2008 年 6 月 24 日 是 法国 Faiveley Bourgogne 酒 区 最大 规模 的 酒业 之一, 1825 年 成立, 已 经历 七 代, 以 红酒 最 出色. 世界 酒 评 权威 Wine Buyer's Guide 推介 的 只有 八 间 excellent producer, Faiveley即为 其一. "品红" 主持 梁淑 意 的 评价 是 "酒 体 中 厚, 柔滑, 回味 时间 长. 梁淑 意 Rebecca 持有 英国 WSET Diploma 葡萄酒 及 烈酒 文凭 课程, 是 担任 International WineCenter WSET 及 的 国际 认可 并 在 报章 杂志 撰写 品酒, 导师 专栏.
http://www.youtube.com/watch?v=ZKwzkHLCeb8&hl=en
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Imported from France, this heavy towel is 19 by 28.5. Machine Washable (warm).
*** Product Information and Prices Stored: Mar 11, 2010 20:58:04
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Autumn, what a romantic, wonderful time to get married! Whether you want your autumn wedding to be very formal, most casual or somewhere in between, you have an enormous variety of possibilities. It is harvest time. The summer heat is gone. Yet the days are still warm and sunny. The leaves are turning into an incredible array of colors and as they fall off the trees, create a soft, lush colorful carpet. Halloween and Thanksgiving are here and can serve as wedding themes or be incorporated for a most unique personalized fall theme wedding. Can you see the possibilities? So, put on your thinking cap and get creative.
Following are ideas to help you plan a fall wedding.
WEDDING LOCATION, LOCATION, LOCATION
Following are traditional and not so traditional locations that will enhance your autumn wedding and make it unique and special. Picture your wedding at a:
Park
Bed and Breakfast
Country Inn
Winery
Ranch or on a farm,
Barn
Gazebo
Open Field
Orchard
Nature Preserve
Botanical Garden or in a private Garden
Wooded area
Riverbank or Lakeside
Or anywhere where nature presents its glorious backdrop.
ATTIRE
Bride and her attendants
Fall weather is unpredictable. It may get chilly so, consider heavier fabrics and at least some sleeve for the gown and dresses or top them with matching boleros, stoles or shawls that can, but do not have to be worn. The wedding gown can be white, ivory, champagne or gold. The gown and or veil may show embroidered leaf motif or dainty gold embroidery.
Bridesmaids may wear either the same color or to really represent the autumn theme, have each bridesmaid represent a different fall color. See Fall Colors List. The bride may wish to wear a fall theme garter and carry a matching hankie.
Bridesmaids and flower girl will look great adorning garlands of fall flowers and leaves.
The groom and his attendants
To reflect the season, the men and boys could wear tan, beige and brown attire instead of the white, black or dark blue. Their ties should be of fall colors matching the bridesmaids dresses and their boutonnière should be a fall flower.
FALL COLORS
white, ivory, champagne, muted gold, tan, beige, various browns, hunter green, burnt orange, rust red, deep red, burgundy, cranberry, wine, navy blue, sky blue, eggplant purple, pewter, silver, pale yellow, pumpkin and orange.
INVITATIONS AND STATIONERY
Accent your invitations and wedding stationery with your chosen fall color. If you print your own, you may add fall graphics such as leaves, acorns, fall flowers, seasonal fruit, or a horn of plenty. If you purchase fall theme print your own invitations, fall theme is available. Cut the place cards to look like a fall theme item leaves, pumpkin, turkey siluettes etc…
FLOWERS
Chrysanthemums, roses, daisies, dahlias, lilies, yarrow, orchids, hydrangeas, sunflowers, baby breath, fall leaves, tallow berries, natural or dried wheat.
CEREMONY
Decorate the ceremony site with fall flowers.
Instead of aisle runners spread fall color real or fake leaves, in the center aisle. If your ceremony location does not allow spreading petals or leaves directly on the floor, glue leaves on aisle runners. This is a great activity for kids as the love to glue and can be creative. So, if you can engage kids, whether they are yours or not, they will be proud to help with your wedding.
Instead of rose petals, fill the flower basket with colorful fall leaves.
Make pew bows from ribbons in your wedding colors and embellish them with fall silk flowers, leaves, fruit, wheat, Indian corn etc…
RECEPTION
General
Use mini pumpkins, gourds, berrirs, Indian corn, apples, grapes, wheat , bales of hay and leaves foe centerpieces, favors and decorations.
