July 8th, 2009 | Uncategorized
By Caterina Christakos
Napa Valley is a famous wine producing country of California, in the United States of America. It is often regarded as the jewel of the New World wine industry, and currently ranks alongside more traditional wine makers in Italy and France for the quality of the wine it produces. Many of these wines are critically acclaimed for their unique and fresh taste, with the Cabernet Sauvignon 1999 receiving several write ups concerning its flavour.
It is of no surprise that Napa Valley Cabernet Sauvignon”s receive a large amount of attention, primarily due to the fact that the geographical terms of the Napa Valley are perfectly suited to the Cabernet Sauvignon grape. The rolling hills and good temperatures contribute effortlessly to this most temperamental of grapes, with the landscape of the Napa Valley gaining worldwide recognition when chosen as the default desktop image for Windows XP. The stunningly curved green hills and cirrus clouds shown on the image are an ideal representation of a country famous for the quality of its wine, in a state famous for its wine – it would not be pushing the bounds of supposition to suggest the Napa Valley presents some of the best wines available in American today.
The Cabernet Sauvignon for which the Valley has become so famous is characterised by its strong black fruit flavours, and heady fragrance. The Cabernet Sauvignon”s produced of the New World tend to be stronger and easily recognisable from the Old World wine producers, such as Bordeaux, France, where the grape was first produced in the late 18th century. The reason given for this difference is believed to be the make up of the soil in California, which contributes to a slight bitterness or kick that has become associated with the New World versions of Cabernet Sauvignon.
Napa Valley wines are particularly known for their intense flavour, due to the choice to plant vines on hillsides. This produces smaller, tarter berries which are similar in style to the Bordeaux produced variations – but without the need for extensive maturing. The alcohol level of these wines is also found to be higher than the French produced wines of the same grape; usually around 14%, compared to around 12% with French wines. This again is attributed to the hillside planting and the smaller berries.
The reason for the particular note given to the Napa Valley Cabernet Sauvignon 1999 is due to the quality and sharp flavour of the taste, while it is a relatively young wine. This means that fantastic Cabernet Sauvignon can be produced in the Napa Valley without the traditionally long turnaround needed for the same sorts of taste and flavour needed in the Bordeaux and French reasons.
The Cabernet Sauvignon 1999 is proving to be enduringly popular; much of it is still available on general sale today. The internet has lead to prices being more than affordable for most households, particularly when purchased in bulk. A case of Cabernet Sauvignon 1999 – typically 12 bottles – can be purchased and delivered for as little as $400. The wine is attributed to having a strong cassis flavour, as well as notes of black cherry and anise, which elevate it to a status as one of the more fragrant wines available today.
About The Author
Caterina Christakos grew up in the hotel and restaurant industry and loves to share her knowledge of wines and gourmet food. To discover just a few ways to have exotic wines delivered to your door go to http://wineclubsworldwide.co/Wine_of_the_Month_Clubs.html
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July 7th, 2009 | Uncategorized
By Mary Anne Durkee
We talk about food as a source of nutrition that will prevent health problems but what is more interesting is how food has been used in the place of medicine over the years to actually cure certain ailments! The Chinese, Indians and Africans have been noted for the prevalent use of food as medicine in their culture.
Your Food is your Medicine!
I remember the times in my childhood when I had heavy cold and my mom would give me this cup of tomato garlic soup!! A spicy concoction that by some magic used to cure my cold overnight!! Here are some traditional remedies were your food becomes your medicine:
Food as medicine for Cough, Cold and Breathing Problems
The food that substitutes medicine in Indians tradition to cure the common cold and cough is a cup of Black Tea with a tablespoon of honey, juice of ginger root and half a lemon-Ginger and honey have anti oxidant properties which together acts as an expectorant and the lemon juice gives an additional dose of Vitamin C. You can also use gooseberries that are extremely rich in Vitamin C too is taken as medicine. Another remedy is honey mixed with crushed Basil. The food that Chinese use as a medicine for curing cough is a little more difficult to take. Dried Gecko heated in rice wine. They are even meant to cure asthma and kidney problems
Food as Medicine for Digestive Problems
Another commonly used food as a medicine is ginger. In addition to the fact that it adds great flavor to the dishes it is added to this wonderful herb is also supposed to be a good cure for both stomach acidity and motion sickness. In fact in China, a mixture of ginger cooked in wine and sesame oil is given to women shortly after giving birth. Dried Tangerine peel is also used in China to aid digestion. A glass of vegetable juice, white pumpkin or green gourd is great at curing acidity.
