tag:blogger.com,1999:blog-87013541186339736632024-03-23T03:13:49.962-07:00THE WINE AND FOOD REVIEWThe best review for fine wine and food....Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-8701354118633973663.post-53617816705614525712014-07-09T08:19:00.002-07:002014-07-10T07:20:01.043-07:00THE WINE AND FOOD REVIEW HAS MOVEDAfter hitting my 100 posts mark, I have felt the need to move my blog to a .com site. The good news is that I'll transfer all my posts there. The other good news is that I have added a new HEALTH category. The new website is http://thewineandfoodreview.com . Click <a href="http://thewineandfoodreview.com/" target="_blank">here</a><br />
Same fresh content in a new site.<br />
Keep it here...<br />
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<br />Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com3tag:blogger.com,1999:blog-8701354118633973663.post-73297194605490463282014-07-07T07:14:00.002-07:002014-07-08T04:37:53.633-07:00 PRIYAN P.K: DIRECTOR OF OPERATIONS, FAIRMONT THE NORFOLK<div class="MsoNormal">
I was having a busy week doing restaurant reviews and
attending meetings. It has been a while since I interviewed someone. Lucky for
me, The Wine and Food Review had an interview with the Director of Operations
Fairmont, The Norfolk. My photographer
Bundi accompanied me and we got there at 10.30am. My interview took place at
the Cin Cin bar and Priyan got there at around 10.32am.</div>
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He looked rather sharp
with his well pressed suit. He is very
friendly and affable. This was my chance to know how he does it and what it
mean to be a director of operations of such a reputable brand. </div>
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Here is the
Q&A.<o:p></o:p></div>
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<b><span style="color: #cc0000;">Tell me about yourself</span></b><o:p></o:p></div>
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I’m the Director of Operations,
Fairmont The Norfolk. I am very passionate about the hospitality industry.<o:p></o:p></div>
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<b><span style="color: #cc0000;">How did you get into the hospitality industry?</span></b><o:p></o:p></div>
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I wanted to be a pilot but later on, a relative pitched the
idea to me that I could be great in the food, wine and hospitality industry. I
thought I could give it a shot. I developed a penchant for this industry and I
have never looked back<o:p></o:p></div>
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<b><span style="color: #cc0000;">How has your career journey been like?</span></b><o:p></o:p></div>
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It has not been easy and I didn’t get to a leadership
position overnight. I have had to work very hard. In fact, by the age of 15 years
I was washing plates in a restaurant. I have also worked as a bartender and
later a sommelier in Dubai. I have also learned about cigars and I even went to
Cuba for a cigar competition. It has
always been a great experience for me and I take the time to learn as much as I
can in whatever position I am. I won the best bartender award in 2004 and later
I got to be the Food and Beverage Manager in Fairmont Dubai. I’ve made
significant career moves over the years. I received a call from my manager that I
should report to Kenya to fill the Director of Operations slot and here I am. I
came to Kenya in 2012.<o:p></o:p></div>
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<b><span style="color: #cc0000;">What are your thoughts on the Kenyan Food & Wine scene?</span></b><o:p></o:p></div>
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The Kenya food and wine scene is growing and it is great that
I have been able to witness this tremendous growth in my own establishment as
well. The local talent has great
potential if encouraged or given the right support. This evident from our own bartender, who I
helped nurtured and is now one of the Best Mixologist in Kenya with Awards to
reinforce. His exceptional skills which he learnt on the job training have
taken him as far as South Africa for further refinement. <o:p></o:p></div>
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<b><span style="color: #cc0000;"><o:p> </o:p>Describe your typical work week.</span></b></div>
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<o:p></o:p></div>
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It’s rather hectic being the director of operations. It is
my job to make sure that the hotel is running smoothly and that the guests and
clients get quality food and service. I get to the office not later than 7.30am
every day. I do my rounds in the restaurant and I check that everything is in
order. At 8.30 I talk to clients and I ensure that they are well taken care of.
At 9-11am I have a daily sales meeting with my team. From 11am I catch up on
emails and any work and then continue the rest of the day making sure that all
operations are in check.<o:p></o:p></div>
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<b> <span style="color: #cc0000;">Being in such a challenging position, how do you make it
work?</span></b></div>
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<o:p></o:p></div>
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I love working in the Hospitality industry. Work has its challenges
but I have great experience and I always take the time to make sure that the
clients are happy and that we maintain the Fairmont Brand standards. In my post
there’s very little time for rest or relaxation. It must come from the heart
and one has to have passion and drive. I love what I do. <o:p></o:p></div>
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<b><span style="color: #cc0000;">Have you organized many events in Kenya?</span></b><o:p></o:p></div>
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Yes I have organized very many events because I believe that
is one way to elevate the scene in Kenya. I have organized food & Wine
Pairing Dinners, Wine and Cheese events, Skyy Vodka Night and Babes and Bubbles
among others. I love food and wine dinners and I love it when I invite a
sommelier /winemaker to talk to people as opposed to just having a simple dinner.
I also ensure that the food and wine list is carefully crafted. If I am having
a dinner, I craft the food and wine list weeks prior to the event to to ensure
guest are offered the best food pairing experience. <o:p></o:p></div>
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<b><span style="color: #cc0000;">Tell me about Babes and Bubbles event?</span></b><o:p></o:p></div>
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This is an event for the professional young lady who is
looking for a sophisticated and relaxed environment to unwind and catch up with
her girlfriends. The night features flowing Champagne Taittinger Nocturne and
accompanied by delectable hors d'oeuvres, with a DJ on board playing Café Del
Mar fusions. Served at the sleek Taittinger Champagne Bar<o:p></o:p></div>
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<b><span style="color: #cc0000;">How do you unwind?</span></b><o:p></o:p></div>
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I love to cook. I even bought a Jua Kali jiko. I love Kenyan
cuisine. I enjoy eating Nyama Choma and Ugali. I also love dining in other restaurants and watching the food network. It entertains as well as relaxes me.<o:p></o:p></div>
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<b><span style="color: #cc0000;">How has your overall experience with the Kenyan people been
like?</span></b><o:p></o:p></div>
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I love Kenya. I have enjoyed my stay here because Kenyans
are very warm at heart. My staff also get the job done and they give genuine
service by greeting people with a smile and they understand the client needs.
Kenyan people are also motivated. <o:p></o:p></div>
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<b><span style="color: #cc0000;">What would you tell anyone aspiring to be like you?</span></b><o:p></o:p></div>
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I would tell people not to second guess themselves and once
you know what you want. Go for it, set goals and make sure you achieve them. <o:p></o:p><br />
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Photos- Bundi Anassi Photography</div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com3tag:blogger.com,1999:blog-8701354118633973663.post-45849149911744326582014-07-05T01:39:00.001-07:002014-07-05T01:39:58.944-07:00#RECYCLEKENYA WITH NAKUMATTI have a collection of winebottles in my house. I wanted to make some DIY craft thing or just store them in a cellar but I think this is clutter. I found the perfect way to get rid of them without throwing them witrh my trash. I will start a better collection soon. This is an initiative by Nakumatt chain of supermarkets.<br />
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This is a great initiative.Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-3446880841447705902014-07-02T07:23:00.001-07:002014-07-02T07:26:07.288-07:00GRAPE VARIETIES<div class="MsoNormal">
If you are new to wine there are some facts that you need to
know. Wines have two names. One is the winemaker’s brand name while the other
is the grape variety. That’s why you have seen the following names on more than
one wine Chardonnay, Beaujolais, Cabernet Sauvignon, Chianti, Pinot Grigio /
Pinot Gris, Riesling and Sauvignon Blanc Merlot, Pinot Noir and zinfandel. These
names represent the grape varieties. Let me show you with this Angels Tears that I was sipping over
the weekend. The label says it all in terms of the varieties, the year and the region.</div>
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Winemakers also mix more than one variety of grapes but they
always give the ratio. For example a wine may have 50% cabernet sauvignon and
50% Merlot. There are two types of grapes; black and white grapes. Black grapes
are not necessarily black but they have blue, deep red and purplish hue.<br />
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White
grapes are those with lighter shades like yellow, green and pale yellow.
