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Archive for July 22, 2015

The Best Alcohol For Great Sex? It's Red Wine | VinePair

The Best Alcohol For Great Sex? It’s Red Wine | VinePair.

Red Wine Is The Key To Great Sex

Research Proves Wine Does, In Fact, Make You Sexy


Wine makes you sexyImagine a magical elixir that makes you more attractive to yourself and your date, helps you slim down, and gets you in the mood. Look no further than a glass of vino. Wine has a multitude of health benefits, including strengthening your heart and possibly lowering people’s risk for diabetes, but where wine really shines is in the department of attractiveness. Let’s look at all the ways wine can bring out your inner sexiness.

We’ll start with the best news you’ve heard all summer: wine can help you drop a few pounds (or prevent you from putting on more). Drinking a glass of wine or two is said to help curb cravings for more unhealthy foods, like junk snacks and large servings of pasta. The fact of the matter is that wine is often lower in calories than a lot of so-called “bad” foods, and has other nutritional benefits. This is particularly relevant when it comes to those late night munchies before bed. Instead of tearing through your kitchen for leftovers and packs of M&M’s, have a glass of wine. It’s way lower in calories than a snack raid, and the much healthier “indulgence” will prevent you from wanting to eat more.

When it comes to dating, wine both ups your inner confidence and makes you more attractive to other people. Let’s say you’re on a date and you’re kind of nervous – hey, it happens! A few glasses of wine will relax you, bringing out your best qualities. Most importantly, you’ll be content with yourself. Being relaxed and happy with yourself is sexy, and we’re not just telling you that. Studies confirm that as you relax with a glass of wine, your facial muscles loosen, your pupils dilate, and your face flushes ever-so-cutely – all evolutionarily desirable traits to potential mates.

Wine makes you sexySo, you look great, your date thinks you’re a 10/10, now what can wine do for you? Put you in the mood, of course! Smelling wine can put you in the mood, because as we know, aromas trigger memories. Pleasant “memory aromas” in your wine can transport you to a beautiful beach or a lush Italian vineyard. Think about it – would you be excited and turned on if your date took you somewhere gorgeous and exciting, like hot-air ballooning over an apple orchard? Well, smelling a glass of wine can have the same effect. So when it comes to getting yourself in the mood, make sure to give your wine a nice big sniff.

Wine also increases your sex drive. A group of Italian researchers found that compounds in wine arouse women. As for men, arousal has to do a lot with testosterone. Typically, when a man urinates, he rids himself of testosterone due to an enzyme called UGTb17. However, red wine blocks the enzyme, keeping him in the mood.

By the time you and your date get home, you might be headed straight for bed. Just remember to keep your weight loss regimen in check with your nightly glass of wine.

ΗΛΕΚΤΡΟΝΙΚΗ ΔΙΔΑΣΚΑΛΙΑ: Πώς να βγάλετε τέλειες φωτογραφίες φέτος το καλοκαίρι

ΗΛΕΚΤΡΟΝΙΚΗ ΔΙΔΑΣΚΑΛΙΑ: Πώς να βγάλετε τέλειες φωτογραφίες φέτος το καλοκαίρι.





Hometown Cocktail: The Salty Watermelon [Recipe] | VinePair

Salty Watermelon Margarita


Hometown Cocktail: The Salty Watermelon [Recipe] | VinePair.

Είναι αλήθεια ότι το κρασί μειώνει την κακή χοληστερίνη | oinos



Είναι αλήθεια ότι το κρασί μειώνει την κακή χοληστερίνη | oinos.

Making Green Bean Extract Beverages at Home – I Need Coffee

Costa Rica Dota Estate, Green Unroasted Coffee Beans


Making Green Bean Extract Beverages at Home – I Need Coffee.

22 exciting Portuguese whites – Decanter

22 exciting Portuguese whites – Decanter.Portuguese whites

Portugal: whites to excite

Winemakers have been too modest for too long about their fresh, mineral wines from unique varieties, says Sarah Ahmed. It’s time to lift the lid on ‘Europe’s best-kept-secret’.

