Category: Red Wine

Learn the Best Health Benefits From Drinking Red Wine

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Isn’t it wonderful to finally find out that something we like is finally good for us. There have been many articles written recently about the health advantages of drinking red wine. The news people have started calling this phenomena the French Paradox. We all know the French eat diets filled with rich sauces and eat food products rich in creams butter and cheese but yet these people seem to live longer. Through research it has been found that they have a lower incidence of heart disease. Why we may ask? The final result has been thought to be the red wine they drink. In this article I will highlight the benefits of drinking great wine.

Get Free: Wine Health Benefits

First, Researchers have found that  wine lowers the cholesterol by changing our blood lipid levels. Wine also makes it very difficult for blood to clump up in our blood vessels to form clots. If there are already clots it may help to dissolve them preventing our risk from stroke. If wine is drunk in moderation it can lower blood pressure. Some studies even went as far as to say red wine can lower our insulin levels. But do keep i mind these researchers are saying yes it is healthy to drink some wine in moderation, but an excess of drinking can cause many issues that will out weigh the good it does.

How to Find: Information About Wine

Secondly, red wine can be a good source of anti-oxidants. It is hard to watch TV without seeing the advantage of aniti-oxidants that are found in fruits. Another benefit from great wine is that doctors have found that it can reduce stomach ulcers.

Third, red wine does not suppress the immune system as does many other alcoholic beverages tend to due. Too much other alcoholic beverages tend to increase our risk of getting sick.

Fourth, red wine has also been found to increase bone mass. This is especially a plus for women who tend to have issues. With so many women fearing the consequences of Osteoporosis red wine could be a pleasant remedy.

Lastly, with the stressful lives all of us live today, and the scientific research that has done drinking 1 to 3 glasses of wine may be just what we need to keep our bodies healthier. It heals both the body and the soul.

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Tasting Time: In The Hot Summer Drink Red Wine Law – Wine, Wine – Food Industry – Kitchen Pressure

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In the summer, Wine Can only be air-conditioned room, Beverages It?
High temperature of 33 degrees Celsius under the drink taste of Spain Toro producing strong, Wine Up to 15% of the top fine Red wine With the hot summer around the same table to eat hot pot not seasonal. To eat drink readily, most need a really high-tonnage air conditioners. However, the most sensible, and more Environmental protection Carbon reduction method, and perhaps both of these high-alcohol red wine has strong all incorporated into cellars, in the fall before the arrival of the first summer thirst quenching drink wine now! Yes, thirst quenching, a long forgotten world of wine taste value, in our increasingly hot planet, perhaps winemakers and wine makers began to seriously consider with the response to this problem. Is full of strong wine autumn and winter, please give me cool little wine bar!

In my experience, there is no other wine than from the Mo Seer Creek (Mosel) of Riesling (Riesling) Spirit A more refreshing. However, please do not misunderstand, I’m not talking super-high concentration of TBA is not rare is botrytis grapes Auselese, but the most ordinary common, the price is also very plain in Kabinette. Scent of flowers and fruits aroma with mineral and green lemon calm, low alcohol, slightly sweet and delicious, accompanied by mouth drops to flow continuously to the strong acidity, no air conditioner in the summer to drink icy cold the cup, the most refreshing is fun, extremely refreshing, after a drink, it is difficult not drink several glasses. As it is now such a hot season, and that is worth more than the ice in the refrigerator several bottles of wine, while definitely not over the top wine cabinet.

Addition to German-style Riesling, were not sweet, not too much oak Barrel Taste, fresh acid, the young fresh dry white wine of choice is the same in summer. Royal River from Sancerre to New Zealand Marlborough (Marlborough) The Sauvignon (SauvignonBlanc); from Alsace (Alsace) to Australia ClareValley of Riesling; Burgundy’s Chablis (Chablis), northern Italy, gray skin Snow (PinotGriggio), Spain, Galicia (Galicia) in the RiasBaixas, Austria GrnerVeltiner even from the hot Andalusian, is very delicate and detailed Manzanilla sherry. These are the summer will allow me to look forward to the arrival of the charming summer wine quickly.

Course, not only was cool and refreshing white wine, pink wine and sparkling wine is the preferred summer. In recent years, not sweet pink wine popular in the world after the international market can choose the type of pink wine suddenly many more. Except for a few more pink wine producing areas of production such as Long Valley, Provence and Tavel, there is now even had disdain pink wine producing areas of production and the winery also began to launch an IPO, which also includes many top Bordeaux Chateau, shows that the market demand is great. More frustrating is that now the Taiwan market is still very few pink wine.

