In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

How to be as refined as the wines at a wine tasting

By Bill Ward

JewishWorldReview.com | (MCT) Not to put too fine a point on it — or encourage excess — but by far the best way to learn about wine is to drink it. And to drink a lot of it.

But not all at one sitting, of course. On the other hand, you can sample a good bit of it at one "standing," especially if you're willing and able to spit as you go.

Many cities have several public tastings every year, and some retail outlets seem to have ramped up the number of sampling tables, especially on Fridays and Saturdays, when a savvy consumer basically could use these stops for their happy-hour imbibing before going out to dinner.

So here's a not-to-do-list for public tastings, especially the big ones:

  • Don't wear too much perfume or cologne — and preferably not any. Others will want to sniff the wines, and every glass will smell the same if there's fragrance in the air.

  • Don't hit on the person pouring the wine. They're working, and they're more interested in selling you their wine(s) than in getting your phone number.

  • Don't hesitate to spit (preferably into the bucket). The intent should be to sample a little bit of a lot of wines, not a lot of a few wines. With that in mind:

  • Be satisfied with however much is poured. It's also much more interesting and often more enlightening to sniff a wine when there's only a small amount in the glass. And don't be afraid to stick your schnozz deep into the glass to check out the aroma.

  • That said, don't strive to come up with descriptors. Even if you think you're getting pencil shavings on the nose or kaffir lime on the palate, that's a parlor game. What's more important is the texture, the balance, the focus — and most of all, the tastiness — of the wine.

  • Don't have your glass attached to something around your neck. Even George Clooney and Anne Hathaway would look dorky wearing one of those "necklaces." Plus residue inevitably will slosh onto your shirt. (We klutzes try to remember to wear a red shirt to tastings.)

  • Don't get schnockered. Mix in some water and food early and often. This is not about getting your money's worth of wine; the experience is part of what you're paying for, too.

  • Don't finish a pour unless you're enjoying the wine. If you don't like the wine, or even sorta-kinda don't like it, dump it. Ignore the price, no matter how alluring it might be. If you're not sure if you like it, the wine is worth exactly $0 to you, although making a "yuck, what stinks?" face is not advised.

  • Don't just talk; listen. And not just to the pourer but to other attendees. No matter how much you know (or think you know) about malolactic fermentation or native yeasts, there's plenty to be learned. We're all on a journey here.

  • Don't automatically start with lighter wines and move up to the "bigger" stuff. Consider reversing that course, trying out some full-bodied stuff and then gravitating toward more sprightly wines that can enliven your palate. This also allows you the option of finishing with Champagne.


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Take heed, please

That plays right into my strongest piece of advice, which I consider almost as important as all the previous ones put together:

Always, always, always be aware and considerate of the people around you. Don't ever hold court or monopolize the pourer's time when there are people all around you waiting to get some wine. (This is made easier if you're working your way quickly around the room, a certain regional or varietal at a time.)

So please, pay attention. It the tasteful thing to do.

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