Goshens White Sangria
April 27, 2010
http://trcb.us/michael – Goshens White Sangria is the wonderful refreshing White Wine version of Goshens Sangria. This uses fresh fruit that is in season at the time that you make it. Goshens White Sangria uses 3 types of liquor.
Duration : 0:2:31
TRUE or FALSE: Alcohol Causes High Blood Pressure?
April 27, 2010
Official Site: http://www.LowBPdrugFree.com – The Secret to Natural Blood Pressure Control. TRUE or FALSE? Alcohol Causes High Blood Pressure? Learn the truth.
Plus, learn about The Breathtaking Nature Method, a clinically proven, drug-free way to control hypertension on our channel: LowBPdrugFree, and at: http://LowerBloodPressureDrugFree.com.
Duration : 0:5:22
Types of White Wine : Sauvignon Blanc White Wine
April 27, 2010
Get to know all about Sauvignon Blanc White Wine from New Zealand; learn more about wine in this free instructional video.
Expert: Mihály Fabók
Bio: Mihály Fabók is Sommelier at the world famous Gundel restaurant in Budapest, Hungary.
Filmmaker: Paul Volniansky
Duration : 0:0:58
How to Cook Pork Chops : Ingredients for Cooking Pork Chops With White Wine Sauce
April 27, 2010
Learn the ingredients for cooking pork chops with White Wine sauce with expert cooking tips in this free pork recipe video clip.
Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau
Duration : 0:1:7
Myths About Drink
April 27, 2010
Before drinking, eat a full meal. A full stomach slows down the absorption of alcohol, giving the body more time to process the toxins. Foods high in fat content, like cheese, and carbohydrates will retard the absorption of alcohol. Having food in the stomach also decreases stomach irritation, in turn reducing the likelihood that a drinker will vomit.
Before drinking alcohol, drink a glass of water. This ensures the body is hydrated before the diuretic effect takes hold.
Also, drink a glass of water after every alcoholic beverage. In addition to helping keep a drinker hydrated, this will give the body more time to process the alcohol, dilute the toxins and reduce irritation of the stomach. A sports drink will also replenish electrolytes, salts and sugars lost in the urine.
Wine has a higher percentage of alcohol (7 to 15 percent) than beer (4 to 6 percent), but it is usually not carbonated. White Wine is safer than red or blush because it has fewer congeners.
Wine is a mild natural tranquiliser, serving to reduce anxiety and tension. As part of a normal diet, wine provides the body with energy, with substances that aid digestion, and with small amounts of minerals and vitamins. It can also stimulate the appetite. In addition, wine serves to restore nutritional balance, relieve tension, sedate and act as a mild euphoric agent to the convalescent and especially the aged.
The use of standard drinks can help people to monitor their alcohol consumption and exercise control over the amount they drink.
Different types of alcoholic drinks contain different amounts of pure alcohol. A standard drink is defined as one that contains 10 grams of pure alcohol. A standard drink for table wine (12%) is 1 small glass of 100ml. Large wine glasses can hold two standard drinks or even more!
The remedy known as ‘a hair of the dog’ that is, having a drink or two the following morning – is time-honoured. It works up to a point, but only temporarily. The hangover will return when the effects of the drink wear off; it simply prolongs the discomfort. Some people recommend a variety of vitamins, and herbal preparations but there’s no scientific evidence they work.
An effective treatment is physical exercise such as swimming, running or a workout at the gym. This releases endorphins which remove the feeling of a hangover.
Visit Vintage Roots at http://www.vintageroots.co.uk, for organic wines
Alison White
http://www.articlesbase.com/nutrition-articles/myths-about-drink-51916.html
Do I have to use white wine in this recipe?
April 24, 2010
I am interested in making this recipe, Italian Fish and Veggie Pockets, however I don’t care for the taste of White Wine and I was wondering if I could move forward with the recipe without using white wine.
Here is a link to the recipe:
http://www.foodnetwork.com/recipes/everyday-italian/italian-fish-and-veggie-pockets-recipe/index.html
For sure, you can substitute white wine for another light-colored fruit-based beverage. For example, you could use an equal amount of white-grape juice. I’ve substituted red-wine with concord grape juice in many recipes and they’ve all turned out fantastic! Those Italian fish and veggie pockets sound tasty!
What is the least acidic type of white wine?
April 24, 2010
I have interstitial cysitis which requires that I eat foods and drink liquids that are low in acidity. I’m curious if a particular kind of wine is lower in acidity than others?(i.e. chardonney vs pinot grigio)?
