The fermented juice of grapes is made into an alcoholic beverage called wine. Apples, cranberries, plums are also used to make wine. However, if it says wine on the bottle it is from wine grapes. Wine grapes are sweeter, smaller, and have more seeds than table grapes.

Have you ever heard of the saying ‘what a great vintage’? Hmmm… Vint means ‘to make wine’ and Age is the year it is made. It takes an entire season for wine grapes to ripen and hence it is produced once a year.

There are several factors and dimensions to a bottle of wine and its amazing flavor: aroma, sweetness, acidity, tannin, alcohol, and the aging process.

Candy Mah Executive Director at Cave & Cellar, Malaysia talks about wine.

Candy please tell my global audience a little about you?

I am a wine importer based in Malaysia for over 20 years.  I distribute throughout Malaysia in the HORECA, retail, and duty-free market.

Do I have to be a foodie and elitist to drink wine?

One does not have to be a foodie or elitist to enjoy wine. Anyone and everyone can drink wine anywhere.

I want to drink red with white meat, is it OK? Or, is it still white with fish and chicken and red with meats?

To be honest with you, there is so much creativity and fusion in food. People can do the wine pairing as they deem fit.

When I am at a restaurant and order a bottle, how do I know if the wine is good? Do I have to swirl the glass, smell the wine, have bread to taste it, and smell the cork? In other words how to drink wine with food?

Smell, swirl, and taste are the basics to find out if the bottle is good to keep or return at a restaurant.

Does having a cork make a difference in the wine bottle?

Not at all. The screw cap wines are just as good. 

When I go to the store to buy wine, should I always look at the score or buy something that I like?

I would always buy something I like, so I’ll suggest the same for others.

Is an expensive bottle always better than a cheaper bottle?

Price is not an indication of the quality of wines, but it depends on the type of wine. Normal drinking wines that taste better will always cost a bit more.   Grand Crus wines these days are overpriced. As a matter of fact, some Cru Bourgeois which cost less can be the same and sometimes even better.

If I want to have a few bottles of wine for the holidays for guests how do I build a collection?

One should know the preference of the guests. However, here is a guideline:

a.  Western guests you can keep some Pinot Grigio (white), or Rose (dry) for summer and preferably Cabernet Sauvignon or Pinot Noir.

b.  Asian guests, you can keep Chardonnay and/or Cabernet Sauvignon.

How do you balance food, faith, finance, and family in the 21st century?

I separate the working and non-working hours.  Once working hours are over, I relax and during the weekends spend precious moments with my family.  Work is never-ending. Time is in our hands to control to do the right things for ourselves and our loved ones.

Photo Credits: Kelsey Chance Caroline Hernandez  Brett Jordan chuttersnap Matt Lamers Amy Chen 

The post Wine: How To Drink It appeared first on Four Columns of a Balanced Life.

What is Tequila made from?

Tequila is made from the fermented juice of the blue agave plant’s core also known as the pina. The blue agave reaches maturity at around eight years. The blue agave is not a cactus but a desert succulent. It can be used only one time as the pinas are taken out then steamed, crushed and made into tequila.

Under Mexican law, tequila can be from Jalisco and from certain areas in Tamaulipas, Nayarit, Michoacan, and Guanajuato. It is protected under the designation of origin.

In the Mexican state of Jalisco, the town of Tequila was established in 1656 and Jose Cuervo started to produce it commercially. The Mexican Revolution brought it fame.

I strongly recommend that you drink tequila made from 100% agave. Mexican law states that tequila has to have 51% Weber blue agave. Mixto is a tequila that contains water and sugar.

Tequilas that are crystal clear are called Blanco. However, some add caramel to make it gold. Tequilas are also aged in barrels and get their golden brown color from the barrels.

What does Blanco, Reposado and Anejo mean?

When you look at the bar menu you wonder what does Blanco, Reposado, and Anejo mean?

Blanco is clear and comes either 100% agave or mixto. Blanco is rested for two months in stainless steel tanks. It is the purest form of agave.

