Wine of the Week
2006 Rosenblum Cellars Vintner's Cuvée Cabernet Sauvignon (Hy-Vee Seasons)
The lots of Cabernet Sauvignon incorporated into this blend were specially selected from some of the best Cabernet Sauvignon growing regions in California. Each individual lot adds its own aspect to the blend, be it aromatics, color, mouth feel or just the puzzle piece that makes the wine complete. This wine is an enticing introduction to the Rosenblum Cellars style of winemaking as the Cabernet Sauvignon is fruit forward, rich and layered. It is smooth and readily drinkable on release with no need for aging.A great food wine; this Cabernet Sauvignon makes an ideal compliment to hearty pasta, chicken and savory beef dishes.
Beer of the Week
Goose Island Christmas Ale
Brewmasters Notes: Every year to celebrate the holiday season, we brew up our Christmas Ale, and with each year we change the recipe slightly so that you have something special to look forward to. Traditionally, our Christmas Ale is a complex brown ale that develops well in the bottle for up to five years.
Spirit of the Week
Ice Hole Mint Schnapps
To honor Al Dorsch, the inventor of Phillips Peppermint Schnapps and avid ice fisherman, Ice Hole uses a strong oil of peppermint as the base for an intense mint experience.
Cocktail of the Week
MINT CHOCOTINI (Hy-Vee Seasons)
Ring in the New Year with an impressive cocktail. Bring out the cocktail shaker and get
ready for an exquisite chocolate and mint flavored drink. Martini lovers will rave about this!
• 2 oz Chocolate Mint Baileys
• ¼ oz Vodka
• ¼ oz Chocolate Liqueur
For each Mint Chocotini, drop 3 to 4 ice cubes in a cocktail shaker. Pour in chocolate mint Baileys™, vodka and chocolate liqueur. Shake well. Strain and pour into a chilled martini glass. Garnish with a sprinkle of cocoa powder and mint leaves.
Sunday, November 29, 2009
Opening and Serving Wine
Not long ago, I was watching the Fine Living Network on television. I came across an interesting program on opening and serving wine. Although this could be elementary for some of us, I thought it was a good review on the basics of temperature, glassware, pouring technique, and sediment.
It is pretty much standard knowledge to serve white wines chilled and red wines room temperature. The best temperature for white is cool, but not icy cold because you lose a lot of the flavor of the wine. Red wine is just the opposite, and should be served room temperature. If you serve it too cold you do not get to taste the all flavors or smell all of the aromas. Then again, if it is too warm, the wine has a dominate taste of alcohol.
Years ago, when the salesman came in to the store to sell us Riedel glassware; I thought that a glass was a glass was a glass. Then we did a taste test pouring the same wine in three different shaped glasses. Out of each glass the wine tasted different. Crazy but it is true. There is no question that the shape and dimensions of glasses changes the way wine tastes.
This pouring technique was new to me. Such a simple little trick to prevent a lot of stained table clothes. When you are about to stop pouring the wine into the glass, you should give the bottle a quick little twist and tip upright. This helps to ensure a drip less pour.
The last basic of wine serving is dealing with the sediment. Sediment usually comes from stored red wine. It does not mean the wine is bad. The wine is well aged and usually good. The substance is not pretty to see or pleasant to taste so it is important to decant the wine, separating the wine from the sediment. Let the wine set in the bottle upright for a couple days, carefully open the bottle and pour the wine in a decanter, watching to stop pouring before the sediment pours into the decanter.
By Lynn Schieffer (Wine and Spirits Manager)
It is pretty much standard knowledge to serve white wines chilled and red wines room temperature. The best temperature for white is cool, but not icy cold because you lose a lot of the flavor of the wine. Red wine is just the opposite, and should be served room temperature. If you serve it too cold you do not get to taste the all flavors or smell all of the aromas. Then again, if it is too warm, the wine has a dominate taste of alcohol.
Years ago, when the salesman came in to the store to sell us Riedel glassware; I thought that a glass was a glass was a glass. Then we did a taste test pouring the same wine in three different shaped glasses. Out of each glass the wine tasted different. Crazy but it is true. There is no question that the shape and dimensions of glasses changes the way wine tastes.
