Foodie News - Corks and Forks

Any Occassion Is A Good Reason For Wine

Mell — Sat, 09 Mar 2024 12:48:00 +0000

Wine possesses an inherent elegance that transcends mere liquid refreshment. It’s like poetry in a bottle, with each sip a verse that dances on the palate. Perhaps it’s the way it effortlessly pairs with a gourmet meal, transforming a simple dinner into a symphony of flavors. Or maybe it’s the way it ages gracefully, like a fine art piece maturing with time, its complexities deepening with each passing year. Whatever the reason, wine exudes an aura of sophistication that elevates any occasion, turning even the most mundane moments into something memorable.

Live a Wine Life

Wine is the great equalizer of the beverage world. It doesn’t care if you’re wearing a three-piece suit or pajamas with cartoon characters on them. It doesn’t care if you’re sipping it from a crystal glass or a red solo cup that’s seen better days. Nope, wine just rolls with the punches, happily making itself at home in any setting. It’s like the friend who shows up to a black-tie event wearing flip-flops and a Hawaiian shirt, yet somehow manages to charm everyone in the room. So, whether you’re a wine connoisseur or a casual sipper, rest assured, there’s a glass of wine out there with your name on it, ready to mingle with your taste buds and make your day a little brighter. Cheers to the great leveler of libations!

The perception of wine as a pretentious drink likely evolved over time and can be attributed to various factors. Historically, wine has been associated with luxury and sophistication due to its long-standing presence in aristocratic circles and its role in religious ceremonies. Additionally, the intricacies of wine production, including factors like terroir, grape varieties, and aging processes, contribute to its image as a complex and refined beverage.

In modern times, the wine industry’s marketing strategies, focus on branding, and the emergence of wine critics and ratings systems have also played a role in shaping wine’s perceived exclusivity. Certain cultural attitudes and societal norms surrounding wine consumption, such as wine etiquette and the emphasis on wine knowledge and tasting rituals, can also contribute to its perception as a drink reserved for the elite or those with refined palates. I call bullshit.

While wine may be associated with pretentiousness in some contexts, it is a beverage enjoyed by people from all walks of life, and many individuals appreciate wine simply for its taste and the enjoyment it brings, without getting caught up in notions of elitism. My kind of people!

Wine is the sunlight held together by water."

- Galileo Galilei Tweet

While I do love a little pomp and circumstance from time to time as well as a whole lot of bling, I believe that wine is something everyone should enjoy and not feel intimidated by. Wine is a humble libation at it’s very root, punn intended.

Wine, a humble joy in every pour, connecting hearts and stories

There are several orders of monks within the Catholic Church that have a tradition of including wine as part of their meals, particularly during communal gatherings or special occasions. One notable example is the Benedictine Order, founded by St. Benedict of Nursia in the 6th century.

I love the monks and their wine. It’s like a holy communion of grape and grace. In the world of monastic dining, wine isn’t just a beverage; it’s a sacrament. Picture a table set for a medieval feast, with hooded monks raising their goblets in a toast to divine inspiration. It’s like they’re saying, ‘Let’s wine down after a hard day of praying and chanting.’ No, these monks aren’t turning water into wine every day; but many of them are making it the good old fashioned way. they’re all about moderation. After all, it’s all about ora et labora – prayer, work, and just a splash of merlot to keep the spirits lifted.

Remember, humble, calloused hands till the soil, prune the vines and pick the grapes. Those hands should be the first to enjoy the fruits of their labor, literally.

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The Perfection on Your Plate

Mell — Sat, 09 Mar 2024 11:15:08 +0000

Welcome, fellow foodies and culinary connoisseurs, to a journey through time and taste as we explore the fascinating evolution of food plating. What may seem like a mundane task of arranging food on a plate has, in fact, undergone a captivating transformation throughout history, transcending mere sustenance to become an art form.

Plating played a critical role in my jaunt at culinary school. One of the first lessons after food safety was the science of plating. There is a method to the madness and a place for everything. We even had to draw on a plate to map out our plating before the first pot was taken out of the cupboard. Some would argue that your nose takes the first bit with the aromas that waft as the plate is set but many say your eyes feast first. Something may taste and smell divine but if it looks like, well, crap. Forget about it.

