How to Properly Store a Fine Beer

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Generally speaking, beer is not intended to be aged. However, some beers do require a bit of aging to reach peak flavor. If you have a beer that would benefit from some age, or if you just have too much stock, there are some basic directions that will help keep your beer in optimal condition.

First of all, store your beer upright, even if the beer comes in a bottle with a cork in the top. Unlike a fine wine, you do not want to store your beer on its side. Secondly, when storing beer, do not allow it to be exposed to heat or light. Beer that has been exposed to light (including artificial light sources, such as fluorescent bulbs) can become "light struck", which gives beer a "skunky" taste. Brown bottles provide much more protection from light damage than green and clear bottles, which is why good beer is sold in brown bottles.

However, beer in brown bottles still needs to be protected from light. One good way to protect from light is to leave it in the cardboard box it came in. Exposure to heat sources can cause oxidation in your beer, which will give it a "cardboard" taste. Store your beer between 35°F and 60°F. Keep in mind that if you store at the higher end of this temperature range, the yeast will remain active and accelerate any aging effects. If you live in a cooler climate, you can store your beer in a cellar, but for warmer climates, you will probably need refrigeration to keep your beer safe.

Most larger scale breweries pasteurize their beer, which kills the yeast and allows for longer storage life. However, most microbrews and hand crafted beers are not pasteurized. Typically speaking, heavier beers will store better and longer than lighter beers. This is especially true of heavily hopped beers, because hops are a preservative. Ultimately, you can store beer for a while, but we recommend that if you have a fine beer on hand, don't store it...drink it.

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Moms and Grandmoms - Festive Holiday Drinks for the Elves

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Please make the children's table festive!

I watched a little muchkin's face fall last holiday when she realized she was relegated to the "children's table." I make it the focal point of my own decorating, and suggest you do the same.

Here are some festive drink recipes for the little elves in your life. Choose festive ware and garnish. Any drink with whipped cream, you can put sprinkles atop, candied fruit, cinnamon candies, christmas "picks," drizzle with (non-alcoholic) crème de menthe for color, shaved colored chocolate, a Candy. kiss. Tie a red bow with an evergreen sprig on the punch ladle; surround the base with greens and sugared cranberries or toy ornaments.
If it's hot, stick in a cinnamon stick or candy cane; dollop with whipped cream and garnish with sprinkles, cinnamon candies, confectioner's sugar; add a holiday "pick"; stick a sparkler in each mug and light at presentation time.

If it's cold, use decorated ice cubes - freeze cranberries, tiny ornaments, mint leaves, anything festive and NON-POISONOUS into the cubes and add at presentation time. (Remember that holly berries and all parts of the mistletoe are poisonous); or freeze the same things in an ice mold. You can have great fun with floating ice rings for punch for the kids - put in ornaments, cherries, greenery, anything you can make hygienic-enough and that isn't poisonous!

Whatever you serve, serve it with festive flare, and give it a holiday name!

1. Nana's Nog

3 cups milk

1 cup half 'n' half

3 T. sugar

Put in blender with ice and frappe. Consider food coloring and candy sprinkles. Serves 4.

2. christmas Mint Punch

1 1/2 c water

10 oz mint jelly

3 c pineapple juice, chilled

1/2 c lemon juice

64 oz Sprite

1 qt lime sherbet

In small saucepan, combine water and mint jelly; cook and stir until jelly melts. Cool. In large punch bowl, combine jelly mix and juices. Just before serving, add Sprite and lime sherbet.

3. Trim-the-Tree Cider Punch

1 gallon apple cider

12 whole cloves

2 large apples (Granny Smith, Rome Beauty), peeled, left whole

2 cinnamon sticks

Ground nutmeg

Pour apple cider into large pot. Insert 6 cloves into each apple. Add apples and cinnamon sticks to pot. Bring to boil. Reduce heat; cover and barely simmer over very low heat 1 hour to allow flavors to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing.) Ladle hot cider punch into mugs. Sprinkle with nutmeg and serve.

