Online Shopping Guide

Introduction to The Beautiful and Tasty Sweet Bouquet

Bouquets come in all shapes and sizes … and some even come in the form of delicious candy. Introducing a very sweet bouquet? If you have never seen these delectable treats, get ready to start salivating.

If you were to stick your nose into the center of a confectioner’s bouquet, your senses would be instantly filled with the sweet aroma of sticky gooey goodness. What better way is there to celebrate any occasion than with a basket full of candy? Introducing the sweet bouquet. These types of treats often come in a large container and it they are full of sinfully sweet candy. Nearly every candy shop can create a big container of candy, but some candy makers have really created an art form from various types of sweets.

Some candy makers simply adore their craft (and why not? It is a rather sweet life), which is why they have decided to carve, mold, and cut various forms of candy into imaginative gifts filled with all those things that people just can’t get enough of. If you spend some time searching, you can find various candy shops that will not only place a few chocolate bars inside of a basket, but some will even sculpt hand made candy to look like jewelled flowers … then again, the type of candy gift you choose will depend upon the occasion.

What are candy bouquets used for? You can buy this type of concoction for everything from a Bar mitzvah to a wedding – there is no better way to celebrate than with a large heaping of candy. To find a great candy maker near you, look through your local phone book and head to a shop for a quick visit (and a savory taste, of course). Or, you can simply search for your ultimate candy gift online … but you won’t be able to sample your chosen treat (unless you send one to yourself, that is).

Candy bouquets are simply blooming with everything that has even tempted the youngest child to the oldest adult … is there anyone in the world that cannot derive pleasure from candy? Whether you are trying to say you’re sorry, or whether you simply want to arrive at a party with the best gift of all, a large container full of candy will always be welcome.

Now that you know the answer to the original question (what are candy bouquets?), you can start looking around your town for something syrupy and tempting. Rather than shopping in crowded mini malls for the best gift you could ever give, why not head to a candy shop instead? A rose may be only a rose, but a candy rose certainly smells more than sweet.

 Aazdak Alisimo writes about candy bouquet treats and ideas for CandyBouquetShops.com.

Author: Aazdak Alisimo

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Choosing the Right Bean to Cup Coffee Machine

Bean to cup coffee machines enable the caterer to serve superb tasting fresh espresso coffee drinks and speciality coffee variations at the touch of the button with the minimum of fuss.

Customers demand quality and choice. Gone are the days of offering a choice of a black or white coffee. Nowadays it is important to offer the very best coffee and coffee variations in different cup sizes together with a decaffeinated option.

The most convenient way of supplying this insatiable demand is with a bean to cup machine.

Bean to cup machine capacity (usage) is usually divided into three criteria.

Light volume - serving between to 30-80 cups a day
Medium volume - serving 100-200 cups a day
High volume - serving 250+ cups a day

If your expected number of cups per day is close to the overlap of volume then we recommend that you go for the next model up.

Perhaps the most important thing to consider when choosing a machine is whether to go for a model with a ‘built in’ milk frother’.

Cheaper models will not have a built in milk frother, but may have the option of an ‘add on’ unit that froths the milk. The more expensive models have a fully automatic milk frother built into the machine which is also refrigerated to keep the milk cool.

Since a high percentage of drinks served will likely contain frothed milk it only really makes sense to go for the fully automatic built in versions unless your budget is very restrictive. Add-on milk frothers can be clumsy and not function to a consistent basis. There is nothing more frustrating to a busy caterer than a shop full of customers and milk that won’t froth!

If your budget is tight it is best to compromise on some other features rather than the fully automatic frother option. If you are happy for you or your staff to froth milk by hand then you might as well go for the more traditional espresso machine instead and froth the milk whilst waiting for the coffee to come through the group head.

Recently there have appeared on the market bean to cup machines which incorporate a canister of powdered milk for those who do not want the inconvenience of fresh milk, although this is a trade off with sacrificing overall drink quality.

Bean to cup machines are big business. There are now a large number of manufacturers of bean to cup machines and the number is growing all the time.

It is best to choose a model from a manufacture that they have been producing for a number of years so that any initial problems have long since been ironed out. Now is not the time to be a guinea pig with a brand new model however fantastic it may seem.