Contrary to popular belief, any grape can make any wine. It is not true that
white grapes make white wine and black/red grapes make red wine. What gives the
wine its characteristic colour are the components of the wine. As I had said in
this post, the skins are left for longer in the winemaking process for the red
wines. The red wines are Beaujolais, Cabernet Sauvignon, Chianti, Merlot, Pinot
Noir and Zinfandel while the white wines are Chardonnay, Pinot Grigio / Pinot
Gris, Riesling and Sauvignon Blanc. Winemakers can make white wine with red
grapes because the juice is clear.<o:p></o:p></div>
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There are differences in the two. Red wines have tannins
which come from the grape skins. The tannins go into the wine during the
winemaking process. Tannins provide a dry, puckery sensation in the mouth and
in the back of the throat. Thy preserve wines and this is why red wines can
stay for longer. Do you notice sometimes when you sip wine that there is a dry
taste and aftertaste especially as you swallow. Well those are the tannic
tastes.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-51950399609683963642014-06-27T09:07:00.000-07:002014-06-28T08:10:12.374-07:00THE SIDELINED WINE :ROSÉ WINEOften times, people don't talk enthusiastically about rose wine. Its like that friend you are indifferent to.You don't know whether to be happy or sad to see them. For most people, it is either white or red wine. People think of rose and they automatically think Sunday afternoon picnics and family days. Or those uneventful weekends with cousins or friends.<br />
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This is a wine that is stereotyped and sidelined and almost ignored. I have also been that person who had no regard for it. I thought that it was the wine for girls in frocks running through fields and meadows. I don't know where I got that impression. Probably from an old movie or book. This wine hovers in limbo between red and white. In hindsight, red wine is wine that has been left with the grape skins on. Theses skins are responsible for the wine colour. The more wine stays with the skins the deeper the colour. Red wine is the best because it has a lot of <a href="http://thewineandfoodreview.blogspot.com/2014/05/antioxidants-and-why-you-need-them-on.html" target="_blank">antioxidants</a>.White wines have no skins included in the wine making process. Rose wine on the other hand, is wine that has had the grape skins for a few hours. I recently changed my opinion on rose wine when I tasted the Abeso Rose Frizante. I loved this wine. It tasted of pomegranates and it reminded me of the fruit.<br />
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We had a pomegranate fence when I was growing up but we never did anything with the fruits. I regret not knowing that I could have made fruit salads or grenadine. Grenadine is a common bar syrup made with pomegranate fruit and it is used to make cocktails.<br />
The wine was made by exposing the skins of the grapes for 5 days. It had a slightly pink colour and it was so fruity. This was a great wine and it went well with pork. I have learned to do away with the misconception that rose wine is somewhat inferior.Next time you go wine-shopping, show some love for this wine.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-21063470598720057612014-06-26T07:02:00.001-07:002014-06-26T07:02:20.073-07:00WINE TIPS<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9v5CCUMbNlw/U6wm1aSMWHI/AAAAAAAABuU/aN2vCFNfRgs/s1600/grape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9v5CCUMbNlw/U6wm1aSMWHI/AAAAAAAABuU/aN2vCFNfRgs/s1600/grape.jpg" height="320" width="320" /></a></div>
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Here's a great way to chill wine. Put green grapes in the fridge. then put them in a glass when serving wine. it is a great way to present wine especially when you have friends over plus the wine remains cold.<br />
EnjoyAnonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com2tag:blogger.com,1999:blog-8701354118633973663.post-28181607604028540152014-06-25T02:32:00.001-07:002014-06-25T02:32:43.771-07:00BACK TO BASICS: THE SCREWDRIVER<div class="MsoNormal">
This is so basic. It is like learning the alphabet once more. The screwdriver is a very easy drink to make. It is interestingly uncomplicated. It’s probably
the first cocktail recipe I ever learned. It also has a very interesting name. People who worked in oil rigs in the Middle East would open cans of OJ(Orange Juice) with a screw driver. They would take cans and cans to cool off from the hot sun. If you are looking for that burst of
vitamin C, this is the drink to go for. </div>
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Yesterday I was feeling under the
weather. Do you have those days when you are feeling lethargic, lazy and
demotivated? Work seems to take a toll on you and you need a break? I was
having such a day. I have learnt never to ignore that feeling. Sometimes, your
body sends you a message that it is low on electrolytes and you need to recharge
your batteries. I decided to fix a tall drink with a lot of freshly squeezed
orange juice. Oranges have a lot of ascorbic acid and they smell fresh. This
will definitely change your mood. <o:p></o:p></div>
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<span style="color: red;">To make the screw driver you need </span><o:p></o:p></div>
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<ul>
<li>Absolut Vodka</li>
<li>Fresh Orange juice</li>
<li>Orange wedge for garnish</li>
</ul>
<o:p></o:p><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dWQVtGbIM7g/U6qT0eQzqGI/AAAAAAAABto/klRnt4aQjGA/s1600/DSC03364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-dWQVtGbIM7g/U6qT0eQzqGI/AAAAAAAABto/klRnt4aQjGA/s1600/DSC03364.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slice the orange and cut in half to get a wedge for garnish</td></tr>
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<span style="color: red;">Procedure</span><o:p></o:p></div>
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<ul>
<li>In a mixing glass pour the vodka and juice.</li>
<li>Stir with a bar spoon</li>
<li>Fill a highball glass with ice.</li>
<li>Add the mixture</li>
<li>Garnish with orange wedge</li>
</ul>
<o:p></o:p><br />
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I have not written what amount of vodka to use because it
depends with the individuals preferences. I put an ounce of vodka because
I did not want a potent drink plus it was a weekday and some work needed to get
done.<o:p></o:p></div>
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I definitely felt better and this drink gave me the
motivation to finish a project I have been working on for weeks. Try it.<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com1tag:blogger.com,1999:blog-8701354118633973663.post-90979464454933085722014-06-25T00:04:00.003-07:002014-06-25T00:11:47.905-07:00THE MARIE PIERRE WINETASTING POST EVENT WRAP-UP<div class="MsoNormal">
Sunday is the countdown to reality. A few hours and we are
back to the hustle and bustle of the week day job. I always love to do exciting
and motivating things on Sunday because they determine the note at which my
