Someday....

Someday, I'd meet n fall for the destined person, loverboy, who loves n cares me lovergal, understands n supports me. We trust in each other, no cheatin no lies. We share n face everythin. Feel free to talk n do whateva we feel like. When im unhappy or feelin low, he tells stupid jokes to make me laugh. When I cry, he pulls me in his arms, pats my head gently n says it's ok, he's always here with me, he never lets me stay alone! I, Master Chef Mayb;) his personal chef always create n cook many special yummy healthy food for him everyday!! Hv him a comfortable massage when hes back home after OT! I'd like to gv him huge huge hugs n hot hot kisses or surprisin him by some romantic ideas like havin bubble bath together:P to ease his stress n tireness. When we hv day off, we'd like to go BBQ, Ocean Park, beach, clubbing, dancin anywhere interestin romantic. We hv sweet sweet days n nites. We enjoy n cherish every moment every lil thing we do for each other!! Maybe we aint very rich but still we walk thru all stages of our lives happily together<333



         

White Wines Men Should Drink

One of the best TV shows is HBO’s Bored to Death. Jason Schwartzman plays a wannabe private eye with an addiction to white wine. That totally goes against the film noir version of private dicks, who drink gimlets and martinis at every meal and snack. However, just as the show’s protagonist proves that cases can be solved without the macho fronting, today’s white wines prove that even manly men can enjoy them. There are plenty of varietals that aren’t too sweet or flowery.

Before going forward, a quick note on drinking whites. As a rule of thumb, don’t just throw bottles in the fridge whenever you buy them. If they’re cold when drunk, every single one will taste the same. They should be chilled. Toss the bottle in the fridge about 30 to 45 minutes before drinking. And don’t use a huge red wine glass. Pour it into a smaller white wine glass with a stem. If truly confident men can wear pink, they can carry an elegant glass.

Gazela Vinho Verde NV

Vila Nova de Gaia, Portugal

Approximate retail price: $6
For years, travelers would discover vinho verde in Portugal and wonder why they’d never had it before. It’s great: crisp with a small injection of CO2, which gives it a light fizz (but way less than champagne). The name literally means “green wine” because of its age not its color. Vinho verdes have to be drunk within a year of bottling because they don’t age well. For this reason, exporting them to North America wasn’t an option until recently. This brand comes with a bottling date (not a vintage) on the back label so that you can check its freshness. No need for fancy wine etiquette here -- refrigerate it like you would beer. It’s best enjoyed cold, not chilled, and in any glass you damn please.

Château La Gatte Bordeaux Blanc

Aquitaine, France

Approximate retail price: $12-$20
Just because it’s from France doesn’t mean it’s dainty. Thick grape skins give this white wine girth and body -- drink it with smoked meats. Don’t worry, the wine is strong enough to hold up under some pretty heavy flavors. It sounds like a description for a savory red, but this bottle is also crisp, clean and very refreshing, with lemon-lime and mineral flavors. The story behind this particular brand makes a great conversation starter. This is a small independent winery run by a young couple. The guy, an American, was a workaholic ad man before wine, and his French wife calmed him. Suggest to your date that she may do the same for you.

Kalyra Barrel Select Pinot Grigio

Santa Ynez, CA

Approximate retail price: $22
When Thomas Haden Church hits on Sandra Oh in Sideways, she’s pouring Kalyra wine in the winery’s tasting room. This aggressive wine hits your mouth like she hit him with her motorcycle helmet. However, true to pinot form, it follows through with crisp flavors of green apples and pears. As the name implies, it’s been aged in barrels, giving it subtle hints of oak that are reminiscent of finer whiskies. Its acidity is well-balanced and has a long, lingering finish. If your feast includes king crab legs and oyster stews, this wine is a must.

Big House White

Central Coast, CA

Approximate retail price: $10
Don’t let the low price or generic name fool you. These nutty professors mix odd grape varieties to impress wine aficionados and amateurs alike. This blend is dry and crisp, and WineEnthusiast.com rated it 90 points and named it one of the top 100 best buys for 2009. The nose is explosive, coming at you with a mix of star fruit and lemons. The finish is a little fruity, but not sweet. There are overtones of cucumber and buttered toast that keep the sugar in check. This white wine is perfect for dinners where the food is particularly rich.

