Ruffino Santedame Chianti Classico 2009 Wine Review - Natalie MacLean

Ruffino Santedame Chianti Classico 2009 Wine Review - Natalie MacLean



It's October 1st which means 30 days to Halloween and more importantly the Release date for 2013 Chianti Classico! Check out my review of this tasty Italian gem.

La Frenz NV Tawny Wine Review - Natalie MacLean

La Frenz NV Tawny Wine Review - Natalie MacLean



A great way to finish off a meal, or take the edge off. 

Understanding the Crus of Beaujolais.

This article was first seen on foodtravelist.com

Beaujolais is that light easy to drink wine made from the Gamay grape variety in the Burgundy region of France. On the label you can expect to see 5 different types of Beaujolais. If on the label you see just the single word Beaujolais you are purchasing the most basic wine type. If it says Beaujolais Supérieur it is still the most basic wine it has just reached a higher degree of alcohol so it will have a superior affect on your motor functions. If the label says Beaujolais-Villages the wine is blend from 38 villages in the area that make a higher quality wine. Then there is Beaujolais Nouveaux, this wine is released on the third Thursday of November which is only weeks after the grapes have even been picked. Beaujolais Nouveaux is like a preview of the vintage, and it is meant to be consumed within 6 months of it's November release date. Then at the top of the pyramid you have the 10 Beaujolais Crus. Each Cru is meant to show distinct characteristics, almost like how Actors' personalities are distinct. Here is my comparison of the 10 Beaujolais Crus with some modern day famous faces, to help make this wine region as easy to digest as the actual wine is. 

 

We will start with the most Northern Cru of the region St. Amour. This Cru reminds me of Ellen Degeneres as it is the lightest, and let's face it Ellen's sense of humour always lightens the mood. The Cru is in the transition area where Beaujolais turns into the Maçonnais (which is another one of Burgundies regions), just like Ellen made the transition from acting to hosting. The wine displays aromas of spiced berries, and has a distinct mineral flavour, making it great with Lamb.

Heading South to the Juliénas Cru. This Cru reminds me of Cate Blanchett  as no other Cru holds themselves to a higher overall standard. The region was named after the strong leader Julius Caesar, and Cate's breakthrough role was as another strong leader Elizabeth. The wine is spicier, and fleshier with a backbone that will keep it going over the years and is a great match for anything straight off the BBQ. 

Next up is the Chénas Cru, that can be compared to Leonardo Dicaprio, as Chénas keeps losing land to the top Cru Moulin-å-Vent just like Leo keeps missing his Oscar win despite numerous nominations. The wine may be losing land but the quality level is undeniable just like Leo's skills. The wine has earthy and floral aromas and has one of the longest lives of the Beaujolais Crus. It can be a great match for Chicken done in a cream and mushroom sauce. 

As I mentioned the Moulin-å-Vent Cru is at the top of the pack, so it seems pretty obvious to compare it to Meryl Streep as she is seen as the best. This wine is the most concentrated and flavourful of all the crus, with that much flavour this wine is strong enough to stand up to a grilled steak. 

Then comes Fleurie, the Cru that epitomizes the belief that Beaujolais is a joy to swallow. And let's face it Jennifer Lawrence is one of those people that is a joy to watch on screen or in a interview. She is so likeable, just like a Fleurie. The wine is silky and strong, and with great berry flavour. Match up the silky texture with a Paté or terrine. 

After Fleurie comes the prettiest of of the Crus, Chiroubles, both in wine style and in the aesthetics of the village. When I think of pretty actors there are so many that come to mind, it is sort of a prerequisite to the profession. But for this to work I need to pick just one so I'd have to agree with Ellen and say Jared Leto with those big blue eyes really is the prettiest just like Chiroubles. The wine displays floral and fresh red berry notes, that entice and seduce and can be a great accompaniment to Asian Cuisine

Morgon is the densest of the Crus which means it is the thickest and most full bodied, but when the term is used to describe a person it means someone of lesser intelligence. However, I do not wish to make a dig at someone even if it is a famous movie star. I want to compare Morgon to Mathew Mcconaughey not because I think he is dense but because Morgon is a fleshy juicy wine, and even when Matthew is wearing a shirt it seems like he isn't. There is just something fleshy about him. The wine ages distinctly and consistently much like Matthew's acting career. The wine has juicy dark cherry flavours to match it's fleshy texture, which goes great with Duck. 

