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Sizzling Seafood and Fish Fillets

grilled salmon fish filletsAnytime is a great time for healthy fish fillets. Here are some tips to get you cooking.

WebMD Expert Column

By Elaine Magee, MPH, RD

There’s something about summertime that encourages many of us to enjoy more sizzling seafood recipes. Maybe it’s the time spent at the ocean or a lake. Maybe it’s the hot grill out back, and those kabob spears that have been sitting in the kitchen drawer all winter. No matter what the reason, eating more seafood is something to celebrate!

The American Heart Association (AHA) recommends eating fish fillets (particularly fatty fish) at least two times a week. Omega-3 fatty acids have been linked to a lower risk of death from heart disease. And fattier fish, like salmon and sardines, herring and albacore tuna, are high in two kinds of omega-3 fatty acids — DHA and EPA. The AHA also notes that fish is a good source of protein, and it doesn’t have the high levels of saturated fat that fatty meats do.

People not known to have heart disease should eat a variety of types of fish fillets at least twice a week, says AHA communications manager Julie Del Barto.

And people who have been diagnosed with coronary heart disease should eat about 1 gram of fish omega-3s per day, preferably from fatty fish. While fish contain varying levels of omega-3s, that might work out to around 3 ounces of salmon or tuna, or 6 ounces of pollock, flounder, or sole, according to the AHA web site.

Young children, along with women who are pregnant, planning to become pregnant, or nursing, should avoid fish with higher levels of mercury, like shark, swordfish, tilefish and king mackerel, according to the FDA. Everyone else can eat up to 7 ounces of high-mercury fish per week.

7 Seafood Grilling Tips

Grilling is a fun, healthy, and tasty way to cook seafood. But it can be a little tricky if you’re used to flipping burgers or slapping steaks on the grate. (if you had to but the grill away try broiling) Here are seven tips to get you grilling:

1. Give an Inch. If your fish fillets are an inch thick or less, you can grill them right over the charcoal. If they’re more than an inch thick (like a whole fish), consider cooking them off to the side of the charcoal. This way, the center of the fillet is more likely to cook completely before the outside of the fish is overdone.(if broiling the trick is to start out cooking on the center rack away from broiler. This bakes the fish fillets then move the fish fillets closer to broiler to crisp up the fillets.)

2. Skin Side Down. Grill fish fillets with the skin side down, and don’t worry about turning them. The skin holds the delicate package together and protects the flesh from the flame. If you want to scorch the flesh side of your fish fillet, just let it grill flesh side down for one minute right at the beginning, then flip to finish cooking with the skin side down. You can remove the fish from the grill by sliding a spatula between the skin and the flesh — the charred skin is left behind on the grate. (when broiling cook the skin down)

3. Direct or Indirect? Indirect grilling is when the heat is on either side of the food, not right beneath it. This technique is generally used for foods that require 25 minutes or more of grill time — which generally is not the case for seafood. But indirect grilling is also used for items that are delicate in texture, like fish fillets. If using indirect heat, try not to peek while the fish is cooking. Every time you lift the lid, heat escapes and this can prolong the cooking time.

4. Is It Opaque? White-fleshed fish fillets are usually done, but still juicy, when their centers just turn opaque. (Opaque means you can’t see any light through it.)

5. Keep It Dry. When you start be sure to pat dry any fish fillet or seafood you are about to grill or brown in a pan (use paper towels). This is important because wetness on the surface can prevent browning and cause splatters.

6. Add a Coat. Add a light coat of oil or cooking spray on your seafood before grilling. This will help it brown and keep it from sticking to the grill or broiler pan.

7. All in Due Time. The general rule for grilling fish fillets or steaks is four to five minutes per 1/2 inch of thickness, and 8-10 minutes per 1 inch of thickness. For other seafood items, here are some grilling recommendations from the Weber-Stephen Products Co.:

  • Shrimp –2 to 4 minutes over direct high heat.
  • Scallops — 3 to 6 minutes over direct high heat.
  • Mussels — 5 to 6 minutes over direct high heat. Don’t eat any that do not open.
  • Clams — 8 to 10 minutes over direct high heat. Don’t eat any that do not open.
  • Oysters — 3 to 5 minutes over direct high heat.
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The Wine Novice Says — Don’t Forget the Wine
Wine is the finishing touch to any seafood or fish fillets menu. The style of fish or seafood has a lot to do with your wine selection.
Little sweet with lean  fish
California Chenin Blanc and Pinot Grigio are the wines I like to pour when I am serving lean, white fish cooked simply or grilled.
Flounder, halibut, walleye, snapper, raw clams or oysters all do well with the above wines.  The wines have a nice fruit with a little sweetness. Serve chilled.
Dry and full bodied with oily fish
Chardonnay isn’t quite as popular these days, but I love it with striped bass, crab, oysters — even lobster. The theory here is to match a full-bodied wine with a full bodied dish. If you have a fish that’s a little oilier, Chardonnay works well but I also prefer a Sauvignon Blanc from Marlborough with grilled salmon.
Fuller bodied and sweet with spicy seafood
Rieslings  are fuller whites that often have some lingering sweetness to them. I go for these wines with Asian seafood or anything spicy.  Gewurztraminer also works well for spicy shrimp dishes.

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Tangent Estate Sauvignon Blanc

Tangent Estate Sauvignon Blanc is White Wine from Edna Valley, California

bottle of tangent estate sauvignon blancThis wine is not your typical California white wine. But it is the type of white wine you would expect from John Niven and Michael Blaney. They “went off on a Tangent” in the 1990′s. With wine master Christian Roguenant, they produce a a fine white wine that is similar to the styles of France’s Loire Valley and Sauvignon Blanc from Marlborough in Australia.

When John and Michael “went off on a Tangent” they wanted a break from Chardonnay that their family’s have made for years. They came up with this version of Sauvignon Blanc. They are also known for some unusual wines called Albarino and Riesling.

Edna Valley is different than it’s wine neighbors on California Central Coast. It is just miles from the Pacific and the valley runs east and west. Most of the valley’s there run north and south. Because of this exposure the valley gets rolling fog and gentle ocean breezes that cause the grapes to ripen early and stay on the vine longer. This allows the grapes to have a concentrated, aromatic flavors.

 

Tangent Estate Sauvignon Blanc is not oaked, on the dry side, light in body and enjoy at 45 degrees

Tangent Sauvignon Blanc goes well with light seafood like crab, grilled tilapia, shrimp, pasta tossed in olive oil and many cheeses. Beside as a beverage, my two favorites food with Tangent Estate Sauvignon Blanc is fresh sushi and goat cheese.

Winemakers Notes for Tangent Estate Sauvignon Blanc

Apperance: Light green gold in the glass

Aroma: Fresh peas in a pod, enticing passion fruit and zingy citrus

Taste: Brimming with green apple, lemon, lime, and grapefruit. Mouthwatering! (13.5%)

 

There are many different types of wine. Go here to learn more

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Loom Australian Riesling

The Loom Australian Riesling is a white wine from Clare Valley, Australia

This area is a mecca for Riesling. The Loom is hard to find so keep your eyes open for bottle of australian rieslingother Australian Riesling from Clare Valley because they are all good.

The grape is from Germany and can produce elegant whites that range from bone dry to lusciously sweet. The Australian Riesling grape develops a very thick skin which produces a very aromatic, ripe, minerally white wine. The Looming wines are elegant, slightly dry and zingy.

The Australian Riesling grape is grown also in the Barossa Valley with it’s warmer climate. But the best Riesling is considered to come from Clare Valley with it’s hilly terrain and cooling breezes from the Polish Hill River.

Looming Australian Riesling is made with 100% Riesling grapes, with no oak and enjoy at 46 degrees

The slightly dry Riesling goes well with Thai, Japanese and Indian food. The slight sweetness of the wine goes well with spicy chicken, seafood stir fry, curries and noodle dishes.

Winemakers Notes for The Loom Australian Riesling

Apperance: Light yellow-gold in the glass

Aroma: Pronounced aromas of fresh citrus and spice.

Taste: Crisp, dry and delightful. Intense grapefruit and lemon marmalade, with pleasing minerality. (13% Vol)

There are many different types of wine. Go here to learn more

Alma Andina Malbec Red Wine

malbec red wine from ArgentinaThis Malbec red wine is from Mendoza, Argentina

Malbec red wine has reached startling heights and high quality in Argentina. The Alma Andina Malbec red wine is a deep, dark red Reserve that comes from one of the world’s highest vineyards. Team that with Steve McEwen who was a gold medal winner for this rich, plum fruit with a layered with toasty oak Malbec at the 2010 Wine of Argentina Awards.

100% Malbec grape, some oak, enjoy a 64 degrees.

Alma Andina is from Andean Vineyards which is a high quality wine estate with modern cellars in Mendoza. Steve McEwen worked in Australia and Europe before he decided to specialize in Argentina. There he fell in love with Malbec red wine and has been there ever since.

The Uco Valley is home to some of the world’s highest vineyards. The valley’s warm days and cool nights along with the dry climate and snow melt are perfect for growing grapes such as red wine Malbec. Keep your eye on this area because many world famous winemakers are starting to set up wineries there.

This wine is a classic partner for a BBQ. Enjoy with grilled flank steak, hamburgers or spicy sausages. Also perfect for steaks, ribs and cuts of pork.

Winemakers Malbec Red Wine Notes

Apperance: Deep ruby in the glass

Aroma: Raspberry and blackberry with hints of fig and chocolate

Taste: Velvety smooth and full of ripe red and black fruit, with a long cherry vanilla finish. (14% Vol)

There are many different types of red wine. Go here to learn more

 

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Sonoma Vineyards Merlot Red Wine Classic

merlot red wine classic

This Merlot Red Wine Classic is from Sonoma County, California

Scientist turned to winemaker Greg Morthole worked his magic on this Merlot red wine. Greg worked as a lab analyst at top California wineries like Windsor and Chalk Hill to hone his skills. The winemaker is know for his expressive, well structured red wines.

The 2007 is a special release that is a text book classic red wine Merlot. It is a dark red wine that is smooth and very rich in the mouth. Beside using the sun to bake their fruit to the unique ripe flavor for red wines, Sonoma Vineyards also uses solar power to run the equipment at the winery.

When it comes to red wine Merlot, the region of Bordeaux in France is known to be the birthplace of great Merlot. But Sonoma County wineries are making a richer style of Merlot red wines that is their own. Many winemakers believe it is the  hills and winding valleys that meet the ocean breezes along with the diversity of soil and climate that all combines to make beautiful red wines.

Red wine Merlot has been a classic pick for red wine fans that are looking for a easy drinking and crowd pleasing dinner party red wines. You can enjoy it with steak, fruit sauced dishes, pork dishes and red sauce pastas. Many wine drinkers love Merlot as a beverage.

Winemaker’s Reds Wine Notes

Appearance: Deep ruby-purple

Aroma: Enticing blueberry pie and chocolate

Taste: Rich and round, loaded with mocha, raspberry, cranberry and warm vanilla oak. Velvety smooth red wine Merlot. (13.8% Vol.)

