It’s not every day that I would devote a post to just one wine, but this is no ordinary wine. A friend of mine, from South Australia had alerted me to this new winery, and lo and behold, I became the happy recipient of two bottles, one sublime 2005 Cabernet Sauvignon, and no less spectacular bottle of Riesling, 2004.

The bottles arrived, all the way from South Australia, in a neat styrofoam molded box. I let them rest for a week before I dared to open the red first. I had bought a nice chunk of Idiazabal for the occasion (a smoky, rich cheese from the Basque country made with the milk of sheep, simply great with a full bodied red.) I carefully opened the bottle and poured a glass, and stood there, looking at the dazzling hues of red against a background of candlelight. I was surprised at the intensity of the bouquet, with blackcurrant overtones, some mint I thought, and dark cherry. Nicely textured body, loads of alcoholic legs, it didn’t take me long to realize I was in the company of a great, expressive wine. Strong finish, lingering after taste, I was in heaven. The wine and the cheese did not last long. I’m not sure of the cost of the wine but I would gladly pay the asking price, in fact I’m on a mission now to find a supplier in the UK.

The white got a special mention from my partner who happens to be German and a great connoisseur of Riesling. We both sipped it and thought it admirable. Here I have to confess that I rarely drink white wine, if at all. Champagne, sparkling Chardonnays and Pinot Noir, yes, and the odd Meursault or Montrachet, but apart from that I drink red. Having said that, even with my minimal understanding of white wines, I thought this Poverty Hill Riesling not poor at all. A grand wine it would be if cellared for another 8 to 10 years.

A pleasant surprise was seeing the name of my old friend, James Halliday, on the website blurb, declaring the Poverty Hill winery one of the top ten in Australia, no mean feat when you consider that there are over 3,000 wineries in the land of OZ!

Among those who had a high consumption, the risk was reduced by 50 and 55 percent respectively.

Most surprising was that the biggest benefits were seen among smokers with a genetic profile known to make them vulnerable to the disease.

Rheumatoid arthritis affects between 0.5 and one percent of people, according to figures for the industrialised world

It happens when the immune system attacks the joints, causing inflammation and damage to the cartilage and bone.

A mixture of environmental factors, especially smoking, and genetic heritage are the deemed causes of the disease.

The authors, led by Henrik Kaellberg of the Institute of Environmental Medicine at the Karolinska Institute in Stockholm, note previous research that suggests alcohol interferes with inflammatory processes that trigger heart disease.

Doctors advising patients about the disease say they should urge smokers to kick tobacco, but not necessarily to stop consumption of alcohol in moderate quantities.

High consumption of alcohol, while apparently protective for rheumatoid arthritis, is itself linked with many other health problems.

The paper appears in Annals of the Rheumatic Diseases, a specialist journal published by the British Medical Association (BMA)

It is hoped that screening could allow greater understanding and more effective legislation over the products in the future, according to the report, published in the journal Clinical Pediatric Emergency Medicine. Of particular concern in the report was the availability of research directly relating to the impact of energy drink consumption.

“Clinicians should report all suspected cases of energy drink toxicity to a poison control center,” the researchers claimed.

Aside from caffeine itself, the study also looked at other caffeine containing ingredients and supplements often present in the beverages as part of its focus. Head researcher Kavita Babu states in the review that caffeine, believed to be the most commonly used psychoactive substance in the world for stimulation, is available in a number of everyday foods and drinks.
This includes familiar choices like coffee and tea, which have caffeine content of 56 to 100 mg per 100 millilitres (ml) to 20 to 73 mg per 100 millilitres respectively. Caffeine is even present in cola drinks and chocolate at 9 to 19 mg per 100 ml and 5 to 20mg per 100 grams the study stated.

According to the research, the use of caffeine within energy drinks is of particular concern as the current US Food and Drug Administration (FDA) rules allow for a maximum caffeine content in carbonated beverages of 18 mg per 100 ml, yet no restrictions are imposed on energy drinks.

“Although their caffeine concentration (in milligrams per milliliter) may be similar to coffee, energy drinks are often packaged in significantly higher volumes, resulting in increased caffeine intake,” the report stated.

Taking a prominent leading brand of energy drink as an example, the report found that packaging sizes did not always reflect the true content of caffeine in a product.

“SoBe No Fear contains 141 mg of caffeine per 16 oz (473 ml) bottle, the equivalent of 1 1/2 cups of brewed coffee, or 4 cans of regular Coca-Cola,” the researchers added.

