Monday, July 28, 2008

the perfect martini

fill a glass with ice
add 6 ozs gin
add 5 drops extradry vermouth
stir well
strain into a chilled martini glass
thread three olives (health, love, and wealth)
and serve

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Sunday, July 27, 2008

to your health

did you know? one drink (and any kind) can actually keep your heart healthy, but two can actually be too many. one drink produces relaxation in your blood vessels, pumping up blood flow, but two makes the heart work harder, and blunts the normal dilation of vessels.

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Wednesday, July 9, 2008

liqueur life cycles

full proof liqueurs containing 40% or more alcohol can last decades if kept in a cool dark place
fruit infused spirits and cordials begin to lose intensity after bing opened if stored at room temperature, but can last several months if refrigerated.
creamy liqueurs will spoil the quickest and should always be refrigerated, but can last up to a year.
a lot depends on how much is left in the bottle. the less left, the more air, so the alchol will oxidize more quickly.

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Tuesday, July 8, 2008

how to open and pour wine

1. a basic screw pull works best. use the small knife attached and cut the foil off the bottle. position the knife at the bottom rim of the bottle lip and slice down. remove the foil.
2. twist the length of the corkscrew through the cork's center.
3. attach the screw's metal edge to the lip of the bottle. pull out the cork with one motion.
4. pour a small taste, about 1/8 of the glass. to prevent the wine from dripping turn the bottle as you finish pouring.
5. once your guests have tasted the wine, fill the glasses to 1/3 full.

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Monday, July 7, 2008

how to order wine

ordering wine in a restaurant can be intimidating, especially if you're ordering for a group. often there's hundreds of bottles to choose from and you have to decide on just one. here are some tips and tricks to help you through:

1. know before you go. some restaurants print their wine lists on their websites or will email you a copy if you ask.
2. ask your guests if they have any requests.
3. ask the waiter or sommelier. helping you is their job.
4. let them know your price range. if you don't want your guests to know your price range you can point to the price you have in mind on the menu and say I have something like this in mind.
5. tell them what everyone is planning to order.
6. find out if there's any wines your guests don't like.
7. tell them of wines you really like. they'll probably know it, and will be able to suggest something similar.

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Sunday, July 6, 2008

wine and cheese party

For a small party of about 8, buy 3 or four different cheeses and wines. Pair them from mild to strong, and label as such. Also, include small bowls of items representing the wine's flavors, such as crushed cherries, black pepper, and oak chips. Your guests can sniff them and then the wine for an extrasensory experience.

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Saturday, July 5, 2008

don't go tempting wine

did you know wine can spoil if it gets too warm? the key is to keep it out of sunligh. as long as you have it stored at less than 80 degrees you'll be okay -- at least for the short term.

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Friday, July 4, 2008

fast easy wine guide


we've created this basic wine flavor and pairing guide to help you with choosing a wine fit for your meal:

reds:

cabernet sauvignon - currant, plum, black cheery and spice.
goes well with red meats, pasta with marinara, full flavored cheese and chocolate.

merlot - curran, cherry, and chocolate.
goes well with red meats, lamb, duck and full flavored cheese.

pinot noir - cheery, raspberry, currant and spice.
goes well with turkey, beef, lamb and pork.

riesling - peach, apricot, and apple.
goes well with poultry, shellfish, fruit and mild cheese.

sangiovese - raspberry, cheery, anise and spice.
gies well with beef, veal, pork, and chicken.

syrah - pepper, cherry, tar and leather.
goes well with beef, chicken, and full flavored cheese.

zinfandel - cheery and pepper.
goes well with pizza, barbeque, and meats.


whites:

chardonnay - apple, fig, melon, and pear.
goes well with creamy sauces, shellfish, chicken, and pork.

chenin blanc - melon, peach, spice and citrus.
goes well with asian cuisine, chicken, shellfish and mild cheese.

gewurztraminer - peach, apricot and melon.
goes well with pork, veal, poultry and duck.

pinot grigio - citrus, spice, figs, and almonds.
goes well with all sauces, veal, chicken and full flavored cheese.

sauvignon blanc - melon, pineapple and citrus.
goes well with seafood and salad.

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Thursday, July 3, 2008

you learned that from your drink?

ever wonder what your drink is saying about you or the person you just met? find out here:

mojito: you're patient, love fine dining and the beach. you're also young and popular.

margarita: you love to dance and sing, enjoy the crowd, and love to party.

martini: you're serious, sophisticated, smart, established, and most likely male.

flavored martini: you're adventurous and trendy.

manhattan: you're well traveled, older, and most likely male.

rum & coke: you're fun loving, easy going, a little self centered, young, and casual.

wine: you're a true people person, an intellect, and a pretty good cook.

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Wednesday, July 2, 2008

blueberry vodka lemonade


make your vodka lemonade extra special with blueberries. combine two ounces of blueberry vodka, with six ounces of lemonade. for an added touch, float a scoopful of frozen blueberries in the bottom of the glass.

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Tuesday, July 1, 2008

drink it up

this month we're focusing on drinks. we'll cover great recipes, cool drink ideas, and more. we hope you're thirsty.

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