I’d say Chardonnay is the least acidic. To me it is the most “oaky” white.
How to clean white wine stain from wood?
April 24, 2010
Yesterday at a friends house i put a glass of wine on a nice wooden table and it left a circular mark where the glass stood. It was White Wine, but some of it must have gotten on the bottom of the glass and stained the table. It is a really nice table, so i feel horrible for ruining it, is there anything i can buy at the store to clean it? The wood is dark color, maybe cherry or something like that. We tried using water and rubbing it, helped just a bit, but the spot where the wine stood for a few hours is still very visible. Please help, thanks.
Are you sure that it was the wine that left the mark or it was a water mark from the condensation? Here are instructions for fixing that:
Step1
Dry the wood if it’s a fresh water stain. Wipe off all the water with an absorbent towel and place a paper towel over the water stain for a few hours to absorb extra moisture from the wood. This trick works only if the water stain is caught immediately.
Step2
Open your pantry and dig out that mayonnaise. Spoon a generous amount onto the water stain and rub it in with a paper towel. Allow the mayonnaise to remain on the stain for several hours or overnight. In the morning, wipe off the excess mayonnaise. Use a paper towel and rub the remaining mayonnaise into the wood. The water stain will be gone. Add ashes to the mayonnaise when applying it to the water stain. It increases the mayo’s effectiveness.
Step3
Use a combination of non-gel white toothpaste with baking soda in equal amounts on highly finished wood. Make a paste and apply the mixture on a clean white cloth. Apply in a circular motion to the water stain to gently buff out the stain. Wipe the mixture off the wood and apply furniture polish. This method should only be used on highly finished wood.
Step4
Place a lint free cloth on the water stain; think linen dish towel. Carefully put a hot iron on top of the cloth for a few seconds only and remove. Repeat until the water stain is removed from the wood.
Discover Italy by Enjoying Its Drinks
April 24, 2010
Italy is not only famous for its historic monuments, its cities full of beautiful art and architecture and its long history, but also for its excellent wines and other drinks famous worldwide. Take a trip with us down through this country to discover the “spirit” of each town.
Vermouth is the typical aromatic wine from Turin. It was invented around 1700. The main ingredients are Muscat wines, to which are added alcohol, cane sugar and extract of crushed herbs, among them absinthe. In fact, “vermut” means “absinthe” in German. There are different types of vermouth: white, red and dry. They are often used in making cocktails.
Milano is the home of Campari, Amaro Ramazzotti and Branca drinks. Fernet Branca is a digestive liqueur unique in the world. It is made from herbs gathered in four continents and matured in oak barrels, and Brancamenta, a refreshing and thirst quenching mint flavoured drink, ideal on hot summer days!”. Campari is an alcoholic aperitif, made from an infusion of sixty ingredients, steeped in alcohol, but the recipe itself remains a secret. In recent years several versions have been produced, ready mixed with vodka and very popular with young people (Campari Soda, Campari MIXX). Ramazzotti, on the other hand, is a good digestive liqueur and can be drunk neat or with ice. The trendiest place to enjoy your aperitifs? The Happy Hour at UNA Hotel Tocq in corso Como from 18.00 to 21.00.
Bellini and Spritz come from the romantic city of Venice. UNA Café , suggests a time-honoured long drink cocktail made with sparkling white wine (Prosecco or Champagne) and the juice of white peaches. Bellini is one of the best known Italian cocktails all over the world. Its counterpart is Spritz, a red cocktail made with dry White Wine, sparkling mineral water or tonic water and a variety of alcoholic drinks.
In Bologna it is wine that has pride of place. The most famous being Sangiovese, whose name means “Jupiter’s blood”, and Lambrusco a sparkling red wine which is a the ideal companion for the typical cuisine of the Romagna region. While staying in UNA Hotel Bologna, just opposite the central station, you can enjoy the evening touring the typical inns of the historic city centre, where you can easily find yourself in the company of famous songwriters or other well-known personalities, having their glass of wine.
The Tyrrhenian coast of Tuscany , famous for its fashionable venues and exclusive wine bars, is the perfect place to taste the best of Tuscan wines. Among them Brunello di Montalcino, at the top of the league of Italian wines and a DOCG – Denominazione di Origine Controllata e Garantita (Contolled and guaranteed origin). It is hard to imagine anything more romantic than sipping these wines on the terrace of UNA Hotel Versilia looking out to sea at sunset.
