Gourmet Wine Gift Baskets

By Simon Oldmann

Over the past few years the diet of the people living in Mediterranean area has come into focus and many people where surprised to learn the prominent role wine plays in keep us healthy. You can create a healthy gourmet wine gift basket based on the Mediterranean diet and give the wine lover on your list a taste of the wonderful assortment of Greek wines.

Greece has a 6,000 year old wine tradition supported by mythology which attributes the origin of winemaking to Dionysus. Each of the local wines has a distinct identity and quality, which has been supported for the past 20 years by the formation of the Appellation d’ Origine Controlee (AOC). Wine producers in Greece have enjoyed much success in culinary circles and gourmet wine gift baskets are a natural extension to this.

Greek gourmet wine gift baskets make a wonderful addition to any wine enthusiasts collection. For a country that is smaller that the state of Georgia in America, ranking after the 12th largest wine producing country of Chile is a testament to the improvement of wine quality over the last ten years. Wine production in Greece is a natural result of its variable, temperate climate and all sorts of varied soils, much of it mountainous with is conducive for a wide range of wines.

What are some of the best known grape varieties used in Greek wines? The grape variety of Moschofilero grown in a cool climate produces white wines that are delicate and aromatic. For full bodied red wines, look to the grape variety called Xinomavro. When you want to fill your gourmet wine gift basket with delicious dessert wines, the Muscat variety from the Greek islands are wonderful choices.

For the wine aficionado, the fact that most Greek wines are made from native grape varieties will make them unique and appealing. Greek wines come from a cool climate which gives them a subtle temperament with low alcohol content.

By some standards, every Greek meal could be considered gourmet; salads made with delectable feta cheese, fresh seafood combinations, whole grain breads served with delicious wine is the common fare eaten on a daily basis. For the basic Greek gourmet wine gift baskets, select a pair of red and white wine from any of the famous vineyards of Greece and then surround it with extra-virgin olive oil, “pitza” appetizers, marinated and oil cured olives, feta cheese, pasta, stuffed grape leaves with seasoned rice and fire-roasted peppers.

You can also create a gourmet wine gift basket with a Greek island theme; there are many regional producers of wine on Crete, Samos and Santorini online that can provide you with all of the ingredients for a wonderful present for any wine enthusiast.

If your wine lover has a sweet tooth, you can pair deliciously sweet dessert wines with a number of pastries that have a distinctive Mediterranean flavor; Kataifi (Shredded Nut Pastries) or Bourekakia (Honey Nut Rolls) and one of the many varieties of the world famous flaky pastry Baklava filled with honey, walnuts or pistachios just to name a few. Make your present unique and really surprise your wine lover with a gourmet wine gift basket of delicacies and delectable Merlot or Chardonnay from Greece; the land where wine is considered a “gift from the Gods.”

About the Author: Wine Gift Baskets are an excellent gift, learn about shopping and buying Wine Gifts at http://winegiftsideas.com

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A Beginners’ Guide To Enjoying Red Wine

By Jack Wells

The world of red wines is a heady, rich and wonderful world filled with everything from the nuanced subtlety of a gentle South African Merlot to the peppery richness of Sangre de Toro, “Blood of the Bull” from Spain. In general, many of the “rules” of wine drinking have been cast aside in today’s world, making it more accessible to every person, and with the increased demand supply has soared, allowing for inexpensive and very delicious wine available to all.

Still, there are many who feel that the world of wine loving is not as yet open to them. With so many wines to choose among, where do you begin? How do you properly enjoy a red or white and with what meals would they be best?

Let’s look at some very basic tips to maximizing your exploration of red wines.

Don’t spend a ton of money on a bottle of wine. Leave that for later, once you’ve begun to explore beyond the brands and varietals that you like. There are so many wonderful and delicious wines that are available for somewhere between $5 and $8 a bottle, that you really should not need to drop $20 or $30 for a bottle of wine…at least not yet.

Don’t buy local, yet. Often, your local wine store is stocked with bottles from the local vineyard (if there is one). These can be wonderful, or they can be vinegar. It really can be something of a crap shoot. So, unless you live in the Napa valley, or some other area that is renown for its wine-making efforts, stick with something that is nationally or internationally distributed.

