D/S LIFESTYLE

Napkin Magic:

You can use either cloth or paper napkins - they each have their own advantages. Paper napkins hold their shape better. They work really well for fold styles that have crisp edges and creases. Cloth napkins undoubtedly give your table a more elegant look and work well when the fold style has a flowing design. If you use cloth for fold styles that have crisp folds be sure to starch them well so they hold the crease better.

Fancy folds are beautiful indeed and can really jazz up your table. If you have white dinnerware and table clothes then try using a coloured napkin to add some spark and pop to your table.

Tips:

• Always work on a clean, dry surface.
• Most designs call for a square napkin. So, if you only have rectangular ones use paper napkins and trim the edges to create a square.
• Using a napkin with a right and wrong side makes it easier to see what's what.
• Avoid all cotton or linen when the design needs to 'stand' on its own. Even when starched they have a harder time holding the crease.
• Cloth napkins are best suited to a more flowing or spreading design would be best for these types of material.

Napkin Folds:

Following are instructions for three napkins folds.

	The Basic Fold: Start with your napkin open flat so that you have a big square. Turn it so that it looks like a diamond. Then fold bottom tip up to meet the top and form a triangle. Fold top point of the triangle down to meet the lower edge of your triangle. Fold the sides down so that when the meet they form a smaller square (which will look like a diamond since it's a square turned sideways) Fold flaps under the triangle that's underneath creating a triangle Fold the napkin along center to create a classic fold.
	The Tulip Fold: Begin with a pressed, lightly starched napkin Fold the napkin in half so that you have a triangle and turn it so the open edges are at the top. So, the point of the triangle is at the top. Fold the bottom left corner to the top point. Fold the bottom right corner to the top point. Fold in the left edge to the centerline. Fold in the right edge to the centerline. Pick up the napkin and fold in half, with folds to the outside. So that you have a final, smaller triangle. While holding the folded napkin, gently open and lay the napkin on a flat surface (folded edges faced down). The folds will fall flat and adjust it if needed so that it is neatly aligned and flat.
	Accordion Napkin Fold: Note: This one needs napkin rings too. Begin with a pressed, lightly starched napkin. With napkin lying flat, accordion fold the entire napkin by folding the bottom edge 1 inch to 1½ inches and continuing to turn under pleats. Fold the pleated napkin in half. Finish napkin by slipping on a decorative napkin ring and flaring out the folds.

Wine Glasses:

Did you know that not only does your table and wine look better with the right glass, but also it can actually make it taste better? Apparently so! Both the aroma and the flavour of a wine can change slightly by how much the wine can breathe in the glass. So, as a result different shapes allow the wine to breath differently and thus can enhance your wine.

There are several shapes and sizes of wine glasses. However, there is no 'proper' glass in which to serve wine, nor is there a 'proper' shape. There are though a few common wine glass shapes designed to enhance the aroma and flavour of the wine:

	White wine deserves a medium sized, tulip shaped glass
	Champagnes glasses, called champagne flutes, are very tall and thin, letting you easily inspect the colour, and watch the bubbles rise.
	Red wines have character, and a full-bodied red wine requires a large, bowl shaped glass that lets it breath
	Water goblets, these are tulip shaped once again and are the larger than the white wine glass.

Tips:

• Though there are several types of wine glasses you don't need to have them all to enjoy your wine. If you're on a budget or only have one type, get a tulip-shaped one. Though it's recommended for white wine it is suited to multi-purpose.
• Tulip shape is also often referred to as the 'chimney' shape - basically the bottom of the bowl is larger, fuller than the top where it tapers slightly.
• Smaller glasses should be used for wines or spirits with a lighter bouquet than wines. For example, they are well suited to liqueurs or ice wines, etc.
• Tall glasses with a narrow bowl are used for champagne to enhance the visual aspects of the wine. Bottom line - they let you see the bubbles better.
• Choose clear glasses. If you use a coloured glass you're taking away from the colour of the wine in the glass.
• Glasses made of good, thin glass are best unless you have money to throw around.
• If you don't mind spending the money then a good crystal glass looks nicer and adds sophistication to your table setting.
• Be sure not to fill a wine glass too full, one third to one half full at the most. You want to leave room for your wine to breathe.

• Full-bodied red wines are best enjoyed at not more than 64°F (18°C)
• Clarets, Pinot Noirs (including burgundies), Beaujolais and then the other reds that are not 'aged' but are drunk when they are quite soft, light, fruity and relatively young, should be served at slightly cooler temperatures down to about 54°F (12°C).
• White wines are ideally served between 43°F (6°C) to 52°F (11°C).
• Whether red or white if you aren't sure of the temperature it's best to serve them cooler than too warm. They'll warm up naturally as you serve them.