Let’s rewind the culinary clock to ancient times, where simplicity reigned supreme. Imagine a rustic table laden with hearty fare, where food was more about sustenance than presentation. In these early days, food was typically served in communal vessels or on rough-hewn platters, with little regard for aesthetic appeal.

Fast forward to the Middle Ages, where medieval feasts became the stuff of legend. Think lavish banquets featuring towering spires of roasted meats, adorned with gilded fruits and exotic spices. Presentation began to play a more prominent role, with chefs striving to impress noble guests with elaborate displays of culinary prowess. It was the dawn of haute cuisine, where food became a symbol of status and sophistication.

But it wasn’t until the Renaissance that the concept of individual plating truly took off. With the rise of courtly etiquette and refined dining, chefs began to embrace the idea of presenting dishes as individual works of art. Enter the era of symmetry and balance, where food was meticulously arranged on plates to create visually stunning compositions. Think elaborate garnishes, intricate patterns, and a riot of colors that would make even Michelangelo jealous.

As we fast forward through the centuries, we witness the birth of nouvelle cuisine in the 20th century, where chefs rebelled against the heavy-handedness of traditional cooking techniques in favor of lighter, more delicate fare. Suddenly, less was more, and minimalist plating took center stage. Chefs like Paul Bocuse and Alain Chapel championed the idea of letting the ingredients speak for themselves, with simple yet elegant presentations that celebrated the purity of flavor.

And then came the dawn of the digital age, where Instagram-worthy dishes reign supreme. In today’s hyper-connected world, food isn’t just something we eat—it’s something we share. Chefs have become social media superstars, crafting dishes specifically designed to dazzle on the small screen. From deconstructed desserts to edible flowers, the possibilities are endless, and the competition fierce. After all, in the age of the internet, every meal is a masterpiece waiting to be immortalized in pixels.

So there you have it, a whirlwind tour through the history of food plating. From humble beginnings to haute cuisine, the art of arranging food on a plate has come a long way indeed. Whether you prefer your dishes rustic and hearty or sleek and modern, one thing’s for sure: when it comes to plating food, the only limit is your imagination. Bon appétit!

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Châteauneuf-du-Pape

Mell — Fri, 12 May 2023 20:26:47 +0000

Yes, this is the red wine section. No, you didn’t wander off to Tripadvisor on accident although, I would go in a heartbeat!

Châteauneuf-du-Pape is a village, or a “Commune” as it were, in the Rhône wine region in Southern France. The literal translation is “the Pope’s new castle” and is in fact where Pope John XXII built his castle back in the 14th century. But there was a castle there already, and grapes, and wine. Let’s focus on the wine, shall we?

Châteauneuf-du-Pape comes in red AND white (arguably pink) but the blanc is harder to get and this is the red wine section, remember? Red Châteauneuf is the focus here and is in my top five favorites. The red is primarily a Grenache based blend from Southern Rhône, a sacred wine region in France that is officially home to 13 different types a grapes. Châteauneuf-du-Pape can have a bit of Syrah, Mourvèdre and Cinsault among others but what’s really important to know is this isn’t a wine for sissies. It’s bold, spicy, ripe with cherry and raspberry notes that fill your nose. It stops you in your tracks and makes you be in the moment. That, to me, is the soul of a meditation wine.

While I would love to have the means to pop for a 2011 Chateauneuf du Pape Hommage a Jacques Perrin Chateau Beaucastel, it ain’t happening. $200 a bottle is not my speed but it is a bucket list item! Decanter magazine has a great article on some amazing 96 pointers that are worth popping a few extra dollars for and some are very reasonable too!

I recently bought a few bottles of Benjamin Darnault’s 2021 Chateaunuf-du-Pape and am finding it hard to not sneak another bottle out. It’s recommended that you tuck this away in your wine closet for several years. Yeah, right.

Not being a huge fan of Cabernet, I did not expect to fall for this wine as I did, based on other’s impressions. Wow, was I wrong. There is something so comforting about Chateaunuf-du-Pape that it’s really hard to explain. Before I started really learning about wine, I had this wine in my head from a couple episodes of Castle where he references is and pours some. If Rick Castle drinks it, it has got to be good, right?