This pouring technique was new to me. Such a simple little trick to prevent a lot of stained table clothes. When you are about to stop pouring the wine into the glass, you should give the bottle a quick little twist and tip upright. This helps to ensure a drip less pour.
The last basic of wine serving is dealing with the sediment. Sediment usually comes from stored red wine. It does not mean the wine is bad. The wine is well aged and usually good. The substance is not pretty to see or pleasant to taste so it is important to decant the wine, separating the wine from the sediment. Let the wine set in the bottle upright for a couple days, carefully open the bottle and pour the wine in a decanter, watching to stop pouring before the sediment pours into the decanter.
By Lynn Schieffer (Wine and Spirits Manager)
Sunday, November 22, 2009
Lynn's Holiday Gathering Hints
Having a little dinner party? Here are some suggestions. When buying wine for a sit down dinner figure 3 glasses per person for the whole evening. One 750 ml bottle has 5-5oz servings in it, so for your dinner party for 4 you will need 3 bottles of wine.
It will take 1.5 hours to chill down your white wine in the refrigerator, 40 minutes in the freezer, or 20 minutes in a ice/water bath.
Do you want to take wine to someone’s house for a dinner party? There are a few things you should know first, what food is your host serving, think about how much money you want to spend, then head to Hy-Vee Wine & Spirits and ask our wine specialists for help to pick out the best wine for your special night.
It will take 1.5 hours to chill down your white wine in the refrigerator, 40 minutes in the freezer, or 20 minutes in a ice/water bath.
Do you want to take wine to someone’s house for a dinner party? There are a few things you should know first, what food is your host serving, think about how much money you want to spend, then head to Hy-Vee Wine & Spirits and ask our wine specialists for help to pick out the best wine for your special night.
November 23rd Weekly Selections
Wine of the Week
Acre Central Coast Chardonnay 2008
Central Coast Chardonnay was crafted from grapes grown in the Los Alamos Valley of northern Santa Barbara County, an ideal, cool-climate Chardonnay growing region noted for its cold nights and well-drained, chalky soils. This lovely wine’s seductive apple pie crust and lemon blossom aromas introduce crisp, juicy flavors enriched by a creaminess resulting from sur lie (on the yeast lees) aging in barrel.
Beer of the Week
Samuel Adams Double Bock
As with all of the beers in the Imperial Series, Double Bock is brewed using only first wort (wort that has not been sparged in the lauter tun) to obtain a liquid that is very high in gravity. This high gravity allows for a fuller body and higher alcohol content in the final beer. This beer is aged for over 4 weeks to allow all of those intense flavors to develop and mature. But you still get those complex rich flavors that define the style. Harrington, Metcalfe and Caramel 60 malted barely is used to obtain that gorgeous mahogany color and intense flavor. The malt character is balanced with a subtle piney, citrus hop note from the Tettnang Tettnanger and Tettnang Hallertauer hops.
Spirit of the Week
Hennessy VS Cognac
In 1865, inspired by the decorative handle of his office window, Maurice Hennessy created the star symbol that he would use to classify his cognacs. Thus was born the Three Star Cognac, better known today as VS. VS is a blend of more than 40 eaux de vie from the four premier growing areas of the cognac region. Hennessy V.S displays a beautifully bright golden colour. The powerful bouquet is dominated by overtones of oak, giving way to reveal a delicate scent of hazelnuts. Smooth and floral, V.S combines the sweetness of red fruits with a hint of vanilla that lingers on the palate.
Cocktail of the Week
Cranberry Martini
Acre Central Coast Chardonnay 2008
Central Coast Chardonnay was crafted from grapes grown in the Los Alamos Valley of northern Santa Barbara County, an ideal, cool-climate Chardonnay growing region noted for its cold nights and well-drained, chalky soils. This lovely wine’s seductive apple pie crust and lemon blossom aromas introduce crisp, juicy flavors enriched by a creaminess resulting from sur lie (on the yeast lees) aging in barrel.