Stick with a varietal, for now. In other words, pick a wine that is primarily made from one type of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, etc. Try to avoid blended reds to begin with, though they can be quite delicious. By learning the flavors of the varietal grapes, you’ll better understand what it is about the blend that you like. Avoid flavored wines or coolers that you can get at your local convenience store. These are little more than non-bubbly soda pop with alcohol in them and can lead to a nasty headache as they are hastily made from the least pure ingredients.

Start with a nice Merlot from South Africa, Australia, New Zealand or Chile. These vineyards are usually able to balance cost with quality quite nicely. The reason I recommend Merlot is that of all the red varietals, it is the gentlest, and complements a broad menu of meals.

Reds like to breathe. Open the bottle and let it sit for ten minutes or so. This allows oxygen to get at the wine and mature it quickly. For that matter, pouring the wine into the glasses and allowing it to sit for ten to twenty minutes accelerates this process. You’ll find the flavor is much enhanced by this approach.

Reds at Room Temperature and Whites Chilled. A simple rule that does not always apply but is a good guide, nonetheless. Chilling a red removes many of the subtleties of flavor for which you buy the wine in the first place and slows the wine’s ability to mature with exposure to oxygen. Keep them room temperature.

I mentioned earlier that many of the “rules” of wine loving have been discarded, or at least loosened, such as ‘red wine with red meat or pasta and white wine with fish or poultry.’ While these are not bad guidelines, they really are not carved in stone and nowadays waiters and even the seasoned gourmand will not turn up his/her nose at a guest who asks for a red with fish or enjoys a nice, tart Chardonnay with a burger.

Merlot with what? While a Merlot can be a perfect complement for a spaghetti dinner (particularly if you have a nice buttery garlic bread), it can easily sit beside a pork chop or fried chicken dinner. A Merlot is a lovely, non-pretentious start to your journey and should open the door nicely to a journey of wine loving.

OK, Now What? Try a few different brands of Merlot from competing vineyards. Note the differences in style and substance. I’d recommend sticking to those south of the equator to begin with. Once you feel like you’ve tasted a number of Merlots and are acquainted with the differences, then move on to a Cabernet Sauvignon and begin your journey anew. I’d hold off on Shiraz, Syrah, Petite Syrah or Beaujolais until you have a basic appreciation of Merlots and Cabernets, but once you do, then dive in to the heavy, heady, peppery joy of the stronger reds. Once you feel like you really understand and can note the differences of the red varietals, start exploring the blends or the truly excellent California varietals. Good luck and enjoy!

About the Author: Jack Wells loves red wine, and you can join WineHappy.com Social Network and add Jack Wells to your friend’s list and read his red wine reviews.

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King Wine Bar

Extra-special getaways in California Wine Country

Everybody loves that Eureka moment when they happen upon a special getaway – a “find” that they hadn’t totally expected. With all the hype you read in travel brochures and all the creative writing that finds its way to the internet, it’s satisfying when you come across someplace that is actually as good as – or better than – advertised.
Such is the case with these two accommodations in California Wine Country.

Paso Robles

Perched on a hill near Highway 101, La Bellasera Hotel and Suites might look from the freeway like it’s just a nice, modern hotel at an easy exit point – a place on the way to someplace else. But get a little closer and you realize somebody has spent a lot of money creating a true luxury hotel. Using a blend of Mediterranean and Italian architecture, this hotel truly stands out.

It’s one of those hotels that almost overwhelms the senses as you enter the lobby with its rich marble floors and Roman columns supporting a pseudo balcony with ornate iron railings against a backdrop of ultra high ceilings. The feeling is classic, yet contemporary with special attention given to spot lighting and the hotel’s stylish but comfortable couches. Along one side of the room, wrought iron doors open to the elaborate wine Wine Cellar while nearby is the entrance to the hotel’s locally acclaimed Enoteca Restaurant & Bar which, in just a short time, has become known as the place for a gourmet dining experience in the immediate area.

Our two-room suite expanded on the theme of local luxury by including in one room a three-person Jacuzzi tub that had been built into a foundation of bricks and set in a corner where colorful wall paintings added the illusion that our tub was looking out on a Mediterranean coastal village. Again, Roman pillars were used to complete the illusion. Across the room was a cabinet-style wet bar and glass-doored refrigerator and, on the wall, a full-sized high-definition plasma television. There was also a smaller flat-screen television in the bedroom, as well as two king beds, a desk and a desk-top computer.

