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Fine wine is an agricultural product with characteristics that make it especially sensitive to a changing climate. The quality and quantity of wine, and thus prices and revenues, are extremely sensitive to the weather where the grapes were grown. Depending on weather conditions, the prices for wines produced by the same winemaker from fruit grown on the same plot of land can vary by a factor of 20 or more from year to year.

The post Does climate change spell the end of fine wine? appeared first on OUPblog.

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The world of wine is developing rapidly, so much so that the updated fourth edition of The Oxford Companion to Wine has added 300 new entries, including wine apps, aromatics, minerality, social media, and tasting notes language. The wine map as a whole has changed with countries like Hong Kong and many in Northern Europe developing as substantial wine producers.

The post How much do you know about wine? [quiz] appeared first on OUPblog.

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The Eastern Mediterranean, comprising Cyprus, Greece, Israel, Lebanon and Turkey, is politically one of the most divisive regions in the world. Greece and Turkey have had their historical differences; the tiny island of Cyprus is still divided and Israel and Lebanon’s last altercation happened all too recently disrupting the harvest in the Galilee and Bekaa Valley respectively.

The post Renaissance of the ancient world appeared first on OUPblog.

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Wine ‘made in China’ has gained increased attention around world in recent years. Splitting my time as I do between Europe and China, I have the opportunity to assess the health and potential of the Chinese market with a good degree of objectivity.

The post Wine ‘made in China’ appeared first on OUPblog.

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Can Instagram really sell wine? The answer is, yes, though perhaps indirectly. In recent years the advent of social media, considered to be the second stage of the Internet’s evolution – the Web 2.0, has not only created an explosion of user-generated content but also the decline of expert run media. It’s a change that has led to the near demise of print media.

The post Wine and social media appeared first on OUPblog.

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All vineyards and thus the wines they produce are not created equal. Two Chardonnays grown in neighbouring plots but with slightly differing soils, slopes and sun exposure will taste subtly different, even if both will still taste of Chardonnay too. This unique ‘somewhereness’ is what the French call terroir.

The post Biodynamic wine appeared first on OUPblog.

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The relationship between wine and the vineyard earth has long been held as very special, especially in Europe. Tradition has it that back in the Middle Ages the Burgundian monks tasted the soils in order to gauge which ones would give the best tasting wine, and over the centuries this kind of thinking was to become entrenched. The vines were manifestly taking up water from the soil.

The post On the unstoppable rise of vineyard geology appeared first on OUPblog.

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The past two decades have seen globalization of the world's wine markets proceed like never before, in both speed and comprehensiveness. There was a degree of trade expansion in the five decades to World War I but, until the late 20th century, interactions across continents involved little more than the exporting of vine cuttings and traditional production expertise.

The post Wine globalization set to continue appeared first on OUPblog.

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Many people have influenced the world of wine over the course of the last 400 years. They have changed, developed, and perfected the winemaking process, introduced grapes and viticulture to different continents, and left their mark on an industry that has been with us since the dawn of civilization.

The post Twelve important figures in the modern history of wine appeared first on OUPblog.

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                                                                                                                                                             Well this post is mainly about some of our favorite eateries, but a later one will hit the highlights of some special places to see. (And then we'll move on to our nephew's wedding last week.)

One of our favorite hangouts when we go to Braga is Café Vianna, a café overlooking Praça da República (Republican Square). There are tables inside and out, but we sit at an outside table under one of their giant umbrellas sipping wine and people-watching.

Café Vianna used to be a hub of political activity in the years before Salazar.

Now it's just a popular place for tourists to enjoy.

It's almost always busy.

The square is dominated by an immense circular fountain, and on a hot day it's refreshing just to watch the streams of water shoot up and splash down. (It was hot in early June!) The square was being decorated while we were there (as was the city) for the coming Festa de São João (St. John the Baptist), a very popular festival that occurs mid-June.

I was surprised by a rainbow!

The arches are part of the decoration for the coming Festa de São João

Two gracious women at the tourist office, Márcia and Cristina, have helped me a lot with my research.

The eating places in Braga are quite interesting. Each of them has a unique flair. And I don't mean just what kind of food they serve. They combine ideas about eating. For instance, on our last trip, we discovered a wine bar called Copo. But Copo isn't just a wine bar. or a tapa bar, although that, too.
It's several things rolled into one. Here we are enjoying our favorite small table by the corner window. But this building -- which is really two -- is full of nooks and split levels. The room next door is a wine and gin bar (with an actual horseshoe bar.) Up a flight from that is a cocktail lounge. A stairwell off of that leads to a small restaurant area. From where we are sitting in this picture, stairs lead down to a little champagne nook, which leads up to another restaurant area, and also down to yet another restaurant area. Surprises abound everywhere. And Copo does serve great tapas.

