wine tip

There is no better way to get to know a variety of wine than going to a wine tasting. It is a unique opportunity to taste wines
have an expert guide you through the tasting
give them points according to your own tastes
and then
by the end of the evening
have a great idea of the type of wine that is your favourite.

When you are at a wine tasting
you taste the wine with a group of people
sometimes familiar people
sometimes strangers
making it a great opportunity to get ideas from others. Other people will have tried different bottles of wine to you previously and will be happy to share their views on which wine goes with which type of food and how to keep wine at its best once the bottle has been opened.

Wine tastings happen regularly across the country and beyond. They are usually held in interesting locations in city centres
such as art galleries
museums
or other heritage buildings. They often have producers of wine in attendance as well as experts
to guide you through the evening and offer advice if needed.

In addition to wine on offer
canap้s or hors d’oevres are often served as well
making for a great night out
discovering new tastes and hopefully finding a new wine to fall in love with.

Not only are wine tastings a great way to get to know a new wine
it is also a fantastic way to meet fellow wine lovers and who knows
by the end evening
you could have made a new friend or two.

Most wine tastings only last for a couple of hours – any longer and you would have forgotten the first wine that you have tried. It is a good idea to make sure you don’t drink too much too quickly
as you will be mixing different types of wine
and you don’t want to end up buying something you didn’t really like
or having a splitting headache in the morning.

Wine tastings are held all over the country
from Bristol to Durham
at Lancaster to Salisbury.

There is bound to be one close to you. In addition to wine tastings
some companies hold wine dinners
where you get to taste wine in conjunction with indulging in a great meal.

Wine tastings come in a couple of different formats. There is a more formal
intimate set-up
which could feature fine wines and more information on a smaller number of wines. There is also the less formal setting where you walk around tasting a larger variety of wines
but this lacks the intimacy and the expertise of the more formal gathering.

If you are interested in wine tastings
why not check out an independent online retailer where you will find more information on this service.

Moderate wine consumption produces a better balance of these two. Additionally
wine has an anti coagulation effect which makes the blood less likely to clot.

The health benefits of drinking alcohol can't be underrated. Mainly because of the evidence that it can greatly prove your health.

However
not all alcoholic beverages can provide healthful gains. Between wines and spirits
wines provide more healthful benefits compared to spirits.

Generally
spirits refer to purified or extracted alcohol. The process of distilling alcohol is usually done by heating a “fermented liquid.” The liquid is made to disperse in the air making it change from a liquid state to a gas or vapor
and then squeezed back into its liquified form. Learn the art of Wine Tasting.

Spirits are generally made from any natural material that can be “fermented” to produce alcohol. You could surmise that wine with a little percentage of alcohol can be transformed into spirits by increasing its alcohol content and decreasing its liquid substance.

Measurements

Since spirits are distilled forms of any organic substance including wines with the abundance of alcohol content
these particular types of beverages are measured and assessed depending on their alcohol content. Most countries that manufacture spirits use a particular means of measurement. The common way is to use the “Gay-Lussac system” or measuring the spirits according to “alcohol by volume” or ABV.

For example
a particular spirit that is classified as 60% ABV means that it has 60% alcohol. In the United States
spirits or any alcoholic beverage are classified in accordance to their alcohol content by using “proof of scale.” The “proof” of an alcoholic beverage
particularly spirits
has their ABVs doubled. For instance
if a spirit has a 30% ABV
it is classified as 60% proof.

Classifications

Spirits are
basically
classified according to the kind of fermenting material that is used in the process of fermentation and distillation.

To know more about the classification of spirits
here is a list that can help you out:

1
Brandy

This is a type of spirit that is made from “fermented” grape sap. The alcohol contents of brandy are generated from a meticulous distillation process of grape juices
mostly from wines.

2
Gin
Vodka
etc.

These spirits are generated from distilled beers that are naturally made from grains.

