Palate

With spring in the air, flavor and fauna are what typically come to my mind. As the world awakens from its winter slumber, we’re offered an array of fresh sights, sounds, and scents. As your mind and spirit observe spring’s signs of new life and new beginnings, why not treat your palate to the same?

This month I present a full complement of unique and flavorful wines that nudge you ever-so-slightly outside your comfort zone. Dabble in some playful experimentation with these wines, all of which leave a little something to the imagination.

One of my New Year’s resolutions was to live prudently, not lavishly but not frugally either, and a month in, I’m doing pretty well! I don’t believe that sacrificing lifestyle is very good for a woman’s well being, especially during a time when we need our well being more than ever. This year — 2010 — may very well represent the end of a deep and long recession in this country, and with that in mind, we must continue to conservatively dote on ourselves while supporting the economy through smart spending.

Welcome to December, the most frantic, festive, and joyous time of the year. This month is full of engagements; between family functions, work parties, and social gatherings, it’s easy to feel overwhelmed. Plus, many questions arise regarding what wine to bring to what function. What’s the proper protocol?  Showing up with anything is good enough in my book, but let’s take a look at what’s appropriate.

“Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often.”
— Johnny Carson

Living well is the best revenge in a bad economy. Why make sacrifices just because the Dow is down, unemployment is up, and the mood is generally gloomy? I relate much more with the people who continued to play their instruments as the Titanic went down versus your everyday Debbie Downer.

Ham, turkey, mashed potatoes, green bean casserole — it’s the annual holiday parade across millions of tables especially in the South. But if you quietly admitted you’re not a fan of holiday food, it’s a good bet plenty of people would agree. If customary holiday food doesn’t appeal, maybe it’s time to re-engineer the menu to put the feast back in the feast day.

Sure Thanksgiving is about the day and the gathering and not about the food, but try telling that to the people at the table. They’re looking forward to either old favorites or new innovations, and that’s the hitch. Old favorites for the safe meal? Or new finds to celebrate the feast?

Do you have an unrefined palate? Don’t know your Merlot from your Malbec? Don’t worry! It’s time to self-educate. If you’re an amateur at a wine tasting, here are some keywords to keep you afloat.

• Aftertaste is the flavor that remains on your palate after you swallow the wine. How long that taste remains can be indicative of the wine’s quality. Longer aftertaste means better quality. Aftertaste can also be referred to as the “finish.”

• The wine’s “body” refers to its thickness.

Goat Cheese: It’s the New Black If you dine out frequently, you’ve likely seen the emergence of goat cheese as the new menu staple. While its rich, creamy flavor compliments so many cuisine types, goat cheese is also lower in fat, calories and cholesterol than cow’s milk products while boasting a higher calcium content. Goat cheese, which closely resembles human milk’s smaller fat cells, is easier to digest than cow’s milk cheeses making it a more palatable option for the lactose intolerant.