Keep Parties Safe and Enjoyable

(CL) - If you're planning or hosting a social event during this holiday season - or any time of year - it is important to be responsible. This means paying attention to many details, including a strong focus on alcohol safety. Here are some important things to consider:

1. Offer alternatives. If booze is the only beverage choice, guests are more likely to over-indulge. Have a wide variety of nonalcoholic offerings, such as soft drinks, water and iced tea. You can even replicate the taste of alcoholic mixed drinks by serving "mocktails."

2. Play bartender. Don't let guests self-serve drinks - by doing so you cannot observe how much is being consumed. Be conscientious of when a person may have overindulged. Serving as bartender means you can vary the ratio of alcohol to mixer and tell guests when it's time to take a break. Stay sober yourself. This will ensure you can make safety decisions with a clear head.

3. Have snacks on hand. Drinking on an empty stomach accelerates the effects of alcohol. Have a spread of foods that can slow down the absorption of alcohol. Be pushy with the snacks so guests fill up on food and not drinks.

4. Close down the "bar." Take the focus off of drinking by stopping alcoholic beverages an hour or two before guests will be leaving. Serve a substantial snack or dessert spread with coffee to give guests time to sober up a bit. Remember, though: coffee does not counteract the effects of alcohol.

5. Assess guests. Before they leave, personally check all of the guests to make sure they are capable of getting home. If you are even slightly unsure of whether someone is impaired, make arrangements for them to be driven home, either by yourself, another sober partygoer or by a cab. You can head off confrontations by asking each party guest to hand in their keys upon entering the party, so you can keep the keys if they seem impaired when getting ready to depart.

6. Reward designated drivers. It can often be hard to resist drinking when others are enjoying themselves doing so. Have special gifts for the designated drivers, such as a key chain, gourmet candy or another treat to show your appreciation.

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Cooking With Wine

Wine is often enjoyed as a drink among friends, but did you ever notice that wines enjoyed at the table are just as often the ingredients of major recipes? When did this happen or were we all too warm and fuzzy to even notice? Explore wine as a flavoring for holiday cooking and enter a brave and scrumptious new world. You might even want to re-visit at other times of the year as well.

Although there are many wonderful spices and seasonings available throughout the culinary cosmos, there is truly nothing that intensifies and enhances the flavor of food as much as wine does. Apart from the virtues of taste that we all enjoy, wine releases flavors in food that are unique. However, there are some things to watch for while cooking with it, and none of them involve drinking too much or finding someone to drive you home.

Probably the most important rule of thumb is never to cook with a wine you would not drink. Most cooking wines on the market today are truly terrible, and as such can only add a terrible flavor to whatever you are preparing. If it tastes like vinegar in the bottle, it will introduce the same flavor to your casserole. (Consider that old expression about quacking like a duck, walking like a duck and looking like a duck.) Buy a nice bottle (not too cheap and not too costly) and always be aware that whatever flavor the wine has will be transported to your dish.

It’s also important to know that when wine is used as flavoring it should simmer with the recipe because it takes time for the flavor to take hold. You should also wait about ten minutes after adding an initial dose and taste before adding any more. The flavor of any wine can overpower the best of dishes quite easily. If added late in the cooking process, it can also impart a harsh taste. Also, do not use aluminum or cast-iron pans when cooking anything with wine. Stick with enamel and other non-reactive cookware. Generally speaking, when a recipe calls for water, it can be replaced with the same amount of wine. A tablespoon or two can also enhance the flavors of gravies, oils and marinades.

Red or white is the eternal question revolving around the wine mulberry bush. Some say red wine with meat and white with fish and some say, well, other things. Don’t worry about what others say or about what tradition dictates is proper and fitting for this time of year. Let your own tastebuds be your guide.

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Rosé Earns Its Place With Champagne Lovers

Long celebrated in Europe, Rosé is now more popular than ever among Champagne consumers in the U.S. Produced only in the Champagne region of France, Rosé Champagne was shipped to the United States to the tune of over 1.3 million bottles in 2005, a whopping 126 percent increase over 2003 figures.

Experts say the increased popularity of Rosé Champagne in the U.S. market is due to a variety of factors. "Whether it is driven by consumers' curiosity or by the aggressive marketing campaigns of several prominent Champagne houses, Rosé has become the bubbly of choice of many American wine lovers," said Office of Champagne, USA Director Sharon Castillo.

The wide spectrum of pink hues and exceptional flavors offered by Rosé, as well as its versatility, makes this style of Champagne a favorite among chefs and masters of wine.

"Rosé is not sweet, as one might infer by its color; it has a lot more flavors of the Pinot Noir grape-strawberry and bright red cherry-combined with great acidity. I have enjoyed Rosé with grilled veal chops and it did not miss a beat," says Barbara Werley, one of only 13 female Master Sommeliers in the United States.

A perfect companion for anything pink, from salmon and turkey to strawberry tarts, Rosé also enhances every sushi meal. "Rosé tends to be richer and fuller flavored so it stands up to rich, oily-textured sushi," states Werley. While Rosé finds its fan base among women, men are increasingly drawn to it. Shipments are projected to continue to rise as a number of Champagne brands introduce their styles of Rosé to the U.S. market. So whether enjoying it with a meal or by itself, it does not appear that America's love affair with Rosé will end anytime soon.

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Article Directory: http://www.articledashboard.com To learn more about Rosé, visit www.champagne.us. Rosé is not sweet, as one might infer by its color; it has a lot more flavors of the Pinot Noir grape-strawberry and bright red cherry- combined with great acidity. http://barworks.blogspot.com http://barworks.blog.com

Tips for Fueling Holiday Party Fun

The holiday season is a time of year when you spend your evenings hopping from one party to the next. Be it a gathering of friends and family or just the annual holiday office party, get-togethers seem to dictate everyone's social schedule come the end of the year. Chances are you're even hosting your own party this season. If that's the case, worry not, as here are some helpful tips that should help make your holiday gathering one of the most memorable.

1. Create a theme. Get guests excited by creating a theme that promises fun. Decorate your home around a favorite holiday movie, or have friends and family dress as their favorite holiday personalities.

2. Give beverages a boost. Stock your bar with wine, beer and spirits. Keep the offering simple yet with enough variety to satisfy non-drinkers. In addition, add some fun by creating personalized name tags or charms for your guests' wineglasses and beer mugs.

3. Set the mood. Use candles and twinkling strings of lights to help set the holiday mood. Make a CD of classic holiday music, or ask guests to share their iPod playlists.

4. Generate conversation starters. Write down questions or interesting holiday facts on 3-by-5 index cards and place them in conspicuous locations.

5. Cook up some entertaining munchies. Theme your munchies to look like holiday decorations. Star-shaped sugar cookies or cheese and crackers decorated with sliced red and green peppers are festive treats.

6. Make a local charity part of the party. Remember those in need - like victims of hurricane Katrina - and ask guests to bring a small item for donation.

