| How to Drink Wine Posted: 25 May 2020 01:00 AM PDT Drinking wine is more than simply consuming a beverage; it's an entire experience. Although there are thousands of different types of wines, there are a few key elements to include in the wine experience that will make all of your wine drinking much more enjoyable. If you learn about the different components of wine – such as body, finish, and flavor intensity – you'll be able to find the perfect wine for you.[1] [Edit]Tasting the Wine - Get a recommendation. If you're a new wine drinker, go to a store that specializes in wine to ask for help in selecting the wine that is right for you. If there isn't a specialty wine store near you, don't panic. Most liquor and grocery stores have a large variety of wine, so you should have no problem finding the right wine for you.
- Explain to the wine expert or store employee what flavors you enjoy so that they can help you choose the best wine.
- If you're planning to have wine with food, tell them what food that will be on the menu so that they can help you pick the right wine.
- Choose a wine. Knowing what qualities you're looking for in a wine is very important, as there are numerous types of wine. Do you want a full-bodied or light-bodied wine? Body equates to how heavy the wine actually feels in your mouth. Or do you prefer a dry or sweet wine? In wine-speak, dry is the opposite of sweet. Do you want a crisp or soft wine? A wine with refreshing acidity is crisp, whereas a wine that feels smoother is considered soft.[2]
- The most popular red wines include Cabernet Sauvignon, Merlot, and Pinot Noir.[3]
- Try a white wine. Popular white wines include Chardonnay, Pinot Grigio, and Sauvignon Blanc.[4]
- Pour 1-2 ounces of wine into your glass to taste it before deciding on a full glass. It's common to try a few sips of wine before committing to a glass. Proper wine tasting is a great way to determine whether or not you like the overall flavor of the wine.
- Experience the aroma. Swirl the wine in your glass to expose it to a larger surface area. This increases wine's contact with air and intensifies its aroma. Swirl your wine by holding the glass by the base or by the stem. Smell your wine as you swirl it to take in the aromas. Common aromas include different fruits, spices, herbs and flowers.
- Be sure to smell the wine several times, swirling before each smell. A complex wine will offer multiples scents, and taking in each scent will intensify the wines flavor.
- The overall taste of a wine is a combination of smells and flavors, so it's important that you don't skip the smelling stage. [5]
- Taste the wine. Taste your wine in small sips. Roll the wine across your taste buds by lightly swishing it around your mouth. Hold the wine in your mouth for 5-10 seconds before swallowing to really absorb the flavor. After swallowing, notice the aftertaste, or finish. High quality wines tend to have a more defined the finish. A good finish will linger on your palate for quite some time.[6]
[Edit]Drinking the Wine - Sip your wine. Wine is best when sipped and savored, as opposed to being gulped down. Take a small-to-medium sized sips of wine, and hold the wine in the center of your tongue before swallowing. This will allow you to taste the complex flavors of the wine.
- Red wine is typically rich in flavor and is much better when sipped and savored. It can be served with dinner or dessert, or be sipped on its own. Drink your wine slowly so that you can truly appreciate its flavor. Swirl your wine before taking every sip, this will allow your wine to oxidize even more.
- White wine can be sipped on its own, but also goes well with a variety of meals and desserts. White wines tend to be more refreshing than reds, so they balance out rich flavors nicely. Take one small sip of wine at a time, and let the flavor of the wine settle on your tastebuds before swallowing.
- Pair your wine with the proper food. There are a few factors to consider when pairing your wine with food – it's easiest to think of pairing as a balancing act. For example, sparkling wines go perfectly with salty, fried foods. The carbonation and acids emulate beer and clean the salt from your palate with each sip.
- Choose silky white wines with foods like fatty fish or cream sauces. Chardonnays, for example, are delicious with fish like salmon or any kind of seafood in a lush sauce.
- Pair a dry Rosé with rich, cheesy dishes. Some cheeses usually go better with white wine, and some are best with red. However, almost all cheeses pair well with dry rosé, which has the acidity of white wine and the fruitiness of a red.
