The Best Beers in the World

Submitted By: Trevor Stone
Beer has long been the favoured drinks of men (and some women) since its early beginnings way back in 9,000 BC. Recent studies have furthered the cause of beer as it was found that a 12-ounce beer can do wonders to one’s health. Beer can relieve stress. It has the tendency to loosen tension and reduce stress. Beer can give you cleaner arteries as the hops that give beer its distinctive taste is a rich source of polyphenols – a compound that lower cholesterol and help fight cancer. Dark beer could make you look young as it is rich in antioxidants that eliminate free radicals. A glass of beer can decrease fibrinogen, a blood clotting agent, and increase albumin for the protein metabolism. Heck! Beer is a wonder drug!
However, too much of everything is bad. Too much beer could do a flip and beer could turn “deadly”. But as long as you can handle your beer then there should not be any problem.
Do you know your beers? There are two major types of beers: ale and lager. A third type is more of a specialty beer – mixed with fruits and juices and what have you as against the hops, yeasts, water and malted barley of “real” beer. There are probably tens of thousands of beer varieties the world over and choosing even the top 100 beers in the world is not an easy feat.
A quick beer lesson shows that beer is also qualified according to its IBU or International Bitterness Unit. A unit is equal to a milligram of isomerised alpha acid (the bitter compound) per liter of beer.
15-30 IBU – wheat style beer or wiezen
25-45 IBU – amber lager
30-45 IBU – pilsner
40-60 IBU – pale ale
50-75 IBU – amber ale
55+ IBU – India pale ale
60+ IBU - porters and stouts
100+ IBU - Barley wine
It is hard to qualify the best beers in the world for like wine, beer can be paired with food. For example, the best beer for pizza and mackerel is pilsner, lager. This dry and crisp beer can definitely overcome the strong flavours such as pizza toppings and fishy oil taste. For spicy and curried food, Indian pale ale would be perfect as the bitterness of the beer mixes well with spicy food. If you were to combine spicy food with sweet beer, then the flavors will clash leaving you to judge the beer as inferior.
However, according to a year-long survey done by a variety of beer-loving communities, the top beer for 2010 is a Belgian beer branded as Westvleteren 12. Brewer is Westvleteren Abdij St. Sixtus. The style is abt/quadruple very strong Trappist and abbey ale with high alcohol content.
Top two is Närke Kaggen Stormaktsporter brewed by Närke Kulturbryggeri of Örebro, Sweden. The beer style is imperial stout brewed with heather honey aged for 2 ½ months in oak barrels.
The top three is Cigar City Bourbon Barrel Aged Hunahpu’s Imperial Stout brewed in Tampa, Florida, USA by Cigar City Brewing. This beer is dark and intensely malty and bitter in taste.

Published At: Isnare.com

Barbecue Styles: The Tandoor

Submitted By: Cherie Rasmussen
Probably the most universal method of cooking, the barbecue is found in regional variations all over the world. In India, Turkey, Iran, Afghanistan, Pakistan, the Balkans, Central Asia, Burma, and Bangladesh, it flourishes in the form of the tandoor. In these parts of the world, the tandoor is the accepted form of grilling. The term “tandoor” is used to describe both the cylindrical clay oven used for cooking and baking and the method of cooking itself.
The tandoor is said to have traveled to Central Asia and the Middle East along with the Roma or Romani people, also known to the Western world as Gypsies. Archaeological evidence points to the existence of the tandoor in the ancient sites of Harappa and Mohenjo daro dating as far back as 3000 B.C. The popularity of the tandoor in India continued through the periods of Muslim rule in South Asia till date when the chicken tikka masala reigns supreme in restaurants over the world.
The heat for the tandoor is traditionally generated by a charcoal or wooden fire burning within the tandoor itself. Temperatures within the tandoor can approach up to 480°C (900°F) and it is not unusual for them to remain lit for long periods to maintain the high temperature.
The typical foods cooked in the tandoor are certain types of Iranian, Afghan, Pakistani, and Indian dishes such as the tandoori chicken, chicken tikka, and breads such as tandoori roti and naan. The chicken tikka is a South Asian dish made by grilling small pieces of chicken which have been marinated with spices and yoghurt. It is traditionally boneless and cooked on the tandoor in skewers. It could be eaten like a kebab with green coriander chutney or could be used to prepare the curry chicken tikka masala.
The other favorite, tandoori chicken is a roasted delicacy that originated in North Western India. It later became a popular Punjabi dish during the time of the Mughals in Central and Southern Asia and remains popular in that area till date. The chicken is marinated in yoghurt seasoned with typically Indian spices such as garam masala, ginger, garlic, cumin, peppers, and turmeric for the red color. Cooked traditionally in the clay oven, it can also be done on a grill.
COnce you are done with the grill, you’ll have to think about the fuel. If using a charcoal grill, the quality of coals is extremely important. Once you have lighted the charcoal with lighter fluid, you will need another additional purchase of the fluid. Light the charcoal with long handled matches or lighters and make sure the coals are 89 percent ashed over before lighting. On the other hand, gas grills operate on propane or natural gas. Most local service stations sell propane, but natural gas is available only with the gas company.
Like the barbecue itself, the journey of the tandoor continues unabated, with Pakistani and Indian restaurants serving up tandoori delicacies to countless guests all over the world. The tandoori repertoire has gone on to include all kinds of meats, seafood, poultry, vegetables, and even fruits and cheeses and its popularity continues to increase manifold everyday.

