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(PRWEB) March 23, 2012

London, UK: The Natural Food Show at Natural & Organic Products Europe returns to Olympia, London, on 1-2 April 2012, with over 300 exhibitors from all around the world. The UKs biggest trade showcase of natural, organic, Fairtrade, free-from, sustainable, and artisan food and drink, the following is just a taste of some of the latest innovations being introduced at this years event.

New for 2012 revamped Original Ayurvedic blends from herbal innovators Pukka Herbs (stand 5070). Pukka has rebranded their original teas Relax, Refresh and Revitalise that were launched when Pukka started in 2002. Retaining the vibrancy and iconic recognition of these incredible teas, Pukka has updated the design and copy to reflect the importance of its heritage in Ayurveda and to educate consumers on the authenticity of the blends. In response to consumer demand, Pukka will also be launching a new selection pack of award-winning teas as part of its 10th birthday celebrations. Containing four sachets of five bestselling blends Three Mint, Three Ginger, Three Tulsi, Three Green and Three Fennel, Pukkas selection pack offers first-time consumers an exciting introduction to Pukkas tea portfolio.

Natures Path UK (stand 6060G, Soil Association Organic Marketplace) is proud to unveil its first foray into free-from snacking for younger coeliacs, with the much anticipated arrival of its magnificently nibbly Crispy Rice Bite range that come in three fantastical flavours: Choco Nobbly, Berry Bobbly and Peanut Butter Bites. The bars are a natural evolution for Natures Path into kids gluten-free snacks with mainstream appeal. Focus group research showed that parents of recently diagnosed kids (and the kids themselves) have historically felt like forgotten 2nd class citizens at the breakfast table. Crispy Rice Bites are actively endorsed by Coeliac UK.

Immergruen..green imports (stand 8080F, Vegan Society Pavilion) is proud to introduce some new and exciting Austrian organic products. These include NEUNERS organic Baby Stomach Ease Tea the UKs first and only organic herbal tea for babies, naturally caffeine and sugar free; MY E. Bio Europes only organic energy drink, with natural ginseng which tastes like a classic energy drink; LANDGARTENs savoury and sweet snack range, such as the soya chocolate mix or pumpkin seeds covered in dark chocolate; and SONNENTORs award winning organic spice blends Aladdin’s Coffee Spice Mix and Shanti’s Tandoori Masala, which bring the flavours of the Middle East and Asia into your kitchen. The SONNENTOR range was voted Best New Product 2012 at BioFach in Germany, earlier this year.

Essential Trading Co-operative (stand 8003) is launching a beautiful range of biodynamic, Fairtrade, organic herbal teas in Camomile; Camomile & Spearmint; Hibiscus; Peppermint & Spearmint and Peppermint. Cultivated in Egypt on reclaimed desert land, these teas sustain a healthy, resilient ecosystem on which the livelihoods of thousands depend. Organic/fairtrade teas abound, but organic, Fairtrade and biodynamic tea is pretty special. Sample Essentials new range of eight flapjacks in fruit, nut and chocolate varieties. Taste its pure, raw, unpasteurised New Zealand Wild Honey. Certified organic and with independent proof of its bioactivity, this genuine manuka honey has a superior flavour and well-being potential. Join nutritionist Christine Bailey on the stand and try her delicious recipes using Essential ingredients.

Cheeki Bottles (stand 4090A) launch into UK market Established by Simon Karlik and co-directors, Larry and Robyne Dimant in May 2009, Cheeki has become Australias leading brand of stainless steel water bottles with recent expansion into the New Zealand market. Since inception, Cheekis range of BPA-free products has grown significantly to include environmentally sound flasks, mugs and shakers. Cheeki uses a Food Grade 304 stainless steel (also known as 18/18) and features varnish paint for durability. Available in a variety of shapes, designs and sizes starting from 350ml all the way to 1.2 litre, there is something for everyone from babies, toddlers, athletes, travellers and everyday users.

New exhibitor Wellness Foods (stand 9050) will be showcasing the latest innovations from its market leading brands. These include: new and innovative 100% fruit snacks from Fruit Bowl; a new pack design from Dorset Cereals; a new Manuka honey design; and a national UK TV campaign from Rowse Honey.

After winning a Two Gold Star Award for its Flapjack Mix at The UKs Great Taste Awards and Gold for its Tomato and Herb Bread/Pizza Base Mix at the Irish Food Awards in 2011, Cathys Spelt for Health (stand 9091) have rebranded and are ready to export. All five mixes will be on display at this years show Multiseed Bread Mix; Wholemeal Bread Mix; Tomato and Herb Pizza Base/Bread Mix; White Scone Mix; and Flapjack Mix. They are made from spelt flour, and are yeast free. The breads do not contain any added sugar, contain all natural ingredients and are gentle on the digestive system.

Nordberry (stand 9057) the Suffolk-based company specialising in natural products from Finland, is pleased to announce that it will formally unveil its new range of health tonics at the show. Wild berry juices have long been known for their high vitamin content and health benefits, such as supporting a healthy immune system, cholesterol control and much more. Merja Stephens, co-founder of Nordberry and a native of Finland, commented: Its exciting introducing products that were part of my childhood and something we Finns still drink daily.

Representatives from Amys Kitchen UK, the family-run vegetarian company, will be showcasing the full range of Amys Kitchen products at the show; including a completely new canned, vegan chilli and the companys latest fresh-frozen, gluten-free Country Vegetables and Pasta (stand 6070). A taste unto their own, all of the Amys Kitchen dishes are prepared to the same standards as anything home cooked, and provide a great tasting and natural meal-for-one that can be cooked in the microwave or the oven. Other available dishes will include the Amys Kitchen Rice Mac and Cheese, Vegetable Lasagne and the Rice and Bean Burrito.

Available and launching at the Natural Food Show from Wholebake Foods (stand 8067) are Seed Stackeds amazing Super Sprinkles Sprinkle Some Goodness onto your favourite dishes perfect for salads, stir-fries and everything in between With its mix of roasted seeds and spices, transform the flavour of any meal whilst adding a fantastic health boost that seeds naturally give. Available in Thai and Italian flavours indulge yourself in health today

Authentic, organic, Italian and delicious best describes Tuscany Corner (stand 7096), with its growing collection of products from Tuscany. New to the UK, Tuscany Corner offers the very best quality products that form the cornerstone of authentic Italian cooking. In addition to offering cheese, handmade pasta products, and full bodied classic pasta sauces, the Tuscany Corner range boasts organically-certified extra virgin olive oil. Sourced directly from La Tenuta’s own olive groves, the oil is characterised by a mild, fresh and slightly fruity flavour. Perfect for cooking with, or served as an accompaniment, it complements any dish including salads, bruschetta and grilled fish or meats.

PROPERCORN (stand 9010D, FoodLovers Approved Pavilion) is the young British gourmet popcorn brand, which is ready to show the nation how popcorn is done properly. Following secret recipes that use only the most authentic ingredients (including garden chives, roasted onions, sun-dried tomatoes and crme fraiche), the freshly popped butterfly corn is delicately tumbled to create a delicious, guilt-free snack and comes pillow packed in 4 delicious flavours: Fiery Worcester Sauce & Sun Dried Tomato; Sweet & Salty; Sour Cream & Chive; and Lightly Sea Salted.

Lily’s Kitchen (stand 8035) offers a range of Organic and Holistic food for both cats and dogs. Lily’s Kitchen uses the highest quality ingredients in its food and have been voted the UK’s best pet food company in 2009, 2010, 2011 and 2012 by the Ethical Good Shopping Guide. Last year, they were also voted most innovative pet food brand by Mintel. This year, will be exhibiting three new products: Immune boosting Power Flower treats for dogs; Grain-free Venison and Wild Rabbit Terrine for dogs; and Organic Turkey Dinner for Cats.

teapigs matcha green tea is the new must have product of 2012 (stand 2019). teapigs matcha is an organic green tea powder thats packed full of antioxidants and nutrients. A must stock item for health food shops, one serving contains 70 times the antioxidants of orange juice, and in a survey of over 700 people, 98.9% said they would buy another pack of matcha after trialling it for two weeks. teapigs also recommend coffee shops and cafes serve matcha lattes as a great alternative to coffee. Matcha lattes have taken off in the States and Canada and the UK is next.

Lulo, Guanbana and Mora are the new must try fruit drink flavours of 2012 offering a taste of the South American Andes. These new delicious flavours, together with Mango, make up the delicious range of all-natural nectar fruit drinks from Euro-Colombian start-up company JUNA (stand 9019). The fruits used in the JUNA drinks offer intrinsic health benefits, with high vitamin, protein and fibre content. Through its drinks JUNA also seeks to make a positive impact on the communities growing the fruits for its products, opening new markets for small farmers and their families in Colombia. 5p per bottle sold will go towards the JUNA Project, designed to strengthen fruit grower associations in remote areas of the country.

Grab your daily dose of probiotics in a chocolate bar. Introducing ohso (stand 6075), the must-have healthy Belgian chocolate. New ohso probiotic chocolate bars, made from 53% delicious Belgian chocolate, are clinically proven to be three times more effective at delivering your daily probiotics than a yoghurt drink and at only 72 calories a bar Each dairy-free, individually wrapped bar is designed to provide consumers with the optimum daily amount of probiotic to help support their digestive health, restoring the bacterial flora of good bacteria in the gut to help improve immunity and overall health and wellbeing. The UKs BBC Radio 2 presenter Jayney Lee Grace a huge fan of ohso will be on the stand between 2-3.30pm on Sunday 1 April.

The Booja-Booja Company (stand 9003) creates guilt free, gloriously scrumptious organic chocolates and a mouth-watering alternative to dairy ice cream. Everything it makes is dairy free, vegan, organic and utterly delicious. They now have three exciting new truffle flavours to tantalise the taste buds: Rum Sozzled Sultana; Banoffee Toffee; and Stem Ginger. The new flavours, as well as its old favourites, will be available for tasting at the show. Also recently released are its Artists Collection Boxes, which are handmade and painted by a community of artists in Kashmir.

Established in 2010, LULL/The Botanical Drinks Co (stand 9010C, FoodLovers Approved Pavilion) is an artisan drink producer, passionate about creating great tasting healthy soft drinks that play to the senses, sophisticated drinks made with natures finest botanicals. LULL, its first drink to market, is a calming drink to soothe mind and body, blended with botanicals with proven calming properties. Created to tap into the desire for healthy good-for-you drinks, LULL has a clean and balanced taste, with a subtle natural sweetness. Packaged in a stylish aluminium bottle, LULL is made from a refreshing blend of kiwi and berries with the deliciously distinctive taste of lavender.

Specialist Polish food importer and distributor Morgiel Fine & Organic Foods (stand 9093) has launched a range of organic, marinated wild mushrooms. Varieties include Bay Bolete; Cep; Chantarelle; Slippery Jack; and Honey mushrooms. All of these mushrooms are certified organic, and grow in forests, which have not been treated with chemicals for at least three years prior to picking. These products show how versatile wild mushrooms can be. They can be eaten on their own, but are also perfect accompaniment to many dishes. There is a gap in the UK market for organic, marinated wild mushrooms.

The Sicilian DELI (stand 6080B, Italian Food Village) sources only the best 100% organic fine foods from local farmers and specialty producers in Sicily. Its selected products are not just natural they are also unique and particular. Exclusive new products for 2012 include The Sicilian Prosciutto crudo; Salami and cured sausages; Extra Virgin Olive Oil from a unique Sicilian cultivar; Multiflowers, Eucalyptus and Sullas flowers Honeys; and typical Cheeses, such as Caciotte or Cacio Madonita. Only free range animals make our selected products, and theres no industrial farming involved whatsoever.

Mini Magoo’s organic cereals, winners of numerous Organic Food Awards, go from strength to strength to bring this years show visitors the broadest choice ever (stand 6002S, Soil Association Organic Marketplace). Proven by popularity, the brand’s tradition of ‘the goodness that you choose’ continues with a number of tasty fruit, berry or spice varieties. At the Natural Food Show 2012, Mini Magoo’s cereals, including Muesli, Granola and Porridge, are joined by recent classic and fun, yet exclusive additions sure to be a hit for all the family: Cornflakes, available natural or with ginger, orange or blueberries; Granuesli, with blueberries, dates or ginger, and the award-winning Funstuff in a ginger variety.

New for 2012 is Storm Teas range of 16 new loose leaf tea blends, which are now available with amazing blends such as Cherry and Beetroot tea and Tulsi herb with Orange & Ginger. To ensure the best flavours possible the company has sourced ingredients from all over the globe from prime tea, fruit and herb growing regions. For example, its lemongrass and vanilla tea contains lemongrass sourced from Egypt, the orange from Ghana, the vervain from France, and vanilla from Madagascar Visit stand 6002B in the shows Soil Association Organic Marketplace to find your perfect Storm.

Natural Balance Foods (stand 8071) is the UKs fastest growing natural snack company, producing genuinely healthy products the way nature intended. The products are all made in Britain, and are fundamentally different from 99% of the bars out there. Natural Balance Foods will be exhibiting its award-winning, market leading Nkd bars and introducing two new flavours to its raisin range Crazy Cola and Tangy Lime (joining Cherry, Lemon, Pineapple and Orange flavours). The more-ish new raisin varieties are completely natural, contain no added sugar, and taste simply yummy Each 25g bag of Nkd Infused Raisins is fat free, contains only 68 calories, and counts as one of your five a day

Natur Boutique (stand 6002W, Soil Association Organic Marketplace) will be showcasing its new Tropica range, which includes organic snacking bars and fruits, which all use organic, natural, raw ingredients with no additives, colourings, flavourings, preservatives or GMO ingredients. What really makes the range stand out however is its main ingredient Ladies Fingers Bananas; which are also known as Date or Fig bananas because of their delicious sweet, sticky taste. Try them on their own as Tropicas Dried Whole Bananas, or in one of their organic bars (Organic Banana Bar, Organic Fruit Bar and Organic Peanut Bar) where the bananas produce a unique delicious flavour unlike anything else currently available.