- Red wines such as Cabernet and Bordeaux are terrific with red meats like steaks and chops. They refresh the palate after each bit of meat.[7]
- With desserts, make sure that the wine tastes as sweet, or sweeter, than the dessert. For example, pair a bitter, dark chocolate and a red wine with some sweetness, such as a late harvest Zinfandel.[8]
- Check out Pair Food and Wine for details on the best foods for different kinds of wine.
- Switch wines. When drinking and tasting wine, it is common to try a variety of reds or whites. You should move from lighter, sweeter wines to fuller, drier wines. If you want to try both reds and whites, start with white wines and work your way to the reds. If you're drinking wine with a meal, drink a chardonnay with your dinner, and move to a red wine for your after dinner drink. You could also choose a sweet red wine to have with dessert.
[Edit]Serving the Wine - Open your wine. There are a few different types of wine bottles – most have corks or screw caps. Wines with screw caps are easy to open, you simply open them like a regular bottle. Corked bottles are a bit trickier.
- You'll need a simple corkscrew to open a corked bottle of wine. Start by removing the foil on top of the cork. Next, twist the spiral of your corkscrew into the cork. Once half of the corkscrew is in the cork, lift the handle of the corkscrew to remove the cork from the bottle.[9]
- If you don't have corkscrew, you can use a sommelier knife, or even a shoe to open your wine bottle.
- Serve your wine at the proper temperature. To get the best taste out of your wine, make sure you serve it at the ideal temperature. Red wines should be served closer to room temperature, whereas white wines are much better when chilled.
- Most red wines taste best between 55 and 65 degrees fahrenheit; which is just a bit cooler than room temperature. To get your wine this temperature, cool room-temp reds in an ice bucket or the freezer for 10 minutes right before serving.[10]
- White wines typically taste best between 41 degrees and 48 degrees fahrenheit. For this reason, you should normally store white wines in the fridge. To get your white wine to reach these temperatures, remove chilled whites from the fridge 20 minutes before serving.[11]
- Use the right wine glass. White wine glasses tend to be smaller than red wine glasses. This is because white wines do not need to oxidize like reds do. When drinking white wine, choose glasses that have narrower bowls with a tapered top. This will allow for greater aromatic concentration, making the intensity of the smells and flavors of your wine last longer.[12] Red wine needs to oxidize in order for its flavor to fully develop, which is why red wine glasses are typically larger than white wine glasses. Because of their bowl shape, red wine glasses allow more of the wine to come into contact with the air. As the red wine breathes, the character of the wine becomes richer and more pronounced.[13]
- When drinking wine, always hold the wine glass by its stem and never by the bowl. Holding a wine glass by the bowl will warm it too quickly.
- Pour your wine into your wine glass. Red and white wines are served slightly differently. Be sure to pour the proper amount of wine into your glass to get the best possible wine experience.
- When drinking red wine, bring the bottle to the glass and gently pour your red wine until your glass is half way full. This should be roughly 4 ounces of wine. To stop your pour, slowly twist the bottle upward over the glass to avoid drops and spills.[14]
- When serving white wine, wrap a napkin around the neck of the bottle for insulation before pouring. This will keep your hands from warming the bottle. Then, slowly pour your wine until the glass is one-third full – roughly 3 ounces. To stop pouring, slightly twist the bottle upwards to avoid any spills.[15]
[Edit]Types of Wine, Qs to Ask Wine Sellers, and Wine Terminology [Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Survive a Recession Posted: 24 May 2020 05:00 PM PDT The economy always has and always will have its ups and downs. It's easy to coast through the good times, but how do you come out of the tough times unscathed? By preparing adequately, cutting costs, and making sure you still have some income coming in, you can emerge out of a recession just as strong as you were before it. [Edit]Preparing For a Recession - Create an emergency fund. If you don't already have you an adequate emergency fund set aside, specify a goal for how much money you want to add to it every month. Your fund should be kept in a savings account with your bank.
