Two days ago, I ran across a Tweet from my pals at @Winescom alerting me of a Guest Blogger they had on tap for the following day. 

The blog title entry:  “How to Make Love to Your Wine.”  

With much anticipation, I waited for the next day’s entry to appear.  And, with much disappointment, was through with my new pal from @BrokeWino’s entry in less than a minute.  I thought, “With a title like that, how could you really mess something up that had given its readers that much set up?”  I’m a sucker for titles, words and/or slogans that evoke anything fun that can be read about wine.  As a Sommelier, I spend my days and nites often reading things that are NOT as exciting, more factual, historical or educational – so when the opportunity arises to read something juicy from my field– I’m on it.  I am, at the same time, a true Mid-Westerner, which flaws me into the role of never being able to keep my mouth shut.  Therefore, I commented on the guts of the story and, long story short, was challenged into to this #Blog-Off after telling @Winescom that their ‘guest blogger’ (in so many Twitter words) = stunk. 

Could I write a better “How to Make Love…” – well, I’ll give it a shot.  Did I mention I was an English major?

The question is:  How to Make Love?  Hmmm.  Birds do it.  Bees do it.  But, when it comes to humans, we do it best.  It becomes an act of emotion, intimacy and sometimes some raw inhibition.  When making love to one’s wine, we must analyze our subject from head to toe just as we would as animals, in order to truly appreciate the experience.

 1.  Survey Your Lover

Is she lite in color, dark in her loins or is she showing some sense of maturity? 

Roll the glass around the inside of its rim in a slow round motion.   Gentle.  You don’t want to hurt the baby…

You know what you are? You’re like a big bear with claws and with fangs… 
…big f* teeth, man.
Yeah… big f* teeth on ya’. And she’s just like this little bunny, who’s just kinda cowering in the corner.
Shivering.

Does she spread her legs long and slow across the inside of the glass?  Maybe that means she’s hot…  Hot-blooded, check it and see!   Does she spend her days sipping piña coladas poolside?  Does the perspiration that drips slowly down the insides of her perfectly tanned legs tell you so? 

Or is she a bit uptight?  A librarian in disguise?  Quick to run the inside of your glass, lite in color from spending her days pent up inside a cool, earthy library.  Maybe she needs some decanting?

Or does her color vary from the guts of her being to her outside edges?  She could be telling you she has some experience – look out, could be good, or could be real bad.

 2.   Smell Her Up

Grab hold of your glass and give her a full examination on the nose.  Get deep. The only way you’ll truly be able to tell more is if you really get into this part.  Close your eyes, open your mind and think deeply about what you smell?

Is she hot and dripping with Malibu sun tan lotion?  Could mean she loves wood (That’s what she said!)  Did her time at the pool give her a dark tanned voluptuous smell, dripping with ripe, juicy aromas?  This may give way to her hot climated background. 

Or does she still have those librarian glasses on?  Buttoned up tight, but screaming to show you more of her dirty inside.  Does she smell like the inside of a dirty old library?  Has she spent too much time in a cool climate expanding her ‘rooted’ mind?  This one could use a fun ‘splash’ decant to open up her cool climated insides.  Maybe a slow, easy talking to while you slide her softly into her new decanter will help.

3.  Here’s your chance to let it all hang out – Taste your Lover

Just when no one is watching, open wide, take your wine to your lips, slightly pursed, suck in a bit of air to loosen the palate and imagine all the smells you just experienced. 

Is your poolside beauty ready to party?

Hot and sultry?  Or, maybe a little promiscuous and fat through the center of your tongue?  When she slides down your throat, do feel the flames of her loins lighting you up when she reaches your insides?  Is her hedonism is all you think about?

Could be this lover comes from a hot climate and is just what the doctor ordered…

Or, after a quick splash in the tub (decanter), is your librarian ready to give you her all?  Does her dirty, bookworm side come forth and unleash her passionate side?  Buttoned tight on the outside, but dirty on the inside.  Maybe a little bit filthy, but full of pleasure, long in her length, begging your palate to ‘drink me’ and ‘feed me’?  Our little librarian may have just needed some space to free her mind.  Could be that you have a cool climated beauty that is not as quick to reveal her dark side until you give her a bit of your time.

Either way – your experience is your own.  And, your playmate for drinking is your own, too. 

