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[fadingreveries]

The Royal Romance, Bk1 Ch1: Once Upon a Time (Pt. 2)

Click here for the TRR retelling series masterlist for more chapters! 🏰

Story Summary: In this novel-style retelling of TRR, beloved scenes with original commentary from the Choices stories including your favourite group of royals and friends will be expanded upon. Contains extended commentary and scenes from the original story, in-depth descriptions of bonus scenes, and premium choices and outfits.

Chapter Synopsis: Love awaits in the royal court of Cordonia as Riley competes for the Crown Prince! Will she accept his proposal, or will someone else win her heart?

Word Count: 2k

Disclaimer: All rights to original commentary, scenes, and characters from The Royal Romance series reserved to Choices and Pixelberry Studios. No copyright infringement intended.

~ ~ ~

A short time later, they all found themselves outside the restaurant address Maxwell provided. He promised Liam and Drake nothing but the best for his two best friends, so they had no choice but to trust in his plan and follow him to where the night would supposedly begin.

However, it was an odd location to have a restaurant, considering it was squished in between a car dealership and a gas station. They thought it would have at least been surrounded by other well-known, swanky restaurants. 

“I know this looks like a closed auto shop, but I’m sure it’s part of the theme,” Maxwell added, as they gazed up at the building wondering why it wasn’t busy at this time of the night. 

Liam had never seen a restaurant with decor for that specific theme. New York was filled with surprises. “How intriguing.”

Drake banged on the door, but no one answered. The building’s windows provided a chance for them to peek inside and see the cars, tools, and tires inside. Something wasn’t right about this so-called “restaurant” Maxwell had bragged about on their way over. Where were the people? Where was the food?

“These rust stains are so authentic,” Liam remarked, brushing his hand over one of them. The attention to detail was very admirable for the authentic auto shop environment. 

Maxwell glanced down at his phone with confusion, tilting his head to the side. “I don’t get it. I searched for ‘Michelin,’ and this came up…”

Of course. Now it made sense. Drake looked at Maxwell, slowly saying, “You do know Michelin also makes tires.”

“Why would the same company that controls the most prestigious food ratings also make tires, Drake? That doesn’t even make sense,” Maxwell answered, a bewildered look on his face as he scratched his head. 

Drake sighed. What did a man have to do to get some whiskey at that moment? “I’m too hungry to explain this to you, and I don’t want to eat a tire for dinner.”

Looking around in their surroundings, Drake spotted a hole-in-the-wall bar on the other end of the street. There were a few patrons heading in and out but compared to the restaurants further down the road, it didn’t seem as crowded or stuffy as he would have thought for a Friday night. Plus, it was the closest one they could find, anyway. 

“That place is open and empty. Let’s go,” Drake suggested, gesturing to Liam and Maxwell to follow him down the street. 

__________

In the host area of the bar and restaurant, the men all met up with Tariq. The restaurant had a rustic feel to it with exposed brick and pine panels around them on the walls. There were numerous booths with shiny red leather seats and oak tables. 

Several French wine barrels served as decor on the walls. There was a particularly large sign listing the establishment’s special of the month was plastered near the main bar area where the beer taps and shelves of alcohol were set out on display. 

“You know, I’m not sure this is the best restaurant in New York,” Maxwell remarked. The place wasn’t bad or anything, but he expected a place with more ear-splitting tunes and drunk partying for a bachelor party. How else were they supposed to let loose? 

Taking note of the relatively smaller number of people in that building compared to others nearby, Drake simply said, “I didn’t say it was the best. I said it was open and empty.”

Liam, on the other hand, was fascinated by his surroundings and smiled to himself. While the bar had its charms that not everyone would have valued, he thought it was rather refreshing. Very different from the polished palaces and mansions he had grown used to, almost like it was a brand new place to discover. “I find it charming… Shall we—”

But whatever he was about to say was cut off by his phone ringing. Fishing his phone out of his pocket, Liam peered down at his phone’s screen. At the sight of his father’s name on the caller ID, he knew it might have been an urgent matter. It didn’t feel right for him to ignore his father for his own night out. What if something had happened back home? What if he was needed?

“Go on ahead, I’ll be there in a minute,” Liam insisted to his friends, walking away briskly to take the phone call. 

Meanwhile, Riley glanced at the door as a group strolled in. Tariq was dressed in a luxurious dark grey suit and tie with a lavender dress shirt that most likely cost more than Riley’s monthly earnings. Maxwell was the definition of a smooth, polished man dressed in his long-sleeved black shirt, dark brown khakis, and brown derby shoes. On the other hand, Drake gave the impression of being both down-to-earth and dignified with his light denim shirt done halfway up, a white shirt, black pants, and mahogany dress boots. 

“Waitress, there you are. We need your best table!” Tariq called out, spotting Riley with an excited grin. 

Drake chuckled, running a hand through his chestnut-coloured hair. It was easy now to get excited about the bachelor party when there was a very humble place serving his favourite drink of all time on their menu. “Forget the table. Just bring us whiskey, and lots of it.”

Riley headed to the main counter of the bar where she swiped a few menus from the shelves underneath. When she popped her head back up, she was met face-to-face with a stricken-looking Daniel who briskly typed away on his phone. 

“Riley, please take this one. I’ve got a date tonight, and I’ll never make it out of here in time.” Daniel pleaded, glancing down at his watch as if he was tracking down the seconds to his date. 

“You really want me to take the bachelor party?” Riley asked, raising her eyebrows in surprise. Then she snuck a peek back at the group of men animatedly talking to one another as if the night had only just begun for them. She grinned. “I’m on it. The tip will be insane! I’ll have those guys eating out of my hand in no time.”

