and the car of the future grooms...It is to some extent an occasion to remind memories and to listen to the judicious councils of old.
The D-day
In general, the wedding is celebrated Saturdays afternoon.The groom, accompanied by his parents, his witness and his family, goes to the residence of its promised. Strange members of the continuation, a photographer, charged with immortalizes least moment with the ceremony, and an orchestra where the accordion is the principal instrument. During this time, the young woman quietly awaits the man of her life surrounded by her close family and her witness.
When the young man arrives (finally), the parents give last once their blessing and their recommendations. Then, all this small world goes to the church.
In certain villages, the inhabitants block the roads and do not let pass the procession that if it offers a vodka bottle or candies for the children. This attitude can appear strange, but it is actually an old tradition! In fact, all the inhabitants know each other and for them, it is a way of taking part in the festival.
Once "obstacles" crossed, on the way towards the church. As in the majority of the countries, the grooms seal their union by one "yes" and exchange alliances.
At the exit of the church, the grooms are happiness by the priest, their witnesses and their parents. The other guests launch coins of currency which the grooms must collect. It is an old tradition which aims to return thrives the future life of the husbands. Sometimes, it happens, that before leaving for the room, the grooms release pigeons. This action symbolizes the take-off and the new departure...
The house of the marriage
It is the name which one gives to the room reception...The guests arrive the first and are accommodated by the parents and the witnesses. According to another tradition, before entering the room, the guests must embrace a bread end and drink small vodka glass. Once empties, glass is broken. This gesture is supposed to bring happiness to the new couple. Another habit important to respect, the entry of wedding in the room. The husband must carry his wife to pass the door. The goal of this operation is not to evaluate the force of the groom, but to protect the woman from the demons. For less believing, that symbolizes simply the attention which the husband pays to his wife.
When everyone is finally in the principal room, the orchestra starts to play and the festival can start! There will be speeches, dances, plays and of course a meal...
The meal
It is composed of cold dishes, meats, salads and fish. One also finds there some typical receipts and of the dishes well of on our premises. A little later in the evening, the tables are furnished with biscuit and fruit plates.
To finish this feast in beauty, the grooms offer the sekacz, in other words, the wedding cake.This one consists of eggs and is decorated very simply.
Twelve blows of midnight
It is the moment that the unmarriage girls prefer!The bride takes off her veil and launches it in direction of the group of single people. Then, the husband makes in the same way with his tie. Like says it the habit, the happy elected officials will find the love in the year...
The following day...
In general, it remains often much of food. Nothing to waste, and especially to honor the husbands, most of the guests returns the following day. The festival is thus nicely prolonged...
Dinda Sheeva
[mailto:dinda_sh33va@yahoo.co.id]dinda_sh33va@yahoo.co.id [http://greatweddingcakes.blogspot.com] [http://weddingspeechnvows.blogspot.com]
Article Source: [http://EzineArticles.com/?The-Polish-Marriage---Vodka!&id=714230] The Polish Marriage - Vodka!
By [http://ezinearticles.com/?expert=Dinda_Sheeva]Dinda Sheeva
Our recent voyages took us along towards the sunny countries. This time, change of course! On the way towards the countries of the east, and more particularly in Poland. Although the Polish wedding is rather close to the traditions of Western Europe, certain habits are very typical...
As everywhere else, the wedding symbolizes the beginning of a new life with two. In Poland, it is also an engagement to hold towards its family and her friends, because when one engages it is for the life. The proof is by the weak rate of divorce which is 1,8% per 5,4% of wedding per annum. For comparison, in Belgium, the rate of marriage is against 4,1% 2,9% of divorce per annum.
Preparation of the marriage
The engaged couples must initially choose if they will link their intended for the town hall and/or the church. Once the decision taken, it is necessary to hold the date without delaying more. If the marriage proceeds in summer, better is worth to be caught there one year in advance, for the remainder of the year, 3 months in advance will be enough.
Note: In Poland, the civil wedding with the same value as the church wedding. For this reason this last is generally celebrated. We will thus develop the church wedding.
When the date is fixed, it is time to hold the room, to choose the behaviours and to invite the family and the friends.
Ceremony day before
The friends and the family meet to decorate the room with reception and the car of the future grooms...It is to some extent an occasion to remind memories and to listen to the judicious councils of old.
The D-day
In general, the wedding is celebrated Saturdays afternoon.The groom, accompanied by his parents, his witness and his family, goes to the residence of its promised. Strange members of the continuation, a photographer, charged with immortalizes least moment with the ceremony, and an orchestra where the accordion is the principal instrument. During this time, the young woman quietly awaits the man of her life surrounded by her close family and her witness.
When the young man arrives (finally), the parents give last once their blessing and their recommendations. Then, all this small world goes to the church.
In certain villages, the inhabitants block the roads and do not let pass the procession that if it offers a vodka bottle or candies for the children. This attitude can appear strange, but it is actually an old tradition! In fact, all the inhabitants know each other and for them, it is a way of taking part in the festival.
Once "obstacles" crossed, on the way towards the church. As in the majority of the countries, the grooms seal their union by one "yes" and exchange alliances.
At the exit of the church, the grooms are happiness by the priest, their witnesses and their parents. The other guests launch coins of currency which the grooms must collect. It is an old tradition which aims to return thrives the future life of the husbands. Sometimes, it happens, that before leaving for the room, the grooms release pigeons. This action symbolizes the take-off and the new departure...
The house of the marriage
It is the name which one gives to the room reception...The guests arrive the first and are accommodated by the parents and the witnesses. According to another tradition, before entering the room, the guests must embrace a bread end and drink small vodka glass. Once empties, glass is broken. This gesture is supposed to bring happiness to the new couple. Another habit important to respect, the entry of wedding in the room. The husband must carry his wife to pass the door. The goal of this operation is not to evaluate the force of the groom, but to protect the woman from the demons. For less believing, that symbolizes simply the attention which the husband pays to his wife.
When everyone is finally in the principal room, the orchestra starts to play and the festival can start! There will be speeches, dances, plays and of course a meal...
The meal
It is composed of cold dishes, meats, salads and fish. One also finds there some typical receipts and of the dishes well of on our premises. A little later in the evening, the tables are furnished with biscuit and fruit plates.
To finish this feast in beauty, the grooms offer the sekacz, in other words, the wedding cake.This one consists of eggs and is decorated very simply.
Twelve blows of midnight
It is the moment that the unmarriage girls prefer!The bride takes off her veil and launches it in direction of the group of single people. Then, the husband makes in the same way with his tie. Like says it the habit, the happy elected officials will find the love in the year...
The following day...
In general, it remains often much of food. Nothing to waste, and especially to honor the husbands, most of the guests returns the following day. The festival is thus nicely prolonged...
Dinda Sheeva
[mailto:dinda_sh33va@yahoo.co.id]dinda_sh33va@yahoo.co.id [http://greatweddingcakes.blogspot.com] [http://weddingspeechnvows.blogspot.com]
Article Source: [http://EzineArticles.com/?The-Polish-Marriage---Vodka!&id=714230] The Polish Marriage - Vodka!
Vodka with fruit
Smoothies and Frozen Drinks - Secrets to Making the Perfect Frosty Summer Drink
By [http://ezinearticles.com/?expert=Linda_Kling]Linda Kling
What's more refreshing than a frozen drink? If you're looking for a delicious, healthy snack your kids will love, then a smoothie is a great choice. Or if you want to serve cooling refreshments to your summer guests, then a frozen drink is a real party pleaser. But there's more to it than just tossing ingredients into a blender. Follow these secrets to making the perfect fruit smoothie or frozen drink and you'll become an expert!
1. Freeze the fruit ahead of time. It doesn't matter whether your smoothie recipe tells you to do this or not, this little trick will make for a thicker smoothie. Wash your fruit, cut in bite size pieces (slice bananas), spread out on a baking sheet in a single layer and freeze. When your fruit is frozen, you can pack it together in a storage bag or container in the freezer. For best results, use within 2 weeks.
2. Use fresh ripe fruit for the best flavor.
3. When the recipe calls for ice, crushed ice is best. If you don't have crushed ice, you can always place ice cubes in a sealable plastic bag on a cutting board and "crush" the cubes with a hammer, rolling pin, frying pan, etc.
4. The blending order is important. First add the cold liquid, then the fruit, and last add the frozen yogurt (or ice cream) or the ice.
5. Considering using a Smoothie Maker. They really work! Unless you have a powerful blender, it will labor when pulverizing ice.
How to Fix a Less Than Perfect Recipe: Making smoothies and frozen drinks is not an exact science. You can start with a recipe and always change and improve it. Here are some basic tips to adapt any smoothie recipe to your own tastes and requirements.
To make it thicker: Add more ice, frozen fruit (especially a banana), frozen yogurt, ice cream or sherbet
If it's too thick: Add milk, water, or juice and blend again. Be careful when adding a lot of juice, because it will change the flavor of the frozen drink.
To make it creamier: Use ice cream, frozen yogurt or vanilla yogurt instead of the ice.
To reduce calories: Replace whole milk with skim milk. Use frozen yogurt or sorbet instead of ice cream. Add fresh fruit instead of sweetened frozen fruit. Use a sugar substitute. Choose nonfat yogurt over regular yogurt.
To make it sweeter: Add honey, maple syrup, a little sugar (superfine or confectioner's sugar blends best) or Splenda.
If it's too sweet: add a little lemon juice or even lemonade.
To make it healthier: Add protein power or brewer's yeast available from the health food or vitamin store (and some supermarkets).
To add fiber: Add ground flax seed, wheat bran, wheat germ, and leave the skin on the fruit.
To make a frozen drink with alcohol: Substitute rum, vodka, or a fruit liqueur for an equal part of the juice or other liquid called for in the recipe. Pour into a margarita or hurricane glass and garnish with fresh fruit. However, if a frozen drink calls for alcohol and you prefer a non-acoholic beverage, simply substitute juice, milk or water for the spirits.
To add extra flavor: Use very ripe, quality fresh fruit. A little cocoa powder gives it a chocolatey flavor. Try a few drops of almond extract or some of the other fruit extracts sold in the baking section of the supermarket. Add a pinch of cinnamon or nutmeg.