7. Take photos. Put out your digital camera and photo printer and have your guests start taking photos. You can award little prizes for the funniest photos taken throughout the evening.

8. Plan an activity. Give a themed goodie (like a wine charm) with a guest's name on it to each person upon arrival. In order to have a drink, each guest must find the person named and introduce him or herself. This is a fun way for people to get to know one another.

9. Make your own dessert. Let your guests be dessert chefs. Set out an ice- cream sundae station, chocolate fondue, or have guests add their own finishing touches to cupcakes.

10. Play a board game. Pick a game that is designed to create conversation or one that keeps sports fans entertained during hours of pre-game hoopla. A board game like the ESPN All Sports Trivia Challenge is a good one. It's an exciting and unpredictable game that offers sports fans of all ages challenging head-to-head competition. Fun team play and media/movies trivia can even get non-sports fans in on the action. Available at Barnes & Noble, Dick's Sporting Goods, Champs Sports, JC Penney and www.usaopoly.com.

Following some of these tips will ensure a memorable holiday get-together filled with laughter and good times for family and friends.

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Do You Know These Little Known Facts About Tuscany Wines?

Entertain with the Region’s Finest Wines

Wine can add a sophisticated touch to any party or dinner that you host. When entertaining, treat your guests to the smooth flavor of Italian wine, specifically Tuscany wine.

Italy produces more wine than any other country in the world, and some of the finest varieties hail from the Tuscany region. Wine has been produced in Tuscany for hundreds and hundreds of years. In recent decades Tuscan winemakers have put great effort into the quality of their products, resulting in the excellent Tuscany wine on the market today. Tuscany wine is enjoyed widely and is easy to find in restaurants and diners as well as stores.

Super Tuscan Wine

In the past few decades an unofficial category of Tuscany wine has arisen, given the name Super Tuscan. Wines created by making unconventional blends of different grape varieties fall under the Super Tuscan category.

Tuscany Wine Zones

Tuscany is divided into several wine zones. Three of the most important of these are Bolgheri, Chianti Classico and Montalcino.

What is Bolgheri Tuscany Wine?

The Bolgheri zone, located in the west of Tuscany, is the birthplace of Sassacaia and Tignanello, which began the Super-Tuscan trend. In recent decades Bolgheri wine has received much attention for the quality of its wines. Winemakers in the Bolgheri zone specialize in red Tuscany wine created by blending the grapes of Cabernet Franc, Sangiovese, Syrah, Merlot or Cabernet Sauvignon. Several different wines are produced using different combinations of these grapes.

What is Chianti Classico Tuscany Wine?

What more classic image of Tuscany wine is there than the straw basket covered bottle of Chianti resting on a checkered tablecloth in a cozy Italian restaurant? The Chianti Classico zone lies in central Tuscany. Red Sangiovese grapes are the primary ingredient of Chianti Classico, but they are generally blended with other grapes, such as Merlot, Cabernet Sauvignon and Canaiolo. Chianti Classico is a full-bodied, bold wine that makes a good complement to well-seasoned food. Chianti Classico wine has come a long way from its inexpensive, straw bottled past and today there are some excellent wines produced in the region. You can still get the straw basket variety if you choose, however.

What is Montalcino Tuscany Wine?

The Montalcino zone is located in the Siena area of Tuscany. Montalcino is known for producing the Brunello di Montalcino variety of Tuscany wine. Brunello di Montalcino is a red wine made from the Sangiovese grape and normally aged for at least four years, two in oak barrels. Brunello di Montalcino goes well with steak, roasts and flavorful cheeses.

More Tuscany Wine

Vino Nobile di Montepulciano is a robust red wine that is also based on the Sangiovese grape and is similar to Brunello di Montalcino. Trebbiano is a traditional white Tuscany wine. Bianco di Pitigliano is produced in the southern Tuscan region of Pitigliano, and is a popular white Tuscany wine. Vernaccia di San Gimignano, made near Siena, is one of the best known Tuscany white wines.

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The New Wine Label Phenomenon

It comes as no news to anyone that the American people love their animals. What did come as a surprise to me is that we also love animals on our wine labels. Yes, a study released earlier this year by ACNielsen confirms that wine labels with animal images are becoming increasingly popular in this country.

I felt compelled to do my own research on this topic so one evening I stopped by my local liquor store to check out the wine selection. Sure enough I was greeted with a veritable zoo of animals on labels. There were Dancing Bulls, Leaping Horses, Black Swans, Little Penguins, Kangaroos, even a hippopotamus courtesy of Fat Bastard Wines (which is French would you believe). This very informal research confirmed that there seems to be a much larger selection of wines with animal labels than ever before.

Critter Labels Rule

In the wine industry these animal labels are affectionately known as "critter labels", and the trend began back in 2001 with the introduction of the Yellow Tail brand of wines into this country from Australia. Pictured on the label is what looks like a kangaroo (but which is in fact supposed to be the yellow-footed rock wallaby). These wines had labels that looked striking, were priced very reasonably and they tasted great – so they became a runaway success. So much so that they spawned an entire new "category" of wine.

The ACNielsen study has some hard data confirming the popularity of this new wine category. In the past three years there have been 438 new Table Wine brands that have been successfully introduced in the American market (those wines that sold more than $20,000 annually). Of these 438 new brands 77 of them featured an animal on their label, around 18 percent. Combined with existing "critter label" wines, sales reached $600 million in 2005 out of a total of just over $4 billion, based on ACNielsen sales data from supermarket point of sale purchases.

"Critter-labeled wines are on the rise, quickly gaining share in the table wine category," said Danny Brager, vice president of ACNielsen's Beverage Alcohol team. "The sales generated by new brands featuring a critter outperform other new table wines by more than two to one." That's right, taken across the board new critter-labeled wines have proven in the marketplace to be more popular.

"While placing a critter on a label doesn't guarantee success, it is important that wine makers realize that there is a segment of consumers who don't want to have to take wine too seriously," said Brager. "Not only are they willing to have fun with wine, they may just feel ‘good' about an animal label presentation." With hundreds of new wine brands being introduced each year, wine makers realize that they need to stand out from the crowd if they are to make an impression. The easiest and most cost effective way to stand out is with an attention grabbing label on your bottle. The wine industry has also realized that there is an increasingly large segment of consumers who are attracted by fun labels. They want to buy a non-pretentious wine and they don't want to pay a fortune. These are the people who walk into a liquor store and supermarket and have no idea what they are going to buy – they decide by looking at the labels.

Chasing the Yellow Tail

The Yellow Tail wine phenomenon is the perfect example of this. From Casella Wines, a small family-owned winery in New South Wales, Australia, Yellow Tail went from zero to the number one imported wine in the US in just two years. The first year the Casella brothers expected to sell 25,000 cases of wine here, they ended up selling 200,000 cases. That was back in 2001. In 2005 they sold 8 million cases of wine. Yellow Tail Shiraz is now the #1 selling red wine in America (not just imports but ALL red wine). In the crowded and highly competitive US wine market with over 6,500 wine brands, Yellow Tail has become the #1 wine brand, and it took just five years.

