POSSIBLE...because everything is!

POSSIBLE …….because everything is! ™ HOLIDAY ISSUE 2011

Stop Whining About It….The Perfect Wine Guide, Fabulous Holiday Hair, Shopping With a Plan

All We Need is POSSIBLE It’s been an interesting time for all of us at

POSSIBLE.

I’m sure the same applies to you too

in some way. There’s always so much to do, to accomplish, to make different, to make better, to be better and of course to look and feel good at the end of the day.

What’s your list like? Is it written down somewhere, did you lose it along the way, maybe you never wrote it down at all, holding on to it in your head and heart; with everything you’ve got. Like the things we hold dear, nurture it, and speak to it, in your own way, until it’s time to give it life. As we approach the end of another year, I want to encourage you to give voice to all that’s possible. Take baby steps, do whatever it takes, just do something; because the moment you do, you’re preparing for your breakthrough. No one said it‘d be easy, “Momma said there’d be days like this”, but we all know that it’s possible!

There was a movie recently called “Soul Surfer”. It’s about the young woman who lost her arm in a shark attack and her journey back to normalcy and all that lies ahead. In one of the trailers for the movie, they show a scene that’s life changing. There’s a line in it where her family and doctors are trying to prepare her for the tough road ahead. She says…..”I don’t need easy, I need possible!” WOW!! Isn’t that what we all want? What we all need?

Yes, there will be obstacles, heartache, tough times, loss, but you

have to find that place inside that kicks you in the rear and forces you to be bolder about all of it!

That’s my message to you, my gift to you. Believe in possible, pray for possible and then trust that you’re enough when POSSIBLE is staring you in the face. I saw a sign a while back that said “Boldness has power and genius in it.”

What more do you need, what are you waiting for? Winners find a way and it’s your turn…..just believe!

Keep me posted, I believe in you and I love updates! Because I mean it, here’s how you can do just that………

@johnettalake…..@possiblezine and possiblezine@gmail.com

Check out our amazing contributors and then reach out. They know their stuff. Enter to win a session with the contributor of your choice. Told you it’s your turn. ;-) Contact me and let me know why it should be you!

Smooches, Johnetta

POSSIBLE because everything is!™ Publisher & Editorial Director Johnetta Alston Lake

Assistant &Social Media Intern Brittany Johnson

Contributors Steven Beeson Rae Burroughs Stephanie LH Calahan Siobhan Hall William Harris Betty Larsha Cindy Macdonald Carlene Lewis Redmond Ayana Robateau Sarah Kathryn Smith Kay F. Solomon Ellen V. Springer

Follow us: twitter: @possiblezine www.facebook.com/possiblemagazine

Distribution Manager The Lake Media Group

Contact POSSIBLE Magazine at:

877-729-7557

POSSIBLE Magazine is published bimonthly by Enyala Publishing, Inc. All contents are Copyright 2011 POSSIBLE Magazine and/or contributors as listed.

You’ll Love What’s Inside…

12

Fabulous Holiday Fashion Tips with Cindy

16 The Sensible

19

24

28

Get and Stay

Glamorous Holiday Hair with

Fierce & Fabulous with Rae’

37 The Wine Guide…..Here’s to YOU!

Way to Slim with Will

Organized This Holiday

Steve

Contributors

Steven Beeson

Steven has been in the beauty industry for almost 20 years. He is a Senior Colorist at the Louis Licari Salon in New York City and heads up the color department’s training program. In 2006, Steven cofounded Sky Town Entertainment, a video production company based in NYC, where he oversees the editing department and development of singer/songwriter Brian Sizensky. He’s also working to identify and develop new project’s to bring to Sky Town’s music and film divisions. Being able to combine his love of music, with his passion for detail and perfection when it comes to hair color, makes for an artistically, satisfying career. sbeeson@skytownentertainmenet.com Stephanie LH Calahan Stephanie works with intelligent,

highly motivated, busy entrepreneurs, executives and other time-pressed professionals to coach them on how to do more with their time, space, information and thoughts. She believes that life is meant to be lived and businesses are meant to be profitable. As the creator of a number of programs, she focuses on helping you identify solutions for the way you think and work. She frequently delivers transformative presentations and workshops to kick start massive business success through systems and simplification. You don’t have to do it our way, because we help you find your way!™ http://www.ProductiveAndOrganized.net Siobhan Hall

Siobhan is an awesome Accessory Stylist. Her attention to detail and knowing what works is amazing. Her clients love how good she makes them look and how special she makes them feel.

Siobhan is part of the lia Sophia family and all of the models in POSSIBLE are wearing their beautiful jewelry! Thank you lia sophia!!!

Shall0509@gmail.com

William Harris

William is a certified fitness trainer with 15 years experience, This includes 5 years at Crunch Fitness Atlanta, 4 years corporate fitness trainer at L.R. Electrical Contractors and 6 years as the owner of Harris Fitness. In addition, he’s certified I weight training, assisted stretching, kickboxing, post-rehab and Adult CPR. His training motto is NO SHORT CUTS! wrh40@netzero.net

Betty Larsha

Betty is a native of Chicago, IL. She moved to Atlanta to pursue a career in the beauty industry. She has been in the beauty industry for over 25 years and has studied cosmetology, fashion merchandising, design and aesthetics. She’s an aesthetics consultant, licensed aesthetician and instructor. She also markets and sells professional skin care products. larshab@bellsouth.net

Cindy Macdonald Cindy is an Atlanta designer specializing in

both the art of dressing well and flower design presentation.

She holds a B.A. in Psychology as well as an M.B.A. From a very young age she loved fashion and more importantly SHOPPING! She was frequently taken on all-day shopping outings with her mother and grandmother where she learned at the feet of two masters. After college she went on to have a successful retail career at the top women’s clothing store in Dallas. cindy@lucindamacdonald.com

Dr. Ayana Robateau

Dr. Robateau is a Board Certified Optometrist currently serving at Dr.’s Vision Works in Atlanta. She specializes in primary care, contact lenses, including toric and multifocal lenses, Pre/Post Op Cataract and LASIK. She is a graduate of Tuskegee University and completed optometry school at the New England College of Optometry. Dr. Robateau is a member of the Georgia Optometric Association and Alpha Kappa Alpha Sorority Incorporated. ayanarobateau@gmail.com

Rae’Burroughs is a talented fashion designer

Rae’ Burroughs Ellen V. Springer, MBA, CPA

and stylist. Her raw talent for the “it” look is priceless.. Her passion for fashion began at an early age. In 2002, she started her own line of clothing, “House of Synkari”, named after her son; that went on to be a hit in the Raleigh, Durham, Chapel Hill area. Rae’ is also a makeup artist and knows the power of adding that “icing on the cake” in creating the finishing touch to her productions. raeburroughs@gmail.com

Ellen has is a business leader and has been a CPA for over 30 years, providing business, tax and consulting services to individuals and businesses. Her passion is working with businesses and sharing her knowledge to help them be more successful in their business and have more money and time to spend with their family. Her book, Turn Your Dream Business into Your Bread and Butter: Recipes for Running Your Business from Scratch, was nominated for a 2008 Georgia Writers Association Award and it is a #1 Bestseller in The New Business Enterprise category on Amazon.com. www.springerCPA.com and www.RunASuccessfulBusiness.com

POSSIBLE HOLIDAY SHOPPING CHART Yes, it’s that time again and plan to stay on track with tempting to go a little, or We’ve created this chart for to be the best shopping year with you and stick to it.

no matter how much you your budget, it can still be sometimes a lot overboard. you to make it easier for this ever! Download it, carry it

$- Under $25 $$- Under $50 $$$- Under $75 $$$$- Under $150 $$$$$- Under $500 $$$$$$- Under $1,000

Budget______________________________ Mom Clothing

Electronics

Media

Home DĂŠcor

Personal Items Books

Gift Cards

Dad

In Laws (Mother)

In Laws (Father)

Spouse

Children

Friends

Teacher, Babysitter, etc.