Reposado is rested in French or American oak barrels between two and twelve months. The oak adds finesse to the flavor.

Anejo is aged over a year in French oak barrels that impart a dynamic flavor and are much darker. Try sipping these in a brandy glass.

Extra-Anejo is aged over 3 years and tastes like brandy or whiskey that has been aged.

When you go shopping for a tequila bottle look at the type it is, the purity, NOM (distiller’s registration number, CRT (Tequila Regulatory Council), Hecho en Mexico, DOT brand, and alcohol content.

The Blanco’s should be sipped with sangria. Sangrita is a mix of orange juice, grenadine, hot sauce, and tomato juice. Take one sip of the tequila and one sip of the sangrita. Have this before you start your meal as an aperitif. During the meal try a nice reposado. After your meal, sip a nice Jose Cuervo or Clase Azul.

Try some of these suggestions and write back to me about what you think. Drink responsibly.

Photo Credits: Joe Pilié Catalin Pateo Anya Smith  Kevin Kelly Fidel Fernando

The post What is Tequila appeared first on Four Columns of a Balanced Life.

This spring, my sparkling wine of choice is Prosecco. There is something about its light, lively bubbles that feels perfectly suited to warm sunshine, blooming gardens, and relaxed afternoons on the patio. Pour a glass, take a sip, and let the sparkle welcome the new season.

The Beautiful Home of Prosecco

Prosecco comes from northeastern Italy, in the stunning Venetian hills. This landscape is a rolling tapestry of volcanic hills that rise and dip like waves across the countryside. Medieval castles, quaint abbeys, and charming hill towns dot the region, giving it a storybook atmosphere.

It is here that Italy’s beloved sparkling wine is produced.

The area has a long and fascinating history. In the second century BC, the Romans established important cities such as Padova, Vicenza, and Verona, and the region was known as Venetia. After the fall of the Roman Empire, communities settled in the surrounding hills seeking protection from invading forces. Over time, these settlements evolved into thriving towns, eventually contributing to the rise of the famous seaport of Venice.

Wine has been part of life here since Roman times, though the Prosecco enjoyed today has evolved significantly from the wines produced in antiquity.

The Grape Behind the Sparkle

The grape responsible for Prosecco is called Glera. This green-skinned variety thrives in the region’s maritime climate and mineral-rich soils, conditions that help create the wine’s bright, fresh character.

Glera is a late-ripening grape, harvested toward the end of the growing season. Fermentation pauses during the winter months and naturally resumes in the spring. This process creates carbon dioxide, forming the delicate bubbles that give Prosecco its signature sparkle.

Two important appellations define the heart of Prosecco production:

• Prosecco di Conegliano

• Prosecco di Valdobbiadene

In 2009, the European Union officially recognized the grape’s name as Glera, and the Conegliano–Valdobbiadene region was elevated to DOCG status, the highest quality classification in Italy. At the same time, the Italian government protected Prosecco as a geographic designation.

Prosecco is Unique

While Prosecco is a sparkling wine, it is quite different from Champagne.

In 1868, chemist and winemaker Antonio Carpenè founded the Carpenè Malvolti winery and helped pioneer a modern method for producing Prosecco. Instead of fermenting the wine in individual bottles, he used large pressurized tanks for the second fermentation. This process, known as the Charmat method, allows carbonation to develop inside stainless steel tanks.

The result is a sparkling wine that is lighter, fruitier, and more aromatic than Champagne, without the heavier yeasty notes that come from bottle fermentation.

Prosecco is designed to be enjoyed young and fresh, when its lively fruit character is at its best.

The sweetness levels vary depending on the amount of residual sugar remaining after fermentation:

• Brut – up to 15 grams of residual sugar

• Extra Dry – 12–20 grams

• Dry – 20–35 grams

Despite the names, “Extra Dry” is often the most common style and slightly sweeter than Brut.

A Prosecco Worth Tasting

Recently I had the pleasure of tasting Adami Prosecco Bosco di Gica DOCG Valdobbiadene, and it was a delightful expression of the region.

