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This page is dedicated to those who enjoy the art of mixology and its final product.
Bartender and Bar Cheff Guillermo "G-Mo" Nasiff shares his recipes and secrets to make the finest signature drinks.
Articles about everything related with the world of wines an cocktails and more.
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blog post Basic Wine and Food Pairing
Category: Articles
Posted: Mar 29, 2009 at 2:39 AM
By Vilius Von Gotiken


Wine and Food pairing is an extremely personal pastime, drawing from the background, culture, and habits of each person sampling the wine. Germans might think a particular wine is dry; French are likely to find the same wine sweet. Someone brought up with spicy foods might judge a wine differently than someone brought up with potatoes and pasta.

In the end, it comes down to what an individual enjoys, and what combination works best for that person.

Certainly, generalizations can be drawn about "the average person's senses" - that usually produces charts like this Red Wines & Food one, or perhaps its mates - the White Wines & Food and Sparkling Wines & Food. Still, these should only be used as starting points, where you think to yourself, "I am a human, so my mouth might work the same was as these other billions of peoples' mouths do, in general." When you take in consideration how different you are as an individual, and all that has gone into your particular taste system, you will realize how truly individual your wine and food pairing ideas probably are.

So where to start ... how about those two sense organs that most humans possess: the nose and tongue.



The sensation wine gives you - flavor and aroma - does not come chiefly from your tongue. Your tongue has "zones" for each type of flavor it can taste, so you want the wine to be able to go over each section. The tip senses sweet, the front sides salt, the back sides acid, and the very back bitter. Even in each section, there are buds of different "intensities".

In comparison with this well-organized but generalizing tongue, your nose is incredibly sensitive at picking out minute differences in aroma. It is able to sense concentrations of some odors in the parts-per-million quantity. Practice often with both senses, paying attention to the flavors you are detecting in the wine, learning what combinations you enjoy and do not enjoy. The more flavors you try in your day to day activities, the greater the "background of taste knowledge" you will have when you try to figure out what a particular wine tastes like.

Pairing is not an arcane science. It is simply the decision of which wine will bring out the best in a given food, and which food will bring out the best in a given wine, all based on how you personally enjoy both. Think of a comparison in the non-wine world. Few people would eat a delicate, paper-thin pastry shell with thick beef stew, garlic bread and baked potatoes. The pastry would simply "melt into the background" and be overwhelmed with the other flavors. The same holds true for wine. You don't want the food to completely overpower the wine, so you cannot taste it at all. Conversely, you don't want the wine to be so strong that you can't taste the meal. Some sort of balance lies in the middle.

Do you match like with like - an appley tasting wine along with apple pie for dessert? Or do you add some contrast, so the spiciness in the meat stew balances against the slightly sweet wine? Either method works, as do countless others. Part of the fun is to experiment with different combinations, to see which strike your own palate as truly delicious. Then, share those with others to see which tastes they also appreciate, and which are uniquely yours.



One very typical wine-food pairing is Cheese, and many wine parties have cheese as the main snack. Why is this? There are so many varieties of cheeses that there is one that goes well with any type of wine you might try.

Cheese tends to make a wine taste better, too. It "smoothes out" the wine and brings out what is best in both. Both wine and cheese are natural products, something created with care and aged to perfection.

In most cases a red wine goes well with hard cheese, while white wines go well with softer cheeses, but again this comes down to your own personal tastes and what combinations of flavors you enjoy. To get you started, this Wine & Cheese Pairing Chart shows which partners most people think work well.



How about for dessert? While Ice Wine goes well with fruit pastries, chocolate is the typical "difficult to match" dessert. To please wine lovers of all stripes, you can choose a white riesling, cabernet, or port. Wine and Chocolate Pairings.

