Be Happy Eat Your Chocolate!

People today are very health conscious and eating sugar is avoided or kept to a minimum either due to health conditions like diabetes or, in some cases, from the simple desire to maintain a healthy lifestyle. Chocolates, on the other hand, are the favorite food item of many people and it is very likely you'll come across individuals where these two contradictory conditions are at loggerheads with each other. That is to say a person likes chocolates but cannot eat them due to the large amounts of sugar that go into the making of mainstream chocolates.

As they say, "where there's a will, there's a way," therefore it is not surprising that an alternative exists for such people, namely the sugarless chocolate. Although the name is self explanatory, that does not mean that such chocolates are not sweet (which would defeat the primary goal of your palette and your love for munching them).

There are several artificial sweetening agents commercially available which can be used to simulate the affect of sweetness on the tongue, but do not have the harmful affects associated with table sugar. Although there is a certain level of uncertainly regarding the safety of such products like saccharin (which was demonstrated to produce cancerous affects under laboratory conditions). Despite the doubts, there does exist several types of sugar alternatives in the market, and these alternatives are being used by manufacturers of food products, including chocolate.

Lucky for most of us wishing to be slim and fit, many of the major producers of chocolate have their sugarless chocolate alternative apart from their mainstream sugared counterparts. The consumer is now given the ability to use their own discretion when deciding which type of chocolate to consume.

Chocolate has a long and illustrious history and people will continue to be drawn to everything chocolate! For diabetics or people with weight problems, chocolate is no longer out of their reach. With care and proper research fine foods once forbidden to many can go back on their diets. From holidays to just a relaxing part of anyone's day, sugarless products are making it possible for everyone to be happy!

Purchasing Espresso Beans

A short guide to purchasing chocolate covered espresso beans wholesale

So you know you want to purchase chocolate covered espresso beans wholesale and going online will give you the best selection and the best prices. The only thing is you aren’t sure how to do this and keep your credit card safe. Well, no problem this will show you how to get your product and keep your identity safe from thieves. We’ve all heard bad stores about people who’ve had their bank accounts plundered and their identity stolen. If you follow a few simple tips you can keep safe when shopping for espresso beans, coffee, or even an espresso maker!

Buying espresso beans or any other coffee product on the internet doesn’t have to be as hard as you think, you just need to make sure you know what you are doing when you want to use your credit card to shop on the internet.

You need to always be sure of what you are purchasing. Even though a web site says it has the best product on the market, make sure you read the description of the product carefully and study the photographs as well. You want to pour over the fine print and see if there are any clues that might indicate that what you are about to order is not the same as what you are seeing online. You need to keep in mind that if you think you are getting a great deal that seems to be too good to be true, than it probably is too good to be true!

You also need to take care with how you buy your products online. Before you punch in a single number online you should carefully read the website and see all the options they accept for payment and how they will ship your brand new espresso maker or yummy espresso beans to you! If your site asks you for private information like your Social Security number, driver’s license number, or your bank account number then you should stay away. No one should be asking you for this kind of information to buy espresso beans or an espresso maker.

Keeping excellent records of your online purchases can keep you safe too. You will want to keep hard copies of all email correspondence, shipping information, and payment transactions. Make sure you have all the details of your business dealings with the company to make sure you get what you paid for.

If you still don’t feel safe ordering things online, then you can always use a trusted 1-800 number to order over the phone. You could also request a wholesale catalog, the old fashioned way — through the mail!

All About Michigan Maple Syrup

The history of Michigan Maple Syrup is nearly as old as the land itself. Maple syrup is a true American food, and the art of making maple syrup is generally attributed to Native Americans. The native population of North America was producing maple products when Europeans first arrived.

Producing maple syrup is essentially a matter of concentrating the sugar solution to a predetermined level through evaporation. The equipment needed depends on whether you are producing maple syrup for home or commercial use. If you have maple trees in your forest, then you may want to consider producing maple syrup from them. Although equipment has been modernized, the basic process of producing maple syrup remains the same. As more and more people began producing maple syrup, the technology of doing so improved gradually. It is a general rule-of-thumb that each tap will yield 10 gallons of sap throughout an approximate six week season, producing 1 quart of maple syrup. A large proportion of the costs of producing maple syrup are in fixed overhead, but producing real maple syrup is worth the effort and the risk; its sweet, rich flavor has never been successfully imitated.

Pure maple syrup is graded according to Federal USDA regulations, and is based on both color and flavor. Grading standards are the same for most of the United States. Real maple syrup is a pure, natural product with a unique flavor, and is simply the concentrated sap of the maple tree. Making maple syrup is a time-honored tradition in many parts of Michigan, and it is as much of an art as a science. Maple syrup is approximately 33 percent water and 67 percent sugar, and is a 100 % natural and organic product. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. Maple syrup is sublime when poured over buttermilk pancakes or waffles, and is considered by many to be the ultimate natural product.

We find most people are unaware of the many different uses of maple syrup, other than the tried and true 'pancakes and syrup'. Try pure Michigan Maple Syrup on ....grapefruit, hot cereal, granola, plain yogurt, winter squash, or sweet potatoes. Use it as a glaze on meat, or poultry and over ice cream for an outstanding dessert. For a special treat put it in coffee, milk or a milkshake. The uses for maple syrup are never-ending.

Maple syrup is one agricultural crop in which there is no surplus. Maple syrup is only produced in North America, since Europe does not have the proper weather conditions conducive to producing meaningful amounts of sap. All maple syrup is not created equal, and maple syrup is a source of pride for the state of Michigan. Maple syrup is boiled even further to produce Maple cream, sugar and candy and is a natural sweetener with many health benefits. Fresh maple syrup is truly one of the first signs of spring.

Hot Soups Steakhouse NYC Reminds of Delicious Food and Tasty Soups

Just the name of steakhouse reminds of that lip-smacking taste and delicious food court. Steakhouse is a perfect place for dinning and enjoying out as it offers awesome ambience, delectable food, hot soups and tasty drinks. In other words, steakhouse is absolutely the right place for enjoying your dinning experience. In fact, steakhouse is the ultimate destination point for those people who love steak. If you happen to reside in NYC, you can check out the nearest steakhouse to enjoy a memorable lunch or dinner. Well, quite dinners is not the only thing to be enjoyed at steakhouse, parties are another plus point of spending time at your favorite steakhouse.

It is a common notion that steakhouse is famous for a variety of steak. This may sadden a person who loves to have soup before his main course of food. But, it is a complete myth as steakhouse has a special variety of soups that delights every soup lover. Soups form a part of your first course meal and this enables to enjoy it more than the main course. Everyone likes to have hot soups and if it’s steaming hot then nothing like this. Cold ones just spoil the mood and taste also. Hot soups steakhouse in NYC or elsewhere has been a freak out place for those who love a combination of soup and steak.