Now, I realize that Yellow Tail's success is not just because of their label. They have a great product that is reasonably priced – the Shiraz is just $6.99 – and they have a very loyal base of repeat customers. But could they have become #1 without their unique label? I don't think so. One of the biggest barriers they faced was getting people to try the wine in the first place. With what looks like a brightly colored kangaroo on the label on a black background, it is a visually striking label. It was able to break through the clutter at the retail store with this label.

Perhaps the biggest indication of the success of Yellow Tail is the number of copycats it has spawned. Penfolds, Australia's leading winery, was obviously disappointed in missing out on this opportunity, so they responded with the launch of the Little Penguin brand of wines. There is now a deluge of animal themed wines, so much so that ACNielsen is tracking their sales now. Despite all this new competition Yellow Tail remains the most successful wine brand in terms of total sales.

Labels are a Powerful Tool

While the wine business is somewhat unique there are lessons here that can be applied to any industry. One lesson is that with a high impact label you can make inroads even in a conservative and image conscious industry such as the wine industry. Your label should be working hard for your product. It should be informational, be a sales and marketing piece, carry any necessary regulatory information, and at the same time be eye catching. If you are selling your products at a retail store, then your label needs to perform well in all these areas for your product to compete with other more established brands.

Your label is your sales tool. The success of Yellow Tail wines demonstrates that in any competitive industry a good label can help bring success. Of course, it doesn't have to feature a critter, but a visually appealing and eye catching label will always help sales.

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Copyright (c) 2006 Peter Renton
Peter Renton is the founder of Lightning Labels, Inc. the leaders in digital label printing and custom labels. He writes regularly about the label printing and packaging industry on his blog at http://blog.lightninglabels.com http://barworks.blogspot.com http://barworks.wordpress.com

Article Source: http://EzineArticles.com/?expert=Peter_Renton

Wine Storage Options for Serious Wine Collectors

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Wine asset management, as serious wine collecting and storage has come to be known, is available in a variety of configurations depending on what a wine lover’s needs are. Storage options include vault-like facilities where a customer’s wine has a room all to itself, facilities that catalog and store wines all together in a cave or warehouse, decorative custom racks and cellars for the home and even wine storage lockers at local restaurants.

When deciding on how to store your wine, consider the following:

How long will your wine need to be stored?

There are many reasons to store wine, and the longer you plan to store it, the more important environmental conditions are. Some wine lovers store wine with a long-term investment in mind while others, such as wineries, may just be looking for a temporary space while their own storage facilities are full.

The type of wine you are storing also plays a part in length of storage time since many wines change and become more complex over time. Modestly priced wines generally improve more in the short-term, while finer wines that have come from quality fruit, harvested at the peak of ripeness and sugar levels, and are processed appropriately, will develop more complex flavors, intense aromas and deeper colors over many years assuming they are stored under the proper conditions.

How important is consistent temperature, humidity and lighting?

At a lower temperature wine develops more slowly, which allows it to reach and maintain its peak drink ability. If wine becomes too warm, certain aspects may mature and decline before others have been optimized. A temperature-controlled facility is a must for collectors who will be storing their wine over a long period of time. The industry standard for wine cellaring is 55-57 degrees.

Humidity levels are important as well. High humidity will cause mold and mildew, which can damage a wine’s label and foil. But too little humidity can cause corks to dry out, shrink, break the seal and ultimately spoil the wine. Humidity of between 60-70% is optimal and is the industry standard for cellar storage.

How important is security, privacy and accessibility?

If you are storing valuable wine and want to rest easy, you may want to choose a facility that has individual lockers, state-of-the-art alarm systems at the facility, and on each individual locker, on-site surveillance cameras and even a 24-hour, on-site security guard or residing resident manager. Also, a fire sprinkler system in the building would be reassuring.

Secure wine storage facilities located in earthquake country should also include sturdy shelving that is bolted securely to floors and walls and specifically designed to protect the wine in the event of an earthquake. If a facility also has a back-up generator system, you will have extra assurance that even during a power outage; your wine will be maintained at the proper temperature.

Other Storage Options

For wine collectors who want to keep their collection close to home, the sky’s the limit when it comes to personal storage containers, racks, cooling systems and cellars. If cost is no object and sufficient space is available, there are companies that specialize in building home wine cellars. Of course, this is the most expensive option and should only be considered if one is certain they will not be moving anytime soon. If properly designed and constructed, the home wine cellar can be a source of great enjoyment, but like many home improvements, the cost of construction is unlikely to be recovered if the home needs to be sold and may limit its appeal to future buyers who are not wine collectors.

There are many home refrigeration units on the market for storage of wine, but most of these are of rather limited capacity and unlikely to meet the needs of a serious collector. However, these units can be a good part of a storage solution – allowing a small sampling of the collection to be kept at the home while the bulk of the wine is stored off-site in a secure facility.

A final option is the installation of built-in or free standing wine rack in a room of the home. The problem here is that the wine will not be stored at optimum conditions since most people do not want to maintain their home at 55 degrees. Thus, for valuable wines, this should only be a short term solution for wine ready to be consumed in the near future.

For collectors of valuable wines with long term potential, the best solution is probably a combination of off-site storage in a secure facility with ideal temperature and humidity conditions, with some small amount of temperature-controlled storage in the home for those wines which are ready to be enjoyed at the peak of perfection.

By having a proper wine storage facility at your disposal, it is possible to buy cases of wine when they are first released and store them until they reach their peak. This can save significant cost compared to buying such wines aged to perfection (if they can even be found), and some collectors can sell the wines they have aged under perfect conditions and make a profit to fund further acquisitions of fine wines. Enjoy!

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Directory: http://www.articledashboard.com
James Ledwith is a real estate developer specializing in self storage. His interest in collecting fine wines led him to recognize a shortage of secure, climate controlled wine storage facilities. www.MarinWineVaults.com http://barworks.blogspot.com http://barworks.wordpress.com

Wine Gifts - Elegant, Thoughtful & Elite

Wine gifts are considered as one of the best gifts for men. They come in a variety of tastes, vintages, colors, wrappings, baskets, labels, corkscrews, stoppers, etc. Many types of wines are available in the market and a variety of vintage wines are sent as gifts. Sending a wine gift is considered elegant and reflects upon the thoughtfulness of the sender of the gift. Wine gifts have become a symbol of elite gifting and hence are on the rise.

Generally four types of vintage wines are considered best for gifting for anniversaries, birthdays, diamond weddings, retirements and other special occasions. They are Madeira, Armagnac, Sauterne and Port.