There are many different types of red wine. Go here to learn more

Versatile Wine and Food Pairing

I would like to thank Adam for supporting this blog with his article on versatile wine and food pairing. Adam is a blogger who loves sharing everything from designer aprons for the kitchen, to pairing wines with food and even traveling. He manages five or six active blogs and wants to thank you for taking the time to read his post. 

Enjoy Adam’s article……leave us a comment……………thanks John

I have a wine for that!

Pairing wines with food such as a potluck dinner, hor d’oeuvres and greasy game day foods can be a nightmare. Fortunately, even if you do not have a huge wine cellar, by keeping a few versatile wines for pairing with food on hand, you can be prepared for any number of foods, and always be able to say, “I have just the wine for that!”

 

versatile wine and food pairing barolo wineStefano Farina Barolo (Italy)

 

This Barolo has a powerful nose full of floral and fruit character, with a high acidity and full mouth feel. If you are in a rush, this can be a great wine to grab for a quick versatile wine and food pairing, as it requires minimal decanting to reach its peak.

 

Because Barolos are known for their powerful flavors and fragrances, many assume that they can only go with heavy foods. However, the Stefano Farina Barolo is a versatile wine and food pairing that works properly with glazed pork or even chicken. It can also complement a variety of pasta, seafood and even steak, like a bone in rib-eye , as long as they are served with red, olive oil, or garlic based sauces. With its versatile wine and food pairing potential and minimal decanting requirements, the Stefano Farina Barolo is a great option when throwing last minute dinner parties or romantic meals with a person you care about, when you may not be able to shop and properly decant your wine well ahead of time.

 

versatile wine and food pairing chardonnayKendall Jackson Grand Reserve Chardonnay (United States)

 

The Kendall Jackson Grand Reserve Chardonnay comes from California and is acidic and creamy, bearing hints of lemons and oranges, with a drawn out finish. Because this Chardonnay is so much more powerful and dynamic than most others, it opens the doors to unique wine and food pairing that are uncommon with this varietal. This makes it, the perfect drink to have with light hor d’oeuvres or even heavy ones like a cheese stuffed mushroom, before a dinner party, or with appetizers while watching television.

 

Since this wine is extremely full bodied, it seamlessly spans the gap from typical chardonnay pairings, like fish, all the way to cream based pasta dishes and red meat, like a steak, as long as the red meat is not served with a thick or heavy meat sauce.

Great Versatile Wine for Pairing With Food

 

Much like other chardonnays, it is a perfect complement to white meats like chicken or pork. One of the most unique things about this wine is that because of its flavor and accents it can pair with a heavy cream sauce, but also be the perfect wine to serve during a game as it will match anything from a vegetable tray with ranch dressing to Buffalo wings with spicy sauce.

 

Los Vascos Grand Reserve Cabernet Sauvignon (Chile)

 

The Los Vascos Grand Reserve Cabernet Sauvignon has a bright palate, with a fruity nose full of berries and notes of cedar, pepper, tobacco and herbs, with a powerful finish. While great for drinking by itself, its wine and food pairing versatility comes from its lightness and flavors that can pair virtually with any meal.

 

Because of the flavors and how light it is, it can match your standard red sauces and be perfect alongside sea foods, white meats and the variety of appetizers that you can expect to be served at a dinner or cocktail party. Whether you’re looking for a dependable but versatile wine for pairing with food to bring with you to a dinner, or just to spending an afternoon relaxing with some friends, the Los Vascos Cabernet Sauvignon is always a great choice.

 

Pairing food and wine for those last minute meals will always be more difficult than a preplanned menu. However, by keeping several bottles of these versatile wines for pairing with food on hand, you’ll almost always be able to have something to go along with whatever is being served.

International Wine Gift Basket Delivery

Any of these three versatile vinos make ideal wine gifts to bring to a party or event. This great wine shop will ship internationally so share wine with the  world. So, whether it’s a birthday, anniversary, holiday or even a we miss you gift for someone in the military or studying abroad, the selection of wine gift baskets is unparalleled and they can send the perfect bottles to match the tastes and varietals that the people who will be receiving it will potentially enjoy the most.

Web Master Summary:

Again I would like to thank Adam for the article on versatile wine and food pairing. I have personally tasted all three of these wines and completely agree with Adam on the wine and food pairing versatility of these wines. I do suggest that you use a wine aerator on the Barolo wine as it makes a pleasant difference in the finished product and enhance the wine and food pairing experience.

 

 

 

 

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Wine Tasting Notes | Wine Maker | Back Label |

wine tasting notes on back labelThanks for stopping by Wine Tasting Notes

The wine maker wine tasting notes consist of words and phrases used by wine maker to describe the wine on its back wine label. Remember your palate may differ from the wine maker. The wine term descriptions below are designed to be simple wine information to help wine beginners understand the wine maker notes on wine.

Sometimes a wine maker – wine tasting notes will describe a wine using similar flavors of fruits. These are natural flavors and are not added. Wine experts also use their palette’s to determine wine ratings to help the novice to determine the quality.

 

Key to Using the Wine Maker Wine Tasting Notes

Study the words and phrases. Best if you read the back label and take note of the wine maker- wine tasting notes as you taste the wine. Your goal is to learn to associate the wine maker and the wine tasting notes with what your palate is tasting. Tie the words together for future use when you buy wines.

 

Wine Maker Terms – White Wine

Acidity - Comes across as tart or sour if acid is to high in the wine. Sharpness in the mouth, felt around the front sides of the tongue. It should be neither overpowering nor absent. Too much acidity can make a wine difficult to drink. Look at the foods that are recommended in the wine tasting notes. Suggesting a seafood with butter should tell you it has some acidity to cut the oil of the butter.

Aged- White wines start out a greenish hue when young and turn to a yellowish tone to a gold then amber colour as they age. Acidity blends away as the wine components merry together with age. Wine maker may also blend other grapes in to soften wine sooner. Look for blend % in the wine tasting notes.

Astringent- Wines that have a rough, puckery taste. Usually can be attributed to high acidity content.

Balance – Wines that have balance have a nice combination of texture, acidity and flavor. Acidity is pleasant and not overpowering. The wine maker will give you hints to the balance  in the wine tasting notes.

Body – Felt by the taster’s palate and is a combination of alcohol, glycerin and sugar content. Often described as  a full taste but I like to think of it as the thickness of the wine. Wine tasting notes will suggest heavier bodied wine with seafood and white cream sauce foods.

Bouquet - Grapes have individual aromas. When all components in the wine come together we smell the bouquet. Think of the smell from an individual flower and then a bouquet of different flowers.  Also know as the nose of the wine. The wine tasting notes will normally describe the nose –do you agree?

Clean- The look, aroma and flavor of the wine are all fresh, pulsing with freshness. Desirable for the wine maker.

Cloudy – A cloudiness that is undesirable. Noticeable around the bottom of the wine in the bottle. Wine may be breaking down.

Crisp – Wine has strong but pleasing tartness and acidity. Fresh young and eager, begs to be drunk. Generally used to describe white wines in the wine tasting notes.

Deck Wine- wine that is blended to just drink not to analyze or discuss. Good beverage wine.

Delicate – Any wine demonstrating somewhat mild, but still attractive characteristics. Light in flavor. Wine tasting notes will suggest lighter cheeses or foods.

Dry – wine that does not have much sugar.  Dry normally goes along with the acidity on the tongue , when it refers to the dry, prickly sensation the wine imparts on the sides of the tongue. If you see dry in the wine tasting notes it will clean your palate.

Easy – A wine that does not need much thought, pleasant, and just tastes good. A good everyday wine by wine maker.

Finish – how the wine tastes at the point of, and right after swallowing. The aftertaste is discussed in some wine tasting notes.

Flat – Wine is thin with very low acidity, limited flavor and lacking depth. Not desirable by wine maker.

Flowery -Suggests the aroma or taste, more common in aroma, of flowers in wine.

Fresh – Wine is young and eager, begs to be drunk early in the wine tasting notes. Wines aged less than two years by wine maker.

Fruit – Used for any quality that refers to the richness of a wine made from good, ripe grapes. Good fruit is desirable by wine maker.

Fruitiness – usually implies a little extra sweetness nbut is discussing the fruit of the grape.

Full-bodied - Weight of the wine fills your mouth and feels heavy on the tongue.

Grassy- Freshly cut grass smell. Slightly green uncooked vegetable  tasting undertones often part of the overall character of Sauvignon Blanc. Wine tasting notes mention this a lot.

Grapefruit- Grapefruit flavours are characteristic of cool-climate Chardonnays and Sauvignon Blanc.

Green- Applies to the taste of wines made with under-ripe fruit. Sometimes refers to white wines that  possess a greenish color tint indicating youth.

Legs – Refer to the flowing tracks that go down the side of a glass after it has been swirled. It may be related to alcohol content. Not discussed much in the wine tasting notes

Melon - Some wines will have a slight smell of sweet melon in the wine. In some you may pick up the melon flavor in the aftertaste. Watch wine tasting notes for this description

Nose – The nose of a wine describes how a wine smells. The aroma and bouquet. This is a big part of the wine productuion for the wine maker, who likes to mention it in the wine tasting notes.

Oak- The taste or aroma of freshly sawn oak. When a white wine is aged in oak  just right, the flavor will have more of a buttery flavor.  Oak flavor is introduced from contact with new oak storage barrels made from that wood. Can be aged or even fermented in the barrel.

Peppery - Mainly applied to spicy wines, such as Gewurztraminer among the whites. Zinfandel for a red.

Refreshing - A good clean nose with fresh aroma, not musty. A nice looking wine that has a very light green or light straw color.

Residual sugar – Amount of sugar left in the wine after fermentation. Determined by the wine maker.

Rough -  Flavor or feel of the wine  gave no pleasure. Acidity is very strong and hard on tongue.

Round – Flavors and bouquet give a feeling of completeness with no dominating characteristic. Wine has been aged to get the components to merry together by the wine maker.

Soft – Low in tannin content and low in alcohol. Very little impact on the palate.

Vibrant – Pure, bright, not mixed or dull. Sometimes wine seems to come alive and pulsing with energy. Watch the light bounce off the wine.

 

Wine maker Terms – Red Wine

Aged – Reds usually possess a purple tone when young, turning to a deeper brick  red color as they age. Wines soften as the tannin merry into the wine.

Astringent- Wines that have a rough, puckery taste. Usually can be attributed to high tannin content. Wine maker can blend out.

Balanced - A harmonious balance of the wine elements. Fruit balances the oak and tannin. Wine not in balance may be flat tasting or harsh. A perfectly balanced wine has no dominating trait.

Body – Felt by the taster’s palate and is a combination of alcohol, glycerin and sugar content. Often described as  a full taste in the wine tasting notes but I like to think of it as the thickness of the wine.

Bouquet- Grapes have individual aromas. When all components in the wine come together we smell the bouquet. Think of the smell from an individual flower and then a bouquet of  different flowers.  Also know as the nose of the wine. Wine makers like to describe the nose in the wine tasting notes.