Hot soups steakhouse has various benefits that can act as the crowd pullers. The hospitality, interiors, service timing and other arrangements have to be of high quality, so that the steakhouse can have a wonderful business. Everybody enters the market to earn dollars and do competitive business. They need to have certain special qualities that can get compliments for them and positive responses from the customers. These factors are responsible for the growth of their business. It is because of this reason that they have to take care of all the aspects related to their steakhouse.

Surf and turf is a wonderful combination that adds taste to the entire dinning experience. And if you are able to get your choice of soup, then this combination becomes really unbeatable. You can select from a variety of soups along with famous French onion and lobster bisque soups. If you get to have a mix of best steak, surf and turf dish, your choice of soup and a tasty drink, then there is nothing that can compete with this combination. Steakhouses have become a place for celebrating an occasion or you can also enjoy a quite dinner.

Hot soups steakhouse in NYC or any other city has always been a hot spot. There are numerous steak lovers who visit such happening places for a change of taste. It may happen that people get bored from eating that regular home cooked food. In fact, steakhouses are best for a change in terms of food as well as environment. Every steakhouse has something or the other distinctive about their restaurant. Now, it all depends on the customers that which steakhouse they visit.

Secret Recipes Frittlers Part 2 (Italian Pasties)

Secret Recipes Frittlers Part 2 (Italian Pasties)

Hello a couple months ago I did an article on my families all time favourite secret recipe Frittlers (Italian Pasties). There is 2 ways you can make them one is with oil the other without oil. I love them both ways out of 5 with oil I give it 5 without oil I give it 4.75 still sensational. The article I did 2 months ago was with oil so I’ve updated this with the way to do it without oil.

The reason for this without oil is healthier then with oil so if you would like to try it but without oil this is for you. I have them both ways and love them.

Firstly the oil recipe I did 2-3 months ago is below and underneath it is how to do it without oil Secret Recipes Frittlers Part 2 (Italian Pasties).

You are in for a treat. We name the recipe Frittlers (Italian Pasties)

With Oil Secret Recipes Frittlers Part 1 (Italian Pasties)

Ingredients

7g yeast,
1 cup lukewarm water – if need more add extra but don’t make it soggy,
3 cups plain flour,
pinch of salt,
pepper,
cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese,
ham,
tomatoes,
tuna (chunk tuna) instead of ham
canola oil

Put flour in bowl make a hole in the centre then add water and yeast mix together with pinch of salt. Work the dough don’t make it real dry. Then put in plastic bag, close bag up. Then put in a warm spot such as under blankets somewhere warm for about 1hour to 1.5 hours for it to rise to double its size.

While it’s rising get ham and cheese, not mozzarella cheese but either shredded tasty cheese or shredded plain cheese. Cut up ham add cheese then mix together.

Roll out dough to pasty round sizes do one at a time, add ham, cheese and sprinkle of pepper no salt then roll up pasty. When rolled up with filling at the ends with a fork press it and go around the edges. Then prick it lightly with fork twice around the middle.

Continue doing that until finished. Once done put 2 at a time in a frying pan with canola oil so oil covers the whole lot make sure oil is hot. (Just be careful because of heat) Cook to nice gold colour about 4-5 minutes then turn over and do other side. Take them out and put on paper towel to get rid of some of the oil. Can eat them basically straight away or you might wait to they cool down that is up to you.

There is no problems with freezing them they still taste fantastic.

If you want to add tomatoes you can but have it within 24 hours but don’t freeze any with tomatoes, what I do is if take them out the freezer when they thaw out I cut in half and add tomato and put in oven or griller.

Can also have chunk tuna instead of ham with the cheese. Tuna and cheese is also okay to freeze.

Also if you like you can add chopped up onion or anything that you enjoy.

Without Oil Secret Recipes Frittlers Part 2 (Italian Pasties)

You do exactly the same as with oil but instead of using oil and cooking them in a frying pan put them in the oven for roughly 10-15 minutes on 200 Degrees Celsius or 400 Degrees Fahrenheit then flip over again for extra 10 minutes and enjoy. (You can put on just a touch of oil on the Frittlers just before putting them in the oven).

This family secret recipe is one your family and friends will really appreciate, bon appetite!

Secret Recipes Frittlers Part 2 (Italian Pasties)

What Does a Water Glass Have to Do with the Storage of Eggs?

If you were to ask the above question the answer would be, "Absolutely nothing." If, however, you were to rephrase that question only slightly, removing the "a" and asking, "What does Water Glass have to do with the storage of eggs?" the answer would be entirely different.

In this case "water glass" does not refer to a tumbler of water, so remove from your mind that image of an egg inserted into a glass of cold water. Water was involved, but it was only as a medium into which a chemical could be mixed. "Water Glass" was that chemical. Popular in the days of pre-refrigeration, it provided a very practical food storage tool.

The Reliance Ink Company of Winnipeg, Manitoba, Canada was one of a number of firms that made Water Glass commercially available. Normally sold in small cans, it was designed specifically for the storage of eggs. Instructions, as imprinted on the one pound tin, were simple.

Thoroughly dissolve 1 pound of Reliance Water Glass in 1 gallon of water.

Fill receptacle about one-third full of the above solution, and put in clean fresh eggs as they are collected. Never use cracked or broken eggs.

The receptacle used should be wooden, crockey, or enamel, as iron or tin will rust. Always keep it well covered.

If some of the liquid evaporates, add water as necessary, always mixing well. The eggs should at all times be well covered with the solution.

If warm water is used to assist in mixing the Water Glass, it should be allowed to become cold before using.

The end result was a solution in which eggs would effectively have their pores sealed, thereby sealing out oxygen and moisture. The lack of oxygen inhibited bacterial growth, preventing spoiling. It was said that "fresh" eggs could be kept up to two years.

It might be asked why anyone would want to keep eggs for up to two years. Well, most didn't. Six months to a year, however, was a practical option. In the days before large flocks and artificially enhanced daylight hours, hens tended to lay more eggs during the longer days of summer. With the arrival of winter and its shorter days egg laying would often significantly decrease. A ready supply of stored, fresh eggs would then come in most handy. It would also protect from the higher prices that would often accompany decreased availability.

There were some drawbacks. The Reliance Company, for instance, warned its customers that "when eggs have been preserved for a long time in Water Glass their shells become somewhat brittle and non-porous, and when put in boiling water are likely to crack." It was recommended that users prick the eggs with a pin prior to the boiling so as to allow expanding air to escape. As well, as they aged, whites became thinner and yolks more delicate. In practical terms, that meant that where once the eggs could be used for any usage including poaching, soft boiling, and frying, by the end of their storage life recommended usage was limited to scrambling, custards and "general cookery."

Water Glass is the trade name of sodium silicate. It is said to be still available through druggists or poultry supply stores, but its use is certainly not as widespread as it once was.