Fast forward a half a dozen years or so when I really got into wine and the Chateaunuf-du-Pape appellation really means something to me, finally. I decided to get myself a bottle for my birthday and didn’t have to break the bank to get a beautiful 2019 H to H Chateaunuf-du-Pape. I fell in love. Plummy, jammy, spicy warm and sexy as hell. Yes, I said it.

I strongly recommend pairing with roast leg of lamb, a rich Moroccan tagine, a thick, juicy rib-eye or even better, a cool, breezy sunset wrapped in a cozy cardigan. This is definitely a comfort wine but you let me know what you think!

Slàinte!

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Firstleaf

Mell — Tue, 03 Jan 2023 20:47:48 +0000

A wine club worth joining…

I’ve mentioned before that I am a huge fan of Naked Wines but I need to make sure you know about my second love, Firstleaf. Perhaps “second love” is incorrect. I suppose it’s like having twin children. You love them both equally but they each have their own personalities, unique characteristics and quirks which makes your love different, but equal. Let’s go with that for a second!

Let’s say Firstleaf is my neat and tidy, by the-book child. Naked Wines is my paint smudged artistic child. Make sense?

(courtesy of Firstleaf)

The skinny…

Lets get this out of the way first: I did not receive any compensation or any inducements to write this review. At the time of this writing I have zero affiliate agreement or link with Firstleaf and this post is strictly my opinion from my personal experiences with them. Got it? Good.

Back in 2020 I gave myself a Firstleaf membership as a B-day present. I think it was $35 to join back then for your first 6 bottle order. Now I believe it’s around $45 for your first box. I have no clue when I upgraded from Classic to the Preferred Plan but I think it was when I could tell the difference between a Pinot Grigio and a Sauvignon Blanc. It comes out to about $100 for 6 bottles so that’s roughly $17 a bottle. It’s a bargain when you look to buy more and the vintage retails for $35 a bottle. You can’t beat that. Over three years later and I still get the giggles when I bring the box off the porch.

There are three types of memberships with about a $15 difference between them for 6 bottles delivered every 2 to 12 weeks. I think I get mine every 8 weeks and I am sticking to 6 bottles instead of upgrading to 12 no matter how tempted I may be. There must be some restraint, right?

The Plans…

Classic Plan = A “unique” 6-bottle selection of quality wine.
Preferred Plan = A “select” 6-bottle offering of noteworthy wine.
Premier Plan = A “top-tier” 6-bottle collection of world-class wine

I get a meticulously packed box with a beautiful mix of reds and whites in every box with a lovely giant newsletter that I thoroughly enjoy perusing. But what I really love are the “postcards” they give you on each wine. There is a gorgeous photo on one side that shows you where your bottle comes from. Some of these photographs are so beautiful, I want to frame them.

On the other side of the cards is a wealth of information on your wine. They tell you about the winery, the region, any accolades the wine has received. They give you tasting notes, nutritional information and even pairing suggestions. They really are a beautiful touch and make this a box worth subscribing to.

Firstleaf works with winemakers in 12 different countries on 5 continents to bring you an amazing sampling of what the world of wine has to offer. A total bargain in my book. Go sign up now!

Slàinte!

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Vitamix FoodCycler

Mell — Sun, 21 Aug 2022 22:11:24 +0000

I need to give you a little backstory here so you understand why I am writing about this piece of machinery. I am not a city girl, nor am I a country girl, although if I had to pick one or the other, I would have to go to the farm. An older article on Pediaa broke it down on several levels but three simple things hit me: Nature, Life and People.

Nature:

City distances people from nature.
Country facilitates a closer to nature lifestyle.

Life:

City is crowded and busy.
Country is calm and quiet.

People:

City dwellers are busy and lead solitary lives.
Country dwellers are more friendly, kind and warm-hearted.

