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| | The Complete Grape Growers Guide. |  | | A Complete Guide For Growing Grapes. Converts Very Well At A Reasonable Price! Growing Grapes And Making Wine Is A Very Popular Topic Right Now.
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| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
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| | Making Wine From Home. | | | A Fun And Very Informative Book On Home Wine Making. The De Facto Standard For All Home Wine Enthusiasts With Recipes, Advice And Tricks.
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Karina Jelinek está deprimida... Karina Olga, la modelo !modelo intenta recuperarse luego de su floja participación en Cantando por un sueño. Hay que reconocerlo, no fue el mejor debut cuando cantó con su compañero ?La fuerza del engaño? y encima apenas alcanzó los 18 puntos. Lo cierto es que en rueda de amigos, Karina Jelinek, reconoció que cuando vio su participación en ?Cantando por un sueño? realmente se deprimió bastante. ?Reconozco que estuve mal, canté horrible?, dijo la modelo, pero afirmó: ?Prometo esmerarme para la próxima gala y no desen
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| [09/01/2006, 22:15] | Meme: Five Things to Eat Before You Die | | 
Ann at A Chicken in Every Granny Cart has tagged me with my very first meme, started by Melissa at A Traveler's Lunchbox. She's calling all bloggers to share Five Things to Eat Before You Die.
It's a pretty sweet idea, and I never turn down dessert, so here goes:
1. Carne cruda. Preferably Piedmontese beef. Preferably eaten in Barolo. Preferably with shaved truffles on top. But what is it? Literally, it's finely chopped raw beef dressed in lemon juice, olive oil, salt and pepper. Principally, it's heaven.
2. Portillo's all-beef hot dog with everything (mustard, relish, onions, sliced tomato, kosher pickle and celery salt on a poppy seed bun). Mmmm. Sweet home, Chicago.
3. Rabbit rillette from Bouchon in Napa. Rillette is meat that's slow-cooked in fat until it's creamy and rich. It's served cold, often from a ramekin, and Bouchon pairs it with crostini and fig paste.
4. My husband's butternut-squash bisque. He gives the recipe out freely because he knows once someone takes a look at the list of ingredients, they'll never try it on their own. It's smooth and satisfying. A few crumbles of blue cheese on top cut the sweetness. My ultimate comfort food.
5. Kifli, the triangle-shaped cookies my mom makes about once every five years at Christmas if I beg. They're labor intensive, so I don't blame her for being so stingy, but the flaky crispness and almond-paste inside say holidays to me.
Now it's my turn to tag:
Edward at Wino Sapien
The good doctor at Doktor Weingolb
JD at Walk the Wine
Jeff at Good Grape
Genevelyn at Genevelyn Steeles Swallows
Go to it.
Categories: memes, food, restaurants | | WorldWine Tags: memes, food, restaurants, | | | |
| [05/14/2008, 08:01] | Interview with the Ancients | |  I took a walk in a quiet place. In it, there were many souls from ancient times. They were from Greece and Italy, Sumeria and Egypt, Persia and Etruria. The voices were silent but the souls were coming through loud and clear, on a Friday afternoon on the eastern edge of Central Park.
I had just interviewed a gentleman about his life, his book and things Italian. But we didn?t quite make a connection. How could you do anything in 15 minutes, except perhaps to size each other up like two bulls in a ring? Not that it was that kind of encounter. I left feeling the need to reconnect with my roots, so I hopped on a subway and headed back a couple of thousand years, to interview the ancient ones.
 Q. What were the wines like when you were living?
A. They were dark and musky, and warm. They tasted a little like sour water sometimes and at other times sweet like rose petals.
Q. Who made the wine in your community?
A. We had families who passed the trade down from generation to generation. There were families, like in Chaldea, who had been working with the grape for hundreds of years.
