The difference between someone who loves wine and someone who is a wine connoisseur is largely the fact that they can confidently talk about it to others (and accurately, to boot). Here's a few goals to hit when describing your next few glasses:   You can name more than 2 fruits as flavors in the wine You can name more than 3 other characteristics such as cinnamon, oregano, roses, chalk or baking spices The palate of the wine changes from the moment you taste it to the moment you swallow, and you can identify how You've gone bold, now let's go a bit off the main path: try other wines, like sparkling, dessert, and ice wines (ice wines are made from grapes that have experienced a frost). They're not the wines you'll be experiencing with a main course at a 5-star restaurant, but they're important nonetheless. Experience wines from a variety of countries and various locales, such as a New Zealand and British wines, or wines from South Dakota and Idaho. Don't just stick to Californian wines or European wines – even when it comes to sweet, dessert wines. Traditionally fine wine was made from mainly French grape varieties, but now a much wider range of grape varieties are being used. Wineries are popping up all over the place, and the "terroir" of your average grape is changing. How do you feel about each region and variety? France, Italy, Spain, China,Turkey, and the US are the main producers of wine (though they are by no means the only), and each have specific varieties of grapes that are able to grown in their respective regions. Because of this, wines from different areas of the world will taste different. What's your take on them? Now that you're a world traveler when it comes to wine, go back to the very first wines you tried. There will be such difference you'll wonder who the person was that tasted it originally, or how it's possible the wine has completely morphed – but it's undeniable that it has. Take that basic Chardonnay that's been sitting in your cupboard and take a sip, basking in your progress. It'll become evident to you how much your palette has changed. It'll also become evident which wines you love and which you won't even bother trying anymore. For a real challenge, get blind taste-testing glasses and see if you remain consistent. Most host courses or tastings, offering you some sort of "certificate" or "accreditation" upon finishing. Local adult schools and restaurants also hold wine appreciation classes. When people ask if you know wine, you can mention that you've even studied it. Though, for the record, just like anything else, you don't need school to become a connoisseur. It's just an easy way to prove that you know your stuff. In America, to be a master sommelier, you need to take the Court of Masters test. There's a course you can take (you have to apply), though you can take the test without taking the course. This is as high as you can get in the wine world – and it comes with quite the badge of respect. They also offer international courses. Currently there are only 140 Master Sommeliers in North America. Ready to be the next?
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One-sentence summary -- Start widening your "wine-describing" vocabulary. Try sparkling wines, ice wines and dessert wines. Learn about different grape varieties. Go back to the basics. Look for a wine school in your area. Take the Court of Masters test.


Place the divisor, the number you'll be dividing, outside of (and to the left of) the division bar. Put the dividend, the number that you'll be dividing into, inside (to the right of and beneath) the division bar.   In order to do short division, your divisor can't have more than one digit. Sample problem: 518 ÷ 4. In this case, the 4 will be outside the division bar, and the 518 inside it. In other words, determine how many times the number outside the division bar will fit into the first digit of the number inside the division bar. Write the whole number result above the division bar, and write any remainder (amount left over) in superscript beside the first digit of the dividend.   In the sample problem, 4 (the divisor) goes into 5 (the first digit of the dividend) 1 time, with a remainder of 1 (5 ÷ 4 = 1 r.1). Place the quotient, 1, above the long division bar. Place a small, superscript 1 beside the 5, to remind yourself that you had a remainder of 1. The 518 under the bar should now look like this: 5118. Treat the superscript number that signifies your remainder as a full-size digit, and combine it with the dividend digit immediately to its right. Determine how many times the divisor goes into this new 2-digit number, and write down whole number amount and any remainder as you did previously.  In the sample problem, the number formed by the remainder and the second number of the dividend is 11. The divisor, 4, goes into 11 twice, leaving a remainder of 3 (11 ÷ 4 = 2 r.3). Write the 2 above the division line (giving you 12) and the 3 as a superscript number beside the 1 in 518. The original dividend, 518, should now look like this: 51138. Keep determining how many times the divisor goes into the number formed by the next digit of the dividend and the superscript remainder immediately to its left. Once you’ve worked your way through all the digits in the dividend, you’ll have your answer.   In the sample problem, the next (and final) dividend number is 38—the remainder 3 from the previous step, and the number 8 as the last term of the dividend. The divisor, 4, goes into 38 nine times with a remainder of 2 (38 ÷ 4 = 9 r.2), because 4 x 9 = 36, which is 2 short of 38. Write this final remainder (2) above the division bar to complete your answer. Therefore, your final answer above the division bar is 129 r.2.
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One-sentence summary -- Use a division bar to write out the problem. Divide your divisor into the first digit of the dividend. Divide the divisor into the remainder and second dividend digit. Repeat the process until you’ve gone through the entire dividend.


to preserve them for a longer period of time. Set 3 bulbs out next to one another with the stems overlapping. Wrap the stems around one another by crisscrossing the stems 2-3 times before tying the stems in place with string. Add 2-3 bulbs above your original bulbs and layer the stalks around one another by wrapping the stems and tying them in place. Repeat this process until you’ve braided 8-12 bulbs. Tie the remaining stalks together to keep the braid secure.  Trim any stems that are sticking out of your braid line using scissors or shears. Hardneck garlic will shatter or break if you try to braid it if you didn’t wrap the stems in a damp towel while you were drying it. Once you’ve secured your braid, use the last stem at the top to tie the braid up. You can store the braid in your kitchen on a hook or cabinet fixture, or use a clothing line to string it up in the air. Braided garlic will typically stay fresh for 6-12 months after hanging. If you don’t want to hang your garlic, trim the stems off of your bulbs using shears or scissors. Then, place your individual bulbs inside of a mesh bag or set them out in a bowl on your counter. Garlic will typically last 4-6 months if stored in the open. If possible, store your garlic in an area where the temperature is typically 60–65 °F (16–18 °C). Keep the garlic out of direct light if you can. If you dried your garlic in a dehydrator, set the slices inside of an airtight food storage container. Close the container and press down along the edges of the lid to ensure that the container is completely closed. Leave your container out on your counter and store the garlic at room temperature for 2-3 months.  If possible, store the garlic in an area of your home that does not get hotter than 60–65 °F (16–18 °C). Wrap a dark towel around the package to keep the garlic out of direct light.
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One-sentence summary --
Braid your bulbs Hang your braid from a clothing line or hook in your kitchen for 6-12 months. Store stemless bulbs at room temperature for 4-6 months. Keep sliced garlic in an airtight container for 2-3 months.