There is little doubt that taking time to enjoy a decent breakfast is one of the hallmarks of a healthy, civilized life.Unfortunately for many of us in the West, increasingly hectic schedules mean that breakfast has become the forgotten meal, relegated to little more than a snatched cup of coffee gulped before leaving the house or a piece of toast snaffled down on the way to the bus stop.I believe this is a grave error on our part and deprives us of one of the most enjoyable and necessary meals of the day. Thankfully, on my travels, I have found that breakfast still holds a dear place in the hearts of many people in many countries around the world, not least because earning a crust still often involves hard physical labor and the expenditure of many calories.Even if my daily activities require little more effort than is required to ride public transport from one tourist site to the next, I always make sure to indulge in a local breakfast as often as I can. I usually find them to be the most delicious and memorable meals of my visit to a new country.Below are five of the very best breakfasts I have enjoyed in my journeys around the world.
The Full Irish Breakfast, Belfast, Northern Ireland
Although every part of the United Kingdom has its own version of the enormous fried breakfast, none of them really compare to the ones I found during my time in Belfast, Northern Ireland. Here, the usual suspects of bacon, eggs, sausages, fried bread, mushrooms, and beans were complemented by the addition of the Irish trio of white pudding (made with pork meat, fat and oatmeal), potato cakes and thick soda bread “farls.” It takes considerable girding of the loins to finish a “full Irish,” but it’s definitely worth the effort and means that you don’t have to spend any more money on food till at least the following day.Roti Canai, Penang, Malaysia
The street food in Malaysia is, in my opinion, the very best in the world. I found this to be particularly true at breakfast, when I would visit street stalls to purchase roti canai for my morning meal. This dish of flaky griddled flatbread served with a thin savory dal is a reflection of the huge Indian population on the Malay Peninsula, and is both cheap and incredibly nutritious. It is one of the dishes I remember most fondly when I think of my travels.Sinangag, Manila, Philippines
Long before I married a Filipina and acquired a constantly hungry group of Filipino relatives, I had already decided that the Philippines was one of my favorite places to eat on Earth. The breakfasts I enjoyed in Manila went a long way toward helping me reach that decision. One of the main staples of the Filipino morning meal is sinangag, a combination of leftover rice fried with cloves of garlic and served with meat, fish or fried eggs. It’s simple and delicious, and the very mention of it is enough to bring a tear to any Filipino’s eye.Jianbing, Beijing, China
By the time I reached Beijing, I had been on the road for about four months and had already eaten hundreds of meals. My jaded palate perked up immediately when I was introduced to one of the Chinese capital’s finest breakfast street-food offerings. Jianbing is similar to a French crepe and is sold by vendors all over the city. The batter for the pancake is ladled onto a hot plate and then filled with savory items like egg, fried dough, chicken, and hoisin sauce, before being wrapped up into a portable parcel. They are a simple yet incredibly addictive way to satisfy the morning munchies.Idli Sambar, India
Given my heritage, it is unsurprising that India makes an appearance on this list. However, my favorite breakfast in India comes not from my own family homeland of West Bengal but from the Southern part of the country in states like Kerala. Idli are small cakes made from ground rice and fermented black lentils. The cakes are steamed and served with chutney or a vegetable stew called sambar. If curry for breakfast sounds odd, you’ll just have to trust me. It’s actually proof that God exists.
Send a case to this place
Here’s a great made-in-wine-country solution to pesky TSA rules limiting us to three ounces of liquid carry-ons. Sonoma County Tourism Bureau and Alaska Airlines will fly a case of wine home for you at no extra charge as part of a new Wine Flights promotion through June 9. The promo includes accommodation, vineyard tours and restaurant packages, all searchable here.Safe lodging bets include Bodega Bay Lodge on the California coast and Fairmont Sonoma Mission Inn, with its Michelin-starred restaurant and access to Sonoma Golf Club’s private 177-acre, 18-hole course.Sleep in an ice hotel
Even before the finale of the Red Bull Crashed Ice World Championships, which is happening from March 15-17 in Québec City, there's still a killer reason to get away to this winter-sports wonderland. LG Canada’s Snowboard Jamboree festival, from February 20-26, is being held this year alongside the FIS World Cup events for snowboard cross, halfpipe, parallel giant slalom, and big air. So it’s a two-fer: You can watch world-class competitions at Stoneham Mountain Resort just outside the city, and then attend parties at Stoneham, Université Laval and the très chic urban-style Fashion Jam.Hotel PUR has boutique-y accommodations steps from the fortified Old City. Or try Hotel de Glace, an ice hotel 10 minutes from downtown. Yes, that’s right. It’s a hotel made of ice, and its "Ultimate Getaway" package includes a room at Four Points by Sheraton Québec (in case you chicken out and beg for a regular, toasty-warm bed), dinner, breakfast, and more, from $549 per person per night.Cruise with NFL legends
The Super Bowl may be over, but the “theme cruise” version is taking bookings. Hall-of-famer Don Shula, the winningest coach in the history of the Miami Dolphins and Baltimore Colts; Super Bowl MVP runningback Larry Csonka and others will headline Crystal Cruises’ 16-night “NFL Legends Transatlantic Crossing,” which departs May 8th from New York for Dover, England.Slow-paced transatlantic cruising is a bit of snore-fest if you’re 20-something, but this is an unusually port-intensive itinerary with visits to Newport, Boston, St. John’s (Newfoundland), and the Icelandic, Danish and Norwegian coasts. In service and décor it’s a bit like stepping onto a floating Ritz-Carlton, with the bargain of all-inclusive meals and some alcohol. Early-bird fares until February 28th start at $5,055 per person.Party till dawn in NYC
We have a couple of new hotels to shout out this week. OUT NYC is New York’s first “gay and straight-friendly urban resort,” and it has two opening specials. The first is 15% off rooms with breakfast, for a package starting at $160 per night for two. The second is free admission and a couple of drinks at the hotel’s 14,000 square-foot cabaret-style XL Nightclub, with a room, breakfast and free Wi-Fi starting at $219 per night for double occupancy.Mellow out in the desert
Meanwhile, The Saguaro Palm Springs, which opened earlier this month (and is a cousin to Scottsdale’s equally hip Saguaro), offers to redo our home in “desert cool” à la Peter Stamberg and Paul Aferiat, design visionaries behind the hotels’ bright pastel palette and mod furnishings. This package, which includes dinner at Tinto restaurant and a home-decorating consultation, starts at $7,259 (hey, maybe someone out there can afford it).Luxury Night At the Museum
Here’s the filthy rich version of Night at the Museum, with the creepy bonus of a candlelit dinner amid portraits of cannibalistic mythological creatures by Spanish Old Masters. Hotel Villa Magna’s new "Prado Package" consists of two nights in a Royal Suite at the Paseo de la Castellana hotel (on Madrid’s version of Fifth Avenue). Plus, you’re whisked to the Museo del Prado for a VIP guided tour of works by Goya, Velazquez and El Greco, followed by a private meal in the museum with white-glove service and live chamber music. Daily breakfast, chauffeured airport transfers and more round out the 11,000-euro per night deal.
