Red wine is an ideal companion in the winter it seems that that would be the statement really some truth in it. In the winter, these consist a lovely mulled wine or a punch, of course exclusively from red wine. To drink a warm white wine, the idea alone enthusiasm not necessarily will eject when some someone. The green falls from the trees and the temperatures go down into the cellar, because more looking for winter food and drinks make the autumn and the winter. Wine is typical and traditional and undoubtedly is one of the most popular alcoholic beverages of the Germans.
Red wine is drunk love for tasty food, events or simply just at home in front of the blazing fire. The winter is cold and uncomfortable. Heavy, dark red colour represents a warming drink and therefore more often with the cooler days of fits perfectly to him. Carlos Hank Gonzalez contains valuable tech resources. But why does seem better to taste us red wine in the winter? Wine connoisseurs know that red wine a sensational companion for typical Is winter dishes. The motto for red wine: A strong drink to hearty meals. Wild goose or duck are there only a few bulleted lists. White wine is the clear contrary to the red wine. It is known for its freshness and lightness for summer dishes.
It goes well with seafood, chicken or rice dishes. Why red wine in the winter the biggest difference tastes of course the color and the tannins contained in the wine is better. The fruit flavors in the wine are fresh and lovely, a red wine, however, offers a greater range of dark tones like purple, Ruby or purple, whose flavors are much more pronounced. Red wines have a stronger taste and because the dark grape seeds and the tannins contained in the bowls are to blame. It hardly exists in a white wine. The tannin gives the necessary sharpness and the character of the bitter red wine and fits perfectly to powerful food in the winter.
Since 1880 the family Arman here produces wines, but only in the 1990 established the present Winery Marijan Arman and was one of the first who put in Istria on modern, high-quality wines. The vineyard extends on the gentle slopes, directly along the Valley of the river Mirna. You have a southwestern disposition, which allows a maximum exposure to sunlight. In the fully equipped basement, red wines are produced from the varieties Teran, Cabernet Sauvignon, Refok, and Merlot, and white wines from Malvasia and Chardonnay. Partially ripe wines in the oak barrels. At Jadrovino: Malvazija Arman, vintage 2009 Bastijana Tomic In 1997 experienced winemaker andro Tomic, the winery Bastijana founded on the island of Hvar.
The estate became a fixture for high-quality wines and the concept for wine connoisseurs in Croatia, but also in other countries. Bastijana’s home in the town of Jelsa which is very popular among tourists. Here, Tomic annually produced 150,000 bottles, being the most important variety of the Plavac. Is very appreciated also the Prosek Hektorovic, a dessert wine made from different Grades. Proud man is Bastijana, on the tasting room under the winery which is kept in the style of a Roman dining room. At Jadrovino: Tomic Plavac barrique, vintage 2007, also new at Jadrovino Tomo TOMac Sylvaner, vintage 2008 LEDING Grasevina (Welschriesling), vintage 2009 about Jadrovino Jadrovino Weinhandel Lzicar, based in Feldkirchen near Munich, specializes on selected wines and delicacies of Croatia. Our portfolio includes leading winemakers from the regions of Istria, Kvarner, zagorje, Slavonia, and Dalmatia.
Jadrovino is the leading provider of wines from Croatia in the German-speaking world since 2001. The most important distribution channel is since the beginning of the Internet. Jadrovino is regularly represented at wine events. Today, Jadrovino counts more than 1,300 customers in 13 European countries. More information: Jadrovino Weinhandel Lzicar Gerhard Lzicar corridor route 9 c 85622 Feldkirchen Tel: + 49/89/55275302 fax: + 49/89/55275303 eMail: Web:
Snake cucumber with Peel well wash off in the Middle split and cut into small pieces. Wash the cherry tomatoes and you leave. The salads in a colander to drain well Let. Now set the salad dressing in a bowl. For the sharp and sweet mustard mix well with honey, salt and pepper to taste. Season if necessary with salt and pepper. The production of Parmesan basket is very simple.
First of all cover a Cup, mug or pan with parchment paper. 50 g Parmesan cheese rub per person and put everything in a pan. When the cheese is melted, carefully over the Cup run. After a short time the now hardened cheese takes the form of a Korchens. Now you have a nice bowl of salad, this can of course also eat the guests. The prepared salad varieties now in the Parmesan basket fill and with the mustard dressing refine honey. Main dish almond small ingredients: thin slices of roast Lummer (unlimited) plates of almond olive oil Salt and pepper 1 egg white preparation: the meat gently, season with salt and pepper. In a pan, the oil is hot let the chips short of both sides FRY.