Revealing facts – but all come pretty close to truly being able to tell who’s dirty and who’s just downright promiscuous when analyzing your subject.  Which one is your favorite?  That’s for you to decide – and if you decide you like ‘em both, that’s the beauty about wine –  You can have your wine and drink it too!

See?  Making Love to your Wine can be fun and arousing too! 

And, if you’re having a hard time getting it down, just have a couple more glasses and follow Step 1-3 again.  Salut!

This exert below is taken from Wines.com

(which, incidentally has a Blog site similar in name to my very own ‘the Crush Pad’)

On Tuesday, Sam from BrokeWino guest blogged on our very own WineCrushBlog. It was rousingly titled “How to Make Love to Your Wine”. We blasted it out but soon after Leslee from Amusée: a wine consulting and event planning firm, commented through twitter bashing the post.

Leslee zestfully said:

“I’m a little disappointed by your ‘guest blogger’ and their ‘How to Make Love to Your Wine’ entry. Not exciting or juicy=boring”

“I think you should get a female #Sommelier’s perspective on this ‘How to make Love to Wine’ topic…@amuseewine?”

Things were getting heated up, so we decided here at Wines.com to have a #Blog-Off between @brokewino & @AmuseeWine.

The event is simple, each blogger has until Thursday, Aug 26th (tomorrow or today if you’re late to the battle) to post their “How to Make Love to Your Wine Blog-Off” up on their own respective blogs and start blasting out their posts with the tag #Blog-Off. Whom ever gets the most combined RTs voting for them, FB Likes, and comments/reviews by Friday at 4:00CT wins.

Sam (@BrokeWino) has the head start because he has more followers, but with the feist Leslee (@AmusseWine) commented with, I think she might have a few tricks up her sleeve. Good luck to you both, and let the #Blog-Off begin!!

IMPORTANT NOTICE: The winner gets a FREE BOTTLE of WINE from us here as Wines.com!

READERS: RT your fav blogger, FB Like, Comment on Amusee’s Crush Pad, or say anything, anywhere just make it known with the #Blog-Off!

With a mantra that’s based on ‘value driven’ wines, I’m going the distance to leave this “BUCK-4-BUCK” decision up to you by…

Reviewing a Napa Monster, The 2001 Opus One.

With a collection of Opus One in my cellar, bought at one point for collection purposes, I’m wondering…Where is my 01 Opus in its progression?  Peaked yet?

See where this wine is, how much time does it have + what was the 01 vintage like?  Along with a Perfect Pairing to go with it!

I think at one point I even reveal why I consider myself:  ‘A DIRTY Girl’! (When it comes to wine!)  In HD

**Funny thing about this wine- I reviewed it on video only on its first nite – the second nite, the profile softened and I enjoyed it with a Dulano’s Pizza.

Oh yeah, slummin’ it on a Wednesday nite with Opus One and Pizza.

You decide after watching this…Lucky?  And, is this 2001 Opus One worth the $$$ Bling Bling $$$?

Check out this new video post with your favorite go-to-wine-gal Sommelier Leslee Miller of Amusée. 

A side by side comparison tasting between these Two Fiesty, Delicious, Efforvescent, Brite Portuguese Vinho Verdes for the Season!

Broadbent’s Vinho Verde – found on the shelf for $10.99  &  the Tr3s Castas Vinho Verde for $11.99 – both a killer deal for a fun easy drinker.  I found them both on the shelf at one of my favorite local retailers – Solo Vino Wine Shop in St Paul.

Which one fits your palate?

Enjoy – In HD!

If you haven’t been to south Minneapolis as of late to catch any one of our fabulous neighborhood restaurants, you are missing out, my friends!  My small hood of south Minnie is exploding with great flavor, and with so many different styles of cuisine.  It’s surely one hood you’re going to want to spend more time in once you come just one time.

This past weekend, I was lucky enough to enjoy three back-to-back rockin’ food experiences.  While Restaurant Week seemed to be the talk of the town with over 40 restaurants opening their doors for a very inexpensive way to enjoy a 2 course, prix-fixe or luncheon entree, I totally seemed to miss that conversation and completely forget about the deals that were out there all week.  So with that, I made a reservation at one of my favorite neighborhood restaurants, Cafe Ena.  And, to my surprise when I walked in on Friday nite with my rese of 6 pp, the place was hopping.  With large parties organized in every corner and a wait out the door over an hour long, I was glad that my dear friend and owner, Erin, had made room for us.