Tierra Verde (stand 7070) is a company based in Cordoba, Spain, which specialises in the export of the best organic products from Andalucia into the UK. It has a variety of great olive oils from Seville and Almeria; wines, fortified wines, and vinegars from Cordoba; Pt and marmalades; honey from the parque natural de Grazalema; and aloe vera cosmetics from Almeria. Tierra Verde and its producers are passionate about the care and welfare of their land and country to produce the best quality foods and wines.

Chia Seed suppliers, Chia bia (stand 7100) are back at the Natural Food Show this year to launch the much anticipated Chia & Blueberry Mix and Chia & Cranberry Mix. The demand for Chia across the UK is growing as consumers continue to realise its health benefits. Chia bias new products appeal to consumers demand for natural, as a unique drying process is used where only water is added to the blueberries and cranberries to create a 100% natural fruit powder. This powder is mixed with Chia bias Milled Seed to produce delicious products that can easily be added to porridge, yogurts, and smoothies etc.

Look for the FAIRTRADE Certification Mark, coming soon to all six flavours of Classic Glee Gum (Verve Inc, stand 8060) Fair Trade is all about a better deal for farmers and workers. When you see the Mark on a box of Classic Glee Gum, it means that the cane sugar inside it meets the social, economic and environmental standards set by Fairtrade International, and that the farmers and workers have been paid a fair and stable price for their produce. Also exciting? Its the first time this sweet sign will be spotted on a pack of gum ever

Kallo Foods (stand 6028) has recently launched Organic, Belgian Dark Chocolate Rice Thins and a new range of multigrain corn and rice snacks in eye catching new packaging, which strongly reflects the brands positioning of simple, natural pleasures. Both products are made from 100% natural ingredients and no artificial colours, flavours or preservatives, enabling the consumer to snack with a clear conscience The chocolate thins use only the finest Belgian chocolate and yet are only 56 calories per slice, making them the perfect, healthy alternative to a chocolate biscuit. The Kallo corn and rice snacks are only 1% fat and less than 100 calories per bag, making them the perfect, healthy alternative to a packet of crisps.

InSpiral Visionary Products (stand 9056) launch new Raw Dehydrated Cacao & Cinnamon Kale Chips and the first ever Artisan Handmade Raw Chocolate Easter Eggs. Enhanced with nourishing superfoods, such as maca and barley grass, pure essential oils, fruits and flowers, inSpirals line of Raw Easter eggs are suitable not only for those on specialist diets, but also for children and those watching their weight. inSpirals new raw dehydrated kale chips are causing an absolute storm in the health food world. Imagine a whole bag of green curly kale (officially the most nutrient-dense vegetable per calorie and per weight), enriched with 100% natural ingredients and shrivelled to the size of a packet of crisps, yet with only 60-90 calories per packet

A daughters wish to provide tasty and natural food after her mother was diagnosed with coeliac disease has culminated in an award-winning UK business Freedom Deli (stand 9008). The original Lasagne, Fish Pie and Shepherds Pie have been revamped with a new image. The company wanted the packaging to say this tastes great for everyone, whether you have a food intolerance or not and to celebrate the natural handmade quality. This is just the start though. Freedom Deli will be launching new products, including traditional scotch eggs and a gorgeous pastry topped Chicken and Leek Pie all of which can be seen at the Natural Food Show 2012.

Exportiamo (stand 6080C, Italian Food Village) will be introducing two new products to the UK market, both made by Rigoni di Asiago. FiordiFrutta, Italys best-selling brand on the jam and marmalade shelf is a range of organic, pure fruit spreads. Each jar is packed with 1.5kg of sun-ripened organic fruit and cooked at low temperatures to preserve nutrients and the full fruit flavour. With very low levels of sugar (only naturally-occurring from fruit), it is tastier and healthier than traditional jams. Nocciolata, the connoisseurs hazelnut and chocolate spread from Italy, is made from the finest organic ingredients, including Italian hazelnuts and dark chocolate. Unlike others, no palm oil, no hydrogenated fat, no artificial flavours are used.

Kara Dairy Free (stand 8051) has launched a Chocolate + Calcium 1 Litre drink to join the successful Original + Calcium milk alternative, which has become one of the Health Trades 50 best-selling food & drink products. Made with natural ingredients, including silky smooth, freshly pressed coconut milk and premium quality cocoa powder, it offers a rewardingly rich flavour with less than 2% fat and 0% cholesterol. Kara Dairy Free Chocolate is reassuringly free of lactose, dairy protein, soya or gluten. RRP 1.99 and stocked by most Wholesalers.

EcoPeace is launching its range of 100% Natural Mangoes and Exotic Produce at the Natural Food Show 2012 (stand 9035). The mango range comprises of three varieties: Kent, Smith and Baguinda, grown in Pout Ecovillage in Senegal. EcoPeace will also present its range of exotic produce, preserves, cordials, nectars and herbal teas produced in Pout Eco-village. For guaranteed freshness, its 100% natural mangoes are only harvested 3-4 days before shipment (compared to 21 days for chemically-treated mangoes). EcoPeace mangoes will be available in UK around 21 June 2012.

New French exhibitor Comptoirs et Compagnies (stand 1060) will showcase its Stevia range. Stevia is a plant from South America that was traditionally used by Guarani Indian people to sweeten their yerba-mate herbal tea. Comptoirs et Compagnies have extracted its main sweetening components, which have a sweetening power that is 250 times higher than classical sugar. The complete range adapted to every use, includes: STEP Natural sweetener from stevia extract; STB Box of stevia extract powder; STD Dispenser of 250 stevia extract pills; and new STD100 Dispenser of 100 stevia extract pills.

New for 2012, is the ready-to-drink Rocks Organic Fruity Spring Water range (stand 8101). It includes still drinks aimed at busy families on the go, while sparkling variants are presented for the take-home market. Labelling across the extended Rocks range has been simplified to accelerate consumer understanding at point of purchase. The Rocks Cordial selection is to benefit from new illustrations, giving them a more sophisticated look and deepening their adult appeal. Fruit Juice Concentrates have been added to the Rocks portfolio in 2012. These dilutables have been available under Rocks sister brand Meridian, for many years and are well known to health food retailers and shoppers.

SuperLifes SuperFood Breakfast Topping and SuperFood Smoothie Mix have proven to be a phenomenal success, due to their user friendly nature, great taste and high health benefits. Consumer feedback and response has surpassed everyones expectations. SuperLife is a new Irish and Israeli company that specialises in SuperFood Blends. The co- founders, Talya Lewin and Diarmuid Russell, holistic health and fitness counsellors, launched their products on the Irish market 4 months ago. There are many more products to come and they are very excited to enter further into the European market (stand 9099).

Cocofina (stand 9025) a very popular British coconut water brand is unveiling three innovative flavours of coconut water in very attractive PET bottles. The new flavours (Apple & Blueberry, Pineapple & Lime and Tea & Passion Fruit) are made in Europe incorporating premium ingredients, such as ginseng, chamomile and green tea. This makes Cocofina the first coconut water company in the world to combine the isotonic properties of coconut water, with the antioxidant properties of tea. Cocofina – Coconut Water Tea & Passion Fruit won the award for the most innovative drink at the World juice conference in Madrid this year.

First time exhibitor Miracle Noodle (stand 5080F, USA Pavilion) is the premier, calorie free, soy free, gluten free, Kosher Shirataki noodle. One of the most versatile noodles, Miracle Noodle caters to a wide range of different demographics from diabetics to Celiacs, bodybuilders and for weight loss. With the largest variety of Shirataki noodle shapes on the market, Miracle Noodle is on the cutting edge of innovative new low calorie, guilt free products.

Panda Liquorice (Bravura Foods, stand 8036) is delighted to celebrate its 30th birthday at this years show. It has been a big year already with the launch of new Strawberry Bears, proceeds of which are being donated towards the care of Edinburgh Zoos pandas Sunshine and Sweetie. Strawberry Bears will be available to try at the show, alongside its award-winning Blueberry Liquorice, which delivers a delicious combination of two super-foods. As with all of the products in the All Natural range, it contains no artificial ingredients, virtually no fat and is sweetened with real fruit puree. Plus the entire All Natural range is suitable for vegetarian and vegans

Chimpanzee Energy Bar (stand 8040) is an easy solution in a form of energy bar. No extreme formulas or tricks. The Chimpanzee energy bar charms you with its flavour and provides enough energy for your sports performance. It is a completely natural product with no preservatives or dyes. The Chimpanzee Energy Bar supplies the body with the immediate energy through monosaccharides, which are found in cane sugar, molasses and fruit. The Chimpanzee energy bar releases the energy gradually thanks to polysaccharides, which are normally found in wholemeal cereals. Thus it provides gradual and enough energy for your sports performance.

Clif Bar & Company (stand 6015) is a leading maker of wholesome and nutritious foods and drinks, helping people do better in sport and lead healthy lives. The original Clif Bar was born in 1992 and has since grown to be the biggest selling energy bar in the US. The newest product within the range is the Clif SHOT Gels, which deliver energy to the bloodstream in five minutes or less. They are available in four delicious flavours: Citrus; Double Expresso; Raspberry; and Chocolate. The packaging features the patented Litter Leash to keep the torn-off tops from littering trails and roads.

The TIANA Fair Trade Organic range includes coconut superfoods and a unique selection of raw active honeys (stand 8030). Platinum award winner TIANAs raw extra virgin coconut oil is not just a cooking oil, as part of a balanced diet it is essential for everyone who has low metabolism, and eaten naturally it helps to strengthen the immune system. High Omega 3 organic coconut butter and organic pure coconut butter have superb heat resistant, making them a safer alternative to cooking oils. TIANAs raw active honeys provide considerable benefits for therapeutic use. Coconut baking flour is excellent for gluten free, low carbohydrates and fibre rich diets. Sugar- free, raw crystallised coconut nectar is a delicious low Glycemic sugar replacement.

The Natural Food Show at Natural & Organic Products Europe (http://www.naturalproducts.co.uk) on 1-2 April 2012 is free to attend for pre-registered trade buyers and relevant press representatives only. To register, please visit http://www1.registerbynet.com/reg.asp?showcode=npe12&source=NPE12050 (and quote priority code NPE12050 when prompted).

Media enquiries & press pass requests to:
Emma-Louise Jones, PR Manager
t: +44 (0)1273 645134 mailto:ejones(at)divcom.co.uk http://twitter.com/DiversifiedUK

Members of relevant trade and consumer beauty media can reserve press passes to Natural & Organic Products Europe by contacting Emma-Louise Jones at mailto:ejones@divcom.co.uk (please note, press passes are not available to advertising or PR representatives and additional details may be requested to verify journalistic activity before a press pass is issued).

Exhibitor enquiries to:
Simon Barry, Event Director
t: +44 (0)1273 645125 mailto:sbarry(at)divcom.co.uk
http://www.naturalproducts.co.uk
http://twitter.com/NatProductsShow
http://www.facebook.com/pages/Natural-Organic-Products-Europe/10062212667

Notes to Editors:

• If reproducing this press release in print, please include the Priority Code: NPE12050.
• 2011 Natural & Organic Products Europe Visitor Survey Results: Finding new products is the main motivation of visitors attending the event (75.1%) with keeping up to date with the sector a close second (66.7%).
• Natural & Organic Products Europe is the UK’s biggest trade show for the natural products, health food and organic sectors. It is the key event of the year for independent health store retailers, wholesalers and distributors, supermarket and multiple buyers, and specialist and organic shop owners looking to source the very best in natural, organic, biodynamic, fair trade, artisan and sustainable products.
• VISITOR INFORMATION:

Admission: Free to all trade visitors
Location: The Grand Hall Olympia, Kensington, London W14 8UX
Opening hours: Sunday 1 April 9.3017.30 & Monday 2 April 9.3017.00

• Diversified Business Communications (UK) Ltd (Diversified UK) is a fast growing event organising and publishing company based in Brighton. Diversified UK publishes Natural Products and the Natural Beauty Yearbook. In addition to Natural & Organic Products Europe, the company also organises camexpo the UKs leading event for complementary and alternative healthcare; lunch the UKs premier out of home food and drinks trade event; office*; office INTERIORS; The Service Desk & IT Support Show; and, new for 2012, Natural Products Scandinavia. http://www.divcom.co.uk
• Diversified UK is part of Diversified Business Communications, a leading international media company with a successful portfolio of sector leading exhibition, conferences, publications and websites.