Daniel let out an enthusiastic whoop, before placing his hands on Riley’s shoulders with a sigh of relief. “You’re the best!”

“Are you still talking? I’ve seated them already. Now get over there before I dock your pay!” The manager threatened, his mouth turning down in another stern frown. 

Once past the front doors, Liam was outside by himself. The streets were fairly busy on the side of the road they were on with groups heading to different bars and restaurants. Many of them appeared to be intoxicated and caused ruckus by hollering out lyrics to songs he had never heard of. It made him smile, however, seeing how carefree they were and how they didn’t have to overthink their responsibilities to simply have fun for one night. 

Liam answered the call on his phone, pressing his phone up to his ear. “Hello?”

“Son, I’m so happy to reach you. The news coming off your American tour has been quite positive,” Liam’s father, King Constantine, greeted him. “Though, I’m surprised you’re not back at the palace. Your team said your flight was leaving this morning.”

One month earlier, Liam had been sent to America to embark on a tour on behalf of Cordonia. Now that he was the new Crown Prince, his father insisted that he have a hand in international affairs by meeting with various American ambassadors and leaders to forge more alliances between America and Cordonia. 

For weeks, he had sat through endless conferences, meetings, galas, and dinners all in the interest of improving Cordonia’s relations with other American dignitaries. The one positive shining light in it was he had Drake and Maxwell by his side the entire time, but he had never been able to put his responsibilities in the back of his mind until this night. 

Liam pursed his lips together, attempting to word his answers properly. “I know I was supposed to be back earlier, but…we took a detour to New York.”

“A detour?” Constantine asked in surprise. Liam heard the sound of a chair’s legs screeching against the floor, a sign his father had stood up from his spot in shock. 

“Nothing to be concerned about,” Liam quickly brushed off, keeping his voice as neutral as possible. 

He had gotten very good over the years learning how to mask his emotions to maintain stoicism, a skill he used frequently in times of distress and danger. His father’s worrying was harmless but if he heard of any potential danger, Liam knew he would be ordered immediately to return to Cordonia. 

Constantine, however, remained unconvinced at Liam’s response as he solemnly commented, “You’re the Crown Prince of Cordonia. Anything unexpected is a concern.”

“Not in this case. Trust me, I can handle myself,” Liam reassured his father. He knew his father was merely looking out for him, and he loved him very dearly. The last thing he would want was to worry him from halfway across the world. 

“Of course you can. But be cautious,” Constantine advised his son. There was a brief pause on the phone, then he spoke again, “I’m proud of you. I just want you to know that.”

“Thank you, Father,” Liam beamed, a grin on his face although his father couldn’t see. He wanted nothing more than to be a son worthy of his father’s praise. 

Constantine continued, “I know you won’t do anything to disappoint me or the Crown.”

Liam stiffened, almost as if the guilt ate at him for disobeying orders and going out on a whim with agreeing to this bachelor party the guys had planned. He politely answered, “Of course not, Father.”

“That’s always been your brother’s specialty, as you know,” Constantine remarked. 

At the mention of his older brother, Leo, Liam was no longer in the mood to make conversation. Constantine rarely praised Leo anymore as much as he did before he abdicated, which made Liam feel conflicted. Leo was his roguish older brother who had his back at every moment when they grew up in the palace together. 

He admired Leo and Constantine more than anyone could ever know. He knew the three of them had always been so close before and to see the bond weaken between Leo and his father knowing he couldn’t do anything to mend it was hard on him. 

Liam thought to himself once more, before saying, “Mm. Well, I must get back. Take care.”

With that, Liam hung up the phone. For a moment, he stood underneath the pale light from the streetlamps and imagined himself as one of the young college students he saw passing by had he been in an alternate universe where he wasn’t born as a prince of Cordonia. 

He pictured himself walking freely around campus to go to classes with Drake and Maxwell, not having a bodyguard on standby 24/7. Liam imagined going out to clubs with the two of them without asking for permission and being able to enjoy himself without worrying about how it affected his representation of his country. It would be much easier for him to meet more people of his age over an unsupervised drink or two compared to how many other noble ladies he’d met before at previous formal dinners. 

A dull ache filled Liam’s chest, the way it always presented itself whenever he dreamed of a distant universe where his life was not his own. In previous therapy sessions, he had learned that dwelling in the possible outcomes in the past had no place in his busy life as a Cordonian royal as it only brought him stress and disappointment. With a shake of his head, he sighed and headed back inside. 

~ ~ ~

Click here for the TRR retelling series masterlist for more chapters! 🏰

Tag list: Turn off "exclude from Tumblr search" for your account in settings and comment if you’d like to be tagged! @kingliam2019 @princess-geek @karahalloway @twinkleallnight

[tinseltownevents]

OKTOBERFEST

FRISCO'S FOOD TRUCK & BAR TUESDAY, 10.29 12PM - 9PM

Post tweets, gif chat starters, open paras/f2f.

Please tag EVERYTHING ttownhw24.

Please @tinseltownevents​ for all gif chat starters and open paras/f2f.

Participation is NOT mandatory.

ACTIVITIES

Gingerbread heart decorating

Flunkyball - German drinking game

Learn popular Oktoberfest dances

Kegelbahn - 9 pin bowling

Schnauzer Strut Dog Parade

Masskrugstemmen – stein holding contest

Hammerschlagen – hammer striking game

Log sawing – lumberjack competition

Keg rolling/throwing

Stein racing

Pretzel-eating contest

Oktoberfest trivia game

German spelling bee

Cornhole 

Bucketball - Giant beer pong

The Chicken Dance

Yodeling 

MUSIC

Indy Polkamotion

The German Band

Final Say

Underground Prophets

SHOPPING

The Gift and Souvenir Shop

Souvenir kiosk in the middle of the festival.