Madeira is a fortified wine. It has a long history, it was used to toast the American Declaration of Independence. It does not go bad with changes in temperature and can be stored up to 200 years.

Armagnac is in essence a brandy and is made from distilled white wine in Bordeaux, France.

Sauterne is a type of sweet wine distilled in an area near Bordeaux named Sauterne. Sauterne can be stored up to 100 years. The alcoholic content of this wine is less compared to other wines. It is sweeter than other wines due to its sugar content.

Port wine is a fortified wine made in many different styles. They are stored in oak casks up to 100 years. It may be noted that the wines are stored for a long time in special containers in special conditions for them to improve or cure and once the bottle is opened it is to be consumed within a day or up to a week depending upon the type of wine.

There are wines other than the ones mentioned above like champagnes, red table wines, malt scotch whiskies and “celebrity wines” which are also gifted.

Wine gifts are generally given in a wine basket along with cheese, fruits, or sea foods depending upon the taste of the recipient. Wine gifts are wrapped in attractive wrappings and sometimes designer cork lifters and wine stoppers are also gifted.

An assortment of wine related gifts are available on the market like crystal ice buckets, ice tongs, crystal glasses, wine racks, wine cabinets, wine furniture, wine decanters, wine totes, wine bags etc.

With the advent of internet wine gifts can be purchased online and are delivered on required date to the recipient.

When the recipient’s wine taste is not known, presenting a wine gift certificate is better as the recipient will be able to choose from an array of wines according to his/her liking on the company’s website. There are many websites and companies providing gift certificates and door delivery. Wine gifts are available in a wide range of costs ranging from under $35 to over $100. Some companies customize the label on the wine as per order.

Wine gift deliveries are not made to hospital patients and there are laws in different states on wine gift delivery.

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Tyson J Stevenson writes on a wide variety of "every day" subjects, always with valuable news & reviews. Expect to see his name often. A related resource is www.WineGifts.com or visit www.HubbuH.com http://barworks.blogsot.com

Making Port Wine

I had a friend in college whose life's goal was to move to France, don a beret, stomp on grapes, and make wine for a living. Though I tried to tell her that there was more to wine-making than purple feet, and that berets were so "Clinton Administration," she ignored me and dreamt of grapes anyway.

Though I did not share her winemaking aspirations and decided instead to dream of something much more realistic, like a marriage proposal from George Clooney, she did get me thinking about the process, and she got me thirsty for knowledge. This eventually led me to discover different types of wine require different recipes, with one of the most complex belonging to Port.

Prior to actually reading about making Port, I was under the impression that all it involved was people stepping on grapes in bare feet. Because of this, I often worried that I would be drinking Tinta Barroca, and find floating in my glass a human toenail or perhaps a foot corn. But, in truth, port-making is a lengthy, complicated process.

Port wine, also known as Vinho do Porto, Porto, or Porto wine, is a fortified wine that comes from the Douro Valley in the northern lands of Portugal. Produced in Portugal since the mid 15th Century, Port gained popularity in England after the Methuen Treaty of 1703. While this treaty did war-related things reserved for history books, in regards to wine it caused England to become an adopted family for Port, with Portugal being the biological parents.

There is no easy way to make Port: no kind comes in a packet with "just add water" instructions. Instead, the process initially involves picking grapes, smashing them, and then placing them in an automated tank where they are further chopped into tiny pieces. After remaining in this tank for nearly twenty-four hours, the grapes begin to ferment and their sugar climbs the food chain, turning into alcohol.

With Port wine, after fermentation begins, timing takes over. Once half of the grape's sugar has been converted, fermentation must be stopped. In order to do this, the wine is mixed with clear brandy (a strong alcoholic spirit distilled from wine) containing a proof of 150. The alcohol in the brandy kills the yeast in the wine, causing fermentation to cease. The ending result is a sweet wine that is about 20 percent alcohol. It is typically served with desserts, cheese, and, of course, desserts made of cheese.

Though there are many styles of Port - White Port, Ruby Port, Young Tawny Port, Aged Tawny Port, Vintage Character Port, Late Bottled Vintage Port, Traditional Late Bottled Vintage Port, Vintage Port, Single Quinta Vintage Port, Crusted Port, and Garrafeira Port - most styles fall into two broad categories: Bottle aged or Cask aged. Because doing the tiniest thing different will result in a different taste of wine, the two Port processes greatly dictate the flavorful outcome. While Bottle aged Ports generally behave like wine on Botox, keeping their color and their fruitiness well into maturity, Cask aged Ports lose flavor quickly. They are ready to drink right away.

The best Ports to know, the ones to introduce yourself to before sending them down your esophagus, are the Taylor Fladgate Tawny Port, W. & J. Graham's Tawny Port, Smith Woodhouse Vintage Character Port, Niepoort Vintage Port, Quinta do Infantado Single Quinta Vintage Port, and Adriano Ramos-Pinto Late Bottled Vintage Port.

As demonstrated, the process of making Port is not as simple as one might imagine; it involves a little more than simply visiting a vineyard, and being met with thousands of grapes shouting, "Pick me! Pick me!" And, it involves more than taking off your tennis shoes and having a smashing good time. After a careful, lengthy process, the smashing good time will follow.

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***FUN SITES***

The Wine Enthusiast - (Click Here!)

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Jennifer Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.
Source: http://EzineArticles.com/?expert=Jennifer_Jordan http://barworks.blogspot.com

Did You Know?

One of the most popular drinks around the holiday season is eggnog. But where did the name eggnog come from? History offers differing versions as to the origins of the popular holiday beverage's name, but it is likely derived from combining one of its main ingredients, eggs, with the term "noggin," a reference to the small, wooden mugs used to serve drinks in European taverns.

Another popular theory offers that eggnog got its name by combining eggs with "grog," the term used for rum in Colonial America. Even George Washington was a big fan of eggnog. He concocted his own recipe featuring rye whiskey, rum and sherry.

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Wine Lore: Folklore That's Had a Few

All of us, no matter how skeptical we claim to be, have been impacted by Folklore at some point in our lives. From those of us who refuse to utter the words "Bloody Mary" in front of a bathroom mirror because we believe an Urban Legend, to those of us who still peer out a snow covered window on Christmas Eve in hopes of seeing eight tiny reindeer, Folklore is a part of our lives. And, what's more, Folklore seems to have had a hand in every aspect of our culture, with its clever fingers grabbing onto our customs and traditions and adding a new spin.

Not immune to Folklore is wine. Wine, having existed throughout the travels of time, comes with its own legends and its own stories. Whether or not the tales are true, we will probably never know. But, chances are, they are based on some truth. And, chances are even greater, the stories will become more believable with each glass of wine consume.

So, pour yourself a drink and enjoy some wine lore. It's Folklore that's had a few.

Women Invented Wine
The male species is credited with the invention of both the wheel and fire. Thus, it seems only fair that, in lore, women would be credited for a great invention, the invention of wine.