Recipes to get you started: (Blend each of these as directed above)
Strawberry-Banana Smoothie 8 oz. vanilla or strawberry yogurt 1 1/2 cups fresh strawberries, frozen 1 whole banana 1 tablespoon honey
Orange Creamsicle Smoothie 1 cup orange juice 1/4 cup milk 2 cups orange sherbet 3/4 cup vanilla frozen yogurt
Peach Smoothie 2 cups peach nectar (juice) 1 cup peach yogurt 1/2 banana 1 1/2 cups frozen peach slices 1 cup vanilla frozen yogurt
Cantaloupe Smoothie 1 cup orange juice 1 tablespoon honey 1 teaspoon vanilla 2 cups cantaloupe, cut in chunks, frozen heaping tablespoon of vanilla yogurt ice cubes to thicken
Cappuccino Smoothie 1 cup brewed coffee 1 cup milk 1/3 cup granulated sugar 1 cup vanilla ice cream 2 cups crushed ice or ice cubes Garnish with whipped cream and a sprinkle of cinnamon
Linda Kling is the owner of www.photo-party-favors.com Visit her website for more information on personalized photo favors and custom photo invitations, featuring your multiple photos. Visit her website for lots of free party recipes, party tips, free printable candy bar wrappers, more.
Article Source: [http://EzineArticles.com/?Smoothies-and-Frozen-Drinks---Secrets-to-Making-the-Perfect-Frosty-Summer-Drink&id=616449] Smoothies and Frozen Drinks - Secrets to Making the Perfect Frosty Summer Drink
By [http://ezinearticles.com/?expert=Linda_Kling]Linda Kling
What's more refreshing than a frozen drink? If you're looking for a delicious, healthy snack your kids will love, then a smoothie is a great choice. Or if you want to serve cooling refreshments to your summer guests, then a frozen drink is a real party pleaser. But there's more to it than just tossing ingredients into a blender. Follow these secrets to making the perfect fruit smoothie or frozen drink and you'll become an expert!
1. Freeze the fruit ahead of time. It doesn't matter whether your smoothie recipe tells you to do this or not, this little trick will make for a thicker smoothie. Wash your fruit, cut in bite size pieces (slice bananas), spread out on a baking sheet in a single layer and freeze. When your fruit is frozen, you can pack it together in a storage bag or container in the freezer. For best results, use within 2 weeks.
2. Use fresh ripe fruit for the best flavor.
3. When the recipe calls for ice, crushed ice is best. If you don't have crushed ice, you can always place ice cubes in a sealable plastic bag on a cutting board and "crush" the cubes with a hammer, rolling pin, frying pan, etc.
4. The blending order is important. First add the cold liquid, then the fruit, and last add the frozen yogurt (or ice cream) or the ice.
5. Considering using a Smoothie Maker. They really work! Unless you have a powerful blender, it will labor when pulverizing ice.
How to Fix a Less Than Perfect Recipe: Making smoothies and frozen drinks is not an exact science. You can start with a recipe and always change and improve it. Here are some basic tips to adapt any smoothie recipe to your own tastes and requirements.
To make it thicker: Add more ice, frozen fruit (especially a banana), frozen yogurt, ice cream or sherbet
If it's too thick: Add milk, water, or juice and blend again. Be careful when adding a lot of juice, because it will change the flavor of the frozen drink.
To make it creamier: Use ice cream, frozen yogurt or vanilla yogurt instead of the ice.
To reduce calories: Replace whole milk with skim milk. Use frozen yogurt or sorbet instead of ice cream. Add fresh fruit instead of sweetened frozen fruit. Use a sugar substitute. Choose nonfat yogurt over regular yogurt.
To make it sweeter: Add honey, maple syrup, a little sugar (superfine or confectioner's sugar blends best) or Splenda.
If it's too sweet: add a little lemon juice or even lemonade.
To make it healthier: Add protein power or brewer's yeast available from the health food or vitamin store (and some supermarkets).
To add fiber: Add ground flax seed, wheat bran, wheat germ, and leave the skin on the fruit.
To make a frozen drink with alcohol: Substitute rum, vodka, or a fruit liqueur for an equal part of the juice or other liquid called for in the recipe. Pour into a margarita or hurricane glass and garnish with fresh fruit. However, if a frozen drink calls for alcohol and you prefer a non-acoholic beverage, simply substitute juice, milk or water for the spirits.
To add extra flavor: Use very ripe, quality fresh fruit. A little cocoa powder gives it a chocolatey flavor. Try a few drops of almond extract or some of the other fruit extracts sold in the baking section of the supermarket. Add a pinch of cinnamon or nutmeg.
Recipes to get you started: (Blend each of these as directed above)
Strawberry-Banana Smoothie 8 oz. vanilla or strawberry yogurt 1 1/2 cups fresh strawberries, frozen 1 whole banana 1 tablespoon honey
Orange Creamsicle Smoothie 1 cup orange juice 1/4 cup milk 2 cups orange sherbet 3/4 cup vanilla frozen yogurt
Peach Smoothie 2 cups peach nectar (juice) 1 cup peach yogurt 1/2 banana 1 1/2 cups frozen peach slices 1 cup vanilla frozen yogurt
Cantaloupe Smoothie 1 cup orange juice 1 tablespoon honey 1 teaspoon vanilla 2 cups cantaloupe, cut in chunks, frozen heaping tablespoon of vanilla yogurt ice cubes to thicken
Cappuccino Smoothie 1 cup brewed coffee 1 cup milk 1/3 cup granulated sugar 1 cup vanilla ice cream 2 cups crushed ice or ice cubes Garnish with whipped cream and a sprinkle of cinnamon
Linda Kling is the owner of www.photo-party-favors.com Visit her website for more information on personalized photo favors and custom photo invitations, featuring your multiple photos. Visit her website for lots of free party recipes, party tips, free printable candy bar wrappers, more.
Article Source: [http://EzineArticles.com/?Smoothies-and-Frozen-Drinks---Secrets-to-Making-the-Perfect-Frosty-Summer-Drink&id=616449] Smoothies and Frozen Drinks - Secrets to Making the Perfect Frosty Summer Drink
Cannabis Vodka
Cannabis Vodka - A Brand New Vodka With A Cannabis Kick
By [http://ezinearticles.com/?expert=Danny_Page]Danny Page
It was only a matter of time before someone came up with the idea of mixing vodka with cannabis. This drink is the newest trend that can be found in bars and clubs across Europe and originated in the Czech republic. People over the years have enjoyed mixing the stems and seeds of the cannabis plant with many different recipes including brownies and tea. Now you can enjoy a great quality vodka with a subtle herbal aftertaste in your home.
Cannabis vodka is hard to get and is only sold by a few stores around the world. You have to make sure that you are buying authentic cannabis vodka and not some homemade bootleg version. Many people enjoy brewing their own homemade vodka with stems and seeds but this can be a time consuming process. You can find the real thing online on at absinthe liquor suppliers.
This new vodka hybrid is composed of very simple ingredients. The blend is a 40 percent cereal alcohol with spring water and sugar and is bottled with cannabis sativa seeds. These seeds are more commonly known as the Beniko species. Each one of these seeds contains a small trace amount of THC which is released into the vodka. THC is also very similar on a molecular level to the herb Thujone which is the
psychoactive ingredient in absinthe.
Now I know what you might be asking: "Is this stuff legal to buy and drink?" Their is no need to worry about buying or drinking cannabis vodka because it is completely legal and can be purchased in every country with the exception of Australia. You can absolutely buy this stuff and have it shipped anywhere in the world without any legal consequences.
Read more about [http://www.cannabisvodka.org]Cannabis Vodka and find out where you can buy real authentic Cannabis Vodka online at http://www.CannabisVodka.org
If you are looking for something new, Cannabis vodka is the perfect drink for you. If you are tired of drinking regular vodka or flavored vodka I suggest you try this refreshing new drink that will take your drinking buzz to a whole new level. It is becoming increasingly popular in many bars and clubs and now can be bought privately for you to drink in the comfort of your home.
Article Source: [http://EzineArticles.com/?Cannabis-Vodka---A-Brand-New-Vodka-With-A-Cannabis-Kick&id=511321] Cannabis Vodka - A Brand New Vodka With A Cannabis Kick
By [http://ezinearticles.com/?expert=Danny_Page]Danny Page
It was only a matter of time before someone came up with the idea of mixing vodka with cannabis. This drink is the newest trend that can be found in bars and clubs across Europe and originated in the Czech republic. People over the years have enjoyed mixing the stems and seeds of the cannabis plant with many different recipes including brownies and tea. Now you can enjoy a great quality vodka with a subtle herbal aftertaste in your home.
Cannabis vodka is hard to get and is only sold by a few stores around the world. You have to make sure that you are buying authentic cannabis vodka and not some homemade bootleg version. Many people enjoy brewing their own homemade vodka with stems and seeds but this can be a time consuming process. You can find the real thing online on at absinthe liquor suppliers.
This new vodka hybrid is composed of very simple ingredients. The blend is a 40 percent cereal alcohol with spring water and sugar and is bottled with cannabis sativa seeds. These seeds are more commonly known as the Beniko species. Each one of these seeds contains a small trace amount of THC which is released into the vodka. THC is also very similar on a molecular level to the herb Thujone which is the
psychoactive ingredient in absinthe.
Now I know what you might be asking: "Is this stuff legal to buy and drink?" Their is no need to worry about buying or drinking cannabis vodka because it is completely legal and can be purchased in every country with the exception of Australia. You can absolutely buy this stuff and have it shipped anywhere in the world without any legal consequences.
Read more about [http://www.cannabisvodka.org]Cannabis Vodka and find out where you can buy real authentic Cannabis Vodka online at http://www.CannabisVodka.org
If you are looking for something new, Cannabis vodka is the perfect drink for you. If you are tired of drinking regular vodka or flavored vodka I suggest you try this refreshing new drink that will take your drinking buzz to a whole new level. It is becoming increasingly popular in many bars and clubs and now can be bought privately for you to drink in the comfort of your home.
Article Source: [http://EzineArticles.com/?Cannabis-Vodka---A-Brand-New-Vodka-With-A-Cannabis-Kick&id=511321] Cannabis Vodka - A Brand New Vodka With A Cannabis Kick
Drinking Vodka in Russia
Drinking Vodka in Russia
By [http://ezinearticles.com/?expert=Richard_Chapo]Richard Chapo
If you are going to be traveling to Russia, you probably have been warned about the custom of drinking vodka. There is a lot of hype about it, but here are the facts.
It has only been 15 years or so since Russia became an open country after the fall of communism. The country is shrouded in myths that have developed over a much longer period than that. Some of the myths have a grain of truth while others are laughable. Yes, the Russian mob exists, but not every Russian is a mobster! Yes, Russia can be incredibly cold, but it can also be hot as heck in the winter. Yes, even in Siberia. And then there is vodka.