German gifts, souvenir T-shirts, flowered headbands, and authentic German-made beer steins available.

FOOD

GERMAN DINNER

Frikadellen (German-style Hamburger patty) with Mashed Potatoes, Jaeger Sauce, German Baked Beans & Cabbage Salad 

Stuffed Cabbage Roll with Spaetzle, Jaeger Sauce, Red Cabbage & Sauerkraut 

Kassler (Smoked Pork Chop) with German Potato Salad, German Baked Beans & Cabbage Salad 

Goulash with Pasta, Red Cabbage & Sauerkraut

Pork Schnitzel with (or without) Jaeger sauce

3 sausage plate with choice of Bratwurst, Knackwurst, and/or Weisswurst

German Meatloaf with rich Mushroom gravy 

Königsberger Klopse (German version of Swedish meatballs in a creamy sauce) 

*All entrées will be served with mashed potatoes, and our traditional red cabbage and sauerkraut. As well as bread and butter.

IMBISS (Snack Booth)

Bratwurst or Weisswurst on pretzel bun

Kielbasa on a Stick

French Fries

Chicken Tenders

Corn Nuggets

Smoked Chicken plate

Half Rack of Baby Back Ribs

DESSERT BOOTH

Blackforest Cake

German Chocolate Cake

Apple Strudel

Caramel Apple Pie

Pumkin Pie

Pumpkin Cheesecake

Coffee

Tea

BEVERAGES

GERMAN BEERS

Ayinger Bavarian Pilsner – 5.3% ABV

Ayinger Celebrator – Doppelbock, 6.7%

Bitburger – German Pilsner, 4.8%

Hacker-Pschorr Original Oktoberfest – Märzen, 5.8%

König Ludwig Weissbier Hell – Bavarian Wheat, 5.1%

Köstriger Schwarzbier – Black lager, 4.8%

Paulaner Hefe-Weizen – Wheat, 5.5%

Paulaner Oktoberfest – Märzen, 5.0%

Spaten Franziskaner Hefe-Weissbier – Golden wheat, 5.0%

Spaten Lager – Munich helles lager, 5.2%

Spaten Oktoberfest – Märzen, 5.9%

Warsteiner Dunkel – Dark lager, 4.9%

Warsteiner Premium Verum – German pilsner, 4.8%

AUSTRIAN

Stiegl Goldbräu – Golden lager, 5.0%

Stiegl Radler – mixed with grapefruit juice, 2.5%

LOCAL CRAFT

Faubourg Brewing LeidenSteiner – Märzen, 5.5% ABV

Notch Holy Roller – Hazy IPA, 6.3%

Notch Oktoberfest – Märzen, 6.5%

East Regiment Paradise Park – American lager, 4.5%

Bent Water Raspberry Berliner Weisse Sour – Wheat with raspberry, 4.5%

Bent Water Who Dat Golden Ale – 5.0%

DOMESTIC

Budweiser Light – American light lager, 4.2%

Sierra Nevada Oktoberfest (collaboration with Bitburger) – Märzen, 4.6%

Yuengling Oktoberfest – Märzen, 5.4%

NONALCOHOLIC

St. Pauli’s

​WHITE WINE

Fritz Zimmer Maestro Riesling – Germany

Schmitt Söhne Liebfraumilch – Germany

Villa Wolf Pinot Gris – Germany

Chateau St. Michelle Gewürztraminer – Washington, USA

Decoy Chardonnay – California, USA

RED WINE

Villa Wolf Donfelder – Germany

Villa Wolf Pinot Noir – Germany

Lenz Moser Blaufränkisch  –Austria

Joel Gott Cabernet Sauvignon – California, USA

SPARKLING

Dr. Loosen Sparkling Riesling – Germany

SCHNAPPS FRUIT

Schonauer Apfel (Apple)

Echte Kroatzbeere Blackberry Liqueur

Kleiner Feigling (Fig)

Kammer Obstler (Fruits)

Schladerer Kirschwasser Cherry Brandy

Schladerer Edel-Kirsch Cherry Liqueur

Schladerer Himbeer Raspberry Liqueur

Schladerer Himbeergeist Raspberry Brandy

Schladerer Williams-Birne Pear Brandy

Silvovica (Plum)

HERBAL

Goldwasser Herbal Liqueur

Jager

Killepitsch

Kuemmerling

HONEY, CHOCOLATE, SPICES

Bärenjäger Honey and Bourbon

Bärenjäger Honey Liqueur

Bismarck Vodka

Fireball 

Gold Bar Chocolate

Goldschläger 

Rum Chata 

Rumplemintz 

Taaka Coconut

Van Gogh Chocolate Vodka

SODA BOOTH

Coke

Diet Code

Sprite

Barq’s Root Beer

PowerAde

Water

OTHER BOOTHS

Large, soft Bavarian-style Pretzels, warm from the oven

Flammkuchen (German variation of pizza with white, creamy sauce)

German cheeses from St. James Cheese Company

Popcorn

Pickles​

Decorated Oktoberfest Cookies

Ice Cream

Bavarian Roasted Nuts​

[qzbranding]

Cognitive brand associations: National cuisines

This week's class and reading made me think about cognitive brand associations between national cuisines. In particular, (and perhaps prompted by the reading on wine), I wanted to discuss the notion that European cuisines are seen as "high-brow" and certain other cuisines as "low brow"/ cheaper.