Food as Medicine for Cholesterol, Pressure and Diabetics
The Chinese Black Mushrooms that are used in many Chinese soups are believed to help in lowering blood pressure. The Sea Cucumber seen in many Chinese seafood recipes is believed to contain minerals that improves blood circulation disorders and lowers blood pressure.
Chewing a clove of garlic first thing in the morning helps in reducing cholesterol while fenugreek seeds soaked overnight and consumed on an empty stomach in the morning can help check the progress of diabetes!!
Guess we only need to head to the fridge and not the pharmacy the next we have a problem. After all it does look like Hippocrates comment about food is true! “Let your food be your medicine and your medicine be your food”
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular recipes videos on ifood.tv include Meat Pie Recipes, Burger recipes and Cheesecake recipes
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July 6th, 2009 | Uncategorized
By Kent Campbell
This article begins with a common story heard by Italian wine clubs. A club member recently called to order a second bottle of a monthly feature, an Italian Barbera. Upon calling to order a second bottle, the member discovered no other members had reordered the wine and he wasn”t surprised as when he poured a glass of the Barbera, he wasn”t initially impressed with the taste. However, a telephone call interrupted his meal by a half hour. When he returned to his wine and dinner, the transformation in the wine astounded him. The Barbera, which he initially described as banal, was now brimming with berry flavor and aroma and had a luscious, silky texture.
What happened during the half hour the wine sat in the glass? The wine had time “breathe.” Exposed to air for a half hour, the wine was able to release its flavors and aromas. The formal method for bringing about this transformation is to decant the wine before serving, transferring it from its original bottle into a decanter, although the process is not without controversy. This article looks at the process of decanting wine so it can breathe before tasting, including the pros and cons of decanting.
Decanting
Italian wine clubs agree the undisputed advantage of decanting pertains to older wines that have developed sediment in the bottle over time. Carefully transferring to wine to another container while the sediment remains in the original bottle separates the unpleasant sediment from the wine. Another undisputed aspect of decanting wine, whether old or young, is simply that a beautiful decanter made with clear glass is an aesthetic pleasure that enhances both the wine and the table.
The controversy centers on whether or not decanting to aerate wine really benefits the taste, supposedly releasing aromas and fruit flavors and softening tannins through oxidation and evaporation. Most people in and out of the trade think it does although the science, at least what exists, says not exactly.
Swirling, Sniffing, And Sipping
When winemakers taste professionally, they swirl wine in a glass and sniff it first before sipping because we perceive only sweet, sour, bitter, and salt with the taste buds on our tongues and recognize every other flavor with the nerves in our noses. Swirling the wine sets its molecules in motion to allow for easy inhalation of aromas. Likewise, decanting a wine will set molecules in motion as does swirling it in a glass although some argue that exposing the wine to air over a prolonged period will dissipate delicate aromas, especially those of older wines.
While aerating wine for at least a short period can noticeably improve flavor, whether it makes the wine smoother is debatable by Italian wine clubs. The primary reason winemakers age red wine in barrels is that wood is slightly porous and allows the wine to undergo a carefully controlled oxidation over many months. Oxygen promotes the polymerization of tannins, which links shorter molecules into chains that feel smoother on the tongue. In older wines, these chains become heavy and create sediment in the bottle. However, the process occurs over many months or years, not within the hour exposing the wine to oxygen in a glass or a decanter.
What can happen within an hour is that preservative sulfur compounds added during the winemaking process can evaporate. Yeasty components and carbon dioxide in white wine can also dissipate. Without the extraneous elements, intrinsic fruit flavors become more apparent. Red wine will reach room temperature faster after decanting and feel smoother in the mouth than at lower temperatures.
So if you are not in the habit of decanting wine, should you start? Why not give it a try if you have the time and want to enjoy a given wine at its very best and especially if you think a wine is not as good as it should be.
About The Author
Kent Campbell is an author for the popular wine of the month club, Celebrations Wine Club. Celebrations Wine Club is one of the few wine clubs offering the wines of California and Italy.
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July 6th, 2009 | Uncategorized
By Kent Campbell
With today”s global attention focused on environmental health, entrepreneurs, citizen groups, and national governments attempt cooperation to improve air, water, and soil quality, to safeguard oceans and forests and especially to control climate change. You can join the effort at your next wine tasting party by choosing wines from an eco-friendly winery like Alois Lageder. As you pour your guests a glass of these planet conscious wines, you can pass on knowledge that shows this historic Italian winery is no newcomer to environmentalism. This article looks at the aspects of eco-friendly winemaking including how winemakers create a natural balance to increase the vitality and pest and disease resistance of vines with a focus on one of the long time advocates of environmentalism in wine.