We could go on and on about things like the signature bedding, high thread count linens, the luxury bath products, the availability of spa services either in-room or in their special treatment room – but we think you get the idea. The quiet town of Paso Robles now has a luxury option for even the most pampered of guests.

For more information on La Bellasera Hotel and Suites, please phone 866-STAY-NOW.

Napa Valley

A visit to Napa is not just a chance to see where wine is made, or to explore the upscale shops and stores that now have found their way into the tiniest of Napa Valley communities. Rather, a trip to the valley is an almost spiritual journey that presents you at once with the beauty of 63,000 acres of vineyards and the industry that has brought a European elegance to the Valley lifestyle.

With 75,000 residents, the town of Napa has become a small city in its own right and a name synonymous with California wineries. If you want to be based in Napa during your stay, there are many options for an unforgettable experience. The most recent we sampled – and a place we would consider a “find” because of its incredible restaurant – is the Westin Verasa Napa. The resort hugs the banks of the Napa River, and is within three blocks of the plentiful shopping, arts activities, music, wine bars and other attractions located in downtown Napa. The location is also prime because of the river walk that runs along the Napa River shores and, in this case, right by our first floor suite.

As the name Westin implies, the Westin Versa Napa is all about a high-quality experience. Our suite was like a small condo unit with a complete kitchen – with all the latest colorful stylings, by the way – as well as an open room with contemporary dining and living room furniture, and a bedroom with a king-size bed. Plasma wall-mounted TV’s were in both the “great room” and the bedroom. The bathroom with its generous use of marble was small but elegant.
While the river beckoned just outside our suite – and we really enjoyed lounging on the private deck, staring at the calm waters and watching runners and walkers as they used the trail – the highlight of our stay had to be the dinner we had at La Toque, the renowned French restaurant right on property. It’s been named one of the best restaurants in America and has won numerous culinary awards, and we were certainly curious to see what all the fuss was about.

It didn’t take long to figure it out. We were seated at a table that felt private, yet had a good view of the restaurant’s “show kitchen” where cooks and waiters were scurrying about doing all the things you see in those cooking shows that are so popular these days. The maitre d’ explained how this restaurant is a little different – you can choose two, three or four courses and they’ll give you portions to match. So if you choose two, you get big portions; choose four and each one is smaller.

The menu is subdivided into four sections and many diners choose one from each – but it’s not mandatory. You can choose all meat dishes if that’s what you want. The choices were amazing and included such items as Seared Artisan Foie Gras with Bacon-Wrapped Medjool Dates and Toasted Brioche (the best foie gras we’ve ever had) or West Texas “Nilgai” Antelope with Leek and Black Trumpet Potato Terrine and Roasted Root Vegetable Red Wine Reduction, or Florida Frog Legs with Sweet Garlic Puree, Sauce Verte and Tomato Confit.

Because this is California Wine Country, there is something else to think about – what wine you will drink with these delectable entrées. This is where the experience totally transcended any we’ve had before – if you want something extra special, ask for wine pairings for each of your courses.
With wine pairings they don’t just bring you a different wine for each course – you also get an education. The sommelier at La Toque is quite knowledgeable about wines from all regions, not just Napa. With each pouring you get a detailed explanation of where the wine came from and why it is being paired with the entrée you have chosen.

For more information on the Westin Verasa Napa, phone (707) 257-1800.

About the Author

Cary Ordway is a syndicated travel writer and president of Getaway Media Corp, which publishes websites focused on regional getaway travel. Among the sites currently offered by GMC are http://www.californiaweekend.com , covering California spa vacations and other Golden State destinations, and http://www.northwesttraveladvisor.com , covering Washington vacation ideas as well as other Pacific Northwest travel destinations.


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Will US repeat the welfare death of the Roman Empire?

Every society is building its strength on a moral ground. In the US that moral has been written into the Constitution granting the citizens law and or-der, as well as, a sincere respect for all citizens’ property and income.

When the representatives believe that they by the power of the government apparatus unpunished can plunder certain citizen groups on their incomes and property, they are fatally mistaken.

In ancient Rom social welfare support was in-troduced by Gajus Gracchus (158-122 BC), on a large scale. All citizens of Rome were entitled to buy a monthly ration of grain at a fixed price. The subsidized staple food of Rom became immedi-ately the weapon of choice for the ruler to stay in high favor with the crowd and to maintain control over the political power.

