Category Archives: Healthcare

Difference in Drinks using Filtered Water – Yes

Water, the very thing that gives almost all organisms life. While we drink it in one form or another, we seldom think about the difference between normal water and filtered water. I know that there is a difference as I often drink tea, sometime having to use regular water due to a used up filler. While it’s small, the problem is still there. The question is, why is this so? Here are a few reasons behind this.

It’s often believed that boiling cold water before using it kills any harmful microbes. This is true, but it doesn’t get rid of any foreign substances that might happen to be in it. This includes Fluoride or perhaps something else. While you might not see it, try splashing a bit of water onto a clear, clean glass and wait for it to evaporate. You will see residue left behind, proving that tap water isn’t as clean as you might think. The amount varies from place to place, while one place might be clean, another, like New York, would have less safe drinking water.

With filtered water, these things are not a problem. This is water without anything in it that might change the taste or look. No bacterica, no chemicals, no microbes, or anything else that might be in there. This allows anyone to taste the drink rather than what is hiding in the drink. It means when you use this water, you can fully taste the texture, taste, and aroma of the drink to its fullest. Some state it might be a psychological affect as people believe that filtered water would taste better because they think it would. This might have some merit, but I don’t believe it to be true.

As an adult, you often would drink the same kind of coffee or drink everyday. It’s when you get so used to drinking the same kind of drink you begin to taste subtle differences. There is a subtle difference in taste between the two drinks with one as tap. This is due to the previously mentioned substances lurking within the water. While it may not be enough for the first time drinkers, someone who casually drinks, it’s enough for them to say filtered is better. I should know, I tried it myself with green tea.

While many people might not agree with that, there are also other people who might. Until there is a scientific study to prove this, there is no real way to prove it as fact and it can only be deemed as an opinion. Even so, I strongly believe that filtered water improves the taste of any tea or coffee. If you have doubts, compare two cups of your favorite drink with one of them having tap water and the other with filtered water. You’ll be amazed by the difference.


  1. Can Drinking More Spring or Filtered Water Improve Your Health?
  2. An Argument for Not Reducing Salt Intake
  3. The Hidden Dangers of Drinking Water – Huffington Post

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Desserts Fruit Apple Desserts Feed a Crowd no Bake Desserts

Try this unique and delicious treat to serve the next time you find yourself feeding a crowd! Apple tostadas are scrumptious, easy to prepare, unique, kid friendly, and a wonderful dessert idea for your next gathering! This dessert is also a big hit when serving a Mexican menu!

There are two steps. The first is to fry up the tostadas and sugar. The next is to prepare the Apple Salsa, which will take some time due to the peeling of apples and dicing.


Flour tortillas small taco size not burrito size, 2 packages to make 24 tostadas

Vegetable oil; 1 cup

Cinnamon sugar mix 1 cup 2 cups of sugar, and 3 tablespoons cinnamon

6 large red delicious apples; peeled and diced

6 large granny smith apples; peeled and diced

6 golden delicious apples; peeled and diced

1 tablespoon lemon juice

2 8 ounce packages of cream cheese, room temperature

1 tablespoon brown sugar

2 tablespoons of peanut butter

2 king size snickers bars

1 16 ounce tub kool whip


Flour tortillas small taco size not burrito size, 2 packages to make 24 tostadas

Vegetable oil enough in frying pan to be able to submerge flour tortillas 1 cup

Cinnamon sugar mix 1 cup 2 cups of sugar, and 3 tablespoons cinnamon

Preheat oil in small fry pan over medium heat

Submerge one flour tortilla into oil fry on one side for 30-45 seconds, turn, fry other side, submerge into oil with a holder: a potato masher works well. Keep tostada in oil until hard. Remove from oil and dust in cinnamon sugar mix. If you use a larger pan, you can fry more than one at a time, however, tostadas should not overlap. You must stand over this and watch. The flour tortillas cook fast and can easily burn.

Apple mix:

6 large red delicious apples diced

6 large granny smith apples diced

6 golden delicious apples diced

1 tablespoon lemon juice

Cream cheese mix:

2 -8 ounce packages of cream cheese, room temperature

1 tablespoon brown sugar

2 tablespoons of peanut butter

2 king size snickers bars

1 16 ounce tub whipped topping

-Peel and cut apples into diced size pieces. Add lemon juice and mix, refrigerate

In mixing bowl mix cream cheese, peanut butter, and brown sugar.