I lean way into being a country person in geographic suburbia. I am not the proverbial tree-hugger but I strongly believe in being good stewards to our planet and give back when I can. Don’t get me wrong, I am a carnivore, love my SUV and hemp chafes like an SOB. With that said, I don’t do bottled water and I recycle everything I can break apart on my own. I go as organic as feasible, avoiding chemicals and processed foods as much as possible. I try to buy local and sustainable whenever I can and really try to grow my own, I really do. So far rosemary, thyme, limes, kumquats, strawberries and chives are the only survivors. It’s a process. So now you know me a little better.

The amount of waste in restaurant kitchens is remarkable. Health and safety laws, liability, logistics all make the well-meaning new laws in California easier said than done. Specifically Senate Bill 1383 and Food Recovery.Telling someone it’s now the law so get it done, but providing no resources or tools to do so in an already strapped economy, really? As Michael Jackson sang so eloquently “I’m starting with the (wo)man in the mirror”.

Do you know how many carrots I went through practicing my knife cuts? I have a compost rolling barrel thingy on the side of the house but it’s not easy in my circumstances. I have my little bucket with the filter in my kitchen sink that I put all my scraps in. After a few days, when it’s full, I haul it to the barrel, add fresh dirt, turn it, add more scraps, turn it, over and over. In a month or so, I have enough compost to add to a pot. Yay me. In the SoCal heat, it also stinks. There are flies. But I am doing good for the yard, the plants and the planet.

When time is at a premium the compost bucket is finding its way to the kitchen sink less and less. Then, one magical day I got a text from the Treasure Truck about this impossible deal on a confounding contraption. The Vitamix FoodCycler. What is this unicorn of a machine?

Behold the video!

With all the scraps I create with my culinary classes, the leftovers that inevitably remain on my mother’s plate, tea bags, egg shells, just to name a few, this machine should have my name on it. My bucket sits in my sink as I load it up throughout the day. Before I turn the lights out in the kitchen at night, I move the bucket to the FoodCycler, screw on the lid to lock, press one button, turn out the lights and BAM! The next morning I have perfect nutrient rich fertilizer ready to go into the planter. No bugs. No stink. No mess. The bucket is even dishwasher safe! A dream come true at a price. It’s not cheap. Not knowing how great this was beforehand, I would never have made the investment but for the Treasure Truck’s ridiculous deal. Now that I do know, I would pay full price. An 8 pound bag of concentrated super compost as of this writing goes for $29.98 at a place that rhymes with. It takes way more than ten bags to do my yard which means my FoodCycler is a bargain. Plus, I know exactly what’s in my fertilizer so there’s that too. City girl and Country in one machine. Fusion baby! I really didn’t expect to love this thing the way I do. It’s a pure geek-out for me. A tech toy that enriches my garden with minimal effort . Who knows what next spring will look like! It’s so exciting!

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Getting Naked

Mell — Mon, 01 Aug 2022 10:57:26 +0000

I had been getting these little cards in my deliveries for over a year. A little credit card sized thing that said “NakedWines” on it. I already belong to a wine club so I would just toss those cards in the recycle bin. Until the day I didn’t.

One day I decided to take a look at this club and boy am I glad I did. NakedWines.com is a wonderful way for us wine lovers to support fabulous independent winemakers across the globe. Becoming an Angel, I have been introduced to some amazing wines while helping the hardworking winemakers that create these bottles of magic.

As of this post, I have a mad crush on Benjamin Darnault’s Pinot Nior. He’s adorable too but I doubt his wife would appreciate me saying so. She’s adorable too so there is that.

I digress. Becoming a Naked Wines Angel has been an exciting treat and an affordable indulgence. I’ve been able to experience so many wines that I might not otherwise been able. Can you tell I am a fan?

Check them out. It’s a great way to do a little good while drinking good.

–Sláinte!

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Why Do We Fall in Love with Pasta?

Mell — Fri, 17 Apr 2020 13:03:37 +0000

Because it’s freaking delicious? Amazingly versatile and super comforting? Let’s dive fork-first into the tangled web of love, lust, and linguine that is pasta. As a self-professed carboholic, it is no mystery to me why this humble dish has captured our hearts (and appetites) for centuries.

