You're out to dinner with your friends at a nice restaurant, and all of a sudden it's time to order the wine. Because your friends know that you have some knowledge about wine, you feel the anxious gaze of several pairs of eyes upon you. Have no fear! Using some basic knowledge, and a healthy dose of common sense, you'll come out looking like a pro
The key to you being successful "under pressure" is preparedness. First of all, engage in a conversation with your friends about what kinds of wines they generally prefer. Keep your choices simple. For example, do they prefer red or white wine? Sweet or dry wines?etc.What you'll probably find out is that your friends will have mixed answers and preferences. That's o.k., you can order two bottles of wine that most closely correspond to the aggregate of your friend's preferences.
Next, ask what entrees your friends are having. While you don't have to stick to the traditional "rule of thumb" of having white wine with poultry and fish, and red wine with beef and pork, you'll probably end up ordering one bottle of white wine and one bottle of red wine to be on the safe side.
Your wine steward is always a great asset when ordering wine at restaurants. Because you prepared yourself with your friend's entree choices and general wine preferences, you can now relay that info to your wine steward. Be sure to also let your steward know what price range you're interested in paying. When discussing your wine selections with the steward, try to translate your friend's preferences into terms that describe wines. Terms such as "semi-sweet", or "fruity", for example better enable the steward to make suggestions that are appropriate for your group. Other terms to use are "dry" or "citrus." You don't have to know every term in the book, however a few key terms are helpful.
So now you've ordered, but you're not out of the "woods" yet. When the wine arrives, you'll be expected to sample it and make sure it's ok. When the steward presents the wine to be sampled, hold your glass at a comfortable level and swish the wine up the sides of the glass. This helps to release the aromas. Make sure that the wine isn't "corked." While rare, "corked" wine happens and needs to be replaced.
Take a small amount of wine and move it over your entire tongue so that all your taste buds come in contact with it. The trick to tasting wine is to help the aromas of the wine to enter your nasal passageway at the rear of the throat.
If the wine is satisfactory, nod to the steward approvingly. Your friends will then be served. At this point, you're sure to be a "hero" with your friends! Nothing enhances a good meal like an appropriate wine. And remember, when in doubt ask the steward for advice, they are professionals.
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Saturday, September 6, 2008
Friday, September 5, 2008
5 Fun Tips For Cooking With Wine
Many of us have fond memories of the late Julia Child enthusiastically adding wine to many of her most popular dishes. Europeans, particularly the French and Italians, have been creating culinary masterpieces with wine for centuries. Americans, in recent times, have started adding wine to popular recipes. Achieving success cooking with wine is relatively easy, provided one follows some basic guidelines.
The "rule of thumb" when selecting a cooking wine is to select a wine you would not mind drinking. Definitely avoid selecting a wine you prefer to drink. The truth of the matter is that all fine wines lose their wonderful characteristics during the cooking process, anyway. It is a good policy to avoid "cooking wines" from the grocery store, as they are often laced with additional sodium. In fact, it is perfectly acceptable to use whatever wine you have on hand. The type of wine used for cooking does not have to match the wine being served with the meal.
The great fun of cooking with wine is the experimenting! Their are very few hard and fast rules. Generally, white wines are better for cooking with poultry, fish and pork. Red wines are generally better with beef. Your taste buds are always the best judge. White wines can add some needed acidity to rich, creamy sauces. Unless it is specifically noted in the recipe, use dry wines for cooking rather than sweet wines.
The amount of wine you add to your dish depends on personal taste and the volume of food being prepared. You want to be sure that the wine has the opportunity to "cook off"during the simmering process. Too much wine will make that process take too long. Once you have determined the right amount of wine to add to a particular dish, definitely make a note on the recipe of the amount. Voila! the trial and error is done. Knowing how to cook with wine will greatly enhance the flavors of many of your favorite dishes.
Ultimately, experimenting is the key to your success. Oh, and what fun that is!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com
The "rule of thumb" when selecting a cooking wine is to select a wine you would not mind drinking. Definitely avoid selecting a wine you prefer to drink. The truth of the matter is that all fine wines lose their wonderful characteristics during the cooking process, anyway. It is a good policy to avoid "cooking wines" from the grocery store, as they are often laced with additional sodium. In fact, it is perfectly acceptable to use whatever wine you have on hand. The type of wine used for cooking does not have to match the wine being served with the meal.
