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Basic Wine Types

The process of wine making is exciting and easy. As we all know wine is made from grapes and the recipe has been developed over centuries. Sure, first grapes are harvested, placed in a container and squeezed. These methods have been developed over hundreds of years in the vineries making the whole process even more thrilling and highly technical.
The key point of the winemaking is the process of fermentation in order to produce alcohol- wine can ferment for three days or three years, depending on the style of wine the winemaker is trying to produce. A winemaker touch can greatly affect the wine taste same as wine barrels. Each container (oak, stainless or plastic) outcomes with different effects into the wine when stored into different canister.
Grapes are divided into two main categories - white and black, beside the fact that the white grapes are not entirely white skinned they can be green, yellow-green, gold or light-orange. Black grapes can also be characterized with a red or blue colour and are richer in antioxidants.
Types of Wine
Wines can be categorised into the six primary categories: white, red, rosé, sparkling, dessert and fortified wines.
White wines are generally made from white grapes and they contain no red pigmentation. Most popular white wines are Chardonnay, Pinot Grigio / Pinot Gris, Riesling and Sauvignon Blanc. Obviously red wines are made from red grapes and typically have more tannin and a higher content of alcohol. The primary difference between wine colours comes from tannins, which are more concentrated in the red grapes and transferred into the juice. Popular red wines include Beaujolais, Cabernet Sauvignon, Chianti, Merlot, Pinot Noir and Zinfandel.
Rose wines are mid-point between black and white even they are made from red grapes. Rose wines don't fully turn into red colour because the grape skin has been removed so the red pigments are no more present to give a wine red pigmentation; instead they have enough of a reddish tinge to make them differentiate from the white wines. The best rose and most traditional Rose wine is Zinfandel.
Sparkling wines can be made from any variety of grapes. Their basic characteristic is the intense effervescences that come from the carbon dioxide bubble during the fermentation. Champagne is a type of sparkling wine named by a region in northeast France. By law, wines may only be called Champagne when they are made exclusively from grapes grown in the Champagne region and produced according to strict guidelines. Popular sparkling wines include Cava, Champagne, Crémant d'Alsace, Moscato d'Asti and Prosecco.
Sweet or Desert Wines are prepared with high sugar content, because the grapes are harvested very late when sugar levels are high or grapes are "drying" on straw so the concentration of sugar is very high. These are considered to be the sweetest.
Fortified wines are those who are produced with small concentration of wine juice. Instead they have Brandy or other spirits added during fermentation. The Brandy prematurely stops the fermentation process, leaving a high amount of sugar in the wine. Fortified wines are generally sweet such as dry late harvest Rieslings, Madeira, Port, Sherry and Sauternes. Those were originally designed to ensure the wine survived long voyages on 17th century ships.