Most manufacturers produce a series of models with different functions and features suitable for low, medium and high volume coffee production.

This is where you pays your money and takes your choice!

Machines are available with one, two, three or even four bean hoppers. This gives extra capacity for busy periods and / or the option of a decaffeinated coffee.

Auditing facilities are also available on the top models where information about the drinks served over any given period can be obtained and maybe downloaded onto a computer for later analysis.

Digital displays, visual looks should also be considered before making your final choice. Note that many of the top models are available in a choice of colours to match the decor of the establishment.

However as already mentioned the two most important things to establish are that the machine can cope with expected demand and that it has a built in milk frother. All other features can be considered secondary.

Before contacting a potential supplier make sure you have decided which size and what features you would like from your machine with reference to this report. That way you will not be persuaded to upgrade or pay for things you do not really require.

Don’t forget to pay particular attention to the servicing costs and water treatment systems.

Remember that without a built-in milk frother you will have to froth the milk by hand and that may cause problems.

However a reliable and well maintained bean to cup machine should give many years of profitable service and provide excellent quality delicious drinks to your customers.

Author: Fenton Wayne

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For more information about bean to cup coffee machines , espresso machines and cappuccino systems visit http://www.cafebar.co.uk

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I Love French Wine and Food - A Midi Merlot

If you are in the mood for fine French wine and food, you should consider the Languedoc-Roussillon region of south central France. Who knows you may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local red Merlot. Languedoc-Roussillon is the largest of France’s eleven wine-growing regions and ranks number fourth in the vineyard acreage. This area, which includes the Midi, had been known for generating immense amounts of rather dubious table wine called vin ordinaire. Recently, thanks in part to flying Australian wine makers, the region has started to produce a lot of fine wine.

Like Alsace, and unlike most other regions of France, many Languedoc-Roussillon wines, such as the one reviewed below, are identified by their constituent grape variety on the label.
This lovely region has a varied terrain. For example, Languedoc is mostly flat; in contrast Roussillon is hilly. Several areas take advantage of their unique combination of microclimate and soil (terroir) to produce one or more local AOC (Appellation d’Origine Controle) wines. You can expect to pay more for these wines than for their generic cousins. Sooner or later we will review at least one of these wines in our series. Languedoc-Roussillon has almost 50 AOC wine appellations; red, white, rosé, sparkling, and sweet. This diversity is not surprising given that the region grows over 30 grape varieties including Merlot, the single most important grape variety in Bordeaux.

Perpignan, settled first in Roman times, was founded over a millennium ago. It was the capital of Roussillon. Unlike most of the other cities and towns mentioned in this series, Perpignan rose up against French rule. Even though it lost the battle, France ceded it to Spain for several decades. You won’t have to look far to see Spanish influence. Salvador Dali, arguably one of Spain’s greatest modern artists, called its train station the center of the universe and said that he got his best ideas sitting in its waiting room. So it’s no surprise that a monument honoring Dali hangs above the station.

Other sites to see include the historic downtown near the docks of the Basse River, the fortified Palais des Rois de Majorca (Palace of the Kings of Majorca), Le Castillet a former prison, and the Cathedrale St-Jean (Cathedral of St. John the Baptist). Sad to say you can no longer visit the city walls; they were torn down more than a century ago to let a growing city expand.

The Mediterranean fishing village of Collioure is a major tourist attraction especially during the summer months. To a large extent it was made famous by Henri Matisse and other Fauve painters of times gone by. You’ll be happy to know that the view hasn’t changed much. It’s hardly surprising that this little village, population under three thousand, is a favorite of artists. Make sure to see the old port, the Seventeenth Century Notre-Dame-des-Anges (Our Lady of the Angels) Church and the Thirteenth Century Château Royal (Royal Castle) once the summer home of the kings of Majorca.

Before reviewing the Languedoc-Roussillon wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Roque Anchois (Anchovies with Tomato, Spices, Vinegar, and Olive Oil). For your second course savor Tagine de Lotte (Monkfish Stew). And as dessert indulge yourself with Crème Catalan (Crème brûlée with Orange Flower and Aniseed).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Domaine des Aspes Merlot 2003 13% about $14
Let’s start by quoting the marketing materials. An attractive Merlot from the warm 2003 vintage. The aromas suggest ripe plum, blackberry and a hint of tar. It is dry, quite rich and supple with a long, balanced finish. Match barbecued steak.

