How To Buy Wine: Dinner Party Video
January 15th, 2012 | Published in Wine
How To Buy Wine: Dinner Party Video
Video Rating: 5 / 5
Try Some Garlic Wine With Dinner
December 18th, 2011 | Published in Wine
“Garlic wine?” you might ask with just a hint of incredulment. “Who would ever make wine out of garlic?”
One of the fun and interesting things about home winemaking is the fact that you can make wine out of just about any organic plant material as long as it’s not poisonous. And garlic wine is certainly something that you can make.
As far as drinking it for pleasure, that’s another matter. But, garlic wine makes an excellent addition to foods and salads. I wouldn’t advise pouring it into a glass and serving it to guests if you want your guests to return, but using it in a variety of dishes including beef, chicken and seafood will impress the tastebuds.
We’ve all heard about the health benefits of red wine. When the fermentation process starts, there are many chemical reactions going on with new compounds being created, while other compounds become more potent and concentrated. For example, the compound that may provide many health benefits, reservatrol, can increase when red grape juice is fermented. Red Spanish grape juice typically contains 1.14 – 8.69 mg/l while Spanish red wine contains between 1.92 and 12.59 mg/l. This increase may be explained by the fact that reservatrol is produced when the grape is under attack by bacteria or yeast.
There are no known studies that I am aware of regarding any compounds specific to garlic wine, however garlic has been known by itself to have many health benefits for those that consume it regularly. It has been said that the ancient Roman physician, Galen, used garlic wine to treat sick and injured gladiators successfully.
Whether or not there are health benefits to , it does make for an interesting additive to gourmet meals. Making it yourself is quite simple if you have the right home winemaking equipment. You do of course need to bare in mind the important factors in making any kind of wine, the biggest being that of ensuring your work area and equipment are sanitized.
If you do plan on making garlic wine, I would not recommend anything more than a gallon at a time. Filling a five gallon carboy with garlic wine leave you with a predicament of what to do with it all as amounts needed in cooking are small. You could of course, bottle it and give it away as gifts to your dining friends. Just be sure they know it’s not a sipping wine!
You can find recipes for garlic wine as well as others wines that have interesting ingredients such as parsnip, ginger, blackcurrants and other fruit at this site.
Ian Hugh Scott has been making his own wine for years. As well as wines from commercially available kits, he has discovered the pleasures of experimenting with other ingredients such as black currants, strawberries, blueberries, and even ginger and parsnip! Follow along with Ian’s regular activities.
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You are planning an elegant dinner party
December 5th, 2011 | Published in Wine
You are planning an elegant dinner party, with delicious food and drinks. But you know that two or three of the guests you really want around your table are trying to shed a few pounds.
Can you invite them with a clear conscience – without feeling you are “sabotaging” their dieting efforts? At the same time, can you mix them with guests who are not concerned about their weight?
The answer is a resounding yes – as long as you take five simple steps.
The five steps are all designed to give your diet-conscious guests inviting-looking choices they can enjoy without risking their diet. All of them have the bonus advantage that they are inviting-looking for your non-dieting guests as well.
1. Have a jug of sparkling water available for pre-dinner drinks. Garnish it with a lemon or lime so it looks special, and be sure to serve it in lovely glasses. Your dieting friends will be happy to be drinking their sparkling water while others drink wine.
The trick is in the visuals. The sparkling jug garnished with lemon or lime will look like a “designer drink” so diet-conscious guests don’t feel deprived drinking it.
2. Let the eyes of your dieting guests fall immediately on a safe appetizer choice for them. Position a low fat appetizer front and center of any other appetizer choices.
A beautiful tray of crisp raw vegetables or a tempting shrimp ring fills this bill very nicely. If guests can reach for attractive looking low fat appetizers, they won’t feel so tempted to reach for the more calorie-laden choices.
Now you’ve gotten your guests safely to the table without them breaking their diet resolutions. Keep on offering choices that minimize any sense of deprivation.
3. Choose a main dish that relies on savory herbs for its attraction. Don’t choose a dish that relies on a heavy sauce or gravy.
Steak is a dish that most people can eat happily without loading it with calorie-laden sauces. Roast or grilled chicken is another such choice. A piece of chicken flavored with rosemary or your herbs of choice smells good, looks good and tastes delicious.
Just don’t include a large bowl of stuffing on the side, that’s a highly tempting item most of us would have trouble refusing!