- While normally it's recommended that a two-income couple keep three months' worth of expenses in an emergency fund, during a downturn the recommended amount is six months' worth instead. This is especially important if you're in an industry that gets hit hard by a recession (e.g., construction, financial services, food) and if you're a one-income family.
- Dual-income families may be safe with three or four months' worth of savings.
- If you're self-employed, you should set aside up to a year's worth of expenses.
- Pay off debt. You should always work to be debt free, but when a recession is coming it's even more important to do so. Focus first on paying off your debt with the highest interest rate, which is usually your credit card debt. From here, pay off debts with lower interests rates as you can, working to lower your debt as much as possible. Reducing your debts will lower your monthly expenses and give you a better chance of surviving a recession if you lose your job or need to cut down on spending.
- Money saved from not having to pay debt repayments can then be saved for your emergency fund or otherwise saved. Saved money can be invested in securities when their prices drop during a recession.[1]
- Create additional income streams. In a recession, there's always the chance that you might lose your job. Your primary focuses should be to keep your current job and be ready to enter the market again for a new one if you lose it (keep an updated resume, investigate job opportunities, etc.). However, you can also increase your financial security by creating separate income streams. These can be a second job, an online business, or any form of passive income.
- Even if you can only make an additional $500 or $1,000 per month, this extra income can help you get through tough time if your primary source of income dries up.
- Diversify your investments. During a recession, stock prices will usually fall dramatically, which means your investment accounts could be hit hard. While many companies, and their stock prices, will recover out of the recession, some will enter default and cause you to lose money. You can reduce the risk of this happening by spreading out your investments. Think about buying bonds, investing in securities from other countries, or investing in precious metals. These investments, particularly the last two, may move independently of the market and can protect your assets in a recession.
- You can also look outside the market to invest in real estate, like land or apartments, that will usually appreciate in value over time, sometimes even through recessions.[2]
[Edit]Surviving a Recession - Talk it over. Sit down with every member of your household and go over your finances. How you resolve and differences in your approach to money will have a profound effect on your relationship's chances of succeeding.
- Reduce expenses. There are many ways to cut expenses during a recession. In many cases, you can maintain your same quality of life while focusing on living lean and cutting out extravagant and unnecessary expenses.
- Keep the money flowing in. If you have a job, be an amazing employee. Now is not the time to slack. Show up early, stay late, and volunteer for projects. Pick up the slack for other workers; it's what will happen when people get laid off, anyway, so now is the time to prove yourself. Look for ways to save your employer money, especially if you see your employer doing little things to that effect, like encouraging employees to turn of their computers. Try to quantify your efforts in terms of how you've raised profits and cut costs. Start networking so that in case you still get laid off, you have a safety net of contacts who might be able to help.
- If you don't have a job, find other ways to make money fast. Focus on cutting your expenses, as described in the previous step, and consider volunteering; if you've got the spare time, there are organizations that will need your help, and you could build good karma in your community.
- Keep saving. If you can, fit saving into your budget, even during a recession. You should make every effort to continue contributing to retirement accounts and college funds, if you have them. If you don't have the money to contribute, consider cutting out other expenses to make it work. When you come out of the recession, you'll be glad you kept up with saving and your accounts will reflect the interest you've earned during that time.
- In addition, putting money into the stock market during a recession can be a wise move. If you buy stock in reputable companies when prices are low, you stand to gain a lot of money when they come back up out the recession.
- Enjoy life. In order to avoid recession depression, don't let fear control you. An intense feeling of paranoia can make you an inflexible employee and also strain your relationships. Be thankful for what you have, and make sure to have fun. Instead of not taking a family vacation, for example, take a Staycation or exchange your home for free accommodation instead. Invite your family to think of creative ways to save money without skimping on happiness. Accept difficult times as a challenge for your fortitude and adaptability.