At some point, you’re inevitably going to be the guy who has to go and get the wine. Whether it’s for a dinner party your girlfriend is throwing, an office event or an anniversary dinner, there’s a strategy that will get you the most bang for your buck.Here, gentlemen, are some basic wine-buying strategies for a handful of circumstances. Obviously, when you’re just grabbing a bottle on your way home from work to have with dinner, very few rules apply -- it’s all about what you like. But when presented with these situations, you don’t want to go in blind. Here’s what you need to know.
When you need to buy wine in bulk
Whether you’re planning an office party or a big get-together at home, your best bet is to buy wine by the case, since cases often come with a discount. The key is finding wine that is affordable, readily available and widely popular. Visit your local wine merchant and ask if you can sample the wine beforehand so you are aware of what you are about to serve. Keep in mind that in a large group of diverse personalities and tastes, it’s nearly impossible to please everyone. Buying both a red and a white wine is one way to help avoid massive disappointment. Crowd-Pleasing Whites by the CaseAn Italian Pinot Grigio is a great example of a “go-to” white wine option. The goal is to find something simple and tasty that everyone can enjoy, so it’s a good crowd-pleaser, even if an inexpensive Pinot Grigio can sometimes lack character. Regions to look out for are Friuli-Venezia Giulia and Trentino-Alto Adige. Alternatively, a New Zealand Sauvignon Blanc is another successful entertainer. Consistent, affordable and known for refreshing flavors of pink grapefruit, melon and lime, these white wines are widely appreciated. Crowd-Pleasing Reds by the CasePortuguese Douro is an unfussy and inexpensive option, mostly because the region is still relatively unknown. This dry red is bursting with aromas of pepper, raspberries and chocolate, and could easily become the talk of the night.American Pinot Noir is one of the more consistent varieties coming out of the U.S. today. This light red wine maintains aromas of cherries, blackberries and cinnamon spice with smooth tannins that create a gentle mouthfeel.The Argentinean national celebrity Malbec is highly drinkable and very popular with its plush, velvety texture and notes of sweet red fruit, spices and vanilla. It’s a great wine to drink on its own or to pair with food, and, like its Portuguese friend, it’s priced modestly.When you need to pick a rare or unforgettable wine off a menu
Some moments call for unforgettable wines. When you want to impress your date at a high-end restaurant with an exceptional bottle that you’ll both remember, pick something that will be as smooth and as rare as you hope she finds you. Wine lists can seem daunting and complicated, so this would be a good time to request a sommelier. Advice is of the essence when choosing a specific wine that will fit the bill for your evening of pleasure and luxury. Unforgettable Wine on the Menu: Pinot Noir from BurgundySome of the more complex and legendary Pinot Noirs come from the Burgundy region of France. There’s an abundant range of styles from Burgundy, thanks to a Napoleonic hierarchical system that allows an individual to own a single row of vines in a given vineyard. Variety means that price is often not the only determinant of quality. It’s important to consider details such as producer, vintage and even which village the wine is from. Pinot Noir is one of the most delicate grape varieties. It needs careful attention and can easily fall apart. But when treated correctly, a Burgundy Pinot Noir can be one of the greatest wine experiences of your life.Unforgettable Wine on the Menu: Savagnin from JuraJura is France’s smallest wine region and undoubtedly the most complicated. Full of unusual flavors, its wines are not for everyone.Known for its Savagnin grape variety, Jura produces a distinct wine known as “Vin Jaune.” This wine goes through conventional fermentation but is then placed into old barrels and stored in a damp environment where a layer of yeast forms at the top of the must. Slow oxidation takes place, resulting in a golden-colored wine that has flavors of walnuts, curry, ginger, and browning apples.These are delicious when paired with food, but be cautious when first experimenting with Savagnin. Like a good Burgundy, the producer can make all the difference.
I like to think that I am a pretty generous guy when it comes to topping up my restaurant bill with a decent tip.These days, I find that standards of service are actually pretty high in most restaurants, particularly in the U.S., where the staff are dependent on tips from diners to top up their meager wages. Even on the occasions when the food has been less than stellar, I normally find myself adding 20% to the total, arguing with my dining companions that it’s not the waiter’s fault that the kitchen sucks.There are, of course, times when service slips, but as long as the errors involved are genuine mistakes and have been rectified in a timely and friendly manner, I still don’t see any good reason, even then, to shortchange my server on the tip front.But there are tip deal-breakers -- behaviors on the part of my server that I simply can’t reward. I am sure you have your own pet peeves about restaurant service. Here are my top five restaurant service commandments. If any of these are broken, I’m withholding my cash.
Thou Shalt Not Hunker Down
The diner/server relationship is all about mutual respect, and that relationship begins the moment you wander in through the door. Unless you are a regular, your server should retain some level of formality until they gauge what kind of table they are serving (date, celebration or business). If you indicate that you are out for a good time and that less formality is acceptable, then hunkering down beside me like we’re in a football huddle is tolerable (but definitely not ideal). However, I find that the recent growth in more casual dining restaurants means that servers are presuming that this behavior is acceptable far too often. This hunkering-down trend is becoming distressingly widespread. You’ll see waiters pull up a chair and join you while they jot down your order. It’s a guaranteed tip reducer for me, and I have to admit that on one occasion, when a server flipped a chair around and sat down with his pad, that I asked him, “Do you want a glass of wine, because it looks like you are joining us?” He got the message.Thou Shalt Not Top Up My Wine Glass Every Time I Take A Sip
I am savvy enough to know that up-selling is not only requested of servers by their management but is often obligatory. That’s fine, it’s part of their job, and I am strong-willed enough to decide for myself if I want a pre-dinner cocktail, extra appetizers or the daily specials. What I cannot deal with is the server hovering around my table with the sole intent of topping up a wine glass the moment anyone has taken even the slightest sip. At best, it’s annoying; at worst, it makes me want to get up and leave. I make it very clear the first time this happens that I am capable of pouring my own wine when I need it. If they persist, I complain and don’t leave a tip.Thou Shalt Not Inform Me That "That's How We Make It Here" When I Complain That A Dish Sucks
I have eaten out enough times to know that different restaurants can make the same dish in many different ways. But I have also eaten out enough to know the difference between a variation in a recipe and a poorly executed dish. Bad servers will often try to pass off the failed dish as the chef’s interpretation of a classic. It’s pathetic and happens often enough for me to have formulated the response “Well, you need a new chef, then.” Oh, and one more thing, if a server prods at the dish you are complaining about to see if they “agree with you,” all bets are off.Thou Shalt Not Remove The Plates Until We Have All Finished Eating
People eat at different speeds, and while it might be annoying to sit and wait for the slowest eater in the group to finish their dinner, I am usually happy to sit and chat until they are done. Too many servers are not, however, and insist on removing the plates of those who have finished eating, inevitably leaving the stragglers feeling rather uncomfortable. I know that the server has been told to do that to help turn tables, but it is an appalling trend and one that brings out the worst in me. What it does not do is bring out cash from my wallet.Thou Shalt Not Disappear The Moment I Want The Check
Why is it that some servers are all over you like a rash when you want to enjoy your dinner in peace, but disappear like the crew of the Marie Celeste when you want to pay your bill? I like the approach of a friend of mine, who will telephone the front desk and ask if they’ll send him over the bill if he tries and fails more than three times to catch the eye of his server.