Ancient Rome and wine

Ancient Rome played a pivotal function within the history of wine. The earliest influences of viticulture on the Italian peninsula could be traced to Ancient Greeks andEtruscans. The rise with the Roman Empire saw an improve in technology and awareness of winemaking which spread to all parts with the empire. The influence of the Romans has had a profound effect from the histories of today’s key winemaking regions of France, Germany, Italy, Portugal and Spain. In the hands of the Romans, wine became “democratic” and offered to all, from the lowly slave to the straightforward peasant for the aristocrat. The Romans’ belief that wine was a daily necessity of life promoted its widespread availability amongst all classes. This led for the desire to spread viticulture and wine tasting production to just about every component of the Roman empire, to ensure steady supplies for Roman soldiers and colonists. Economics also came into play, as Roman merchants saw opportunities for trade with native tribes including those from Gaul and Germania, bringing Roman influences to these regions prior to the arrival in the Roman military . The operates of Roman writers-most notably Cato, Columella, Horace, Palladius, Pliny, Varro and Virgil-give insights on the function of wine in Roman culture and contemporary understanding of winemaking and viticultural practices. Several in the approaches and principles 1st developed in Roman times is usually found in present day mouth-feel wheel.

Early history

Wild grapevines have grown on the Italian peninsula because prehistory and historians have not been able to pinpoint the precise moment in time when domestic viticulture and winemaking initially occurred. It is attainable that the Mycenaean had some influences with early Greek settlements in southern Italy but the earliest recorded evidence of Greek influence was in 800 BC. Viticulture was widely entrenched in Etruscan civilization which was centered about the present day winemaking region of Tuscany. The Ancient Greeks saw wine as a staple of domestic life together with a viable economic trade commodity. Throughout the Greek planet, settlements had been encouraged to plant vineyards for local use and trade with the Greek city states. Southern Italy, with its abundance of indigenous vines, was an perfect place for wine production and was recognized by the Greeks as Oenotria (“land of vines”).
As Rome grew from a collection of settlements to a kingdom after which republic, the culture of Roman winemaking was influenced by the abilities and strategies of the regions that were conquered and became component of the Roman Empire. The Greek settlements of southern Italy had been fully below Roman manage by 270 BC. The Etruscans, who currently had established trade routes into Gaul, were absolutely conquered by the 1st century BC. The Punic Wars with Carthage had a particularly marked impact on Roman viticulture. Furthermore to broadening the cultural horizons with the Roman citizenry, they also introduced them for the advanced viticultural strategies in the Carthaginians in distinct the perform of Mago. When the libraries of Carthage had been ransacked and burned, one of the handful of Carthaginian functions to survive was the 26 volumes of Mago’s perform which was translated into Latin and Greek in 146 BC. Mago’s operate was extensively quoted in the influential Roman functions by Pliny, Columella, Varro and Gargilius Martialis.

Golden age

For most of Rome’s winemaking history, Greek wine was by far the most highly prized with domestic Roman wine fetching far lower prices. The 2nd century BC began the “golden age” of Roman winemaking and also the development of Grand cru vineyards (a type of early Very first Growths in Rome). The vintage of 121BC was of legendary fame and became called the Opimian vintage, named soon after the consul in the time-Lucius Opimius. The vintage was noted for its large harvest along with the unusually high quality of wine that was produced-with some examples nonetheless being drunk over 100 years later. Pliny the Elder wrote extensively in regards to the “first growths” of Rome-most notably Falernian, Alban and Caecuban. Other first growth vineyards include things like Rhaeticum and Hadrianum situated along the Po river in what are now the modern day regions of Lombardy and Venice respectively; Praetutium (not related for the modern day Italian city Teramo, historically referred to as Praetutium) located along the Adriatic coastnear the border of Emilia-Romagna and Marche and Lunense located in modern Tuscany. Around Rome itself had been the estates of Alban, Sabinum, Tiburtinum, Setinum and Signinum. Going south towards Naples had been the estates of Caecuban, Falernian, Caulinum, Trebellicanum, Massicum, Gauranium, and Surrentinum. In Sicily was the initial growth estate of Mamertinum. At this highpoint, it was estimated that Rome was consuming more than 47 million US gallons (180,000,000 L) of wine each year, enough for each man, woman and kid to have about a bottle of wine every day.

Pompeii

On the list of most significant wine centres in the Roman planet was the city of Pompeii located south of Naples. The location was dwelling to a vast expanse of vineyards, and served as an vital trading city with Roman provinces abroad. It was the principal source of wine for the city of Rome. The Pompeians themselves had been notorious for the decadence of their wine thirst. The worship of Bacchus, the god of wine, was prevalent with depictions with the god becoming located on frescoes and archaeological fragments throughout the region. Amphorae stamped using the emblems of Pompeian merchants have been identified across the Roman empire which includes the modern day regions of Bordeaux, Narbonne, Toulouse and Spain. There’s evidence to recommend that the recognition and notoriety of Pompeian wine may possibly have offered rise to early wine fraud with fraudulent stamps being used to mark amphorae of non-Pompeian wine.

The 79 AD eruption of Mount Vesuvius had a devastating effect on the Roman wine sector. Vineyards across the region were destroyed, along with warehouses storing the recent 78 AD vintage, causing a dramatic shortage of wine. The damage for the trading port also hindered the flow of wines from outside provinces. The wine that was available rose sharply in price tag, making it unaffordable to all but the most affluent Romans. The wine famine triggered a sense of panic among the Romans who rushed to plant vineyards inside the locations close to Rome, even uprooting grain fields to have additional available regions to plant. Though these efforts helped to promptly right the shortage of wine, the opposite impact of a wine surplus also brought negative consequences. The glut of wine caused a depression in pricing which hurt the commercial entrance of wine producers and traders. The grain fields that had been uprooted contributed to a food shortage for the expanding Roman population. In 92 AD, Roman Emperor Domitian issued an edict that banned the plantings of any new vineyards in Rome and ordered the uprooting of half in the vineyards in Roman provinces. Whilst there’s evidence to recommend that Domitian’s edict was largely ignored within the Roman provinces, wine historians have debated the impact of the edict on the infant wine industries of Spain and Gaul. The expectation in the edict was that the lowered vineyards would provide only adequate wine for domestic consumption with sparse amount for trade. When vineyards were already established in these expanding wine regions, the lacking impetus of trading consideration might have had a depressing impact on the spread of viticulture and winemaking in these areas. Domitian’s edict stayed in impact for 188 years till Emperor Probus repealed the measure in 280 AD.

Expansion of viticulture

Among the lasting legacies of the ancient Roman empire was the foundations that the Romans set in lands that would become globe renowned wine regions. Via trade, military campaigns andsettlements-the Roman influence that touched each and every land brought with it a taste for wine and impetus to plant vines. Trade was the first and farthest reaching arm of Roman influence. From the Carthaginians and southern Spain for the Celtic tribes in Gaul and Germanic tribes of the Rhine and Danube, Roman wine merchants were eager to trade with enemy and ally alike. For the duration of the Gallic Wars, when Julius Caesar brought his troops to Chalon-sur-Saône in 59 BC, he discovered two Roman wine merchants currently established in company trading with the neighborhood tribes. In locations like Bordeaux,Trier and Colchester where Roman garrisons were established, vineyards were planted to provide the wants locally and limit the expense of extended distance trading. As Roman settlements had been founded and populated by retired soldiers, several of whom had expertise of Roman viticulture from their families and life prior to the military, would plant vineyards of their own in their new homelands. Even though you will discover possibilities that the Romans imported grapevines from Italy and Greece, there is certainly sufficient evidence to recommend that the Romans cultivated native vines within the provinces that can be the ancestors with the grapes grown there currently.

Because the Roman Republic grew into an empire, the complexity of the Roman wine trade grew at the same time. The Roman peninsula was identified for its top quality wine. Pompeii was identified for its exclusive and top quality wine. Even so, as the Republic grew beyond Italy, the trade as well as the market economy dealing with wine grew too. The wine trade in Italy consisted with the Romans selling their wine abroad to settlements and provinces about the Mediterranean Sea. However, by the finish of the 1st century CE/AD, the Romans’ wine exports had competition from its provinces, which began to export their wine to Rome. Since the Roman Empire was very much a industry economy, the provinces’ exports had been encouraged. This enhanced the supply and demand of the Roman marketplace economy. If there were a high supply of wine, then the price tag of wine will be lower for the consumer. Since the Empire had a provide and demand economic climate, the Romans also had an ample provide of coinage, which also suggests that there was a complex market place economic climate surrounding the wine trade of Roman Empire. An ample supply of coins meant that individuals inside the Empire put an awesome deal of thought in to the market place economy of wine. Wine clearly was a pivotal portion in the Roman Empire, her provinces, and its economy.

Hispania

The Roman defeat of Carthage in the Punic Wars which brought the southern and coast territories of Spain under their manage though the total conquestof the Iberian peninsula wasn’t completed till the reign of Caesar Augustus. Roman colonization with the region led towards the improvement of Tarraconensis inside the northern regions of Spain, including what exactly is now the contemporary winemaking regions of Catalonia, Rioja, Ribera del Duero, Galicia, and Hispania Baetica which contains present day Andalusia and Sherry wine making region of Cádiz. The Carthaginians and Phoenicians had been the first to introduce viticulture to Spain but the Roman influence of new tactics as well as the improvement of road networks brought new economic possibilities towards the region, elevating winemaking from a private agricultural crop to a viable commercial enterprise. Spanish wine was in Bordeaux ahead of the region was creating its own wine. French historianRoger Dion has suggested that the Balisca vine which was prevalent in the northern Spanish provinces, distinct Rioja, was brought from Rioja to plant the very first Roman vineyards of Bordeaux.

Spanish wines had been regularly traded in Rome. The poet Martial described a highly regarded wine called Ceretanum from Ceret (present day day Jerez de la Frontera). Wine historian Hugh Johnson believes that this wine was an early ancestor of Sherry. Trade in Spanish wines reached further throughout the Roman empire than Italian wines, with amphorae from Spain becoming found in Aquitaine, Brittany, Loire Valley, Normandy, Britain plus the German frontier. The historian Strabo noted in his work Geographica that the vineyards of Baetica had been popular for their beauty. The Roman agricultural writer Columella was a native of Cádiz and was duly influenced by the region’s viticulture.

Gaul

There is certainly archaeological evidence to suggest that the Celts very first cultivated the grape vine in Gaul. Grape pips have already been found throughout France, pre-dating the Greeks and Romans with some examples identified near Lake Geneva getting more than 12,000 years old. The extent that the Celts and Gallic tribes created wine just isn’t clearly recognized however the arrival with the Greeks close to Massalia in 600 BC absolutely introduced new sorts types of winemaking and viticulture. The limit of Greek viticulture was to plant in regions with Mediterranean climates that would also assistance olive and fig tree plantings. The Romans looked for regions close to a river and an critical town, with hillside terrain. Roman knowledge with the sciences included the tendency for cold air to travel like water down a hillside, cooling the grapes within the day, and to gather in frost pockets in the bottom. Those places had been to be avoided though a sunny hillside, even inside a northernly location, could present a climate adequate sufficient to ripen grapes. When the Romans took over Massalia in 125BC, they pushed farther inland and westward. They founded the city of Narbonne in 118BC, in what’s nowadays the Languedoc wine region, along the Through Domitia-the to begin with Roman road in Gaul. The Romans established lucrative trading relations with neighborhood tribes of Gaul. In spite of getting the prospective to produce wine of their own, the Gallic tribes paid high prices for Roman wine using a single amphora featuring the complete value of slave.

From the Mediterranean coast, the Romans pushed additional up the Rhône Valley, to places exactly where olives and figs did not develop but where oak trees were nonetheless found. The Romans knew from their territories in what’s now northeastern Italy that regions exactly where Quercus ilex trees were located had climates that were sufficiently hot sufficient to permit grapes to ripen completely. Within the 1st century AD, Pliny notes that the settlement of Vienne (near what’s now the Côte-Rôtie AOC) produced a resinated wine that fetched high prices in Rome. Wine historian Hanneke Wilson notes that this Rhône wine was the first genuinely French wine to get international acclaim. The initial mention of Roman interest inside the Bordeaux region was in Strabo’s report to Augustus that there were no vines down the river Tarn towards Garonne into the region called Burdigala. The wine for this seaport was being supplied by the “High country” region of Gaillac in theMidi-Pyrénées region. The Midi had bountiful resources of indigenous vines that the Romans cultivated, a lot of of which are still getting utilised to produce wine right now, including-Duras, Fer, Ondenc and Len de l’El. The location of Bordeaux on the Gironde estuary made it an ideal seaport to transport wine along theAtlantic Coast and towards the British Isles. It wasn’t lengthy ahead of Bordeaux became self adequate with its own vineyards and also exporting its own wine to Roman soldiers stationed in Britain. In the 1st century AD, Pliny the Elder mentions plantings in Bordeaux, such as the Balisca vine (previously recognized in Spain) below the synonym of Biturica soon after the local Bituriges tribe. Ampelographers note that corruption from the name Biturica is Vidure which is a French synonym ofCabernet Sauvignon and may point towards the ancestry of this vine with the Cabernet family that includes-Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot.

Further up the Rhône, along the Saône tributary, the Romans would encounter the locations that would come to be the modern day wine regions of Beaujolais,Mâconnais, Côte Chalonnaise and Côte d’Or. Rome’s first ally among the tribes of Gaul was the Aedui whom they supported by founding the city of Augustodunum in what is now the Burgundy wineregion. Whilst it really is achievable that vineyards had been planted inside the 1st century AD, shortly immediately after the founding of Augustodunum, the initial definitive evidence of wine production comes from an account in the take a look at by Emperor Constantine for the city in 312 AD. The founding of France’s other great wine regions are not as clear. The Roman’s propensity for planting on hillsides has left archaeological evidences of Gallo-Roman vineyards inside the chalk hillsides of Sancerre. In the 4th century, the Emperor Julian had a vineyard close to Paris on the hill of Montmartre. A 5th century villa in what is now Épernay shows the Roman influence in the Champagne region.

