Remember all that moderate wine drinking you’re supposed to do? Those one or two glasses a day you’re supposed to drink to prevent disease? Yeah, well, a new study suggests that resveratrol, the compound found in #red wine with all the purported health benefits, is just a lot of hype.
Researchers at Johns Hopkins University Medical Center in Baltimore, Maryland, concluded there’s little evidence that resveratrol has beneficial effects on a number of health issues. They found no association between #resveratrol, and less cardiovascular disease, inflammation, cancer and increases in longevity.
The study authors do say that other substances found in red wine and other foods, such as dark chocolate and berries, may still have small, positive health effects, so there’s reason to keep drinking.
And, there are these reasons too: A nice glass of wine can bring a smile to your face, lets you unwind after a long day, and, of course, adds to a good laugh with good friends. All secrets to a happy life, if you ask me.
Check out this article from Johns Hopkins for more information about the study.
An occasional glass of wine might help keep your kidneys healthy, new research suggests.
And for those who already have kidney disease, which puts one at higher risk for cardiovascular problems, moderate wine drinking might help the heart, the researchers added.
“Those (with healthy kidneys) who drank less than one glass of wine a day had a 37 percent lower risk of having chronic kidney disease than those who drank no wine,” said study author Dr. Tapan Mehta, a renal fellow at the University of Colorado Anschutz Medical Center, in Aurora.
“Those with chronic kidney disease who drank less than one glass a day had a 29 percent lower risk of cardiovascular events (than those who drank no wine),” he added.
Read the full article.
Wine Folley answers the question, “How many carbohydrates are in a glass of wine?”
A glass of wine has 0-4 grams of net carbs*
*This is based on a standard serving of 5 ounces with up to 20 g/L of residual sugar (which is noticeably sweet). Dry wines typically have less than 2 g/L RS and ~0 carbs.
Can Chardonnay grape seeds help you lose weight? The idea seems to have potential:
USDA researchers looking for a use for this waste in Albany, Calif. turned the chardonnay grape seeds into flour. In testing the flour on lab hamsters, the researchers found that despite feeding the hamsters a high-fat diet, the chardonnay grape seed flour seemed to prevent cholesterol increases and weight gain in the animals. The researchers also observed positive changes to the hamsters’ metabolic systems, specifically the cholesterol and fat metabolism–which supported the previous outcomes they measured.
The Mosel region used to produce some of the premier European wine. But vine disease, war, and bad laws changed all that. Now, a new crop of vintners are trying to bring the area back.
The world’s most ethereal wines are produced in a small region in northwestern Germany, where the Mosel River flows northward in tight hairpin curves beneath steep fractured-slate hillsides dotted with century-old Riesling vines. Too few people know these wines.
The Mosel region is arguably the most storied, least-understood wine region in the world. Romans first cultivated vines there in the 2nd century B.C., and viticulture flourished. By the late 19th century, wines from the Mosel had become widely sought-after, commanding international acclaim and some of the highest prices in the world, matching and eclipsing wines from Champagne and Bordeaux.
A new gadget to turn water into wine? Apparently so:
The Miracle Machine essentially works like a Soda Stream by turning water, grape concentrate and yeast into wine via a mobile phone app supported by iOS and Android.
The device has a fermentation chamber that “uses an array of electrical sensors, transducers, heaters and pumps to provide a controlled environment for fermentation.”
A digital refractometer measures the sugar content of the wine during the fermentation process, while a ceramic air-diffuser pumps filtered air under a regulated micro-oxygenated environment in order to soften the tannins.
At the same time, an ultrasonic transducer directly underneath the chamber resonates and speeds up the flavour development of the wine.
Customers can choose the type of wine they want to make, from “Napa” Cabernet Sauvignon and Chardonnay to “Oregon” Pinot Noir and a “Tuscan” red blend.
You can slow cook it, saute it or marinate it – wine enhances flavors and is always the best ingredient in whatever you’re cooking. But, there’s a bit more to cooking with wine than just pouring it into the pan.
- Choose a wine based on other ingredients in the dish. If you’re cooking something spicy, pick a full-bodied wine that can hold up on its own. If you’re cooking something light, such as chicken or fish. go with a white wine. Creamy sauces generally work best with white wines, and a sweet dish needs a sweet wine.
- Know some versatile wines if you need to make a substitution. Pinot grigio, sauvignon blanc, pinot noir, merlot and syrah all come in handy, especially if you don’t have the exact wine you need for a certain recipe.
- Consider the acidity of the ingredients in the dish before adding the wine. Cut back on acidic ingredients to account for the acidity of the wine.
- Don’t add wine to a dish just before serving. Let it simmer with the food. Adding the wine too late can leave a harsh taste.
- Use a wine that you would drink while cooking your dinner and while eating it.