Moscato is my Boyfriend

10 Words that Describe Wine and Compliment Women

At some point we all have difficulty describing a wine — its flavor, its scent, the way it feels on our tongue. What are the correct terms to use? How can you best characterize these things? Have I got a trick for you!

Next time you want to describe a wine, all you have to do is sit back and think about how great women are. Yep, it’s that simple. Here are 10 adjectives for describing wine, and an example of how each term might also be used to pay women the compliments they so richly — rich: (of a wine) intensely fruity, or flavorful — deserve.

1. balance: One of the best traits in a wine is its balance. If its sweetness, acidity and tannins (or dryness) are all in harmony with one another, a wine has balance. She keeps her work and her personal life in remarkable balance.

 2. brilliant: Brilliant is a term for describing the color of wine. A brilliant wine is clear, with no cloudiness or haze. She’s so brilliant that I hang on every word.

 

3. complex: If you’re having difficulty describing a wine, chances are that it’s complex, meaning its flavor is so intricate that one can drink it repeatedly and keep discovering something new about its flavor and mouth-feel. Her personality is so complex, it’s impossible to be bored in her presence.

4. elegant: Elegant wines feel very light on the tongue. They’re crisp and easy-to-drink. While most people use this term to describe white wines, red wines can be elegant too when they have exceptional balance. The pearl earrings made her look even more elegant than before.

5. exuberant: Exuberant wines are so fruity as to be intense. Whereas richness implies a depth of fruity flavor, exuberance implies more of an invigorating fruitiness. She’s so exuberant that she meets new people everywhere she goes.

6. forward: When the full bouquet of a wine’s flavor is quick-to-develop on the tongue, one may call it forward. She’s a forward woman who knows what she wants.

7. full-bodied: Some wines feel heavier than others on account of high alcohol or glycerin content. Such wines are full-bodied. She has the classical, full-bodied beauty of a Botticelli.

8. hot: Hot wines may also be said to have burn, since they leave a burning sensation on the throat or the back of the tongue. This burn tends to be the result of higher-than-normal alcohol content. She’s smoking hot. 

9. luscious: Luscious wines have a sweet flavor that feels smooth, and almost buttery or fatty, in one’s mouth. She looks so luscious, no man could resist.

10. supple: Supple wines are the opposite of dry. They are low in tannins and feel well-rounded on the tongue. She has the softest, most supple skin I’ve ever seen.

source: www.enjoybordeaux.com

Featured News: Red Wine turns Metal into Superconductor!

Yoshihiko Takano (R), professor of Japan’s National Institute for Material Science and researcher Keita Deguchi (L) display a superconductive metal compound, which is seven times higher when dipped in red wine than for ethanol or water at his laboratory in Tsukuba city, suburban Tokyo on March 10, 2011. – AFP Photo

Japanese scientists at a boozy office party stumbled across a discovery they hope will help revolutionize efficient energy transmission one day: Red wine makes a metal compound superconductive.

The researchers plan to showcase their surprise findings later this year, the 100th anniversary of the discovery of the phenomenon of superconductivity, the zero-loss flow of electricity through certain materials.

The “eureka” moment came when National Institute for Materials Science researchers found that an iron-based compound became superconductive after being soaked in alcoholic drinks such as beer, wine and sake.

Red wine was the hands-down winner in producing the desired physical effect, although no one is quite clear yet on how exactly it worked, said researchers at the institute in Tsukuba, east of Tokyo.

The ratio at which compounds became superconductive was seven times higher when dipped in red wine than for ethanol or water. It was four times higher for white wine and three times higher for beer, sake and whisky.

“The better it tastes, the more effective it is,” the institute’s lead researcher Yoshihiko Takano said, while allowing that taste is subjective. “There may be a connection between the substance we humans sense as a taste and the substance that induces superconductivity. It is as if a detective was tracking down the culprit in a suspense story -the guy is in the glass, but we still don’t know if he is acting alone or conspiring with others.”

The team hopes the find will help in the quest to one day unleash the potential of superconductivity to build power infrastructure that reduces energy use and mankind’s reliance on climate-changing fossil fuels.

When an electric current passes through a conductor such as copper and silver, part of the charge is lost as heat, a loss that increases with the distance the charge travels.