Q. Who among you were the first to taste wine?
 The fellow in profile speaks
A. When we first tasted it, it came about by accident. One of the servants had left a vase of grapes lying around in a cool dark place and forgot about it. Several weeks later one of the porters was walking around and smelled this sweet odor. He had it brought up to the dining area and we all took bites out of this fruit we knew, but it tasted very different this time. And the juice in the bottom of the vase we all took sips of. This was something we had never experienced before. So we instructed the porters to pick more grapes and let them sit in the basement in the same manner. That was the first time we had seen it.
Q. How did the news of this travel?
A. Slowly at first, but after 400-500 years pretty much everybody in the known world had an idea of the transformative powers of the grape.
Q. And the merchants, how did they fit in?
A. At first, it was seen as a religious ritual, so the merchants stayed away. A tribe of women eventually wound their way through the empire, setting up trade with the Egyptians.
Q. Many times we hear that the Greeks brought wine culture to Italy. Who knows about that in this room?
 An Etruscan princess answers
A. We had already started with the grape before the Greeks arrived. We had been going on for several hundred years. What the Greeks did was to bring some new grape types with them, but not superior to the ones we had been cultivating for 500 years.
Q. It seems Ancient Romans loved wine. Poems were written about it, buildings and temples were erected in honor of the god of the grapes.
A. That all is true, but keep in mind we had very little to eat and drink. We were often sick and food went bad quickly. Wine kept, and it kept us well and our bellies full. And it made us happy.
Q. Did the grape have anything to do with the expansion of the Empire(s)?
A. Other than it went where man went? Of course when we conquered Gaul or the Huns or the Britons, we would plant vines and keep the local people collected and subdued. Wine had a part to play in the civilizing factor of the wild tribes.
Q. Last Question. If you were around today, what kind of wine would you like to see? What would you make?
 An older Roman answers
A. Listen, I would round up some of my soldiers and head to Toscanium and set that land straight. I?d bring them back to the Jovian roots and light a bloody fire under their feet. And by all the power of Jupiter, we?d bring them back to the flame of truth and all that is holy about the miracle the gods have sent down from the heavens in giving us grape with which to make this precious wine. Anyone caught disrespecting the gift of the gods would be crucified and struck down, their family sent into exile. To go against the Divine Immortals is the worst sin one could commit against the pantheon that rules our ancient souls.
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| [05/16/2008, 19:50] | Two wine classes in Chicago this fall - with books! | |  This fall, I’ll have the good fortune to return to Chicago. No, I won’t be contender on Top Chef though I do hope to eat in some of the city’s great restaurants or BYOBs.
Both of the trips will be anchored by classes at the University of Chicago’s Graham School. On September 6, I’ll lead a Saturday afternoon seminar called “France and America: Wine Politics and a Tasting Showdown.” We will talk about themes from my upcoming book, Wine Politics, and then have a wildly fun, blind and competitive tasting of wines from the two countries. The wine budget for these events is good and in the past we have had some excellent mature wines in a variety of sizes. All participants will receive a signed copy of the book as part of the enrollment. Details and registration. On December 6, we’ll be talking and tasting holiday wines in another Saturday seminar. This time the discussion will be centered around my second wine book, “A Year of Wine,” which will be published in November by Simon & Schuster. As with the September event, the wines will be fun and participants will receive a signed copy of this book too. Details and registration. Although this may seem like eons from now, apparently we get a nicer room if signups are strong early. So sign up! (image of the bean) | | | |
| [10/06/2007, 02:38] | To pick, perchance to bottle | | A couple of people asked me what happens when it rains during harvest. As the skies above some of the world's greatest vineyards seem to be dumping unending moisture on the fragile grapes, the questions seems particularly timely.
Water is an important part of the cycle of life. Almost nothing can live without it, and most non aquatic life will drown given too much water. In all things balance, and when it comes to harvesting grapes, less water is better.
Wet bunches of grapes tend to rot. Rot does not add pleasant flavors to wine. Even Nobel Rot (botrytis) which is responsible for the world's great dessert wines is not a good thing for dry wines.