Beer of the Week
Samuel Adams Double Bock
As with all of the beers in the Imperial Series, Double Bock is brewed using only first wort (wort that has not been sparged in the lauter tun) to obtain a liquid that is very high in gravity. This high gravity allows for a fuller body and higher alcohol content in the final beer. This beer is aged for over 4 weeks to allow all of those intense flavors to develop and mature. But you still get those complex rich flavors that define the style. Harrington, Metcalfe and Caramel 60 malted barely is used to obtain that gorgeous mahogany color and intense flavor. The malt character is balanced with a subtle piney, citrus hop note from the Tettnang Tettnanger and Tettnang Hallertauer hops.
Spirit of the Week
Hennessy VS Cognac
In 1865, inspired by the decorative handle of his office window, Maurice Hennessy created the star symbol that he would use to classify his cognacs. Thus was born the Three Star Cognac, better known today as VS. VS is a blend of more than 40 eaux de vie from the four premier growing areas of the cognac region. Hennessy V.S displays a beautifully bright golden colour. The powerful bouquet is dominated by overtones of oak, giving way to reveal a delicate scent of hazelnuts. Smooth and floral, V.S combines the sweetness of red fruits with a hint of vanilla that lingers on the palate.
Cocktail of the Week
Cranberry Martini
- 1 cup Vodka
- 1/4 cup Dry Vermouth
- 1/2 cup Cranberry Juice
- 8 Cranberries, frozen
- 4 Lemon zest twists
Sunday, November 15, 2009
November 16th Weekly Selections
Wine of the Week
Pumpkin Bog
First introduced 2001 and it has quickly become a holiday favorite! It is a delightful rosé wine made from South Dakota grown pumpkins and tart red cranberries. Note: Spices have NOT been added. THIS SEASONAL WINE IS AVAILABLE ONLY FOR A LIMITED TIME.
Beer of the Week
Goose Island Oatmeal Stout
An aromatic blend of oats, chocolate and roast malts make up this classic English-Style Oatmeal Stout. A rich black over ruby hue and creamy tan head make this a memorable beer to behold.
Spirit of the Week
Evan Williams Kentucky Straight Bourbon Whiskey
"This medium-amber Bourbon has a deep vanilla nose with hints of dark berries and mint. The body is medium, leaning towards heavy, and the palate shows notes of oak, leather, vanilla, and as in the nose, some dark berries come into play here. The finish is medium. Best Buy. Rating 90." Wine Enthusiast Magazine
Cocktail of the Week
Bailey’s Fudge Sundae (serves about 6)
• Vanilla or Bailey’s Ice Cream
For the Fudge
• 6 oz. Evaporated Milk
• 2 Tbsp Bailey’s Irish Cream (can use Mint Chocolate or Caramel to add a hint of the mint or Caramel)
• 8 oz Good-quality plain chocolate
For Extra Toppings
• Add nuts and/or whipped cream
Directions
Pour the evaporated milk into a small bowl, then break the chocolate into small squares and add them to the milk. Place the bowl over a saucepan of barely simmering water and leave to melt, stirring from time to time. Don't let the bowl touch the water. After 10 minutes, it should look like a fudgey sauce. Allow to cool slightly, then add Baileys. Put three scoops of very firm, cold ice cream into each glass, followed by 3 dessertspoons of hot fudge sauce, followed by 1 dessert spoon of whipped cream. Sprinkle over some chopped nuts and serve immediately.
Pumpkin Bog
First introduced 2001 and it has quickly become a holiday favorite! It is a delightful rosé wine made from South Dakota grown pumpkins and tart red cranberries. Note: Spices have NOT been added. THIS SEASONAL WINE IS AVAILABLE ONLY FOR A LIMITED TIME.
Beer of the Week
Goose Island Oatmeal Stout
An aromatic blend of oats, chocolate and roast malts make up this classic English-Style Oatmeal Stout. A rich black over ruby hue and creamy tan head make this a memorable beer to behold.
