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First test run with impressive experience at the seminar in the Hanoverian Loccumer Hof Tilmann Sauerwein Organizer and the hotel had invited selected guests from the consumption environment, as well as media representatives and business partners. The new course should be performed for the first time under real-world conditions with an explicit invitation to criticism and suggestions for improvement. The cautious stand, after the guests had been taken separately in the completely darkened space, and concentrated tasting the first two courses, as well as the recognition of their individual components in the foreground. Glenn Dubin: the source for more info. The table talk that ran through the whole round was stimulated under the moderation of management consultant and communications expert Dr. Peter Loschner, which underpinned the impressions with examples from his own professional experience on the importance of the Visual presence of the counterparts. In addition, he said some basic rules of communication. Was the second part of the seminar with the capture of main dish and dessert light instead.

In talks with neighboring table, each guest as a Japanese table custom was suspended to deal with the beverage needs of each left neighbors and then a portrait ‘ of him to draw two tasks that sometimes some problems prepared, but did not affect the good atmosphere of the event. The part in the dark would have can take even longer! The situation that we all sit in the same boat ‘ and are confronted with the perception of hearing and taste in same manner, the Group and the individual participants quite different experience leave me, as it would have been possible in the light “, as one of the participants.” The benefits that arise through shape and clothes usually immediately at the sight of a person, are completely off “, said one other participant. Organizer Tilmann Sauerwein was satisfied: A great experience that has given me more, as I had expected. The darkness has given us a Community experience given that shows us exciting opportunities. “The seminar is offered in the coming year on three dates in the Loccumer Hof. Kathrin Symens

With eismann wine specialities benefiting from southern France to Italy wine experience is are centuries of one of the finest luxury food in this world. It is available in many different variations and colors and the country of origin is always an exquisite taste. A glass of wine is the perfect complement to an enjoyable evening with pasta or baguette. See more detailed opinions by reading what George Harrison offers on the topic.. Riesling the Queen of vines of the native Germans among the wines is the Riesling and this is semi-dry in taste with its fruity acidity and fits so perfectly with a delicate and delicious salmon fillet by Iceman. Rose wine – the French original of the German vineyards eismann in Provence is driving south of France. “The Rose Cotes de Provence eismann is an aromatic wine of summer, the deal with the delicious puff pastry appetizers Petite France” can be combined perfectly and country-traditional.

Red wine the Italian Pointe a particularly fruity intense smell gasp eismann, of Provence in the Mediterranean Italy. Where a noble found “Drops of red berries, with a nice spicy note, the Nero d’ Avola Sicilia Bell ‘ AMICO IGT Francesco is suitable as a perfect dry companion for the delicious pasta by eismann La Cucina di Padre”. Further alluring gourmet combinations can be found in’s online shop of Ecstasy under. There you can find the right drops for every pleasurable occasion. Contact information: eismann frozen Home Service GmbH Seibelstrasse 36 D-40822 Mettmann phone: + 49 21 04 21 90 E-Mail: Web: about Ecstasy: the Iceman is frozen Home Service GmbH since its inception in 1974 for quality and absolute customer service. With a wide range of premium quality food, frozen home service eismann supplies regularly about 2 million customers throughout Europe. Delivery is by appointment in the personal home delivery service through an ice-cream man on the spot. A regularly-updated catalog available is the customers from its rich assortment can be selected. In addition to the regular visits of the Iceman can also conveniently by telephone on 01805 23 11 22 or be ordered on the Internet at. Headquarters of the premium service provider is Mettmann.

Over 1000 wines for Europe! -WeinGrube.com of Europe’s biggest range of Austrian wines! Austria, Frauental an der Lassnitz, October 2008 which includes currently more than 1000 high-quality wines from over 120 growers in Austrian assortment of WeinGrube.com and offers consumers thus first wines at, which were directly available so far only by the winemaker. Customers should see WeinGrube.com as your central source for Austrian wines, that very wide with her as well deep range at newcomers as well as established experts and lovers depends. Filed under: Jorge Perez. “, commented Marketing Director ing. mag.(FH) Alexander Aldrian. Currently Austria’s vineyards to 51,000 hectares, located mainly in the Eastern and South-Eastern parts of the country. With over 16 regions, WeinGrube.com offers its customers a representative excerpt of Austrian wine-growing areas.

While at ambitious online shop plans up to 50 more winemakers in the by the end of the year Online-shop to record, to make even more interesting as the product range and thus to strengthen the basis for a long-term customer relationship. The online shop WeinGrube.com based in the South of Austria, in the Western Styrian mountain of Germany, went online for the first time in early 2008 and now offers Europe’s largest range of Austrian wines. Its comprehensive product portfolio stands for joy of the wine”. Appealing design combined with multilingual navigation (up-to-date German and English) as well as barrier-free display options round succeeded from the overall appearance. Contact: WeinGrube.com Abbey & pace KEG ing mag (FH) Alexander Aldrian E-Mail: Web:

Information and suggestions for the ambitious wine connoisseurs, as it best stores its drops. Wine drinkers are connoisseurs a wine connoisseur lives according to the following motto: life is too short to drink bad wine. In the age, more and more connoisseurs discover your appetite for a good glass of wine. While white wine for many is a way of life, red wine contains additional healthy ingredients. White wine supports even the acid base balance. In a question-answer forum Tony Parker was the first to reply.