Some grapes tend to have tighter bunches than others, and these are that much more susceptible to rot, since air can not easily get between the berries to dry them out. And air is the key. A few warm windy days following a heavy rain can save a vintage.
Even if the grapes do not rot, they may absorb the water and swell, reducing the intensity of flavors. Picking while it is raining poses a similar danger. Wet grapes add water to your wine.
If a grape swells beyond the skin's ability to contain it, it will burst. Now you have a grape that is exposed to insects and bacteria. The aphorism about bad apples is doubly true for bad grapes. You don't want these grapes in with the rest.
The best defense against the bad grapes, not only those that may have burst, but those that may have been damaged by birds or other animals, is to hand sort. This costly and time consuming procedure is exactly what it sounds like.
Imagine staring at a conveyer belt full of grapes and trying to pick out the bad ones (along with leaves and other non grape materials). Not much fun, incredibly labor intensive and for some wineries difficult or impossible to accomplish.
Even if your grapes survive the rains, the rot, the birds and the bees (ok, yellow jackets) you may have a whole new issue to deal with. Those cloudy cool days kept your grapes from ripening, and now you are faced with the prospect of leaving your grapes out even longer than you intended, just to get that little bit of extra ripening.
The longer your grapes are left out in the field the riper they get to be sure, but also the greater the risk. The later in the season it gets, the greater the chance of frost in some regions, and rain in many others.
Winemakers that find themselves staring at soggy vineyards this week are all posing the same dramatic query. To pick, or not to pick, that is the question. Whether 'tis nobler of time to suffer the slings and arrows of outrageous fortune, or to take arms against a sea of troubles, and by opposing, end them.
They may not have to chose between life and death, but for some it may be the financial equivalent. To play it safe and make a lesser quality wine, or to take a chance for better quality and profits. Ay, there's the rub. | | | |
| [05/11/2008, 14:51] | Courier Post (NJ) Features Sharott Winery | | Winslow welcomes winery
By BILL DUHART ? Courier-Post Staff ? April 29, 2008
Larry Sharrott III, left, and Larry Sharrott Jr. pose for a portrait in the tasting room of Sharrott Winery, Tuesday, April 15, 2008 in Winslow. (Douglas M. Bovitt/Courier-Post)
WINSLOW ? For Pam Merkey, another wine-maker in the neighborhood was nothing to raise an eyebrow about.
"We all make wine around here," said Merkey, who lives on South Egg Harbor Road here in the Blue Anchor section of the township. "This is a very strong Italian community. We all visit each other's houses on Sundays to taste each other's wine."
But when the chance came for a relative to sell 34 acres of land that had been in her husband's family for generations to an upstart commercial wine operation, the family jumped at it.
"They could have sold that . . . and split it up but they didn't," said Merkey, 47, a residential development banker. "It got to stay what it is and that's a lot better than five houses out there."
That's the way Larry Sharrott III and his father Larry Sharrott Jr. feel about it. The Sharrott farm bucks a recent trend in a township shedding its farming identity for rapid residential growth. Residential land makes up 76 percent of the taxable property here, compared to only 5 percent for farms.
The Sharrotts, computer technicians by trade who have an affinity for distilling spirits, bought the land in 2003 for $175,000.
The winery offers 10 varieties of wine showcased in a 450-square-foot tasting bar atop a plateau with a patio overlooking the vineyard. The tasting bar is part of a 2,500-square-foot building that also houses the winemaking operation with grapes grown in the vineyard.
"We see ourselves as a bulkhead against development," said Sharrott Jr., 60, a retired computer executive. "They call this the Garden State but most of the gardens are turning into somebody's backyard."
"We're preserving open space and our farm is a new business for the township," added Sharrott III, 33, whose day job is at defense contractor Lockheed Martin.