The great fun of cooking with wine is the experimenting! Their are very few hard and fast rules. Generally, white wines are better for cooking with poultry, fish and pork. Red wines are generally better with beef. Your taste buds are always the best judge. White wines can add some needed acidity to rich, creamy sauces. Unless it is specifically noted in the recipe, use dry wines for cooking rather than sweet wines.
The amount of wine you add to your dish depends on personal taste and the volume of food being prepared. You want to be sure that the wine has the opportunity to "cook off"during the simmering process. Too much wine will make that process take too long. Once you have determined the right amount of wine to add to a particular dish, definitely make a note on the recipe of the amount. Voila! the trial and error is done. Knowing how to cook with wine will greatly enhance the flavors of many of your favorite dishes.
Ultimately, experimenting is the key to your success. Oh, and what fun that is!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com
Thursday, September 4, 2008
5 Tips For Choosing A Chardonnay
Selecting a chardonnay is a fundamental challenge for any white wine drinker. We all know chardonnay, the undisputed champion of white wines. However, many of us would like to know a little bit more about the qualities and characteristics of chardonnay that would help us select this wonderful creation. This article will focus on 5 elements of chardonnay that will help in the selection and enjoyment process.
The most fundamental characteristic of chardonnay is that it should be served COLD! Chardonnay served at room temperature, while palatable, is far too bold. The intense flavors at room temperature tend to overwhelm us and any food we might be consuming. As it decreases in temperature, the flavors are toned down, and the flavors are more easily differentiated. So, the colder the chardonnay, the better.
It is important to determine the flavors you prefer in your chardonnay. Younger wines tend to be less complex than older varieties. It seems to take time for all the complexities of the flavors to unfold. Flavors such as pineapple, melon, lemon and pear can all be detected in varying amounts in chardonnay. When we speak of a "balanced" wine, we are referring to the ratio of oak and wood flavors to fruit flavors. To determine which flavors you prefer, try a blind taste test. Simply select 3 different chardonnays and apply a blindfold. Make sure that each bottle is the same temperature. Taste each wine, making sure to cleanse your palate after each taste. Voila! you can now select your preference!
Good chardonnays can now be grown in many countries. Australia, Chile, South Africa, Argentina, France, and the U.S. lead the way. French chardonnay tends to be subtle and silky, while Australian chardonnays tend to be big and bold. They are highly acidic as well. Possibly the best value can be found in California chardonnays which are nicely balanced and reasonably priced. Generally speaking, your best wines are found in sub-regions of countries, as opposed to major regions. The Loire valley in France is a good example of a sub-region
Chardonnays can be successfully served with a variety of foods. The more balanced Chardonnays goes beautifully with shellfish or pasta. Fruitier varieties are fabulous with chicken and fish. No hard and fast rules apply, trial and error are your keys to success! Hopefully these tips will help the next time you choose a chardonnay. The most important factor is to let your taste buds be your guide!!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com
The most fundamental characteristic of chardonnay is that it should be served COLD! Chardonnay served at room temperature, while palatable, is far too bold. The intense flavors at room temperature tend to overwhelm us and any food we might be consuming. As it decreases in temperature, the flavors are toned down, and the flavors are more easily differentiated. So, the colder the chardonnay, the better.
It is important to determine the flavors you prefer in your chardonnay. Younger wines tend to be less complex than older varieties. It seems to take time for all the complexities of the flavors to unfold. Flavors such as pineapple, melon, lemon and pear can all be detected in varying amounts in chardonnay. When we speak of a "balanced" wine, we are referring to the ratio of oak and wood flavors to fruit flavors. To determine which flavors you prefer, try a blind taste test. Simply select 3 different chardonnays and apply a blindfold. Make sure that each bottle is the same temperature. Taste each wine, making sure to cleanse your palate after each taste. Voila! you can now select your preference!