Spirit of the Week
Evan Williams Kentucky Straight Bourbon Whiskey
"This medium-amber Bourbon has a deep vanilla nose with hints of dark berries and mint. The body is medium, leaning towards heavy, and the palate shows notes of oak, leather, vanilla, and as in the nose, some dark berries come into play here. The finish is medium. Best Buy. Rating 90." Wine Enthusiast Magazine
Cocktail of the Week
Bailey’s Fudge Sundae (serves about 6)
• Vanilla or Bailey’s Ice Cream
For the Fudge
• 6 oz. Evaporated Milk
• 2 Tbsp Bailey’s Irish Cream (can use Mint Chocolate or Caramel to add a hint of the mint or Caramel)
• 8 oz Good-quality plain chocolate
For Extra Toppings
• Add nuts and/or whipped cream
Directions
Pour the evaporated milk into a small bowl, then break the chocolate into small squares and add them to the milk. Place the bowl over a saucepan of barely simmering water and leave to melt, stirring from time to time. Don't let the bowl touch the water. After 10 minutes, it should look like a fudgey sauce. Allow to cool slightly, then add Baileys. Put three scoops of very firm, cold ice cream into each glass, followed by 3 dessertspoons of hot fudge sauce, followed by 1 dessert spoon of whipped cream. Sprinkle over some chopped nuts and serve immediately.
Holiday Wine & Food Paring
During the holiday season we often find ourselves planning gatherings, using our holiday dishes, making wonderful food and then stumped as to what kind of wine to serve.
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.
Lynn’s Wine Pics
Beef
o Cline Cashmere
o Cono Sur Cabernet
o Sterling Vintners Merlot
o Beringer Founders Cabernet
o Red Diamond Merlot
o Manyana Tempranillo
o Yellow Tail Shiraz
Poultry
o LaCrema Pinot Noir
o Barefoot Pinot Noir
o Toasted Head Chardonnay
o Banrock Station Chardonnay
o St. Michelle Gewurztraminer
o Fetzer Gewurztraminer
Ham
o Cavit Pinot Noir
o Robert Mondavi Pirivate Select Pinot Noir
o Relax Riesling
o Forest Glen White Merlot
o J Lohr Gamay
o Beringer White Zinfandel
Desserts
o Rosenbluem Desiree
o Sutter Home Moscato
o Fonseca Bin #27 Port
o Martini & Rossi Asti
o Mionetto Rocecco
o Ballatore Gran Spumante
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.
Lynn’s Wine Pics
Beef
o Cline Cashmere
o Cono Sur Cabernet
o Sterling Vintners Merlot
o Beringer Founders Cabernet
o Red Diamond Merlot
o Manyana Tempranillo
o Yellow Tail Shiraz
Poultry
o LaCrema Pinot Noir
o Barefoot Pinot Noir
o Toasted Head Chardonnay
o Banrock Station Chardonnay
o St. Michelle Gewurztraminer
o Fetzer Gewurztraminer
Ham
o Cavit Pinot Noir
o Robert Mondavi Pirivate Select Pinot Noir
o Relax Riesling
o Forest Glen White Merlot
o J Lohr Gamay
o Beringer White Zinfandel
Desserts
o Rosenbluem Desiree
o Sutter Home Moscato
o Fonseca Bin #27 Port
o Martini & Rossi Asti
o Mionetto Rocecco
o Ballatore Gran Spumante
November Wine of the Month
Champagne and Sparkling Wines
Contrary to popular belief, just because a wine has bubbles and is used for celebrating does not necessarily make it Champagne. The exception is if it is made in Champagne, France. Throughout the world effervescent wines are sparkling wines. Some countries even give it a special name. In Spain it is referred to as Cava and in Italy it is called Asti Spumante.
Grapes typically used in making sparkling wines are Chardonnay, Pinot Noir, and Chenin Blanc and they come in different styles. For instance, one style is Brut, which is the driest, it is crisp and citric. Spumante is sweet, fruity, and is preferred by many.