Fold in thawed whipped topping. Fold in apple chunks, and diced snickers bar. Refrigerate at least two hours

When ready to serve you can either make them yourself and serve, or leave the apple salsa in a center bowl with sugared tostadas surrounding the bowl for guests to make them themselves.

This crowd pleaser is popular so make sure you make enough!


  1. 25 Potluck Desserts to Feed a Crowd | Taste of Home
  2. Cantaloupe Benefits & Nutrition Facts
  3. 40 Tempting Potluck Dessert Recipes | Midwest Living

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Dessert Ideas

Here is a recipe that has been passed down in my family and is almost always at every family gathering. A light, cool and refreshing layered dessert with a shortbread crust that is easy to make. A great way to end any meal, whether it be a holiday gathering or a barbecue. You can also use any flavor of pudding for this dessert. I have tried it with chocolate which is really good too.

 Lemon Pudding Dessert


 1 cup cold butter,cubed

 2 cups all-purpose flour

 1 package (8 oz.) cream cheese,softened

 1 cup confectioner’s sugar (powdered)

 1 carton (8 oz.) frozen whipped topping

 3 cups cold milk

 2 pkg. (3.4 oz. each) instant pudding mix


1) In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.

2) In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.

3) In a bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 1 hour.

Makes 12-16 servings.        

 Strawberry Angel Food Dessert  

  Another chilled layered dessert that has Angel Food Cake pieces with  sweetened cream cheese and strawberries in a glaze. 

  Serves 18


  1 (10 inch) Angel Food Cake

  2 ( 8 oz.) cream cheese,softened

  1 cup sugar

  1 (8 oz) container whipped topping,thawed

  1 qt. fresh strawberries, sliced

  1 (18 oz.) jar strawberry glaze

  1 can whipped topping

   Optional: Blueberries


 1) Crumble the cake into a 9 x 13 inch dish

 2) Beat the cream cheese and sugar in a bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

 3) In a bowl, combine strawberries and glaze until evenly coated. Spread over cream cheese layer. Use canned whipped topping to decorate the top. Chill until served.

For a festive Fourth of July dessert add blueberries to the dessert.


  1. Dessert Recipes –
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  3. Quick + Easy Dessert Recipes and Dessert Ideas from

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Easy Meals using Spring Ingredients

It is difficult to imagine the relief that people in the past must have felt when early spring crops came into season. After a long winter of heavily salted meats, supplemented by few, if any, vegetables taste buds must have drooled like soft April rains. The lighter fare of spring, with its clean tasting and sweet vegetables must have seemed like manna from heaven. 

Today, with an all year round supply of quick frozen vegetables it is difficult to imagine how intensely satisfying spring foods must once have been. Nevertheless, as more and more consumers (in both senses of the word) source their produce locally, seasonal crops might just make a come back; and the good news is that because their flavours explode on the tongue like new garden greenery, they are very easy to prepare. 

Forget complicated sauces and hard to master culinary techniques. Keep cooking as simple as the foods themselves. 

Spring lamb, with intensely sweet garden peas, a few young carrots and never to be forgotten new potatoes, provides a meal to die for; and not baby potatoes as supermarkets misleadingly call small, old potatoes. 

New potatoes are as different from old ones as a winter frost from an early thaw. Thin skinned and easy to scrape clean they are sweeter because their sugars haven’t had time to convert into starches. With a subtle, earthy flavor they require very little in the way of enhancement. A hint of mint perhaps, whilst cooking, and served with just a touch of butter.

First slam in the lamb. A judicious dusting of salt and pepper is all that is needed. Place in a hot oven and enjoy a glass of wine whilst those mouth watering aromas drift through the kitchen. 

Share the opened bottle with your partner whilst shelling the peas. There is something richly sensuous about opening those pods and running a finger tip down the insides to free those tastes of heaven. Cover with water, add a pinch each of salt and sugar and boil until just tender. The sugar is not intended to add sweetness but to draw out the natural appeal of those taste sensations.  

