RED WINE

An Introduction to Red Wine

2008-09-10T01:23:00.000-07:00

By Stacy Slinkard

First things first, red wine is well…red, but why? It's color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grapeskins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice. There are right around 50 key red wine varietals that consistently manifest themselves in today’s worldwide wine market.

Red Wine Glass Choice

Red wines will put their best foot forward when poured into and sipped out of a wine glass with adequate room. A distinctly oval or egg-shaped bowl that narrows slightly at the top as opposed to a slender flute-like glass is necessary to enjoy a red wine to the fullest . The ideal red wine glass will accommodate between 10-22 ounces of liquid, allowing more room to swirl your wine and better surface area for allowing the wine to breathe a bit. On the serving note, keep in mind that most red wines are at their best when serving temperatures are between 60-65 degrees Farenheit – serve them too warm and the taste of alcohol is overly evident, serve them too cold and they will quickly veer towards bitter and more astringent on the palate.

Red Wine Style

As with all wines, the particular winemaker will have adequate “say” in the style of wine he will produce. That said, red wines are often classified by “body-type.” For example, one might say that a certain red wine is “light-bodied” – referring to the mouth-feel and tannin structure. A light-bodied wine will have fewer tannins present and less presence on the palate. These are wines that are often less demanding partners with flavor-filled foods. An example of a light-bodied red wine would be one derived from the Gamay grape varietal, such as France’s famed young red wine: Beaujolais Nouveau. A medium-bodied red wine will contain more tannins than the above Beaujolais Nouveau, but will not have near the pucker power of a high-powered California Cabernet Sauvignon or an Italian Super Tuscan. Typical examples of medium-bodied red wines include: Merlot, Shiraz or a Chianti. Full-bodied red wines boast the highest tannin (and often alcohol) content. Prime examples of full-bodied reds are France’s esteemed Bordeaux wines, California’s key Cabs and Italy’s sizzling Super Tuscans. In general, light-bodied wines tend to “feel” more like water in the mouth. In contrast, “full-bodied” wines feel heavier, more like milk, this effect is due in large part to the higher tannin (and again, alcohol) content.

Key Red Wine Varietals

The top red wine varietals that you are likely to encounter are: Cabernet Sauvignon, Pinot Noir, Zinfandel, , Cabernet Franc, Chianti, Barolo, Barberesco, Petite Sirah, Syrah, Shiraz, Sangiovese, Malbec,Grenache, Bordeaux, and Côtes du Rhône.

Common Red Wine Flavor Descriptions

Cherry , Plum, Strawberry, Blackberry
Raspberry, Currant, Gooseberry,
Boysenberry, Raisin, Fig,
Pepper (white/black), Clove, Cinnamon,
Coffee, Cocoa, Mocha,
Tobacco, Leather, Licorice,
Toast, Smoke, Violet

Is red wine always best with steak? Not necessarily

2008-08-28T19:46:00.001-07:00

When it comes to steak, conventional wisdom says the color of your wine should match the color of your meat.

But if you can’t bear to quaff yet another cabernet sauvignon with your beef, there are other options, including plenty that refute convention, says Natalie MacLean, a sommelier and wine writer.

“Robust whites can also muscle in beside a steak,” she says in an e-mail interview. “If you’re tired of big, honkin’ reds, try a California chardonnay or a French blend of marsanne and rousanne.

“These toasty, aromatic whites highlight the smoky notes in the meat,” she says.

But avoid light-bodied whites, which can be overshadowed by the assertive flavors of the steak.

If you’d rather color coordinate your meal, but still aren’t interested in a cab, MacLean suggests other hearty reds, such as an Australian shiraz or Rhone Valley syrah.

“These wines aren’t as tannic as cabernet but they pack a lot of flavor in the glass, so they stand up to the robust flavors in the meat,” says MacLean, whose Web site, NatalieMacLean.com, offers reams of pairing suggestions.

And if you’re looking to get outside the wine paradigm, there are other options.

“That classic cocktail, the Bloody Mary, is spectacular with steak,” MacLean says. “The salt, celery and tomato ingredients are like a liquid garnish for the meat. And the sheer alcoholic heft of the drink doesn’t hurt either.”

Source: http://www.msnbc.msn.com/id/24596744/

Red Wine Compound Shown To Prevent Prostate Cancer

2008-08-28T19:44:00.001-07:00

Researchers at the University of Alabama at Birmingham (UAB) have found that nutrients in red wine may help reduce the risk of developing prostate cancer.

The study involved male mice that were fed a plant compound found in red wine called resveratrol, which has shown anti-oxidant and anti-cancer properties. Other sources of resveratrol in the diet include grapes, raspberries, peanuts and blueberries.

In the study resveratrol-fed mice showed an 87 percent reduction in their risk of developing prostate tumors that contained the worst kind of cancer-staging diagnosis. The mice that proved to have the highest cancer-protection effect earned it after seven months of consuming resveratrol in a powdered formula mixed with their food.

Other mice in the study, those fed resveratrol but still developed a less-serious form of prostate cancer, were 48 percent more likely to have their tumor growth halted or slowed when compared to mice who did not consume the compound, the UAB research team said.

This study adds to a growing body of evidence that resveratrol consumption through red wine has powerful chemoprevention properties, in addition to its apparent heart-health benefits, said lead study author Coral Lamartiniere, Ph.D., of UAB’s Department of Pharmacology and Toxicology.

An earlier UAB study published May 2006 in the same journal found resveratrol-fed female mice had considerable reduction in their risk of breast cancer.

Lamartiniere said his research team has been pleasantly surprised at the chemoprevention power of wine and berry polyphenols like resveratrol in animal models.

“A cancer prevention researcher lives for these days when they can make that kind of finding,” Lamartiniere said. “I drink a glass a day every evening because I’m concerned about prostate cancer. It runs in my family.”

Lamartiniere and other researchers say work is already underway to test resveratrol consumption in humans to see what concentrations are needed to convey cancer-prevention benefits.

The amounts used in the UAB mice studies were the equivalent of one person consuming one bottle of red wine per day, which is not advisable. Since drinking alcohol in excessive amounts can have harmful health effects, doctors generally recommend moderate red wine consumption, which is an average of two drinks a day for men and one drink a day for women.

Lamartiniere’s team included researchers from the UAB Department of Pathology and the Comprehensive Cancer Center. Funding support came from the U.S. Department of Defense and the National Cancer Institute.

Source: http://www.sciencedaily.com

Is Red Wine an “Anti-Aging Potion”?

2008-08-28T19:43:00.002-07:00

When we lift our wine glasses to toast to a long and healthy life, we may also be holding in our hands the beverage to make that happen. Researchers have found a substance in red wine, called resveratrol (res-ver-a-trol), that’s being discussed as a dietary component capable of increasing the human life span to the point where it would be common to live 125 years.

The information stems from research by David Sinclair, Ph.D., assistant professor of pathology at Harvard University Medical School who says the life span of all life forms tested so far — yeast cells, fruit flies, worms and mice — have been dramatically lengthened by minute amounts of the red wine extract, resveratrol.

The skin of red grapes is the most abundant source of resveratrol, a unique antioxidant that red grapes produce in great amounts as a defense against fungi. In the winemaking process, fermentation produces the resveratrol, and it’s then preserved when the wine is bottled — otherwise the substance would vanish in days. As any herbalist can tell you, red wine serves as an extract, much like alcohol used in herbal tinctures. But, of course, resveratrol is consumed as a beverage rather than a medicine. The alcohol in the wine removes, or extracts, resveratrol from grapes better than water, glycerin or stomach acids can. So, to date, resveratrol from red wine is the most potent source.