Cafe Ena has always been a great spot to enjoy delicious fresh flavors and intriguing Latino infused cuisine, so I knew my clan would be in for some wonderful food.  However, this meal on Friday nite was one of THE most delicious meals I have ever had at the restaurant.  With the Restaurant Week menu in full swing, there were some wonderful deals on the three course menu, but my heart was set on getting our table to try everything so that we could all sample Ena’s good eats.  From the mouthwatering appetizers of stacked caprese salad, fresh piled high guacamole to the spicy shrimp caribe – we were off to a great start.  Fresh flavors exploding with every bite, made my taste buds want more.  As dinner approached the table all decided on completely different entrées.  Some of our meals included a spicy rubbed pork chop, sea scallops over risotto, pan seared grouper, Argentinian Bisteca to my delicate Tilapia fish dish.  Lightly placed over coconut risotto with a sweet but spicy mango salsa, the flavors of my meal made my eyes roll back into my head.  Everyone at the table oohhed and ahhed with delight over every single bit of their plates.  And, by the time dessert rolled around, we were all sure we’d eaten too much.  Yet, were tempted with Chef Hector’s cinnamon rolled deep fried churros left on a plate of hot chocolate dipping sauce.  OMG, heaven.

From every part of our meal – the greeting, our server Alberto’s impeccable service, to the wine recommendations, to the outstanding food – there was not one thing missing from our meal.  Outstanding and 5 stars from me!

As Saturday nite rolled into the picture, we surely thought we’d been spoiled so much by the prior nite’s dinner, that we found it almost impossible to head out again for a restaurant dinner.  Yet, when we took a look in the fridge – we thought, ‘Ah, why not?’.  And never wanting to head too far, we thought we’d stick to our same neighborhood area to find some food.  Remembering that we hadn’t been in to our friend and Minneapolis Chef, Scott P’s restaurant, Corner Table, in a while we decided to stop in.  Even as I thought the city had been exhausted with diners headed out for restaurant week for the past 5 days, I was sure that Saturday would be a bit more quiet in some of our neighborhood joints.  Boy was I wrong.  With a bar packed and the crew just cleaning up after a rush of folks headed out the door from an early dinner rush, our 8:30 timing couldn’t have been any better.  We managed to find a seat at a small table by the window.  I know I’ve said this a million times, but there is not a better place in Minneapolis for pork belly, so with that said…we were in the mood.  After perusing the menu and enjoying a delightful glass of Gruner Veltliner, we had decided not only on the pork belly appetizer, but two of the evening’s specials.

Even as pork belly was on our minds, it was the specials that we ordered that ended up changing my world by the time we left.  My husband’s dish – a fresh, creamy noodle concoction with fat slices of pancetta and fresh veges was outstanding, but until we dove straight into my Chicken + Waffles.
Yep, I said.  Chicken + Waffles.  And you know of my recent experience with Ms. Gladys, Knight’s Chicken + Waffles.  I’m going to have to say, that Chef Scott’s Minnesota version of this southern recipe is one that had me licking every inch of my plate – wanting more!  The chicken was crispy on the outside, not like the Midnight Train, but yikes, do I say this?  ”Better”.  The outside, seasoned perfectly with a juicy, sublime chicken breast waiting to be enjoyed. The waffle, just as it was in Atlanta, but with teeny browned florets of cauliflower and a heavy balsamic reduction just slightly drizzled over the plate – my mouth was in heaven.  I mean, seriously.  Look out ATL, here comes MN’s Chicken + Waffles, baby! Unbelievable.  And once again, a fabulous experience of food, wine and great friends.

Lastly, I cannot pass up talking about the third and final south Minneapolis eatery that made my Trifecta of Good Eats for the weekend a perfect topper.  Patisserie 46, located on the corner of 46th and S Grand Ave – incidentally, right across the street from Cafe Ena.  Sundays for us are a ‘breakfast out’ kind of morning.  I’m always in need of a good coffee and a little something to nibble on before I ‘officially’ start my day, even if it is my day off.  While I’d heard many good things about this new bakery, I couldn’t wait to form my own opinion on this new hot spot.  I was beginning to wonder if Cafe Ena would rule the roost over on that tri corner, knowing from experience that the King’s Wine Bar across the street was a disastrous answer to anything food or wine in my hood.  And because I have been dying for a new Sunday morning joint, I had my fingers crossed on this one.

