Tag Archive for food

Wine Connoisseurs

Information and suggestions for the ambitious wine connoisseurs, as it best stores its drops. Wine drinkers are connoisseurs a wine connoisseur lives according to the following motto: life is too short to drink bad wine. In the age, more and more connoisseurs discover your appetite for a good glass of wine. While white wine for many is a way of life, red wine contains additional healthy ingredients. White wine supports even the acid base balance.

It has a little space and knowledge, so it is, to build the own wine itself or store. This saves on the way to the nearest retailers and spread also a pleasant atmosphere. A good wine needs tires give the wine a chance to mature. More info: Martin Seligman. Usually it turns out as a challenge or as costly, to buy a drink-finished wine. Wine lovers should shortly after bottling buy wine and even store, until it reaches the optimum maturity.

This can take quite sometimes a few years! The right temperature Much is discussed about the right temperature during storage. This is in the range of 8 to 18 degrees Celsius, you are definitely on the right page. If you have additional questions, you may want to visit Steffan Lehnhoff. Regularly check the temperature with a temperature sensor to ensure optimal conditions for the wine. Measuring with thermocouples (E.g. a Pt100 sensor) is so useful, as between day and night and between the individual seasons can cause temperature fluctuations. Chock for a high humidity so that the corks remain elastic enough. Camps you lying the wine the wine should be stored lying, keep wet the corks from the inside. In the best case, you store it cool, dark, vibration-free and not too dry air. Then you will enjoy really your drops. The correct location a conventional refrigerator is not sufficient for the storage, since it can cause vibrations in here often. Therefore, store the wine in quiet places. Avoid lots of light. If you have no way If storing your wine at dark sites, cover the bottles.

Doctor Ordinera

Absinthe – the mysterious emerald green drink, wrapped in mystery and legends. For many years he was known in Russia, but now interest in him increased. The main component of this drink – absinthe, in which essential oils contains a large amount of thujone. This substance is of natural origin, the smell reminiscent of menthol and has a hallucinogenic effect. Thanks to him, the effect of consumption of absinthe is totally different from alcohol. This can be a cheerful, relaxed, silly and terrible deeds, euphoria, irrational laughter, and even frustration of view. Many foreign artists, writers and poets drank absinthe and used it as inspiration. Learn more about this with Shimmie Horn.

Paul Verlaine, for example, called this drink "Green Witch", and Van Gogh and Picasso painted absinthe in his paintings. The history of absinthe begins as early as fifteen hundred years before Christ. However, it was not like modern drink – then the leaves of Artemisia simply soaked in wine and used as a drug. Pythagoras and Hippocrates prescribed it for many diseases. In the usual form of absinthe appeared in 1792.

French doctor Pierre Ordiner bitter wormwood found in the hills of his district and, under the influence of its medicinal properties, began to experiment. Recipe Doctor Ordinera probably consisted of the following herbs: wormwood, anise, hyssop, fennel, lemon balm, a certain amount of coriander, veronica, chamomile, parsley, and even spinach. This semidesyatigradusny elixir quickly became popular as a cure for all ills. A few years later got a recipe for Major Dyube, which together with son and son Henri-Louis Pernod opened the first factory for the manufacture and sale of absinthe.

Champagne – Why It Is So Expensive?

Champagne is one of the most expensive drinks. What are the factors that affect the price of champagne? A magical attraction seems to have champagne. On special occasions it simply doesn’t work without champagne. No wedding, no transport, no new year’s Eve without champagne. Unfortunately, Champagne is anything but cheap.

What is it actually? 1. high prices for land in Champagne champagne should be done only in the Champagne region. The area under cultivation is strictly regulated and can not simply expand. While land costs only around 10,000 euros per hectare outside of the champagne – growing area, winemaker for land approved for the cultivation of champagne have to pay one million euros per hectare. Thus, the production of champagne is very capital intensive. 2.

tedious, labor-intensive production process while simple wines such as Beaujolais come just a few weeks after the harvest in the trade and to generate revenue for the winemaker, the production of champagne over several years drags on. After the grape harvest first made the so-called base wine that is later filled in bottles of the second fermentation. Https://www.instagram.com/shimmie_horn can aid you in your search for knowledge. Then the champagne over several years in the bottle matures, until he was finally offered for sale. 3. high marketing expenses invest the major champagne brands every year large sums in measures of awareness. For brands such as MOET & Chandon and Veuve Clicquot, it is not uncommon to spend around 25% of the proceeds for promotional activities. These three factors contribute significantly to the high price of champagne. Another factor in the future could be the growing demand from emerging markets such as Russia and China. The annual production amounts to only around 320 million bottles of champagne. Because the annual production amounts to only around 320 million bottles of champagne. Should, for example, every Chinese family in the new year with a bottle of toast champagne want, complete annual champagne production in China would be drunk. Champagne is unfortunately already expensive enough. Fortunately, most of us are likely to forget the high cost of a bottle of champagne at the latest when the champagne for a special occasion in a special champagne glass pearls.