Tear Sheet Tuesday: Wine Storage

Welcome to another edition of the occasional series I call Tear Sheet Tuesday.   If you want to catch up you can do that right here  and here.  In a nutshell, I tear what strikes my fancy and I share that with you here.  It could really be anything. It’s all about what inspires me.

Now I'm all inspired to share with you some tips and ideas for storing your liquid treasure, wine! Here are some things to keep in mind along with some wine storage eye candy curated just for you. 

Climate Control

If you want to be technical about it wine should be stored at the perfect temperature with a touch of humidity.  The sweet spot for white wines is about 45 degrees Fahrenheit.  I'll admit it, I love an ice cold glass of white wine but my preference may be costing me when it comes to flavor.  Your refrigerator, by the way, is probably chilling in the thirties.  It is often said that red wine is served and stored at room temperature.  That could be true if you live in northern France but they definitely don't mean Florida!  The room temperature they refer to is 55 degrees Fahrenheit.  Sunlight and heat are deadly enemies of the vino. Many people store wine in the kitchen but that's not necessarily the best place for it.  If you do store it there, make sure to keep it out of the sun, away from heat and anything that is going to cause vibration, no matter how subtle.  There is an abundance of wine cooler appliances on the market in price ranges from the hundreds to several thousand dollars.  Call me for a wine cooler consult to make sure you get one that fits and will work in accordance with specifications. 

Sideways is Not Just a Movie 

Wine is traditionally stored sideways to keep corks from drying out BUT if you're going to drink it soon it doesn't really matter. I'm sure you've noticed a lot of wine these days doesn't even come with a cork.  That used to be anathema to a wine aficionado but no more. Increasingly, winemakers "prefer screw caps for white wines and reds meant to be drunk young," says Dave McIntyre, a wine writer whose columns appear in The Washington Post. For more on the cork vs screw top check out this interesting article. One big benefit of storing sideways is storage, it makes the most efficient use of space.

Clever or Kitchy?  You Decide

Looks like a great idea to me, anything that suggests books and includes wine is a win!

Breaking with Tradition

I'm not a traditional gal and am one to prefer interesting asymmetric balance but there's just something about the perfect symmetry and classicism of this that rocks my world.  I am not alone.  This image has 5400 saves on Pinterest!

A Spot for Wine

If you're planning a new kitchen and you find yourself with an extra six inches you've got a spot for wine.  Notice it's insulated from the ovens by a decently sized pantry cabinet away from heat.  It's also not too close the window.

Retrofit Your Wine

This wine storage system by Wine Logic can be inserted into your existing cabinetry.  Sounds logical to me! 

                                                                     By A Direct Cabinet Distributor Corp East Patchogue - See more Home Design Photos

 

Amazing what can come out of one image torn from a magazine, huh?  Please share your tears with me and don't forget to subscribe to Artful Kitchens.  There's a lot of excitement around the corner!

 

NEXT UP:  Part I of The Big Move, follow my journey as a new empty-nester with a behind-the- scenes look at what it takes to sell a house in the suburbs, remodel and downsize for the good life.

Zen Vanity for the Powder Room

This gracefully elegant vanity is the epitome of simplicity and minimalism.

 

 

This natural sculptural vanity features the "live" edge of a tree bark.  It comes with a unique natural artfulness which can read rugged yet delicate at the same time.  It is available in two heights.  The butterfly joints ensure stability.  The lovely delicate bronze Zen Vessel sink is a perfect partner and has been hand crafted using traditional sand and casting techniques.  What do you think? I think it could be lovely in just the right situation, perhaps like this one inspired by the kimono.

 

 

 

Induction Cooking Within Reach

One of today's most exciting technologies for the kitchen can be found in electro magnetics.  I feel like the dad in The Graduate when he sagely whispers into Benjamin's ear "plastics"! Ok I'm dating myself but truthfully it was an old movie when I saw it for the first time.  Back to the kitchen, the electro magnetics I'm talking about is induction cooking.  Whenever I bring this up to my clients they invariably say, "isn't that the thing where you need special pots"?

You certainly do not need new pots IF they pass the test.  Simply grab a magnet and if it sticks to the bottom of your pot you're good to go.  That's it. Some work and some don't. Now if you're splurging on a new kitchen or stove perhaps a new set of pots is in order anyway, yes?  

History of Induction Cooking

Induction cooking technology was actually first introduced  at the 1933 World's Fair in Chicago.  It became available to homeowners in the seventies but you probably never heard about it because, well frankly, it was a fail.  Kinks were resolved as the technology continued to advance in Europe and Asia. Then several years ago induction cooktops were back and they've been gaining popularity in the luxury market every since.  In fact, Ryan DeGraffenreid, Territory Sales Manager for Florida, Latin America and the Caribbean for Subzero-Wolf, ventures to say that when considering electric vs induction their clients are choosing induction most of the time!