week will commence. I decided to attend a winetasting at Michael Joseph Centre in Westlands,
Nairobi. The event was organized by Marie Pierre. The companies that participated
in displaying their wine were El Vino and The Wineshop.<o:p></o:p></div>
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Sommelier Juan Ignacio Cambil was at the El Vino station and
sommelier Geoffrey Kariuki was at the Wineshop station. What made the tasting
interesting is the fact that Juan and Geoffrey were personal friends and they liaised with each other to facilitate the tasting. They displayed their wine knowledge
and they collaborated in answering the myriads of questions from the throng of
people in attendance.<o:p></o:p><br />
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The once lifeless wine scene is Kenya is burgeoning at an
alarming rate and people are interested in knowing about the brands of wine that
they consume. They want to know what wine goes with our traditional food. When I started this blog late last year, I
got like 3 views and no comments everyday but this is not the case. People are
interested to know more. Someone pointed out that very few people have done a
food and wine pairing for Kenyan food and this is one of the reasons very few
people in Kenya appreciate wine. Well I tried to do an authentic food and wine
pairing <a href="http://thewineandfoodreview.blogspot.com/2014/05/wine-review-fragolino-rosso.html" target="_blank">here</a>. <o:p></o:p></div>
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Juan Cambil is a respected Somellier and an expert in his
field. He displayed his mastery of wine by taking us through a detailed
tasting. We tasted five exceptional wines and I will review the tasting notes
in subsequent posts. I even got a new favorite wine. The wines we tasted were <o:p></o:p></div>
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<ul>
<li>Eresma Semiduce</li>
<li>Abeso White Frizante</li>
<li>Abeso Rose Frizante</li>
<li>Abeso Red Frizante</li>
<li>Carvida Tempranillo<div class="separator" style="clear: both; text-align: center;">
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The most exciting thing is that El Vino had not stocked this
wine before and it had just been shipped for the tasting. Even the Sommelier
confessed that he had not had time to do small tasting earlier on. They were selling
the wine at a slightly lower price than the price that it would retail for at Chandarana
Supermarket and Caribana Restaurant in Lenana Road. These are the two places
that you can find the brands. The Carvisda tempranillo was the best wine I have
tasted in a long time and it is definitely something I am storing away for a
special occasion like an anniversary, family Christmas or my birthday. It had
these undertones with an aroma of molasses. It reminded me of some sweets we
had while we were younger, that were made out of brown sugar.<o:p></o:p></div>
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Geoffrey Kariuki is
our very own Kenyan Somellier. I even managed to sneak a small interview with
him. Keep reading the blog for his amazing story. He has a relaxed demeanor and
he talks with a certain mastery and confidence that keeps people interested in
the wines. He works at the Wineshop at Piedmont plaza in Ngong Road. I had done
a post on the Wineshop here. We were tasting the hardy VR collection of wine.
This included:<o:p></o:p></div>
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<li>Hardys VR chardonnay 2011</li>
<li>Hardy VR Shiraz 2011</li>
<li>Hardys VR Cabernet Sauvignon 2011</li>
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The shop stocks a variety of wines from different parts of
the world including Argentina, Australia, New Zealand, France, Chile, Italy and
South Africa.</div>
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<tr><td class="tr-caption" style="text-align: center;">Kevin, Geoffrey and Sanjey from the Wineshop</td></tr>
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Also in attendance was Kamal Kaur who was the MC for the
event.<o:p></o:p><br />
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I attended the event with a friend of mine who was indifferent about
wine. I had hoped that by the end of the evening she would have changed her
mind about wine and I have to say I succeeded in that. Sommelier Juan Cambil said that if you are
new to wine it is probably a good idea to start with white wine because the
reds have potent tastes and complex intricate aromas.</div>
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<tr><td class="tr-caption" style="text-align: center;">My friend Kendi- new winelover</td></tr>
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Below are photos of the guests.</div>
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Here were the bitings that accompanied the wine. Cheers!!</div>
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<tr><td class="tr-caption" style="text-align: center;">Cheers</td></tr>
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Photos by <a href="https://www.behance.net/akilblaqpics" target="_blank">Akili Black</a> and The Wine and Food Review</div>
Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com1tag:blogger.com,1999:blog-8701354118633973663.post-67368970086007680712014-06-19T02:54:00.000-07:002014-06-20T06:28:36.628-07:00VIP LAUNCH OF KENYA WINE CLUB<div class="MsoNormal">
I love South Africa and I love South African wine. They have
the best vineyards in Africa. I went for an evening of wine indulgence hosted
by Brown Biashara Limited and sponsored by Dasani Water, Browns Cheese and The Hilton. Brown Biashara Limited (BBL), a company registered in the Republic of Kenya, is a specialist importer and distributor of wines and neutral alcohol for the East and Central African markets.BBL supports the Elimu Foundation which was also part of the event.<br />
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This
was the VIP wine and cheese tasting for hotel directors, embassy staff and
supermarket heads and the formal unveiling of the Kenya Wine Club. The
winetasting was at the Hilton in Nairobi on Wednesday, 18th June 2014. The air
was electric and thick with love. Love for wine. You could tell that the attendees
had a penchant for wine as people moved though the room scouting for great tastes.
I was accompanied by one of my friends, Julianne from <a href="http://www.afrikanmbiu.com/" target="_blank">Afrikan Mbiu</a> and we
decided to learn all we could about wine. The Kenya Wine Club is designed to
expose, and give East Africans access to, rare and exclusive wines
which can only be acquired through the club. There are two membership options:
Gold Club (9,500 kshs per month) and Platinum Club (14,800 kshs per month), both
of which come with additional benefits. Originally, the gold club was 14,
400 kshs while the platinum was 18200 kshs. The prices went down after a special
announcement by the organizers. They thought that this was a fair deal and I’m
sure many people will sign up. Members of the Kenya Wine Club also have access
to additional orders at special discounted rates. They have 37 South
African vineyards and over 120 boutique and award winning wines under their umbrella.