It can be disheartening when your credit card statement shows that most of your spending takes place in bars and restaurants, and you can’t even recall having one stellar meal or a mind-blowing bottle of wine that merits the hole in your wallet. “Go big or go home” is how the saying goes, but only go big if you can afford the ride home.As you no doubt learned on Valentine's Day, a romantic dinner is one of those times when you want your money to work extra hard for you. If done properly, a little splurge can be worth every nickel and dime. So here are a few tips to help your dollar last a long time in your memories. If you're kicking yourself for having spent a ton of money at a cheesy flash-in-the-pan restaurant with crappy service and overpriced, watered-down cocktails, well, there's always next year.
The location
When planning your evening’s events, a good place to start is by reviewing the restaurant’s reputation. What have the local media and friends said about the place? In a world where the allure of chef culture and fine dining is growing faster than the actual quality many restaurants are able to deliver, a checklist of “fine details” can become part of creating the best dining experience. Location, lighting, décor, and music are all elements that will help define how you enjoy spending your hard-earned dollars. Many great restaurants turn “trendy” after a spike in popularity and can lose themselves in the process. It happens more often than not that while you're enjoying an expensive meal, all of a sudden the lights dim, the music gets several decibels louder, and a group of dudes appear with a bottle of overpriced vodka and start ogling your date. Don’t get me wrong, this can be a fun experience, but if you’re not there for the afterparty, it can make that $150 bottle of 2007 Chateauneuf-du-Pape and the $25 glass of 2001 Sauternes fall a little short. Check out these luxurious meal pairings. True eateries maintain great service. They consider the details of presentation throughout the entire evening, right down to presenting you with the check. This makes these establishments stand alone among the colossal number of restaurants going in and out of business every day. Before spoiling yourself, keep in mind that choosing a location can be just as important as deciding whether to wear jeans or a suit, so don’t take the task lightly. Don't just assume that the recently opened hot spot is going to treat you right. Read reviews on Chowhound or Yelp first.The pairing
The “what” is just as important as the where. Don’t overdo it before you get to the restaurant (pre-drinking is for university, not Valentine’s Day), and think of something you’re in the mood to eat before you sit down with the menu. If the restaurant has a good sommelier, they will help guide you toward a wine that best suits your tastes and marries well with what you are eating. Simply put, a successful pairing means that similar aromas and textures should be in both the glass and on the plate. For example, a grilled filet mignon drizzled with a blackberry reduction will fill your mouth with the notes of plum, blackberry, toasty oak, and spices that you would find in a powerful Napa Valley Cabernet Sauvignon.Try a private import
Your sommelier could also recommend a private import, a wine that you can’t buy off the shelf. It’s an option that makes your bottle of wine a little more rare and exciting. Keep in mind there isn’t just one wine “soul mate” for every meal, so if you’re going for the best imaginable experience, there’s no harm, no foul, in sticking to what you like. Spending hundreds of dollars on wine means there’s no need to risk venturing into the unknown. This could be the right moment to try a high-end version of the $30 Spanish Rioja you usually pick up at the local liquor store.Whether its hundreds or thousands of dollars you’re spending on that special night out, a couple of thoughtful choices will help make the evening a seamless night of luxury.
This article is sponsored in part by Lindt (What's this?) Get more gift picks, date ideas and relationship advice in our Timeless Valentine's Day Guide.Tell anyone that you’re spending Valentine’s Day alone, by choice, and they’ll stare like you’ve just told them you’re considering a sex change or think Glee is the greatest TV show of all time. “Valentine’s Day? Alone? Are you crazy?” But what’s so odd about spending the holiday of love hanging out with the one you love most: yourself? Being alone on V-Day can be just as much fun as hanging out with some random date or the person you’ve been meaning to break up with for months but don’t have the balls to do it. Being alone is cheaper, easier and probably a hell of a better idea. Here are some other things you can do on February 14th to celebrate the day of love.
Splurge On Yourself
Valentine’s Day is normally a day to spend an exorbitant amount of money on gifts that normally cost half the price the other 364 days of the year: flowers, candy and even dinner prices get tripled because of all the suckers going all out on every Valentine’s Day purchase. Since you don’t have to worry about spending half your mortgage on gifts that don’t make it to the end of the week, take half of that money and spend it on yourself. Buy that gadget you’ve been eyeing since before Christmas, splurge on a new wardrobe or just drop it all on a guilty pleasure like a massage. Be your own Valentine. Do whatever the hell you want. Declare it a “Me Day” and go out and have fun. No one will even notice. They are all too busy crying and whining because they are not in -- or sometimes because they are in -- a relationship.Go Out Among The People
You were invited to a couple of parties, but respectfully declined because all the festivities would include couples. Why not go for a little while anyway? Drink and eat on another guy’s dime and still leave with time to go out and hit a couple of bars after the party hits the wall. You never know -- a few single women could also be in attendance, upping your chances of getting a little box of chocolates of your own on V-Day (yes, that was supposed to sound perverted). You could also hit a bar, go to a show or anywhere else where other single people are hanging out.Turn Off
Do nothing at all. Being single on Valentine’s Day is the one time you’re allowed a “Get Out Of Jail Free” card to spending money on extracurricular activities your nonexistent girlfriend would probably disapprove of. Just stay home, veg out on the couch, and be glad you’re not dropping a couple of bills on overcooked steak and watered-down drinks. You can go out next weekend and rub all the money you saved in your hitched friends’ faces.Our final advice on how to survive Valentine's Day alone...
There’s nothing like a night out in a fantasy suite to get us in the mood, and hotels are barraging us with Valentine’s Day getaways.