Fingers crossed?  What was I thinking?  These peeps need no ‘luck’ to help them out.  Our experience, again, a home run.  At 11am, the place was jam packed.  From families, couples, old folks, young folks, church goers, to hung-overs – the place was a zoo.  Yet, with the fabulous service of our new friend Erin, our server, our entire experience was a treat.  She carefully explained each pastry to us with details as to the recipe, ingredients and more.  It was almost impossible to not try everything on the shelf once she was done with us.  From their fresh made ice creams to everything in the window, it was more than tempting to spend the day there eating!  But instead, we were good and chose just a few things.  One, the Quiche Lorraine – wow.  I’m a big, big fan of quiche and I always thought my mom made the best, but…well, Patisserie 46′s was a close tie with my mom’s!   Creamy, lite and very flavorful – everything you want your quiche to be.  With a plate full of lovely cinnamon rolled pastries and croissants galore, our favorite came in the tiniest package.  

The Canelé. I’m not sure I want to say more, saving them ALL for myself!  Erin explained the brown little trinket, as being prepared from a very old French recipe.  With a dark crispy outside, she said the crinkled looking pastry was baked in a clay pot brushed with beeswax.  Yet, the inside was an eggy, spongy, rum soaked cake.  With that description, we HAD to try it.  And, can I tell you?  Words cannot possibly describe the explosion of flavor that my mouth experienced when biting into this little niblet.  A bit crunchy on the outside yes, but the inside – soft, and melted in my mouth like a buttered rum cloud.  The look on both of our faces looked like we both needed a cigarette after taking just one bite.  If one could describe food in terms of euphoria and ecstasy, this was a good way to start.  Ridiculously delightful.  And to boot, my latte was fabulous.  I’m a picky coffee drinker, so saying that the coffee is good is a big step for me.  Overall, just a wonderful experience and a great way to start our easy-going, relaxing Sunday.

So there you have it.  Three FABULOUS restaurant experiences in South Minneapolis.  I’m picky with my eats and I have to say, it’s almost impossible to walk away with three back-to-back immaculate food experiences.  It’s rare that I find two in a row, but three?  A Trifecta of Goodness.  I’m feeling so lucky, I may just play the lottery this week.

Moral of the story ~ Check out MY hood.  South Minneapolis.  It’s taking over the Twin Cities Food Scene.  With now, so many to choose from – I don’t even have to get in my car anymore to enjoy spectacular food.  I think I’ll just start walking to keep burning all this great food off!

Cheers and Enjoy!

Another Twin Cities Wine Education Class taken to the limit! 

Looking for a great Twin Cities Wine Education Class to partake in, but don’t know where to start?  Looks like you found the right page – with Amusée.  Giving you some of THE BEST wine classes in the Twin Cities along with some of THE BEST food and wine pairings out there.  Drop what you think you know about wine, lose the attitude and stop thinking you HAVE to spend a bucket o’ money for a terrific bottle of wine.  I’m here to tell you that you DON’T have to spend a lot to enjoy fabulous food and wine pairings! 

Our Twin Cities Wine Classes are FUN, ENGAGING and never stuffy!  They’re packed with great information, along with helping you to comfortably explore your palate amongst friends.  It’s not a competition as to who can come up with the ‘right’ things to say – it’s more of an exploration with us.  Learn how to swirl, sniff, sip and just RELAX with a glass of wine.  After all it’s your palate – we’re just here to help you along.  Along with giving you some fabulous food and wine pairings for you to take home and show off to your friends.  Come and see why Amusée and Cooks of Crocus Hill was named:  The Best Food and Wine Pairing Classes in the Twin Cities.  Classes sell out quick, look into Cooks of Crocus Hill’s fall calendar  for more of Sommelier Leslee’s Wine Classes.  Classes are already 50% sold out.  You don’t want to be the one hoping your name comes up on that waiting list!