Unimaginable, drinking red wine for summer, in fact, like a lot, but, most of them are stretch top, at least, not in the price is. Top of the wine refreshing because in addition to less often a strong addition of alcohol, the more important to pay attention to taste top wines structure, they must be able to durable storage, usually contain more tannin, and when the wine’s temperature is too low when it will become more astringent tannins more difficult to import, loss of balance to the top of the wine. Although no matter what type of wine, proper drinking temperature is not the 20 , so the temperature in the summer it is drinking slightly in pleasant for a little cold, but really cool for summer, the drink of the wine it can be re- ice point that, to be able to drop 12 , and even directly from the refrigerator out, the same can be very soft and easy to read, and the wine to be bold to taste even at low temperatures are pleasant as can a pure heart, not completely closed.

This wine tannins are very small, only being able to cold and will not appear too thin and stuck into the top, therefore, also less durable, the best take advantage of the fresh sweet taste of youth, early taste, after bottling After five or six years have passed after the usually the best time.

A Wine Lover’s Weekly Guide To $10 Wines – A Red Crete (Greece) Blend

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This is one of our first Greek wine reviews and the first review devoted to a wine from the island of Crete which produces about one fifth of all Greek wine. Kourtaki, the producer, was founded way back in 1895 by Vassili Kourtakis; perhaps the first Greek to obtain a diploma in oenology, the study of wine. This company started with retsina, but happily moved on to better wines. Kourtaki is now the largest producer of Greek wine, bottling an estimated thirty million bottles a year, half of which are exported. They are still producing re;sina wine, but frankly the less said about retsina (which by European Economic Community policy may only be produced in Greece) the better. The wine reviewed is a blend of the red Kotsifali grape found mostly in Greece and the red Mandilara grape, the most widely planted Aegean red variety. These two grapes are often blended together.

OUR WINE REVIEW POLICY All wines that we taste and review have been purchased at the full retail price.

Wine Reviewed Kourtaki Vin de Crete Red 2008 12.0% alcohol about $ 8.50

Let’s start by quoting the marketing materials. Tasting Note : Deep purple color ; cassis and red berry aroma ; berry fruit flavor, medium body and medium length. Serving Suggestion : Serve with souvlaki or pork kebobs. And now for my review.

At the first sips this wine was strongly acidic with some berries. It was not unpleasant. Its first pairing was with barbecued beef ribs in a sweet ketchup sauce. The wine’s acidity was tamed. There were no tannins and not much flavor. The accompanying potatoes roasted in chicken fat gave this wine more body. In the presence of an overly spicy salsa with tomatoes, onions, green peppers, and cilantro the wine picked up some power.

The next meal involved zucchini stuffed with rice and ground beef and a side of green beans in a tomato sauce. The wine was somewhat harsh and short. I tasted berries. With the green beans the wine’s acidity toned down and as the meal proceeded the its harshness dropped. The dessert of orange fruit juice candy rendered this wine essentially tasteless.

My final meal was composed of beef stew with potatoes. The wine was thin and tasted of tobacco and berries. When I added powerful jalapeno pepper sauce the wine’s fruit intensified. The oriental-style side salad composed of tomatoes, pimentos, and garlic made the wine longer.

I ended the bottle with Matjes herring and two local cheeses. With the herring the wine was lightly acidic with virtually no tannins and tasted of red cherries. A relatively tasteless brick cheese managed to overpower this wine. When facing a somewhat tastier marbled cheddar cheese, the wine perked up a bit; the fruit was back.

Final verdict. I will not buy this wine again. But if you don’t like tannins and want a red wine other than Beaujolais you might consider this wine.

A Wine Taster’s Guide to Environmental Wines – A Look at Lageder Reds

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With today’s global attention focused on environmental health, entrepreneurs, citizen groups, and national governments attempt cooperation to improve air, water, and soil quality, to safeguard oceans and forests and especially to control climate change.

You can join the effort at your next wine tasting party by choosing wines from an eco-friendly winery like Alois Lageder. As you pour your guests a glass of these planet conscious wines, you can pass on knowledge that shows this historic Italian winery is no newcomer to environmentalism. This article looks at the aspects of eco-friendly winemaking including how winemakers create a natural balance to increase the vitality and pest and disease resistance of vines with a focus on one of the long time advocates of environmentalism in wine.