You'll find that some people have created "hard and fast rules" about what always goes well with what. Learn for yourself what combinations of tastes YOU enjoy the most. Feel free to experiment, and write down which wines go especially well with certain foods. You'll find that the person who knows the most about what you should have together is yourself!
blog post German Beer Styles: Hefeweizen
Category: Articles
Posted: Mar 29, 2009 at 2:21 AM
By Vilius Von Gotiken


"Hefe" means yeast, "Weizen" means wheat. Hefeweizen is a top fermented, unfiltered, bottle conditioned wheat beer with a noticeable yeast sediment and a cloudy appearance. Wheat beers are also referred to as Weissbiers (white beers) because before the invention of pale lagers and pale ales, most beers were dark. Wheat beers were the exception as the wheat content lightened the colour of the beer.

Hefeweizens are usually quite sweet and fruity, with a full body. The typical hefeweizen taste, which distinguishes it from its Belgian wheat beer cousins is produced by the types of yeast used in Bavaria. There are often medicinal or clove flavours, produced by chemicals called phenols engendered by the yeast. Other chemicals produced by the yeast, called esters, produce bubble gum, banana and vanilla flavours. Esters are also used in sweets like pear drops or fruit gums. Hefeweizens are very lightly hopped so have little bitterness and harshness. The ratio of wheat to barley malt used is commonly around 50:50 but the wheat portion may rise to as much as 70%. With the exception of Gose, German wheat beer brewers don't add coriander or other botanicals and spices to their beer as Belgian brewers do.



Hefeweizen should be poured smoothly into a tilted, rinsed glass. Pause when there's about a quarter of the bottle left, swirl the bottle to lift the sediment, then pour the rest into the glass to give a big, fragrant head and release the yeast into the beer to give it its cloudy appearance. The glass should be like the Franziskaner glass shown on the right — tall and graceful, with a narrow base widening toward the top before narrowing slightly again.

I've never seen a German add a slice of lemon to a Weissbier but apparently some do. I think it ruins the taste of the beer and the acidity of the lemon kills the head. I can see the point of adding a wedge of lime to Corona because the taste of the beer is so vapid that the zest of the lime is a welcome reminder that your taste buds are still working, but decent beers shouldn't need a fruit garnish, in my humble opinion. However, I'm told that it is more common to add lemon slices to the filtered version of Weissbier: Kristallweizen.




Wheat beers were originally forbidden by the Reinheitsgebot (German beer purity law), that forbade the inclusion of anything but barley, hops and water (spontaneous fermentation was used instead of yeast). Some say the law was originally intended to save wheat for the baking of bread. Roger Protz [1] states that the Bavarian royal family held a monopoly over barley production and wished to prevent the use of other grains in beer from undermining their monopoly. All the while, the royal Wittelsbach gangsters were still enjoying wheat beers denied to the general population. The laws were relaxed to allow the Schneider brewery to brew wheat beers in 1850. Schneider Weisse is still one of the better examples of the type, and somewhat darker than most.

Weizenbock is a variation on the Hefeweizen style but brewed to a have stronger alcohol content as with Bock lagers - typically around 6.4%

To compare the relative merits of some Weissbiers I organised a blind tasting with Bob Thompson, a big Weissbier fan. We sampled nine beers without knowing which was which, giving them marks out of ten for nose, taste and finish. Our clear favourite was Weihenstephaner Hefe Weissbier (score: 9, 9, 8.5), which had a rich, banana-clove, toffee-butter nose and and was a gorgeous, juicy rich mouthful of spicy banana, with a very spicy, dry finish in which the clove flavour was even more prominent. Superb! The standard to which Weissbiers should aspire.

Our next favourite was Schneider Weisse (score: 8.5, 8.5, 8), significantly darker in colour than other Weissbiers, almost as dark as a dunkel. It had a rich, banana-clove nose but with hints of licorice and a deep, rich mouthfeel, smooth and satisfying, with hints of toffee and a light grassy note. The finish was dry and spicy, but not in such a pronounced way as the Weihenstephaner.

Joint third place went to Maisels Weisse Original, Schöfferhofer Hefeweizen and Gutmann Hefeweizen. Maisels (score: 6, 7, 7) was not too distinctive on the nose (spicy, mainly banana and cloves but less prominent than in some others) but it really stood out from the rest of the Weissbiers with its sparkling, spritzy, fizzy-on-the-tongue, refreshing character. It was very light and refreshing, with hints of lemon and grapefruit, very more-ish, with a spicy but not-too-dry finish.