Champagne or sparkling wine is very food friendly, so celebrate your day, today.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Champagne & Sparkling wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
Contrary to popular belief, just because a wine has bubbles and is used for celebrating does not necessarily make it Champagne. The exception is if it is made in Champagne, France. Throughout the world effervescent wines are sparkling wines. Some countries even give it a special name. In Spain it is referred to as Cava and in Italy it is called Asti Spumante.
Grapes typically used in making sparkling wines are Chardonnay, Pinot Noir, and Chenin Blanc and they come in different styles. For instance, one style is Brut, which is the driest, it is crisp and citric. Spumante is sweet, fruity, and is preferred by many.
Champagne or sparkling wine is very food friendly, so celebrate your day, today.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Champagne & Sparkling wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
Tuesday, November 10, 2009
Wine Spectator Nov. 30th Issue Features
Michael Mina
Michael Mina's food is categorized as modern American cuisine, but he elevates the genre by juxtaposing unexpected but relatively simple elements. He's not afraid to introduce flavors of different cuisines on the same plate.
FREE Wine Charts:
Rhône Valley wines: A free chart offers an alphabetical list of all California Cabernet wines reviewed for the tasting report in this issue.
California Merlot wines: A free chart offers an alphabetical list of all Alsace wines reviewed for the tasting report in this issue.
Cover Story
Good Things Come in Trios - Drawn to the culinary world as a teenager, and happiest when he sees people enjoying his food, chef Michael Mina has built success on creative menus, fine wine and savvy partners
The Man in Mina’s Cellar - Wine director Rajat Parr’s distinctive lists reflect the unique personalities of the Mina Group’s 15 restaurants
Bringing Mina Home - Prepare a restaurant-caliber wine dinner in your kitchen
Features
Tasting Reports
Rhône Valley Alphabetical Listing
The Rhône Rises Again - The 2007 vintage propels the south to greatness, while the north continues its run of success
WineSpectator.com: More than 1000 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
WineSpectator.com: James Molesworth travels to the Rhône regularly and blogs about his vineyard visits and barrel-sample tastings to give you the inside track on the wines before they reach the market. Read about his most recent trip, from his first stops at a half-dozen Châteauneuf-du-Pape estates to his further explorations in the Northern and Southern Rhone.
The ABCs of the Southern Rhône Valley - A guide to the region’s diverse appellations
Merlot’s Mixed Message - Though quality is high overall, middle-range values are scarce among the 2005 and 2006 releases from California
WineSpectator.com: More than 165 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
California Merlot Alphabetical Listing
Wine
Entertaining with the Pros - Nine leading sommeliers answer holiday wine-matching questions
Grapevine
World
Wine Warehouse Arson Trial Begins
Northern Hemisphere Harvest Blogs
California Wildfire Report
Betts & Scholl Wine Brand Sold
WineSpectator.com: Keep up with breaking news as well as the people, places and happenings that wine lovers are talking about.
People
Q&A with chef Neela Paniz
“Paso Rap” Wins 2009 Wine Spectator Video Contest
WineSpectator.com: Bonus Video: The rhythmic take on friendly competition among vineyards on the east and west sides of Paso Robles has won Wine Spectator's third annual video contest.
NewsMakers: A Wine Wedding
Savvy Shopper
Savvy Shopper - Distinctive Rieslings and French and Iberian reds
Coffee
Bacchus broadens his range
Travel
Santa Fe in the Winter
Wine Auctions
California Syrah Cools Off at Auction
WineSpectator.com: Keep tabs on the auction market. Website members can check the latest auction highlights and track prices for more than 12,000 collectible wines in our Auction Price Database. Also available is a free calendar of upcoming auctions.
Cellars
Private Cellars - The collection of a lifetime
Departments
This Issue/Marvin R. Shanken
This Issue - Marvin R. Shanken
Columns
James Laube - Kosta Browne’s big payday
WineSpectator.com: In recent blog posts, James Laube discusses when good wines are mispriced, savors a 1961 Bordeaux and reflects on why California Syrah is still a tough sell.
Matt Kramer - A wine-related bucket list
James Suckling - Hong Kong wine auctions
Wine Talk
Wine Talk - Tennis star Amélie Mauresmo
The Buying Guide
Hy-Vee Wine Club Members show your membership card at the checkout to recieve a discounted price on Wine Spectator magazine.