Swingin' singles in NYC
The best deal we’ve seen so far: The Gansevoort Meatpacking NYC and its Park Avenue sister property are offering a “Single + Mingle” deal for $585 per night, which buys you a room for the night, cocktails at the rooftop bar, breakfast for two the next morning, a hangover-mending Bloody Mary, and a massage. The “Valentine’s Package” gives you a room for $417 and goodies such as a “Sensual Traveler’s Mile High Kit” (lube, condoms and a “whisper-quiet massager”), chocolate body frosting, and free “movie.”www.hotelgansevoort.comMiami hideout, no clothing required
Here’s an idea: You can renounce the greeting-card holiday altogether and live out your fantasy of hiding out in a plush bathrobe away from all the chocolate hearts and bouquets of red roses. A “Robe-mance” package, starting at $399 per night, books you into Florida’s Kimpton Hotels with dining credits, and bestows not one but two 100% Turkish ring-spun cotton robes that the boutique chain is famous for. We recommend Surfcomber Miami, South Beach, a beachfront Art Deco property newly under Kimpton management.www.surfcomber.comSeduce Her On Skis
Breckenridge’s ski resort is celebrating its 50th anniversary this season, and it's appealing to our competitive streak with a monster chairlift, the Imperial Express SuperChair, North America’s highest, topping out at 12,840 feet. Imperial Express just opened, so unpack at Mountain Thunder Lodge downtown, where you might spot Shaun White, or at upscale ski-in-out One Ski Hill Place. Breck for a Buck is the tourist board’s very cool lodging and lift ticket deal. For $100 for two with wine, enjoy Sevens Restaurant’s five-course lobster-oyster-duck Valentine's Day date-night dinner at the base of Peak 7.www.gobreck.comwww.breckresorts.comUltra-luxe in Toronto
Toronto’s first Five Diamond-rated hotel, The Ritz-Carlton, marks the first anniversary of its opening with a Valentine’s offer that’s instructive as well as romantic. For $3,000 (CAD) per night, Chef Tom Brodi leads a daylong shopping mission for ingredients he’ll later incorporate into a custom dinner for two at TOCA restaurant's Chef’s Table. Brodi lets you in on his supplier secrets, dishing deets on where to score the best cheeses in Ingersoll, fish from the St. Lawrence market, honey from a local apiary, and more.www.ritzcarlton.com/en/Properties/TorontoLA/Paris/London Savings
Three new hotels worth checking into are The Belgraves, a Thompson Hotel that just opened in London’s hip Belgravia hood; the W Paris-Opéra, which opens Valentine's Day by the Garnier Opéra House; and Palihotel Melrose Avenue, a former seniors’ home restyled by Avi Brosh as a cheap-chic “European neighborhood inn.” The hotel’s opening special knocks $51 off the nightly rate of $250 -- savings to put toward tickets for the Lakers vs. Atlanta Hawks match-up on Valentine’s night.http://www.pali-hotel.comhttp://www.nba.com/lakers/
They say that you can tell a lot about a man by what he drinks, and while that is certainly true, I would take it a step further and say you can tell a lot about the character of a man by the contents of his drinks cabinet.From those who have a small liquor store’s worth of bottles in stock, to those who have a solitary, half-empty bottle that looks like it has been there since Queen Victoria was a lass, the way people store and offer drinks to their guests can tell you all you need to know about their inner workings.Here are the five types I have identified. Let me know if you’ve discovered any more.
The Cheapskate
The Cheapskate may well have plenty of booze in his house, but it is rarely on display and is never any good. He eschews well-known spirits in favor of off-brand versions found at Costco and beverage wholesalers, which he thinks are “just as good” (in truth, some are and most are not). He keeps them hidden from view so none of his house guests know he is as tight as the backside of a new arrival to San Quentin.In the unlikely event you do catch a glimpse of his stash, you will see unfamiliar labels that read something like “Cheapasski Vodka” or “Ochthenoo Scotch Whisky,” and in the even more unlikely event he actually offers you a drink, it is likely to be in small enough amounts to evaporate away as you hold the glass.The Show-off
The Show-Off is more or less the direct opposite of the Cheapskate. His liquor cabinet is ostentatious, and the bottles are arranged with the labels facing outward for maximum status augmentation. He wants you to know that not only is he wealthy enough to keep lots of hooch in the house, but he is also an expert on all matters booze-related. He tries to achieve this by buying the most well-known brands, not because they are any good but because, well, they are the most well-known brands. It’s guys like this who keep Grey Goose in the black year after year.The Show-Off's liquor cabinet is an extension of the rest of his lifestyle, and just as he drives a flash car and wears designer clothing with the labels on show, the booze he keeps at home makes a statement about his life. Unfortunately for him, that statement is “I am a complete tool.”The Man-Child
The Man-Child is the sort of guy who still believes that his years in college were the best of his life. The shame is that he’s probably right. This is a man who believes it is still acceptable to wear a commemorative sports jersey even though he is well into his 30s. His liquor cabinet will consist of one bottle of cheap tequila and an assortment of mismatched shot glasses resting on top of the mini fridge full of the cold gassy beer he still prefers. And, of course, if you’d care to sample said tequila, you'd have to descend down a flight of stairs into his mother’s basement, where he still lives.The Geek
The Geek’s glazed expression demonstrates that he spends as much time researching fine wines and spirits on the Internet as he does actually drinking the stuff. For him, the range of drinks he has on offer matters a great deal, and he will shake his head in disbelief when you say you have never tried Hungarian Unicum or the Balkan vodka he had privately imported at great cost. He will also want to prove he has the most rare expressions of every spirit he purchases, and can often be found cradling a bottle of Scotch made by a distillery that only releases its product every time the national team reaches the World Cup finals (for the record, that’s not very often) or a rare brandy distilled along with tears shed by Napoleon as he headed off to exile one final time.All this is harmless enough until you realize that you will never persuade the Geek to actually pour you a drink, as he is afraid that opening the bottles will ruin their value as collectibles.The Would-Be Mixologist
The Would-Be Mixologist doesn’t have a drinks cabinet. He has a bar. For him, the offering of a drink to guests is a serious business that requires all the right tools. Alongside his vast array of spirits, bitters and syrups (which, of course, he makes himself) will be a selection of fruits for garnishing the cocktails he makes, a variety of strainers and a small library of books about the origins of cocktails and their importance in social history. He probably makes a mean drink but will also spend so long telling you how badly everybody else makes the same drink that you will long for death before it’s even served. Unfortunately, this one sounds all too familiar to anyone who has ever visited my apartment. Tips For The Ultimate Liquor Cabinet
It’s certainly slightly unfair to judge someone based solely on the content of their fridge or freezer so soon after the holiday season. But under more normal circumstances, what you have hidden behind the doors of your Electrolux says a lot, not only about what you eat, but a little something about your character. Yes, you are what you eat, but you’re also what you keep on hand, what you make sure you never run out of.I am certainly not immune to examination. If you were to open the door to my fridge, you would soon realize that I have rarely met an ingredient I didn’t like or want to buy, and that I loathe wasting food to an obsessive degree. My fridge is packed with trays of vegetables, sealed packs of leftovers destined to be resurrected as meals for another day and enough condiments to complement any type of cuisine from any corner of the globe.However, you would search in vain for any booze in my fridge, not because I abstain from alcohol, but because I deem it important enough to have its own dedicated cooling unit.That probably tells you all you need to know about me, but here are five other character types I have discovered from the contents of their icebox.