Enjoy A Cold Glass of White Wine In the Sun Without The Red Cheeks!.. No More Wine Allergies

The Red face, The itchy Skin, The almost hangover like symptoms coming on while you are still drinking, headaches, sneezing, irritation! Sound like you... or someone you know? Unlike Santa Clause... a flushed faces at a dinner party, or picnic is not so appealing, when it comes to drinking wine, some people are allergic... but you can still have your wine and drink it too!

So What Causes the Irritation.

Well the Majority of people have a reaction to white wine, this is due to the high levels of sulphides within white wine, ( or Preservative 220) this can cause a number of side effects, as mentioned above. One of the sure fire ways to combat feeling under the weather when drinking is firstly, not to over indulge, and secondly to keep your fluids up, And i mean water not more wine, simply by having a glass of wine between drinks, you help your body to keep its fluids up, and may reduce that dehydrated, hungover feeling.

How Sever Are Wine Allergies

Well wine allergies can have a range of reactions, depending on the severity of allergy a person has. Sulphur dioxide has had minor reactions, and in its pure form, deadly reactions, but you can avoid high levels of it when drinking wine.

For the average person reactions such as, flushing, wheezing, nausea, headaches, stomach pain, congestion, There are a few ways to combat certain symptoms, some may result in drinking certain types of wine, and some just thinking about what you drink.

Well it is known that high levels of sulfur dioxide can cause asthma attacks, and tightness of the chest and even anaphylactic shock, these is in extreme cases thou, but for those with sensitivity even minor exposure can cause some nasty side affects.

Allergies and Treatments

Look out for wines with a higher sulphur level, this is wines found in casks, and sweet white wine. So What is left to drink you ask, well red wine, sparkling wine, and dry white wines like chardonnay, they have lower amounts of these additives in them, you will also find organic wines have lower sulphur dioxide levels.

When it comes to a Blushing face when drinking wine, things get a bit trickier,

When you drink your body produces a number of chemicals, a lot of allergic people lack a chemical called alledalsehyde dehydroenase, which counter acts alcohols presents in the body, and for those people this means symptoms such as drowsiness nausea asthma and facial flushing. There is not really a lot that can be done against this, other then building up an immunity over time, this way symptoms will lessen as your body learns to cope with wine.

The Red Wine Head Ache

If you suffer from head aches when it comes to red wine, you may find the tannins in the red wine are triggering histamine production, the majority of people have no problem with histamine, but it can cause some to suffer from sever headaches.

So how can you counter act the infamous wine head ache your ask, well some suggest popping an aspirin an hour before drinking. And if that does not work, you can try drinking softer reds... and if all else fails try less reactive wines such as champagne and method traditionale sparkling.

So get those wine allergies under control, one you identify what it is in wines that irritates you, then you can drink, and feel good, and avoid those nasty side effects.

Preparing Your Barbecue For The Summer Season

One of the greatest pleasures of the long summer days is standing over a scalding barbecue grill in your backyard blackening a row of your favorite sausages.

When daylight saving starts, barbecues across the country will be wakened from their winter hibernation and prepared for the summer season. That is the time to do a few routine checks and preparations which will keep your barbecue operating safely for the season.

Cleaning the inside of your barbecue

The first step to annual barbecue maintenance is cleaning. It has to be done!

The secret to cleaning your barbecue is to do it every time you use it, but don't go over the top - a coat of natural food oils on the cast iron parts protects them from rust. Eventually those oils, fats and burnt-on food will build up excessively and need to be removed.

Warm barbecues are easier to clean than cold ones, so start it up for a short time first then turn it off and disconnect the gas before dismantling the entire barbecue to wash all the parts one by one.

The grills can be spread out on some newspaper and scraped clean with a grill scraper which is normally specially shaped to fit around the grill bars.

Alternately, grab a grill stone. These man-made stone blocks are soft enough to grind to the shape of the grill as you use them, removing grease and burnt-on food as you go. This is a great tool as it customises to your grill shape.

Spray on some cooking oil before scrubbing the grill clean with warm water and soap mixed with white vinegar to remove any residue. Once dry, spray on a little more oil and spread it with a paper towel or cloth. Make sure that the soap mixture is well cleaned off.

If you have ceramic flame-tamers or cooking grids these should be cleaned with soapy water and a brass wire barbecue brush. Soak in the soapy water for an hour first.

The outer casing

If your barbecue has a stainless-steel outer casing and trolley, then all it will need is cleaning. Harsh cleaners and abrasives shouldn't be used on stainless-steel as they will scratch it - the soapy water and vinegar mix is all that is needed. After cleaning the outer casing, it can be buffed with cleaning oil, or even a little baby oil. The oil will remove watermarks and fingerprints and will also make it easier to clean next time.

If you have a casing and hood that is vitreous enamel you may have to use an oven cleaner type product (preferably non-toxic) to remove the baked on grease. Depending upon the state of the grease you may have to do this several times and then the grease can be removed with scourers and cloths. You should also wash the complete casing thoroughly.

De-rusting and re-oiling

If your grills and burners are cast iron, they may have corroded over winter. Scrape off any flaked rust and then give the surface a good scour with a wire brush, wash all the parts and then spray with cooking oil before they rust up again.

If the outer casing is developing rust spots, these should be rubbed back with steel wool and treated with rust converter before retouching with heat-resistant paint.

Timber barbecue trolleys can be kept in good order by re-oiling them once a year. Give the trolley a light sanding then use outdoor furniture oil or a specially formulated barbecue trolley oil. This will not only soak through oil stains on the top of your trolley but help protect against new ones.

Renew volcanic heating rocks each year as they become clogged with grease and oil. Empty the old sand from the drip tray, clean the tray and give it a spray of vegetable oil before lining it with aluminium foil. Place new washed sand on top of the foil.

Keep it working (and safe)

Gas taps can become stiff over winter, causing plastic controls to break. Remove the plastic knobs and spray the mechanisms with a lubricant like WD-40 to free them up. Apply a drop of sewing machine oil to each tap and then cover them with Vaseline to keep the oil in.

If one or more of your burners doesn't seem to generate a flame then it may be because a gas jet has become clogged.

If you lift the burner out of the barbecue you will see the small brass jets - these are like a small covered nut with a tiny hole through them. They can be simply removed with a small spanner. If you can't clear the blockage, buy new ones from a barbecue shop.

Reconnect the gas and check all the connections by coating them with a mix of 50/50 dishwashing liquid and water. If gas is leaking you will detect bubbles forming in the mixture. Try tightening the connections or replacing the seals.

Follow these simple hints and tips and your barbecue will last for years.

The 411 on Chafing Dishes

Planning your next big get-together? Whether it's a birthday bash, church fundraiser or holiday gathering--serving buffet-style is the way to go. When setting up a buffet table, chafing dishes are the best way to keep food hot. They allow a large number of guests to serve themselves while the host can mix and mingle without having to worry about food on the stove or in the oven. Even if you don't entertain frequently, purchasing or renting chafing dishes can't be beat.