Germania

Even though wild Vitis vinifera vines have existed along the Rhine considering that prehistory, the earliest evidence of viticulture dates back towards the Roman conquest and settlement in the western territories of Germania. Agricultural tools, for instance pruning knives, have been located close to Roman garrison posts in Trier andCologne but the initially definitive record of wine production dates the 370 AD function by Ausonius titled Mosella exactly where he described vibrant vineyards along theMosel. A native of Bordeaux, Ausonius compared the vineyards favorably to those of his homeland and seems to indicate that viticulture had extended been present in this area. The reasons for planting Rhineland were to cater towards the growing demand of Roman soldiers along the Limes Germanicus (German frontier) and the high costs associated with importing wine from Rome, Spain or Bordeaux. At 1 point the Romans considered creating a canal that linked the Saône and Mosel so as to facilitate water way trading. The alternative was to drink what Tacitus described as an inferior beer-like beverage.

The steep hillsides along the Mosel and Rhine rivers offered an opportunity to extend the cultivation of grapes to a northerly location. A south/southwest facing slope maximizes the amount of sunshine that the vines get using the degree of angle allowing the vines to obtain the sun’s rays perpendicularlyrather than at a low or diffuse angle as vineyards on flatter terrain receive. The hillside provided the added benefit of shielding vines from the cold northern winds as well as the reflection from the rivers supplied further warmth to add in ripening the grapes. With all the correct kind of grape, maybe even an early ancestor with the German wine grape Riesling, the Romans discovered that wine may be produced in Germania. From the Rhine, German wine would make its way downriver for the North Sea and to merchants in Britain exactly where it began to develop a fantastic reputation. Regardless of military hostilities, the neighboring Germanic tribes like the Alamanni and Franks had been eager buyers of German wine until a 5th century edict forbade the sale of wine outside of Roman settlements. Wine historian Hugh Johnson believes this may have been an added incentive for thebarbarian invasions and sacking of Roman settlements like Trier-”an invitation to break down the door”.

Britain

The Roman influence on Britain just isn’t so considerably a viticultural a single, because it can be a cultural one in the British relationship with wine. Throughout modern day history, the British have played a important role in shaping the globe from the wine and defining worldwide wine markets. Although evidence of Vitis vinifera vines on the British Isle dates back towards the Hoxnian Stage when the climate was a lot warmer than it truly is today, the British interest in wine production truly took foot following theRoman conquest of Britain inside the 1st century AD. Amphorae from Italy indicate that wine was frequently transported by sea, around the Iberian peninsula to Britain at good expense. The improvement of wine generating regions in Bordeaux and Germany made supplying the requirements of Roman colonists significantly less complicated at less expense. The presence of amphora production houses founds in what is now Brockley and Middlesex indicates that the British most likely had vineyards of their own at the same time.
There is clear evidence that the Roman cult of Bacchus, the wine god, was practiced in Britain with far more than 400 artifacts being found throughout Britain with his depiction-including the Mildenhall Treasure which included among the collection a silver dish with engravings of Bacchus getting a drinking contest withHercules. In Colchester, excavations have uncovered containers identifying more than 60 diverse kinds of wines from Italy, Spain, the Rhine and Bordeaux.

Roman writings on wine

The perform of the classical Roman writers – most notably Cato, Columella, Horace, Palladius, Pliny, Varro and Virgil – shed light on the function of wine in Roman culture and modern winemaking and viticultural practices. Some of these methods have influences that can be seen in modern winemaking right now. These incorporate consideration of climate and landscape in select whichgrape wide variety to plant, the advantages of distinct trellising and vine training systems, the effects of pruning and yields on the excellent of wine, as well as winemaking tactics like sur lie aging afterfermentation plus the importance of cleanliness all through the winemaking approach to keep away from contamination, impurities and spoilage.

Marcus Porcius Cato The Elder

Marcus Porcius Cato was a Roman statesman who grew up in an agricultural family members on a farm in Reate northeast of Rome. He wrote extensively on a number of topic matters with his perform De Agri Cultura (“Concerning the cultivation in the land”) being the oldest surviving perform of Latin prose. In that operate, Cato commented in detail on viticulture and winemaking, including details on the management of a vineyard, including the calculations about how much work a slave could do inside the vineyard ahead of dropping dead. He believed that grapes generate the ideal wine when they received the maximum level of sunshine. To this extent, he recommended that vines be trained in trees as high as they could possibly go and be severely pruned of all leaves as soon as the grapes began to ripen. He advised winemakers to wait until the grapes are completely ripe before harvesting because the excellent from the wine could be substantially improved and help maintain the reputation from the wine estate. Cato was an early advocate for the significance of hygiene in winemaking, recommending that wine jars ought to be wiped clean twice every day using a new broom each time. He also suggested completely sealing the jars right after fermentation to stop the wine from spoiling and turning into vinegar. Nonetheless, this recommendation also included not filling the amphorae to the leading and leaving some head space which results in some levels of oxidation. Cato’s manual was fervently followed and was the textbook of Roman winemaking for centuries.

Columella

Columella was 1st century AD writer whose De Re Rustica is considered one of many most important functions on Roman agriculture. The 12 volumes are written in prose using the exception of book ten about gardens which is written in hexameter verse. Columella’s operate delves in to the technical aspects of Roman viticulture inside the third and fourth books, such as tips on which soil kinds yield the very best wine. Within the twelfth book, he offers using the several aspects of winemaking. Among the winemaking techniques that Columella described was the boiling of grape have to inside a lead vessel. In addition to the concentration of sugars by way of the reduction from the grape ought to, the lead itself imparted a sweet taste and desirable texture towards the wine. He laid out precise details on how a well run vineyard should really operate from the optimum breakfast of slaves towards the yield of grapes from every jugera of land as well as the pruning practices to make sure those yields. Lots of modern elements of vine instruction and trellising may be noticed in Columella’s description of greatest practices. In his best vineyard, vines were planted two paces apart and fastened with willow withies to chestnut stakes that were in regards to the height of a man. Columella also described a number of the wines of Roman provinces, noting the possible of wines from Spain as well as the Bordeaux region. He also mentions the good quality of standard wine tasting terminology produced from the ancient grape varieties Balisca and Biturica which ampelographers think are the ancestors in the Cabernet loved ones.

Pliny the Elder

Pliny the Elder was a 1st century AD naturalist and author in the Roman encyclopedia Naturalis Historia (All-natural History). The 37 books of All-natural History was devoted towards the Emperor Titus and published posthumously after Pliny’s death near Pompeii following the eruption of Mount Vesuvius. When covering a vast array of topics, All-natural History does give significant consideration towards the subject of wine and viticulture. Book 14 offers exclusively with all the subject of wine itself, including a ranking of a “first growths” of Rome. Book 17 contains a discussion of a variety of viticultural tactics and an early formalization in the idea of terroir in that exceptional areas produces unique wine. In his rankings in the greatest Roman wines, Pliny concludes that the location has additional influence on the resulting high quality of wine than the certain grape vine. The early sections of Book 23 offers with some of the medicinal properties of wine. Pliny was a strong advocate for education vines up trees inside a pergola and noted that the finest wines in Campania all employed this practice. As a result of dangers in operating and pruning the vines high up in trees, Pliny advised not utilizing beneficial slave labor but rather hired vineyard workers having a stipulation in their contract to pay for a grave and funeral expenditures. He described many of the modern varieties noting that Aminean and Nomentan had been the very best. Ampelographers believe that two white wine varieties that he described, Arcelaca and Argitis, might be an early ancestor to the present day grape Riesling.
 
Pliny is also the source for among the most well-known Latin quotations about wine: in vino veritas, or “there’s truth in wine,” referring to the often confessional loquacity produced by obtaining drunk.

Other writers

Marcus Terentius Varro, whom the rhetorician Quintilian named “the most learned man amongst the Romans”, wrote extensively on topics which includes grammar, geography, religion, law and science, but only his agricultural treatise De re rustica (or Rerum rusticarum libri) has survived in its entirety. Whilst there’s evidence that he borrowed some of this material from Cato’s function, Varro credits the lost multi-volume operate of Mago the Carthaginian, in addition to the Greek writers Aristotle, Theophrastus and Xenophon. Varro’s treatise is written as a dialogue and divided into three parts, with all the to begin with part containing the majority of the discussion on wine and viticulture. In this operate, Varro defines old wine as wine which is at the very least a year removed from its vintage. He notes that while some wines are greatest consumed young, especially fine wines like Falernian are meant to become consumed considerably older.

The poetry of Virgil recalls that of the Greek poet Hesiod in focusing on the morality and virtue of viticulture, particularly the austerity, integrity and tough perform of Roman farmers. The second book of the didactic poem Georgics offers with viticultural matters. A single notable bit of guidance that Virgil imparted was the recommendation to leave some grapes on the vine till late November when they turn into “stiff with frost”. This early version of ice wine would have produced sweet wines without the acidity of wine made from grapes harvested also early.
Horace, the contemporary of Virgil, wrote often of wine, though no one single function of his is devoted completely to the subject. Horace espoused an Epicurean view of enjoying pleasure, such as wine, in moderation. Horace’s poems are many of the earliest recorded examples of deliberately selecting a wine for a specific occasion. Examples recorded in his Odes included serving a wine from the birth-year vintage at a celebration of an honored guest, and serving uncomplicated wines for everyday occasion even though saving celebrated wines like Caecuban to commemorate special events. Horace answered the question posed by the Alexandrian poet Callimachus as to no matter if water or wine was the desired drink of poetic inspiration by enthusiastically siding with Cratinus and the wine drinkers. Horace’s affinity for wine was such that even though contemplating his death, he expressed extra dread at the thought of departing from his beloved wine cellar than from his wife.

Palladius was a 4th century writer who composed a 15 volume treatise on agriculture generally known as Opus agriculturae or De Re Rustica. The very first book was an introduction into simple farming principles using the proceeding 12 books devoted to each month with the calendar year and the certain agricultural tasks that required to be completed in that month. Even though Palladius deals with a selection of agricultural crops, he spends extra time discussing the practices of the vineyard than on any other subjects. The last two books deal with largely veterinary medicine for farm animals but does include things like a detail account of late Roman grafting practices. Palladius perform borrows heavily from Cato, Varro, Pliny and Columella but was among the couple of Roman agricultural accounts to still be widely utilized by way of the Middle Ages and into the early Renaissance period. His writings on viticulture were widely quoted by Vincent of Beauvais, Albertus Magnus and Pietro Crescenzi.

Roman winemaking

Ancient Roman winemaking involved the treading in the grapes speedily soon after harvesting. This treading was normally completed by feet inside a manner comparable for the Frenchpigeage. The juice that was obtained by treading was essentially the most prized and kept separate from the juice that would come from pressing the grape.[2] This free of charge run juice was also believed to have by far the most effective medicinal properties.[1] Cato described the procedure of pressing as taking spot in a special space which included an elevated concrete platform that contained a shallow basin with raised curbs. The basin was shaped with gentle slopes that result in a run off point. Across the basin was lengthy horizontal beams of wood with the front from the beams being attached by rope to a windlass apparatus. The crushed grapes were placed in between the beams with pressure being applied by winding down the windlass. The pressed juice would run down in between the beams into the basin exactly where it was collected. The construction and use of Roman wine presses was labour intensive and high priced. Its use was mainly confined to huge estates with smaller wineries relying on the use of treading alone in acquiring grape juice.

If pressing was made use of, an estate would press the grape skins anywhere from one to 3 times. The juice that would come from later pressings would be coarser and more tannic with the juice from the third pressing usually getting made use of to create the low good quality wine piquette. Immediately after pressing, the grape should was stored in substantial earthenware jars generally known as dolium. Using a capacity up to many thousand liters, these jars were typically partially buried into the floors of a barn or warehouse. In these jars fermentation would take spot and would last anywhere from two weeks to 30 days before the wine would be removed and stored in amphora storagevessels. Compact holes were drilled in to the leading to let the pressure from carbon dioxide gas to escape. Within the case of white wine production, the wine could be exposed to ageing on its lees which would enhance the flavor from the wine. Chalk and marble dust was often added to lessen the “bite” or acidity within the wine. The wines were frequently exposed to high temperatures and “baked” in a manner related towards the course of action made use of to create the contemporary wine Madeira. To boost sweetness within the wine, a portion from the must could be boiled to concentrate the sugars in method known as defrutum and then added with the rest in the fermenting batch. The writings of Columella recommend that the Romans believed that boiling the need to also had preservation positive aspects. Lead was also at times utilized as a sweetening agent. Other methods to improve sweetness included the addition of honey towards the wine-with as considerably as three kilograms (6.6 lb) getting recommended to sufficiently sweeten 12 litres (3.two US gal) of wine to Roman tastes. A further approach developed was to withhold a portion of the sweeter unfermented must and then blend in with all the finished wine-a technique known at this time as süssreserve.