Source, Bon Appétit, December 1995

4. Snow Man Punch

Stir up a pint of ice cream - vanilla, peppermint, mint, adding a little milk to thin it. Scoop it into snowcone cups or other festive ware. Disposable plastic Christmas ware is great for little elves!
Variation: Add green creme de menthe flavoring, non-alcoholic.

5. Spicy Cranberry Punch

1/2 cup red cinnamon candies

4 C. water

8 C. cranberry juice cocktail, chilled

6 oz. can frozen limeade concentrate

6 oz. can frozen orange juice concentrate

In small pan, melt candies in water; chill. At serving time, combine candy liquid and fruit juices in punch bowl. Stir to dissolve. Makes 18, 5-oz. cups.

6. Wassail Bowl

Whole cloves

1 large orange

2 qts. apple juice or cider

3 T. lemon juice

4 cinnamon sticks

Heat oven to 350. Insert cloves into orange. Place in shallow baking pan and bake at 350 for 30 mins. Pierce orange in several places with tines for a fork.

In large saucepan, combine apple and lemon juice, cinnamon sticks and baked orange. Cover; simmer over low heat 30 mins. Remove sticks and orange. Pour into heatproof punch bowl. If desired, float the orange in the bowl. Serve [safely] hot. Makes 16, 4 oz. servings.

7. Children's Cranberry "Champagne"

Combine 2 well-chilled 750-ml. bottles non-alcoholic sparkling cider with 1 cup cranberry juice cocktail or to taste.

8. Elf Warmer

1 qt. vanilla ice cream

3 sticks margarine

1 box brown sugar

nutmeg, cinnamon, allspice

Combine and keep in freezer. At serving time, put 1 heaping T. scoop into a mug, add hot water (to taste) and heat.

9. Santa Red Punch

4 cups water

3 cups sugar

2 small packages of red Jello

l large can pineapple juice

1 bottle of almond extract

Serves 25-30.

10. Evergreen Punch

2 pkgs. unsweetened lemon-lime Koolaid

2 cups sugar

2 qts. water

1, 46-oz. can pineapple juice

1 quart gingerale

Dissolve sugar and koolaid. Add pineapple juice and chill. Add gingerale at serving time. Good too if you freeze it for a while until it's slushy. Then call it Santa Slush. Serves 36.

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6 Top Wine Faults and How to Deal With Them

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Most of us enjoy a glass of wine after a busy day at work, it's a great way of winding down and relaxing. We are quite used to appreciating the quality of the wine, but what many of us often don't realise is that there is so much that can go wrong throughout the entire winemaking process, even long before it gets bottled.

When we look at a bottle of white wine we get used to seeing that crystal clear, star bright colour, whether it's pale green or rich yellow, it is still remarkably clear. But ask any winemaker, and he or she will tell you that on occasions they have noticed clarity in the bottle turning opaque. A yeast has got in or more accurately by-passed the filtration at bottling time without being noticed - this is how Dom Perignon discovered Champagne. I guarantee nearly all winemakers at some stage of their careers have created a 'champagne' style like this, quite unintentionally. I certainly have!

Let's look at some wine faults and problems that can happen and how to deal with them...

Before the winemaking stage - Dirty grapes. When the grapes arrive at the winery they must be clean and disease free. If they are not then there is an increased risk of a fault in the form of off-flavours developing later on.
Remedy: Extra amounts of SO2 (sulfur dioxide) are required. Clean grapes = clean wine.

During the winemaking process - Bad flavours. Bacteria in the form of yeasts are responsible for much of the character and aroma of the wine. The winemaker wants to allow these to work away for as long as possible as long as they don't get out of control. It's a sort of high risk gambling game in order to extract the maximum flavour. Leave the yeast too long and harmful aromas can develop, which in serious cases can turn the wine into vinegar. These bad flavours can indicate the presence of ethyl acetate in the wine.
Remedies:
Regular tastings and accurate anti bacterial control are important by inoculating the wine with SO2 at intervals.
Some aeration may be necessary.