Much of what you have heard about vodka consumption in Russia is probably not far off the mark. It is definitely the preferred drink throughout the country. Heck, they even put in the beer. Yep, there are certain brands of beer that come with a number on them. The numbers range from one to seven or 10. The larger the number, the more vodka there is in the beer. If you don’t know this before buying one of these brands, you can be in for a shock after your second beer!
When it comes to vodka, the Russians have a saying – “warm on the inside, cold on the outside”. Winters are cold. Certain parts of the country will stay well below zero for the entire winter. In these areas, vodka acts somewhat like antifreeze in a car. It actually seems to keep you warm, but it might be a perception. I only know it seemed to help me.
Vodka drinking is done in a particular way in Russia. The preferred method is to drink it as a shot. In the big cities, you can get it mixed with other things, but this is pretty rare. Everything is a shot and each is usually accompanied by a toast of some sort. Toasts to family, love and women are common, even at the most informal of dinners. If you have the fortune to attend a wedding, make sure to take pictures. You will remember little of it!
Before your trip to Russia, I strongly suggest you take a particular step. This step is to build a tolerance to vodka. You can expect to drink four or five shots at a go in Russia and refusal to do so is often considered rude and a break from custom. Sooner or later you are going to have to do it. To avoid being rendered a babbling idiot, it is best to start preparing yourself now. You need to get to the point where a couple of shots bring a smile, but not a stagger.
I am sure there are doctors reading this that are outraged, but you really don’t want to make an ass out of yourself in some random town in Russia. The Russians are pretty accommodating, but you will be so embarrassed that you will want to die. I certainly was on a number of occasions!
Rick Chapo is with [http://www.nomadjournals.com/]NomadJournals.com - makers of travel writing journals that make great [http://www.nomadjournals.com/journals.cfm]gifts for her.
Article Source: [http://EzineArticles.com/?Drinking-Vodka-in-Russia&id=469317] Drinking Vodka in Russia
By [http://ezinearticles.com/?expert=Richard_Chapo]Richard Chapo
If you are going to be traveling to Russia, you probably have been warned about the custom of drinking vodka. There is a lot of hype about it, but here are the facts.
It has only been 15 years or so since Russia became an open country after the fall of communism. The country is shrouded in myths that have developed over a much longer period than that. Some of the myths have a grain of truth while others are laughable. Yes, the Russian mob exists, but not every Russian is a mobster! Yes, Russia can be incredibly cold, but it can also be hot as heck in the winter. Yes, even in Siberia. And then there is vodka.
Much of what you have heard about vodka consumption in Russia is probably not far off the mark. It is definitely the preferred drink throughout the country. Heck, they even put in the beer. Yep, there are certain brands of beer that come with a number on them. The numbers range from one to seven or 10. The larger the number, the more vodka there is in the beer. If you don’t know this before buying one of these brands, you can be in for a shock after your second beer!
When it comes to vodka, the Russians have a saying – “warm on the inside, cold on the outside”. Winters are cold. Certain parts of the country will stay well below zero for the entire winter. In these areas, vodka acts somewhat like antifreeze in a car. It actually seems to keep you warm, but it might be a perception. I only know it seemed to help me.
Vodka drinking is done in a particular way in Russia. The preferred method is to drink it as a shot. In the big cities, you can get it mixed with other things, but this is pretty rare. Everything is a shot and each is usually accompanied by a toast of some sort. Toasts to family, love and women are common, even at the most informal of dinners. If you have the fortune to attend a wedding, make sure to take pictures. You will remember little of it!
Before your trip to Russia, I strongly suggest you take a particular step. This step is to build a tolerance to vodka. You can expect to drink four or five shots at a go in Russia and refusal to do so is often considered rude and a break from custom. Sooner or later you are going to have to do it. To avoid being rendered a babbling idiot, it is best to start preparing yourself now. You need to get to the point where a couple of shots bring a smile, but not a stagger.
I am sure there are doctors reading this that are outraged, but you really don’t want to make an ass out of yourself in some random town in Russia. The Russians are pretty accommodating, but you will be so embarrassed that you will want to die. I certainly was on a number of occasions!
Rick Chapo is with [http://www.nomadjournals.com/]NomadJournals.com - makers of travel writing journals that make great [http://www.nomadjournals.com/journals.cfm]gifts for her.
Article Source: [http://EzineArticles.com/?Drinking-Vodka-in-Russia&id=469317] Drinking Vodka in Russia
Red Bull and Vodka
Red Bull and Vodka-What a Pair!
By [http://ezinearticles.com/?expert=Patrick_Austin]Patrick Austin
The hot new drink taking night clubs, parties, and other nefarious alcohol-rich events by storm is Red Bull and Vodka. This combination seems to give the consumer a proper balance of energy and “buzz”. Of course, this duality is extremely popular for college kids and young adults looking to get boldly trashed, but still want the energy to go all night long.
It seems that Red Bull and alcohol construct a unique partnership. Alcohol is widely considered a depressant, whereas Red Bull is a stimulant for the body. This combination prevents drowsiness caused by alcohol consumption and the ingredients in Red Bull will help you avoid a hangover.
In order to get the best taste, you should get a high quality Vodka. Absolut Vodka seems to be the leading brand for this mix. Absolut Vodka itself now comes with numerous fruit-filled flavors which may add some extra taste to the drink; so be sure you know the flavor of vodka before deciding on additional ingredients.
On top of Red Bull and Vodka, you can also add some lighter ingredients such as cranberry juice or lime juice to strengthen the flavor that comes from the Red Bull. Tequila can be used in the mix, along with Rum or Gin, which is usually added in the amount of about twenty ounces in addition to the Red bull and Vodka.
If you don’t like Red Bull and Vodka, you might want to consider these concoctions:
Southern Bull—Red Bull with Southern Comfort
Kissabull—Red Bull with Grape Pucker
Malibull—Red Bull with Malibu Rim and Pineapple Juice
All of these "Bullish" beverages are extremely tasty and will provide the aforementioned energy and "buzz" combo that people seem to enjoy.
Hi, I'm Patrick Austin and I'm the creator of [http://energy-drink-reviews-and-information.blogspot.com]The Energy Drinker If you're an energy drink enthusiast, you need to visit this site.
Article Source: [http://EzineArticles.com/?Red-Bull-and-Vodka-What-a-Pair!&id=84732] Red Bull and Vodka-What a Pair!
By [http://ezinearticles.com/?expert=Patrick_Austin]Patrick Austin
The hot new drink taking night clubs, parties, and other nefarious alcohol-rich events by storm is Red Bull and Vodka. This combination seems to give the consumer a proper balance of energy and “buzz”. Of course, this duality is extremely popular for college kids and young adults looking to get boldly trashed, but still want the energy to go all night long.
It seems that Red Bull and alcohol construct a unique partnership. Alcohol is widely considered a depressant, whereas Red Bull is a stimulant for the body. This combination prevents drowsiness caused by alcohol consumption and the ingredients in Red Bull will help you avoid a hangover.
In order to get the best taste, you should get a high quality Vodka. Absolut Vodka seems to be the leading brand for this mix. Absolut Vodka itself now comes with numerous fruit-filled flavors which may add some extra taste to the drink; so be sure you know the flavor of vodka before deciding on additional ingredients.
On top of Red Bull and Vodka, you can also add some lighter ingredients such as cranberry juice or lime juice to strengthen the flavor that comes from the Red Bull. Tequila can be used in the mix, along with Rum or Gin, which is usually added in the amount of about twenty ounces in addition to the Red bull and Vodka.
If you don’t like Red Bull and Vodka, you might want to consider these concoctions:
Southern Bull—Red Bull with Southern Comfort
Kissabull—Red Bull with Grape Pucker
Malibull—Red Bull with Malibu Rim and Pineapple Juice
All of these "Bullish" beverages are extremely tasty and will provide the aforementioned energy and "buzz" combo that people seem to enjoy.
Hi, I'm Patrick Austin and I'm the creator of [http://energy-drink-reviews-and-information.blogspot.com]The Energy Drinker If you're an energy drink enthusiast, you need to visit this site.
Article Source: [http://EzineArticles.com/?Red-Bull-and-Vodka-What-a-Pair!&id=84732] Red Bull and Vodka-What a Pair!
Vodka Brands
All About Vodka Brands
By [http://ezinearticles.com/?expert=Gautamm_Mehra]Gautamm Mehra
Like everything else in life, we want to know which is the 'best' vodka. Which vodka is most superior to others. And like everything else in life, we realize that there is no one single answer. For example, I use the latest Intel Pentium Core Duo Processor, as I require it to power my media center, on the other hand, my Grandfather still uses a 11 year old IBM Thinkpad with 4 MB RAM running Windows 3.11 with Wordpad!
Anyway, back to Vodka. Vodka is defined as a neutral spirit devoid of any distinct characteristics such as odour, taste or colour. Considering the above definition all vodkas should be the same and the brand shouldn't matter. This is true to some extent, in the sense, that the final product of all the brands are more or less similar to each other and while mixed in a blood mary, there is little or no discernable distinction between them. However, if you plan to have them as shots, on the rocks or in a martini, then you are well advised to consume a premium brand.
There are a lot of vodkas out there. And each one is trying to catch your eye, with refreshing marketing, stylish bottles and happening events. This is because of the above noted fact, that the product is more or less same, and hence, marketing plays a big role.
Okay. Now since we are clear about what vodka actually is, lets look at some of the brands. (If you are interested more about the history and other nuances of Vodka, read my article 'All About Vodka') I am not affiliated with any of them and I have no particular favourite among them either. So be assured that whatever is said herein is completely unbiased and in the best interest of vodka.
Lets start with the world best selling vodka. Remember, the phrase is 'best selling', it doesn't make the best vodka on the planet. I guess every vodka drinker knows it. Smirnoff. Smirnoff was the first American brand of Vodka, which was bought over from Vladimir Smirnov of Russia. The Smirnoff No. 21 is the most widely sold vodka in the world and is an extremely good example of classical vodka. It has little discerning character, and does not pamper you with slight flavours or a mellow follow through. If you don't like to think too much and are on a budget, this is the vodka to go for. Have it chilled and experience the Russian in you. Smirnoff also comes in blue and black labels which are of increasing strength. It has also launched numerous flavoured vodkas such as Green Apple Twist, Citrus Twist, Lemon Twist and many more. They are great to have in martinis and light cocktails.
Next up, Grey Groose. Now this is on that has had its fair share of Hollywood exposure. You can hear almost every celebrity asking for a Grey Goose Martini. This vodka brand is truly a marketing brilliance. Winter wheat being distilled with natural spring waters in a French Distillery is surely going to make some heads turn. It is this approach to vodka, that has made Grey Goose a brand to reckon with. But, nothing to be taken away, this is really great vodka to have in your martini. It comes in three flavours: L'Orange, Le Citron and La Vanille. The Citron is great to have in a Lemon Drop Martini.