With growing demand globally for the products, the researchers suggested that there remains a need for more information on the products. There is similar confusion over the use of ingredients like guarana, according to the researchers.
Guarana, a naturally derived plant-based stimulant, often used in energy drink formulation is itself a product relatively high in caffeine with a presence of as much as 250mg to just three to five grams of the product used. Nonetheless researchers added that the presence of guarana and herbal ingredients like kola nut, tea, and cocoa do not require caffeine labeling possibly resulting in their emission from the total stimulant content in the beverage.

The energy drink market is expected to reach $39.2bn in value by 2010, currently led by the US where sales were expected to reach $17bn last year alone, according Global Industry Analysts. A worrying trend I see these days is of teenagers mixing energy drinks with stuff like vodka (very popular in Eire), whiskey, bourbon and suchlike.

NAFLD, almost unknown over two decades ago, is the most common liver disease in the US. Affecting over 40 million adults in the US alone, its prevalence is expected to grow worldwide as nations become increasingly obese.

Previous research has linked the potential health benefits of wine to resveratrol, a powerful polyphenol and anti-fungal chemical that occurs naturally under the skin of red wine grapes. It is often touted as the bioactive compound in grapes and red wine, and has particularly been associated with the so-called ‘French Paradox’, a phrase used to describe the low incidence of heart disease and obesity among the French, despite their relatively high-fat diet and levels of wine consumption. Ah ah, I can vouch for that!
The Californian scientists set out to investigate whether modest alcohol consumption for the heart is safe with regards to the liver. Their findings suggest “a paradigm shift”, in that a daily tipple of one’s favorite red may not only be safe for the liver but could actually decrease the prevalence of NAFLD.

“The odds of having suspected NAFLD based upon abnormal liver blood tests was reduced by 50 per cent in individuals who drank one glass of wine a day,” said Jeffrey Schwimmer, associate professor of gastroenterology, hepatology and nutrition, Department of Pediatrics, UC San Diego School of Medicine and Director, Fatty Liver Clinic at Rady Children’s Hospital San Diego.

The result remained constant, even after adjusting for age, sex, race, education, income, diet, physical activity, body mass index, and other markers of health status, the researchers report in the June 2008 issue of Hepatology.

In contrast, compared with wine drinkers, people who reported modest consumption of beer or spirits had over four times the odds of having suspected NAFLD.

The protective properties of compounds found in red wine are the focus of numerous studies today as industry and academia investigate dietary mechanisms to stem the growing tide of diseases such as obesity, heart disease and diabetes.

A recent study in California, for example, found low doses of freeze-dried grape powder could inhibit the development of colorectal cancer thanks to the polyphenol resveratrol and synergistic effects between the grape compounds.

Previous studies have also linked resveratrol to bearing a positive effect on extending survival rates of mice and preventing the negative effects of high-calorie diets.  It has also been linked to diabetes, heart health and obesity.

In red wine, the amount of resveratrol in a bottle can vary between types of grapes and growing seasons, and can vary between 0.2 and 5.8 milligrams per litre. But nearly all dark red wines – merlot, cabernet, zinfandel, shiraz and pinot noir – contain resveratrol.

The cross-sectional, population-based study of nearly 12,000 participants in the National Health and Nutrition Examination Survey (NHANES), an epidemiological survey conducted by the Centers for Disease Control and Prevention (CDC), included 7,211 non-drinkers and 4,543 modest alcohol drinkers.

The scientists warned that “because this effect was only seen with wine, not in beer or liquor, further studies will be needed to determine whether the benefits seen were due to the alcohol or non-alcohol components of wine.”

The study was funded in part with grants from the National Institutes of Health National Research Service Award (NIH NRSA) and from the National Center for Research Resources of the National Institutes of Health for the General Clinical Research Center at UC San Diego.

In the 19th and early 20th centuries it was a tradition for wine makers and bartenders to create their own Pastis liquors by combining 45% alcohol distilled from grapes and other fruits with sugar, caramel and combinations of plants, herbs and spices to be sold “under the counter”. Some of the recipes were supposed to contain as many as 72 different ingredients, including Mint, Birch leaves, Maize, Vervain, Sapwood, Licorice, Chamomile, Blackcurrant leaves, Poppy seeds, Thyme, Coriander, Parsley, Cinnamon, Star anise, Fennel, Summer savory, Cumin, Licorice and Aniseed.

The notorious liquor Absinthe also called “The Green Fairy” due to it’s greenish hue was the favorite tipple of writers and painters like Monet, Oscar Wilde and Vincent Van Gogh. Sadly it was responsible for severe problems as it contained the herb wormwood which is in fact toxic to the nervous system. As a result Absinthe and all other liquors containing anise such as Pastis were banned by about 1920. For fun, go here and you will see the Absinthe Museum, well worth visiting.