3
“Fortified wines”

These are special kinds of spirits made from a combination of “fermented wine” and extracted spirits
which are
more often than not brandy.

These are just a few of the many classifications of spirits. They may differ from the kinds of materials that they have originated from but they are all extracted and distilled to produce alcohol. That is why they are known as spirits.

Chemical and food experts have known for years that wine contains rich deposits of vitamins
minerals
and natural sugars that are often beneficial to good health. Wine is also rich in potassium and low in sodium. Red wines have more of these elements due to the juices longer contact with the grape skins. Red wines are also rich in Vitamin B which comes from the grape skins as well.

Wine is a complex substance. Open a bottle of it now
and it may taste fine. Open a bottle of the same wine several years from now
and the wine becomes something else entirely. Rough edges in the flavor will have smoothed out and the overall flavor of the wine will be more balanced and mellow.

Why age wine? Well
as stated above
the many components of the wine will mellow out over time
and bring a harmonious balance to the flavor of the wine. The tannins
present in red wine
bring a bitter and astringent flavor. Given time
the tannins help to age the wine. As wine ages
the tannins precipitate out of the wine
leaving a smoother and more mellow flavor. As the wine ages
the acids will lose a bit of their bite
allowing the fruit to come out more. As the components of the wine age
they also bring more complexity to the flavor. What you end up with after several years of proper aging is a complex and balanced wine.

What wines should be aged? There are certain guidelines as to what wines should and should not be aged
but they are simply guidelines
not hard and fast rules. Most wines from California are meant to be consumed immediately
and should not be aged. Most white wines should not be aged
as they have a lower amount of tannins than red wine. It is the tannins that are present in red wine that allow the wine to age well. There are a few white wines
however that will improve with a couple of years of aging. Most wines under $25 don't need to be aged. Many French wines are meant to age and mature over several years. There are exceptions to these rules. Go into a wine shop
and ask which wines they would recommend for aging. They can recommend several good wines
along with some ideas of how long to age the wine.

How do I age wine? Proper storage is essential for a wine to age well. Cooler temperatures slow down the aging process
allowing time for the complexity of the wine to develop. The wine should be stored at a constant temperature of 50-60 degrees F. Fluctuating temperatures will cause the wine and the cork to expand and contract
loosening the cork
and exposing the wine to oxygen. The wine should be stored on it's side
so that the wine is in contact with the cork
preventing it from drying out. The storage area should be dark
and have plenty of moisture to keep the cork from drying
which may loosen it
and subject the wine to oxidation.

Once you have a proper storage area for your wine
go to your local wine shop
and get their recommendations on a good aging wine. Buy a case of wine
and then open up one of the bottles when you get home and taste it. Put the rest of the bottles in storage
and start opening them after a couple of years
and note how the flavors and the complexity of the wine have changed. A new bottle of wine may be good
but a properly aged bottle is even better.

The Holidays are quickly approaching as we speak. For many people
myself included
memories of Thanksgivings
Christmases
and New Years Eves past cross their minds. Some of those memories are of a certain sparkling wine
called Cold Duck. As the old familiar songs play in the background
the winter chill whips though us and nearby homes are illuminated in their bright
colorful holiday glory
some of us will look back fondly on this beverage
remembering it from many special occasions such as birthdays
Christmas and New Years Eve. You may even remember with nostalgia
the commercials from the 1970's
of a happy couple toasting the holidays with a glass of Cold Duck
with a cheerful Christmas carol playing in the background.

You might think that Cold Duck sounds more like a dinner recipe than a beverage. Or
you may cringe at the thought of a bottle of Cold Duck
since it is one of the cheapest wines on the market
at only a few dollars per bottle. Cold Duck doesn't carry the same sophistication as some of the other sparkling wines on the market
such as Dom Perignon or other champagnes. But Cold Duck was at one time one of the best selling and most popular sparkling wines in the United States. Cold Duck is still readily available at your local grocery store for only a few dollars a bottle. Compare that to the hefty price of a bottle of Dom Perignon champagne
which can be well over $100 a bottle.