_________

It’s All About the GLAM….and yes, it’s POSSIBLE To most of us the Holiday Season means one thing: PARTY!! Beginning at Thanksgiving and lasting through New Year’s Eve, we party.

Events are as different as an office party, your friends’ bash, to a black tie affair.

But then you think what am I going to wear?

Plan, don’t panic. Don’t just rush out willy-nilly to the mall. You often either buy what you already own (haven’t we all done that?), or you buy something you never wear again.

Look in your closet. Maybe that beautiful black sweater from several years ago is the perfect mate for this year’s long skirt. Accessorized with a statement necklace and you’re ready to go. Maybe that funky little gold clutch you bought at the flea market years ago suddenly looks like the season’s big trend. Maybe that old velvet blazer is fantastic over a sequined skirt. If going from the office straight out for the evening, a skinny belt over your sweater or blazer (maybe a gold sequined one!) is the ultimate outfit changer.

Try the outfit on before the day of so that when you are getting ready, you know what you’re wearing, you’re not rushed and you know you look FABULOUS!!

Holiday MUST HAVES Wear Gold!  Big gold jewelry makes such a statement.  Layer gold necklaces or one big chunky one.  Stack gold bangles on your arm.  Gold eye shadow.  Gold nail  Gold shoes.  Gold bag or  Gold party

polish. clutch. dress!

Wear Red!  All shades of red from cherry to Bordeaux.  Red shoes when your outfit is all black.  Red bag or clutch.

Red nail polish.  Red lips.  Wine eye shadow.  Red party dress!

Wear Fur!      

Faux fur is just as fun as real.

Fur scarves.

Fur vest.

Fur Gloves Party

Wear     

clutch. with fur trim. dress with fur trim!

Sparkles!

Sequin Sequin Sequin Big sparkly ring.

Glittery party dress!

tanks. pants! bag or clutch.

MISTAKES TO AVOID - Don’t look like a Christmas tree. With all the bright glittery clothes and accessories available, choose one stunner per outfit and let that be it.

- Don’t think you cannot get really dressed up wearing flats. There are so many chic flats available in the marketplace at all prices.

If wearing heels makes the party less fun, don’t do it! Buy some special flats and save them just for big occasions so they remain fabulous.

- Don’t think no one notices or cares what you are wearing. We all notice...all the time. Dress up! Its’ fun and you feel great when you know you look better than you have to.

Cindy is an Atlanta Designer specializing in both the art of dressing well and flower design presentation. She holds a B.A. in Psychology as well as an M.B.A. From a very young age she loved fashion and more importantly SHOPPING! She was frequently taken on all-day shopping outings with her mother and grandmother, where she learned at the feet of two masters.

After college, she went on to have a successful retail career at the top women’s store in Dallas. cindy@lucindamacdonald.com

www.springercpa.com

The Sensible Way to Slim We’ve all heard the story about how so-and so-knows someone who lost 15 pounds in one week. What you don’t hear about is that the person probably resorted to extreme measures and probably dehydrated their body, as well as slowed down their metabolism, in the process.

In the long run, repeated episodes of unhealthy weight–loss attempts are more likely to cause damage to your body and outweigh the short-term weight loss. Now don’t get me wrong; I am not saying that it is better to stay at an unhealthy weight. You just have to make sure that you are losing weight in a healthy way and can maintain the weight loss.

Most people who enter into repeated aggressive dieting are referred to as yo-yo dieters. Our bodies do not respond well to unhealthy attempts at deprivation, followed by unhealthy, excessive eating that gains the weight back before you know it.

The key message to keep in mind when it comes to losing weight in a healthy way, is to take steps necessary to keep your metabolism burning up calories, along with providing appropriate amounts of the necessary nutrients for that to happen. How can you do that? Here are a few things to try.

In general, it is not recommended that you go below 1,200 calories per day, so that your metabolism doesn’t slow down; and you’re able to maintain basic cellular and metabolic functioning. Keep in mind that you are going to be weight

training; so your body will need a reasonable amount of calories to power your workout. Yes, I said weight training must be in the equation to help your body utilize calories as a source of energy.

Please don’t buy the program that claims no exercise or active lifestyle required.

Guess what? Healthy weight loss takes time (Sorry!) My recommendation would be to aim to lose no more than 2 pounds per week on average. “ On average” takes in consideration that the initial weeks may result in greater weight loss because of the loss of retained fluids from exchanging fatty, salty foods for a healthier, more balanced diet. But overall, you should average out to be about 2 pounds per week. If you are losing more than that, then you are more than likely resorting to less-healthy methods of weight loss, which could affect your long term goals.

Believe it or not, most people who lose weight at a slow pace over a long period of time, keep the weight off because they have incorporated new and healthier habits instead of drastic measures just to get the

weight off any way they can. Focus on lifestyle changes to create days, weeks and months of sensible eating to get the weight off and keep it out.

Keep Moving, William Harris CPT William is a certified fitness trainer with 15 years experience. This includes 5 years at Crunch Fitness Atlanta, 4 years corporate fitness at L.R. Electrical Contractors and 6 years as the owner Harris Fitness. In addition, he’s certified in weight training, assisted stretching, kickboxing, post-rehab and Adult CPR. His training motto is NO SHORT CUTS!

wrh40@netzero.net

Staying Organized and Productive is POSSIBLE this Holiday Season How to Get and Stay Organized During the Holiday Generally the month of December can be a little hectic, to say the least. Most people experience this crazy rush of last-minute things to do before the holidays, and throw routine out the window. Many people end the holiday season saying, “I'm not going to do it like this anymore!”, but nothing really changes. You feel frazzled, don't really enjoy it and promise to be better about it next year.

Most of us, even those who don't usually make a list, make one this time of year. How else are you going to keep up with everything? One way to get the most out of every minute is to just plan it. Plan everything! That may not work for you the rest of the year, but the holidays are like no other time. So, we’ve come up with some ways to help you create a schedule and stay as organized as possible this holiday season.

Schedule your time.

Make a date with yourself, a planning session; you, your favorite pen, your planner or calendar.

The next thing is to do it when you’re fresh and alert, not when you're exhausted from a hectic day. You want to do it quickly, so if you’re a morning person do it then, if you’re a night person do it then. See how simple that is.

Put together a master list and put all the extra things that you might forget. The biggest thing is allowing enough time for extra activities with your children, church, family you get the idea. You may even need to schedule wrapping, baking all the parties, etc.

Whatever isn’t in your normal schedule needs to be on this list.

The main thing is to write it all down.

Once you have your calendar out, schedule things that you may not have control over when they happen. For instance, office parties, your child's school performance, church or other religious activities. One way to help in the planning of these types of events may be to pick up the phone and call ahead of time. This will allow you to schedule them in your calendar, so you’ll already know the dates and times for your planning session.

After you do that, take a look at it and see where you can put other things; if you have any days left, that gives you a little wiggle room. Put everything else in it. Be creative and come up with ways that will make you feel rejuvenated, joyous and happy. Isn't that what the holidays are supposed to be feel like? So make it good for you, have a designated time, play a little music, set the tone and really enjoy it. For instance, you could set aside an evening, a morning, an afternoon, whatever works for you. This gives you a set time that will allow you to get it all done, or at least a big chunk of it. The beauty is, to enjoy the process. You won’t feel overwhelmed or get frustrated because you are in control of your time.