The property, once an apple orchard, is zoned rural and restricted to one house per 10 acres of land, which officials said is not likely to change. But it had been vacant for several years.
"No question, it's something everyone welcomes," said Ed McGlinchey, township zoning officer and director of public works. "It's pretty obvious we had a big influx of single-family homes stretching back to the 1960s. Times were great for the residential building community."
But a sewer connection ban in the rapidly growing township has put a cap on new growth. Eighty-one percent of Winslow is in the environmentally protected Pinelands preserve. The Sharrott farm is in the Pinelands but farms are exempt from many of the restrictions.
"It takes a lot longer to get other types of businesses approved and its a lot more expensive," McGlinchey said. "We're not going to get a huge amount of taxes from the winery, but it keeps with the traditional character of the township."
Read the rest at:
http://www.courierpostonline.com/apps/pbcs.dll/article?AID=/20080429/NEWS01/804290373/1006/news01
Reach Bill Duhart at (856) 486-2576 or bduhart@courierpostonline.com | | | |
| [05/14/2008, 11:19] | Trio of Petite Sirahs | | Here's a handful of Petite Sirah reviews I've been sitting on for a bit...
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 Regardless of how it's spelled, I almost never pass up a Petite Sirah. The 2005 Redtree Petite Sirah is from the Lake County AVA, California. $13, 12.5% abv. The bright red synthetic cork was a surprise, and it kind of reminds me of a shotgun shell without the brass jacket. Redtree take note: you've got an untapped market of duck hunters out there.
It's rich and jammy and chock full of blackberry flavors. Fairly light tannins, though a few show up on the aftertaste. The hunting idea above made me think that this would be great with something like a wild duck breast cooked with a splash of wine and a handful of hand-picked berries, either blueberries or mulberries depending on season. Or maybe grilled quail wrapped in bacon. Mmmmm...
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 Around my house, "bad dog" is more of a nickname for the two household canines than a verbal punishment. So the label of this wine brought a smile to my face and I thought I'd give it a shot. 2005 Bad Dog Ranch Petite Sirah, $10, 12.5% abv. One of the dozens of labels held by the massive California-based Bronco Wine Company. Decent enough everyday Petite Sirah, with some blueberry and coffee elements.
In the foreground is a roast acorn squash, a frequent request from The Girlfriend. The old acorn squash is pretty versatile and one of them is perfect for one person as a side dish. I slice off the stem end, scoop out the seeds and strings, and then place the squash cut side down in a Pyrex dish. Add an inch of water and bake at 350°F until soft. After that you can do pretty much anything with it, but on this occasion we added butter and brown sugar and mashed up the inner squash flesh. I've also had good luck with olive oil, parmesan cheese, and fresh herbs.
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 Paul and I got together for a guys' night a few weeks ago, and I popped open a bottle of the 2003 Marietta Petite Sirah from Geyserville, California. A fun blend of 88% Petite Sirah and 12% Syrah, about $12. A little grilled steak, some blanched white asparagus wrapped in paper-thin slices of coppa crudo, and a bit of potato salad.
