Month: February 2014

Whether it’s planning the “perfect” wedding or creating your “perfect” space, one of our favorite wedding planners, Heather Balliet of Amorology Weddings shares some of her favorite tips that work for both.   See more on Heather’s style in the January 2013 issue of San Diego Magazine, where her very own “living” space is featured and she offers some more useful”DYI” tips.

http://www.sandiegomagazine.com/San-Diego-Magazine/Januar…

Heather suggests, always bringing the outside in. Keep things fresh with movement.  There should always be something living in the space…such as flowers, a plant or goldfish. It’s also important to embrace the seamless combination of textures, patterns and price points. Find an old piece of furniture you love and customize it with a fresh coat of paint or upholstery. Use as a showpiece at the wedding then bring it home to use as a focal point in your design. Don’t keep things too matchy matchy, combining styles and colors make for much more inviting and interesting look.  It keeps your look relevant and interesting. Another great tip is anchoring a room with a splash of black then add color for richness and elegance.  Let your unique style shine through!  Learn more about Heather & Amorology Weddings: www.amorologyweddings.com

 

 

 

 

 

I love Champagne coupes.  They’re so chic and elegant.  Through the 1960s, the coupe was “the” glass for bubbles.  Coupes had seemed to have fallen out of favor in modern times with wine experts and amateurs recommending or preferring to use flutes or tulip glasses to drink Champagne. But lately, coupes are coming back.  There’s an old legend that the Champagne coupe was modeled after the breast of Marie Antoinette or Helen of Troy.  You know the old saying “more than a mouthful is a waste”. Wait, are we still talking wine glasses here?

Anyway, I guess the question of the hour is should we embrace the redux of the coupe?  And for this I suggest taking the hands on approach.  Its not that I don’t trust the experts, it just when it comes to Champagne it’s time for me to conduct my own very scientific research.  No need to ruin a good bottle of bubbles with a faulty glass…Do your own testing and try our favorite Champagne cocktail in ANY glass you choose.

A Crown Point Staff Favorite:  Moet & Chandon Grand Cru ‘Champs de Romont’ Brut Champagne (or your favorite dry sparkling wine or Prosecco), St. Germaines (elderflower Liqueur) & fresh squeezed grapefruit on ice.

Check out Esquire Magazine’s top 10 Champagne cocktail recipes: http://www.esquire.com/features/food-drink/champagne-cocktails#slide-1

Wine and chocolate are two of the most romantic foods in the world. And with Valentine’s Day right around the corner it got us thinking of fun ways to indulge in both.  Include your special someone or impress your girlfriends next time it’s your turn to bring dessert.  Wine & chocolate can be a perfect match and a fun way to experiment with wine and food pairings.

Both wine and chocolate can be very complex on their own, so keep it simple with three basics: 1) The wine you select must be perceived as sweeter than the chocolate 2) Pick a wine that’s big enough to cut through The chocolates richness 3) Look for flavors in both that are similar to one another.

*For example bittersweet or dark chocolates need a strong red wine to balance out the bitterness in the taste.  These chocolates are the richest & most intensely flavored containing the least amount of sugar, and the greatest amount of cacao.  Zinfandels often seem to be the obvious go-to when it comes to pairing wine with bittersweet & dark, but a Shiraz or a Spanish Grenache would also be a suitable companion.

*Milk chocolate, on the other hand, contains a small amount of cacao & is the sweetest, remember rule #1 and choose a wine sweeter wine than chocolate.  Pairing it with something less might leave your mouth tasting like a rubber band. A good match might just be a sweet and tasty tawny port, but if you find the right bottle of pinot noir, you also won’t be disappointed.

*White chocolate, though not a true chocolate due to its absence of cacao, is a super-sweet blend of sugar, milk and cocoa butter. A good pairing would be Champagne, or a muscato. Other good pairings for white chocolate would include Rieslings and Gewürztraminers.

To help you get started check out this great list of wines under $20.  Get pairing.

http://wine.about.com/od/byprice/tp/ValueWinesunder10.htm