As you schedule everything, if you don't have enough time left go back and prioritize some more. Look at what has to be done now and see what you might be able to get done the week between Christmas and New Year's. Why not use that week to do the extra baking, doing fun activities with children, take advantage of post holiday sales; and all of the other details that will allow you to have some fun.

Get your children involved, get your spouse involved and more importantly, have fun, enjoy each other.

The main thing is sticking to the schedule and planning everything, so that you won't feel overwhelmed. Take it a step further by creating a Shopping Chart. It’s a great idea for your list. You can carry it with you wherever you are with names, sizes, colors, and those special people you don't want to forget. People like teachers, hairstylist, delivery person, neighbor, pastor or rabbi, etc. The great thing about having a chart, that you can download or print, is that it keeps you on track. It'll also keep you from duplicating things. As you purchase something check it off, when you find the right gift idea for a particular person, again check it off.

Whenever you have a moment to sit quietly, whether you're waiting in your doctor's office, car rider line at your child’s school or time between appointments; even if you're standing in line, you'd be surprised at how much you can get done. Work that list and watch the time fly!

Keep some type of folder or envelope with you. It doesn't matter as long as it's something that you will be able to keep your receipts in; preferably one with a clasp of some kind. This will allow you to keep all of your receipts in one place, so you’ll be able to reconcile everything and have it your disposal without digging through your wallet or various bags.

Nobody wants to run all over town in different directions. Once

you make a plan of the stores where you want to shop are, group them together. Then organize your shopping days. This will keep you from running around, back and forth, wasting gas, wasting time and getting frustrated again!

This year try to shop in a particular area of town, in a few stores, your favorite mall, etc. Let’s not forget the best time saver of all…….online shopping. Many retailers offer FREE shipping. Be all over that!

After you've mastered the art of planning your schedule, map out your road trip. Decide on the stores and area, that you want to shop and then group them together. That way, you’re not running all over town. Have something in your trunk, on the floor of the backseat, whatever works for you; a box, a basket, anything. The key here is to keep all of your gifts in one place and from falling all out and rolling everywhere.

You want to be able to grab one thing and get in the house. It's also great for safety reasons to. No one needs to see you have to scramble for presents and have your guard down while looking for your keys and everything else.

When it comes to wrapping, be creative. A lot of things can be used from previous years. This is an activity that everybody can get involved in.

Make sure you have everything you need before you start; paper, tags, ribbon, bows, boxes, tape, whatever you need. Again, get your family involved, play music and have some fun. Maybe this year have a theme, try a different way to wrap,

decide on a particular color, just do shopping bags, whatever you want.

These are just a few ways to get and stay organized for holidays.

Plan your time wisely and enjoy the rewards in the beauty of this joyous season. Don't ever forget that everything is POSSIBLE. You can do this. Here’s to YOU!

Say Yes to Fabulous Holiday Hair, it’s sooooooo POSSIBLE It’s that most wonderful time of the year, the holiday season! With so much to do, it’s easy to put yourself last on the list, especially if you have a family and kids at home. This season, make a promise that for at least one event you’ll go all out. Do yourself up, really put it on. Whether it’s the company party, or New Years Eve, go for it. This season, that old fashion glitter and glamour is back!

Nothing is more glamorous or elegant than a beautiful updo.

One that’s not too fussy or stiff. You don’t want prom or wedding hair. Avoid anything that looks like a piece of artwork atop your head, or that requires an entire can of hairspray. If it’s a very formal event, something sleek and smooth with a severe part is very much in this year. The messy updo is great for a softer look. Why not get two looks out of one evening? Have your hair styled as if you were wearing it down, then put it up so that if will fall beautifully by just removing a few bobby pins.

This year, check out all that glitters in hair accessories.

There are so many pins, clips, and bands to choose from.

Remember your grandmother’s old broach? Be creative with it. Hair tinsel is a hot trend this year. They can be put in as an accent highlight or by working a few pieces into an updo.

They come in an array of colors to choose from. Be sure to choose something that compliments your hair color. I like amber and reds for darker hair and gold for lighter browns and blondes. Dark blue looks great on black hair!

My favorite trend this holiday season is the hair piece! It’s incredible what clip in hair pieces can do. They can add volume, length or change your look completely. How about taking that ponytail you’ve just barely been able to get your hair into and make it reach the middle of your back? It’s all an illusion.

They do it in film and television all the time. I have an “A list” actress client that rarely uses her own hair while working on a film. She has great hair and keeps it that way by using wigs and pieces whenever possible. You’d never know, or guess who it is. You can do it to. Wow them when you walk into the room. With as many color choices and styles available, you’d be amazed at what you can do. It does not have to be expensive to work.

My friend Christina loves to show up at events with her $39 ponytail. She looks great, and it keeps them guessing. Most important is that you feel like a million bucks when you walk into that room. So, plan ahead and have a great time.

I want to wish you all a very happy holiday season and leave you with this video SkyTown Entertainment created with the beautiful and talented singer/songwriter Andrea Wittgens.

Steve PS- I used a $59.95 clip in hairpiece (don’t tell anybody).

Have a glamorous holiday!

http://www.youtube.com/watch?v=z4B_imCumh0

Steven has been in the beauty industry for almost 20years. He is a Senior Colorist at the Louis Licari Salon in New York City and heads up the color departments’ training program. In 2006, Steven cofounded Sky Town Entertainment, a video production company based in NYC, where he oversees the editing department and development of singer/songwriter Brian Sizensky. He’s also working to identify and develop new projects to bring to Sky Town’s music and film divisions. Being able to combine his love of music, with his passion for detail and perfection when it comes to hair color, makes for an artistically, satisfying career. sbeeson@skytownentertainment.com

Fabulous, Fierce, YOU……its’ POSSIBLE! Bring out your warm pashminas and designer gloves, dolls… its Possible Winter Make-up Tips for 2011! Holidays are here again! The leaves are falling, the temperature is dropping, and time is ticking for holiday shopping, cooking and everything else we super-possible-women do!

(So here are a few tips, from yours truly, to have you effortlessly looking like a work of art all season long.)

Rule of manicured thumb is: DO NOT PUT ANYTHING ON A NAKED FACE WITHOUT A GOOD CLEANSER AND MOISTURIZER! You can’t beat Mary Kay’s Time Wise Set! Great! Now on to the good stuff!

Tip 1: Cheeks- First comes Bronzer, then comes Blush! Now don’t forget applying a highlighter lightly on the top of your cheekbones to give you a softer glow.

For winter, there is nothing wrong with adding a little bronzer outside of the cheek bones, along the jawline and a brush or two wouldn’t hurt the rest of the t-zone. With bronzers, try Maybelline’s Fit Me Bronzer (Matte not Shimmer) for a whopping $4.99.

As for blush, I adore Mark Cosmetics’ Just Pinched Instant Tint for only $7.00!!! It’s easy to apply and blends with no excess residue on your clothes. Remember, you don’t have to apply much, a dab will do. Choose a powder, cream, or airbrush blush. Whatever works for you is fine. Like I’ve said before, if you like it, then I love it doll!

Tip 2: Lashes- Now, I do trust that you ladies are curling your own lashes by now and if not it’s never a crime to play with falsies.

Add a little holiday spice with colored mascara! Covergirl has a great line with a wide variety of rich winter colors in Lash Perfection Mascara and Nature Luxe Mousse Mascara which with are under $10.00. (Hint: You can’t go wrong Gold.) Don’t worry dolls; they have waterproof and smudge-proof!