Good chardonnays can now be grown in many countries. Australia, Chile, South Africa, Argentina, France, and the U.S. lead the way. French chardonnay tends to be subtle and silky, while Australian chardonnays tend to be big and bold. They are highly acidic as well. Possibly the best value can be found in California chardonnays which are nicely balanced and reasonably priced. Generally speaking, your best wines are found in sub-regions of countries, as opposed to major regions. The Loire valley in France is a good example of a sub-region
Chardonnays can be successfully served with a variety of foods. The more balanced Chardonnays goes beautifully with shellfish or pasta. Fruitier varieties are fabulous with chicken and fish. No hard and fast rules apply, trial and error are your keys to success! Hopefully these tips will help the next time you choose a chardonnay. The most important factor is to let your taste buds be your guide!!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com
Wednesday, September 3, 2008
Good, Cheap Wines
The other day I was riding in my car and I received a call on my cell phone. It was my friend Lee, and I could tell by the urgency in his voice that he needed help. "I'm at the grocery store and I've got to find a good cheap wine, any suggestions?" It turns out that Lee had a date that night, and didn't want to "bomb" on his wine selection.
I get asked questions like this frequently, so I decided I'd write this article and try to address people's concerns over selecting good cheap wines. First of all, for our purposes let's define "cheap." Now I could go on and on about individual definitions of the word "cheap" as it pertains to wine, but I don't want to bore you. So, for the sake of these discussions, let's define "cheap" wines as wines priced in the 5.00-12.00 per bottle range.
"Good" is a subjective term. So when we describe a wine as "good" what we're really saying is that the wine is acceptable to the majority of people who drink that type of wine. I wouldn't know a good Merlot from grape juice because I don't drink Merlot. So, tip#1 is to try several wines in the 5.00-12.00 range in the category of wine that you enjoy. Determine which of these wines tastes best to you. O.K, O.K, my friend Lee didn't have the inclination to start tasting wines in the grocery store, so what could he do?
My first suggestion is to stick to well known brands, preferably some of the larger vintners in California. Brands such as Robert Mondavi, Berengers, and even Sutter Home are dependable. These large wineries have both exclusive, select vintages, which tend to be pricey, and large mass produced vintages. Berenger's Stone Cellars variety and Mondavi's Woodbridge variety are mass produced, but reasonably priced and good. Fetzer is another good, reasonably priced California winery. Gallo, the grandfather of all mass produced wines, has recently introduced it's "Gallo Of Sonoma" varieties of wines. These are quite good and easily fit our price range. Wine Spectator magazine has an excellent feature titled,"Great Wines For Under 20.00." Check it out!
Ah yes, don't let me forget box wines. Box wines have improved tremendously in the last few years. This improvement is probably due to wine's increased popularity. At any rate, one can pick up a "box" which is usually the equivalent to 4 bottles of wine, for under 20.00!! Check with Boxwines.org for reviews of various box wines.
Hopefully, these few suggestions will be of help to you the next time you're entrusted with "choosing the wine."Apparently it helped Lee, he's been dating the same girl for 2 months now!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com
I get asked questions like this frequently, so I decided I'd write this article and try to address people's concerns over selecting good cheap wines. First of all, for our purposes let's define "cheap." Now I could go on and on about individual definitions of the word "cheap" as it pertains to wine, but I don't want to bore you. So, for the sake of these discussions, let's define "cheap" wines as wines priced in the 5.00-12.00 per bottle range.
"Good" is a subjective term. So when we describe a wine as "good" what we're really saying is that the wine is acceptable to the majority of people who drink that type of wine. I wouldn't know a good Merlot from grape juice because I don't drink Merlot. So, tip#1 is to try several wines in the 5.00-12.00 range in the category of wine that you enjoy. Determine which of these wines tastes best to you. O.K, O.K, my friend Lee didn't have the inclination to start tasting wines in the grocery store, so what could he do?
My first suggestion is to stick to well known brands, preferably some of the larger vintners in California. Brands such as Robert Mondavi, Berengers, and even Sutter Home are dependable. These large wineries have both exclusive, select vintages, which tend to be pricey, and large mass produced vintages. Berenger's Stone Cellars variety and Mondavi's Woodbridge variety are mass produced, but reasonably priced and good. Fetzer is another good, reasonably priced California winery. Gallo, the grandfather of all mass produced wines, has recently introduced it's "Gallo Of Sonoma" varieties of wines. These are quite good and easily fit our price range. Wine Spectator magazine has an excellent feature titled,"Great Wines For Under 20.00." Check it out!