Régnié is the new Cru on the block since it was only bumped up from Beaujolais-Villages level to Cru status in 1988. While most of the others received their Cru status in 1936. You can draw a similarity between newcomer stand out star from 12 Years A Slave Lupita Nyongo. They may be new but the talent is obvious. The wines are soft and forward with redcurrant and raspberry notes perfect with a Swordfish steak.

Coming into the Southern end of the Beaujolais Crus you have Brouilly . It is the largest Cru at 1200ha and therefore it seems only right to compare it to one of the biggest movie starts out there Brad Pitt. The wines from here have notes of blueberries and cherries. Try matching Brouilly with a Chacuterie plate

Finally within the Brouilly area is the Côte de Brouilly Cru. Surrounded by Brouilly vineyards the two must co-exist. Côte de Brouilly wines tend to be more elegant, and floral, the female counterpart to Brouilly. So obvious we compare Côte de Brouilly to Angelina Jolie if Brouilly is Brad Pitt. Pair it with soft cheeses like Camembert or Brie.

You can even take these pairing ideas one step further and match the Cru with the food then add a movie from the compared Actor for a great Friday evening. Happy sipping.

Kayra Tilsim Çalkarasi-Shiraz 2012 - Natalie MacLean

Kayra Tilsim Çalkarasi-Shiraz 2012 - Natalie MacLean



You can taste Spring in this Rosé

La Granja Ntra. Sra. de Remelluri Blanco 2010 - Natalie MacLean

La Granja Ntra. Sra. de Remelluri Blanco 2010 - Natalie MacLean



9 different grape varieties blended into one unusual wine

Beach, Bacon, and Booze Visiting Ölüdeniz, Turkey

This piece first appeared on http://www.foodtravelist.com/ Check it out for all things food and travel related.

So you've been travelling through Turkey for a few weeks now. Perhaps you've been educated by the lengthy role this country has played in history. Maybe you've been rendered speechless by the natural wonders. Definitely you've put on a few pounds, having indulged in all the great Turkish specialities. But maybe, just maybe you would give anything for a slice or two of bacon with your kahvalti (breakfast). If you are looking for a little slice of the Western world in this unique foreign country, the beach town of Ölüdeniz is perfect for the homesick Traveler. Most of the signs are in English in this small village in the Fethiye district. Tiki bars line the streets offering a variety of nightly specials like my personal favourite 2 for 1 Margaritas. Then there's the bacon. Not only does just about every brunch joint serve a traditional English breakfast but Ölüdeniz has it's own Porky's, so you can stock up on Pork products if you so desire. 

Once your bacon craving has been satisfied, it's easy to see why Westerners, and Turks alike flock here in the summer months. The beach called Belcegiz pronounced Beljehiz is where the Aegan meets the Mediterranean. The water is clear, warm, and a celeste turquoise blue. The sand is soft and white except for at the water's edge. Here there is a metre wide bench of stones, that add a great percussion to the crashing of the waves, but are not so kind to sensitive feet. I recommend water shoes, especially if you have kids with you. Access to the beach is free but there is a $5TL fee if you want the comfort of a beach chair or umbrella. 

The beach couldn't be more relaxing, but if adrenaline pumping is more your style, paragliding off Mount Babadag will surely do the trick. The elevation is almost 2,000 metres, thats 6,400 feet up. It takes about 50 minutes to get to the top and another 50 to paraglide down, while you enjoy a view fit for the gods. Prices start at around $250TL which is about $120 US. You want to check for two things before booking with a company; 1 they offer insurance and 2 you are going to the very top of Babadag. Some companies only go halfway up which means you end up flying for only 10-15 minutes often for the same price as the 50 minute adventure. 