A little dining hall.

Unless you prefer the garden.

Art on the wall, food on the table, books to read. What's not to like?

A favorite lunch place of ours is Centésima Página, The Hundredth Page, a unique bookstore and café housed in a Baroque building on Avenida Central. I can't begin to tell you how inviting it is. These pictures may help. There are numerous little side rooms, small indoor tables, a garden patio. And books, books, books, everywhere! They also offer art exhibits and guest speakers, and special kid programs at various dates and times. But the books and snacks are irresistible.

Exterior: The bookstore/cafe is on Avenida Central, not far from Praça República.

Books, books, books! What's not to like?

Not far from Centésima Página is a remarkable place called Casa do Professor, a home for retired teachers -- at any level: elementary to university level. It houses a library and a restaurant and bar, among other features. The goal is to make the teachers feel at home. But the restaurant is also open to outside guests and parties. We didn't take any picture of it, but here is a website that can tell you more about it . There is a buffet dining room at street level, and both a cafeteria and a menu restaurant down a few stairs to the next level. The food was delicious and so reasonably priced. Being vegetarians, we had a vegetable-filled pastry for lunch that was so good I could swoon over it. And a party of teachers were at a group of tables near the far window, having a wonderful time.

Last spring, visiting the Museu Imagem for research, (Image Museum), a unique photography gallery, we were privileged to meet the director, Rui Prata, who introduced us to both the fabulous three day photography exhibit last fall, and also Casa do Professor, as well as two other noteworthy restaurants. The names of those two wonderful restaurants elude me, but we found two more in a little square (Largo da Praça Velha) near the museum: Taverna do Felix, and Anjo Verde.

Anjo Verde means Green Angel, and it's all vegetarian food that must be cooked by angels! Last fall we enjoyed a memorable lunch of eggplant parmigiana cooked just right. We split an order, and their portions are so generous we still were quite stuffed. I only have one picture to share, but this website can show your more of the interior, as well has samples of their wonderful food :

Right next door, in the same largo was a restaurant I'd been intrigued by online while doing research -  Taverna do Felix (Felix's Tavern). I want to place a scene in my book there. These pictures should give some idea of it's distinct ambience, which is both elegant and cosy.

A great selection of wines.

Gray lace on white linen.

Combined with Marilyn!

There was a homey quality to this restaurant, established by all the antiques placed here and there, I suppose, and the soft lighting.

Little tables were also in clusters, here and there. We were among the early guests, but were welcomed in, and "Nina" the owner, explained the wonders of Port to me as she and a warm and friendly waitress named Sandra set things in place: White Port is an appetizer, and red Port is for dessert. (I knew about the red, but not the white, did you?) In the course of the evening, she gave us a sample of each. Here's a video that gives you more information about the restaurant and owner, and you'll encounter the beautiful Portuguese language as well. And here are some photos of the food: as well as more pics of the restaurant. Our meal was lovely. We do eat fish, and we had broiled sea bass beautifully presented.
Meanwhile, the restaurant had started filling up, and there were couples at various tables from all parts: Netherlands, Belgium . . .

who is she?

Her playing is haunting.

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But, this isn't fitting in with my quest for minimalist living. So there's going to be a cull. Things are getting serious. But how can I get rid of these corks? They are thing of beauty. I've drawn them before (above and below) and I may want to draw them again. They all have their own characters and personalities. They're all slightly different. You can make rubber stamps out of them. They have sentimental.....

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I’m sorry to have been away so long—I’ve missed being here in this space. I’ve been very busy on my writing projects and trying to use my days to work on them. But don’t worry, I’m still here.

My six-year-old made this robot, with just a tiny bit of help from his older sister on the hands. I love it! I think he must’ve been inspired by this robot display photo, sent to us by a friend while she was in London. The robot a continuation of the Cardboard Factory that hatched in our dining room over the summer.

I’ve been sewing a little, trying to screw up my courage to make some buttonholes (an Achilles heel of mine) on a dress. Also, I’ve been working on another Halloween ninja costume.

I’m a little stuck in the cooking department, having most days used my creative energy to write. But it’s got to change, because I get tired of the same old stuff. Any great fall ideas for vegetable dishes?