Ah yes, don't let me forget box wines. Box wines have improved tremendously in the last few years. This improvement is probably due to wine's increased popularity. At any rate, one can pick up a "box" which is usually the equivalent to 4 bottles of wine, for under 20.00!! Check with Boxwines.org for reviews of various box wines.
Hopefully, these few suggestions will be of help to you the next time you're entrusted with "choosing the wine."Apparently it helped Lee, he's been dating the same girl for 2 months now!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com
Tuesday, September 2, 2008
Hangover Cures
Sooner or later every home bar owner has too much to drink. The end result of which can be a good old fashioned hangover. Actually, there is nothing "good" about hangovers! The symptoms include headaches, dizziness, and sometimes nausea. Yuck! Luckily there are some treatments that can effectively minimize the effects of a hangover.
The first step is to prevent the severity of the effects of drinking too much alcohol. It is a good idea to eat a good meal before beginning to drink. Preferably a meal with plenty of carbohydrates, as they slow down the rate at which alcohol enters your bloodstream. Try to avoid caffeine, as it tends to cause dehydration. Be careful about consuming sugar before, during, and after you drink. Alcohol itself tends to spike blood sugar, which is one of the causes of a hangover. Additional sugar simply aggravates the problem.
One of the main causes of hangovers is dehydration. During the process of dehydration, the body eliminates large quantities of water soluble vitamins and minerals. Losing large amounts of sodium, potassium, vitamin C and B-complex vitamins definitely can cause the miserable headaches associated with hangovers. Consequently, take vitamin C and a b-complex vitamin before you begin drinking. A good trick to employ is to drink plenty of water while drinking alcohol. This practice minimizes dehydration and also helps prevent drinking too many alcoholic beverages. Try to drink mostly light colored alcohol. White wine is a good choice over red wine. Also, try to avoid mixing different alcoholic beverages.
What you do to treat your hangover the next morning is critical. Be sure to drink lots of water, and a sports drink. You may not feel like it, but they will alleviate the symptoms of dehydration. If you don't feel like drinking a sports drink, eat an orange instead. Force yourself to eat carbohydrates such as pasta or crackers. Also, take more vitamin c and b-complex vitamins. After you've had food and drink, go back to bed and sleep for a couple of hours. When you awaken, have a snack high in protein. Whatever you do, don't drink more alcohol in the morning. This is an "old wive's" tale, and will only make the problem worse!
Most importantly, the next time you have a gathering around your home bar, be sure to slow down your drinking. Try to count your drinks. Know your limit and stick to it. That way , you'll remember how much fun you had with your friends!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com/
The first step is to prevent the severity of the effects of drinking too much alcohol. It is a good idea to eat a good meal before beginning to drink. Preferably a meal with plenty of carbohydrates, as they slow down the rate at which alcohol enters your bloodstream. Try to avoid caffeine, as it tends to cause dehydration. Be careful about consuming sugar before, during, and after you drink. Alcohol itself tends to spike blood sugar, which is one of the causes of a hangover. Additional sugar simply aggravates the problem.
One of the main causes of hangovers is dehydration. During the process of dehydration, the body eliminates large quantities of water soluble vitamins and minerals. Losing large amounts of sodium, potassium, vitamin C and B-complex vitamins definitely can cause the miserable headaches associated with hangovers. Consequently, take vitamin C and a b-complex vitamin before you begin drinking. A good trick to employ is to drink plenty of water while drinking alcohol. This practice minimizes dehydration and also helps prevent drinking too many alcoholic beverages. Try to drink mostly light colored alcohol. White wine is a good choice over red wine. Also, try to avoid mixing different alcoholic beverages.
What you do to treat your hangover the next morning is critical. Be sure to drink lots of water, and a sports drink. You may not feel like it, but they will alleviate the symptoms of dehydration. If you don't feel like drinking a sports drink, eat an orange instead. Force yourself to eat carbohydrates such as pasta or crackers. Also, take more vitamin c and b-complex vitamins. After you've had food and drink, go back to bed and sleep for a couple of hours. When you awaken, have a snack high in protein. Whatever you do, don't drink more alcohol in the morning. This is an "old wive's" tale, and will only make the problem worse!