If the Brits are known for their reserve, the Portuguese elevate it to a new level. Take the

image: https://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/07/Portugal-whites-map-630×674.jpg

Portuguese whites mapadvertising campaign which declared Portugal’s wines ‘the best-kept secret in Europe’. Or the country’s whites, which are as softly spoken and understated as many of itswinemakers. But where the vogue for obscure varieties and fresher, lighter, mineral styles coincides with a quantum leap in white wine quality, it’s time to shout, not whisper about its strengths!For upfront appeal with finesse, Alvarinho – Spain’s Albariño – is the go-to grape and Moncão e Melgaço the go-to place. Nowhere else in Portugal have so many specialists (more than 30) so intently focused on one white grape as in this sub-region of the Vinho Verde DOC (Denominação de Origem Controlada). Here, Alvarinho has incomparable aromatics, tension and minerality wed to a concentration stemming from lower yields and being Vinho Verde’s warmest, driest spot. An exciting range of expressions abound, and the best wines can develop beautifully in bottle – for a decade or more in the case of high fliers Quinta de Soalheiro and Anselmo Mendes.

Although Alvarinho is planted throughout Portugal, the country’s best whites are all about the intricate interplay of grape, region and site. In Lima, another Vinho Verde sub-region, Loureiro attains greater focus and mineral complexity (ageworthiness too, at Quinta do Ameal and Aphros). Like Loureiro, Arinto is a popular blending partner which excels on its own in the right place. In Bucelas, one of the DOCs of the generic Vinho Regional (VR) of Lisboa, Arinto’s high acidity earned it the 19th-century moniker Lisbon Hock. Cool Atlantic breezes funnelling down the Trancão river valley accentuate its steely acid backbone, the perfect foil for the tropical citrus profile gifted by Bucelas’ sun-kissed calcareous slopes. Only a handful of producers keep the faith. Best is Quinta da Romeira, though under new French ownership, Quinta da Murta is a name to watch.

Regional diversity

Limestone soils are propitious elsewhere too. In Bairrada DOC, Filipa Pato even calls her flagship white, made from Bical, Calcário. She, her father Luís Pato, Quinta das Bágeiras and Campolargo demonstrate this maritime region’s flair for fresh, mineral whites from not just Bical, but Maria Gomes and Cercial too. In hitherto humdrum Lisboa VR, the potential of pockets of Jurassic limestone and clay is at last being exploited for whites. Pedro Marques (Vale da Capucha) farms organically to convey the fresh salinity which comes from fossil-strewn calcareous slopes near the coast. Marta Soares (Casal Figueira) and André Manz (Manz) have resuscitated two Lisboa grapes, Vital and Jampal, to thrilling effect. They are not alone in placing greater value on tradition.

Squeezed out by Lisbon’s encroachment, only 12ha of Colares DOC’s ungrafted, untrellised vines remain. Less than a kilometre from the ocean, they sprawl across sand, protected from the wind by dry-stone walls and wicker fences. Newcomers Casca Wines and Casal de Santa Maria are coaxing out the charms of Malvasia de Colares, as well as stalwarts Adega Colares and Adega Viúva Gomes. Its brisk, salty, manzanilla tang is the product of this unique terroir and old-school winemaking: skin contact and maturation in old hardwood toneis (large casks).

Similarly enclosed by walls, the vineyards of the volcanic Azores island of Pico have also received an injection of fresh blood. António Maçanita of Fita Preta’s taut, mineral Terrantez do Pico and Arinto do Açores invite comparison to Santorini’s Assyrtiko. On his home turf of Alentejo, Maçanita is one of a number of producers reviving the use of talha (amphorae). They give a softer, more oxidative profile to his Signature Series Branco, a classic Alentejo blend of Roupeiro and Antão Vaz.

Landlocked, warmer, drier regions like Alentejo, which are better known for reds, typically produce blends from a cocktail of local varieties. Acidity enhancing elevation means that mountainous regions like the Douro, Dão and Beira Interior can produce surprisingly firm, focused wines. With the exception of Beira Interior’s racy, citrus-fuelled Síria (exemplified by Quinta do Cardo and Beyra), fuller-bodied whites tend towards the savoury/textural rather than aromatic/fruity. Expect vegetal notes of green olive, resin and celery, the ‘flinty’ struck match of lees-stirring and nutty, spicy oak. Schist and granite mountain soils contribute minerality.

Down south, Alentejo DOC’s sun-baked plains are more challenging, which explains why its cooler, mountainous northern subregion of Portalegre in Serra de São Mamede attracted esteemed winemakers Rui Reguinga and Susana Esteban and talented mavericks like Lisboa chef Vitor Claro (Dominó) and wine writer João Afonso (Quinta das Cabeças). Old field-blend (varietally mixed) vineyards (also commonly found in the Douro) are part of the character-building magic which puts the emphasis on terroir not variety.