4. Include a pureed squash, sweet potato or turnip dish along with your vegetables and salad. Most green vegetables and salad are no problem for most dieters. Diet-conscious guests can also choose your pureed dishes instead of white potatoes or rice. These dishes fill the plate the same way that potatoes and rice do. And they have the same consistency as fluffy mashed potatoes. (The Atkins diet even recommends pureed cauliflower.) Diet-conscious guests can decline potatoes or rice knowing they will still have filling side dishes.
In other words, your diet-conscious guests don’t need to feel deprived because they still have the volume and texture of mashed potatoes in their vegetable purees.
5. Fresh fruit with chocolate bonbons is a great end to the meal. Your guests can eat the fruit without worrying about calories. And since they have been so diet-conscious throughout the evening, they can treat themselves to a piece or two of chocolate candy.
If you were to offer a chocolate cake they might not be able to resist a piece. But there is a huge difference between a small piece of chocolate candy and a serving of cake and icing. So let them choose just a taste of chocolate instead of tempting them with a large serving.
Now ask yourself – will your diet-conscious guests feel deprived if they are served this kind of menu?
- “Designer” garnished sparkling water to drink with appetizers
- Appetizers of fresh vegetable tray and/or shrimp cocktail with lemon garnish
- Savory herbed roast chicken or grilled steak
- Squash puree
- As many vegetable and salad dishes as you wish
- Fruit with chocolate bonbons
I think you know the answer. Of course your guests won’t feel deprived.
Far from feeling deprived, your diet-conscious guests will probably heartily enjoy your meal. And they will appreciate your thoughtful provision of diet-conscious but delicious choices that still allow them to stick to their diet resolutions.
About the Author Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to Internet Business, do please browse for more information at our websites. Article Source:
Wine Tasting in Austin, Texas
November 22nd, 2011 | Published in Wine
If you’re a fan of wine and live in Austin, Texas there is a lot for you to be happy about. The area is home to two excellent wine bars/restaurants, a unique wine store that offers tasting lessons and a yearly festival that lets locals experience all that wine country has to offer.
First on the list is the Uncorked Tasting room & Wine Bar. It’s located at 900 East 7th Street and is open 3 p.m. to midnight on week days and 3 p.m. to 1 a.m. on Saturdays. It is closed on Sundays. They offer a selection of 127 wines from 13 different countries, with something to suit all budgets. If you’re in the mood for sampling several different wines at once try the wine flights, which have a separate menu. These orders come with a sample of three different wines all with a card to help you identify which is which. This is a terrific way to become exposed to something new. They offer a full dinner menu with reasonably priced meals.
Vino Vino is another local spot that is passionate about wine. It offers a store, a wine bar and a restaurant. It’s located at 4119 Guadalupe Street just north of campus. The retail store is open on Monday through Saturday from 11 a.m. to 12 a.m. and on Sunday from 3 p.m. to 10 p.m. The bar serves guests on Monday through Saturday from 6 p.m. to 12 a.m. and on Sunday from 6 p.m. to 10 p.m. The restaurant is open on Sunday through Thursday from 6 p.m. to 10 p.m. and on Friday and Saturday from 6 p.m. to 11 p.m. It’s a small venue but perfect for getting a glass of your favorite wine and a nice meal. When you shop at the retail store you should know that you can get 15% off two bottles or more so it’s a great time to stock up your at home wine cabinet.
For an education in wine, look no further than the Grapevine Market. Located at 7938 Great Northern Boulevard it features Grapevine University, weekend classes on wine tasting of all types. The folks at Grapevine Market love to share their passion for wine and for $10 per class, you’ll be able to become passionate about it too. The hour long wine tasting seminars are held on Saturdays and upcoming classes include Central Italy, Burgundy and Champagne and Sparkling Wine.
If traveling from winery to winery is more your speed, don’t miss out on the Texas Wine Trails. These special events are self guided tours through Texas Hill Country and includes 24 different wineries. The Texas Wine Month trail lasts all of October. Your ticket to the event entitles you to one to three free tastes of wine. Tickets are $35 per person and $60 per couple. You’ll also receive a recipe collection of the top dishes from the wineries once you visit 14 wineries, and you’re entered in a Texas Wine Month raffle.
As you can see, when it comes to wine, Austin is the place to be!
Joe Cline writes articles for . Other articles written by the author related to and can be found on the net. Article Source:
Wine Bottle Refrigerators: Which Size is Best?