Check out this – a recap from last nite’s Vines + Reefs Class:  Part III ~ Lovin La Playa and our favorite pairing of the evening with Sommelier Leslee Miller, Chef Mike Shannon and Cook’s Assistant Ms. Susan!  In HD

As the days of summer start to wind down, I’m sad to know that soon I’ll be reaching for my sweaters instead of shorts and start to crave those thick and gooey wines that stick to your ribs like peanut butter.  But one thing’s for sure, I’ll miss all this delicious fresh produce that we are all just starting to wonderfully lavish in when it comes to our gardens’ vegetables.  Tomatoes.  Ahhh, Tomatoes.  I love them.  Fresh, right off the vine and ready to eat right out of your hand, throw in a salad or pop on the grill.  But ‘popping on the grill’ suddenly has a new meaning for me when it comes to tomatoes after my week’s favorite ‘foodie’ moment.

My husband, is the ultimate grill master.  I must say that he is the cook in our house.  His natural ability to ‘whip up’, ‘put together’ and ‘pair ingredients’ is suitably, a brilliant trait.  His momma raised him well, and lucky for me.  But the coolest part about his love for the kitchen, is his love for trying new things.  And one person that always intrigues him to try new things is, Alton Brown.  You know Alton Brown, food scientist from the Food Network Show ‘Good Eats’.  If there was one food that you wanted to know more about – I’m quite sure you’d find it, and its history on Alton’s show.  From pomegranites to espresso, he’ll show you the nuts, bolts and preparation to almost everything FOOD.

The topic this week:  Pizza, on the Grill. So, we tried it.  Here’s how it all went down…

Step 1. Make your dough and crank your grill on high.  When the grill has reached it’s highest temp, brush on a good deal of olive oil to one side of your dough.  Flop it on the grill for approx 1.5 minutes.

Step 2. Take 2 good size fresh garden tomatoes and pop them on right next to your dough.  As the dough cooks, roll the tomatoes on all sides to even up the grilling on them.

Step 3. Flip your dough on the grill after your time’s up, making sure to olive oil up the other side before setting back on grill.  Give the dough another good minute to brown up before adding ingredients.

Step 4. Tomatoes are done and skins should be curling up over the meat of the vegetable.  Take the tomatoes and literally squish them right over your grilled dough (all while still on the grill), leaving just the core of the tomato in your tongs to discard.  Voila!  Your sauce is done.

Step 5. Take sliced (slightly dried with paper towels) pieces of fresh buffalo mozzarella and place over sauce.  Add fresh leaves of basil, top off with a pinch of salt and cracked pepper and let grill for approx one more minute.

Bam!  A Perfect Summer Pizza!  Unbelievably fresh, a bit charred with a thin crispy crust and oozzing with amazingly delicious flavors.  One of my favorite summer suppers to date.

Wine Pairing: From Argentina ~ The Meschini Malbec/Syrah Blend.  Can be found locally from South Lyndale Liquors to Solo Vino in St Paul.  The wine with its slightly smokey notes, juicy fruit and soft tannins seemed to be the perfect pairing!  Fabulous.

Because it was technically ‘Pizza Night’ at our house – here are a couple other shots of some others thrown on the grill.

Mozz, Fresh Veggies and Sausage Pizza along with one of our favorites, Thai Chicken Pizza.

Oh yeah, and followed up with my famous Red Velvet Cake with a sassy glass of Rosenblum Zinfandel!!  I think I went to bed with a belly ache, but it was all worth it- trust me.

I was involved in a couple of really great conversations today, some to be shared in this post and some that will come as the days progress.  My mind, I swear, has turned into a BLOG, flipping through all the right topics, interesting tidbits that I hear all day long and more that I will then somehow, someway turn into an actual blog on my site.  Today, I was reminded of a couple of different experiences that I’ve had already this week.

In a conversation regarding ‘professionals’ in my industry, I ran into a new saying.  A friend that I was with, referred to ‘The Two C’s’.  ”The Two C’s?”, I said.  ”What’s that?!”  ”Character and Competence”, my pal replied.  While these two words can refer to many things in life, we all agreed as we listened to the definition more closely, that it was UBER important to have BOTH in almost anything you do.  From wine, to employees, to friendships, to professionals to Mano y Mano – these two words:  Character and Competence seem to fulfill almost every answer in life.