The wines are delivered from SA.<br />
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There were many guests including hotel executives, hotel representatives
and people from different organizations around the world. In attendance were two sommeliers, Juan Cambil and Lisa Gorde .Some of the hotel
luminaries present were from Panari, Sankara, Crowne Plaza and Ole Sereni among
other award winning hotels.<br />
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There were about 12 large wine tables in the ballroom and two extra-large cheese tables. I don’t like cheese but I have to say, Browns cheese is very great. They
have a wide array of cheese and crackers and I kept going back to the table for
more. I was surprised that I am beginning to like cheese. </div>
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The open plan setting allowed for guests to
move round the room discovering different wines and learning about the History
and Science of the wine. There were 129 different bottles. I have never been to
a tasting with this many brands. I loved moving from table to table trying the
reds, whites, roses and sparklings. There was a projector with wine notes so
that people could learn more as they moved. I even had the pleasure of meeting
a wine maker, David John Bate, who had flown all the way from south
Africa. I will do a post on his wines and his two brands Leopard Frog and Frisky Zebra.</div>
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It was a great evening and we all enjoyed
ourselves.<br />
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<tr><td class="tr-caption" style="text-align: center;">Joanne, Peter and I</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ms. Moureen Oloo from Crowne Plaza and I</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gentlemen having a light moment</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bernard and Joanne from BBL</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Peter Brown Owner BBL</td></tr>
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You can find out more about the club, including the
specifics of the Gold and Platinum Club memberships, <a href="http://www.brownbiashara.com/products/kewic_-_kenya_wine_club" target="_blank">here</a>. There
is a link to the membership application form (non-committal) on this page
should you wish to sign-up.</div>
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Special thanks to Brown Biashara Limited, Dasani Water, Browns Cheese, Elimu Foundation and to the Hilton hotel.<br />
Photos by The Wine and Food review and Bundi Anasi Photography</div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com5tag:blogger.com,1999:blog-8701354118633973663.post-41237815893676454302014-06-17T02:57:00.000-07:002014-06-17T03:16:59.286-07:00THE 'S' OF WINETASTING<div class="MsoNormal">
My first winetasting was a tad embarrassing. I have never
told anyone this story but once the wine was served, I jumped right into
sipping. I’m glad it was not a professional event but I still got embarrassed all
the same. No one saw me sip the wine (I hope) but I looked round and saw people
smelling and swirling and that’s when I decided to observe and learn.<o:p></o:p><br />
This is my 100th post in this blog and I decided to write a great post that will set the stage for the direction I want the blog to take.</div>
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Winetasting is a fun
experience. It is great because you have to indulge all your senses. I have become very passionate about wine this
year and I have developed my pallet so that I can know what wine goes with
what food. Being a wine enthusiast, (I don’t want to use <b>connoisseur</b> or
<b>sommelier</b> because having that title needs certification). I have learnt a lot. Let’s just
say I am in the journey. Today, I will explain to you what a great wine tasting
experience should be like. I will also show you what to look for and how to
uses your senses to get the best in the wine. A friend of mine recently asked
me that I should do a post that sheds some light on the issue. Wine tasting is
a process of many ‘S’.<o:p></o:p><br />
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<b><span style="color: red;">Set the Stage</span></b><o:p></o:p></div>
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Winetasting can take place in different places. If it is an
event, the organizers should make sure that they set the stage and the area is
free of noise and interruption. The area should be clean with no smells or
strong perfumes from people. The presence of strong smells and noise will
inhibit the senses and hinder concentration respectively.<o:p></o:p></div>
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<span style="color: red;"><b>Serve</b></span><o:p></o:p></div>
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The organizers should make sure that they have a container
where people can pour their leftover wine and the wine that they don’t like. One
of the best winetasting plans is where there are tables with groups of people. This
makes it easier to serve. The correct way of serving wine is serving it halfway
in the glass to let it breathe. I will do a post on the glass ware. Whites, reds,
sparklings and rosĕs are served indifferent glasses.<o:p></o:p></div>
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<b style="color: red;">Swirl</b></div>
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<o:p></o:p></div>
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Swirling is shaking the wine n a circular motion. Another
reason why people serve wine halfway is to make sure that people don’t pour
wine at the swirling stage. I wrote about legs and tears <a href="http://thewineandfoodreview.blogspot.com/2014/06/did-you-know-that-wine-has-legs.html" target="_blank">on a recent post.</a>. Wines that have
good legs are wines with more alcohol and glycerin content, which generally
indicates that they are bigger, riper, more mouth-filling and dense than those that
lack the legs.<o:p></o:p></div>
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<b><span style="color: red;">See</span></b><o:p></o:p></div>
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There are many ways to use sight when winetasting. I did a post <a href="http://thewineandfoodreview.blogspot.com/2014/03/winetasting-using-your-eyes.html" target="_blank">here</a>. But just to recap, one should look at into the glass then hold the glass to the light, and finally, give it a tilt, so the wine rolls toward its edges. This will help one to see the wine color range. This also gives a clue on the depth and density. One method that I learnt was to try and read through the wine. Less dense wines will let you see through while denser ones won’t let you see through. It also helps you know the grape variety. Purple-black color comes from Syrah or Zinfandel, while a lighter, pale brick shade comes from Pinot noir or Sangiovese grapes. Another way to view wine is to view it against a white tile/white background. Wine should be clear and devoid of sediments and particles. If it has there were problems in fermentation, aging or the cork would be infected. Here is a cheat sheet on how to describe wine colour.</div>
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<b><span style="color: red;">Smell</span></b><o:p></o:p></div>
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After swirling put your nose at the mouth of the glass and
smell. Don’t merely stick your nose into the wine but hover around the top and
decipher different smells. Let your brain process the smells and write down the
different things you register. Get the aroma of the wine. Wine aromas range from fruits, herbs, wood and other scents. Smelling can help you identify
if wine is bad. If it smells like an attic, damp clothes or damp newspapers
(You know that smell) then the wine is bad. <o:p></o:p></div>
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<span style="color: red;"><b>Sip</b></span><o:p></o:p></div>
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It’s about time you
tasted that wine. Take a modest sip and
aerate the wine with your tongue. This initial taste is very important.<o:p></o:p></div>
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<span style="color: red;"><b>Savour</b></span><o:p></o:p></div>
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Next take a ‘generous’ sip and let the wine sit on your
tongue. Register the taste as the wine is on the tongue, to the sides of the