What Calorie Restriction Has To Do With It

To understand how resveratrol works in adding years to life, we need to look at the phenomenon of calorie restriction. In recent decades anti-aging researchers have recognized that severe restriction of calories can significantly broaden the life span of every living organism, including mice, monkeys and humans. When calories are restricted, body temperature drops, insulin levels decline, blood pressure is normalized and HDL “good” cholesterol is elevated. Caloric restriction has also been shown to delay the onset or reduce the incidence of many age-related diseases such as cancer and diabetes.

This is why researchers have been fervently searching for a calorie restriction mimic. In fact, resveratrol is a small molecule that does mimic calorie restriction in laboratory studies. It’s believed to fool the body into thinking it’s being deprived of food, in turn, switching on the genes that repair DNA, helping to control metabolic processes and overcoming many adverse effects of a calorie-rich diet.

What Harvard’s Sinclair discovered was the dietary switch to turn on this mechanism. He found that the mechanism that grapes use to activate the survival mechanism — the calorie restriction mimic — can be transferred to humans in a glass of wine (a cross-species transfer process scientists now call xenohormesis) and the substance is resveratrol.

For comparison, life-long control of cholesterol is likely to add only six months to a person’s life. Daily physical exercise adds about one-and-a-half years to the human life span. A vegetarian diet practiced from age 35 on adds 4 to 7 years to life expectancy. Females by virtue of their ability to limit their iron load by menstruation live about 5 to 8 years longer than males. But calorie restriction would be expected to add about 30 to 50 years of healthy living.

Is there any evidence outside of the lab that resveratrol may be a health and longevity factor? Certainly the French Paradox comes to mind — the fact that the French consume red wine and experience far lower rates of cardiovascular disease than North Americans. People live 25 to 45 percent longer in the wine-growing districts of France. There is also a concentration of Italian centenarians living on the isle of Sardinia who consume resveratrol-rich red wine. In the 1970s, male Italian immigrants in Roseto, Pennsylvania who drank three glasses of red wine daily went 30 years without experiencing a heart attack, but the connection with red wine was missed at the time. So there is ample, albeit anecdotal, evidence that resveratrol may be the secret molecule researchers have been searching for.

Not Just Any Wine

In Spain, researchers have developed a method to intentionally expose red grapes to artificial ultraviolet radiation (UV-C) after harvest in order to enhance resveratrol content. In general, the concentration of resveratrol in red wine is up to 10 times greater than in white wine. But even among red wines, the concentration of resveratrol can vary with some red wines containing more than 20 times the resveratrol of others. Wine processing that uses macerated grapes (the process through which the skins, seeds and pulp are mixed and mashed in with the fermenting juice), yields more of it.

Recall that resveratrol is an antioxidant that red grapes produce in great amounts as a defense against fungi. Moisture and humidity in northern latitudes foster the growth of fungus so the resveratrol concentration in red wine grapes is greater in wines from New York or Canada than wines produced in California, France or Italy. Among the varieties of red wine, numerous studies confirm that pinot noir provides the highest amounts of resveratrol. However, growing and harvesting conditions as well as winemaking practices greatly influence the resveratrol content in bottled wine.

How much resveratrol is needed to produce healthy aging? A small amount of it was found to increase the survival of yeast cells three-fold. (Megadoses of resveratrol do not produce greater longevity and, in fact, may work in an opposite manner and become problematic to genes.) Three five-ounce glasses of red wine per day, which provide about three milligrams of resveratrol, would be sufficient for humans to achieve enzyme activity levels equivalent to those achieved in the laboratory. Arguably, this amount of alcohol could be problematic for many and be more harmful than helpful.

Source: http://www.consciouschoice.com/2004/cc1707/ch_lead1707.html

Red Wine ‘Wards Off Lung Cancer’

2008-08-28T19:43:00.001-07:00

Drinking red wine may help to ward off lung cancer, a study suggests.

A team from the University of Santiago de Compostela in Spain found each glass a day reduced the risk of lung cancer by 13% compared to non-drinkers. While studies have already suggested red wine can help reduce the risk of heart disease, it was not thought to offer protection against lung cancer.

But Cancer Research UK cast doubt on the findings, warning excess drinking increases the risk of other cancers. Professor Tim Key, of the charity’s epidemiology unit at Oxford University, said there was “no solid evidence to support the suggestion that red wine might help to prevent cancer”.

‘Increased risk’

“There is, however, strong evidence that regularly drinking large amounts of alcohol increases the risk of cancers of the mouth, larynx, pharynx, and oesophagus. “Furthermore, even moderate amounts of alcohol cause a small increase in the risk for breast cancer.”

Researchers surveyed 132 people with lung cancer and 187 hospital patients without. The group, mostly men in their 60s, were asked about their diet, smoking habits, occupation and the type and quantity of alcohol they drank each day, including whether they drank red, white or rose wine.

Both groups drank similar amounts of wine - about three-and-a-half glasses a day - but just over a third of lung cancer patients drank red wine compared to over half of the others. Neither beer, spirits, or rose wine seemed to affect the development of cancer, the team concluded.

But the report, published in the Thorax journal, suggested there was a slight chance white wine may increase the risk of lung cancer - although the finding was not considered statistically significant because of the small number of white wine drinkers.

The results held true even after taking account of the amount of tobacco smoked, job type and total quantity of alcohol consumed. Lung cancer kills 33,000 people each year in the UK - the largest number among cancers.

The report said the beneficial affect of red wine may be down to tannins, an antioxidant which works by protecting cells, and resveratrol, which has been shown to stifle tumour development and growth.

Drinking

Report co-author Dr Alberto Ruano-Ravina, of the department of preventive medicine and public health at the university, said previous studies on wine and lung cancer had not differentiated between white and red.

But he said he would not recommend people drink more red wine. “It would be extremely risky - and even dangerous - for recommendations to be drawn up endorsing a high consumption of red wine for the prevention of lung cancer in light of the well-known association between alcohol consumption and increased mortality.”

Instead, he said the study should be used to fully identify the components of red wine which reduced risk. Professor Andrew Peacock, of the British Thoracic Society, acknowledged the benefits of red wine but insisted the best way to ward off lung cancer was not to smoke.

“Smoking is the number one cause of lung cancer so the best way to reduce your risk of developing the disease is to throw away the cigarettes.”

Source: http://news.bbc.co.uk

Most Popular Red Wine Types for Your Rack

2008-08-28T19:42:00.001-07:00

Wine is produced all over the world from single varietal grape selections to popular varietal blends to please almost every palate, from the novice to the seasoned wine taster. Red wine happens to be the most popular choice the world over.

Barolo and Barbaresco
Derived from the Nebbiolo grape, Barolo wines are typically deep red with a thick and complex flavor that is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice or oak. Barolo should be enjoyed at 60F and can age for 5-10 years. Barbaresco is a red wine that is more elegant and aromatic, though still powerful. In a way, Barbaresco is the younger brother of Barolo. Both of these red wines are made in the Piedmont region of Italy and pair well with grilled meats.

Beaujolais Nouveau
A very young, light, fruity wine meant to be served chilled, around 55F, with dominant flavors of strawberry and raspberry along with a grapey appeal that is virtually free of tannins. It is grown from the Gamay grape in the Beaujolais region (part of Burgundy) of France. Beaujolais Nouveau is released annually on the third Thursday of November. In food pairing, it goes well with grilled or roasted meats both light and dark, a variety of pastas, salads and cheeses.