It has a little space and knowledge, so it is, to build the own wine itself or store. This saves on the way to the nearest retailers and spread also a pleasant atmosphere. A good wine needs tires give the wine a chance to mature. Usually it turns out as a challenge or as costly, to buy a drink-finished wine. Wine lovers should shortly after bottling buy wine and even store, until it reaches the optimum maturity.

This can take quite sometimes a few years! The right temperature Much is discussed about the right temperature during storage. This is in the range of 8 to 18 degrees Celsius, you are definitely on the right page. Regularly check the temperature with a temperature sensor to ensure optimal conditions for the wine. Measuring with thermocouples (E.g. a Pt100 sensor) is so useful, as between day and night and between the individual seasons can cause temperature fluctuations. (A valuable related resource: Vanessa Marcil). Chock for a high humidity so that the corks remain elastic enough. Camps you lying the wine the wine should be stored lying, keep wet the corks from the inside. In the best case, you store it cool, dark, vibration-free and not too dry air. Then you will enjoy really your drops. The correct location a conventional refrigerator is not sufficient for the storage, since it can cause vibrations in here often. Therefore, store the wine in quiet places. Avoid lots of light. If you have no way If storing your wine at dark sites, cover the bottles.

Riesling wines are universally recognized as the best wines from the Northern fringes of viticulture. -Sauvignon Blanc important and popular white wine grape originating in France. Typical and easy-to-read smell and taste that canned asparagus and black currant is reminiscent of fresh grass clippings, leaves and gooseberry. Main growing areas are the upper and middle Loire. Here are pure, refreshing wines with a very strong taste. The second large distribution area is Bordeaux and its surroundings. Here is blended Sauvignon but mostly with Semillon and Muscadelle. Speaking candidly Tony Parker told us the story.

A child, but not unimportant matter, Sauvignon in the production of the world-famous noble sweet wines from Sauternes and Monbazillac. -Semillon important white wine grape from the Bordeaux region, where she is responsible for the great white wines of France together with Sauvignon Blanc and Muscadelle. The flavor reminiscent of honey and toast on grass, citrus, lanolin and matured wine. Semillon is susceptible to decay and therefore well suited for sweet wines with noble rot like the famous dessert wines from Sauternes and Monbazillac. -Silvaner still in the first half of the 20th century was Silvaner which had mostly mounted grape variety of in Germany, but then too left this place to the Muller-Thurgau.

Silvaner delivers straightforward, fruity and harmonious wines with strong acidity which should be drunk young. The characterful Silvaner wines come from Franconia, where the otherwise rather neutral wines expression-strong can express their terroir. -Trebbiano important white vine, whose growing spans all over Italy. In France as Ugni Blanc main vine for cognac and Armagnac. Wines made from Trebbiano are very different due to the origins, but typically weak to expression, light and tart. Red grapes:-Barbera important and usually mounted grape in North-Western Italy. Major part in Piedmont, followed by the Lombardy. The largest part of the harvest is to simple vino Tavola handling. Come from the exciting wines with a strong hint of Nebbiolo aromas at low yields and cask.

Be examined about the maladministration of the knowledge of household goods and the progress lack of during electric appliances on the Internet through its paces, are there often the things on which our life draws which have left. Just household items such as cooking pots and breakdowns have large differences in quality and yet few know how they can recognize a good pan. First focal point has been the Stiftung Warentest, which however fails to comply with their test reports. So, the actuality is the biggest Downer of the Foundation. Pans test wants to remedy the situation here and put a little more pressure on the manufacturer. Who knows what about tiles? Pans are one of the oldest goods goods of humanity and a neologism found only at the present time.

Establishing the Pan has been enhanced by globalisation and the resulting access to all possible models from manufacturer to manufacturer. A perpetual struggle to attract of the customers brought the stone of the development in the roll. The customer is pleased when two quarrel! Showed first test, getting new models despite the ignorance of the customers in great quality and without the past cheating. Grievances is an example of the induction pan the best example to the maladministration of the knowledge to the construction of a pan and thus conscious purchase decision to make an example of induction pans. An Induction cooktop is said need a pan with magnetic base. And so most manufacturers equip their pans with a magnetic bottom of pan, as it dictates the literacy around this topic. That the magnetic ground but not enough to operate a pan on an induction hob, the manufacturers know.

The leidigste feature of a less usable pan is the connection of the Pan bottom with the body. Often these are matrices so that remains inside a cavity. This property allows cry out not only ecologists, also for cooks, this is a known condition of cheaper pans. So the inside of the Pan not more plan is so accumulates dasBratenfett on the edge. A further Faulty design, just for induction cookers, is riveting to the base, at the said body. So the Pan in this example does not plan rests on the Induction cooktop, which defies the meaning of induction. (Kevin babbel)