Michael Mina's food is categorized as modern American cuisine, but he elevates the genre by juxtaposing unexpected but relatively simple elements. He's not afraid to introduce flavors of different cuisines on the same plate.
FREE Wine Charts:
Rhône Valley wines: A free chart offers an alphabetical list of all California Cabernet wines reviewed for the tasting report in this issue.
California Merlot wines: A free chart offers an alphabetical list of all Alsace wines reviewed for the tasting report in this issue.
Cover Story
Good Things Come in Trios - Drawn to the culinary world as a teenager, and happiest when he sees people enjoying his food, chef Michael Mina has built success on creative menus, fine wine and savvy partners
The Man in Mina’s Cellar - Wine director Rajat Parr’s distinctive lists reflect the unique personalities of the Mina Group’s 15 restaurants
Bringing Mina Home - Prepare a restaurant-caliber wine dinner in your kitchen
Features
Tasting Reports
Rhône Valley Alphabetical Listing
The Rhône Rises Again - The 2007 vintage propels the south to greatness, while the north continues its run of success
WineSpectator.com: More than 1000 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
WineSpectator.com: James Molesworth travels to the Rhône regularly and blogs about his vineyard visits and barrel-sample tastings to give you the inside track on the wines before they reach the market. Read about his most recent trip, from his first stops at a half-dozen Châteauneuf-du-Pape estates to his further explorations in the Northern and Southern Rhone.
The ABCs of the Southern Rhône Valley - A guide to the region’s diverse appellations
Merlot’s Mixed Message - Though quality is high overall, middle-range values are scarce among the 2005 and 2006 releases from California
WineSpectator.com: More than 165 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
California Merlot Alphabetical Listing
Wine
Entertaining with the Pros - Nine leading sommeliers answer holiday wine-matching questions
Grapevine
World
Wine Warehouse Arson Trial Begins
Northern Hemisphere Harvest Blogs
California Wildfire Report
Betts & Scholl Wine Brand Sold
WineSpectator.com: Keep up with breaking news as well as the people, places and happenings that wine lovers are talking about.
People
Q&A with chef Neela Paniz
“Paso Rap” Wins 2009 Wine Spectator Video Contest
WineSpectator.com: Bonus Video: The rhythmic take on friendly competition among vineyards on the east and west sides of Paso Robles has won Wine Spectator's third annual video contest.
NewsMakers: A Wine Wedding
Savvy Shopper
Savvy Shopper - Distinctive Rieslings and French and Iberian reds
Coffee
Bacchus broadens his range
Travel
Santa Fe in the Winter
Wine Auctions
California Syrah Cools Off at Auction
WineSpectator.com: Keep tabs on the auction market. Website members can check the latest auction highlights and track prices for more than 12,000 collectible wines in our Auction Price Database. Also available is a free calendar of upcoming auctions.
Cellars
Private Cellars - The collection of a lifetime
Departments
This Issue/Marvin R. Shanken
This Issue - Marvin R. Shanken
Columns
James Laube - Kosta Browne’s big payday
WineSpectator.com: In recent blog posts, James Laube discusses when good wines are mispriced, savors a 1961 Bordeaux and reflects on why California Syrah is still a tough sell.
Matt Kramer - A wine-related bucket list
James Suckling - Hong Kong wine auctions
Wine Talk
Wine Talk - Tennis star Amélie Mauresmo
The Buying Guide
Hy-Vee Wine Club Members show your membership card at the checkout to recieve a discounted price on Wine Spectator magazine.
Monday, November 9, 2009
Does grape juice provide the same benefits as red wine?
This was a Question posted on Wine Spectator.com
Does grape juice provide the same health benefits as red wine?
Posted: September 2, 2009
Q. Does unfermented grape juice from red grapes contain the same beneficial compounds, such as resveratrol, as red wine? —Bob W.