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One Egg a Day Keeps the Doctor Away

Submitted By: David H. Urmann In the present times,it is not only the apple which will keep the doctor away but it applies equally to the wonderful oval shaped food product called the Egg.It is a low calorie but high nutrition produce which works towards the well being of the human body. Eggs are easily available the year round.They are not only independent delicious meals in themselves but they also add variety to many baked foods and sauces which would have been otherwise a totally different proposition in terms of taste and quality. Eggs play an important role in keeping the body healthy and glowing.They have been used for skin and hair care since times immemorial.Eggs have an inherent binding quality and that is why they play the role of very good hair conditioners and also reduce hair fall.A regular dose of egg on hair and skin makes it glowing and strong. Apart from being helpful for the skin and hair,there are many other health benefits which are acquired from this delicious produce. Some of the more common advantages of eating eggs can be listed as below: Increases Concentration: A healthy meal including eggs always help in increasing the concentration level and is most beneficial for the children.Eggs contain 14 essential nutrients which are hard to find in any one food product.Moreover there is only 5 percent of fats and only 70 calories which are most useful to stay healthy and active. Weight Reduction & Management: Eggs also act as catalysts for weight reduction.They help in controlling the rate of calorie absorption by the body which helps in loosing weight.Eggs are a full packed whole some food which provide all the essential nutrients while producing lesser calories.They can be used with a variety of dietary controlled dishes and as they come in smaller portions,they make serving easy to manage. Eggs & Cardiac Care: Cardio-vascular health of the human body is of critical importance and needs to be well maintained.The regular intake of eggs ensures that the cholesterol level in the body remains stable and there is no major significant change in it.Till a few years back,the medical fraternity used to advice a lower intake of eggs for cardiac patients but after some breakthrough researches,it has been established that a smaller dose of this food product is in fact beneficial to the heart. Cholesterol: Till a few years back,doctors would advice patients to go a bit slower on dishes containing eggs due to the high cholesterol content present in them.But after years of research,it has been finally proved that cholesterol and egg intake has no direct relationship.It does not necessarily change the levels of blood cholesterol in the human body. Prevention of Blood Clots: The yellow yolk of the eggs help in reducing the blood clots that are formed in the human body due to the increase in the fibrin.It is said that the more the egg yolks eaten,the lesser the chance of blood clotting. But this absolutely does not mean that one can consume a large number of eggs at one go daily.The intake will depend on the dietary plan the person follows. Macular degeneration and cataracts: Eyes are one of the most important organs of the human body.We are able to visually experience the colors and sights lying around us.It is an unusual gift to us which really needs to protected and taken care of.A healthy intake of eggs results in the reduction of macular degeneration and also keeps away the cataracts which are one of the most common ailments faced by the people who have reached their sixties. Henceforth,it can easily be assumed that the right consumption of eggs definitely helps in maintain a good health and a very active mind and body. Published At: Isnare.com

Types of Barbecue Sauce

Submitted By: Cherie Rasmussen

There are probably as many types of barbecue sauce as there are spices and herbs you can use for flavor; so making lists is a losing proposition. A barbecue sauce is basically a mix of vinegar, tomatoes, garlic and other limitless condiments laced to take the sauce from the sweet to the mustardy to the chilli. While the sauce is open to experimentation in the hands of individuals and packaged food manufacturers, it is impossible to ignore the fact that there has been the evolution of a regional tradition around the barbecue sauce.

As the barbecue made its journey across America, local flavors, ingredients, and preferences found their way into the mix to turn out something unique at every step of the way. In Tennessee and Kentucky the sauce became sweeter, with less vinegar. In Texas, hot peppers, habaneros, jalapenos, and chilli became important elements. Each region of the country had its own special mix, just as it had its own special barbecue method.