Cabernet Franc
Originally from the Bourdeaux and Loire Valley region, Cabernet Franc enjoys the growing climates of California, Washington State, Australia, Chile, Canada, and South Africa. It is a wonderfully fruity wine, having lower tannin levels and a more distinct flavor reminiscent of berry; mainly blueberry, raspberry and at times plum. Cabernet Franc is more subdued and softer than its cousin Cabernet Sauvignon and is sold as a single varietal. However, it is ideal for blending with its cousin Cabernet Sauvignon and Merlot. Cabernet Franc is best served at 59-64F and pairs well with Mediterranean Greek and Middle Eastern dishes as well as poultry and pasta.

Cabernet Sauvignon
Originally from Bordeaux, Cabernet Sauvignon has a tremendous presence in the California wineries where the grape favors the warmer climate, and enjoys the popularity as the most sought after red wine. Cabernets are medium-bodied to full-bodied and characterized by a high tannin content which provides structure and intrigue to the wine and supporting flavors reminiscent of a rich, ripe berry, tobacco and sometimes green pepper. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for peak maturation. The longer maturation process allows the wine’s flavors to mellow, and makes the Cabernets ideal for blending with other grapes, primarily Merlot to add appealing fruit tones, without sacrificing character. Cabernet Sauvignon is best served at 59-64F, and pairs wonderfully with red meats, lamb, cheeses of strong flavor and dark chocolates.

Cotes du Rhone
Southeastern France’s Rhone Valley produces some of that country’s best bargain red wines offering good flavor, generally full-bodied with rich but smooth tanins, with plenty of food pairing options. Grenache, Syrah and Viognier are the primary varietals grown in the region. Red and rosé wines are made from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Northern wines using a majority of Syrah, product must contain a minimum of 40% Grenache to be blended into the Côtes du Rhône. Best served at 59-64F and pairs well with game and other rich meat dishes.

Malbec
Originating from Bordeaux France, Malbec is generally a grape used for blending. In the sun-drenched climate of Argentina, Malbec has found renewed appreciation and acclaim and has become Argentina’s signature grape producing a medium to full-bodied red wine. Malbec wine is reminiscent of ripe fruit flavors of plums and blackberry jam. The tannins are typically a bit tight with an earthy, wood appeal making for a fairly rustic wine that is quickly making a new name for itself with red wine lovers. Malbec is best served at 59-64F and pairs well with tomato-based sauces, Italian fare, red meat, Mexican, Cajun, and Indian dishes.

Merlot
A soft, medium-bodied red wine with juicy fruit flavors reminiscent of plums, cherries, blueberries and blackberries mixed with black pepper tones. Tannin levels are fairly low. Merlot is a prime wine for consumers just getting into red wines. Merlot originated from the Bordeaux region of France and is often blended with other varietals, such as Cabernet Sauvignon and Cabernet Franc. Blending Merlot with these wines mellows and softens the Cabernets. Merlot wines are very versatile with food pairings and are best served at 55- 60F degrees and enjoyed with poultry, red meat, pork, pastas, and salads.

Pinot Noir
Pinot Noir is a lighter flavored and colored red wine with flavors reminiscent of plums, tomatoes, cherries and red berries and, depending on the varietal’s growing conditions, an earthy or wood flavor. Pinot Noir is planted in California, Oregon, Germany, Italy, New Zealand, Australia, and other regions around the world. You are likely to pay a little more for Pinot Noir because it is produced in smaller quantities than most of the other popular red wine types. Pinot Noir is a versatile food wine best served at 55-60F, pairing well with spicy seasonings, creamy sauces, beef, ham, lamb, pork, poultry and fish.

Sangiovese
Italy’s most commonly planted red grape varietal predominantly producing the popular wines Chianti and Chianti Classico, wines of medium- to full-body with a tannin structure range from medium-soft to firm, and a medium to high acidity content. Flavors associated with Sangiovese wines are reminiscent of cherry, plum, strawberry, cinnamon and vanilla with a finish that can range from elegant to bitter. Best served at 59-64F, Sangiovese varietal wine pairs well with chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses

Shiraz/Syrah
Australia and South Africa call it Shiraz. In France, it is known and grown as Syrah, but it happens to be the same grape varietal that produces a deep-purple color and bold, spicy, red, medium- to full-bodied wines with firm tannins with rich flavors reminiscent of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. Best served at 59-64F, Shiraz/Syrah pairs wonderfully with spicy Mexican, Cajun and barbeque dishes, grilled fare, beef stews, red meats, even pizza and meat lasagna.

Zinfandel
California’s #2 most widely planted red wine grape. Originating in Croatia, not southern Italy as previously thought, where it is a kin to the Primitivo grape . DNA “fingerprinting” recently proved that both Zinfandel and Primitivo are clones of the same grape. California is the largest grower of Zinfandel and produces various styles, ranging from a blackberry and black pepper, to light and juicy-fruity, to rich, elegant, oaked red with medium to high tannin levels and higher alcohol content. “Zin” is frequently blended with other grapes. Best served at 59F, Zinfandel pairs well with grilled red or white meat, fish, lamb, gorgonzola cheese and dark chocolate. Lighter Zinfandels can also pair well with rich, creamy pastas, rotisserie chicken, duck, baked Italian dishes like lasagna, cannelloni and Cajun to Asian fare.

Source: http://ezinearticles.com/?Most-Popular-Red-Wine-Types-for-Your-Rack&id=1152883

How Red Wine is Made

2008-08-28T19:41:00.001-07:00

Red Wine is made almost exclusively from black grapes, the colour coming from the skins.

Firstly, the picked bunches of grapes are put through a crusher, which carefully breaks the skins. Depending on the type of wine being made, and the amount of tannin required, the stalks may or may not be discarded at this stage.

Then the grapes are moved from the crusher into a fermentation vats with skins. Fermentation can take upto 4 weeks or longer to complete. The higher the temperature, the more colour and tannin is extracted.

To produce soft red wines, whole grapes are fermented in sealed vats. Carbon dioxide trapped in the vat forces the grapes to ferment faster under pressure and this process can take as little a 5 days.

A wine’s colour and tannin content is dictated partly by the length of time the fermenting must remains in contact with the skins and pips. Unless these are restrained by a mesh, they will be carried to the surface and form a cap. If there is no mesh to hold the skins and pips down, then the vat is flushed so the cap is broken up and the colour leeched out.

The weight of the mass of grapes is sufficient to squeeze the fermented juice out of grapes, and then this is allowed tio run into casks as free-run wine.

The rest of the bulk goes into a press and is crushed to produce a highly tannic wine. This may be added to the free-run wine to add structure to the blend. The wine from both vat and press are mixed and transferred to tanks or barrels where a second fermentation will occur.

‘Fine wine’ almost always spends at least a year in barrels, large or small. The wine is fined with egg-white, which drags suspended yeast and other solids in the wine downwards before being racked, filtered, and bottled.

Finally, time spent in the bottle is important, but not every wine needs it. A complex (and expensive) bottle of red wine will almost certainly benefit from bottle ageing, as will white wine with both body and high enough acidity. Simple wines, intended for prompt drinking, will lose colour and freshness if left for too long.

Source: http://ezinearticles.com/?How-Red-Wine-is-Made&id=233584

A Glass Of Red Wine a Day Keeps The Doctor Away

2008-08-28T19:40:00.000-07:00

Is red wine the fountain of youth or a potent poison? Is enjoying a glass of red wine with dinner each evening beneficial to your health? Current research suggests that a glass of red wine each day may be providing you with more than just a little relaxation.

What are the health benefits of drinking red wine?