Alois Lageder
Winemaker Alois Lageder is one of many with environmental concerns, but for him, they are not recent. Born in 1950, Alois Lageder owns family vineyards located on steep Alpine slopes far from any beaten path in Alto Adige. The region borders Austria where residents speak both Italian and German and the past still dominates viticulture and winemaking. However, Alois Lageder”s visionary plan has always embraced modern technology. Instead of operating at cross-purposes, he sees nature, humans, and technology as cooperative forces with art as an expression of nature that informs people, an outlook that sends him to the top of any eco-friendly red wine club list.
Alois Lageder was named after his great grandfather who founded a winery in Bolzano in 1855. In 1934, the family acquired the Lowengang estate in Magre” now planted with 77 acres of grapes and subsequently acquired other vineyards in prime locations in Alto Adige including the Cason” Hirschprunn estate in 1991 planted with 79 acres.
Aspects Of Biodynamic Winemaking
Lageder grows vineyards on steep slopes from 750 to 3,250 elevations above the Adige Valley. All have been organically farmed, and the Lowengang estate is now farmed biodynamically, an even more rigorous and sustainable farming method than organic. Rather than unnatural single crop planting, Lageder cultivates multiple varieties in any given vineyard together with other plants, uses compost instead of artificial fertilizers, and fights parasites with natural predators. Lageder”s goal is to imitate the balance in nature and increase the health and vitality of the vines so they are resistant to parasites and disease.
Completed in 1996, the winery at the Tor Lowengang estate is a marvel of new technology, entirely eliminating the consumption of non-renewable fossil fuels. The winery employs solar energy, geo-thermic warmth, and natural convection currents. The building leans into a cliff that cools and warms fresh air for ventilation. A photoelectric system makes use of solar energy, delivering most of the winery”s electrical needs. And solar collectors heat water. The 50 feet tall vinification tower harnesses the force of gravity in such a way that pumps or other mechanical means for moving the grapes and must are unnecessary. The grapes and must flow down from one vinification phase to the next and end in fermentation vats arranged in a circle around this central axis. After fermentation, the wines rest in vaulted cellars until picked up by red wine club associations and distributors.
By sharing this information at your next eco-friendly wine tasting party, you can help Lageder”s wines and other environmental wines taste a little sweeter to your guests.
About The Author
Kent Campbell is an author for the popular wine of the month club, Celebrations Wine Club. Celebrations Wine Club is one of the few wine clubs offering the wines of California and Italy.
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July 5th, 2009 | Uncategorized
By JR Lang
Brewing great coffee at home is a great way to save some cash and more and more people are opting out of the Starbucks fix after seeing how much money they can save every year by making coffee at home.
And while some think that they cannot achieve the same quality and gourmet flavor at home, in reality it just takes some practice, the correct ingredients and a great coffee maker.
Of course, the necessary ingredients are crucial for the best cup of coffee, which include, fresh filtered water, quality beans ground correctly for the brewer and of course a great home coffee maker that brews the best quality of coffee flavor and aroma.
There are many types of coffee makers with different prices and features. There are also a variety of brewers for different types of coffee, including Espresso, Cappuccino and of course the specialty makers of Turkish Coffee.
The one you choose will greatly depend on your needs and budget, but here are 3 great models compared with features that many appeal to your needs.
3 Popular Coffee Makers
Here are three popular brewers and what you might expect should you choose to purchase one.
Black and Decker SmartBrew Plus
Price is between $30 to $50 depending on where you shop.
Features Include:
Brews 12 cups at a time
Easily programmable with digital timer
Wider spout than most conventional coffee makers that prevents drips and causes fewer spills.
Ease of access to water reservoir
Ease of access to coffee basket
Comfortable handle designed for good grip
Mr. Coffee 12 Cup Programmable Coffee Maker
Price ranges from $20 to $50 depending again on where you buy from.
Features Include:
Brews 12 cups at a time
Interrupt brewing feature for the impatient coffee drinker
Automatic shut off
Keeps coffee hot for up to two hours
Choice of white or black
Removable filter for cleaning ease
Programmable brewing start times up to 24 hours in advance
Krups FME4 12-Cup Programmable Coffee Machine
Price is in the more expensive range, $60 to $90, depending on where you shop.
Features Include:
12 cup capacity
Gentle alarm lets you know when coffee is finished brewing so no need to keep checking
Can program the automatic shut off anywhere from 1-5 hours.