Chafing dishes, sometimes called steam pans, are simply large serving dishes in which food is kept warm (or cold). The different types of chafing dishes consist of a frame or wire rack, a water pan, a food pan and a cover. Water in the pan is used to conduct the heat which maintains the food at a proper serving temperature. The heat source is sterno or an electrical heating element placed underneath the water pan.

TYPES

Oval or round, ornately decorated chafing dishes, would be perfect for an elegant or formal gathering. They are generally made of silver and sit on a platform with tapered legs. They can be used with sterno or a heating element and are available to rent from party rental stores, or for purchase at department stores or restaurant and catering supply outlets.

The most widely used chafing dishes are long and rectangular in shape and made of stainless steel. The water pan is placed on a wire or chrome rack and will hold up to two half-sized food pans. Rent these from a party rental store or purchase at a party supply store, department store or restaurant and catering supply outlet.

Disposable chafing dishes are the least expensive and are designed like the stainless steel set-up. They consist of a large aluminum water pan and one or two smaller aluminum food pans. The wire racks are somewhat thinner. These are sometimes called caterers' racks and are usually found at party supply stores, discount stores or restaurant and catering supply outlets.

For the home buffet table, stainless steel and aluminum rectangular food pan sizes range from 20 x 12 x 4 (full size) to 10 x 12 x 2 (half size). Water pans are sized to fit and the wire racks are usually full-sized. Other chafing dishes vary in size.

HOW TO USE

The first thing to remember is that chafing dishes cannot be used to bring foods up to serving temperature. Food must first be at the proper temperature before adding to the pan. Stainless steel and aluminum food pans can be used for cooking and/or heating the food in the oven. The water pan is placed in the wire rack and filled with HOT water to a level that is close to but not touching the food pan. The sterno is then lit and placed under the water pan. The resulting steam will maintain the temperature of food that is already at serving temperature. The water pan should be checked periodically to make sure the water level is maintained and the food should be stirred occasionally to evenly distribute the heat and prevent scorching. Using a lid or cover will keep food moist.

Chafing dishes will also keep cold foods cold. Fill the water pan with cold water and ice and of course, don't light the fuel!

A WORD ABOUT STERNO

Sterno fuel is a formulation of denatured alcohol, water and gel and is perfectly safe when used as directed. It comes in small cans and is generally available from hardware stores and party supply stores. The sterno wick is lit and placed underneath the water pan. A full-sized water pan may require two sterno cans placed at opposite ends, particularly if the food is dense (such as pasta and cheese). The flame is blue in color and an 8-oz. can burns for about 2 to 2 1/2 hours. The fuel can be extinguished and relit.

QUICK SAFETY TIPS

-DO NOT LEAVE AN OPEN FLAME UNATTENDED

-Open the pan cover carefully, to avoid burns from the escaping steam.

-Do not use anything but sterno-type fuel in the burner.

-Properly working chafing dishes keep hot food at a safe temperature of 140 degrees or above to avoid bacterial growth. Ideally, temperature should

not exceed 160 degrees to avoid overcooking

Chafing dishes make your buffet table look professional, appetizing and attractive. They also allow you to cook food ahead of time and place in the dishes just before your guests arrive--leaving you free to mingle with your guests. Yes, chafing dishes are a party hosts' dream come true.

Happy Cooking

I Love Italian Wine and Food - Vino Novello (New Wine)

We interrupt our series on the wines of Italy’s twenty regions to present a very timely subject, Vino Novello, Italy’s version of New Wine. Once a year, starting in early November, Italy releases Vino Novello, to the delight of many, and to the eternal disappointment of many others. We describe New Wine, in particular the Italian version, and then taste locally available samples. Will you be delighted or disappointed with the 2006 offering? After reading this article, rush to your favorite wine store and sample the wines. Whether you are delighted or not, you probably will have fun.

What is exactly is new wine (vino novello in Italy; vin nouveau, often Beaujolais nouveau in France)? New wine is the first of the crop, released in early November. The exact date depends on the country. In 2006, Italy permitted the sale of Vino Novello on November 6th, beating France, the major player in the new wine market, by a full 10 days.

New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit). This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don’t have to drink the wine immediately, most people finish the season by Easter.

New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don’t like a given new wine, don’t store it away to try it again in two years. It won’t improve with time.

Italy is a major producer of new wine, bringing to market about 18 million bottles a year. About one third of its output is exported to Germany. The most important Italian new wine regions are Veneto and Tuscany, followed by Piedmont and Trentino-Alto Adige. Let’s take a closer look at two new wines.

Wines Reviewed Nosio Spa Novio Mezzacorona 2006 Vigneti Delle Dolomiti IGT 12% about $8.50 and Cantina di Negrar Novello del Veneto IGT 12% about $8

I went to a small wine store and bought these two bottles on the day that the 2006 Beaujolais Nouveau was released (November 16, 2006). The following day I went to a major wine store, expecting additional offerings from Italy, but there were none. I did buy one bottle of Beaujolais Nouveau, which I will review in another article.

The Novio Mezzacorona is produced from Teroldego and Lagrein grapes native to the Trentino-Alto Adige region in northeastern Italy. Interestingly enough, the Teroldego grape is quite tannic. Furthermore, the Lagrein grape is known for meaty wines. Neither of these characteristics showed up in the final products.

The Novello del Veneto wine, with a designer label, is made from Corvina and Rondinella grapes native to the Veneto region in northeastern Italy. Interestingly enough, the Corvina grape is quite tannic, but you would never guess from tasting the final product. You may be familiar with these two grape varieties; they are the major components of Valpolicella and other well-known Veneto wines. I’ll spare you the gushing marketing materials that purported to describe these two wines.

I first tasted these wines with braised, slow-cooked beef ribs and potatoes. The Novio Mezzacorona was fruity, a nice complement to the food’s grease. It lingered in my mouth. In contrast, the Veneto tasted of bubble gum, both with the meal and on its own.

The next tasting involved bagels and smoked salmon, accompanied by a dainty grilled artichoke dip and caponata, a savory Italian-style salad composed of eggplants (including their skin), tomatoes, and onions. The Novio Mezzacorona was weak when paired with the smoked salmon but handled itself better with the caponata. The wine showed its strength with the artichoke dip, without overpowering it. The Veneto was a bit fruitier with the smoked salmon, the bubble gum flavor no longer dominated.

Then I moved on to the cheeses. Asiago is a semi-sharp cheese produced in both the Trentino Alto-Adige and Veneto regions. The Novio Mezzacorona was almost pleasant with this cheese. The Veneto did better, it came close to being a winner. Montasio Veneto is a sharper cheese, produced in the Veneto region. This cheese overpowered the Novio Mezzacorona and rendered the Veneto wine flat.

The final tasting involved an omelette containing non-imported Provolone cheese, and once again a side of caponata. The Novio Mezzacorona was round and tasted of dark fruits but was quite short. It was more complex when imbibed with the caponata. The Veneto wine still tasted of bubble gum. It also tasted of dark fruits and was short.

Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. These two bottles gave me no reason to budge an inch. Having said this, there still is the Beaujolais Nouveau to taste and review. I cheated a bit; I bought the most expensive bottle available. Let’s hope that it works out better than these two wines.

Learn Which Juice Extractor Is Right For You

What are Juice Extractors?

Juice extractors are electric machines from a variety of manufacturers such as Breville, Kenwood, Green Star, Omega, Champion, Jack Lalane, Samson and L'Equip that are used for the extraction of juice from fruit and vegetables. Juice extractors are perfect for healthy, refreshing and freshly blended treats like fruit and vegetable juices. Juice extractors are the best way to get great tasting nutritious drinks. Juice extractors are not the same as citrus juicers, which are designed to remove the juice from citrus fruit and nothing more. Juice extractors are perfectly suitable for making juice of soft and hard fruits and vegetables as well. Orange, apple and grape juice are all excellent juices that should be included in a healthy diet. Carrots, wheatgrass and barley grass have many outstanding health properties.

Types of Juice Extractors

Typically, automatic juice extractors are categorized into Centrifugal Juicers or Masticating Juicers. Centrifugal Juicers use cutters that shred the food into small pieces that are spun in a basket (where the centrifuge comes in) to extract the juice from the pulp. These centrifugal juice extractors can create oxidation that degrades nutrients over time which means that the juice should be drunk right away. Masticating Juicers "chew" the food up and are lower speed units that produce a higher quality juice because they produce less oxidation and release more nutrients. The juices produced have a longer shelf life. There is also a third type of juice extractors and these are the Hydraulic Press Juicers such as the Norwalk Juicer which cuts and grates the produce using a vortex triturator, with the resulting mass extracted into a linen bag which is then placed under a hydraulic press. The hydraulic press then exerts a huge downforce that sees the extraction from the Norwalk Juicer of 50%-100% more juice than other juicers. These juice extractors produce very little oxidation and are touted to make the highest nutrient juice, but are also much more expensive than the centrifugal or masticating juice extractors.

Which is the Best Juice Extractor?

The answer to this really lies with the user. The fastest juice extractors are the centrifugal juicers, but they are unable to handle leafy greens and wheatgrass as well as the other types. The hydraulic press extractors produce the best juice but are very expensive. And the masticating juicer requires more physical effort. So, to pick one machine from one manufacturer is not possible with each manufacturer having a range of home, commercial, pro or professional juice extractors. When buying a juice extractor, the best way is to decide which features you require in a machine, the type of juice you want to extract, whether from fruit such as apples, vegetables such as carrots or leafy greens such as wheatgrass, and the power needed.

I Love Italian Wine and Food - Tasting a Noble Sicilian Wine

Once again, we are breaking into the series tasting wines from each of Italy’s twenty wine regions. This article examines a noble red wine from the island of Sicily in southern Italy. It is very far from a bargain wine. We were about a dozen to taste it. I’ll be presenting my opinions and those of others.

So far, the wines that I purchased for this series have cost a maximum of about $20. I thought that I should try one at about double the price. I felt that by going to a relatively unknown region such as Sicily I might get a bargain. A lot of wines from the Tuscany or Piedmont regions of Italy cost $40 or much, much more. Such is not the case for Sicily.

Italy’s top of the line wine designation is DOCG, which stands for Denominazione di Origine Controllata Garantita (Denomination of Controlled, Guaranteed Origin.) There are no DOCG wines in Sicily. But the formal designation is not very important, many Super Tuscans costing at least twice my budget carry “inferior” designations. The wine I chose carries the Contea di Sclafania DOC designation, having been promoted from the Sicilia IGT designation. The wine reviewed here is produced by the same company as the white Sicilian wine reviewed in my article I Love Italian Wine and Food – The Sicily Region. This was no accident. First I bought the relatively expensive red. Then I bought the white wine for about one third the price. This white wine carries the Sicilia IGT designation, but I found it to be pretty good. Let’s take a look at its much more expensive red cousin.

Wine Reviewed

Tasca d’Almerita Regaleali ‘Rosso del Conte’ Contea di Sclafania DOC 2002 15% alcohol about $38

About 35 years ago, Count Tasca d’Almerita decided to make a flagship Sicilian red wine from two local grapes, Nero d’avola and Perricone. Nero d’avola is a thin-skinned grape that ripens extremely late, perhaps three weeks after Cabernet Sauvignon. Consequently this variety is virtually limited to Sicily. Some think that it is a relative of Syrah. Nero d’avola wines are usually dark and tarry, with lots of black fruit aroma and taste. They are rich and well structured, with firm and silky tannins. Many of the grapes in this bottle came from vines over forty years old. The plants are grown as shrubs, a somewhat unusual practice. This wine was aged for twelve months in French oak barrels, about 60% of which are new. It can be cellared for years. I only wish that I could taste a ten or twenty year old Rosso del Conte.

I’ll spare you the marketing materials and reviews that tend to be very laudatory. Here are the comments from my tasting group.

A bit of black fruit. Highly oaked. Toasted grains, toast, grilled barley. Nervous and wild. Garriga (a mixture of spices found in areas near the Mediterranean Sea). Leather, dried meat, musk, and underbrush. A strong presence. Acidic and tannic, but not very long. Moderately long, fairly tannic. Round. More fruit than oak.

When asked to guess the price, the general consensus was considerably lower than what I actually paid. It’s fair to assume that most of these people would not purchase this wine, even if they do buy wines in this price range. On the other hand, it’s not hard to find reviews on the Internet that draw the opposite conclusion. In fact, every review that I read was more laudatory than my tasting group was. And my thoughts?

Personally, I would rather drink wine with food than without food. There were only a few sips left in the bottle but I was able to squeeze out two pairings. First I tried slow-cooked beef ribs with potatoes and a side of green beans in tomato sauce. This wine was the essence of mouth-filling, a tiny sip enveloped my mouth with pleasure. The wine’s acidity and tannins handled the meat’s fat. If only I had more.

Isola is a Sicilian fresh cheese made from sheep’s milk. The Isola cheese was powerful, strong smelling and strong tasting, especially when you crunched into a peppercorn. The Rosso del Conte’s richness and complexity was quite noticeable in the presence of this cheese. I am glad that I didn’t waste the last precious sips of this wine on a weak cheese.

Final verdict. It’ll probably be quite some time before I buy another bottle of Rosso del Conte. I do think that it’s worth the price, but I can’t say that I got a $100 wine for less than $40. Have you ever done so?

Organic Wine: Reprieve for the Allergic

When I was a kid, I developed an allergy to peanut butter, something I loved to eat by the spoonful. While others ate it, mixing clumps with strawberry jam and putting it between two slices of bread, I stood by drooling; then, with a sense of defeat, I went to stick my head in my Easy Bake Oven. To me, there was nothing worse than being five years old and having a peanut allergy; it‘s the equivalent to having a wine allergy when you’re over 21.

