J Resort Alidhoo In Maldives

                                     Where The Paradise You Met

Its not only island resort that im going to talk,its something beyond comfort,relaxing and true maldivian luxury experience,as well knowing i can call this place as perfect paradise,

Alidhoo island resort offers luxury around every corner. It's a perfect retreat for those wishing to relax in comfort and enjoy being pampered. The delightful beach villas offer an astounding range of facilities

Alidhoo  is the perfect place to go for a holiday,there is a load of activities and watersports,excursions aslo  available..so many things around you to make  your holiday perfect and discover more about the vibrant Maldivian culture. with Excellent relaxing,

Here is the some of basic Information via web to make your choice say ''yes ''to make your next holiday for J Resort Alidhoo,

Accommodation


 Duplex ocean villas for up to 2 adults consists of: • Double beds • Pillow menu • Satellite TV • DVD player • VCD player • Safety deposit box • Mini bar • Bubble jet bath • Sun beds • Tea & coffee-making facilities • Wireless internet • Air-conditioning • Shower & wc • Iron and ironing board • 2 bathrooms

All Inclusive means

 Meals: Full board with buffet breakfast, lunch and dinner. Snacks 10am-11am and 3pm-4pm. • Drinks: Unlimited selected regular draught and canned beer, house red and white wine, selected spirits, soft drinks, bottled water, tea and coffee served by the glass 10am-midnight. Minibar with beer, soft drinks and water, and in-room coffee-making facilities. • Activities: Beach shoes and snorkelling. Dhoni service once per day. • Upgrade to Premium All Inclusive and receive: • In addition to All Inclusive, the following is provided. • Meals: Snacks 10.30am-11.30am and 11pm-midnight. High tea 4.00pm-4.30pm. Fruit platter on arrival. One 3-course poolside dinner with bottle of red or white wine. • Drinks: Unlimited selected regular and premium brand spirits, and selected cocktails. Bottle of sparkling wine on arrival. Bottled water, beer, cappuccino and espresso in room. • Activities: Tennis, beach volleyball, table tennis, gym. Snorkelling equipment, and snorkelling excursion twice daily. One try-dive. One 50-minute treatment per day (select from 3 options)

Energise

• Tennis court • Badminton • Table tennis • Beach volleyball • Gym • Watersports including windsurfing, sailing and kayaking • PADI approved dive school (Meredis)

Facilities

 Swimming pool • Library • Gift shop • Jewellery shop
and many more...

Mandara spa featuring a variety of health and beauty treatments

• Distance from airport: Domestic airline flight (approx 50 minutes) + 20 minute speedboat transfer

To gate more details please visit jhotelsresorts.co or  near by travel agent,,,,,,
Enjoy Your Holiday with Ultimate experience of perfect Holiday...

Taran auwardt

SIAM KEMPINSKI BANGKOK

CITY HOTEL OF THE DAY

Siam kempinski hotel is one of the most beautyful city hotel in bangkok,thailand,Located just steps from Siam Paragon shopping mall and central world, suites and serviced residences, Siam Kempinski Hotel is a luxurious oasis in the heart of the City of Angels

It offers comfortable accommodate right in the heart of the vibrant city. Providing a selection of 303 well-appointed guest rooms, each room features a spacious balcony and complimentary wireless Internet access.

For a rejuvenating experience, the Spa offers a variety of treatments and massages for all guests to take advantage of. Not only is it a choice appealing for the leisure travelers but business travelers as well, with meeting rooms nicely presented and well-equipped. As for dining, on-site restaurants present European and contemporary Thai cuisine. Siam Kempinski Hotel Bangkok ensures a convenient stay due to its location and high quality services.