Wine types

Like most wines within the ancient worlds, sweet white wine was by far the most extremely prized wine style. The wines were often extremely alcoholic, with Pliny noting that you simply could bring a candle flame to a cup of Falernian and it would catch fire. Because of this strength, the wines had been normally diluted with warm water and sometimes even salty seawater. The ability to age was a desirable trait in Roman wines, with mature wines from older vintages (regardless of the vintage’s general high quality) fetching greater rates than wine from the present vintage.Roman law labeled the distinction in between “old” wine and “new” as wine that has been aged for no less than a year. Falernian was especially prized for its aging capability being mentioned to require at ten years to mature but getting at its ideal amongst 15-20 years. The white wine from Surrentine was said to require a minimum of 25 years. As with Greek wine, Roman wine was often flavored with herbs and spices (similar to contemporary Vermouth and mulled wine) and were at times stored in resin coated containers which gave it a flavor similar to modernRetsina. The Romans were incredibly keen on the aroma of wine and would experiment with distinctive strategies in an effort to boost a wine’s bouquet. A single method that gained some usage in southern Gaul was planting herbs like lavender and thyme inside the vineyards, believing that the flavors would transfer by means of the ground in to the fruit in the grapevines. Modern Rhône wine typically has the aroma descriptors of lavender and thyme as a reflection of the grape varieties employed and terroir. Yet another strategy widely practiced was to shop amphorae in a smoke chamber named fumarium to add smokiness to their flavour.

The term “wine” covered a broad spectrum of wine based drinks. The top quality with the beverage depended on the amount of pure grape juice made use of to make the beverage and how diluted the wine was when it was served. The very best good quality wine was reserved for the upper classes of Rome. Below that was posca a mixture of water and sour wine that had not yet turned into vinegar. This wine was less acidic than vinegar and nonetheless retained several of the aromas and texture of wine. It was the preferred wine to make up the rations of Roman’s soldiers on account of its low alcohol levels. The use of posca for soldier’s rations was codified inside the Corpus Juris Civilis and amounted to about a liter per day for every single soldier. Still lower in excellent was lora (present day day piquette) which was produced by soaking the pomace of grape skins which have been pressed twice prior to in water for per day and pressing them for a third time. This was the style of wine that Cato and Varro suggested for their slaves. Each posca and lora would have already been probably the most typically readily available wine for the general Roman populace. These wines also most likely would have been mainly red due to the fact white wine grapes would have already been saved for the use of the upper class.

Grape varieties

The writings of Virgil, Pliny and Columella give one of the most particulars regarding the varieties of grape varieties used inside the production of wine within the Roman empire. The grapes of the Roman empire were varied, with a lot of varieties being lost to antiquity. Even though Virgil’s writings normally do not distinguish between a wine’s name or the grape assortment, he did make frequent mention in the Aminean grape wide variety which Pliny & Columella rank because the finest wine grape inside the empire. Pliny describes Aminean has having five sub-varieties that produce related but distinct wines and claims the grape is native towards the Italian peninsula. Whilst Pliny claims that only Democritus knew of every grape variety that exist, he does endeavor to speak with authority on the grapes that he think are the only ones worthy of consideration. Right after Aminean, he describes the Nomentan because the second very best wine producing grape followed by Apianand its two sub-varieties which were the preferred grape of Etruria. Following these grapes, the only other grapes worthy of Pliny’s consideration were Greek varieties including the Graecula grape used to make Chian wine. Pliny says that the Eugenia grape has some promise but only if its planted in the Colli Albani region. Columella mentions numerous of the same grapes that Pliny does but notes that same grape create different wines in diverse regions and maybe identified below various names making it hard to track. He encourages vine growers to experiment with distinctive plantings to find the top a single that grows in their area. Ampelographers debate more than the descriptions of grapes and what their contemporary counterpart or descendant maybe. The Allobrogica grape that was utilized to create the Rhône wine of Vienne may happen to be an early ancestor of the Pinot family. Option theories state that it was a lot more closely related to Petite Sirah or Mondeuse Noire-two grapes that produce vastly diverse wines. The link among these two is the Mondeuse synonym of Grosse Syrah. The Rhaetic grape that Virgil praises is believed to become associated for the contemporary Refosco grape of northeast Italy.

Wine in Roman culture
The early Roman culture viewed was sharply influenced by the ancient Greeks. Wine had religious, medicinal and societal implications that set it apart from other Roman cuisine. As Rome entered its golden age of winemaking and era of expansion, the “democratic” view of wine started to emerge in Roman culture with wine becoming viewed as a necessity for everyday life and not just a luxury meant to become enjoyed by a few. In Cato’s time, he believed that even slaves need to have a weekly ration of more than a gallon (5 liters) of wine a week. Even so his factors was far more for the dietary health in the slaves and maintenance of their strength rather their personal enjoyment. Ought to a slave turn out to be sick and unavailable to operate, Cato advises cutting his rations in half to conserve wine for the workforce. It was this view that led to widespread planting so as to serve the need to have of all classes. Portion of this was because of the changing Roman diet. In the 2nd century BC, Romans started moving away from a diet that consisted from the moist porridge and gruel to a lot more bread-based meals. Wine became a necessity to help in eating the drier bread.

Use by women

In spite of the a lot more democratic view of wine, the use of wine by women was frowned upon as well as prohibited. In Greek and Roman comedies, women had been generally portrayed as drunkards and a lot more persuaded to commit different vices while below the influence. The poet Juvenal noted in his Satires that “When she is drunk, what matters for the Goddess of Love? She cannot tell her groin from her head.” (6.300-301) Women were also essentially the most noted participants in the cult of Bacchus, which the Roman Senate outlawed in 186 BC for impropriety. Husbands were legally allowed to kill or divorce their wives if they caught them committing such an offense. One Roman myth involved a man named Egnatius Mecenius beating his wife to death having a stick for drinking wine and becoming praised for his virtue by Romulus himself. An additional myth told the tale of a woman who was sentenced to starve to death by her family members for opening the purse that contained the keys for the wine cellars. The last recorded divorce for this offense was granted in 194 BC, and during the 1st century BC attitudes turned far more tolerant as wine came to be seen far more as a dietary staple.

Medical uses

The Romans believed that wine had each healing and destructive powers. It could heal the mind from depression, memory loss and grief and the body from numerous ailments-including bloating, constipation, diarrhea, gout, halitosis, snakebites, tapeworms, urinary problems and vertigo. Cato wrote extensively on the medical uses of wine, which includes espousing a recipe for creating wine that could aid as laxative by working with grapes whose vines had been treated to a mixture of ashes,manure and hellebore. He wrote that the flowers of certain plants like juniper and myrtle could be soaked in wine to aid with snakebites and gout. Cato believed that a mixture of old wine and juniper, boiled inside a lead pot could aid in urinary issues and that mixing wines with extremely acidic pomegranates would cure tapeworms.

The 2nd century AD Greco-Roman physician Galen provides many particulars about how wine was made use of medicinally in later Roman times. In Pergamon, Galen was responsible for the diet and care of thegladiator. He made liberal use of wine in his practice and boasted that not a single gladiator died in his care. For wounds, he would bath them in wine as an antiseptic. He would also use wine asanalgesic for surgery. When Galen became the physician of Emperor Marcus Aurelius, he worked on created pharmaceutical drugs and concoctions created from wine referred to as theriacs. The abilities in the these theriacs created superstitious beliefs that lasted till the 18th century and revolved around their “miraculous” capacity to protect against poisons and cure everything from the plague to mouth sores. In his function De Antidotis, Galen notes the trend of Roman tastes from thick, sweet wines to lighter, dry wines that were less complicated to digest.

The Romans had been also aware with the negative health affects from wine, especially the tendency towards “madness” if consumed beyond moderation. Lucretius warned that wine could provoke a fury in one’s soul and result in quarrels. Seneca the Elder believed that drinking wine magnified the physical and psychological defects within the drinker. Drinking wine in excess was frowned upon and those that did were deemed dangerous to society. The Roman politician Cicero would regularly accuse his rivals of becoming drunkards and a danger to Rome-most notably Mark Antony who apparently when drank to such excess that he vomited in the Senate.
Religious uses

In early Rome, the cult of Bacchus had a presence among the individuals of central and southern Italy by the 3rd century BC. Like its Greek counterpart, it soon came under suspicion by the ruling class. The cult was divided into nearby cells with their very own hierarchical structures and oaths of loyalty. Most of the members had been women and their Bacchanalia festivals were believed to include things like animal sacrifices and sexual orgies. The Roman Senate viewed these gatherings as a threat against Roman authority, banning the cult along with the Bacchanalia in 186 BC.

As Rome assimilated more cultures, they came across two religious groups that viewed wine in generally positive terms-Judaism and Christianity. Wine, grapes along with the grape make frequent literal and allegorical appearances in each the Hebrew and Christian Bible. In the Torah, grape vines were one of many initially crops planted after the Terrific Flood and during the scouting of Canaan, following the Exodus from Egypt, one of several positive reports concerning the land was that grapevines had been abundant. The Jews under Roman rule accepted wine as part of their each day life but viewed negatively the excesses that they connected with Roman impurities. Quite a few in the Jewish views on wine had been adopted by the new Christian sect that emerged in the 1st century AD. One of the first miracles that the sect’s founder, Jesus, was reported to have completed was to turn water into wine, along with the central Christian sacrament with the Eucharist prominently involved wine. The Romans drew some parallels between the similarities of Bacchus and the Christ of Christianity. Both figures had stories draped in the symbolism of life following death-Bacchus in the yearly harvest and dormancy from the grape and Christ within the death and resurrection narratives. The act in the Eucharist in consuming (either metaphysically or metaphorically) Christ by drinking the specialty wine has echoes of rites carried out in festivals dedicated to Bacchus. The influence and significance of wine within the Christian church was unmistakable, and the Church itself would soon take the mantle from Ancient Rome as the dominant influence in the world of wine for the centuries that followed, via the Renaissance.

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Get in touch with us mad, however I’ve also been seeing and hearing gossip in relation to benefits of Oolong Tea using 250% extra excess fat when compared with Oolong tea side effects to get fairly a while currently. Anyone observed correct in addition to correctly! I know, I did to wash available this head the very first occasion My partner and i noticed the item too. I mean, a green tea which can melt off in which much fats seems too excellent to become true. I had created to help quickly do my investigation to determine just what the bargain seemed to be. I actually learned that it had become most organic in addition to wonderful for your well being, therefore i determined to offer the idea a new try.

When I’d been in Entire Food, one of the personnel were required to demonstrate me where it had become for the reason that soon after looking for 20 min, I actually nevertheless couldn’t locate the idea. When we strolled up to the particular shelf, My spouse and i spotted that there only agreed to be a single additional left. Properly, next factor I know, I’m participating in tug-a-war having a different woman over this tea that will seems to become a miracle pertaining to everyone. I’m stunned that they aimed to grab it correct beyond the hands and wrists. As you can imagine, everyone know my family we experienced my their tea back again (brushes shoulders away from and also solutions wild hair afterwards). The staff member up to date us this of which scenario in fact takes place quite a bit in his or her retailer! This teas are surprisingly and so popular to be able to lots of folks, it offers away after each day and folks usually wind up combating over what’s left in the shelves. Amazing, this should be some special information I only say.

For more information about Oolong tea health benefits you can take a look at our website about oolong tea benefits.

Immediately after a couple of days, I could tell your difference. I actually wasn’t puffed up or maybe crampy anymore. My personal tummy sensed lumination in addition to … well, excellent! I can see the actual fat loss after a couple of many days in addition to I am shocked that there’s something out there in this way.
But there’s as well as it is named Oolong tea benefits. This can be truly any form associated with their tea that’s been recently around for centuries. It’s also been utilised throughout Most of asia since then for you to manage weight-loss.

Oolong tea benefits in addition to Fat loss

There are several different sorts of Oonlong herbal tea made simply by diverse makers. You ought to understand how the Oolong tea we are mentioning in this post can also be known as Wulong Tea leaf. A reason that this Oolong/Wulong teas are much better in comparison with additional Oolong their tea is definitely because of the actual regional place is actually appeared to be expanded from. Wulong tea is additional powerful try to becoming expanded within a higher height. A lot more concentrated=More fat burning. Seeing that excellent when teas will be for you, by using 250% additional fat reduction, I had to complete a change. Nevertheless shhh, do not say to of which to our green leaf tea, he’d often be soul busted. Green tea will certainly eternally possibly be our preferred, however Oolong tea became a good adjust by incorporating awesome advantages.

Different Oolong Tea Wellness Benefits

While all of 3 green teas will be undoubtedly fantastic for anyone’s wholesome, Oonlong tea leaf has a significant amount of polyphenol. It is belief that polyphenol will be the factor that yields your delicious quality exceptional to help oolong tea and in addition endorses magnificence and well being. In addition, even as get older, your quantity of free radicals (bad atoms this trigger wellness challenges) inside the physique improves by natural means. Cost-free radicals are also produced any time we are subjected to ultra-violet light, pressure, enjoy chemical food items preservatives, light up of cigarette, and/or any time we are included in too considerably workout. These kinds of poor atoms may bring about older illnesses, for example arteriosclerosis in addition to diabetes, at the same time when liver spots and also lines and wrinkles onto the skin. Ladies in specific concern a negative effects with cost-free radicals. Your vitamin antioxidants with the Oolong tea benefits aid manage these kinds of cost-free radicals which is one thing many of us should normally preserve a appear available as your body age.