During fermentation - Stuck ferment. Yeast converts sugar into alcohol which in turn creates heat. The warmer the must (fermenting grape juice) gets, the quicker the yeast works but if the fermentation is allowed to cool down too much, the ferment may not restart and becomes 'stuck'.
Remedies:
A constant controlled fermentation temperature is vital avoiding any fluctuations.
Use high quality yeasts from renowned sources.



All stages of winemaking - Oxidation. This is perhaps the most common wine fault where the presence of oxygen oxidises the anthocyanins and other phenols in the wine. This leads to a colour loss and reduced flavour and aroma making the wine flat or as it is commonly referred to as being 'flattened'.
Remedy: The addition of SO2 or erythorbic acid by the winemaker.

Fermentation - Hydrogen sulphide (H2S) This nasty odour is a by-product of the fermenting yeast in a nitrogen reduced environment which is reminiscent of bad eggs.
Remedy: Supplement the wine by adding diammonium phosphate as a source of nitrogen to prevent the H2S forming.

Cork taint is another old enemy in the spoilage of wine. This is nothing to do with the wine, but comes from the chlorine treated cork bark. The fault is partly attributed to the compound 2,4,6-trichloroanisole (TCA) which originates as a mould growth on the bark. Not all corks are affected but enough to make this a very major issue in the wine industry. The cork bark is vulnerable to fungus infections and occasionally the fungus can survive the treatment ready to wreak havoc in the wine.
Remedies:


Better treatment of the cork to combat TCA.
Use of other forms of bottle closure such as plastic corks and screw caps.

Unfortunately there are more than six faults in wine. Winemakers go to such a lot of trouble to keep problems at bay in the winery, and treat faults as soon as they occur. So, grape growers just remember, produce the best quality fruit you can then at least the winemaker has a good chance of making it into some decent wine.

Like everything, it always comes down to quality and attention to detail. Give the winemaker rubbish grapes, and expect rubbish wine in return!

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The Many Types Of Beer To Choose From

So what do the pharaohs of ancient Egypt and modern-day fanatical football fans have in common? Why, they all love to drink beer of course!

Beer is the oldest recorded alcoholic beverage in history, with origins dating back to ancient times, even as far back as ancient Egypt. Beer has been the drink of choice of many people, for a very long time.

So what exactly is beer and how is it made? Beer is basically an alcoholic beverage made from fermented starches. It main ingredients consist of water, malted barley (or other starch sources like wheat, cassava, etc.), hops, and yeast. They are then fermented through a process called brewing. After brewing the beer is ready to be consumed, though further processes like aging and carbonation can be practiced to improve the taste and quality.

Throughout the years, many different types of beer have been created around the world. These types of beers can vary in things like flavor, color and aroma. Various different cultures have invented their own distinct take on this famous beverage.

Beer is generally classified into two types or styles based on the yeast used for fermentation. These two types are ales, which uses top-fermenting yeast, and lagers which are brewed with bottom-fermenting yeast. These yeast give the beer their own unique characteristics, which can affect how the beer looks and tastes.

Ales along with using top-fermenting yeast, are fermented at a warmer temperature than lagers. They're fermented at about 15 to 23°C, 60 to 75°F and usually take a shorter amount of time to ferment. Ales tend to have a stronger more pronounced taste as well as a fuller body. Ales can also have a somewhat nutty or fruity taste that are the result of the warmer fermentation temperatures.

Some common varieties of ales include:

Pale ale - Pales ales are ales that use pale malts, usually barley. They all tend to have similar characteristics, such as a strong hop taste and low to medium malt levels, though many countries have their own versions of pale ale like the English Bitter, Saison, and India Pale Ale each with their own slight variations.

Porter- A porter is a dark ale ranging from dark brown to black in color. It was originally created in the 1700's in Britain. A combination of three different kinds of ale, it was very popular among the porters of old London, hence the name. It was made from roasted malt barley giving it a rich aroma and full body.

Stout- Stout is a dark ale derived from porter. Like a porter it has a very dark coloring. This results from roasting the malted barley, used for brewing, until black. Irish dry stout like Guinness or Murphy's are known for their bitter, roasted taste. The ale's black color topped with distinctive creamy head gives it it's nickname the "priest's collar" and goes well with oysters.