Cold Duck originated in Germany
where it can be traced to the common practice in Bavaria of mixing cold
sparkling Burgundy with bottles of previously opened Champagne. This mixture was knows as kalte ende (cold end). This custom kept the opened bottles of champagne from being wasted
and it also provided people with a tasty beverage at the same time. Over time
the name became transliteraeed to kalte ente
which translates to cold duck. In 1937
the owner of the Pontchartrain Wine Cellars in Detroit
Harold Borgman
invented his own beverage based on this Bavarian custom.

Cold duck experienced a sizable surge of popularity in the early 1970s
being a very popular wine for parties and gatherings. With it's soft concord grape base
Cold Duck is mixed with a combination of sweet red and white wines. The original American Cold Duck combined one part of a California red wine with two parts of a New York sparkling wine. This exact recipe varies today. One of the best known brands of Cold Duck is Andr้
from the E&J Gallo Winery
which uses Concord grapes for their recipe. In 1971
only four short years after Andr้ Cold Duck was introduced to the public
the E&J Gallo Winery was selling two million cases of the wine every year. Like many white wines and sparkling wines
and unlike most red wines
Cold duck is best served chilled. It goes great with party hors d'ouvres
like cheese and crackers or olives in a pastry crust.

Many wine drinkers dream of finding an exciting discovery from far-off lands at a great price … unfortunately the reality is usually wildly different.

Today a few large wineries produce the majority of bottles you find on the high street and names like Hardys and Blossom Hill dominate the supermarket shelves. Many wine merchants and supermarkets are simply looking to secure the best price possible on easy-drinking
bulk wines from a large manufacturer. So if you want something a little different it’s not much use scanning the shelves in your corner shop or local supermarket – all you’re likely to find is mass-produced wine made for simple glugging!

However there is hope … the advent of the Internet and growing interest in wine (especially in the UK) has made it far easier (and cheaper!) for the average wine consumer to order interesting wines.

A quick search for wine online reveals a number of wine merchants offering a vast range of bottles with handy information about each one. According to online monitor Hitwise
websites operated by Laithwaites receive more online hits than those of any other wine merchant. Browse laithwaites and you will find wines from established winemaking countries such as France and Spain as well as far-flung destinations. There’s Pinot Grigio from Hungary and Romania
Brazilian fizz
dessert wines from Greece
Chilean Sauvignon plus that most difficult of grapes – Pinot Noir – from Patagonia. You can even try an English fizz should the mood take you closer to home.

It seems Laithwaites are thriving on variety and Leading wine magazine Decanter voted them their Wine Merchant of the Year in 2007. Wine lovers must hope that other wine merchants follow suit and offer more character-driven wines from distant shores …

So if you are feeling stuck in a wine rut – why not try searching for something a little
bit different? There is a world of better wines out there to enjoy and they’re just a
click away … For more information about the World of Wine
feel free to visit our site.

Red Wine

The first operation performed on grapes after they are removed from their storage is to de-stem them
which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed
they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.

When the winemaker determines the right amount of time has passed
the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace
in many cases
being returned to the vineyard to be used as a fertilizer.

Once the colour and sugar content are correct the cask valve is opened and the first juice
which is the best quality wine
is then transferred into other containers where the fermentation process is finalized.

‘Pressed wines’
which are full of tannin
are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.

When the fermentation process is complete
the wine is either bottled straight away
or left to age.

White Wine

When making white wine it is important not to damage the grapes
so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin
the grapes are then transferred to the press where the must is separated from the skins and other solids.

At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.

Once the fermentation process is complete
the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting
the wine is bottled and ready to be sold
and is best drunk within two years.

