Is Casino Gaming Right for You?

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Wap Sbobet Casino gaming is not for everyone. In general, it appeals to those who like to take chances, especially when real money is being wagered. If you love the adrenaline and excitement of actual gambling, you’ll find that choosing the right casino gaming Agen Tangkasnet platform online is the key to unlocking authentic casino thrills, anywhere that you have access to an Internet connection.

Which Games Are Most Lucrative?

Many Sbobet Casino games can be lucrative. However, all are fundamentally games of chance and the house will have a slight advantage online, just as it does in real casinos. Your level of skill will play a role in whether or not you win. However, so will chance! If you’re ok with this, you’ll find that casino gaming may provide exceptional excitement, as well as the opportunity to make some extra money if you win.

Naturally, you can also lose, so do try to set limits in order to guarantee that you’re not harmed financially by online gambling. Most experts propose a limit of fifteen percent of your disposable income each month.

Those who have more money to spend on online gambling may develop their skills by learning about game tips from online pros who have taken the gambling world by storm. For example, if you love poker, reading articles about poker which are written by the big players in Las Vegas poker tournaments will provide lots of insight.

Plenty of poker experts and champions post online and they definitely have the skills and savvy that newer or less successful players need.

You can make money at any sort of casino game online, or in the real world. Many people enjoy playing slots, as this type of gaming is very easy – you just pull a real or virtual lever or press a real or virtual button in order to access rows of symbols. If you get the right configuration of symbols, you’ll be a winner. “Slots” is all the rage in Vegas and Reno and it’s also very popular online.

Why Not Try Casino Gaming Today?

Now is the right time to embrace the fun of online gaming, so why not try it today? When you do, you’ll love the excitement that it provides. Designed to be stimulating and relaxing, online gaming will be a perfect escape from the mundane problems of life. With Agen Sbobet online gaming, it’s possible to enjoy some downtime that may just put more money into your bank account. So, why not try it today?

Look for Free Casino Games Online

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There are websites where you don’t need to pay anything or bet anything in order to enjoy casino gaming. In other words, these websites are all about playing just for fun. We recommend utilizing such online resources in order to develop more facility with casino games.

If you like to play such games on your smart phone, consider Flash-based casino games, which are better for those who want to play for short periods of time.

Flash-based games never require downloads, so they are easy to play immediately. They don’t usually cost any money either. While they may lack the complexity of non-Flash games which do require downloads, they definitely have their place.

In fact, it’s safe to say that Flash casino games are perfect choices for times when you need to wait in line or commute! You’ll find Flash-based casino games, such as slots, at thousands of online websites.

Just do a Google search for “Flash togel casino games” in order to find some interesting online options…these games may have fun designs, such as cartoon motifs or jungle motifs, so they are enjoyable to look at! However, game play at actual casino websites with non-Flash games may be richer and deeper.

Online Gaming Today

Try Online Gaming Today

Online gaming with casino-style games will always have an element of chance. In other words, it’s impossible to win every time. This is actually what makes online casino games so exciting. Players know that anything can happen! However, learning and practicing will help you to excel.

Organic wine match of the day: San Quirico Vernaccia di San Gimignano

It’s a shame that most visitors to Tuscany, venturing from Florence to the town of Siena, usually miss the pristinely preserved, medieval hilltop town of San Gimignano, a scant 22 miles away.  Then again, San Gimignano doesn’t have Brother Moon and Sister Sun as its main attractions; and in fact, its twelfth century church, towers and piazzas hold even more sway than the wine with which the town is associated:  Vernaccia di San Gimignano.

Although Vernaccia di San Gimignano is considered one of Italy’s greatest white wines (given Italy’s highest official classification as a DOCG) – and most certainly, the greatest white wine of Tuscany – it has been all but swept away from the lexicon of American wine drinkers.  Partly because it isn’t called “Chardonnay,” and partly because it is, as a matter of fact, very un-Chard-like:  lean as opposed to fat, tart as opposed to soft, unfruity as opposed to having “gobs of fruit,” and certainly never richly “oaked.”

But maybe a pure, lean, unfettered dryness is what you like in a wine.  If so… wonderful, because the certified organically grown 2006 San Quirico Vernaccia di San Gimignano (about $16) may be everything you want in a wine:  a reticent but vividly defined lemon and licorice nose, turning into mineral and anise-like sensations on the palate, packaged in viscous, almost oily, densely textured body that is neither light nor heavy, but rather, zesty (like a fresh, mild grapefruit) yet smooth, long, penetrating.

The other big plus about a classic Vernaccia like San Quirico’s:  it is one of the most amazing “food wines” (and I say that as a point of extraordinary quality, rather than relegation) you will ever encounter.  It’s not so much its moderation of weight and mouthwatering acidity that make it so, but also its unfruity, licorice-like quality, coupled with a subtle spice that is more like a dried green leafiness, like bay laurel or Thai basil-like, all becoming more pronounced – and fascinating – when matched with white wine friendly dishes prepared with licorice-like herbs like fennel, anise, tarragon, Mexican mint marigold, Thai basils, and to some extent, dill and caraway.

Right away, I think my favorite Louisiana dishes finished with dashes of the anise flavored liqueur, Pernod (oysters Rockefeller and frogs legs); as well as mussels, as it is so commonly served in winy broths laced with fennel or tarragon (re these recipes for mussels with saffron and fennel and mussels in tarragon and shallots).  In these food settings, a good Vernaccia di San Gimignano becomes the greatest white wine in the world.