[Edit]Getting Your Business Through a Recession - Develop a risk management plan. If you haven't already done so, create a plan for what to do in the event of a recession. This risk management plan should include a set of actions you plan to take in the event that you lose business or customers due to an economic downturn. After all, it will be easier to think of what to do before a recession that in the heat of the moment as your employees are panicking and unsure of what to do. Make sure to create concrete steps to follow and then transmit the plan to other managers or partners so that they can follow it as well.[5]
- Reduce expenses. Your first course of action when hit by a recession should be to cut expenses where you can. This will help your business stay in operation while you work out a more permanent solution or until the economy recovers. Look around to reduce overhead costs like utilities, administration, and wasted materials. You can also reduce your inventory levels so that your assets aren't so tied up in product that may go unsold for months. If those don't work, consider:
- Cutting your advertising spending. Pull out of traditional advertising like television and radio and instead focus on improving your social media presence. Doing so is free, even though it might take more of your time.
- Downsizing. Your other option to downsize. This can mean either reducing employees or moving to a cheaper location. Your remaining employees may have to work harder, but your business will at least be able to survive.[6]
- Cross-train your employees. If you do end up letting some employees go, you will need others to step into their roles. This is why it is important to cross-train your employees for various roles within the business. This is best if done before it is needed.[7]
- Focus on customers. You should focus all of your efforts on retaining regular customers and maintaining your relationships with them. Make sure that they know that their business is appreciated. In addition, keep your quality just as high as before, even it you've had to make other cuts around the business.
- A recession is also a good opportunity to evaluate your customers. You may have those customers who are not profitable to work with. A recession is the perfect time to sever these relationships and seek new ones.[8]
- Don't cut your prices. Many businesses turn to deals and sales when the recession is hurting them. However, doing so will only make it harder for customers to justify paying your regular prices when the recession is over. In addition, these lower prices can cut into much needed profits. The only exception is that you may want to offer one-time payment extensions or discounts to customers that are also having a hard time. Just be clear to them that you are only extending this service once.[9]
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Peach Cobbler Posted: 24 May 2020 09:00 AM PDT Peach cobbler is a Southern classic.It is simple to prepare and bake, making it ideal for beginner and experienced bakers alike. There are lots of ways of making a peach cobblers, and not all of them involve baking. Whichever version you choose to make, you are certain to end up with something truly delicious that will have you craving for more! [Edit]Ingredients [Edit]Traditional Peach Cobbler[1] Filling - 8 fresh peaches
- ¼ cup (55 grams) white sugar
- ¼ cup (50 grams) brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Topping - 1 cup (100 grams) all-purpose flour
- ¼ cup (55 grams) white sugar
- ¼ cup (50 grams) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons (85 grams) butter
- ¼ cup (60 milliliters) boiling water
For Cinnamon-Sugar - 3 tablespoons (45 grams) white sugar
- 1 teaspoon ground cinnamon
[Edit]Stovetop Peach Cobbler[2] Filling - 10 peaches
- ½ cup (115 grams) sugar
- ¼ cup (25 grams) all-purpose flour
- ½ teaspoon fine sea salt
Topping - 2 cups (200 grams) all-purpose flour
- 2 tablespoons (30 grams) sugar, I use organic cane sugar
- ½ teaspoon fine sea salt
- ½ cup (115 grams) cold, unsalted butter, cubed
- 1 cup (240 milliliters) buttermilk, cold
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon ground cardamom (optional)
[Edit]Easy Peach Cobbler[3] Filling - 1 29-ounce (822-gram) can sliced peaches, drained (or 3½ cups/790 grams fresh, sliced peaches)
- 1 cup (225 grams) white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Batter - ½ cup (115 grams) butter, cubed
- 1 cup (100 grams) all-purpose flour
- 1 cup (225 grams) white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup (160 milliliters) milk, room temperature
- 1 egg, room temperature
[Edit]Making a Traditional Peach Cobbler - Preheat your oven to 425°F (220°C).
