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Rouge et Blanc 2012


Getting your mammogram is as easy as

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1 Call CHRISTUS St. Patrick Women’s Health Center at (337) 430-4444. 2 Schedule a convenient day and time. 3 Come in for your easy, comfortable and private experience. We will provide you with a cotton spa robe and Touch Mammo® Pad for added comfort. Digital mammography is your best ally in the fight against breast cancer. Located at 1601 Country Club Road, our Women’s Health Center is a state-of-the-art facility combining comprehensive women’s diagnostic services with compassionate care and a comfortable environment.

2 3! Lake Charles

CHRISTUS St Patrick Hospital

Lake Charles Prien Lake Mall

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210 Ryan St.

Lake St

Nelson Rd

W Sale Rd GiGi’s Fitness Center

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www.christusstpatrick.org

South Lake Charles Campus

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October 2012


2012 Partners Make Rouge et Blanc a Splash Rouge et Blanc Wine and Food Event is one of the most coveted annual events in Southwest Louisiana, selling out every year. Now in its seventh year, Rouge et Blanc has increased from 400 attendees to 1,400; growing from a one-day event to a full week of food and wine experiences. It’s all thanks to the support we’ve received from our community as well as generous corporate support. Republic National Distributing Company donates all the wines for the entire tasting and brings in wine experts to share their knowledge. Rouge et Blanc is proud to donate 10 percent of all wine sales to the McNeese Banners Series. Enjoy our 2012 Rouge et Blanc festivities!

Paradise Florist FUERST L A W

Lake Street Liquor

F I RM

FUERST LAW FIRM 10% of proceeds from the purchase of wine during Rouge et Blanc will go to benefit the McNeese Banners Series.

Cheers to your Heart Health!

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October 2012

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Red wine has been enjoyed for over 7000 centuries on every continent, and the medical profession has recognized the healthful properties of wine for thousands of years. But for every article you read about the benefits of alcohol consumption, another seems to warn you of its risks, which can be confusing and frustrating to those trying to live a healthier lifestyle. Evidence does suggest that naturally occurring antioxidants in wine can prevent the chain reactions that lead to cell damage and disease. The antioxidants in red wine believed to help fight heart disease, and possibly other conditions, are known as polyphenols, and are found in grape skins. Because red wine is made with the skins, polyphenols are also found in high concentrations in red wine. White wine, made without the skin, has fewer antioxidants because the flesh of the grape is not as rich in these compounds. Arguments for the health benefits of red wine are strongest in the area of heart-disease prevention, and evidence continues to mount in this area. The positive relationship between moderate consumption of red wine and cardiovascular disease prevention is based on research completed across large populations. “This makes us more likely to use this evidence in recommendations to our patients,” says Dr. Thomas Mulhearn, cardiologist with Cardiovascular Specialists. Multiple studies have found that those who drank wine in moderation had approximately a 30% reduction in the risk of dying from coronary heart disease or stroke as those who never drank wine. Those who drank beer and liquor did not exhibit the same advantage. The American Heart Association advises that if you drink alcohol, do so in moderation. This means an average of one to two drinks per day for men and one drink per day for women. (A drink is one 12-ounce beer, 4 ounces of wine, 1.5 ounces of 80-proof spirits or 1 ounce of 100-proof spirits.)

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Fine Wines,

MADE AT HOME

It’s a D-I-Y, do-it-yourself, era, and the homemade brewing of beer and wine is no exception. Mike LeBlanc, owner of The Brew Hut, says there are quite a few people locally who make their own wine. “There is a great little niche audience for this sort of thing,” says LeBlanc. “Homebrewed fruit wines are especially popular around here because we have access to so many fresh fruits.” Some of the more popular wines made in homes around Southwest Louisiana include muscadine, strawberry, blackberry, fig, persimmon and peach. LeBlanc says home wine-making is a relatively simple process, but requires three key components. “Some wines can take up to a year to age or mellow so patience on the part of the wine-maker is key,” LeBlanc says. “It’s also vital to keep all of your materials really clean throughout the process and to start with good, fresh and ripe fruit.”

To get started, LeBlanc says you will need a large, food-grade bucket. “You will need to start with an eight-gallon bucket to make five gallons of wine.” Once you’ve selected your recipe and gathered all of your ingredients, the next step is to process your fruit and add in your other ingredients, including the yeast. Once everything is mixed together in the bucket, it’s time to let the fermentation process take place. Once the natural fermentation process completes, strain the solid remnants of fruit and pour the liquid into a special glass bottle called a carboy. Cork it with an airtight plug and then let it age. “The best thing about making homemade wine is that you really have a pretty good chance of having a good end result on your first try,” adds LeBlanc. For more information or to purchase wine making supplies, The Brew Hut is located inside the Old Towne General Store on Highway 171 in Lake Charles.