November 20th, 2011 | Published in Wine
There is a vast array of wine bottle refrigerators available and you’ll find everything from tiny tabletop fridges to giant ones that practically create their own wine cellar. How do you choose which one works for you? Do you go for big, small or medium? This article will help you make a decision as to which wine fridge is best for you.
Space is a huge consideration when choosing your wine bottle refrigerator. Obviously, if you have nowhere to put a large fridge, there’s no point in buying one. While countertop and table top wine coolers are quite popular, these may not be right for you either, particularly if you have a minimal amount of table or counter space.
Once you have determined the size of the fridge you can move in, you’ll need to assess how much wine you actually drink. If your consumption is pretty low, say 1 bottle a month, you certainly don’t need a large fridge that holds 50 bottles . . . it would take you years to get through them all. However, a small six bottle fridge could be just right and will tide you over for half a year.
For anyone who enjoys throwing dinner parties or wine tastings, it’s vital to have plenty of room. You’ll want to make sure that you have more than enough bottles at the right temperature for serving at all times. This is also handy if you have unexpected guests, your wine will already be perfectly chilled.
A wine bottle refrigerator should also be selected for how it fits into your home. If you have a country style house, then a chrome and glass fridge isn’t going to fit in very well. However, you can get built in wine refrigerators with many different stylings, including wood. These will fit right into your existing décor and can be a good way to store your wine without making it too obvious. There are large versions, as well as under the counter types which tuck away quite nicely.
No matter which size of wine bottle refrigerator you choose, make sure that it is large enough to fit your collection and don’t forget to look at your options. There are so many different types of refrigerators that you are bound to find one that you like and which fits into your home nicely. Having your wine stored at the right temperature is really the only way to enjoy it, whether white or red.
Want to really get the most out of your wine? Then you’ll need to start looking at . They offer a number of options and can be the perfect addition to your home. Article Source:
Wines for the summer of 2009
November 16th, 2011 | Published in Wine
Wines for the summer of 2009
Summer has just begun, and already heat and humidity fill the air. We are all thinking of cold drinks to cool us down in order to make summer a more enjoyable time. With the warmth and humidity that summer supplies, dining and entertaining should be casual and outdoors. As Floridians, we have already experienced spring showers and downpours of the last couple of weeks.
A cool, crisp wine can be a fantastic way to savor the moment, especially if paired with the right food. So, follow a new rule and stay away from those heavy Chardonnays that can turn your tongue annoyingly furry. This year, for a change, you could look for a White Pinot Noir (Pinot Nero Blanc) or White Merlot (Merlot Blanc). Red wines are consumed at room temperature and are heavier bodied and contain tannins. The chilled white wines, on the other hand, provide a clean, sweet acidity that can cool you off and brighten your day.
Indulge yourself with a nice fruity Sauvignon Blanc, an aromatic Torrontes from Argentina, or a crisp Italian Pinot Grigio. The Pinot Gris from Germany and Oregon, and the Chenin Blanc from South Africa also provide a much-wanted relief from the summer’s heat. The most versatile white wine of all is the Riesling. Please read the label carefully, as they can be very dry to very sweet. These days they are made everywhere, including Florida. Florida has a collection of fruit wines made from tropical fruits such as mangoes, guava and lychee. These fruit wines can be used to create exotic martinis.
Choose white wines from recent vintages, as they will be fresh and better priced. Select crisp, light, and fruity white wines to sip and pair them with various salads, seafood’s, and chicken. Summer whites are all about acidity as that is what keeps the wine light on the palate. For example, lemonade is sweet and acidic, making it the perfect summer refreshment. Wines like Sauvignon Blanc, Riesling, and Pinot Grigio emulate similar thirst-quenching effects. These wines can range from a very sharp acidity to a more mild tartness, so try several varieties to see what fits your taste and preference.
Whites – sweet:
Moscato d’Asti has the bouquet of roses on the nose, and peach nectar on the palette. It pairs well with seafood specially shellfish, fresh cut fruits and chocolates.
Riesling is aromatic with apple, peach, and pear at the forefront, mixed with delicate floral undertones and often honey and spice on the nose. This wine pairs well with spicy Asian foods.
Gewürztraminer is fruity and aromatic, perfect with spicy food or Asian salads.
