Wednesday, 18 July 2012

Is your glass Half Full or Half Empty?


It’s that age old question isn’t it?
Is the glass half full or half empty?

If you’re an optimist (perhaps believing that summer will eventually arrive in 2012!) … then the glass is half full, meaning that you are naturally inclined to be more upbeat, more optimistic. You focus on what’s there … and not what’s absent


However, if you’re a pessimist (perish the thought, but believing that we’ve already had summer in 2012!) … then you see what’s missing. You have lost that half glass, it’s simply not there … so you focus n the loss – with a glass half empty!

And maybe that is true for both eventualities        




But here’s the answer to that age-old question - and yes there is an answer!

Is the glass half full or half empty?

(Pause – or drum roll for effect)

It depends on whether you’re drinking or pouring!

And with that … I’ll just let that deepness sink in.
In the meantime, Cheers!

Thursday, 12 July 2012

Do you make time for Nuncheon?

Now, as well all know … lunch is that most welcome break in the middle of the working week or that weekend treat, closely followed by that well-earned snooze!

But did you know that Luncheon is a relative newcomer in the daily round of meals, only emerging in the late 17th century.

The word itself is a bit of a mystery and is probably a collision between two different things:
  • Lunch – a northern dialect word for a hunk of bread or cheese and …
  • Nuncheon – a midday snack, from Old English none, “noon” plus schench, “drink”
In the Middle Ages there were only two significant meals: dinner, eaten at noon, and supper, eaten in the late afternoon. This made practical sense: the middle of the day was when people needed an energy boost, and eating in the dark required expensive artificial lighting.

But over the centuries, patterns of work and social fashion pushed dinner time further and further back into the day. By the mid-18th century, most households ate dinner at 5pm; by the mid-19th century, it was 8 or 9pm. This created the space for new meals earlier in the day: tea (first recorded in 1739) and luncheon (1652), first shortened to “lunch” in 1829.

Making the most of a Productive lunch

Lunchtime is renowned as a brilliant way of putting together business deals or even schmoozing clients!
A great advert for the importance of the institution of lunch took place in 1914, when the celebrated Belarus-born chemist Chaim Weizmann (1874-1952) was entertained by CP Scott, the editor of the Manchester Guardian.

When Scott asked what he was working on, Weizmann replied that he had just perfected a new technique for safely synthesising acetone, a highly explosive substance used in cleaning products and explosives.

 A week later, Scott was lunching with the Prime Minister, Lloyd George, who complained that the war effort was foundering for a want of acetone. The rest is, literally, history. The British munitions industry out produced the Germans and the war was won. When asked what he wanted as a reward, Weizmann – a lifelong Zionist — asked for a Jewish state. He got one, largely as a result of the Balfour Declaration of 1917, and became the first president of Israel in 1949 …. And all because of lunch…!!

Thursday, 5 July 2012

The Bizarre World of Bizarre Beers …!


Breweries and manufacturers are constantly adapting and changing to the huge number of consumers who drink beer today, and will often try to invent innovative ideas for expanding their revenues and fan-base.


  • Sometimes, however, breweries take this a little too far, such as in Cambodia, a popular beer is a Tarantula Brandy, containing rice liquor and “flavored” with dead tarantulas.
  • Another example would be the Korean Baby Mouse Liquor, which is made with distilled rice spirits, blended with dead mice, and fermented for one year.
  • Yet another example of bizarre beers is the Kwispelbier brand, produced from a small brewery in the Netherlands, and advertised as “a beer for your best friend.” Yes, it is a non-alcoholic beverage designed for dogs after Gerrie Berendsen, the inventor, wanted to refresh his dog after a day out hunting.

They’re not exactly beers which our customers request – thankfully!

However, we do stock an enviable range of beers, including Farnham’s best selection of 7 real ales. As a result the Shepherd & Flock regularly appears in the Camra Good Beer Guide.
And if you’re looking for that thirst quencher, we also have a choice of 5 top lagers.

Tuesday, 26 June 2012

Sunshine, Strawberries and Cream, Primms... it must be Wimbledon!


Okay, the sunshine might not last … but let’s enjoy it while we can!

It is the middle of summer and Wimbledon is very much upon us.

The drink most associated with Wimbledon is, of course, Pimms.

Even if you aren’t a tennis fan, this slightly spicy and refreshingly tangy tipple is worth discovering this summer.

 The Pimm’s Cup’s origins date back to 1832, when London oyster bar owner James Pimm started offering guests a gin-based beverage containing quinine and a secret blend of spices. The elixir was dubbed as a digestion aid, and served to patrons in small tankards known as “No. 1 Cups”.

The drink’s popularity quickly grew, and by the end of the 19th century it was ubiquitous all over the United Kingdom. The first Pimm’s bar opened at the 1971 Wimbledon tournament and today over 80,000 pints of Pimm’s and lemonade are sold there to spectators each year.

Although there have been six variations over the years, each with a different spirit base, the No 1 cup remains the most popular, with No 6 (Vodka based) and a re-branding of the No 3 cup (Brandy based) as the Winter Warmer in 2004 also available.

And the other de rigueur beverage at the renowned tennis championships, by the way, is Champagne.