My first meal was take out. It consisted of chicken breast with the skin on, potato salad, and a somewhat spicy tomato, red pepper, and garlic salad. No, I didn’t buy this last salad in the Midi. My first sip of this wine was excellent: It was quite round and rich with some tobacco and plenty of dark fruit. You know the old story about never getting a second chance to make a first impression. No need. I think that the Merlot’s length and level of complexity kept it from competing in a totally different price range. I wasted a bit by trying it with a quite unorthodox partner, fresh pineapple. No surprise, the two didn’t mesh.

The next meal consisted of a stove-top home cooked chicken breast with a somewhat spicy tomato sauce, accompanied by white rice and green beans. As previously this wine was quite powerful tasting of tobacco and dark fruit.
Of course I did want to try this wine with red meat. I went for hamburgers and the fixings. Once again it was a success. The Merlot was long and round and clearly presented the taste of tobacco. Let me remind you that I am not now and have never really been a smoker. I don’t go looking for a tobacco taste but I do like it in a wine, if not overdone. In all cases I was pleased with its tobacco taste. The wine seemed a bit chewy and very pleasant. The last sips were quite enjoyable after the meal was over.

My first cheese pairing was with a goat’s milk cheese, a Palet de Chevre from the Poitou Charentes region of central-western France. This cheese resembled a Camembert more than a goat’s milk cheese. While this wine was less forward than when accompanying the meals, I’d call it subtle rather than flat. I got the taste of plums. The second cheese was a Swiss Gruyere. The wine was intense; the wine’s fruit and the Gruyere’s nuttiness went well together.

I usually restrict these tastings to imported cheese but I found a real favorite of mine, a local Asiago that I prefer to its Italian cousin and, frankly, to almost any cheese that I have eaten in quite a while. The wine remained powerful and fruity with a good level of acidity. I sort of like black plums, but I don’t think that I ever found them this good before. Final verdict. Can you guess? Will the next bottle be as good? I’ll follow my instincts and the marketing notes and try it with barbecued steak.

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Over the years Levi Reiss has written ten Internet and computer books, sometimes with a co-author. Between you and me, he would rather drink fine Italian or other wine, accompanied by the right foods. He teaches computer classes at an Ontario French-language community college. Visit his Italian wine website at www.theitalianwineconnection.com .Visit his Italian travel website at www.travelitalytravel.com .

Author: Levi Reiss

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I Love German Wine and Food - A Rheinhessen Dornfelder

If you are in the mood for fine German wine and food, why not consider the Rheinhessen region of southwestern Germany. You may even find a bargain, and I do believe that you’ll have fun on this fact-filled wine education tour in which we review a local red Dornfelder. Rheinhessen is a relatively small area, sometimes called the land of the thousand hills, nestled between the Rhine and the Nahe Rivers. It already was known for its wines in the days of Charlemagne.

To some extent it is famous or infamous for Liebfraumilch, to be reviewed in another article in this series. It is the German region with both the largest area planted in wine grapes and the highest wine production. Rheinhessen is responsible for more than one quarter of the German wine acreage and wine production. It is also produces the highest percentage of generally low quality table wine, coming in at almost 12%. More than 60% of Rheinhessen wine is middle quality QbA wine, and a bit more than 25% is higher quality QmP wine. About seven of eight bottles contain white wine, but the percentage of red wine is increasing. The most widely grown varieties are the German hybrid Mueller-Thurgau and Silvaner. The usually higher quality Riesling represents about 10% of the total production. Dornfelder is the most widely planted red grape variety. The marketing materials, quoted below, present one viewpoint of this German-bred grape.

Mainz has a population of about eighty thousand. It is one of the centers of the German wine trade. It is the capital of Rheinland-Pfalz, the only German state government that has a wine minister. The city is built on the site of a two thousand year-old Roman citadel. Here two thousand years is nothing; a local museum contains three hundred thousand year-old artifacts. In season the Marktplatz (Market) and H�fchen (Little Courtyard) buzz with farmers selling their wares on Tuesday, Friday, and Saturday. Check the exact dates for the annual Sektfest (Sparkling Wine Festival) held in late May or early June and then Johannisnacht, another wine festival several weeks later.