The other type of beer are lagers. The word lager is derived from a German word "lagern". "Lagern" translated means "to store" and alludes to a time when brewers used to store beer in caves to ferment in cooler temperature.

Lagers are made with bottom-fermenting yeast at temperatures ranging from 8 to15 degrees C or 46 to 59 degrees F. At these cooler temperatures, the beer will generally take a longer time to ferment. Lagers are known generally be lighter in color than ales. They also have a distinctively clean and crisp taste that makes them very popular to the masses. They also tend to have a lower alcohol content than ales and are best served cold.

Some beers categorized as lagers are:

Pilsner- Considered the most popular type of beer in the world. Pilsners are generally light yellow to golden in color and usually well balanced in flavor, with a clean, crisp taste.

American style lagers- The common, mass produced type of beer in America is a type of pilsen. Light in color and flavor, it is also high in carbonation.

Bock- Bock is a dark lager originating from Germany. It's high in alcohol and malt making it a strong, full-bodied beer.

There are many more kinds of beers, each with their own distinct style and taste. There are enough choices to satisfy just about anyone's taste.

Beer has been around since even before people could write! With so many kinds of beer to choice from, and even more being invented all the time, there is no doubt that beer will be here to stay.

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Everything You've Wanted to Know About Beer

Beer has been viewed as the devil's brew for a long time by prohibitionists and other conservative groups. However, beer isn't the culprit; it's certain people that have given it a bad rap. When its used in controlled, social settings, It is really nothing more than a refreshing treat.

There is a rich history surrounding beer which incidentally has been around nearly as long as history itself. Prehistoric man is thought to have created beer before learning that grain could be used to create the dietary staple we call bread. Noah stocked it on his ark and ancient Babylonian clay tables revealed beer recipes that date as far back as 4300 BC.

Beer has clearly been an important factor in a variety of social gatherings. It has always been a staple at card games, sporting arenas, and dart matches. Of course, problems might arise when beer drinkers overindulge, drink privately, or try to drink their troubles away. Of course, binge drinking of any kind tends to brew trouble.

Beer in enjoyed by people around the world. Europe, Asia, North America, and South America all have rich beer histories. Breweries are located in the Middle Eastern countries including Syria and Iraq, Mongolia, and a number of African countries. This means that a thirsty traveler could easily find a cold pint. North American connoisseurs can explore a variety of new flavors because many beers from around the world are imported.

Some drinkers rate the beers they drink, tally the scores and post their findings on websites in an effort to find the most popular beer in the world. Internet websites make it possible for beer drinkers in America to correspond with Russian beer drinkers and many of them swap beer through the mail. Some people enjoy collecting bottles or caps from beer they've consumed. You can find pubs that host beer clubs, awarding personalized steins or plaques to their patrons that have enjoyed every brand of beer they offer.

Some connoisseurs like to drink from a proper pint glass while some absolutely refuse to drink from a can or bottle. When beer is poured into a stein or glass the aromas of the beer are released, allowing the drinker to enjoy more than just the taste of the beer. Pouring the beer into a glass allow a head to form, another important element for beer connoisseurs. Just like wine or spirits, specific glasses are used for different kinds of beer. Many beer brewers make glassware that's intended for use only with their particular brand of beer.

There are a number of different factors that determine the ideal temperature for beer. Many experienced beer drinkers believe that the flavor is enhanced when the temperature is warmer and colder temperatures inhibit the senses of the throat and tongue. Colder temperatures weaken any subtle nuances and destroy the main flavor. However, people that work and play hard expect their beer to ice cold. Many Irish beer drinkers will only drink a pint of Irish Guinness at room temperature.

The presentation of a beer is influenced by the way it's poured. There are a few factors like the tilt of the glass, position of the pour, and the flow rate of the tap that affect this outcome. Both the size and longevity of the head are determined by how the beer is poured. The pour also affects how the beer's carbonization is released. Some of the heavily carbonated beers like German pilsners need some time for the carbonation to settle before they're served. Some barkeeps serve beer with yeast in the bottom of the glass to enhance the flavor and color.

