Gift keeps on giving
I read your article on giving wine to a newlywed couple (“The Gift of a Lifetime,” May 31). I have been doing this for years, taking it one step further. I wrap each bottle up to the neck, so you cannot see what type of wine/Champagne it is. On each bottle I include a tag that has a memorable event, like their birthday, one-month anniversary, holidays like Christmas, etc. These bottles are meant to be opened at that time, and only at that time.
The idea struck me years ago when we started attending “second” weddings for couples that were older, and these couples were usually joining households and had most everything. I have received nothing but major compliments from each time we have given the gift, to later, once the bottle has been revealed and opened, and how much they enjoyed the surprise.
Gabi Sparacio
Ringwood, Ill.
Better beer coverage
I am pleased to see that you are including a column on beer on a regular basis. There are a few things that you could do to jazz it up, however. The bitterness, alcohol, and color of beer should be standard information. Unfortunately, far too few brewers put that data on their labels. It would be nice to have that information, perhaps introduced by a column on just what “IBUs”–international bittering units–mean in terms of taste. By putting this in columns and publicizing these data, you could lead consumers to push brewers for more information about their products–always a good thing, I think. Beer is very seasonal too. Today’s column (Beer of the Month, Sprecher Maibock, May 31) is a good example of how to get beers “in-season.” I hope that continues in future columns.
Last but not least, how about a style of beer that is the focus of an article? For instance, this would be a great time for an article about maibocks in general. Sprecher is one of the few companies here in the U.S. making a maibock, but many German breweries have theirs shipped here too.
Noah Scott Warman
Chicago
The joy of a candy bar
Simply fantastic, the recipe for “Deep Fried Candy Bar” (“Recipes from the Memory Bank,” May 31)! It deliciously combines the three most important food groups: sugar, fat and alcohol! Those with weight or health concerns could broil or grill the candy bar, instead of frying, as well as serve the dish with frozen yogurt instead of the suggested optional ice cream!
Simone Oettinger
Evanston
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