Tables
Instead of numbering your tables, name them. For example:
Fall, Autumn, Acorn, Horn of plenty, Cornucopia, Maple, Oak, Apple, Pear, Pumpkin, Cranberry etc…
To add more interest and make it easier to remember give your table addresses. Just add Circle or Square depending on the shape of your tables and you send your guests to Fall Circle or Autumn Square etc…
Use fall color linens.
Ideas for Centerpieces
Before placing a centerpiece, you may strew fall leaves and or wheat on the reception tables and on the cake tale.
Place A Horn of plenty, a basket or a hollowed pumpkin lined with fall leaves or popcorn and filled with fall fruit, berries, nuts, gourds, mini-pumpkins and-or acorns as your centerpiece.
Pumpkin Ice Sculpture
Carve out the inside of pumpkins and place candles in them. If you plan a buffet, you may line hollowed pumpkins with foil and using them as serving dishes.
Fall floral arrangements in a straw basket or hollowed pumpkin.
Place 3 or 4 fall color candles of various sizes in hurricane lamps. The candles may be cinnamon, cranberry, spice or apple scented.
Place leaf or pumpkin shaped floating candles in a bowl, set it on a layer of fall leaves or straw.
Paint or spray mini pumpkins and gourds and group them together.
A real plant with real blooming flowers makes a great gift for guests. Chrysanthemums of many colors are pretty, very reasonably prices and you can get them everywhere; Wal Mart, Home Depot, Lowes, etc…
Display b bales of hay
If you have children, let them participate. Ask them to string cranberries, candies and popcorn and add them to your table decorations.
Display balloons in fall colors
Large chocolate or ice sculpture Turkeys
Favors
Fruit shaped candles
Favor boxes or bags filled with candy corn
Caramel Apples
The Perfect Pear items
Garden in a bag or box
Fall theme cookies
Fall theme chocolates
Fall theme lollypops
Maple candies
Reception Decorations
Fall theme ribbons and bows, garlands, paper lanterns or luminaries with amber light bulbs, balloons, chains of stringed popcorn, cranberries, candies, paper chains, bales of hay, ivy, garlands etc…
Accent the doorways and tables with tulle and ribbons in your wedding colors. Adhere leaves and silk flowers for inexpensive, elegant displays.
Cake
Decorate your cake with leaves, fall flowers, mini pumpkins, mini apples, marzipan fruit etc…
Flavors: Spice cake, pumpkin cake, dark chocolate cake, nut cake.
Food items you may wish to consider
Nuts
DRINKS: Apple cider, Sparkling cider, you may add: for adults, port or brandy to the cider and for the kids cinnamon sticks. Wine is very popular for fall weddings both as beverage and as part of a centerpiece..
MAIN DISHES especially if close to Thanksgiving: Turkey, stuffing, corn, potatoes, cranberry sauce etc…
DESSERTS: Pumpkin pie, Apple pie, Pecan pie
HALLOWEEN WEDDINGS
Wedding colors white black and orange
Treat or trick bag for bridal purse and or as guest favors
Costumes or masks
Jack O’lantern ice sculpture or actual pumpkin as centerpiece
Jack O’lantern favors
DO NOT display ghosts at your wedding. You do not want to start your life together with “ghosts in your closet”.
FUN IDEAS
Hay rides, Horse and Buggy rides, blowing soap bubbles, Harvest the rewards of your Autumn Theme Wedding planning and have a super event.
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Imported from France, this heavy high quality towel is printed with a popular wine label from France. The heavy quality makes this suitable for a wine steward as well as for use in the kitchen.Suitable for framing as well as for daily use. Great to frame several for a decorative statement in a kitchen, butler pantry or wine cella. 19 by 28 inches. Machine Washable (lukewarm). A fun European theme.
*** Product Information and Prices Stored: Mar 10, 2010 21:13:06
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The Mint Wine Knot is a seven bottle wine rack for six regular sized bottles and one oversized magnum or champagne bottle. The use of two intersected molded plywood components in birch and walnut allows the Wine Knot to live comfortably in the kitchen, living room or den. This intersecting “knot” of wood creates the pockets for each bottle by working together with its mating component.