On the reading front: NEWSFLASH! It’s now scientifically documented that reading literary fiction promotes emotional intelligence. Read all about it here. I understand from a psychologist friend that Eleanor Estes’ The Hundred Dresses (not mentioned in the article) was used in this study.

I recently received Colette Sewing Handbook as a gift. I’m loving it. It’s so nicely laid out, and already there are so many little details that I’m learning about the sewing process that I never knew before. It comes with five patterns.

In other completely random news, Trader Joe’s is giving me no money to say this, but I’ve found a couple of new-to-me great things there lately. Their Five Country Blend whole bean espresso is totally awesome, as good as Illy. And I found a Hungarian gruener veltliner wine (Floriana) that reminds us of minerally, grassy, Austrian ones we’ve had but can’t find here. In our TJ’s, it’s in the German wine section, but the shelf label is French, so it’s not so easy to find, but well, there you go. Good luck.

Have a great weekend! Oh, and I’ve been a bit more active on Instagram and Twitter lately, so meet me there if you want to see more of what I’ve been up to.

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Authors in the Park returns to picturesque Mount Dora on Saturday, March 30th for the “Spring Into Art” event featuring twelve authors from the Central Florida area. The event will feature a casual author meet and greet from 2:30 to 4 p.m. and an exclusive gallery walk from 6 to 8 p.m. featuring the artwork of Amy Sellers. The event will be held rain or shine inside the Renaissance Building at 411 North Donnelly Street in downtown Mount Dora. 

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& special e-book giveaway!

Sadly, I’ve spent my entire adult life letting other people choose my wine for me with a wave of my hand and an uninterested “Whatever.” Recently, a friend decided it was time for me to start acting like a grown-up and appreciate wine making as the true art it is. Slowly, I’m starting to recognize different types of wines and, instead of drinking whatever is placed before me, decide what I truly like.

If you’ve decided to expand your knowledge of wine, look no further than the beginner wine series by sommelier Sara Fasolino. Her book Cabernet Sauvignon: Beginners Guide is the perfect place to start. In addition to advice on choosing a good Cabernet Sauvignon, there is wine trivia and history, food pairings, and other tips for wine lovers. It’s a book everyone should have on their e-reader.

And, in the interest of making sure everyone has some wine knowledge on their virtual bookshelf, Sara and 101 Publishing are offering everyone a book. Yes, everyone! All you have to do is fill out the form on the Facebook App. You can choose Cabernet Sauvignon: Beginners Guide or one of 20 other wine books! Along with familiar types such as Champagne and Zinfandel there are a few I’ve never even heard of . . . Melon de Bourgogne, Nebbiolo, Tempranillo and more! The giveaway contest closes on the last day of the tour Wednesday, September 7 at 11:59 PM, PST. Don’t let your friends miss out. Tweet about this great giveaway using our hashtag #Wine101CabSauv.

E-Book: 22 pages
Publisher: 101 Publishing (July 1, 2012)
Genre: Nonfiction
ASIN: B008GWI5T2
Twitter Hashtag: #Wine101CabSauv

Cabernet Sauvignon: Beginners Guide is available in e-format at Amazon.

About the Author:

Sara Fasolino is the Beverage Systems Manager at Morton's The Steakhouse and is recognized in the industry as a Certified Sommelier by the Court of Master Sommeliers, as a Certified Specialist of Wine by the Society of Wine Educators and as an Advanced Mixologist. Fasolino's role with Morton's includes overseeing the restaurant's beverage inventory for all its locations, serving as the restaurant's liaison with the Court of Master Sommeliers and managing all educational and training materials related to the restaurant's wines, liquors and beers. Fasolino's experience in the restaurant industry dates back to her college years in Ohio, where she was a server in a restaurant. Upon graduation from Marietta College with a bachelor's degree in psychology, she worked with a beverage marketer and distributor in Ohio before relocating to Chicago in 2005. Originally from Buffalo, N.Y., Fasolino has been with Morton's The Steakhouse since 2007, working in its global headquarters.

Find the author on Twitter: @SommelierSara

---------Interview by Jodi Webb

WOW: Sara, when I read that you were a "Certified Sommelier by the Court of Master Sommeliers" my imagination ran wild. I could picture you being "knighted" by some sort of Wine King. But seriously, tell us how you became a sommelier. What's an average day like for a sommelier?

Sara: Well actually, it was a bit like getting knighted by a wine king! Let me explain. First, I decided to go about this course at the suggestion of my former boss and mentor while working as the Corporate Beverage Manager for Morton’s The Steakhouse. I have been in the restaurant/beverage industry since college and he felt that it would give all of that hard work some added credibility. After panicking a little, I finally agreed to the challenge.