 A light scraping is sufficient for the carrots and potatoes. Their skins are not tough. Plainly boiled, with a pinch of salt in the water, and even confirmed carnivores might find sympathy for the vegetarian cause. 

How simple is that? But it needn’t end there. Start with grilled asparagus; “One of nature’s most perfect foods, “ according to the Michigan Asparagus Advisory Board. Wash the stalks, bend in half until they break, slap the tips on to a hot griddle for a few minutes and serve with melted butter; simplicity itself. Save the tougher bottom halves to make wonderfully fragrant soups.

And for dessert what better way to go than strawberries? A light sprinkling of sugar, just to accentuate their succulence and enhance their juiciness, and serve with good old fashioned vanilla ice cream; good quality though, why adulterate nature’s goodness with inferior products? 

Meals made from fresh spring produce like these lend themselves to the celebration of food, not the mastery of recipes; and are something to look forward to during those dark, dreary winter months.


  1. In Season: Spring Produce – Cooking Light
  2. NutriSystem Meals
  3. Spring Ingredients from A to Z – Relish

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Easy Asian Grilled Tofu Salad

Asian Grilled Tofu Salad is an easy, healthy alternative to the boring tossed salad. Even better than a regular broccoli slaw salad is this version with grilled, marinated tofu squares. Tofu is a high in protein and absorbs the flavors around it, making it great marinated and grilled.

To start, you will need a carton of firm (not silken) tofu. Be sure to choose firm, as the silken varieties are really better left to being used as dips or fillers. Drain the tofu and set it on a plate. Press it beneath the weight of another plate on top and a heavy frying pan on top of that. While it is being pressed you can make the salad:

Mix the following together:

A bag of broccoli slaw. A bag of cole slaw works too, but I recommend broccoli slaw if you can find it.

2 pouches of crushed ramen noodles (You can add some of the flavoring pouches or toss them. I prefer to skip these little pouches. If you add the flavor pouches you will want to cut back on the soy sauce or it will be too salty.)

1/4 cup chopped almonds. Don’t skimp on the almonds! They really add to the quality of the salad!

1/4 cup soy sauce

1/8 cup rice or white vinegar

1/8 cup vegetable oil

1/4 tsp. garlic salt or as much fresh chopped garlic as you like

2 tablespoons sugar

You can also try it with a little wasabi if you like

Once you have thoroughly tossed all ingredients together, you can focus on the tofu. By now it should be pressed. Chop it up into bite sized squares and coat the pieces in a marinade made of: 1/8 cup vegetable oil, 1/8 cup soy sauce, and the juice of two freshly squeezed oranges.
Pour the tofu into a large aluminum foil pouch and sprinkle some freshly ground pepper and some sea salt or garlic salt on top. Grill until the pieces are hot but not burned. Let the squares cool a bit and then add them on top of the salad. No need to mix them in too thoroughly or they will be smooshed. Now you have a quick, delicious meal high in protein and vitamins. Unlike most salads, this one keeps pretty well in the fridge overnight if you have left overs.


  1. Asian-Style Grilled Tofu with Greens Recipe – EatingWell
  2. How To Stop Sugar Cravings
  3. Asian Tofu Salad –

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Difference between Kosher Salt and Iodized Salt

Difference between Kosher salt and Iodized salt…

*The difference between Kosher salt and Iodized salt:

Iodized salt has a uniform crystal structure because it has been milled, while Kosher salt is a flakey multifaceted crystalline structure because it is not heavily refined. If you would put these salts under a microscope, Kosher salt looks like a series of randomly attached crystals, while table salt are forms of a regularly shaped cube. The structural difference’s these salts does give these salts a difference performance in cooking that’s why you’ll notice in some recipes specifically one or the other to be used.

*Kosher salt has been used for years:

Kosher salt has been used for years in Kosher butchering. Koshering salt is used as part of the Koshering process making it a safe meat for Jewish people to eat as part of their dietary guidelines. Kosher salt is pure, plain salt and having a mild flavor, and it contains “no” additives such as “Iodine”.