Take for instance, the Kansas City sweet sauce. Thick, reddish brown, and molasses based, the sauce is basically sweet, with added vinegar to balance the taste. The most popular barbecue sauce by far, the taste of the sauce may vary from the extremely sweet to the delicately sweet-tart taste. The sauce tends to be thick and does not permeate the meat well. Since it also burns easily, it should be added towards the end of grilling time. The special feature of the sauce is that it caramelizes well owing to its high sugar content, adding a wonderful flavor to the meat.

Unlike the sugary base of the Kansas City sauce, the bottom layer of the South Carolina barbecue sauce is mustard. Also containing vinegar, sugar and spices, this sauce complements the pork barbecue like none other.

The Lexington “dip” is a distinctive form of barbecue sauce, consisting of primarily tomatoes, vinegar and pepper. In Texas, on the other hand, the sauces are used to suit the beef brisket, and are not very sweet. The typical Texas sauce is thin, flavored with vinegar, chilli and ancho powder, pepper, fresh onion, and much less ketchup than other varieties.

Other traditions of barbecue sauce abound, from Tennessee whiskey sauces to Louisiana hot sauces, to nouveau sauces using exotic ingredients such as mangoes, soy sauce, peanuts, or even fruits and fruit juices. Not just that, more and more new influences continue to develop and enhance the barbecue sauce. Clearly, it is not yet the end of the road for the barbecue sauce!

If you find it hard to find ideas for several vegetarian grilled foods, you can even do a non-grilled main dish and throw in barbecued side dishes to complete the menu. You could try innovations: throw in some boiled pasta with your grilled vegetables to get a largish main dish, or serve the grilled foods inside scooped out French bread with soy or dairy cheese for a grilled veggie sandwich.

So next time you have vegetarians or vegans for a backyard summer barbecue, do not fret. Let your imagination run and use the fresh summer produce to churn out a spread to savor. Remember that the food is good for everybody’s heart and waistline, whether vegetarian or not!

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A Review of Camacho Connecticut Cigars

Submitted By: Eliz Guide

Cigar: Camacho Connecticut
Wrapper: Connecticut (Ecuadorian Shade) Binder: Honduras
Filler: Honduras, Dominican Strength: Mild to Medium
Sizes: Monarca, Toro, Churchill, Figurado, 11/18, and 60/6 vitolas
The fairly new Camacho Connecticut line is the latest in new beginnings experienced by the Camacho brand since its early beginnings when Simon Camacho founded it in 1961. Released in May of 2009, this is a double-first for Camacho and the Eiroas: it is their first Connecticut-wrapped blend, and it is their first mild to medium-bodied cigar. With a renowned repertoire of full-bodied, full flavor big boy cigars with lots of spice, they set out to produce a well-balanced cigar with the signature Camacho body in a spicy yet milder Connecticut wrapper--as full of spice and flavor as they could make it. The reviews have been mixed, but considering the niche palate Camacho cigars usually appeal to, that was to be expected.
The Eiroa family has taken a mix of the finest Honduran binder, which securely holds the Dominican and Honduran fillers and wrapped it in a beautiful Ecuadorian Connecticut leaf in order to moderate the strength, spice, and punch of their regular line. Though the Camacho Connecticut is offered in six vitolas of differing sizes, Camacho’s president, Christian Eiroa is on the record as preferring the Monarca (robusto) vitola arguing that it is the proper girth to allow the blend to develop.
Smooth and elegant, the golden brown Connecticut wrapper is a beautiful covering for a cigar that has a superb flavor profile bursting with the notes that are woodsy, creamy, nutty, and a toned down Camacho spiciness. Unlighted the Camacho Connecticut offers a pleasing nutty scent with the surprising zest of citrus at the foot. The classic Camacho label has yellow etching on a white background with the words “Tabaco Jamastran” written on the side.
Upon inspection the cold draw provides a hint of the citrus that was previously detailed. After lighting, the tight but smooth draw, with just the right amount of resistance produces billowing clouds of creamy aromatic smoke. The burn on the Camacho Connecticut was tremendously steady, self-correcting a few insignificant times. The ash was a strong and slightly striated pattern that was light gray in color. Overall this cigar burns and exhibits the draw and ash one expects of a well-rolled and well-constructed cigar.
A creamy Connecticut cigar with masses of flavor describes the Camacho Connecticut perfectly. Creamy, spicy goodness with a foundation of cedar meanders their way through this smoke until a nutty flavor enters the fray leading up to the finish. Never marred by bitterness, this cigar is a mystical interlude whenever you smoke it.
Though it may never rate highly with those palates that prefer full-bodied strength, this Camacho is one of the nicest mild body Connecticut wrapped cigars available. Often compared to a Davidoff or Ashton Connecticut at a fraction of the cost assures that the Camacho Connecticut will become a staple of enthusiasts who prefer more subtlety and flavor with less brawn in their cigars. With its satisfying blend of mild and medium tobaccos, wonderfully abundant smoke, and good burn, the Camacho Connecticut is definitely a keeper in the humidor.