Gutmann (score: 6.5, 7.5, 6) had a light spicy-banana nose, with perhaps some hints of spongecake or light fruitcake. A banana sponge cake, perhaps? It was juicy and distinctive in the mouth, with the characteristic banana hints, with a mildly spicy but not at all dry finish. There were some fairly noticeable chunks of yeast at the bottom of the glass, but that may have been a storage or transit issue.

We both fondly remembered Schöfferhofer Hefeweizen (score: 6.5, 7, 6.5) as the first German Weissbier we had ever encountered. We agreed that it was an ideal, gentle introduction to Weissbiers and one that we would easily recommend to Weissbier virgins. The nose was of creamy banana with gentle clove hints. In the mouth: "smooth, quaffable, down-the-hatch... very nice, soft, drinkable, easy and juicy" with a slightly spicy, not-too-dominant finish with hints of grapefruit.

Karg Helles Hefe-Weißbier (score: 6, 6, 6) had a zesty, slightly cidery nose and was sharp in the mouth, with lots of grapefruit flavour, becoming peppery and spicy in the finish.

Staffelberg-Brau Hefe-Weissbier (score: 5.5, 5.5, 6.5) had lots of vanilla on the nose, with the usual banana-clove character and a grassy hint. In the mouth I found it had perhaps more of a lemon than banana flavour, again with a grassy hint. We both found the finish to be quite spicy.

Karg Dunkles Hefe-Weißbier (score: 6, 5.5, 5.5) was quite light for a Dunkel and looked rather like Schneider Weisse. Bob found gooseberry on the nose and I thought it had hints of strawberry, maybe jam roly-poly pudding, with sharp lemon and vanilla. Bob wasn't keen on the taste, finding it difficult to judge and not too good. I thought it was juicy but fairly thin, with a sharp, spicy, but not very dry finish.

In last place came Sainsbury's Taste the Difference Bavarian Style Wheat Beer (score: 5.5, 5.5, 5.5), though it was maybe a little unfair to compare it with genuine Bavarian wheat beers, as it is brewed in London. Bob thought the nose had a very pronounced banana-vanilla quality but I thought it was a combination of apple and vanilla with a buttery hint. I found the apple hints in the mouth also, making it quite different to the other beers. Bob thought it was "OK, average, not very spicy". I agreed that it wasn't very spicy by comparison with the others but was quite zesty and creamy in the mouth, with a lemon-grapefruit, juicy, not dry, finish. We weren't able to tell that it wasn't a genuine Bavarian beer, though.



Other types of German wheat beer:

* Kristallweizen: a clear, filtered version of hefeweizen.
* Dunkel: a term used to describe dark wheatbeers as well as dark lagers.
* Gose: a distinctive Leipzig wheat beer brewed with salt and coriander.
* Berliner Weisse: a very tart, sharp, Berlin wheat beer.

Examples:

Click any of the links below to read or add reviews of the beers on the Oxford Bottled Beer Database