Why Induction?

The big reasons to go with the big "I" are safety, ease of maintenance and cooking efficiency.  Since your pot only heats up where it makes contact with the burner you're a lot less likely to get burned, plus all your energy goes into cooking your food instead of it being expelled into the air.  In fact, with induction, 84-90% of energy goes into your cooking as opposed to 44- 55% for gas, the least efficient. Electric falls somewhere in between.  Induction cooking is also a bit quicker.  It takes about 4 minutes to boil water with induction.  It's about 7 minutes for electric and 8 for gas. If your pot does boil over, clean up is a lot easier since the area surrounding the pot will not be as hot. It's no fun chiseling baked on goo off your cooking surface!

The New Choices Make Induction Available for Everyone

I am looking forward to downsizing and moving back into my little condo by the water.  My kitchen will definitely be getting a makeover (stay tuned) and since induction technology is now available in the 30" range format, I'm in.  I've been doing a bit of research and have found that you can switch to an induction range starting at $1,700 for a free standing (as opposed to slide-in which has controls on the front)  model by Kenmore.  Right now with the current sale you can get that down to $1,099.00  It's the same size as your old 30" range too so no worries there.  Then at the other end of the spectrum you can find this Subzero-Wolf which retails for over $9,000.  Currently it's the only 36" induction range on the market.  Needless to say it's the Rolls Royce of ranges!

Is All Induction Created Equal?

One thing I have notice with just about every single model is that the ratings are consistently 4.5 stars.  There also typically seems to be a lemon in the mix as well. If you come upon a bad review you should read it and decide if the issues are something you should research further.   Bad reviews can be great tools.  All these ranges feature convection ovens. (another blog post)  The main differences are styling and bells and whistles including myriad settings on the higher end models.  Find an appliance retailer in your area and check it out.  If you're in my area I'd love to go with you. :-) As far as my search goes, I'm still exploring.  Price is definitely important but this model by Bosch is a clear favorite.  It retails at $3,199 and also includes a warming drawer at the bottom.   I'm still looking though.  As I always say, when it comes to doing your kitchen you must pick your battles.  Spend the money where it means the most to you and save in areas where you really don't mind compromising a little. The trick is deciphering both which is one of the things I explore with my clients.

I'd love to hear your thoughts, comments or questions about induction cooking, pro or consumer, do share!

Tear Sheet Tuesday: Summer recipes, NYC X Design & Furniture Porn

Welcome to another edition of the occasional series I call Tear Sheet Tuesday.  We launched last Tuesday.   If you want to catch up you can do that right here.  In a nutshell, I tear what strikes my fancy throughout the week and I share that with you here.  It could really be anything. It's all inspiration!

Perhaps today's tears will inspire you to cook, lounge by the pool or get busy creating an office you really want to work in!  Let's get started.  First off, my Cooking Light hit this week.  I wanted to be good and feature this...

However, THIS is what really looks yummy to me.  Both are super summer meal inspirations and can be found in the current May 2017 issue of Cooking Light.

In addition to recipe fantasies you can indulge in a little design dreaming this week if you happen to be in the Big Apple.  NYC X Design is going on right now and it's open and free to the public through May 24th.  This is the fifth year of this international event where you can attend talks, product launches, exhibitions and more all over NYC.  For more info click here. 

Needless to say I have plucked some coolness from the pages of The Official Guide to NYC X Design, from the Editors of Metropolis.

I guess I'm into the walnut wood  finishes with a little lounging mixed in these days.  Mark my words, beautiful stained wood grains will be the next big cabinet look, as soon as white Shaker runs its course (which could be never). 

Last but not least, I know you didn't forget the furniture porn I promised you ;).  I have been eyeing this incredibly beautiful burled wood console for a really long time.  This week's sale catalog from Williams Sonoma came in the mail and BAM!! There it is on sale.  Should I? I really love it.

So that's what I have for you this week.  Please send me YOUR tears so that I can see what's inspiring you and feature it right here. Also, don't forget to leave a comment.  I'm getting lots of emails and I'd love for you to share your kind words right here.

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Quartz VS. Quartzite Countertops: Make the Right Choice for Your Kitchen

One of the things I love about my job is that I get to shop.  Let's face it, I live vicariously through my clients.  A question that has been popping up a lot lately on my shopping excursions is, "what is the difference between a quartz vs. quartzite for countertops"? 

