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[Via http://poulamimajumder.wordpress.com]

Wine in a Ready-to-Drink Glass

Attracting new consumers is crucial for winemakers, as consumption has been declining in most mature markets. And so the ubiquitous 750-milliliter glass wine bottle has gotten competition from new types of packaging primarily intended to make wine more accessible to new consumer groups and to extend drinking occasions.

Following the success of bag-in-box formats and innovative initiatives that range from pouches to mini barrels, wine in an aluminium can has surfaced as a potential means from which to escape the rising cost of glass bottles, while at the same time increasing one’s green credentials.

But whatever the high-sophisticated printing and quality of graphics you can’t deny that wine in a can or even a can-bottle gives you the feeling of consuming a cheap wine, an ordinary table-wine.
So what are you supposed to do when you bought yourself a nicely presented upscale ready-meal to be supposed to be eaten from a china plate, as described in my previous post. Let’s be honest you can’t seriously accompany that with wine in a can, whatever the brand-name printed on the side.

The prestigious French Château Roubine comes up with the perfect answer.
Château Roubine’s Grand Cru Classé Côtes de Provence has gone on sale in the UK in foil-sealed 175ml single serve ready-to-drink PET-glasses manufactured by 1/4 Vin in France, providing a similar appreciation of the wine flavour as with a classical glass. The shape of the PET-glass was designed especially for Chateau Roubine with personalised marking.

Both red and white wines of the Classique Chateau Roubine are currently available in ‘One Glass Wine’ PET ‘glasses’ at the Sketch Pierre Gagnaire pop-up café at the Royal Academy of Arts in London. UK agent Eminent Wines is also looking to place them in other outlets, for example, high end lunch boxes, airport and train lounges etc.

The concept is based upon the use of a heat-sealing aluminium compound to seal the specially treated glasses in a low-pressure. The head space prevents the opening and drinking phases from any drip. This head space is inert and contains an average rate of residual oxygen lower than 0.8% (1% maxi). The wine is therefore not facing any oxidation.
The depression effect results in a concave lid. The characteristic ‘pop’ noise made by air entering the glass ensures the product quality.

The product is totally airtight and protected from the outside environment. The thermo sealing process preserves the flavours in the wine for many months and maintains the roundness and elegance of the tannins. The seal is easy to peel and leaves a clean lip (rim). Being lightweight and 100% recyclable the One Glass Wine also contributes to the environment.

OneGlassWine is a technology for packaging wine in a ready-to-drink glass. It guarantees the conservation of the original organoleptic properties of the wine, on the flavour side as well as on the taste side. The wine is kept under inert gas between its initial container and the final packaging, almost free of air. This process ensures an amount of dissolved oxygen lower than 0.5mg/litre. OneGlassWine requires no additive nor preservative and no specific work on the wine.
The wine is delivered ‘ready-to-use’ and does not suffer any transformation. It is packaged at room temperature. The inerting equipment is entirely patented.

1/4Vin is the inventor of the innovative and patented OneGlassWine technology, which uses heat sealing by conduction to assure a long-lasting, easy-to-remove seal of the lid. The glass does not leak and can be carried in a bag or a pocket safely. The technology is suitable for any still wine as well as for spirits and aperitifs.

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[Via http://bestinpackaging.wordpress.com]

Mad about Madison

I’m moving to MADISON, WI

state st.

and I’ve been a bit preoccupied researching the city and planning the move.  I’m so excited about all of the little treasures this city has to offer. Below is just a taste… a few ideas for my first weekend there.

Happy Mouth and Busy Hands

I’d never heard of a coffee shop and yarn store combination before, but it seems logical, hence why Madison has a few:

The Sow’s Ear 125 S. Main St., Verona, WI

located in the near by town of Verona this little shop offers fresh brews, yummy cafe fare, including a few vegan friendly options,  and all the knitting supplies you’ll need to take one of their classes.  I feel like I could lose a few Saturday afternoons to this place.