Becoming a Sommelier is a difficult task. Within the Court of Master Sommeliers there is a four tiered structure that leads to the eventual goal of becoming a Master Sommelier. Keep in mind there are only about 100 Master Somms in the US. So the first exam is called the Intro Exam. This is a written exam that focuses on regions, grape varieties . . . things like that. Upon passing this exam a person may call themselves a Sommelier, but they are technically not “certified.”

The second exam is the Certified. It is about a hundred times more difficult than the Intro Exam and consists of a written exam as well as a service practical where you have to properly serve a Master Sommelier still or sparkling wine while they fire questions at you about regions, styles, vintages, food pairing, cocktails, beers, cigars and things like that. If you get through that without shaking so badly you spill wine everywhere, and you have passed the written exam, you can call yourself a Certified Sommelier.

Once this task is achieved, you can apply to take the Advanced Exam. If your application is accepted, you are subject to almost certain death. Your life stops and all you do is study and taste and practice. The exam is a week long affair. It begins with a practical exam that is a thousand times more difficult than the Certified. After that, you move to a service practical that is three parts: Decanting, Champagne Service, and food pairing/spirit identification. Again, at each of these three tables, the Master Somms are firing questions at you about everything under the sun. The third part of this exam is the blind tasting where using a deductive process you have to identify the grape variety, region and vintage of 6 wines–the caveat is you have to do it in about 12 minutes. If you make it through this (only about 4% of the people taking the exam pass) you may or may not get invited to take the Master Exam. Honestly I’m emotionally exhausted just thinking about this process! I have attempted the Advanced Exam and was not part of the 4% but I fully intend on going back and subjecting myself to more pain.

WOW: I may have to lie down after hearing about that! If that’s what the test is like, what's an average day like for a sommelier?

Sara: An average day for a Sommelier can vary vastly given your duties and job description. For me personally, I oversee the Beverage Programming for 822 Chili’s Locations and 44 Maggiano’s nationwide, so my duties fall in more of negotiations with suppliers to find the best products at the best price. For most Somms, however, working in the restaurants directly with the guests in service and sales is their main activity while others work in sales with wholesale distributors. One common thread we all share, though is that we have a passion for teaching about wines and spirits. Most Somms should be very down to earth and willing to help you understand things without making you feel embarrassed; that said, if you ever run into a snobby one you have my permission to call them out or completely ignore them. They are not doing their job correctly!

WOW: You're touring with Cabernet Sauvignon: Beginners Guide but you've written several books on several different wines. Do you have a favorite type of wine? If you were stranded on a deserted island with one bottle of wine, what would it be?

Sara: I really don’t have a favorite type; I like pretty much all of them. For me, winemaking is an art and I respect any artist who makes an attempt to put themselves out there to be judged—that’s scary and deserves respect. I typically choose wine in two ways: either by the food I am eating with it or by the weather. For example, on a hot summer day I would be more likely to choose Sauvignon Blanc than Merlot. If I were choosing Sauvignon Blanc regardless of whether or not I was pairing it with food I would then choose the style. Do I want fruity from New Zealand or flinty from the Loire? My mood and the food are typically the deciding factor on that.

So to answer your question about the Island—well, the food would likely be fish and the weather would be sunny and warm so . . . I would stick with a white wine—a nice white Grenache would be great or maybe a Riesling from Germany or a Torrontes from Argentina . . . so many choices, so little time!

WOW: Oh my, I’m still caught up in the fact that you described a wine as “flinty.” I can’t even begin to understand what that means! I must confess, I always let friends choose my wine for me. Why should we all know at least a bit about wine?

Sara: That’s a very good question . . . everyone should know a little about wine so that you can choose what you like rather than relying on someone else’s ratings, reviews or marketing. I often see people buying wine because someone else rated it highly and I think that is a dangerous thing in a way.

Think about it this way—how do you like your peanut butter and jelly? Do you like more peanut butter? More Jelly? Equal amounts? If you ask a group of people this question you will find many different answers. Our taste preference is strongly related to our upbringing and the things we were exposed to.

What I am saying is just because someone who happens to write reviews for a magazine likes something it doesn’t mean that they are right about their review or that you will or will not like something that they love or hate. Having a little knowledge can give you the confidence to make those decisions on your own and find what YOU like.

