gentlemen – Bergheim .dk | .be https://bergheim.dk (Stein) Runar Bergheim on the Internet Wed, 08 Jan 2003 07:00:00 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://bergheim.dk/wp-content/uploads/2007/04/cropped-snapshot-10-3-32x32.jpg gentlemen – Bergheim .dk | .be https://bergheim.dk 32 32 The Single Malt Law of Consumption https://bergheim.dk/2003/01/the-single-malt-law-of-consumption/ Wed, 08 Jan 2003 07:00:00 +0000 http://www.bergheim.dk/runar/?p=126 You mustn’t add anything other than perhaps a spot of water, or if you’re very adventurous – ice, to a single malt whisky, otherwise “it’s a waste of a good dram”. The unwritten rules for this initiation into the single malt fraternity are:

  • Be prepared at the outset, to drink neat spirit, which may or may not sear your oesophagus, or at least feel as if it is doing so
  • Keep a straight face, nod your head in an appreciative manner, and make out that you really enjoyed the experience. That, despite the pain, you managed to distinguish the subtle nuances of peat or heather, or salt-air baked casks.
  • Be a ‘Real Man’
  • Be prepared to do this as a lifelong act
  • If you don’t adhere to the above, you’ll be served ‘The McCheapest Blend’�, because you’re a heathen and don’t deserve any better.
]]> Cigar facts https://bergheim.dk/2003/01/cigar-facts/ Wed, 08 Jan 2003 07:00:00 +0000 http://www.bergheim.dk/runar/?p=127 Cigar facts
How to choose a cigar, how to cut it. How to light it and when and how to smoke it. This section provides the answers to these and more questions.
Choosing a Cigar:
The ring gauge of the cigar will give you a general indication of how full the taste is. The larger the ring size, generally, the fuller, smoother, cooler, and slower the smoke will be. Ring gauge is the standard set to measure the diameter of a cigar. 64 ring is equal one inch.
Cutting a cigar:

The cap or the head of a handmade cigar must be cut before lighting it. You can do this with a cigar scissor, guillotine cutter or a punch cutter. The guillotine is recommended for the most effective cut. Make sure not to cut the entire cap off, because this could damage the wrapper.

Lighting a Cigar:

Lighting the cigar is an art that will enhance the enjoyment – by using a slow, two-step process you can ensure that one side of the cigar will not burn faster than the other side. Step one: Hold the cigar horizontally and rotate it in the flame to evenly warm the end. Step two: Put the cigar in your mouth. Keeping it still in a horizontal position, hold the flame only to the tip of the cigar, and draw slowly as you continue to rotate.

When to Enjoy a Cigar:

Premium cigar lovers are known for their appreciation of food, wine and liqueurs. One of the best times to offer a cigar is after a meal, with dessert, coffee, port or cognac. Other great times to enjoy your favorite cigars include: while walking the dog, during or after business meetings, while commuting to and from work and basically just any time you’re looking to enjoy the relaxation and fulfillment provided buy a fine cigar.

Smoking a cigar:

Cigars are meant to be savored and appreciated for the taste, the feel, and the aroma. Don’t rush it. Smoke slowly. Avoid too much puffing, and remember – don’t inhale. If your cigar extinguishes itself, it is proper to relight it within one to two hours. Any later than that, it will taste stale.
[ Stein Runar Bergheim, J. 8.Wed, ]

]]> How to tie a Bow Tie https://bergheim.dk/2003/01/how-to-tie-a-bow-tie/ Wed, 08 Jan 2003 07:00:00 +0000 http://www.bergheim.dk/runar/?p=128 Not many people wear bow ties today and even less know how to tie one – I have liberated this excellent article on how to do this from another website…

bow01.gif 1) Place the bow tie around your neck, situating it so that end “A” is about two inches longer than end “B”. bow02.gif 2) Cross end “A” over end “B”.
bow03.gif 3) Bring end “A” up and under the loop. bow04.gif 4) Now double end “B” over itself to form the front base loop of the bow tie.
bow05.gif 5) Loop end “A” over the center of the loop you just formed. bow06.gif 6) Holding everything in place, double end “A” back on itself and poke it through the loop behind the bow tie.
bow07.gif 7) Adjust the bow tie by tugging at the ends of it and straightening the center knot.    

Source: http://www.tie-a-tie.net/bowtie.html

]]> Wine FAQ & facts https://bergheim.dk/2003/01/wine-faq-facts/ Wed, 01 Jan 2003 07:00:00 +0000 http://www.bergheim.dk/runar/?p=130 Wine FAQ & facts
Which glass, what temperature for which wine and in what order. Should the wine be decanted and aerated? Information gathered from the Internet gives one answer…
In what sort of glass should I be serving wine?
Tulip-shaped or inward-curving glasses allow you to swirl, tilt and get at the bouquet effectively, improving your ability to appreciate the wine. In order to do this, fill your glass to no more than one-third full. The extent to which a wine releases its aromas depends on the shape of the glass.

What serving temperature should I serve wine?
Serving wine at the right temperature makes all the difference. It does depend on personal preference but, as a general rule, always serve wines on the cool side as they will warm up in your hands, whatever the weather.

Serving White Wines: Chilled wines are refreshing. Chilling does mask flavour, so the finer the wine, the less it will need chilling. Remember, ice with water in an ice bucket chills more efficiently than just ice alone.

Refrigeration Serving
Temperature C
Sparkling 4 hours 5-10
Light Sweet Whites 4 hours 5-10
Dry Light Aromatic Whites 2 hours 10-12
Medium-bodied Dry Whites 1.5 hours 10-12
Full-bodied Sweet Whites 1.5 hours 10-12
Full-bodied Dry Whites 1 hours 12-16

Serving Red Wines: The tannin level in a wine dictates the temperature at which it should be served. The more tannic a wine, the warmer you should drink it. Reds that are low in tannin can be chilled like a full-bodied white. If a red is served too warm, it will become soupy and all you will be able to taste and smell will be the alcohol. As with all wine, serve cooler rather than warmer.

Refrigeration Serving
Temperature C
Light Reds 1 hour 12-16
Medium-bodied Reds – 14-17
Full-bodied Reds – 15-18

NB ‘Room temperature’ – this expression was developed in the days when dining rooms were 5 to 6 degrees cooler than they are today due to the introduction of central heating. So err towards coolness!
In what order should I serve wines?
Dry before sweet, white before red, light before heavy, lesser before finer, young before old. This gives your tastebuds a chance to get used to the increasing strength or complexity.
When should I decant a wine?
Decanting is usually used as a means of removing sediment from a mature wine. It can also be very effective in softening a firm, young red wine. The younger and tougher the wine, the earlier you should decant. It is the pouring action, bringing the wine into contact with the air, that softens the wines. For mature wines, decant later rather than sooner. Exposure to air accelerates the wine’s development. You can always swirl it around in your glass to bring it out.
Should I leave the wine to breathe?
Simply drawing the cork and leaving the bottle to stand for an hour or two before drinking it – ‘allowing the wine to breathe’ – does virtually nothing towards aerating the wine.

[ Stein Runar Bergheim, J. 1.Wed, ]

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