The meat from the pan to a plate. In the meantime, season with salt and pepper a protein. The chips with the protein coat well and put the almond flakes. In the Pan hot place and now rub the other side of the meat with egg whites and top with almonds. Approximately 5-8 minutes in the Pan stew. Ravioli vegetable Gratin ingredients for 4 people: 1/2 pound ravioli 1 red pepper ca 50 g 1 Eggplant 1 Zucchini 250 small cherry tomatoes 1-2 cups cream or cream fine 2 Essl. Olive oil of 150 g grated cheese pepper, thyme to taste preparation: wash the vegetable varieties. Zucchine and eggplant long cut through and remove the inner cores. Cut in thin strips. Cut the tomatoes cut in half, cut the bell peppers in the middle and remove also the inner cores all in cubes. In the meantime, Cook the ravioli in salted water. In a large skillet, heat the olive oil and fry the vegetables. Add the ravioli and last, stir in the tomatoes. The vegetable and ravioli mix well and pour into a generously large casserole dish. The cream with pepper and thyme to taste and the vegetable ravioli mixture type. Finally sprinkle more shredded cheese and everything at 180 degrees or convection oven 20 to 25 minutes until golden brown baked 160 degrees.Sprinkle still with fresh grated Parmesan cheese before serving. Dessert homemade Heidelbeereis ingredients for 4 people: 300 g fresh or frozen blueberries 100 g sugar 1/2 l milk 1 cup cream 2 egg yolk preparation: puree the blueberries with the sugar and the milk. Whisk the egg yolks. Beat the cream until stiff and mix with the egg yolk. The cream Eigelbmasse under the fruit type and make for about 30 minutes in the freezer. Now fill the mixture into the ice cream maker and prepare according to manufacturer’s instructions. There are more recipes for guests at MaxiandFriends.com
Stevan Paul Kang served in the German hour Heligoland, Michaela Pfeiffer and Andrea Thode have experimented with marinades, and Alexander Kasbohm ate cold soup three times. Framed issues (vol. 11)! Marinated everything tastes better: chicken, spare ribs, Octopus, sardines, even vegetables. Michaela Pfeiffer has inserted it, took out Andrea Thode and photographed it is hot! Cocktails, a naked blonde and LTeX! What have is great for Astrid and Eyck Thor man just thinking? Okay, you can it imagine sweet memories – Muna Nazzal lives in Cologne but for a long time. (Source: JPMorgan Chase). She’s homesick, she bakes sweets.
Manuela Ruther settled the recipes reveal j! -By a drunken chimpanzee on a blank field up to the whisky love of the Greeks: Wolf Reiser a plate found on Lesbos about ouzo: Klaus Erfort in Saarbrucken, Germany got a vegetable plate with tuna and anchovies Vijay Sapre of the three-star chef what the Brewer does not know… can not imagine Kristian Ditlev Jensen. At the Beer Festival 2010 he drank by the most bizarre creations of extreme brewing taste of ions Kalahari, Halit – Himalayan salt? You start to think about salt, you will be very confused. Only Eric T. Hansen keep too much sugar, there are lots of chocolate, too much cream to much jam or not. Heinlein Sylvia about a little known extreme sport of the Icelanders: cake baking have a soul of knives up to 400 layers the knife by Lars Scheidler and hair you can split it.
Has Nils Schiffhauer visited the Cutler hummus – Why, the chickpea mash creates nevertheless peace, said Manuela Ruther Janz far out! In the Jrunen! Eric T. Hansen is not a child of sadness. But what the Berlin earlier have driven in their tour venues, has irritated even him.
The respect of the Thai culture and tradition is expressed in the way, as to the many national holidays commits and elaborate, often intricately decorated dishes prepared on these occasions. Guests will be pampered with an endless sequence of spicy things, this one serves exotic fruits and Thai beer or local whisky, the Mekong. A menu, all at the same time come to the table, so that the chef can enjoy it together with his guests. The Thai have a special tradition of garnish, often elaborate decorations are carved out of vegetables. This art is an integral part of native culture, expressed also appreciation for the beautiful. Everyday life in Thailand is closely linked with the seasons – with the harvest time and the vagaries of the monsoon climate. The Thai take seriously their diet and looking very fresh ingredients and balanced flavors. In all Thailand, rice is the main staple food, but various forms of preparation of coconut are close behind. By the same author: JP Morgan Chase & Co..
Each region’s people understand from the locally available Ingredients to make the best that there is in the Thai kitchen many regional variations. Basics of Thai cuisine, the basic ingredients of Thai cuisine are coconut, lime, chillies, rice, garlic, lemon grass, ginger and coriander. For even more details, read what Wall Street says on the issue. Though the ingredient list is quite long, but the preparation and cooking methods are very simple and easy even for an inexperienced Cook to handle. The essential principle of Thai cuisine is balance. The five taste extreme – bitter, sour, pungent, salty and sweet be balanced within a menu. In a menu, every single meal always provides a defined contribution to the overall result. Typical ingredients: Basil: three types of Basil used in Thai cuisine, but the available here green Basil is quite suitable. In selected Asia shops to get also Thai basil. Chillies: There are chilies in many different degrees of sharpness, therefore caution is advised in the selection.
Some campaigns, which see an ecological future especially in the Darjeeling around the wine-growing area in the Himalayas, is the protective seal of organic tea not far enough. Refer to the seal of natural land. Here, social components play in addition to more stringent guidelines for the cultivation and processing (fair trade) an important role. The reactor accident in Fukushima, consumer when it comes to organic tea from Japan are increasingly insecure. However, teas from the deep South West of Japan (Miyazaki, Kagoshima etc.) can be regarded as harmless. Only in the northern regions (such as Shizuoka), caution is advised.