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October 2012


Vino 101

It can take a good deal of education to become a true wine connoisseur, but you don’t have to know every vineyard in the world to appreciate a good glass of wine. The American Wine Society provides these wine-tasting guidelines: • A  PPEARANCE Hold the wine up to a light or white paper. An excellent glass of wine will appear brilliant with outstanding characteristic color. It will not be cloudy, off-color or tainted with floaters. • A  ROMA To fully release the aroma of a glass of wine, you need to oxidize the wine by swirling it in the glass. Aromas are individual smells of the wine; the sum of all the scents is known as a “bouquet.” An excellent glass of wine will have an unmistakable characteristic aroma of grape-variety or winetype. The bouquet will be outstanding and complex. A lessthan-stellar glass of wine may have only a slight aroma. • T ASTE Take a good sip and hold the wine in your mouth, especially over your tongue. Evaluate the taste and texture of the wine. You have sweet, acid and bitter areas of the tongue. An extraordinary glass of wine will have unmistakable characteristic flavor. The taste will be smooth, full-bodied and overwhelming.

T he Br e w Hut Monday-Saturday: 9am - 6pm

• Serving the Lake Area’s home-brewing needs since 1995 • Beer kits, wine kits, books, beer bottles, wine bottles, carboys, corks, caps, wine bases, filtering equipment and much more • We now carry 5oz and 10oz hot sauce bottles

439-3160

• A  FTERTASTE Pay attention to unique aftertastes that you didn’t detect earlier and take note to the duration that it lingers in your mouth. An exceptional glass of wine will have a lingering aftertaste that is outstanding and pleasant. Learn more about wine at Wine Down, a wine tasting and education event benefitting the Calcasieu Medical Society Foundation. It will take place on Wednesday, October 17, at the Lake Charles Country Club. Call 478-8650 for ticket information.

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BOX

IT UP Just because your college days are long behind you doesn’t mean you can’t enjoy a nice glass of wine from a box. Boxed wine has actually come a long way since the college-favorite Franzia. In fact, boxed wine is experiencing quite the resurgence thanks to some new enlightenment. “Boxed wine is actually better for the earth because it is lighter and the box is easier to recycle than a glass bottle,” say Gus Olah with Hokus Pokus Liquor. “Bag-in-a-box wine lasts longer too, since each time you fill your glass the bag compresses, keeping the wine from being exposed to oxygen. Your final glass in week six can taste just as great as your first glass in week one.” Olah also says boxed wine can offer great value since you are not paying for the bottle and you’re not paying for wine you may waste if you don’t finish a bottle in a day or two. “The only problem with box wine in the past has been the quality of what was inside,” adds Olah. “Several wine makers are changing that by putting quality wine in a box.”

les, Inc.

ue of Lake Char

The Junior Leag presents

November 14th - 17th

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Tiling the Swiss Way

Olah encourages wine lovers to step out on a limb and try some of these selections, available at Hokus Pokus Liquor in Lake Charles: BLACK BOX Offers Cabernet Sauvignon, Merlot and Chardonnay varieties and one box contains the equivalent of four bottles of wine, making it a great value. PEPPERWOOD GROVE Pepperwood Grove: Available in what is affectionately called the “Big Green Box” is Chardonnay, Pinot Grigio, Zinfandel and Cabernet Sauvignon. Once opened, the wine will remain fresh in the refrigerator for up to a month. BOTA BOX Offers Pinot Grigio, Chardonnay, Merlot, Shiraz, Cabernet Sauvignon, Old Vine Zinfandel, Malbec, Riesling, Redvolution and Moscato. These boxes are perfect if you just want one glass a wine a day because their Flex Trap technology keeps wine fresh well past the one month mark.

