June 27, 2011
Red wines are rich wines that come from a variety of red grapes that grow all over the world. Depending upon the terrain of the earth that yields the grapes, the flavors of the grapes will produce wines that might vary wildly in flavor, but are all very tasty just the same. The wine grape varieties that produce the wines that we love are grown in the U.S., Australia, France, Italy, Spain, Chile, and in other smaller regions. Here is a look at five of the wine grape varieties that produce some of the best red wines on the market, past and present.
The Durif Grape: This grape was developed by a French doctor, Dr. Durif in 1800s. He created this wine, by mutating the breed with another wine grape. The Durif grape is a cross of the Syrah grape, and the Pelourisn grape. When these two wine grape varieties were blended together, they formed a wine that is known as the Petit Sirah, especially in the U. S. It grows well in warmer climates, such as California. The Durif was used for the production of Burgundy wines from the 50s to the 70s when Burgundy wine was popular on the market.
Merlot: The Merlot grape is mixed with Carbernet Sauvignon, and it makes a soft finished wine that tastes of berries. It’s dry and very rich. Merlot goes really well with rich meats, and although it’s great all year long, it goes especially well with heavy winter meals. These grapes are a bit more fragile than other wine grape varieties, and they can develop problems with mold easier than some other wine grape varieties.
Pinot Noir: This is a challenging grape for wine production. It grows under very finicky conditions, and it needs warmth in the day, and cool breezes at night. It produces a wine that taste of cherries and strawberries. It goes well with many different food groups.
Sangiovese: This grape is native to northern Italy. It’s used for Chianti. These grapes make for smooth wines that go well with a variety of foods, such as pasta and rich Tuscan fare. These wine grapes are often blended with Cabernet Sauvignon to build upon its flavor.
Grignolino: This grape is primarily grown and enjoyed in the Piedmont region of Italy. It produces one of the wine varieties that is best enjoyed while it is young. These wines are best enjoyed with beef, and with light to medium flavored snacking meats and cheeses. This is a wine grape variety that is extremely rare to find outside of its home region.
There are many more grape varieties that produce the wine that we enjoy. Although the label might state the name of the primary grape variety that was used to produce the wine, many wine makers will mix in several grape varieties to come up with the final wine product that will be sold on the market.
Patrick Beaufort is the owner of Grape Growing School, a website that teaches you how to grow grapes in your own backyard. Please visit his website to sign up for a free 10-day mini-course on grape growing.
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June 21, 2011
Resveratrol, the substance in grapes and red wine, has been found by researchers at the University of Texas Southwestern Medical Center (UTSW) to lower blood sugar and improve insulin levels when injected into the brains of mice, lending weight to the benefits of red wine that this compound might offer a future treatment for type 2 diabetes.
You might remember news reports on resveratrol a few years ago when this substance was identified as most likely responsible for the benefits of red wine to the heart. Earlier this year, news program 60 Minutes ran a story that suggested resveratrol-based drugs might be used to slow the aging process.
But before you start downing gallons of red wine, experts warn this isn’t likely to improve blood sugar and insulin levels because the helpful compound doesn’t cross the blood-brain barrier very well. “We don’t want to send the message that you can treat diabetes by drinking red wine,” explains lead researcher Roberto Coppari, Ph.D. an assistant professor of internal medicine at US Southwestern. “Two or three glasses a day wouldn’t be nearly enough for the brain to accumulate the amount of resveratrol delivered in our study. It would take many, many bottles, and clearly that wouldn’t be good for you.”
In earlier studies on mice, very high doses of this naturally produced molecule have been shown to protect against diabetes.
In this latest research, appearing in the December 2009 issue of the journal Endocrinology, Coppari and the team wanted to see what happens when resveratrol acts only on the brain.
They used two groups of diabetic mice, injecting a resveratrol compound directly into the brains of one group in hopes this would activate a set of proteins called sirtuins believed to be behind many of the helpful effects of restricting calories. These molecules have also shown anti-diabetic properties in earlier work on animals.
A control group of mice was given placebo injections of saline, and both groups were fed a very high fat diet all during the five week study.
The team found that the insulin levels in the resveratrol-injected mice dropped quite remarkably, going halfway to normal by the end of the study period. The insulin levels of the control mice kept going up during that same time. This is not the first study to find that resveratrol can have an impact on the consequences of eating a high fat diet.
The resveratrol shots were found to activate SIRT1 proteins in the brain, and this also helped to reduce brain inflammation related to the high calorie diets fed to the mice.
The findings suggest that the brain has a significant role in resveratrol’s benefits to diabetes, and that these benefits are likely there without regard to diet or body weight.
This gives hope to the idea that new treatments for type 2 diabetes that target the brain may be possible. “The brain appears to be a major player in diabetes,” Coppari points out. “The treatments we have for diabetes target other organs like the liver. The brain hasn’t really been on the map.”
