Snapshots are mementos of a very special figure or event in a person's life. Take for example a wedding. Loads of films are used (or if digital camera is used, memory is all occupied). There are unfortunate times when pictures get ruined because a) liquid was spilled on them; b) kids tore them up; c) they get browned being stored in attic and more. However, a cross-stitch portrait, if ever spilled with liquid could be sent to dry-cleaning (or laundered even); it could not be torn-up easily; and should it get browned, again, dry-cleaners can see that it gets back to its original colors (unless fabric used for background is a black woven linen). But, there would be a slim chance (to none) that these misfortunes could happen because once a cross-stitch portrait is finished, it is put in a frame and then placed on a wall for everybody to see and admire.

Cross-stitch is one of best ways to preserve most memorable moment of a person's life. It is because cross-stitch can survive time. Proofs of this are unearthed remnants from year 500 AD. This could mean that when a portrait today is saved in a cross-stitch, it could live up to 500 years more!

Cross-stitch was a fad only for religious, royals and elites in early age. That is because cross-stitch was a symbol for status in society. Cross-stitch was considered an elegant, classic and artistic needlecraft that even famous figures in history such as Queen Elizabeth 1 and Mary Queen of Scots (who, even in captivity) did cross-stitch. It would be magnificent to put back elegance and class in today's technologically advanced homes and derive pleasures only religious, royals and elites enjoyed way back in time through hanging cross-stitch on walls.

When a portrait is saved in a cross-stitch it is like stitching memories and feelings back to life along with image. Every detail considered is every minute of memory treasured and labored with. And it is 100% guaranteed that outcome of portrait is exact image of memorabilia because of accurate conversion of photo to cross-stitch pattern.

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After your initial visual impressions, swirl wine in your glass. While this may be tricky at first, you will pick it up quickly. This reveals "legs". The more wine sticks to side of a glass, higher alcohol content.

The Role of Sense of Smell During Wine Tasting

As mentioned earlier, many of subtle "tastes" of wine are actually perceived by your sense of smell. While there are only four perceptible tastes, there are thousands of different scents. Revealingly, sinus congestion will stop even most experienced and accomplished wine taster in his/her tracks. Smell is perceived through upper nose as well as through back of throat. Molecules of different scents are registed by olfactory bulb in sinuses.

Before smelling a wine, swirl glass again to reveal aroma. When smelling a wine, attempt to put any familiar aromas into context of previous tastings. This is fundamental basis for increasing your knowledge of tasting wine.

After smelling wine, majority of registered perceptions occur very quickly. Sense of smell is very delicate and easily overwhelmed. Smelling same thing repeatedly becomes less and less revelatory in rapid succession. If you do not immediately pick out array of aromas in a wine, relax for a minute or two, then try again.

The Actual Tasting Begins

After experiencing aroma of a wine, it is logically time to taste. Swirl wine once more, and then swallow a small sip. After your initial impression, take a slightly larger sip and make an effort to coat your entire mouth. This is called, "chewing" wine. Before swallowing, aerate wine in your mouth. While this makes a slightly strange sound, enhanced flavors and aromas that are released are more than worth it.

Another important component in tasting process is touch, or how wine feels in your mouth. Major variables to be aware of are body of wine, serving temperature, and astringency. The body of a wine includes depth of flavor and alcohol content. If these components are underrepresented, a wine will taste dilluted.

Serving temperature is an important variable that mainly hinges on varietal(s) that compose a particular wine. A crisp Sauvignon Blanc will taste flat at room temperature, and should be chilled. On contrary, a well-aged Cabernet Sauvignon will not reveal its true complexity when served too cold. The incorrect serving temperature for a wine will adversely affect both aroma and flavor.

Astringency is basically a synonym for bitterness, and is caused by excessive or unmellowed tannins. Great red wines often taste astringent in their youth, but develop into opulent masterpieces when mature.

I hope that you believe that proper wine tasting skills are within your reach; because they certainly are. Mankind's ancient enjoyment of wine is largely derived from fact that our senses, feelings, and preferences are basic components of what makes us human.