Enjoy your comfortable stay in  prime location,,,,

WINE OF THE DAY

2007 Weingut Schafer Frohlich Bockenauer Felseneck Riesling Spatlese

Style: White Wine


Grape Type: Riesling

About Weingut Schafer Frohlich

The Frรถhlichs' town and vineyard areas in are thus far little known, but that is changing. Tim Frรถhlich and his parents are working hard to put Bockenau on the map, with their crisp, intense Rieslings that are rich in minerality. In recent years they have been sending wines of thrilling quality to international markets

Vietnamese Style Dry Noodles

Dry Noodles with Sesame and Garlic Dressing,

Ingredients & Dressing
2 tablespoons
1 teaspoon

1/2 teaspoon
1 1/2 teaspoons

1 teaspoon

1 teaspoon

1 tablespoon

2 cloves

Salt

Dried wheat noodles

Fresh mung beans sprouts, washed and drained Spring onions (scallions), finely minced Red capsicum (bell pepper), seeds removed and cut into fine strips

Dark sesame paste,
Blended with 3 tablespoons water
Vinegar
Salt
Sugar
Mushroom oyster sauce
Soy sauce
Oil
Garlic, finely minced


Method :


In a roomy mixing bowl, stir together the dressing ingredients, then add in the minced garlic.

Bring a large pot of water to a full boil with 1 teaspoon salt, then add the dried noodles, return to boil and simmer until cooked.

Drain the noodles well, then add them to the sauce ingredients.

Toss all together with the bean sprouts, spring onions and capsicum, making sure the sauce is evenly distributed before serving in a large bowl or in individual portions.

CHAAYA BLU TRINCOMALEE

Chaaya Blu Trincomalee, once a 70s resort originally designed to resemble a great sailing vessel, was transformed and launched on the 15th of May 2010, with a refreshing retro-chic design. 81 rooms in theme with stylish retro design are decorated with bleached wooden decks, cut cement floors, rattan furniture and denim trimmings. A splash of bright orange is used to contrast the blue and white hues.

Also one of the most beautiful beach in sri lanka,Chaaya Blu Trincomalee luxury beach hotel is located at the lovely Uppuveli beach of Trincomalee of North-eastern coastal belt, at a distance of 257km from Colombo of western coast, the capital city of tropical Island of Sri Lanka. Trincomalee is a mythical, mystical, legendary, historical and colonial sea-port fortress city; the beaches at Trincomalee are abundant with marine offerings for snorkelers and divers; Trincomalee Sea is a Whale watching tourist attraction

LASAGNE RECIPES

Maine   Lobster  Lasagna

Lasagne one of my favorite dish,Here is the  recipes  and i hope you will  enjoy it''


Ingredients


1 (15 ounce) container ricotta cheese

2 eggs

2 cups shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 medium onion, minced

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

2 (16 ounce) jars Alfredo pasta sauce

16 no-boil lasagna noodles

2 pounds cooked and cubed lobster meat

1 (10 ounce) package baby spinach leaves

Directions


1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

2.In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.

3.Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

4.Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

BEAUTY OF PHUKET HOSPITALITY

Today we going to talk about cape panawa phuket,Thailand,The Cape Panwa Hotel embodies tropical luxury in one of the world’s most desirable destinations. Tucked away in a quiet corner of southeast Phuket, the hotel is renowned for its excellent service, stylish rooms and exclusive beach.




Blending superbly with the natural beauty of the area, the hotel is comprised of tastefully decorated, sea facing superior, triple and family rooms as well as our brand new Jacuzzi suites and sea-view pool villas.

A part of the Cape Collection , Thailand's premier luxury chain of Hotels and Serviced Apartments, the Cape Panwa Hotel and Spa is a little part of Paradise.

Cape Panwa Beach-Perfect for year around

Phuket’s south western winds blow from May until October making the seas on the west coast quite rough. However, the seas on the east coast, especially at Cape Panwa, are sheltered and calm.

Dining




A Different Menu Every Day!

No holiday is ever complete without irresistible, mouth-watering food and the Cape Panwa Hotel and Spa offers a world of culinary delights to please every palate. Choose from our selection of five restaurants and five bars – be it Thai, French, Italian, seafood, continental or Asian cuisine. Relax with a refreshing cocktail, connoisseur wine or liqueur in one of our air-conditioned or tropical open air bars.

extensive facilities include two swimming pools, games room, fitness center, sauna and massage room, Whirlpool, water sports, scuba diving school, speed boats, yacht charter, scheduled day cruises to nearby Coral Island, our brand new, world class spa, Cape Spa and more!