*Kosher salt used to cure meats and vegetables over the years:

I’ve watched as my parents used Kosher salt to cure our meats and vegetables over the years. The Kosher salt helps to keep the moisture in the meat because the meat absorbs it better. Did you ever watch your parents make ice cream? If you did, they used Kosher salt, also known as “rock salt”, which they added to the ice crystals they packed around the ice cream container and this lowered the freezing point and made the ice cream even colder.

*Kosher salt is not a good table or baking salt:

Kosher salt is not a good choice for baking because the large grains will clump up in the baked good. Kosher salt is not suitable for some cooking applications and it’s not used as a “table salt”. Table salt is always preferable for use on the table to salt foods but many people also like to use “sea salt” which is a fine, flaky salt that takes more liked the refined iodized salt. Table salt is available in a range of styles and grained varieties.


I enjoy using the Kosher salt, Iodized salt, and sea salt when I cook and I find when each is used as directed, it gives our foods a much better taste. I love “sea salt” especially when I prepare fresh fish, shrimp, lobster, or casseroles containing these items. 


  1. What is the difference between different types of salt such as kosher …
  2. Garlic and Onions Health Benefits & Recipe
  3. The Difference Between Kosher Salt and Table Salt

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Creative Dishes using Spinach

Dark, delicious, feathery and nutritious… if spinach were a man, you’d want to dance with him, then marry him. But what do you do with spinach besides making the same old salad? Well, fresh spinach has a slight bitterness that can point up the sweetness of other vegetables, especially in the depths of winter, when good corn and the like are hard to find. Pairing a little fresh produce with a frozen vegetable makes cooking easy and affordable, and gets the best from each item. Or go the other way, and let spinach star, with smoky or creamy cheeses accentuating its texture and herbal flavors. Here are a few easy ways to eat more delicious spinach.

Almost everyone loves garlic bread – and when you stuff it with spinach it’s even better.

Spinach-stuffed Garlic bread


One loaf of prepared garlic bread, (thawed if frozen) open it, butter side up, place on a baking sheet. Set aside. Preheat oven to 375 degrees F.

In a large frying pan, saute

1 Tbsp olive oil

One 10-oz package of fresh spinach, rinsed, stemmed and patted dry

2 cloves garlic, minced

1/2 tsp ground coriander

salt and freshly ground pepper to taste.

Cook over medium-low heat until garlic is soft and spinach is thoroughly wilted. Check for seasoning.

Add to spinach mixture in pan

1/3 C mascarpone cheese, cream cheese or whole milk ricotta cheese

1/2 C grated Cheddar, pepperjack, or smoked mozzarella cheese

2 Tbsp grated Romano or Parmesan cheese

Stir to blend. Pack spinach mixture onto bottom half of garlic bread, place top on loaf and wrap in foil. Bake on baking sheet at 375 F for about 18 minutes, until bread is crusty and cheeses are melted. If needed, unwrap bread from foil, place on baking sheet and bake for an additional 5 minutes, until bread is crispy enough for your taste. Cool slightly, slice and serve. Especially good with Pasta Arrabbiata. Serves 2-4.

Another wonderful and simple thing to do with fresh spinach is to mix it with a frozen vegetable – it’s economical, and the fresh spinach brings out the garden sweetness of the other vegetable. I most often like to mix corn and spinach, and sometimes a little green-on-green action makes me feel that summer is close by.

Spinach with Peas or Corn

2 Tbsp unsalted butter or 1 Tbsp EACH butter and olive oil

1/4 C chopped onion

1 clove garlic, minced

4 C fresh spinach, washed, stemmed and patted dry

1 C frozen sweet white corn, or frozen tiny green peas

1/4 tsp dried thyme, dill, smoked paprika, or mint*

salt and pepper

1 Tbsp pine nuts, optional

In a large frying pan, heat the butter or oil over medium-low heat. Add onion. Cook, stirring frequently, till onion begins to soften. Add garlic and spinach and cook, stirring often, till spinach begins to wilt. Add corn or peas, and dried herbs (see *note)and cook gently till all is warmed through. Season with salt and freshly ground pepper, sprinkle with pine nuts, if desired. Serves 2-3 as a side dish.

*Use thyme and/or smoked paprika with corn, dill with corn, or dill and mint with peas. If using smoked paprika, omit pine nuts.