Character sums up Portugal’s best whites. Their singularity gives geek appeal but, with mineral complexity, texture and structure, lovers of Riesling and Burgundy are well-served too. Plus there’s an advantage of being under the radar – the value for money which saw UK exports more than triple last year.

Sarah Ahmed is the Decanter World Wine Awards Regional Chair for Portugal. See the Portugal awarding winning whites wines here.

Read more at http://www.decanter.com/features/portugal-whites-to-excite-267561/#UYuk64KoZh0sfxOp.99

Italian White Wine Heaven: Friuli-Venezia Giulia

Wine Folly

Friuli-Venezia Giulia (Free-oo-lee Ve-ne-tsyah Joo-lyah), or FVG for short, is easy to understand, even if it’s a mouthful to say. While red wine lovers crush on Piedmont and Tuscany on the western side of Italy, the greatest white wines can be found in northeastern Italy (save for Sicily and Sardegna… but that’s for another day!).

The Wines of Friuli-Venezia Giulia

A place that inspires dreams
Friuli-Venezia Giulia lies in the top-right corner of Italy, between Austria, Slovenia, the Adriatic Sea, and Veneto (Venice!). Although the region is relatively small compared to the rest of Italy, it ranks among the best for producers of white wines.

Curiosity: Friuli recently made top 10 most coveted Italian red wines, thanks to cult winemaker Pontoni from winery Miani (with the local red variety Refosco dal Peduncolo Rosso)


The region is divided in as many as 10 DOC and 4 DOCG areas that grow some thirty different wine varieties, often in small quantities. Thus, we’ll focus on the 4 most important regions to know, so you can be armed with knowledge and go out and bathe in them (ahem… ‘taste’ them).
Friuli Venezia-Giulia Wine Map by Andrea Bulfone

We’ll be discussing 4 of the top regions of Friuli:

  • Friuli Grave
  • Colli Orientali del Friuli
  • Collio
  • Carso
Vintage Notes

  • 2014 challenging (look for quality!)
  • 2013 excellent
  • 2012 good
  • 2011 very good
  • 2010 good


Friuli Grave

Young, cheap and fast

Friuli Grave vineyards in Northern Italy by Kiki99
Friuli is a large agricultural haven. by kiki99

Friuli Grave (Free-oo-lee Gra-veh) Center-west, it accounts for more than half of the production. Imagine a big flat valley with soils that have a lot of large stones. The stones heat up in the day and super-chill at night which effectively helps ripen grapes during the day while maintaining characteristically high acidity. Excessive temperatures (hot or cold) are moderated by the Adriatic sea (the Mediterranean).

Today, Pinot Grigio and Prosecco are the undisputed kings of Friuli-Grave (yes, they call it “Prosecco” in Friuli as well as in Veneto) and go well with sushi, veggies and light cheeses, or solo as a refreshing aperitivo. The wines are light and moderately zesty with gentle herbaceous notes (think gooseberry) and citrus-like aromas, and ought to be drunk within 2-3 years. Prices are on the lower side of the spectrum ($10 to $15) compared to other regions (such as Alto Adige), providing a good value alternative.

Colli Orientali del Friuli

As they say: “the best wine comes from the hills”

Colli Orientali del Friuli
Colli stands for “hills” or “slopes” in Italian. photo Andrea Bulfone

Colli Orientali del Friuli (Co-lli Oryen-tally) East of Udine (oo-den-eh) is where winemaking dates back to Roman times. Today, you can find international and local varieties growing side-by-side including Sauvignon Blanc, Chardonnay and Pinot Grigio, which do very well when planted on the Colli or “hills” protected by the Alps to the North and exposed to gentle sea breezes to the South. White wines of Colli Orientali del Friuli feature scents of white flowers and ripe apples. In the palate you’ll taste lots of stone fruit and a long tingly finish. Despite the prevalence of international varieties in Colli Orientali, it’s the local varieties that are worthy of interest.