Sports & Leisure



• Fitness centre and sauna

• Wind surfing

• Badminton on the beach

• Taekraw (Thai soccer)

• Sea canoeing

• Table tennis on the beach

• Snorkeling over the coral reef

• Catamaran Sailing

• Haircut, manicure and pedicure

• Thai Massage on the beach

• A scheduled boat excursion to Coral

Island Panwa Princess III or rent the

hotel's own yacht for the day!

• Free scuba diving lesson at the

swimming pool

• Club Lounge

• Cape Spa

Weekly cultural activities



• Thai cooking classes

• Batik painting

• Learn to speak Thai

• Fruit and vegetable carving

• Napkin folding







Discover the Cape Panwa Hotel. You'll surely find out why this secret hideaway is so famous,,,

Delicious Italian Food (recipe)

Mostaccioli with Beans and Tomatoes

For a low-fat side dish, try this warm pasta and garden medley recipe with white wine sauce. Top with finely grated Parmesan cheese and fresh parsley.

ingredients


4 ounces fresh green beans and/or wax beans

4 ounces mostaccioli or penne pasta (about 1-2/3 cups)

1/3 cup chopped onion

1 clove garlic, minced

2 teaspoons olive oil

2 ripe Roma tomatoes, seeded and chopped (about 1 cup)

1/4 cup dry white wine

2 tablespoons finely shredded Parmesan cheese

1 tablespoon snipped fresh Italian parsley

Fresh ground pepper (optional)



directions



1.Wash beans; remove ends and strings. Cut beans into 1-inch pieces. Cook beans and pasta in lightly salted boiling water for 14 minutes or until pasta is tender.

2.Drain beans and pasta in a colander. In the same saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is tender. Add the tomatoes and wine to the saucepan. Cook and stir for 2 minutes more. Toss in the drained beans and pasta, Parmesan cheese, and Italian parsley. Serve immediately. Sprinkle with pepper, if desired. Makes 4 side-dish servings.



wooow hows the sounds,i know sounds how nice when you get this dish for your table,so enjoy your meal,,,,dont foget to try in home,,,,,

Managing prime food and beverage costs for maximum profitability

Do  you have to work more for this?but some are place subject can be diffrent,as i feel specialy beach resorts,but basicly you will work in same way to make if there any era,so its bit diffrent with some of my experience,so please be read this article below,sometime its all about business,sometime its all about hospitality or its all about result what we expect,mey be its totaly different on your mind with your experience,

Food and beverage is an essential component of offering guests a good experience, one they’ll want to repeat. A location-based entertainment (LBE) facility with a well-executed food and beverage (F&B) offering will not only increase per capita F&B sales (sales per guest per visit), but will also increase other sales by extending the guests’ length-of-stay. In fact, F&B can actually be a driver of visits — come for the food and stay for the fun.




As important as F&B is to the guest experience equation, it is just as important to profitability. When it comes to F&B profitability, revenue is only one part of the equation. The other part of the F&B profit equation is prime cost. LBEs have the potential to achieve per capita F&B sales of $5 or greater. With properly managed prime costs, F&B sales can add $2 in profit for every guest.



Prime cost is the total cost of goods sold (COGS). That includes food, beverages and related paper products such as disposable cups, napkins, etc., plus the gross labor cost for all F&B staff. Labor cost not only includes payroll, but payroll taxes, worker’s comp, medical insurance and other employee benefits. For a foodservice facility, a good benchmark for prime cost is 60% or less of F&B revenue. This means the total cost of food, beverage, associated paper goods and all labor costs should not exceed 60% of revenues.

It is important to track prime cost on a regular basis, as it includes the two most controllable costs — labor and cost of goods sold. However, we often find that LBE operators:

Don’t track labor costs separately for F&B, but rather lump all labor together for their entire facility, or

Track labor as a percentage of F&B sales only on a monthly or less frequent basis, or

Rarely track F&B COGS except on an annual basis.