The other reason is that the wine industry is a for profit business like any other—sure, there is passion and love but at the end of the day it is a commodity like any other. A little knowledge can help you weigh out the good from the bad. For example, a passionate winemaker may make an incredible wine and charge—say $50 for it—while another perhaps not so scrupulous winemaker may try to make it seem like their wine is also worth $50 and it's really worth about $5. On the flip side of that, from a retail standpoint, a little knowledge can help you understand if the retail mark up is in line with where it should be. If you visit a few different stores you will notice that they pretty much (depending on the state laws) have different pricing on the same items. Knowledge is power!

WOW: I'm sure many people think of wine as a rich man's interest. Do you have to be wealthy to enjoy good wines? Can those of us smack in the middle of the middle class (who are worrying about our children’s looming college tuition bills) also find worthwhile wines to match our budget?

Sara: Indeed . . . YES! There are so many good wines out there that are budget friendly! The best advice I can give here is to take a deep breath and break away from the brands you know best. You’ll be amazed at the quality of the lesser known brand names. I recently did a side-by-side blind tasting of wines specifically geared towards budget friendly and was surprised by how good the lesser known brands tasted. Some I had never even heard of tasted much better than the big names!

WOW: And now a quick question for the next dinner party I'm invited to . . . is Cabernet Sauvignon a good wine to take as a gift when you're invited to someone's home? Is it versatile? Do most people like it?

Sara: Absolutely! Cabernet Sauvignon is still King among grapes. It is good to drink on its own and pairs well with rich foods like steak but its biggest strength is that it is positively brilliant with chocolate!

WOW: Wine and chocolate? You’ve convinced me!

--------- Blog Tour Dates

Wednesday, August 15 @ Books, Books, The Magical Fruit
Although Books, Books The Magical Fruit calls the land of wine (California) home, she's eager to learn more about Cabernet Sauvignon from wine expert and author Sara Fasolino.
http://booksbooksthemagicalfruit.blogspot.com

Friday, August 17 @ A Writer’s Life
Need the perfect wine for your next dinner party? Maybe sommelier Sara Fasolino can help you. Don't miss a review of her book Cabernet Sauvignon: Beginners Guide.
http://carolineclemmons.blogspot.com

Tuesday, August 21 @ CMash Loves to Read
Stop by for male and female points of view on a great wine book for beginners: Cabernet Sauvignon: Beginners Guide.
http://cmashlovestoread.com/

Wednesday, August 22 @ Thoughts in Progress
Come enjoy a glass of Cabernet Sauvignon with us and read the review of Sara Fasolino's Cabernet Sauvignon: Beginners Guide.
http://www.masoncanyon.blogspot.com/

Monday, August 27 @ Misadventures with Andi
Experiment with a new wine after reading Sara Fasolino's book about Cabernet Sauvignon.
http://www.misadventureswithandi.com

Wednesday, August 29 @ Donna's Book Pub
Want to know more about the world of wine? Stop by to learn about a wine series and receive a free e-book on the wine of your choice.
http://donnasbookpub.blogspot.com

Friday, August 31 @ Empty Nest
Last chance to read a review of Sara Fasolino's Cabernet Sauvignon: Beginners Guide and register for a free e-copy.
http://emptynest1.blogspot.com

Get Involved!
If you have a website or blog and would like to host one of our touring authors or schedule a tour of your own, please email us at [email protected].

Download the FREE Wine E-Book of Your Choice HERE: http://www.facebook.com/wineebooks/app_166013376782265
There are 21 books to choose from!

----

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Well, not only did the laptop get a virus, but the charger ceased charging.  Then, the desktop computer got a really nasty virus, rendering it useless.  And, on a sad note, my fathe- in-law, Robert Smith, passed away last weekend.  Needless to say, no mural progress worth noting has happened...that is, until now.

Little details have been my focus - the bottle and wine glasses...

...the swirled hair and curling vines on the Dionysus character...


...and the vines reaching across the top of the arch.


Now, I've started some lettering along the bottom (the mural's title) and I'll show that when I've worked out some kinks.   One thing I've realized is that I really don't like doing the lettering.  Since it's along the bottom, I have to be down low on the floor and it gets uncomfortable quickly.  Also, I tend to overfuss letters, so it can be tedious. 

The only thing after that is the field beneath the wave - I have to line up the panels in order to put in the plants and some dots of red strawberries.

The Studio Photo-Bomber Strikes Again!

Summer is running out, so I'd really like to be done and work on some personal projects for a change.  Unfortunately, I don't think much of that will happen.  So, finishing the mural will be my summer goal.

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Woohoo!  I think I've done enough grape leaves for now and I'm ready to move on.

I even worked on the giant leaves behind the figures, but I started to run out of the "highlight" mixture.  So, I may still go back to it...but probably on my last pass through of "final touches." 