Lucky for me, I’m not allergic to wine. I’ve self-tested with hundreds of bottles and I can confidently declare that I would definitely know by now. Definitely.. But, many others aren’t that lucky; some people have wine allergies, an allergy that hinders their ability to savor one of life‘s greatest pleasures.. This allergy leaves people with an empty wine glass, an empty wine cellar, and a unyielding impulse to look up to the sky and scream, “Make me allergic to diary, make me allergic to cats, make me allergic to my siblings, but please don’t take away my Cabernet.”

While no one wants a wine allergy, those who have one are forced to take it seriously. This is particularly true if they are allergic to sulfites, compounds often used as a means to preserve wine by helping it to avoid oxidation and spoilage. Unfortunately for those with allergies, sulfites are added to a vast majority of wines. Because of this, checking the label doesn’t just become a matter of hoping to find the best tasting wine, it also become a matter between being well and being ill.

When someone who is allergic to sulfites drinks wine containing this compound, they run the risk of experiencing an allergic reaction - an allergic reaction to wine makes a wine hang over look like a walk in the park. Some people may experience sneezing, or hives, while others may have difficulty breathing and need emergency medical attention. Sulfites can also cause anaphylaxis, the most severe of allergic reactions.. During this kind of reaction, a person’s blood pressure dangerously drops and their bronchial tubes narrow, making it increasingly harder for them to breathe.. If left untreated, this can lead to death in a matter of minutes. For these reasons, many people with sulfite allergies avoid wine altogether: not even the greatest wine in the world is worth compromising health.

However, luckily for those affected by sulfites, organic wine has come to the rescue, wearing a red cape and giving those allergic to regular wine a second chance.

Organic wine doesn’t necessarily mean “sulfite free,” a tidbit of information extremely important to those sensitive to even the most minute levels of sulfites. In fact, wines are rarely sulfite-free; sulfites occur naturally in wine. However, conventional wines go above and beyond the naturally occurring sulfites, adding many more sulfites to their finished product. Organic wine, on the other hand, tend to believe that the naturally occurring sulfites are enough - they don’t want to compound the situation.

The true definition of organic wine depends on where the wine is produced. For wines produced in America, the National Organic Program, the federal agency overseeing the production of organic food, has mandated that any wine claiming to be “organic” must not contain any added sulfites. Wines merely claiming to be made with “organic grapes,” however, aren’t subject to these regulation.. Along these lines, wines that are produced outside the US are governed under their own regulations: these wines generally have added sulfites, but the amount is roughly a third of the amount found in conventional wine. Thus, for those with sulfite allergies, it’s important to read the label very carefully.

Drinking organic wine isn’t just limited to those with sulfite allergies - it’s not a secret club people are allowed into by submitting their medical records.. Many people simply find organic wines better tasting, healthier, and good for the environment.

Organic wine is composed of grapes that are grown in an organic vineyard with organic farming techniques. Essentially, this means that the grapes were grown in a manner void of artificial fertilizers, pesticides, or herbicides and full of natural fertilizers.. These vineyards also contain cover crops between their vines and work to attract beneficial insects, insects that will feed on harmful pests. Though no scientific provides credence, there is strong speculation that drinking organic wine instead of conventional wine decreases the chance of a hang over. This has led many people down an organic path, a path paved with the healthiest of soil.

Though not widely available, organic wine has recently begun to gain in popularity. Sommeliers are finally beginning to get the hint as bottles of organic Pinot Noir approach, tapping their fingers and impatiently saying, “Ahem.” Still, organic wine remains harder to find than conventional wine - many restaurants do not serve it and some liquor stores have either no collection or one that is minimal.. But, rest assured, there are places to find it, and soon they’ll be more..

Online is a great place to start, booming with shops that will ship organic wine to your house. Organic food stores - such as Whole Foods - have also jumped on the organic band wagon, obviously needing a ride from drinking too much. Along these lines, there are certain liquor stores that do carry a large selection of Organic wines.. To find one in your area, try calling around, doing an Internet search, or going to http://www.wine-searcher.com.

It might take a little research, but you’ll be rewarded once you are cradling that bottle of organic wine in your hands with a straw in your mouth. Then, it will all be worth it…naturally.

Healthy Cooking

Healthy cooking or healthy eating doesn't mean denial. Changes that we implement towards a healthier lifestyle will impact our health, the way we feel and perhaps extend our life.

Cooking is a personal experience and we can implement different methods for the same meal. For example, if we want to make mashed potatoes, we could boil the potatoes, or we could steam them, we could peel the skin, buy instant mixes, etc. The choices we make will modify and transform the quality and the nutritional value of the food you put on your table. So here are a few tips that you can easily implement in your kitchen.

Healthy Cooking

For a healthier lifestyle, you may want change what you cook as well as how you cook. Depending on the method you choose, you may be depleting the nutrients out of your food. You could be preparing a meal with the right nutritious ingredients but after you are done cooking, you may end up with a dish that has no nutritional value.

When heat is applied, many vitamins and minerals are burnt away. The higher the temperature and the longer you cook it, the fewer nutrients you will have in your meal. It is important then not to overcook your meals, try to cook your meals in the shortest time possible and with the minimum amount of water possible. However, dry cooking methods such as roasting and baking are perhaps the worst method, as they require a longer cooking time. Microwaving, frying, boiling and sautéing are some of the methods that you need to consider before you cook. Steaming and stir-frying are better choices, as they will allow the natural nutrition to remain in your food.

It is also important to consider the oxidation that occurs in vegetables once they are cut, as oxidation will neutralize the vitamins. For this reason, try not to cut or chop your vegetables way ahead of time.

Seasonings

You may also want to think about the seasonings that you add to your foods when cooking.

Consider adding unrefined sea salt to your meals instead of the commonly available commercial table salt, which is a highly refined product containing 99.5% sodium chloride with almost no trace minerals left. Unrefined sea salt taste wonderful and depending on the method of processing, it contains 0.5 to 3% trace minerals in addition to sodium chloride and small quantities of other elements found naturally in the ocean. You also need to remember that too much salt can cause hypertension, excessive fluid retention and other complications. You could also add a lot of spices and herbs instead if you need to add more taste to your meals. Try adding fresh lemon juice or lime juice to add a little extra taste.

Monosodium Glutamate (MSG). It is used to enhance flavor and some people are extremely sensitive to it. It is believed to cause headaches, muscle tightening.

Baking powders that contain aluminum.

Cooking utensils

Quality cookware and utensils that do not interact with food are also important to consider. Natural materials such as earthenware, ceramic, glass and metals such as stainless steel, cast-iron or enamel coated steel are recommended. Avoid aluminum, plastic, Teflon and other synthetic materials. Nonstick cookware such as Teflon will emit toxic fumes when heated to a high temperature. Inhaling these toxic fumes can lead to respiratory disease, weakening of the immune system, cancer, depression, asthma and other health problems.