- Peel, pit, and slice the peaches. Some people find it easier to cut the peaches into edges first, then peel the skins off using a knife. Once you have the peaches cut into wedges, you can slice them up thinner.
- Put the peaches into a large bowl, then stir in the white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. You can use a wooden spoon or a rubber spatula to do this. Make sure that you are only using ¼ cup (55 grams) of white sugar and ¼ cup (50 grams) of brown sugar; you'll using the rest later. Toss everything together until the peaches are evenly coated with sugar and spices.[4]
- Transfer the peach mixture into a 2-quart (2-liter) baking dish, and bake in the preheated oven for 10 minutes.[5] If you want, you can grease the inside of the baking dish with some butter or cooking spray first; this will prevent the cobbler from sticking.
- Combine the flour, white sugar, brown sugar, baking powder, and salt in a separate bowl. Put the flour into a large mixing bowl, then add ¼ cup (55 grams) of white sugar and ¼ cup (50 grams) of brown sugar. Add the baking powder and salt, and stir to combine.
- Cut the butter into the flour mixture until you get a coarse mixture. You can do this using a pastry blender, a food processor, two knives, or even your fingertips. You want the "grains" to be about the size of small peas.
- Pour in the water, and stir it with a whisk until it is just combined. Do not over-stir the batter. You just want it to be evenly soaked so that it holds together.
- Spoon the batter over the peaches. Using a pair of oven mitts, take the baking dish out of the oven, and set it down on a heat-safe surface. Drop the batter evenly across the peaches with a large spoon.[6]
- Make some cinnamon sugar to sprinkle on top. Stir together 3 tablespoons (45 grams) of white sugar and 1 teaspoon of ground cinnamon in a small bowl until the cinnamon is evenly distributed throughout the sugar.[7]
- Sprinkle the cinnamon-sugar evenly over the cobbler. Use a small teaspoon to do this. This way, you'll have better control over how much cinnamon-sugar you are sprinkling.
- Bake the cobbler for about 30 minutes. It is ready when the top turns golden-brown. If it is still not done, bake it for another 15 minutes or so.
- Let the cobbler cool for a few minutes, then serve warm. You can serve it as it is or you can add some cream or vanilla ice cream.
[Edit]Making a Stovetop Peach Cobbler - Wash, peel, and slice the peaches. Some people find it easier to cut the peaches into quarters before peeling them. Cut each peach into 10 slices.
- Put the sliced peaches into a large bowl, then stir in the sugar and salt. You can do this using a wooden spoon or a rubber spatula.
- Place the peach mixture into a skillet, and cook over medium heat for 10 minutes, stirring occasionally. You can use any type of pan or skillet, but something that is made from cast-iron would be best. Be sure to stir the peaches from time to time so that they don't burn. While the peaches are cooking, you can start preparing the biscuit topping.
- Place the flour into a large bowl, then stir in the sugar and salt. Keep stirring until everything is evenly combined. For a more flavorful cobbler, add ½ teaspoon of ground cinnamon and ½ teaspoon of ground cardamom.[8]
- Cut the butter into the flour mixture. If you have not already done so, cut the butter into small cubes first, then add it to the flour mixture. Use your fingers, a pastry blender, a food processor, or two knives to cut the butter into the flour mixture. Keep cutting the butter until the mixture becomes coarse, with pea-sized crumbs.[9]
- Stir in the buttermilk until the dough just holds together. Do not over-stir the dough. It will be wet, and there will be some clumps of flour.[10] If you over-mix the dough, it may not rise properly.
- Pat the dough into a disk, then use a glass or a 2½-inch (6.35-centimeter) biscuit cutter to cut out 8 to 12 biscuits. Lightly dust your work surface with flour, then turn the dough onto it. Use your hands to pat it into a flat disk, about ½-inch (1.27 centimeters) thick. Next, use a drinking glass or a 2½-inch (6.35-centimeter) biscuit cutter to cut out 8 to 12 biscuits.[11][12]
- Place the biscuits on top of the peaches. Try to arrange them as best as you can in your pan. If you cannot fit all of the biscuits, don't try to cram them. Instead, bake them in the oven at 425°F (220°C) for about 12 minutes, and serve them alongside the cobbler.[13]
- Cover the cobbler with a tight-fitting lid, and cook it over medium heat for about 20 minutes. The cobbler is ready when the biscuits have puffed up and cooked through.
