Posts Tagged wine

Heart Month and Wine

It’s truly appropriate in this month of love, V-Day time, to focus on our hearts and have heart-healthy discussions. The month has been designated as American Heart Month. Plenty of foods qualify as heart-healthy and exercise regimes are well focused on their benefits to the heart. It’s also a perfect time to talk about wine and its benefits and find the affordable, drinkable wines that please your palate.

Consider this: Wine prices continue to drop as more distributors have become knowledgeable about less expensive wines. Is the Cabernet rush over? Some would say it has been toned down considerably for its price escalation and our newly-found interest in the under $20 and under $10 bins. Have you seen the latest strategy: Plenty of 2nd label wines are appearing in our markets and are filling up consumer carts as they are averaging $7. Hard to beat a price like that for an everyday drinkable product! If you don’t believe me, study the crowds at Trader Joe’s filling their baskets with $4.99 bottles!fuerzamalbec

Yes, the California Cab has proven an expensive luxury for many while European and South American wines are having a front row seat at the wine bar.

Time to take care of your heart. Enjoy the requisite number of fruits and vegetables, eat the right proteins, choose fats carefully, and take out your favorite glass.

Wine works wonders to soothe the soul and keep the heart healthy.

Salud.

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The Drinks World

As we tune out and wind down, let’s not forget how the beverage world has changed this decade. Very few people carried individual water bottles wherever they went. Did they even sell those 35-pak cases at Costco? OK, I know not everyone recycles, but drinking water is good for us, right? Now we’ve even flavored them and forced people to make major water decisions when dining out: Tap or expensive? Maybe that approach will stay in the decade we’re leaving behind. Hope so.

Artisan beers became a craze, and big brewers needed to step down into the craft market. Wait, for many that became a significant financial step upwards. Look at the popularity of Blue Moon and the significant number of brewers making Hefeweizens. Slice of lemon, please.

Remember expensive bottles of French wine? OK, they still exist as do the reserve wine lists, but as the recession took its toll on our dining out and dining-in budgets, we learned to embrace new regions of the world and become familiar with other wines and sparklings such as Malbec, Cava, and Prosecco. What was being poured in Chile, Argentina, New Zealand, Australia, and South Africa became of greater interest to us as we scoured those regions for our new vintages.

No longer were we limited to American wines from California, Oregon, Washington, and New York. We learned Thomas Jefferson was right: Virginia became an established wine region with award-winning wines from Barboursville, Chrysalis, and Jefferson Vineyards.

We even became fascinated by different wine glasses for different wines. What was once limited to high-end stores and fancy restaurants became more commonplace on the shelves at Target as Riedel moved into the consumer space with its 4 and 6-boxed items. A glass for red, one for white, and the emergence of the flute instead of the floating half circle for sparkling! Of course, those who follow every trend knew they needed a specific glass for a specific pour. Stop, not that one, that’s for Zinfandel only!

We even bought the whole wine lineup including the darling of the opening set, the Rabbit, and the multitude of decanting carafes. We became serious wine drinkers, and as we traveled wine regions, we became more knowledgeable, and less intimidated, by what we drank!Rabbit7

As we look forward, we’ve gone back to the old cocktail routine and elevated the bartender to a drink specialist who has studied the chemistry, or alchemy, of an ingredient-shaken beverage. Specialty cocktail menus re-emerged and the high priced, fun-sounding cocktail helped many restaurants survive.

We became caffeine freaks with an almost unstoppable fascination with coffee drinks, both hot and iced. It was clearly the Starbucks decade, a title the company hopes to regain in the upcoming year. Grocery stores proudly introduced coffee bars. We decided one double espresso was too limiting and added caffeine-based energy drinks to our daily consumption routines. All these steps hit soda sales as they plummeted, and the old brands started to lose the high fructose corn syrup and explore cane sugar drinks.

We were a thirsty group and little has quenched our thirst as we reach for the next tantalizing trend.

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Drink Light Colors

I’m not telling you what to do, but a new study from Brown University’s Center for Alcohol and Addiction Studies found that individuals who favored light-colored beverages, such as vodka, fared better with the extra shot than those on the bourbon side of the bar. Subjects were given 100 proof Absolut and 101 proof Wild Turkey for the first night of the study, and a caffeine-free soft drink the second. They found that those who drank to a state of inebriation suffered more with the darker drink, the one with more toxic properties.

They did not study red v. white wine nor light beers v. heavy lagers, but the study author believes that lighter beverages fare better in the overindulgence headache department.absolut100

You’ve been warned.

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Paint the Room Red; Drink the Wine

Some studies are just too good to ignore. German researchers found that people who sipped wine in a blue or red-painted room enjoyed the experience more. They rated the wine of a higher quality than it might have scored!