With 350 different types of pasta, you could have a different dish almost every day of the year. From the teeny tiny Anci de Pepe to the giant Caccavelle, which means “pots” in the Neapolitan dialect and are made in Gragnano, Naples.

Let’s start with a brief history lesson, shall we?

Legend has it that pasta’s origins can be traced back to ancient China, where noodles were first crafted from—you guessed it—dough. Fast forward a bit, and pasta found its way to Italy, where it truly flourished. It became the canvas for culinary masterpieces, with each region boasting its own unique spin on the beloved carb. From the hearty rigatoni of Rome to the delicate tagliatelle of Bologna, pasta became synonymous with Italian cuisine faster than you can say “molto bene!”

With such amazing versatility, there is a pasta to fit every recipe. But what is it about pasta that keeps us coming back for more? Is it the comforting embrace of a warm bowl of spaghetti on a chilly evening? Or perhaps it’s the sheer versatility of the dish, effortlessly transforming from a simple aglio e olio to a decadent carbonara with just a few tweaks. Whatever the reason, there’s no denying that pasta holds a special place in our hearts and stomachs.

“Everything you see, I owe to spaghetti.”
– Sophia Loren

No offense to Ms. Loren but we are so beyond good old spaghetti and meatballs that your recipes are only limited by your imagination. Ever tried cinnamon sugar-dusted fried gnocchi? O.M.G.

Let’s not forget the sheer joy that comes from indulging in a big ol’ bowl of carbs. There’s something undeniably primal about the act of devouring pasta, a soulful satisfaction that transcends mere sustenance. It’s a celebration of life, love, and the pursuit of the perfect sauce.

Not to get all technical here but it’s worth noting some facts. Pasta is often considered comforting for several reasons:

Texture and Taste: Pasta’s chewy texture and mild flavor provide a pleasing sensation that many find comforting. (Me! Me! Me!) The combination of carbohydrates and gluten in pasta can trigger the release of serotonin in the brain, which contributes to feelings of relaxation and well-being. (i.e. Food Coma)
Association with Home and Tradition: For many people, pasta is a staple food that is associated with home-cooked meals and family gatherings. The familiar aroma and taste of pasta dishes can evoke memories of childhood and provide a sense of nostalgia and security.
Versatility: Pasta is incredibly versatile and can be paired with a wide variety of sauces, meats, vegetables, and cheeses. This versatility allows for endless possibilities when it comes to creating comforting and satisfying meals tailored to individual preferences and dietary needs.
Ease of Preparation: Pasta is relatively easy and quick to prepare, making it a convenient option for busy individuals and families. The simplicity of boiling pasta and tossing it with sauce or other ingredients makes it an accessible comfort food that can be enjoyed any day of the week.
Satiety: The combination of carbohydrates and fiber in pasta helps to promote feelings of fullness and satisfaction, which can contribute to its comforting qualities. A hearty bowl of pasta can leave you feeling nourished and content, both physically and emotionally.

Overall, pasta’s comforting qualities stem from its sensory appeal, cultural significance, versatility, and ability to provide a satisfying and nourishing meal with minimal effort. Whether enjoyed alone or shared with loved ones, pasta has a special place in many people’s hearts as the ultimate comfort food.

Maybe it’s the way those perfectly al dente noodles twirl around our forks, or the satisfying snap as we break into a piece of penne. Perhaps it’s the way pasta effortlessly soaks up every last drop of sauce, ensuring that not a single morsel goes to waste. Whatever it is, pasta has mastered the art of seduction, leaving us powerless to its charms.

Pasta: the ultimate comfort food, the culinary equivalent of a warm hug on a cold day. Whether you prefer it smothered in sauce or tossed with just a hint of olive oil and garlic, one thing’s for sure: pasta will always have a special place at my table.

Until next time, keep twirling those noodles and savoring every bite. After all, life’s too short to say no to pasta!

Ciao for now, pasta lovers!

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Good Times with Good Company

Mell — Thu, 16 Apr 2020 13:08:41 +0000

Spending a good time with good company doesn’t always mean what you think. You are good company all by yourself, alone, no distractions, no interruptions and certainly no computer or mobile devices!