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Ice Cream Vs. Gelato: What’s the Difference?

Submitted By: Mariela Perez-Simons

Some think that “gelato” is just the Italian term for what we Americans know as “ice cream”. While they are both frozen dairy desserts, there are enough differences between them to make a clear culinary distinction from one another. The differences mainly stem from the ingredients and processing methods.

Ingredients:
Ice cream includes much more fat (or butterfat) than gelato. By lawful definition, ice cream includes a minimum of 10% fat, and can have up to 18%, defined by its higher cream content. Gelato recipes call for milk (low-fat to whole), and generally use little or no cream, making the fat content between 3% to 8%.
Egg yolks are used in higher quantity in gelato than in ice cream; more so in custard based gelato, such as chocolate or caramel flavors. Eggs aid in thickening the milk base for frozen desserts.
Gelato is typically known for using fresh and high quality ingredients, as opposed to ice cream, in which artificial ingredients, such as syrups, can be found along with other preservatives. This is one of the reasons that gelato is best consumed within a day or two of a freshly made batch.
Sugar content also plays a role in the differences between ice cream and gelato. Ordinarily there is less sugar in gelato; as low as 16% in gelato and as much as 21% in ice cream, according to wikipedia.org. Some culinary experts even go as far as to balance the sugar and water content to prevent the gelato from freezing solid to maintain the traditional creamy consistency.
Flavor & Consistency:
Gelato is churned at a much slower speed than ice cream with the goal of introducing as little air as possible into the mix. This creates a density that is associated with creamy rich gelato. Ice cream, on the other hand, aims to be light and fluffy, and incorporates 50% or more air whipped into it by using faster mixing speeds, thus creating a higher volume of the frozen dessert. Special gelato equipment is necessary to create the desired low air infused, or whipped affect. Gelato machines are usually only available at the professional level and may be the reason why so many gelaterias are popping up all over the country.
While the serving temperatures of gelato and ice cream are both under the freezing mark, gelato is presented at 5°F and ice cream at -10°F, a 15° difference. The higher temperature is one of the contributing factors in the soft consistency of gelato, which is a lot like soft-serve ice cream, causing the melting rate to be much faster than traditional ice cream. The lower fat content of gelato is another reason it melts more quickly than ice cream.
Other Differences:
Gelato is gaining popularity among the frozen dessert aficionados due to the richness in flavor that is achieved by using high quality and fresh ingredients and slow-churn processing. Therefore, it is typically made in small artisan batches, as opposed to ice cream, which can easily be made in larger quantities.
Ice cream can be stored frozen for months, while gelato is best consumed within days in order to preserve freshness and its famed creamy consistency. Those with and without trained palates can tell if gelato is past its prime if noticeable ice crystals have formed, or if the intensity of the flavor has diminished to a bland state.
Now that you’re aware of the technical differences between ice cream and gelato, it would be fun to do some real life sampling, to put your new knowledge to the test!

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Baked Treats – Biscotti

Submitted By: Loren Yadeski
Biscotti or biscotto when referring to only one, are cookies which are baked twice, very dry and can be stored for a long time. There are a variety of names for biscotti although they are generally known as the name used in this article. The main distinguishing feature of biscotti is that they always have almonds. Biscotti are originally Italian and have also taken the name ‘biscuit’ in America although biscuit was not really baked twice.
The additional ingredients of biscotti, apart from the usual ingredients used to make dough include spices or nuts. The most popular flavorings are hazelnuts, almonds, pine nuts and pistachios for nuts and anise or cinnamon for spices. Without the flavorings added to biscotti, they are usually subtly sweet. There are also other types of biscotti having around 300 recipes already available. Biscotti which are dipped in chocolate are one of the most popular recipes. Although the two general types of biscotti are buttered and biscotti which do not used any kind of shortening. Buttered biscotti are more tender while unbuttered biscotti are harder.
Like any other baked treats, biscotti are widely available in the market today. They can be bought individually, in boxes or even jars depending on your preference. Bakeshops, cafes, groceries or online bake shops can provide you with the biscotti of your choice in quite an affordable price. You can also bake them at home, having the recipe of your choice and the materials, supplies or baking equipment that you need.
The basic recipe of biscotti includes 1/3 sugar and 2/3 flour where baking powder and the spices for the flavoring or type is added. The nuts are also added in the dough mixture and mixed. There are some nuts like the hazelnuts and almonds which can be included in the dough mixture with the skins. Once the nuts are added, adding beating eggs with other flavoring should be done. Baking biscotti are usually in long lengths and only cut into slices that are oval in shape with size ranging from one third to one half inches long. The slices are then dried by toasting. As mentioned, biscotti are twice baked making the cookies hard since after the second baking, most of the moisture in excess is already removed making them crunchy. Dipping the biscotti in chocolate will make chocolate glazed biscotti which may be a personal favorite of kids or even adults.
Since biscotti are hard and dry, they are best served with drinks such as coffee, tea or chocolate. Each culture or country has varied drinks served with biscotti. They can be best eaten for breakfast or snacks. Giving them as gifts can also be a good idea. With the right type of biscotti and the right packaging, you are sure to have the perfect gift for a special friend or family member during the holiday season, Valentines or any other special occasions.
Apart from being eaten alone for breakfast or snack and a gift idea, biscotti are also used as additional ingredients for certain dishes and even sauces.

