The reasons that wine are good for you are numerous (perhaps even more than those why it can be detrimental!): first, it may help fight cancer, especially when combined with radiation and chemotherapy treatmenst. More specifically, an antioxidant found in the grape skin, resveratrol, attacks cancer cells from within, eventually aiding in their death. This article provides an overview of particular studies on the topic. Though much more research is necessary for absolute proof, the scales tip in wine’s favor as a positive additive to cancer treatment, particularly for pancreatic cancer.

According to Dr. Harvey Finkel in The Wine News, antioxidants in wine are further beneficial because they can modulate the blood clotting that leads toheart attacks and strokes by lowering bad cholesterol and relaxing blood vessels. In fact, antioxidants found in all alcoholic beverages may be beneficial to cardiovascular health.

The results of studies on this matter are widely published in all forms of media, should you choose to research the issue further. In all, most summarize that wine’s antioxidants fight free radicals that deteriorate health. It should also be noted that red wines are known as being more beneficial than whites because the skins of the grape, used more heavily in red wine production, contain in the most antioxidants.

Science aside, I find that the simple pleasure and utter contentment brought on by sipping a great wine is enough to benefit my well being. If you agree, raise your glass and toast: to the “life saver” that is wine, and to your health!

Saturday night we went to the Intercoastal Wine Company, a small wine shop that opened its doors in the town a few years ago. The owners, Carlos and Teena Vela, are central Ohio natives like me and my family, so we immediately established common ground. That’s not the only reason that I immediately became fond of their establishment– they offer a wide range of wines from all over the world for those with thick and thin wallets. Better yet, the ambiance is both casual and refined, to suit customers seeking either a relaxing spot to rest their feet, or sample a fine wine before or after a fancy dinner.

Although live entertainment is not scheduled every night, this particular evening’s line-up featured a jazz trio out of Jacksonville, Mpact. Their soulful tones and perfectly accompanied the velvety notes of the French table wine (40% Syrah, 60% Grenache) from the Cotes du Rhones that I chose off the shelf. The “table wine” appealed to my affinity for the type, the location of production to my memories of the time spent studying there.

In all, good music, great wine, and the best company all together created the perfect evening in Amelia!

So why is that horrible morning-after feeling worse when wine has been the drink of choice over other beverages? It’s all related to how chemicals in the body react to the products in wine. First, the major cause of the hangover is dehydration, which results from the consumption of any alcohol. With alcohol in your system, the chemical vasopressin, which prevents the kidneys from secreting too much water, is inhibited. As a result, the body does not retain enough water to be sufficiently hydrated. A hangover ensues as water is pulled from the brain, causing it to shrink, and leading to a headache.

Another cause of the hangover is due to the buildup of acetaldehyde in the body. This molecule is always in the body, but is normally metabolized before it can cause any harm. Alcohol slows this process, and the accumulation of acetaldehyde results in a worsened hangover.

The effects of too much drinking may be worse from wine than from other alcohols for several reasons. The first is due to the existance of molecules called congeners. Present especially in red wine and even dark liquors, congeners are a by-product of alcohol fermentation. Second, a chemical found in black grape skins is known to cause headaches. Since red wine is made with the skins of the grape, drinking more of it leads to an increased chance of a throbbing head. Another reason is due to the body’s reaction to sulphur dioxide, an additive used to preserve the freshness of wine. Organic wines typical have less sulphur dioxide than those non-organic, so sticking with the former may be a safer bet.

You can find out more about the information above here and here.

Although the possibility of a hangover will unlikely stop wine lovers from consuming, perhaps drinking wine in smaller quantities will make the overall experience more enjoyable. Nonetheless, if you do wake up to that wonderful feeling affectionately known as a wine hangover, at least you will know what caused it!

According to a descrition on Wine Dictionary, table wine is any wine that isn’t fortified or sparkling. Although the exact definition varies by country, table wines in the United States have a quantity of alcohol between 7 and 14%. In Italy, some of the very best wines are in fact known as vini da tavola, because the definition is no indication of quality, but can be applied to any wine where grape varietals and winemaking techniques are not regulated. Learn more on this at Italianmade.com.

It was there that I really grew fond of table wines. In truth, I had not sought them out in the United States prior to being of-drinking-age before a trip to Italy, so they were entirely new to me. A bottle of vino da tavola quickly became my go-to choice when the foreign descriptions on the menus where just too much to decipher, or perhaps to expensive. Though skeptical at first, I soon found that these wines en carafe were delicious, amazingly complementary to any dish, and above all– liberally poured by the waitstaff who was usually eager to serve their often home-produced specialty.

A few years later, I acquired a similar liking to French vins de table. I especially appreciate the simplicity of their presentation, often in an unmarked bottle or carafe, somehow understating their fantastic flavors. The settings of the quaint cafes and quinessentially European restaurants where I first sipped these wines no doubt add to the wonderful impression they left on me. But regardless of the reason for their pleasurable taste, I will always consider simple table wines (served in a carafe, of course!) to be among my absolute favorites!