* Aldersbacher Kloster Weisse Hell [review] [www.aldersbacher.de]
* Ayinger Brau-Weisse [review] [www.ayinger-bier.de]
* Darmstadter Privatbrauerei Wilhelm Rummel Weissbier Hefe Hell [review] [www.darmstaedter.de]
* Erdinger Weissbier [review] [www.erdinger.de]
* Hacker-Pschorr Hefeweizen [review] [www.hacker-pschorr.de]
* Hacklberg Hefe Weisse [review] [www.hacklberg.de]
* Hof Hefe Weissbier (Sainsbury's) [review]
* Kaiserdom Weizenland Weissbier Hefetrüb [review] [www.kaiserdom.de]
* Löwenbräu LöwenWeisse Hefe-Weissbier [review] [www.loewenbraeu.de]
* Maisel's Weisse [review] [www.maisel.com]
* Oettinger Hefeweissbier Naturtrüb [review] [www.oettinger-bier.de]
* Paulaner Hefe-Weizen [review] [www.paulaner.de]
* Paulaner Hefe-Weizen Dunkel [review] [www.paulaner.de]
* Riedenburger Weisse [review] [www.riedenburger.de]
* Ritter St. Georgen Brauerei Weisser Franke [review] [www.ritterbier.de] (seems offline 11/01/2004)
* Roehrl Straubinger Blauweiss [review] [www.roehrlbraeu.de]
* Schmucker Hefe-Weizen [review] [www.schmucker-bier.de]
* Schneider & Sohn Schneider Weisse Original [review] [www.schneider-weisse.de]
* Schneider Aventinus [review] A dark, full-bodied, doppel weizenbock, with hints of blackcurrant in the flavour [www.schneider-weisse.de].
* Schöfferhofer Hefeweizen [review] [www.schoefferhofer.de]
* Spaten Franziskaner Hefe-Weissbier [review] [www.franziskaner-weissbier.com]
* Stumpf Keiler Weissbier Hell [review] [www.lohrer-bier.de]
* Tucher Helles Hefe Weizen [review] [www.tucherbraeu.de or www.tucher.de]
* Tucher Dunkles Hefe-Weizen: [review] [www.tucherbraeu.de or www.tucher.de]
* Anon (Waitrose) Hefe-Weiss Bier [review]
* Waitrose Hefe-Weissbier (actually Arcobräu Weissbier Hell rebadged): [review]
* Weihenstephaner Hefe Weissbier [review] [www.brauerei-weihenstephan.de]

References

[1] Roger Protz (1998) "The Taste Of Beer" London: Weidenfeld and Nicholson.

Links

Weizenbier by Ben Jones -- a detailed description and listing of producers and other resources.

© Copyright GermanBeerGuide.co.uk 2001-2008. All material is copyright. Feel free to use it for any non-profit purposes, but commercial use is forbidden without permission.
blog post An introduction to molecular mixology.
Category: Articles
Posted: Feb 23, 2009 at 8:12 PM
By Vilius Von Gotiken




Lately cocktails have been in a renaissance period. There has also been an increased interest in making them a culinary equal. Molecular mixology is one of those trends that is being mirrored from the kitchen because molecular gastronomy is the food equivalent. The basic idea, about both of these techniques, is to apply scientific analysis and techniques to cooking and mixing. On the kitchen side, it is creating unique food combination's and on the bar front there hasn't been a lot done yet, mostly working with foams and gels to create unique drink textures and flavours.




To get a better idea of what molecular mixology is all about, we should look at the inspiration for it, which is molecular gastronomy. One area of molecular gastronomy is combining foods will similar chemical compositions. If one ingredient has high levels of amines or aldehydes then they should be combined with other ingredients that contain high levels of amines or aldehydes. Many times the combination's are not intuitive or obvious. For example the Fat Duck, a Michelin three star restaurant, combines oysters and passion-fruit jelly as one dish, where as another dish combines spice bread ice cream and crab syrup. Odd combination's, but supposedly they taste very good together.


Here's a type of question that molecular gastronomy would look at; Should you salt meat before or after you cook it? The reason for this questions is that if you salt meat prior to cooking, the salt will pull water to the surface (osmotic effect), where it will evaporate faster because it is exposed to direct heat. As the water evaporates, the salt will stay concentrated and pull more water to the surface, eventually drying out the meat. This is good for some things (roasts), bad for others (steaks and burgers). If you want crispy skin, salting is ok, but there are also better molecules for this, such as the sugar maltose, which is used on the skin of Peking Duck to make it crispy. So if you are cooking a particular dish, a molecular gastronomist would research the scientific advantages, or disadvantages, of the cooking technique.



The basic idea is to understand what is going on when you cook, or better understand the foods you are working with, so the pairing can be done on a molecular level, as opposed to a historical or traditional level. This type of cooking is quite complicated. First you need to know some chemistry and physics, and then you need to do a lot of research on the compounds in the foods you are working with. For in depth analysis you would have to have a lab and probably a Fourier Transform Infrared Spectrometer and Mass Spectrometer. Luckily, I've used both of these and many other pieces of analytical equipment, so I can understand the ideas, but most people haven't. Once you've analyzed your ingredients, you could then start creating unique combination's. This is not something most people are going to do for basic Molecular Mixology.