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Listing 6 Important Things When Choosing Catering Services

Submitted By: Miles Turner

Food is one of the essential components of any small or large event. You should not miss out on it whether you're sponsoring a fundraising activity or you have a business party. But since you need to feed a couple of people during these occasions, you will need help from catering services. Doing so will allow you to focus your time on the main purposes of the event. The question is: How will you choose from amongst a list of catering services in town?
First things first – you have to prepare for it. Some event venues would only limit you with caterers that are found in town. Some would also offer you their in-house catering services. Whilst you can say yes to the offer at once, it is advised that you make the right choice. You can't sacrifice your health (and your guests' health as well).
A list of things you need when choosing catering services
There are a couple of concerns you should ask the service provider before you sign a deal with them. These include:
1. Catering needs. This list should include the actual date, time and venue for the event. This should also include the number of guests you expect to come during the occasion. Dietary concerns of some guests may also be considered.
2. Budget list. Make sure your caterer knows how much you're willing to spend for this event. You can give them a "per head budget" or an overall budget. Together with the budget, they may also ask you about the event's theme. Better be prepared for that.
3. List of menu options. You should include some questions to the service provider when it comes to this list. Do they have limited menu choices? Are they willing to take a closer look into dietary concerns of some of your guests? How many beverages are they willing to offer? Will they finalise the menu for you?
4. Taste test. You also need to have an actual taste of the menu that the caterer offers. Make sure you ask if there's a fee for a taste test. In line with this, ask if you can tour the catering facility too. If you want, you can also visit an event sponsored by the caterer. Make sure you're invited to that event.
5. A list of who'll serve your guests during the party. Ask for the names of people who will come and serve you during the event. This will make it easier for you to know who to approach for any problems with food later on. At some instances, your caterer may be present in the occasion. You should also make sure that there are people who are sent by the caterer during the event. These ones are called the "wait staff".
6. Supplies used in the party. Ask your provider if you'll need to pay for table linens and utensils you will use during the party. Make sure you see the condition of these supplies before the day of the event itself.
You may have other concerns aside from the important things mentioned above. Make sure you raise them all before you actually hire the caterer for the deal. One last tip: Ensure you're comfortable with the person or group you'll work with for your catering needs.
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The Best White Wine Grapes in the World