Other sites to see include the Dom (Cathedral of St. Martin and St. Stephan) which broke ground shortly prior to the turn of the first millennium. Because of seven fires most of the Cathedral is newer, dating from the Eleventh to the Thirteenth Centuries. The cloisters contain a museum of religious artifacts. Right near by is the Gutenberg Museum. Other local museums are devoted to the Middle Ages, Roman warships, art, plants, animals, and fossils. If all this touring makes you thirsty for more than knowledge visit the Kupferberg Sektkellerei (sparkling wine cellars), the deepest on earth. There are several concert halls, theaters, night clubs, and wine bars. Not far from the city are the Mainz Sand Dunes, a tiny area home to plants and animals rarely seen in Western Europe.

Before reviewing the Rheinhessen wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Zweibelkuchen (Onion Pie). For your second course enjoy Haxen und Bratkartoffeln (Pork Hocks and Home Fries). As a dessert indulge yourself with Frankfurter Kranz (Buttercream Cake).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Rappenhof Dornfelder Trocken 2004 13.0% alcohol about $15.50

Let’s start by quoting the marketing materials. Dornfelder is a cross, bred in 1956 by August Herold. In its genealogy, the grape claims every important red vine grown in Germany. Fortunately, it has inherited most of the positive attributes and very few of the negative. The wines are deeply coloured, velvety in texture with hints of floral. Slightly off-dry, this example gives good aroma replays on the palate. Serve with Wiener schnitzel. Now for the review. (By the way, I found its color more of a dark rose.)

My first pairing was with a barbecued, marinated rib steak with potato patties, potato wedges, and a commercially prepared eggplant and tomato side dish. The wine was very short with moderate fruit when imbibed with the meat and potatoes. It almost seemed to disappear in the presence of the fairly powerful eggplant dish.

The next tasting involved a cheeseless broccoli, mushroom, and zucchini quiche with mashed potatoes. The Dornfelder tasted sour and I sensed some sort of strange fruit in the background. I finished the glass with beer nuts. The wine was fairly flat but its sourness disappeared.

The final meal consisted of meatballs in a tomato sauce with rice and green beans. The wine was somewhat rounder than before but was still ever so short. I thought I was drinking an alcoholic fruit juice.

The initial cheese pairing was with a French goat cheese that really resembled a Camembert. While the wine was a bit flat it did taste lightly of black cherries. Then I went to a Swiss Gruyere. The Dornfelder became somewhat more robust but the fruit was less distinctive. I finished the bottle with a local, fairly sharp Asiago cheese that I prefer to its presumably more authentic Italian cousin. Finally a decent pairing; the wine was pleasant.

Final verdict. I didn’t plan to be reviewing two Dornfelders in such short order. But we don’t get many of them in our neck of the woods so I figured why not give it a try. I am definitely not planning on a third round before the cows come home. I fail to see why such a grape should cost more than many better grapes from German and other countries. Of course, if I had liked the wine…

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Levi Reiss is the author or co-author of ten Internet and computer books. In his spare time he enjoys drinking fine Italian or other wine, especially when paired with the right foods and good company. He teaches various and sundry computer classes at a French-language community college in Ontario, Canada. His global wine website is www.theworldwidewine.com and his Italian food website is www.fooditalyfood.com .

Author: Levi Reiss

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I Love French Wine and Food - An Alsace Pinot Blanc

If you are looking for fine French wine and food, consider the Alsace region of northeastern France. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local white Pinot Blanc wine.

Alsace ranks tenth out of the eleven French winemaking regions in terms of vineyard area. Don’t be fooled by the numbers; Alsace is a major producer of quality French wine. Its wine growing area is only about 60 miles (100 kilometers) long, and at the most a mere 2.5 miles (4 kilometers) wide nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west. But this relatively tiny area is known for distinctive wines. Alsatian wine bottles are quite distinctive; tall and slim and their labels feature the grape variety, in contrast to most French wine labels. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories.