Tip 3: Eyeliner- From smokey eyes to the beloved cat eyed look, tap into your creative style when it comes to your eyes!!! It doesn’t have to be black unless you want it to be. For liquid liner lovers, try Revlon’s Colorstay Liquid Liner; or for you pencil liner diva’s try Sephora’s Jumbo Eye Pencil, both are priced at $6.00 bucks. Just smudge a lil’ color on the bottom lid and corner of your eye for a playful look. Oh, and an added freebie: try a lite, bold color to color in your brows like gold or a soft brown. You will thank me later, honey!

Tip 4: Lips!- Classic red is still a hit for winter. Even with a pale eye, red makes it pop. Now let’s not forget about the wines, burgundies, and yes even the gold shades. Add to that list, flesh tones and pale colors. Try MAC’s Sweet Glam Lipsticks for $8.00 a pop or you could use a color pencil and slap on your favorite gloss for your signature look.

Just like a pale eye will make a dark lip pop, the same goes for a dark eye and pale lip!

Think dramatic and you can’t go wrong!

Tips 5: Shadows- Pay more attention to your inner and outer corners of the eyes! A hint of your favorite color, for me you all know that would be pink! (wink!) Try silvers, gold’s, purples etc., and follow this with a smoky eye like dark gray, dark green and so on. You can try one shade on top lid and a thin line smudged on the bottom. Don’t forget to blend it up for a dramatic possible-gal look. And remember, think rich! Bobbie Brown has a lustful bronze palette and Mary Kay has gorgeous, rich winter colors to die for! Your price range for these are $6.00$20.00 depending on if you want a single color or a triple bronze palette. And ladies….It doesn’t have to always be black!!! The eyes are the most important part of your canvas (translation: face, dolls). And remember the basic rules for eye shadows are: apply, blend, blend some more, to make sure and you’re done!

So Possible Gals, you’re all set for winter! Now you can cuddle up with your beau and kids with a nice warm cup of hot cocoa and look like a model after a hard, cold winter’s day. Straight from her highness’ mouth! Add these looks in with your routine and make it your own! As always be prim, be prompt and always be

POSSIBLE!

Rae Burroughs is a talented fashion designer and stylist. Her raw talent for the “it” look is priceless. Her passion for fashion began at an early age. In 2002, she started her own line of clothing, “House of Synkari”, after her son; that went on to be a hit in the Raleigh, Durham, Chapel Hill area. Rae’s also a makeup artist and knows the power of adding that “icing on the cake” in creating the finishing to touch to her productions. raeburroughs@gmail.com

Opportunities are POSSIBLE In each issue of POSSIBLE, we welcome and embrace the opportunity to hear a new voice, and experience a different point of view. As the publisher of POSSIBLE, I’m always looking for ways to do just that. In this season of giving and being thankful for everything, I am beyond excited to introduce this awesome new writer.

Her name is Jasmine Courtney Faith Jackson, but everyone calls her Jassy. One of her names is Faith, and its’ rock solid. It’s that unrelenting, unwavering faith that gets her through each and

every day. You see Jasmine has Lupus, but it doesn’t have her.

She embraces everyday with such courage and gratitude for the little things. She’s blessed with family and friends, but the love of her mother Kim is like no other. After reading her submissions, it was hard to decide which ones to include. So, I went with the ones that made me cry and touched my heart.

I’ve chosen three of them and I hope they touch you as well.

There’s nothing like pure, raw emotion and feelings to keep things in our own lives in perspective. These entries are from her upcoming book, but in the meantime please “like her” on Facebook follow her blog.

********************************************* My name is Jasmine Courtney Faith and I’m 22 years old. In 2009, I was diagnosed with the auto-immune disease, Lupus. After learning just what Lupus was, having to put college on hold, not being able to see my friends like normal; the list goes on. I decided to get my feelings out by writing them down on my Facebook page. As I wrote out my feelings, I began to notice that there are men and women all over the world that have Lupus in every way, shape and form! No matter what this disease has us going through individually, we can always come together to pray and support each other with words of encouragement.

That’s why I write about my journey with Lupus. I really hope you enjoy reading my work. Please feel free to contact me with any comments or questions on Facebook, twitter @jasminecourtneyfaith Jackson or by emailing me at jjackson45008@yahoo.com

Everyday I really got to tell you, I haven’t been in the best of spirits lately.

I’ve been so down about having this awful disease. It’s like every time I turn around, I’m back in the hospital, or I have a new sickness, or someone lets me down. Either way it’s all because of this disease. I try my best to make light of it, but I worry every day about if today is the day I am going to have to leave my wonderful

mother and caring brother. What if I do? What if? I mean I’m only 21 and I haven’t had time to have a life, or even think about starting one.

It just kills me how much this is weighing on the two people that are here all the time for me. I mean I know that my mommy is doing the best she can, but its times like these I wish my daddy was still alive to take care of things and let her rest. I really do.

Or to have another sibling of mine to take care of the small things for my brother, so he can go and do other stuff. So that he wouldn’t have to worry about me. I mean people, if you could see the struggle these two go through for me.

I wish we could all go back, but we can’t so I will just keep on praying until things get better. Even when you're looking back, and things feel even worse, because that’s what mommy and daddy taught us. That God is always there and he will never leave us. And I believe that. Even when people leave he will always be there, and that’s why I fall more in love with him Everyday.

Just Letting Some Stuff Out So it’s a Friday night, and I usually would be watching TV or something. I do have the TV on, but I’m not watching it. I’m listening to Mariah Carey’s “I Can’t Let Go”. I like the song, but today I’m just not in the mood to be happy go lucky. Although I still smile and laugh, it’s just not the same. People tell me to be happy and stuff, but until you are in my shoes or of anyone else’s shoes who has a disease, please do not speak to me. I know that is harsh or whatever, but it is the way it is. It brings tears to my

eyes to know that my life will never be the same, no matter how hard I try to get it back. I can’t even remember what normal was before Lupus.

Sometimes I have flash backs of the people who said they would never leave me, and that we’d always be friends. I now know they not only lied, but they just couldn’t handle a life situation, a real life situation. You know how you and your friends sit around and talk about how you would always be there if this or that happened?

Well I realized that we were speaking hypothetically, and that sucks for me because I was dumb enough to believe that.

Dummy me, to think that I had a real friend. Anyway, I’m just tired. I’m tired of being sick, and not being able to get well. I’m tired of those “punk ass” people who say that they care, and are never there. I’m tired of that. I’m tired of being in a wheelchair and having people stare. Not saying that I care if they stare or not, but it’s just the fact of having my world flipped upside down.

It doesn’t just affect me. It affects my family members too. My mother has to do everything for me. My brother has to help me get in and out of the car. It sucks because I want us to all have a normal life again. I want to be able to do the dishes and clean the kitchen, or something. I want to be able to stand for more than one minute without getting pains in my back. To those who can only be around me when I am well and happy, you aren’t true to your words. I don’t want or need you in my life. To those people in my life that are here when I’m well and when I’m sick, I am so happy and grateful for you. I just want to be back to the good ole Jassy Courtney Faith. I miss her. I miss going into my room, closing the door, and relaxing in the dark. I miss reading the bible, talking on the phone, putting my clothes away, folding my clothes, and cleaning my room. I just miss it. I miss being able to

take a shower and not having to sit down, so I wouldn’t have to take my inhaler from being out of breath. I miss it all. I know I’m just ranting, but I am just feeling like everything is crazy for me.

Which it is, I’m not going to lie.

I don’t like going to the doctors anymore, and I hate having to pee in a cup every other week. Oh, and the one thing I really hate is when people say that I look good, when I feel like shit all the time (sorry mommy for the language). It’s just the way I feel. I hate that my knees feel eighty years old. I hate that I have acne now.