Pimms can be enjoyed simply with soda water or lemonade with no embellishments.
However, common garnishes include cucumber, lemon and mint sprigs or leaves.
The cup can be mixed in a punch bowl or in individual glasses … and should always be served with ice as it’s intended to be a summer refresher!

And if you’re amongst friends … we will gladly make you up a Pitcher of Pimms! Cheers!

Tuesday, 19 June 2012

Are you ready for some much deserved indulgence?


Let’s face it; this summer hasn’t really lived up to its name!

So, we think it’s time for you to look forward to something special and … put a smile on your face!

For your pleasure the next Gourmet evening is planned for Wednesday 27th June.

 And, as before the three course menu has been prepared at a very reasonable £26.75!

You can also enjoy a complimentary glass of Prosecco upon your arrival.

We shall continue to offer our wine pairings and the chefs may even produce some petit fours to nibble after the meal …

It was a huge success last time, with everyone enjoying themselves.

With that in mind we are urging you to book early … in that way you won’t miss out on what should be a fabulous evening here at the Shepherd & Flock.

The glass of Prosecco will be served on your arrival (if you are driving, then it’s a soft drink)

And then to whet your appetite and tickle your taste buds … here’s your choices!

Starters

Secretts farm asparagus with a poached quails egg and hollandaise sauce (v)

Smoked Barbary duck breast, duck liver parfait with Cumberland sauce and toasted brioche

Seafood salad with sweet pickled vegetables

Mains

Roast rack of South Downs lamb with a herb crust, lamb jus, dauphinoise potatoes and baby vegetables

Pan fried sea trout, samphire, saffron potatoes, tomato and broad beans

Homemade Goats cheese ravioli, cauliflower beignets with a sweet tomato and chilli salsa (v)

Dessert

Summer pudding with clotted cream

Chocolate fondant with vanilla seed ice cream

Roasted hazelnut meringue with chocolate and raspberry sauce

 All three courses @ £26.75

A cheese board to follow the meal £7.50 or with a glass of port @ £2.00

 

I’m getting hungry just thinking about this gourmet feast!

To secure your place …. Please book early!

 

Tuesday, 12 June 2012

Does a fine wine need a fine glass?


Most wine glasses will have a base, a stem, and a bowl.

  • The base, obviously, allows your glass to stand upright.
  • The stem allows you to hold your wine
    glass without the heat from your hands warming your wine, and without creating smudges on the bowl which will distract from the visual enjoyment of your wine.
  • The bowl serves a very important purpose and it is here you will find most of the variation in wine glasses.

Champagne Glass
Champagne glasses have the smallest mouths and long bowls to retain the carbonation
and keep the wine sparkling longer.

Narrow Mouthed White Wine Glasses
For lighter, fresher white wines where oxidization is less desirable, narrow mouthed glasses are used reducing the surface area, keeping the wine crisp and clean.

Wide Mouthed White Wine Glasses
Wide mouthed glasses are used for wines that need rapid oxidization altering the flavor
of the wine. These glasses are best used on wines such as oaky Chardonnays. 

Bordeaux Glass
A Bordeaux glass has a broad bowl that is designed for full-bodied red wines that directs the wine to the back of the mouth. This is best for Cabernet and Syrah.  

Burgundy glass
A Burgundy glass is wider at the base and narrower at the top to focus on the delicate
wine aromatics.

Dessert wine glass
A dessert wine glass should be smaller to direct the wine to the back of the mouth so the
sweetness doesn’t overwhelm. Dessert wines generally have a higher alcohol content,
making the small glass perfect for a smaller serving.

Boccalino
A Boccalino is a mug used in Ticino, Switzerland, to drink local wine (Merlot or similar). It has a volume of 0.2 litres. The Boccalino is also a popular souvenir for tourists.

In truth most wines can be enjoyed – anytime, anywhere and in good company many fine moments are enjoyed! Cheers!  

Wednesday, 6 June 2012

So when is the perfect time to drink a rosé?


Rosé wines are perfect for spring and summer, as they are served chilled and can be a refreshing accompaniment to a variety of warm weather fare.

Rosé wines also top the charts for food-friendly versatility. So, if you are opting for "surf 'n turf" rest assured that a rosé can handle both the seafood and the steak in one fell sip. 

 It's also a great picnic wine, as it tends to have both a lighter body and more delicate flavours on the palate, presenting a great wine partner for a ham, chicken or roast beef sandwich, along with a fruit, potato or egg salad and can even handle a variety of chips and dips.

Rosés are also the perfect guest for a barbecue, tackling hamburgers, hot dogs and even French fries and ketchup with ease.

Flavor Profile of Rosé Wine
The flavors of rosé wines tends to be more subtle versions of their red wine varietal counterparts.
The fruit expectations lean towards strawberry, cherry, and raspberry with some citrus and watermelon presenting on a regular basis.

Wine lovers and wine makers are both the better for it! Rose wine sales are on the rise as savvy wine lovers have discovered that many of these pink wines are not the sugary sweet wines of old, but rather sophisticated summer sisters of many red wine varietals.

Here at the Shepherd & Flock we have several varieties of rosés … including a Humboldt Coast Rosé (California) which is very sweet and made from Zinfandel grapes and a Sancerre ‘La Perriere’ Rosé (France) which is light pink in colour with a slight hint of raspberry, very refreshing to drink and a Sommelier Silver award winner in 2010.

Enjoy summer, enjoy Rosé!