For over 10 years, research has indicated that moderate intake of alcohol improves cardiovascular health. In fact, in 1992 Harvard researchers included moderate alcohol consumption as one of the “eight proven ways to reduce coronary heart disease risk.” However, research has suggested that specifically red wine is the most beneficial to your heart health. The cardioprotective effect has been attributed to antioxidants present in the skin and seeds of red grapes.

Scientists believe the antioxidants, called flavonoids, reduce the risk of coronary heart disease in three ways:

* by reducing production of low density lipoprotein (LDL) cholesterol (also know as the “bad” cholesterol)
* by boosting high density lipoprotein (HDL) cholesterol (the good cholesterol)
* by reducing blood clotting. Furthermore, consuming a glass of wine along with a meal may favorably influence your lipid profiles following that meal

Recently, researchers have found that moderate red wine consumption may be beneficial to more than just your heart. One study found that the antioxidant resveratrol, which is prevalent in the skin of red grapes, may inhibit tumor development in some cancers. Another study indicated that resveratrol aided in the formation of nerve cells, which experts believe may be helpful in the treatment of neurological diseases like Alzheimer’s and Parkinson’s.

Which wines should you consume to reap the most benefits?

Researchers at the University of California, at Davis tested a variety of wines to determine which types have the highest concentrations of flavonoids. Their results concluded that the flavonoid favorite is Cabernet Sauvignon, followed closely by Petit Syrah and Pinot Noir. Both Merlots and red zinfandels have fewer flavonoids than their more potent predecessors. White wine had significantly smaller amounts than the red wine varieties. The bottom line is the sweeter the wine, the fewer the flavonoids. Dryer red wines are your best bet for a flavonoid boost.

How much red wine should I drink?

A four-ounce glass of wine is equivalent to one serving. Men will benefit from consuming one to two servings per day. Women should consume only one serving per day to reap the maximum benefits. This is not to say that you should start drinking alcohol if you presently do not. Occasional or binge drinkers have higher mortality rates than those who drink moderately on a regular basis. In those who consume three or more drinks per day, there is an increased risk for elevated serum triglycerides (fat in the bloodstream). Long-term, excessive alcohol consumption can damage nerve cells, the liver and the pancreas. Heavy drinkers are also at risk for malnutrition, as alcohol may substitute for more nutritious foods.

What if I have other health problems?

Recommendations to consume moderate amounts of wine are limited to individuals with a clean bill of health. It is clear that people with medical and social conditions worsened by alcohol should not consume any alcohol at all. Hypertryglyceridemia, pancreatitis, liver disease, uncontrolled hypertension, depression and congestive heart failure are diseases that may be worsened by alcohol. Those individuals at risk for these conditions should consult with their physician before consuming any alcohol at all.

What about grape juice and non alcoholic red wine?

In 1997, researchers at the University of Wisconsin concluded that purple grape juice also reduced blood clotting. Another study by researchers at University of California at Davis, confirmed the findings that non alcoholic red wine contains the same antioxidant profile as red wine. However in a 1998 study, Japanese researchers found that while grape juice still had antioxidative benefits, it did not significantly lower LDL cholesterol levels compared to red wine.

The debate continues on whether it is the components of the wine, the way the wine is consumed, or the lifestyle traits that is the most responsible for the long healthy lives of many wine drinkers. However, the evidence seems clear that regular, moderate consumption of red wine is beneficial to your health. So here’s a toast to your health! Cheers!

Source: http://www.ynhh.org/online/nutrition/advisor/red_wine.html

Why Red Wine is Healthier

2008-08-28T19:39:00.001-07:00

Scientists may have discovered the reason why red wine appears to protect the heart.

Numerous studies have suggested that moderate alcohol drinking helps to reduce the likelihood of heart disease.

The so-called "Mediterranean diet", which includes a larger intake of wine, has been credited with lower rates of heart disease in those countries, despite a higher intake of saturated fats.

However, there is no clear evidence that red wine is any better than any other alcoholic drink.

But a team of scientists from Barts and the London School of Medicine, and the Queen Mary University in London, may have found a mechanism which points to the benefits of red wine.

They say it appears to interfere with the production of a body chemical which is vital to the process which clogs up arteries and increases the risk of a heart attack.

Wines tested

That chemical, a protein called endothelin-1 (ET-1), has already been shown to be involved in the formation of early signs of artery disease, such as the formation of fatty streaks on the walls of arteries.

Chemicals which work against it have been shown to reduce the rate of heart attacks in people who have heart disease.

The London team tested extracts from 23 red wines, four white wines, a rosé wine and one red non-alcoholic grape juice sample, after finding that certain chemicals - called polyphenols - from Cabernet Sauvignon grapes decreased the manufacture of ET-1 in bovine artery wall cells.

They found that, in the red wines, the amount they inhibited ET-1 ran parallel with the amount of these polyphenols they contained.

The white and rosé wines had no similar effect.

Cabernet the best

Dr Roger Corder, from the William Harvey Research Institute at St Barts, said: "What we are proposing is the mechanism that could explain why red wine is a better alcoholic beverage to consume than others.

"If you consume one glass of red wine and you have a good absorption of the active principle, that would be more than adequate."

He said that Cabernet Sauvignon-derived wines seemed to have the most impact.

The study is published in the journal Nature.

RESEARCHERS LINK RED WINE TO 'GOOD CHOLESTEROL'

2008-08-28T19:38:00.001-07:00

Researchers in France have found differences in red wine drinkers’ “good cholesterol,” which could account for the drink’s beneficial effects against cardiovascular disease.

Researchers analyzed the high-density lipoprotein composition of teetotalers, regular drinkers and heavy drinkers (most of whom generally drank red wine). They found that HDL cholesterol increased as alcohol consumption increased, and that HDL particles from wine consumers were richer in certain components that can play a protective role in cardiovascular disease.

The well-documented relationship between moderate consumption of alcohol — particularly red wine — and reduced risk for heart attack may be partly explained by alcohol’s relationship to increased levels of HDL. The new research provides an in-depth look at that connection.

“This study provides, for the first time, a detailed characterization of HDL composition in regular drinkers,” writes lead author Bertrand Perret of the French medical research institute Inserm. The study appears in the August issue of Alcoholism: Clinical and Experimental Research.

Forty-six men between ages 35 and 65 participated in the study. Their dietary patterns, including alcohol intake, were examined through a process in which a dietitian helped participants recall their food consumption over the previous three days. The men also completed an extensive questionnaire on their drinking habits. They were categorized into three groups on the basis of their self-reported alcohol consumption: teetotalers, regular drinkers (who drank less than 35 grams of alcohol each day), and heavy drinkers (who drank 35 to 60 grams of alcohol each day).

After participants fasted overnight, their blood samples were analyzed for HDL and other components related to cardiovascular disease. Researchers analyzed the nutrition data and collected information on smoking and medical history, including current blood pressure and physical activity, to mitigate the possibility that other factors caused the HDL differences in the three groups.

“Our study shows that the increase in HDL levels observed in regular drinkers is associated with an enrichment of HDL particles in polyunsaturated phospholipids, and particularly in those containing omega-3 fatty acids, an effect that might be, in itself, beneficial against cardiovascular diseases,” says Perret. He calls for further research to test the possible mechanisms underlying the differences in HDL fatty acid composition observed in this study.

This study was supported by INSERM (Institut National de la Santé et de la Recherche Médicale, France) and by ONIVINS (Office National Inter-professionnel des Vins, France).

New Cholesterol Fighter Found In Red Wine

2008-08-28T19:34:00.000-07:00

Scientists have known for some time that red wine is healthy for the heart. Now, they have found evidence that provides yet another explanation for this effect.