Whether its served cold or warm, in a glass or a bottle, beer plays an important role in society from Mongolia to Montana. Sometimes you will see a group of sweet little old ladies enjoying a pint together.

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Grapes of the World - Part 3

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Grenache - This black grape is Native to Spain where it is called Grenacha. It is used for the production of red table wines and is widely grown in France and California. This vine grows best in hot and dry regions. It produces wines that vary in color from a light rose to an inky black.

Merlot - This grape is an important blending variety for the great Bordeaux chateaux wines of southwestern France. Merlot wine has become quite popular in the United States, with many new vineyards developed in California and Washington. This grape produces a full bodied wine with lots of black fruits and chocolate aromas and flavors.

Pinot Noir - Grows best in northern Burgundy in east central France. Although also produced in both California and Oregon, only Oregon has developed a good reputation with this grape. Pinot Noir typically has a low-yield production and produces a light-bodied, light-colored wine that has a distinctive coffee-like bouquet. Pinot Noir is regularly regarded as one of the greatest of the black varieties that carries the burden of being one of the hardest to produce. This grape is the most sensitive of grapes and is quite susceptible to frost, disease, and mildew.

Nebbiolo - From prestigious wine-growing regions of northern Italy, this gray-blue grape produces wine that is tart, heavy, and carries a hint of raspberries in the bouquet. Less distinct wine made from Nebbiolo is full of fresh red fruit and violets. The older and better forms have notes ranging from truffles to black fruits to an ethereal rose quality. California vineyards have attempted to grow Nebbioo but have been unable to match its Italy-grown qualities.

Syrah - Known as Shiraz in Australia, Syrah is thought to be named after a city in Persia where it is believed to have originated. This grape produces full, rich wines that are intense in both color and flavor. In warmer climates, such as Australia, the grapes produce sweeter and riper tasting wines. This grape is the most widely planted grape in Australia where it is sometimes blended with Cabernet Sauvignon or even with Mourvedre. Syrah produces a fine, red table wine.

Touriga Nacional - This is considered the best of the grapes that are blended for the fortified wines known as Port. Touriga Nacional produces wines that are both heavy in red fruits and structure. It is used for Port production in the United States, Chile, Argentina, and Australia.

Barbera - Although grown around the world, this grape is grown at its best in the Piedmont and Lombardy regions of Italy. Wine produced from this grape is a great match for full flavored foods that use a tomato sauce. It is believed that Barbera produces more than half of all the wine found in Italy.

Gamay - This is a premiere, blue-skinned grape grown in France. It produces a light-bodied table wine (the better vineyards can yield a richer red table wine). Wines made from Gamay are generally meant to be consumed within two years of bottling.

Durif - Developed in the late 1800's by a French nurseryman named Dr. Durif, the vine found its most suitable climate in California. Wines produced from Durif are full flavored and often have black currant overtones. Durif wines are best served with roast beef, stews, and full flavored cheeses. In California, it is often mistakenly identified as Petite Syrah.

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Show your logo with a sip at a time Promotional Drinkware

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We live in a technological world and many one-time conveniences have either faded or gone away. Remember the fax machine? Remember phone booths? How about the pen? OK, these items still exist and are used to a degree, but cell phones, computers and the internet have diminished their rolls in our lives.

The same can be said for promotional products. Imprinted pens, calendars and note pads still are sold and appreciated. And computers and hand held devices have not infiltrated our lives 100% yet, but if you want to hand out a reminder to customers or potential clients, there are better items to get and keep their attention.

One thing the computer age cannot take away is people's thirsts. We all still need our coffee, soda or water. Personalized drinkware makes a great vehicle for you to print your logo, phone number, web and email address and other vital information. Everyone likes a stylish mug or bottle to go to when they need some refreshment or a break.