Durable and attractive stainless steel carafe
Interrupted brew cycle for the impatient coffee drinker
Has capacity for addition of a filter to take chlorine out of the water that is brewing your coffee
Flavor control aroma switch enhances taste
In reality, with a some practice and the right components and ingredients anyone can make great gourmet coffee at home and save that Starbucks money away in the kids college fund.
About The Author
Learn more about coffee, coffee beans, grinds, and Best Cappuccino Coffee Makers and shop all types of discounted coffee makers, including, Keurig, Bunn, Cappuccino and more at: Best Coffee Makers.
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July 5th, 2009 | Uncategorized
By Mary Anne Durkee
The first thing that most of us do in the morning is head to the coffee maker. You just can”t do without your caffeine dose for the day. If you don”t get your cup of coffee, then you are irritable and have overpowering headaches, don”t you? If you answered “yes”, then you are a definite victim of caffeine addiction! The benefits of coffee have been advocated to mostly all of us. But Caffeine addiction can be considered a serious problem that is often associated with a number of dangers.
Adrenalin Overload
Caffeine addiction leads to an increased production of adrenaline. Adrenalin is a hormone that favors our “fight or flight” reaction to danger. The actual danger in having an overload of adrenalin is that the adrenal glands is often overworked and until your ability to produce adrenalin is reduced. The result of this is that you will always be exhausted.
Mood Swings and Depression
With increased production of adrenalin the production of Serotonin, a neurotransmitter that prevents depression is reduced. The lack of Serotonin, which also helps in staying calm and relaxed, can lead to depression and anxiety attacks!
Insomnia
One of the end results of caffeine addiction is improper sleeping patterns that can indirectly have an effect on your alertness and efficiency. A little of this chemical might be good for you but too much can make you sleepless!!
Dehydration
Caffeine can cause dehydration as it is a diuretic. Increased intake of coffee can lead to increased elimination of water from the body!
Malnutrition
This chemical can also kill your appetite and often leads to malnutrition. Caffeine addiction leads to a lifestyle where essential food products are often replaced by products that are loaded with this chemical like coffee, cola, chocolates and even energy drinks.
Caffeine Withdrawal Symptoms
The most common form of caffeine addiction is an increased intake of coffee. The intake is not going to reduce once you get hooked to it as you will develop a tolerance for it. With time you will need a higher concentration of caffeine to do what a little could do before. Those who have already tried stopping their caffeine intake by reducing their daily dose of coffee would knows all about caffeine withdrawal symptoms. Headache, irritability, insomnia are just a few of them.
An increased mental performance, improvement in physical stamina and alertness are a few of the proclaimed benefits of ingesting this chemical. But if you haven”t realized that too much of anything can be bad for you, then you are definitely headed for trouble! Remember to treat this chemical exactly like you would treat an addictive drug, because caffeine addiction can be as harmful! So, keep track of your caffeine intake !
About The Author
Mary-Anne is a featured member and regular contributor at ifood.tv, a global food network, featuring recipes from all over the world. Other popular recipes videos on ifood.tv include Melon Drink Recipes, Cheesecake recipes and Pie recipes
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July 2nd, 2009 | Uncategorized
By Lili Rousso
Stopping for a steaming cup of delicious gourmet coffee on the way to work or when we are out shopping is an everyday occurrence for many people. The economic slowdown has caused people to cut costs wherever they can. Many people are more reluctant to spend $4 or $5 per cup on that mocha or macchiato.
Luckily, cutting costs doesn”t mean you have to give up your favorite morning brew. There are lots of options for creating your own delicious hot and cold caffeinated beverages at home. Start with gourmet coffee beans and a quality machine.
The internet is a great resource when you”re deciding the best way to provide yourself with delicious coffee for less. Search for articles written by experts about types of beans available for purchase. Read reviews of the newest and best brewing machines before making a purchase.
Choose the Best Coffee Beans
The first essential to making great coffee at home is, of course, great beans. For the best quality, buy whole beans and grind them yourself. A bean grinder is a fairly inexpensive investment and will help you preserve the quality and flavor of your beans.
The flavor of your coffee comes from the oils in the beans. When that oil is exposed to air, it begins to degrade and brew tastes less fresh. Pre-ground beans are also more susceptible to moisture, which can greatly affect the flavor. Whole beans ground at home provide a richer, fuller flavor.
There are many sources for buying gourmet coffee beans. Try searching by the geographic source of the coffee beans if you have found that you like beans from a specific part of the world. If you”re not sure where to begin, experiment. You may find a new favorite by trying something different.
If you want to stick to old favorites, many gourmet companies also sell their beans for home use. You can get a good quality bag of gourmet coffee beans that will last 2 to 3 weeks for the same price as only 3 prepared espresso beverages. Always store quality gourmet coffee beans in airtight containers.