Some other great activities available in the area include; day long boat trips that provide lunch, great views of the coast and the best swimming spots. Hiking the Lycian way. Rock climbing. Or try out a rejuvenating full body clay mask. 

Vignamaggio Terre Di Prenzano Chianti Classico 2010 - Natalie MacLean

Vignamaggio Terre Di Prenzano Chianti Classico 2010 - Natalie MacLean



Have you seen the show DaVinci's Demons? That show with this wine that comes from the home of Mona Lisa is a great historical match.

Groth Chardonnay 2008 (Napa Valley, California) 2009 - Natalie MacLean

Groth Chardonnay 2008 (Napa Valley, California) 2009 - Natalie MacLean



My Saturday afternoon choice

Frei Brothers Winery Reserve Zinfandel 2011 - Natalie MacLean

Frei Brothers Winery Reserve Zinfandel 2011 - Natalie MacLean



My choice for #WineWednesday

Fontanafredda Gavi Di Gavi 2012 - Natalie MacLean

Fontanafredda Gavi Di Gavi 2012 - Natalie MacLean



If you drink like it's already summer then maybe it will help the seasons along

Faust Cabernet Sauvignon 2007 - Natalie MacLean

Faust Cabernet Sauvignon 2007 - Natalie MacLean



Goethe's Faust may have been a tragedy but the only weeping you will be doing after drinking this wine will be in gratitude. 

Teliani Valley Tvishi 2012 - Natalie MacLean

Teliani Valley Tvishi 2012 - Natalie MacLean



My spring cleaning incentive and reward choice.

Nk'Mip Riesling 2010 - Natalie MacLean

Nk'Mip Riesling 2010 - Natalie MacLean



My sacrifice to the Canadian Weather gods, please stop pestering me with snow here in Trabzon.

5 Ways to Celebrate St. Patrick's Day with Wine

Well, it's that time of year to raise a glass, dress in emerald green and have an abashedly rip roaring time. Whether you are Irish or not, St Paddy's day always promises a good time. The traditional beverage choices are Guiness, Irish Whiskey, or any beer died green, but if you are a wino like me fear not there are options.

1. Go Varietal; Ok so no white wine in the world has that leprechaun green shade, but there are quite a few varieties that have a light green tinge to them. For example a New Zealand Sauvignon Blanc, or my favourite Austrian native Grüner Veltliner. But if French wine is all you drink try a Muscadet from the Loire Valley. Or maybe you are feeling adventurous this St. Patrick's day and want to try a lesser known wine type, give an Albariño from Spain a try. Bonus most of these wines have "green" flavours too like lime, green grass, and green apples, and they are very versatile with food. Which makes them perfect for any snacks that may be laid out at your local St. Patrick's day party. Don't forget how important a good base of food is when drinking copious amounts.

2. Spritz it up; A white wine spritzer is always a refreshing choice whether you opt for Sprite, Soda or Tonic water. Add a little splash of a green liqueur like Midori, Sour Apple, or Bols Melon and there you have it a green white wine spritzer that will put any green beer out there to shame. Some of my favourite wines to use as the base to a spritzer are Pinot Grigio, Riesling, or Chenin Blanc.

3. Think Environmentally; Many wineries are going green these days whether it be by farming organically, or biodynimacally. This is a great option if you are a red wine fan. You may not have the blarney colour but you can proudly say "I am helping to ensure my great grand kids will be able to get just as sloshed in the St. Patrick's days of the future because I am doing my part to help out the planet." Some great wineries that are "green" and can be found in most local liqueur stores include; Stratus, Kendall Jackson, Nicolas Joly, Concha y Toro, and Loimer.

4. Go Irish; It seems just about every Country in the world makes wine these days and Ireland is no exception. Downside the production is very small and you will no doubt have a hard time finding one to buy if you live outside of Great Britain. Most of the wineries are located in the South West part of the Island near Cork. White grape varieties like Sauvignon Blanc are more widely planted although you can find some red as well. Bunratty Castle, Longueville House, and Llewellyn are some names to keep an eye out for if you are committed to drinking Irish wine.