Now don’t leave the salad out altogether! Instead of a tired spinach and orange salad with poppy dressing, take a greener approach. Throw whole spinach leaves into a romaine salad (about a 1/3 of the entire amount of salad greenery) along with torn basil leaves, torn flat leaf parsley and some shredded Pecorino Romano cheese, dress with a good bottled Italian vinaigrette, and savor the herbal goodness that whole leaves bring to your bowl.

For a great boost to jarred salsa, add 2 Tbsp finely chopped fresh spinach and 1 Tbsp EACH grated carrot and diced green pepper per cup of prepared salsa. Add a squeeze of fresh lime juice to take this topping out of the jar and into a garden of fresh-bursting flavor.

When sauteing peppers or chicken strips for fajitas, throw in some whole spinach leaves at the end, just to warm through, and get that extra boost of dark green effortlessly and deliciously.

These are some of my favorite ways to add spinach to everyday meals. Try one today!


  1. 25 Healthy, Creative Spinach Recipes – Babble
  2. Is Brown Sugar Evil?
  3. 6 Savvy Ways to Use Spinach – Save Our Bones

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Common Garden Herbs to use in your Cooking

The first question to ask when starting a kitchen herb garden is “What should I grow”? Well, grow the herbs that you frequently use for cooking and teas, but be aware of the cardinal rule of herb gardening; herbs need sun, and a lot of it. If you plan to grow your kitchen herb garden indoors, make sure that you have a suitable location that receives direct sunlight for several hours each day.

If you are planting your kitchen herb garden in a container that is kept outside, learn which herbs will over-winter well and which will need to be replanted each year. The following is a brief outline of common culinary herbs, their uses and growing requirements.

* Culinary Herb Plants *

A typical container herb garden often includes some of the following. The plant layout of your container herb garden should depend on herb height and growth form, described below.

* Basil

Scientific name: Ocimum basilicum

Height: ~ 18″ tall

Growth Form: Bushy.

Originally from the tropics, this aromatic and flavorful pesto darling will need to be treated as an annual in climates that freeze. Large-leaf sweet basil is the best all-purpose variety and is very easy to grow from seed. If growing outdoors, don’t start seeds until the soil temperature has warmed.

* Chives

Scientific Name: Allium schoenoprasum

Height: 8 – 24″ and taller when flowering

Growth Form: Grows straight up like grass. Sometimes, if tall, leaves will fall sideways and take up more space.

Chives are close kin to garlic, leeks and onions. The long, round, grass-like leaves, as would be expected, have a bold garlic-onion flavor that is great for soups, baked potato topping and many other culinary applications. Chives are a perennial plant that produces a pink, spikey flower, and are very easily grown from seeds.

* Dill

Scientific Name: Anethum graveolens

Height: up to 3′, depending on variety

Growth Form: Very tall with feathery leaves.

If you love seafood or plan to pickle your cucumbers, dill is a requirement; although a sprig of dill will perk up almost any dish. Dill grows very tall, and produces delicate, feathery leaves and blossoms. The plants grow very easily and quickly from seed. You may want to sow several successive plantings to provide a continual crop of dill during the entire growing season.

* Oregano

Scientific Name: Origanum vulgare

Height: 12 – 24″

Growth Form: Often has a trailing habit.

A wonderful savory Italian seasoning, oregano is actually related to the mints and is a low growing perennial that will cascade beautifully over the sides of your container herb garden. Oregano is also very easy to grow from seed.

* Parsley

Scientific Name: Petroselinum crispum

Height: 12″ +

Growth Form: Stems thin, but leaves are bushy, so leave some space for this plant to spread out.

Many recipes call for parsley. Flat-leaf Italian parsley is the best type to cook with, having a mild grassy flavor. Parsley is a biennial, but in colder climates you may have to replant annually. It is a fast grower and very easy to grow inexpensively from seed.

* Rosemary

Scientific Name: Rosemarinus officinalis

Height: 3 – 5′, taller in climates that are warm year round.

Growth Form: Narrow, upright bush.