- If you want a more crust-like topping, stick the cobbler under the broiler in your oven for a few minutes. Only do this if your skillet is oven-safe, however.[14]
- Let the cobbler cool for 15 to 30 minutes before serving. You can serve it as it is, or you can garnish it with some ice cream or whipped cream.
- Finished.
[Edit]Making an Easy Peach Cobbler - Preheat your oven to 350°F (180°C).
- Melt the butter in a 9 by 13-inch (22.86 by 33.02-centimeter) baking dish.[15] You can do this by cutting the butter into small cubes, placing them into the baking dish, and then leaving the dish in the oven as it heats up. The heat of the oven will melt the butter while you prepare the rest of the ingredients.
- Combine the peaches, sugar, cinnamon, and nutmeg in a large bowl.[16] If you cannot find any canned peaches, you can use 3½ cups (790 grams) of fresh, peeled and sliced peaches instead. Set the peaches aside when you are done.
- If you do end up using the canned peaches, make sure that you drain them well. Save the juice for another recipe, or discard it.
- Mix the flour, sugar, baking powder, and salt together in a separate bowl. Pour everything into a large mixing bowl, then stir briskly until evenly combined.
- Stir in the milk and the egg using a whisk. Keep stirring until the yolk breaks, and everything is evenly mixed together. There should be no streaks or swirls of milk, egg white, or egg yolk.
- Pour the batter evenly over the melted butter. Using some oven mitts, take the baking dish out of the oven, and set it down on a heat-safe surface. Pour the batter over it, but do not stir.
- Pour the peach mixture over the batter, and do not stir. Keep the bowl close to the baking dish, so that the peaches don't splatter when they drop. Once again, do not stir the cobbler.
- For extra texture, sprinkle 1 tablespoon (15 grams) of sugar over the top of the cobbler. The sugar will caramelize, and give the cobbler a nice, crispy texture.[17]
- Bake the cobbler for 35 to 45 minutes. The cobbler is ready when the batter rises and turns golden-brown at top.[18] If the cobbler still is not ready, continue to bake it for 10 more minutes.[19]
- Let the cobbler cool for a few minutes, then serve it warm. It tastes great on its own, or alongside some cream or vanilla ice cream.[20]
- The simplest way to peel a peach is to glide a paring knife or vegetable peeler underneath the skin and gradually scrape the peel off.
- Serve the peach cobbler with some vanilla ice cream or whipped cream.
- Experiment with the spices. Cardamom, cinnamon, and nutmeg are all great choices for peaches.
- Try adding some other types of fruit to the cobbler; blackberries go especially well with peaches.
- Store any leftovers in the fridge, and eat within 4 days. Keep in mind that the biscuit topping may get soggy.
[Edit]Things You'll Need [Edit]Making a Traditional Peach Cobbler - 2-quart (2-liter) baking dish
- 2 large mixing bowls
- Small mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- Pastry blender, two knives, or food processor (optional)
- Oven mitts or pot holders
[Edit]Making an Easy Peach Cobbler - 9 by 13-inch (22.86 by 33.02-centimeter) baking dish
- 2 large mixing bowls
- Whisk
- Wooden spoon or rubber spatula
- Oven mitts or pot holders
[Edit]Making a Stovetop Peach Cobbler - Skillet, preferably cast-iron
- 2 large mixing bowls
- Whisk
- Wooden spoon or rubber spatula
- Pastry blender, two knives, or food processor (optional)
[Edit]Related wikiHows
[Edit]References [Edit]Quick Summary |
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