Molecular mixology, so far, is just being developed and the principals are a little more basic. The first example of molecular mixology would go back many, many years and would be the layering of drinks (density and viscosity), so the pousse cafe was probably the first example of the principal. Currently, it looks like molecular mixology is mostly working with physical properties of drink. This is done by making foams, gels and mists, looking at vapour concentrations and using an appropriate glass, determining cooling properties with ice and also applying heat to caramelize sugars. Some of these creations border between food and drink, much like a Bose-Einstein condensate, which is a unique state of matter. Is a foam a food or drink?

The one area where there will be conflict is the natural vs synthetic argument. In the lab I could distill or even create amazingly unique flavours, I can do that behind the bar too. But, if molecular mixology is going to be true to the principal, then it is molecules we will be working with, and many people perceive that to be "synthetic" or "unnatural". The reality is that most things in the universe are natural, from an atomic stand point. Humans are smart, but we didn't create the universe, so almost everything is natural.

Here's an example; if you extract the albumen protein from an egg white, and then dehydrate that protein to store it for an extended period, does that make it synthetic or unnatural? Does it only become unnatural when it is rehydrated and added to a Ramos Gin Fizz? From the stand point of molecular mixology, this is a perfect solution to getting the chemical compound needed to create a good stable foam. From a culinary standpoint, you would be missing all of those "extra" compounds that add flavour and texture. When I read about molecular mixology, I see a chemistry or physicists approach, which, in the lab, means working with pure components or specific physical conditions to create a new and unique compound or solution. It's not unnatural, just very precise in what we work with.




There is some dubious hoodo-voodo going on with some of the molecular mixology stuff, or at least from my perspective as a chemist. Foods and drinks contain thousands and thousands of unique compounds, and even if they contain similar compounds, there might be compounds that react to form other less desirable combination's when combined. For a lot of this, it will go back to trial and error with flavours. Also, everyone has different tastes so a lot of this will be subjective. But out of a thousand failed experiments, there will always be one or two significant discoveries. This is exactly what science is, trial and error.

The true area where molecular gastronomy and mixology will shine is in applied techniques and methods. Using science to perfect cooking is a sound idea. For the most part, I like the principal of science and food, I think it makes a lot of sense. In the future I will see what I can do to combine my chemistry and bartending experience.
blog post Matchmaker's dating dos and don'ts
Category: Articles
Posted: Mar 12, 2008 at 9:23 PM
By Vilius Von Gotiken
Current mood: lonely
(Oprah.com) -- Unlucky in love? Can't seem to get past the first date? Patti Novak, one of America's toughest matchmakers, says you may be to blame for your single status.



For the past seven years, Patti has been bringing people together in Buffalo, New York, a city with one of the highest populations of singles per capita. Now, she's ready to share her tough love with men and women across the country.

On the A&E show "Confessions of a Matchmaker," Patti doesn't mince words when counseling single, divorced and widowed clients. The truth might hurt, but her methods seem to work. On average, Patti matches more than 500 people every month.

Patti says her years of experience have taught her one thing -- millions of women have missed the mark when it comes to love. "Somewhere along the line, and I'm really not sure [when], we lost our common sense," she says.

One of the most important steps to finding love is getting past the first date, something Patti says is a challenge for many women.

"I think we approach it like we're on an interview," she says. "We want to know everything right away. You know, we are nosy creatures. We get to be -- we're women."

Patti says there are a few important rules women -- and men --should keep in mind when meeting someone for the first time. To start, keep in mind that you're meeting a stranger, and you shouldn't ask questions you wouldn't want to answer. "[Don't ask] anything that's none of our business," she says.