Anise, a distinctively flavored aromatic seed, gained popularity during the 18th century as a substitute for absinthe. Absinthe, discovered some years earlier by a Swiss doctor, was mixed with wormwood and other herbs and used as a medical elixir. The drink became popular, and in 1797 an aspiring businessman named Pernod purchased the recipe. However, absinthe was later determined to cause nerve damage and was banned from France, Switzerland, and the United States. Pernod altered the recipe by substituting anise or pastis for absinthe, and thereby created two new beverages which were found to stimulate the palate.

Pernod founded a company in 1805, and though it was the first to produce anise-flavored aperitifs, it remained small. Nevertheless, the company produced introduced a variety of brands, including Pernod, Pastis 51, Byrrh, and Cinzano, as inexpensive alternatives to wine aperitifs. After over 100 years as a modest family-run company, Pernod acquired the Suze company, a firm which made bitters from the distilled roots of the gentian plant.

The expansion of Pernod encouraged imitators to establish competing firms in the early 1930s. Once such imitator, Paul Ricard, introduced his own aniseed aperitif in 1932.Pastis is the perfect apéritif; every time you sit down for a meal in France there is the inevitable question, “un apéritif?”. So next time order a Pastis which will come in a short glass with a jug of chilled water. The Pastis is a slighly viscous, pale straw colored liquid which as you add water turns a milky white due to the oil of mint crystalizing out.

Pastis for me is “Provence in a bottle” and it is clear that sitting in the shade of a linden tree on a hot summer’s day sipping a cool glass of Pastis either watching the world go by or contemplating the heavy responsibility of the menu selections is what “savoir vivre” is all about. We have four basic ways of drinking this: straight with water; with grenadine added, it’s called a “tomate”, with mint, a “perroquet” (parrot) and with barley syrup, it has the evocative name of “Mauresque”. I know what I’ll have at around 5pm, alas, I’ll be at work and won’t be able to play a game of pétanque with my girls!

I’ll list a few of them as I go. Please add to the list, this is a “diary” that will grow in size over the next few months (it will be parked in the Wine & Spirits category on the right front page), and it might come in handy when a celebration comes into play.

Monkey’s Nuts:

3/4 oz banana liqueur
3/4 oz creme de almond
1/2 oz Kahlua® coffee liqueur
4 oz whipped cream
Mix Creme de Almond and Banana Liqueur together in a rocks glass filled with ice, then add Kahlua and top with whipped cream. You might need two or three to get going.

Captain Fantastic on Acid

1/4 oz Captain Morgan® Original spiced rum
1/4 oz coconut rum
1/6 oz Blue Curacao liqueur
1/6 oz pineapple juice
1/6 oz grenadine syrup
Mix all ingredients except grenadine and pour into a shot glass. Add grenadine and shoot. Shot should be blue on top and red on bottom. One is enough. Move on to the next.

Raw Sewage Deluxe

1 shot Blue Curacao liqueur
1 shot vodka
1 dash grenadine syrup
pineapple juice
Mix ingredients together in a cocktail shaker. Shake, strain into a highball glass, and serve.

Midnight Sex on the Beach

1 oz vodka
1/2 oz Midori® melon liqueur
1/2 oz Chambord® raspberry liqueur
2 oz pineapple juice
1/2 cup cranberry juice
Pour vodka over crushed ice in a champagne saucer. Add cranberry juice, midori, chambord, and top off with pineapple juice. Stir gently and serve.

Vampire Girl

1 oz Chambord® raspberry liqueur
1 oz vodka
1 oz cranberry juice
Combine ingredients in a shaker over ice. Serve as shots in an old-fashione

I use Cointreau (a tenth of the jug), a good brand of Tequila, finely crushed ice, and lots of fresh lime juice. A little rock salt…

What rocks your boat?

I run a Jazz wine bar and I have managed to make a living out of it in the last few years. Having been born in France to a family of hoteliers, I remember that as young as seven I was told the difference between a Bordeaux and a Burgundy and was made to sniff out many premier crus though I wasn’t allowed to even take a small sip (this I did under the table with my cousins whenever there was a family reunion.) From age ten, I was allowed a touch of wine mixed with mineral water. It’s actually clever way to teach kids how to drink properly ie in moderation.

I favor quite a few of the New World wines these days as they seem fairer to me in pricing (I mean, who can afford $1.600 for a bottle of Chateau Petrus, still my “ne plus ultra” wine of choice if I had Bloomberg’s bank account).