The problem with such infrequent tracking of prime cost is that months can pass before the operator recognizes that costs may have exceeded the target benchmark. There’s no way to go back and correct costs at that point, so it represents a permanently lost profit opportunity. For example, maybe the costs of some raw products have increased and driven up food costs. If you wait for months to find out, then you’ve lost the opportunity to either adjust menu prices or find less expensive substitute products. Perhaps some new employees haven’t been properly trained and aren’t following proper portion control. Maybe your F&B manager hasn’t been efficiently scheduling employees. Waiting a month or longer to find out that labor costs are 40% instead of 30% means your costs have been higher than necessary. Or perhaps an employee has been stealing some food product out of your walk-in on a regular basis. Waiting months to calculate COGS to finally learn things are out of kilter can mean you let thousands of dollars walk out the back door (literally).



When it comes to labor costs, we recommend that its percentage of revenue be calculated daily. Yes, that’s right, daily! It isn’t that hard to set up your bookkeeping system to do this. Each morning, the F&B manager gets a report on what the labor percentage was for the previous day. That gives the F&B manager the opportunity to learn how to improve through immediate feedback. If you wait weeks or months to give her this information, she will have forgotten what happened on particular days in terms of scheduling to cause the high labor cost. If she gets a report the next morning, however, she can reflect on the previous day and perhaps learn what she can do differently to improve the labor percentage in the future.



The other advantage of daily reporting is it sends a loud and clear message to your F&B manager that controlling labor cost is darned important. The old adage, “That which gets measured gets attention,” is very true. Labor is your most easily controllable cost, so it only makes sense to set up a reporting system that helps your managers stay focused on controlling it.



Calculating the COGS part of prime cost also needs to be done on a frequent basis. Most chain restaurants do it weekly. At a minimum, it should be done bi-weekly. Weekly or bi-weekly cost reporting will change the attitudes and behavior of your kitchen staff, as it creates awareness of the importance of controlling F&B costs. It also lets employees know they are being held accountable. If there is a problem, you will know about it quickly and can respond accordingly. Regular food costing will usually result in a 2% to 4% or more reduction to COGS. Again, that which gets measured gets attention.



Calculating COGS requires a physical inventory of all F&B supplies on hand and a calculation of their costs. This takes some time, but with a well-organized stockroom and by setting up simple inventory worksheets, a physical inventory can easily be done in an hour or so. Conducting regular physical inventories also requires the discipline of setting a fixed scheduled time for it.



The following chart shows the formula and provides an example for calculating COGS for any time period:







When auditing the operations of many of our LBE clients, we often discover their menu prices have not been appropriately calculated to produce desired profit margins. We frequently find COGS running 40%, 50% or greater of their F&B sales.


We often find that clients have priced their menu items under the market for similar type restaurant operations, sometimes for even less than McDonald’s sells those items. You should never price your menu items cheaper than comparable restaurant prices. Menu prices that are too low can actually hurt sales, as guests will be suspicious that the food quality is low, based on the price. Actually, with good quality products and display cooking, such as preparing foods right in front of customers, you can command a premium price over comparable restaurant operations. The public looks at it as more of a value equation than just an absolute price consideration when purchasing quality prepared foods.



Properly setting menu prices requires a detailed cost analysis of each menu item, making sure the cost includes every ingredient and paper product used for that item. For example, for a hot dog, the cost analysis should include not only the hot dog and roll, but also the cost of condiments, the paper plate and napkins. Then a factor needs to be added for waste — food that spoils, dropped food that is thrown away, and prepared left over food that can’t be saved at the end of the day. Then, you take the total cost of the menu item and divide it by your desired COGS. Let’s say the total cost of the gourmet hot dog works out to $0.76 and you want to maintain a COGS of 30%. You divide $0.76 by 30% to get the target-selling price of $2.54. But you don’t stop there. If hot dogs of a comparable quality are selling for $2.89 in your market, you set the price at $2.89, which gives you a 28% COGS. A worksheet for this example is shown below.


We have found that in addition to supplying labor costs and COGS to your F&B manager, taking an open-book approach of sharing this information with all F&B staff greatly improves performance. We advise our clients to post two graphs where the F&B staff will see them everyday. One can show the weekly labor percentage and the other the weekly or bi-weekly COGS. The vertical axis should show ascending percentage and the horizontal axis should indicate the time periods. The target range should also be shown. Then, each day or week, the new results are posted. This gives the staff immediate feedback on performance. First, if the percentage is in the target range, that is good. Secondly, if the graph shows costs going up, that tells employees things are moving in the wrong direction (increasing percentage). If the percentage on the graph is going down, that means the staff is improving (decreasing percentage).