The sad bachelor
The sad bachelor never received even a remedial education in the basics of cooking and views even the simplest of tasks, like boiling an egg, with the same trepidation as a fat lad might a cross-country run. His fridge is filled with partially filled take-out containers of ethnic food in varying degrees of decay, ready meals that require nothing more than a few moments of nuking in the microwave and perhaps a few Jell-O-based desserts in containers decorated with superheroes. These will match the superheroes on his comforter cover, and, yes, you are correct, he has never and is unlikely to ever have sex as long as that comforter cover remains part of the decor. Incredible Meals You Dont Have To Be A Chef To MakeThe meathead
This character uses terms like “my body is a temple” and “food is fuel” without any sense of irony at all. He considers his fridge merely a delivery system for the prerequisite balance of carbs, fat and protein to fuel him through his tough daily workout. It will be filled with cartons of synthesized nutritional products like “Muscle Milk,” many of which carry images of men whose bodies look like bags of basketballs posing while pulling fierce faces. The only real food his fridge will contain is lean chicken breast and egg whites. He should be clubbed to death with a Shake Weight.The hipster
The hipster’s fridge is all about the packaging. He is not that interested in cooking but wants anyone who opens his fridge to appreciate just how knowingly retro his purchase decisions are. There will almost inevitably be some artisan pickles of some kind and perhaps something ironic like a tin of Spam hidden in there somewhere for extra effect. There won’t be much real food in the his fridge because, as we know, hipsters like to hunt in packs and usually dine out at local hotspots where they can congregate and talk loudly about their bow ties and mutton chop whiskers.The traveler
Nothing domestic is ever, ever good enough to be found inside the traveler’s fridge, oh, lord, no. His fridge is filled with foodstuffs and exotic spices from countries that you probably didn’t know were countries. The notion of eating anything but imported French butter is enough to bring him out in hives. Every item in the traveler’s fridge comes with a story about how it was “smuggled” into the country secreted in his luggage or thrust upon him by a cheery peasant woman who insisted he come into her cheery cottage for a meal as he hiked his way through the wilderness of Wherethehellarewestan. The upside is that the traveler can often cook very well, so if you visit him you are likely to have a decent meal. The downside is it will be accompanied by a travel slideshow.The hoarder
This is the category in which you will find a picture of yours truly. I buy food with little or no thought that my fridge and freezer may already be full to way past their capacity and am determined that not one sliver of ginger or one bottle of ketchup will be dispensed with until I have managed to squeeze every last bit of use from it. I can often be found rummaging in my fridge saying “I am sure we had a kiwi in here somewhere.” And while my hoarding means I can usually turn out a meal for 20 surprise visitors at short notice, it is just as likely that that said meal will involve combinations of flavors only dreamed of by Edvard Munch.
People often misjudge white wine by assuming its flavors are less complex than those of red wine. While white wine can be refreshing on a hot, sunny afternoon by the beach, these luscious blonds can also be the highlight of an evening by showing off their multiple personalities, tastes and styles. From crisp to creamy, light to full, white wine is sexy and very food-friendly. Here are a few white options that will help spearhead your journey into the multifaceted land of bianco.So if the one thing you thought you knew about white wine was that it was somehow less manly or complex than red, well, we're here to unburden you of that misconception.
The reigning king of whites: Chardonnay
Chardonnay, one of the most popular white varieties, is an astonishing chameleon. The Chardonnay grape thrives in all climates, it can take oak barrel aging like no other, and it can proudly stand solo or lift a blend to help create the perfect balance of textures and aromas. For example, unbeknownst to many, Champagne is actually a bubbly marriage of Chardonnay, Pinot Noir and Pinot Meunier grapes. Most everyone enjoys a good Chardonnay; its surprising diversity and versatility make it a good option for almost any meal and circumstance....Also known as Chablis
Chablis has become a standardized name to describe a dry, lean and mineral white wine with little to no oak influence. But this variety has its secrets as well. Many aren’t aware that Chablis is, in fact, 100% Chardonnay grapes. Grown in the cooler northern region of France, its high acidity will get your appetite roaring before you’ve even ordered your meal. The popularity of this particular style, which has notes of green apple, lemon zest and wet stone, took off at a rapid pace, and Chablis has now become a household name even in households that know nothing at all about wine.On the other end of the spectrum, tropical fruit, buttered toast and creamy vanilla embody the definition of California Chardonnay. Contrary to its European brother, this flamboyant white alternative is an oaky mouthful. It flatters chicken, fatty fish and cream-based dishes in addition to complementing a variety of cheeses.California winemakers are slowly merging toward the practice of using less oak to create wine with more elegance, finesse and purity of terroir. It’s worth keeping an eye out for these big full-bodied whites, even if they aren’t like the typical blonds you dig. RELATED VIDEO: 3 Classic White WinesThe emerging star: Riesling
Chardonnay is wonderfully popular, but it doesn’t have to hog the spotlight, especially when Riesling is an option. Light, un-oaked and seldom blended with other grape varieties, Riesling comes in a full range of styles from dry to sweet. Known for its racy acidity, balance and dense structure, Riesling is among the most food-adaptable white wines. Due to its complexity, Riesling isn’t just for white fish dishes. It can stand up to heavier meats and amicably join forces with spicy cuisines such as Thai and Mexican. This is a challenge most whites would have a hard time accomplishing and is part of why Riesling is such a winner. Staple notes of stone fruits, honey and rosewater make this wine unique and thoroughly enjoyable. Riesling is the kind of wine that can fit into any dinner situation, much like your go-to gregarious socialite friends.The prom king: Sauvignon Blanc
You haven’t finished your white wine adventure until you’ve experimented with Sauvignon Blanc. Originating in France and making an international statement out of New Zealand, Sauvignon Blanc is a favorite of many white wine lovers and is a classic day-by-the-pool white wine. Gripping notes of pink grapefruit, melon, lime, herbs, and fresh grass help make you feel at ease under the heat of the sun, especially when you’re cooling down with a crisp green salad and some freshly caught fish.If you’re in the mood for something a little more stylish and refined, then Sauvignon Blanc from Sancerre, France, may be the better option. Both delicate and mineral in nature, this style of white wine pairs beautifully with oysters. A dash of lemon juice on your oyster, combined with the natural citrus notes of Sancerre, is an experience only Mother Nature can so elegantly craft.White wine isn't just for dieting women
Next time someone haughtily declares that white wine is an inferior and watery alternative to red, remember the cast of characters you’ve just met. Although we’ve only focused on some of the more reputable winemaking regions of the world, don’t disregard other regions that make Chardonnay, Riesling and Sauvignon Blanc. Australia, South America, Italy, and Canada are making world-class wines in an array of styles that easily challenge the best of the best, adding depth to the intricacies of the world of white.A few other white wines, and their ideal pairings
Cote du Rhone Viognier -- PorkGerman Gewurztraminer -- SushiOregon Pinot Gris -- Fish tacosItalian Trebbiano -- Mushroom risotto
What’s an epic recipe?For me, an epic recipe is one that requires a lot of time and effort and brings with it a huge level of anticipation for the meal to come. It is not a recipe that you’d throw together after returning from a hard day’s work, nor is it one that can be made using, to quote far too many TV cooking shows, “four or five ingredients that you all have in your fridge.”No, it is a recipe that takes almost as much planning as Hannibal’s crossing of the Alps. It takes internet research to find the best versions, and it requires plenty of legwork, as you search your neighborhood for all the perfect ingredients.Undertaking an epic recipe is, without a doubt, a huge amount of effort for one meal, but it is definitely worth it. All your sweat is repaid in spades the moment you take your first bite of the finished dish or have praise heaped upon you by your dinner guests.Over the next few weeks I’m going to share with you some of my favorite epic recipes. I won’t lie to you -- they will not all be easy, and they will all require planning, but I can promise you that they are tried and tested and will be well worth the effort involved.First up, let’s talk about one of my favorite dishes of all time, Brazilian feijoada. Say it: "fay-joe-ah-dah." Good job.