10 Fundemental Wine Terminologies You Must Know To Taste, Appreciate, and Valuate Wine

These are some of the definitions that any wine investor or taster will have to be familiar with, and which I will do my best to explain in as detailed a manner as possible. Of course, nothing beats going for a wine-tasting course to get familiar with what these definitions truly means.
Terminology #1: Complexity
Complexity is created by several factors: well-merged flavors, the intensity, richness and depth of the combination of flavors, aroma characteristics, the focus, harmony and overall balance, and the finesse (the elegance and fineness of the wine, or sometimes, can also be referred to as the distinction of the beverage).
Terminology #2: Character
Character refers to the distinctive traits of the wine, it's positive and distinctive tastes, or other key attributes that distinguished the wine from other beverage.
Terminology #3: Personality
Personality refers to the character or style of the wine.
Terminology #4: Structure
Structure can consist of the fruitiness, acidity, alcohol and tannin of the wine, and any other components that creates the body of the beverage.
Terminology #5: Body of the wine
Body of the wine, in layman's term, refers to how the mouth feels when you are drinking the wine. It refers to the viscosity, richness or feeling of the wine in the mouth. It can also referred to as the texture and weight of the wine.
Wines can be broadly described as full-bodied, medium- bodies or light-bodied wines. Full-bodied wines are wines that created the fullness" of taste in the mouth. Similarly, light-bodied wines refer to wines that taste relatively lighter.
Terminology #6: Tannins
Tannins refer to the natural compounds/preservatives found in grape seeds, skins and stems, and are responsible for the bitter and astringent tastes in the beverage. It is more commonly found in younger red wines, and will soften as time passes, bringing out the best bouquet and balance of the beverage.
Terminology #7: Bouquet
Bouquet refers to the smell or fragrance that a mature wine will give off. It is the result of further fermentation over the years, and is usually described as more complex and richer than the aroma produced by younger wines. This complexity and richness are the assets characteristics that will cause an appreciation of value in these mature wines.
Terminology #8: Aroma
Aroma refers to the smell or fragrance of younger wines, while bouquet refers to the smell or fragrance of older ones. The terms or aroma and bouquet are not to be used interchangeably.
Terminology #9: Balance
Balance in wine terminology, refers to the harmony of the various elements, and tastes of the beverage. When a wine is described as well balanced, it means that the elements of the beverage are in perfect harmony, are rightly proportioned, and that none of these elements are over-powering, overwhelming or dominating the other elements. This is a vital characteristic in wine valuation, and will justify the price tag of the beverage.
Terminology #10: Elements of the wine
Elements of the wine simply refer to the components that make up the characteristics of the wine, such as its acidity, fruitiness, tannins and alcohol.
Conclusion
As you can see, understanding wine constitutes a far more complex process than understanding coke. These definitions are a must-know and will act as a starting point for the tasting, appreciation, and valuation of this godly beverage.

8 Top Low-Calorie Indian Foods

1. Buttermilk: This delicious food with thick consistency goes well with any kind of food. It is relished by the family members after savoring the spicy food. When you take a cup of buttermilk, you consume 30 calories per glass.


2. Ragi Dosa: It is a popular South Indian dish. This delicious food is made from Ragi. Despite this, it is one of the best delicacies among dosa varieties available in South India. You consume energy of 87 calories when you eat one dosa.


3. Oats Idli: Everyone agrees that idlies are a great way to begin a day. This South Indian delicacy that can be had with sambar and chutney. Instead of rice flour, you can use oats to prepare the batter. This is the healthiest way to eat breakfast to begin a day. You consume 26 calories by having one idli.


4. Sprouts Salad: Sprouts are good for the body. To a dish of sprout, add a dash of lime and a pinch of spice to make it palatable. If you consume 100 grams of sprout salad, you ingest 93 calories of energy.


5. Mixed Vegetable Curries: You can never go wrong with the mixed vegetable curry. It has to be prepared in one teaspoon oil with a slight heat from low flame. While ingesting 100 grams of mixed vegetable curry, you are using 95 calories of energy stored in it.


6. Tandoori Rotti:This is prepared from whole wheat, which is less in Gluten content. After putting the right quantity of dough into the shape of a circle, it is baked in a clay oven that is common in Indian household. This method of preparation gives a distinguished taste to the rotti. Common folks regard this as the healthiest accompaniment for Indian curries. For the each tandoori rotti consumed, a person gets 102 calories of energy.


7. Palak Paneer:Palak or spinach is the known source of rich iron. On the other hand, paneer is a healthy dairy product. Hence, the combination of these two has always been the most sought after among non-vegetarians and vegetarians. One bowl full of palak paneer provides about 189 calories of energy to a person.


8. Rasam: This favorite South Indian dish infuses a heady cocktail of different spices. Hence, its flavor is quite different from other Indian recipes.Its combination with some chopped-in vegetables forms a stupendous dish for the vegetarians in South India, especially in the states of Tamil Nadu, Telangana, Andhra Pradesh and Kerala. A small bowl of rasam can provide 60 calories of energy..

Explore the Many Wonders of This Ancient Gem Called Flax Seeds

Flax seeds are oval, flat, tiny and shiny having an earthy aroma. They are loaded with nutrients. Flaxseeds are also referred to as linseeds. These seeds are the richest sources of plant-based omega-3 fatty acids and are ranked as #1 source of lignans in human diets.
The small packets are enriched with soluble and insoluble fibres, phytochemicals, vitamins and minerals.
These are considered as a superfood and are consumed across the world. With the increasing popularity of super foods concept, these are considered to be the healthiest.
Here are the advantages of adding flaxseeds to your diet.