There are plenty of choices when it comes to promotional drinkware items. It is important to consider your audience and the season. Coffee mugs are ideal all year long. Picture your company information on desks, at sales meetings or in the break room. Customized mugs are available in ceramic, glass, steel and plastic versions in a wide choice of sizes and colors.

The close but stylish relative to the coffee mug is the tumbler. Your logo gets more space and their is also more room for more hot coffee, tea or hot chocolate. Tumblers make ideal holiday gifts for customers and employees. For the commuter who needs a head start, travel or auto mugs hold sixteen ounces or more of favorite beverages and will get your logo seen on trains, busses and parking lots.

When the weather is warmer, sports or water bottles fit the bill. Again, there is plenty of room for all of your vital contact information and a logo. Custom drink bottles are great for Picnic, beach and sporting events. Schools often show their pride, distributing bottles of pupils and parents. Today, all BPA bottles safe material including plastic bottles and just met are made from stainless steel.

cooler, finally, produced among the cheapest and most popular accessory in the beverage Koozie. Also available to store bottle, the foam sleeves cold drinks and dry your hands. Perfect for parties, business trips and even weddings.

WithCustom Drinkware, you know, your ad is seen by a captive audience and appreciation, and all are in contact with.

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The South African Sauvignon Blanc

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Interestingly, the specific taste of each region's version of the Sauvignon Blanc differs slightly depending on the climate and soil conditions. Because South Africa is a country that is as diverse as the people it is home to, each farm's Sauvignon Blanc bears its own unique flavour, whether grassy, crisp or fruity. Despite being defined by its dry, fresh nature, this grape can also be used in the production of dessert wines. Sauvignon Blanc does not take long to mature, and is best when it is still young. It is ideal alongside a dish of fish or cheese. Interestingly, it also goes down well with pasta and sushi.  

Because the taste of a Sauvignon Blanc is so dependent on the area and other environmental criteria, South Africa prides itself for its rich array of quality wines. Each one, with its signature aroma, shows off another little corner of this fantastically fertile land. Vines can be planted in rock, sand or flint, which also affects the bouquet and flavour, especially to the trained taster. It is believed that South Africa's advantage in producing the ideal Sauvignon Blanc lies in our ability to balance acidity and fruitiness in perfect ratio to one another.  

South Africa's Sauvignon Blancs have featured high amongst international competitors, and are in enormous demand the world round. Gaining international acclaim sets South Africa apart amongst wine producers. By setting this standard, SA has gained credibility, not only for these grapes, but for a host of other varieties too.   Some of the most outstanding Sauvignon Blancs to compete on a global level include Boschendal, Cederberg, Constantia Glen, Fryers Cove, Graham Beck, Jordan, Klein Constantia, Nederburg and Springfield.  

Wine farmers frequently elect to pick Sauvignon Blanc grapes at different intervals in the season. This lends the end product a complex combination of flavours. The riper the grape, the sweeter it is. By combining these with the tarter, younger berries, the flavour is enhanced and balanced. When the berries are being gathered, oxygen is excluded to ensure that the flavour is kept inside the grape.

This reductive process is carried through right until the wine is bottled. The contact between the skin and the juice of the grape also needs to be monitored so that the flavours are controlled. If the contact between these two components of the grape is left for too long after picking, the wine becomes very intense. This reduces the aging ability of the wine significantly.  

Even the temperature at which the Sauvignon Blanc is fermented impacts heavily on the resultant flavour. When fermentation is conducted under warmer conditions, the resulting wine has a grassier, earthy taste to it. Cooler temperatures bring out the fruity, tropical qualities of the wine. Although this wine does not require a long aging process and is best enjoyed young, oak barrels soften the flavour, while steel barrels maintain the very crisp, dry quality of the wine.  

With such an adaptable and easily influenced grape, South African wine farmers are granted the ideal opportunity to prove the quality that this country's rich soil and climate enables. This is most perfectly reflected in the crisp Sauvignon Blanc.  