Charles Krug Sauvignon Blanc

Napa Valley, CA

Approximate retail price: $20
This bottle screams outdoor drinking -- even if you have to put on a parka and gloves and light a cigar to justify the journey into winter weather. Its acidity slaps your taste buds around as many sauvignon blancs do. However, this one also apologizes afterward, and gives you a shot of citrus moonshine. There is no grassy aftertaste that other bottles often leave. If you’re tired of beer while tailgating, this bottle will complement a bratwurst or a bag of peanuts. The classic-looking label isn’t even flowery like some whites, inspiring fewer taunts from buddies.

Wolf Blass Gold Label Riesling

Clare & Eden Valley, Australia

Approximate retail price: $16
Rieslings are native to Europe, but their wines can be too sweet. That’s why men should look to a country founded by criminals for a Riesling bold enough to punch your pallet around. Wolf Blass is long in the teeth among Australian winemakers, having opened in 1966. Their whites continually impress reviewers and the Riesling is their flagship. It’s steely, minerally and finishes with a surprisingly heavy jolt of citrus-y acidity. You think the fat lady has sung when suddenly an even fatter, louder lady belts out "Thunderstruck." Throw back a bottle of Wolf Blass with pork chops or shrimp on the barbie.

King Estates Pinot Gris

Willamette Valley, OR

Approximate retail price: $13
This is just the wine you’d expect to come from Oregon: earthy, laid-back and certified organic. Bring it to any party and please everyone. While the aroma is full of light citrus and pears, the taste is dry with unmistakable minerality and hints of green apple and grapefruit. The price is low, but its 92-point rating from Wine & Spirits will please more snobbish palates. And if you’re more hermit than party-pleaser, this is a perfect bottle to keep around to eat with anything from popcorn to Ramen to a microwaved Hungry Man turkey dinner. Go ahead, add a little class to your cheap meals.

Orballo Albariño

Galicia, Spain

Approximate retail price: $18-$20
During the ‘80s, an era of white Don Johnson suits and Billy Idol’s “White Wedding,” albariño became the first modern Spanish white wine to rise to popularity. Its continued success in the saturated international market testifies to its versatility. While its aroma suggests peaches and is similar to viogniers or gewurztraminers, the taste is unique, not overly sweet, unusually light on the tongue, but with enough acidity and alcohol to let you know it crashed the party. This brand epitomizes what is best about the wine: combining light citrus flavors with a peppery kick. You’ll kill the bottle before realizing dinner hasn’t even been served yet.

4 Steps: Choose Wine

So you’re stuck bringing a bottle of wine over to a friend’s house for a dinner party and have no idea what to buy or where to start.

The world of wine can be a complex and intimidating place to the uninitiated, but don’t worry: we’ve got you covered with a few rules of thumb (price doesn’t always rule) that will turn you from rank amateur to, at least, skilled novice.

If you’re looking for a few pointers on wine tasting, AM has a number of comprehensive articles on the topic, including a feature on how to taste wine.

So here are our 4 steps on how to choose wine.

step 1

Know what you’re eating

When pairing wines with food, you don’t need to drill down to the level of the fine nuances to make an informed choice. All you need are a few simple pairing rules.

The most important thing to remember is to pair light wines with lighter foods, such as fish, chicken and creamy sauces, and match full-bodied wines with bolder foods, such as beef, game and tomato-based pasta sauces.

Traditionally, this rule has been simplified: white wines with fish and chicken and some pork, and reds with beef and game. That’s a good rule of thumb to follow for the beginner, but with a bit of experience, you’ll find you can break the mold a little -- some nice light-bodied reds pair very well with fish and chicken, for example.

If spicy foods are on the menu, go for a sweeter wine, such as a Sauvignon Blanc, Riesling or Pinot Grigio. If you want a wine just for sipping, Pinot Noir and Cabernets tend to be most accessible. Finally, if it’s a white you’re after, try a Sauvignon Blanc or a Riesling.

step 2

Pick a region

Because soil conditions significantly affect the taste of grapes, a wine’s country of origin is critical to its flavor. That means that a French white can be radically different from a South African, for example.

When it comes to picking a wine region, no one’s expecting you to know the finer details that set apart French and German whites, for example, but a brief geography lesson goes a long way.