I hate that my hands shake and my legs and feet tingle, ugh! I hate the fact that if Lupus wouldn’t have come into my life, that I would be bathing suit ready right now! But I’m not; I’m a damn beach whale. All that I have just said brings me to tears. I swear, Lupus, I just wish we could find a cure. So we ALL can feel better, and we ALL can live our lives the way we want to. So we can stop ALL of these people from dying and let others know how serious this is. Ok, I’m done. I just needed to let some stuff out.

Love to all, Jassy.

Needed To Vent a Lil’ So I’m tired. Like very tired. I’m tired of sitting here all day and night, and not getting anywhere. I’m tired of hearing it’s going to be ok, but not feeling ok. I’m tired. I wish I could just go back to being in pain and keep pushing like I’ve been doing. Although I know that wasn't healthy and what not, I still managed. Even though I was in a lot of pain I could still get up and help someone.

See people do things even with the pain. I’m so tired of sitting here and having other people take care of me. I want to be able to take care of someone else.

I want to be able to step outside of my house and hang out with my neighbors. Have a beer and just chill. I want to be able to sit in the car with my brother, and laugh and joke. I want to just go back, back to being the old Jasmine everyone knew and loved.

Not the Jasmine that everyone felt sorry for. Or the Jasmine everyone ignored because they just don't know how to handle me being sick and can't face me. I want to be able to get on a plane and go hang out with my favorite cousin and not think twice about how I will feel if I make such a huge trip. Oh and I want a drink!!

Don’t get me wrong yall I’m thankful for the people that are here for me. I really am. I can't be thankful enough. Yet, I see the people who have fallen away in the shadows. Trust me I’m taking notes. And I’ll address those people when the time comes.

I’m thankful for the people who have come in my life unexpectedly...very thankful.

Another thing, do you know what it's like to go from working so hard to better yourself, to having all of it put on pause, or even gaining all that weight you lost BACK!!? I mean trying to get things right with school, health wise, etc. All my hard workouts I did. Boy oh boy, how I miss it. Who would have thought I would be saying that. I’m just tired. So very tired and I can cry all the tears in the world but it wouldn’t help. So, I call on the only person I know to call….Jesus. I’ve always done that and will continue to do that, even in the midst of my troubles. When I can’t sleep, when I feel like all my friends and family have left me alone, when I’m in pain, I call on him. Because no matter what, I know I can get through this with him. He’s always been there for me. I’m just tired, and I needed to vent a lil'.

Choosing the Right Wine is POSSIBLE We’ve all been there at some point. You’re planning an event, hostessing a party and you want to make the right impression.

The question comes to mind of what wine do I serve? What goes with what? Take a deep breath and stop whining about it!  We have a wine guide that will get you through any event, any season, any occasion….period! Follow this guide and glossary and you’ll be a Connosuier in no time!

light-bodied and sweet

crisp, delicate, no oak

simple seafood, salads & vegetables

light-bodied & fruity

crisp, delicate, no oak

simple seafood, salads & vegetables

medium-bodied

mild & fruity, smooth

seafood & chicken dishes

full-bodied

rich, luscious, oak accents

shellfish, pork, chicken & creamy seafood

sparkling

abundant fruit

summer casual picnics & appetizers

light-bodied & sweet

abundant fruit

summer casual picnics & appetizers

light-bodied and sweet

abundant fruit

summer casual picnics & appetizers

light-bodied & fruity

crisp, fruity, floral, no oak

pasta, sandwiches, fish & chicken

medium-bodied

fruit driven, smooth & mild

pizza, grilled meats & vegetables

full-bodied

dry, powerful, flavorful & intense

red meats, aged cheeses & braised dishes

sweet, full-bodied dessert wine

lusciously rich & concentrated

fruits, cheeses & desserts

Wine Lovers Glossary A

AOC Abbreviation for Appellation d'Origine Contrôlée, the French system for regulating and defining wine geographically, which features more than 400 distinct regions. The AOC can refer to both a specific area and its wine; the Santenay AOC refers both to the Burgundian village of Santenay and the Pinot Noir wine made there.

AVA American Viticultural Area. The U.S. system that parallels the French AOC system of classifying specific grape-growing areas. AVAs come in all shapes and sizes (from Walla Walla to California), but unlike the French system, American AVAs do not regulate which grapes can be grown within each region.

Acidity An essential component of wine providing tang that helps a wine's flavors linger and provides a counterpoint to a wine's fruit. Wines with notable acidity are often called crisp, lively or refreshing; however, balance is key—overly acidic wines can impart a sharp or sour impression, while too little acidity can leave a wine seeming soft or "flabby." Acidity is usually more noticeable in dry whites than reds, although in both styles of wine, the acidity, along with tannin, is an important factor in longevity.

Aficionado Grape nut (in a good way). An aficionado is a more contemporary and less snobbish term for a connoisseur. While not always a collector, a wine aficionado appreciates the distinctions among wines of varying grapes, origins and ages.

Aftertaste See finish.

Aggressive Very strong, often due to the wine's levels of tannin or acid. Wines that are too aggressive seem harsh.

Almond Sweet almond notes (think marzipan) can be found in Pinot Grigio and other dry Italian white wines.

Anise Some call it licorice, others anise; either way, this spicy element is found in red wines, particularly Old World reds (Rhône, Spain, Italy) and Zinfandel.

Appellation Place of origin. An appellation is an official, regulated wine region; the term is derived from France's AOC system.

Apple One of the most common fruit characteristics found in white wines. Abundant in Chardonnay and dry Riesling. Sometimes leaning toward tart green apple, other times toward Red Delicious.

Asparagus Herbaceous is perhaps a nicer, similar term, but funky vegetal aromas reminiscent of canned asparagus are not uncommon in strong Sauvignon Blancs as well as complex, high-end reds.

Astringent Pucker power. Applies to red wines that are high in both acidity and tannin. A degree of astringency contributes "bite" and can help complement food; too much makes the wine bitter.

B

Backbone Wines with good structure (tannin and acidity) are said to have a backbone.

Bacon Smoky/meaty aroma of bacon fat is typical in Syrah-based wines from the Rhône Valley, often in conjunction with dark fruit and spice.

Balance Harmony. A wine is balanced when its key components—fruitiness/sweetness, acidity, tannin, and alcohol—are all apparent and in synch. In such a case, no single element dominates or sticks out.

Barrel An oak cask. An important vessel for aging wine before bottling. A typical barrel holds 225 liters. Barrels may be cleaned and re-used several times; new barrels impart a stronger wood character.

Barrel-Fermented Refers to wine fermented in oak barrels rather than in neutral containers such as stainless steel. Barrel fermentation can contribute complexity and suggestions of spice and vanilla from the interaction of the wine and the wood. Most often used in the fermentation of Chardonnay.

Bell pepper Green pepper aromas and flavors crop up in heavier red wines, notably Bordeaux blends based on Cabernet Sauvignon, Merlot, and Cabernet Franc. In fact, Franc by itself can be very bell-peppery.

Big A descriptor for a wine that is high in alcohol, body, and flavor intensity.

Bin number Australians developed a practice of using "Bin" numbers to identify distinct bottlings. Bin numbers are just names, and have no official meaning.

Bitter As much a textural sensation as a taste, a degree of bitterness comes from a wine's tannin (too much = too bitter). However, wines that seem bitter sipped alone can seem less so when eating.

Black currants A classic note found in Cabernet Sauvignon and Cabernet-Merlot blends. Often present in conjunction with berry aromas and flavors.

Black pepper Commonly found in full-flavored reds made from Syrah/Shiraz, Grenache, and/or Zinfandel. French Châteauneuf-du-Pape is a classic example.

Blackberries A very common flavor and aroma in red wines from a variety of grapes and origins; frequently found in conjunction with strawberry/cherry flavors as well. May come across as "jammy" in ripe, New World reds.