The birthplace of Renaissance, Florence, is also the home of Chianti wine, one of the best red Italian wines known and appreciated all over the world. It gets its name from the surrounding hills where it is produced. This wine is associated with the typical raffia covered rounded flask with a narrow neck, invented to protect the precious contents from the light which might alter its quality. It was in Florence that the count Camillo Negroni created the cocktail which bears his name: Negroni, made with gin, red vermouth, bitter Campari and half a slice of orange. After a romantic walk in the historic centre and along the river Arno, the river which crosses this magnificent city, try the contrast of the daring design in the UNA Hotel Vittoria , where doors with reproductions of Renaissance paintings lead into ultramodern rooms lined with mirrors, plate glass and a starlit sky.
Sambuca was born in Civitavecchia, a town near the capital, Rome. This is a sweet liqueur with a strong aniseed flavour and which can be served neat, after coffee or with an ice cube or coffee grain which has to be chewed while drinking this liqueur to enhance its taste.
Another wine worth mentioning is Montepulciano d’Abruzzo, a red wine whose grapes come originally from Greece, like the majority of wines made from red grapes in the southern regions. Its excellent basic quality has made it famous abroad too. Enjoy sipping this wine after a long journey, stopping on the A1 motorway at the UNAWAY Hotel Monepulciano Est for those travelling south or UNAWAY Hotel Montepulciano Ovest for those on their way north.
A little further south we find the area where Limoncello or Limoncino is produced. This is distilled from lemon peel and often home made. It is excellent as a digestive liqueur after typical Neapolitan fish dishes, or as served at the American Bar on the panoramic terrace of UNA Hotel Napoli, added to lemon ice cream for a refreshing sherbet. Continuing inland along the motorway, between Naples and Avellino you’ll find the restaurant of UNAWAY Mirabella Sud where you can sip the delicate Fiano di Avellino, which goes perfectly with fish starters, fresh cheeses and white meat (it is a good idea to book in advance).
And if all this were not enough, you can make a last stop in Sardinia to taste Cannonau, a red wine which is probably the oldest wine in the Mediterranean, and Mirto, a popular liqueur, often home made from steeping myrtle berries in alcohol.
…..To your health!
Sylvia Florence
http://www.articlesbase.com/destinations-articles/discover-italy-by-enjoying-its-drinks-719843.html
The Right Food With the Right Wine
April 24, 2010
When it comes to food and wine, most people are brought up with the rule stating “red goes with red, white goes with white”, which means red wine goes with red meat while White Wine goes with fish and poultry. Then came the “postmodern” maxim which says that ‘if you like the taste, the match is perfect’.
Despite the presence of these simplistic guides, many people still don’t know how to match food and wine well. The truth is, many really don’t know what tastes good and what doesn’t. Fortunately, the art of food and wine matching follows a simple logic that is quite easy to follow.
The bottom-line with food and wine matching is that the food should have an equal fighting chance with the wine and vice versa. Simply put, one shouldn’t dominate the other. When you bite into food, its tastes and pleasures should be enjoyed. When it is the wine’s turn to be sipped, it should evoke an equally pleasurable sensation. Now, when it is time to bite into the food again, it should be the star of that moment. And finally, when it’s time for the wine to draw, it should rise up to prominence once more.
In short, the food should be able to replace the flavors of the wine with every bite, and conversely, the wine should be able to replace the taste of the food with every sip. When the combination isn’t good, one will overpower the other.
To achieve this, you have to take in consideration the dominant tastes found in both the food and wine. Sweet food, such as dessert, goes with sweet wine. Food with hints of bitterness, such as charbroiled meat, would go better with a bitter wine. Acidic foods or those foods that go great with a dash of lemon or vinegar, go with acidic wines.
Here is a short overview of wine flavors:
Acidic wines include Sauvignon Blanc, Riesling, White Bordeaux for whites and Pinot Noir, Red Burgundy, Sangiovese, and Gamay for reds. Acidic white wines usually go well with seafood because of their delicate flavor. Acidic red wines go well with tomato based dishes and grilled seafood.
Wines with bitterness include Cabernet Sauvignon, Red Bordeaux, Red Zinfandel, and Merlot. These usually go well with steaks and roasts.
Sweet wines include Vovray, Asti Spumante, Chenin Blanc, or most German wines for whites and Lambrusco, Port, Sherry and Vermouth for reds. These usually go well with dessert or by themselves.
Matching wine with food is not that complicated with this simple guide. Happy matchmaking!
Jerry Shannon
http://www.articlesbase.com/food-and-beverage-articles/the-right-food-with-the-right-wine-711593.html