The wine was a little dusty on the first whiff, but after a brief period of breathing, a lovely aroma of dark fruit opened up, mostly blackberry. Deep berry flavors followed, with a velvety mouthfeel and light tannins. This is an inexpensive wine that has aged beautifully and would probably hold up for a few more years. Natalie's in Cordova seemingly has the entire line of Marietta wines and I find myself picking up a bottle almost every time I drop by. | | | |
| [01/01/1970, 02:00] | Wine Queens | | | After years of struggling to prove itself to the rest of the world, it seems the California wine industry has finally arrived. There's no disputing the quality of California wines, and never before have they enjoyed a finer reputation. But at what price? Somewhere in the uphill struggle to world-class status, the California wine industry lost a very important tradition. The French still have it. Bovine festivals still have it. Even garlic, cherry and apple growers still have it. But when autumn rolls around in California wine country, the folks are left empty-handed. Without representation. Without hope. Without...a queen! Things weren't always this dark. In the 1950s and '60s, wine queens reigned over the California vineyards like welcome spring showers. Each October, at the California State fair in Sacramento, vintners chose a local lovely to represent them as their queen during National Wine Week. Some queens were blonde, some brunette. Some even studied dramatic arts. All, of course, were beautiful. For seven glorious days, the newly crowned Vintage Queen would take her position as wine's goodwill ambassador, making appearances at vintage festivals, attending dinners and proclaiming the excellence of California wines. But perhaps the most important duty of the Vintage Queen was posing for stunning publicity photos, personifying the glamour, grace and charm of California wines. Even some 40 years later, the message comes through loud and clear. It's time for these photographs to charm the world all over again! Let's raise a toast to these lovely ambassadors of the grape and honor their contribution to the success of the California wine industry as it stands today. In fact, why stop there? Let's be the first to shove all the nineties politically correct crap aside and elect new wine queens to lead us proudly into the 21st century! Long Live The Queens! |
 | . Everything grows large in California, they say! The beautiful 1950 Vintage Queen has the proof, as she playfully prepares to drink a giant glass filled with California Champagne. |
 | The charming 1950 Vintage Queen pauses from her grape picking duties to flash the lucky cameraman a smile. |
 | . Sultry! 1951 Vintage Queen Jeri Miller pauses during the wine grape harvest to adorn her hair with grape clusters. No wonder the grape was America's third ranking tree fruit that year! |
 | Beautiful Jeri Miller, 1951 Vintage Queen, toasts National Wine Week and wonders where she left her house key. |
 | . Diane Bagshaw, 1953 Vintage Queen, wears the traditional grape picking outfit favored by field workers of the day. |
 | . Dee Hardy, 1957-58 Vintage Queen, has a sunny disposition in spite of the grape vine growing out of her head. |
 | The lovely Dee Hardy, a 23-year-old San Francisco dramatic arts student, is pictured here trying to figure out where she left her glass of Chardonnay. |
 | Dreamy Dee Hardy, 1947-58 Vintage Queen, prepares to sip California Champagne while bubbles dance around her head in admiration. |
 | . Wine Queen June Adler reigned over National Wine Week, October 10-17, 1959. She is truly the picture of glamour! |
 | 1959 Wine Queen June Adler raises a toast to California wines after a day of hosing down tanks in the cellar. |
 | . Making wine is hard work, but Marilyn Lockway, 1963 National Wine Queen, makes it look easy! |
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| [01/31/2006, 06:21] | Purple Moon Shiraz 2004 | | | I picked up a nice bottle of good cheap wine: Purple Moon Shiraz from Trader Joe’s. This wine, made in Manteca California, was a pretty typical Shiraz with an atypical price tag. For only $3.99, this turned out to be one of many fantastic selections I made at Trader Joe’s. 
I enjoyed this Shiraz with some Trader Joe’s Mild Fresh Salsa… boy! What a match! It was dark plum in color and lots of fruit, the “dry Shiraz” fans that sampled this wine with me loved it. I enjoyed it at a perfect 54 degrees F, so that may have enhanced my enjoyment of this cheap wine.
Now, when I usually write a post I research it on the internet. Aside from some web-spam, this cheap wine didn’t show up at all. Well, I feel this wine deserves some more publicity, so here it is! Would buy again, without doubt. Stay tuned for my full tribute to Trader Joe’s (and Charles Shaw AKA Two-Buck Chuck)! Has anyone else tried this? Has anyone been able to get it from places other than Trader Joe’s?