Winemaker Franco Adami has created a beautifully balanced sparkling wine where the fizz, sweetness, and acidity work in harmony. The aroma carries subtle notes of peach and fresh minerals, evoking the very hills where the grapes are grown.

It pairs wonderfully with shellfish, fish, and seafood, making it a perfect companion for spring and summer meals.

This Prosecco was also awarded Gold at The Wine Hunter Awards in 2017, a recognition that reflects its quality and craftsmanship.

A Toast to Spring

If you are planning a celebration, hosting friends, or simply enjoying a quiet evening in the sunshine, I strongly recommend reaching for a bottle of Prosecco. Its light sparkle and refreshing character make it one of the most enjoyable wines of the season.

Sometimes the best moments are simple ones: good company, warm weather, and a glass of something that sparkles.

Photo Credits:  Terry Timmins Raychan Lisanne van Elsen Mel Maldonado-Turner

The author would like to thank Giulia Medusa from Adami Srl for reviewing this blog post and for providing pictures.

The post What is Prosecco Sparkling Wine appeared first on Four Columns of a Balanced Life.

Introduction

After the COVID restrictions are lifted, we will all be dining out more often. I have outlined a few rules that will help you have an amazing restaurant experience.

Customer service is the main ingredient of an amazing restaurant experience. As customers, we expect the service to be friendly, personalized, be given suggestions based on our preferences, amazing food, out of this world presentation, dynamic ambiance, and great decor. However, as a customer, if you follow these strategies you will have a killer restaurant experience no matter what happens.

Make a reservation

A restaurant plans staffing, food preparation and everything else based on reservations. If you show up on a busy night without a reservation, chances are you will not get a seat. If you make a reservation and do not want to go, please cancel the reservation. Through reservations, the workflow is managed more efficiently and you get better service.

Check the menu online before visiting

It is important to check the menu online. In other words, you know if it has gluten-free, vegan, vegetarian or other options. As a result, you do not spend a whole bunch of time looking at the menu and are not sure what you want.

Be on time

Arrive on time. The manager has scheduled the reservations so that the service and kitchen have enough time to give you the best service.

The waiter is not your servant

It is important to know that the waiter is not there to meet your every whim and fancy. The waiter is there to make sure you have a great dining experience. Treat them with respect and you will get great service.

Go with a positive attitude

This is the most important aspect of going to a restaurant. Be positive. Go out there to have fun. Therefore, if you are looking to fill your Yelp or Trip Advisor review, you will not have a great experience. Do not go to the restaurant to take out your frustration on the waiter.

Do not ask to change the food

The menu is designed by the chef for maximum flavor. Do not ask to change the dish completely. Some modifications might be possible.

Spend money

Never go to a restaurant and be a scrooge. You see if a waiter is working from 5 to 9 pm, he is depending on having a guest from 5 to 7 and another from 7 to 9. Waiters work for tips. Waiters make below minimum wages. As a result, if you are just having a drink or a slight snack go to the bar instead.

If there is an issue let the server know

It is possible that many things can go wrong. If the food was not good or something is wrong, let the server know right away. The issue can be resolved. You will probably not be charged for the food, get a discount, get a free dessert or get a gift certificate for your next visit. But please do communicate.

The server and chef are human

The chef and waiter are human. Most chefs work sixty to eighty-hour weeks. The waiter is on his feet for eight hours and has probably not had a meal. Be patient, kind, gentle and considerate.

Tip well

I recommend fifteen percent to start with. The waiter has to give anywhere from five to seven percent of the total bill to the back house to be shared. Remember, waiters have good memories. Tip them well and they will go a mile to make your restaurant experience amazing.

Enjoy your visit to the restaurant, follow these strategies and you will have an amazing restaurant experience.

Photo Credits: Mojo Jojo  Louis Hansel  Persnickety Prints  Brooke Cagle Sasha • Stories Pablo Merchán Montes Adam Jaime Clay Banks Priscilla Du Preez Jonathan Borba Crew

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