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Wine and food matching

Wine and food matching is the approach of pairing food dishes with wine to boost the dining experience. In lots of cultures, health benefits of red wine has had a long history of being a staple at the dinner table and in some techniques both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, neighborhood cuisines had been paired simply with neighborhood wines. The modern “art” of food pairings is really a somewhat current phenomenon, fostering an sector of books and media with guidelines for pairings of distinct foods and wine. Inside the restaurant sector, sommeliers are often present to make food pairing recommendations for the guest. The primary idea behind pairings is the fact that specific elements (for instance texture and flavor) in each food and wine react differently to each other and acquiring the right mixture of these elements will make the complete dining encounter far more enjoyable. Even so, taste and enjoyment are quite subjective and what can be a “textbook perfect” pairing for one taster might be much less enjoyable to a further. Although there are several books, magazines and web pages with detailed guidelines on the way to pair food and wine, most food and wine authorities believe that by far the most basic element of food and wine pairing is understanding the balance in between the “weight” with the food and also the weight (or physique) with the wine. Heavy, robust wines like Cabernet Sauvignoncan overwhelm light delicate dish like a quiche though light bodied wines like Pinot grigio would be similarly overwhelmed by a hearty stew. Beyond weight, flavors and textures can either be contrasted or complemented. From there a food and wine pairing may also take into consideration the sugar, acid, alcoholand tannins from the wine and how they are able to be accentuated or minimized when paired with specific forms of food.

History

History of wine has had a lengthy history of getting served as an accompaniment to food. The early history of wine has it origins as one more dietary staple and a beverage that was generally much more sanitary than the nearby water supply. There is certainly small evidence that substantially serious thought was offered to pairing distinct dishes to distinct wines with most likely whatever wine was readily available being used. Nevertheless, as culinary traditions inside a region developed, so also did local winemaking tradition. Numerous pairings which are considered “classics” right now emerged from the centuries old relationship amongst a region’s cuisine and their wines. In Europe, lambwas a staple meat with the eating plan for lots of locations that nowadays are top wine regions. The red wines of regions including Bordeaux, Greece, Rioja, Ribera del Duero, Rhone and Provence are regarded as classic pairings with all the lamb dishes located within the neighborhood cuisines of those regions. In Italy, the intimate connection amongst food and wine is deeply embedded inside the culture and is exemplified by the country’s wine. Historically, Italians seldom dined without having wine along with a region’s wine was crafted to be “food friendly”, normally with bright acidity. Even though some Italian wines could appear tannic, lean or tart by themselves they generally will show a very different profile when paired with boldly flavored Italian foods.

There have been some historical anecdotes that have related to food and wine pairing prior to modern day instances. One anecdote normally attributed to British wine merchants is “Buy on an apple and sell on cheese” which means that if a wine tastes fantastic when paired with a raw, uncooked apple it must be truly excellent and pairing any wine with cheese will make it much more palatable to the average consumer and simpler to sell. The principles behind this anecdote lies inside the food pairing properties of each fruit and cheeses. Fruits which might be high in sugar and acidity (like the malic acid in green apples) can make wines taste metallic and thin bodied. In contrast, challenging cheeses for example cheddar can soften the tannins in wines and make them taste fuller and fruitier. A further historical anecdote, nevertheless repeated right now, is “White wine with fish; Red wine with meat”. The root of this adage rests on the principle of matching the physique (weight) in the wine using the weight with the food. Meat was commonly heavier and “red” in color so it was assumed that a red wine (which was normally heavier than white wine) paired much better. Similarly fish was generally light and “white” in color so it was frequently paired with white wine. This adage has grow to be out dated somewhat because of the variety of wine styles prevalent in present day winemaking exactly where there are actually now quite a few “heavy” white wines for example “New World” oaky Chardonnay which will have extra physique than lighter reds for instance Pinot noir or Italian Merlots.

Modern history

In recent years, the reputation and interest in food and wine pairings have elevated and taken on new connotations. Industries have sprung up with print publications and media devoted to expounding on the principles and ideals of pairing the ideal wine using the fantastic dish. Within the restaurant market, there is usually a dedicated individual or staff of sommeliers who are trained to suggest wine pairings with all the restaurant’s fare. The origins of this current phenomenon can be traced for the United States inside the 1980s when Neo-Prohibitionists prompted the wine industry to reexamine the context of wine-drinking as a component of dining rather than as just an alcoholic beverage meant for consumption and intoxication. Winemakers started to emphasize the sort of food dishes that their wines would go nicely with, some even printing pairing suggestions on back wine labels. Food magazines began to recommend certain wines with recipes and restaurants would offer you multi-course dinners matched with a particular wine for each course.

These days you can find several sources for detailed recommendations and strategies on food and wine pairing. But a lot of wine drinkers pick wine pairings according to instinct, the mood in the meal or basically a want how to drink wine a particular wine in the moment they want to eat a specific meal. The subjective nature of taste makes it doable to drink any kind of wine with any type of food and have an enjoyable experience. Wine professional Mark Oldman has noted “Food and Wine pairing is usually like sex and pizza: even when it is poor, it may nonetheless be quite good” and offers the example of wedding cake with a dry sparkling wine. A very dry wine having a very sweet food is, in accordance with Oldman, “the equivalent of nails on a chalkboard” and just isn’t a “good pairing” according to most guidelines but the atmosphere from the occasion as well as the subjective nature of taste can trump any rule or guideline. These days, a lot of wine specialists and advocates within the realm of food and wine pairing attempt to concentrate on the far more objective physical elements of food that have an effect on the palate, altering (or enhancing) the perception of different elements from the wine.

Matching weight

In food and wine pairings, essentially the most simple element considered is “weight”-the balance in between the weight with the food (a heavy, red sauce pasta versus a much more delicate salad) and the weight or “body” in the wine (a heavy Cabernet Sauvignon versus a extra delicate Pinot grigio). In wine tasting, physique is determined mainly by the alcohol degree of the wine and can be influenced by the perceptions of tannins (from the grape skins or oak) and extract (the dissolved solids in the wine derived from winemaking processes like extended maceration and sur lie aging). An oaked Chardonnay from a warm wine region, for example Australiawill be “heavier” in physique than a stainless steel fermented Chardonnay from a cooler wine region for instance Chablis. Pairing heavy wines with light dishes or vice versa, can result in one partner overwhelming the other. The “weight” of a food may also be described with regards to the intensity of its flavors-such as delicate and far more subtle flavors versus dishes that have much more robust and hearty flavors. A crucial to pairing upon this principle is always to identify the dominant flavor from the dish. Sauces could be the dominant flavor instead from the meat or main component. Even though poached fish is commonly light bodied and greater served with a light white, if the fish is served having a heavy cream sauce it might be greater balanced having a fuller bodied white wine or light red.

Weights of wine

Below is usually a rough guideline from the different weights of wines. Winemaker and regional style as well as oak treatment can cause a wine to be lighter or heavier in physique. For example, Pinot noir can differ from becoming really light to additional medium bodied. Another example is the influence of regional climates. Warmer climate wine regions usually produce wines with higher alcohol levels and therefore far more fuller bodied wines to ensure that a Sauvignon blanc from California might possess a heavier weight than a Sauvignon blanc from the Loire.

Lighter whites

Pinot gris, Pinot blanc, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Gruner Veltliner, Vinho Verde

Medium to heavy whites

Oaked Sauvignon blanc, Alsatian wines, Albarino, White Bordeaux (Semillon), White Burgundy, Rhone whites (Viognier, Roussanne, Marsanne), Tamaioasa Romaneasca and New Planet Chardonnay

Lighter reds

Beaujolais, Dolcetto, some Pinot noir

Medium reds

Chianti, Barbera, Burgundy, Chinon, Rioja, Cabernet franc, Merlot, Malbec, Zinfandel, some Pinot noir

Heavier reds

Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barbaresco and Barolo
Concentrate in the pairing
Whilst a perfect balance exactly where each food and wine are equally enhanced is theoretically attainable, normally a pairing will have a more enhancing influence on a single or the other. Master Sommelier Evan Goldstein notes that food and wine pairing is like two individuals having a conversation: “One have to listen when the other speaks or the result is a muddle”. This implies either the food or the wine will probably be the dominant concentrate of the pairing, using the other serving as a complement to improve the enjoyment with the very first. In regards to weight and intensity, if the focus from the pairing could be the wine then a a lot more best balance is going to be a food that is slightly lighter in weight to exactly where it’s going to not compete for attention using the wine but not also light to exactly where it can be absolutely overwhelmed. If the focus of the pairing is usually to highlight a dish then the identical thought would apply in pairing a wine.

Complement and contrast

Right after contemplating weight, pairing the flavors and texture can be dealt with utilizing one of two major strategies – complement or contrast.
The initial approach tries to bring wine together with dishes that complement each other including an earthy, Burgundian Pinot noir with an earthy, mushroom dish.

The second technique operates below the truism that “opposites attract” and brings together food and wine which have contrasting traits for instance a crisp, acidic Sauvignon blanc plus a fish using a creamy lemon sauce. The crisp acidity from the wine serves as a contrast that could cut by means of the creaminess with the sauce and give a unique, refreshing sensation for the palate as oppose to what a complementary pairing, just like a creamy, buttery Chardonnay, would bring. For many of history, the “complementary strategy” was the prevailing thought on food and wine pairing. Inside the 1980s, as additional people began to discover and experiment with pairings, the idea of making use of contrast began to gain far more favor. It follows exactly the same concept that the “salty/sweet” pairing does in cooking (including salty peanut butter with sweet jelly).

The exact same food could be complemented or contrasted: a tough, nutty cheese for example Hirtenkase need to have “a nutty, slightly sweet wine with it,” or possibly a full bodied red wine.

Physical properties of wine

Whilst it can be typically said that “taste is subjective”, you’ll find quantifiable taste characteristics (like bitter, sweet, salty or sour) that will be perceived and measured as low, moderate or high-such as measuring the sweetness of honey or the saltiness of oysters. Flavors, including butterscotch, char and strawberry, are a lot more individual and can not be quantifiable. Flavors are either perceived to become present or not. The perception of flavors is linked to our sense of smell, when tastes come from the sensory glands of the taste buds. Although individual sensitivity towards the distinctive taste “senses” can vary, wine professionals will normally advocate pairings according to these a lot more objective measurements rather than the much more subjective idea of “flavors”. In wine there are actually 3 fundamental tastes-bitter, sweet and sour. These 3 taste can every single be identified having a main component in the wine-tannins (bitter), residual sugar (sweet) and acidity (sour). A fourth component, alcohol, is identified in wine tasting using a perception of “heat” or hotness within the back from the mouth and is the main element influencing the physique with the wine. The residual heat of the alcohol might be regarded as in food pairing with some ingredients minimizing the heat in the wine when some will accentuate it.

Acidity

Acidity is really a dominant player in any food and wine pairing as a result of pronounced and complex ways that it might heighten the perception of flavors. In wine tasting, acidity is perceived by a mouth watering response by the salivary glands. This mouth watering can also serve to stimulate the appetite. In wine you can find 3 principal acids that have their very own associated flavors-malic (green apples), lactic (milky) and tartaric (bitter). In dishes which might be fatty, oily, wealthy or salty, acidity in wine can “cut” (or standout and contrast) by way of the heaviness and be a refreshing alter of pace on the palate. In cooking, acidity is often used in related fashions such as a lemon wedges having a briny seafood dish for example oysters. The acidity of the lemon juices can make the oysters seem less briny. A wine that is definitely less tart than the dish it’s served with will taste thin and weak. A wine that comes across as “too tart” on its personal perhaps soften when paired when an acidic and tart dish. The complementing “tartness” from the food and wine cancels one another out and makes it possible for the other components (fruit with the wine, other flavors from the food) to be a lot more noticeable.

Sweetness

The sweetness of wines is determined by the amount of residual sugar left inside the wine immediately after the fermentation method. Wines can be bone dry (using the sugars completely fermented into alcohol), off-dry (with a hint of sweetness), semi-dry (medium-sweet) and dessert level sweetness (like the high sugar content material inSauternes and Tokays). Sweet wines typically should be sweeter than the dish they’re served with. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak when the cake will have off flavors. In food pairings, sweetness balances spice and heat. It might serve as a contrast to the heat and alleviate some of the burning sensation caused by peppers and spicy Asian cuisine. It could accentuate the mild sweetness in some foods and can also contrast with salt including the European custom of pairing salty Stilton cheese with a sweet Port. Sweetness inside a wine can balance tartness in food, especially if the food has some sweetness (such as dishes with sweet & sour sauces).

Bitterness

The bitterness related with wine is usually derived from a wine’s tannins. Tannins add a gritty texture and chalky, astringent taste. It may enhance the perception of “body” or weight inside the wine. Tannins are normally derived from the skins and stems in the grapes themselves (leeched out during the maceration procedure) or from contact with oak during barrel aging. Tannins react to proteins. When paired with dishes which are high in proteins and fats (for example red meat and tough cheeses), the tannins will bind to the proteins and come across as softer. Within the absence of protein from the food, for example somevegetarian dishes, the tannins will react using the proteins on the tongue and sides from the mouth-accentuating the bitterness and getting a drying effect on the palate. Numerous cooking methods, such as grilling and blackening can add a bitter “char” component for the dish that will allow it to play nicely with a tannic wine. When fish oils can make tannic wines taste metallic or off. Bitter tannic wines like Barolo and Cabernet Sauvignon can overwhelm a lot of foods but is often soften by fatty foods with a lot of proteins such as challenging cheeses or meats. The dry tannins also serve as a cleansing agent on the palate by binding towards the grease and oils left more than in the mouth. Spicy and sweet foods can accentuate the dry, bitterness of tannins and make the wine seem to have off flavors.
 
Alcohol

Alcohol may be the main aspect in dictating a wine’s weight and physique. Typically the greater the alcohol level, the a lot more weight the wine has. An increase in alcohol content material will increase the perception of density and texture. In food and wine pairing, salt and spicy heat will accentuate the alcohol as well as the perception of “heat” or hotness within the mouth. Conversely, the alcohol can also magnify the heat of spicy food making a highly alcoholic wine paired with a incredibly spicy dish one particular that will generate a lot of heat for the taster.

