Cool Summer Gazpacho

Written by Tim Sousa

Continued from page 1

Roughly choprepparttar tomato, cucumber, onion, garlic, and jalapenos, and add them all to a mixing bowl.

Addrepparttar 147721 rest ofrepparttar 147722 ingredients torepparttar 147723 mixing bowl, and mix together.

In batches, pureerepparttar 147724 mixture in a blender, and transfer to another mixing bowl.

Coverrepparttar 147725 bowl with plastic and place inrepparttar 147726 refrigerator for a few hours to letrepparttar 147727 flavors blend.

Serve with a dollop of sour cream, and a little bit of fresh cilantro and chives, to garnish.

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Wine Tasting

Written by Daniella

Continued from page 1

Wine Tasting Component II: Smell

The second wine tasting component is smelling and inhalingrepparttar wine’s aroma. Concentrate as much as you can and smellrepparttar 147485 wine, swirlrepparttar 147486 glass, and smell once again. The strongerrepparttar 147487 aromas,repparttar 147488 strongerrepparttar 147489 impression. Most ofrepparttar 147490 wines, especiallyrepparttar 147491 more delicate andrepparttar 147492 older ones develop their aromas only after “being walked around”repparttar 147493 glass. There is no consensus as torepparttar 147494 exact technique of whiffing. Some say do two or three quick whiffs, others prefer one single deep whiff.

The goal of whiffing is to inhalerepparttar 147495 aroma as deeply as possible so that it gets into contact with our sensory nerve and hence, withrepparttar 147496 part ofrepparttar 147497 brain that is responsible for registering, storing, and deciphering sensations. The spot where that takes place is extremely sensitive: a cold or an allergy might completely block evenrepparttar 147498 most intense aromas. With enough practice and concentration, you’ll learn how to extractrepparttar 147499 maximum from different aromas and how to interpret them.

The vivid connoisseurs love to concoct different aromas. “Dark chocolate!” says one. “No, that’s more like pepper,” claims another. “Tea leaves, tobacco, and mushrooms,” adds third. Are they joking??

Probably we don’t quite realize it but nowadays we are exposed to so many different smells that we find it difficult to find words to describe allrepparttar 147500 complex aromas that a glass of wine can offer. Like color, a wine’s aroma can tell us a lot about its character, origin, and its history. Since our sense of taste is limited to only 4 categories (sweet, sour, bitter, and salt),repparttar 147501 wine’s aroma isrepparttar 147502 most informative part of our sensory experience. So take your time, sit back and contemplaterepparttar 147503 aroma! Likerepparttar 147504 perfume of a loved one orrepparttar 147505 smell of freshly baked bread, a wine’s aroma can evoke memories of times and places that we cherish.

Wine Tasting Component III: Taste

This isrepparttar 147506 best part of wine-tasting. You might be enchanted by wine’s sparkling color or mesmerized by its aroma but it’s actually drinkingrepparttar 147507 wine thatrepparttar 147508 whole thing is about. Maybe you are thinking that drinking isrepparttar 147509 easiest part – after all we start drinking from a glass from a very young age and we keep practicing for a lifetime. However, there’s a real difference between just swallowing liquid and conscious tasting. Here, just like in all good things in life,repparttar 147510 difference is inrepparttar 147511 right technique. The appropriate technique can make sure we getrepparttar 147512 best out ofrepparttar 147513 whole experience.

1. Still underrepparttar 147514 influence ofrepparttar 147515 aromas you’ve inhaled in step II, take a sip ofrepparttar 147516 wine. Don’t make it too big or too small. You need just enough to walkrepparttar 147517 wine in your mouth and not have to swallow it just yet. Let wine uncover its secrets. For reference, you may keep good wine in your mouth for 10 – 15 seconds, sometimes even more.

2. Walkrepparttar 147518 wine very well in your mouth, ensuring it touches each part of it. This is important because our tongue, palate,repparttar 147519 inside ofrepparttar 147520 mouth and our throat each detect different aspects ofrepparttar 147521 wine.

For many years, it was believed thatrepparttar 147522 tongue has different areas each of which is sensitive to a particular taste – sweet forrepparttar 147523 tip ofrepparttar 147524 tongue, sour forrepparttar 147525 sides, bitter forrepparttar 147526 back and salty forrepparttar 147527 whole tongue. Today we know that allrepparttar 147528 tastes can be felt withrepparttar 147529 whole tongue, only there’s a “blind” spot inrepparttar 147530 middle of it which is not sensitive to any taste. Another important step in wine tasting is being able to tell one’s impressions ofrepparttar 147531 wine. “Astringent”, “elegant”, “fruity”, “flat”, “young” are only a few words ofrepparttar 147532 wine vocabulary you’ll need to amass.

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