The open-book approach sends the message to all F&B staff members that controlling prime cost is important. It gives them immediate feedback on how they are performing. Staff members have far more control of COGS than anyone else, because they handle portion control. They create waste. They are doing (or not doing) the up-selling to more profitable food items. The graphs will help them understand why proper portion control, minimizing waste and up-selling are so important. It lets the F&B staffers know they’re regularly being evaluated in these performance areas. It also lets them know that if they steal, their theft will quickly show up in the performance results. And if their hours need to be cut back, they can better understand why -- that it is necessary from a business profitability standpoint and is not some arbitrary management decision.

Controlling prime cost requires commitment, procedures and discipline. When executed properly, you will have a continuous stream of profits from your food and beverage sales.

Golden Dragon In Macau

Golden Dragon hotel is an affordable tall two-tower building in an enviable location, facing the eastern side of the Macau City Center. Tourists can easily access major Macau attractions like Fisherman's Wharf and Sands Casino and the ferry terminal public bus stop is also nearby, making commuting around the city cheap and easy. Bright and well furnished rooms feature modern amenities including internet access, TV and mini bar. Gastronomic delights are offered by two onsite restaurants serving authentic local and Cantonese cuisine and rejuvenation comes in the form of a pool and gym
this is the one of best city hotel in macau city with many 5*sarvice and facilities..

Foreign tourist arrivals this year pass 15 million in Thailand

TAT: Foreign tourist arrivals this year pass 15 million

BANGKOK: -- Tourist arrivals in Thailand hit 15.7-15.8 million this year despite internal political and flood disaster situations, according to Tourism Authority of Thailand (TAT) Governor Surapol Svetasreni.

The governor said there were 14.03 million tourists from January through November, and that about 1.68 million travellers are expected to enter Thailand this month, that would allow Thailand to end 2010 with roughly 15.7-15.8 million international visitor arrivals, with tourism revenue projected at Bt580 – 600 billion (US$19.29 billion– 9.95 billion).



The main reasons why Thailand is still on travellers' destination lists is their impression of Thai hospitality and services along with the country's landscapes and natural resources in different regions.



There were not many tourists in the first and second quarters, according to Mr Surapol, owing to internal political problems which lasted about 70 days. However, Thailand's tourism business returned to life in the third and fourth quarters.



Chinese travellers have maintained their position as the highest tourist figure entering the country. As a result, the TAT governor said his organisation will stimulate more mid-scale and high-end Chinese tourists to visit Thailand, followed by Scandinavian tourists to stay in Thailand longer due to their high purchasing power.

The figure of Thai tourists this year stands at about 91 million with Bt432 billion in circulation.

Around 15.5 million tourists are expected next year in the country with about Bt600 billion to be circulated. (MCOT online news)

BEAUTY MAURITIUS HOSPITALITY

Le Coco Beach Resort Mauritius

Le Coco Beach Resort Mauritius is situated on the north east coast of Mauritius. A burst of colour, cheer and comfort on the island of Mauritius, Le Coco Beach Hotel offers an unforgettable holiday experience and sheer rejuvenation in a truly tropical setting. This colorful and vibrant resort is the ideal holiday destination for fun loving families and romantic seeking honeymoon couples. Its golden beaches seem to stretch forever, fringed by isolated coves and dotted with indigenous trees.




Breathtakingly situated on the Belle Mare peninsula, Le Coco Beach is located in eighty acres of beautifully landscaped gardens, flanked by a private forest of 500 000 trees and fronted by over a kilometer of sandy beaches and enchantingly secluded coves. Whatever the guests’ expectations of a tropical resort, Le Coco Beach will delight them. It is here where the tranquility and romance of an island paradise can be found. A vast array of sports and leisure facilities for the whole family, including a gym and beauty center are provided to the guests staying at Le Coco Beach Hotel Mauritius. Mouthwatering cuisine from sophisticated a la carte menus to pizza snacks await the guests in the hotel’s dining facilities. And every night, unique and exciting cabaret entertainment with live music await the guests.