Cloudy – A cloudiness that is undesirable except in well aged wines that have not been decanted properly.

Dry - A wine produced to possess little or no sweetness. Term goes along with the effect of tannin on the sides of your mouth. Wine maker leaves some in wines that are blended to go with food to cleanse the palate. Watch for the tannin in the wine tasting notes.

Elegant - A wine that has great balance and grace in the wine. Wine is near perfect.

Flat – Wine is thin with very low tannin, limited flavor and lacking depth.

Fresh- A young and eager wine that needs to be drunk early. Will mention it should be drunk early in the wine tasting notes.

Finish - How the wine tastes at the point of, and right after swallowing. The wine should have a lingering aftertaste and discussed in wine tasting notes.

Inky Color – When it comes to red wine there are many shades of red. A inky red is very deep and complex in nature. Usually indicates a bigger wine.

Legs – Used to describe the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled. The higher the alcohol content, the more impressive the rivulets appear.  Some use legs to indicate the wine is balanced and has all the basic characteristics looked for in when making an opinion on the wine.

Oak - The taste or aroma of freshly sawn oak. When a red, is oak-ed  just right, the nose will carry a bare whiff of vanilla aroma.  Oak flavour is introduced from contact with new oak aging barrels made from that wood. Look for oaking aging in the wine tasting notes.

Peppery- A spicy flavor of  Australian Shiraz wines. A light snappy flavor of cinnamon. Zinfandel also considered spicy and peppery by many wine makers.

Robust - A red wine with high alcohol and tannin levels.  The wine considered a big wine with strength. Give extra air before drinking or use a aerator. Watch wine tasting notes for hints.

Rough – Flavor or feel of the wine  gave no pleasure. Tannin is very predominant and coarse.

Round- Flavors and bouquet give a feeling of completeness with no dominating characteristic.

Supple Tannin – very few tannins are left in the wine. Blending, opening the wine before use and aging can soften tannin.

Tannin – Found in red grape skins, pips and stalks. Tannin are harsh and bitter and can make a wine difficult to drink. Tannin leaves a dry, puckered sensation on the sides of the mouth. Tannin can enter the wine from aging in oak barrels. The winemaker can blend in softer wines to cut the tannin which makes the wine easier to drink.

Tobacco -  Describe a flavor resembling the taste of raw tobacco leaf in the finish of certain red wines. Description used in the wine tasting notes.

Vanilla -Detectable in the nose of a wine. Sometimes can be picked up in the taste of the wine from the oak barrel. Watch wine tasting notes.

 

Next go to SUCCESS STEP SEVEN:  Value Wine

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Unique Food and Wines from Canada With Andy

Note from Andy Steven: Every nation has its set of unique, traditional cuisines, and Canada is no exception either. In fact, this North American nation is pretty well-known for the exotic dishes and rich wine varieties that are available here. If you are looking for dishes that you should definitely try while in Canada, you will find the following article really handy.

 

Canadian cuisines vary according to the different regions of the country…..

According to Prime Minister Joe Clark, “Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord.”

Some of the unique Canadian food items and wines I experienced are listed below:

Poutine – Poutine is, arguably, the most famous Canadian dish. It is a fast food item which initially originated in Quebec, but is currently available all over Canada. It consists of cut fries layered with cheese curds, and warm, rich, peppery gravy.  The taste of Poutine is remarkable indeed, making it a hot favorite among all food-lovers from this region.

Donuts- One of the most well-known Canadian desserts is a donut.  There are various types of donuts that can either be prepared at home, or purchased from the markets (bakery shops / confectionaries). Tim Horton’s donuts are extremely popular in Canada.

Pierogies- Pierogies are a type of dumplings made of butter, onions, sauerkraut, cheese, ground meat and potato filling.  Pierogies enjoy maximum popularity among the Polish and Ukrainian people living in Canada.

Tourtière- The recipe of the Tourtière meat pie initially originated in Quebec. However, it is now a popular dish for Christmas parties, during the winter months. You can make this pastry with anything you like, including diced pork, beef, veal or seafood, and vegetables.

Kraft dinner- This is another very famous Canadian dish, made of ultra-processed macaroni and cheese. Apart from the original variety, there are a number of other types of Kraft dinner available in the country. These include the White cheddar, Sharp cheddar, Spiral noodle, Spaghetti & Cheese, and Alfredo.

  

Canadian Wines And Drinks

Canadian wine is produced in mainly southern British Columbia and southern Ontario. There is also a growing number of small scale producers of grapes and wine in southern Quebec and Nova Scotia. The two largest wine-producing regions in Canada are the Okanagan Valley of British Columbia and the Niagara Peninsula of Ontario..

The Canadian wine industry also vinifies imported grapes and juice. These products are labeled Cellared in Canada and are not required to conform to the strict Vintners Quality Alliance content regulations.

Icewine, which can be produced reliably in most Canadian wine regions, especially the Okanagan Valley, is the most recognized product on an international basis.Canada produced 75.9 million litres of wine which is 0.3% of world production.

 

ice wine grapesIcewine: When talking about Canadian wines, the first thing that comes to our mind is Iced Wine.  It is a sweet dessert wine that is produced from grapes like Riesling, Gewurztraminer, Vidal, and Cabernet Franc, when they have been frozen. The best Ice Wines have gone through the freeze and thaw cycle a few times normally in December.  Inniskillin is the most famous and widely known top Canadian brand of quality iced wine. Other key producers of iced wine in the country include Peller Estates, Pillitteri Estates Winery, Riverview Cellars Estate, Kittling Ridge and Chateau Chantel. Iced Wine can be used before dinner, with spicy entrees and after dinner as a dessert.

Cider: Cider is another alcoholic beverage that is famous in Canada. It is generally made of fermented apple juice, although though pears can also be used for its preparation.

Fruit wines: Fruit wines are immensely famous and abundant in Canada, with more than 160 fruit wineries found to be operating all over the nation. Three well-known types of fruit wines are iced fruit wine, sparkling fruit wine and fortified fruit wines. Each of these varieties has a different taste and aroma and the process of brewing is also different for all of them. A trip to Canada is not a completed with trying Fruit Wines.

If you are visiting Canada for the first time and want to taste these culinary delicacies, you can try them out at any good Canadian restaurant. There are a number of liquor stores in different parts of the country, where you can have a taste of a wide variety of Canadian wines. Among all the other wine stores in Canada, you should visit the famous Sherbrooke Liquor Store at least once, since it enjoys the pride of being the best beer store in Edmonton for three years in a row.

 

Andy Steven is an avid traveler and publishes web articles about  different geographical locations. He is out-and-out foodie and in his free time is constantly looking  on internet finding great deals on travel as well as food. He is brought up in Irish family but since he is a travel and food journalist he moves from country to country.  Recently he was in Edmonton and tasted some authentic style European dishes with great local wine paring from the  Continental Treat Fine Bistro.

Types of Wine

Types of  White Wine

white wineWine information for white wine beginners. Unique types of white wine can be made from the many types of wine grapes that are available to the white wine maker.

In the United States, there are different types of wine grapes  grown in California, New York, Oregon, Washington State and even some grown in the Midwestern states. White wine grapes are also grown in Australia, Chile, New Zealand and South Africa. The majority of white wine is lighter in body, fruitier and likes to be chilled when compared to red wines.

Chardonnay (shar-dun-NAY)

Considered the “queen of all the white wine grapes”. Chardonnay can be grown in many of the New World Wine regions. The grapes character can reflect the growing region along with the process used for production of the wine. The Chardonnay is used to produce the most complex types of wines in the world. Chardonnays are known to full bodied, golden in color and velvety in the mouth. It can range in taste and can be know for hints of fruit, nuts, oak, spice sometimes vanilla with a buttery taste. This type of wine can be developed with medium to high acidity.

Chenin Blanc (shen’N  blahnk)

Chenin Blanc has been cultivated for years in the Loire Valley of France and sold as a Vouvray. This white wine is grown in California and othe New World Wine regions and is blended into many jug wines or inexpensive table wines. Chenin Blanc can be higher than average acidity. Sugar is usally left in the wine to counter act the acidity. This develops a light and fruity type of white wine that is on the sweeter side.

Gewurztraminer (geh-VERTS-trah-mee-ner)

Translates as “spicy”.  The Gewurztraminer white wine grape is cultivated in Germany and in the Alsace region of France, where the climate allows it to ripen fully. It has a light, crisp acidity and a bold flavor. The New Wine World Gewurztraminer is a type of wine that is spicy, light bodied with good fruit and runs a little on the sweeter side to slightly dry.

Pinot Gris or Pinot Grigio (PEE-no GREE or GREE-zho)

Known as Pinot Grigio in Italy. In the United States and the New World Wine regions these types of white wine grapes can be also called Pinto Gris. Like many grapes it can take on the character of its growing region. The New World Wine region Pinot Grigio / Pinot Gris tends to be less acidic with more body than the European type of wine. All Pinot Grigio/ Pinot Gris types of wines develop a nice citrus aroma about them.

Riesling (REES-ling)

This type of wine grape is grown in the New World Wine regions which includes the New York Finger Lakes District, California and Washington State. Riesling from these regions can have medium to high acidity, be light to medium body with a strong flowery, fruity aroma. Normally these types of wine are sweet wine but can be signified as dry also.

Sauvignon Blanc (SO-vin-yon blahnk)

Sauvignon Blanc can also be associated with Fumé Blanc. (Fume is a Sauvignon Blanc grape that has been exposed to smoke in the vineyards to give it a slight smokey aroma and taste) It is grown largely in Europe and the New World Wine regions of California, New Zealand and South Africa. It is normally light, with crisp acidity. It will often contain several fruit components and is frequently blended with Semillion. The New Zealand Marlborough Sauvignon Blanc has taken these types of wines over worldwide.

Semillon (SEM-ih-yon)

Semillon is a different style of white wine. It rarely is made 100% from this grape but is frequently blended with Sauvignon Blanc as a sweetner. Semillon also is known to be very rich and  favorable as dessert wine. These types of wine are  good wine for beginners.

Viognier (vee-oh-NYAY])

Viognier was always mainly grown in France and in California. Lately it is spreading. The Viognier has low to moderate acidity with a little taste of peach and apricot. Has been used as a blending grape for white blended types of wine.

Types of Wine – BLUSH / ROSE

The thing to remember is that for all types of wine the grape juice is clear. The color of a rosé will be determined by the grape skins from the grape used to make the wine. A lot of different types of red wine grapes are used to make rosé or blush wines.

Three Different Methods are Used to Make Rosé and Blush Types of  Wine.

 

Red-skinned grapes remain in contact with the juice.

The grape skins are pulled after the press, and not left long in during fermentation as with red wine making. The longer the wine maker leaves the skins in contact with the juice, the more intense the color of the final wine.