Ah, Feijoada!
Feijoada is a rich, hearty stew made with black beans and pork that’s considered by many to be the national dish of Brazil. It’s typically served with a side of rice, a garnish of fried manioc flour (you can get this at a Brazilian store -- it’s called farofa) and slices of fresh orange. Bonus points if you can also whip up some sauteed kale, or couve a mineira, another classic accompaniment. Just slice it thin and sautee it quickly in a few tablespoons of olive oil.This is a meal that you should make for all your closest friends on a cold Sunday night this winter. Make sure you have plenty of beer on hand. Brazilians love beer, and they love it ice-cold, or “bem gelada,” as they say in Portuguese. Lighter beers are better with this heavy meal. RELATED VIDEO: Incredible Meals You Dont Have To Be A Chef To MakeBeans and meat! Cooked for hours!
Traditionally, feijoada was made using poor cuts of meat like pig’s trotters and ears. While many recipes still use these, you are more likely now to find smoked pork ribs, carne seca (a Brazilian style dried beef) and sausages forming the protein component.It is worth seeking out your nearest Brazilian store to get the right ingredients, and you may also find that your local supermarket has a selection of smoked pork products in the meat aisle.Feijoada: The Ingredients (Serves 4-6 people)
Ingredients:1 lb black beans1 lb smoked sausage1/2 lb carne seca (Brazilian beef jerky -- this is optional)1 lb smoked pork ribs2 smoked pork hocks1 large white onion (diced)4 cloves garlic (minced)1 large green chili (de-seeded and minced)2 bay leaves1 pint chicken stockSalt and pepperMethod: Place the smoked meats (except the sausage) in a large saucepan. Cover with water and leave to soak overnight, changing the water at least once to help remove excess salt.Wash the black beans and place in a large saucepan. Cover with water and leave to soak overnight.In the morning, change the water in which the smoked meats are standing one more time and simmer them gently for around two hours, making sure to remove any scum that forms on the surface.After two hours, remove the meats from the water and allow to cool. Remove the flesh from the bones in large chunks.While the meat is simmering, change the water in which the beans were soaking and simmer them for two hours, making sure to remove any scum that forms on the surface.After two hours drain the beans, making sure to retain some of the cooking liquor.Fry the onions in a little vegetable oil until soft and golden. Add the garlic and green chili and cook for a further three to four minutes.Layer a large casserole dish or stock pot with the onion mixture, the smoked meats and the beans, making sure to season with salt and pepper at each stage (be careful not to add too much salt as the meats will still retain some from their preserving).Slice the smoked sausage into 1-inch pieces and add to the pot.Add the bay leaves.Add enough of the cooking liquor to fill halfway up to the top of the stockpot and then add enough chicken stock to cover the beans completely.Allow to simmer gently on the stove top or in the slow cooker for around three hours.After three hours, remove half the beans from the pot with a slotted spoon and mash them to a paste with a potato masher. Return them to the pot and mix in well. This helps thicken the sauce.Allow to cook for another 30 minutes or so, making sure that the beans are cooked but retain some bite.As is always the case, feijoada is even better when served the day after it's made.
Common questions about wine service and etiquette -- the right temperature for red and white, how long the wine needs to “breathe,” what exactly is a corked bottle, why we use descriptors like flowers, fruit and bizarre words such as "tar" and "forest floor" to talk about wine -- are all typical concerns for guys who love wine. That’s because when it comes to appreciating wine, there is as much myth as there is truth. Here’s a little cheat sheet to help you become an expert on the mysteries of wine.
What's the deal with "aromas" in wine?
Just because descriptors of fruits, flowers, spices, and vegetables are often used to differentiate wines does not mean that these actual products or their artificial flavor were ever added to the wine. Type of grape, combined with soil type and winemaking technique, are what create specific aromas in wine. Descriptors are simply a way to characterize a wine’s overall aromatic style, the same way you might associate a hot brunette’s spicy perfume with her eccentric personality. With time and practice you will soon be able to identify aromas and thus crack wine “lingo.” What may have once seemed like a fabrication of wine tasting, like detecting notes of dried leaves and rose petals, will soon become second nature. Ultimately, you’ll come to know what you like and how to find it on an otherwise intimidating wine list. And who knows? Maybe you’ll end up sharing a bottle with that spicy, eccentric brunette.Look out for these commonly used descriptors:Fruit: Apple, cherry, plum, grapefruit, lemonNon-Fruit: Violets, thyme, nutmeg, green pepper, tomato vineEarth/Mineral: Forest floor, mushroom, limestone, wet stoneOakiness: Cinnamon, vanilla, smoke, nutRELATED VIDEO: The Wine Myths You Should Know
What's the right temperature for wine?
Everyone will have a different opinion about the ideal temperature that wine should be kept and served at, especially when you’re talking about reds. While it won’t ruin your evening if the temperature of your bottle is a few degrees off, there are general guidelines you can follow to help the wine express its highest potential. Good restaurant service will do its best to ensure these expectations are met with temperature-controlled wine fridges, for example. Alternatively, if you’re keeping wine at home, make sure you store your reds in a dark, cool environment like a garage or a basement, since sun exposure can cause permanent spoilage. Store your whites and sparkling wines in a refrigerator, and once you pop the cork, keep it on ice for optimal enjoyment. At the end of the day temperature is all about taste. Just please don’t drop ice cubes in that beautiful glass of white.Here are some ideal temperatures:SPARKLING: 6-8 degrees CelsiusWHITE WINE: 9-11 degrees CelsiusLIGHT-BODIED REDS & FULL-BODIED WHITES: 12-13 degrees CelsiusMEDIUM-BODIED REDS: 14-16 degrees CelsiusFULL-BODIED REDS: 17-18 degreesWhy does wine need to be decanted?
Decanting, or pouring wine out of the bottle into another wine-holding receptacle (your wine glass, for example), is the process of “breathing” or oxygenating a wine to help its aromas and textures open up by transferring the wine from the bottle to a decanter. To decant or not decant is often an arguable topic, but there are a few situations when you can count on it to help open the wine to its full potential.