Accommodation at Le Coco Beach Hotel Mauritius



Le Coco Beach offers charm and comfort in cheerful and colorful rooms which feature private balconies or patois, lovely bathroom, satellite televisions and a variety of thoughtful touches.



Guests can choose from two totally different room experiences at Le Coco Beach: the super-private, bungalow-style villa rooms which are set deep in the gardens, or the hotel rooms which are in close proximity to all the facilities and fun. Whatever the guest’s decision, all guest rooms come with twin or queen sized beds, private bath with shower and toilet, satellite television featuring English and French news and variety channels, a children's cartoon channel, international direct-dial telephone, fully stocked minibar, tea and coffee making facilities, electronic room safe, hairdryer, individually controlled air-conditioning, electric razor plug and a sliding door opening onto a furnished private balcony or patio.



Restaurants at Le Coco Beach Resort Mauritius



The main restaurant at Le Coco Beach offers a kaleidoscope of colour which continues down the dramatic circular staircase from the reception area into the restaurant where meals are served everyday. A lavish breakfast, a delicious buffet lunch and sumptuous dinner buffets served here.



At the Pool Bar and Grill at Le Coco Beach Mauritius, which is an ideal place for those who want to be at the centre of all the action and entertainment, as well as for those who like to relax under the shady casuarinas and coconut trees nearby, hot and cold snacks and desserts throughout the day are offered to guests.



Le Boathouse Bar & Grill at Le Coco Beach Hotel is famed as much for its sea views as for its seafood. This is the prefect beach restaurant for a romantic dinner serving seafood and grills for lunch and dinner.

Honeymoon at Coco Beach Mauritius

Le Coco Beach Hotel provides honeymooners with endless stretches of golden beaches, crystal clear bays, shady groves, and secret gardens. The resort offers honeymoon couples with sport for the sporty, leisure for the leisurely and enchantment for everyone.

Facilities at Le Coco Beach Hotel Mauritius, include:

• bar

• swimming pool

• shops

• money change

• room service

• laundry

• a mini-club

• baby sitting services



Activities, which can be enjoyed while staying at Le Coco Beach Resort in Mauritius, are:

• windsurfing

• kayaks

• pedalo boats

• laser sailing

• wakeboarding

• hobiecats

• waterskiing

• scuba diving through a dive school

• deep sea fishing

• catamaran cruises

• glass bottom boat trips

• snorkeling

• gym

• tennis (floodlit courts)

• squash

• table tennis

• snooker

• speed boats.

HOLIDAY IN MALDIVES RESORTS

Atourist resort in the maldives is usually an island by itself,dedicated to the enjoyment of its own guest.a typical resort has its own private beach,Each island has its own house reef which itself is a coral garden and natural aquarium,the shallow water enclosed by this reef is a large natural swimming pool.
Most of the resort are carefully landscaped with the natural vegetation judiciously preserved.the building structures of each resort would occupy only 20% of land area.the resort provide accomodation in the beach and water villas.and most of them provide all modern conveniences.

this includes air-conditioning,hot and cool fresh water.privat telephone,in house cabletelevision,good restaurants,well-stocked bars,souvenir shop and various sport facilities.diving school and related sarvice are  also provided in all the resort.
Also many resort now have spa and wellness with experience spa therapist andalso good massage packages..


Maldives suny side of life ....

Best Article

Dear Readers What the best article you read from this blog?keep your Valuable comments,,



Beauty Of World Hospitality

WINE TESTING

There are 3 major components to wine tasting:



1.Appearance/Color



2.Bouquet/Aroma



3.Tasting



We start with appearance and color. The appearance of a wine can tell you a few things about the wine. Three areas the taster might look for are: clarity, depth, and liveliness. Clarity is whether a wine is clear or transparent. The opposite of this would be hazy or cloudy. Depth is more focused on the color of the wine. The colors are usually described as dark, medium, or light in color. The liveliness of a wine might be described as bright, vivid, flat, or dull. Rich colored wines might be an indicator of rich flavors. However, this is not always the case. The most important thing that the taster may detect from a wine’s color is whether it is going bad or not. White wines tend to turn brown as they age. Red wines tend to turn lighter as they age. The best way to observe the color of wine is to hold the glass against a white background and observe the top edge of the wine.