The third among the most marketed brands is Absolut. This Swedish vodka has the one of the largest number of flavoured vodkas in the market. Its global marketing strategy seems to have paid off in recent times and is considered to be a truly superior vodka in many places in the world. Its neutral variety comes in blue and red labels with increasing strengths. The red bottle (50 % vol) is a really smooth spirit with almost no discernarable taste of its own. The blue bottle mixes extremely well with almost all mixers and makes it great in most cocktails. The flavoured varieties too are very good and for the adventurous there are no dearth of varieties to try from.
Now, lets move onto the lesser marketed, premium brands. I'll start with what most vodka drinkers and experts consider a truly great and 'almost perfect' vodka. Stolichnaya is what it claims to be "a true Russian vodka". It was founded at the Cristill Distillery in Moscow and is now manufactured in ex-Soviet republics (Kazakhstan and Ukraine). It is quadruple distilled though quartz sand and finally passed through a woven cloth, to give you a vodka free from any flavours or odours. This one is great to have on the rocks.
Next on the list is Belvedere. This is a Polish vodka. However, unlike other Polish vodka this one is made from rye rather than potatoes. The experts are always confused about this one. Many hold it in high regard, while others suggest that the other brands mentioned here, are far superior. For the record, I like it. Still one could argue that with so many different brands with better marketing and “brand appeal”, this vodka still leaves you with something to desire more from.
Our last entry on this discussion would be Belvedere's sibling: Chopin. However, unlike its sibling, Chopin is made from potatoes; the way authentic polish vodka should. Even though for many years, potato based vodkas have been frowned upon by Russians as inferior, the truth lies in the fact, that with the right distillery, whatever be the ingredient, you can produce superior vodka. And Chopin is a great example of the same. This vodka is crisp and has a sweet and sour green apple tinge to it. It's the only potato based vodka that is held with such high regard and just for this sake, I urge you to try it at least once. Your Polish experience will definitely be worth it.
There are some other lovely vodka brands as well. Vox, Ketel One, Three Olives and Jewel Of Russia are just a few to name. Vodka, like other spirits, is full of tradition and variety. And to cover all would be an arduous if not impossible task. I hope not to offend anybody with my views. They are mine and others may not agree. As I always maintain wines and spirits are very personal in nature. The best wine or spirit is always the one you enjoy most! With that I humbly conclude this article. Hope you enjoyed it, as much as I need writing it.
This article is written by Gautamm Mehra, a certified bartender and enthusiast. You can write to him at gautam [dot] mail [at] gmail [dot] com.
Article Source: [http://EzineArticles.com/?All-About-Vodka-Brands&id=427042] All About Vodka Brands
By [http://ezinearticles.com/?expert=Gautamm_Mehra]Gautamm Mehra
Like everything else in life, we want to know which is the 'best' vodka. Which vodka is most superior to others. And like everything else in life, we realize that there is no one single answer. For example, I use the latest Intel Pentium Core Duo Processor, as I require it to power my media center, on the other hand, my Grandfather still uses a 11 year old IBM Thinkpad with 4 MB RAM running Windows 3.11 with Wordpad!
Anyway, back to Vodka. Vodka is defined as a neutral spirit devoid of any distinct characteristics such as odour, taste or colour. Considering the above definition all vodkas should be the same and the brand shouldn't matter. This is true to some extent, in the sense, that the final product of all the brands are more or less similar to each other and while mixed in a blood mary, there is little or no discernable distinction between them. However, if you plan to have them as shots, on the rocks or in a martini, then you are well advised to consume a premium brand.
There are a lot of vodkas out there. And each one is trying to catch your eye, with refreshing marketing, stylish bottles and happening events. This is because of the above noted fact, that the product is more or less same, and hence, marketing plays a big role.
Okay. Now since we are clear about what vodka actually is, lets look at some of the brands. (If you are interested more about the history and other nuances of Vodka, read my article 'All About Vodka') I am not affiliated with any of them and I have no particular favourite among them either. So be assured that whatever is said herein is completely unbiased and in the best interest of vodka.
Lets start with the world best selling vodka. Remember, the phrase is 'best selling', it doesn't make the best vodka on the planet. I guess every vodka drinker knows it. Smirnoff. Smirnoff was the first American brand of Vodka, which was bought over from Vladimir Smirnov of Russia. The Smirnoff No. 21 is the most widely sold vodka in the world and is an extremely good example of classical vodka. It has little discerning character, and does not pamper you with slight flavours or a mellow follow through. If you don't like to think too much and are on a budget, this is the vodka to go for. Have it chilled and experience the Russian in you. Smirnoff also comes in blue and black labels which are of increasing strength. It has also launched numerous flavoured vodkas such as Green Apple Twist, Citrus Twist, Lemon Twist and many more. They are great to have in martinis and light cocktails.
Next up, Grey Groose. Now this is on that has had its fair share of Hollywood exposure. You can hear almost every celebrity asking for a Grey Goose Martini. This vodka brand is truly a marketing brilliance. Winter wheat being distilled with natural spring waters in a French Distillery is surely going to make some heads turn. It is this approach to vodka, that has made Grey Goose a brand to reckon with. But, nothing to be taken away, this is really great vodka to have in your martini. It comes in three flavours: L'Orange, Le Citron and La Vanille. The Citron is great to have in a Lemon Drop Martini.
The third among the most marketed brands is Absolut. This Swedish vodka has the one of the largest number of flavoured vodkas in the market. Its global marketing strategy seems to have paid off in recent times and is considered to be a truly superior vodka in many places in the world. Its neutral variety comes in blue and red labels with increasing strengths. The red bottle (50 % vol) is a really smooth spirit with almost no discernarable taste of its own. The blue bottle mixes extremely well with almost all mixers and makes it great in most cocktails. The flavoured varieties too are very good and for the adventurous there are no dearth of varieties to try from.
Now, lets move onto the lesser marketed, premium brands. I'll start with what most vodka drinkers and experts consider a truly great and 'almost perfect' vodka. Stolichnaya is what it claims to be "a true Russian vodka". It was founded at the Cristill Distillery in Moscow and is now manufactured in ex-Soviet republics (Kazakhstan and Ukraine). It is quadruple distilled though quartz sand and finally passed through a woven cloth, to give you a vodka free from any flavours or odours. This one is great to have on the rocks.
Next on the list is Belvedere. This is a Polish vodka. However, unlike other Polish vodka this one is made from rye rather than potatoes. The experts are always confused about this one. Many hold it in high regard, while others suggest that the other brands mentioned here, are far superior. For the record, I like it. Still one could argue that with so many different brands with better marketing and “brand appeal”, this vodka still leaves you with something to desire more from.
Our last entry on this discussion would be Belvedere's sibling: Chopin. However, unlike its sibling, Chopin is made from potatoes; the way authentic polish vodka should. Even though for many years, potato based vodkas have been frowned upon by Russians as inferior, the truth lies in the fact, that with the right distillery, whatever be the ingredient, you can produce superior vodka. And Chopin is a great example of the same. This vodka is crisp and has a sweet and sour green apple tinge to it. It's the only potato based vodka that is held with such high regard and just for this sake, I urge you to try it at least once. Your Polish experience will definitely be worth it.
There are some other lovely vodka brands as well. Vox, Ketel One, Three Olives and Jewel Of Russia are just a few to name. Vodka, like other spirits, is full of tradition and variety. And to cover all would be an arduous if not impossible task. I hope not to offend anybody with my views. They are mine and others may not agree. As I always maintain wines and spirits are very personal in nature. The best wine or spirit is always the one you enjoy most! With that I humbly conclude this article. Hope you enjoyed it, as much as I need writing it.
This article is written by Gautamm Mehra, a certified bartender and enthusiast. You can write to him at gautam [dot] mail [at] gmail [dot] com.
Article Source: [http://EzineArticles.com/?All-About-Vodka-Brands&id=427042] All About Vodka Brands
All About Vodka
All About Vodka
By [http://ezinearticles.com/?expert=Gautamm_Mehra]Gautamm Mehra
Vodka is the surprise package of the 20th Century. From an unknown Russian drink to the most widely used cocktail drink, it has been quite a journey.
History Of Vodka
The exact history of vodka is not known. However, it has its origins in a grain growing region around what we know today as Poland, Western Russia and Ukraine. The word 'vodka' is derived from the Russian word 'voda', which means water. Experts believe that the first record of vodka was found somewhere around the 9th Century. However, the first known distillery is around 200 years after that, around the 11th Century, in Khylnovsk, Russia.
The early process of distillation of vodka was crude. Due to the limitations in technology of the period, many impurities would remain behind and cause an unpleasant and unwanted taste. The early distillers would mask this by adding flavours to the vodka: The most common among them being absinthe, anisette, juniper, mint, pepper and peppermint.
The Bolshevik Revolution, banned all private distilleries in Russia. Many of the master distillers fled from the country: One of them being the son of Master Distiller Smirnov. Vladimir Smirnov fled to France to setup his distillery. Here he made contact with an American businessman and created the Smirnoff (the French version of his family name) brand. Vodka was publicized as a 'white whiskey' that left you 'breathless' (it did not leave one with an alcohol breath). But, vodka found its place only in the 1950s and 'swinging 60s'. The affluent youth and numerous cocktails, for which vodka's odourless and tasteless characteristics make it a perfect component, led to the Vodka revolution. And Vodka surpassed Bourbon (American whiskey) as the largest selling hard liquor.
Production Of Vodka
Vodka has traditionally been prepared with the cheapest grain available at hand. Vodka is mainly made from starch. However certain Polish vodkas are based on potato. Even molasses is used sometimes. Vodka is basically pure alcohol (ethanol) and water. It is extremely similar to whiskey. Both are produced from fermented mash. However, Vodka is distilled off at a very high proof. Thus, by distilling vodka off at 190 proof, most of the flavour is lost and almost only alcohol and water are left behind. Thus, the best vodka is tasteless, colourless and odourless.
Brands
Some of the most popular and good quality vodka brands are Smirnoff, Grey Goose and Absolut. However, blind tastes often confirm, that most of us cannot discern between the different brands of vodka. This is natural and desired, as vodka is supposed to be tasteless as well as odourless. Hence, the brand of vodka, is a personal preference. It is suggested to use any 'house' brand while using vodka in mixed drinks.
Vodkas also come in a variety of flavours. Brands like Absolut and Smirnoff have an arsenal of flavoured vodkas. Some of the popular flavours include raspberry, citrus, orange, vanilla and pepper.