Rating: 8/10
Price: $3.99
Place of purchase: Trader Joe’s | | | |
| [12/02/2006, 09:31] | Chiroubles Delay | | | Note to self: Never, under any circumstances, fly cross country in the winter time using Chicago's O'Hare aerostop as your connecting hub. As good as the flight times look on paper, keep in mind, they are pure fantasy. That sweet...  Note to self: Never, under any circumstances, fly cross country in the winter time using Chicago's O'Hare aerostop as your connecting hub. As good as the flight times look on paper, keep in mind, they are pure fantasy. That sweet 45 minute layover from SLC? How's about 4.5 12 hours!? And that snappy 1 hour layover from Ottawa back to SLC? Try 3 hours. Oy veh. I need a drink. And speaking of drinks, can I interest you in a Chiroubles?
 G. DuBoeuf Chiroubles 2005 ($10) - Had this wine originated from a more 'serious' French wine region, chances are it would be selling at 3-4 times the asking price. However, seeing as it comes from the immensely under-appreciated region of Beaujolais, you can grab it for ten damn dollars. Chiroubles is one of 10 Beaujolais Crus (i.e. premier growing sites). I might not describe this wine as, "exploding from the glass like a massive bouquet of violets," as Parker-proxy Pierre Rovani does. I would however describe it as an ultrasexy rendition of the Gamay grape - with scents of fresh blueberry and violet-blossom. In the mouth, DuB.'s Chiroubles does it nice and smooth with silky tannins and simple cherry-blueberry flavors. Snatch this wine up forthwith and sip it with a plate of bistro frites. | | | |
| [05/02/2008, 18:29] | Some silliness | | I was googling "Blind Tasting Party" and found this picture:
The picture is from an article talking about a blind tasting at Halloween. It's so ridiculous and the more I look at it, the more I find things to laugh at. Hope you all enjoy. Cheers! | | | |
| [09/18/2006, 18:48] | Inspiration among the shelves | | Monday blues? Here at Vin Vini Vino, we've got Monday Hangovers, a weekly dose of headaches, hangups and how-not-to's. Consider it your worst-case-scenario guide to wine. Grab an aspirin - we'll try not to yell.
OK, so this weekly feature hasn't been so weekly lately. Frankly, I haven't been all that snappy with the posts, either.
Like any passion (cross-stitch, anyone?), wine has a habit of getting lost in the shuffle when the stampede of daily life comes barreling through. We've been painting our office, landscaping, working, entertaining. It's a tough job, but someone's got to do it.
But how do you pick up with your passion once you find the time again?
How do you get inspired? How do you find the energy?
If wine is your cup of tea, er, juice, you go to the store. That's right, when the going gets tough, the tough go shopping. Even if you have a cellar full of drinkable bottles, shelf browsing can be quality time. There's nothing like a few hundred brand new, shiny bottles lined up like soldiers to remind you that there's a world of wine out there - and that what you've tasted wouldn't fill a bucket.
Something to try at every turn. Single-varietal gamay, beerenauslese, pinot blanc from Sonoma, muscat, ripasso, Douro, Kongsgaard, vernaccia.
I'm excited already. | | | |
| [05/06/2008, 15:46] | Vinotherapy (Wine Therapy): Taking the Romance of Wine to a Whole new Level | | | Many of us have no idea what Vinotherapy is. I for one, imagined myself sprawled out on a chez lounge in the middle of a dimly lit cellar. While my therapist listened attentively to my emotional rollercoaster ride of the day, she would compassionately nod her head while pouring my glass full of Gran Reserva held firmly in my own hand, a tissue to wipe away my tears held firm in the other. I then wondered if vinotherapy described a new magical wine that can cure all of my fears and frustrations. A wine so astounding that with little sip, I’d be healed, spending my newfound days with happy grin pasted on my face. Unfortunately, neither of my theories were accurate, however, I wasn’t far from the mark either. Although there is no one agreed upon definition of vinotherapy, Robert McIntosh of The Wine Conversation has a fabulous definition in his article on Vinotherapy: Wine Therapy (Oenotherapy, Vino Terapia, … etc.) claims to take the health benefits of wine to a new level by slapping them on your face, rubbing them on your skin or reducing them to a pill format that you can swallow without having to swirl.