More Things to Consider

Choose quality vegetable oils. Avoid hydrogenated oils and fats, refined margarines and oils, animal oils and fats and shortenings. Hydrogenated oils are manufactured oils. Studies have found that they attack the arteries with a risk of heart disease, the kidneys, liver, spleen, intestine and gallbladder.

Avoid Aspartame. MSG and Aspartame are both considered excitotoxins. Studies have found that Aspartame is the cause for many medical problems, such as headaches, hyperactivity in children, seizure disorders and memory loss. Both Aspartame and MSG and other similar substances cause harm to the brain and nervous system.

Try using less white flour and introduce more fiber by adding bran and soy flour and wheat germ to your bread recipes.

Avoid white processed sugar. The living vitality is not there. Organically grown unprocessed living sugar can be found at health food stores.

Avoid artificial sweeteners, they are manufactured chemicals. Use raw organic honey, fresh organic fruit juices or organic raw evaporated sugarcane juice.

Balance your diet with fresh fruits and vegetables versus frozen or canned. Choose 100% organic fresh produce that is free from chemical fertilizers, pesticides or herbicides. Have a salad every day. Make your own salad dressing. Here is the one I make for my daily salads. In the food processor chop garlic, ginger, onion, jalapeño pepper and parsley. Add fresh squeezed lime juice (from 4 or 5 limes) or lemon juice, extra virgin oil, and unrefined sea salt, that's it, and it is delicious. You could also add honey for a little extra flavor. As far as the amount for each ingredient, I would say, 5 cloves of garlic, a 1/2" piece of ginger, 1/2 onion, 1 jalapeño pepper, a handful of parsley and 4-5 limes. Add oil and salt to taste. Yields about a pint.

Storing foods depletes their vitamin and mineral content. So remember not to keep leftovers in the fridge for more than a couple of days. Instead, try freezing your leftovers right away, as soon as your food has cooled.

And last but not least, cook with a light heart and avoid meals prepared by people who are sick, angry or they have an unhappy attitude when cooking.

Recipes -- Healthy Snacks

In today's hectic life style it probably feels like there is no time for healthy eating, or you simply can not find recipes that are both healthy and quick to make. As a result it is tempting to reach for the quick and easy snacks such as potato chips or candy.

Do you ever run out of healthy recipes for snacks, or find them to time consuming?

Snacking is a major part of our lives, especially when it comes to kids. This article looks at why healthy snacks are important for all the family and will provide you with some straightforward and interesting recipes.

Foods with natural colours are on the whole good for you, like red apples, yellow bananas or orange carrots. Possibly the most important thing to remember is variety, a balanced diet will keep you healthy and fit as well as feeling good.

First of all I am going to give you some snacking tips.

Always make your snacks interesting

A rice cake is better than a packet of potato chips but is probably considered boring, so why not spread peanut butter and raisins on the top, or find some quick recipes for a salsa.

Prepare snacks in advance When you have some time chop up carrots, celery sticks, cucumber portions and other vegetables, place them in a sealed container in the fridge so as soon as you feel like snacking you can reach for the healthier option

Keep snacks with you To save yourself getting caught out needing a snack when you are out keep snacks with you in your bag. Again the easiest and quickest are fruit and vegetables.

Swap food When shopping always think of a healthier alternative to what you pick up. Instead of potato chips go for low fat crackers or rice cakes. If you want biscuits chose one that contains fruit alternatively make your own (see recipes to follow)

Buying packed or ready made food and snacks usually means it will be less healthy than making your own. I will now provide a few easy recipes to make that are both tasty and good for you

OAT BISCUITS Melt in Microwave - 1 dessert spoon golden syrup1 dessert spoon cold water4oz margarine Stir in 1 teaspoon bicarbonate of soda(It will become frothy)Now add - 1 cup oats1cup SR flour 3/4 cup sugar

Mix together dried and melted ingredients.Roll into balls the size of a teaspoon.Put onto a greased tray and squash balls. Cook 125 degrees 10 - 15 minutes, until light golden brown.

QUICK SMOOTHY RECIPE You will need

2 x bananas

1 tablespoon of honey

2 cups of milk

1 x tablespoon of yoghurt

Method Peel the bananas, break them up into pieces and place them in a large bowl

Take a fork and mash the banana so that it changes from lumpy to soft squidgy and creamy.

Add the honey and yoghurt, mix well with a fork until it's all creamy

Place the milk into the bowl and whisk the mixture with your fork until everything is mixed and pour into glasses.

MUSTARD AND LEMON CHICKEN 4 skinless chicken breasts halved

1.5 tablespoons of Dijon mustard

2 teaspoons of margarine

2 tablespoons of lemon juice

½ teaspoon of tarragon

Method

Preheat oven to 375 degrees. Place chicken in a shallow oven proof dish

In a saucepan, melt the margarine, add the mustard, lemon juice, and tarragon. Stir well and pour over chicken.

Bake in the oven for 30-45 minutes or until cooked

There are simply heaps of quick, easy, fun and surprisingly nutritious recipes for all the family to enjoy.

Getting to the Root of Nutrition: The Pillars of Nutrition

What are we made of? While this may seem like a simple question, the answer is essential to the study of nutrition. Over hundreds if not thousands of years the study of nutrition has aimed to break down the different compounds from which the body is made and to understand where they came from. The simple fact is that the entire human body is made out of food and water and to a lesser extent air and light. The things that do not fall into these categories may be toxins and actually cause a burden to the structures and functions of the normal body. Many toxins are added to our food today and you may be surprised by what some of them are. Knowing what supports correct bodily function and what burdens it can help you make better choices about your lifestyle and your diet and the result is an improved level of wellness.

Understanding that from the very beginning you were and continue to be made out of the compounds found in food and water, nutrition and the study of it is obviously primarily health care and neither alternative nor complimentary. Nutrition is the most fundamental aspect of life.

What makes the food that makes us?

First we have the so-called “pillars of nutrition.” These are also known as macronutrients because they take up the largest portion of the food, apart from water which makes up a substantial portion of any food.

· Protein
· Fats
· Carbohydrates

Just like the basic parts used to make a car, these parts are all required for life and in a ratio of about 30% protein, 20% fats and 50% carbohydrates.

The quality of each of these pillars is very important. After all, do you want to be made from high quality parts or low quality parts?

Protein is composed of twenty different amino acids. In adults there are eight essential amino acids. Essential means there is no way for your body to get these building blocks other than through your diet. With children there are ten essential amino acids and premature babies require eleven amino acids. Again, they cannot get in these other way than through diet.

Meat from animals contains a complete profile of the essential amino acids, but some erroneously believe that vegetarians have a difficult time getting enough protein in their diets. Protein is a basic building block in all life and vegetarians eating a reasonably varied selection of foods not only get complete protein support, the protein from plants tends to be easier to digest and does not cause a build up of toxins like uric acid in the kidneys as is the case with all animal protein.