If you face a choice between old-world and new-world wines, play it safe and go old-world. Countries such as France, Italy and Germany have produced wines for countless years. It’s a safe bet to assume that the winemakers there have perfected their processes.

This, of course, is not to say that wines from South America or Africa aren’t good. They, and many other new-world producers such as the United States and Australia, make excellent bottles.

A few pointers for your travels:

• Look for American wines from Oregon and California’s Napa and Sonoma counties;
• France’s Bordeaux, Burgundy, and Champagne regions produce some of the best wines in the world;
• Italy’s best come from Tuscany -- look for Chianti in particular, and;
• Your best bet for a good Australian wine is a Shiraz.

 

step 3

Narrow down to a varietal

Varietal is one of those wine words that confuses and intimidates. Don’t let it. The word describes a wine made from a single grape variety, and the varietal tells you a lot about what’s in the bottle.

A quick glossary:

• Cabernet Sauvignon is a full, rich red wine that goes well with heavier foods such as red meats, game and tomato-based pasta sauces;
• Pinot Noir is usually softer than Cabernets, with similar characteristics;
• Merlot is one of the lighter reds, and it’s very popular;
• Zinfandel is a strong red that’s a Californian specialty;
• Syrah is one of the biggest reds, and the best are French and Australian;
• Chardonnay is an elegant white with a nice buttery taste, and pairs well with chicken and creamy pasta sauces;
• Sauvignon Blanc is a crisp white, great for sipping on summer days and pairing with fish;
• Riesling is a sweeter white -- the Germans make the best but the Californians are also good.

Don’t expect that all wines are made from a single grape varietal. It’s not uncommon to find, for example, Cabernet-Merlot blends.

step 4

Pick a year

Contrary to popular belief, age isn’t everything when it comes to choosing a wine. While some bottles improve with age, not all do. In fact, most of the commercially available wines you buy may even worsen if you cellar them for too long.

When someone talks about a wine’s vintage, they mean only the year in which the wine was produced. Not surprisingly, weather conditions affect grape qualities and output to varying degrees. As a result, some vintages are better than others.

Most red wines improve with a bit of aging. However, that doesn’t mean you should buy today for a big party in 2011. Usually, wineries don’t release their reds until the bottles have aged for two years. So what’s for sale on the shelf is very drinkable.

On the other hand, most whites and sparkling wines don’t need aging. They’re ready to drink right away and can worsen if they’re cellared.

4 Steps: Wine Tasting

It’s every sophisticated guy’s worst nightmare: He's on a date having a fancy dinner, he tries to impress his date by ordering what he thinks is a nice bottle of wine and when the waiter arrives and pours him a small sample, he's quickly exposed as a fraud. He knows nothing about wine tasting.

There’s no need to fake your way out of this one. Follow our four simple steps to wine tasting and you’ll be sipping it like a pro in no time.

Of course, once you know all there is to know about wine tasting, you’ll understand what makes a good and bad wine, and you’ll get to use your powers for good. Don’t send back any wine just because you don’t like its taste. Rather, send back only the ones that don’t smell right or that taste as though they’ve been hanging around for more than a couple of days.

step 1

Evaluate its appearance

The first thing a professional wine taster does is check the color of the wine. How a wine looks can say an awful lot about the quality and origin of the drink.

The first thing you want to do when wine tasting is contrast the wine’s color against a white background (the tablecloth or a napkin will do). Tilt your glass slightly and take note of the color and intensity of the wine.

Most red wines that haven’t been aged start as a deep purple color. As red wine ages, it loses that intensity and becomes paler, like a brick color. The color of a red wine will also yield a bit of information about the kind of grape used. Pinot Noir, for example, tends to be paler than most.

The color test also works for white wines, whose colors tend to deepen as they age. Moreover, whites from cooler climates aren’t usually as richly colored as those from warmer climates.

After checking the color, give the wine a quick swirl around the glass to check its legs -- the oily film that hangs around the inside of the glass after the wine is swirled. There is some argument that the longer the legs stay on the side of the glass, the better the quality of the bottle. In fact, that’s a myth. Legs are only an indicator of alcohol content -- more legs mean more alcohol.

step 2

Check the bouquet

When wine tasting, the next thing to check is the smell of the wine, or its bouquet. Give the wine another gentle swirl around the glass to expose more of it to the air. As the wine settles in the glass, stick your nose into the glass and take a full sniff.

