What a Romatic Getaway... Wine Tasting in the Nude

What does the Worlds Top Nudist Resort, wine tasting, and your better half have to do with this blog, well because I have solved your issue of not knowing what your going to do this weekend. And even if you had an idea of what you wanted to do, strike it and go with this!

::saying this as if you won the trip on a game show::

How bout a fabulous trip to Palm Springs!
you will be vacationing in the worlds sunniest place on earth, perfect weather to go nude sunbathing and relax next to the salt water pool and Jacuzzi, high pressure misters surround the resort, Spa services are avail daily with deals that no other spa offers. Where dining out is easy with hundreds of restaurants, entertainment is easy to choose with venues all over from Palm Springs, to Coachellas most exciting casinos.

wine tasting can be a fun unique way to connect and relax and venture into a new world, and what a great way of doing this then at The Terra Cotta, your worry of driving after is eliminated and it is a great way to make new friends and maybe learning a few new things from them.

below is a great reference as to how to taste wine by the epicentre.com

Tasting Wine There's more to tasting a glass of wine than throwing it down your gullet. We'll start slow. Colour Hold the glass over a white background, like a napkin or tablecloth. Colour varies with age, varietal (i.e. Chardonnay is darker than Riesling) and time spent in the barrel. White wines range from almost clear to pale yellow-green, straw/yellow, light gold, gold or old gold, to maderized brown. Reds can be magenta, purple, ruby red, red, eggplant, brick red or orange, red brown and finally, brown. (If you're not drinking Sherry or Madeira, brown is not a good thing.) Swirl Swirl the wine to aerate it. This releases ethers, esters and aldehydes that combine with oxygen to bring you the wine's aroma or bouquet. It doesn't take much practice, but if you're just learning, start with a white or dress down. Nose Follow yours. First: the flaws. If there's a moldy, wet cardboard aroma it may be "corky" or tainted. Drink not, or suffer the consequences. Sulfur (burnt match) aromas may dissipate with a little air time or may not even bother you too much, but too much sulfur dioxide is a problem. If your wine smells like Sherry but isn't, that's a problem. Likewise for vinegar. If a wine smells clean, fresh, and ripe to you, get out of the embarrassing tasting spotlight and motion for the waiter to pour. Only cigar smokers swish and contemplate the "legs" of a wine. The "nose" should also be faithful to the grape's variety, which is something you have to learn over time. Taste Skip the sip. Soak your taste buds by taking a decent mouthful and rolling it around. Sweetness is detected at the tip of the tongue, so you'll be aware of residual sugar right away. Varietal characteristics are picked up in the middle of the tongue; tannin (in most reds and wood-aged white) starts there. Acidity hits the sides of the tongue, the cheeks and the back of the throat. Oak — despite all the faux connoisseurs waxing poetic about a Chardonnay's "complex oakiness," the presence of oak is usually a negative attribute. Many delicious wines are appropriately aged in oak barrels, a process that enhances a wine's body and viscosity. Many domestic whites under $15 are not just aged in oak but also oak-fermented — that is, artificially sweetened with oak chips, powders, and essences. The process disguises the natural flavour of the grape varietal with what is all too often the rough-hewn sweetness of, say, burnt caramel popcorn. Too much of any one flavour almost always means it's out of whack. Aftertaste is what lingers after you swallow. A long pleasing aftertaste with a nice balance of the other components is the sign of a high quality wine. Finish What was the body of the wine like? Light (like skim milk), medium (like whole), or full bodied (like cream)? If it was a white wine, how was the acidity? Too little and flat? Just right, crispy, fresh and pleasing, or too high and burning your mouth? For a red wine, tannins are a big factor. Light tannins make for a soft wine. They can be present, ripe and pleasing, or too high, leaving a dry mouth feeling that may indicate some cellar time is needed to chill out. How long did the "finish" last? A couple of seconds, or much longer, as great wines tend to? Is it ready to drink? Are all of these components appealing to you? Is it worth the price? Can you think of a food it might go well with? And most important: was it good for you? With Food. Remember, red wine is not necessarily more sophisticated than white, and not necessarily the only choice with meat. In fact, because whites are generally lighter in weight than reds, they lend themselves more easily to a wider range of foods. While there are any number of great sipping wines, light- to medium-bodied wines that are high in acidity and sugar and low in alcohol tend to be the most flexible and complimentary to our lighter, more dynamic diets. Food-friendly whites include Riesling, Pinot Gris, Sauvignon BlancBarbera, Gamay, Pinot Noir. Now with these simple steps out of the way, grab a few bottles, grab some cheeses, breads, etc for your pairing. And book your mini wine tasting nude adventure today.

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