Solitude provides a peaceful environment to decompress and recharge. Without the distractions of larger gatherings, you can focus on finding inner calm and tranquility which reduces stress dramatically. There is always time for drinks at the pub after work with friends but alone time offers an opportunity for introspection and self-discovery. It is so important to take advantage of the quiet moments to reflect on your thoughts, feelings, and personal growth whenever you can create the opportunity.

Make the effort for YOU and create a serene environment that screams relaxation and rejuvenation. Calendar the time in if you need to but you need to be a priority in your life. Whether it’s indulging in your favorite ice cream while binge watching that trashy mini-series or simply enjoying the peace and quiet, prioritize your well-being.

Enjoy the luxury of having your own space and time. Relaxing alone allows you to unwind without the pressures of social obligations or external influences. Embrace the opportunity to focus on your personal interests and passions. Use this time to do what bring you joy and fulfillment, without the need for external validation or approval.

Five Tips to Making Time for YOU!

Schedule “Me Time”: Treat time for yourself as an essential appointment in your calendar. Block off dedicated periods each day or week for activities that recharge you, whether it’s reading, exercising, or simply relaxing.
Set Boundaries: Learn to say no to non-essential commitments that encroach on your personal time. Establish clear boundaries with others and communicate your need for space and solitude when necessary.
Prioritize Self-Care: Make self-care a priority by incorporating small rituals into your daily routine, such as taking breaks, practicing mindfulness, or engaging in activities that bring you joy and relaxation.
Delegate and Share Responsibilities: Delegate tasks and responsibilities to others when possible, whether it’s at work or home. Share household chores, delegate work projects, or ask for help from family and friends to free up time for yourself.
Unplug and Disconnect: Set boundaries with technology and create designated tech-free zones or times during the day. Disconnect from emails, social media, and electronic devices to fully immerse yourself in activities that nourish your mind, body, and soul.

I would be remiss if I didn’t point out that cooking for yourself and transforming it into an elegant experience isn’t just about putting food on the table – it’s about nurturing your overall well-being. This simple act can have profound effects on both your emotional and physical health. Engaging in cooking as a hobby or routine activity can be a therapeutic way to unwind and de-stress. Focusing on the task at hand and creating something with your hands can provide a sense of accomplishment and relaxation, helping to alleviate the pressures of daily life.

Bottom line is, relish the time you spend in your own company. You deserve to be spoiled by you! So pop a cork, cook up something wickedly delish and enjoy the party of one.

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The Quality of Life is Determined by What We Eat

Mell — Sun, 12 Apr 2020 13:59:17 +0000

Welcome, enthusiasts of culinary exploration, to a thoughtful examination of the age-old adage that “we are what we eat.” Today, we embark on a journey to unravel the profound influence of diet on our well-being, exploring the intricate interplay between food and our physical, mental, and emotional states.

Let’s begin by acknowledging the undeniable impact of nutrition on our physical health. The foods we consume provide the essential nutrients our bodies need to function optimally. From the vibrant hues of fresh produce to the nourishing proteins found in lean meats, our dietary choices can either fuel our bodies for peak performance or leave us feeling sluggish and generally crappy. Pun often intended.

Beyond physical health, it’s essential to recognize the profound effects of diet on our mental and emotional well-being. Certain foods have been shown to influence mood and cognitive function, with a balanced diet playing a crucial role in supporting mental clarity and emotional resilience. Additionally, the act of sharing meals with loved ones and partaking in cultural culinary traditions can foster a sense of connection and belonging, contributing to overall emotional well-being. Now who wouldn’t want their overall well-being improved? I’ll have a double, please!