Ratings obviously play a bit of a role in building prestige of a cuisine. Of the 144 restaurants that have earned 3 Michelin stars, 62% of them are in Europe, 9% in the USA with 29% in Asia. I distinctly remember being really excited to eat at a 3 star Michelin restaurant in Paris, and being fully okay with the very expensive bill that came after. And yet, when I went to a Michelin starred restaurant in Singapore, I found myself more critical of the food I was eating, judging it for its value-for-money ratio.

As someone who has grown up eating a lot of good, cheap, Asian food, I find myself torn between the expectation that Asian food be cheap and delicious and the aspiration for my culture to be represented in a premium way.

In his book The Ethnic Restauranteur, the author (Krishnendu Ray) hypothesizes that the "more capital or military power a nation wields and the richer its emigrants are, the more likely its cuisine will command high menu prices". In a way, our perception of a cuisine has been nudged by social proof, the cuisine we see immigrants eating and making cheaply, we have continued to perceive as low brow. Even long after those original waves of immigration have passed, our perception of the cuisine could lead us to color our perception of cultures and stereotypes, perpetuating the cycle.

France has cultivated such a strong brand that they have managed to make even the simple somehow seem luxurious. Eggs? Fold them a particular way, and all of a sudden, I'm happy to fork out $25 for a mushroom omelette.  French toast was a cooking method to extend the life of stale bread, and now, it is a fancy brunch entrée. And yet, I only want to pay $5 for a breakfast scallion pancake and $3 for a steamed red bean bun (my preferred Chinese breakfast foods). The raw ingredient costs of both the French and Chinese breakfast don't differ much, but the cognitive association we have with French food (and perhaps just French words) increases our willingness to pay.

Dumplings and ravioli are also another key example. Imagine if I only got 4 dumplings for $30, I would be outraged because I would be expecting at least 12 if not more. And yet, I an often happy to receive 4-6 ravioli for that same price.

This exercise has made me realize that I should myself be more critical about my default expectations for cuisines. I shouldn't always expect to be able to get a bargain on Chinese food; instead, I should be proud when I see more high-end Asian establishments. Cognitive brand associations are there, but I think they should also be able to be challenged and changed. And when it comes to food, the proof really should be in the pudding.

[rabbitcruiser]

National Wine and Cheese Day 

Pair complimentary wine and cheeses to satisfy the palate, host a tasting event and see who can create the best combinations on Wine and Cheese Day.

There are some things in the world that were just meant to go together, like Chocolate and Peanut Butter, oil and vinegar, and of course wine and cheese! Since time out of mind wine and cheese have been paired together and served at all the most important of events among the highest class of people. Wine And Cheese Day celebrates this eternal bonding and the elegance it engenders.

Learn about National Wine and Cheese Day

National Wine and Cheese Day is a date that celebrates the ultimate pairing of cheese and wine. For a lot of people, there is nothing that goes together better than a great glass of wine and some premium quality cheese. A lot of wine-producing cultures pair regional wines with local cheeses, and so this is an art that is recognized in many parts around the world. Take the French Brie region as a prime example. This area is noted for their varieties of tannic wines. Beaujolais is produced in the area, and it is often served with local Brie. This is just one example of many.

Not only does National Wine and Cheese Day give you the chance to celebrate this tradition, but it also gives you the opportunity to expand your knowledge in terms of pairing different types of wine and cheese. There are so many different types of wine and cheese – it would be impossible to name them all! This means that there is always something new to learn when it comes to the art of pairing these two treats together. And, of course, while there are some general guidelines to follow in terms of determining what sort of cheese is going to go well with the wine you’re serving, you can also learn a lot by simply trying out different combinations.

History of Wine And Cheese Day

There is an interesting element to all of the pairings mentioned in the introduction, with the possible exception of chocolate and peanut butter. Pairings of food almost universally involve pairing an astringent food, like wine, with a fatty food like cheese. The reason isn’t just incidental, but in fact is one of the secrets of culinary science that’s used in creating truly delectable meals.

Astringent foods have a tendency to bind with the elements in saliva that lubricate and cause them to clump and lose their ability to lubricate. This tends to leave us with a puckered mouth and nobody loves that! Even worse, the more you consume astringent foods the drier they make your mouth! While we all agree that wine and tea are both delicious, no one wants a puckered mouth!

This is where the cheese comes in with its fatty texture and often pungent flavors. Each bite tends to coat our mouths just a little more making it lubricated with fat, often to the point of being slimy! We love the flavors, but the constant build up of flavor can often be overwhelming, and that’s when wine comes to the rescue!

Wine And Cheese Day celebrates this pairing of foods and the ways they interact to make each one even more enjoyable!

How to celebrate Wine And Cheese Day

The best way to celebrate Wine And Cheese Day is by hosting a wine and cheese tasting of your very own! Get together with your friends and plan out the evening with every variety of cheese you can imagine. Bring your Port Wines and your blushes, your champagnes and your reds and whites, and for each of them bring a parade of cheeses to be sampled. We’re not talking simple Sharp Cheddar but exotics like blue cheese and Limburger, Gorgonzola and Mizithra, all the wondrous cheese of the world!

Here are some tips to help you pair wine and cheese together effectively:

When in doubt, a firm and nutty cheese won’t let you down.

Cheeses and wines that come from the same place pair well together. Remember what we said about the French brie earlier?

Sparkling wines work beautifully with creamy, soft cheeses. This is because the wine has high carbonation and acidity, which acts as a palate-cleanser for the sticky and creamy cheeses, like Cremont, Camembert, Muenster, and Brie.

Sweeter wines and funky cheeses go together perfectly. Sweeter wines like Late Harvest dessert wines and Moscato go well with the blue-veined cheeses. This is because the sweetness from the wine helps to balance out the ‘funk’ in the cheese.