If the current findings are confirmed by further research, the brain could become a focus of treatment not only for diabetes, but also for heart disease and obesity.
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June 14, 2011
Red wines in Australia range from the Italian to the French varieties, as well as some Spanish types. The country is fortunate enough to have climate and soil that are advantageous for grape-growing. All of its six states and two territories grow and harvest grapes for wine-making. Having one of the most technologically advanced wine production, it also employs standards administered by The Australian Wine and Brandy Corporation, The Grape and Wine Research and Development Corporation and other federal organizations.
It really is not any wonder that these vineyard products of the country continue to gain remarkable reputation across the globe. Shiraz, Cabernet Sauvignon, Merlot, and Pinot Noir are among the most famous in the world and the most produced varieties of the Land Down Under. Two of these varieties are also said by medical experts as the healthiest due to the amount of flavonoids that they contain.
Flavonoids are considered beneficial to human health due to its antioxidant and anti-inflammatory properties. These are also the healthy elements recently found in dark chocolates, teas and citrus fruits. Cabernet Sauvignon and Pinot Noir are the red wines of Australia having generous amounts of these flavonoids.
The skins and seeds of red grapes have this powerful antioxidant. During the process of winemaking, the fermentation of the skins and seeds of red grapes in its juices causes the wine to carry high levels of this antioxidant.
This compound is said to target many major illnesses today, including cancer, heart disease and stroke. It helps stall cancer-causing DNA mutations, as well as preventing new blood cells from encouraging cancer growth. Flavonoids also have capabilities to thin the blood and to eventually prevent blood-clotting. It can also lower your bad cholesterol.
In addition to this, melatonin, a chemical that helps you have a good night’s sleep, is carried by Merlot, Sangiovese, Berbera and all the other red wines of Australia. It is another element found in the skins and seeds of grapes. Melatonin works as a regulator of your body clock. If you need to have a good sleep, a glass of red wine is suggested. Like flavonoids, melatonin is also an antioxidant and an anti-aging chemical.
Finally, as in most cases of eating and drinking, the rule is moderation. Too much of anything will still be detrimental to your health, regardless of the vitamins and good compounds the food or drink contains. The general rule for wine is a glass per day for women and two glasses for men.
Red wines Australia continue to gain remarkable reputation across the globe. Taken in moderation, they will help keep you healthy. Visit http://www.winemarket.com.au/ to know more about them.
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June 6, 2011
Most people have tried various red wines and white wines and they still have no idea what differentiates both. If you have no clue, then this article will give you the factors to look for; apart from the color which is obvious. Red and white wines can either be dry or sweet or anywhere in between.
The red wine is more robust, more complex than white wines. White wines are generally lighter without the complexity of reds. Though the grapes used do matter, but the main difference is in the fermentation process. Red wines are mostly made from red and black grapes, and white wines from green grapes. Sometimes red, black and black grapes are combined.
During the fermentation process for white wine, the stems, seeds and grape skin are gently removed from the grape juice after it has been squeezed from the pressing machine. On the other hand, during fermentation process for red wines the grape stems,seeds and grape skins are left in the squeezed juice. By leaving the stems,seeds and grape skins in the juice it produces tannins and pigments and are the ingredients that is also responsible for the complexity of red wines.
Tannins are compounds that are present in grapes and other plants. When you partake in drinking a very strong cup of tea, the bitter, sharp taste is caused by these tannins. These tannins act to prevent oxidation of the wine during the aging process. This prevention is very important in red wines, since they’re usually aged and matured for much longer period of time than white. Because it is aged longer the tannins provide another layer of flavor, therefore increasing the complexity of the wine and also making it more robust. The bite of the tannins will diminish and be mellow as the wine ages.
Both red and white wine can make an excellent addition to your delicious meal, depending on what brand and flavor you chose. The rules for picking the type of wine to match your meal is not edged in stone, but the differences in wine do provide some guidelines. I will pick red wines to go with my strong flavored meals, because it is more complex and robust in taste.
White wines on the other hand I will pick for my less flavored meals. Some people prefer red for meat dishes and white for fish and chicken dishes. The most important factor in choosing a wine for a meal is your own taste. Do you like it dry, light, sweet or slightly in between? Regardless of what wine you chose for your meal, just sit down and relax and pour yourself a glass as you slowly enjoy your meal.
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Red wines are rich wines that come from a variety of red grapes that grow all over the world. Depending upon the terrain of the earth that yields the grapes, the flavors of the grapes will produce wines that might vary wildly in flavor, but are all very tasty just the same. The wine grape varieties that produce the wines that we love are grown in the U.S., Australia, France, Italy, Spain, Chile, and in other smaller regions. Here is a look at five of the wine grape varieties that produce some of the best red wines on the market, past and present.