Scientists at the University of California, Davis, have identified another group of chemicals in red wine that is linked to the ability to lower cholesterol. Called saponins, these glucose-based plant compounds are being found in an increasing number of foods. This is the first time they’ve been found in wine, says Andrew Waterhouse, Ph.D., Professor of Enology (wine chemistry) at the University of California, Davis.

His finding was described today at the 226th national meeting of the American Chemical Society, the world’s largest scientific society.

For the most part, the so-called French Paradox — the association between red wine and decreased heart disease — has been attributed to resveratrol, a compound found in grapes, which acts as an antioxidant. But saponins could be just as important.

“Saponins are a hot new food ingredient. People are just starting to pay attention to it,” says study leader Waterhouse. “No one ever thought to look for it in wine.”

The compounds are believed to come from the waxy skin of grapes, which dissolve into the wine during its fermentation process. To better understand their distribution in wine, Waterhouse conducted a preliminary study of six varieties of California wines — four red and two white — and compared them on the basis of their saponin content.

“Average dietary saponin intake has been estimated at 15 mg, while one glass of red has a total saponin concentration of about half that, making red wine a significant dietary source,” the researcher says.

In general, Waterhouse found that red wine contains significantly higher saponin levels than white — about three to ten times as much. Among the red wines tested, red Zinfandel contained the highest levels. Syrah had the second highest, followed by Pinot noir and Cabernet Sauvignon, which had about the same amount. The white varieties tested, Sauvignon blanc and Chardonnay, contained much less.

Although Merlot was not analyzed in this study, Waterhouse believes it contains significant amounts of saponins at levels comparable to the other red wines.

The study also seems to show a positive correlation between alcohol content and saponin levels. The red Zinfandel tested, which contained the highest level of saponins among all the wines tested, also had the highest level of alcohol, at 16 percent. “We think that alcohol may make the saponins more soluble in wine, but follow up studies are needed,” says Waterhouse, who is considered an expert on wine chemistry.

According to Waterhouse, red wines contain about the same amount of saponin as they do resveratrol. But while resveratrol is thought to block cholesterol oxidation by its antioxidant action, saponins are believed to work by binding to and preventing the absorption of cholesterol, he says. He also mentioned that saponins are known to affect inflammation pathways, an effect that could have implications in heart disease and cancer, according to published studies.

Besides wine, other foods containing significant amounts of saponins include olive oil and soybeans. The compounds are even more abundant in desert plants such as the Yucca and Quillaja. For the most part, saponins make up the waxy coating of these plants, where they function primarily for protection.

The University of California-Davis provided funding for this study.

Source: http://www.sciencedaily.com

Efferson Study Shows Red Wine More Heart-Healthy Than Gin

2008-08-28T19:32:00.000-07:00

When the choice is red wine or gin, choose red wine – at least when considering your heart’s health.

That’s according to a recent study by researchers at Jefferson Medical College (JMC) of Thomas Jefferson University in Philadelphia, who compared the effects of drinking either red wine or gin on several biochemical markers in the blood. Red wine contains many complex compounds including polyphenols, which are absent from gin. The researchers found that drinking red wine had a much greater effect in lowering levels in the bloodstream of so-called “anti-inflammatory” substances that are risk factors in the development of heart disease and stroke.

The results, which appeared recently in the journal Atherosclerosis, didn’t surprise co-author Emanuel Rubin, MD, who led the study.

“It’s clear from these results that while drinking some form of alcohol lowers inflammatory markers, red wine has a much greater effect than gin,” says Dr. Rubin, Distinguished Professor of Pathology at JMC.

Determining Alcohol’s Effect in Reducing Heart Attack and Stroke
While there are well-known associations between alcohol and a lowered risk of heart attack and stroke – the so-called “French paradox,” for example – Dr. Rubin says that “breaking down the data epidemiologically” has been difficult.

To find evidence related to alcohol’s effect in reducing heart attack and stroke, he and his colleagues at the University of Barcelona turned to “surrogate” or substitute markers of disease. Inflammation, he notes, has long been implicated in the development of atherosclerosis and coronary artery disease. “High levels of c-reactive proteins and other markers of inflammation in the blood are risk factors that have been implicated in coronary artery disease and ischemic stroke,” he says.

The Jefferson-led team compared the effects of red wine and gin on the levels of inflammatory biomarkers in the blood, including adhesion molecules, chemokines and white blood cells that are related to atherosclerosis. According to Dr. Rubin, no clinical trials have been done comparing the effect of red wine to that of alcoholic beverages with low levels of non-alcoholic substances, such as polyphenols.

In the first part of the study, the researcher gave 20 subjects in two groups two drinks a day of either wine or gin for 28 days. That was followed by a “washout period” of 15 days with no alcohol. In the second part of the trial, those who received red wine the first time then were given gin. Those who had gin first then received red wine. The researchers measured levels of biomarkers before and after each half of the trial. They attempted to rigorously control subjects’ diets.

Both wine and gin showed anti-inflammatory effects. Both groups had reduced levels of fibrinogen, which clots blood but is not an inflammatory marker, and IL-1, which is. Raised levels of fibrinogen are a risk factor for heart attack.

But red wine also dramatically lowered the levels of inflammatory molecules such as adhesion molecules, and proteins in monocytes and lymphocytes.

Longer-Term Studies Needed to Prove Benefit
Dr. Rubin argues that one or two glasses of red wine a day may be beneficial, and that there is some degree of protection from heart disease and stroke by alcoholic beverages in general. Still, the results are only indirect evidence and can’t prove a protective effect against the development of atherosclerosis. The study is far too brief to analyze a process that takes years to develop, he says.

“It’s tough to root out just what is going on,” he says. “There will have to be long-term epidemiological studies done.”

Red Wine's Antioxidant Assets

2008-08-28T19:31:00.002-07:00

By Dr. Harvey Finkel

Of late, there has been a spate of reports emanating from the medical community citing wine's effects upon health based on the presence of those components other than alcohol.

Much of the new data supports the basic premise discussed in my past commentaries: Moderate consumption of wine and other alcoholic beverages is associated with a longer and healthier life than that of abstainers (an observation supported by a great mass of published evidence). While at least half of the benefits associated with wine consumption appear to be derived from the alcohol itself (conversely, alcohol, when abused, is the only component of wine that adversely affects health), there are other components of wine that contribute to the same benefits, but they are more complex and variable, and less precisely defined.

Alcohol's health benefits chiefly favor the cardiovascular system, and are dramatically reflected in reduced risks of atherosclerotic heart attacks, ischemic strokes and limb amputations due to compromised blood supply. Scientific views on the healthful effects of wine's other compounds are not as unanimous, however, but are under increased scrutiny. We are just beginning to peel back the layers of understanding.

Most intriguing are the poly-phenolic flavonoids, which can be referred to as antioxidants, according to their most attractive function. Found in grapes, chiefly the skins, their concentrations tend to be higher in red wines (when skins are included in fermentation) than white (when skins are culled). Their functions in the vine are only partially known, antifungal for one.

These antioxidants are less available in other alcoholic beverages. Among the best known, and most biologically active, are resveratrol, quercetin and the catechins.

The antioxidants with which we are concerned are a class of phytochemicals, compounds of vegetable origin. They are not exclusive to grapes, although grapes are richly endowed with them. They are also found in allium vegetables (onions, leeks, garlic, shallots), broccoli, spinach, blueberries, strawberries, tea and chocolate.

For some time, there was doubt about whether antioxidants could be absorbed when ingested as foods and whether they were biologically potent. The most current research has erased any doubt that the antioxidants remain vital when consumed this way. They appear to be even more active than the more renowned antioxidant vitamins A, C and E.