Aged cheeses and bold red wines go well together. Look for cheeses that have aged for at least a year when serving a bold red wine. This is because the cheese’s fat content will counteract the high-tannins in the wine. Cheeses you can serve include the likes of Provolone, Gouda, Manchego, and Cheddar.

Pair cheeses and wines that equal intensity. If you were to opt for a Cabernet Sauvignon and Gruyère, for example, the cheese would be overwhelmed by the bold and big flavors of the wine.

With these tips, you should be able to come up with some great wine and cheese pairings that you and your loved ones can enjoy. You could even get everyone to contribute a wine and cheese pairing each, and then you could see who has been able to come up with the best match. After all, there is nothing like a bit of friendly competition, right?

Source

[jwhaley]

The Lack of Brand Loyalty in Wine

Wine brings forward an interesting branding question that is less common in other industries: are people even loyal to brands, or just their specific type of wine? When considering those close to me who enjoy wine, I can tell you if they prefer white or red, and even what type of white (chardonnay, pinot grigio, sauvignon blanc, etc) or red (blend, cab, etc) they would order. However, only the highest end drinkers in my life are truly loyal to a specific brand. This makes for a challenging task of wine producers to identify a way to stand out at retailers and restaurants. The "Concha y Toro" case discussed that there is a halo effect with wine, in which people's expectations and beliefs lead them to choose wine based on their assumptions on product quality. For example, the blind taste test research study done in which people chose the French wine as the best, even though all three wines tasted were from Texas. I have heard people often say only choose Italian or French wines when we go out to eat, regardless of the brand. Creating a brand around your country of origin is a challenging task as people often already have ideas in their head about the country and it is a large task to change an entire country perception.

Another interesting factor is that even becoming a well-known brand is not a good thing for all drinkers. For example, two heavily produced brands in the wine world that I know are Kim Crawford and Whispering Angel. If I am in a bind, I know most of my friend's drink both so it is a good gift or restaurant choice. However, I know others who are knowledgeable wine drinks that experiment and brand switch often, who believe mass produced wine and heavily advertised brands are low quality.

In the case of Concha y Toro, they have the Chilean perception of "value for your money" due to the lower price point for higher quality. They are a global winery selling in 110 countries and are one of the world's top ten wineries. This makes for a challenging branding switch in people's minds to leave the lower end of the wine industry and only focus on premium and super premium. Having already built a brand identity, I would suggest leaning in heavier to the basic segment and potentially acquiring other producers to continue to gain market share in this segment.

[estellamiraiauthor]

Oooh oooh ooooh can I add the Japan version?

- If you’re drinking in Japan, it’s likely going to be at an izakaya, which is more similar to a pub than a bar in that it also sells food, but is really just kind of it’s own thing. American-style bars exist but mostly only in areas with a large foreign population or in expensive business districts. Some British and Irish pubs also exist but are also largely patronized by people with international backgrounds.

- A “snack” is a smaller drinking establishment that usually only has a very basic food menu and a limited selection of alcohol (mostly Shochu, see below). Most are run by women, and serve as much as places for people to socialize as to drink. These are NOT hostess clubs or “cabaret clubs”… most of the women who run them are older, and many are immigrants. They’re not sex workers, but largely provide conversation. Hosts and hostesses are not always sex workers either, although the line is a bit blurry.

- The types of cocktails commonly served in Japan don’t always match what’s popular in the US at least. You rarely see something like a martini or a cosmopolitan on the menu at an izakaya, but creme de cassis and Campari are popular mixers. Vodka and gin are popular; some izakayas dont even have tequila or rum. You usually can’t order a specific brand; most places only have one type of vodka so you can order a vodka soda but not necessarily specify that the vodka is Absolut or whatever. Some higher end places do offer multiple brands; those would be listed on the menu.

- sake (which is called “Nihon-shu”; sake just means “alcohol”) is mostly popular among older men. I really only drink it at business functions when an older manger orders it for the table. You usually CAN order it hot, but it’s more commonly drunk cold. Sake bombs are not Japanese. I’ve never seen sake used in any kind of cocktail here, it’s just drunk straight, like wine.

- Shochu is another local type of liquor, there are different types like barley, rice, sweet potato, and soba (or my favorite, Shiso) shochu. It can be drunk on the rocks or mixed with hot or cold water, sparkling water, or tea.

- “sours” or “chu-hi” are a popular cocktail that isn’t really considered a cocktail (they’re usually in their own category on the menu, while a gin and tonic or a screwdriver would be under “cocktails”). The word “chu-hi” comes from “Shochu highball,” but some are made with vodka instead of Shochu. It’s basically carbonated water, fruit juice or artificial fruit flavor, and alcohol. Yum!

- Most places only serve one type of beer on tap, or might serve two types made by the same company (like Suntory Black Label and Premium Malts). Kind of like most restaurants don’t serve both Coke and Pepsi in the US…. They have a contract with one specific company. They might sell other companies’ beers in bottles. Some craft beer places have lots of beers on tap, but even then there will probably be only one “major” brand if any.

- Wine bars and some higher end French or Italian restaurants will have a wine list, but at the average izakaya or bar, your choices are house red or house white!

- Alcohol prices are always listed on the menu. It seems weird and shady to me in the US when they don’t. You also don’t tip bartenders, waiters, anyone.

- Not Japan-specific but also adding to the above posts that a person’s tolerance can differ GREATLY based on the type of alcohol. I drink vodka, gin, and Shochu fairly regularly, but don’t drink beer that often. So even though they have about the same alcohol content, I’ll be completely fine after a shot of gin, for example, but feel a little woozy after the first beer!

