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We've dug up some interesting and funny tidbits about wine and food for your enjoyment while you visit our website. Did you know....?Alcoholic Content of DrinkThe National Health & Medical Research Council defines a standard drink that contains approximately 10 grams of pure alcohol. This amount is normally contained in:
Blood Alcohol Concentration (BAC)BAC is the amount of alcohol in the bloodstream. It is measured by the number of grams of alcohol in 100mls of blood. For example, a BAC of .05 means .05 grams of alcohol in 100ml of blood. As more alcohol is consumed, BAC rises. Moments after it is consumed, alcohol can be found in all tissues, organs and secretions of the body. Alcohol in carbonated drinks, such as sparkling wines and mixed drinks, usually enters the bloodstream without delay. The effects of alcohol in these carbonated drinks are felt more quickly. Alcohol is absorbed into the bloodstream as a person drinks. It is absorbed through the stomach walls and the intestines. The bloodstream carries the alcohol to the brain. A loss of inhibitions is the first effect of the alcohol. High blood alcohol concentration may cause a temporary loss of co-ordination and balance. It may also result in temporary loss of memory. Heavy drinking may affect a person's sense of balance or ability to judge distances. At some stage, the loss of control becomes so great that we say the person is intoxicated or drunk. From: "Liquor Licensing: a Guide to the Responsible Serving of Alcohol." State of Victoria, Department of Justice, 2007 Jokes and QuotesWine is like opera. You can enjoy it even if you do not understand it. From http://www.having-fun-with-wine.com/wine-jokes-and-humor.html Food and Wine pairing can be like sex and pizza: even when it's bad, it can still be pretty good. ~ Wine expert Mark Oldman Food and FeastingThe History of Food and Wine PairingIt is said that food and wine began to be combined according to what was made or available in various regions. They gradually evolved together to provide a complementary relationship between texture and flavour, thus increasing the enjoyment of both. Lamb was the main meat available in Europe for centuries, for example, which influenced the development and pairing with red wines from areas such as Greece, Rioja, Bordeaux and Provence. Nowadays, there is plenty of advice on which food goes with which wine, even appearing on the labels of wine bottles or on menus in restaurants. However, many good choices can be made by instinct, with a chardonnay sometimes pairing better with red meat than a lighter red, such as pinot noir. There is lots more to wine and food pairing if you want to investigate further. Here are some links to try on the web: http://www.edinformatics.com/culinaryarts/wine/history_wine_food_pairing.htm http://www.huffingtonpost.com/2012/10/09/wine-food-pairings-explained_n_1951506.html Test your knowledge with a quiz: http://www.winespectator.com/quiz A guide for those who would like to know 'the rules' in pairing food and wine: http://inetours.com/PagesWT/Food_and_wine.html A colourful visual guide: http://visual.ly/wine-pairing-chart Another article about food and wine pairing that gives a bit more detailed training in various aspects: http://www.wineintro.com/food/index.html Whatever your preferences and knowledge, 'Savour the flavour'!! |
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