This article is written by Gautamm Mehra, a certified bartender and enthusiast. You can write to him at gautam [dot] mail [at] gmail [dot] com.
Article Source: [http://EzineArticles.com/?All-About-Vodka&id=384930] All About Vodka
By [http://ezinearticles.com/?expert=Gautamm_Mehra]Gautamm Mehra
Vodka is the surprise package of the 20th Century. From an unknown Russian drink to the most widely used cocktail drink, it has been quite a journey.
History Of Vodka
The exact history of vodka is not known. However, it has its origins in a grain growing region around what we know today as Poland, Western Russia and Ukraine. The word 'vodka' is derived from the Russian word 'voda', which means water. Experts believe that the first record of vodka was found somewhere around the 9th Century. However, the first known distillery is around 200 years after that, around the 11th Century, in Khylnovsk, Russia.
The early process of distillation of vodka was crude. Due to the limitations in technology of the period, many impurities would remain behind and cause an unpleasant and unwanted taste. The early distillers would mask this by adding flavours to the vodka: The most common among them being absinthe, anisette, juniper, mint, pepper and peppermint.
The Bolshevik Revolution, banned all private distilleries in Russia. Many of the master distillers fled from the country: One of them being the son of Master Distiller Smirnov. Vladimir Smirnov fled to France to setup his distillery. Here he made contact with an American businessman and created the Smirnoff (the French version of his family name) brand. Vodka was publicized as a 'white whiskey' that left you 'breathless' (it did not leave one with an alcohol breath). But, vodka found its place only in the 1950s and 'swinging 60s'. The affluent youth and numerous cocktails, for which vodka's odourless and tasteless characteristics make it a perfect component, led to the Vodka revolution. And Vodka surpassed Bourbon (American whiskey) as the largest selling hard liquor.
Production Of Vodka
Vodka has traditionally been prepared with the cheapest grain available at hand. Vodka is mainly made from starch. However certain Polish vodkas are based on potato. Even molasses is used sometimes. Vodka is basically pure alcohol (ethanol) and water. It is extremely similar to whiskey. Both are produced from fermented mash. However, Vodka is distilled off at a very high proof. Thus, by distilling vodka off at 190 proof, most of the flavour is lost and almost only alcohol and water are left behind. Thus, the best vodka is tasteless, colourless and odourless.
Brands
Some of the most popular and good quality vodka brands are Smirnoff, Grey Goose and Absolut. However, blind tastes often confirm, that most of us cannot discern between the different brands of vodka. This is natural and desired, as vodka is supposed to be tasteless as well as odourless. Hence, the brand of vodka, is a personal preference. It is suggested to use any 'house' brand while using vodka in mixed drinks.
Vodkas also come in a variety of flavours. Brands like Absolut and Smirnoff have an arsenal of flavoured vodkas. Some of the popular flavours include raspberry, citrus, orange, vanilla and pepper.
This article is written by Gautamm Mehra, a certified bartender and enthusiast. You can write to him at gautam [dot] mail [at] gmail [dot] com.
Article Source: [http://EzineArticles.com/?All-About-Vodka&id=384930] All About Vodka
Party with cognac
Preparing Lobster Bisque
By [http://ezinearticles.com/?expert=Tony_Strong]Tony Strong
Lobster Bisque. Don't wait to try this at a fancy restaurant. Enjoy this sinful soup tonight!
Lobster bisque is a decadent blend of lobster, butter, veggies, cream, tomato paste and cognac, not necessarily something to enjoy on a daily basis, but definitely a treat once in a while. It is hearty enough to serve as an entree with a side salad and crusty bread, but light enough for a first course. Wow your guests at your next dinner party or impress your family tonight with this delightful soup!
For 4-6 portions:
2 live lobsters
5 Tablespoons mild olive oil
5 Tablespoons unsalted butter
1 onion, large dice
2 celery stalks, large dice
2 carrots, large dice
3 sprigs thyme
2 Tablespoons tomato paste
¼ cup cognac or sherry
3 Tablespoons all purpose flour
4 cups heavy cream
Salt and pepper, to taste
Optional garnish: chervil leaves or chopped tarragon
Wearing a rubber glove, grab the lobster on its back, behind its claws. Using a very sharp knife, pierce the lobster at the top of the head, between the eyes and through the head. Cut down its back and halve the tail. Remove claws and tails and chop in large pieces, set aside. Discard the tomalley (the green paste) and the rest of the contents of the cavity behind the eyes. Repeat with second lobster. Chop bodies in large pieces.
In a large pot heat 3 T olive oil and 3 T butter over medium heat. Add lobster heads, onion, celery, carrot, thyme and tomato paste and stir to coat with oil and butter. Cook until the shells are bright red and the veggies are soft, stirring occasionally. Remove pot from heat and pour in cognac. Carefully ignite the cognac to let the alcohol burn off. Return the pot to the burner and add flour, cooking for a few minutes, stirring all the while.
Add enough water to cover the lobster and veggies. With a wooden spoon stir the bottom of the pot to remove any browned bits. Bring to a simmer. Add cream and again bring to a simmer. Reduce heat to low and let cook for 30-45 minutes, until thickened. Strain bisque into another pot and season with salt and pepper. Keep warm.
While the bisque is simmering, over medium heat melt 2 T olive oil and 2 T butter in a sauté pan. Add lobster tail and claw pieces and toss. Turn pieces every few minutes and cook until meat is done, about 15 minutes. Remove from heat and set aside. Once lobster is cool, remove meat from tails and claws and chop into pieces a bit smaller that bite size. Add to bisque, taste to check seasonings. Pour into warmed bowls, garnish, serve and enjoy!
Tony Strong is a chef and a graduate of the Culinary Institute of America. He is also a frequent recipe and article contributor to iseafood.com, to learn more about [http://www.iseafood.com]lobster bisque or other [http://www.iseafood.com]live lobster recipes please visit the website.
Article Source: [http://EzineArticles.com/?Preparing-Lobster-Bisque&id=1180942] Preparing Lobster Bisque
By [http://ezinearticles.com/?expert=Tony_Strong]Tony Strong
Lobster Bisque. Don't wait to try this at a fancy restaurant. Enjoy this sinful soup tonight!
Lobster bisque is a decadent blend of lobster, butter, veggies, cream, tomato paste and cognac, not necessarily something to enjoy on a daily basis, but definitely a treat once in a while. It is hearty enough to serve as an entree with a side salad and crusty bread, but light enough for a first course. Wow your guests at your next dinner party or impress your family tonight with this delightful soup!
For 4-6 portions:
2 live lobsters
5 Tablespoons mild olive oil
5 Tablespoons unsalted butter
1 onion, large dice
2 celery stalks, large dice
2 carrots, large dice
3 sprigs thyme
2 Tablespoons tomato paste
¼ cup cognac or sherry
3 Tablespoons all purpose flour
4 cups heavy cream
Salt and pepper, to taste
Optional garnish: chervil leaves or chopped tarragon
Wearing a rubber glove, grab the lobster on its back, behind its claws. Using a very sharp knife, pierce the lobster at the top of the head, between the eyes and through the head. Cut down its back and halve the tail. Remove claws and tails and chop in large pieces, set aside. Discard the tomalley (the green paste) and the rest of the contents of the cavity behind the eyes. Repeat with second lobster. Chop bodies in large pieces.
In a large pot heat 3 T olive oil and 3 T butter over medium heat. Add lobster heads, onion, celery, carrot, thyme and tomato paste and stir to coat with oil and butter. Cook until the shells are bright red and the veggies are soft, stirring occasionally. Remove pot from heat and pour in cognac. Carefully ignite the cognac to let the alcohol burn off. Return the pot to the burner and add flour, cooking for a few minutes, stirring all the while.
Add enough water to cover the lobster and veggies. With a wooden spoon stir the bottom of the pot to remove any browned bits. Bring to a simmer. Add cream and again bring to a simmer. Reduce heat to low and let cook for 30-45 minutes, until thickened. Strain bisque into another pot and season with salt and pepper. Keep warm.
While the bisque is simmering, over medium heat melt 2 T olive oil and 2 T butter in a sauté pan. Add lobster tail and claw pieces and toss. Turn pieces every few minutes and cook until meat is done, about 15 minutes. Remove from heat and set aside. Once lobster is cool, remove meat from tails and claws and chop into pieces a bit smaller that bite size. Add to bisque, taste to check seasonings. Pour into warmed bowls, garnish, serve and enjoy!
Tony Strong is a chef and a graduate of the Culinary Institute of America. He is also a frequent recipe and article contributor to iseafood.com, to learn more about [http://www.iseafood.com]lobster bisque or other [http://www.iseafood.com]live lobster recipes please visit the website.
Article Source: [http://EzineArticles.com/?Preparing-Lobster-Bisque&id=1180942] Preparing Lobster Bisque
color of cognac
Miracles of Nature; Natural Color Diamonds II
By [http://ezinearticles.com/?expert=Bijan_Aziz]Bijan Aziz
· Guidelines for Buying Natural Color Diamonds
Diamonds are bought on the basis of the 4 Cs: Cut, Clarity, Carat, and Color. But the value of the natural color diamond usually depends on the rarity of its color than on any of the other 3 Cs, including carat weight. This is because some colors occur in a wide range of sizes and shapes, while others are rare even in the smallest sizes.
Since natural color diamonds come in such a wide range of colors and no two are identical, it is difficult to develop a grading system that can capture the special character of each individual stone. Experts at both the Gemological Institute of America (GIA) and the International Gemological Institute (IGI) have three parameters by which they describe color for these exquisite diamonds:
· Sunshine in a Stone
Yellow diamonds is cherished for their subtly dramatic appeal. The glow of a yellow stone illuminates a woman with an aura, no matter which shades she chooses.
1. Origin
Light to vivid yellow diamonds are found in different countries, but most large and intense yellow have been discovered in South Africa.
2. Fast Fact
The first diamond ever to be authenticated in Africa was the Eureka, a pale yellow stone weighing 10.7 carats. It was discovered in 1866 by the child of a Boar farmer, in a small hole probably made by a Bushman digging for roots.
· Earthy Beauty
From subtle champagnes to rich cognacs, brown diamonds are the new classic. Their golden tones make them a softer, gentler alternative to the colorless diamond; and their natural color makes the perfect choice for timeless jewelry with a contemporary feel.
1. Origin
Champagnes and cognac diamonds are found throughout southern Africa, Siberia and Australia, where the Argyle Diamond Mine is the world’s largest producer of these stones.
2. Fast Fact
About $5 billion of champagne and cognac diamond jewelry is sold annually throughout the world, easily making these stones the most accessible of all natural color diamonds.