Yes, you're going to find more microdistilleries pumping out booze. Yes, you're going to find intense craft bartenders engulfing their drinks in scented smoke (or filling ice spheres with it, in the case of Manhattan's new Wayland bar). Beyond that, we think are some specific trends that are going to characterize better drinking in 2012.
Craft Cocktails 2.0
Continuing Trend: While mustachioed, vested bartenders continue to hunch gravely over complex cocktails, the craft cocktail movement has recently gone mainstream, with fizzes, brambles and house-made bitters showing up at white tablecloth restaurants from New York's Le Cirque to San Francisco's Michael Mina -- even Disney World. Can an Applebee's bacon-washed Sazerac be far behind?Emerging Trend: Vinegar cocktails. If you've played out the Pickleback (see below), look to drinks featuring a splash of handcrafted vinegar to get your umami fix. Vinegar-influenced drinks were staples 200 years ago, and a “shot” of light vinegar before dinner is still popular in Southeast Asia and the Philippines. The concept is taking hold now at places like L.A.’s Red Medicine and Prime Meats in New York. DIYers, take note: A little goes a long way. We like a shot of good gin with a light rice vinegar chaser.Keep an Eye Out For: Crafty 1970s- and 1980s-era cocktails: Updated Harvey Wallbangers, Golden Cadillacs and Tequila Sunrises all headed your way. RELATED VIDEO: Check Out This Year's Drink TrendsPre-Made Cocktails
We're not talking mixer-heavy Hurricanes spinning in a machine, but high-quality, already-prepared classic drinks.Continuing Trend: Throw the ingredients for a Negroni or a Manhattan into a used bourbon barrel, let sit for seven weeks or so, et voila, a vat of barrel-aged cocktails smoother and fuller than the original. The 2011 sensation, introduced in the U.S. by Portland's Jeffrey Morgenthaler (Clyde Common) continues to expand significantly, with bartenders from Arizona to London experimenting with new combinations.Emerging Trend: Bottled, carbonated cocktails are jazzing Morgenthaler and his customers this year (along with Seattle's Rocky Yeh at Vessel Lounge, thanks to his Perlini carbonator). Clyde Common's "café cocktails" aren't diluted by club soda or ice, as the whole drink is carbonated and pre-chilled in the bottle. Plus, it's fun as hell to sip a fizzy Americano straight from a little glass bottle.On a similar note, high-quality cocktails on tap are showing up at Jasper's Corner in San Francisco and Tavernita in Chicago. The drinks age a little, sitting in a keg as they are, and there's a light sparkle to each drink thanks to CO2 delivery. Best of both worlds! Expect art theaters featuring cool bars to pick up on this trend as a creative way to serve thirsty moviegoers.Keep an Eye Out For: Booze-filled slushies and milkshakes that are actually good, like the rotating options found at New York's Mother's Ruin.Creative Shooters
It's not the 1980s, but shot-glass-sized cocktails are appearing everywhere, sometimes with unusual twists. Expect many, many riffs on the Pickleback (a shot of Jameson chased by a shot of gourmet pickle juice), which took the party world by storm last year. For the culinarily inclined, "bone luges" (another Portland, Oregon innovation) combine the primitive pleasures of sucking roasted marrow with the frat-tastic thrill of having the bartender slide booze down same said bone into your thirsty gullet.Keep and Eye Out For: Updated B52s and Lemon Drops with fresh ingredients or alternative liqueurs.The Return of the Bartender
That is, the bartender as host, psychologist, sports maven, and more. Not just a serious guy pouring serious drinks.Continuing Trend: Less attitude, more gratitude. At the popular-yet-unassuming Mother's Ruin in New York, cofounder T.J. Lynch insists they serve "drinks, not cocktails," delivered without pomp (and trust us, they're amazing). Denver's Sean Kenyon, owner/bartender at the new Williams & Graham, hearkens back to his dad's New Jersey bar where patrons built decades-long relationships and Kenyon Sr. reads three newspapers every morning to gear up for passionate conversation. And Houston's Bobby Heugel (of Hay Merchant and Underbelly) told ShakeStir.com that his wish for 2012 is that bartenders get less serious and "embrace a casual approach to cocktails." It's likely he'll get his wish.Emerging Trend: The reverse of all that. The appearance of spaces in New York that combine the speakeasy model (secret entrances, craft cocktails) with a nightclub vibe (doormen, bottle service, thumping music) provides the potential for two kinds of superior-than-thou attitude in one experience. Las Vegas ought to be at the trend’s fore soon.
Since moving from London to New York, I have noticed that North American men are missing one simple step when it comes to closing the deal with a lady: the ability to prepare a good meal. You know you want her to feel important, you want to show her what you are made of, and you want the wine to flow. So why not do the obvious and ask her for dinner -- at your house? Gordon Ramsay and Jamie Oliver instilled this into the Brit blokes’ psyches a while before it hit these shores. Why? Because women like a man who can cook.But if you aren’t a natural chef, you’ll need to practice on yourself (food poisoning is a guaranteed way of souring a budding romance). Not only is it a great way to train for the big date meal, but it’s an important way to start improving yourself.
Cooking For One: The Pros
Cooking for yourself is much healthier, less fattening and less expensive than ordering in or dining out. Take a Chinese take-out staple like beef and broccoli, which has over 1,000 calories a portion -- and that does not even include rice or those egg rolls on the side. Four slices of stuffed crust pizza will set you back over 1,500 calories and is double the sodium and nearly the saturated fat allowance you should have for just one day. Now, that’s a sobering thought.Cooking isn’t hard to learn, but it can be tricky to do it for just one person. I’d recommend Table for One by Christopher Brooks, which guides wannabe chefs through their first forays into healthy economic solo cooking. “My goal is simply for people to learn the physical process of cooking and not be scared or too lazy to cook for themselves,” he says.I live on my own, and I enthusiastically tried two of the recipes. Rigatoni with prosciutto and asparagus was delicious (I even braved the deli counter for three slices of prosciutto. No one blinked, and it cost me a lot less than had I picked up a prepack). The calories were for 415, about a quarter of an average take-out meal and was much more satisfying. Another night I invited a date to join me, doubled up a recipe and tried “Chicken Thighs for Noah” (Noah, it turns out, is Brooks’s stepson).Preparation was only five minutes, and it took about 20 minutes to cook -- and the dish only cost me around $4 per portion.So why write this book? Brooks himself is a movie music producer and has worked on Pirates of the Caribbean, 16 Blocks, the classic Mr. Holland’s Opus, and also has a large family. But the book came about because he works away from home a lot. He doesn’t enjoy take-out and finds it expensive and unhealthy.Cooking For One: Essential Tips
In Table for One, he offers tips on how to shop, such as going around the outside of the supermarket to stay within the confines of the fresh produce, meat and dairy rather than getting sucked into the ready meals aisle. One of his rules is to never go into the center aisles without a list. He also suggests making friends with your local butcher and fishmonger -- they will sell you just one chicken breast so that you don’t need to buy in bulk. And if you learn your butcher’s name and make friends with him, he’s sure to steer you away from a bad purchase, too.And for when you get a lucky lady over, the book has a chapter called “Date Night” that includes a strict timing chart at the beginning of each recipe with preparation, cooking and presentation times (and no “easy recipes for souffles,” either). And for when the souffle isn’t rising, there is a chapter called “Comfort Food” for when you need something to look forward to on those cold, rainy nights you spend solo. 