Darn flash glare!  Notice that I added a couple of leaves to overlap the grapes.

For now, I think I'll move on to the rest of the panel - giant grape touch up, the female figure's dress, the tabletop (remember, there's supposed to be a bottle of wine there), and I need to fill their glasses.  Then, on to the architecture around the chef, floor touch-up, a few more veggies and the splash.  It may seem like just a little bit left, but there's still a lot to do in the first couple panels - there are supposed to be trees, details on the pumpkins (more leaves, and stems), and crops growing on the rows under the wave - things like that.  But, after that, it's all touch up detailing.  There's light at the end of the tunnel.

Still toasting with empty glasses - hmmmm, white or red?

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Tagged: Allen Capoferri, Art, California, character design, Commentary, Funny, Humor, people sketches, sketchbook, sketchbook drawing, USA, Wine

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By Lana Goldsmith, OUP USA

This year we are delighted that beer geeks, foodies, industry professionals, and many others just curious about all-things-beer have added The Oxford Companion to Beer to their holiday wish list, along with other Oxford companions such as The Oxford Companion to Wine and The Oxford Companion to Food. But we also wanted to know what else the beer connoisseurs and oenophiles are putting on their holiday reading wish lists. Check out some of their recommendations below.

Bob Townsend from the Atlanta Journal Constitution’s Drink: A Beer, Wine, and Spirits blog recommends these books:

- Craft Beer Bar Mitzvah by Jeremy Cowan with James Sullivan

- Brewed Awakening: Behind the Beers and Brewers Leading the World’s Craft Brewing Revolution by Joshua M. Bernstein

- The Great American Ale Trail: the Craft Beer Lover’s Guide to the Best Watering Holes in the Nation by Christian DeBenedetti

Jon Bonné at the San Francisco Chronicle recommends:

- Bitters: A Spirited History of a Classic Cure-All by Brad Thomas Parsons

- Terry Theise’s Reading Between the Vines

According to Esquire.com:

- “The New Beer Bibles a Man Should Read” include The Craft of Stone Brewing Co. by written by Greg Koch, Steve Wagner and Randy Clemens

But what do the book people want in their kitchen? What are they hoping to drink and eat through the holiday season? We took a survey and put together a list from OUP staff of all the things they’d like to go along with this stellar set of books.

JENNIFER ABRAMS, Senior Demand Planner
Le Creuset Signature Round Wide Dutch Oven:
This item from Le Creuset would be a perfect addition to my current cookware collection. I have a new love of making Jambalaya and this would be a wonderful pot to utilize!

All-Clad d5 Stainless-Steel 4-Qt Soup Pot:
I have recently found a great recipe for Wild Mushroom soup, and I’m looking to change over my cookware to stainless-steel. A soup pot would encourage me to find additional recipes.

TIM BARTON, Managing Director, Global Academic Publishing
A bottle of Barbera from Piemonte in Italy, since it reminds me of a fantastic year I spent there after university, teaching E

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Oxford staffers Stephanie Porter, Tara Kennedy, and Lana Goldsmith are here to show you how to pair beer with cheer as we enter the holiday season.  Below is the first of our posts that will be featured every Thursday this month.

Now that the calendar has turned the page to December, holiday season is in full swing. Aside from the lights and decorations flooding streets and buildings everywhere, this is the season of holiday parties! We will be celebrating The Oxford Companion to Beer through the month of December, and to kick off the month, we are turning our attention to hosting a holiday beer tasting.

First, a brief overview of the season’s beer history about the special brews available this season from contributor Chris J. Marchbanks.

Christmas ales is a catch-all descriptive phrase given to special beers made for Christmas and New Year celebrations, often with a high alcohol content 5.5%–14% ABV and marked by the inclusion of dark flavored malts, spices, herbs, and fruits in the recipe. A medieval instance of a Christmas ale was called “lambswool”—made with roasted apples, nutmegs, ginger, and sugar (honey)—so-called because of the froth floating on the surface. Today’s versions tend to be based on old ale, strong ale, and barley wine recipes, using cinnamon, cumin, orange, lemon, coriander, honey, etc. to create a warming, dark, and luscious festive beer. See old ales and barley wine. This tradition is closely related with the “wassail”, a mulled wine, beer, or cider usually consumed while caroling or gathering for the Christmas season. Most country breweries produce a Christmas or seasonal ale, some with long histories—notably in Belgium, England, Scandinavia, and the United States—which are usually matured for many months. There is no fixed recipe for these special ales as it is an opportunity for the brewer to expand boundaries and explore new tasty ingredients for Christmas, as the brewer’s gift to yuletide. The category includes some of the strongest beers brewed in the world including Samiclaus, which is a rich, aged Doppelbock with 14% ABV, originally brewed by Hurlimann in Switzerland but now in Austria at the Eggenberg Brewery. In the United States, Christmas Ale at Anchor Brewing (also known as “Our Special Ale”) contains a different blend of spices every year and helped spawn an interest in Christmas ales in the early days of the craft beer movement.