Modern diets tend to have the least amount of high quality essential fats but large amounts of low quality and harmful fats. These essential fats are found in foods such as flax seed, fresh nuts, avocados and certain types of fish. Processed foods and red meat contain saturated fats and trans fats which are neither essential nor beneficial.

The essential fats not only assist the body in the management of inflammation and other bodily processes, they make up some critical structures in the body as well. Over 50% of the mass of a healthy brain is composed of these essential, unsaturated fats.

A word of warning: have you ever opened a jar of raw nuts and discovered the smell of “oil paint”? This is a sign that the essential fats have gone rancid. Throw this food out.

The final pillar is the much maligned carbohydrate group. These foods provide energy as well as fiber to the diet. Fiber is found in most plants and is not considered a nutrient, but it is important for normal bodily function and waste elimination. Fruits and vegetables provide the best source of carbohydrates and varying amounts of fiber. Grains also provide beneficial carbohydrates as long as they are whole and are an excellent source of fiber. Refined grains provide the lowest quality source of carbohydrates and in excess may now only lead to unwanted weight gain, but also an increased risk of diabetes, and heart disease.

These three pillars of nutrition are very important and provide the bulk of any healthy diet. For hundreds of years, they were considered to be the only components of nutrition in food. That all changed as research moved forward in the late 19th and early 20th century.

Wine Tastings for Singles

Dating, for those of us who are tired of being single, can be a royal pain. From speed dating to online dating, from the taverns to the grocery stores, we have several outlets where we can meet potential matches. But, unfortunately, these matches often extinguish before they can light even the slightest spark, leaving those of us frustrated to long for the days of arranged marriages: someone just marry me and give my parents a llama.

My own personal experiences have led me to meet dates a variety of ways. I’ve been set up by friends, I’ve been set up by computers, I’ve gone to functions for singles, and, of course, I’ve met many a’people at the bars. But, it wasn’t until recently that I found a dating medium I truly enjoyed: wine tasting for singles.

Wine tasting for singles had a lot of similarities to a regular wine tasting event. A sommelier presented three red wines and three white wines, conveying the regions where the wines were from and their general flavors. Each wine was tasted one at a time, appetizers were served, and people dared each other to take a sip out of the spit bucket. The main difference between a wine tasting for singles and a regular wine tasting is simple: no wedding rings allowed.

Why a Wine Tasting?

Now, for those of you who are in the dating scene, the lack of wedding rings at wine tastings for singles might not be enough persuasion: you may be posing the question of what makes a wine tasting superior to meeting people through other means. Well, I’m glad you asked. To begin, at a wine tasting for singles, as opposed to going to the bars or hoping to meet someone in the Laundromat, you automatically have the advantage of knowing three things: everyone there is single, everyone there is looking, and, most importantly, everyone there enjoys wine. Having these three things in common arms you with the ability to approach that cute stranger, bat your eyes, point to his Pinot Noir and ask, “Are you going to finish that?”

Is it Better than Online Dating?

A wine tasting for singles is much more realistic than meeting people online, otherwise known as spouse shopping. This is because online people can easily pretend to be anyone: the old can pretend to be young, the short can pretend to be tall, the men can pretend to be women and vice versa. Along these lines, because the majority of communication is nonverbal, meeting someone in person at a wine tasting allows you to gauge certain things that you wouldn’t be able to see over email. From the tone of a person’s voice, to the way they carry themselves, to the way they sip their wine, body language is a major element in discovering what a person is truly like.

Is it Better than Blind Dating?

Mingling at a wine tasting for singles, where the room is filled with a variety of women and a variety of men, allows for less pressure than the one on one situation of blind dating. In one on one situations, people often get nervous, sweating, stuttering, accidentally revealing that they live in their mom’s basement with six cats. In a wine tasting, however, people are free to mingle in groups, removing the one on one pressure and allowing a wingman or wingwoman to be standing by, ready to swoop in at the first mention of something like the latest Star Trek convention.

Is it Better than Speed Dating?

Many people in the dating scene have probably been on several dates that they wished were speed dates, having had their fill within the first five minutes. However, this isn’t always the best concept: people aren’t always themselves in the first five minutes, some people need a second chance to make a first impression. In speed dating, people are only allowed to talk to each other for a set amount of time, usually only a few minutes. It’s hard to tell anything important about someone in a few minutes, it takes at least twenty minutes before you can feel secure inquiring about your date’s annual salary. At a wine tasting event, conversely, you are free to talk with someone for as long as you choose, whether it’s three hours or just a few minutes that felt like three hours.

Will you Meet your True Love?

Like all avenues of dating, a wine tasting for singles can not guarantee success: you may meet someone you really like or you may find no commonalities with anyone in attendance. But, because wine tastings allow for lengthy, in-person interaction, they automatically give you better dating opportunities than other avenues of dating. And, even if you don’t meet the love of your life, a wine tasting can almost assure that you will find a bottle of Merlot with which you can live happily ever after.

Foggy Wine Glasses Are Not The End Of The World!

Perhaps one of the most troubling problems which usually occurs that takes the enjoyment out of having a glass of wine is when even though your glasses are clean, look very foggy. We have all encountered it at one time or another and probably all can agree that there is something detracting about a foggy wine glass. Before you decide to throw out your glasses or invest in a set of inexpensive ones with the thought that fogging is inevitable so you might as well be ready to throw them away when the time comes, there are a few things that you can do to prevent fogging and bring back the glorious sparkle and shine to foggy glasses that you remember from when they were first purchased.

I know that some think that it’s perfectly all right to put wine glasses in the dishwasher, and some machines even have special sections on the top rack to hold wine glass stems in place. We all know that crystal should never be put in the dishwasher, so I assume said stem holders are for everyday glasses. My dishwasher has them and I still won’t use it to wash wine glasses. Why? There are two main reasons for this, the first is that dishwasher detergent tends to be a lot more harsh and abrasive and can etch your wine glasses making it fog with repeated washing, and second is that the temperature in a dishwasher can become so hot that it can actually cause a glass to crack.

With that being said, when washing wine glasses by hand the best method is actually quite simple, especially since you should be able to simply rinse out yours glasses to clean them. First, it is important to remember to use lukewarm water and not hot water. Abrasive cleaning agents should be avoided at all costs; and if you feel the need to use soap it is best to only use mild liquid dish soap. Remember to never use hard scrubbing sponges and cloths and to rinse the glasses thoroughly or the soap will leave a film deposit which will fog with build up and time and thus defeats the purpose of taking care when washing your glasses.

If you have taken care of your glasses and hand-washed them and still find they are starting to fog, there is still something you can do. Soak the foggy glasses in straight white vinegar for two to three hours. Then wash with warm water and mild liquid dish soap and repeat the soaking process if necessary to remove the remaining residue. It might be a bit of a time consuming process, but it will be worth it in the end when you have sparkling glasses that look beautiful!