Another of Patti's golden rules is to never discuss politics or religion with someone you hardly know. "You don't go there," she says. "Eventually you do --you just don't on the first date."
Don't Miss

* Oprah.com: Patti Novak's 15 first-date tips
* Oprah.com: How to get the love you want
* Oprah.com: 10 signs you should run for your life

First impressions are also important -- but don't judge your date too quickly. "Look your best. Feel your best. Walk into the room with confidence," Patti says. "He'll sense that. He'll feel that energy. You walk in, you sit down, and maybe he's average looking. But then you start to talk to him, and he turns out to be an 8 or a 9 because he's fabulous. He's kind. He's wonderful."

Patti says you should only spend 10 seconds determining physical attraction and 30 minutes or longer judging emotional chemistry. "It isn't always about beauty or lack of beauty or whether you're a size 5 or you're a size 14," she says. "It's not always about that."

On "Confessions of a Matchmaker,"cameras capture Patti in action as she offers advice to Brenda, a 46-year-old single woman who loves to party. To help Brenda find a love match, Patti doesn't hold back.

"It's crazy the way you party out there at 46 years old," she tells Brenda. "You go out, and you go after men that are, you know, almost untouchable. It's like delusional."

Brenda says she goes to the same bars as her 21-year-old daughter because she's alone, but Patti sees it differently. "It's because you do that you are alone," she says. "One of the most unattractive things to see in a club is this 50-year-old woman acting up like she's 30. It's ridiculous. It's embarrassing."

By drinking and hitting on guys half her age, Patti says Brenda's sending the wrong message to men. "You offer this energy that says, 'I don't want love. I don't need love. I'm content. I'm having fun,'" she says. "So you get the men that offer the same thing in return."

Brenda says Patti's impressions were very hard to hear. "I was mad," she says. "And I was embarrassed."

During Brenda's matchmaking session, she says one observation really hit a nerve. "[Patti said] that everybody could see my desperation," Brenda says. "And I didn't think so. I thought it was cute and funny -- it wasn't cute."

Instead of setting her up with eligible bachelors, this matchmaker prescribed some alone time. "Patti is the one who asked me not to date for at least six months. A matchmaker asked me not to date!" Brenda says. "She said, 'Concentrate on your education, go out with friends and stop looking.'"

After taking Patti's advice, Brenda says she started to relax, and her life improved. "I stopped going to places where I ran into my daughter and her friends," she says. "Everything just got calm and so much better."

Like many women, Allison, a 35-year-old chef who loves sports, can't understand why she's still single. "I'm cute. I'm outgoing. This should be a no-brainer," she wrote in a letter to "The Oprah Show."

In one year, Allison says she went on 150 first dates but never got asked out on a second date. "It was almost like going on 150 job interviews," she says.

After hearing about Allison, Patti teamed up with local matchmakers to set her up with two eligible bachelors to see what's really going on.



Cameras went along on Allison's dates with bachelors Rich and Dan to capture the chemistry and conversation.

From the start, Patti says it's clear that Allison follows a first-date formula. She asks both men the same test question, "How do you order your steak?" Then, she asks Rich and Dan who they're rooting for in the Super Bowl and if they've ever been to a tapas restaurant.

Allison may think her dates don't notice -- but she's wrong. "It almost felt like she had some pre-planned questions she wanted to ask," Rich says.

Patti also notices that Allison competes with her dates. When Dan mentions he collects wine, Allison says, "Interesting. I have a beautifully signed bottle of Robert Mondavi vintage wine."

After the dates, it doesn't seem that either bachelor will follow up for a second date. "I don't know if the relationship chemistry is necessarily there," Dan says.

"She tries too hard," Rich says. "[It's like,] 'I love my life. It's great. It's perfect.'"

Although Patti says she thinks Allison is a nice person, she says she felt an unkindness in her on the dates --like when Allison corrected one of her date's pronunciation of an Italian city. After hearing Patti's diagnosis, Allison realizes she has become one of her biggest pet peeves. "I think I'm a one-upper," she says.

Allison's take-charge attitude is what Patti calls the pickle jar effect. "We are so successful today, women. We're fabulous. We work hard. We make good money. We parent. Sometimes what happens when we spend a lot of time alone, we forget to let them open the damn pickle jar," Patti says.