Blanc de Blancs Literally, "white from whites," this refers to a white wine made of white grapes; the most common example is Champagne made from all Chardonnay.

Blanc de Noirs Literally, "white from blacks," this refers to a white wine (technically white but usually pale pink) made from black (red) grapes; the term usually refers to sparkling wines made from Pinot Noir.

Blush An informal term usually applied to off-dry light pink wines made from red grapes, such as White Zinfandel.

Body Heft. Weight on the palate. Usually wines are gauged as full-bodied (akin to the body of whole milk), medium-bodied (think 2% milk) or lightbodied (think nonfat milk). Red wines tend to be fuller-bodied than whites. Fuller-bodied wines are also usually higher in alcohol.

Botrytis cinerea The technical name for the fog-induced fungus that causes ripe grapes to shrivel and become concentrated and sweet like raisins.

Also called "noble rot," botrytis is responsible for the honeyed richness of many classic dessert wines like French Sauternes.

Bouquet Effectively interchangeable with aroma, but some tasters apply this term to secondary scents that develop as wine ages, as opposed to the fruity, primary aromas of young wine.

Brambly Suggesting thorny bush fruits (blackberries, raspberries) of significant intensity; usually applied to full-bodied red Zinfandel.

Brut A French term used worldwide to indicate a dry sparkling wine. Sparklers labeled Brut are actually drier than those labeled Extra Dry.

Butter Rich flavor and smoothness of texture akin to butter. More frequently found in whites than reds, especially Chardonnays that have undergone malolactic fermentation and/or barrel aging.

C

Candied Artificial, candied version of fruit (as opposed to fresh or dried) is sometimes found in New World wines made from very ripe grapes. May suggest that some sugar may be left in the wine, even if it is technically dry.

Caramel Also perceived as butterscotch and/or toffee, caramel aromas and flavors are typical of barrel-aged Chardonnays; a sign of richness.

Cedar An evolved aroma commonly found in aged red wine, especially Bordeaux-style blends, and sometimes alongside tobacco and cigar box scents.

Champagne Both a region in France and the famous sparkling wine made there. While imitated around the world, real Champagne can only come from the French appellation of the same name. American wines called "champagne" will also have an additional geographic identifier, such as "California Champagne."

Chemical Some wines are decidedly un-fruity and emit aromas and flavors that suggest chemical substances such as petroleum (common in Riesling), sulfur, nail polish remover, rubber, or plastic. In excess, chemical aromas are unpleasant.

Cherry Very common red wine aroma and flavor. Find it in Cabernet, Merlot, Pinot Noir, and Syrah/Shiraz. May come across as a black cherry Chocolate Actual chocolate is never in wine, but big reds (Cabernet Sauvignon and Merlot primarily) can give an impression of chocolate or cocoa based on their combination of dark fruit and wood.

Citrus A common element in crisp dry white and sparkling wines, reminiscent of lemon, lime, tangerine, or grapefruit. A sure sign of bright, tangy acidity. New Zealand Sauvignon Blanc can be aggressively citrusy.

Clean Fresh, pure, unflawed; applied to both nose and palate and suggests a simple, palatable wine. A clean, long finish is always a good thing.

Clean Well-made, with no off smells or flavors.

Clone A specific genetic strain of grape variety. Relevant only to winegrowers and studious enophiles.

Closed When a wine's aroma is surprisingly "tight" and un-giving, it's closed. The term is likely to be used when comparing several wines of the same type, and one seems decidedly less aromatic than the others. A high-end wine is more likely to be closed, but it can "open up" as it is exposed to air.

Complexity A complex wine offers interest on multiple levels. The aromas and flavors are plentiful and interesting; the wine's structural elements (tannin, acidity) are evident and in balance; and there is layering and depth in general. Complexity is one of wine talk's highest compliments.

Corky Always a flaw! Corky or wet-cardboard aromas that get stronger as a wine is exposed to air indicate a wine with cork taint. If it happens in a restaurant, send the wine back.

CuvĂŠe Batch. Blends of wines effected prior to bottling are referred to as cuvĂŠes. As with "Bin," the term appears on labels as an unregulated term.

D

DOC Abbreviation for Denominazione di Origine Controllata, the Italian version of the French AOC system of geographically based wine regulation.

There are more than 300 DOCs; some of the designations provide information on both grape and place, as in Vernaccia di San Gimignano (wine made from Vernaccia grapes in San Gimignano) DOCG Denominazione di Origine Controllata e Garantita. A second, higher designation for Italian wine. Twenty-four have earned DOCG status and are considered the country's best (hence the "guarantee"). Examples include Barolo, Brunello di Montalcino, and Moscato d'Asti.

Decanting The act of pouring wine from the bottle into another container. For old reds the process separates wine from its sediment and revives dormant flavors; for young reds decanting helps open up the fruit and soften tannins.

Demi-Sec Literally "partly dry." Found on sparkling wines, demi-sec indicates medium sweetness. Demi-Sec is sweeter than Extra Dry and Brut.

Depth Real substance on the palate. A wine of depth has flavor intensity and/or complexity that lets you discover layers beyond a first impression.

Dry Dry is not a flavor. Technically dry means that all or most of a wine's sugar is gone, having been converted during fermentation to alcohol. The vast majority of table wines today are dry, though their degree of fruitiness may make them seem sweet.

E

Earthy On the nose and/or palate, characteristics that suggest soil. A positive term, especially when applied to European wines, where it suggests complexity. Too much earthiness, however, can overwhelm. Earthy aromas may lean toward barnyard or forest floor.

Elegant Delicate, graceful, subtle?the opposite of big. Elegance is a positive term when applied to a wine that is also balanced. Elegant wines are often said to have finesse (as opposed to power) and refinement; commonly used to describe lighter-bodied French wines.

Enology The study of winemaking; also spelled oenology.

Enophile Someone who enjoys and appreciates fine wine; also spelled oenophile.

Estate Bottled Indicates a winery owns (or has long-term deals with) the vineyards that supplied the grapes. "Estate bottled" on a label implies hands-on control of the winemaking, but it does not ensure quality.

Extra Dry A term used to describe sparkling wines that are not as dry as Brut, but not as sweet as Demi-Sec. Extract The concentration of fruit in a red wine is called extract, as in the fruit flavors that get extracted from the grape skins during the winemaking process. Over-extracted wines may seem harsh.

F

Fat A textural term for wines that are full-bodied and mouth filling; usually applied to rich whites or dessert wines.

Fermentation How juice becomes wine. Fermentation is the chemical process by which yeast turns sugar into alcohol and carbon dioxide.

Finish The final taste left by a wine after you swallow (or spit). Also called aftertaste. Wines can be said to have a short, medium, or long finish; a long, balanced finish is a reliable indicator of quality.

Firm Noticeably tannic and/or acidic; in a positive way. Firmness in general suggests age-ability, and is usually applied to reds. A wine that is too firm might be called hard.

Flabby A negative term (unlike fat); flabby wines are soft and lacking acidity; the opposite of firm.

Fleshy Soft, smooth texture indicating moderate tannins.

Flinty A dry, stony/mineral aromatic quality found in European white wines like Chablis and Pouilly-Fum茅.

Floral Usually an aromatic quality rather than a flavor. Scents of honeysuckle, jasmine, and orange blossoms are most often found in white wines made from delicate varieties like Riesling and Chenin Blanc. In reds you might find violets (Rh么ne blends) and rose petals (Italian Barolo).

Fortified A category of wines with higher than normal alcohol due to the addition of neutral brandy or spirits. Port, Sherry, and Madeira are the bestknown fortified wines.