Think about the smells coming up from the glass: Young wines will tend to have fruity smells (notes of raspberry or citrus, for example), while older ones will have more complex fragrances (earthy aromas like oak or grass).

Don’t be shy about smelling it more than once to see if you like what you smell. If you do, chances are that it will be a good bottle.

step 3

Pay attention to the taste

As you (finally!) begin to taste the wine, be cognizant of the fact that very little of the actual taste of wine comes from the sensation on your tongue. You’ll pick up more flavor from the wine by swishing it around in your mouth and paying special attention to the sensations and tastes in the back of your throat.

When wine tasting, slurp the wine slightly to release all its flavors in your mouth. That’s not to suggest you haul back on it like an 8-year-old eating cereal, but a gentle slurp as you take in the wine will go a long way toward properly enhancing the taste.

As it enters your mouth, think about the weight and body of the wine: Is it rich and heavy or light and thin? Think about the tastes you notice and ask yourself if this bottle will go well with your meal. If your main meal is a perfect steak and the bottle is light and fruity, you may want to consider a different bottle. Be sure to think about how the taste of the wine changes as it warms up in your mouth. All wines take a few moments to fully develop their flavor once they’re out of the bottle, and they will do the same in your mouth.

step 4

Evaluate the finish of the wine

The finish is the sensation you get from actually swallowing the wine and it can be very different from the taste you get on your palate.

What you want to look for is an alcohol taste (there shouldn’t be one) and the length of time the wine taste stays with you. This length of time is called the finish and some wines can linger for as long as a minute. Also consider the balance of the wine; do any tastes dominate or is this a well-defined bottle?

Generally speaking; the longer the finish, the better the wine.

Sex On The Beach lol

Sex On The Beach

Ingredients

• ¾ oz Vodka
• ¾ oz Peach Schnapps
• Orange Juice
• Cranberry Juice
• 1 dash Grenadine

Instruction

Pour all the alcohol over ice and then fill up with equal amounts of orange and cranberry juice. Add a dash of grenadine syrup and decorate with lemon slice.

When do you drink it?

There are few other drinks out there that have such innuendo, especially if you offer this one to a girl while vacationing in a tropical locale.

Restaurant Wine Lists: Wines You Can Rely On (Info for My Dear ;))

Just the other day, I wrote a piece on common wines found on restaurant wine lists that should be avoided at all costs. Many were wines that are well branded but their quality rarely lives up to their reputation. Below, I flip the coin over. Here are a list of wines, many of which you’ll easily find on restaurant wine lists, that are reliable options to fall back on. When you’re spending the big bucks while dining out (sometimes three times the retail price), it’s nice to take comfort in knowing that a high-quality wine awaits you.

Restaurant wines to trust

DOMAINE ZIND-HUMBRECHT (PINOT GRIS OR PINOT BLANC): This producer is the most underrated wine house in the world. It’s known in Europe; however, it’s severely overlooked in the U.S.

It has wine making down to a fine art, as year after year, it produces some of the most food-friendly, fragrant and supple white wines out there. They pair perfectly with lighter fare.

ROBERT STEMMLER, MERRY EDWARDS & LEMELSON (PINOT NOIR): All three create wines of elegance and structure. For the price, I feel they offer some of the best Pinots available anywhere.

TURLEY & ROBERT BIALE (ZINFANDEL): These are everything a Zinfandel should be: big and bold, but possessing structure, class and depth. They also age well and have nice balance and acidity to accompany a meal.

CAYMUS & DUNN VINEYARDS (CABERNET): You never have to worry about quality with these wines. If you’re questioning which wine to get and they’re within your price range, you’ll leave smiling.

JUSTIN ISOSCELES (MERITAGE): My favorite high-end value wine. You can normally find it on a list for anywhere from $90 to $120; however, it drinks like a wine that’s considerably more expensive.

I’d look for the 2005, as it’s phenomenal, yet the 2006 isn’t too big a drop-off. If you’re ordering a prime cut of beef, pair this with your dinner for a truly wonderful experience.