Even when hotels claim they're booked, it is still possible to wrangle a reservation, according to former professional hotel reviewer Jeff Kirk. This article was originally published here.A few things:1. They're Never Fully BookedWith *very* few exceptions, a hotel is never "fully booked," regardless of what a website or reservations agent tells you. The managers always save a small number of rooms for VIPs and emergencies.2. Look OnlineHotels oftentimes allot groups of rooms to the major online travel sites that they can promote as "special prices" that are generally lower than found anywhere else, including the hotel's own site. In essence, those rooms have already been sold to the online travel site and can only be booked there. If a hotel's website is showing that they're sold out, rooms may still be available on one of the travel sites out there. I'd suggest doing a Kayak.com search to find them; I once managed to secure several rooms in Cape Town during the busiest time of year (Xmas/New Year's week) that way, and on a European website I'd never even heard of.3. Call The HotelIf every single website is showing no availability, call the hotel. If the receptionist gives you the same no-availability story, ask to talk to the manager. Making up a story -- a plausible story -- can be effective here, but make it personal, not professional (e.g. your travel agent botched up your original reservation and your goddaughter is getting married this weekend and you have nowhere to stay and could you please, please, please try to find a room, any room).4. Go Last-MinuteIf none of the above works, there's always the last-minute reservation. Hotels always have no-shows, due to missed/delayed flights or whatever. Some hotels will hold rooms well into the middle of the night; you don't want those. Find one that only holds rooms till 9 p.m. or so and then just go to the front desk and request a room. Not only should one be available, but you should be able to get it for a substantial discount since it's now "distressed inventory." (Note: This trick could only work for one night's stay.)5. Be Nice In all of the above situations, be nice. I completely disagree about raising hell and all of that. Hotel managers (and I've known quite a few) not only don't respond to a-hole customers, but they'll often go out of their way to make sure they don't get a room, even if one's available. Treat them with kindness and respect, and you're far more likely to get what you want.
From backyard barbecues to fancy steak dinners, most people prefer that full-bodied, juicy, big red wine, and for whatever reason, tend to sweep the light-bodied reds under the rug. Now, don’t get me wrong -- I’m a huge advocate for big, powerful reds. But I can also guarantee that you would be doing yourself a major disservice if you shrugged off these surprisingly deep and manly light reds. They have the potential to blow your wine-loving socks off.
Light-Bodied Red Varietals
Pinot Noir, Sangiovese, Gamay, Cabernet Franc, and Dolcetto: These are all delicious light-bodied red varietals that we don’t hear much about (with the exception of Pinot Noir) but that deserve to be respected and enjoyed. So, here’s a little look into what separates light-bodied from full-bodied, and why you will soon be attracted to the lighter shades of red. RELATED VIDEO: Light Bodied Red WinesLight vs. Full: What’s the difference?
Simply put, light-bodied reds are the product of thin-skinned grapes. Different grape varieties can have totally different characteristics, from skin type to color to natural aromas, they all produce many different styles of wine. Wines from thin-skinned grapes are generally said to expose more aromas of red berries and flowers, but what you may not know is that they can also have intense rugged notes of smoke, tar, mushrooms, and spices. Compared to their full-bodied counterparts, light-bodied reds can have more delicate aromas and mouthfeel, a slightly lower alcohol content -- don’t worry, it’ll still get your date tipsy -- and usually have fewer notes of vanilla, espresso and cinnamon spice due to less time spent in oak barrels. The genre of oak barrels used during wine-making is critical to the outcome of the wine. American oak imparts sweeter flavors and vanilla overtones compared to French oak. Therefore winemakers will choose French oak to maintain subtlety and finesse for their light-bodied options, as opposed to American oak barrels that will produce bold, powerful red wines.Of course, these factors are dependent on the grape variety at hand, where the wine is from and how it is made. For instance, if you try a great French Burgundy, you will taste burnt black cherry as well as leathery and smoky notes, a product of the Pinot Noir grape variety that has spent time in French oak barrels. Then, of course, the vintner’s personal touch and wine-making technique is ultimately what will determine the resulting wines’ unique characteristics and personality.What To Eat With A Light-Bodied Red
The lighter mouthfeel and delicacy of light-bodied red wines won’t drown out a light fish or vegetarian dish like a big, juicy Cabernet Sauvignon would. But don’t be misled; light-bodied reds can easily be paired with bigger meat dishes as well. Versatility is what makes these wines such a great purchase. So, next time you’re on a double date at a restaurant and the other couple orders the chicken and the duck, while your date chooses the truffle mushroom risotto and you go for the smoked salmon, try a Cabernet Franc from the Loire Valley in France. This racy red can expose fragrances of crisp green bell peppers, violets, cigar boxes, and black licorice, which pairs perfectly with roast chicken and grilled peppers.If you really want to try something adventurous, try a Frappato-based wine from southern Italy. Frappato is a red wine often paired with Mediterranean fish and grilled vegetable dishes. It’s a zingy but refreshing choice with aromas of red apple skins, cranberries and a healthy dose of red rose petal notes. Gentlemen, if you think that flowers are only for women, think again. I’m sure the tall, dark and handsome Sicilian never had a problem finding a beautiful lady to share the floral bouquet of a bottle of Frappato with him.The Takeaway: Reds Aren't Always Huge
So, for those occasions when your date won’t dream of ordering anything but white, and for you guys who salivate at the thought of the full-bodied, oak-infused reds, try showing off your newfound wine knowledge the next time the wine list is handed your way. Rest assured, introducing these light-bodied red wines will more than satisfy you and your guests.
From bachelor parties to new year's eve blowouts, many of you distinguished lads must overcome a major challenge and choose the right bubbly to bring to the party. And if you were thinking of showing up with beer, think again; special occasions call for bubbly, and that's the end of the discussion. To add to this painful decision factor, deciphering the words on the bottles' labels is a daunting task in itself. With this thought in mind, AM offers you a quick guide to sparkling wine, Champagne and otherwise. Bottoms up. Before you pop open the bottle, remember that if you plan to show off, make sure the bubbly is actually from the Champagne region of France, otherwise, it's actually "sparkling wine." Funny, considering that the country sparked a revolution in the 18th century to put an end to a segmented society, the French sure are divisive these days with their "you call that Champagne?" rhetoric. But when everything is said and done, they are correct.