5. Embrace the day; Many don't realize that St. Patrick was actually from Britain, he brought Christianity to Ireland and that is why he is celebrated. But come on, for most of us it's a day to dress up, get a little silly, and have some fun. So do just that, enjoy this great holiday by drinking whatever floats your boat and make no apologies. Just be safe and don't drink and drive. Now let's raise a glass and toast "In all this world why I do think, there are 5 reasons why we drink: Good friends, good wine, lest we be dry, and any other reasons why."
Happy St. Patrick's day!

Maurice Schueller Gewürztraminer 2011 - Natalie MacLean

Maurice Schueller Gewürztraminer 2011 - Natalie MacLean



The photo gallery on the website is like a 80's movie montage but the wines are undeniably delicious.

What makes a white wine great

The best white wines can have an array of fresh fruit flavours like a New Zealand Sauvignon Blanc, a creamy quality like a California Chardonnay, or a floral note like a German Gewürztraminer. Not only do the varieties offer an array of flavours but a Riesling depending on how it was grown and then fermented can range from sweet with a higher alcohol content to bone dry and with a bracing minerality. This range in flavours and textures is what makes the best white wines so enjoyable.  

White wines can be made with both white and dark grapes. This is possible because to make a white wine all you use is the meat or pulp of the grape. Without the contact of the skins the wine will remain white. Once the grapes have been pressed just the juice (also called the wort) will be put into tanks where fermentation will begin. This is the process of sugar turning into alcohol thanks to natural yeast present on the grapes although sometimes cultured yeasts will be added to ensure specific qualities of a grape variety are present. White wine may also go through one more type of fermentation known as malolactic. It is most commonly used with certain types of Chardonnay, it de-acidifies the wine, making it creamier and less bitingly acidic.  

Oak can play a part in a white wine's life just as it does for red wine but to a much lesser degree. Fermentation can be completed in large oak barrels without affecting the wine at all. The larger the barrel the less impact it has on the wine. However, if a white wine is aged in small oak barrels after the fermentation process is complete it can accomplish two things for the wine. One is to impart flavour into the wine with aromas of toast, vanilla, and butter. The other is to mature the wine by slowly exposing it to a small amount of oxygen. This is typically done again with Chardonnay, although some of the best white wines like Bordeaux's white superstar Sauternes spends time on oak.  

Minerality is a term often used to express some of the finest white wines of the world but what does it mean exactly? When a wine has minerality it is like an extension of the terroir. The minerals in the soil where the grapes were grown have been transported into the wine and can add a dimension of flavour that most love. The best way to describe what minerality tastes like is to think of what the stones smell like at the river's edge. A little metallic, kind of smoky in a flint way, fresh yet rich at the same time. Chablis from Burgundy is Chardonnay grapes grown in the region Chablis, and it seems to embrace the minerality of it's limestone terroir full heartedly. It is one reason Chablis is considered a great white wine and the minerality is what makes Chablis so great with oysters. 

The acidity of white wine is both a pro and a con. A con because it weakens the enamel of our teeth but a pro because acidity is what makes our mouth water and gets our appetite going. The acidity of a wine if properly balanced leaves your mouth feeling refreshed and thirsty for more like a tasty Italian Pinot Grigio. If improperly balanced it can leave you with heart burn and a feeling like your taste buds have been burned off. The finest white wines will all have a level of well balanced acidity to them. Without that refreshing zest the wine can be too flabby and round, boring in a sense. So stock up on enamel building toothpaste, because the acidity of a great white wine is mouth watering. 

White wines are not often blended unlike red wine unless you take into consideration sparkling wine. But there is one partnership that seems to be a match made in heaven. The blend of Sémillon and Sauvignon Blanc in the French sweeter style wine of Sauternes is legendary particularly those from Château d'Yquem. There are certainly white blends out there like Conundrum from Caymus Vineyards, but it is more likely to find a single varietal white wine. The best blends tend to be aromatic ones (wines with a powerful scent) like a Gewürztraminer and Riesling blend, or a Viognier and Sauvignon Blanc. Muscat also makes a great blending partner as on it's own it can be too sweet. 