Next and perhaps the most important part of wine tasting is the bouquet and aroma of a wine. Humans can sense hundreds of aromas through smelling. Tasting a wine only allows for 4 different types of tastes. Bouquets can provide more distinctive differentiating qualities of a wine than taste. The aroma wheel (used by many wine experts) lists the following as the primary aromas to describe wine.





•Fruity



•Vegetative



•Nutty



•Caramelized



•Woody



•Earthy



•Chemical



•Pungent



•Oxidized



•Microbiological



•Floral



•Spicy



From each of these main categories, there are hundreds of additional descriptors.

In order to get the true bouquet of a wine, the taster should begin by swirling the wine in their glass. The taster should be using a big bowled glass to allow for swirling and to allow for the taster to be able to put their nose right in the glass after swirling the wine. To properly swirl the wine, the taster should place the glass flat on the table. Hold it by the stem and rotate it in a controlled circle swirling the wine. This will aerate the wine. Then it is time to take a big sniff. Put your nose right into the glass. I frequently suggest doing it a couple of times before you move on to tasting. Experts frequently refer to the smell or bouquet of the wine as "its nose." Enjoy this aspect of tasting. Take notes on what you smell before you move on to tasting the wine. Capture the moment of the bouquet. If the wine is inviting based upon its bouquet, the pleasure of its taste will only be enhanced.



To taste the wine, take a medium sip of it. People can detect 4 basic tastes. They are sweetness, sourness, bitterness, and saltiness. Most wines have flavors of the first three and are generally not salty. Once in your mouth, the taster should swirl the wine around so that it coats the front, back, and side of their tongue. This is when professional tasters refer to the wine on their palate. This allows you to sense the various flavors of the wine. Some professionals tend to carefully draw in some air as they are tasting the wine. This is again for aeration of the wine. Once you have had the wine in your mouth for a few seconds and have taken your notes on the flavors, you may swallow or spit the wine out.



When tasting the wine there are many descriptors you might experience. But each of these will fall into 3 basic categories. Again, they are one of the following:



Sweetness



•Sweetness is the opposite of dry.

•Off-dry is in the middle. It has a touch of sweetness.

•Sweet is sweet. It just depends on how much sugar is in the wine.

Acidity



•White wines are generally more acidic than red wines.

•Acidity is often an indicator of dryness.

•Acidity is indicative of the level of crispness.

•Non acidic wines are fat or flabby.

Tannin



•Tannin comes from the skins, the seeds, and the stems of the grapes.

•It causes the drying out feeling in your mouth at the end of the taste and in the finish.

•Too much tannin sometimes causes a bitter taste.

Describing the flavors of wine can vary from taster to taster. What really matters are the flavors that you taste and enjoy. You should note the flavors you like in the wine and those that you don’t. These would be good things to know so you could inform a sommelier or wine manager of what you like and don’t like in a wine. This way they could help you make a good choice when purchasing a wine you are not familiar with.



When tasting a wine the taster can sometimes feel the weight of the wine in their mouth. This weight or body of the wine is another descriptor used in wine tasting. Wines usually have 3 primary descriptors for weight. A wine could be light or thin. A light bodied wine is said to have the consistency of skim milk. A wine could be medium bodied and have the consistency of whole milk. Finally, a wine could be full bodied and have the consistency of half and half.
The feel of the wine is a little different than weight. Feel could be described as soft, smooth, and silky on one extreme and of course, harsh, rustic, and heavy at the other extreme.

RESORT OF THE DAY

Island Hideaway at Dhonakulhi Maldives, Spa Resort & Marina

The Island Hideaway at Dhonakulhi Maldives, Spa Resort & Marina is a new luxury boutique resort situated on the privately-owned uninhabited virgin island of Dhonakulhi, North Maldives, Indian Ocean. The resort was opened on 1st August 2005 with 6 types of spectacular guest villas. Our marina is the first of its kind in the Maldives. The Island is a haven of peace, tranquillity and serenity. The Island Hideaway is one of the very few resorts (currently 3) in the Haa Alifu Atoll.

length of some 1.4 kilometres on each side, a width of 500 metres and land area of 234,000 m²




Island Hideaway at Dhonakulhi is unique in its reef formation, the reef system it sits on having a natural channel splitting it in two distinct parts, and thereby forming a natural harbour for the marina. In addition to coconut trees, banana trees, the Island is covered by uniquely rich dense bushy vegetation.