mouth and to the back of the tongue. Register the aftertastes if any. Apart from
simply identifying flavors use your taste buds to determine if the wine is
balanced, harmonious, complex, evolved, and complete. Keep it here for more tips
and explanations of wine jargon like these. This information is great because it helps you know about food & wine pairings. It helps you get your favorite wines too.<o:p></o:p></div>
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Now that you have
these tips, do not embarrass yourself in case you decide to go for a tasting. <o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-43626603030003989272014-06-15T10:48:00.003-07:002014-06-15T22:05:02.299-07:00CHIVAS REGAL: 'LIVE WITH CHILVARLY'Chivas Regal is a luxury blended whiskey in the Pernod Ricard portfolio. Pernod Ricard Also has Ballantines, Jameson in their whisky collection. Chivas Regal had a Father's Day sale in different outlets in the country where they were showcasing their gentleman edition. As usual I took some time to learn a bit about the drink. 'The live with chivalry' tagline and the 'Made for gentleman' concept was great for the ocassion and it would be a great Fathers day drink for the dads who take Whiskey.<br />
I loved the stylish packages. Chivas linkesd up with patrick Grant who is a style icon and a luxury menswear designer to create this limited edition. The cases had four silhouettes that each featured a different style accessory associated with modern gentlemen: a tie, a cufflink, a watch and a pocket square. this is a gentleman's drink. A man who know his stuff and loves his whiskey.<br />
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<span style="color: #b45f06;"><b>Notes</b></span><br />
The Chivas Regal range is the epitome of class, style, substance and exclusivity.<br />
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It includes Chivas Regal 12, 18 and 25 Year Old. </div>
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It is made by the Chivas Brothers.</div>
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard.<br />
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<span style="color: #b45f06;"><b>Tasting Notes</b></span><br />
<b>Colour</b> was amber.<br />
<b>Smell</b> was an aromatic infusion of wild herbs, heather, honey and orchard fruits.<br />
<b>Taste </b>was Rich and fruity, Chivas bursts with the smooth taste of ripe, honeyed apples, and notes of vanilla, hazelnut and butterscotch.<br />
<b>Finish </b>was lingering.<br />
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I had fun learning more about this brand.<br />
Chivas and all companies within the Pernod Ricard group carry on a long-standing tradition of dedication to responsible drinking. It is not for sale to persons under 18 years.<br />
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-30119678312502170182014-06-14T03:24:00.003-07:002014-06-14T03:24:56.650-07:00O-o<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-2621357021276369632014-06-13T08:27:00.002-07:002014-06-13T08:33:24.782-07:00DID YOU KNOW THAT WINE HAS LEGS?It has been a while since I did an educative post on wine. Well what are wine legs and what do they really mean? I heard the term sometime last year and I must admit that I was appalled. Well '<b>wine legs</b>' are what forms on the glass after you swirl the wine during wine-tasting. I will do a post where I will list all the wine jargon so that people understand what swirling, sipping and savouring means.<br />
Wine legs are an indicator of the wine quality because the better the wine, the longer the legs. The legs also indicate on the alcohol content of the wine. Wine is a mixture of water and alcohol. the two fluids have different evaporation rates. Alcohol has a lower surface tension than water and a faster evaporation rate.This dynamic makes the water's surface tension and concentration to rise. As a result, the legs are pushed up the glass until water forms beads. Because of gravity, the liquid moves down the glass in a streak.if you shake wine in a clear bottle you will not observe this because there isn't any evaporation taking place.Yes, thats a Physics lesson right there! Some people call them tears of wine. In scientific terms it is the Marangoni or Gibbs-Marangoni Effect.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-723193907482053812014-06-11T00:03:00.000-07:002014-06-11T00:03:43.557-07:00WORLD CUP & FATHERS DAY SPECIAL AT THE BREW BISTRO<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-7_0pwe24_Uo/U5f875OKBNI/AAAAAAAABjM/45xC0wefIpA/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7_0pwe24_Uo/U5f875OKBNI/AAAAAAAABjM/45xC0wefIpA/s1600/unnamed.jpg" height="640" width="452" /></a><br /><br /><a href="http://4.bp.blogspot.com/-7_0pwe24_Uo/U5f875OKBNI/AAAAAAAABjM/45xC0wefIpA/s1600/unnamed.jpg"></a><br /><br />World Cup 2014 at The Brew Bistro and Lounge from 12th June 2014 to 13 July 2014<br />Enjoy The World Cup Live on HD at the Brew along with The Special World Cup Brew<br />There will be an Extended Happy Hour on Sundays, Mondays and Tuesdays from 5-8PM,<br /> Food Specials ,World Cup Shooter Countdown every Friday & Saturday and there will also be a World Cup T-Shirt for Kshs. 1000.</div>
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I'm not a football fan but this is a great plan for the guys.</div>
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Enjoy..</div>
Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-87827580901630298352014-06-10T10:40:00.002-07:002014-06-11T10:58:42.797-07:00SELECTING A FOOD AND WINE LIST TIP #1<div class="separator" style="clear: both; text-align: center;">
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I'm adding something new to my blog. I'll be posting some Cheat sheets about different subjects on Food&Wine. Sometimes it is fun to have a summary of things in form of a cheat sheet. I'll be giving tips on<br />
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<li> Food</li>
<li>Wine</li>
<li>Cocktails</li>
<li>Drinks and so much More.</li>
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Selecting a food and winelist for an event or a dinner is one of the most daunting tasks. Whether you will have one or a hundred guests, you want everything to be perfect. Try something that you have some background knowledge on. Do not do a themed dinner if you don't know anything about the theme. Do not be afraid to research 2 to 3 weeks prior to the event. Research on the Internet and ask people. Cater for the vegetarians. Ask about the guests preferences. in the winelist Do a tasting n make sure that the food and wine pairings will be perfect. Entertain like a pro.<br />
Enjoy...</div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-3643510197789060872014-06-10T02:48:00.000-07:002014-06-10T10:00:13.457-07:00SNAPP AND TAMARILLO COCKTAILHow did I end up with cans and cans of Snapp Apple? Long story…<br />
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It was a crazy week. I’ve had my share of ups and downs. By Friday evening I was tired and worn out. What I had really envisioned for my Friday night in, was to make myself a great meal, have a glass of wine and watch ‘mixology’ or ‘the 100’ under a warm blanket. I’d say ‘sit by the fire’ in a bid to sound more poetic or moving but I have no fireplace YET. When I got to my house, it was like the walls were closing in on me. I need some excitement. Some release. A simple sleepover with my pals or hanging out for an hour or two would do. We all have that friend on speed dial. That friend who you call when things go south or when you have a crisis like mine. Cate picked up the phone and said that she was bored too. And because misery loves company, I smiled when I heard that and we met in order to machinate a random plan.<br />
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Ever since my campus hey days, my desire to go for a night out in town has diminished considerably. I think we shook it all back then. Now I’m all for a good conversation, a good drink and great company. Call it growing up or growing old. We decided to go to a place in Thika Road so that we would be home early. Plus we didn’t feel the need to go to a place where kids would be yelling TGIF and listening to whatever music is in this season. We went to Saape Lounge to meet some friends then headed to 'the local' <strike>for lack of a better catchphrase</strike> which I won’t mention because their service was terrible. By 11pm we decided to head home and since we had some unopened drinks we asked for the waiter to subtract that from the bill. He went on and on about how their system does not have that provision. He told us that the only way was to exchange our drinks for canned Snapp Apple. </div>