They are definitely not the same thing and you shouldn't use the terms interchangeably.  Here's the scoop:

Quartz is arguably the most popular counter top material today and there is good reason for it.  It's composed of 93% quartz which is a mineral (see above).  It's gorgeous and exactly the same stuff you see sometimes in jewelry.  They ground this up and mix it with 7% resin to hold it all together.  The result is the hardest, most chip resistant and non-porous counter top you can buy.  This means it won't stain or etch.  Now between you and me, I've had it and I've even put hot pots on it BUT you should know that it is not recommended.  The resin bit has a melting point of about 300 degrees so it is possible that you could have a bad experience with the hot pot scenario.  

Two more nice things are you never ever have to worry about sealing quartz and today it comes in just about any look you could want from solid to a fine granite type pattern to the popular swirling vein marble look. Some well-known brand names of quartz counter tops include Cambria, Caesarstone, Silestone by Cosentino, Pompeii and Zodiaq but there are more.  Cambria is the only one manufactured in North America.  Silestone by Cosentino comes from Spain and Caesarstone from Israel.  Because quartz is non porous it is anti-bacterial by nature. The latest thing in quartz is leather finishes, as opposed to the usual polished look and BIG wild patterning such as in Cambria's Britannica. 

If you want variety (in price, pattern and color), consistency and no maintenance quartz is a perfect fit.

Enough about quartz.  So what the heck is quartZITE?  Quartzite is actually pretty different from quartz.  Where as quartz is a mineral, quartzite is actually sandstone that has been transformed through conditions of heat and pressure in the earth.  It is completely natural, mined from quarries just like granite.  It is also hard and durable and non-porous but not always to the same degree as quartz. Quartzite is a bit more heat resistant since there's no resin. Let's face it, it's breathtakingly beautiful.  Each slab is totally unique featuring beautiful patterns.  It can also be fabricated in a more matte, or leather, finish.  If you like that natural uncontrollable variation this could be for you.

If you love the natural, uncontrollable uniqueness found in nature choose granite or quartzite.  

Bear in mind, because quartzite is a natural material it can also vary in performance.  My best advice if you are considering quartzite is to get a sample and do your own science projects on it.  You know the drill, red wine, mustard, sharp knives, hot pots etc. All this goodness does not come without a price.  Quartzite does need to be sealed about twice a year and speaking of price, most quartzite prices out higher than quartz.

One of the hallmarks of quartzite is its translucence, beautiful layers that you can almost see through!  If you are in South Florida and would like to find the perfect counter top for your own kitchen, I look forward to hearing from you. Drop me a line at Gloria@ArtfulKitchens.net

Check out some of the other counter tops I LOVE on Pinterest !

   

 

Introducing Tear Sheet Tuesday

Real paper newspapers and magazines are ALMOST a thing of the past. Obviously digital formats have their advantages but Pinterest, indispensable as it is, is just not the same as a good old fashioned tear sheet. I’m dating myself here, no?

According to our friends at Google the definition of a tear sheet is:

"a page that can be or has been removed from a newspaper, magazine, or book for use separately"

In my life as a designer I am always looking for inspiration. When catalogs, magazines and interesting stuff on paper comes my way I want to make a note of it and perhaps share it. 

Welcome to Tear Sheet Tuesday, An Occasional Series. Tear Sheet Tuesday blends two mediums, print with digital, best of both worlds. I also want to encourage you to share your paper tears with me. They can be recipes, art, design, food for thought or any inspiration. If you have one to share, scan it or take a photo and email to Gloria@ArtfulKitchens.net to be featured in the series.

Today’s eye candy comes to you from our friends at Metropolis who gift me monthly with an unsolicited subscription. I’m glad they do.  These two tubs, from the April issue, caught my eye. I love the entire balanced composition of the LaCava Ad, a nice mix of white and wood, something we all strive for, no?

Speaking of bathtubs, there was another in the same issue.  This one, by Victoria+Albert, simply oozes sublime.  Organically inspired, this volcanic limestone tub is the epitome of artfulness for the bath.

Last but not least from Metropolis this week is this article about DuPont Corian.  I remember Corian as that new alternative to Formica back in the 90s (?) With the subsequent popularity and availability of granite and now quartz, Corian, in recent years has become somewhat of a relic in kitchen and bath design.  Not so fast.  I actually had a client REQUEST Corian the other day so I was interested to see that DuPont has launched some new and innovative finishes including Onyx and concrete colors that couldn't be more on point.  Worth checking out perhaps. 

PS If you don’t want to defile, you don’t have to tear, just take a photo. Your local library has plenty material but we wouldn’t want to vandalize the goods. ;)

Tear Sheet Tuesday content is curated for your enjoyment I am not paid or compensated by any of the brands in this series.  I'll let you know if that changes!