At or near the top of the list of causes of death and disability (some the product of human instigation, others not) are diseases of the heart and blood vessels, cancer and degenerative disorders. While the cause and aggravation of these ills may be multiple and varied, free radicals and the process of oxidation also figure heavily into the formula.

Free radicals (not a political term!) are highly reactive compounds produced normally as the body uses oxygen. Factors such as smoking, radiation and certain chemicals enhance their production, thus straining, and sometimes over-whelming, the body's natural, enzyme-mediated antioxidant defense system. For this reason, there is much interest in supplementing the anti-oxidants derived from food and drink.

Some of mankind's most insidious diseases are suspected of being able to be relieved to some degree by antioxidants, among them heart attack, stroke, other complications of blood-vessel disease, cancer, Alzheimer's disease and other dementias and degenerative disorders, immune dysfunction, cataract and macular degeneration. Aging itself may be retarded by antioxidants. Precise formulas for the relief of these conditions are not yet known. There is reason to believe that antioxidants may not always be entirely benign.

Recent studies of the cardio-vascular system report reduction of the risk of heart attack in the elderly by a diet high in vitamin A (but not vitamins C or E), reduction in the risk of ischemic stroke associated with the antioxidants found in fruits and vegetables (but no benefit from vitamins A, C or E), and improved coronary artery function apparently due to vitamin C.

The antioxidants in wine and grape juice favorably modulate the blood clotting that climaxes heart attacks and strokes; they help further by relaxing blood vessels and inhibiting the oxidation of LDL (the "bad") cholesterol to its dangerous form. Similar, but less-established, benefits may result from the antioxidant flavonoids found in tea and chocolate, virtually identical to those of wine.

Second in importance to their cardiovascular benefits are wine's antioxidant actions against cancer. As a consequence of its antibacterial effects and the scavenging of destructive superoxides to reduce tissue injury, these compounds may prevent cancers of the stomach and other organs.

The antioxidant quercetin has been noted to inhibit the growth of cancer and leukemia cells, and to potentiate anti-cancer chemotherapy. One report has resveratrol initiating a process one might term cancer-cell suicide, but another suggests that antioxidant vitamins may do the opposite, resulting in larger brain tumors in mice. (No harm comes to cancer-free mice of this strain.)

While the above mentioned data is solid, the demonstrated or suspected benefits of the antioxidants discussed below are still preliminary.

Improved brain and muscle function also has been associated with moderate wine consumption and with inclusion of blueberries, strawberries and spinach in one's diet. One of the most compelling studies compared sets of aging twins. The co-twin of each pair who consumed an average of one to two drinks a day scored higher intellectually than their counterparts who drank significantly more or less.
A number of very nasty bacteria and viruses are inactivated by wine and by grapes (but, surprisingly, in some cases not by alcohol).
One report suggests that antioxidants may help prevent toxemia in pregnancy.
Long noted, but unexplained, has been a disparity between the number of alcohol calories ingested and weight gain. A peek into the mystery may be offered by the recent observation that catechin polyphenols (flavonoid antioxidants, as found in wine and green tea), stimulate the "burning" of body fat.

An ascetic teetotaler might be inclined to ask, why not eat just fruits and veggies, and shun alcohol?

Fear not, there are reasons enough to quaff. Alcohol, in moderation, contributes at least half of wine's cardiovascular benefits, and likely provides numerous other health benefits, and little, if any, risk. In fact, it may even enhance the desired actions of the antioxidants in the enriching form of wine, which is a package that can't be beat.

Contributing Editor Dr. Harvey E. Finkel is a clinical professor of medicine at Boston University Medical Center and chairman of the Committee on Health of the Society of Wine Educators.

Wine and Health

2008-08-28T19:31:00.001-07:00

Moderate wine consumption and potential health benefits - fact or fantasy? There is a growing body of scientific research that indicates the polyphenols found in red wines may offer significant antioxidant protection. This translates to chemicals found in red wines, have the potential to overcome free radicals that are bound and determined to cause cellular damage, which is a root cause of various forms of cancer and heart disease.
Wine Sulfites
wine sulfites
Organic Wines
An introduction and review of Organic wines that are available to today's savvy consumer.
Medical Research and the Health Benefits of Moderate Wine Consumption
An overview of the potential health benefits offered by moderate wine consumption. A user-friendly site that sheds light on recent medical research in regards to the possible cardiovascular and cancer benefits of specific chemical compounds, polyphenols, found in red wines.
Red Wines and Antioxidants
Dr. Finkel, M.D., a Clinical Professor at Boston University Medical Center, provides a clear explanation of the latest research buzz on the potential health benefits of moderate wine consumption.
Medical Study on Red Wines Suggest Decreased Risk for Heart Attack
Medical study results found in the journal Atherosclerosis, suggest that the polyphenols found in red wines may lower both heart attack and stroke risk.
Possible Health Benefits Derived from Moderate Wine Consumption
Two physicians take turns weighing the research on the potential health benefits of red wine.
Red Wine and Heart Health
A synopsis of a British medical study on red wines that pinpoints one of the mechanisms in which red wines may decrease one's risk for heart attack.
Reserach Suggests Red Wine Boosts Good Cholesterol
French researchers find red wine may help boosts "good" cholesterol levels.

Red Wine Poached Pear Recipe

2008-08-28T19:30:00.001-07:00

By Stacy Slinkard

This savory red wine poached pear recipe is a perfect dessert option for cold winter nights or as an elegant, "fancy" brunch dish. The recipe maximizes the pear's natural sweetness, combining it with a fruit-forward red wine and highlighting both with a touch of cinnamon and vanilla. Truly decadent!

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

4-6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
3/4 cups of granulated sugar
2 Tablespoons of lemon juice (can also add lemon zest if desired)
2 teaspoons vanilla
2 teaspoons of cinnamon

Preparation:

Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with either marscapone, crème fraiche or Devonshire cream.

St. Patrick's Day Sangria

2008-08-28T19:29:00.002-07:00

This recipe takes a wee bit o' Irish Whiskey and transforms the traditional Spanish Sangria into a festive, "Irish" Sangria - a perfect substitute for green beer and works well with corned beef and cabbage for celebrating Saint Patrick's day in wine-themed style.
Prep Time: 5 minutes
Ingredients:
• 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja red, Zinfandel, Shiraz, red Burgundy)
• 1 Lemon cut into wedges
• 2 Oranges cut into wedges
• 1-2 Apricots cut into wedges (may also use frozen apricots or peaches)
• 1/2 Cup sugar
• 1-2 Shots of Irish Whiskey
• 2 Cups club soda or ginger ale
Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the wedges of orange, lemon and apricot (leaving out seeds if possible) and add sugar and whiskey. Chill overnight. Add club soda or ginger ale just before serving (may substitute lemon-lime cola for club soda/ginger ale if you prefer a sweeter sangria).
If you'd like to serve right away, use well chilled red wine and serve over lots of ice.
Addition ideas: May add a shot or two of gin, brandy or rum, also adding frozen citrus concentrates like orange, lemon or limeade add even more intensity to the flavor. If you prefer to enjoy more subtle fruit flavors, then just add a splash of raw lime juice. Top with an Irish cocktail flag.

Quick Tips for Cleaning Red Wine Spills

2008-08-28T19:29:00.001-07:00

By Stacy Slinkard

It’s one thing to not cry over spilled milk, but it’s an entirely different thing to hold back tears when a full glass of red wine leaves its mark on your white carpet! What can you do to remove red wine stains from your carpet, area rugs or clothing?