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October 2012

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Sip & Sail

for United Way

The newly formed United Way Women’s Council will host Sippin’ and Sailin’, its inaugural fundraising event, on Thursday, Oct. 18, from 6 – 9 p.m. The event, held on board the Lady of the Lake, will feature a cruise on Lake Charles and the Contraband Bayou, heavy hors d’oeuvres, open bar and light entertainment. The yacht will depart from the Lake Charles Civic Center at 7 p.m. Tickets are $250 per couple and the proceeds will help fund the various programs of the United Way of Southwest Louisiana that aim to foster a better learning environment, increase income opportunities and improve the health of those living in Southwest Louisiana. The Lady of the Lake vessel is one of the area’s newest attractions. Its three decks offer a complete galley and beverage bars on two levels. The yacht, built by SkipperLiner, is a prime space to host corporate events, parties and special events such as weddings and receptions. It can accommodate up to 150 people. The event is part of the week-long series of events leading up to the Rouge et Blanc Food and Wine Festival set for Saturday, Oct. 20 in downtown Lake Charles. Sippin’ and Sailin’ sponsors include Homsi’s Tobacco & Beer, Big Easy Foods, Prebula Public Relations, Healthy Image Marketing. For more information or to purchase tickets for Sippin’ and Sailin’, call the United Way of Southwest Louisiana at (337) 433-1088.

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The Great Wine Bottle Closure Debate:

Corks

VS

SCREW CAPS Lacking that Je Ne Sais Quoi?...

“ Try Before You Buy!”

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October 2012


In the past, screw caps on wine bottles have been associated with an inferior product. Times are changing, however, and more and more winemakers in America and abroad are experimenting with the caps on select wines. New Zealand is leading the industry in converting to screw caps, but wineries in Australia, Spain, South Africa, Canada, the United States and France are all testing the new capping trend. There are three capping methods in use today:

PoPthe Question…

NATURAL CORKS These corks have a centuries-long heritage, but they allow for the bottle of wine to be ‘corked.’ A ‘corked’ bottle has a musty smell and taste stemming from a substance used to sterilize the natural cork prior to bottling. This leads to a wine that may be flat, moldy and devoid of a fruitful aroma. SYNTHETIC CORKS These corks are made from plastic and appeared to be a good solution to fix the ‘corked’ issue associated with natural corks. However, they have fallen short because of their inability to keep oxidation at bay for any real length of time. This significantly reduces the shelf life of the wine and short-changes the maturing process of certain wines. SCREW CAPS These caps provide the best seal for bottles of wine, eliminating both the corked and oxidation issues. While screw caps diminish the romantic aurora of uncorking a bottle of wine, experts agree it is well worth it to eliminate the corked taste and allow for consistent aging, maintained flavor and freshness with quality control.

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The next time you are faced with a choosing between a cap or a cork, keep in mind that the screw cap is not a sign of diminished quality after all.

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Cooking with Wine When it comes to cooking with wine, the possibilities are endless for flavorpacked dishes. Bottles of cooking wines line the grocery store shelves, but how do you know which one to chose? In general, cooking wines are viewed as cheaper wines that have salt and other additives mixed in. Wine experts tend to agree that the reducing, or cooking-down, of these wines will only make them taste worse, but one Sulphur business hopes to change this stigma. James Guidry with Pantano Cooking Wines is proud to be one of only two onion wine makers in the area and the only winery in Southwest Louisiana to carry a certification from the Federal Tax, Tobacco and Trade Bureau and the Louisiana Office of Alcohol Tobacco Control. “Unlike other cooking wines, Pantano Cooking Wine has no salt added to it,” says Guidry. “We create our wine using onions, carrots, potatoes and raisin concentrate, giving any meal a unique flavor.” Guidry, along with his sister and her husband, have worked steadily for nearly three years to perfect their product and bring it to market. They also wanted to keep their Cajun heritage alive. “We wanted to stay true to our Cajun roots, but wanted to be unique at the same time. Pantano is a mix of the Spanish and Italian words for bayou,” adds Guidry. “The picture on our label was painted by my aunt and we had the pirogue added in.” Getting Pantano Cooking Wines off the ground has been a labor of love, according to Guidry. “It’s been a challenging process, but totally worth it,” says Guidry.“Because we are strictly a cooking wine, we had to overcome some initial challenges like getting our product classified as a non-drinking wine.” Guidry says this was important because initially their product had to be placed among the other wines in the alcohol section and could only be sold in stores that carried a liquor license. “Being the only winery in Southwest Louisiana meant that the local officials had to look at the regulations being followed by the certified wineries in the eastern part of the state,” adds Guidry. Today, Pantano makes around 500 gallons of wine a month in their 12

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Sulphur winery. From start to finish, one batch of wine takes six months to make. “Our product is all natural because we are fermenting onions,” says Guidry. “At first, it would take us around nine months from start to finish, but now we’ve been able to reduce that process to half a year.” The wine is available in both 375 milliliter and 750 milliliter bottles and can be purchased at several local outlets including Brown’s Grocery in Hackberry and Grand Lake, Lake Street Liquor, Misse’s Grocery, Hollier’s and Brookshire Brothers in Sulphur, just to name a few. “We are also available at two Whole Foods stores in Baton Rouge and one in New Orleans,” Guidry adds. “We have several merchants in the Lafayette area who carry our product as well.” For more information on Pantano Cooking Wine, visit www.facebook.com and search for Pantano Cooking Wine.