But because Vernaccia di San Gimignano is also a meaty textured dry white, I’ve had even more delicious success with pork dishes cooked with caraway; like this one for roast pork loin with caraway, or this old Craig Claiborne/New York Times recipe for pork chops with caraway and rye bread stuffing.  In any case, if you haven’t yet “discovered” this ancient, and extremely food versatile, white wine, now you have something new to look forward to!

Interview: Bennett Glazer, Chairman and CEO of Glazer’s, on its 100th Anniversary

Last week I sat down with Bennett Glazer to reminisce about the past 100 years and talk about the future. The interview follows.

AC: Since this is the 100-year anniversary, Bennett, why don’t you tell us how Glazer’s started?

BG: As the story goes, in 1909 my grandfather Louis Glazer settled in Dallas, and that year he and his brother, who settled in Fort Worth, started a little soft drink company. They didn’t have cars back then.

They bottled soda pop, and and they would go out and peddle it on the back of a horse-drawn cart, and they’d make a living. That’s the beginning of the family business. Eventually my grandfather had three sons that were active in the family business. In 1929 Louis died, and his sons, Max. Fritz and Nolan, were busy. My dad was Nolan; he was 16 years old at the time. He was the only one getting an education. Nolan was in high school when his father died, and he joined his brothers.

In 1933 Prohibition was repealed, and Max felt that to expand the soft drink company into alcohol would be a great opportunity, and he convinced Fritz and Nolan that that was the thing to do for the family business. So they applied for the permit to sell alcohol in 1934, and that was when Glazer’s started. So the family business started in 1909 and Glazer’s started in 1934, so we’re celebrating 100 years in business as a family and celebrating 75 years in the alcohol business.

AC: Can you tell me a little about when you got started in the business and how?

BG: My growing up was like any kid that is part of a family business. My dad was very involved in the family business, so growing up I felt like there was always going to be an opportunity there for me. I went to the University of Texas, and when I got out I went to work for the company as a salesman. It’s very difficult sometimes, unless you have a plan or a program, when the children of owners are involved. It could be a very difficult thing. I would do it completely different with my kid than the way it was done for me.

I always knew that was where I was going to end up. I had a good time in college. I’m not sure my priorities were real straight. Once I got out of college and went to work. Then events happen in your life, and those are the things that lead you to where you end up.

James Tidwell: Texas 4th Master Sommelier

James Tidwell just called from over the hill in Healdsburg, to let everybody know that he has successfully passed all the exams to become Texas’ fourth Master Sommelier. James, who works for the Four Seasons Resort and Club in Dallas at Las Colinas, said that he was very happy but extremely tired.

Fellow Texas master sommelier, Guy Stout, who is the Corporate Director Beverage Education Glazer’s Family of Companies, was in Healdsburg with James. He spoke to me shortly after James called with the news. “I am extremely proud of James. He has persevered and earned this through hard work and diligence. I can’t think of another young person more deserving of becoming a master sommelier.”

James joins Guy and his close friend Drew Hendricks, M.S. and Barbara Werley, M.S. to make four master sommeliers now in Texas. We wish James hearty congratulations and best of luck going  forward.

Vintners’ Access to the American Wine Market – Vino 2009

Last week, WSWA Senior Vice President of Government Affairs Jim Rowland debated the merits of the three-tier system with Specialty Wine Retailers Association (SWRA) Executive Director Tom Wark in New York City at VINO 2009, the first industry convention of Italian wines in America sponsored by the Italian Trade Commission.

As part of a three-day convention, Rowland participated in a panel discussion of “Vintners’ Access to the American Wine Market” moderated by National Association of Beverage Importers (NABI) President Bill Earle. Additional panelists were Lynn Walding, Administrator of the Iowa Alcoholic Beverages Division; Steve Raye, Managing Partner of Brand Action Team; and John Beaudette, President of MHW, Ltd. (formerly Monsieur Henry Wines). In addition to Italian vintners, Rocky Mountain News wine columnist and Denver Magazine contributing editor Benjamin Weinberg was also in the audience.

Wark admitted that Internet sales currently account for less than two percent of all wine sales in the United States, while claiming that wholesalers are “good at moving boxes but not good at marketing.” Wark was unable to explain to the Italian vintners attending the panel discussion how or whether his members would be able to provide suppliers the same level of services provided by wholesalers. With support from some of his fellow panelists and some in the audience, Rowland effectively made the case for the three-tier system and the economies of scale wholesalers provide to exporters of wine. Rowland also encouraged participation in WSWA’s Annual Convention in Orlando as a good step towards establishing relationships with distributors.

2008 Bordeaux: Q and A with François Chandou

I first met François in 1981 when I was assigned his account, a wine bar called La Cave. He had ordered a container of 1978 classified growth Bordeaux wine from the company I worked for and he would ask me about the progress of those wines. 1978, at the time was getting good hype and he was itching to get the goods in. I remember Telex messages and his weekly requests for details. I left the wholesale company before the wines came in, so I never got paid any commission for all the research and due diligence I did on behalf of the account. In fact, I remember showing up at the account when the container arrived to make sure everything arrived in one piece. I think he might have given me a bottle of one of those 1978’s to thank me for my part. Over the years, I went on to sell him other wines. He was one of the few people who took a position on Vino Novello in the early 1980’s. He’d had success with the Beaujolais Nouveau wines and I guess he took pity on the Italian guy schlepping novello out of his van. Thanks François.

François has for many years been a player in the Bordeaux campaign. He is from the region and knows the game well. Now for this short interview regarding another vintage 30 years later, the 2008