The First Response

When red wine is spilled onto your carpet or clothes, white wine can be your true companion. White wine will neutralize red wine and will make it easier to lift the color off of your carpet or clothing. Simply pour white wine over the stained area and very gently blot the liquid up with a thick towel (be very careful not to rub as this will force the stain into the carpet or clothing fibers). Once you have the majority of the spill blotted up, take your favorite carpet shampoo or clothing stain remover, whichever the case may be, and clean as you would if the wine stain were a bit of dirt on the carpet or clothing.

A Host of Tried and True Stain Removers

A few other red wine stain removers include: club soda, salt, Scotchgard’s Oxy Carpet Cleaner and a must-have product called “Wine Away.”

Club Soda

Club soda can be poured on the stain and the carbonation will help to lift the stain from the carpet fibers while the salt acts as a buffer to keep the stain from setting.

Oxy Carpet Cleaner

Scotchgard’s Oxy Carpet Cleaner works well to lift stains and provide a stain protector to the area of the carpet it was used to clean. It is available at places like Target or Walmart for about $6.

Salt - who knew?

Salt can be poured on the spill to keep the wine from setting until you figure out which method of clean up you would like to go with.

Wine Away - Stain Remover

Wine Away has been tested and recommended by the Good Housekeeping Institute and is even endorsed by Gourmet magazine. It is truly a wine world wonder that every red wine lover should have stowed in their cleaning cabinet.

Finally, whatever you do, don't let the spill sit for long before taking action, the longer it sits the more difficult it will be to lift the stain from your carpet or clothing.

Top 4 Red Wine Clubs

2008-08-28T19:27:00.000-07:00

Wine clubs have come a long way in the past decade. With the increasing popularity of both domestic and imported red wines, many clubs are allowing Wine Lovers the option of selecting only red wines for their monthly shipments. Here are four top picks for the very the best wine clubs featuring red wine exclusives in each shipment.

1. California Reds Wine Club

The California Reds Wine of the Month Club features three Wine Club membership options: Ultimate Reds, Dynamic Duo and World Wide Reds. All of the wines hail from small-family owned vineyards with attention devoted to quality and craftsmanship. This club specializes in offering reds from Zinfandel, Merlot, Cabernet Sauvignon to Syrah/Shiraz, Malbec and beyond! You may choose from 2-3 bottle deliveries from select California wineries or go the international route and enjoy new red wines from abroad. Price: ranges from $39-95 per month.

2. K&L Wine Club's Signature Red Collection

K&L Wine Clubs offer three unique tiers of wine clubs. The first is a Best Buy Wine Club, providing a budget-friendly wine club with an eye on both value and quality. The Premium Wine Club, is just that - premium wines both red and white delivered to your door each month. The Signature Red Collection is the club for red wine lovers the world over! This club sets its sights on high quality, wines of prestige and character - two red wines from around the globe make their debut on your doorstep each month. Price: $50 per month.

3. Wine.com's Big Bold Reds Wine Club

Wine.com offers a rock-solid red wine club adventure for only $39/month. This is a fairly straight-forward wine club. Basically, you receive two bottles of well-rated red wine from anywhere on the globe, that are hand-selected to pack a premium palate punch for the beginning to discerning enthusiast. From sassy Shiraz to mellow Merlot this club will wow you with an ongoing assortment of tip top red wines.

4. California Wine Club

Receive 2 or 4 bottle shipments on a monthly basis from one of three memberships options. These options range from value-priced boutique winery selections to luxury-priced gems, and a hand-picked International series with direct imports at competitive prices. Each of the membership options will allow you to select whether you would like a combination of reds and whites or if you'd prefer to stick with a "reds only" shipment. Also included is a vibrant 12-page, full-color informational newsletter, filled with winery profiles, tastey recipes and fun tips on enjoying your wines. Price: $45, $70 or $135

Red Wine Recommendations and Reviews

2008-08-28T19:23:00.001-07:00

Looking for tried and true red wine finds? What about terrific value wines that are priced from $10 and under? Look no further...check out these well-rated red wine finds!

Rosé wines are perhaps the most versatile, food-friendly wines around. They have had an image problem to overcome, thanks in part to the run of "White Zin," as many consumers mistake Rosé wines to be overly sweet and in the category of "starter wine." However, Rosé wine sales are on the rise as savvy Wine Lovers have discovered that many of these pink wines fall into the definitively "dry" category, not sugary sweet, and the vast majority of Rosé wines offer a very good wine value for the money. Rosé wine hues come from the short contact time that the grape juice has with the grape skin. Serve chilled.

1. Montes Cherub Rose of Syrah 2007 (Chile) $16

This brilliantly colored Rosé from Chile is made from 100% Syrah grapes, resulting in a delicious array of fresh fruit flavors amidst well-supported structure. Very refreshing - perfect as an apertif or with fresh veggies, highly flavored Asian food or grilled poultry or fish.

2. St. Supery Rosé 2006 (CA) $20

St. Supery has delivered a vibrant, refreshing summer sipper Rosé. Talk about color - the hues are truly an eye-catching array of pink and salmon. This wine is made from Merlot grapes and boasts big berry flavor - mainly strawberry, cherry and raspberry on the cusp. It is dry wine and has perfect pairing versatility for completing summer's favorite fare!

3. Masseria Altemura Rosato 2006 (Italy) $12

This Italian Rosato is made from 100% Negroamaro grapes, resulting in a cherry red color profile and a fragrant fruit-filled bouquet. The palate provides a good bit of cherry and raspberry in a well-balanced format. Perfect with appetizers.

4. Red Guitar Garnacha Old Vine Rosé 2006 (Spain) $12

A fun, spirited Rosé that is dry, yet full of robust red fruit flavor - boasts good acidity and a lovely crisp finish.

5. Tablas Creek Rosé 2006 (CA) $22

This Rosé is a blend of Mourvèdre, Grenache and Counoise grapes. The result is an astonishing Rosé that has both finesse and staying power. Aromatic and elegant - bright red fruit wrapped in spice - give this Rosé a distinguished edge to many in its class.

6. Jaboulet Parallele 45 Rosé 2006 (France) $10

From France, this Rosé is blend of 50% Grenache, 40% Cinsault and 10% Syrah. The color is a striking pink rose and the aromas are floral. The flavor profile offers lots of depth with red cherry dominating in a dry palate environment. A very remarkable Rosé to pair with an unlimited menu of food options.

7. Francis Ford Coppola Sofia Rosé 2007 (CA) $12

This Rosé by Coppola is tip top on the elegance chart. Starting with a stunning bottle shape and presentation it only gets better when you pop the cork. The Coppola Sofia Rosé is derived from Pinot Noir grapes and offers exuberant fruit - strawberries, cherry and raspberry as expected but wrapped in subtle citrus notes, which was unexpected and quite fresh on the palate. Would be perfect for a bridal shower. Truly a delight!

8. Folie a Deux Menage a Trois Rosé 2006 (CA) $10

Folie a Deux has produced a unique Rosé from an exceptional blend of Merlot, Syrah and Gewürztraminer no less! Ultra fresh fruit flavors of strawberry and raspberry wrapped in spice and delivered in well-balanced harmony, greet the palate. A fantastic Rosé wine find, that will support a myriad of food flavors starting with appetizers and ending with Thai.

9. Mulderbosch Stellenbosch Rose 2006 (S. Africa) $12

This South African Rosé is dry, crisp and offers good acidity. Its coral color is jewel-like and the aroma is earthy berry. The flavor profile is an interesting mix of fruit - bits of strawberry, touches of citrus, and nuances of melon supported by a deep minerality and some peppery spice. Great with shellfish.