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I went home with cans of Snapp and I didn’t know what to do with them. On Saturday afternoon, I had a friend over and I decided to make us Snapp Cocktails. This was interesting because Snapp is already an apple cocktail and it was like making a cocktail out of a cocktail. I intended to make a fruity drink. The drink had to be potent enough to be a sipping drink and that’s where the vodka came in. The tree tomato fruit (Tamarillo was great because it added a lot of flavor, colour, plus it is nutritious). We called it the blood fruit when we were younger because of its characteristic deep red juice.</div>
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<b>Ingredients</b><br />
2oz Snapp Apple<br />
I part Maya Green Apple Vodka<br />
The juice of 6-8 tamarillos (With or without seeds)<br />
Apple wedges for garnish<br />
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<b>Procedure</b><br />
Use the back of a spoon to gently push the tamarillo puree through a large fine sieve into a container Set aside. Put the first three ingredients in a mixing glass, stir with a bar spoon. Fill a glass with ice (It’s up to you whether you want to use a highball, a Collins glass, etc.). Pour the mixture on the ice. Garnish with an apple wedge, straws etc.</div>
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It was a splendid drink for an afternoon. It was very fruity and fresh. I skipped the ice because it was a chilly day. You can get Maya Vodka in Chandarana Supermarket and Tamarillo at the fruit vendors. I got the inspiration for this recipe <a href="http://melbourneseasonaleating.blogspot.com/2011/05/tamarillo-cocktails.html" target="_blank">here</a>.</div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com2tag:blogger.com,1999:blog-8701354118633973663.post-70679669291296207522014-06-10T01:01:00.000-07:002014-06-10T01:07:17.218-07:00SANKARA NAIROBI ACQUIRES ISO 22000- FOOD SAFETY MANAGEMENT ACCREDITATION The Sankara Nairobi is one of the best hotels in Kenya. It has added another feather to its cap by receiving a certified accreditation from ISO 22000. This is a family of international standards that focusses on food safety. When a hotel is certified, this means that it adheres to all the safety standards. There has been the need for outlets to adhere to food safety in the local and the global market. Being ISO Certified, this means that Sankara Nairobi has the correct food management practices, safety assurance and adherence to international standards. This also ensures that all the food that is served in the establishment is safe for human consumption. Food safety is making headlines more and more frequently and ensuring food safety is becoming increasingly important in the global market. Being ISO 22000 certified, Sankara Nairobi can ensure to customers that the correct food management practices are being undertaken. The hotel also provides assurance about quality, safety and reliability as well as insuring there is an internationally consistent standard, enabling Sankara to sell in a global food market.<br />
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Speaking after the certification, Moshi Perera, General Manager Sankara Nairobi noted ‘this is yet another milestone for us. By having the ISO 22000 certification we are able to ensure our food safety practices for the comfort of our guests. We were the first hotel to be HACCP certified and will continue to ensure that our practices are world-class’.The Sankara hotel is an urban class establishment with a great recognition for the traveler and modern day professional. It opened on 20th August and has won a host of awards. These are <br />
· HACCP (DS - 3027: 2002 (E) Certified<br />
· Wallpaper & Fortune Magazine’s Best Business Hotels 2010 listing<br />
· Best New Hotel Construction & Design by Grenadier Limited at the International Property Awards 2011<br />
· Wine Spectator Award of Excellence 2011 for The Gallery, Sankara Nairobi<br />
· Wine Spectator Award of Excellence 2011 for The Gallery, Sankara Nairobi<br />
· Conde Nast Traveller Hot List 2011<br />
· Wine Spectator Award of Excellence 2012 for The Gallery, Sankara Nairobi<br />
· Acacia Award for Best Newcomer, The Champagne Bar – Taste Awards 2013<br />
· Heineken Award for Best Front-of-House (service) Team, The Champagne Bar – Taste Awards 2013<br />
· Taste Excellence 2013 Listing for The Champagne Bar and Sarabi Pool & Supper club<br />
· Safe Hotels Accreditation 2014.<br />
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<a href="http://2.bp.blogspot.com/-culT4KDpqlc/U5a6nSJ9u6I/AAAAAAAABhc/k0zbrUg5xcY/s1600/Sankara+Nairobi+exterior+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-culT4KDpqlc/U5a6nSJ9u6I/AAAAAAAABhc/k0zbrUg5xcY/s1600/Sankara+Nairobi+exterior+2.jpg" height="354" width="640" /></a></div>
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If you are looking for an award winning establishment that caters for your needs in the best way possible visit them or check out their website <a href="http://www.sankara.com/" target="_blank">here</a>.<br />
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com2tag:blogger.com,1999:blog-8701354118633973663.post-2671196021463865652014-06-05T05:53:00.000-07:002014-06-05T05:54:00.268-07:00BOTTLE OF CALIFORNIA ROSE SELLS FOR $42,000 (3,736,833.00 ksh)<div class="MsoNormal">
I am still trying to come into terms with the news of the rose wine
which was auctioned for a price of $42,780 to an anonymous buyer. There are
people who really appreciate the value of great wine. That is roughly 3,736,833.00
kshs. 3.7 million for a bottle of wine. <o:p></o:p></div>
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This anonymous buyer placed a bid on Winebid (an online auction
site for wine) because he knew the value of what he was purchasing. People have
a certain value that they peg to Rose wine and this just goes to show that. This
has to be one of the most expensive rose wines ever sold. The wine was a 1995
rose called the Queen of Hearts rosé. There were only 300 bottles made in the
world. In fact the wine maker made the wine for friends and family in
Carlifornia. The anonymous buyer is rumoured to be a wine collector who stocks
rare brands.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-86659125513938422722014-05-29T09:33:00.000-07:002014-05-29T09:39:06.644-07:00JAMESON WHISKY MEDIA TASTING & LAUNCH OF NEW IRISH PUB AT GALILEO<div class="MsoNormal">
As I try to diversify my portfolio, I have been doing some
posts on whisky <a href="http://thewineandfoodreview.blogspot.com/2014/05/whisky-tasting-with-diageo-reserve.html" target="_blank">here</a> and <a href="http://thewineandfoodreview.blogspot.com/2014/05/know-your-whisky.html" target="_blank">there</a>. I attended the <span style="color: #38761d;">Jameson Whiskey</span> Media Tasting
and launch of the New Irish Pub at Galileo.<br />
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I got in a bit early so that I
would familiarize myself with the concept of the event as well as take a few
photos of the set up.<br />
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<a href="http://3.bp.blogspot.com/-FW-p5a-XKeo/U4dEwAiU7QI/AAAAAAAABd0/qHfKmc3XlrU/s1600/DSC03131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FW-p5a-XKeo/U4dEwAiU7QI/AAAAAAAABd0/qHfKmc3XlrU/s1600/DSC03131.JPG" height="480" width="640" /></a></div>
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This was an exclusive event that had been put together by
Pernod Ricard and SHK consulting. The event had about 50 guests. The <span style="color: #38761d;">Jameson</span> Brand Ambassador for Kenya, George facilitated the tasting.<o:p></o:p></div>
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He began by giving people a bit of background information on
the process of whisky making. I always enjoy listening to people sharing some
facts on a drink in terms of the distillers, components and the process.<o:p></o:p></div>
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Tastings wine or whisky is a journey where an individual
indulges the senses. This tasting was very unique for it did not disclose the
drinks.<br />
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In the initial stage, people had to do a neutral and unbiased tasting.
