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“FALL” into AUTUMN Fun Ideas to Autumnize Your Home

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By Adam Strong

Possibly the only downside to living in the most perfect climate on earth is that we South Floridians don’t get to “experience” the change of seasons. (I might add that it’s a small price to pay, but then you’d think me an idiot for stating the obvious.) This is easily corrigible, since the arrival of autumn is a perfect time to snazzy-up your home in a way that evokes the colors, textures—even the smells of fall.

Faux Foliage

Open bookcases and shelves are perfect spots to place silk fall leaves, available at any local craft store. Strategically placed along the shelves—and pressed inside a picture frame—orange, gold, and yellow autumn-colored leaves will add some free-fall to your spaces.

Pumpkins and Pedestals

Pumpkins (yes, it’s that time of year again) placed on a shelf, on a hall pedestal, or as a table centerpiece will give a healthy hint of autumn to any zone in your place. Miniature pumpkins stacked near a fireplace, or place in a bowl, also invoke the memories or fall. THOSE Are Pumpkins?

White pumpkins—naturally white, not painted—are a novel (and striking!) way to add some jazz-and-snazz to your autumnal décor. They are also known as Ghost Pumpkins, Snowballs, Luminas, and Caspers—with the tiny ones (about the size of a baseball) called Baby Boos (that’s so sweet, I need an insulin shot now).

White pumpkins are a little more expensive than their orange relatives, but their “ghoulish” look makes for an interesting canvas to draw or paint Jack O’Lantern faces, and of course just displayed by themselves, uncarved. (When you carve them, you find that they have orange flesh beneath the white rind, which just adds to their ghostly appeal when you place a candle inside.)

For the Birds

Pheasant feathers and artificial owls, displayed with pinecones and gourds, add an organic, woodsy, and rustic touch, turning a fireplace mantel, countertop or hutch into fall vignette. Pomander? I Don’t Even Know Her.

A pomander (from the French pomme d’ambre, “apple of amber”) is a ball made of perfumes, such as ambergris (from whence comes the name), musk, or civet. First mentioned in 13th Century literature, the pomander was worn or carried in a vase, and used both as protection against infection (during times of plague) and as a natural deodorant. Pomanders were also used as an early form of aromatherapy.

In modern times, pomanders are made by studding an orange (or other fruit) with whole dried cloves, and then letting it ‘cure dry.’ The modern pomander can be used to perfumes and freshen the air, and to keeping dresser drawers with clothing and linens fresh, pleasant-smelling—and moth-free. Like Victorians and medieval royals, you can use the sweet-smelling scent of pomanders to mask odors and to fill your home with citrus freshness.

There are several different ways to make pomanders (all of them using sweet smelling cloves), but oranges work best, I think. You can find a complete “recipe” for homemade pomanders this week, at guymag.net. Fall into fall, baby!

ADAM & EASE Wine Tasting 101

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By Adam Strong

You don’t have to be a sommelier—or even know what one is—to host an entertaining and interesting wine-tasting party in the comfort of your own home. Whether or not you already know what to pour, and how to pair, these tips can make your next—or first!—wine-tasting event a smash. Pull up a grape leaf, here’s what you will need to know:

It’s a good idea to limit the number of selections you offer to around six different wines. With this number, you should include three reds (for instance, Merlot, Cabernet Sauvignon, Pinot Noir, and Zinfandel), two whites (such as Chardonnay, Sauvignon Blanc, Riesling, and Pinot Grigio), and a Prosecco. This last is an Italian white wine, usually a Dry or Extra Dry sparkling wine that has become very popular over the last decade as a moderately-priced alternative to Champagne. Assuming a tasting party with you and seven guests—eight persons total—you should purchase two bottles of each selection. This will allow for ten tastings per bottle, at two ounces per tasting, and also leave a bottle of each wine for you and your friends to enjoy later.

Here are a few terms sommeliers use to describe and measure the various qualities found in wines. Learn them before your guests do! “Acidic” describes the tart or sour quality of a particular wine. “Tannic” measures tannins, which create that “puckery” feeling you get in your mouth. “Supple” describes a wine that is not too tannic. A wine’s “Body” is both the sense of alcohol in the wine and the sense of feeling in the mouth; a “full-bodied” wine should feels “thick,” like cream feels thicker than milk. “Dry” wines lack the perception of being sweet, which is the case with most table wines. “Smokey” wines, as the name suggests, demonstrate the flavors and smells of different types of smoke.

In a perfect world, each guest will have a glass each for white, red, and sparkling wines. If you don’t have enough glasses to go around, make sure you rinse each one between pours.

Connoisseurs know that it is best to progress from whites to reds, with the lightest selection served first and the darkest last. Starting with the Prosecco, you will move to a Sauvignon Blanc, Chardonnay, and up the line to the most full-bodied of your reds. Make sure you take time to sip, savor, and experience each selection.

When it comes to the actual tasting, it’s important to remember the Five S’s of Wine-Tasting: See, Swirl, Smell, Sip, and Savor.
If this is a bona fide wine-tasting, you should have some selections of cheeses to compliment the different vintages. Naturally, when you are dealing with individual tastes, a great deal is subjective, but there are certain combinations that are especially agreeable. For a Sauvignon Blanc, try Feta, Swiss, and even cream cheese. Chardonnay goes deliciously with Gouda, Gruyere, young Brie, and Provolone. Riesling and Monterey Jack make a divine combo for tasting, and your full-bodied reds are a perfect pairing with Bleu cheese, Gorgonzola, strong Cheddar, and Roquefort. Baby Swiss, Pecorino, mild Cheddar, and goat cheese are excellent for sparkling wines.

Other foods that go great with your wine selection are water crackers, which lack an overpowering flavor and make a good way to absorb the extra wine that’s left in your mouth between pours. Strawberries and peaches are an old school compliment to lighter, sweeter wines, and almonds are both tasty and accommodating to other flavors you will be enjoying.

Make sure you take plenty of time and opportunity to discuss the various flavors and vintages you’re experiencing. Part of the charm of a home wine-tasting is sharing your thoughts and experiences as you make your way from bottle to bottle. Since everyone’s tastes—and taste buds—are different, there are no right and wrong answers, and everyone’s opinion matters.

After You & Co. have enjoyed your first go-round, it’s time to open those second bottles and The party’s not over yet! Now’s the time to open up those second bottles you’ve put on reserve, and get radey for your next successful wine-tasting party.

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