• Digestive Health: Flaxseeds contain high amount of mucilage content. Mucilage is water soluble, gel-forming fibre.
• Additionally, mucilage helps in nutrition absorption from the stomach, by increasing the time required by the food to empty in the small intestine.
• It consumption improves intestinal health. The soluble and insoluble fibre content supports colon detoxification and acts as a natural laxative. Without harmful side effects, relief from constipation can be achieved.
• Cardiac Health: It helps in lowering bad cholesterol levels and promote production of good cholesterol.
• The omega-3 fatty acids prevent hardening of the arteries and help in maintaining the heart's natural rhythm, thus, protecting the heart and supporting cardiac health. The cholesterol free flax seeds are associated with reducing hypertension.
• Prevention of Cancer: Lignans found in flaxseeds are converted into secoisolariciresinol in the gut which is associated with the prevention of cancer. Flaxseed has the potential to assist in the fight against prostate cancer.

They protect the body from harmful viruses and bacteria. The anti-inflammatory activity, also aids in preventing asthma. Polyphenols present in the flax seeds support the growth of probiotics in the gut and thereby aid in eliminating yeast and candida.

• Weight Loss: Flax seeds support weight loss and helps to combat obesity. The high fibre content helps to keep the extra calories at bay, by keeping the stomach full for a longer duration of time.
• Promotes Fertility: As mentioned, flax seeds are a rich source of lignans, known to balance female hormones and promote fertility.They help in controlling heavy bleeding during menstruation and help women with irregular periods.
• Reduction of Hot Flashes: Flaxseeds can help in reducing hot flashes and can help reduce other menopausal symptoms.
• Maintains Blood Sugar: Daily consumption of flaxseeds improves the blood sugar of diabetic people.
• Skin, Nails and Hair Benefits: Daily intake of flaxseeds helps in maintaining healthy skin, hair and nails.
• Flaxseeds provide B-Vitamins and Omega-3 fatty acids, essential fats to make skin healthy and reduce dryness and flakiness of the skin. The tiny seeds help to keep the skin and hair hydrated.
• Beneficial for Eyes: These are also supposed to reduce dry eye syndrome.

Add these glossy and healthy seeds in the diet and enjoy various advantages of these nutritious food by consuming them in really small amounts.

Italians And Their Pasta

Nobody can really tell where pasta originated. Almost every country all over the globe has a version of this food. Wherever there is wheat, there pasta seemingly is - in some form or another.
The Japanese refer to pasta as udon, the Chinese call it mein, French people call it nouilles, those who live in Poland refer to it as pierogi, Germans say it is spaetzle, and the Siberians, pel'meni.
The Italians bravely claim that pasta is all theirs from the beginning since it has fed the poorest southern Italian regions for hundreds of years. The gentle texture of pasta is a great partner to all sorts of toppings, spices and sauces. It has also been attributed to a lot of unique names as the Italians cannot seem to resist giving the strings, ribbons and other shapes with different names.
A passionate Italian eater of long ago - whoever he was - blessed pasta with its first name - maccheroni which is a derivation from the words ma che charini meaning, "My, what little dears."
Today, there are different kinds of pasta ranging from the humble snail (lumache), bridegrooms (ziti), little loves (amorini), to the one-of-a-kind kiss catchers (tira-baci). All these are flour and water mixtures reminiscent of Italian lifestyle and all can be paired with artful sauces.
You would be surprised that there are more than three hundred names for a hundred different shapes of pasta. This, again, reflects the expansive nature of Italians and how they love variety in all that they do. To them, it is not enough that there are farfelle or bow pasta. To give variety, there must also be little bows are what's known as farfallette. The bigger bows were christened with the name farfalloni.
All these descriptive words for a single food is not surprising when it comes to the animated nature of the Italians. This is a nation that is known for its artistry and gusto for life. Just imagine how their government is changed at least once every year and you will have a good grasp of who they are as a people.
Only a few people outside of Italy would understand the dramatic variations in pasta from one region to another. History says a lot about this and so does the Italian temperament. In spite of the 1861 unification of 19 different regions, there remained individualism when it comes to cuisine and culture. The cliffside Sorrento restaurant is likely to offer spaghetti alle vongole because it is near the Mediterranean Sea. In Sicily, it is not uncommon to find raisins with your pasta since this region was dominated by the Saracens for about two hundred years.
Generally speaking, southern pasta was traditionally made with a mixture of semolina, durum wheat, and water. This transformed into the coarse flour that southerners are known for.
On the other hand, northern pasta is known to be smoother since their pasta is made from white flour and eggs. Luxurious toppings and sauces often come with this smoother version.