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October 2012


“We wanted to stay true to our CAJUN ROOTS, but wanted to be UNIQUE at the same time.” —James Guidry, owner of Pantano Cooking Wines

MARK O’CONNOR February 23

Andy Narell April 12

Maceo Parker March 1

The Dali Quartet April 14

Koresh Dance Company March 9

Einstein’s Jewish Science by Steve Gimbel April 16 or 18

Christopher O’Riley March 16 History of Cuba’s Administrative Structure by Juan Valdes March 19 10th Annual McLeod Lecture Series March 21 25th Annual McNeese National Works on Paper Exhibition March 21 Spencers Theatre of Illusion March 22

Pokey Lafarge & The South City Three April 20 Perilous Journeys with Karin Muller April 23 Ruthie Foster April 27 Lynn Trefzger May 3 Wycliffe Gordon May 4

For specific event details, visit

www.banners.org All dates are subject to change.

October 2011

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Pairing Wine South Regional Tabasco Community Award Winner $28.95 + tax & shipping Order at www.jllc.net

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Champagne Sponsor:

Nathaniel Allured, area manager for Republic National Distributing Company’s wine division, will teach the basics of wine selection and enjoyment while you sample delicious food pairings.

Wednesday, October 17 | 6:00 pm (doors open at 5:30)

Lake Charles Country Club

Tickets: $35 Tickets available at:

Your ticket is your entry for 12 Fabulous Door Prizes.

The Wine Store • 4070 Nelson Road, #100, Lake Charles Mimosa Boutique • 3101 Ernest St., Ste. 1, Lake Charles Healthy Image Marketing • 836 University Drive, Lake Charles

Call (337) 478-8650 for more information.

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October 2012


You’ve selected the perfect steak and cooked it to perfection. Now it’s time to select the perfect wine to compliment this savory cut of meat. It is common knowledge that red wines are the go-to selection for red meat, but which type of red depends on the type of steak you’ve selected, according to Nic Hunter, owner of Harlequin Steaks & Seafood. “The perfect wine to pair with steak really is a matter of personal preference,” says Hunter. “But a full-bodied red wine is usually your best starting point. Red wine and red meats have a simple culinary kinship that brings out the best qualities in both.” Wines that match the meatiness of the steak and have enough acidity to cut through the fat are keys to creating a successful pairing, Hunter adds. “The tannins in red wine, which create the astringent, dry feeling in your mouth, are softened by the fat in steak,” Hunter says. “Lean steaks like filet mignon or some sirloin cuts work well with a wine with fewer tannins, while a fatty cut like a ribeye or New York Strip require a more brawny wine.” How you like your steak cooked should also factor into your wine selection. A juicier wine pairs well with a well-done steak, while a medium rare steak and an earthier, aged wine work well together. “The way your steak is seasoned should be taken into consideration when selecting a wine,” adds Hunter. “For example, if you use peppercorns to season your steak, a shiraz will have a nice peppery undertone that will work well with it. Most marinades are going to add some tartness to the meat so you need to counter that with your wine selection.” In general terms, Hunter concludes that a cabernet sauvignon, merlot or a malbec all are good bets to pair with your next steak. “The long-standing theory is the heavier the steak, the bigger the wine; the leaner the cut, the softer the wine.” For more information or to reserve your spot at the upcoming Rouge et Blanc wine dinner scheduled for October 17 at Harlequin Steaks & Seafood, call (337) 310-0077.

and Steak Find your place in Historic Downtown

©Laura Kelley Photography

October 2012

The Phoenix Building – An Empire of the Seed Property. For commercial leasing information, please contact Flavin Realty at 337.478.8530.

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Accessorize Your Wine Goblets, flutes, wine charms and stoppers, oh my! These days, accessorizing your wine glass and bottle can be just as much fun as selecting the perfect bottle to drink. These accessories add a little flair to your drink selection and can really help you show off your personality. Here are some of the most popular wine accessories on the market today.