Regular Coffee
If you enjoy a simple, delicious cup of coffee, consider investing in a quality brewing machine. If you don”t have the money to buy something new, concentrate on your beans and your grind. Brewing gourmet coffee can be so easy, and it”s still possible to make a great cup with whatever equipment you have on hand.
Taking the next step and purchasing a top of the line machine can save time and provide a lot of convenience. A simple, quality machine like the Cuisinart DCC-2200 will allow you to brew up to 14 cups of your own gourmet coffee with style and convenience. The large carafe also makes this a great machine for home entertainment or office use.
Ever Popular Espresso
Fans of more complex drinks like lattes and cappuccinos, or people who just like the rich, strong qualities of espresso have options too. Espresso has become very popular, and luckily there are plenty of options out there for brewing your own espresso at home. Products like the Gaggia Espresso Dose machine feature a brewing system and frothing wand to make your own steamed milk. Many machines feature the option to brew one or two shots, and there are endless styles and colors to match your kitchen style.
Single Serve Pod Brewing Machines
One of the newest trends in the gourmet coffee world is the pod brewing machine. These machines brew single cups with speed and convenience. Your grounds come in ready-to-use single pods or pouches which you can insert into the machine.
Machines like the Lavazza Blue LB 1010 allow you to brew perfect espresso in only 30 seconds. Since there are no loose grinds, there is no mess. Pod brewing machines can also allow you to expand your horizons as there are often pods available to brew not only coffee and espresso, but also hot cocoa and tea.
Now that you”ve learned a little about brewing great gourmet coffee at home, you”re ready to get started. Start exploring your options, and next thing you know you”ll be brewing delicious, hot beverages from the comfort and convenience of your own kitchen. Don”t give up your favorite gourmet drinks, simply change the way you acquire it.
About The Author
Lili Rousso is a coffee aficionada who reviews Gourmet coffees from all around the world. This month she features the Lavazza Gourmet Coffee brand from http://www.aromacafeculture.com
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July 2nd, 2009 | Uncategorized
By Ian Newton
Vinegar is a widely used addition to salads but it is a valuable addition to your pantry as a health promoting food. Not all vinegar is suitable it must be unfiltered, unpasteurised apple cider vinegar.Apple cider vinegar is acetic acid which gives it, its characteristic slightly sour taste.
Aren”t acids bad for me?
Generally in health we strive for a alkaline diet. That is foods and drinks which measure above 7.2 on the pH scale. There are of course always exceptions to the rule. The problem with making definitive health statements, is that as soon as you do someone always says, well what about so and so.
The reason that it is OK to consume cider vinegar is that all acids are not the same. Within your body you have many acid processes occurring. Hydrochloric acid which is a highly corrosive substance which carries dire warnings on the bottle, resides happily in your stomach to digest your food. Citric acid is an intrinsic component of our energy system.
We consume amino acids to build our cells and essential fatty acids for our joints, brain and cardiovascular system.We manufacture uric acid and lactic acid as bi-products of human life and easily break these down or excrete them.
Acids become alkaline.
Apple Cider Vinegar as an acid has a similar ability to the acids in lemons and limes. The citric acids bi-carbonise in the gut and become alkaline. Cider vinegar is believed to produce an alkaline bi-product as it metabolises. This is evident because if you consume cider vinegar over time you can measure your saliva and urine and you will see it is becoming more alkaline.
Ensure you purchase an organic non pasteurised cider vinegar as the regular supermarket variety will not have the viable enzyme action which is critical for its health benefits.
pH testing.
You can purchase pH strips at your local pharmacy. They should come with a colour chart which shows the various states of your urine. Yellow is acidic, purple is alkaline, with shades in between.It is best to test urine and saliva first thing in the morning.
Benefits of an alkaline system.
Once you move above 7.2 on the ph scale you will experience less inflammation,therefore less joint and muscle pain, less infections,therefore more energy and a renewed sense of wellbeing, fewer colds and Flu”s, d Cancer cells rarely survive in an alkaline environment.
These healthy acids which are safely, conveniently easily consumed cause us to think more carefully about dismissing foods as being unhealthy just because we have a negative association with a world i.e. acid.
After all the world is a complex blend of acid, alkaline and neutral compounds.Ask any knowledgeable gardener how important it is to get the right acid alkaline balance right in order to grow healthy plants.
About The Author
For specific Vinegar information go to http://www.livingwellpublications.com/wellness/vinegar/
Ian Newton is a natural health specialist from Australia. Assisting businesses and individual to be happier, healthier and more effective.
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