Other pairing principles

Beyond the simple recommendations listed above, food pairings can dive even further into matching several layers of texture and flavors. The term “bridge ingredients” refers to ingredients and flavors which have specific affinities to wine pairing (for instance slow cooked onions to creamy wines, etc.). It might also refer to working with certain herbs and spices perceived in the wine (just like rosemary in some Cabernet Sauvignon) and adding them to the dish as an ingredient. Their presence inside a dish may perhaps increase the likelihood that the particular wines will pair nicely.

The above principles can be used for pairing wines with Asian cuisine. Pair for the flavor with the dish – whatever the ‘main ingredient’ could be – it truly is not the meat, seafood, or vegetables that stand out because the predominant flavor. Rather the true flavor in the dish is determined by the cooking method (for instance, the toasty flavors of a stir fry), the sauce (from curries to sweet-and-sour), the use of seasonings (for example ginger and coriander leaves to mask fishy tastes), or the blending of ingredients to for new flavors (as in sukiyaki or satay). Indeed it may outcome from a mixture of any of these elements. Also, note that in the case of an Asian meal, several dishes are served in the same time and are shared by everyone present. The red wine chosen for such a meal has to become versatile.

Paramount, California (Vocus/PRWEB) December 02, 2010

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The Truth About Pod Coffee Makers:

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• Is there really little waste? No. The pods need to be disposed of and create a lot of trash. The pods are plastic, which is not a green or environmentally friendly product. These pods will spend hundreds of years in landfills.
• Are pods saving your company money? No. The pods are expensive, especially compared to regular brewed coffee. Often, the pods find their way into the purses and pockets of people who own similar machines at home. The thinking of otherwise honest people may be that it's not really stealing, if it's just one little pod. It may be considered the same as filling up a cup to drink on the ride home: drink it now or later, what's the difference? But these add up over time and create added expense, anywhere from 50 cents to $1.00 each pod.

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Wine Types (frequently, in wine circles, simply tasting) is the sensory examination and evaluation of wine. Though the practice of wine tasting is as ancient as its production, a much more formalized methodology has slowly become established from the 14th century onwards. Present day, qualified wine tasters (such assommeliers or buyers for retailers) use a constantly evolving formal terminology that is made use of to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting could use similar terminology, usually involving a a lot less analytical process for a a lot more common, private appreciation.

Tasting stages

The results of the four recognized stages to wine tasting:

-appearance
-”in glass” the aroma of the wine
-”in mouth” sensations
-”finish” (aftertaste)
- are combined to be able to establish the following properties of a wine:
-complexity and character
-potential (suitability for aging or drinking)
-possible faults

Build your own wine cellar general high quality assessment, depending on this examination, follows further careful description and comparison with recognized standards, both with respect to other wines in its price tag range and based on recognized elements pertaining for the region or vintage; if it truly is typical with the region or diverges in style; if it uses certain wine-making techniques, for example barrel fermentation or malolactic fermentation, or any other impressive or unusual characteristics.

Whereas wines are regularly tasted in isolation, a wine’s quality assessment is much more objective when performed alongside various other wines, in what are generally known as tasting “flights”. Wines could possibly be deliberately selected for their vintage (“horizontal” tasting) or proceed from a single winery (“vertical” tasting), to much better compare vineyard and vintages, respectively. Alternatively, in order to promote an unbiased evaluation, bottles and even glasses can be disguised inside a “blind” tasting, to rule out any prejudicial awareness of either vintage or winery.

Blind tasting

To ensure impartial judgment of a wine, it should be served blind – which is, without the taster(s) getting observed the label or bottle shape. Blind tasting could also involve serving the wine from a black wine glass to mask the color from the wine. A taster’s judgment may be prejudiced by being aware of particulars of a wine, like geographic origin, cost, reputation, color, or other considerations.

Scientific research has extended demonstrated the power of suggestion in perception and also the robust effects of expectancies. For example, individuals anticipate additional high-priced wine to have a lot more desirable characteristics than much less high-priced wine. When given wine that they may be falsely told is high-priced they practically constantly report it as tasting better than the extremely similar wine when they are told that it really is affordable. French researcher Frédéric Brochet “submitted a mid-range Bordeaux in two different bottles, one particular labeled as a low-cost table wine, the other bearing a grand cru etiquette” and obtained predictable results. Tasters described the supposed grand cru as “woody, complex, and round” and also the supposed low-cost wine as “short, light, and faulty.”

Similarly, people have expectations about wines due to their geographic origin, producer, vintage, color, and several other factors. For example, when Brochet served a white wine he received all the usual descriptions: “fresh, dry, honeyed, lively.” Later he served the exact same wine dyed red and received the usual red terms: “intense, spicy, supple, deep.”

One of many most famous instances of blind testing is known as the Judgment of Paris, a wine competitors held in 1976 where French judges blind-tested wines from France and California. Against all expectations, California wines bested French wines according to the judges, a result which would have been unlikely in a non-blind contest. This event was depicted inside the 2008 movie Bottle Shock.

Food and Wine Pairing

Vertical and horizontal wine tastings are wine tasting events which can be arranged to highlight differences among similar wines.

-In a vertical tasting, distinctive vintages of the very same wine kind from exactly the same winery are tasted. This emphasizes differences between different vintages.

-In a horizontal tasting, the wines are all from the exact same vintage but are from distinctive wineries. Keeping wine assortment or type and wine region exactly the same assists emphasize differences in winery designs.

Tasting flights

Tasting flight is really a term applied by wine tasters to describe a choice of wines, typically among 3 and eight glasses, but often as a lot of as fifty, presented for the purpose of sampling and comparison.

Tasting notes

A tasting note refers to a taster’s written testimony concerning the aroma, taste identification, acidity, structure, texture, and balance of a wine. On the net wine communities like Bottlenotes let members to preserve their tasting notes on line and for the reference of others.

Serving temperature
The temperature that a wine is served at can tremendously influence the way it tastes and smells. Lower temperatures will emphasize acidity and tannins when muting the aromatics. Greater temperatures will reduce acidity and tannins although rising the aromatics. Master of Wine Jancis Robinson recommends the following temperature range for various styles of wine.

Glassware

Main post: Wine glass
The shape of a wineglass can possess a subtle impact on the perception of wine, in particular its bouquet. Generally, the best shape is regarded to be wider toward the bottom, using a narrower aperture at the leading (‘tulip’, ‘egg’, or maybe, ‘beaker’ shaped). Glasses which are widest in the best are regarded the least perfect. Numerous wine tastings use ISO XL5 glasseswhich are ‘egg’-shaped. Interestingly, the effect of glass shape does not seem to become associated to whether the glass is pleasing to check out.

Wine color

With no having tasted the wines, one particular will not know if, for instance, a white is heavy or light. Prior to taking a sip, the taster tries to establish the order in which the wines really should be assessed by look and nose alone. Heavy wines might be deeper in color and generally much more intense on the nose. Sweeter wines, being denser, will leave thick, viscous streaks (referred to as legs or tears) down the inside of the glass when swirled.

Procedure

You can find five standard actions in tasting wine: color, swirl, smell, taste, and savor. These are also known as the “five S” actions: see, swirl, sniff, sip, savor. Through this process, a taster have to look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.
A wine’s color is greater judged by placing it against a white background. The wine glass is put at an angle in an effort to see the colors. Colors can give the taster clues towards the grape wide variety, and regardless of whether the wine was aged in wood.

Characteristics assessed for the duration of tasting
Varietal character describes just how much a wine presents its inherent grape aromas. A wine taster also looks for integration, that is a state in which none with the components of the wine (acid, tannin, alcohol, and so on.) is out of balance with the other components. When a wine is well balanced, the wine is mentioned to have achieved a harmonious fusion.

A further essential high quality in the wine to look for is its expressiveness. Expressiveness may be the quality the “wine possesses when its aromas and flavors are well-defined and clearly projected. The complexity of the wine is affected by numerous components, one of which might be the multiplicity of its flavors. The connectedness from the wine, a rather abstract and complicated to ascertain good quality, describes the bond in between the wine and its land of origin (terroir).

Connoisseur wine tasting

A red wine good quality may be judged by its bouquet and taste. The bouquet may be the total aromatic experience with the wine. Assessing a wine’s bouquet can also reveal faults for instance cork taint, oxidation on account of age, overexposure to oxygen, or lack of preservatives and wild yeast contamination due to Brettanomyces or acetobacter yeasts. While low levels of Brettanomyces aromatic characteristics could be a positive attribute, giving the wine a distinctive character, frequently it truly is regarded a wine spoilage yeast.
The bouquet of wine is greatest revealed by gently swirling the wine inside a wine glass to expose it to additional oxygen and release more aromatic etheric, ester, and aldehyde molecules that comprise the vital components of a wine’s bouquet. However, sparkling wine is just not swirled, as this speeds the release from the bubbles.

Pausing to knowledge a wine’s bouquet aids the wine taster in anticipating the wine’s flavors. The “nose” of a wine – its bouquet or aroma – will be the major determinate of perceived flavor within the mouth. Once inside the mouth, the aromatics are additional liberated by exposure to body heat, and transferred retronasally for the olfactory receptor site. It is here that the complicated taste expertise characteristic of a wine really commences.

Thoroughly tasting a wine entails perception of its array of taste and mouthfeel attributes, which involve the combination of textures, flavors, weight, and general “structure”. Following appreciation of its olfactory characteristics, the wine taster savors a wine by holding it inside the mouth for some seconds to saturate the taste buds. By pursing ones lips and breathing by way of that tiny opening oxygen will pass more than the wine and release even more esters. When the wine is permitted to pass slowly through the mouth it presents the connoisseur with all the fullest gustatory profile available towards the human palate.
The acts of pausing and focusing through each and every step distinguishes wine tasting from very simple quaffing. Via this procedure, the full array of aromatic molecules is captured and interpreted by approximately 15 million olfactory receptors, comprising a few hundred olfactory receptor classes. When tasting many wines in succession, nevertheless, key elements of this fuller knowledge (length and finish, or aftertaste) have to necessarily be sacrificed by means of expectoration.

While taste qualities are known to be widely distributed all through the oral cavity, the notion of an anatomical “tongue map” however persists within the wine tasting arena, in which distinctive tastes are believed to map to different areas in the tongue. A widely accepted example is the misperception that the tip from the tongue uniquely tells how sweet a wine is and the upper edges tell its acidity.

Scoring wine

As element of the tasting course of action, and as a way of comparing the merits in the a variety of wines, wines are given scores in accordance with a comparatively set program. This could be either by explicitly weighting distinct aspects, or by global judgment (even though exactly the same aspects would be regarded). These elements are 1) the look of the wine, two) the nose or smell, 3) the palate or taste, and 4) general. Distinctive systems weight these differently (e.g., appearance 15%, nose 35%, palate 50%). Ordinarily, no modern day wine would score less than half on any scale (which would properly indicate an obvious fault). It is actually a lot more popular for wines to be scored out of 20 (which includes half marks) in Europe and parts of Australasia, and out of 100 within the US. Nonetheless, distinct critics usually have their own preferred system, and some gradings are also offered out of five (again with half marks).

Expectoration

Since wine can impact the consumer’s judgment, wine tasters typically spit the wine out immediately after they have assessed its high quality at formal tastings, exactly where dozens of wines can be assessed. Nevertheless, given that wine is absorbed by means of the skin inside the mouth, tasting from twenty to twenty-five samplings can generate an intoxicating effect, based on the alcoholic content from the wine.

Visiting wineries

Traveling to wine regions is yet another way of growing skill in tasting. Lots of wine producers in wine regions all more than the planet supply tastings of their wine. Based on the country or region, tasting at the winery may perhaps incur a modest charge to permit the producer to cover expenses.

It is not deemed rude to spit out wine at a winery, even inside the presence of the wine maker or owner. Commonly, a spittoon is going to be offered. In some regions of the world, tasters basically spit on the floor or onto gravel surrounding barrels. It can be polite to inquire about exactly where to spit prior to beginning tasting.

Attending wine schools

A expanding quantity of wine schools is often identified, offering wine tasting classes towards the public. These programs usually aid a wine taster hone and develop their skills inside a controlled setting. Some also supply professional instruction for sommeliers and winemakers. It’s even probable to find out ways to assess wine methodically by way of e-learning.
Sensory analysis

Tasting plays an vital function within the sensory evaluation of wine. Employing a trained or consumer panel, oenologists could execute various tests on the taste, aroma, mouthfeel and appeal of wines. Difference tests are important in figuring out regardless of whether different fermentation conditions or new vineyard treatments alter the character of a wine, some thing particularly crucial to producers who aim for consistency. Preference testing establishes consumer preference, whilst descriptive evaluation determines one of the most prominent traits of the wine, some of which grace back labels. Blind tasting and also other laboratory controls aid mitigate bias and assure statistically substantial outcomes. Many big wine providers now boast their own sensory team, optimally consisting of a Ph.D. sensory scientist, a flavor chemist as well as a trained panel.

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Miami, FL (PRWEB) February 21, 2008 -

Over 400 billion cups of coffee and tea are consumed each year, resulting in more than 7.6 million tons of ground coffee beans and tea ending up in landfills*. Wisdom Wands, creator of award-winning innovative coffee and tea accessories, provides eco-friendly alternatives to reducing the amount of coffee and tea wasted by brewing a personalized one cup with its award-winning Java Wand and Health Tea Wand.