Most importantly, the next time you have a gathering around your home bar, be sure to slow down your drinking. Try to count your drinks. Know your limit and stick to it. That way , you'll remember how much fun you had with your friends!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com/
Monday, September 1, 2008
Hilarious Drinking Games
First and foremost, let me say that drinking games are really a blast! However, many people avoid playing them correctly, or make up their own rules. Avoid doing that!! When played correctly, the object should not be to get drunk. Often, drinking games can require skill and teamwork. This article will focus on a couple of popular drinking games, with an emphasis on playing them correctly.
The first drinking game we will feature is Beer Pong. Beer Pong is played at virtually every college bar/frat party in the U.S.You will start by placing 10 cups in the shape of a pyramid at one end of a table or flat surface. Have the top of the pyramid pointing toward the middle of the table. Fill each cup 1/2 full with beer. You will need a cup at each end filled with water. You will use these cups to clean the balls.
Form teams of two people each. Go ahead and flip a coin to determine which team plays first. Give each team two ping pong balls. Take turns attempting to either gently toss or bounce the ping pong balls into the opposing team's cups. When bouncing the balls, make sure they bounce on the opposing team's half of the table. The defensive team removes the balls that enter their cups, and drink the contents. The team tossing the balls is the offensive team, while the other team is the defensive team. As cups are removed, try to arrange the remaining cups into another pyramid. If both offensive players hit cups, they get to go again. The game ends when all of one team's cups are gone, they are the losers. They are required to drink all the contents of the remaining cups.
Drinking games that require skill are great fun! Caps is a good example of such a game. Caps is another popular drinking game with the college crowd. Form teams of 2 players each, sitting approximately 10 feet from each other, facing each other. Place a 1/2 filled cup of beer in front of each person. Take turns attempting to toss bottle caps into the opposing player's cup. When an opposing player hits your cup, you must drink the beer. If the opposing player hits your cup, you have the right to make a return throw. If you are successful, they must drink the beer.
However, they have the opportunity to return as well. One point is earned for each successful throw. Most games of Caps are played until a team reaches 21, but that is up to you.
Drinking games can really add to the life of the party! Please play them with common sense. Avoid finding yourself in a position where you have to drink and drive, or you are "forced" to get drunk. The purpose should be to have fun, and nothing else. Cheers!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com/
The first drinking game we will feature is Beer Pong. Beer Pong is played at virtually every college bar/frat party in the U.S.You will start by placing 10 cups in the shape of a pyramid at one end of a table or flat surface. Have the top of the pyramid pointing toward the middle of the table. Fill each cup 1/2 full with beer. You will need a cup at each end filled with water. You will use these cups to clean the balls.
Form teams of two people each. Go ahead and flip a coin to determine which team plays first. Give each team two ping pong balls. Take turns attempting to either gently toss or bounce the ping pong balls into the opposing team's cups. When bouncing the balls, make sure they bounce on the opposing team's half of the table. The defensive team removes the balls that enter their cups, and drink the contents. The team tossing the balls is the offensive team, while the other team is the defensive team. As cups are removed, try to arrange the remaining cups into another pyramid. If both offensive players hit cups, they get to go again. The game ends when all of one team's cups are gone, they are the losers. They are required to drink all the contents of the remaining cups.
Drinking games that require skill are great fun! Caps is a good example of such a game. Caps is another popular drinking game with the college crowd. Form teams of 2 players each, sitting approximately 10 feet from each other, facing each other. Place a 1/2 filled cup of beer in front of each person. Take turns attempting to toss bottle caps into the opposing player's cup. When an opposing player hits your cup, you must drink the beer. If the opposing player hits your cup, you have the right to make a return throw. If you are successful, they must drink the beer.
However, they have the opportunity to return as well. One point is earned for each successful throw. Most games of Caps are played until a team reaches 21, but that is up to you.
Drinking games can really add to the life of the party! Please play them with common sense. Avoid finding yourself in a position where you have to drink and drive, or you are "forced" to get drunk. The purpose should be to have fun, and nothing else. Cheers!
Take Advantage Of My FREE report: "Living It up On A Budget- 23 Wines That Deliver OutstandingQuality For 10.00 or less!" GO HERE NOW: http://prime-time-wines.com/
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