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South Africa Coastal Wine Tours - Elim Valley to Constantia

Only real wine connoisseurs would know that the South Africa wine route is a real dandy. While the valleys and rolling hills of Cape Town's inner cities provide the ultimate terroir for grape growing and have produced some of the best wines in the world, there are newer wineries and vineyards that are being grown in areas never thought possible. These are the coastal areas of South Africa. With sometimes gale force winds and mild temperatures, it was once thought that these areas were not suitable for growing perfect grapes for making top quality wines.

The hard working South African vintners have proved everyone wrong as the wines emerging from Cape Point (Two Oceans), Elim Valley in Cape Agulhas, and Walker Bay have been winning all kinds of awards both local and international and are taking the viticulture world by storm. These grapes are grown in very harsh conditions and in seemingly unfertile sea sand like soil. However, the white wines that have been produced are of exceptional quality. They have been described as being light and fruity with good texture and a unique flavor that lasts.

The coastal regions start from Elim Valley at Cape Agulhas which is the tip of Africa. Here the vines are fairly old despite only having entered the market recently. Vineyards were originally grown to supply the missionaries here with wines for religious blessing and so forth. It was determined that these could in fact produce distributable wines and soon bottling and labeling began.

Moving further west you will reach the Hemel en Aarde Valley (Heaven and Earth Valley) where the majority of the Walker Bay vineyards are located. Many of these wines are crisp and flavorful with unique textures. There are very few fruity flavors, with stronger spicy, vanilla and earthy tones to them. This area is not only producing great white wines, but also has a good selection of red wines which are interesting and mild. The vineyards are fairly well protected in the valley and receive mild weather with the cold Atlantic Ocean breezes.

Moving westwards again you will come to the False Bay area where the waters are warmer and the beaches full of holidaymakers. The Two Oceans wines come from this area near to Cape Point and are affected by both the Atlantic Ocean breezes as well as the Indian Ocean breezes making for a uniquely flavored wine which is excellent with most meals. They are light and have a great flavor. The Cape Point Vintners are also starting to produce a red wine and have recently seen the first harvest of red grapes which they say looks to be very promising.

When you visit the coastal region of South Africa, be sure to not miss out on these wine routes. You can also include the area of Constantia which produces award winning wines from their 5 estates. The oldest wine farm in South Africa is located here called Groot Constantia and you can enjoy exquisite accommodation, meals and fun wine tasting. Some may not consider this a coastal wine area, but it is in fact located just over the mountain from Noordhoek being 15-20 minutes from the Eastern side and only 10-15 minutes from the western side at Muizenberg.

You should also not miss out on the other wine routes while you are in Cape Town, South Africa, especially Stellenbosch, Franschhoek and Paarl making up the Winelands, Robertson, Tulbagh, Swartland, Wellington, Worcester and Breede River Valley, making up the Boland and more interior regions. There are also wine farms and lovely vineyards on the banks of the Orange River in Mpumalanga Province, in the Karoo where the semi arid conditions produce awesome Muscadels and recently in the Free State and KwaZulu-Natal.

The coastal wine regions should most definitely be included in your tours and will offer you a totally unique outlook and experience of wines and the wine industry. With the subtle flavors and cooler climate you are bound to enjoy these wines with any meal you have. The beauty of the area is also one of the reasons to not miss out on these regions, because you can get so much more out of your tour and take part in so many other activities like hiking, cycling, paint balling, surfing, boating, shark diving, whale watching, swimming, abseiling, mountain biking and climbing, paragliding, hang gliding, scuba diving, snorkeling, and visiting the hundred of attractions along the South African coast. Some of these include the penguins at Boulders Beach, Cape Point and all its glorious features, the town of Hermanus, Cape Agulhas lighthouse and its museums, the beauty of Clarens Drive, and Hangklip.

Whatever areas you decide to visit on your wine tour of South Africa, you will find a large diversity in the wines that you taste, so if you can, get to all of the regions and experience all the varietals.

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Choosing Wine to Match Food

Creating the perfect mix between wine and food can be a challenge if you are not entirely sure what you are doing. With such an array of wine and food available there are always many options to consider. When planning a dinner, choose combinations that are popular with a wide range of people. You should always ensure that the wine does not overpower the dish, and you also need to avoid flavor transferring. This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.