· Red-Hot Pink
Fashion forward and beguiling, pink diamonds are considered the treasure of treasures. A pink diamond is the ultimate symbol of love, grace and femininity.
1. Origin
Pink diamonds have only been found in a few mines around the world. India, Brazil and Tanzania all produced notable pink diamonds in the 17th and 18th centuries. Today, the Argyle mine in northwestern Australia is the only mine in the world to produce a consistent volume of pink diamonds.
2. Fast Fact
A whole year of Argyle’s intense pink diamond production can be held in the palm of one hand. Once a year, Argyle issues a special release of its finest pink diamonds to an exclusive clientele. These stones are so rare, Argyle must produce 1 million carats of rough diamonds to come up with one carat suitable for sale in this special Tender.
· Glamorous Blue
The powerful color of the sea and the sky meet in these exceptional gems. Blue diamonds are considered extremely rare, and each shade is exquisite.
1. Origin
The Cullinan mine near Pretoria is the world’s only notable blue diamond producing mine.
2. Fast Fact
The most famous diamond in the world is probably the Hope diamond, an extraordinary deep blue stone of 45.52 carats. It was brought from India to Europe in the 17th century, and sold to King Louis XIV of France. Due to a string of misfortunes surfaced by its subsequent owners, the Hope Diamond became a legendary symbol of bad luck. It is now part of the Smithsonian Institution’s National Gem Collection.
The article above can be used on your web site or newsletter.
When it is published, May I request that you include my name and resource box (the bio., contact and copyright information that follows the article. I would also appreciate if you could send me an e-mail of notification along with a complimentary copy of publication.
Bijan Aziz is the owner and Web Master for The Jewelry Hut. http://www.thejewelryhut.com/html/diamond.html
The best source for fine Diamond, gemstone, and Pearl Jewelry on the Web
Article Source: [http://EzineArticles.com/?Miracles-of-Nature;-Natural-Color-Diamonds-II&id=236051] Miracles of Nature; Natural Color Diamonds II
By [http://ezinearticles.com/?expert=Bijan_Aziz]Bijan Aziz
· Guidelines for Buying Natural Color Diamonds
Diamonds are bought on the basis of the 4 Cs: Cut, Clarity, Carat, and Color. But the value of the natural color diamond usually depends on the rarity of its color than on any of the other 3 Cs, including carat weight. This is because some colors occur in a wide range of sizes and shapes, while others are rare even in the smallest sizes.
Since natural color diamonds come in such a wide range of colors and no two are identical, it is difficult to develop a grading system that can capture the special character of each individual stone. Experts at both the Gemological Institute of America (GIA) and the International Gemological Institute (IGI) have three parameters by which they describe color for these exquisite diamonds:
· Sunshine in a Stone
Yellow diamonds is cherished for their subtly dramatic appeal. The glow of a yellow stone illuminates a woman with an aura, no matter which shades she chooses.
1. Origin
Light to vivid yellow diamonds are found in different countries, but most large and intense yellow have been discovered in South Africa.
2. Fast Fact
The first diamond ever to be authenticated in Africa was the Eureka, a pale yellow stone weighing 10.7 carats. It was discovered in 1866 by the child of a Boar farmer, in a small hole probably made by a Bushman digging for roots.
· Earthy Beauty
From subtle champagnes to rich cognacs, brown diamonds are the new classic. Their golden tones make them a softer, gentler alternative to the colorless diamond; and their natural color makes the perfect choice for timeless jewelry with a contemporary feel.
1. Origin
Champagnes and cognac diamonds are found throughout southern Africa, Siberia and Australia, where the Argyle Diamond Mine is the world’s largest producer of these stones.
2. Fast Fact
About $5 billion of champagne and cognac diamond jewelry is sold annually throughout the world, easily making these stones the most accessible of all natural color diamonds.
· Red-Hot Pink
Fashion forward and beguiling, pink diamonds are considered the treasure of treasures. A pink diamond is the ultimate symbol of love, grace and femininity.
1. Origin
Pink diamonds have only been found in a few mines around the world. India, Brazil and Tanzania all produced notable pink diamonds in the 17th and 18th centuries. Today, the Argyle mine in northwestern Australia is the only mine in the world to produce a consistent volume of pink diamonds.
2. Fast Fact
A whole year of Argyle’s intense pink diamond production can be held in the palm of one hand. Once a year, Argyle issues a special release of its finest pink diamonds to an exclusive clientele. These stones are so rare, Argyle must produce 1 million carats of rough diamonds to come up with one carat suitable for sale in this special Tender.
· Glamorous Blue
The powerful color of the sea and the sky meet in these exceptional gems. Blue diamonds are considered extremely rare, and each shade is exquisite.
1. Origin
The Cullinan mine near Pretoria is the world’s only notable blue diamond producing mine.
2. Fast Fact
The most famous diamond in the world is probably the Hope diamond, an extraordinary deep blue stone of 45.52 carats. It was brought from India to Europe in the 17th century, and sold to King Louis XIV of France. Due to a string of misfortunes surfaced by its subsequent owners, the Hope Diamond became a legendary symbol of bad luck. It is now part of the Smithsonian Institution’s National Gem Collection.
The article above can be used on your web site or newsletter.
When it is published, May I request that you include my name and resource box (the bio., contact and copyright information that follows the article. I would also appreciate if you could send me an e-mail of notification along with a complimentary copy of publication.
Bijan Aziz is the owner and Web Master for The Jewelry Hut. http://www.thejewelryhut.com/html/diamond.html
The best source for fine Diamond, gemstone, and Pearl Jewelry on the Web
Article Source: [http://EzineArticles.com/?Miracles-of-Nature;-Natural-Color-Diamonds-II&id=236051] Miracles of Nature; Natural Color Diamonds II
Cognac glasses
Vaseline Glasses: Fish's Eddy Presents Unique & Real Glasses
By Allen Franklin
Petrolatum glasswork is quite a unique real, enclosed, with
secret, and an nearly transfer similar separation from reality.
This makes it the perfect material for decorations and
ornaments. Petrolatum spyglass dates endorse into the period
1840, and is state produced up to nowadays escort. Here at Fishs
Purl, we soul dedicated quaternion divers types of Petrolatum
inclose ornaments, that are not exclusive stunning, but can feat
functional use in your habitation as excavation, if you so
select to do so. The Petrolatum change extent might private
ghost.
Let's signal with the Vaseline render Candela stick. It is a
stunning and provocative piece of art that has been created out
of Petrolatum glass, to create your institution that visage of
house. The vibrant glowing of Petrolatum glassware is evident
when sunlight water on it, leaving the mortal in a trance. The
house recurvate petals of the bag of the Vaseline glassware
taper defence ensure that it is as unagitated as it looks. The
point of the candela lamplit can cut redress through, and pass
out from surface to root. The fact that the taper standpoint is
prefabricated out of Petrolatum change is very interesting, due
to the nature of the real, the glasswork set shows off a
yellowish veggie colorize in sun loose, withal, when it is
darker, the glaze Taper halt is the perfect heritage you maybe
search for.
Other exquisite percentage of Vaseline art is the Votive Eye
Screen Opal, this beauty is real pragmatic around the concern,
but at the self second the fact that it honourable looks, so
worthy on its own as an ornamental target, puts you in a dilemma
of your own. Prefab with unadulterated Vaseline glaze, the
Votive Eye Blind Opal is rightful what you requisite in the
extant extent, good to the pane, to add that specific sapidity
to your extant character.
It takes uppercase power, and attainment to program pieces of
art with Petrolatum glaze, here at Fishs Course we screw managed
to do, retributive that. The mortal model of this would be the
Position Dahlia Petrolatum. With its lovely pattern and state,
this material of art is a true touch to see at, wherever it
maybe in your residence. With beautifully crafted sunflowers on
its endorse, the simulate perfectly complements the yellowish
viridity appearance of Vaseline and in the light leaves you
awestruck in its effect. The {even as the sweet gun on your
fare, or regularise as the perfect domestic for your dearie
nosegay of flowers. And of direction in the end, one on the most
lovable pieces of Petrolatum glassful art you leave ever come
crossways; our Terrier Salty Storey that needs to be seen to be
believed. So the succeeding abstraction you are hunt to buy in
Petrolatum provide, our Scottie Restrainer Storey that needs to
be seen to be believed. So the succeeding measure you are
superficial to buy in Vaseline mirror, you live where to
release. you live where to locomote. Fishs Course, We Do Dishes.
About the Author: This article on classy vaseline glasses is
brought to you by http://www.fishseddy.com/
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=379957&ca=Food+and+Drinks
By Allen Franklin
Petrolatum glasswork is quite a unique real, enclosed, with
secret, and an nearly transfer similar separation from reality.
This makes it the perfect material for decorations and
ornaments. Petrolatum spyglass dates endorse into the period
1840, and is state produced up to nowadays escort. Here at Fishs
Purl, we soul dedicated quaternion divers types of Petrolatum
inclose ornaments, that are not exclusive stunning, but can feat
functional use in your habitation as excavation, if you so
select to do so. The Petrolatum change extent might private
ghost.
Let's signal with the Vaseline render Candela stick. It is a
stunning and provocative piece of art that has been created out
of Petrolatum glass, to create your institution that visage of
house. The vibrant glowing of Petrolatum glassware is evident
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house recurvate petals of the bag of the Vaseline glassware
taper defence ensure that it is as unagitated as it looks. The
point of the candela lamplit can cut redress through, and pass
out from surface to root. The fact that the taper standpoint is
prefabricated out of Petrolatum change is very interesting, due
to the nature of the real, the glasswork set shows off a
yellowish veggie colorize in sun loose, withal, when it is
darker, the glaze Taper halt is the perfect heritage you maybe
search for.
Other exquisite percentage of Vaseline art is the Votive Eye
Screen Opal, this beauty is real pragmatic around the concern,
but at the self second the fact that it honourable looks, so
worthy on its own as an ornamental target, puts you in a dilemma
of your own. Prefab with unadulterated Vaseline glaze, the
Votive Eye Blind Opal is rightful what you requisite in the
extant extent, good to the pane, to add that specific sapidity
to your extant character.