Another method used is known as “bleeding the vats”. These method is used to when more tannin and color is wanted in the rose wine. When making a red wine some pink juice is removed from wine vats at an early fermentation stage. The pink juice is then fermented separately. This is the method used to produce the very popular California White Zinfandel types of wine.

Blending is the third method. The blending of red wine with white wine to impart color.  These types of wines are not a very popular anymore.

Rose and blush wines are available both dry or sweet. Many wine lovers prefer the drier version of rose but wine beginners usually like the sweeter California types of wine.

 

Ready to learn how to Purchase Wine from the retail shop?

2011 Copyright | Wine Information and Types of Wine

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Varietal Wine | Blended Wine

Types of Wines: Varietal Wine OR Blended Wine

 

Varietal Wine

Wine is usually made from one or more varieties of grapes such as Pinot Noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape in the wine then it is called a varietal wine or wine varietals and named after that predominant grape.

Wine varietals are associated more with the New World Wines. In the US a varietal wine must be  at least 75% of that variety to be named after it. European Union is the percentage is 85% for a varietal wine.

The 15% to 25%: The rest of the wine is usually a blend of grapes the wine maker uses to soften or give character to the wine.  Example of red blended varietal wine would be 75% Cabernet Sauvignon, and 25% of Cabernet Franc, Merlot, Malbec and Petit Verdot. In the US this would be considered a varietal wine or discussed as wine varietals.

Blended Wine

Wines that have two or more  wine varieties on their label are blends and not considered wine varietals in the US.  There is no predominant grape at the 75% or 85% range.  To put it simply, it is a blend of grape juice the wine maker made from different grapes.

Blended wines are not necessarily considered inferior to wine varietals even though some people believe this to be true. Some of the world’s most expensive wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape wine varieties of the same vintage.

I have tasted some excellent blends that have had nice tannin with big fruit coming through. The blend still had a complexity in the flavor similar to wine varietals but will be easier on the palette.

The Wine Maker Skills

Wine production is a some what complicated  process because it  includes the varieties of grapes used, elevation and shape of the vineyard, type and chemistry of soil, climate and seasonal conditions, and the local yeast cultures. The wine makers need to assess the wine production and use their skills every year. The range of possibilities here can result in great differences between wines, influence of the fermentation, finishing, and aging processes as well. Ever year is a new challenge. For us the wine drinker, it makes drinking wine whether varietal wine or a blended wine “fascinating”.

Salut!!!

2011 Copyright | Wine Information and Varietal Wine

Wine Education Classes

Welcome to Our Wine Education Area

The main goal of this site and the Basic Wine Knowledge – Wine Education Classes is to increase your wine knowledge. To pass on the basics about wine to you.

Your Wine Education Classes  Online – First Set of Steps

  • Learn the differences between red wine, white wine and blush wine.
  • Learn about New World Wine and where they come from.
  • Wine 101 and the retail shop

As you read and follow the articles your wine education will start with you learning  some wine vocabulary to help you describe and understand wines. Become familiar with wine terms such as oak ageing, acidity, bouquet and body. You should emerge from this class with a better understanding of the wine language.

 

Your Wine Education Classes – Second Set of Steps

  • Start to look at New World Wines from New Zealand
  • Wine descriptions and a little about Wine Food Pairing
  • A view on purchasing wine as a novice

 

This set of steps will go over some similar and additional information as the steps above. I believe the best way to learn is by repetition.  But we will go more in depth about wine and wine grapes. Having started to train your palette, your wine education will include more information about  wine in more detail.

 

Your Wine Education Online – Third Set of Steps

  • Buying wine and reading wine labels
  • Learn to use the Wine maker tasting notes
  • Value Wine – How to find a good value
  • Wine Clubs – which is the best

 

This is where you get to start using what you have learned. You will have the confidence to go to a local wine shop or even a great online shop and buy wine.  Have enough of a wine education to  be able to pick out a nice wine that will fit your dinner and budget.
Again this site is for the person who wants to learn enough about wine to know how to buy it, taste it and enjoy it. Oh don’t worry about becoming a real wine geek.

 

Start your wine adventure by going to Basic Wine Knowledge – Wine Classes

2011 Copyright | Wine Information and Wine Education

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Learning About Wine Basics

showing three glasses of wine when learning about wine basics Welcome to Learning About Wine Basics for the Wine Novice

I am not going to get really technical here but just give you some wine basics to help with your learning about wine. A important fact to remember as you start your quest of learning about wine; as you drink more wine, the more you will be learning about wine and the more knowledge you will retain. It is a tough way for you to learn about wine basics but then you are here to drink wine, right?

 

Let’s Start Learning About Wine Grapes

Even wine beginners will notice that wine comes in two basic types, red wine and white wine. There is a third color known as blush or rosé. White wines are normally made from white wine grapes, as red wines are made from purple or red wine grapes. Now, here is some important wine information that most people don’t realize when they start learning wine basics. When squeezed, all wine grape juice comes out clear. The colors we see such as the beautiful reds, purples and rose come from soaking the red wine grape skins in the juice during fermentation. The longer they soak, the darker the wine will become.

 

My first wine tip: After 30 plus years of enjoying and learning about wine basics, I have found it comes down to either; you like the wine or you don’t. As you continue learning about wine basics, this is rule number one.

 

Learn About Wine Basics 101 – Like or Don’t Like.

Every bottle of wine is a unique adventure. Each and every bottle of wine made at a winery is a little  different from every other bottle, even if it is made from the same wine grape at the same time. Wine is a living thing. It is a wine maker’s opinion on how that wine should taste. He or she will take into account all the different components of the wine and make it into something they are proud of. They use their grape knowledge, their skills, their palate, the best blend of wine grapes and any other thing they have learned about wine basics. Again, every wine maker’s vineyard and palate is different. I may not like one wine maker’s wine but that doesn’t mean it is not a acceptable wine, it may just be different than what I prefer. A beautiful thing about wine is that there are plenty of good wine makers so as we learn about wine basics, we have the opportunity to find a wine that fits our palate. Drink the wines you enjoy and always be looking for new wines to try, as that is half the fun as you continue to learn about wine basics. I have found that the more you learn about a wine the more you enjoy it.

 

Learning about wine basics is a ongoing adventure that allows you to expand your palate, your wine knowledge and wine selection.

 

Components the wine maker is dealing with before he/she even ferments a wine: warmth and direction of the sun, warm or cool breezes, soil and the minerals in it, type of grape planted, vine pruning, rain and length of growing season. See wine is a living thing and all these natural components effect the life the grape and the life the wine will have.

 

Learning  About White Wine Basics

 

White wine will have more acidity that gives them a clean and fresh taste. Your tongue will taste and feel the acidity along with the sugars. Again the wine maker can influence the wine’s taste by using their palate and how much acidity or natural grape sugar is left in the wine. Some or all the sugars can be converted to alcohol in the fermenting process. If the wine maker stops the fermentation while sugars are still left in the wine, the white wine will be on the sweeter side or if the sugar is fermented out completely,  it will be a dry white wine. Many wine makers like to hit a balance some place in-between. Beverage style wines will have less acidity than a wine designed for food. As a wine novice your goal is to find a balanced taste for yourself. In general the basic white wines are lighter in body and less complex than red wines.

 

Wine Basics: White wines are enjoyed chilled (40 degrees) which make them easier to drink for wine beginners.

 

Learning About Red Wine Basics

 

Red wine will have more tannin from the grape skins, seeds and grapes stems. The tannin and color are transferred from the grape skin to the wine during the crush and fermentation. The length of time the skins are soaked in the wine will have a lot to do with the depth of color and the tannin in the wine. Tannin can be felt on sides of the mouth when you swish it around. By stopping the fermentation, a winemaker again can affect the sweetness and balance of the wine. Most red wines will be more complex, heavier bodied and drier than a white wine. The wine maker has the opportunity to use all the components of  the grapes to make the wine interesting.

 

Wine Basics: Red wine should be drunk at room temperature (63 degrees) for the wine beginner.

 

Learning About Blush Wine Basics

 

Blush wines are light pink, fruity, and on the sweeter size. Again most blush wine gets it color from soaking the red grapes skins a shorter time leaving the wine a pink or blush color. If you need a little more sweetness in your wine, a blush is the ticket. A White Zinfandel is a nice chillable deck wine on a hot summer day or as a wine for beginners to drink as you learn about wine.

 

Wine Basics: Serve at 40 degrees or colder, some like it with ice so why not!

Next go to SUCCESS STEP TWO: New World Wine

 

Copyright 2011 | Wine Information and Learning About Wine Basics

My Trip to Napa Wine Country

napa wine country signStudy of Wine

My Trip to Napa Wine Country

Hello,
My name is “Nita”. I am from the beautiful State of Minnesota. I am sharing with you as a guest blogger my wonderful wine experience of visiting the Napa Wine Country, January 12-17, 2012

Below are my notes from the first day of the adventure in January. “There is no BAD time of the year to visit Napa wine country. This trip, the weather was very sunny , not a cloud in the sky, about 65 degrees daily. The afternoon of Jan. 12th, it was 71 degrees. Morning temps were sometimes in the 30′s, on Jan. 17 th it was 21 degrees.”

Day One

Wine Bar @ Napa General Store – Downtown Napa, CA.

The General Store specializes in a selection of hand picked wines of limited quanity from small producers in Napa Valley Wine Country.
The wine producers usually make less than 500 cases a year. The Napa General Store brings to tasting public wines that are unique, hand-crafted and express a distinctive winemaker’s vision.

This was a special treat because the wines are so limited.

My individual tasting included:

White Wines

1) Richard Grant-Sparkling Cuvée Rose Pinot Noir, (500 cases/year)
Easy sipping sparkling. Good with or without food. Will add a festive note to any of your gatherings. “In the past I wasn’t a connoisseur of sparkling wines however this  wine has converted me.” “Not to sweet – not too dry, just right”

2) Sempre Vive, 2010 Sauvignon Blanc, Napa (200 cases/year))- “fruit forward but not too fruity; would pair well with your favorite cheese or any dish you prefer with white wine”

3) Screenplay, 2009 Chardonnay, Viogner, Sauvignon Blanc, Napa (328 cases/year)-”what a pleasant surprise, this wine was again, not one of my favorite grapes but this blend was so well rounded, not too much fruit, that I could be a fan of Voigner”

4) Jana, 2008 “Old Vine” Riesling , Napa (356 cases/year)

Price ranges for these wines run from $25 – $36/bottle

Red Wines

5) Hendry, 2008 Primitivo, Napa (175 cases/year)

6) Crane Brothers, 2008 Bodatious Red, Napa (550 cases/year)

Price ranges from $35 – 44/bottle

Port Wine

7) Scott Harvey, “Forte”, Amador County, best paired with cambazolla cheese or dark chocolate with sea salt. Excellent and very, very smooth!

“didn’t think I could ever love a port wine like this but again, I’m a new convert, some port wines are not too sweet for my palette. A good rule to have, when traveling in the Napa wine country, don’t make any assumptions or refuse to taste any wine”

My favs were the Screenplay, Richard Grant Sarkling Cuvee and Hendry Primitio. All are traveling back to MN with me!