Sweet Dessert Wines

Dessert wines are produced in one of two ways. In the first method
Botrytis Cinera
a fungus which grows very quickly
is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong
sweet wine where the grape is the major flavour.

Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which
along with the production process
leave the wine with a mushroom type smell as the bottle is opened.

Changing to a healthier diet needn’t mean you miss out on the good things in life …

A question of balance:

You’ve embarked on a diet – and have even discovered some exciting new recipes – but what about wine? According to doctors
a little bit of what you fancy does you good
so much so that heart attack patients in one Wiltshire hospital were given two glasses a day during their stay. It’s also a great stress reliever
helping you unwind at the end of a busy day. The secret is moderation – but by drinking less you can afford a few special bottles and expand your wine horizons.

A world of choice:

Start by taking a grape variety you know
then work your way through different examples from around the world. Lovers of Aussie Chardonnay
for instance
might ring the changes with rich
barrel-matured white Burgundy. If you’ve already discovered fruit-filled Chilean Cabernet
then you really need to try the aristocratic reds of Bordeaux. Find out for yourself why the wines of New Zealand have become so popular
or experience the everlasting appeal of Burgundy. Just a few rungs up the price ladder
flavours become more intense – making it far easier to stick to a single glass!

When exploring
don’t be afraid to ask questions of waiters or shop staff – if properly trained they will be full of useful advice. The very cheapest wine is rarely the best value for money. Excise duty
VAT
transport and packaging are virtually the same whether it’s a basic vin de table or from a prestigious estate. By paying a little extra – say ฃ5 to ฃ7 – you get a big increase in wine quality.

The easy option:

More people are ordering their wine online thanks to the convenience and range of wines on offer. Online wine merchants invariably provide more information about their wines than you will find on the label when perusing the supermarket shelves. Laithwaites were voted UK Independent Wine Merchant of the Year 2007 and have seen their online orders increase rapidly in recent years. It isn’t hard to see why – a quick look at their website reveals a wide range of wines with helpful descriptions about each bottle. Ordering is simple
each selection is delivered direct to your door and every bottle is covered by a full money-back guarantee.

With expert wine merchants available at your fingertips it has become a whole lot easier to enjoy better wines at very competitive prices. Avoid cheap supermarket wine and you’ll discover a little good wine really does go a long way. You may find that you shed those unwanted pounds and your health
not to mention your palate
improves too! More information can be found at our site.

Enjoy some of the most spectacular views that Colorado has to offer while you sample gourmet food
sip on fine wines and chug microbrew. Everyone receives a commemorative wine glass or beer pilsner and unlimited samples of food and drink. Even though this should be enough to satisfy most anyone
there is a whole lot more going on at the Rocky Mountain Wine
Beer & Food Festival.

This famous event is held at the base of Winter Park Resort where you can find a 600 mile hiking and mountain biking trail system that spreads throughout the beautiful Fraser Valley. Winter Park is also home of the longest Alpine Slide in Colorado! A 3000 foot long slide
with a 600 foot drop winding through the wilderness. Take a chair lift to the top of Winter Park Mountain and you can find an 18 hole disc golf course
as well as 360 degree views of the Rocky Mountains. Back at the base there is also a miniature golf course that takes you through Fraser Valley history
a climbing wall
Rock N' Roll Gyro
Human Maze
Leaps & Bounds Bungee and a whole lot more.

Proceeds of this event will benefit the National Sports Center for the Disabled
which is one of the most important organizations found at Winter Park Resort.

When: Saturday
August 5
2006
12
Noon - 3pm.

Where: West Portal Station at Winter Park Resort

Admission: $40 in advance / $42 at the door

Stay just a five minute walk from the event: Slope View Bed and Breakfast offers views of the Continental Divide
unique amenities and a knowledgeable staff. 970-531-2386

The next time you are at your favorite coffee shop and someone catches your eye
here are ten interesting coffee facts that you can use to break the ice:

1
Coffee is considered an aphrodisiac. Because it contains a high dose of caffeine and other various alkaloids
studies have shown that coffee can increase stamina and the overall length of intimate sessions.