Submitted By: Brian Caldwell

Chardonnay

One of the world's most popular white wine grape vines Chardonnay comes the Burgundy region and it is used to make sparkling wines and Champagne. Chardonnay is one of only three grape vines planted in the Champagne region of France. Chardonnay wines are made in a wide variety of styles and go well with many kinds of food. Chardonnay pairs well with poultry, ham and seafood.
Chenin Blanc
Chenin Blanc is a versatile white wine grape vine used to make dessert wines, white wines, sparkling wines and brandy. The Chenin Blanc variety is originally from the Loire valley of France and is noted for it's high acidity. It is appreciated for it's ability to make both dry and sweet wines. Chenin Blanc pairs well poultry, spicy foods and seafood.
Riesling
One of the top white wine grape varieties Riesling originates from the Rhine region of Germany. It is used to make both sweet and dry white wines as well as sparkling white wines. Riesling is noted for it's fruity, flowery aroma which has been described as peach, grapefruit, honey, apple and even rose flower. Riesling pairs well with pork, seafood and poultry.
Sauvignon Blanc
The name Sauvignon Blanc is derived from the French words sauvage meaning wild and blanc meaning white. Sauvignon Blanc owes it origins to south west France and is now planted world wide. The aroma of Sauvignon Blanc can be described as fresh and tropical. Sauvignon Blanc pairs well with poultry, pork and seafood.
Pinot Blanc
Pinot Blanc is grown most notably in the Alsace region of eastern France. It produces a light refreshing white wine with a fruity aroma of almond, apple, peaches and pears. It is one of very few white grapes allowed in Champagne. Pinot Blanc pairs well with seafood, pork and mild cheese.
Muscat of Alexandria
Muscat of Alexandria is one of the oldest examples of Vitis vinifera to be cultivated and it was enjoyed by the famous figures of classical ancient Mediterranean history. Believed to have originated in North Africa Muscat of Alexandria is characterized by a sweet floral aroma. Muscat of Alexandria pairs well with salads, pork and fruit.
Pinot Grigio
Also commonly known as Pinot Gris, the name Pinot Grigio is derived from the French word gris meaning grey and is a reference to it's grayish blue grapes. It is used to make crisp, dry white wine in Italy and France and has an aroma of peach, melon and grapefruit. Pinot Grigio pairs well with pasta, salami and seafood.
Gewurztraminer
Gewurztraminer gets it's name from the German word Gewurz which means spice. Gewurztraminer is grown in Germany, Austria and the Alsace region of France. It prefers cooler climates and is highly aromatic with a bouquet of passion fruit and roses. Gewurztraminer pairs well with poultry, pizza and dessert fruits.
Semillon
At one time Semillon grape vines were the most planted grape vines in the world, but this is no longer the case. Part of it's popularity is it's steady productivity and resistance to common grape vine diseases Semillon is now grown mainly in the Bordeaux region of France where it is used in the production of Sauternes. Semillon pairs well with seafood, pasta and salad.

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The Best Red Wine Grapes in the World

Submitted By: Brian Caldwell
Cabernet Sauvignon
The first of the three main Bourdeaux and Loire Valley grape vines Cabernet Sauvignon is considered by many to be the finest of all the wine grapes and is one of the world's most popular grape vines. A relatively new variety it is a cross between Sauvignon blanc and Cabernet franc developed in the Bordeaux region of France in the 17th century. Despite ripening late in the season and it's low yield the small, thickly skinned berries of the Cabernet Sauvignon grape vine are much prized. The aroma of Cabernet Sauvignon is one of black currant and it is sometimes blended with Cabernet franc and Merlot. Cabernet Sauvignon pairs well with filet mignon, lamb chops and prime rib.
Grenache
One of the most widely planted red wine grape vines Grenache serves as the base for many of the world's best red wines. Originally from Spain and the south of France Grenache tends to ripen late in the season and needs a hot, dry climate. Spicy and berry flavored Grenache is low in acid, tannin and color and makes for a soft wine. Grenache pairs well with ham, salami and dessert fruits.
Shiraz
Also commonly known as Syrah, Shiraz is offspring of the Dureza and Mondeuse Blanche grape varieties. A dark skinned red grape variety Shiraz is used mostly to make strong red wines. Full bodied with a strong flavor Shiraz has an aroma of violets and berries. Shiraz pairs well with poultry, red meats and cheese.
Merlot
Merlot is the second of the three main wine grapes grown in the Bordeaux and Loire Valley regions of France and is often blended with Cabernet Sauvignon grown in the same area. An early ripening grape Merlot has an aroma of berries and plum. Merlot pairs well with poultry, pork, pasta and mild cheeses.
Zinfandel
Of Croatian origin Zinfandel is grown in the Puglia area of Italy and in California. Zinfandel grapes have a high sugar content and are often used to make semisweet blush red wines with a relatively high alcohol content. Zinfandel pairs well with poultry, ham, pizza and salads.
Pinot Noir
From the Burgundy region of France Pinot Noir is grown all over the world despite being said to be a difficult grape vine to grow and make wine out of. It's reputation as a temperamental vine to grow is more than offset by it's ability to produce some of the world's finest and most celebrated red wines. Pinot Noir pairs well with poultry, red meats, salads and seafoods.
Cabernet Franc
The third of the three main grape vines of the Bourdeaux and Loire Valley regions of France. Cabernet Franc is appreciated by vintners for it's ability to grow in cooler climates and ripen early. It produces a fruity wine with a fragrance of raspberry and violet and even bell pepper. Cabernet Franc is often blended with Merlot and Cabernet Sauvignon to enhance their bouquet. Cabernet Franc pairs well with poultry, lasagna and pizza.
Sangiovese
The name Sangiovese derives from "the blood of Jove" the Roman Jupiter and it is grown most notably in the Tuscany region if Italy. Sangiovese has a fruity aroma of strawberry and spice and is the main component of the famous Chianti blend. Sangiovese pairs well with pizza,grilled chicken and lasagna.

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Forbidden Pleasures That Don’t Make You Feel Guilty!