Interestingly, as I approached most booths at the festival yesterday, I found that the servers almost automatically reached for a bottle of white wine in preparation to pour a taste into my glass. Perhaps this is because many women, especially those younger, typically prefer whites over reds, so the assumption is justified. However, before the anxious pourer could tip his or her bottle, I contended that I would certainly try a white (no taste would be refused!), so long as it was not sweet. Several times, the pre-chosen bottle was set right back down on the table as the server realized that his or her pick was dead wrong. But to my delight, on most occasions I was offered a choice that was crisp, complex with fruit- but not the least bit sweet.

Then I got to thinking: for years I have thought of most fruity wines as being synonymous with sweet (just blame Arbor Mist and Boone’s). This is an easy association to make, but it’s quite untrue. Fruit flavors can be very prominent in a wine that is very dry, just the opposite of sweet. One server in particular at the festival encouraged me to taste a white wine and observe its peach and pear flavors, and promised that I would not find it sweet, but more suited to my taste: he was absolutely correct. The flavors lept out instantly, but I did not find myself cringing from a sugar overload.

The difference in sweet vs. fruity wines has to do with their levels of sugar and alcohol, and how much of the former has been converted into the latter. A more complete but concise explanation can be found at this link: clearly stated, and very helpful! So while I will continue to opt for a drier red wine more than a white, especially when I am not familiar with a potential choice, I will keep an open mind that dry, yet fruity and delicious whites are much more common than I thought!

Interested attendees have the opportunity to take part in tastings, parties, and seminars at restaurants, shops, and even private residences around town, but the main attraction of the festival is the grand tasting tent(s) located at Marion Square right in the heart of Charleston. That’s exactly where I found myself this afternoon, with no other commitment on my agenda than to take full advantage of the opportunity that lay before me. I approached the tent, no inhibitions, printed ticket in hand, palate prepared for a flood of pleasure that only comes from the finest wines.

I was surprised at the representation shown at the Festival, from producers themselves to distributors, to boutiques and restaurants. The variety was essentiel to the event however, as each booth presented a different taste for trial, whether it be a wine, beer, dessert, or even a broth! I took my time making the rounds to each vendor, being sure to try varietals that I was not entirely familiar with, intent on discovering a few new kinds. Upon entry, ticket holders are given a wristband and also outfitted with the ultimate accessory: a wine glass! I also grabbed a map for reference, although I knew that wandering around aimlessly, relying on instinct to guide, would be my best bet to tackle the spread.

To list every wine and morsel that I tried would take too long to write, and take even longer than you may care to read. So, I will just note the highlights. Food wise, I tasted an amazing dove salad at the Library at Vendue Inn, smoked salmon potato skin at Caviar and Bananas, and to top it off, caramel gelato on my way out the door.

As far as the wines go, my main objective was to taste new varietals and brands that I was not very familiar with, and in that respect, I succeeded. I tended away from my go-to Cab Sauvs and sought out some other great reds: Bridlewood Estate’s Reserve Syrah, Spanish Vine’s Shiraz, and 2006 Baker’s Gully Tapestry Shiraz as suited my taste perfectly. I used to be loyal to Pinot Noirs but have strayed away from them in the past few months as my palate has matured to enjoy spicier, bolder choices. 2005 Archery Summit’s Arcus Estate Pinot Noir topped my list and, along with the their 2006 Pinot Noir Premier Cuvee. Both balanced flavors of berries with complex tannins and a rich finish. Another long time favorite of mine is 2005 MacMurray Ranch Pinot Noir, did not disappoint whatsoever.

Although I always opt more towards red than whites, the heat of the day and moisture in the air as a result of the crowd left my taste buds begging for something cool. A Steele Pinot Blanc, actually my first wine of the afternoon, took the cake for my favorite in this genre.

I found myself outlasting many other avid visitors as the crowd began to thin out by late afternoon, but I knew I had to wind down my tasting before my inhibitions were low enough to allow for the purchasing of my new-found favorites. Instead, I will reflect on those now and buy later, as vendors explained that many of the wines are available at local shops and grocery stores.

Clearly, I cannot say enough about the magnificence of the festival. It is a testament to the city of Charleston and winemakers worldwide that it drew such a crowd– and for four days! My experience was just a fraction of all that the festival had to offer. If only the Food and Wine Festival occurred more than once a year- I will be sure to mark my calendar months in advance, and I recommend to any wine lover to do the same!

To visit the website for the festival, click here!

This is a good choice for a wine lover in the mood for a little twist, or even for someone for whom a simple glass of wine is not enough to please the palate. Although the ingredients can be easily altered to suit any taste, the balance of spice and citrus adds a little something special. Here is an example of a vin chaud recipe, one that I have found to be reliable:

1 bottle red wine
4 cinnamon sticks
15-20 cloves
1 tsp nutmeg
1/4 cup granulated sugar
5 whole cloves
zest of 1 lemon
zest of 1 orange
1 tbsp lemon juice
1 orange in slices

Mix together all ingredients in a saucepan. Bring the mixture to just simmering on very low heat. Do not allow the wine to boil. The wine has reached an optimal temperature when all sugar has dissolved and the liquid is slightly steaming. Strain off citrus and spices before serving if desired. Ladel into mugs and enjoy!