Fruit bomb A cheeky term often applied to very ripe, bold wines of the New World (California in particular); white or red, fruit bombs offer an explosion of fruit.

G

Grapey Surprisingly few wines actually smell like grapes. Notable exceptions include sweet kosher reds made from Concord grapes as well as Beaujolais Nouveau and Port.

Grassy The sharp, pungent aroma of fresh-cut grass is common to Sauvignon Blanc.

Green Too acidic or herbaceous, possibly deriving from under-ripe fruit or from the stems of grape clusters.

H

Half-Split A bottle—typically Champagne or sparkling wine—containing 187 ml, which is half the size of a Split, and approximately a quarter of the size of a standard bottle.

Hard Tough with tannins. An extreme form of firm. Hard can also mean extremely high in acidity; either way, it's not a compliment.

Hazelnut A sweetish aroma often found in white Burgundy and other Chardonnays that have been barrel-fermented, and in Champagne; a sign of depth and complexity.

Heady High in alcohol and/or aromatics.

Herbs . White wines, notably Sauvignon Blanc, are often redolent of fresh herbs (oregano, tarragon) and fresh-cut grass. Full-flavored Cabernet or Syrah wines lean toward mint and eucalyptus; reds from the southern Rhône Valley and Provence can be reminiscent of sage and thyme.

Hollow Lacking in mid-palate impression; a sense that little is happening between first taste and finish.

Honey Characteristic of late-harvest dessert wines like Sauternes; also common in Gewürztraminer, which may be dry or sweet.

Hot A wine whose alcohol is out of balance with other elements (fruit, acidity, tannin); can stick out aromatically and/or in the finish.

Hot Negative term for unbalanced, high-alcohol wines that leave a burning sensation.

Hybrid A genetic cross between two species of grapevines. Most hybrids are crosses between American and European species, designed in response to the phylloxera scourge. Hybrids, such as Seyval Blanc and Chambourcin, are considered of lesser quality than Vinifera vines.

I

IGT Abbreviation for Vino a Indicazione Geografica Tipica, a relatively new official term (developed in the 1990s) used to indicate a quality wine made with untraditional grapes but from a defined area. For example, Super Tuscan blends of Cabernet Sauvignon and Sangiovese are labeled IGT Toscana.

J

Jammy Reminiscent of jam or cooked fruit. Especially ripe red grapes can yield flavors and aromas that suggest preserves or jam, as opposed to fresh or dried fruits. Excessively jammy wine might be called "cooked" or "stewed."

Juicy The term "juicy" is applied to wines whose combination of evident fruit and bright acidity leave a sense of palate-cleansing freshness.

K L

Late-Harvest Refers to wines made from grapes picked later than normal (and therefore with higher sugar content), usually dessert wines. Some but not all late-harvest wines are affected by Botrytis cinerea.

Lean A wine whose palate is shy on fruit is said to be lean. This is not necessarily a bad thing, if the wine's elements are balanced. Often used for Old World whites, whose grapes generally start off less ripe coming in from the vineyard.

Lean A wine whose palate is shy on fruit is said to be lean. This is not necessarily a bad thing, if the wine's elements are balanced. The term is used most often for Old World wines, whose grapes generally start off less ripe coming in from the vineyard.

Leather A distinct, almost animal-y aroma most likely to appear in high-end Syrah/Shiraz or red Burgundy.

Lees Literally the "spent" yeast cells left over from fermentation; sometimes (especially in New World Chardonnays) winemakers leave wine in the barrel sur lie(French for "on the lees") for added complexity.

Legs The drops of wine that slide down the sides of the glass after being swirled. Typical of rich reds and fortified and dessert wines, thick legs are a sign of viscosity and full body, but not necessarily quality.

Length The amount of time a wine's flavor lingers after it has been swallowed. Closely related to finish; a long palate impression and finish implies good quality.

M

Maderized Showing signs of excess oxidation, including a brownish color and a strong, fortified, Madeira-like flavor.

Magnum A bottle that holds 1.5 liters of wine, the equivalent of two standard bottles.

Malolactic Fermentation. A secondary fermentation which converts the malic acid in a wine to softer lactic acid. This winemaker's trick reduces the overall acidity of the wine, softening most red wines and imparting a creaminess to white wines such as Chardonnay.

Mature Ready to drink. Usually used to refer to red wines that are expected to evolve over years; the majority of wines are mature when released.

Melon Suggestions of cantaloupe and honeydew may lurk where peach, apple, or pear is prominent; usually the sign of a juicy white wine.

Meritage An official term coined in California for Bordeaux-style blends (usually red, based on Cabernet Sauvignon and Merlot). If a winery produces a Meritage wine, it is frequently their most expensive table wine. Many Meritage wines feature proprietary names, such as Flora Springs "Trilogy."

Minerals Most commonly found in European white wines, these aromas and flavors come from the soil and are reminiscent of chalk, slate, or iron.

Good when subtle.

Must Grape juice before it is fermented.

Musty Featuring stale, dusty aromas. Some European wines (Spanish Rioja) are slightly musty by design, but too much is not good.

MÊthode Champenoise The method—perfected if not actually invented in the Champagne region of France—of inducing a secondary, inside-thebottle fermentation to create authentic sparkling wine. The process is expensive and labor-intensive; cheaper bubblies are made in huge tanks.

N

New World Everywhere but Europe--California, Australia, New Zealand, South America, etc. Thanks to generally warmer climates, New World regions tend to produce fruitier, bolder wines than their Old World conterparts do using the same grapes.

Noble rot See Botrytis cinerea.

Non-Vintage Wine blended from multiple harvests; most typical in Champagne and sparkling wines, sherries and ports. The basic aim is to keep the wine's style consistent year after year.

Nutty While almonds and hazelnuts can be found in young white wines, the term "nutty" is usually applied to older white wines, Champagne, Tawny Port, and Sherry.

O

Oak (aromas and flavors) When barrels are used for aging wine before bottling, aromas of smoky/charred oak are imparted to the wine, usually more noticeable on the nose rather than the palate. New oak barrels tend to generate the most intense sense of oak.

Oak The wood of choice for wine barrels. French and American oak are considered the best, American being a bit more aggressive. Both impart vanilla and spice aromatics and flavors. Increasingly, oak chips may be used (added to wines in large tanks) as a less- expensive means of adding oak character to bulk wines.

Off-dry Slightly sweet. Off-dry wines are usually white and have alcohol between 10-12%. White Zinfandel and many light German Rieslings are offdry.

Old Vines An unregulated term used by wineries (usually Californian, French, or Australian) indicating significant age in the vineyard (usually 40-100 years). Old vines are believed to yield more concentrated fruit flavors. The French term is Vieille Vignes.

Old World Europe, basically. But "Old World" as a term is also used to describe traditional means of winemaking, as well as wine styles that lean toward refinement and subtlety.

Oxidized A big no-no. Wines that have been over-exposed to air may seem "tired" and flat (lacking acidity); browning and off flavors are also signs.

An extremely oxidized wine will give the impression of vinegar.

P

Peach This stone fruit is a fairly common aromatic and flavor component in Chardonnay, Riesling, Viognier, Albariño (Spain), and Moscato (Italy).

Peachy wines usually taste fairly ripe, as opposed to lean.

Pear Very close in character to apple and commonly found in Chardonnay, Riesling, and Pinot Grigio.

Pencil lead A complex aromatic peculiar to Bordeaux as it ages; may start to appear after 10 years or so.

Phylloxera Name of the vine louse that devastated European vineyards in the late 19th century; as a result, most vineyards now use resistant rootstocks. Phylloxera reared its head recently in California, prompting much replanting.

Plum Another common red wine aroma and flavor; typically associated with Merlot.