Lighter white wines like Pinot Grigio should be served between 4º to 10º Celsius (40º to 50º F). While  fuller bodied white wines like Chardonnay should be served between 10º to 15ºC (50º to 60ºF). Tall thin glasses are best, although a Burgundy glass (bowl shaped) is recommended for fine Chardonnay, i.e. Chardonnay over $50. The thinner the glass the less there is to influence the way the wine tastes. Some tricks to chill a white wine in a hurry are an ice bath; where the wine is submerged in a mixture of ice and water. Another trick is a freezer jacket, where you wrap the wine in a cold damp cloth and place it in the freezer, just don't forget about the wine or you will have wine popsicles. 

The best white wines of the world can be aged just as long as the reds of the world up to 25 years. However for a white wine to age gracefully it is best to start with a high sugar and acid content as they act as preservatives. Most of the finest wines with great aging potential are either sweet like a Ice Wine or very dry like a Austrian Riesling. However the large majority of white wines are meant to be consumed within the first year and do not benefit from any aging. Those that are meant to be aged will typically have a Grand Cru type designation and will be above $100 a bottle. 

White wine once opened can last 3 to 5 days as long as you keep it in the fridge with a tight cap on it. There are many factors that decide how long a white wine has before it turns once it has been opened. A lower temperature will prevent the chemicals from destroying the wine hence keeping it in the fridge. Oxygen is wine's biggest enemy so keeping the cap, or cork on the wine will lengthen the wine's life, but the air pocket in the bottle is important to consider. A bottle that is almost empty will decline much quicker than a bottle nearly full. The amount of sugar in a wine will allow it to survive longer as well. A muscat will still be flavourful 5 days after opening, you may even get a week out of it. Have no fear if you have let a bottle of white wine sit in the fridge too long it can still be used to cook with as either a salad vinaigrette or a pasta sauce.

White wine can be a great pairing option for far more dishes than just fish. The important thing to consider is the weight or body of both the wine and the meal and match them accordingly. Full bodied wine with heavier dishes like an oaked Chardonnay with creamy fettucine. The best trick to help you figure out the weight of a dish is to think about how different types of milk feel in your mouth (not taste). For example how light skim milk feels, and how heavy cream feels. Another consideration for pairing is the sauce of a dish, lighter sauces are best with lighter wines. Higher acid wines like Pinot Grigio are great with salads, and Sauvignon Blanc is a treat with goat cheese as they both share a green aroma. Spicy dishes benefit from fruit forward wines like Austrian Grüner Veltliner. White wine can be paired with all types of food a Grand Cru Burgundy Chardonnay can even work with a surf and turf. 

The vineyards of the world grow between the latitudes of  30° and 50° in both hemispheres. The best climate is between 10º and 20 °C (50 and 68 °F). The perfect mixture of soil, climate, topography, and that human element are what makes a white wine great. Although the process can be duplicated there is that extra added element of magic that make some wines so much more valuable and therefore expensive then others. That element of magic can be the soil, it can be the perfect south facing slope or a winemaker with extreme care and attention to his land, the best have all three. The easiest way to think about an expensive white wine is to think about it like a famous piece of art. You collect them for the history of it, for the blood sweat and pain that the artist (winemaker) put into it. For the sheer beauty of them. There are great white wines for bargain prices, just like there are talented artists that are unknown. There are also mass produced copies of the great works of art just as there is mass produced wine. Although they may be much more affordable and certainly still enjoyable some of the magic is undeniably lost. If you can afford it the Picasso's of the wine world are well worth investing in if that is the type of thing you value.

St. Urbans-Hof Ockfener Bockstein Spätlese Riesling 2009 - Natalie MacLean

St. Urbans-Hof Ockfener Bockstein Spätlese Riesling 2009 - Natalie MacLean



What a great way to finish off a month of studying German wine regions.