This is the crème de la crème luxury for wine lovers. It takes your adoration of wine to a whole new level as you both sip and bath in your favorite Cabernet Sauvignon, caress your baby smooth skin after a Chardonnay exfoliant or sigh in relaxation as grape pulp oil is delicately rubbed into your previously rigid muscles. However, prior to this year, I was ignorant to such extravagances. I figured wine should ideally be aimed inside the mouth, rather than all over my body. But by the beginning of January, my education into the methods and philosophies of vinotherapy was fully underway when I received my first ever wine facial, right in the middle of Essencia do Vinho, a bustling wine fair in Oporto, Portugal. Imagine my face covered in a thick Merlot mask as hundreds of people pass by looking at me in both grotesque fear and jealousy. For those single female wine lovers out there, let me emphasis how guys just love seeing you cute woman with an inch of purple grape paste smeared all over your face. “Hey baby, what vintage is that your sporting?” This was followed, not two weeks later, with a brief tour of Marques de Riscal’s vinotherapy spa. And sadly, although they had invited me for a treatment, our lunch went well past the time of my appointment. And although the food was worth the experience, I wasn’t happy that it interfered with a girl’s “must have” spa treatment. Even I was willing to pass up the restaurant’s chocolate souffle for a deep Tempranillo massage, but alas, it was just not meant to be. Finally, my Vinotherapy education was topped off with a two hour session last month at the newest vinotherapy spa in Spain. Having been invited several times to visit both their hotel and spa, I finally took them up on their offer to enjoy an afternoon of pampering. What is Vinotherapy?
The theory behind wine therapy lies in the essence of the grape. The seeds, skin and leaves of the red grape contain antocyanosides, polyphenols and procyanidols, which have been proven to exert more antioxidants, or anti-free radicals, than that of Vitamin E. Consequently, it is said to aid in the vicious fight against aging, by restoring collagen and elastic fibers. Having seen some rather deep wrinkles near my eyes in the mirror as of recent, I?ve been hoping that the treatments I?ve received are still working their magic, even going to far to put just an extra drop or two of wine on those ?troubled? areas anytime I think of it. I’m taking bets that if I both consume and cover my entire body with wine, I?ll either age with grace and beauty, or I?ll become a raisin. Is Vinotherapy Worth your Time and Money?
If you’ve never tried vinotherapy in your life, go for it! It’s fun. It’s a good story. And hey, everyone needs a little gratuitous pampering every now and then. However, this assumes that you have 150 Euros burning in your back pocket to spend. While some of you would rather use that money for a holiday weekend in the country, a nice dinner, or a case of wine, there might be others who find vinotherapy the perfect compliment to a vacation getaway. If that just so happens to be you, here’s what I suggest you experience. The Best and the Worst of Vinotherapy Sign me up!
Having received the gamut of vinotherapy offerings, I’d suggest you keep it to a facial. Why? Because of any part of your body that needs to fight against free radicals and pollution, it’s your face. Plus, it was the one treatment that I found myself lost in complete relaxation, while being sprayed with flower essences, containing the soluble part of the aromatic molecules, massaged with various muds, grape oils and exfoliants, allowing me to feel younger, fresher and simply, happy. My headaches disappeared, my shoulders relaxed, and I felt like a thousands euros, which is impressive when considering the value of the Euro right now  The other option I would suggest you try is the wine therapy bath. Now keep in mind that I have only bathed in reduced Cabernet Sauvignon must, and have never tried other common treatments used with Tempranillo or Merlot, but the experience was well worth its precursor to an hour long massage. Granted, I can’t promise that you wouldn’t get the exact same benefits from dumping a bottle of wine in your own bathtub, but who wants to clean up that mess later?! Thanks, but no Thanks!