White Wine:
When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods. Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste. Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food should be avoided with Riesling and Sancerre however.

Red Wine:
In a perfect world a food recommendation would be included on the back of a wine bottle. Fortunately we can give you the insiders tips to getting a wine and food combination just right. Barberra red wine is perfect with Pizza, pasta, lasagne and lemon chicken. When eating fish or tomatoes, Cabernet Sauvignon should be avoided. This wine is better suited with chocolate, roast lamb, steak and duck. Merlot is perfectly matched with grilled meats such as barbecue meat and chicken. Avoid sweet food with this wine. Pinot Noir is not well matched with spicy foods such as Indian, instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with a meal of barbecue, peppered red meats and sausage but should be avoided with fish.

In general, wine is best served at a chilled temperature, as it is able to breathe and create the perfect mix of aromas that will delight the senses and impress your guests. Each type of wine has a glass that coordinates with it. If you do not have a cupboard full of every wineglass imaginable though, use the next closest looking glass. The reason that there are so many types of wineglasses available, is that each one is designed to emphasise the full aromas and tastes within a given type of wine. If the wine is not served in quite the right glass, all these aromas and flavors may not be fully realised.

How much to serve:
Wine should be opened and served carefully, especially red wine as this may create a nasty mess if spilt on white clothing or dinner wear. Do not overfill glasses. It is best to serve a small amount of wine at first, as this will allow the remainder of the wine in the bottle to breathe. White wine should have an average serving of three ounces, spirits one ounce and red wine four or five ounces. Serving smaller servings will help the wine last longer and will allow guests to savour it over a greater length of time.

Temperature Guidelines:
Normally a bottle of wine may take up to three hours before it is appropriately chilled in the refrigerator. Serving the wine at the correct temperature may be a difference of whether the wine will be ideal to drink for maximum aroma and taste, and may make or break a charming dinner experience for you and your guests. A great way to chill your wine to perfection fast and easily is to place your bottle into a bucket filled with ice and a sprinkling of salt. Push the wine into the depths of the ice to quickly chill the bottle. The more expensive the wine the warmer it can be served. White wines especially the dry sorts are best served at lower temperatures however. And, lastly heavy wines are best served at the room temperature.

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Jesus Sandals Are Not Just For Hippies Anymore

Your feet are one of the most important areas of your body. They are essential to living healthy, normal lives. That's why it is so important to take care of our feet and treat them with the care we tend to show to the rest of our bodies. Our poor feet are often neglected, being so far away from our hands and eyes, but don't let them become out of sight, out of mind. Take care of your feet and they will thank you by feeling better.

Finding the right shoes is imperative to taking care of our feet. In the summer, you might like a sandal, but those plastic flip flops with the toe thong can be uncomfortable and look unbecoming if you are trying to look dressy or professional. If you want a sandal different from those kinds of sandals, try comfortable leather sandals with a good sole and straps - the ones you might call Roman sandals, Greek sandals, or Jesus sandals.

These styles of sandals are made with both fit and design in mind. And if something has been around for centuries, then you must admit the design is simply the best. These sandals have been around since the time of Christ and this is how they got the nickname "Jesus sandals." They were also the footwear of the Romans and Greeks before him.

The Jesus sandal is unbelievably comfortable and very convenient to wear, which contributes to the longevity of this sandal. Idea for warmer climates, these shoes protect your feet with the soles, and feel as comfortable as if you where wearing a regular shoe, yet allows the foot to breathe. These are a few of the reasons that these shoes are the perfect shoes for traveling or vacations.

When in the market to purchase a new pair of shoes, keep in mind that as with everything else, no two shoes, or sandals, are created equal. Always try on any shoes you are thinking of buying, even if they are tagged as being your size, as the size listing is not always correct.

When purchasing shoes, it is advisable to know what kind of leather or man-made materials have been used. The different material will determine the quality of your shoe. If you want your shoes to look their best and last the longest, it is recommended you go with a leather shoe as opposed to a synthetic man-made shoe.

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