Playing a certain type of music can enhance the way wine tastes, research by psychologists suggests.

 The Heriot Watt University study found people rated the change in taste by up to 60% depending on the melody heard.

The researchers said cabernet sauvignon was most affected by “powerful and heavy” music, and chardonnay by “zingy and refreshing” sounds.

Professor Adrian North said the study could lead retailers to put music recommendations on their wine bottles.

The research involved 250 students at the university who were offered a free glass of wine in exchange for their views.

 Brain theory

Four types of music were played – Carmina Burana by Orff (“powerful and heavy”), Waltz of the Flowers from The Nutcracker by Tchaikovsky (“subtle and refined”), Just Can’t Get Enough by Nouvelle Vague (“zingy and refreshing”) and Slow Breakdown by Michael Brook (“mellow and soft”)

The white wine was rated 40% more zingy and refreshing when that music was played, but only 26% more mellow and soft when music in that category was heard.

The red was altered 25% by mellow and fresh music, yet 60% by powerful and heavy music.

The results were put down to “cognitive priming theory”, where the music sets up the brain to respond to the wine in a certain way.

“Wine manufacturers could recommend that while drinking a certain wine, you should listen to a certain sort of music,” Prof North said.

Here are some music and wine pairings suggestions

Cabernet Sauvignon: All Along The Watchtower (Jimi Hendrix), Honky Tonk Woman (Rolling Stones), Live And Let Die (Paul McCartney and Wings), Won’t Get Fooled Again (The Who)

Chardonnay: Atomic (Blondie), Rock DJ (Robbie Williams), What’s Love Got To Do With It (Tina Turner), Spinning Around (Kylie Minogue)

Syrah: Nessun Dorma (Puccini), Orinoco Flow (Enya), Chariots Of Fire (Vangelis), Canon (Johann Pachelbel)

Merlot: Sitting On The Dock Of The Bay (Otis Redding), Easy (Lionel Ritchie), Over The Rainbow (Eva Cassidy), Heartbeats (Jose Gonzalez)

Source: BBC

Several years ago, a group of researchers from around the world set out to find which among a select group of known heart-healthy foods was actually the healthiest. The answer: red wine.

 They found that drinking 150 ml of red wine in and of itself has the ability to reduce the risk of heart disease by 32 percent. The other foods and their contribution to saving heart health:

 -  Garlic: 1-to-2 cloves a day – 25%

-  Chocolate: 100g a day – 21%

 - Fruits and vegetables: 400g a day – 21%

-  Fish: 110g a day – 14%

 - Almonds: 70g ounces a day – 12.5%

 Curtis Ellison one of America’s leading heart researchers and the person who coined the phrase “The French Paradox.” observed that red wine was the reason the French have a low rate of heart disease even though they eat a diet rich in butter, cream and cheese.

He said that moderate drinking – and this holds true for alcohol in all its consumable forms – has been found to promote a healthy heart in a variety of ways, but its most dramatic effect is its influence on the levels of cholesterol in the blood. It helps lower bad LDL cholesterol, but more importantly it markedly increases the levels of heart-protecting HDL cholesterol.

Studies have found that moderate drinkers are much less likely to form arterial clots that lead to a heart attack or stroke than heavy drinkers or people who don’t drink at all. And, if clots form, they are more likely to dissolve rapidly in moderate drinkers. Though these findings hold true for all alcohol, the most significant benefits come from drinking wine.

 The Fruit of the Vine

 What wine contains and hard liquor lacks are polyphenols, special nutrients found in plant foods. Wine contains more than 500 active substances, but two polyphenols in particular have been the focus of scientific study: resveratrol and saponins.

 Scientists believe that these substances (and possibly others) work in synergy to alter blood chemistry in ways that help lower cholesterol and prevent other processes that lead to hardening of the arteries.

The plant of note is the grape vine and the wine of choice is red, because it is abundantly richer in polyphenols than white. Heart-protecting polyphenols are concentrated in the skin and seeds, which are used in making red wine but are removed to make white wine

Not only does red wine contain more polyphenols, but scientists believe that the fermenting process that turns the grapes into red wine concentrates and expands the action of the nutrients. As a result, the polyphenol content of red wine has been found to be as much as 10 times greater than it is in white. You can, however, get benefits from white wine, but just not as many.

One Glass a Day

The operative word for all alcohol consumption is moderation. For women that means one five-ounce glass of wine every day or at least five days a week. For men, moderation is considered two glasses.

This does not mean you can save it up and have all your drinks over one or two nights. The beneficial effects, according to Dr. Ellison, may last only 24 to 36 hours after the wine is consumed.

The second caveat is that wine is not considered a healthy benefit for people who cannot drink or should not drink for other health reasons

Source: www.examiner.com

Cooking with the right wine has been the secret of many restaurant chefs. Nowadays adventurous home cooks are being tempted to dabble and experiment with it.