The key is to heat the wine to a temperature that enhaces all flavors but does not cook off too much alcohol. As I mentioned, the ingredients here can be tweaked as desired, but this recipe is sure to be a pleaser!

Here I am with my sister and my mom in a cafe in a little French hilltown, where I first experienced vin chaud!

This is a method that has been practiced since the early days of the craft, and will remain vital, as there is no other way to truly replicate the flavor that it produces. The type of oak used has a strong influence on the wine that is produced: for example, French oaks are often favored because their grains are much tighter, producing a more delicate flavor, as compared to American oaks whose looser grains tend to influence the overall balance of the wine more heavily. This is explained more in-depth in “On the Barrelhead” by John Marshall in Charleston magazine.

Interestingly, the market for barrels made from American oaks has increased in recent years because they are less expensive to make, and of course more condusive to cost-saving production.Though oak barrels are expensive to make themselves, they are essentiel to production of the beverage. The barrel making process is explained more thorougly here .

One wine in particular that varies greatly depending on the presence of oak flavoring is Chardonnay. This of course is based on whether or not the liquid was placed in oak barrels at any time during production. Chardonnays that never touch oak may be considerd “virgin” chards, as explained in an article in Charleston magazine by Rick Rubel. In these wines, fruits, and sweet, light flavors may be more predominant. Where oak has played a significant roll in production, the Chardonnay will be much smokier, heavier, and richer. Surprising flavors like allspice, cinnamon, (even toasted bread!) may result from barrel-aging, according to Rubel.

Whether you like the taste of an oaky wine or not, the flavor is no doubt profound to the palate, and essential to all that makes up the intricate balance of many wines. I find it interesting that to achieving the oak taste is not a matter of what is put into the wine in production, but rather in what the liquid itself is stored. The same can’t be said for many other ingredients.

Marshall, John. “On the Barrelhead.” Charleston Magazine. March 2009: p. 151-152.

Rubel, Rick. “To Oak or Not to Oak.” Charleston Magazine. March 2009: p. 152.

According to an article on Forbes.com by Nick Passmore, the priciest bottle was sold at Christie’s in London at a 1985 auction for a price equivalent to $160,000 USD. The 1787 Chateau Lafite, a Bordeaux, had belonged to Thomas Jefferson, who obviously never got to enjoy its magnificence. Shame. Of course its price is a reflection also of its history, but still!

In terms of wine that is drinkable, the most expensive bottle that could actually be enjoyed today is a Montrachet of Domaine de la Romanée-Conti from 1978 (according to the same article by Passmore). At an auction in 2001, seven bottles sold for a grand total of $167,500, setting the cost of each bottle at $23,929 per.

Nothing beats a fine wine, but I would have a hard time justifying the consumption of something that expensive. Pour with care, and sip slowly, very slowly.

On the flipside, what are people willing to pay for something that can still be considered in the same beverage category of the above? Well if you make your own, nothing (ha). I did see many a bottle on grocery store shelves in France priced below 1 euro/per… and believe me, I tried them. Certainly not the best, but tolerable, especially on a backpacking student’s budget. In the US, Trader Joe’s “Two Buck Chuck” wines by Charles Shaw are gaining popularity. And not just for the slim wallet, the wines range from $1.99 – $3.49 per bottle, and are really good!

Although I find myself purchasing in the lower price range most of the time, I hope to work my way up the ladder. It’s just jnice to know that there is a wine to fit every budget. Such a great product should be had by all, so thanks to producers for making it affordable.

But of course that shouldn’t be the case. Though long associated with a lesser quality product, boxes have advantages from ease of transport and storage to better preservation of the wine on a short-term basis (wines meant to age should not be boxed). And while boxes of wine may not be as visually pleasing as bottles, the drinker should not be turned off: wines of higher quality are being “boxed” by producers more and more.

My idea of wine in a box brings about a different concept. I think back on a vacation in Italy, browsing the grocery store with my family for the perfect items for a pinic in the park. Due to our location, of course wine was a necessity, but for some reason a cumbersome bottle did not seem to fit the occasion. That’s when we discovered the perfect solution sitting right there on the shelf- wine in mini boxes! Maybe the idea wasn’t all that revolutionary, but it was the first time I had seen such a thing, and I thought it was great.

The “juice” boxes of wine were the perfect complement to our pinic: just the right serving size, light enough to cart around, and easy to dispose of! Then I got to thinking: if more Americans became accustomed to drinking wine in small servings out of boxes (even at a young age), just as we drink juice, perhaps wine in a box would be more closely associated with convenience than with low quality, and as a means to facilitate drinking contests at college parties. Further, maybe some drinkers would be more apt to watch their serving size…

The trend may never take off in America as it has in Europe, but there is no reason why it shouldn’t. It’s just a thought, but one that puts a different spin on wine in the box.. I’m certainly a fan!