SWAGGER 360: Commentaries and Notes

Saturday, November 1, 2008

Commentaries and Notes

I am looking to have a special post concerning 'our' Parents, thus I am asking you the viewers to send me a old photo of your parent(s). Help me celebrate the past and show proof that Swagger is timeless (it's nothing new).
Thank you.
Submit all photos to kguerre@gmail.com or swagger360@gmail.com.

Live with Swagger.

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SWAGGER

The thing that makes you stand out in a crowded room without being forced, fabricated or pretentious.

Swagger is that smile in the face of adversity knowing that obstacles only make the road more interesting.

SWAGGER 360 is for everyone who understands that there is a big difference between style and fashion. Fashion is what you buy, style is self expression and how you live.

We proudly present... SWAGGER 360.

Feel free to send all e-mails to:

kguerre@gmail.com

swagger360@gmail.com

And visit the the other world of the Creator of Swagger 360:
http://www.rebelrenaissance.com/

DO'S AND DON'TS OF THE GENTLEMAN

- A gentleman does not make idle threats.

- A gentleman does not brag.

- A gentleman does not whine.

-A gentleman knows how to use a dictionary.

-A gentleman accepts a compliment by saying, "Thank you. It's nice of you to tell me that." When a friend tells him, "That's a good-looking tie. Jim", a gentleman does not respond by saying "this old thing? I was almost ashamed to bring it out." Such remarks imply that the person paying the compliment has questionable taste.

- Whenever possible, a gentleman stays away from sore subjects.

from the book:
How To Be A Gentleman
by: John Bridges

THINGS TO KNOW:

HOW TO POLISH A SHOE

Wipe your shoes down with a damp cloth to remove any superficial dirt and stains.

Wet the welt brush and scrub out the entire welt strip.

Apply sole-edge dressing - carefully, if the shoe should need it. If you get it on the upper, it will strain them permanently. Let the edge dressing dry before moving to the next step.

Apply polish, using a circular rubbing motion. No need to overdo it, no need to be too gentle. the more you rub, the better the final outcome. Let the polish dry, it'll take about 5 minutes.

Buff the entire shoe with a polishing brush. for that extra touch, hold the shoe between your knees and both the shoe applying a little muscle using a lint-free cloth.

A GENTLEMAN'S ESSENTIALS

While big boys are measured by the size of their toys, Gentlemen are measured by a different set of standards. Without going into the semantics of who is a Gentleman (right now,) SWAGGER 360 will offer a list of ‘essentials’ for the modern day Gentleman.

- A pair of DRESS SHOES (1 black, 1 brown…. Gym shoes ARE NOT dress shoes no matter how much they cost.)

- A BESPOKE SUIT ( if you can’t do bespoke, at least bring your off the rack suit to a good tailor.)

- A good TAILOR

- A POWER WATCH (nothing speaks as loudly of a man as his watch…except everything else on this list.)

- A TOP COAT (Nothing looks more ridiculous than a man in a suit and bubble or leather coat.)

- A CARRYING BAG (Leave the back pack for the 23 and under crowd.)

- A FOUNTAIN PEN (When they said “the pen is mightier than the sword”, they weren’t talking about a ball point.)

- A MONEY CLIP and CARD HOLDER (Leave the wallet at home with all the unnecessary papers in it ….sleek is the word.)

- A WHITE DRESS SHIRT (Always have one of these ready, you can never go wrong with a crisp white shirt.)

LET'S TALK WINE (A MATTER OF TASTE) - lesson 101

Wine will fall under one of four major types: red, white, rose' (also called blush), and champagne. Generally when dining, the usual choices are either red or white. Champagne is in a category by itself and a story in itself as well. Rose is the least 'serious' between the four and generally advised for a fun day in the sun.

The first thing that distinguishes wine is the obvious ... the color, then the difference between sweet and dry wines, wine regions, and vintages.

THE COLOR

The main difference between red and white wine is that red wine contains skins, seeds, and stem. The reason these things are left in the making of red wine is to allow them to mix with the juice with maceration (woody bits) causing the finish product to contain tannin (the woody taste). It is precisely the tannin that allows red wine to acquire its complexity. as a rule of thumb, red wines are heavier and more complex than white wines. Because white wines tend to be sweeter and palatable, beginners are often guided towards them.

SWEET AND DRY WINES

from sweetest to driest

RED & WHITE WINES

Pinot Noir / Riesling / Zinfandel / Chardonnay / Cabernet / Chenin / Blanc / Syrah / Sauvignon Blanc /

driest : Merlot Brut

from lightest to heaviest

RED & WHITE WINES

Merlot Brut / Zinfandel / Fume Blanc / Chianti / Pinot Grigio / Pinot Noir / Riesling /

heaviest : Cabenet Chardonnay

WINE REGIONS

Anyone can make wine almost anywhere, but some places have obviously learned how to process their wine better than others. The Safest best are still France, Italy, California (the only place in America worth investing in ... wine-wise of course).

then look into Spain, Chile, Australia, Germany, South Africa.

As far as geographic specialties:

FRENCH ITALIAN AMERICAN (California).... Bordeaux, Chianti, Zinfindel, Burgandy, Spumante, Chardonnay, Merlot, Barbaresco, Sauvignon Blanc

(of course these regions produce other wines, but it'll be up to you to sit and sip your way to full knowledge).

VINTAGES

Mother nature determines the great years and the average years. It is the weather that determines the amount of sugar in the grape juice, when it's picked, the kick and other characteristics. The rain that falls around the time of the harvest usually determines the amount of sugar in the grapes. Ultimately vintages are what experienced wine drinkers look for. Find out what years produced the best harvest and enjoy. Check out the chart of WINE ENTHUSIAST magazine www.wineenthusiast.com

General rule:

When ordering, pick the wine that matches your food color. fish ... white

meats ... red

Saturday, November 1, 2008

Commentaries and Notes

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