10. J Vineyards Brut Rose (CA) $30

A tremendous treat - this sparkling Rosé from J Vineyards is bursting with ripe red berry and lively citrus fruits both on the nose and the palate. A balanced wine composed of three grapes - Pinot Noir, Chardonnay and Pinot Meunier, it offers good vitality and a festive charisma be it the first sip or the last.

11. Chateau Ste. Michelle Nellie's Garden Dry Rose 2006 (WA) $10

This hot pink wine is a fantastic summer supplement to just about any backyard barbecue or summer get together. Not overly dry and not overly sweet, but enjoying a happy medium for both appetizers and entrees alike. Lots of fruit and an approachable presence make this wine a true crowd pleaser.

12. Beringer California Sparkling White Zinfandel (CA) $10

The Beringer Sparkling Rosé is one for those who are "White Zin" lovers, but it has bubbles and is quite refreshing! Made from Zinfandel grapes and offering a sweet strawberry meets spumante experience - a fun wine to pop open for summer gatherings.

Cabernet Sauvignon Recommendations for Under $10 Shiraz/Syrah Recommendations for Under $10 Merlot Wine Recommendations for Under $10 Pinot Noir Recommendations Under $10 Pinot Noir Recommendations Priced from $11-20 Cabernet Sauvignon Recommendations

A review of four recommended Cabernet Sauvignon wines.

Barolo Wine Recommendations
Barolo wines are derived from the Nebbiolo grape and produced in Italy's Piedmont region. This is truly one of the world's best red wines and is an example of a wine that gets better and better with age.

Pocket Wine Guide
The Pocket Wine Guide is a handy reference guide for the market's "Best Wines Under $10." From Cabernet Sauvignon to Chardonnay, we've included a top pick wine from each of the "big 10" varietals. We’ve all been there... in your favorite wine store and unable to remember, decide or find the perfect wine that is under the magical $10 mark. That’s what this pocket guide is for.

A Review of Four Cabernet Sauvignons

2008-08-28T19:21:00.000-07:00

By Stacy Slinkard

Gundlach Bundschu Cabernet Sauvignon 2002

A bold Cab, that has lots of spirit and palate interest. This wine can hold its own when paired with a meal or enjoyed solo. Deep berry flavors, mix with a jag of chocolate. This was the most expensive wine in our tasting, but also the unanimous favorite! As an aside this particular wine is amazing with dark chocolate. Will cellar well for 10-15 years. Typically retails for around $25 a bottle.

Columbia-Crest Cabernet Sauvignon 2001

This ruby red wine is medium-bodied and full of fresh fruit flavors like cherry and even blackberry. It is an easy going wine that is fairly friendly for a variety of meal matches. Try it with a zesty steak or pot roast. If you are looking for an interesting cheese to pair it with, give Blue Cheese a shot. The flavors mingle really well together. Reasonably priced at $13 a bottle.

McManis Family Vineyards Cabernet Sauvignon 2003

A deep garnet colored California Cab with aromas of bell pepper and flavors of fresh berry. The McManis Cab is a medium bodied wine with a smooth and easy finish. The 2001 vintage was the winner of a double gold medal at the International Wine Competition held in San Francisco. At only $10 a bottle, this may be the best bargained Cab around!

Penfolds Rawson’s Retreat Cabernet Sauvignon 2004

A classic Australian Cabernet Sauvignon with a very affordable price tag ($8). For a young Cab, Penfolds has produced a fresh, palate-friendly wine with soft tannins (read: pucker-power), boasting both visual and pairing appeal. A fairly versatile wine that went extremely well with spicy spaghetti and meatballs. Generally enjoyed the tasting experience.

An Introduction to Red Wine

2008-08-28T19:18:00.000-07:00

By Stacy Slinkard

First things first, red wine is well…red, but why? It's color can be derived from a vast assortment of grape varietals ranging from grapes that are reddish, deep purple, and even a beautiful blue on the color scale. These grapes give rise to a wine that is color classified with such descriptors as garnet, almost black, dark red, light red, ruby red, opaque purple, deep violet, maroon and the list goes on. It is the grapeskins that are responsible for the red wine’s distinct color spectrum. The skins are in contact with the grape’s juice during the fermentation process, allowing the dispersion of both color and tannins. The individual wine’s particular red hue depends on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice. There are right around 50 key red wine varietals that consistently manifest themselves in today’s worldwide wine market.

Red Wine Glass Choice

Red wines will put their best foot forward when poured into and sipped out of a wine glass with adequate room. A distinctly oval or egg-shaped bowl that narrows slightly at the top as opposed to a slender flute-like glass is necessary to enjoy a red wine to the fullest . The ideal red wine glass will accommodate between 10-22 ounces of liquid, allowing more room to swirl your wine and better surface area for allowing the wine to breathe a bit. On the serving note, keep in mind that most red wines are at their best when serving temperatures are between 60-65 degrees Farenheit – serve them too warm and the taste of alcohol is overly evident, serve them too cold and they will quickly veer towards bitter and more astringent on the palate.

Red Wine Style

As with all wines, the particular winemaker will have adequate “say” in the style of wine he will produce. That said, red wines are often classified by “body-type.” For example, one might say that a certain red wine is “light-bodied” – referring to the mouth-feel and tannin structure. A light-bodied wine will have fewer tannins present and less presence on the palate. These are wines that are often less demanding partners with flavor-filled foods. An example of a light-bodied red wine would be one derived from the Gamay grape varietal, such as France’s famed young red wine: Beaujolais Nouveau. A medium-bodied red wine will contain more tannins than the above Beaujolais Nouveau, but will not have near the pucker power of a high-powered California Cabernet Sauvignon or an Italian Super Tuscan. Typical examples of medium-bodied red wines include: Merlot, Shiraz or a Chianti. Full-bodied red wines boast the highest tannin (and often alcohol) content. Prime examples of full-bodied reds are France’s esteemed Bordeaux wines, California’s key Cabs and Italy’s sizzling Super Tuscans. In general, light-bodied wines tend to “feel” more like water in the mouth. In contrast, “full-bodied” wines feel heavier, more like milk, this effect is due in large part to the higher tannin (and again, alcohol) content.

Key Red Wine Varietals

The top red wine varietals that you are likely to encounter are: Cabernet Sauvignon, Pinot Noir, Zinfandel, , Cabernet Franc, Chianti, Barolo, Barberesco, Petite Sirah, Syrah, Shiraz, Sangiovese, Malbec,Grenache, Bordeaux, and Côtes du Rhône.

Common Red Wine Flavor Descriptions

Cherry

Plum

Strawberry

Blackberry

Raspberry

Currant

Gooseberry

Boysenberry

Raisin

Fig

Pepper (white/black)

Clove

Cinnamon

Coffee

Cocoa

Mocha

Tobacco

Leather

Licorice

Toast

Smoke

Violet

What is Wine?

2008-08-28T19:11:00.000-07:00

Wine is an alcoholic beverage made from the fermentation of grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.

Although other fruits such as apples and berries can also be fermented, the resultant "wines" are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit or country wine. Others, such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Israel, Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria and Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian and Jewish ceremonies such as the Eucharist and Kiddush.

The word "wine" derives from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine", itself derived from the Proto-Indo-European stem *win-o- (cf. Ancient Greek οῖνος - oînos, Aeolic Greek ϝοίνος - woinos). Similar words for wine or grapes are found in the Semitic languages (cf. Arabic ﻭﻳﻦ wayn) and in Georgian (ğvino); some consider the term to be a wanderwort, or "wandering word".