Prosciutto di San Daniele by Andrea Bulfone The most important local varieties include Friulano (free-oo-la-no), which is the region’s signature grape made from the much lessor known Sauvignon Vert variety. Friulano are lean and crunchy with delicate notes of thyme, apricot, Meyer lemon, and ripe gooseberry with a bitter-almond finish. The other exciting indigenous grape you might like to explore is Ribolla Gialla (“Jal-la”), which is often made sparkling, like Prosecco, and has ripping high acidity, a rich structure, and flavors of apricot, tangerine and Asian pear. Finally, Malvasia (mal-vah-see-ah) is often made in an aromatic dry style characterized by crispy floral notes and perfume.

The prices are higher in Colli, between $15 and $30, but wines also age longer and tend to be more complex. Food pairing ranges from locally produced Prosciutto di San Daniele (best seller ham in Italy with Parma) and other regional cold cuts to summer risottos with fresh vegetables or seashell.

Orientali: Serious Drinkers

Colli Orientali del Friuli is also home to 3 DOCG (the highest level of the 4-tier Italian quality system), 2 of which are devoted to sweet wines:

  • Ramandolo: the variety is Verduzzo
  • Picolit: the variety is Picolit

Though these wines are not cheap ($30 up to over $100 for top producers) and also difficult to find, they are something special. Rich with flavors of honey and acacia flavors, coupled with figs, dried fruits and mineral aromas with sweetness that is counterbalanced by acidity…–worthy of a blood-rush to the face. They go perfectly with hazelnut-based pastry desserts, aged cheeses or just alone, as “vino da meditazione.” Remember, it’s important to meditate.


Acid freaks apply here.

Collio Wine Vineyards Friuli by Andrea Bulfone
Collio is famous for its age-worthy Chardonnay and local Collio white wine blend. photo Andrea Bulfone

Continuing south, on the very border to Slovenia where the slopes become steeper and the cool Bora wind brings freshness and higher acidity into the grapes is Collio. This area accounts for little more than 5% of the vineyards but traditionally account for the highest accolades and awards. The international varieties find favorable conditions to express their potential: Sauvignon Blanc, especially Chardonnay, and Pinot Grigio are more concentrated, thicker and more powerful (can easily reach 14.5 ABV). Wines age longer thanks to commonly employed oak and barriques. The wines are fermented with little to no oxygen contact, therefore preserving fresh notes of ripe apples, apricots and pineapple. On the finish you’ll notice roasted aromas of hazelnut, smoke and vanilla.

Also worth mentioning is the Collio Bianco, a general term referring to a white wine blend entirely up to the producer. The wines of Collio make for ideal partners to savory first courses or to Frico (fri-co), a cheese tart and one of the region’s signature dish. The prices are relatively high (starting from $20 up to $50) but not that high, if compared to the national level.


“OG” hippy hillbilly country.

Friuli Carso area close to Slovenia border by Xenja Santarelli
Traditional slow food and winemaking is practiced on the Border of Italy and Slovenia. photo by Xenja Santerelli

Carso Interested in trying true orange wines? Carso is in the hills of the Collio area, tucked in between the cities of Gorizia and Trieste (tree-est-teh). Orange winemaking is the traditional method of fermenting white wine in contact with their grape skins in a similar manner as red wine. Orange wines have come back into interest due to their synergy with the slow food movement after having been dismissed with the introduction of automated white wine presses, steel tank fermenters and controlled temperature.

Flavors range from dried fruit to tea-leaves and sweet spices, with a touch of sweaty-nutty oxidation. Wines from Carso, have high acidity, sapid (interesting/pleasing) mineral tones, soft tannin and a long tart, tingly finish. Again, the wines are made in an oxidative style, which means they are surprisingly stable and can age longer.

There are no written rules to which grape varieties can be used in Carso, it can be Pinot Grigio (in a copper Ramato style), Ribolla Gialla, Malvasia, the rare local grape, Vitovska, or a blend of the producer’s choosing. Any dish that goes well with a rich white or a light red will do.

Orange wine: At best, always decant for a couple of hours before serving.

Curiosity: Friuli Venezia-Giulia is first an agriculture expert. The company Vivai Cooperativi Rauscedo, near Pordenone, produces 60 millions grafted vines a year, thus accounting for more than half of the Italian and more then 10% of the world production of vines.

Gambero Rosso Guide 2015: FVG received more “3 Bicchieri” (26) than any other region.
Most expensive wines in Italy 1 and 2
Price checking using: astorwines.com, chambersstwines.com, italianwinemerchants.com, wine-searcher.com, klwines.com, and http://www.wine.com

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