As Persian legend goes, wine was invented when a woman, plagued by a headache, drank fermented juice from a jar used for grape storage. After consumption, she became relaxed and at ease, eventually falling asleep and waking up cured.

However, it is believed in Greek Mythology that wine was invented by Dionysus, appropriately named the God of Wine, Intoxication, and Fertility (the coupling of Intoxication and Fertility can probably explain the Greek's booming population). As was commonly accepted, he invented wine on Mount Nyssa and soon began to cultivate grapes around the world.

While the Persians and Greeks disagree on who invented wine, chances are they both breathe a sigh of relief at the fact that at least it was invented by someone.

Abreast of Invention: The Wine Glass
Typically, we probably don't concern ourselves with the history of the wine glass, being more focused on what's inside. But, according to legend, the invention of the wine glass was a bit more unique than the typical run-of-the-mill appearance at the US Patent Office.

Dating back to Greek Mythology, it is rumored that the first wine glass was molded from the breast of Helen of Troy. Because the Greeks believed that there was something very sensual in the essence of wine, they wanted the glass that held it molded from the breast of their culture's most beautiful woman.

However, in what may have been one of history's first cat fights, Marie Antoinette, centuries later, decided she would create a new glass, molded from her own breasts. But, because Marie Antoinette was better endowed than Helen of Troy, the wine glass went from the equivalent of an A-cup to a D-cup, changing the shape of the glass entirely and, ultimately, changing how much wine a glass would hold.

Red Bearded Emperor
We all know that red wine can stain. But, what we might not know is that its ability to stain ultimately led to the offspring of white wine in Burgundy. According to Burgundy legend, an Emperor by the name of Charlemagne was an avid red wine drinker for the majority of his life. However, the more red wine he drank the more red wine would fall into his beard, leaving his naturally white beard, well, burgundy. He felt that the look wasn't one an Emperor should possess and so he began to switch to white wine, demanding a portion of the vineyards of Corton Hill be replanted with white grapes. This, ultimately, is how Corton-Charlemagne found its way into the world of wine.

German Superstitions
Germany, a nation known for fine wines, also possesses fine wine superstitions, believing certain things can cause havoc on their vineyards and wineries. In a town called Varnhalt, located near the historical state of Baden in southwest Germany, a tradition that has been carried down by generations of wine makers perpetuates the belief that the last grape harvest of the growing season must be brought home in a cart pulled by an ox. If it is brought home in any other manner, the grape harvest will be filled with sour grapes, producing undrinkable wine.

In addition, the Germans also believe that when someone dies, the wine in the cellar must be shaken nearly immediately. If it's not shaken, the wine stored will all turn sour.

When in Rome, Don't Spill Wine
Everyone has always lived by the notion that there's no use crying over spilled milk. Spilled wine, on the other hand, is another story. The Romans possessed a belief that spilling wine inadvertently was an omen of disaster, as ominous as crossing paths with a black cat or having a snake fall from the roof into a yard. When wine fell to the ground or on a table, bad things - a storm, a plague, a betrayal by Brutus - were bound to be imminent.

In fact, this is a belief that many people generally possess. Perhaps it's because there is some validity to it or perhaps it's because spilling wine is wasting wine, and therefore bad luck in itself.

However, spilling wine, when done on purpose, is believed to bring luck. The breaking of a wine filled glass is typically thought of as a good omen when performed at marriages. A token for a happy life, this act will lead to unyielding love and affection.

Wine lore is undoubtedly a part of our culture. Because wine is essential to history, it's only natural that legends, stories, and superstitions come with it, packaged in the bottle of every vintage. Because wine is so magical, having its lore in our lives has the potential to replace other types of Folklore: who needs a Bloody Mary when you can have a glass of wine?

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Jennifer Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.
Source: http://EzineArticles.com/?expert=Jennifer_Jordan http://barworks.blogspot.com

Red Bull and Vodka--What a Pair!

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”. 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
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FUN SITES

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Wine of the Month Club (Click Here!)

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Source: http://EzineArticles.com/?expert=Patrick_Austin
Hi, I'm Patrick Austin and I'm the creator of http://www.energy-drink-review.org If you're an energy drink enthusiast, you need to visit this site. I also write for Vainquer magazine, RealGM.com, and Pulsemed.org http://barworks.blogsot.com

Bartending - Creepy Halloween Cocktails

Summer is over, but the fun just begins. Autumn brings along, all over the world, holidays to celebrate nature and crops, but there is a certain holiday celebrating the spirits of those who have died: Halloween.

While Halloween is really loved by kids for all that trick-or-treat fun, there's no reason why grownups should not get their own "creepy" treats. You can impress your guests with one of the spine-chilling cocktails listed below, or why not, create a new one in which you'll drop a gummy worm or other weird garnishes.

Halloween does have a few predominant colors: black, red, orange and yellow. Can you master a black cocktail? One that has some devil eyeballs in it? Creepy! Black cocktails are a recent trend. They had an amazing public impact in 2005 when many bars, clubs and luxury restaurants included on their menus some surprisingly flavorsome black drinks, such as Midnight Cosmopolitan, Black Mystique or Blacker Dahlia.

Probably one of the most interesting black cocktails is the famous Black Velvet: half Guinness Beer, half Champagne (beer first).

While black cocktails could certainly be creepy and elegant, don't forget the other Halloween colors. Red drinks are as amazing and tasty as the black ones. They lack the soberness of a black drink, but they give a feeling of romance and passion, that's if you need such feelings on Halloween.

The creepy touch comes with a special cocktail such as the Atomic Bomb, our first spine-chilling cocktail recommendation. In a shot glass pour equal parts of Sambuca and Bailey's, then pour over the back of a spoon a dash of grenadine. That's it. Decide for yourself why this cocktail wears its name.

What about a creepy orange cocktail? We've got that too: Passoa Death. Passoa is a sweet liqueur with passion fruit flavor. For this special cocktail, you need vodka, passoa, melon liqueur, orange juice and sprite or 7up. Shake 30 ml vodka with 20 ml passoa and ice. Into a highball glass pour 10 ml melon liqueur over ice and then strain over it the vodka-passoa mix. Fill up with equal amounts of orange juice and sprite and you've got a wonderful cocktail that has nothing to do with death. except its name. But hey, the name itself is creepy enough to get you into the Halloween spirit.

Our third recommendation for Halloween is another drink with a scary name: Red Devil. Shake 20 ml vodka, 5 ml cassis liqueur, pineapple juice and ice and strain the mix into a martini glass. Wow! It's red, it's frightening and with the right garnish it will certainly make the perfect Halloween statement. Your guests will really wonder: is it a trick or a treat?

On place four we have a black cocktail: Black Magic. Shake 30 ml vodka, 30 ml Kahlua and a dash of lemon juice with crushed ice. Strain the mix into a glass and garnish it with a creepy Halloween figure.