Ordering Authentic Cuisine In An Italian Restaurant

When most people think about dining in an Italian restaurant, they get ready to order pizza or ravioli. Although these menu items can be delicious, they are not authentic cuisine from this region. Learn about foods that did not originate from this country to enable you to revise your selections accordingly.
Spaghetti and Meatballs
Although long spaghetti pasta, tomato sauce, and seasoned meatballs top the list of Italian cuisine, this menu item did not originate in this country. In actuality, this entre was likely born in a New York Italian restaurant in the early 1900s. Overseas in Rome, people are fond of meatballs smothered in tomato sauce. The catch - they never eat this combination on pasta.
Fettuccine Alfredo
For a dish with a lighter flair, many people choose fettuccine Alfredo. This dish features a light and tasty cheese sauce that smothers long fettuccine noodles. In a Roman restaurant in 1920, the chef created this dish to appeal to the tastes of American visitors. In contrast, people of this region do not typically combine cream and pasta in their dishes.
Veal Parmesan
Veal Parmesan involves layering veal, melted cheese, and pasta in a tantalizing dish. The reality is that authentic restaurants in Europe do not serve this dish. Combining melted cheese and meat is not a standard menu item for people in this region. It's common to eat these foods in the same meal, but never combined together in the same dish. The same goes for chicken - people from Italy simply never combine poultry with pasta. However, you might find seafood pasta in an authentic restaurant in Sicily, thanks to the local catches coming in off the water.
Garlic Bread
While garlic seems to be a major ingredient in these foods, authentic dishes are not garlic-heavy. It's the American fare that tends to feature prevalent amounts of garlic. Spreading slices of bread with olive oil or butter and garlic is not an authentic menu item, either. Garlic bread likely surfaced in America during the 1940s.
Cheesecake
An Italian restaurant without cheesecake on the menu might seem out of place. In reality, the connection between cheesecake and Italy likely began in the United States. In southern regions of this European country, locals are partial to sweetened ricotta cheese. Chefs pipe this lightly sweetened cheese into cannolis or other delectable pastries. You might find cassata Sicilian in an authentic eatery, which is a sponge cake soaked in liquor with a layer of ricotta on top. Over the ricotta, you will find a layer of green almond paste and icing.
Look for Italian restaurants that feature menu items that do not cater to American palates. Remember, meats and pastas do not combine traditionally. If you find a dish that features both meat and pasta, this is food created for the American consumer. Italian food tends to be regional, according to the unique tastes and preferences of people in each region. To sample authentic cuisine of the entire country, you would need to travel to each individual city.

Fasta Pasta: 3 Quick and Easy Grilled Pasta Dishes to Try

A grill is sometimes referred to as an "outdoor kitchen". You can cook all kinds of dishes with it - from appetizers all the way down to dessert. So even if you're craving for something as random as a pasta dish, you can count on your grill for one that has a rich smoky flavor.
Here are 3 easy-to-follow grilled pasta dishes to satisfy your craving:
1. Tropical Grilled Shrimp Pasta
What you need:

• 3 cups rotini pasta, cooked
• 3/4 kg. large shrimp, peeled and deveined
• 1/2 fresh pineapple, peeled, cored and chopped
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• Wooden skewers

Combine pineapple, onion, bell pepper, jalapeno pepper, orange juice and lime juice in a medium bowl. Mix ingredients well then set aside. Thread shrimp onto wooden skewers then cook on a pre-heated grill over high heat for 2-3 minutes per side or until shrimps are cooked through. Remove from heat. Pour pineapple mixture over cooked pasta and toss. Top with grilled shrimp. Serve immediately.
2. Healthy Grilled Chicken Pasta Salad
What you need:

• 2 cups rotini pasta, cooked
• 2 boneless and skinless chicken breast halves
• 1 lemon, juiced
• 1 1/4 cup baby spinach leaves
• 1/2 cup vegetable oil
• 1/4 cup chopped fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 pinch garlic salt
• Salt and fresh ground black pepper to taste

Season chicken breast halves with salt and ground black pepper then cook on a pre-heated grill over medium high heat for 12-15 minutes per side or until chicken is cooked through. Slice chicken into cubes then set aside. In a large bowl, whisk together lemon juice, vegetable oil, basil leaves and Parmesan cheese. Add spinach leaves, cooked pasta and chicken breast cubes and toss to coat. Season with garlic salt.
3. Easy Grilled Salmon Linguine
What you need:

• 1 cup linguine, cooked
• 3/4 cup cooked salmon, flaked into bite-sized pieces
• 1/2 lemon, sliced
• 1/2 cup chopped yellow bell pepper
• 1/4 cup diced onion
• 6 tablespoons skim milk
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon cream cheese
• 1 teaspoon chopped fresh dill

Heat olive oil and melt butter in a medium saucepan over medium-high heat then cook yellow bell pepper and onion until softened, about 8-10 minutes. Stir in cream cheese, milk and salmon. Allow to simmer for about 5 minutes until cooked through. Pour mixture over cooked pasta and toss to coat well. Garnish with lemon slices and dill. Serve immediately.
Try cooking these quick and easy grilled pasta dishes the next time you bring out your grill and you'll surely have a fulfilling meal!

Where to Get the Best Pizza in Singapore?

Singapore is unique because it is a melting pot of cultures and a land of mixed races. Equally remarkable is its food and dining experiences. Whether you are into vegetable pizzas or a parma ham lover, an old school eater or a gourmet pizza fan, Singapore is for everyone. The place is full of pizza surprises - flash baked, wood-fired and oven baked; thick, thin or stuffed and we may always love them all.
Visit Bottura
Now, the question is where we can get them. If you want to have a thin crust pizza topped with mozzarella cheese which has a fresh, vibrant, assembled and unexpected feel to it, go to Bottura in Temasek Boulevard. Its Melone Pizza contains the classic appetisers of Parma ham and rock melon. The pie comprises of the ultra thin sliced sweet rock melon, fresh shaved Parma ham, ripped mozzarella sprinkled with extra virgin olive oil.
Come to California Pizza Kitchen
Get an individually hand-stretched crust pizza at California Pizza Kitchen located on the Orchard Road. Go for their signature item, the Peking Duck pizza which is different owing to its barbecue sauce base called Hoisin. The flavour builds with the help of roasted duck breast, wontons, fresh scallions, honey soy-glazed shiitake, cucumber, mozzarella and chilli.
Go to Da Paolo Pizza Bar
Ask for Da Paolo Pizza Bar style pizzas in Jalan Merah Saga and they may serve you with a crust that seems crispy at first but slowly reveals its density that holds the pie together. Its Bosco D'Inverno has the perfect crust-to-cheese ratio as you can find both mascarpone and mozzarella melted on the pie. The white pizza is served without tomato and is topped with shavings of black truffle and earthy mushrooms.
Eat at Etna Italian Restaurant
Come to Etna Italian Restaurant on Duxton Road and you will be glad to find a place that offers a famous house specialty. The highlight of its menu is a kind of pizza which has porcini mushrooms, crushed pistachios, cream cheese, Parma ham and mozzarella with a crispy crust but a soggy centre.
House on Dempsey Road
A must-to-go place can be House located on the Dempsey Road. With a cracker-like, brittle crust, it has the most unique pizza you may ever find. Try the Ginger Butter Chicken Pizza over here. It tastes delicious when you gobble up morsels of slowly-cooked chicken thigh, tomato salsa, onions, cashews, yoghurt and grated hardboiled egg. La Pizzaiola is in Jalan Riang dishes out its special that is made up of ingredients like fresh arugula, roast beef, mozzarella and Parmesan flakes tasting of pungent truffle oil.
Neapolitan, copper wood-fired pizza lovers can go to Bussorah Street to relish delicious culinary delights in a chic industrial setting. So, if you visit this place next time, savour the traditional Italian flavours in an Asian town.

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八架美食車會在以下八個指定地點營運：
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