function displaySipTip(displaycount){

   // Random Quotes v1.1

   // Modified by Rogue4

   // Modified by Werner Moshammer

   // http://www.geocities.com/Area51/Vault/4516/



   arraycount=2

   quote = new Array(arraycount);
   title = new Array(arraycount);

//   author = new Array(arraycount);

  

	

	//Put all the quotes in this section. Add the quotes and authors incrementing the numbers.

	//Make sure that the entire quote remains in the same line. THIS IS VERY IMPORTANT

	
		title[0] = "Leftovers";
	 quote[0] = "How do you keep your opened wine in top condition? First pour the amount of wine you want to drink into a carafe or decanter and immediately re-cork the bottle. Refrigerate the bottle - yes, even if the wine is red. Refrigeration preserves the freshness. Tomorrow night, the first thing you do when you get home from work is take the wine out of the fridge (if it's red) and let it warm up to room temperature before drinking.";
		
		title[1] = "A Matter of Degree";
	 quote[1] = "A chilled wine when open at room temperature will increase 4 degrees in temperature every 15 minutes on average";

		title[2] = "Counter Balance";
	 quote[2] = "Acidity neutralizes acidity. Drink wines that are high in acid with foods high in acid. ";

		title[3] = "Intense Relationship";
	 quote[3] = "Tannin and acidity amplify each other. Be careful when pairing tannic wines with acidic foods.";

		title[4] = "Sparring Partners";
	 quote[4] = "Spice and heat in food clashes with high alcohol. For spicy dishes, look for wines with little or no oak and lower alcohol. ";

		title[5] = "Dynamic Duos";
	 quote[5] = "Match flavor of the wine to the flavor of the food. You may pair wine and food with specific flavor matches in a dish or think in terms of blocks of flavor. ";

		title[6] = "Proper Pairing";
	 quote[6] = "Match the intensity of flavor in the food to the weight or body of the wine. A heavy, alcoholic wine will not work with a delicate dish. If the dish is rich, choose a full-bodied wine. If the food is delicate, choose a lighter and/or more elegant wine.";
		
		title[7] = "Seek Harmony";
	 quote[7] = "Richness in a dish can either be cut through, with an acidic wine, or matched with a rich one. Either way, the wine should be full in flavor so as not to taste lean and mean.";

		title[8] = "Old Fashion";
	 quote[8] = ""White wine with fish, red wine with meat"- is outdated. If a simple rule needs to exist it would be better to say "White with Light and Red with Rich"";

		title[9] = "Essentials";
	 quote[9] = "Preparation and sauce are more important than what is being cooked.";

		title[10] = "Harmonize";
	 quote[10] = "Acid cuts through oiliness and fat. High acid wines complement creamy dishes. The acid in Pinot Noir pairs beautifully with the oiliness of salmon. Acid flavors like lemon or tomato need acidity in the wine.";

		title[11] = "Equilibrium";
	 quote[11] = "Food and wine, like life itself, is a balancing act. Balance can be achieved by pairing similar or contrasting flavors. Try a lightly sweet white wine with very spicy food or pair a high acid wine with a high acid dish, Pinot Noir stands up quite well to lemon, no doubt the high acids in each are complementary. ";

		title[12] = "Stick to the Basics";
	 quote[12] = "Match flavors. This is so simple that it is often overlooked. The grapefruit/citrus taste of Sauvignon Blanc goes with fish for the same reason that lemon goes with fish. ";

		title[13] = "Wood No Good";
	 quote[13] = "For the best experience, avoid wines that are predominated by non-food flavors. Oak is not a taste you expect to find in food. Save oaky wines for fireside chats and other nonfood events.";

		title[14] = "Opposites Don't Attract";
	 quote[14] = "Consider sweetness when pairing wines with food. Sweet food makes dry wine taste unpleasantly lean and acidic. ";

		title[15] = "Birds of a Feather";
	 quote[15] = "Food and wine styles in any given region have usually evolved to complement each other. The strong but subtle flavors of Italian food blend with Italian wine. Good French wines have a finesse that complements the elegance of French cuisine, and Australian wines, well their concentrated fruit marry's happily with the simplicity of good Australian steak.";

		title[16] = "Hot and Cold";
	 quote[16] = "Temperature absolutely affects the perception of wine. White wines are better served chilled to 55 degrees and red wines are best served at 60 to 62 degrees.";

		title[17] = "Have Some Fun";
	 quote[17] = "Drink wine to enjoy the wine, the company, and the moment. The perfect food and wine pairing is elusive and somewhat mythical. Drink wine you like with food you like, but never stop experimenting.";
		
		title[18] = "Imperative";
	 quote[18] = "The Golden Rule is Drink what you enjoy!";
		

	//calculates a random index

  index = Math.floor(Math.random() * quote.length);



  //displays quotes

  ind=index+1; qcount=arraycount+1;

  if (displaycount==0)

    document.write("<table border=0 width=100% align=center><tr><td><td align=left class=quote><font color=#CCCCCC>" + 

                   quote[index] + "</font></td></tr><tr>");

  else { 

    document.write("<font color=\"#FFFFCC\" size=\"4\"><strong>"+ title[index] +"</strong></font><br><span class=\"small\" style=\"color:#FFCC99\">" + quote[index] +"</span>")
				}

}



displaySipTip(1);