Alcohol tips for newbie writers (or non drinkers!):

At bars, people who order “chasers” after their shots are ordering something to wash down the taste of their shot with. This can be juice, soda, more alcohol, or even pickle juice

Hard liquor is generally sold in stores as shots (tiny bottles), fifths, liters, and handles or in ml (50, 100, 200 etc)

Most people can’t finish an entire fifth of hard liquor (vodka, etc) on their own without being very ill

Conversely, many people can finish an entire bottle of wine on their own without being ill

Liquor can be “bottom shelf” or “rail” or “well” – all synonyms for the cheapest version of alcohol a bartender has. Bars generally keep several “levels” of alcohol stocked

You order a drink with the alcohol first, then the mix – e.g., a “vodka soda” or a “Tito’s and tonic”

When you “close out a tab”, you pay for all of the drinks you’ve had that night. Either the bartender already has your card (you “opened a tab” earlier) or it was quiet enough that they just kept an eye on you and tallied your bill up at the end

“Doubles” are drinks or shots with double the standard pour of alcohol

In the US, most shots (pours) are 1.5 oz by default. 

Mixed drinks (gin and tonic, vodka lemonade, cosmos, etc) are generally made up of 1-2 shots and a mixer 

If you don’t specify which type of alcohol you’d like in a mixed drink (vodka cranberry, for example) the bartender will put whatever the “house” liquor is – and this depends entirely on the establishment. A dive bar will pour rail by default, whereas a nicer tavern might make all vodka cranberries with Tito’s

PLEASE TIP YOUR BARTENDERS THEY WILL REMEMBER YOU I PROMISE

[webpostx]

#fruit #acidity #body #tannins #sweetness #alcohol

Variety: 100% Cabernet Sauvignon

Scale: 1-3 ( 1 = Low / 2 = Medium / 3 = High )

#3 #1 #2 #2 #1 #3

Flavors: Cherry, Blackberry, Plum, Chocolate

Pairs: Laal maas, lasagna, szechuan chili chicken, kadai paneer

Highlight: Partially aged in premium French oak barrel, to bring a charming complexity, while staying fruit-forward and easy. Really classy!

[reddotwine]

French Sparkling - Red Dot Wine

Discover the elegance of French sparkling wines at Red Dot Wine. Our curated selection offers premium, Vivino-rated bottles at affordable prices. Enjoy luxury wines with significant savings through our pre-order model, delivered directly to your doorstep in Singapore. Indulge in the finest French sparkling wines and elevate your celebrations with Red Dot Wine today!

[noisycowboyglitter]

Beyond Wine: The Essential Role of Giraffes in a Woman's Life

This whimsical phrase combines two unlikely elements - wine and giraffes - to create a humorous take on the popular saying "A woman cannot live on [X] alone." It playfully suggests that while wine might be a beloved indulgence for many women, there's something equally essential about having a giraffe in one's life.

Buy now:19.95$

The statement evokes images of a free-spirited, adventurous woman who finds joy in life's simple pleasures as well as its more exotic offerings. Wine represents comfort, relaxation, and social connection - things many people turn to after a long day. The giraffe, on the other hand, symbolizes whimsy, uniqueness, and a touch of the wild.

This unexpected pairing challenges conventional notions of what's necessary for a fulfilling life. It implies that alongside life's usual comforts, we all need a bit of absurdity and wonder to truly thrive. The giraffe could be seen as a metaphor for embracing the extraordinary, stepping outside one's comfort zone, or simply maintaining a sense of childlike wonder in adulthood.

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The phrase might resonate with animal lovers, especially those fond of giraffes, or with anyone who appreciates offbeat humor. It could be used on merchandise like t-shirts, mugs, or wall art, appealing to those who want to showcase their quirky side.

Ultimately, "A woman cannot survive on wine alone, she also needs a giraffe" is a lighthearted reminder to seek balance in life - between the familiar and the unexpected, the comfortable and the exciting. It encourages us to nurture our practical needs while also making room for the delightfully absurd.

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Selecting a good red wine as a gift can be a thoughtful and appreciated gesture for wine enthusiasts or those looking to explore new flavors. When choosing a red wine to gift, consider popular and versatile options like Cabernet Sauvignon, known for its full body and rich flavors, or Merlot, which offers a softer, more approachable taste profile.

For those who enjoy bolder flavors, a Syrah or Malbec could be excellent choices. If you're gifting to someone with a preference for Italian wines, a Chianti or Barolo would be well-received. For French wine lovers, a Bordeaux or Côtes du Rhône are classic options.

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Consider the recipient's taste preferences, the occasion, and your budget when selecting. A mid-range to premium bottle from a reputable winery often makes for an impressive gift. Presentation matters too - opt for an attractive label and consider pairing the wine with complementary accessories like a nice opener or glasses for added impact.

[chateaubarbotgallet]

Chateau Barbot Gallet - French Premium Red Wine

Experience the sophistication of Chateau Barbot Gallet, a luxurious French Premium Red Wine that embodies the essence of tradition and excellence. Savor the velvety texture and complex notes of this exceptional blend, ideal for special occasions and intimate gatherings.

Click Here: https://chateaubarbotgallet.com/

[mayamiwynwood]

Start Your Day Right with Breakfast and End It with Cocktails at Mayami Wynwood Restaurant & Bar

If you’re searching for the best Miami breakfast spot to start your day, look no further than Mayami Wynwood Restaurant & Bar. Located in the heart of the vibrant Wynwood district, our restaurant offers a delightful array of gourmet breakfast options that are sure to energize and satisfy. As the sun sets, Mayami Wynwood transforms into a chic bar, serving up expertly crafted cocktails in an atmosphere that is both elegant and inviting. Here’s how we make your day from morning to evening an exceptional experience.