Website: www.NapaGeneralStore.com

Your “MN Connection” Napa Wine Country blogger,

Nita

______________________________________________________________________________________________________________________________

The Study of Wine

Day Two

Hello,
My name is “Nita”  Below are my notes from the second day of the adventure in January.

Whitehall Lane Winery – St. Helena, CA

Daniel was pouring the wine today. Small winery specializing in Merlots and Cabernets however do not count them out for white wine. Loved their 2010 Sauvignon Blanc, perfect balance of dry but fruit forward. This is one to keep in the collection for when you need a “refreshing” glass of wine after a hard day at work.


Paraduxx Winery -Yountville, CA

Owned by a larger winery in the valley but unique in their blending of red wines. Sampled 10 different wines, 2 whites, 8 reds. Most of the reds had a variety of Zinfandel blends at various % with Merlot and Cabernet. The first white, 2010 “V” Blend, was a Viognier blend with 40% Chardonnay. Well balanced with melon, fruit and fresh cream.

My fav! The reds were all really great but my fav was the 2008 Canvasback Napa Red, 63% Syrah, 35% Grenache, 1% Cabernet, 1% Carignane; great blend for a smooth finish. Didn’t linger too long on the palette. All wines paired well with two types of cheeses: mimolette, aged for 6+ months and Point Reyes Toma, aged for 90+ days.

Duckhorn Winery – St. Helena, CA

Great tour of the winery estate. Sampled 5 reds and 1 white. The Duckhorn Sauvignon Blanc started my ” love-at-first” sip with this white wine. It is a classic, not too dry, medium bodied white. Best combination of freshness and complexity. Aromas of pineapple, guava, peach and lemon zest. It is blended with 25% Semillion, mellowed in 100% French Oak for a few months. My fav red is a Cabernet called Patzimara estate grow at the base of Spring Mountain. 100% Cabernet aged in French oak for 18 months. Flavors in this Cab are earthy but silky notes of black truffle, olive and lush fruit. Tannin are balanced well with a smooth black currant with hints of tobacco leaf finish. Both of these wines will continue to be part of my collection from the Napa wine country.

Your “MN Connection” Napa Wine Country blogger,

Nita

 ______________________________________________________________________________________________________________________________

The Study of Wine

Day Three

Hello,
My name is “Nita”

Below are my notes from the third day of the adventure in January.

Castello di Amorosa – Calistoga, CA

The Castello di Amorosa is an authentic 12th century Tuscan castle-winery. Conceived and designed by Dario Sattui, 4th generation of the V. Sattui winery family.

Ben Webber, our host, was outstanding as a tour guide. Great sense of humor and noted lots of history behind the Castle. A real moat, inner courtyard and multiple  guard towers.

Highlight of this castle was the Iron Maiden in the torture chamber.

Ben poured a great selection of all the wines, my favorites are:

1) The reverse Chardonnay Bien Nacido, though I’m not a fan of CA Chardaonnay, it was well balanced, not too “Oaky”, or too fruity.

2) The 2008 Merlot was also a winner with me, good nose and great body, a little complex.

A Special Feature: There is a Club Membership allows you to buy wines only sold directly to consumers.

Schramsberg Winery – Calistoga, CA

Sparkling wine of Napa. One of the oldest wineries in Napa, located on Diamond Mountain. Family owned but not the original Schram family. Currently owned by the Jack and Jamie Davies family.

Schramsberg has served its “Champagne” at all present and past administrations in the White House since the Nixon administration.

Sampled 2 white, one rose and one Cabernet. I have to say the Rose was my favorite. Those “tiny” bubbles are great! A sign of quality. The tour was excellent in  explaining how the winery makes the wine and the aging process. A lot goes into making and storing over one million bottles of sparkling wine. The majority of the winery is underground in “hand chiseled” caves. Club membership is a great deal on wines only available directly from the vineyard.

This winery tour was  recommended by an employee at Pairings in Minnetonka. It is a must see if you are a sparkling wine fan.

Your “MN Connection” Napa Wine Country blogger,

Nita

______________________________________________________________________________________________________________________________

The Study of Wine

Day Four

Hello,
My name is “Nita”

Below are my notes from the fourth day of the adventure in January.

Silver Oak -Oakville, CA

Specializes in Cabernet Sauvignon wines aged in American Oak. Not like other wineries in Napa. Scott was an outstanding wine pourer, offered an informal tour for about 30 minutes.

Tasted a 2007 Alexander Valley cab, 2005 Napa Cab & 2005 Reserve cab. All three were in the “excellent” category as far as cabs are judged.

These Silver Oak Cabernets were the first red wine I tasted five years ago that convinced me there are red wines I REALLY love!

Balanced tannins so the acidity is low. It floats over your tongue like silk. Aged to perfection with a smooth finish that would complement any food item you choose on the menu @Rutherford Grill, my recommended stop after your winery tour.

The grounds of Silver Oak are elegant, very scenic and well manicured Landscaping.

Hess Winery & Art Collection- Napa, CA

Visited Hess winery but didn’t stay for a tasting, room was too crowded and under staffed.

The self guided tour of the art gallery was staffed appropriately with friendly, happy employees. Three floors of a Modern art collection displayed in well lighted rooms with a few famous Robert Motherwell pieces in the collection.

Only about 15% of the Hess collection is on display at one time. Gardens are nice at the entrance of the winery with outdoor sculptures. Beware of the windy, twisted road to the winery, you cannot maneuver this one after too many wine tastings. On your visit, I would suggest a designated driver, wine shuttle or limousine.

Your “MN Connection” Napa Wine Country blogger,

Nita

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The Study of Wine

Day Five

Hello,

My name is “Nita”

Below are my notes from the fifth day of the adventure in January.

Robert Mondavi winery – Oakville, CA

Reserve tasting room- two wines selected. Knowing the winery was famous for red wines.

2007 Pinot Noir -Caneroes region - good quality Pinot Noir but not outstanding. Good quality but not memorable.

1998 Cabernet Sauvignon - real good balance of tannins, loved the finish, great sipping wine but would pair well with any steak or spicy dish.

Didn’t have time for a tour but the grounds were well landscaped and well staffed for tours.

The Fish Story Restaurant – (downtown Napa riverfront)

Decided to go for happy hour in the bar with full dinner menu plus special pricing on drinks and appetizers; sampled the following:

Dunaweal Lane 2010 Zinfandel - Napa Valley- as any good Zinfandel should be: jammy but well balanced tannins, smooth finish and could pair with any steak. I had it with the petrale sole!!

Pope Chiles 2010 Sauvignon Blanc - Napa Valley-fruit forward and smooth finish, doesn’t linger on the palette long, dry but not too dry.

Dungeness Crab glazed petrale Sole with spinach, fingerling potatoes in a fennel saffron broth;

Grilled Spot Prawn w/tarragon butter – excellent complement to Sauvignon Blanc!!

Portions are generous but not too big. I felt full with the prawn as an appetizer & the sole as the entrée.

Wonderful ending to my final night in Napa Wine Country!!

I brought back the menus if you’d like more detail and plan a trip in the near future. Menu changes daily & seasonally.

Your MN Connection Napa Wine Country blogger,

Nita


Copyright 2012 | Wine Information and Napa Wine Country

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Screw Top Wine

Screw Top Wine or Cork! Which is Best?

Do you believe some of the wines that are coming out as Screw Top Wine?

What I learned early on from the wine snobs is that screw top wine are the lesser wines or the bulk wines. But lately I have been opening up some very nice wines that in the past have had wine corks but now have become screw top wine.

Screw Top Wine – Eliminate a problem – that would be good!

It seems that some top-quality wine makers have become convinced that screw top wine can protect the wine better than natural wine corks. Studies and tests  show that screw top wine preserves the wine’s true flavor longer than wine corks.
I read that it is estimated that 10% of the wines in a wine shop are corked or have wine corks that are dried out, which also ruins the wine. Most wine beginners may not recognize a corked wine or  a wine cork going bad and drink the wine anyway, souring a wine experience. The screw top wine could eliminate that problem.

 

Is that the only reason? More and more producers are turning to screw top wine to protecting their wines. But money or economics has something to do with it. The price of natural wine corks keeps going up.
So looking at it. Natural wine corks are not as reliable, will dry out and cost more. Replacing the natural cork wine with screw top wine could be good for the wine maker and wine drinker. Less spoilage of screw top wine.
New Zealand is leading the wine industry with the majority of wineries converting from  cork wine to screw top wine.
Wineries in Australia, South Africa, South America, Canada, the U.S. are testing screw top wine as you read this.

How About Synthetic Wine Corks

Derived from plastic, synthetic corks appeared to be an alternative to natural wine corks. But wine makers are leaving them because of their inability to keep oxidation out of the wine for any real length of time. This significantly decreases the shelf life of a wine and the aging potential of those wines. I have learned to hate those plastic wine corks because of the effort it takes to get the wine corks out

 

Screw Top Wine

Is the screw top the best seal for bottled wines? First they eliminate the corked and oxidation problem associated with tainted or dried wine corks. How about aging a wine? Hogue Cellars from Washington State has completed a two and half year test comparing natural wine corks, synthetic corks and the Stelvin screw caps. Their findings suggest utilizing screw tops over either natural or synthetic wine corks is a good idea. The wines do not get tainted and the screw top wine offers a more consistent aging while maintaining the flavor and freshness of the wine. If screw top wines do have a downside, its you loose the romance of opening and pulling the wine corks with the flair of your corkscrew.

A better closure a better wine…I am all for it. Quality over romance. Some other producers using the Stelvin screw cap are Beringer and Penfolds. I am sure there will be more to follow.

Natural Wine Corks = Corked Wine

Natural wine corks as a stopper have been around for centuries. Wine corks are sanitized with a chemical called TCA and have been known to taint the bottled wine in a small percentage of the cases. This is know as a corked wine. Of course this ruins the wine and gives it a very flat, musty odor. Ever smell wet newspapers that have been sitting a bit. No one knows why this happens and why some wine corks do it over another cork.

Are Wine Corks on the Way Out?

I still wonder how well a wine will age over a longer time span with a screw top. I don’t think natural wine corks are on the way out because of history and tradition of the old world wine makers. It would just fell funny putting away a screw top wine for 5 or 10 years. That being said I think the screw top wine is here to stay.

Great information available on Wine Health Benefits

Copyright 2011 Wine Information and Screw Top Wine

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Resveratrol and Weight Loss

resveratrol and weight lossResveratrol and Weight Loss Case Study

Research Study

Calorie restriction-like effects of 30 days of resveratrol supplementation on energy metabolism and metabolic profile in obese humans. (November 2011)
Source:
Top Institute Food and Nutrition (TIFN), Wageningen, The Netherlands.