Cheap grain was initially sold without any means test to every individual willing to queue up. From the beginning about 50,000 people used this benefit. The free food policy evolved gradually over a long period of time. Since the inception of the system the number of people living on public social assistance increased and few rulers in power dared to put an end to it. The first ruler to make an attempt was the great commander Lucius Cornelius Sulla (138-78 BC), but it was stopped by severe social riots forcing him to retreat. Then no less than 200,000 Roman citizens received public social as-sistance and did stand up in defense of their right to cheep basic food.

CAESAR AND HIS PREDECESSORS

At the time Julius Caesar seizure of power (49 BC) the number of people living on social welfare assis-tance had increased to a staggering 320.000, in a city with 1 million inhabitants. Publius Clodius Pulcher abolished the charge in 58 BC, and began distributing the grain for free. The result was a sharp increase in the influx of rural poor into Rome, as well as the freeing of many slaves so that they too would qualify for the dole. Ceasar man-aged later to introduce a means test that squeezed down the social welfare population to 150.000.

After his death followed several weak rulers, causing the number to again reach 320,000, a num-ber that Gaius Julius Caesar Augustus (from 31 BC) by a new means test managed to squeeze down to 200,000. The welfare system had by then become a well-established institution by its own power that withstood every attack during the com-ing centuries.

One notable act of Marcus Ulpius Nerva Traianus, commonly known as Trajan (98-117 AD), was his formalization of the Alimenta, a wel-fare program that helped orphans and poor chil-dren. It provided general funds, as well as food and subsidized education.

Under Septimius Severus (193-211 AD) free oil was also distributed. Subsequent emperors added, on occasion, free pork and wine. A mile-stone in evolution was made 274 by emperor Lu-cius Domitius Aurelianus commonly known as Aurelian (270-275 AD) who not only made the right to social welfare hereditary but also boosted welfare benefits considerably by providing baked bread instead of corn supplemented by pork, olive oil and salt.

The Romans did not only demand cheap basic food but also subsidized culture. The emperors assumed the responsibility of providing the citizens with publicly funded entertainment and arts pro-grams. One historian estimates the modem equiva-lent of $100 million a year was poured out in cir-cuses and gladiator duels alone.

None of the emperors, not even Caesar or Au-gustus, dared to circumscribe the Roman’s welfare privileges. Indeed they had access to the Praetorian Guard having power to crush any insurrection. However, they preferred to be generous and to keep the crowd in a good mood. They wanted to be greeted with enthusiasm by the crowd of people at the public celebrations and entertainments. Ova-tions and cheers was sweet music for the emperors that they where willing to pay a very high price for.

INFLATION

The development of Rom to an empire was created by an expensive military power and plentiful of stupendous palaces and monumental buildings. Combined with immense costs for free food and entertainment the emperors need for incomes be-came insatiable. The expenditures grow fare above the tax revenues, a problem the government solved by reducing the value of the money value. By other words inflation was created.

In absence of a modern monetary system, where the printing press for banknotes could be used, the rulers had to deteriorate the coin. 

The silver coin denarius was introduces 268 BC and contained 94 percent silver. Nero reduced the silver content to 90 percent. Trajan (98-117 AD) reduced the silver content to 85 percent. De-basement continued under the reign of Marcus Au-relius (161-180 AD), who reduced the silver con-tent of the denarius to 75 percent, further reduced by Septimius Severus to 50 percent. By the middle of the third century AD, the denarius had silver content of just 5 percent and year 268 AD the con-tent was reduced to only 0,02 percent, a reduction by 1/4700. The decline in the silver content to the point where coins contained virtually no silver at all was countered by the monetary reform of Aure-lian in 274.

It sound a lot, but the price increase was only 1.6 percent per annum. For us it looks almost like as close to a stabile money value you can get. However, the inflation ratio increased, as it use to do in a welfare state. And during the hundred years beginning 200 AD to 300 AD and the price for an artaba (approx 77 lbs) wheat from 12 to 120,000 drachma, i.e. 10 000 times the original value. At that time Rome was going fast on the downhill slope, with stark increase in prices, averaging 10 percent per annum. Since prices were rising too rapidly it became impossible to count on an imme-diate proportional increase in the fiscal revenue, because of the rigidity of the apparatus of tax col-lection.

