The Riesling grape is refreshing in more ways than one. Of course, as anyone who has tried true Riesling will know, it is one of the worlds greatest aperitifs - naturally light and elegant yet racy, with mouth watering citrus and apple fruit and quite a crisp finish. So it's refreshing in the most obvious sense of the word. But Riesling is also refreshing in that it makes a welcome change from all the Chardonnay and Sauvignon Blanc that fills our shop shelves.
It is a quite different style of wine, as will become clear below. But why the need to say 'true' Riesling? That's because this poor grape gets blamed- unfairly - for much of the light, white dross out there. Many have the wrong idea about Riesling; they think it is the variety behind the blandest, least memorable light whites, when cheaper, less well-known grapes are usually responsible. If I handed you a glass of fine Riesling, you'd probably be amazed at how much delicious there is - and how tangy, vivacious and delightfully fresh the wine seems. So, don't confuse Riesling with lesser wines. It's consistently delightful, and remarkably long lived to boot. In fact, for many serious wine buffs, this is the greatest white grape of all.
Sunday, April 24, 2011
Water makes up about 70 percent of the human body and about 20 to 90 percent of animal and plant tissue. Water is so useful because it is a superior solvent, allowing dissolved substances (especially minerals) to be transported throughout the body. In addition, water's magnetic and electrical powers are critically important for cell function.
Labels: health and wellness
Thursday, April 21, 2011
Hold a light pair of dumbbells with your palms facing each other and get into the down position of a push-up. Perform a basic push-up. At the top, lift one dumbbell toward the ceiling while rotating your torso in the same direction so you face to the side. (Your body should resemble the letter T.) Return to the starting position and repeat. This time lifting the opposite arm. Do 8 - 10 reps
Source: Men's Health
Labels: health and wellness
Wednesday, April 20, 2011
Tuesday, April 19, 2011
- 225 g fresh baby spinach leaves, tough stalks removed
- 600 ml milk
- 700 ml vegetable or chicken stock
- 200 g cream cheese flavored with garlic and herbs
- salt and pepper
- Put the spinach in a large saucepan and pour in the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 12 minutes. Remove the pan from the heat and leave to cool completely.
- Ladle the cold soup into a food processor, in batches if necessary, and process until smooth. Cut the cheese into chunks and add to the soup. Process again until smooth and creamy.
- Pour the soup into a bowl and season to taste with salt and pepper. Cover with clingfilm and leaves to chill in the refrigerator for at least 3 hours. Stir well before ladling into bowls. Add croutons, if using, and serve immediately.
Labels: food and wine