Gourmet Breakfast: A Morning Feast

At Mayami Wynwood, breakfast is more than just a meal; it’s a culinary experience. Our menu is designed to cater to all tastes, featuring both classic favorites and innovative dishes that highlight the best of fresh, seasonal ingredients.

Signature Breakfast Plates: Indulge in our selection of signature breakfast plates, from light and fluffy pancakes to golden French toast and perfectly seasoned scrambled eggs. Each dish is thoughtfully prepared to ensure a delicious start to your day.

Health-Conscious Choices: For a healthier option, try our avocado toast topped with heirloom tomatoes or our chia seed pudding adorned with fresh berries. Our smoothies, made from the finest fruits and vegetables, provide a refreshing and nutritious boost.

Freshly Baked Goods: Complement your breakfast with our house-made pastries, including buttery croissants, flaky danishes, and artisanal muffins. Pair them with our premium coffee or freshly squeezed juice for a complete breakfast experience.

Cocktails: Evening Elegance

As the day winds down, Mayami Wynwood’s atmosphere shifts to a sophisticated bar scene where you can unwind with our signature cocktails. Our skilled mixologists craft each drink with precision and creativity, ensuring a memorable evening.

Signature Cocktails: Discover our creative cocktails that blend premium spirits with fresh, unique ingredients. From the tangy “Mango Mojito” to the sophisticated “Spicy Margarita,” our drinks are designed to captivate your taste buds and elevate your evening.

Classic Favorites: Enjoy timeless cocktails like the Old Fashioned, Martini, and Negroni, expertly prepared to meet your highest expectations. Our commitment to quality ensures that each drink is perfectly balanced and delightful.

Craft Beer and Wine: Complement your cocktail experience with a curated selection of craft beers and fine wines. Whether you’re in the mood for a robust red wine or a crisp lager, our beverage menu has something to please every palate.

A Fun Restaurant in Miami

Mayami Wynwood is more than just a dining destination; it’s a fun restaurant in Miami that offers a vibrant and stylish setting perfect for any occasion. Our elegant interior design, live entertainment, and exceptional service all contribute to an unforgettable dining experience.

Stylish Ambiance: Our chic and contemporary décor creates a warm and inviting environment, ideal for a romantic dinner, a lively brunch with friends, or a special celebration.

Live Entertainment: We regularly host live music and entertainment events, adding an extra layer of enjoyment to your visit. Check our schedule to see what’s happening during your next visit.

Exceptional Service: Our friendly and knowledgeable staff are dedicated to providing outstanding service, ensuring that every aspect of your dining experience is enjoyable and seamless.

Whether you’re starting your day with a gourmet breakfast or winding down with a cocktail, Mayami Wynwood offers an exceptional experience from start to finish. Join us to discover why we’re the best Miami breakfast spot and a fun restaurant in Miami where every meal is an occasion to remember.

[liquor-junction]

The Wine Selection at Liquor Junction

Discovering Fine Wines: Liquor Junction

Liquor Junction is one of the finest wine stores where the stock range is good to intermediate the choice of qualities of wines appropriate for many occasions. The Wine Reference series displayed with the shop opens put together the strong reds, crisp whites, and popular labels blended with some of the most difficult to find wine bottles. Whether you’re web hosting a dinner party or searching out the right present, Liquor Junction has the wine you want.

Premium Wine Brands: Liquor Junction

At Liquor Junction you will find all kinds of wines from some of the best producers and manufacturers who have opted to sell only the best brands in the market. Such brands as Robert Mondavi, Chateau Ste. Michelle, and Veuve Clicquot are only some of the alternatives available. The Liquor Junction save’s selection ensures that clients have get right of entry to to some of the high-quality wines in the marketplace, making it a top preference for wine enthusiasts.

Exploring International Wines: Liquor Junction

Liquor Junction wine choice isn’t always constrained to home options; the store also offers a diverse variety of global wines. From French Bordeaux to Italian Chianti, the global selection gives something for each palate. These wines are cautiously decided on to ensure pleasant and authenticity, making Liquor Junction a excellent area to discover new flavors.

Wine Tasting Events: Liquor Junction

Liquor Junction frequently hosts wine tasting events that permit clients to discover extraordinary varieties and analyze extra approximately this beloved beverage. These activities are led by means of wine professionals of Liquor Junction who share their information on the whole thing from grape varieties to food pairings. It’s a extraordinary way to amplify your wine information and discover new favorites.

[rabbitcruiser]

National Wine and Cheese Day 

Pair complimentary wine and cheeses to satisfy the palate, host a tasting event and see who can create the best combinations on Wine and Cheese Day.

There are some things in the world that were just meant to go together, like Chocolate and Peanut Butter, oil and vinegar, and of course wine and cheese! Since time out of mind wine and cheese have been paired together and served at all the most important of events among the highest class of people. Wine And Cheese Day celebrates this eternal bonding and the elegance it engenders.

Learn about National Wine and Cheese Day

National Wine and Cheese Day is a date that celebrates the ultimate pairing of cheese and wine. For a lot of people, there is nothing that goes together better than a great glass of wine and some premium quality cheese. A lot of wine-producing cultures pair regional wines with local cheeses, and so this is an art that is recognized in many parts around the world. Take the French Brie region as a prime example. This area is noted for their varieties of tannic wines. Beaujolais is produced in the area, and it is often served with local Brie. This is just one example of many.

Not only does National Wine and Cheese Day give you the chance to celebrate this tradition, but it also gives you the opportunity to expand your knowledge in terms of pairing different types of wine and cheese. There are so many different types of wine and cheese – it would be impossible to name them all! This means that there is always something new to learn when it comes to the art of pairing these two treats together. And, of course, while there are some general guidelines to follow in terms of determining what sort of cheese is going to go well with the wine you’re serving, you can also learn a lot by simply trying out different combinations.