Last, but not least, we recommend a very elegant, yet mysterious cocktail: Black Shadow. This is not a black drink, but green. In fact, its color is creepy enough. Shake 20 ml blue Curacao with 5 ml cassis liqueur and ice. Pour into a flute glass and top up with chilled Champagne.

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Your Independent guide to Bartending
Source: http://EzineArticles.com/?expert=Michael_Russell
http://barworks.blogsot.com http://funweddings.blogspot.com www.funweddings.wordpress.com www

Make Your Own Irish Cream Liqueur

Irish Cream liqueur is delicious served straight, or on the rocks, in a glass. But it’s particularly pleasing added to hot coffee, with a generous topping of whipped cream and a light dusting of cocoa powder.

Next time you’re hosting a dinner party, or just having friends over for coffee, make your own Irish Cream Liqueur. You won’t save money by concocting this creamy beverage yourself, but you will feel incredibly clever and your guests are sure to be impressed. In fact, you might also want to make some Irish Cream to use as holiday gifts. Pour the mixture into an attractive bottle and seal with a cork or lid and store in the refrigerator. When it's time to exchange gifts, attach a holiday card that says the bottle must be refrigerated immediately.

IRISH CREAM LIQUEUR

1 3/4 c. good Irish whiskey (Jameson’s brand is excellent)

1 (14 oz.) can sweetened condensed milk

1 c. whipping cream (straight from the carton, unwhipped)

4 eggs

2 Tbsp. chocolate syrup

2 tsp. instant coffee

1 tsp. vanilla extract

1/2 tsp. almond extract

Combine all ingredients in a blender and blend until smooth. Pour into an attractive glass bottle and tightly cover. Store in the refrigerator. Stir before serving. Makes about 5 cups.

This can be stored in the refrigerator for up to a month, but it probably won't last that long!

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See ya later!

Jas

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. which produces a unique line of "heavenly gourmet mixes" for sale at: http://www.threeangelsgourmet.com For additional food information and daily tips, visit the Three Angels Gourmet Co. blog at http://www.threeangelsgourmet.blogspot.com Source: http://EzineArticles.com/?expert=Suzanne_Lieurance
http://barworks.blogsot.com

How Tequila Is Made

Tequila is a distilled spirit that is produced only in Mexico, and only then in the region of Tequila. Juice from the heart of the agave plant is fermented and distilled twice to make tequila. The production of Tequila has to be in compliance with stringent regulations put forth by the Mexican government. To make tequila, you need to start with ripe blue agave plants, which that take eight to ten years to mature. When the plants have reached their peak ripeness, the leaves are stripped off and only the core or “piña” is used in the making of tequila. These cores can weigh from 40 to 80 lbs, and some can weigh even more.

The piñas are then taken to the distillery where they are cut up for roasting. The piñas are roasted in special furnaces, and the starches in the cores turn to sugar. Each piña makes approximately 8 bottles of tequila. After baking, the piñas are shredded and put through a press. The press squeezes the juice from the shredded piña pulp. The juices are then pressed from the shredded pulp and placed in fermentation tanks.

Once the juices are in the fermentation tanks, yeast is added. Distillers have their own technique for the adding of the yeast. At this point, the yeast begins to act upon the sugars of the roasted pulp, turning it in to alcohol.

Juices now ferment for 30 to 48 hours. With no additional processing, the fermented piña juice has about a 6% alcohol content. The fermented juice is distilled two or even three times in either customary copper stills or more up to date still that are made of stainless steel. The first distillation is always a rough, low-grade distillate and the second or third run is used to purify and perfect the liquor. Ultimately, distillers want to create a product that captures the aroma of the agave and, at the same time, tastes as pure as possible. Alcohol content may be between 70 and 110 Proof.

This becomes your basic tequila blanco, or silver tequila. Oro, or gold, tequila requires 2 months aging in oak barrels. Reposado tequila – or “rested tequila”- must be aged for up to a year. Tequila añejo is premium tequila and needs to be aged in oak for at least one year. Many producers age añejo for many years. This is considered to be the best tequila available and will be very expensive.

*Per Mexican government guidelines, all tequilas are required to age for at least 14-21 days. To be called a “Tequila”, It must be made from 100 percent natural ingredients, and be at least 38% alcohol. Most importantly, it must be made from blue agave grown and harvested only in the Mexican states of Jalisco, Guanajuato, Michoacan, Nayarit or Tamaulipas.

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Live with Passion and hang on for the ride!

Jas


Melissa Blanco is an inhouse writer for www.BuyTequila.com They feature one of the most extensive mid-high end selections of tequila anywhere online with delivery to most States. Buy tequila http://EzineArticles.com/?expert=Melissa_Blanco http://barworks.blogsot.com

Home-Bar Supplies

There are certain key elements every do-it-yourself bartender needs for a home bar setup. Here are some items to have on hand to make some of the most popular drinks requested by guests.

· Liquor (moderately priced brands, 750 ml) - gin, vodka, rum, bourbon, scotch, tequila, sweet vermouth, dry vermouth, and Cointreau.

· Wine - pick your two favorites (one white and one red), and serve them as house wines.

· Mixers and garnishes - cranberry, orange and tomato juice, cola, lemon-lime, ginger ale, tonic, seltzer, maraschino cherries, green pitted olives, lemons, and limes.

· Extra touches - cream, grenadine, mint, sour mix, coarse salt, granulated sugar, and coconut milk.

· Accessories - recipe book, ice bucket and tongs, cocktail shaker, and cocktail napkins.

· Glasses - highball, lowball, martini, shot, white wine, and red wine glasses.

· Tools - corkscrew, bar spoons, and jiggers DE058360


Fun Products:

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Live With Passion!!!
Jasmine :)

http://barworks.blogspot.com

Classic Beverages Popular Once Again

Cheers!

Create delicious beverages that complement any social gathering this entertaining season.

Trends of the past often regain popularity in modern days. This is now occuring in home entertaining. Certain drinks that may have fallen out of favor are experiencing a rebirth at cocktail parties and other occasions across the country - particularly during this season, where entertaining is at its most popular.

At the forefront of this drink revitalization is the elegant Italian liqueur Fernet-Branca. Created in 1845 from 27 herbs and spices, this beverage is an aromatic spirit that settles the stomach and refreshes the palate, and has long been used as a "digestivo." What many do not realize is that, when mixed with other beverages or even enjoyed neat, Fernet-Branca creates a number of popular cocktails. For example, the best kept secret of bartenders on the West Coast of the U.S. is the "Italian Sidecar," the hottest trend right now in San Francisco. The recipe is simple: a shot of Fernet-Branca followed by a ginger ale chaser.

There are other classic drink recipes you can serve at your party or gatherings. Here are a few that are the perfect complement to food and fun.