Rosemary is a savory, woody herb, with succulent, thin leaves that resemble conifer needles. The plant is perennial in milder climates but cannot withstand freezing temperatures. If you live in a cold temperate climate, you may want to replant this herb annually. Rosemary is slow to grow and not easy to cultivate from seed. Gardeners are often better off purchasing an established plant.

* Sage

Scientific Name: Salvia officinalis

Height: 12 – 30″

Growth Form: Woody, bushy plant.

Sage plants are perennial woody plants that, when mature, resemble small bushes. This savory herb is a useful addition to soups, poultry and may other dishes. Sage grows quickly from seed and comes back year after year, even in cold climates.

* Thyme

Scientific Name: Thymus vulgaris

Height: 3 – 10″

Growth Form: Trailing habit.

Thyme is a tiny-leafed, low-growing savory perennial that can be grown from seed. Thyme is useful for adding flavor to many different dishes, and the plant is also very attractive; producing tiny, delicate flowers during summer.

* More Information *

For a great selection of herb seeds and plants, see Johnny’s Selected Seeds. To learn more about herb gardening in general, look to the Herb Gardening website.


  1. 11 Herbs Every Cook Should Use – Cooking Light
  2. Coffee For Migraines?
  3. Top 12 Must-Have Herbs To Grow In Your Kitchen Garden

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A look at value for Money for Kfc Family Packs

Our family loves KFC! Not that we have it all that often – maybe two or three times a year on average. It’s a real treat. On the anniversary of my mother’s birthday the year after she passed away we bought a family pack to take on a picnic. That was of those memorable family occasions.

It was very appropriate because my mother also loved KFC. Where I grew up, in the Australian island state of Tasmania, KFC was the first of the fast food chains to set up a business in a nearby city. That would have been the late 70s. It was there long before McDonalds or any of the pizza chains.

I would sometimes buy KFC for tea on the way home from work. I always remember how I loved the corn. My mother loved the chicken pieces and would always put away more of it than I did. If there was any left over it always tasted even better the next day. That’s still the case. My husband always reckons it tastes much nicer the next day. He likes the original recipe KFC best. My little boy loves the popcorn chicken. I think we all love the potato and gravy even if it is just potato whip. My hubby always wants coleslaw – even if it’s not included in the family pack. He reckons it’s the best coleslaw there is.

One of the things I really appreciate about KFC family packs – apart from the fact that they are so yummy – is what good value for money they are. These days it can cost as much to buy a McDonalds meal for a family as it does to buy a KFC pack – and it really just isn’t such good value. Now we actually buy Maccas (the Australian nickname for McDonalds) more often than we buy KFC. One of the reasons is that Maccas is closer – and also we have a six-year-old who always wants a Happy Meal – for the toy more than anything! Maccas do have the most popular kids’ toys.

But with Maccas you don’t get as much variety and it doesn’t seem to be such a balanced meal. Let’s face it – you normally just eat your burger and fries straight from the throw-away boxes, whereas with KFC you dish it all up onto a plate. It’s a more traditional family meal even if it is fast food. What’s more, with Maccas you don’t have anything left over for the next day. With KFC we always have enough left over for another meal – and we look forward to it because it’s so much nicer still when it’s cold. We never have any potato and gravy or fries left. But there’s always plenty of chook as well as coleslaw and some of the soft drink (soda).

You’ve got to hand it to the Colonel – he sure did come up with a winning recipe – and the marketing has always been very good too. Having a bucket of KFC is our favourite fast-food experience.

I always remember a funny story I read in a magazine some years ago about a KFC special deal. It was about a young woman who was watching TV when she saw an ad for a really good KFC offer. It sounded so good she just had to go out and get some right away. When she asked for the special deal she’d seen on TV though, the person serving her knew nothing about it. She couldn’t understand why – until suddenly she remembered something that explained everything! She had been watching a home-made video – of something that had been taped ages ago! She sheepishly left KFC without her special deal. What a let-down!

All things considered, I think the KFC deals are always great value. It’s probably not something you should eat every week and you may not be able to afford to. Of course you could prepare something similar for less at home and it might be more healthy – but it just wouldn’t be the same, would it! After all the Colonel’s special recipe has that unique blend of herbs and spices – and it really is a treat! I wish I could have some right now! My tummy is rumbling and just thinking about it is nearly making me salivate.