Alois Lageder

Winemaker Alois Lageder is one of many with environmental concerns, but for him, they are not recent. Born in 1950, Alois Lageder owns family vineyards located on steep Alpine slopes far from any beaten path in Alto Adige. The region borders Austria where residents speak both Italian and German and the past still dominates viticulture and winemaking. However, Alois Lageder’s visionary plan has always embraced modern technology. Instead of operating at cross-purposes, he sees nature, humans, and technology as cooperative forces with art as an expression of nature that informs people, an outlook that sends him to the top of any eco-friendly red wine club list.

Alois Lageder was named after his great grandfather who founded a winery in Bolzano in 1855. In 1934, the family acquired the Lowengang estate in Magre’ now planted with 77 acres of grapes and subsequently acquired other vineyards in prime locations in Alto Adige including the Cason’ Hirschprunn estate in 1991 planted with 79 acres.

Aspects Of Biodynamic Winemaking

Lageder grows vineyards on steep slopes from 750 to 3,250 elevations above the Adige Valley. All have been organically farmed, and the Lowengang estate is now farmed biodynamically, an even more rigorous and sustainable farming method than organic. Rather than unnatural single crop planting, Lageder cultivates multiple varieties in any given vineyard together with other plants, uses compost instead of artificial fertilizers, and fights parasites with natural predators. Lageder’s goal is to imitate the balance in nature and increase the health and vitality of the vines so they are resistant to parasites and disease.

Completed in 1996, the winery at the Tor Lowengang estate is a marvel of new technology, entirely eliminating the consumption of non-renewable fossil fuels. The winery employs solar energy, geo-thermic warmth, and natural convection currents. The building leans into a cliff that cools and warms fresh air for ventilation. A photoelectric system makes use of solar energy, delivering most of the winery’s electrical needs. And solar collectors heat water. The 50 feet tall vinification tower harnesses the force of gravity in such a way that pumps or other mechanical means for moving the grapes and must are unnecessary. The grapes and must flow down from one vinification phase to the next and end in fermentation vats arranged in a circle around this central axis. After fermentation, the wines rest in vaulted cellars until picked up by red wine club associations and distributors.

By sharing this information at your next eco-friendly wine tasting party, you can help Lageder’s wines and other environmental wines taste a little sweeter to your guests.

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A Wine Lover’s Weekly Guide to $10 Wines – A Red From Montenegro

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This is our first review of a wine from Montenegro, a small country in southeastern Europe that was part of Yugoslavia. Montenegro has been producing wine for more than two thousand years, so perhaps it’s time to take a look at one of their products. This particular wine is produced from the red Vranac grape whose name means black stallion. So let’s guess that we are looking at a powerful wine. The company’s vineyard is one of the largest in Europe, containing over 10 million vines.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Palntaze Monte Cheval Vranac, 2006 11.5% alcohol about $ 8.00

Let’s start with the marketing materials. Tasting Note: Medium garnet; leather and earth with a hint of plum and spice; earthy dried fruit flavor with a hint of spice. Serving Suggestion: Stew and casseroles. And now for my review.

At first tasting the wine was dark and oaky with round tannins. It was mouth filling and chewy but relatively short. The initial meal involved slow-cooked beef ribs and potatoes. I tasted cherries and chocolate. Its palate cleansing acidity was good because the meat was fat but this Vranac seemed to fade away. It did not pick up when I added spicy green jalapeno pepper sauce to the meat.

The second meal consisted of commercially barbecued chicken thighs in a light herb sauce and deli potato salad. The wine was powerful, but perhaps a bit too acidic. It showed dark fruit but didn’t overpower this lightly flavored dish.

The final meal was based on Merguez, North African spicy lamb sausage. The wine was mouth filling and I tasted stewed fruits. It cut the grease and, believe me, this meal was greasy. The deli potato salad muted the wine. When I added spicy green jalapeno pepper sauce this time the wine stepped into the background and its fruit was gone.

I finished the tasting with two cheeses. The first cheese was a marbled cheddar. The wine was dark and tasted of cherries and plums. It seemed well balanced. With a sheep’s milk feta cheese the wine lost a lot of its character. This cheese was too much for this wine.

Final verdict. I won’t buy this wine again. It is better than many $ 8 wines but with all the cheap wines out there, I won’t hold the presses for this one.

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