Seriously though, several foods are well known to have mood-boosting properties due to their nutritional content and effects on brain chemistry. When I hit those valleys I try to focus on adding them in to my recipes wherever possible. Incorporating these foods into your diet may help enhance your mood as well:

Dark Chocolate: Indulging in a small piece of dark chocolate can stimulate the release of endorphins and serotonin, neurotransmitters associated with feelings of pleasure and happiness.
Fatty Fish: Rich in omega-3 fatty acids, fatty fish like salmon, mackerel, and trout can help reduce symptoms of depression and improve your mood overall.
Berries: Berries such as strawberries, blueberries, and raspberries are packed with antioxidants and vitamin C, which may help combat stress and promote a positive mood.
Bananas: High in vitamin B6 and tryptophan, bananas can boost serotonin levels in the brain, promoting relaxation and a sense of well-being.
Nuts and Seeds: Almonds, walnuts, flaxseeds, and chia seeds are rich in magnesium, which plays a key role in regulating mood and reducing anxiety.
Leafy Greens: Spinach, kale, and other leafy greens are excellent sources of folate, a B-vitamin that has been linked to improved mood and reduced risk of depression.
Greek Yogurt: Greek yogurt is rich in probiotics, which support gut health and may have a positive impact on mood by influencing the gut-brain axis.
Turmeric: The active compound in turmeric, curcumin, has anti-inflammatory properties and may help alleviate symptoms of depression and anxiety.
Whole Grains: Whole grains like quinoa, brown rice, and oats are complex carbohydrates that can help stabilize blood sugar levels and promote steady energy levels, which can contribute to a balanced mood.
Avocado: Avocados are a great source of healthy fats and vitamin E, which may help protect brain cells and support overall brain health, potentially enhancing mood.

Incorporating a variety of these mood-boosting foods into our diet, along with regular physical activity and other healthy lifestyle practices, can contribute to improved overall mood and well-being.

Delving deeper into the science behind the gut-brain connection, we uncover the fascinating relationship between our digestive system and mental health. New research highlights the intricate communication between the gut and the brain, suggesting that a healthy gut microbiome is essential for maintaining mental wellness. Therefore, prioritizing a diet rich in fiber, probiotics, and nutrient-dense foods can positively impact both physical and mental health outcomes.

We cannot ignore the social aspect of eating. Sharing meals with friends and family fosters bonds and creates lasting memories, enriching our lives in ways that extend far beyond mere sustenance. Food and wine has a remarkable ability to bring people together, transcending cultural barriers and nurturing relationships.

The bottom line is that the impact of diet on quality of life is multifaceted, encompassing physical health, mental well-being, emotional resilience, and social connections. By prioritizing a balanced diet rich in whole, nutrient-dense foods, we not only nourish our bodies but also cultivate a holistic sense of well-being. So, let us approach each meal with intention, savoring the opportunity to nourish both body and soul.

Slàinte!

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In the Beginning…

Mell — Sun, 08 Mar 2020 15:49:45 +0000

When I really fell in love with wine, I knew I wanted to know more. I found such a huge respect for the winemakers, grape growers and every hand that had ever picked a grape since the dawn of time. I will never pick up a glass without thinking about the hard work and artistry that I am about to experience.

Of course, I thought about becoming a sommelier as a direct result of this new passion. But I learned the difference between The Court of Master Sommeliers and WSET (Wine and Spirit Education Trust). Even with the Court of Masters being fraught with scandal, I decided that the hyper-trendy sommelier route was not where I really wanted to go. I wanted to focus on the grape, food and wine pairings, not become a wine steward for a hotel in Vegas. So that is exactly what I am doing.

I should be studying flashcards right now instead of doing this post but I want to share my learning experience along the way, not after the fact. This coming week I will be taking my WSET Level I Award in Wines exam. I am not feeling very confident.

When I was researching, I read that you could skip Level I and just go straight to Level II. Oh hell naw! After finding a few test quizzes online, I discovered how clueless I really was about wine. More importantly, I realized how much I wanted to know about wine from the roots to the corks. I want to really be able to make a solid recommendation with my recipes so that the whole experience of eating and drinking will be as merry as possible.

So stay tuned for my update on my exam and I will keep you posted. I am super excited and have learned so much already that I cannot wait to share the ride with you!

Update March 5, 2024:

I really took a long time to update you all on my test but not only did I pass “with distinction” but I nailed Level II as well. Yay me!

I have also done a chunk of specialized training and certification and become an Independant Ambassador for the Boisset Collection. What the hell does that mean? I am so glad you asked! Click the logo below to find out! You can also read about that decision in my post on Fluff This to learn a little more.

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