Salad Of The Day

Ingredients


220g rindless bacon, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs extra virgin olive oil
2 tsp white balsamic vinegar
Rind of 1 lemon, finely grated
Salt and pepper
1 large shallot, finely sliced
400g can chickpeas (Edgell brand), drained and rinsed
2 punnets grape tomatoes, halved lengthways
1 cup continental parsley leaves, roughly chopped

Method


Cut 220g rindless bacon into 3cm pieces. Cook over a medium heat for 7 minutes or until crisp and golden brown. Add 2 garlic cloves, crushed, and toss well. Drain on paper towel. In a medium bowl whisk 1 tbs extra virgin olive oil, 2 tsp white balsamic vinegar, finely grated rind of 1 lemon and salt and pepper. Add 1 large shallot, finely sliced, 400g can chickpeas, drained and rinsed, 2 punnets grape tomatoes, halved lengthways, and 1 cup continental parsley leaves, roughly chopped.

Serve with grilled salmon, barbequed prawns and calamari

This chickpea salad makes a great side dish, or light lunch, and can be prepared in less than twenty minutes

Pumpkin Pie Recipe

Pumpkin Pie Recipe
1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
 http://www.joyofbaking.com/

Resort Of The Day

Alimatha Aquatic Resort,Maldives

Alimatha Aquatic Resort is located in Felidhe Atoll, an area famous for its abundant fish life and Scuba Diving. A paradise dream in real life, with more than 1 km of white beaches and aquamarine lagoons.

Alimatha is located on the eastern reef of the Felidhe Atoll, 40 miles north of the international Airport 'Hulhule', 20 minutes by seaplane from the airport and 90 minutes by speed boat.

Beach bungalows & over water bungalows accommodate . Bungalows line the white sand beach, while over water bungalows are built on columns over the lagoon.
There are lots you can do here in Alimatha Aquatic Resort. You can  go night fishing. Windsurfing during your stay here in Alimatha Aquatic Resort will be a great idea. The lagoons around the island are perfect for windsurfing

There is a water sports centre offering lessons and instructions and equipment hire facilities here at Alimatha Aquatic Resort so you do not have to worry about not knowing how to windsurf, here is your chance to learn now and I’m sure it will be an experience you will never forget.


Other activities you should try out would be scuba diving, canoeing and even beach volleyball too

Distance From Airport: 64 km
Number of Rooms: 260
Location: Vaavu Atoll

More infor http://www.alimatharesort.com/

How to Serve Rose Wine

There are three main kinds of rose wine: blending (a combination of red and white wines), saignee (a byproduct of red wine), and skin contact (where crushed red grape skins are kept in the young wine for several days to impart their color). No matter which method is used (though blending is quite uncommon), rose wine tends to be similar in taste to white. Easy to serve and light to drink, rose is gaining popularity in North America with wines such as California White Zinfandel

1

Chill the rose wine in the refrigerator. A bottle of wine cools at four degrees Fahrenheit every 10 minutes. Since rose optimally should be served at 50 to 56 Fahrenheit, a bottle that's at room temperature should be chilled for about 2 hours and 15 minutes before it's ready to serve.

1.2

Remove the wine from the refrigerator and peel the aluminum seal off the top. Insert a waiter's corkscrew and turn it clockwise until it is almost completely inserted into the cork. Place the foot on the top of the bottle and lever out the cork until it makes a slight hissing sound.

2.3
Pour the rose into the white wine glass. Fill it 3/4 high in the glass. Roll the bottle when you've finished pouring to keep any drops from spilling on the side of the glass.

3.4
Swirl the wine in the glass to release the bouquet. Take a small sip and swirl it in your mouth to taste it.

4.5
Place the cork back in the bottle and put it back into the fridge if there's any wine remaining. Rose can be stored for up to three days in the refrigerator.

http://www.ehow.com/how_7190014_serve-rose-wine.html