Lakeside Fibers 402 W. Lakeside St.

Has a beautiful view of Monona Bay and the Capitol skyline and in addition to a large selection of knitting supplies and classes they have a selection of wine and beer.  Evening knitting?

Splurge and “Dig”

Of course a girl has to look good at work and since I will no long need to wear business attire it seemly like a good time to spruce up the closet.

Bop 222 W. Gorham St.

is a location of the online store Shop Bop that I have lusted over for a long time.  It’s nice to know that a little city like Madison still has access to the latest trends  and with an actual store to visit maybe i finally will splurge since I am try the clothes on and maybe find a sale rack.

“Dig & Save” St. Vincent De Paul   1900 S. Park St.

,where clothing, books, and household items are sold by the pound.  After splurging at Bop it might be time to spend the rest of the afternoon digging through the bins here to see what treasures I can afford with the change.

Domicile Dreams

For the first time in my life I will have an apartment that is MINE with my things in it. But here in lies the “problem” I don’t own anything to hang on the walls, or put on the coffee table… wait I don’t even own a coffee table. The following places seem like good places to start. There are others… but they seem a little out of my price range.

Satara 5621 Odana Rd.

has organic bedding and towels.  At the very least I intend on spoiling myself with a bamboo towel.

El Kiosco  1348 Williamson St.

is suppose to have vintage and salvaged furniture and house wares… even if it’s not in top shape maybe I can find something to refinish

BEER and food

does this really need a clever title or explanation? In a town with multiple local breweries it only seems to make sense to end a busy weekend afternoon with a few suds and a bite to eat.

Great Dane Pub and Brewing Co. 123 East Doty Street

*much thanks so Design*Sponge for many of these recommendations in their Madison Design Guide

[Via http://nobicycle.wordpress.com]

Adios Spain! Hello Nevis!

Adios Spain! Hello Nevis!

Well my dream honeymoon of roaming around Spain in search for exquisite wine, tasty tapas and bullfighting is yet another victim of the bad economy. If I was working right now we could have pulled off the ultimate Spanish vacation but… I’m still looking.

The airfare alone was $1,400 per person and with only one income for the time being it didn’t make sense to go there.

So Elizabeth decided the next best thing would be the island of Nevis in the Caribbean. The honeymoon will still be fun and I have never been to the islands that were once inhabited by pirates, ARGH Matey!

We used my miles so my flight was free but Elizabeth had to pay to get some miles, it was still a lot cheaper than the flight to Barcelona.

I am a little worried about going during Hurricane season but everything I read says that most of the storms do not occur until later in the season.

Oh well… I guess I’ll try to go sometime next year, I’ll try and make it to a futbol game while there and catch a bullfight as well.

Now its time to find a place to stay. If anyone has any recommendations please let me know.

[Via http://adventuresdowntheaisle.com]

I LOVE to eat & drink!

There, I said it… I feel better now! In a world governed by weight loss commercials, scary restaurant calorie facts & an ever growing list of foods you shouldn’t eat, it has become almost taboo to admit that you eat & drink not just solely for nutrition, but also for pleasure & entertainment. Now, I am not talking about emotional eating, I am talking about going out to dine or preparing a meal as an activity.  Like some people go to the movies, I eat. And drink.

That being set forth, I will write here about good & bad meals. Both my own and those I ate at a restaurant.  Great and not so great wine. Chefs I love. And those whom I wonder who they are screwing to become so popular.  And even food related shows. Some are good… But I have a feeling that the Food Network is trying to fill the airwaves with perky Rachel Ray/Sandra Lee clones. UGH!

I hope you find this interesting, thought provoking, irritating, inflammatory and strange. Anything but boring! Also, I hope you leave here HUNGRY!