It takes uppercase power, and attainment to program pieces of
art with Petrolatum glaze, here at Fishs Course we screw managed
to do, retributive that. The mortal model of this would be the
Position Dahlia Petrolatum. With its lovely pattern and state,
this material of art is a true touch to see at, wherever it
maybe in your residence. With beautifully crafted sunflowers on
its endorse, the simulate perfectly complements the yellowish
viridity appearance of Vaseline and in the light leaves you
awestruck in its effect. The {even as the sweet gun on your
fare, or regularise as the perfect domestic for your dearie
nosegay of flowers. And of direction in the end, one on the most
lovable pieces of Petrolatum glassful art you leave ever come
crossways; our Terrier Salty Storey that needs to be seen to be
believed. So the succeeding abstraction you are hunt to buy in
Petrolatum provide, our Scottie Restrainer Storey that needs to
be seen to be believed. So the succeeding measure you are
superficial to buy in Vaseline mirror, you live where to
release. you live where to locomote. Fishs Course, We Do Dishes.
About the Author: This article on classy vaseline glasses is
brought to you by http://www.fishseddy.com/
Source: http://www.isnare.com
Permanent Link:
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Who drings cognac
Drinks Anyone?
By [http://ezinearticles.com/?expert=V._Alexander]V. Alexander
With the festive season swiftly approaching the sales figures for alcoholic beverages will see a rapid increase despite being in the midst of a recession. Its office party frenzy time, with most people attending several of these events amidst parties of their own. Those who have followed the headlines in the last 2 weeks will however have heard about a debate kick started by Professor Nutt: "Alcohol and cigarettes are more harmful than ecstasy and LSD says drugs tsar" (Daily Mail 29th October 2009). He argued that current regulations for alcoholic beverages are far too soft because alcohol killed about 2.4 million people in the world in 2004 (figures from WHO). According to him the consumption of cannabis, ecstasy and even LSD is associated with fewer risks than the consumption of alcohol.
On the other hand we frequently receive messages in the news that the consumption of red wine in particular is thought to be protective of some cancers and heart disease. So is alcohol then really all bad for us and why is this debate so heated?
Alcohol in numbers
Alcohol is the 5th leading cause of premature death and disability worldwide, it is involved in 20-30 % of liver cirrhosis cases, every year around 6000 babies in the UK are born with foetal alcohol syndrome and in 2008 there were 125 000 alcohol related instances of domestic violence. In this respect the harm alcohol causes the UK society is greater than that caused by ecstasy or LSD.
Effects of alcohol in the body
Drinking alcohol leads not only to a jolly and a more relaxed feeling but it also causes dehydration and depletes the human body of minerals, vitamins and antioxidants. Furthermore alcohol contains relative high amounts of calories and plays a huge part in the obesity upwards trend our society is experiencing. One gram equals 7kcal, which compares with only 4kcal per gram for carbohydrates and proteins. In addition to this, people often crave unhealthy and fatty foods when they are drunk, which would add even more to the fat building properties of alcoholic drinks. In excess, alcohol can affects effective metabolism as well as causing damage to the liver, brain and the heart and is implicated in some cancers such as cancer of the mouth, throat and upper digestive tract. All these aspects have led to current intake recommendations of 2-3 units per day for women and 3-4 units per day for man.
Does moderate alcohol consumption benefit health?
To answer this question one needs to consider the age of a person. Young people (and indeed society as a whole) will see non physiological benefits from staying away from alcohol as it can often explain the high number of alcohol-related accidents, a lot of which are fatal and violence in young drinkers. Young women specifically may increase the risk for breast cancer with regular alcohol consumption as even one drink per day may increase the risk of breast cancer by as much as 10 % and has virtually no heart health benefits in this age.
People above the age of 60 on the other hand appear to benefit from one or two units of alcohol per day as their risk of heart disease is reduced by these levels of alcohol consumption. Wine (red and white) and beer in particular are believed to contain health promoting substances which lead to these lower risks for heart disease in older people. Yet the amounts of these micronutrients in comparison to other foods such as fruit and vegetables and other drinks such as herbal teas and fruit juices appear to be relatively low and considering the depleting effects of alcohol mentioned before some scientist argue that these micronutrients would only have marginal effects. It appears the verdict about health benefits of beer and wine is still quite vague and until we have very definitive scientific evidence, the only wise advice is to keep your drinks within recommended levels to limit the damaging effects.
How to prevent bad hangovers
Hangovers are actually a result of the dehydration caused by alcohol, hence to prevent bad hangovers one should drink plenty of water alongside every glass of alcohol or at the very least have water before going to sleep. Fruit juices furthermore help to speed up the elimination of alcohol in the liver and as such may help to reduce the toxic effects of alcohol.
Alcohol units demystified
1 unit equals 25ml of whisky, or a third of a pint of beer or half of a glass (175ml) or red wine (ABV 12%)
If you would like to check out if you drink above your recommended limits check out: rel=nofollow [http://www.drinkaware.co.uk/tips-and-tools/drink-diary/]http://www.drinkaware.co.uk/tips-and-tools/drink-diary/.
Energy of different alcoholic drinks
As mentioned before the energy content of many alcoholic beverages is quite high, 3 glasses (175ml) of red wine (ABV 13%) for example mount up to about 350kcal which could be the amount of a healthy breakfast or an average size lunch. A pint of Stella Artois even adds up to 250kcal which would mean 2 pints make up a quarter of the recommended daily average energy intake of 2000 kcal.
Find out the energy content of different alcoholic beverages below:
Distilled (80 proof) - Gin, rum, vodka, whisky, tequila
Serving Amount ounce - 1.0 (29.6ml)
Average (kcal) - 65
Distilled (80 proof) - Brandy, cognac
Serving Amount ounce - 1.0 (29.6ml)
Average (kcal) - 65
Distilled (80 proof) - Liqueurs (Drambuie, Cointreau, Kahlua)
Serving Amount ounce - 1.5 (44.4 ml)
Average (kcal) - 188
Wine
Distilled (80 proof) - Red wine
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 80
Distilled (80 proof) - Dry white wine
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 75
Distilled (80 proof) - Sweet
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 105
Distilled (80 proof) - Sweet
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 105
Distilled (80 proof) - Sherry
Serving Amount ounce - 2 (59.2ml)
Average (kcal) - 75
Distilled (80 proof) - Port
Serving Amount ounce - 2 (59.2ml)
Average (kcal) - 90
Distilled (80 proof) - Vermouth, sweet
Serving Amount ounce - 3 (88.8ml)
Average (kcal) - 140
Distilled (80 proof) - Vermouth, dry
Serving Amount ounce - 3 (88.8ml)
Average (kcal) - 105
Cocktails
Distilled (80 proof) - Martini
Serving Amount ounce - 3.5 (103.6ml)
Average (kcal) - 140
Distilled (80 proof) - Manhattan
Serving Amount ounce - 3.5 (103.6ml)
Average (kcal) - 164
Distilled (80 proof) - Daiquiri
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 122
Distilled (80 proof) - Whiskey sour
Serving Amount ounce - 3 (88.8ml)
Average (kcal) - 122
Distilled (80 proof) - Margarita cocktail
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 168
Distilled (80 proof) - Coolers
Serving Amount ounce - 6 (177.6ml)
Average (kcal) - 150
Vanessa Alexander - Esteem Fitness http://www.esteemfitness.com
Article Source: [http://EzineArticles.com/?Drinks-Anyone?&id=3233573] Drinks Anyone?
By [http://ezinearticles.com/?expert=V._Alexander]V. Alexander
With the festive season swiftly approaching the sales figures for alcoholic beverages will see a rapid increase despite being in the midst of a recession. Its office party frenzy time, with most people attending several of these events amidst parties of their own. Those who have followed the headlines in the last 2 weeks will however have heard about a debate kick started by Professor Nutt: "Alcohol and cigarettes are more harmful than ecstasy and LSD says drugs tsar" (Daily Mail 29th October 2009). He argued that current regulations for alcoholic beverages are far too soft because alcohol killed about 2.4 million people in the world in 2004 (figures from WHO). According to him the consumption of cannabis, ecstasy and even LSD is associated with fewer risks than the consumption of alcohol.
On the other hand we frequently receive messages in the news that the consumption of red wine in particular is thought to be protective of some cancers and heart disease. So is alcohol then really all bad for us and why is this debate so heated?
Alcohol in numbers
Alcohol is the 5th leading cause of premature death and disability worldwide, it is involved in 20-30 % of liver cirrhosis cases, every year around 6000 babies in the UK are born with foetal alcohol syndrome and in 2008 there were 125 000 alcohol related instances of domestic violence. In this respect the harm alcohol causes the UK society is greater than that caused by ecstasy or LSD.
Effects of alcohol in the body
Drinking alcohol leads not only to a jolly and a more relaxed feeling but it also causes dehydration and depletes the human body of minerals, vitamins and antioxidants. Furthermore alcohol contains relative high amounts of calories and plays a huge part in the obesity upwards trend our society is experiencing. One gram equals 7kcal, which compares with only 4kcal per gram for carbohydrates and proteins. In addition to this, people often crave unhealthy and fatty foods when they are drunk, which would add even more to the fat building properties of alcoholic drinks. In excess, alcohol can affects effective metabolism as well as causing damage to the liver, brain and the heart and is implicated in some cancers such as cancer of the mouth, throat and upper digestive tract. All these aspects have led to current intake recommendations of 2-3 units per day for women and 3-4 units per day for man.
Does moderate alcohol consumption benefit health?
To answer this question one needs to consider the age of a person. Young people (and indeed society as a whole) will see non physiological benefits from staying away from alcohol as it can often explain the high number of alcohol-related accidents, a lot of which are fatal and violence in young drinkers. Young women specifically may increase the risk for breast cancer with regular alcohol consumption as even one drink per day may increase the risk of breast cancer by as much as 10 % and has virtually no heart health benefits in this age.
People above the age of 60 on the other hand appear to benefit from one or two units of alcohol per day as their risk of heart disease is reduced by these levels of alcohol consumption. Wine (red and white) and beer in particular are believed to contain health promoting substances which lead to these lower risks for heart disease in older people. Yet the amounts of these micronutrients in comparison to other foods such as fruit and vegetables and other drinks such as herbal teas and fruit juices appear to be relatively low and considering the depleting effects of alcohol mentioned before some scientist argue that these micronutrients would only have marginal effects. It appears the verdict about health benefits of beer and wine is still quite vague and until we have very definitive scientific evidence, the only wise advice is to keep your drinks within recommended levels to limit the damaging effects.
How to prevent bad hangovers
Hangovers are actually a result of the dehydration caused by alcohol, hence to prevent bad hangovers one should drink plenty of water alongside every glass of alcohol or at the very least have water before going to sleep. Fruit juices furthermore help to speed up the elimination of alcohol in the liver and as such may help to reduce the toxic effects of alcohol.
Alcohol units demystified
1 unit equals 25ml of whisky, or a third of a pint of beer or half of a glass (175ml) or red wine (ABV 12%)
If you would like to check out if you drink above your recommended limits check out: rel=nofollow [http://www.drinkaware.co.uk/tips-and-tools/drink-diary/]http://www.drinkaware.co.uk/tips-and-tools/drink-diary/.