The Wine Knot is designed by New York based design firm called Mint. Made of birch and walnut plywood, the Wine Knot is a different take on the standard boxy wine rack designs out there. This interestingly interconnected wine rack is all the more intriguing due to its interplay of shape and color. One section of wood has a natural finish while the other section has a walnut finish, suggestive of shall we say, red wine vs. white wine. Together, the finishes reveal how two simple shapes create an intricate structure.
Adding an organic dash of contemporary barware design to your home, the Wine Knot features 2 curved pieces of wood combined to create this beautiful 7 bottle wine rack. Simply place it on any work surface or table and have your wine bottles help create a piece of modern art! The cheap Mint Wine Knot is a seven bottle wine rack for six regular sized bottles and one over-sized magnum or champagne bottle. The use of two intersected molded plywood components in birch and walnut allows the Wine Knot to live comfortably in any room of the house.
The fashionable modern wine collection is the modern and stylish Knot wine rack. The Wine Knot is a seven bottle wine rack for six regular sized bottles and one oversized magnum or champagne bottle. The use of two intersected molded plywood components in birch and walnut allows the Wine Knot to live comfortably in the kitchen, living room or den. This intersecting “knot” of wood creates the pockets for each bottle by working together with its mating component. Please purchase online http://www.katiewongnyc.com in NewYork city.
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Making homemade wine is nothing new. People have been doing it for about 8,000 years. In fact, you can find thousands of articles on how to do it on the internet.
But, if you have read these articles and followed the directions perfectly, you will probably be less than happy with the result. In fact, you may not even drink it.
Why?
Simply put, these articles do not include the 3 things you MUST include to be able to make homemade wine that comes close or even surpasses what you buy in the store.
So – I’ll detail what those 3 “secrets to making homemade wine” are.
1) Balance the Acid
The acid content of your wine is super important when it comes to taste. Too much acid and your wine will taste sour. Too little and it will taste “flat”. The acid content should be right at 3.5 tenths of a gram per liter. I have given this as total acid. The total acid content can consist of a combination of citric acid, malic acid and tartaric acid. For homemade wine – it really doesn’t matter.
This amount of acid content is just enough to let the flavors of the juice come out and yet still give it a “bite”.
2) Viscosity or Thickness
Although there are many differing opinions on this one, it’s my opinion that most of the homemade wine recipes out there result in a wine that is thin. In other words, the viscosity or thickness of the wine is like water. In order to be appreciated by others, wine should be a little thicker than water. It gives the wine a better mouthfeel and also will result in compliments from your firiends.
If a recipe calls for 2 gallons of water to be added, just add 1 and a half and you will definitely notice the difference.
3) Tannins
Grape skins are rich in tannins. Tannins in your wine will turn into something very flavorful after spending a few months in the bottle. (hint, hint: time in the bottle) To add tannins, just use a half of box of cut up raisans per 5 gallons of wine you are making. You’ll have to strain them out at the first racking, but it’s worth the extra trouble for the difference you will get in taste.
Happy Winemaking!
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The recent health claims that wines have antioxidants in them that may block free radicals, prevent heart disease, cancer, and other conditions associated with aging seems to have some validity. Polyphenol, catechin, and cholesterol-reducing resveratrol are found predominately in red wines in various degrees. One suggestion as to why some of these antioxidants are present in red wines is that grapes that have been distressed during their growth will exhibit the highest level of antioxidants. Red-skinned grapes seem to have better growing success in less temperate climates but exhibit the effects of stressful weather conditions in the form of higher levels of resveratrol. Before all you wine enthusiasts start shouting, “I told you so!” let me point out that many of the same antioxidant benefits can also be found in dark beers, too.
What low-carbohydrate dieters are most concerned about with wine, however, is its carbohydrate count, loosely a function of the wine’s residual sugar content. Although residual sugar levels are often made available by vintners and are a good indication as to the possible dryness or sweetness of a wine (the higher the number, the sweeter the wine), we can’t, unfortunately, extrapolate the carbohydrate count of the wine from this figure without a full lab analysis.