Whites – not sweet:
Pinot Nero Blanc, a medium bodied wine is round, has mild juicy fruit flavors, and is very easy to drink. Replace your Chardonnay with this one for the summer of 2009.
Merlot Blanc is light bodied, crispy, and fruitier than the red Merlot. Drink it chilled with your lunch or dinner.
Torrontes comes from Argentina with a lot of floral notes on the bouquet and very light on the palate. It pairs well with Asian and Indian food, especially sushi.
Pinot Grigio is acidic with hints of ruby red grapefruit and Meyer lemon layered with aromas of white peach. It goes great with poached salmon, grilled vegetables, seared scallops in a cream sauce, or curry.
Sauvignon Blanc has hints of clean, citrus fruit, and green herbs. It works well with white fish, salads, vegetables, and pasta with earthy ingredients like mushrooms and herbs.
Reds:
Malbec is rich with hints of berry, plum and herbal freshness. It pairs well with grilled meats, and grilled portobello mushrooms.
Petite Sirah has the effusive aromas of butterscotch candy, strawberries, blackberry, and some spice. Experience mouth-filling, jammy blackberry, black pepper, and some chocolate as you sip this wine. This wine pairs well with barbecued steak, ribs, cheese, and other robust foods. If you are grilling this summer, use it. This wine will let you really enjoy your grilled creations.
Antoney Manipadam is the owner of Cork&Olive Lake Mary. He is a certified Sommelier (US Sommelier Association), and is pursuing Master Sommelier Certification.
Antoney Manipadam is a Certified Sommelier, pursuing the Master Sommelier Certification. He Owns and operates Lake Mary Cork&Olive;, the best wine store in Lake Mary, Florida. Website: Article Source:
The Trials and Tribulations of the Australian Wine Industry..
November 12th, 2011 | Published in Wine
The Trials and Tribulations of Australian Wine Game
There is little doubt that the Australian wine-grower has had a tough time of it lately. If it`s not climate change playing havoc with the ripening cycles and rain fall averages, it`s the strength of the Aussie dollar relative to the US dollar – totally devastating the export value of the average bottle of good old Barossa shiraz…
There is however another aspect to the trials and tribulations of the industry which is becoming more and more apparent – brand Australia is no longer the coolest kid on the wine block with the groovy sneakers and matching i-phone.
There was a time not too long ago when the UK supermarkets were bulging with good value Australian reds that were being consumed in near-alarming amounts along with the weekend take-away Chicken Tikka dinners and Coronation Street episodes so beloved by the average British household.
At the time, it was cool to rag the French and Bulgarians for lousy low-end wines and every visiting Australian winemaker was treated like Mick Jagger on a come-back tour every time they touched down at Heathrow.
These days, it`s the Chileans and Argentineans who have elbowed their ways into the hearts and minds of most UK and US wine shoppers, and it`s hurting back home in a big way.
It has to be said that the average bottle of South American wine is cheaper to produce by a country mile than most Australian wines. They are also producing new and exciting varietals such as Malbec and Carmenere (like Shiraz but mostly sweeter and denser). With most trends the cycle highs and lows are always extreme, and currently my antipodean hackles are being raised by the amount of negative international press we are getting in the global marketplace. Some of the bad press is justified as it is fair to say that the impact of Robert Parker`s preference for certain styles of wines have moulded a lot of Australian winemaker’s product – only to be left high and dry as the global consumer is nudged toward alternate countries styles and varietals.
As Victoria`s Secret Super-Model Heidi Klum is famous for saying of fashion “One Minute You are In and the Next Minute you are Out…”
There are green grass-shoots of hope amongst all of this.
Firstly it has forced a lot of producers to take a look at what they produce and how they produce it. Regions are being examined a lot more closely to understand exactly what varietals work best in a specific place – so Riesling out of Clare, Shiraz out of Barossa and so on. This is a good thing and can only result in more carefully considered wines which have the best chance of showing what they can do best.
The next thing is that it has started to produce interesting and hereto unknown varietals out of Australia, like Spanish sourced Savagnin or also called Traminer (a style like Sauvignon Blanc) – which really gives the South Island of New Zealand a run for its money with Sauvignon Blanc. Heathcote is producing some pretty sexy Tempranillo and I tasted a 100% Mouvedre from Coonawarra the other day which would make angels weep.