Duca di Castelmonte Tripudium Rosso 2009 - Natalie MacLean

Duca di Castelmonte Tripudium Rosso 2009 - Natalie MacLean



Sicilian wine anyone?

Frank Family Blanc de Blanc 2008 - Natalie MacLean

Frank Family Blanc de Blanc 2008 - Natalie MacLean



A great sparkling wine the only thing that bugs me is that they use Champagne in the name of the wine but seeing as this is from Napa Valley I chose to omit that false designation reserved only for the fine French stuff.

The Red Stuff

The best Red Wines can range from a light earthy Pinot Noir to a full bodied juicy Cabernet Sauvignon, and include everything in between. Whether you enjoy a bit more sweetness in your wine like that of a Zinfandel, or more tart cherry aromas like those found in Sangiovese. Whatever your preference there's a great red wine out there just waiting for you.

What differentiates a white wine from a red wine is how the wine is made. A white wine is made using just the juice from the grapes, in fact a white wine can be made from red grapes, however a white grape cannot be made into a red wine. . While a red wine is made using the skins, seeds, juice, meat, and stems of the grape. It is from the skin and meat that the colour comes from, and the seeds and stems are where the marjority of a red wines tannins come from. During fermentation red wines are left in contact with their crushed skins to extract as much colour as possible, while some are left in contact with the seeds and stem to extract as much tannins as possible. 

Blending a combination of grapes to make a wine is something done with both white and red wines, Champagne is a blend after all. But the most famous blend in the red wine world is a Bordeaux. The grapes permitted to be used in a Bordeaux are Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Malbec, and Carménère. However Malbec and Carménère don't get much play in today's Bordeaux blends. The most dominant grapes used in today's Bordeaux depends on a variety of things but typically left side Bordeaux (Lafite, Haut Brion) is Cabernet Sauvignon dominant while right (Pétrus) is Merlot domainant. A red Bordeaux blend can also be known as Claret. But when those grape varieties are used to make a blend in another area of the world they are known as Meritage. Surprisingly blends are more common then you would think, especially when it comes to Merlot and Cabernet Sauvignon. Typically laws dictate that there need only be 85% of a grape variety for it to be listed on the label so more often than nought when you choose a Merlot at the store it has 15% Cabernet Sauvignon blended into it. Winemakers do this because Merlot can be sometimes too flabby and boring on it's own while Cabernet can be too tough, blend them together and you get a delicious wine.

The myth that red wine is best served at room temperature comes from a time when room temperature was a Castle in France. Nowadays room temperature is actually too warm for red wines. For lighter fruitier red wines like Pinot Noir serve between 10º and 15º Celsius (50º to 60º Fahrenheit).  For more full bodied reds like Cabernet Sauvignon serve between 15º and 18º (60º to 65º). When it comes to the glass you choose for your red wine, I like to think the bigger the better, but you should never fill it more than halfway. This has to do with putting oxygen into the wine and helping it give off more aromas. More of a bowl shape is good for Pinot Noir, while a deeper glass with a smaller opening is good for Cabernet. Another factor in getting the best from your red wine is to choose a wine glass with a thin rim and clear glass. The thinner the rim the less to influence the way the wine tastes.

Decanting is really only necessary with a fine bottle of red wine, meaning minimum $50. It is done for 2 reasons. The first and most overlooked is to avoid sediment that may have formed in the wine over time and if not done properly will leave your red wine cloudy and gritty. The sediment comes from age so the older the wine the more likely a decanting is necessary. When decanting for sediment you want to hold a candle or flashlight by the neck of the bottle after the bottle has stood upright for a few hours and when you begin to see the sediment in the neck stop pouring and toss the inch of wine that will be left. The second and most common reason for decanting is to add oxygen to the wine opening it up and giving the wine more flavour. Some prefer to use their glass to do this, while others enjoy tasting the wine unfold and develop in the glass as they drink it. But for those who want ta more powerful and flavourful wine right off the get go the decanting should be done slowly and steadily try to aim the wine onto the side of the decanter so it splays out thus putting more oxygen into the wine.