In superconductivity -first discovered in mercury in 1911 -electrical resistance suddenly drops to zero in some metals when they are cooled to near absolute zero (-273 C). This also produces a strong magnetic field -an effect which has found applications, including in MRI body scanners.

To achieve zero-loss power transmission now, cables encased in tubes can be cooled with liquid nitrogen to make them superconductive -but the complex and expensive technology has not been commercially used on a large scale. Power companies have run only small-scale and pilot projects.

The dream is, however, to one day find materials that can become superconductors at room temperature, which would allow zero-loss transmission of power over vast distances.

“This may sound like the stuff of dreams, but electricity generated by solar power in the Gobi Desert (of China and Mongolia) could be transported to the other side of the globe,” said Takano. “The sun is always shining somewhere on Earth, and the dream is for electricity to be transported to faraway places with no power loss.

“Imagine there is a ring of superconductive cables along the equator with solar cells attached at certain places. If there were branches, clean electricity could be dispatched to the remotest rural areas.”

Mamoru Mohri, a former astronaut who heads the National Museum of Emerging Science and Innovation in Tokyo, said advances in superconductivity could ring in “an era in which we don’t have to burn as much fossil fuel.”

Takano’s team made its discovery when they put tablets of an iron-based compound called Fe(Te, S) into alcoholic drinks at an office party a year ago.

The team found that after being soaked for 24 hours in red wine or other alcoholic beverages, the compound became superconductive when cooled to about -265 C.

Reiji Ogino, power-industry analyst at Mitsubishi UFJ Morgan Stanley Securities, said the hunt for new electricity transmission methods has sped up as the world looks to reduce carbon dioxide emissions.

“I’m looking forward to seeing a technical breakthrough,” Ogino said -but he cautioned that it remains unclear how much it would cost to replace existing transmission networks.

Tomoaki Fujii, who heads equity research at Morningstar Japan, said superconductivity is “a technology with high expectations”, but said that it is “a bit too early” to start buying related stocks just now.

“We haven’t seen superconductivity used for electricity transmission even 100 years after it was discovered,” he said. “And we would have to see how smoothly it could actually be utilized.”

© Copyright (c) The Vancouver Sun
Read more: http://www.vancouversun.com/life/wine+turns+metal+into+superconductor/4789002/story.html#ixzz1NCqni9sM

Moscato Mondays! Today’s Recipe: Moscatopolitan

The original cosmopolitan is a classy cocktail perfect for glamorous dinner parties or just a girls night out on the town. This refreshing remix of the original drink hits the sweet spot with a sparkling splash of Moscato. Enjoy!

Ingredients:

2 oz Moscato Castello del Poggio
1 oz Triple Sec
1 oz Cranberry juice

Directions:

1. Add fresh squeezed lime to taste.
2. Stir, shake & serve it up!

“Mosca-Lada” - The Perfect Summer-time Drink!

If you like Pina Coladas and Moscato, then you’ll LOVE this drink! Perfect for the beach, poolside, or just a lazy summer day, this refreshing beverage will cool you down in the scorching heat.

Ingredients

1. 2-3 oz of Rum
2. 1 1/2 cups of chilled Moscato Castello del Poggio
3. Your Favorite Pina Colada mix
4. 2 cups of ice
5. whipped cream

Instructions

1. Put the rum, Moscato, pina colada mix, and ice into a blender
2. Mix together on a medium setting
3. After you pour into a glass, put the whipped cream on to, and add a piece of fruit (like a strawberry or pineapple) as a garnish :)

Enjoy!

Recipe of the day: Ricotta Cheesecake & Moscato Figs

Ingredients:

350g ricotta
500g cream cheese
1 cup caster (superfine) sugar
4 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated lemon rind
6 green figs
½ cup (125ml) Moscato Castello del Poggio

Cooking Directions:

Preheat oven to 160°C (320°F).
Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until the sugar is dissolved. Gradually add the eggs, beating well after each addition. Add the vanilla and lemon rind and beat until well combined.

Pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper. Place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin. Bake for 1 hour 10 minutes or until firm to touch.

Remove cheesecake from dish and allow to cool in the tin. Place the figs and Moscato in a bowl and toss to coat, refrigerate until needed. Remove cheesecake from tin and refrigerate for a least 2 hours.

Spoon over figs to serve. Serves 6–8.

source: www.gourmetrecipes.com