[Via http://foodwinejunkie.wordpress.com]

Mass Ave Knitting Class: Week 2

This past Saturday at Mass Ave, the knitting class met again at 4:30 p.m. Everyone enjoyed various glasses of wine, and some enjoyed cheese and cracker trays. There were 8 people in attendance this week, so the setting was a bit more intimate than last time. Of the 8 people that came, 5 were returning from class one, and 3 were new attendees. It was great to see every one again and meet new people. Can you believe I forgot to take pictures again? When class 3 gets here, I promise, promise, promise to take pictures of the class and hopefully even of some completed projects! Week 2 was spent relearning to cast on, how to cast off, and almost everyone learned the knit stitch last class has now also learned how to purl. The week 2 knitting pattern was for a pair of wrist warmers. I’m looking forward to seeing everyone’s progress. There will be no class this Saturday, as I am taking the day off for my birthday (!) but in two weeks, on February 13th, we are going to learn how to increase and decrease stitches and make a hat. After class ended this week, several of us made a trip next door to The Best Chocolate in Town for boxes of handmade truffles.

The sweet ending of a trip to the chocolate shop was the perfect end to a fantastic knitting class.

If you would like information about the February 13th class (remember, no class on February 6th), you can download the week 3 flier right here: KNIT One Week three flyer

[Via http://sundayafternoonhousewife.wordpress.com]

Wine Temperatures: How to get it perfect

In an earlier blog we noted that white wines are ideal usually just slightly cooler than reds, but still around around 10 – 12 degrees.

In his next blog l’ortolan Sommelier Stephen Nisbet offers some guidance as to how to arrive at the perfect temperature for your bottle:

Guidelines as to how to arrive at the correct temperature

• Remove bottle from heated locations – At this chilly time of year the best thing to do is to place your bottle upright in an unheated, but insulated area like a porch, a well insulated garage whilst you prepare your meal, avoiding areas where the average temperature is outside of 10 – 15 degrees.

• Move in the wine before your guests – Move a red wine to the room that it will be served in half an hour before the meal – away from radiators and direct sunlight – so that it can acclimatise before serving.  Do not allow the wine to reach room temperature.

• Put wine in the fridge at least one meal time before – A bottle of white wine would normally only take a couple of hours to chill, but in your household fridge, the temperature won’t be stable because people open and close the door!  So if you’re having wine for lunch, put it in the fridge at breakfast time.

• Do not store your wine in a fridge – It’s not recommended to keep wine long-term in a very cold fridge, especially if it is bottled with a cork, as you run the risk of the seal drying out and your wine getting oxidised.

• Do not put ice in your wine – although this will cool your wine down it will dilute and taint all the flavours.  Unless you want to make a soft-drink out of your wine it is an absolute no-no.

• Use mainly water and a little bit of ice – don’t just fill a bucket with ice, to maintain the temperature of a bottle as you dine place it in a container filled with water, with a little bit of ice.  This will keep the temperature of the whole bottle constant.  Consider using this for red as well as white wine, particularly if you have a warmer room.

• Don’t fill your glasses – most modern wine glasses are big enough to hold between a quarter and two-thirds of a bottle, so half-fill them.  That means the wine isn’t warming up in your glass waiting to be drunk.

• Keep it in the bottle – Keeping the temperature of wine stable is always easier in the bottle as it is designed to be a good insulator.  There are also great bottle insulators on the market that are great to keep the temperature of both white and red wine stable.

• Use your windowsill for a Dinner Party – A windowsill is actually the ideal location to keep a red wine during a meal (providing there is no sun, and no radiator) because of the cool air around the window which can actually have a stabilizing effect on the wine.
  

  Household appliances should never be used to heat/cool wine.

• Keep household appliances away – never use microwaves, ovens, dishwashers or very hot water to warm wine.  I’ve seen some restaurants warm wine in a dishwasher, particularly if they don’t have suitable wine storage…  But you can cook a salmon in a dishwasher, so just think of the havoc it plays to the delicate flavours in wine! Avoid.

In Stephen’s next blog he’ll explain how to get your wine to the ideal temperature even if time is short.

[Via http://lortolan.wordpress.com]