Sometimes, knowing the brand beforehand distorts our judgment and taste. The first drink was just labelled<b> Bourbon</b>. It
tasted of vanilla and grass (yes grass).It had a balance of corn and oak and
honey. It tasted of smoke and peat and cinnamon. It was definitely strong. <o:p></o:p></div>
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The next drink was labeled <b>Scotch</b>. It had a rich and smoky
smell. It had a long dry and smoky finish and a very strong aftertaste. I had
to take like three gulps of water to clear my palette for the next tasting.<o:p></o:p></div>
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The last drink was <b><span style="color: #38761d;">Jameson Irish Whisky</span></b>. On the nose it was
woody and floral. It tasted spicy and nutty and I could feel some hints of
vanilla. It was funny to hear people’s opinions on the different tastes. It had
a smooth finish. (I learnt yesterday that finish is that feeling that one gets
after you take a potent drink and you feel a bit of fire from your throat to
your stomach). It had a creamy finish. This quality sets apart fine drinks.<o:p></o:p></div>
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George later revealed that drink 1 was <b>Jack Daniels</b> which is
the Number one selling whisky in the world while drink 2 was <b>Johnny Walker
Black</b> which is the number one scotch whiskey in the world. The purpose of this
exercise was to show people that Jamesons can compete with the rest. With the
tagline <b><span style="color: #38761d;">'Triple distilled, twice as smooth, one great taste'</span> </b>the message
was home. You can enjoy this great drink at the new Irish Pub at Galileo,
Waiyaki way, Westlands, Nairobi.<b><o:p></o:p></b></div>
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com3tag:blogger.com,1999:blog-8701354118633973663.post-43809143335983583802014-05-29T09:12:00.004-07:002014-05-29T09:12:56.977-07:00WINE AND SUNSETSI have not travelled to a nice place for so long. On Pinterest I have a board called <a href="http://www.pinterest.com/jeanwandimi/wines-and-sunsets/" target="_blank">wines and sunsets</a> where I pin photos that bring some nostalgia. Here are a few. Follow me on <a href="http://www.pinterest.com/jeanwandimi/" target="_blank">Pinterest</a>.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com4tag:blogger.com,1999:blog-8701354118633973663.post-50855788866326001032014-05-28T01:06:00.000-07:002014-06-09T10:56:54.612-07:00CHILEAN WINE DOWN DINNER AT FAIRMONT THE NORFOLK<div class="MsoNormal">
I had a very busy day on 27th May. Two events on one day. After coming
from the Whisky tasting at Galileo, I took a cab to Fairmont, the Norfolk on
Harry Thuku Road. I was attending a very exclusive event, Chilean Wine Down
And Dinner.</div>
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This was a 5 Course Dinner that was carefully put together by the
experts. Picking a wine and food list for a dinner needs a lot of caution and
precision. One has to make sure that all the tastes of the food and wine blend
in together. This specific menu was picked by Priyan P.K Who is the Director of
Operations at Fairmont the Norfolk and Somellier Martin Duran.<o:p></o:p></div>
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I got to the event at about 7.15pm where I was ushered in to
the reception at the Cin Cin . They had a state of the art champagne bar that
had an array of luxury drinks like sparklings, champagnes, chardonnays and
wines. The service was impeccable and I relaxed as I sipped a Casillero Del
Diablo Champagne from Chile.</div>
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Tonight we would be indulging our senses in Chilean
wines. I had some nice tapas as we waited for the guests to trickle in. I tried
the mushroom and asparagus tart as well as the chicken samosas which went well
with the Casillero Del Diablo.</div>
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One of the highlights of the evening was that I
met a world renown Sommelier Martin Duran and he gave me great insights on his journey and I
will document this in a different post.</div>
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Dinner was served at Tatu at around
8pm. <o:p></o:p></div>
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<b><span style="color: red;">Appetizer</span></b><o:p></o:p></div>
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The appetizer was citrus grilled Mombasa prawns, crispy
fried Canadian Snow Crab, Pickled Pineapple and grape fruit reduction. This was
paired with <b><span style="color: red;">Marques De Casa Conch Sauvignon Blanc 2011</span></b>. I love sea food but it
was my first time to eat a Canadian Snow Crab. I loved the crispness of the
crab and it is something I’m willing to order sometime. This Chilean wine has a
very classical style and it has been ranked thrice in the Top 100 wines of the
year by Wine Spectator.<o:p></o:p></div>
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<span style="color: red;"><b>Soup</b></span><o:p></o:p></div>
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Next on the menu was the soup. There was Atlantic Salmon
Chowder, Pistachio Crumbs and the Crispy pancetta. This was paired with <b><span style="color: red;">Marques
De Casa Concha Chardonnay 2012</span></b>. The chardonnay is the only vintage that has
obtained 90 points in Wine Spectator. This Chilean wine comes from the Limari
valley. It was a white wine that had pineapple and citrus taste that blended
well with the pancetta and the soup. I’m a sucker for bacon so the pancetta was
an absolute win for me.<o:p></o:p></div>
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<b><span style="color: red;">The Main Course </span></b><o:p></o:p></div>
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The main courses blew my mind away. It was duo of slow
cooked “sous Vide” Morendat Beef Tenderloin and grilled new York Striploin,
Charcoal Roasted baby Eggplant, Chilli butter and Herb jus. This was paired
with <b><span style="color: red;">Marques de Casa Concha Syrah 2009</span></b>. The food was great and the presentation
was perfect. This was my favorite course of the dinner. I really indulged my taste
buds and the wine was full-bodied. There was synchrony with the taste of the
tenderloin and the wine.<o:p></o:p></div>
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<span style="color: red;">Cheese from browns</span><o:p></o:p></div>
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I’m not a fan of cheese but as a blogger I have to. We had
Guyere, Aged Valancy and Brown’s Blue Cheese with Trio of Homemade Chutneys paired
with <b><span style="color: red;">Marques De Casa Concha Cabernet Sauvignon 2009.</span></b></div>
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<b><span style="color: red;"><o:p></o:p></span></b></div>
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This was one of my first exclusive dinners that I have
featured on my blog. I had fun, I networked, met amazing people and learnt a
lot from the sommelier. Special thanks to Priyan P.K, Somellier Martin Duran,
Fairmont The Norfolk and Viva Distributors For organizing the Chilean Wine Down
Dinner. </div>
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<s><o:p></o:p></s>Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com6tag:blogger.com,1999:blog-8701354118633973663.post-87492862100552456802014-05-26T08:14:00.001-07:002014-05-26T08:47:07.763-07:00WHISKY TASTING WITH DIAGEO RESERVE BRANDS<div class="MsoNormal">
I’m getting the crazy eye from some guys in suits because I
said that my whisky was bitter. I better stick to my winetasting and all. I
took two gulps of water as I deliberated…<o:p></o:p></div>
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Right, who am I kidding? I decided to forge unchartered
waters in an attempt to keep things interesting. The
scoop and the big story are out there. The Comfort zone is soooooooo, well, COMFORTABLE.comfortable is boring & mediocre. I decided to ditch conformity and do something out
of the box. I’m always ranting about wine and cocktails but I think it is time
that I diversify my portfolio a bit. I did write about my whisky experience on <a href="http://hewineandfoodreview.blogspot.com/2014/05/know-your-whisky.html" target="_blank">this</a> post but I did not write about the actual brands that we sampled (The ones
I said tasted bitter).<o:p></o:p><br />
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We Sampled 4 Johnnie Walkers</div>
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There are no wrong tasting-notes because we all
have different palates and we have different tastes for things.<br />
<b>Black label</b> was golden brown because it
is aged in oak barrels. It had an intense taste and a great kick. Now I get why
it is a luxurious drink because it was smooth on the tongue.<o:p></o:p></div>
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<b>The double black</b>.
As if the black label was not potent enough, someone thought it was better to
age it in even more, in oak barrels. In fact, the packs of the black and the double
black are different. The black label is clear black while the double black pack
looks like charcoal because of the charred barrels. It was darker. On the nose it was sweet with a peaty aroma. It was richer on the tongue.<o:p></o:p><br />
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<b>Gold Label reserve</b>
is a multi-layered blend. I tasted some fruitiness and honey that changes to
woody, smoky and more honey as it sat more in the tongue. Whisky tasting is
just like wine tasting. One lets the whisky sit on the tongue to discern the
taste.<o:p></o:p><br />
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<b>Platinum label</b>.
