Aged to perfection and fresh from the cellar, our sangiovese and rioja wines will help you warm up on cold winter nights.
Sangiovese is a fruity tart wine, highly tannic and acidic. Rioja is a young, fruity, fresh wine.
$18 each or two for $30
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.
A recent study conducted at Mount Sinai School of Medicine in New York shows the possibility that polyphenols derived from red wine could treat Alzheimer’s disease.
Lab tests on rats showed that red wine polyphenols broke down amyloid-beta plaques which obstruct brain pathways in Alzheimer’s.
While this is seemingly good news for red wine drinkers the world over, a few issues make it necessary to continue research before a therapy can be developed for people with the disease. In testing on rodents, a red-wine-based supplement was metabolized by the body without benefit so a synthetic polyphenol needs to be created that can easily travel to the brain. Researchers also discovered that not all red wine grapes are created equal. Grapes from different regions may have compounds with varying structures.
Are you getting the most out of your wine? SnoothÂ details seven ways that people drink wine incorrectly. Drinking wine requires a little patience and finesse, and doing it right ensures you’re getting the best tasting wine possible. Here are a few of my favorite wine sins you shouldn’t commit:
1. Serving red wines too warm. Don’t drink a red wine if it’s over 70 F — anything more stimulates alcohol evaporation and ruins the flavor.
2. Drinking the wine as soon as you open the bottle. You may be thirsty, but wine needs time to breathe. Letting a wine sit for a few minutes after opening softens tannins and activates aromas.
3. Over-chilling wines dull the flavors and aromas.
4. Not giving wine a second chance. Â Many things affect the wine drinking experience, so that wine you tried and didn’t like the first time could taste completely different if you pair it with a different food, let it breathe longer, or serve it at a cooler temperature.
Photo by ricko
Researchers have discovered that drinking a nice Cabernet with your juicy steak at dinner protects your body from harmful toxins released during digestion. Red wine helps neutralize these toxins with antioxidants called polyphenols:
In a study on rats, scientists at Hebrew University in Jerusalem fed some of the animals ground meat, and fed others the same meat infused with red-wine extract. Subsequent tests revealed that the wine-dosed rats had lower levels of the fat-derived toxins.
â€œDiets high in fat and red meat are contributory risk factors,â€ the studyâ€™s authors write in the Journal of Agricultural and Food Chemistry. But if you do indulge in a grilled porterhouse now and then, you can reduce the risk with a glass of Cabernet Sauvignon.
The study helps to explain the so-called French paradoxâ€”the relatively low heart-disease rate among wine-drinking Frenchmen and -women, despite diets high in cheese, butter, meat, and other forms of fat.
Wine, the antidote to a grilled steak [The Week]