The aging of red wines is also something reserved for the top tier of the best wines. Most regular red wines will not benefit from any period of long term aging, and actually tend to lose their desirability within the first few years. This includes many of the mainstream brands we can easily find, therefore most everyday wines you buy should be consumed without a second thought. But for those top 5% of the best red wines from the best wineries like Bordeaux, Burgundy, Amarone, Barolo, or Tuscany, or Napa Cabernet they can be aged 8-20 years easily. Keep in mind there is a limit to any wines life so a good rule of thumb is to not let it pass it's 30th birthday unless it is a fortified wine like Port or Madeira.

The amount of time a red wine will stay good in the bottle after you have opened it depends on a few things. First it depends on the amount of sugar in the wine the higher the sugar content the longer it will last. So digestif wines like Port will last longer than a Sangiovese. It also depends on exposure to oxygen. The amount of wine in the bottle, less wine in the bottle means a larger oxygen pocket so the wine will go bad faster. If you leave the cork off more exposure to oxygen, so try to keep it on if you are trying to make a wine last. Another factor in the longevity of wine is the amount of tannins in the wine. A wine with less tannins like a Pinot Noir will go bad faster while a Shiraz will last longer. A good rule of thumb is to keep it in the fridge as a cooler temperature will slow down the wine's destruction. A generalization you can loosely use as a guideline is an average of 3 days, maybe less for light red wines like Pinot Noir and more for bigger sweeter styles like Cabernet or Carménère.

The main factor that has led many physician's to believe red wine has health benefits  is from a natural phenol known as resveratrol. It can be found in many plants like Japanese knot weed but also in grapes. The health benefits include everything from heart benefits, and lower cholesterol, to anti aging, and cancer prevention. Studies are still being completed on th e long term affects of resveratrol but the important thing to remember is that moderation is best. A glass of red wine a day may keep the doctor away but a bottle will surely not be beneficial to your health. Resveratrol is found in both red and white wines but the amount in red is much higher. The verdict is still out on which red wine has the highest resveratrol content but the Valpolicella producer Tedeschi has taken up the research and believes the grapes surrounding the Valpolicella area naturally have a higher resveratrol amount, they have been researching ways to increase the amount in their wines as well. Meanwhile some tests have shown Spanish wines to have the highest amount, while others debate Pinot Noir. The best way to ensure you get a good dose of resveratrol; keep switching it up, try as many red wines as you can (in moderation). Although the verdict is not 100% of the health benefits, you can be certain your taste buds will be 100% happy.

The important thing to remember when choosing a meal to accompany that great bottle of red you opened up is to think about weight. The weight of the wine and the weight of the dish. What does this mean? Think about how skim milk, versus 2%, versus cream feels in your mouth. That is what light, medium and full bodied wine is like. Or a meal of fish, chicken, or beef can be like. It is not about matching flavours as much as it is about matching weight. The important parts that determine the weight of a meal is the sauce, and the fat content. The higher the fat content and the richer the sauce the bigger the red wine can be. Which is why the full bodied Cabernet with beef is a classic pairing. It is also for that reason that fattier fishes like salmon can work with the typically light bodied Pinot Noir.

 Most of the wines in the world grow between the latitudes of  30° and 50° in both hemispheres. Ideal temperatures are 10º and 20 °C (50 and 68 °F). But what makes a great red wine? It is a combination of soil, climate, topography, and a great winemaker at the helm. Why are some wines so much more expensive then others and are they worth it? The easiest way to think about an expensive red wine is to think about it like a famous piece of art. You collect them for the history of it, for the blood sweat and pain that the artist (winemaker) put into it. For the sheer beauty of them. There are great red wines for incredible prices, just like there are talented unknown artists. But the Dali, the Botticelli, the Monet of the wine world are well worth investing in if that is the type of thing you value.