Now admittedly they used a Riesling, I imagine a German Mosel, which has quite distinctive flavors and a recognizable color. Individuals in a red room gave it higher marks than those with the same wine in a green-painted space! The red and blue wine tasters said they would pay more for the wine than those in the white or green room.

As long as your walls are red or blue, you might be able to serve a lesser priced wine for your next party!

Seriously, some of these so-called tests are just too good to ignore!

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What about a deep purple Syrah from Santa Ynez in California in a red room?

What a clash of colors!

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Is It Safe to Drink 50 Glasses of Wine?

That’s the question I have to ask myself after hearing about the newest nutrition bar. Yes, it’s great to find a product with only 190 calories. Love the fact that it’s marketed as a luxury nutrition bar. That’s a new branding category, I think. Another positive: High in fiber and loaded with seven super fruits such as pomegranate. Getting me excited.

Am a little flummoxed by the quantity claim that the WineTime Bar contains as much resveratrol as 50 glasses of red wine! Now you understand my problem. Love the health benefits from resveratrol and the fact that the company sourced the Rhone reds, but am just a little confused by how much is too much.

Should we be drinking 50 glasses of red wine at a time? Should one bar which we will willingly enjoy for its fiber-rich, low-calorie, dark chocolate taste be a substitute for those many enjoyable sips of dinner reds? There’s something fundamentally wrong with this picture.bars-small

Who is doing the science to question how much resveratrol we should consume in one sitting? How much is too much? How many bars should we have daily? Three? 150 glasses?

Those who jumped on the early bandwagon and consume resveratrol pills may want to enjoy a bar instead. A glass of water and a pill is one approach, but a chocolate bar certainly sounds more appealing. We just have a few unanswered questions.

Personally, I prefer to have my cake and eat it, too, or in this case my chosen glass of red with a small bar of 71% dark chocolate and then my double espresso!

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Trust A Restaurant

I’m so busy often siding with the diner in many restaurant kerfuffles, but it’s time to put on the owner, chef, manager hat and see what we can uncover. Hats off to hard work.

When you go to a good restaurant or one considered top tier, it’s OK to order the least expensive wine if it is the type you like or think you’ll like and it is the one that matches your budget. Remember that a good restaurant takes pride in its wine list and has no need to put inferior wines on the list. The old rule was always order the second least expensive one because you can’t trust the least expensive one. Not true. Trust the fine quality restaurant to care about its wine choices. You’ll not be sorry or if you are, they are making the major mistake!

If the restaurant explains its specials and the price is in range with the other menu items, then consider that the chef got excited from going to market or seeing what was the freshest item he could buy today. Sometimes the specials are so good they deserve to be considered as regular menu items; assuming they are available and match the price points. Trust the specials (if they are within the regular menu range).

If you have allergies or certain ingredients seem to cause problems, specify that when ordering. A good server will double check with the chef on specific ingredients and together with the chef will offer suggestions on more suitable selections. If you have major allergies, it is always good to call ahead and make certain you have made a reservation at a restaurant that can accommodate your specific needs.

A good restaurant seldom fails you. They want you to be pleased; to return; to spread the word. It’s a mutual bond: You want to be pleased. Let the praise begin.friedgreentomatoes

Trust the restaurant, and you will be rewarded.

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Wine Not

corksThe wine industry has managed to have a stellar year despite some strategic changes. Many restaurants decided to rethink their Reserve lists, grocers and wine stores increased their specially priced wines, AKA the under $10 bins, and consumers became more adventuresome in their selections than maybe they were a year ago. With all the adjustments, the wine industry survived with a relatively strong year. Maybe not the sparklings, but the rest of the industry.

Here are other facts to sip:

Health articles that speak volumes about the heart-healthy benefits of red wine positively impact consumption. There’s a possible spike in grape juice consumption, too, as it possesses the same ingredient, resveratrol. How about the impact of resveratrol on fighting off viruses. Right now with the fear of the devastating effects of the flu, the Italian study could not be better timed. I’m starting to feel really healthy.

With all the employment anxiety affecting so many of us, how about the study that suggests red wine helps with digestion. Now we’re talking pairing: a good dinner and a glass of red wine. This has true promise.

Sure some wineries have not survived aspects of the downturn, and the Julia Child/Robert Mondavi food center, (The American Center for Wine, Food, & the Arts, COPIA in Napa) is up for sale, but as far as an industry, many US regions are reporting strong sales. Wines from South America, South Africa, Australia, and New Zealand  are strong contenders for a re-tailored wine budget. It looks as if France is back in favor as the world’s number one wine producer, taking the crown from last year’s winner, Italy.