History of Wine And Cheese Day

There is an interesting element to all of the pairings mentioned in the introduction, with the possible exception of chocolate and peanut butter. Pairings of food almost universally involve pairing an astringent food, like wine, with a fatty food like cheese. The reason isn’t just incidental, but in fact is one of the secrets of culinary science that’s used in creating truly delectable meals.

Astringent foods have a tendency to bind with the elements in saliva that lubricate and cause them to clump and lose their ability to lubricate. This tends to leave us with a puckered mouth and nobody loves that! Even worse, the more you consume astringent foods the drier they make your mouth! While we all agree that wine and tea are both delicious, no one wants a puckered mouth!

This is where the cheese comes in with its fatty texture and often pungent flavors. Each bite tends to coat our mouths just a little more making it lubricated with fat, often to the point of being slimy! We love the flavors, but the constant build up of flavor can often be overwhelming, and that’s when wine comes to the rescue!

Wine And Cheese Day celebrates this pairing of foods and the ways they interact to make each one even more enjoyable!

How to celebrate Wine And Cheese Day

The best way to celebrate Wine And Cheese Day is by hosting a wine and cheese tasting of your very own! Get together with your friends and plan out the evening with every variety of cheese you can imagine. Bring your Port Wines and your blushes, your champagnes and your reds and whites, and for each of them bring a parade of cheeses to be sampled. We’re not talking simple Sharp Cheddar but exotics like blue cheese and Limburger, Gorgonzola and Mizithra, all the wondrous cheese of the world!

Here are some tips to help you pair wine and cheese together effectively:

When in doubt, a firm and nutty cheese won’t let you down.

Cheeses and wines that come from the same place pair well together. Remember what we said about the French brie earlier?

Sparkling wines work beautifully with creamy, soft cheeses. This is because the wine has high carbonation and acidity, which acts as a palate-cleanser for the sticky and creamy cheeses, like Cremont, Camembert, Muenster, and Brie.

Sweeter wines and funky cheeses go together perfectly. Sweeter wines like Late Harvest dessert wines and Moscato go well with the blue-veined cheeses. This is because the sweetness from the wine helps to balance out the ‘funk’ in the cheese.

Aged cheeses and bold red wines go well together. Look for cheeses that have aged for at least a year when serving a bold red wine. This is because the cheese’s fat content will counteract the high-tannins in the wine. Cheeses you can serve include the likes of Provolone, Gouda, Manchego, and Cheddar.

Pair cheeses and wines that equal intensity. If you were to opt for a Cabernet Sauvignon and Gruyère, for example, the cheese would be overwhelmed by the bold and big flavors of the wine.

With these tips, you should be able to come up with some great wine and cheese pairings that you and your loved ones can enjoy. You could even get everyone to contribute a wine and cheese pairing each, and then you could see who has been able to come up with the best match. After all, there is nothing like a bit of friendly competition, right?

Source

[jarbarlar]

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[sloanbranding]

my whines about wine

Over winter break, my partner and I were in New Zealand and went on a wine tour. We are both the complete opposite of wine connoisseurs and have never had specific preferences or knowledge about wine. We like white wine and would buy a glass of sauvignon blanc to have with dinner, but we don't know anything about the different grape varieties or regions where these grapes grow. Our tour guide, on the other hand, became a sommelier at 18 (the youngest ever in England at the time) and had worked as a buyer for Kim Crawford for 40 years. Wine was his nearest and dearest friend and he spent the entirety of the tour educating us about how to grow different grapes, what makes wine good, and why French wines generally win awards (because they have the best growing conditions for the grapes). He was by all means an expert, but I distinctly remember thinking we were his worst customers because we weren't particularly swayed or influenced by any of his recommendations.

I approach wine in a very binary way: either I like the taste or I don't. My taste buds are not sophisticated enough to pick up the subtleties like cedarwood or pine so I don't particularly have loyalty to a brand. As a customer, there is also the problem of too many options. Walking into a liquor store, I'm usually greeted by a wall of reds and whites from different regions of the world. It's overwhelming and my plan of action is usually to filter to a price group ($20-40) and pick a wine based on the aesthetics of the bottle rather than the grape variety, region, or what food I'm going to have with it. At restaurants, there's usually a separate book filled with several pages of wines. In this case, I'm again overwhelmed by the choices and end up picking one at random from the whites list because I have historically had better taste experiences for white wines than reds.

I wasn't surprised to read about the North Dakota wine study because it's very easy to fall into the country trap given all the choice customers have. When there isn't other information to help guide you, the only other thing a brain can rely on is imagery and wine country in France is depicted in so many movies and TV shows that it's very easy to imagine. North Dakota wine country, on the other hand, is not as easy to imagine and therefore would be seen as an inferior wine. Even if North Dakota did a big campaign to show people what their wine country looked like, I think France would still win out because it's been cemented into our media for much longer.

This is not quite directly related, but during our New Zealand wine tour, we went to 3 different wineries and our guide told us the first one we went to had a distinct distillery process and therefore the wines from there tasted better and would be sold at a premium. However, after visiting the 3 wineries, I remember thinking that the wine across all three wineries tasted the same to me. Perhaps I was more tipsy at the 3rd place and so all wine tasted as good as the first place, but even if I was sober, I don't think I would have been able to tell the difference between a bottle from winery 1 vs winery 3. I think the big takeaway from this week's reading is that when you have a product that needs some knowledge to understand how it is distinct from competitors, there is a big risk that people are not going to put in the time and effort to learn about those differences and instead, will resort to any default information they have to make a decision like a past experience, a subconscious bias, or even the aesthetics.