Since beer can have a cornucopia of flavors in every glass, you and your guests talk about the subtleties of each different beer. I might play a matching game where everyone writes down what they taste, and then the host can read the flavors from the label; or steam the labels off and have each person guess which label goes with which beer based on design. Either way, you will want to know how to create the perfect pour, and luckily, we know just the man to show you.

Click here to view the embedded video.

Now that you have the pour down, what can you serve your beer in? It turns out that beer glassware has a long history, and the glass you serve it in matters. Take a quick tour of some of the elaborate glasses beer used to be served in, and grab some ideas of what will best suit your chosen suds.

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You may not be an expert, but you are definitely ready to pepper your guests with a little beer wisdom. So have fun, b

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(GRAND FINALE BEFORE THE NEXT LIBATION)

By Anatoly Liberman

Toasting, a noble art, deserves the attention of all those (etymologists included) who drink for joy, rather than for getting drunk.  The origin of the verb to toast “parch,” which has been with us since the end of the 14^th century, poses no problems.  Old French had toster “roast, grill,” and Italian tostare seems to be an unaltered continuation of the Romance protoform.  Tost- is the root of the past participle of Latin torrere (the second conjugation) “parch.”  English has the same root in torrid and less obviously in torrent, from torrens “scorching, said of streams; roaring, rushing”).  A cognate of the root tor- can be seen in Engl. thirst, a most appropriate word in the present context.   Kemp Malone (1889-1971), an eminent American scholar, equally proficient in modern linguistics and medieval literature, once reclassified the senses of the verb toast “parch,” as given in the Oxford English Dictionary, and came to the following conclusion:

“…throughout, the verb means the same thing: ‘to heat thoroughly’.  This has always been the basic meaning of the word, but in modern times the process of toasting has come to be restricted to a beneficial application of heat.  The source of this heat in early times was either the sun or an open fire, but later uses of the word indicate that toasting may be effected by any source of heat found suitable for the purpose, as an electric current or blasts of hot air.”

This is probably true, but it tells us nothing about toasting occurring at banquets, and yet, from an etymological point of view, it must be the same word.

As usual, popular books and the Internet give lots of anecdotal information about the origin of toast “drinking a guest’s health,” without disclosing their sources, but etymologies unsupported by exact references should never be trusted, for authors tend to copy from one another and thus produce an illusion of consensus and solid knowledge, where a critic easily discerns a Ponzi scheme in historical linguistics.  One thing seems to be certain, however: from early on, people put a piece of charred bread at the bottom of a wine glass. Whether this ingredient added flavor, removed flavor, or disguised the presence of poison in the container is less clear.  I will quote part of a statement by a professor of chemistry, as given in the periodical Comments on Etymology (January 19, 1990):

“My understanding of the origin of toast is that the French had a custom of floating spiced bits of toast on various drinks (including coffee and tea) on festive occasions.  It is certainly possible that some spoiled wines were served this way, so that the spoilage could be hidden by the spices, and also so that the toast could absorb some of the odors….  While charcoal and probably toast can remove ethyl acetate, this is a short-term solution because they are not very effective at removing acetic acid.  The primary use of charcoal in the wine industry is the removal of unwanted color and some off-odors.”

It is thus safer to forget for the time being the antiquity and the Middle Ages and start with the 18^th century.  The main revision of Samuel Johnson’s famous 1755 dictionary was made by H. J. Todd, who expanded Johnson’s etymologies and added a good deal of new material to the great work.  He pointed to the now well-known passage from Tatler (June 4, 1709).  It has been repr

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Dancing at the lake with the wind, wine and water! so fun!
Come see my blog here:
http://fallingladies-fallingladies.blogspot.com/

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If you are familiar with my blog then you'll know that, a while back, I was illustrating a book. Although, I was not really able to talk too much about it (and I'm probably still not supposed to) it's hard to resist. Especially when I do not have any other drawings to post, here. Yet I have over twenty waiting in the wings. Well, one less now.