"The one thing I don't think is ever going to change on this planet is men still need to feel like men," she says. "So let them open it."

So how does a woman ask a man to do something without compromising herself? Patti says that if he's not in the room, go ahead and open your own pickle jar. But if he's standing there, Patti says it's just as easy to ask him to open it. "And know that you are the smarter, clever one for doing it," she says. "It's about attitude."

Patti says to keep the pickle jar effect in mind when choosing the restaurant for a first date. "We are clearly the most decisive creatures on the planet, women," she says. "And men, please no offense out there, they are the most indecisive. But stop letting them getting away with it."

Patti says to initially let the man pick the restaurant -- even if you think your choice is better. "Let him pick it and pay for it," Patti says. "And if he takes you out for a hot dog, well, it is what it is."

Jennifer's mother e-mailed "The Oprah Show" because she can't understand why her smart, gorgeous, 35-year-old daughter is still single. Patti made a house call to Jennifer's hometown of Nashville, Tennessee, and found that she hasn't always been flying solo. Ten years ago, Jennifer met the man she thought she would marry. "We were just so in love and so enraptured in one another," Jennifer says.

Eight months into the relationship, they became engaged. Shortly after, Jennifer says she saw a change in his behavior. "There were some embarrassing moments in public. He would get angry with me over something very small or minor, and it would just spiral," she says. Jennifer says she sat down and had a talk with her fiancé about his behavior three or four months after initially becoming engaged. Even though she didn't approve of his behavior, she stayed with him for the next six years.

Jennifer says she stayed for different reasons. "Part loyalty and part me wanting to fix it," Jennifer says. "Me thinking that I could help him get through it, or I would be the one woman that he would change for."

After her first failed relationship, Jennifer says she met another man. "[He] was a family guy. Just all the pieces seemed to fit of a guy with a tender heart," she says. But as Jennifer began talking about the future, she says he withdrew. "That's not normal," Patti says. "You know that, right? First of all, you wouldn't let your best girlfriend treat you the way you've let these two men treat you."

Patti tells Jennifer that she needs to stop walking around with blame. "That's what I do. Self-condemnation, it's all over my face," Jennifer says. Instead of blaming herself, Patti wants her to look deeper. "The kind of men that you've chosen is your problem," Patti says. "Why you choose them is even your bigger problem."

After she meets a man, Patti doesn't want Jennifer to feel the need to stay in a relationship if he's wrong for her. "And loyalty, I love that word, by the way," Patti says. "I'm a very loyal woman, in my opinion. But that [can be] a misguided excuse for staying with someone who's mistreating you. They don't deserve your loyalty."

Jennifer has another problem -- she never fully disengages from her exes. Patti says Jennifer accepts their calls, text messages and e-mails. "She still allows herself to be dusted off like a trophy," Patti says. "You need to disengage. Take time out to heal. Rediscover who you are. Because guess what? This next five, 10 years of your life? We just get better."

To fully find herself, Patti thinks Jennifer needs to take time off from dating. "And I think maybe a therapist is a fabulous idea. Spending some time alone and getting in touch with yourself and saying, 'It's okay to be alone.'"

"You get better if you do the work," Oprah says. "And that is the difference between becoming a real woman and just an aging female -- because some women just age. Some women just get older, and they don't get any better. That's a line from Maya Angelou who said, 'Don't just be an aging female --learn to be a real woman.'"

Patti says there is something all single women can do to turn their love lives around. She says this assignment isn't for everyone -- it's for the women who really want to find love. "Find your inner person," Patti says. "Meditate. Because I'll bet you if every one of you ladies in this room went to the most quiet place in your core, you'd know why you were single. I believe you all have your own answer. Find it.

"Take a new hobby up. Painting. Cooking. Dancing. Say, 'This is what I'm going to do this year.' Okay? But go to that place. Find that place in your last relationship -- who ended it? What did you do? You can't fix them. You can only potentially fix you. So you have to work on you."

From "The Oprah Winfrey Show"