Abstract:

Resveratrol is a natural compound that affects energy metabolism and mitochondrial function and serves as a calorie restriction mimetic, at least in animal models of obesity. Here, we treated 11 healthy, obese men with placebo and 150 mg/day resveratrol (resVida) in a randomized double-blind crossover study for 30 days. Resveratrol significantly reduced sleeping and resting metabolic rate. In muscle, resveratrol activated AMPK, increased SIRT1 and PGC-1α protein levels, increased citrate synthase activity without change in mitochondrial content, and improved muscle mitochondrial respiration on a fatty acid-derived substrate. In conclusion, we demonstrate that 30 days of resveratrol supplementation induces metabolic changes in obese humans, mimicking the effects of calorie restriction. Taking of resveratrol and weight loss occurred.

Should You Use Resveratrol for Weight Loss?

Researchers are cautiousness when discussing resveratrol for weight loss. They agree  preliminary research suggests that resveratrol shows promise for obesity prevention, but given the lack of clinical trials on resveratrol and weight loss, it’s too soon to recommend resveratrol as a weight loss aid. More needs to be known about the safety of long-term use of resveratrol supplements.

Researchers say following a weight-management plan that pairs healthy eating with regular exercise is the best approach to weight loss, according to the National Institutes of Health.

If you’re considering the use of resveratrol for weight loss (or to enhance healthy lifestyles), talk to your doctor before starting your supplement regime.

To buy quality resveratrol supplements check out Puritan’s Pride  BUY 1 for Get 1 for FREE price saver

Save up to 60% on Top 10 Weight Management & Lifestyle Products at Vitamin World! No Code Needed. Valid: 1.1.13 – 1.31.13 resveratrol and weight loss

Resveratrol to Enhance Healthy Lifestyles

lady doing yoga to enhance healthy lifestylesDoes Resveratrol Enhance Healthy Lifestyles?

There is a fast-growing group of women who have turned to resveratrol to enhance healthy lifestyles. Sales of the popular supplement are estimated to be close to $30 million annually, according to the Nutrition Business Journal. Resveratrol is currently one of the top five best-selling resveratrol  supplements available at the Puritan’s Pride, a national chain of health and wellness stores. Much of the excitement about this supplement revolves around the potential of resveratol to enhance healthy lifestyles.  Researchers believe it can expand longevity and its promise to lower the risk of heart disease, type 2 diabetes, a variety of cancers, and age-related problems like cataracts and bone loss has the potential to enhance healthy lifestyles. Today, however, among the ongoing medical explorations, one of its most immediate possibilities to enhance healthy lifestyles lies in the realm of fitness. Women are flocking to the supplement because they feel it helps with their endurance allowing for them to exercise longer. Also see the post on Resveratrol and Weight Loss.
“Looking at the research done so far,  resveratrol has great promise for improving people’s physical endurance and helping them control their weight,” says James Smoliga, PhD, assistant professor of exercise physiology at Marywood University in Scranton, Pennsylvania.
Like with all it benefits, resveratrol is a source of high hopes, though much about it remains unknown. It is important to remember that every benefit that can enhance a healthy lifestyle is still being researched.
Web Master Summary:
The best strategy when it comes to resveratrol dosage is to begin with the minimum recommended amount – typically 50 milligrams per day. (50 mg) People can then increase their resveratrol dosage as necessary to achieve the results that they want. (increase the number of supplements taken per day) Should any side effects begin occurring, people should reduce the amount they are taking immediately. Otherwise, healthful benefits of resveratrol may be negated.
If you’re considering the use of resveratrol supplements for weight loss (or to enhance healthy lifestyles), talk to your doctor before starting your supplement regime.
Another quality outlet to for quality supplements to enhance a healthy lifestyle is Vitamin World

Save up to 60% on Top 10 Weight Management & Lifestyle Products at Vitamin World! No Code Needed. Valid: 1.1.13 – 1.31.13

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Don’t judge a bottle of Chilean wine by its country…

chilean wine labelThe fine art of viticulture (growing grapes specifically for wine) depends largely on the environment in which the grapes are cultivated. This ranges from the soil type to the climate, with important factors in between such as the direction faced by the vineyard slope and its exposure to wind and rain. So evidently (and unfortunately) one cannot just plant a grape seed in the back garden and expect a delicious wine to spring from the ground, though it’s always worth a try!

There are two invisible bands which circle the earth, each at equal distance from the equator, which contain the top wine regions of the world. This geographical area experiences the optimum climate in terms of solar energy, and in the Northern Hemisphere it enhances wine making in parts of the USA, France, Spain and Italy, while in the Southern Hemisphere the main producers are Australia, Chile, South Africa and Argentina. The reason we cannot expect great wine from every country within this ideal climate zone is down to the necessity of other physical conditions.

Let’s Examine Chilean Wine

To exemplify this we can look at the factors influencing wine production across the diverse landscape of Chile, a country whose wine has experienced recent acclaim despite being a relatively cheap option, with the most expensive bottles of Chilean wine rarely exceeding $8 – $15 (which, in comparison to exclusive wines like France’s Chateauneuf du Pape which can run $50 a pop, represents a relative bargain).

In Chile, where reds dominate, it is not just the obvious latitudinal variation which creates such a range of wine qualities. The central section environment is deemed best, where hot, dry summers complimented by cool ocean breezes (allowing a long ripening season) are mixed with predominantly clay soils (meaning excellent drainage) creating some rich fruity red Chilean wines. The variety of Chilean wine within this central zone is created by vineyard proximity to the Pacific Ocean or the Andes.  Both areas provide the necessary moisture albeit in different forms (lingering sea fog vs. irrigated glacial melt) and experience very different diurnal weather patterns. By the coast, the cold mist which gives way to bright sunshine by midday provides excellent conditions for cool, crisp grapes to make the Chilean wine Sauvignon Blanc or Chardonnay. While the strong day-night temperature contrast in the Andean foothills created by climbing and descending winds leads to rich, heady Chilean wine like Cabernet Sauvignon. Between the two, the Central Valley region provides rich alluvial soils and stable weather, allowing soft and fruity varieties like the lesser known Carmeneres to grow, creating appealing and light red Chilean wine.

In contrast, to the south of Chile the Bio Bio region has become renowned for creating jug wine due to its overly wet climate. As this article shows Chilean wine with unique differences can be found even within the same borders.  So, we cannot simply choose a wine by its country of origin, but need to appreciate the finer details of its production, from the soil to the bottle.

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This article is written by Guest Blogger:  Email - Dan Oztunc (dan@murden-seo.co.uk)

 

Buy Resveratrol | Where to Buy Supplements

buy resveratrol with glasses and bottle of red wineWhen You Buy Resveratrol Supplements Use Quality Sources

Red grapes are rich in health-protecting antioxidants, including resveratrol and flavonoids. These antioxidants are found mainly in the skin, stem, leaf and seeds of grapes, rather than in their pulp. The amount of antioxidants in grapes depends on many factors, including the kind of grape, its geographic origin and how it’s processed. Dark red and purple grapes tend to be higher in antioxidants than are white or green grapes. Likewise, the level of antioxidants such as resveratrol found in grapes can vary, with higher levels in red wine.

Besides grape juice, other grape products may offer health benefits, including dealcoholized wine, grape extracts, grape powder and resveratrol supplements.

Where to Buy Resveratrol Supplements

One has to use caution when you buy resveratrol supplements.  With the large world market we have today, you need to buy resveratrol supplements from reputable companies such as Puritan’s Pride  iconor Vitamin World.
icon  Quality companies like these two have been around for a long time because people trust them and know they have good, quality products such as resveratrol supplements.

Make sure no matter where you buy resveratrol supplements, make sure you can check out the label so you know what the ingredients are. Make sure the resveratrol supplements contain:

  • No Artificial Color
  • No Flavors or Sweetener
  • No Milk
  • No Lactose
  • No Gluten
  • No Wheat
  • No Yeast
  • No Fish.
  • Sodium Free

If you have a soy allergy make sure you see the ingredients as many resveratrol supplements will have soy in them. If you can not located the information online make contact with customer service.  Also watch out for emodin which less reputable makers use as a filler because this can give you diarrhea. Most makers that use emodin, do not list it on the label because they do not have to. To learn more about side effects click here.

Before you buy resveratrol supplements, check the rating and reviews from users such as this one from OliverIsabella2

5 / 5
5 / 5
Good for my Body!
July 15, 2012

OliverIsabella2

Gender: Female
Age: 61-75
Using products for: More than five years
Reason for using Puritan’s Pride Products: Other
“I was happy to find this product with Puritan Pride as I have been a customer for 5 yrs – - I’ve been taking resversatrol for less than a month & I know I’m doing something good for my body. I did allot of research on various anti-oxidents & wanted to go with resversatrol supplements – - I take them couple times a day! Glad I found out where to buy resversatrol.  Love them and have no side effects.”
To buy resveratrol supplements check out Puritan’s Pride  BUY 1 for Get 1 for FREE for their price saver

Resveratrol Dosage Recommendation

glass of red wine for resveratrol dosageWhy are they having such a hard time determining the recommended dosage for resveratrol?

One thing researchers know is that red wine has about 1.5 to 3 milligrams of resveratrol per liter (a liter is almost 34 ounces). It has been calculate that you would have to drink around a 100 bottles of red wine to get close to the reveratrol dosage needed. So, red wine can be part of our reveratrol intake but it is not going to give us the needed daily amount.

Below we are going to discuss the correct resveratrol dosage.

This is just a discussion with my opinion thrown in and not any type of resveratrol dosage recommendation because research does not have the perfect answer yet.

Resveratrol Dosage

A major problem is that no one is positive on what they should be looking for in the body to determine the resveratrol dosage. The ideal resveratrol dosage would last all day. Many experts feel the problem is that the resveratrol dose you take, hits the body like a spike when taken then is gone. Your blood initially absorbs as much of the resveratrol dosage as it can. Your liver then gets involved and starts cleaning the rest of the resveratrol dose out of your body.

Researchers are not positive on how fast the absorption level into our blood stream is. The non-linearity of resveratrol absorption is interesting. It actually becomes more bioavailable as the dose is increased, this is probably due to the swamping of one or more of the systems that normally prevent it from getting through.

Problem one: a resveratrol dose alone also does not remain in the blood stream after absorption long enough to provide adequate contact with human cells.

Researchers feel that for the average person, the resveratrol dosage should be attempted at the lowest amount possible, (50 mg) and then increased incrementally until the desired results occur. ( antioxidants are the keys to wellness. It also increases energy and vitality) A effective resveratrol dose will vary considerably from person to person because of each persons absorption level is different, making a bit of dosage experimentation necessary.

Second problem: how much a person weighs can effect resveratrol dose

Each dosage of resveratrol will depend on how much a person weighs. So, a dose of 50 mg to 300 mg is all dependent on if you are a small or large person. If a person finds that a 50 milligram resveratrol dosage works for them, they can maintain that same level indefinitely. On the other hand, a higher resveratrol dosage may seem necessary for other larger people. Higher resveratrol dosage with supplements may also be a good course of action depending on the need.

 

Why So Many Resveratrol Dose Levels?