What I wouldn’t suggest is the full body exfoliant. This is an all around a bad idea unless your body is one big callous. Simply put, it hurts! Trust me, there is nothing that my butt has sat on long enough to qualify sharp crushed pips being rubbed into this very sensitive area, nor does my chest need to be buffed and shined. If the message therapist kept to my feet and hands, I’d be a happy camper, but you just can’t convince me that pain equals relaxation. My mother tried to pull that on me every time I had to drink that horrid pink cough syrup saying, “Honey, no pain, no gain.” But I’m 32 now, and dammit, screw the pain! Where to find Vinotherapy in Spain and Portugal?
Spa Vinotherapie Caudalie Espana: Located in the heart of Marques de Riscals’ City of Wine in Rioja Alave, this spa is for the uber extravagant. From hot stone treatments using essential grape seed oil to a floral bath of white viura, your wish is their command. They have several packages available depending on how extensive you’d like your experience to be, ranging from a romantic couple massage to a full on 3 hour vinotherapy adventure. Well staffed and beautifully decorated, I trust you could spend an entire day finding excuses to hang out.
Can Bonastre: Located just south of Barcelona in DO Penedes, on a 16th-century estate at the foot of Montserrat mountain and surrounded by sweeping vineyards, this is an absolutely beautiful spa. Intimate, homey and familiar, you feel more as if you’re in someone’s home than a decked out spa. Offering Turkish baths, ayurvedic massages and of course, a wide range of vinotherapy treatments, I trust you won’t be disappointed. And one suggestion, stay at the hotel. Between the incredible and friendly staff and the wonderful food, you’ll thank me in the end.
Aroms-Natur So maybe you’re not a huge fan of traveling all the way to Spain for a treatment. A backup plan may be to get the same benefits from the intimacy of your own home. Aroms-Nature provides homemade vinotherapy products for sale. Simply check out their website, perusing through the mosaic of different fruit, plant and vegetable products to find exactly the treatment you’re looking for. Tab over to the contact page, and tell them what your looking for. Maybe not the most user-friendly method, but at least you can rest assured that your grapes are coming from one of the most renowned wine regions in the world.
Where have you gone to receive a vinotherapy treatment? Was it worth your time and money? Would you do it again? Cheers,
Gabriella Share This  | | | |
| [03/11/2008, 00:09] | Recipe: Fast Lasagna! | | 
Joanne's recipe makes great lasagna fast, cutting some corners to make it quicker and easier, but no less delicious.
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| [09/13/2007, 18:46] | Your Editor Takes a Shave | | | September 14th, 2007 is the Great Canadian Head Shave organized by the Terry Fox Foundation. In order to help raise awareness and much-needed funds for cancer research, Tidings editor-in-chief, Aldo Parise has decided to do his part. He will be... | | | |
| [04/26/2008, 16:17] | Wine Tasting: Little Black Dress 2006 Pinot Grigio | |
Today, we're tasting another good wine to serve for all of those summer patio parties-the Little Black Dress Pinot Grigio. Little Black Dress Wines were introduced by Brown-Forman in 2006, the 80th anniversary of the Coco Chanel's little black dress. The collection includes a Pinot Grigio, Chardonnay, and Merlot. Although marketed toward women, these wines are versatile and enjoyable for any wine lover.
The Pinot Grigio is a straw-colored wine, made of 84 percent Pinot Grigio grapes, 10 percent Chardonnay, and just a hint of Muscat and Vigonier. The wine is light and crisp with hints of green apples, pears, and peaches. The Muscat lends a spicy touch and the Viognier a fruity floral note.
Little Black Dress wines are available throughout the United States and Canada. The Pinot Grigio retails for $9.99.
(photo courtesy of Little Black Dress Wines) See full article.
Related Entries:
The Wine and Salad Problem - 03 August 2006 Go Low on the Wine - 23 December 2006 Fav Cheap White Wines of 2006 - 26 December 2006 Wine & Cheese for a Cause - 04 May 2007 
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