· Daiquiris: Daiquiris are a Cuban-based family of cocktails whose main ingredients are rum and lime juice. While the variations are many dependent upon added ingredients, drink aficionados credit the "Daiquiri Floridita," as the most famous version. In fact, the frozen daiquiris common in the southern half of the country aren't considered true daiquiris to purists.

· Sangria: Festivities that are awash in Latin culture have gained popularity in recent years as lively events perfect for social occasions. In addition to spicy, savory menu items, sangria - a wine- and fruit-infused drink synonymous with Spain and festive events, is often served.

· Liqueurs: Liqueurs are versatile in the way that they can oftentimes be enjoyed on their own or enhance other beverages when mixed. They are also appropriate at a wide variety of occasions, from informal get-togethers to dessert or cocktail parties.

Visit www.brancaproducts.com for more beverage recipes perfect for any entertaining opportunity.

SIDEBAR: BEVERAGE RECIPE CARD

*Daiquiri Floridita

1.5 ounces light-dry rum

1 lime, juiced

1 teaspoon sugar

Crushed ice

10 drops of Maraschino liqueur

Mix all the ingredients in a blender until ice is finely crushed and serve iced.

*Classic Sangria

1 bottle red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)

1 lemon cut into wedges

1 orange cut into wedges

2 tablespoons sugar

1 shot brandy

2 cups club soda or ginger ale

Pour wine into a pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving. To make and serve immediately, simply substitute pre-chilled wine in the mix.

*Fernet-BRAnca and Cola

1 part Fernet-Branca

4 parts cola

Place ice in a glass and add Fernet-Branca followed by the cola.

*Brancamenta and Sprite

1 part Brancamenta

4 parts Sprite or other lemon-lime beverage

Serve over ice. Garnish with lemon.

Fun Site:

The Wine Enthusiast - Wine Cellars, Wine Accessories, Wine Racks, Wine Glasses and more. (Click Here!)

Until Next Time!
Jasmine

www.barworks.blogspot.com

Labor Day Weekend

Wow...can you believe it is already Labor Day? Where did the summer go?

Have a fun and safe weekend! Remember not to drink and drive!

Until next time!
Jasmine

Some people make things happen, some watch things happen, while others wonder what has happened.

The Brewing of Beer

This wonderful libation has been quenching the massess for centuries and yet most of us admit to knowing very little about the brewing process. Well if a visit to a brewery is not in your near future this article will at least get your on your way to knowing more about one of the worlds favorite beverages.

There are two main families of Beer: Ales and Lagers.

Ales are top fermented and require much less conditioning time than lager. Ales are generally brewed at higher temperatures (between 15 - 24C or 60 - 75F) at these temperatures the yeast will produce a significant amount of esters and aromatic flavors in the ale. This will tend to give Ales “fruity” or floral compounds. Ales tend to be slightly sweeter than Lagers. Some Styles of Ales include but are not limited to, Stout, Barley Wine, Best Bitter and Albier.

Lagers are Bottom fermented and require much more conditioning time than Ales. Lagers are the most commonly consumed of the two families. Lager undergoes a primary fermentation at 7 - 12C or 45 – 55F then it will undergo a secondary phase or the “lagering” phase at 0 - 4 C or 30 - 40 F. This secondary fermentation will clarify and mellow the brew. The cooler temperatures will inhibit some the byproducts associated with brewing to give lagers a crisper taste than Ales. Some familiar styles of Lager are Pilsners and Bock.

Of course to start the brewing process we need to have a few vital ingredients:

Hops

Hops are derived from the cone of the Humulus Lupulus plant. Hops were originally added to beer as a preservative. It is now mainly used for its bitterness and aroma. The bitterness of the hops will generally balance the sweetness of the malt. The bitterness of commercially brewed hops is measured on the international bitterness unit scale and other than beer production, there is very little in the way of commercial uses for Hops themselves.

Barley

Barley is a cultivated cereal and is major food and animal feed crop. It is heartier than wheat and will thrive in cold temperatures. It was used by the ancient Egyptians for bread and of course beer. The Barley that is used for today’s beer production is malted barley. A process where the cereal grains are forced to germinate and are then quickly dried before the plant develops. This malting process allows the enzymes to convert the cereal grains starches to sugars, most notably of course in Barley.

Water

Water is the primary ingredient to beer and when heated becomes known as the brewing liquid. Different water from different regions will affect the beers taste due to mineralization. Hard water is generally used for production of darker beers such as Stouts and Ales while soft water is better suited for Light beer production such as pilsners or lagers.

Yeast

Yeast is a microorganism responsible for fermentation. It interacts with the Starches and sugars of Malt barley to create alcohol and carbon dioxide. Before 1876 and Louis Pasteur’s discovery of the single yeast cell, the fermentation process with yeast was a natural occurrence, hence the localized flavors of different regions being affected by the different naturally born yeasts. Now that Science has controlled the formation of yeast it can be broken into 2 main strains. Ale yeast (top Fermenting) or Lager Yeast (bottom Fermenting)

Brewing 101

Brewing beer has become a scientific process of late with several variations, filtering characteristics and flavorings but the process itself is a simple five step constant of Mashing, Sparging, Boiling, Fermentation and Packaging.

Mashing is the first process in brewing. The barley grains are crushed and soaked in warm water creating a malt extract. This extract is kept at a constant temperature to allow the enzymes to convert the starches of the grain into sugars.

Sparging is where water is filtered through the mash to dissolve the sugars inside. The result is a dark, sugar heavy liquid called Wort.

During the boiling process, the wort is boiled along with other ingredients, excluding yeast, to kill any microorganisms and release excess water from the brew. Hops are added at some point in this process.

Fermentation then takes place. The Yeast, either Ale or Lager yeast is added to the mix and the beer is then allowed to settle. This is called the primary fermentation process. There can be a second fermentation process but many breweries may simply filter off the yeast at this point.

Packaging the beer is the next step. Beer at this point will have alcohol but very little in the way of Carbon Dioxide. Many large scale breweries will infuse CO2 into the beer through the keg or bottling process. Smaller breweries or craft breweries may add residual sugars or small amounts of yeast to the bottles or kegs to produce a natural carbonization process. This is called Cask or Bottle fermented beer. No matter what process the brewery takes, all beer eventually ends up in steel kegs, bottles, cans and sometimes casks.

Although you now know the in's and out's of the beer brewing process, the proper packaging of this libation has created much debate over whether beer is fresher when bottled or left in a keg.

The answer: A KEG.

The keg captures beer directly from the brewery and is kept refridgerated during transportation to your local pub!

Bottles on the otherhand are transported by unrefridgerated trucks and left on shelves where the beer is exposed to enough light that will inevitably have an affect on taste!

Fun Site:

The Mr.Beer home brewing kit (Click Here) is simple, fun and delicious! The kit comes complete with everything you need.