One does not need to spend over ten dollars for a reasonable drinking wine, particularly when it comes from the cooler regions of Chile or the chalky plains of Argentina. If you want to celebrate a birthday or a special occasion, then anything between $20 and $40 is ample money unless you want a bottle of bubbly. That’s another diary.

The so called New World wines are to be found in South Africa, Australia & New Zealand, Chile, Argentina and yes, the good old USA. Today I’ll deal with Argentina and Chile, two of the emerging wine countries that produce highly interesting wines at reasonable prices.

First let me say this: a moderately steady consumption of red wine is believed to be good for one’s heart. The antioxidants in wine may account for a protective effect on the vascular system. A report several years ago suggested that Chilean red wine was especially potent because of the country’s high altitude vineyards.

I will start with Carta Vieja from the Loncomilla Valley in Maule. Their consultant oenologist is no less than Pascal Marty, formerly of Mouton-Rothschild. Their Carta Nueva blend of Chardonnay and Sauvignon Blanc is ideal for barbecues, sea-food and goes for a song, around $8 a bottle. Their Carta Vieja Merlot is divine ($9 in most stores) as is the Carta Vieja Cabernet Reserva which goes around the $10/12 range. They do a good organic Pinot Noir, a truly remarkable wine with a wonderful concentration of fruit and a great finish.

Still in Chile we have Vina Escheverria whose family has owned and managed the winery under the watchful eye of Roberto Escheverria in Molina, Curico Valley. From the purity of fruit in the Cabernet and Chardonnay to the elegance of the family’s Reserve range which are aged in French barrels, I found that the Late Harvest Sauvignon Blanc is a spectacular find, and goes for $11 to 12 a bottle. Don’t miss their Reserve Cabernet Sauvignon as it’s not only underpriced at $11 a bottle but has a great aromatic complexity and intensity to boot.

Another good find is Vina Carmen (although this particular winery is the oldest in Chile) it is located in the foothills of the Andes where they produce exellent wines using natural gravity for pressing grapes. Their outstanding white is the Reserve Chardonnay( $10), a wine that is made close to heaven, to be sure and tastes like it as does its brother, the Carmenere Cabernet Sauvignon ($10) with its expressive earthy flavors.

Now to Argentina, a country that has me puzzled over the seemingly endless quality of its young wines. First of all, I got this wine by mistake, I had ordered a wine from Mendoza (Altamonte) and got this amazing find, Santa Ana, also from Mendoza. Their blend of Shiraz and Malbec (50/50) is outstanding and only cost $7 or $8. The winery is apparently owned by a Swiss company which goes to show that they can make wine as well as chocolate.

Another impressive vineyard is Santa Julia, run by proprietor José Alberto Zuccardi. they make a sensational Viognier ($9), delicate aromas hinting at peach blossom, then flavors of white fruit, faint dried fruit and a touch of earthiness.

The next one is a personal favorite of mine and costs a little more (around $16) but it is worth the price: Santa Julia Q Tempranillo, Mendoza 2000. “From 26-year-old vines, the wine is aged for one year in new American barrels,” says proprietor José Alberto Zuccardi. “We were the first in Argentina to do high quality tempranillo, rather than blend it into bulk.” This wine yields ponderous aromas of black fruit and refined leather, then earthy, complex flavors of luscious dark fruit with complex leather and tobacco/spice.

This will do for this week. Remember the words from Jefferson: “I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on the health of our citizens.”

Drink on. What’s your wine find and how much did it cost?

As you know we are a finicky people and we like to categorise our favourite drink.

Champagne is divided into four major categories of dominant impression on the senses:

Body: Champagne with body are sensual, powerful, structured and intense, with wood, spicy and red fruits overtone. They provide an excellent match for foie gras (although I’m adverse to its preparation, much prefer a simple paté) Parma ham, volailles (light poultry) and light stews.

Spirit: Champagne with spirit are vivacious, light and delicate with grassy and citrussy (if such a word existed!) aromas. They have a special affinity with fish and shellfish and excel with sorbets and ice-creams.

Heart: Champagnes with heart are generous, heart-warming and smooth, offering aromas of brioche, cinnamon and honey. They are a ferfect accompaniment to lamb, gratins, warm desserts and red fruits.

Soul: Champagne with soul are mature, complex and rich with hints of rare and subtle spices. Among these wines are Special Cuvées and cherished vintage Champagnes. They are so exceptional that they deserve to be savoured by themselves.

As for most of us, Champagne is such a great celebratory drink! It bubbles up your nose and makes you giggly. Champagne is for when you are depressed or feeling decadent, ecstatic, optimistic, or fatalistic, or celebrating a business deal, a joyous occasion, or simply another day of life.