Submitted By: Samuel Peterson

Strawberries dipped in chocolate, golden slices of bread dripping with butter and that extra large cup of coffee have that ‘forbidden’ tag on them. The minute you think of devouring any such treat the guilt sets in. Now, break loose and indulge your senses and taste buds alike because not all dietary sins will land you in cholesterol’s hell! Alcohol, chocolates, coffee and the likes might actually prove to be good for you instead of causing you any harm. The myths surrounding these foods have been busted by studies. Take a look at these pleasantly surprising results:
Don’t Get Bitter Over Butter
Butter is actually not as bad as you might think it to be. True, it can hamper that perfect waistline of yours but it is better than stick margarine. Margarine which is converted into sticks has to be solidified using hydrogen. This hydrogenation process creates Trans fats which increase bad cholesterol. A healthier option is to opt for soft margarine tubs which won’t make you feel guilty!
A Drink a Day may Keep Diseases at Bay
Consuming alcohol is often looked down upon. Not only puritans, but many of us feel that alcohol does nothing but damage. Contrary to this thought, a certain prescribed quantity of alcohol intake each day might actually do you good. It is known to reduce the risk of heart attacks and red wine is particularly beneficial for more than one reason. Bursting with antioxidants such as resveratrol, red wine prevents clogging of arteries.
Choco-lovers have a Reason to Celebrate
Even with its mood lifting capacity, chocolate is banned for people of all ages. Bad teeth, pimples and diabetes, chocolates have a long list of blames thrust upon them! Relax, not all is gloomy for dedicated chocolate lovers. The good news is that dark chocolate is rich in antioxidants such as flavanol and can keep heart related diseases at bay! Those who fear blemishes on their skin with consumption of chocolates can rejoice too. The antioxidants can actually improve your skin! However, beware of overindulgence!
Don’t Brood Over Eggs
If you like eggs whether fried, poached or scrambled, then what is stopping you? All that talk about eggs containing loads of cholesterol is okay but research shows that saturated fat is the culprit, and not cholesterol! Besides, eggs contain proteins and iron which do you good. Also, lutein in eggs can improve your eyesight. If you are worried about health concerns, remove a yolk for every two eggs that you eat. This will make sure you enjoy your eggs and cut down that cholesterol.
Are some of your food myths dispelled? Binging is good once in a while but in normal course of life try not to feast like a king each day. Maintaining a healthy lifestyle and consuming all sorts of food items in moderate levels can improve your overall health without making you feel deprived. After all, eating is a passion for some of us and it should stay as uninhibited as it can.

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Why People Drink Ganoderma Coffee: The Gano Healthy Coffee

Submitted By: M Johnson

Ganoderma coffee is known as gano healthy coffee because it combines the effects of normal coffee with the health benefits offered by Ganoderma Lucidum, a fungus of the mushroom family that is grown in China and Korea. Also known as Reishi and lingzhi, this fungus offers a large number of health benefits, and people drink it for exactly that reason.
There are a number of species of ganoderma that have been used in traditional Chinese and other Asian traditional medicine for many centuries, although it is on the Ganoderma Lucidum species that we are focusing on here in its specific usage with coffee to form the drink known as 'Gano healthy coffee'.
Reishi contains a number of terpenoids antioxidants along with polysaccharides and the trace mineral organic germanium, and the coffee it is used in as a delivery system contains a lower level of caffeine than standard ground coffee. In addition to its strong antioxidant properties, it is highly supportive of your immune system, anti-inflammatory, antiviral, antidiabetic and helps to lower your blood pressure and reduce your blood cholesterol levels.
Add to that the strong antioxidant properties of regular coffee, and you have a potent healthy drink that thoroughly deserves the name bestowed on it of 'gano healthy coffee'. The fungus is generally accepted as one of the most highly respected medicinal mushrooms and is believed to be the oldest mushroom used in traditional medicine. It has been subject to many scientific analyses to determine its constituents, and also tested for its effectiveness in treating the medical conditions for which it has been widely acclaimed throughout the Orient.
Germanium is a mineral that enhances the oxygen uptake of your blood by over 50%, and it not only improves your circulation, but has been used to prevent pains in the legs and extremities during exercise. Healthy coffee with added Ganoderma offers an energy boost several times that of ginseng and similar herbs. People drink Ganoderma coffee for that and a number of other reasons. By combining low caffeine Brazilian coffee beans and Ganoderma Lucidum, you end up with a drink that offers all the benefits of real coffee without the side-effects of caffeine, along with the added benefits of Reishi.
Gano healthy coffee is one of the healthiest drinks you can consume, and the ideal solution for coffee drinkers that want all the health benefits without drinking excessive caffeine. You can give yourself a great energy boost without getting hooked and lying awake half the night and getting the caffeine shakes in the morning. The negatives of coffee are largely removed and replaced with the benefits of the Chinese magic mushroom!
The benefits of gano healthy coffee to your circulation and heart were briefly touched upon above but let's look at these in more detail. One of the properties of a strong antioxidant is its ability to destroy free radicals. These are small highly reactive oxidizing agents that are generated during the body's metabolism and cellular respiration, and also from exposure to pollutants such as traffic and industrial emissions, tobacco smoke and also to strong sunlight.
These free radicals, such as hydrogen peroxide and superoxide, oxidize the LDL cholesterol in your blood that then deposits on your arterial walls to form plaques of cholesterol that gradually build up to block your arteries. This causes strokes and heart attacks, each of which can be fatal. The antioxidants contained in coffee beans and in Ganoderma Lucidum destroy these free radicals and prevent this from happening. They can also lower your overall cholesterol levels, and the anti-inflammatory properties of gano healthy coffee help to overcome the inflammation that can lead to serious conditions such as some cancers, serious allergies and asthma.
The polysaccharides and triterpenes in Ganoderma help your liver to rid your body of toxins, and coffee drinkers in general have been found to suffer fewer liver problems that those that do not drink it. Your liver is your body's main detox plant, and the combination of the Reishi and coffee is a very powerful one in keeping your blood pure and free from unwanted toxins.
While both coffee and Ganoderma Lucidum are very powerful antioxidants, antitoxins and anti-inflammatories in their own rights, when combined they present a powerful cocktail of health-giving substances that has long been recognized as second to none in its effect on your liver, heart, blood and many other organs of the body.
Few would disagree that people drink Ganoderma coffee - the so-called gano healthy coffee - to help them live healthier and longer and the science of today certainly appears to support them in that use.