Until Next Time! :)


Michael Kyle has been an event coordinator and hospitality expert for 18 years. His passion for event planning and guest services helped lead to the successful launch of www.thesexykitchen.com ; a web-site dedicated to kitchen design, renovation, party planning, hospitality, and more. Perhaps you have a passion or hobby you’d like to write about. Discover how to turn your passion into a successful website, visit www.succeed-from-your-passion.com to learn how. http://barworks.blogspot.com/

Learn How to Pair Wine With Food

When pairing wine with food, the rules used to be simple: red with meat, white with fish and poultry. But with the limitless options of wine, as well as modern cuisine's complex flavors and exotic ingredients, pairing wine with food is now about experimentation.

The first rule to pairing wine with a meal is to...throw out the rules. Pick a combination that you enjoy. Still, traditionalists won't want to arbitrarily choose a bottle. There are some basic guidelines that will help you select an appropriate wine for your meal.

When pairing a wine with a meal, the goal is balance. A wine's flavor should complement the food being served. If you're planning a formal gathering, it's common to pair one type of wine with the salad and appetizer, and another for the entrée. But for casual, simple meals, stick to matching the wine to the entrée. Avoid a wine that will overpower your dish. Foods with subtle flavors such as red snapper are not a good match for a strong red wine like Cabernet Sauvignon. Likewise, a wine shouldn't be dominated by your main dish. A good way to determine whether a food and wine are complementary is to take a bite of the food you'll be serving, take a sip of the wine, and repeat. Ask yourself what stood out to you more - the food or the wine? If you have trouble deciding, but thought it was a delicious experiment, you may have found a good match.

You also want to find a healthy balance. There are four main components to taste: sweet, sour, bitter and salty. Wine shouldn't be salty, so that leaves sweetness, sourness and bitterness. A wine's sweetness is affected by its sugar content. Sourness is affected by a wine's acidity, and bitterness is measured by its amount of "tannins." A good wine possesses a structured balance of these three flavors, and can almost magically evoke the flavor of an array of foods from a spicy pepper to a sweet chocolate. Wines may offer a description of their flavors on the label but, more often than not, you'll have to taste the wine to discover its taste. Whether it be sweet, sour, or bitter, if you determine the fundamental flavor of a dish, and match the wine to that flavor, you'll be in good shape.

Be selective when choosing wines to accompany sweet dishes. Avoid serving dry, acidic or bitter wines with sweet dishes. If you're serving a sweet dish like honey-glazed ham, select a sweet wine, such as a Riesling. Sour or acidic foods with lemon or tomatoes command a more acidic wine. Try a Pinot Noir, Chianti or Sauvignon Blanc. Bitter dishes, grilled steak for example, demand a wine high in tannins, such as a Cabernet Sauvignon. Merlot is also a great choice with grilled food, despite that you may have heard to shun Merlot in the 2004 movie "Sideways." But don't be afraid to contrast flavors; spicy foods found in Asian or Mexican cuisine go well with sweeter, fruitier wines, such as a white Zinfandel.

Matching wine with food is all about trial and error. To get started, find a good wine shop with knowledgeable employees. Thanks to wine's growing popularity, a good shop might be just around the corner. Ask employees and shop owners to recommend wines that will go well with the meal you're planning to serve. If money is an issue, ask for one of the many affordable wines on the market today.

Many shops have regular wine tastings where you can try a variety of wines with food and discover what works and what doesn't. Wine tasting classes are also available in a variety of forms in many communities. Check out www.localwineevents.com to search for tastings and classes in your area. Many restaurants now offer wine pairing menus, where the restaurant's sommelier, or wine expert, will recommend a specific wine for each dish.

As you expand your wine knowledge, you'll begin to notice that the selection process becomes easier and more pleasurable. Matching wine with food can be an entertaining, educational and lifelong hobby.

Fun Sites:
Wine of the Month Club (Click Here)

Wine Enthusiast (Click Here)

Until Next time!

Jasmine

http://barworks.blogspot.com

Are You Ready For Trendy Barware?

Your bar deserves the same attention to your décor as any other room would. And since your bar is a place to relax and unwind are you ready for that trendy barware that will help set the mood?

1. Corkscrews

Don't underestimate the power of a corkscrew. It's more than just a plug. Your corkscrew can have a mix of functionality and décor with so many styles to choose from. Why not pick a theme or a pattern that's trendy and fun?

2. Glasses

You've got to have matching glasses for those party drinks. It's an essential. Your bar should have 6 good wine glasses, 6 solid rocks, 6 highball glasses, 6 Champagnes, and 6 beer glasses. Make sure they liven up the party.

3. Coasters

Are an important part of your barware that is often overlooked. And they are a great way to add a little color and fun to your bar décor. There are plenty of choices and you have to spend very little to get a great effect. Add a little art to your room.

4. Beer Glasses

Every bar has got to have at least 6 beer glasses. The Pilsner glasses are the best and always appreciated but there are certainly plenty of other choices out there.

5. Martini Glasses

Think modern cosmopolitan and consider it essential to your bar décor. They'll look great and your martinis will suddenly take on an entirely new flavor. Consider retro polka dots to really make an outstanding statement.

6. Sangria Set

Every bar should have a Sangria set. The tall slim pitchers usually hold around 70 ounces of fluid and it should have 4 to 8 glasses. Choose something funky. Art glass is a great choice or perhaps something with a seasonal flare like polka dots or stripes. Consider vibrant colors.

7. Stir Sticks

If you want a bar addition that's affordable but makes a big statement choose your stir sticks well. There are some great designs and styles to pick from and there are even art glass sticks which are very trendy. Check out the Mexican choices with the wonderful glass fruit tops. Will that be bananas, cherries, or kiwis?

8. Serving Pitchers

Every bar should have at least a couple of pitchers after all you never know what you might be serving. A beer pitcher is also handy. Choose hand blown glass, etched glass, bubble glass, or any of the other fun and funky glass options.

9. Shot Glasses

When stocking a bar shot glasses are often overlooked. Too bad because there's nothing more fun than a shot party and with so many great glass choices you can definitely add some pizzazz to that bar!

10. Racks

Racks are important to keeping your barware organized and they can also make a terrific décor statement. Classic wood looks great and you can mount the racks to fit with your overall room.

Your bar says a lot about you and your tastes. Don't go lame and cheap. You don't want to be the talk of the town for your poor taste do you? Instead do a little shopping and find trendy barware that will have them talking about what a classy host you are!

Fun Sites:

The Mojito Cocktail Glass Set (Click Here)

Lemon & Lime" Shot Glasses (Click Here)

Happy Hour Swizzle Sticks (Click Here)

Until Next Time!

Jasmine

April retired to become a freelance wine critic and a writer for a number of wine books. In these books, she specializes on finding the right glassware and utensils for your bar. Visit www.ebarware.com for a list of "must haves" such as plastic barware for your bar.Source: http://www.articledashboard.com%20april/, http://barworks.blogspot.com/