Before I review this whisky, I have to say that the Walker family made a lot of
whiskies for events, corporates, private gatherings and customers. These
whiskies were for the select few. This is one of the private blends that has a
rich and intense flavor. It tasted of nuts, fruits and it was smoky.<o:p></o:p></div>
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I don’t think my tongue has ever had all those potent
flavors in one evening. I usually stick to lighter drinks and cocktails. All
these brands are above 40% ABV. It is a requirement of all Scotch whisky as I
said here. Well my desire to get out of my comfort zone paid off because I
learnt so much from the Diageo Reserve Brands and Kariuki Mukii from EABL gave facilitated the tasting. <o:p></o:p><br />
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com0tag:blogger.com,1999:blog-8701354118633973663.post-82458427604375529052014-05-26T03:12:00.000-07:002014-05-26T03:53:16.393-07:00COCKTAILS UNDER THE SUN AT VINEYARDI have been bee busy during the week and the only time to make sure that I am CONSISTENT in my posts is now. I decided to buff up my blog a bit. After racking my brains for an hour or so, I decided to do something crazy yesterday. I called my pal Cate and told her about this event I had seen on Facebook.When you are a blogger/content creator you will have to get out of your comfort zone. I finished watching Revolution ssn 2 ep 22 and prepared for my afternoon out.<br />
Sunday Afternoons are the countdown to reality. Sunday Afternoons have a certain air around them. The way I spend them defines how my week will start. The city is full of honking buses, smoke ridden air and a lot of chaos. I needed some form of escape where I would clear my head and breathe some fresh air and maybe watch the sunset.Since I did not have the time to travel upcountry and back, this was a great plan.<br />
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We got to Vineyard at around three. This establishment is in Rhapta Road in Westlands. It is a serene place that takes you away from the bustle of the city to a place where you can kick back and relax. </div>
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Now I get why this event is called “Cocktails Under the Sun’. It was so hot and we needed to cool off. We met a very great bartender, Kamau, who was skilled at his craft. So how this works is, you tell him what kind of a drink you want and he fixes it for you. All the cocktails are 400. The electroafrique DJs were playing some African music in the Background. The bartender thought that a ‘mamba’ would be the best fit drink for us, given that was an African event and the sun was not giving us a break.We didn't get to see the sunset because it was obscured by a canopy of trees.</div>
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<b>The Vineyard Mamba</b><br />
The bartender muddled eight strawberries and put them in a shaker, he added the juice of one fresh lime (you can use lemon). He then added one part Captain Morgan Spice and one part sugar syrup. (Sugar syrup is one part water and one part sugar reduced over some heat. The sugar syrup was made before the event). He put the ice in the shaker and he shook all the ingredients thoroughly. He then filled two highball glasses with ice and topped it up with the mixture. He put passion fruit pulp in the drink and the skin as garnish.<br />
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I really enjoyed the fruitiness of the drink for it had three fruits in one. The ice really helped us to cool off and the rum had a little kick to it. We hadn’t met with Cate for a long time so we had a lot of catching up to do. The cocktail was a sipping cocktail because of the alcohol and so we sipped it amid conversation It is always nice to hang out with an old friend and laugh the evening away.<br />
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People trickled in at 5 and the mixology stand got busy. The bartender continued making his signature cocktails and they were an absolute hit. As sunset approached, there was a slight breeze. This was just what I needed to clear my head. And the African music was so mellow and relaxing. We left at about six and this experience was somewhat therapeutic. I had the motivation to start my week in a great way.<br />
Looking for a Sunday Plan? Get to Vineyard. Check them out <a href="https://www.facebook.com/theVineyardWineBar?fref=nf" target="_blank">here</a>.<br />
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Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com4tag:blogger.com,1999:blog-8701354118633973663.post-4950254101057638222014-05-19T05:40:00.002-07:002014-05-19T05:41:47.748-07:00LEFTOVER WINEThe party is over. Your guests are gone.You still have leftover wine. Dont let it go to waste. Recork it and refrigirate or do this<br />
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<br />Anonymoushttp://www.blogger.com/profile/06799202711222791540noreply@blogger.com2tag:blogger.com,1999:blog-8701354118633973663.post-38284799004391151852014-05-18T06:10:00.001-07:002014-05-19T07:00:14.008-07:00KNOW YOUR WHISKY<!--[if gte mso 9]><xml>
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This is the hard stuff. Of men in suits and ties engrossed in serious
business talk. A few weeks ago I did not know the difference between, malt
whiskies, blended whiskies, grain whisky and Scotch whisky. I got this book
from Diageo Reserve that explained everything and at least I won’t be so
confused when I review whisky. Every time I think whisky, I always envision a
rich man like Harvey from Suits with a whisky glass with a few ice cubes pouring
himself some. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WdcdyOSy0kA/U3iwjPLwAPI/AAAAAAAABVg/5M_OT0IRwus/s1600/suitspic1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WdcdyOSy0kA/U3iwjPLwAPI/AAAAAAAABVg/5M_OT0IRwus/s1600/suitspic1.png" height="400" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8MlTi4WT4UE/U3iwsVCkXLI/AAAAAAAABVo/z1_LnMofxNE/s1600/suitspic2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8MlTi4WT4UE/U3iwsVCkXLI/AAAAAAAABVo/z1_LnMofxNE/s1600/suitspic2.png" height="400" width="640" /></a></div>
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Whisky comes from a Gaelic word ‘usky’ which means water of
life (yes really). Scotch whisky is whisky from Scotland. I was very surprised
that there was a Scotch Whisky Act of 1998. This act stated that all Scotch
whisky must fulfill the following,</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Be distilled in a Scotch distillery from water
and malted barley.</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Matured in Scotland for a minimum of three years</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
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</span></span></span>Should not have any additives except water</div>
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</span></span></span>And the alcohol Percentage (ABV) should be a
minimum of 40%.</div>
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Now you get why I’m calling it the hard stuff. Scotch is a
sipping drink because it has a great alcohol percentage. Have you ever seen
someone pouring a glassful of it? No. The taste can’t even let you do that.
This is a drink that is enjoyed with soda or ginger ale.</div>
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<a href="http://1.bp.blogspot.com/-GFZtmWRKrkU/U3iu5tJxTDI/AAAAAAAABVY/AUl0fNJ3NvU/s1600/DSC02828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GFZtmWRKrkU/U3iu5tJxTDI/AAAAAAAABVY/AUl0fNJ3NvU/s1600/DSC02828.JPG" height="480" width="640" /></a></div>
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<b>Malt Whisky</b> is one whose raw material is barley. Barley is
steeped in water, allowed to germinate then dried. Some distilleries use peat
during malting. Malt barley is ground, mixed with water and yeast, fermented,
distilled in pot sills and the impurities are removed. The spirit is matured in
oak casks.
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<b>Grain whisky</b> is made from maize, whet or barley. It is smoother
than malt whisky. It is aged in oak for three years or more in Scotland.</div>
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<b>Blended Scotch whisky</b> is a blend of malt and grain whiskies
from Scotland. The ratio depends on the blend type.</div>
<div class="MsoNormal">
<b>Blended Malt</b> is a blend of whiskies from different
distilleries.</div>
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<b>Single Grain</b> is grain whisky from one distillery.</div>
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<b>Single Malt</b> is malt whisky from one distillery.</div>
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At least you now know your whisky now.<br />
You're welcome<br />
Don't you love Harvey though?<br />
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<a href="http://4.bp.blogspot.com/-ZnSizj_zKco/U3oOTwBBeQI/AAAAAAAABXw/o1f5qL1i94M/s1600/KEEP+CALM+H.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZnSizj_zKco/U3oOTwBBeQI/AAAAAAAABXw/o1f5qL1i94M/s1600/KEEP+CALM+H.jpg" height="400" width="343" /></a></div>
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