How we got here… I, of course, was on a tirade today about the ‘so called’ professionals in my industry.  You’ve seen the kind…they tell you that they are ‘sommeliers’ but the second you ask them about their certification, they say “Well, there are the tests that I have to complete and well, I went through this and this and I’ve been drinking wine since…” Blah. Blah. Blah.  I’m over it, dude.  It seems almost everywhere I go, someone is trying to compete with you.  They completed the WSET course and now they think they’re a Somm.  Not true.  Again, if I could actually put everyone through the grueling processes that I’ve been through, along with paying all the ridiculous fees to sit, taste, test and more – then one would actually feel embarrassed to call themselves a Sommelier, unless they’d completed the real courses.  The International Sommelier Guild and the Advanced, level three course with a completed 18 hour test to pass is seriously, no joke.  Along with now, fulfilling the requirements to the Court of Master Sommelier and their last level of testing for the Master Sommelier certification, is beyond excruciating.  That, is what it takes to be a Sommelier.  But along with the actual testing requirements, I thought long and hard about my lunchtime discussion today and ended up tacking on three more stipulations to becoming a professional in any industry: CHARACTER, COMPETENCE, and CONSISTENCY.  (I’m tackin on a third C!)

Why I have been thinking so deeply about this is really mostly because I see so many folks ‘talking game’ more than they are actually ‘playing the game’.  Example, having a good business model.  There are a couple of ‘wine bars’, and I loosely say this in the Twin Cities, that have a good concept.  Business Plan=Solid.  Food=Cheap and Easy.  And, service=Given the Passing Mark.  But, the actual QUALITY of the product=No Bueno.  A perfect setting, (IE: right in the middle of Edina), not another ‘wine bar’ in the area, easy parking and cute spot from the street, lengthy wine list, and reasonably fair priced eats = Sounds like a good business plan, right?  But…totally MISSING THE MARK.  The stemware=like I’m sitting at Dennys.  The wines=served at about 80+ degrees as they lay open on the bar top.  The actual pics of wine…if you’re serving me a $10 glass of wine, make sure it tastes like you’d pay $10 a glass for it!!!  And if you’re going to ‘boast’ a great wine list, keep your wines fresh.  I went through three glasses before I found one that hadn’t been open for four days.  Again, great plan, but poor execution.  But because it’s the only ‘wine bar’ in site with a cute atmosphere, it works for the city of Edina.

I guess the point I’m trying to make out of all this rambling is this:  It’s hard to find a lot of things in life with ALL three C’s.  Character is a rare thing these days.  I feel like we’re all Droid’d out, we’re attached to our Twitters, our computers, our gadgets more than we are LIFE.  We don’t have to use our Character any more to sell ourselves.  We can make something up – IE: calling yourself something you’re not.  The computer is great way to sell yourself, but in the end picture, are you who you say you are?  And Competence…when was the last time you said, “I don’t know that answer?  Let me ask someone who is versed on the subject, or find someone who can give you the correct information.”  Everyone’s a freekin’ expert now due to BLOGS, Tweets, Facebook and more.  And, Consistency…how many people do you know that are consistent with their actions, their words and truly do live their lives with meaning – day after day?  Not many.

Don’t get me wrong, we’re in an era where anything flies.  I can write about Lindsay Lohan or I can write about wine, but whether you write, shovel c-r-a-p for a living or build skyscrapers – are you a professional with character, competence and consistency?  It’s hard to find most things that contain ALL THREE.  To bring it all back into plain view – it’s a wine thing, too.  Find a wine that was Character.  Does it tell a story for you?  Did it make you happy?  Did it make you see the stars or did it just make you smile?  Either or has character.  And what about Competence?  Is your wine there at $3.99 but delivered more of a $4.99 profile in your mouth?  That’s Competence…saying “I delivered what I told you I would.”  And last – are some of your more favorite wines Consistent?  Do they make you smile year after year?  I’m not saying pin point the exact vintage and tell me whether or not you liked the excess heat of the season (that’s uncontrollable) – I’m saying – If you bought the bottle at $30 and they raised it to $35, would you still buy it?  Are they consistent with their farming, their style, their employees, their goals as far as an end product?  Consistency, big word isn’t it?

Whew!  A lot to think about.  And, maybe I’ve had a little bottled up for a while, but I had to get it out there, man.  Wine.  It’s life stuff.  It really is.  It’s something that always makes me think, feel and ultimately moves me.  And at the end of the day, it’s a libation for all.  Whether you’re an expert, a novice or just a beer drinker.  Almost everyone can relate to it.  Me, I end up relating almost everything I do in life to it.  May be good, and may be bad – but in the end, My life is a happy one!  Cheers to That and Cheers to You!