Scientific studies in both animals and humans have shown that a high resveratrol dosage is required to activate sirtuins. A daily dosage of 300–500 mg was used and recommended for these studies.

As reported in Kurzweill today 

Studies show that resveratrol targets SIRT1 enzyme directly at moderate doses and hits other targets at higher ones. Importantly, SIRT1 is required for resveratrol’s benefits irrespective of dose. Based on the findings, Sinclair emphasizes the value of finding the lowest effective dose of resveratrol, and perhaps any drug, to avoid off-target effects.”

The researchers found that the SIRT1 gene is necessary to enjoy any benefits from resveratrol, regardless of dose. They found that resveratrol, given at moderate doses, (100- 300 mg) targets SIRT1 directly – and at higher doses, (300 – 500 mg) hit SIRT1 ands other targets.

Again resveratrol levels don’t tell you anything about SIRT1 activity. There seems no easy way to measure SIRT1 enzyme activity in a whole animal. Is it fine to say that higher resveratrol levels equal higher SIRT1 activity? Again, one would think so but this is still under discussion.

In a perfect world you would want to sustain a resveratrol blood plasma spike forever. A single dosage at one time can not do this. Multiple doses during the day will keep the benefits of resveratrol in your body longer.

I experimented and found 500 mg a day works for me. My energy and vitality increased. I take a 250 mg with wine extract added  resveratrol supplement from Puritan’s Pride twice a day. Remember the amount of course also depends on how much you weigh. So, 250-500 mg depending on if you are a small or large person.

I have found in my research that a significant dosage of resveratrol seems to be required to provide the health effects shown in many of the scientific studies. From this available information I decided to increase my daily in-take dose to 500 mg.

Like with all it benefits, resveratrol is a source of high hopes, though much about it remains unknown. It is important to remember that every benefit is still being researched.

Theoretically, and after much personal research and use taking the 500 mg supplement. I have found I do not have any side effects like daily morning indigestion problems.  I have found taking the supplement twice a day, (250 mg at a time) on an on-going basis, is the best way to maintain my resveratrol dosage levels. I can feel a difference when I reach that good spike twice a day, that seems to be enough for me.  I feel its best to take the supplement first thing in the morning and mid afternoon. Just my opinion and not advice.

 

Web Master Summary:
The best strategy when it comes to resveratrol dosage is to begin with the minimum recommended amount – typically 50 milligrams per day. (50 mg) People can then increase their resveratrol dosage as necessary to achieve the results that they want. (increase the number of supplements taken per day) Should any side effects begin occurring, people should reduce the amount they are taking immediately. Otherwise, healthful benefits of resveratrol may be negated.
If you’re considering the use of resveratrol supplements for weight loss (or any other health purposes), talk to your doctor before starting your supplement regime
Another quality site  I recommend is Vitamin World, who has everything you need.

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Resveratrol Health Benefits

resveratrol health benefitsResveratrol Health Benefits

For years  scientists have been attempting to find out what was responsible for the French heart disease statistics. The French diets were often worse than the diets in other countries.  The French smoke cigarettes, drink a lot of strong coffee, eat a lot of pastries and bread and have a diet that is high in fat.  Scientists decided to looked at what else the French did more than the other countries. Researchers found the French consumed a larger quantity of wine, especially dark red wine.   So then the next question they needed to answer, was it something in the red wine that caused this medical paradox?  Researchers initial results of the tests and studies would suggest this to be the case and influenced the research of reveratrol health benefits

Tests showed red wine and the health benefits of resveratrol in the wine are important


What are the Benefits of Resveratrol?


• Increased levels of energy and better muscle health.  Tests showed mice on resveratrol ran twice as far on a treadmill than mice not on resveratrol.  Research tests showed that wine resveratrol increased muscle tissue oxygen consumption in these lab mice and there was an increase in the number of mitochondria in their muscle tissue.  What that means to the normal Joe is if you regularly take resveratrol, it can have resveratrol health benefits and effectively transform your muscles to resemble those only usually found in well trained athletes.  Another interesting effect discovered is that  the Sirtuins enzymes become less potent throughout the aging process.  Evidence shows that other resveratrol health benefits is the triggering of these Sirtuins enzymes, and strengthening the enzymes so they assist in warding off degenerative diseases.

• Better heart health. Studies now reveal that red wine drinkers have more resveratrol health benefits than non-red wine drinkers.  It was found that red wine drinkers have around 50% the risk of heart disease than those that don’t drink any red wine. The resveratrol seems to be protective against cholesterol.

• Improved brain and kidney health. Spanish researchers investigated red wine resveratrol health benefits by monitoring lab mice that were fed a high-cholesterol diet. These mice were also fed resveratol.  The researchers concluded that red wine may protect the brain and kidneys against oxidation stress and high blood cholesterol.

• Improved prostate health and a more regular urine flow. A recent University of Alabama study found more resveratrol health benefits  like the reduction in the development of prostate cancer  in mice by 87%. They also saw a slowing of the cancer’s progression, by the mice that were being fed resveratrol

• Improved breast health in women. Research so far with animals show that one of the resveratrol health benefits is that it inhibits the development of esophageal, intestinal and mammary (breast) cancer.  This resveratrol link to breast cancer is huge.  This could mean that health benefits of resveratrol could be slowing or stopping the progression of breast cancer. Mainly because breast cancer is usually caused by increased estrogen levels.  Breast cancer is one of the biggest cause of death and is the most common kind of cancer among women in America.

• Improved cell protection. By adding resveratrol to cells, researchers have found that one of the resveratrol health benefits is that it inhibits the production of several human cancer cell lines, including those from breast, prostate, stomach, colon, pancreatic and thyroid cancers.

• Antioxidant supplement. Many people take a proactive approach to reducing their risk by eating a balanced diet, exercising and taking supplements of antioxidants like resveratrol.  Science has shown resveratrol health benefits is providing protection against many cancers and ailments.

• Anti aging supplement. Resveratrol may be one of the most important anti-aging supplements ever discovered.  The initial research on fish and non-invertebrates that have been given resveratrol show a increase in life-spans of between 33%-60%.  Researchers believe that adding small amounts of resveratrol to diets of middle-aged mice significantly slowed their aging and kept their hearts more healthy.  When mice were given higher doses with a high-fat diet, it staved off premature death.  Researchers now understand that one of the biggest resveratol health benefits is that it actually can extend life in the same way that calorie restricted diets do.  This happens when the body is activated at a genetic level to produce Sirtuin, an enzyme involved in cellular regulation.

• Resveratrol may be protective against lung cancer. In the years between 2000 and 2003, a Dr. Chun Chao studied participants in the age group 45 to 69 at Kaiser’s California Men’s Study.  Dr. Chun Chao identified over 200 cases of lung cancer and measured the effect of beer, red wine and white wine consumption on the risk of developing lung cancer.  With each glass of red wine consumed per month she found that there was a 2 percent lower chance of lung cancer, but there was no benefit when they drank white wine or beer.  The highest risk reduction was from the smokers who drank 1 – 2 glasses of red wine every day.  In tests with mice that were given resveratrol supplements, the compound retarded lung cancer growth and also induced lung cancer cells to commit apoptosis.

• Resveratrol may reduce liver disease. Resveratrol has reduced the amount of fat produced in the liver of mice fed alcohol and increased the rate at which the actual liver fat was broken down. Heavy drinking of alcohol will cause fat to accumulate in the liver which can lead to cirrhosis, fibrosis, and other liver diseases.  Fresh United State studies support the premise, that the wine resveratrol health benefits of a glass of red wine a day could actually protect against liver disease.  And as we now know there is a link between the health benefits of wine to that of wine resveratrol, which is a powerful natural polyphenol and antifungal chemical which occurs under the skin of red wine grapes.
Non-Alcoholic Fatty Liver Disease (NAFLD) which was totally unknown over 25 years ago, is now one of the most common liver disease in America. This disease affects over 40 million adults and is expected to grow worldwide as the population becomes increasingly obese.  Participants in the study who took red wine resveratrol (antioxidant supplement) daily reduced the odds of having suspected NAFLD by 50 per cent.  By contrast, people who consumed only modest levels of beer or spirits had over four times the odds of having suspected NAFLD.

• Resveratrol could reduce colon cancer riskA more recent Californian study found that low doses of freeze-dried grape powder (resveratrol powder) could actually inhibit the development of colorectal cancer.  This is due to the polyphenols and synergistic effects between the grape compounds.  This California study backs up a 2006 study which found that one of the resveratrol health benefits is  reducing colon cancer risk by 67%.

 

No matter  where you buy your resveratrol supplements you need to be assured of the quality. Check out the post on side effects of resveratrol.

We ONLY recommend two online companies for supplements: Puritan’s Pride and Vitamin World. Being buying from them for over 5 years and never had a problem.

Benefits of Resveratrol Supplements

resveratrol supplementsResveratrol is a natural super antioxidant compound found in red grapes, grape seed extract, red wine, peanuts and berries. Some of the many benefits of resveratrol include powerful antioxidant properties, capable of deleting from the body dangerous and harmful free radicals that many believe can lead to the development of cancer. Resveratrol may also be of particular benefit to those who are recovering from illness, or have a compromised immune system.

Adding resveratrol supplements to your diet may have many benefits such as weight loss by boosting metabolism, increasing energy and stamina, lowering blood sugar, extending your lifespan, and lowering your risk for cardiovascular disease and heart disease.

Benefits of Resveratrol Supplements

Resveratrol is known to reactivate the anti-aging gene but when it’s concentrated into a much more potent form, resveratrol is believed to have remarkable properties capable of everything from slowing, halting or even reversing the aging process. Resveratrol supplements have been becoming more popular since they were shown on 60 Minutes in January of 2009.  Since then a series of research studies and media reports including prime time specials have documented how a high dose of red wine resveratrol can dramatically impede aging, sickness and weight gain. This added exposure propelled the increase of resveratrol products into the market. With so many new resveratrol products being advertised today, it can be confusing and hard to decide which one is the right one.

Doing our research, it was found that the quality of the resveratrol supplements varies widely across different brands. We believe Puritan Pride carries the best, affordable, up-to-date resveratrol supplements  iconon the market. We highly recommend Puritian if you are considering trying resveratrol supplements for their benefits. To make the selection simpler, Puritan Pride has researched and offers multiple brands and dosages.

I buy all my vitamins and reserveratrol supplements from Puritan Pride. If you have not tried any resveratrol supplements before, I suggest that you start out with the lower dosage of 50 mg or 100 mg first. Resveratrol does have some side effects. Once you know how your body reacts to resveratrol, you can increase the dosage.

 

Puritan’s Pride Resveratrol, 100 mg

Passed tests performed by ConsumerLab.com. (Updated: 11/11/2011).
ConsumerLab.com has completed a Product Review for this product. ConsumerLab.com is a provider of independent test results for dietary supplement products. Tests are used to determine the amount of ingredient claimed on the container label; the existence of unwanted contaminants, such as lead, in the product, and the ability of the product to disintegrate properly in order to dissolve and be absorbed in the body. Products that pass its Voluntary Certification Program can appear in the National Library of Medicine database. Results for additional products which it selects and tests are reported in its Product Reviews, available to its paid subscribers at www.ConsumerLab.com.