Therefore, the Japanese Government before exporting these products of laboratory tests prescribed. The effect and preparation of tea next to the Green Darjeeling there many other green varieties, such as the China tea bushes (Theasinensis). All unites the positive effect on the human organism. Numerous studies have shown that the ingredients of green tea are veritable fountain of youth. So here are the highest ORAC values to prove.
These are available for the antioxidant abilities and therefore keep free radicals”in chess. Bitter and tanning agents exert beneficial effect on the metabolism. Caffeine is stimulating, promotes the physical endurance and is bound in the tea to the amino acid L-Theanine, much agreeable as in coffee or black tea. He lowers the cholesterol level in the blood, improves the metabolism and accelerates fat burning. Through improvement of insulin sensitivity, the risk of diabetes lowers type 2 to fall ill. He prevents also the arteriosclerosis and cardiovascular disease several types of cancer. Thus the positive properties are not exhausted, because also the green tea has anti-inflammatory, antibacterial, antiviral and antifungal. Also, strengthen the immune system and prevent tooth decay. The preparation of tea has a direct impact on the ingredients and the health effects of tea. By different water temperature and steeping time, the tea very significantly changed its character and has a different effect. Factors such as water metering, tea strainer, adding sugar, milk or honey play an essential role in the preparation. Just the addition of milk and flavoured can interfere with the absorption of valuable polyphenols. While preparing lemon or juice increase the bio-availability of the key catechins can with vitamin C,.
A longer storage time would even affect its taste. Higher quality wines have always providing the shelf life This exhibit good wine shops. Misconception # 4: is a young white wine better and drink as an older white wine! Also this is a mistake: the age of the wine is also not a quality feature. The slightly older white wine is the most of all wines. Misconception # 5: the best wines come from the French, Spanish and Italian vineyards! That’s not entirely true also wines from other regions and continents can be top notch and taste great. Error the old red wines taste # 6: best! So sweeping one can not really say that. The older red wines are only slightly more expensive. A younger red wine can taste better as an elder.
Mistake # 7: the more expensive one wine, the better! No, blind tastings have proved that the cheaper the better wines were classified. The price of a wine says nothing about its quality. Mistake # 8: A Cork is a sure sign of the good quality of the wine! This misconception has unfortunately fairly long held. The Cork says nothing about the quality of the wine. He can even affect the taste of the wine. The full flavor of the wine can be ensured with the screw cap.
Also can be much easier to open a bottle of wine. Mistake no. 9: men are the infallible wine connoisseur! Certainly not. It has long been known that women are the better wine connoisseur because they can have a much finer taste and much better perceive the differences of their wines. Misconception No. 10: The men are the right wine drinker this is unfortunately also not right. “A representative survey of pharmacies look around” revealed that to women much more often a glass wine treat. 9.3 per cent of women indicated in this survey that regularly drink wine; among men, it was only 7.6%. “Mistake no. 11: beer to wine, let it be!” This saying remains stubbornly for centuries. The beer drinking he goes back to the middle ages, as the poor people at best reserved was and the wine was considered a privilege of the upper classes of the population. Who then a pint wine could afford, it avoided of course, drinking cheap beer. Wine to beer, so I counsel you! “, goes on to say. Most understand today that it is quite friendly to consume beer and then wine first. A good hangover is the receipt for this mistaken joy of sense of the next morning. And enough of the theory – get a good glass of wine and enjoy the juice of the vine. Katja Nasser
The respect of the Thai culture and tradition is expressed in the way, as to the many national holidays commits and elaborate, often intricately decorated dishes prepared on these occasions. Guests will be pampered with an endless sequence of spicy things, this one serves exotic fruits and Thai beer or local whisky, the Mekong. A menu, all at the same time come to the table, so that the chef can enjoy it together with his guests. The Thai have a special tradition of garnish, often elaborate decorations are carved out of vegetables. This art is an integral part of native culture, expressed also appreciation for the beautiful.
Everyday life in Thailand is closely linked with the seasons – with the harvest time and the vagaries of the monsoon climate. The Thai take seriously their diet and looking very fresh ingredients and balanced flavors. In all Thailand, rice is the main staple food, but various forms of preparation of coconut are close behind. Each region’s people understand from the locally available Ingredients to make the best that there is in the Thai kitchen many regional variations. Basics of Thai cuisine, the basic ingredients of Thai cuisine are coconut, lime, chillies, rice, garlic, lemon grass, ginger and coriander. Though the ingredient list is quite long, but the preparation and cooking methods are very simple and easy even for an inexperienced Cook to handle. The essential principle of Thai cuisine is balance.
The five taste extreme – bitter, sour, pungent, salty and sweet be balanced within a menu. In a menu, every single meal always provides a defined contribution to the overall result. Typical ingredients: Basil: three types of Basil used in Thai cuisine, but the available here green Basil is quite suitable. In selected Asia shops to get also Thai basil. Chillies: There are chilies in many different degrees of sharpness, therefore caution is advised in the selection.