The Java Wand is a portable, miniature French press filter attached to the signature, handcrafted, durable glass straw. It fresh brews and filters ground coffee right in the cup eliminating coffee makers and filters. The Health Tea Wand is a portable glass strainer attached to the signature, handcrafted, durable glass straw. It fresh-steeps and filters tea leaves, herbs and infusions in the cup.

As new information reveals toxicity from drinking from plastic and a heightened awareness of disposable paper waste, the products gain consumer attention. The Java Wand and Health Tea Wand are not only environmentally responsible alternatives to brewing that single cup of tea and coffee, but Wisdom Wands has focused on eliminating toxins that affect drinkers' health, and most importantly the future sustainability of the Earth's resources, said Nancy Raimondo, president of Wisdom Wands.

Made of completely recyclable, durable, hand blown glass, the Java Wand and Health Tea Wand eliminate the need for coffee makers, tea pots, filters and the electricity to run them; reduce the amount of coffee or tea required and result in less coffee or tea being wasted after brewing a full pot for just one cup.

The Wands not only help save natural resources from wasteful use of coffee, tea and materials, but protect the Earth's environment from toxins created by the waste in landfills and electricity use, said Raimondo. The Wands also save money by using less coffee or tea, and not requiring coffee makers, filters or wasting electricity. Coffee and tea drinkers will be astounded at the hundreds of dollars they will save each year by using the Wands.

Coffee and tea drinkers also avoid unpleasant dental stains and maintain white teeth by sipping their coffee through the Java Wand. The Academy of General Dentistry (AGD) recommends drinking coffee, tea or soda through a straw to prevent discoloration of teeth. The Wand is a healthy alternative to drinking through toxic plastic straws or out of Styrofoam cups which when filled with hot fluids release toxins that compromise a drinker's health.

The Java Wand and Health Tea Wand turn the one-cup dilemma into a one-cup on demand by easily brewing and filtering coffee, tea, and herbal infusions directly in a cup in as little as five seconds.

Most Americans dream of creating the next new product that becomes the 'rage' – a product that everyone responds to with, 'Why didn't I think of that?', said Andres Ranz, Chief Executive Officer of Wisdom Wands. Both Nancy and myself are convinced our products are more timely than ever as Americans' consumption of coffee and tea are up to 7.4 billion this year.

This is a coffee-friendly world with shops at every corner, explains Nancy who believes that coffee drinkers are ready for the next level of single serve, gourmet brewing. With our innovation coffee drinkers can personalize their own drinks. With the Health Tea Wand loose tea drinkers are now free to enjoy loose tea and infusions without messy tea balls outside the home. Portability gives consumers the option to enjoy personalized drinks anywhere: the office, plane, train, and even camping and more.

The Health Tea Wand was chosen as a Top 10 Selection by The Gourmet Retailer magazine and was The Las Vegas Sun's first choice for innovative products at the 2006 World Tea Expo. The Java Wand and Health Tea Wand have been featured in Dental Products Report and Modern Hygienist and are highly recommended by Dentists for their patients for the prevention of teeth stains.

The Java Wand and Health Tea Wand are dishwasher safe, come in their own carrying case with a special compartment to transport coffee and tea and retail for $19.95. They are available at http://www.Wisdomwands.com

Wisdom Wands will be exhibiting at the International Home & Housewares Show (Booth # S3374) on March 16-18, 2008 at McCormick Place in Chicago, Illinois.

About Wisdom Wands
Wisdom Wands, founded by Nancy Raimondo and Andres Pinto in Miami, Florida, offers the Java Wand and Health Tea Wand both which are environmentally responsible alternatives to brew tea and coffee. Eco-friendly, the Wands are easy to use, portable, cost effective and help reduce coffee or tea stains on teeth. The Health Tea Wand was selected as the most innovative product at the 2006 World Tea Expo. Wisdom Wand donates 10 percent of all profits to Oprah's Angel Network. To learn more visit http://www.wisdomwands.com

*Data collected by survey conducted by http://www.mastercomposter.com

For more information contact:
Nancy Raimondo
Wisdom Wands
305 494 9304
info(at)wisdomwands.com

Fairfield, NJ (PRWEB) May 5, 2005

Feeling guilty about too much Java on the job? Researchers say, don't. Experts uncover three good reasons why coffee-drinking workers can relax & enjoy the joe

According to 2004 estimates, more than 167 million Americans 60% of the population drink coffee each day. Thats about 6.3 billion gallons last year alone, many of which were consumed on the job. While decades of prognostication about the possible downside of too much coffee-drinking clearly hasnt deterred Americans from doing it, it has made some workers feel a twinge of guilt each time they refill their cups.

Yet, research suggests that the guilt may be unnecessary. In fact, studies show that drinking coffee while on the job offers at least three key benefits: it increases focused energy, alertness and creativity; it enhances physical strength and endurance; and it can help relieve tension headaches.

According to Judson Kleinman, president of Corporate Essentials a leading corporate beverage service firm in the New York Metro area these findings come as no great surprise to the business community. There are many reasons why coffee-drinking at work has gained in popularity over the years from the social aspects of it to its impact on performance, he explains. Clearly, workers have known for years on an anecdotal, it-works-for-me level about the benefits of drinking coffee on the job, but it is encouraging that science is now confirming those beliefs, Kleinman adds.

Three Cheers for Coffee

Among the medical experts confirming coffees benefits is physiologist Terry Graham, PhD, who has studied the effects of coffee and caffeine for nearly 20 years at the University of Guelph in Canada. In a recent interview with WebMD1, Dr. Graham noted that the caffeine found in coffee likelystimulate[s] the brain and nervous system to do things differently. He believes that drinking two mugs of brew can be enough to signal the brain to ignore fatigue or recruit extra muscle power for physical performance. He notes, too, that caffeine may even have a direct effect on muscles themselves, causing them to produce a stronger contraction, and that caffeine has been shown to positively enhance endurance as well. Dr. Graham points out, though, that the most pronounced physical enhancement happens in people who sustain high levels of exertion during the day, like professional athletes.

As for mental stimulation, researchers in the U.K. believe they may have found the reason caffeine gives employees that morning or midafternoon boost to alertness and cognitive function. In a 2003 report in the Journal of Psychopharmacology 2, caffeinated coffee consumption protected study participants from a drop in noradrenaline levels in the brain. Those who drank decaf in the study did experience such a drop, which led to reduced alertness and impaired performance on a number of cognitive tasks.

Finally, workers battling a late-day tension headache at the office might also benefit from a cup of coffee, according to Fred Sheftell, M.D., co-founder and co-director of the New England Center for Headache in Stamford, Connecticut. He points out that caffeine is, in fact, an ingredient in many pain relievers, and notes that its ability to constrict blood vessels can help at the onset of a headache. Whats more, Dr. Sheftell says studies show that having a cup of coffee can enhance the effects of aspirin and other over-the-counter pain relievers by 30%.

The Business Bottom Line

According to Kleinman, most employers can find good news in the research for their bottom lines. Productivity is the name of the game, he notes, And its clear that, from a productivity standpoint, coffee has its benefits. Kleinman notes, however, that such productivity increases could literally walk out the door each day, as employees leave the office in search of superior brew. Many businesses are offering upscale, brand-name coffees like Starbucks or Java Cafe in their breakrooms in an effort to keep employees happy, at their desks working, Kleinman notes. Kleinman has seen a change in corporate coffee equipment, too, with more businesses opting for single-serve brewers that offer a fresh brew, one cup at a time, over the single-pot servers of the past.

1. Coffee: The New Health Food? http://www.my.webmd.com/content/Article/80/96454.htm

2. Caffeine and central noradrenaline: effects on mood, cognitive performance, eye movements and cardiovascular function J Psychopharmacol. 2003 Sep;17(3):283-92

3. http://www.headachenech.com

Bio:

Judson Kleinman has more than 25 years of experience in positioning and promoting refreshment services to professional services companies including law firms, advertising agencies and accounting companies. Mr. Kleinman has been at the forefront of the recent trend by employers to offer their employees gormet coffees and refreshment services as a perk to improve job satisfaction and productivity. From his position as a reseller, Mr. Kleinman has a broad view of the many makers of coffees, teas, waters and snacks and is on the cutting edge of the beverage brewing technology and trends. As the founder and president at Corporate Essentials, a New Jersey business to business beverages and refreshment services firm, Mr. Kleinman oversees purchasing, sales and servicing. Mr. Kleinman has been quoted on numerous occassions on the subjects of coffees, teas, waters, and on a variety of topics involving running a small business, customer services and sales management. Mr. Kleinman holds a business degree from State University College at Oneonta.

Miami Beach, FL (PRWEB) September 28, 2011

Now that Russian tennis star Anna Kournikova is training the overweight contestants on NBCs hit reality show The Biggest Loser, fortified coffee maker Caffit is offering her its popular Dieting Blend coffee to try. In May she was named the successor to celebrity trainer, Jillian Michaels, for Season 12 of The Biggest Loser.

Here is a copy of the message sent,

Dear Anna Kournikova,

All of us at Caffit would like to congratulate you on your new job as a trainer on, The Biggest Loser. We know that you will do a great job teaching the contestants how to effectively diet, workout, and lead healthier lives. We would like to help you by offering your contestants our clinically proven diet aid.

CafFit’s popular Dieting Blend of fortified coffee contains the natural fat burning properties of coffee and enhances them with bitter orange, a known fat burner, and a proven natural citrus fruit extract called Garcinia Cambogia to promote appetite suppression. There are no unpleasant side effects, unlike other diet aids. That means your trainees can expect no shakes or jitters, increased heart rate, or insomnia. We hope you consider using CafFit Blend of coffee as an alternative to traditional coffee and as an aid in achieving your teams weight loss goals.

We would like to send you a months supply to try, and we would be more than happy to continue sending you and the contestants an ongoing monthly supply of our Dieting Blend or any of our other fortified blends including the Pure Energy Blend, Focus Plus Blend, Immune Builder Blend and the popular Organic Mushroom Blend. Good luck and we look forward to seeing your protgs at the end of the season.

CafFit contacted Anna Kournikova through private channels.

All About Wine Cabinets and How to Store Your Wine 

Storing your wine in a expedient, relaxed to access way is weighty in support of keeping your wine in lovely condition. It prevents sedimentation issues, keeps the wine not at home of clever light with the purpose of can cause the suggestion to soften, and keeps the bottles from rolling around underfoot. A lovely tool in support of this is a wine cabinet, which provides a finicky, cozy, enclosed area in support of your wine bottles. Good wine cabinet furniture possibly will or possibly will not control a number of refrigeration capabilities to them.

Custom Wine Cabinets Are Affordable

A custom wine cabinet is a somewhat priced addition to your kitchen. They can be custom fitted to a few kitchen décor, and can promote to employment of the out of the ordinary nooks and crannies of a few kitchen. They need not be terribly copious – promote to certainly with the purpose of you acquisition or build a wine cabinet with the purpose of covers the wines horses you’ll control in place. When looking into getting solitary, the carpenter’s mantra of “measure twice and take out once” applies.

Cherry Wine Cabinets Lend A Definite Appeal

For homes with a dark, robust interior arrange, a light decorated wood wine rack sticks not at home like a sore thumb – nothing is quite so jarring as bearing in mind a well appointed scope in teak and mahogany with a blonde oak finish suggest contradictory with the dark air. The same applies to your kitchen, particularly if you entertain with wine. A red wine cabinet is solitary of the better choices – red wood has a deep rich luster and a fine grain with the purpose of operate with the majority dark to neutral kitchen décor, and make more noticeable the richness of a granite or granite countertop. Don’t put out of your mind the meaning of your wine cabinet what time making your interior decorating choices.

Oak Wine Cabinets Are A Winner

One of the the majority excellently elegant ways to stockroom your wine is in an oak wine cabinet. Oak is a lovely wood in support of using in making wine cabinets, as of its keen availability, make better of piece, and availability in light hues. If you’re looking in support of something with the purpose of will add to a kitchen décor with light flag, look veto extra than oak.

Timber Cabinets Add mercifulness And Class To Your Home

While it’s workable to stockroom wine in your refrigerator, having a lovely wine cabinet, somewhere the bottles can be stabilized while they lay on their sides is the optimum solution. While it’s workable to persuade lovely wine racks made in support of a avant-garde, business kitchen, the traditional solution is wood. Make certainly, what time looking in support of wood wine cabinets, with the purpose of you persuade ones with the purpose of are well made, by a respected cabinetmaker.

Cherry Wine Cabinets Lend A Definite Appeal

For homes with a dark, robust interior arrange, a light decorated wood wine rack sticks not at home like a sore thumb – nothing is quite so jarring as bearing in mind a well appointed scope in teak and mahogany with a blonde oak finish suggest contradictory with the dark air. The same applies to your kitchen, particularly if you entertain with wine. A red wine cabinet is solitary of the better choices – red wood has a deep rich luster and a fine grain with the purpose of operate with the majority dark to neutral kitchen décor, and make more noticeable the richness of a granite or granite countertop. Don’t put out of your mind the meaning of your wine cabinet what time making your interior decorating choices.

A Wrought Iron Wine Cabinet?

If you like an old fashioned look, consider a wrought iron wine cabinet. Visitors to your back home will be impressed by the beauty and functionality of your wine cabinet. Nothing stands in support of strength more than iron and the availability of designs are endless. This is solitary of many venues well worth looking into. Wrought iron is plus terrific if you are looking in support of with the purpose of Spanish effect or a country look.