Drinking Wines

Taking Inspiration from the ?Hookah?, a new way of consuming alcohol that offers an immediate hit with no hangover the next day has been introduced in the United Kingdom.

The new method is known as AWOL, an acronym for ‘Alcohol With Out Liquid’, and could become a hit in the global club scene due to the euphoric ‘high’ created when alcohol is vaporised, mixed with oxygen and inhaled.

AWOL machines serve bar customers via tubes and could be seen as a modern version of the ‘Nargile’ or ‘Hookah’, which originated in India and became popular in Middle East.

Like the Hookah, the AWOL machine has a central body and a number of tubes running from it. The user chooses which spirit will be used and the spirit is loaded into a diffuser capsule in the machine. The oxygen bubbles are then passed through the capsule, absorbing the alcohol, before being inhaled through a tube. The resultant cloudy alcohol vapour is then inhaled from the end of the tube via a device akin to an asthma inhaler.

Once inhaled, the alcoholic gas goes straight into the bloodstream to give an instant ‘hit’. The potent combination of oxygen and alcohol creates a feeling of well-being which intensifies the longer the vapour is inhaled.

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Alcoholism can be given a lot of definitions and all of them stress the fact that there is a terrible disease that involves addiction to spirits. Apart from the physical dependence on alcohol, there are other psychological, genetic and social factors that may play a role in the development of alcoholism. Many social, economic and public health problems are determined by this very serious disease.

When alcoholism is concerned, symptoms include craving for alcohol, incapacity to have control over the use of alcohol, a greater tolerance to its effects, and withdrawal symptoms during the periods of abstinence. One should as well know that many alcoholics deny having a problem. In many cases intervention is necessary in order to persuade them to start treatment. Treatment in cases of alcoholism usually includes detoxification, counseling and psychotherapy, as well as treatment of associated medical problems, and different programmes for recovery and support.

Alcoholism involves physical and psychological addiction to the alcohol, and it often gets to a chronic, progressive form. There are situations in which it can become fatal, when alcohol consumption begins to interfere with your health, your social life or your occupational functioning. Alcoholics often continue to consume alcohol in huge quantities despite the multiple negative consequences of the disease. Nowadays, alcoholism is the most serious form of alcohol abuse. Alcoholism can be also defined in terms like having a problem with drinking. If one has a problem with drinking, that can result in health or social problems (drunk driving, for instance), but that doesn?t make one yet dependent on alcohol and it doesn?t mean one has fully lost control over using spirits - as in the case of alcoholism.

Dominic is the writer of this article. This article may be reproduced on websites subject to credit being given to the author, and a link to his website. If you would like more information go to http://www.alcoholismrelief.com

When it comes to tasting wine there is a lot of finesse and etiquette involved , but this is no reason to be intimidated and run away! Tasting wine is where all the fun begins. Smelling, sipping, tasting, and drinking! The etiquette in wine tasting exists because taste is entirely affected by smell. Wine has so much to offer our taste buds, so in order to get the whole experience a short ritual must first occur.

1. Color - Take a look. View the wine, examine its color. Each varietal will show similar variances of color so this will be your first clue in determining the right grape. For a sommelier or avid wine junkie, this step can paint a larger picture about the varietal, region, and age of the wine in question while even prepare the participant for what to expect. As an amateur however take a mental picture, admire the beauty the wine beholds and prepare to taste!

2. Swirl ? I am quite sure you have seen diners swirling their glasses of wine at least somewhere once. This step is integral to the art of smelling as swirling acts as a catalyst in releasing the wine?s bouquet. A bouquet refers to the overall smell of the wine, and is also known as ?the nose?. After a bottle is opened and poured it requires oxygen in order to develop into the treasure it was meant to be. Swirling encourages aeration, allowing more oxygen to get into the wine and release the bouquet. So get swirling!

3. Smell ? This step is critical in tasting wine as our sense of taste is good, however our sense of smell is much better, in fact on average a person can smell over 2000 various scents! What we smell also affects what we taste so it is important to take the time to smell the wine before you taste. You will begin to notice many different scents that may be hard to differentiate at first. Try opening a few different bottles of white varietals or red varietals and smell each. Notice the differences between them. Does it smell like a particular fruit or spice? Does is smell burnt or like tar? Maybe it smells woody or nutty? By practicing you will be better able to determine different characteristics in the wine and of course be able to determine the varietal right away.