About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. Secondary white grape varieties include Pinot Blanc, reviewed below, Sylvaner, and Muscat. The major red grape variety is Pinot Noir, reviewed in a companion article in this series.
Colmar is an Alsatian town pretty well in the middle of the Alsatian wine villages. Go there if you don’t like rain; given its proximity to the Vosges Mountains, Colmar is the driest town in all of France. This city of about sixty-five thousand was founded in the Ninth Century. despite Colmar’s major destruction in both World Wars, there is a lot to see in its old town (Vieille Ville). Some say that it’s more interesting than Strasbourg. You really should visit both and decide for yourself. Among Colmar’s sights are the St-Martin church constructed from the Thirteenth to the Sixteenth Centuries, the Ancienne Douane (Old Customs House), and the Maison aux Arcades (Arcades House).

Since 1626 Ribeauville has been the home to Trimbach wines. In spite of its size, under five thousand, it has a bit of everything: ancient town walls, Gothic churches, storybook medieval houses, ,a town hall peppered with antiques, and a spring. The ruins of three castles are in the vicinity. And the first Sunday in September, Ribeauville hosts a major Minstrel Show.
Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras (Goose or Duck Liver). For your second course savor Baeckeoffe (Meat and Potato Casserole). And as dessert indulge yourself with Gateau Chasseur (Almond Cake with Raspberries and Meringue).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Trimbach Pinot Blanc 2004 12.5% alcohol about $13.50
Let’s start by quoting the marketing materials. Tasting Note Straw colour; apple, pear fruit aromas with light biscuit and citrus tones; medium- to full-bodied with ripe peachy flavours and a clean, zesty finish. Serving Suggestion Smoked salmon, shellfish or asparagus in hollandaise sauce. Alsatian Pinot Gris is becoming increasingly fashionable, and this example illustrates why.

Honeyed fruit aromas, such as peach and pear, plus a texture of smoke and mineral seduce in this just off-dry white that’s, round, soft and quite rich. The producer recommends this as a good substitute for red wine with meat dishes such as cold cuts, roast beef or game. They also suggest pairing it with smoked chicken, fish or lobster. And now for the review.
My first meal consisted of a commercially prepared chicken breast with the skin on (increased flavor but increased calories), potato salad, and a spicy tomato, red pepper and garlic salad. The wine was refreshingly acidic and somewhat fruity. I finished with fresh pineapple. I liked this combination; the fruit flavors in the pineapple complemented those in the wine and actually seemed to intensify each other.

I then paired the Pinot Blanc with a reheated home-cooked chicken leg in a tomato-based sauce with beets and more of the above potato salad. The wine scored as in the first round, but was more assertively fruity including the taste of pears. I am not used to a Pinot Blanc wine being so present, and I like this change.
My last meal consisted of a cheeseless broccoli, mushroom, and zucchini quiche and mashed potatoes. While the wine was powerful and quite fruity, it did come up short.

The first cheese pairing involved a French goat’s milk cheese that I would have taken for a Camembert. At the first sips the cheese sort of cut off the wine. Later the results were somewhat better; the wine was fruity and moderately acidic. Then I went for a Swiss Gruyere with a lightly sharp, nutty flavor. This combination was even better; the Pinot Blanc came out nice and fruity.

I usually don’t go with a non-imported cheese when tasting wines. However, I am making an exception for a Canadian Asiago cheese that our local supermarket almost never carries. I think that this is the best cheese I have tasted in quite a while; in my opinion it clearly surpasses its Italian Asiago cousin. When I like a cheese that good, I really want to try it with wine. The result wasn’t disappointing; this excellent cheese really intensified the wine’s fruit and acidity.
Final verdict. There is no doubt in my mind, this wine is a winner. And the price is reasonable to boot.

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Over the years Levi Reiss has written ten Internet and computer books, sometimes with a co-author. Between you and me, he would rather drink fine French, Italian, or other wine, accompanied by the right foods and the right people. He teaches various and sundry computer classes at an Ontario French-language community college. His central wine website is www.theworldwidewine.com and his Italian wine website is www.theitalianwineconnection.com.

Author: Levi Reiss

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