Some wine-related Web sites say that there are no carbohydrates in dry wine, a glaring example of people who have no idea of the mechanics of fermentation. The process of converting sugars to alcohol and carbon dioxide during fermentation is limited by the attenuation of the yeast or the manipulation of the fermentation by the vintner. In order for a wine to have no carbohydrates in it, it would have to be pure alcohol, in other words, distilled. Of course at that point, the liquid would no longer be wine, but brandy or cognac. All–and I repeat–all wines, including dry wines, have some residual sugar left behind after the fermentation process ends. Residual sugar equals carbohydrates. If it were possible to use fermentation to convert a sugary liquid into a drink that was free of carbohydrates, the process of distillation would be a meaningless procedure. Only after distillation, when the resultant liquid is transformed into ethyl alcohol (ethanol), will a once-fermented liquid truly become carbohydrate-free.
You might notice while shopping for wine that some fruit-blended wines actually carry a nutritional analysis statement on them. For any wine with an alcohol content of less than 7% by volume, the Food and Drug Administration actually has jurisdiction over the nutritional labeling of the product. However, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has jurisdiction over the mandated government warnings that are also found on the labels of these wines and of all alcohol-based products. This is one of the few times that the FDA gets involved in the realm of spirited beverages with the TTB. You’ll also find nutritional information on ciders under 7%.
What kind of a margin of error does the Alcohol and Tobacco Tax and Trade Bureau allow in the measurement of carbohydrates in wine? From the TTB ruling: Statements of carbohydrates and fat contents [on wine labels or advertising materials] are acceptable provided the actual carbohydrate or fat contents, as determined by ATF (Bureau of Alcohol, Tobacco and Firearms, the former alcohol trade regulatory agency) lab analysis, are within a reasonable range below, but in no case more than 20% above, the labeled amount.
If you’re on a low-carbohydrate diet and enjoy the occasional pressings from “the noble grape,” the following list of wines with their carbohydrate counts should help you keep your daily carb intake in check:
Barton & Guestier
Cabernet Sauvignon (’02) 5 oz 1.70 g Chardonnay (’02) 5 oz 1.10 g French Tom Cabernet Sauvignon (’02) 5 oz 1.30 g French Tom Chardonnay (’02) 5 oz 1.10 g French Tom Merlot (’01) 5 oz 1.40 g
Ecco Domani
Cabernet Sauvignon (’01) 5 oz 4.00 g Chianti (’01) 5 oz 3.60 g Merlot (’01) 5 oz 4.05 g Pinot Bianco (’96) 5 oz 3.50 g Pinot Grigio (’02) 5 oz 3.15 g
For more information on the carbohydrate count of more than 1000 worldwide brands of beer, 400 wines, 60 liqueurs, and distilled products, go to www.lcbartender.com [out].
© Bob Skilnik, 2004
Bob Skilnik is a Chicagoland freelance writer who has written for the Chicago Tribune, the Collector Magazine, the American Breweriana Association’s Journal and the National Association Breweriana Advertising’s Breweriana Collector on the subjects of beer, brewery history and breweriana. He is a 1991 graduate of the Chicago-based Siebel Institute of Technology, the oldest brewing school in the United States, with a degree in Brewing Technology.
His interests in beer and brewing were cultivated while serving as a German translator in West Germany for the United States Army. Skilnik is the Associate Editor for the ABA Journal and The Tap newspaper, and a member of the Society of Midland Authors and the Culinary Historians of Chicago. He has appeared in the Chicagoland area on Media One’s television program, The Buzz, WTTW’s Chicago Tonight with Bob Sirott and Phil Ponce, Chicago’s Public Radio station, WBEZ , Springfield, IL’s WUIS Radio and the WOR Morning Show with Ed Walsh in New York. Skilnik’s national television appearances have been on the Cold Pizza morning show on ESPN2 and Fox News Live.
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I am often asked why some people sometimes smell poop or manure in their Cabernet Sauvignon, Bordeaux of Burgundy wines. Here is a quick video out take from the What You Smell & How To Smell It episode in our How To Taste & Talk Wine series.
http://www.youtube.com/watch?v=dCXPhO9ASIc&hl=en
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The type and size of glass that you use when tasting a wine can absolutely enhance the flavor and aroma of your wine. Today our host, Brian Freedman tastes a Burgundy – Jaboulet- Vercherre 2004 Gevrey – Chambertin. We test this wine in the Taste of Purple Vino2 glass and find out if it does indeed improve the flavor of our wine.
http://www.youtube.com/watch?v=26zd9Z36zr4&hl=en
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