2
Although coffee has been a part of the Arab culture for thousands of years
it did not become part of the western world until the 1500s. Before that time
priests believed that coffee was a drink of the devil. Pope Clement VIII finally ended this line of thinking by taking a sip of coffee and then giving it his blessing.

3
Japan’s official Coffee Day is October 1st.

4
A single acre of coffee trees can yield close to ten thousand pounds of coffee cherries. Once they are milled or hulled
there are still almost two thousand pounds of coffee beans.

5
Forty-nine of the fifty states grow absolutely no coffee. The only state that grows coffee is Hawaii. Additionally
the only United States territory that grows coffee is Puerto Rico.

6
Germany is the second largest coffee consumer in the world. Forty-three percent of Germans add sweetener to their coffee
while only twenty-seven percent of Americans (the number one consumer of coffee) use any kind of sweetener in their coffee.

7
The English word coffee is derived from the Latin word Coffea. Coffea is the Latin name for a genus of trees.

8
Every single one of the fifty-three countries that grows coffee is located along the equator
between the tropic of Cancer and Capricorn.

9
On average
people who purchase their coffee from drive-through windows before work will spend around forty-five hours every year waiting in line for their coffee.

10
Petroleum is the only product that is traded more heavily than coffee. The amount of coffee produced around the world is close to six million metric tonnes.

Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband
as well as her lifelong loneliness. Again and again
she finds herself trapped in the abusive relationship
partly due to financial struggles. To her further dismay
she finds out she is pregnant with her husband’s child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events
she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and “starts fresh
” keeping only one thing the same: her love and passion for making pies.

Here are five of her wonderful pie recipes:

Marshmallow Mermaid Pie

9
graham crackers
1
C. sweetened
flaked coconut
toasted
5
Tbs. butter or margarine
melted
34
lg. marshmallows (8 oz.)
1
C. whole milk
1
1
C. heavy or whipping cream
1
oz. unsweetened chocolate
grated

Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth
stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed
beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows
maraschino cherries and rainbow sprinkles.

Falling in Love Chocolate Mousse Pie

9
baked pastry shell
1
14
can condensed milk (not evaporated)
2
C. water
1
(4 serving) pkg. chocolate pudding mix (not instant)
1
1
square unsweetened chocolate
2
C. (1 pt.) whipping cream
stiffly whipped

In large saucepan
combine condensed milk
water and pudding mix; mix well. Add chocolate. Over medium heat
cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

I Don't Want Earl's Baby Pie

1
pie crust
4
Tbs. butter
3
slices ham
8
green onions
1
C. brie cheese
1
C. parmesan cheese
grated
4
eggs
2
C. heavy cream
1
tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet
saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs
cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly
cut into wedges and serve.

Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie

4
8
cream cheese
softened
1
C. unsalted butter
softened
1
1
C. sour cream
1
C heavy whipping cream
1
3
C. white sugar
1
. cornstarch
1
fl. oz. amaretto liqueur
1
tsp. vanilla extract
5
eggs
1
egg yolk
1
C. chopped pecans
1
tsp. nutmeg

Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl
beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time
mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.

I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie

2
1
C. graham cracker crumbs
1
C. brown sugar
1
C. melted butter
2
large eggs
1
C. granulated sugar
1
tsp. salt
2
C. milk
scalded
1
tsp. vanilla extract
1
tsp. ground cinnamon
3
egg whites
1
C. white sugar

Mix crumbs
brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot
scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon. Bake on lower shelf 25-30 minutes
or until custard is firm. In larger glass mixing bowl
beat egg whites until foamy. Gradually add 1/4 C. white sugar
continuing to beat until stiff peaks form. Spread meringue over pie after custard is set
return to oven until meringue is slightly brown. Cool 15 minutes.