 

Another quality outlet for your everyday resveratrol supplements try Vitamin World

 

My Favorite Pairing of Wine with Food

pairing of wine with foodMy Favorite Pairing of Wine with Food:

Dry White Wines 

Dry whites contain some acidity which will cleanse the palate of the oils and spices used on fish, salads, etc. Each wine sweetness or acidity will differ with the winemaker and the varietal grape used.
Chenin Blanc, Riesling, Gewurztraminer are blended, to be slightly sweet white wines—pairing of wine with food:  work well with spicy, hot  food. No acidity. Gewurztraminer is on the sweet side with a very flowery nose.
Pinot Grigio — Great beverage wine that can also be used as well with spicy or slightly oily based foods. A little acidity.
Sauvignon Blanc——pairing of wine with food: foods with an oily base such as fish or a salad with olive oil based dressing. Other pairings are veal, light chicken dishes, cheese and other hors d’oeuvres. New Zealand wine: clean crisp with balanced acidity.
Chardonnay—pairing of wine with food. This wine works well with the the oils and stronger flavor of some fish. Other pairings are shrimp, crap, ham, turkey, chicken dishes, medium seasoned pork. The most popular white now but Sauvignon Blanc is moving up. Can be aged in wood to give a buttery flavor or done in stainless steel for a more naked clean taste.

Dry Red Wines

There are many red wines to choose from which is fun. Most will contain tannin which cleanses your palate of the fats and spices from meat dishes and steak and makes a nice wine food pairing. Low tannin wines like merlot make a good pairing wine with food to many appetizers. Open reds one hour before serving or use a wine aerator to aerate wine.
Merlot – medium to full body, rich color,easy drinking with low tannin. Nice beverage style wine but also a good with the pairing of wine with food that are medium to low spiced dishes. Can be used with tomato based sauces  with low spices.
Pinot Noir - medium body, lighter in color, and some tannin, slightly chilled is nice. Pairing of wine with food can be a nice beverage for appetizers or low spiced meat dishes.
Cabernet Sauvignon -full hearty body, dark rich color, higher tannin. Best pairing of wine with food is the steak or beef. Some Cabs have high tannin, open early or aerate the wine.
Zinfandel – hearty body, deep rich color, strong berry like flavor, medium tannin. Old Vine Zins are softer and make a nice beverage wine. Open early or aerate wine.
Shiraz – medium to full bodied, rich color, spicy flavor with medium to high tannin. I normally pairing of this wine is beef. Try with a grilled hamburger.
Blended Reds - usually blended to be softer and easier to drink. Low in tannin. Should let you know the % of blend on back. Most are nice if the blend works together. Blend will determine the food pairing.

Cooking With Wine

cooking with wine image

When Cooking With Wine, Have Fun!

Which wine is best for cooking? Simply put to use the wine that you drink. Now, if you drink wine that retails for more than $15 then you may want to buy a less expensive wine to use. I drink wines in the $8 to $10 range so I use them when I am cooking with wine.  My mother always taught me to cook with wine I drink.

 

Do not use the so-called “cooking wines! Most cooking  wine is typically salty and includes other additives that my affect the taste of your dish and entree.  Remember that the  process of cooking/reducing, etc. will bring out the worst of any inferior cooking wine.
Our house rule is: We do not cook with something we will not drink.

 

How To Cook With Wine

 

In the kitchen, cooking with wine has three main uses – as a marinade style ingredient, as a cooking liquid, and as a flavoring to finish a dish. When you are cooking with wine the function of the wine is to intensify, enhance, accent the flavor and aroma of the dish.

Wine is like a seasoning that you use in cooking.  Care should be taken on the amount of wine used – too little might not be worth it but too much can be overpowering. Neither extreme is what you are looking for. When cooking with wine the right quantity of wine will enhance the flavor of the dish.

Don’t worry about the alcohol in the wine as it evaporates while the food is cooking, leaving only the flavor. Remember if you are boiling down a sauce, the wine concentrates in flavor,acidity and sweetness. I always use caution to make sure I don’t use too much wine as the flavor could overpower your dish.

I find I have the best results, if I add the wine while I am cooking. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If you add it late in the preparation, it could impart a harsh quality in your dish.  Wine needs time to infuse its flavor into your dish. Make sure you wait 10 minutes or more to taste before adding more wine.

When cooking with wine some sauces call for wine reduction.

Wine should be reduced over low heat. It is a slow process but the finished product has more flavor compounds left.

It takes about 3/4 cup of wine to produce 2 tablespoons of reduced wine

 

When Cooking with Wine, Red Wines are Stronger and More Robust

They are great for red meat marinates, tomato sauces, etc. Remember that the red wine will add flavor to your dish but can also change the color. Usually I have found that if you are using red meat you can add red wine. Use a dry red for a red wine marinate, in sauces and some gravies. I like adding a tablespoon of olive oil  to my marinates along with the wine. The spices seem to adhere better.

 

White Wines are More Delicate but Still Add Some Nice Flavor

Be careful when using a sweet white as it can add sweetness to your food and might not be a good cooking wine with food. The best white wine for cooking  a is a dry white wine. If using white meat or fish use white wine with a little olive oil and spices. Remember you do not want to change the color of the food.

 

cooking with wineHow much wine should I use in a recipe when cooking with wine?  
This answer depends upon the flavor intensity of the wine and the foods you are cooking. Proceed slowly in adding more wine than the recipe calls for. Wine needs time to impart its flavor. If you’re not sure whether to add more wine to a dish, let the dish cook before tasting again. Wine does not automatically turn an ordinary dish into a super gourmet dish. Use caution.

Suggested amounts to add to:
Sauces – 1 tablespoon per cup
Soups – 2 tablespoons per cup
Gravies – 2 tablespoons per cup
Stews & Meats – 1/4 cup per pound
Liquid for poaching fish – 1/2 cup per quart

Watch the color of wine you use as it can make your food look unappetizing.

 

Question? Have you ever wonder how the French can continue to eat fats, carbs, meats and cheeses? Many people believe it is the wine, which I agree with. The other difference is the type of food they eat. They don’t stuff their faces full of processed foods but shop daily at markets. We need to re-train ourselves.

Learn to drink wine in moderation and take a look at Joy Houston’s super cookbook called “The Delicious Revolution Cookbook”  for recipes that are not full of processed food. It is about eating better balanced foods.  Click Here for Joy’s Cookbook  Check out the video!

 

Chicken & Mango Stir-Fry

Food and Wine Pairings

Stir-frying is an excellent way of cooking meat and vegetables….

Serves 4  - Takes 45 minutes to prepare


Ingredients:

  • 6 boneless, skinless chicken thighs
  • 1 inch fresh ginger root, grated
  • 1 garlic clove, crushed
  • 1 small red chile, deseeded (optional)
  • 1 large red bell pepper
  • 4 scallions
  • 7 oz. snow peas
  • 3 – 1/2 oz. baby corn cobs
  • 1 large, firm but ripe mango
  • 2 tbsp sunflower oil
  • 1 tbsp light soy sauce
  • 3 tbsp rice  wine or sherry
  • 1 tbsp sesame oil
  • salt & pepper to taste
  • sliced chives as a garnish

Preparation: 

  • Cut chicken into long, thin strips and place in bowl
  • Mix  together ginger, garlic, and chile
  • Stir mixture into chicken strips, coat evenly
  • Slice bell pepper thinly, cut diagonally to 1 inch in length
  • Cut snow peas and corn diagonally in half
  • Peel mango and remove pit, slice thinly into 1 inch pieces
  • Mix soy sauce, rice wine or sherry, and sesame oil, set aside
  • Heat oil in large skillet or wok over high heat.
  • Add chicken and stir-fry for 5 minutes until just golden brown
  • Add bell peppers and stir-fry 4-5 minutes until soft
  • Add scallions, snow peas and corn. Stir-fry 1-2 minutes
  • Stir soy sauce, rice wine or sherry, and sesame oil mixture into wok
  • Add mango, stir gently for 1 minute to heat
  • Add salt and pepper to taste
  • Remove from wok to serving bowl
  • Garnish with sliced chives, serve immediately

Red Wine Pairing: Normally I would not pair a red here but if you must try a Gamay Beaujolais  with  a 20 minute chill to it.

White Wine Pairing: Chicken is easy but what makes it difficult for pairing is the mango. Our suggestion is a bottle of Sauvignon Blanc from the Marlborough region of New Zealand. That fresh, crisp, gooseberry flavor won’t compromise the ginger chicken and works well with the sweetness of the mango.

Second Choice: A California Chenin Blanc is a sweeter choice. These fruity white wines have a strong body, allowing them to work well with this recipe.

 

 

Greek Bean Soup with Lemon & Mint

Soups, Appetizers and Wine Pairing

Making a quick soup that is healthy and to warm the soul……
Serves 4 – Takes about 1 hour to prepare

Greek Bean Soup

Greek Bean Soup with Lemon & Mint


Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, chopped finely
  • 1 large carrot, diced finely
  • 2 celery stalks, chopped finely
  • 9 oz canned tomatoes or 4 tomatoes skinned, deseeded, chopped
  • 2 garlic cloves, chopped finely
  • 12 oz canned cannellini or Great Northern beans. Drain & rinse
  • 5 cups water
  • 1 zucchini, diced finely
  • Grated zest of 1/2 lemon
  • 1 tbsp chopped fresh mint or 1/2 tsp of dried
  • 1 tsp chopped fresh thyme or 1/2 tsp dried
  • 1 bay leaf
  • 14 oz canned artichoke hearts
  • Salt and pepper

Preparation:

  • Heat 1 teaspoon of the olive oil in a large pan over medium heat
  • Add onion, cook 3-4 minutes, stir until soft
  • Add carrot, celery, tomatoes, and garlic. Stir and cook for 5 minutes
  • Add beans and water. Bring to boil.
  • Reduce heat, cover  and gently cook for 10 minutes
  • Add zucchini, lemon zest, mint, thyme, and  bay leaf
  • Salt and pepper to  taste
  • Cover and simmer for 40 minutes or until vegetables are tender
  • Let cool slightly, transfer 2 cups to a blender and puree until smooth. Recombine
  • While cooling, heat remaining oil over medium heat in  skillet. Cook artichokes with cut side down
  • When lightly brown, turn them over and heat all the way through
  • Ladle soup into warm bowls and top each with a artichoke heart

Red Wine Pairing: A nice Pinot Noir from California is a good red match.  A soft red wine with plum, black cherry, & a hint of earth make this a match. Serve with a slight chill.

White Wine Pairing: A nice bottle of Chenin Blanc is medium bodied white wines are rich and fruity, slightly sweet allowing them it work well with this soup. A wine on the drier side would be a Chardonnay from New Zealand.  Medium bodied white wine with light spicy notes, making them excellent choices for pairing with this soup recipe.

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