Q R

Racy Descriptor for a white wine with a pleasant amount of zing (due to acidity) that's in balance with zippy fruit flavors.

Reserve In its best sense, Reserve on the label indicates a producer's finest bottling. While the term is widely used, especially by American wineries, it has no legal definition; variations on the word are applied to modest bottles (e.g., K-J Vintner's Reserve) and collectibles alike. The terms Riserva (Italy) and Reserva (Spain), however, are legal terms indicating longer aging before release.

Residual sugar The amount of sugar remaining in a wine after fermentation. Dry wines have little or no residual sugar; dessert wines have a lot.

Robust Relatively full-bodied and intense; usually refers to a red wine.

Rosé White wine made from red grapes. Usually, the rosy pink color comes from a brief period of skin contact (as opposed to extended skin contact which renders the wines fully red and richer); rosés are typically dry. Many of the best hail from the South of France.

Round Indicating a smooth wine with some depth; red or white.

S

Smoky A variation on "oaky." Smokiness is a sign that the barrels used to age a wine were predominantly new and/or heavily "toasted" (dried using fire) when they were made.

Soft Wines that are low in acid and tannin leave a smooth impression in the mouth.

Sommelier A wine steward in a restaurant. While there is a certification system for sommeliers in the U.S., the term is most often applied informally as a job designation. Formal sommeliers are dwindling in number and these days are usually found in restaurants whose long wine lists require frequent maintenance and where diners often seek advice on specific bottles.

Spicy Having a character suggestive of spices, usually of the baking variety (cinnamon, clove, allspice, ginger) or black pepper (particularly Syrah/Shiraz.)

Split A bottle containing 375 ml, which is half the size of a standard bottle.

Spritzy A pleasant, light sparkling sensation sometimes found in young white wines; not a flaw if the wine tastes fresh.

Steely An almost metallic taste typical of dry European white wines high in acidity and minerality.

Stemmy A green, sometimes astringent character found in wines fermented too long with the grape stems.

Still wine A term that applies to any wine that is not sparkling. Synonymous with table wine.

Strawberries A fresh, vibrant red-berry character found widely in wines ranging from dry rosés, Blanc de Noir and rosé sparkling wines, and red wines, particularly Pinot Noir.

Structure A comprehensive term that relates to a wine's "framework", or how a wine is "built." Encompasses a wine's non-fruit elements—namely tannin, acidity, body, texture, and length—that work to hold a wine together.

Sulfites A derivative of sulfur and a natural by-product of fermentation. Also can come from the addition of sulfur dioxide, widely used during fermentation as a preservative. Most fine wines contain very low levels of sulfites; bulk wines contain more. Under U.S. law, wine with sulfites higher than 10 ppm (parts per million) must state "contains sulfites" on the label; effectively, this threshold means that all wines bear the same notation, even though the precise level of sulfites varies.

Sulfur The aroma of sulfur in wine comes from sulfur dioxide used as an antioxidizing agent during fermentation. It's a bad thing if noticeable, but it sometimes goes away after the wine is in the glass awhile.

Supple A complimentary term for wines that are pleasantly textured, as opposed to noticeably tannic or acidic.

Sur Lie See Lees.

Sweet The term "sweet" is obviously applied to wines that still contain significant residual sugar (White Zinfandel and dessert wines, for example.)

Also used to describe intensely ripe, jammy red wines.

T

Table wine Still wine. In the United States, the term applies legally to wine that is under 14% alcohol, but the term is usually not found on labels.

These wine are also called dinner wines because they are intended to be consumed with food. In European countries, any form of "table wine" on the label (vin de table, vino da tavola) indicates a very basic wine, considered of lesser quality than wines with a stated region of origin.

Tannins The rough stuff. Tannin is a compound, found in grape skins, seeds, and stems. Though tannin is in both red and white grapes, it is only found in red wines because reds are made with extended skin contact, allowing the tannins to become part of the wine's character. In wine, tannins contribute texture, sometimes to the point of making the wine feel rough and astringent (think strong black tea). Tannin is more potent in big young reds; over time (ten-plus years) tannins tend to soften, making firm wine more palatable.

Tartrates Natural crystals sometimes found in wine. These deposits come from the tartaric acids present in wines and are totally safe.

Terroir A French term, not easily translated, used to define the total environment of a grapevine––not just soil, but also climate, rainfall, drainiage, elevation, slope, and sun exposure. Connoisseurs often ascribe particular characteristics in wine to a vineyard's terroir. Most often used in reference to Old World wines.

Texture Mouth-feel. The way a wine feels in the mouth, based mainly on body, alcohol, tannin, and acidity.

Thin Lacking body; often used to describe a wine that tastes diluted.

Tired A wine that lacks freshness or seems past its peak is said to be tired.

Toasty A toasted- (or smoky or charred) wood character imparted by oak barrels. Also used to describe aromas in Champagne reminiscent of toasted bread.

Tough Astringent or hard.

Tropical Exotically fruity aromas and flavors reminiscent of pineapple, mango, lychee, coconut, even banana. Serious Chardonnays from California and Australia can put you right on the beach.

U V

Vanilla The distinct aroma of vanilla in wines, both red and white, comes from barrel aging. Common in Chardonnays and Bordeaux-style reds.

Varietal As a noun, it means a grape variety. Syrah, Merlot, Chenin Blanc, Riesling?these are all varietals. Varietal character refers to the qualities one expects to find in wines made from a particular grape variety.

Vegetal Suggestive of vegetables, particularly bell pepper or asparagus. Among red wines, Cabernet Franc can be aggressively vegetal. Overly pungent herbaceous/vegetal aromas are not welcome.

Velvety Silky or lush in texture; a positive trait perhaps most famously found in fine Burgundies and Pinot Noirs.

Vinegary Having the smell of vinegar. A sure (and bad) sign that the wine has "turned"? and there's no turning back.

Viniculture The science of winemaking.

Vintage The year on the label, which represents the year the grapes were harvested, not when the wine was bottled.

Vintner Wine producer or winery proprietor.

Viticulture The science of grape growing.

Vitis Vinifera The technical name for the species of grapevine capable of producing the world's best wines. The best-known Vinifera varieties include Cabernet Sauvignon, Pinot Noir, Chardonnay, Merlot, and Riesling, but there are thought to be thousands of varieties of the species.

Volatile Reminiscent of vinegar; sometimes called VA (volatile acidity). A slight amount of VA can intensify a wine's other aromas, but if VA comes across as too sharp, it's a flaw.

W

Woodsy Aroma akin to earthy, specifically suggesting a forest or wet leaves; a positive aroma when found in red wines, notably Burgundy and Pinot Noir.

X Y

Yeast Yeasts (natural or lab-made) induce fermentation when they come into contact with sugary grapes. Wines can smell/taste yeasty when the yeast cells are given extra time in the wine, as in barrel-fermented Chardonnay and Champagne.

Young Fresh and vibrant. In simple wines, youth is desirable; in finer wines, youth implies immaturity, or at least prospects for further development as the wine ages.

Z

Zone Another word for place of origin, often used in Italy, as in the Chianti Classico zone.

Thanks you Publix Supermarkets. www.www.publix.com

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POSSIBLE PLANNER PAGES™ These pages are for you. Here’s where you’ll jot down what inspires you, makes you think and anything else that is or could be part of your life’s plan. Download it, print it or put in on your desk, dresser. Whatever works for YOU! ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________ ____________________________________________________

POSSIBLE PLANNER PAGES™ These pages are for you. Here’s where you’ll jot down what inspires you, makes you think and anything else that is or could be part of your life’s plan. Download it, print it or put in on your desk, dresser. Whatever works for YOU!

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