Of course, people having savings where hit harsh by the inflation, particularly small savers in coins. Such inflations are in reality working as a systematic plundering of the savers assets and dis-courage the desire to save.

THE PLUNDERING OF THE PRODUCTIVE

During the centuries prior to Christ’s birth, when the Roman Empire evolved, the society’s financial base was created on a healthy model that stimu-lated entrepreneurship and productivity. Without a free market economy with free production and trade no development would have taken place. Taxes and duties where favorable to businessmen and the agriculture blossomed. The farmers devel-oped a capacity big enough to provide Rom with all staple food needed. Artisanship and commerce flourished and enterprises grow.

Then came the redistribution of wealth, trans-forming Rom to a welfare state, with free bread and entertainment, as well as, with extensive gov-ernment support for a place to live at, child support (due to the low nativity), and lots of jobs in the constantly expanding public sector. This develop-ment was not possible to slow down, as it created its own unstoppable force. Oppression and extor-tion began early in the provinces outside Italy and reached later fantastic proportions. The mob of Rome and the palace favorites produced nothing, yet they continually demanded more free gifts.

This was gradually leading to taxation on the citizens living in Italy, and later leading to an intol-erable tax burden on the productive classes, as they earned good money and often managed to buildup considerable fortunes. Emperor Nero once de-clared, “Let us tax and tax again. Let us see to it that no one owns anything!” Later, more unscrupu-lous emperors like Domitian (81-96 AD) would use trumped-up charges to confiscate the assets of the productive entrepreneurs. Most emperors con-tinued the policies of debasement and increasingly heavy taxes, levied mainly on the productive and wealthy.

The war against wealth was not simply due to only fiscal reasons, but also as a conscious policy of exterminating the Senatorial class, to eliminate any rival to the emperor. As the private wealth of the Empire was gradually plundered away though confiscatory taxes, an increasing number of entrepreneurs could not manage their businesses any longer. This caused the economic growth to slow to a virtual standstill.

Once the productive were no longer able to pay Rom’s bills, the burden fell onto the working class. Evidently average people suffered severely from the deteriorating economic conditions.To prevent businesses from shutting-down, resulting in mass unemployment, the government was increasingly nationalizing the economy. This caused a total breakdown of the division of labor.The entrepreneur’s difficulties were not only caused by high taxes but also by massive govern-ment regulations. At this point 301 AD, the Em-peror Diocletianus, commonly known as Dio-cletian, took action in order to subdue the increas-ing civil unrest. He attempted to stop the inflation with price controls on all services and commodi-ties. Despite the fact that a brutal death penalty applied to violations of the price controls, they were a total failure. Goods disappeared from sale, resulting in shortages and destitution.

Every kind of price control where the pro-ducer is prevented from charging the price the con-sumer is willing to pay for is thieving from the producer. This kind of plundering and assault did severely discourage the producers desire to pro-duce. Businesses were literally pulverized under the burden of this public hostility.

THE DECAY OF THE STATE

Under Emperor Aurelian (270 AD) Rom had one million inhabitants. But here the curve is turning down. The financial assault on the businessmen and the farmers caused the supply to decline. The legal market with controlled prices and shortage was replaced by a black market with sky-high prices. Businesses and people where forced to move to the provinces, basically leaving Rome as an economic empty shell. The money economy finally completely broke down.

In the end, there was no money left to pay the army, build forts or ships, or protect the frontier. It was an easy task for he barbarian German chieftain Odoacer to pushed aside the last Roman emperor, Romulus Augustulus, and installe himself 476 AD as the new authority. The end came rather anti-climactically in 476, when the German chieftain Odoacer pushed aside the last Roman emperor, Romulus Augustulus, and installed himself as the new authority and liberator of a corrupt and decayed ideology.

America’s new progressive rulers are now elevating the government’s power and influence and have on a morally rotten and corrupt ideology started to plunder the productive citizen groups on their incomes. The county’s moral code written into the US Constitution is now at stake. The Pro-gressives are now prepared to sacrifice the freedom of choice and the respect for citizens’ right to dis-pose over most of their income. The increased taxation on the productive citizens’ will at the end cause the same welfare death that Rome made 1500 year ago.

About the Author

He has extensive experience in new business start-ups and development. Proven entrepreneurial skills in introducing leading edge technologies, including strategic planning, market analysis and fundraising.

He holds a Masters of Laws Degree (LL.M.) from the Lund University in Sweden



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