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Whether Wine Cellar or Wine Racks, What Are Your Wine Storage Needs?

Submitted By: Chickie Maxwell

Proper wine storage is the best way to protect your quality wines so that they last for a long time. Wine storage provides the perfect temperatures and maximum storage space so that you can find the wines you want easily and quickly. There are many specialty companies that create storage units in a variety of options. Wood and metal racks are available as well as cooling units, cabinets and fridges. Some are elegant and some are simple, and they come in different shapes and sizes to meet your needs. Your choice will depend on your taste, supply and budget. The most popular choices include racks, cabinets, table top units and rack cubes.
Wine Racks
Racks come in wood and metal. They are also available for commercial businesses. This is the easiest solution if a person has a small supply of bottles. With regards to the wood racks, there are usually a few different shades to choose from. They also come in many different sizes and shapes. There are table top racks, scalloped racks, display top racks and other styles for wood racks. They are perfect for the decoration of any elegant room. They are elegant and beautiful additions to any collection. If you are not interested in wooden wine racks, then you can choose a metal base. Metal racks come in 36” or 48” sizes. They are also available for decorative bottlers or larger bottles. There are also floor to ceiling frames that can add character to any room. Finally, commercial racks are larger and come in wood or metal, allowing companies to choose which option best suites their place of business.
Wine Cabinets
Cabinets offer elegance and safe storage for your wine collection. They are a great addition to any living or dining room. There are also built in cooling systems to protect your supply. Cabinets are usually made out of high quality oak but can come in different shades. They come in 220, 330 or 440 bottle storage sizes. Some companies may also have a credenza cabinet with a 216 bottle storage and cooling system. Depending on the company, it might be possible to customize your own style and color to match your home. The cooling units have temperature adjustments and professionally designed storage to protect your investment. They may be considered storage space, but these beautifully handcrafted cabinets are made so that you and your guests will be amazed.
Table Top Units
Table top units come in different shades of wood. They store anywhere from 24 to 48 bottles safely in a limited space. This option is for people who want to store a limited supply in a small space. The wines can be displayed for guests to see, giving them a variety of options to choose from. Pine and redwood are the most popular wood finishes, and they can complement any home. They are also affordable, practical, sturdy and attractive additions to any kitchen, living or dining room.
Wine Rack Cubes
Rack cubes are modern and easy storage units for about 24 bottles. They are designed to save space and create a neat look whether in a wine cellar or dining room area. Cubes come in many different sizes and a few wood colors. Two shades of pine and two shades or redwood are available for buyers to choose from. Sometimes two rack cubes can be purchased to be placed side by side or on top of each other. If your selection is larger, then four can be bought to create a large storage cube. There are also bins to store cases and other items and supplies. These may be placed in a wine cellar for storage and organization.
WineRacksAmerica has many different options for your wine storage needs. They range in color, size and style. Check out their inventory to find the perfect storage system that meets your taste, budget and supply.

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