Don't leave it up to chance

I hope this helps you the next time you’re looking at a wine list and thinking, “Is this bottle worth it?” I urge you to do a little research if you plan to have a bottle while dining out. Look at the menu and wine list online. If there are a couple of bottles in which you’re interested, run them through Cork’d to learn what others thought.

You wouldn’t buy a $60 pair of jeans or a $250 suit without trying them on first, would you? Then why pay $60 to $250 (or higher) for a bottle of wine without knowing if they’re any good? Don’t forget that wine is all relative to your personal taste. However, a little information and guidance can go a long way in helping you avoid a poor wine experience.

Wines To Know In 2010

Ever since Paul Giamatti waxed poetic about Pinot Noir in the 2004 film Sideways, wine trends have occupied a place in the mainstream. Thanks to Giamatti's character's snobbery, sales of Merlot, which had been enjoying huge popularity, dropped significantly. Meanwhile, Pinot Noir became the bottle of choice for everyday consumers. Even guys who knew nothing about wine were buying Pinot Noir because they had heard that it was a trendy grape.

Wines to know now

That was six years ago, and chances are you're still buying Pinot Noir because, in the back of your mind, you remember what Paul Giamatti said. We asked Elyse Lambert, the spokesperson for the Salon des Vins, a wine exposition going on in Montreal from March 25th to 29th, about the wines to watch in 2010. The Salon des Vins is open to the public, and will feature producers of the wines mentioned in this article among the 250 producers who will be on hand to pour and discuss their wines. Here are the wines to know in 2010.
 

Pinotage from South Africa

South African wines in general are getting a higher profile than ever, and Pinotage is one of the red wine grapes that South Africa is best known for. "Pinotage is a pretty particular varietal," said Lambert. "It has an unusual flavor profile. Pinotage can have some tar notes, some smoky notes. It's a powerful dark fruit profile."

Lambert recommends the Pinotage made by the South African producer Graham Beck. Like all wines of this kind, it's a good red meat wine, and pairs well with anything off the barbecue.

Pinot Noir from New Zealand

According to Lambert, "The Pinot trend still has a lot of legs. You have way more people producing and more and more people asking for it. The price of the grapes is going up." During the early part of the Pinot Noir trend, the bottles getting the most buzz tended to be from the Pacific Northwest of the U.S., but in 2010 the buzz is shifting to New Zealand. "The quality and price relationship among the New Zealand Pinot Noirs is unbeatable," says Lambert.
 

Torrontes from Argentina

Argentina is known for its big, punch red wines -- perfect for pairing with the country's main food group, red meat. Torrontes is Argentina's signature white wine. It's a fresh, aromatic wine made in the northern regions of Argentina's wine producing country, and it's a definite challenger to Pinot Grigio for fans of a fresh, dry white.
 

break out of your wine comfort zone

Next time you're charged with the task of picking up a bottle of wine, be it for a dinner party or a date, try one of these wines and you'll likely be introducing your friends to something new. But that doesn't give you license to lecture them if they're die-hard fans of Merlot. 

Interesting love facts

Many researchers have speculated that we tend to go for members of the opposite sex who remind us of our parents. Some have even found that we tend to be attracted to those who remind us of ourselves. In fact, cognitive psychologist David Perrett, at the University of St. Andrews in Scotland, did an experiment in which he morphed a digitized photo of the subject's own face into a face of the opposite sex. Then, he had the subject select from a series of photos which one he or she found most attractive. According to Dr. Perrett, his subjects always preferred the morphed version of their own face (and they didn't recognize it as their own).

Professor Arthur Aron, of the State University of New York at Stonybrook, has studied what happens when people fall in love and has found that simply staring into each other's eyes has tremendous impact. In an experiment he conducted, Aron put strangers of the opposite sex together for 90 minutes and had them discuss intimate details about themselves. He then had them stare into each other's eyes for four minutes without talking. The results? Many of the subjects felt a deep attraction for their partner after the experiment, and two even ended up getting married six months later. WOW lol

In romantic love, when two people have sex, oxytocin is released (yup yup got it from that drama Professor King hehehe), which helps bond the relationship. According to researchers at the University of California, San Francisco, the hormone oxytocin has been shown to be, "associated with the ability to maintain healthy interpersonal relationships and healthy psychological boundaries with other people". When it is released during orgasm, it begins creating an emotional bond - the more sex, the greater the bond.