Wine Glass Writers

Wine Charms

Steady Sticks Outdoor Wine Bottle and Glass Holders

Keep track of whose glass is whose with these special wine glass markers. Simply write your name or get really creative and add some artwork to your glass. Washes off easily.

Dress up your wine glass and make sure you always know which glass is your own with these snazzy charms.

Keep your wine bottle and glasses from tipping over during your next picnic with this set of handy stands that stick into the ground.

www.wineenthusiast.com

www.pier1.com

www.wineenthusiast.com

Set Sail for the United Way The United Way Women’s Council invites you to set sail on Lake Charles and Contraband Bayou for an evening of heavy hors d’oeuvres, drinks and light entertainment. The inaugural event of the Council, will be held on the Lady of the Lake, and proceeds will directly benefit the programs of the United Way.

Thursday, October 18, 2012 6-9 p.m. • $250 per couple

in’ Saili ipp &

S

E

Sponsored By:

n’

Our ship will set sail from the Lake Charles Civic Center.

IN S E CRUI un r Co

l

on

ci

sp

Prebula Public Relations, LLC • Homsi’s Big Easy Foods • Healthy Image Marketing

so

ed

by

omen’s Lea d e r s

hip

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ipp

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Call the United Way of SWLA at (337) 433-1088 to purchase your ’ & Sai today. intickets October 2012


C o n t i n u i n g

A

Tr a d i t i o n

o f

E x c e l l e n c e

Our firm is the largest and one of the oldest law firms in Lake Charles. We provide legal services to individuals and to businesses of every size, in most areas of litigation, and in all kinds of personal and business transactions. The firm as a whole, and several of its members individually, are listed in The Best Lawyers in America and the Louisiana Super Lawyers.

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A Sweet Finish to Dinner

Red wines with red meats and white wines with pasta, chicken and seafood dishes. It doesn’t get much simpler than that. When the main course has been cleared from the table though, which bottle of wine should you uncork for dessert? According to Chef Joseph Jaskiewicz at Delta Downs Racetrack, Casino and Hotel, it’s pretty simple and straightforward if you keep three key things in mind.“When selecting a dessert wine, you need to think about the acidity, the intensity and the sweetness of your dessert.” When discussing acidity, acidic selections will pair well with fruity desserts since these desserts have a natural acidity. If your selected dessert has intense flavors then it’s best to select and more intense wine. Finally, a dessert wine should always be sweeter than the dessert itself. “You can really break desserts into three categories to make wine selection easier,” says Chef Joseph “Custard and vanilla, fruit and spice and caramels and chocolates are good general groupings to consider.”

Chef Joseph has these tips for pairing a wine with the three categories. CUSTARD AND VANILLA The desired flavors in both the dessert and wine are mild, light and buttery. Look for a white wine like a late-harvest Reisling or a sparkling wine like demi-sec champagne. FRUIT AND SPICE The desired flavors in both the dessert and wine are apple, pear and cinnamon. Look for a white wine like a Sauterne or pink champagne. CARAMELS AND CHOCOLATES The desired flavors in both the dessert and wine are dark, buttery, caramelized and rich. Look for a red wine like a lateharvest Pinot Noir or a port like a classic chocolate pairing. Chef Joseph adds this rule of thumb as a final thought when trying to decide which wine to pair with your dessert. “In general, as the color of the dessert gets darker, the wine selection should become darker.” For more information on the dining options available at Delta Downs, visit www.deltadowns.com.

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©Mary Beth Conner

Calcasieu Marine National Bank

Cash & Carry October 2012

©Lindsey Janies Photography

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enjoy the taste of winning! CALYPSO’S® BUFFET All-you-can-eat breakfast, lunch and dinner.

OTIS & HENRY’S® BAR & GRILL serving up big portions of all your delicious favorites at unbeatable prices!

TRADEWINDS MARKETPLACE® short on time? this is the place to grab a quick bite and get back in the action.

LUCKY WINS® explore flavorful Asian delicacies without ever leaving the casino. ConneCt wIth us

I-10, Exit 27 Lake Charles, LA • 1-800-THE-ISLE (843-4753) • www.isleofcapricasinos.com © 2012 Isle of Capri Casinos, Inc.

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Thrive Savor the Flavor

October 2012

Thrive Rouge et Blanc Insert 2012  

October 2012 Insert - Rouge et Blanc

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