  1. KFC Coupons: Top Deal $5 Off | Goodshop
  2. Diuretic Weight Loss
  3. Top 5 Fast Food Value Menu Deals | Investopedia

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Primeur Wines and how to Purchase them

The primeur investment wines as an example

 The Bordeaux inhabitants know very little actually about what primeur wines are. It stands to reason that they do know why Bordeaux is so well-known worldwide and also why they cannot afford the great Bordeaux wines !

 This said, they do not even know what primeur wines mean, unless they are connoisseurs and have invested some money in wines. As a result and after discussing the issue with many contacts overseas one can realize that very little people abroad know what primeur means and whether such wines are of interest, in terms of wines to drink needless to say to accompany their meals and luncheons but also in terms of investment.

 And this is basis of these few lines: to explain what primeur wines are and how you could put some money in to beat the Stock Exchange and the current crisis.

 Primeur wines are wines from the most recent harvest, wines that are tasted while they begin their silent life in oak-tree barrels for a period of about 15 months, during which time prices are published by the trade and orders placed in with brokers and estates.

 At this point, as we are talking about investing money in wines, it must be said and I hope it will not discourage you, you have to forget about drinking the wines that you will be purchasing..

 Forget the idea of uncorking a $500 bottle of red wine to please your guests, as they might even put some water in claiming the wine is “too strong” [this is indeed something that happened to me a few years ago when I was proud to respond to an invite and came along with a very nice bottle of wine and my uncle turned it away..] – so I guess you will make sure about your invites first and direct them properly to connoisseurs and not drinkers !

 The second point is that you are here to make money: so, as said above, do not attempt to drink your wines if you ever get them..

 The reason is that all the primeur wines you will be purchasing ought to remain with the merchant who sold them to you.

 We are now reaching the heart of the whole thing. How can you invest money in wines? This is the procedure I would recommend but is not applicable in North-America since private citizens are not allowed to order wines direct from suppliers overseas but place their orders through the local merchants who in turn will apply to the wine importer having a state licence.

 Therefore the procedure below can be worked out by clients in Europe, South-America and Asia.

to choose your wines, check your budget first. Without a budget you cannot do anything ! It is so obvious.. address a broker in France, preferably in the region where you intend to purchase ( broker in Bordeaux or in Burgundy etc..) why would you have to address a wine broker ? The reason is that most chateau wines entrust their entire crop to one or a couple of selected brokers who have instructions and historical data to serve their past clients. However should you wish to address a Great Chateau, do so and be advised they might forward your inquiry on to their dedicated broker. Specify that you want to invest money in wines and ask for their price-list. Once you have made up your mind, request a pro-forma invoice from the broker with the terms of payment required. In general primeur wines are billed as follows: 1/3 upon order, 1/3 three months later, 1/3 three months later, delivery being made 15 or 18 months after the release of prices on the primeur market. This means that you should not be too much impatient in getting your wines [ should you wish to ship them anyway !] as they have to be aged in oak-barrels before bottling. Ask for a complete documentation as to the ownership of the wines, that is giving evidence that said wines are indeed the property of the Estate even though the chateau wines are marketed through their broker(s). Having paid up the chateau invoice, there is nothing else to do than wait until the end of the aging period after which you will be requested to specify what you want to do with your wines. This is the point: either you have the wines shipped to you [I will detail the procedure separately] or have the wines stayed put in the chateau cellars for the moment.  The reason is that – you remember it – we said you are investing your money in wines, the ultimate goal would be to make a profit.  As a result, you are strongly advised to let the wines stand quietly in the cellars since storage might be preferred compared to your own room, cellar etc..  Assuming that your wines would stand at the chateau for an other 3 years, you will be able to demonstrate a perfect condition of storage at the time you will take the decision to resell your wines. This is essential to guarantee the next Buyer that your wines are in perfect condition. Contrarily, when storing at home, you will have to confirm the perfect condition of your storage when reselling.  We will subsequently discuss shipment instructions, the expected return on investment, the procedure to resell your wines and how this can be achieved.

I will close not forgetting to point out that we are not herein discussing the wines but the great, great  great great wines !


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