A: R. Curtis Ellison, doctor and professor of medicine and public health at Boston University Medical School, responds: "Grapes, especially Concord red grapes, have many of the polyphenols present in red wine. Some studies have shown that large amounts of red grape juice decrease the stickiness of platelets [in the blood], which would lower the risk of cardiovascular disease. The effects of grape juice, however, are much less than those of red wine, as fermentation increases the beneficial effects. Further, much of the protection against heart disease from moderate drinking come from the alcohol itself. So, grape juice is good for you, but wine is better."
Have a question about wine and healthy living? E-mail Wine Spectator
Does grape juice provide the same health benefits as red wine?
Posted: September 2, 2009
Q. Does unfermented grape juice from red grapes contain the same beneficial compounds, such as resveratrol, as red wine? —Bob W.
A: R. Curtis Ellison, doctor and professor of medicine and public health at Boston University Medical School, responds: "Grapes, especially Concord red grapes, have many of the polyphenols present in red wine. Some studies have shown that large amounts of red grape juice decrease the stickiness of platelets [in the blood], which would lower the risk of cardiovascular disease. The effects of grape juice, however, are much less than those of red wine, as fermentation increases the beneficial effects. Further, much of the protection against heart disease from moderate drinking come from the alcohol itself. So, grape juice is good for you, but wine is better."
Have a question about wine and healthy living? E-mail Wine Spectator
November 9th Weekly Selections
Wine of the Week
Camelot Pinot Noir 2006
Produced from grapes grown in the heralded Languedoc–Roussillon region of southern France, Pinot Noir’s ancestral homeland, this silky red reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Ultra-smooth on the palate with luscious fruit, velvety tannins and a rich, elegant finish, it’s delicious with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck and mushroom pizza.
Beer of the Week
Shell Snowstorm
Brewed with copious amounts of Munich malt coupled with three different British crystal malts, and British Chocolate. Snowstorm is dark mahogany in color with a tan head and displays flavors reminiscent of dark fruit, licorice, and chocolate.
Spirit of the Week
Cruzan Estate Light Rum
Silver Medal winner in the 2007 San Francisco World Spirits Competition. The Cruzan Estate Light Rum is aged a minimum of two years on charred American oak casks. After the aging, though, the light rum goes thru a closely monitored filtration process that reduces color as well as oak and vanilla character. The additional aging and limited filtration brings out the full-bodied, smooth taste that makes Cruzan Estate Light to the delicate rum is really, really is. It has a natural chardonnay like hue and is delicate on the palate.
Cocktail of the Week
Arturo's Positano Winter Sunset By Stephen Phillips
Relax with this popular drink direct from sunny Italy. It's just right for a cold winter's night and may inspire dreams of a Mediterranean vacation.
• 1-1/2 oz. Malibu coconut-flavored rum
• 1-1/2 oz. white crème de cacao
• 1/2 oz. Tia Maria
• Warmed whipped cream (the canned variety works)
• Warm chocolate syrup
• Freshly baked chocolate chip cookie (the refrigerated-mix kind is fine)
Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, crème de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Camelot Pinot Noir 2006
Produced from grapes grown in the heralded Languedoc–Roussillon region of southern France, Pinot Noir’s ancestral homeland, this silky red reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Ultra-smooth on the palate with luscious fruit, velvety tannins and a rich, elegant finish, it’s delicious with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck and mushroom pizza.
Beer of the Week
Shell Snowstorm
Brewed with copious amounts of Munich malt coupled with three different British crystal malts, and British Chocolate. Snowstorm is dark mahogany in color with a tan head and displays flavors reminiscent of dark fruit, licorice, and chocolate.
Spirit of the Week
Cruzan Estate Light Rum
Silver Medal winner in the 2007 San Francisco World Spirits Competition. The Cruzan Estate Light Rum is aged a minimum of two years on charred American oak casks. After the aging, though, the light rum goes thru a closely monitored filtration process that reduces color as well as oak and vanilla character. The additional aging and limited filtration brings out the full-bodied, smooth taste that makes Cruzan Estate Light to the delicate rum is really, really is. It has a natural chardonnay like hue and is delicate on the palate.