Wine tastes and budgets are all over the map. Maybe you’re drinking more Malbec than Merlot now than you were 2 years ago, or more Beaujolais than Bordeaux, but you’re enjoying the swirl. Some patterns could be in flux as big bonuses are back again on Wall Street. Maybe some of those redefined New York restaurants are rethinking their tailored-down lists. Time will tell. I hope those days of wine and roses are left to the novelists.

So many wonderful wines.

Raise your glass high and enjoy the bouquet while your heart, digestive system, and virus-fighting agents smile at your beverage selection.

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Are High-End Wines Passé?

winebeauA lot has changed since the dreaded Recession/near Depression and economic slide of 2009. We are definitely different shoppers, consumers, diners, cooks, and lest we forget, different drinkers. The specialty wine industry of high-priced labels may be truly limited to the top 1% of the population. They may not even know that there’s been a slowdown, a change in purchasing power. They may not have been affected, but they have to be making purchases or nothing will change.

It’s the 99% pf the Universe that has felt each bump in the road, each change and bit of negative news. Restaurants have clearly felt the impact–the naked eye shows more empty tables at once crowded hot spots (Search the blog under “restaurant,” and you’ll see a history of change). Grocery stores (a similar search) are tripping over each other to show how low their prices are. The wine industry has not been immune to these shopping trends. Not that everyone is drinking Two Buck Chuck which is often closer to three bucks, but the Under $10 bin is getting more competitive.

We could have always supported that bin if we had just focused on our neighbors to the South: Chile and Argentina. They both offer many fine, wonderfully drinkable wines that have been consistently affordable: Think Casa LaPostolle Sauvignon Blanc and Alamos Malbec. Likewise, many wines from Australia and New Zealand (Think Wolf Blass Shiraz or a Yalumba Riesling) have always offered top value add wonderful flavor profiles. Wines to pour.

The question is: Will the high-end winemakers be able to win back customers? Are we better educated now in our drinking habits and quicker to abandon the Big Labels in favor of our new finds?

The Champagne industry has long struggled with a marketing perception problem: They want to be all-round beverage rather than just a special occasion pour. Now its price point receives significant competition from sparkling wines such as Cava (Spain’s traditional Champagne Methode sparkler) and Italy’s contribution, Prosecco, both in the more affordable category.

Whole Foods, Trader Joe’s, and Wegman’s have figured out how to capture the new wine drinker. Expensive wines are still available, but the crowds gather around the more drinkable, affordable, wines to go with their scaled-down price-sensitive shopping list.

Just serve my red a little chilled.

Salud!

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September Eats

chrysalisgrapesAbout this time in the calendar, at the end of the month and before the new month, we look at the various ways we can celebrate food during the coming weeks. September clearly will not disappoint. Sure it’s a hectic month with back-to-school, lunchboxes, and a semi-normal work schedule without long weekend escapes, but there is much to celebrate. Take a peek.

Here’s a hearty protein to start with: National Chicken Month. Lotsa ways to celebrate this one from finding new recipes to supporting producers of organic and heritage birds.

It’s also a sweet month: It’s National Honey Month. The Honey Board’s website makes it easy for parents and youngsters to find teaching activities about honey or bees, and some easy recipes.

Now my new food weakness: Mushrooms. September is National Mushroom Month and Kennett Square, Pennsylvania (considered the Mushroom Capital of the World) celebrates with the 24th Annual Mushroom Festival. Maybe one of the best nutritional tidbits about mushrooms is their natural Vitamin D content. With everyone screaming about testing for low Vitamin D levels: Do yourself a favor, enjoy mushrooms.

The list goes on, and some foods are celebrated for a week or a single day. (Starting on the 6th is National Waffle Week). The possibilities for a week or a day’s celebration are only limited by your imagination.

September, a back-to-reality month, is just a warm up for October’s great party: Virginia Wine Month.

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Graciousness Works–Try It

LMT3Sometimes the line “no good deed goes unpunished” summarizes an event most accurately.  Take a recent example: You find an error on your dining out bill. Don’t get excited, it’s not an overcharge. Rather, it’s the opposite. You find the server forgot to include the wine on the bill.

These are tough economic times, but that is irrelevant. You never forget that the right thing to do is to bring it to his attention so he can graciously thank you for finding the error and helping him. 

That’s the dream world. The reality more often than not is the following response: Oh.

Not a thank you. Not a recognition of error. No appreciation for honesty. Actually it’s more complicated than that: It’s a response without a hint of responsibility, forget the appreciation angle. Potentially, he has everything to gain as in a higher tab should improve his numbers and his tip. Duh. 

I’m not sure restaurants can teach this skill.

I can. It’s quite simple: Graciously, thank the customer and be appreciative of the fact that their attitude is a whole lot better than yours! This is one of those times you want someone in the back room monitoring the staff so they can figure out how much money they’re losing from forgetfulness or just overall carelessness.

It’s OK to admit a mistake. 

It’s not OK to be casually dismissive.

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