This is one of my favourite drawings from the book. For those who have asked, it is a Jane Austen book. It's not one of the biggies, i.e. Sense and Sensibility or Pride and Prejudice. It's one of her earlier, shorter stories from the Juvenilia collection. I didn't know these stories existed until I was approached to illustrate one. I'm glad I know now. I found this one, in particular, very amusing. Not least because it's about a girl who drinks too much Claret. I feel it was made for me. But, I'm worried that I am being typecast so early on in my illustrating career.

For the most of the book I have tried to tell the story through objects that are part of the story. I'm not sure whether that makes much sense, but here I've illustrated a scene on a wine cork. A Claret cork, of course.

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I was walking Toby this evening when he suddenly veered to the right and began pawing at this mound of dirt near an apple tree. As I bent down for a closer look, I realized that it was an empty bottle of Pinot Noir, with its slim neck sticking up above the ground. I was afraid that if I left it alone, another furry creature would come by and possibly crack the bottle open and injure itself. So, I pulled it up out of the ground.

Inside, I found this wine-stained piece of paper, whose contents I’m about to share with you in this post. I don’t know who it’s written by or where it came from, but I do hope that this wasn’t the only bottle buried near my home.

From the moment I realized that the pink-tinted light was fading from my eyelids, I grew excited. Excited to see you. We’ve been separated for ten years now, and it’s been ten years too long. How have you been without me? Were you watching over me every day and night, tasting my bittersweet tears of happiness and pain while I played with our grandchildren? Or do emotions too, exist in heaven, and you found it too difficult to be physically apart from me so you secluded yourself into the room that promised the “passing of ten years in three seconds?” I hope I don’t sound conceited—but you, of all people, know that I didn’t ask that question out of self-pride. I merely asked because it’s what I would have done, if I had to spend ten years away from you.

When we were young and brash, we loved each other fiercely and passionately. But my mother always said that passion love is a fire love, and fires don’t stay lit unless we tend to them. “Fire loves,” she said, “Are not forever, are not steady; they are too extreme. If not cared for, they die down. If given too much kindle, they rage into an inferno that consumes all of the life around it.” We were naïve and busy; completely mesmerized by one another but deeply enthralled in our own activities. We let that fire go.

But our love was different, too.

And that is why I believed it was so hard for me to forget you; impossible for me to watch you blow away like the mere ashes left after a beach bonfire, for me to move on to another fire pit.

Towards the end of our fire love, I had realized that I didn’t want sole fire love in my life. I wanted something more natural, more secure. I thought I didn’t find it with you, so I left. Looking back now, do you think I made the wrong decision? Or did we need the break in order to discover what we truly meant to one another? There wasn’t a day where a memory of you did not flash before my eyes.

During our time apart, I searched for the love that my mother described as the best kind of love: water love. Water is simple, pure and, in a river, flows steadily and quietly. It’s a peaceful love. And I did find this love, with someone else, while we were apart. But my mother never mentioned to me that this stream of water love could also overflow, choke, and drown the surrounding life that feeds into it. I thought this was the type of love that was true, the type of love that I had been waiting for, so I ignored the thunderstorms and the rain. I sat nearby and watched helplessly as the water inched rapidly higher. I permitted myself to be drawn into its currents over and over and allowed its water to enter my lungs on so many occasions. And I almost succumbed entirely to its black depths. But I, whose lion sign slumbered deeply for years, finally rose and cried out against such constriction. Too much water, I learned, suppressed life.

After so many years in the land of perpetual moisture, I ran away, stopping at the base of a tall, old tree, whose leaves were glittering with dew underneath the diamond sky. It was there that I rested and replenished, squeezing my lungs of the remaining black water. One morning, while my face was tilted to count the blessed rays of the sun against my skin, I heard footsteps behind me. And then

7 Comments on a letter i found, last added: 8/29/2010

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kayla said, on 8/27/2010 7:35:00 AM

wow. i loved this letter. such a great find.

Pam said, on 8/27/2010 8:53:00 AM

Wow! I have chills… what a powerful letter.

5 Star Foodie said, on 8/27/2010 12:25:00 PM

What a beautiful, touching love letter!

Kristen said, on 8/27/2010 12:42:00 PM

beautiful love letter.

Claudia said, on 8/27/2010 6:34:00 PM

I’m devising a play around a letter…

Claudia said, on 8/27/2010 6:34:00 PM

Lovely, Pearl. Goosebumps and all.

Christy aka Mamarazzi said, on 8/28/2010 3:21:00 PM

Wow, thats just enough to stir the imagination. Thanks for sharing!

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