Cocktail of the Week
Arturo's Positano Winter Sunset By Stephen Phillips
Relax with this popular drink direct from sunny Italy. It's just right for a cold winter's night and may inspire dreams of a Mediterranean vacation.
• 1-1/2 oz. Malibu coconut-flavored rum
• 1-1/2 oz. white crème de cacao
• 1/2 oz. Tia Maria
• Warmed whipped cream (the canned variety works)
• Warm chocolate syrup
• Freshly baked chocolate chip cookie (the refrigerated-mix kind is fine)
Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, crème de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Monday, November 2, 2009
November 2nd Weekly Selections
Wine of the Week
Red Diamond 2004 Shiraz
A juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier. Aromas of raspberry jam, leather and pepper, mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. I thought this was easy to drink with a nice smooth finish...definately a taste of honey on the finish.
Beer of the Week
Goose Island Bourbon County Stout
Brewed in honor of the 1000th batch at the original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. A great cigar beer.
Spirit of the Week
Johnnie Walker Gold Label Scotch
Johnnie Walker Gold Label was blended to celebrate the first 100 years of the House of Walker in 1920. A well-kept secret, it’s only been available outside the company since the 1990s. It has a distinctly smooth, sweet and luxurious character, with a stylish elegance and refined quality. With its rich gold color and old-gold glints, it reveals a full, round, deep nose. There are notes of soft raisins and toffee, fresh malt and light cream – Gold Label is as enticing as it is sensuous. Its palate is rich and broad with full malt flavors and honeyed spices with almonds and marzipan, which leads to a distinctive creaminess. Cardhu™ provides strong yet smooth malt and oak flavors. Extra-mature grain whiskies deliver some of the lingering sweetness, while Clynelish™ from the northern Highlands is responsible for the unusual aromatic creaminess. The finish is multidimensional and satisfyingly long.
Cocktail of the Week
Positively Warm Apple Pie by Stephen Phillips
A slice of apple pie fresh from the oven is a quintessential fall treat. Prefer your dessert in liquid form? This Warm Apple Pie, made with apple cider, baking spices and an orange-flavored Italian liqueur called Tuaca, is the perfect after-dinner drink.
• 6 oz. apple cider (heated)
• 2 oz. Tuaca liqueur
• Whipped cream
• Pinch cinnamon and nutmeg
• 1 cinnamon stick
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
Red Diamond 2004 Shiraz
A juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier. Aromas of raspberry jam, leather and pepper, mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. I thought this was easy to drink with a nice smooth finish...definately a taste of honey on the finish.
Beer of the Week
Goose Island Bourbon County Stout
Brewed in honor of the 1000th batch at the original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. A great cigar beer.
Spirit of the Week
Johnnie Walker Gold Label Scotch
Johnnie Walker Gold Label was blended to celebrate the first 100 years of the House of Walker in 1920. A well-kept secret, it’s only been available outside the company since the 1990s. It has a distinctly smooth, sweet and luxurious character, with a stylish elegance and refined quality. With its rich gold color and old-gold glints, it reveals a full, round, deep nose. There are notes of soft raisins and toffee, fresh malt and light cream – Gold Label is as enticing as it is sensuous. Its palate is rich and broad with full malt flavors and honeyed spices with almonds and marzipan, which leads to a distinctive creaminess. Cardhu™ provides strong yet smooth malt and oak flavors. Extra-mature grain whiskies deliver some of the lingering sweetness, while Clynelish™ from the northern Highlands is responsible for the unusual aromatic creaminess. The finish is multidimensional and satisfyingly long.
Cocktail of the Week
Positively Warm Apple Pie by Stephen Phillips
A slice of apple pie fresh from the oven is a quintessential fall treat. Prefer your dessert in liquid form? This Warm Apple Pie, made with apple cider, baking spices and an orange-flavored Italian liqueur called Tuaca, is the perfect after-dinner drink.
• 6 oz. apple cider (heated)
• 2 oz. Tuaca liqueur
• Whipped cream
• Pinch cinnamon and nutmeg
• 1 cinnamon stick
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
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