Energy of different alcoholic drinks
As mentioned before the energy content of many alcoholic beverages is quite high, 3 glasses (175ml) of red wine (ABV 13%) for example mount up to about 350kcal which could be the amount of a healthy breakfast or an average size lunch. A pint of Stella Artois even adds up to 250kcal which would mean 2 pints make up a quarter of the recommended daily average energy intake of 2000 kcal.
Find out the energy content of different alcoholic beverages below:
Distilled (80 proof) - Gin, rum, vodka, whisky, tequila
Serving Amount ounce - 1.0 (29.6ml)
Average (kcal) - 65
Distilled (80 proof) - Brandy, cognac
Serving Amount ounce - 1.0 (29.6ml)
Average (kcal) - 65
Distilled (80 proof) - Liqueurs (Drambuie, Cointreau, Kahlua)
Serving Amount ounce - 1.5 (44.4 ml)
Average (kcal) - 188
Wine
Distilled (80 proof) - Red wine
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 80
Distilled (80 proof) - Dry white wine
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 75
Distilled (80 proof) - Sweet
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 105
Distilled (80 proof) - Sweet
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 105
Distilled (80 proof) - Sherry
Serving Amount ounce - 2 (59.2ml)
Average (kcal) - 75
Distilled (80 proof) - Port
Serving Amount ounce - 2 (59.2ml)
Average (kcal) - 90
Distilled (80 proof) - Vermouth, sweet
Serving Amount ounce - 3 (88.8ml)
Average (kcal) - 140
Distilled (80 proof) - Vermouth, dry
Serving Amount ounce - 3 (88.8ml)
Average (kcal) - 105
Cocktails
Distilled (80 proof) - Martini
Serving Amount ounce - 3.5 (103.6ml)
Average (kcal) - 140
Distilled (80 proof) - Manhattan
Serving Amount ounce - 3.5 (103.6ml)
Average (kcal) - 164
Distilled (80 proof) - Daiquiri
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 122
Distilled (80 proof) - Whiskey sour
Serving Amount ounce - 3 (88.8ml)
Average (kcal) - 122
Distilled (80 proof) - Margarita cocktail
Serving Amount ounce - 4 (118.4ml)
Average (kcal) - 168
Distilled (80 proof) - Coolers
Serving Amount ounce - 6 (177.6ml)
Average (kcal) - 150
Vanessa Alexander - Esteem Fitness http://www.esteemfitness.com
Article Source: [http://EzineArticles.com/?Drinks-Anyone?&id=3233573] Drinks Anyone?
A Little History About Cognac
A Little History About Alcohol
By [http://ezinearticles.com/?expert=S._Michael_Windsor]S. Michael Windsor
Ever wonder what the term 'honeymoon' meant? All over the world, there is much evidence that history of alcohol goes as far back as over 10,000 years ago! In fact, in some ancient cultures, the communities figured out how to make beer before even learning how to make bread! From worshiping wine to settling feudal arguments, alcohol has come to the rescue for many civilizations, as well as many more to come.
Cultures such as the Romans, Greek and Egyptians all had based many rituals and gatherings around the consumption of alcohol. The ancient Egyptians even buried people with a little alcohol to take with them in the afterlife. In ancient Babylonian times, there are over 20 different styles of beer before 800 B.C., when China and India began producing their own forms of alcohol such as the world famously beloved sake, cognac and brandy through the distillation of barley and rice.
As time moved forward during the Roman civil war, Caesar and his troops introduced beer to Northern Europe creating a whole influx of brewing activity. Many of the monasteries in Europe began producing beer as it was a nourishing beverage that they could consume in the monastery while also selling some on the side, which would help benefit their monastery. Now Don't we all appreciate the efforts that went into such wonder beers such as Chimay which is still produced by monks?
Many years later came the Renaissance which meant more beer? Indeed this did have an impact on alcohol and brewing as it was known, but this time they put science into the equation when concocting different forms of alcoholic beverages. It was around this time when the big boom in all the different forms of alcohol came about in many countries throughout the world. With these big booms came all sorts of new types of alcohol such as Russian Vodka, Mexican Tequila, German, Belgian, English and other types of drinks for all the world to enjoy!
Soon thereafter, came the boom in the newfound colonies in America which made a trade out of alcohol in the now United States. In later years, the alcohol sold and distributed throughout the U.S. were served in establishments such as local saloons with also supplemented their incomes with a little gambling and prostitution on the side for their patrons. However, many groups of people were disgusted with this sort of lifestyle and began to fight the consumption of alcohol altogether. These abstinence fighters worked and worked tooth and nail to get laws passed in order to place a ban on alcohol throughout the United States in order to create an ideal 'sober' nation and to rid the nation of the 'evils' of alcohol. Well, in 1920 they finally succeeded and alcohol was banned. This was better know as prohibition. It was during these times, many powerful gangs, bootleggers, racketeers, and smugglers got their start and caused quite an increase in criminal activity and the famous 'black market' of booze, which had made many people sick through poorly-made and contaminated beverages.
Around 1932, the government realized that something went terribly wrong as John D. Rockefeller, a well-known industrialist stated: "When Prohibition was introduced, I hoped that it would be widely supported by public opinion and the day would soon come when the evil effects of alcohol would be recognized. I have slowly and reluctantly come to believe that this has not been the result. Instead, drinking has generally increased; the speakeasy has replaced the saloon; a vast army of lawbreakers has appeared; many of our best citizens have openly ignored Prohibition; respect for the law has been greatly lessened; and crime has increased to a level never seen before."
The ban on alcohol and Prohibition in general was lifted in 1933. Many of the world's largest breweries in existence today such as Budweiser reopened for business and not only lifted many spirits, but also began brewing the world famous style also known as the American lager.
So what do you think? Was prohibition the answer to the problems of the time or did it cause more problems than it was worth? Of course we don't have too much evidence stating in detail as to what problems had arisen in ancient times due to the alcohol trade, but it does seem in the evidence we do have that people have always been much more content with the freedom of being able to consume alcohol versus that of prohibition. When consuming alcohol, however, remember that the health benefits of alcohol come when consumed in moderation as opposed to over doing it. Enjoy!
S. Michael Windsor is currently publisher and a writer for The Hangover Network. The THN Online Hangover Prevention Guide is a premier hangover information platform that provides individuals with a quality in-depth look at hangover and the associated products, services and information available today. Visit us today at http://www.HangoverNetwork.com and subscribe to our free services.
Article Source: [http://EzineArticles.com/?A-Little-History-About-Alcohol&id=975831] A Little History About Alcohol
By [http://ezinearticles.com/?expert=S._Michael_Windsor]S. Michael Windsor
Ever wonder what the term 'honeymoon' meant? All over the world, there is much evidence that history of alcohol goes as far back as over 10,000 years ago! In fact, in some ancient cultures, the communities figured out how to make beer before even learning how to make bread! From worshiping wine to settling feudal arguments, alcohol has come to the rescue for many civilizations, as well as many more to come.
Cultures such as the Romans, Greek and Egyptians all had based many rituals and gatherings around the consumption of alcohol. The ancient Egyptians even buried people with a little alcohol to take with them in the afterlife. In ancient Babylonian times, there are over 20 different styles of beer before 800 B.C., when China and India began producing their own forms of alcohol such as the world famously beloved sake, cognac and brandy through the distillation of barley and rice.
As time moved forward during the Roman civil war, Caesar and his troops introduced beer to Northern Europe creating a whole influx of brewing activity. Many of the monasteries in Europe began producing beer as it was a nourishing beverage that they could consume in the monastery while also selling some on the side, which would help benefit their monastery. Now Don't we all appreciate the efforts that went into such wonder beers such as Chimay which is still produced by monks?
Many years later came the Renaissance which meant more beer? Indeed this did have an impact on alcohol and brewing as it was known, but this time they put science into the equation when concocting different forms of alcoholic beverages. It was around this time when the big boom in all the different forms of alcohol came about in many countries throughout the world. With these big booms came all sorts of new types of alcohol such as Russian Vodka, Mexican Tequila, German, Belgian, English and other types of drinks for all the world to enjoy!
Soon thereafter, came the boom in the newfound colonies in America which made a trade out of alcohol in the now United States. In later years, the alcohol sold and distributed throughout the U.S. were served in establishments such as local saloons with also supplemented their incomes with a little gambling and prostitution on the side for their patrons. However, many groups of people were disgusted with this sort of lifestyle and began to fight the consumption of alcohol altogether. These abstinence fighters worked and worked tooth and nail to get laws passed in order to place a ban on alcohol throughout the United States in order to create an ideal 'sober' nation and to rid the nation of the 'evils' of alcohol. Well, in 1920 they finally succeeded and alcohol was banned. This was better know as prohibition. It was during these times, many powerful gangs, bootleggers, racketeers, and smugglers got their start and caused quite an increase in criminal activity and the famous 'black market' of booze, which had made many people sick through poorly-made and contaminated beverages.
Around 1932, the government realized that something went terribly wrong as John D. Rockefeller, a well-known industrialist stated: "When Prohibition was introduced, I hoped that it would be widely supported by public opinion and the day would soon come when the evil effects of alcohol would be recognized. I have slowly and reluctantly come to believe that this has not been the result. Instead, drinking has generally increased; the speakeasy has replaced the saloon; a vast army of lawbreakers has appeared; many of our best citizens have openly ignored Prohibition; respect for the law has been greatly lessened; and crime has increased to a level never seen before."
The ban on alcohol and Prohibition in general was lifted in 1933. Many of the world's largest breweries in existence today such as Budweiser reopened for business and not only lifted many spirits, but also began brewing the world famous style also known as the American lager.
So what do you think? Was prohibition the answer to the problems of the time or did it cause more problems than it was worth? Of course we don't have too much evidence stating in detail as to what problems had arisen in ancient times due to the alcohol trade, but it does seem in the evidence we do have that people have always been much more content with the freedom of being able to consume alcohol versus that of prohibition. When consuming alcohol, however, remember that the health benefits of alcohol come when consumed in moderation as opposed to over doing it. Enjoy!
S. Michael Windsor is currently publisher and a writer for The Hangover Network. The THN Online Hangover Prevention Guide is a premier hangover information platform that provides individuals with a quality in-depth look at hangover and the associated products, services and information available today. Visit us today at http://www.HangoverNetwork.com and subscribe to our free services.
Article Source: [http://EzineArticles.com/?A-Little-History-About-Alcohol&id=975831] A Little History About Alcohol
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