The last and equally important part about smelling wine is to identify whether the wine is ?off? or in other words bad. Wine, like most everything, is not perfect all of the time. A nose that reflects the dank smell of a moldy cellar is a sure sign of a ?corked wine?. This is the most common fault found in wine caused by a contaminant called TCA which is found mostly in corks but can also reside in wood barrels, walls, and beams. Unfortunately this ugly little impurity can cause a lot of damage. So use your senses to detect corked wine, and take your damaged bottle back to where you bought it for a refund!

4. Taste ? This is not a cue for drinking! This simply means to take a sip and hold it on the palate for at least a few moments. We have thousands of taste buds all over the mouth so it makes sense to allow the wine to find almost all of them! Move the wine all around the mouth so that it reaches your cheeks and throat. Notice how your taste buds react to the substance. While tasting the wine, consider the following to help determine characteristics.

Sour/Tart: This is determined at the edges of the tongue and back of throat usually signaling acidity.

Sweet: You will experience this taste immediately if there is any residual sugar in the wine as sweetness is determined on the tip of the tongue.

Bitter: This taste is determined at the back of the tongue.

Weight: Felt in the middle of the tongue and around the gums. Light or full?

Tannin: Very astringent sensation felt throughout the mouth especially the gums and teeth. It often coats the taste buds making fruit difficult to detect.

The Finish

Whether you decide to swallow or spit out your taster, be sure to take a little time to review your entire experience with this wine. Really process the journey in order to secure its? story into your mental records. Ask yourself a few questions and take some tasting notes if you like: What did this wine show you? Did you enjoy it? What did you like/dislike about it? Was it well balanced? A well balanced wine is not too much of any one taste, flavor, or sensation; it?s just right!

It is also wise to pay attention to how long its? presence lasts in your mouth. This is known as the length of the wine. A great wine can last for several minutes!

Like any sport or hobby, practice makes perfect; the more you taste the more knowledge you?ll gain on this quenching subject.

Jennie Wills has been a hospitality expert for 10 years whose passion for home renovation, food and drink has lead to the successful launch of http://www.thesexykitchen.com; a web-site dedicated to kitchen design, renovation, party planning, hospitality and much more. Perhaps you have a passion or hobby you?d like to write about. Discover how to turn your passion into a successful website, visit http://www.succeed-from-your-passion.com to learn how.

People have been drinking fermented beverages since the dawn of civilization. At first, the production of alcohol may have been accidental. Over time, it became an art.

Mead is a beverage made from fermented honey. This very drink was the founding father of wine and beer. A purist might just stick to just the simplest recipe of honey, water, and yeast, but some people, like myself, add a few additional ingredients to compliment the main ingredient.

My first introduction to mead was on my birthday. I prepared a medieval feast, each ingredient carefully chosen to be historically accurate or at least as accurate as it could be. A friend of mine brought along mead made by a brewery also known for brewing Tej, an Ethiopian honey wine. It was a welcome accompaniment to the sweet and savory flavors of the various medieval dishes.

I acquired a taste for mead while in Denmark. I was attending a folk school, and two of our favored activities were singing and drinking. A local liquor store carried mead in a ceramic bottle. The label depicted two Vikings, who seemed rather happy enjoying their brew out of horns. My friends and I started having little parties we appropriately dubbed ?Viking Giggle Fest.?

After school ended, I returned home. I yearned to make mead. I had been brewing for years, but most of these experiments ended in failure. This time around I was determined to make something drinkable. My first batch was rather scaled down. I boiled honey in water, let it cool to room temperature, added yeast, and set it aside to ferment for two weeks. I wanted to try it, so after the two weeks were up, I decided to try it. It wasn?t bad, but it wasn?t wonderful either. It showed signs of carbonation, its bubbles gently tickled my palate. The taste was a little watered down, but I was working off of a theory and not off of a recipe.

The next time I brewed I was prepared. I went out and got a basic brewing kit. I used more honey this time and also decided to use a few additives and clarifying agents such as gelatin, hops, lavender, and rose hip. I used champagne yeast instead of bread yeast for better flavor. This brew fermented for two weeks, I then aged it for two more, bottled it, and left it to age on a rack for about two more months. The end result was something wonderful, and I gave my grandfather a taste. He had been an avid amateur vintner, so he knew a thing or two about how wine should taste. A tear came to his eye, and I could tell he was proud that I had been successful.

For more information, visit these sites:
http://www.gotmead.com/making-mead/
http://www.solorb.com/mead/mead.html
http://scabrew.homestead.com/files/recipes/Crystal5.htm

Paul Rinehart is the founder of Online Cooking.