Winemakers are also travelling more – making wines in different countries and learning more about consumer styles and trends. I was lucky enough to spend some time with Two Hands winemaker Matt Wenk last month – in Singapore to meet, greet and drink with expats at a recent Austcham event. What was brought home to me in a big way was his commitment to the notion that a winery was at its best if drawing grapes from multiple regions and making the most of the chosen varietals – the experts call this Regional Differentiation. I reckon it is here to stay and will be the foundation of the rebirth of the Australian wine industry in years to come.
I manage an online wine e-tail portal in Singapore – servicing most of South East Asia. Our specialty is New World Wines into Singapore, Hong Kong and China. Article Source:
Improve Your Wine Knowledge With Wine Tasting
November 8th, 2011 | Published in Wine
When it comes to wine, there is never a dumb question. When you are learning about wine, it is best to ask as many questions as possible. Recently, while on a , I overheard the woman next to me ask if Burgundy was a grape or a region. Her wine tasting companion chimed in ‘well of course it is a grape’ just as the vintner was answering her question ‘it is a region-and all great Burgundian reds are pinot noir-all whites are chardonnay.’ Needless to say, the wine tasting ‘companion’ turned a true shade of red!
I have been on many a wine tour, and each time I venture into wine tasting, I learn something new. I make it a point to write questions in advance, which in turn prepares me for the wine tour.
My original image of the wine connoisseur is of the person having their nose buried in a glass, inhaling deeply. Part of the essence of wine tasting, is indeed ‘sniffing’ the wine you are tasting, to appreciate the full effect. The human tongue can only detect the five basic tastes. The human nose can pick up on over a million scents. By smelling, you can determine if the wine is ‘corked’, meaning it has a fault. There are numerous common faults in wine. Ask your vintner what would be a common fault. There are many, and he will make suggestions on what to look for.
Swirling is good and perhaps you have seen many servers swirling wine in a glass, round and round. By swirling wine, you release the fragrance in the wine. A good way to start, is by practicing with water in your glass. This will avoid any mishaps with red wine splashing over. While swirling your wine, this is a good time to take notice of the color and clarity.
Take a small sip; swish it around the mouth and focus on the flavor or combination of flavors. Are there any familiar tastes-such as vanilla, raspberry or blackberry?
Have you ever wondered what the purpose of decanted wine was? When I was a child, I always thought that my mother was serving wine in a decanter to be fancy. I did not realize that decanting wine does help improve the wine. You can serve the identical wine, side by side and have the outcome be noticeably different. Decanted wine helps, especially with the less expensive bottles of wine. It will make the wine smoother, better balanced and appear ‘older’.
is one of the best ways to learn all about wine. By visiting the many wineries, especially those in Temecula Valley, you will meet the vintners firsthand, and learn all about their particular wines. There are so many wineries that are knowledgeable. It is the best way to talk about wine with those who really love the subject. They will discuss how their wine is made, what types of grapes are used to produce their particular wine and the history of the grape. Finally, part of the fun of wine tasting is to share it with friends and family. Sharing wine is the most sociable thing. Whether you have an enjoyable time going on a wine tour together, or enjoy a bottle at dinner-a good wine is a great thing to share!
Michele McNeal has written many articles about wine. She lives in Southern California with her family. Article Source:
3G Awards night and dinner on December 4
December 3rd, 2010 | Published in Alcohol
3G Awards night and dinner on December 4
A RED CARPET AFFAIR & A BOTTLE OF FINE WINE FOR EACH OFTHE FIRST 100 VIP TICKET HOLDERS – FREE!! The second Annual 3G Awards night and dinner is not like any other, Its 3G Media celebrating its second anniversary and having a party with fans.
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The wealthy wine buffs move east
Confirmation from France’s Chateau Mouton Rothschild that China is now the dominant influence on the fine wine market. The 2008 vintage of the Bordeaux first growth has a label designed by Chinese artist Xu Lei who follows in the footsteps of previous designers Pablo Picasso and Salvador Dali.
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Didi: These are my vintage years
DIDIER DROGBA claims he is like a fine wine and is improving as he gets older
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My stepdaughter would like suggestions on a “sweet” white wine to serve with dinner?
October 9th, 2010 | Published in White Wine
She doesn’t know much about wine, only that she’s not wild about the wines we serve (for white wines, we stick with pinot noir, chardonay and chablis–we don’t know much either. Sh e didn’t say what food this wine was to accompany, but I sugested, for sweet wine, a reisling or a zinfandel. What would you tell her?