 Cooking with wine 

 Foods cooked in wine or served with wine-enriched sauces can be lifted to another plane. For a long time though, it was believed that any old plonk could be poured into a beef stew to make a boeuf bourguignon. Wines that lay in half-drunk bottles or wines that were undrinkable often found their way into stewed fruit or sauces.

But sophisticated cooks say that using the right wine in your cooking is nearly as important as choosing the right wine to drink. Sure, you won’t be pouring your best vintage Bordeaux to deglaze a pan, but quality is important while cooking with wine.

What you can do with wine: Wine can be used at various stages of the cooking process. Steaks, for instance, can be marinated in red wine and seasoning for several hours before being grilled or tossed on the barbecue. The wine tenderises the meat. The remaining marinade also makes an excellent sauce for the meat. Most frequently, wine is used to deglaze a pan in which meats have been sauted and the resulting mixture forms the base of a sauce to be served with the meat.

Wines reduce quickly, and the reduction process intensifies the flavour rather than the alcohol content. In fact, the alcohol content is considerably reduced when wine is ‘cooked’ down.What reduction also does is to intensify the colour of the wine in the food, so you end up with a rich, brown rather than the purple or cherry red you might find in a wine glass.

What to cook with:

Find a couple of basic reds and whites you enjoy drinking and incorporate them into your cooking. As you get a hang of the flavour range you are looking for and the effect that wine has on various ingredients, you can experiment some more. If you are, for instance, making a seafood risotto and plan to drink it with a Chardonnay, consider using the same wine for the risotto.

All sorts of combinations are possible. You can use a Sauvignon Blanc, with its herbaceous qualities, in a dish that highlights herbs. Zinfandels have a berry or cherry character, which would be a nice background to a fruit sauce for duck or pork. A buttery Chardonnay is the perfect base for a beurre blanc. The more you learn about the characteristics of your favourite wine, the more creative you can get with your cooking.

There are also fortified wines which are used for cooking. These are fortified with alcohol which adds complexity and herbs and condiments which impart their fragrance and flavour to the wine. Sherry and port falls into this category and since they are sweet, it works well in fruit desserts. Sweet vermouth with its herbal flavour works the same way. Wines can also be used at the very end of the cooking process. Marsala can be used to finish a sauce and sherry can be added to a cream soup for extra flavour.

Source: Times of India

Say you enter a wine store. You walk around the shelves reading labels, mouthing the names of the grapes and the wine estates that produced them. Someone approaches you offering help and you blurt out, “Oh, I know what I want.” You quickly grab a bottle but you have no idea why you did that.

That uneasy – even defiant – feeling is called “onephobia,” the fear of wine. But that’s all right. We were not raised in a wine drinking environment or culture. We only discovered wine in our adult years because it adds a lovely flavor to meals and because of the health benefits. What scares you is not the wine per se; it’s the embarrassment of not knowing anything about the wine and, worse, overpaying for a wine that turns out to be inferior. 

TIP: What info should you look for in a wine label?

- Vintage or age of the wine. Most of the wines sold in stores are young and are meant to be consumed right away so buy this for a start. When you’ve grown familiar with the young wines, you can then progress to the older wines but do it at your own pace.

 - Alcohol content. Alcohol levels of 15 percent are said to leave the wine unbalanced although some classic wines do have high alcohol content. For beginners, keep it at 14 percent or below for obvious reasons.

 - Logo. Usually the drawing of the chateau or wine estate is printed on the label; if you see cute animals, you’re most likely buying cheap wine. Some of these wines are very well priced and value for money, but is not always the case.

 -Estate-Bottled. This means the one who made the wine also grew the wine on their own plot of land. This is a good sign. In French the term used is mise en bouteille au chateau or au domaine. Wine growers stake their family reputation on the wine they produce and the label says so.

TIP: Gain confidence in your own taste even if you end up choosing something that may not be a popular label. Each time you go out, try a different wine and keep a notebook of which you like, which ones you don’t like and why. Someone said, “There’s no right or wrong here. You are free to hate any wine! Soon you’ll see a pattern of what types you enjoy, and those are the ones you should try different brands of and learn more about.” In choosing wine, you literally “suit yourself.”

TIP: The most expensive wine may not be the finest and the best for you, because we all have different taste buds. Choose wines that you find agreeable to your taste, and that fall within your budget range, whatever budget that might be. Don’t allow any second or third party to choose for you unless you ask.

TIP: Start simple. Best of all, eat something with the wine like some finger food or with a plated dish. Your wine must complement your food.

Source: philstar.com

It’s not easy being green. Just ask some of our purportedly environmentally conscious celebrities like Al Gore and Leonardo DiCaprio. Despite their best efforts to raise awareness, even they have a hard time leading by example.

See which of your favorite stars have been called out as environmental hypocrites.

ivillage.com

With all the buzz surrounding environmental issues lately, celebrities are taking a strong stance on protecting Mother Nature. Celebs like Leonardo DiCaprio and Cameron Diaz are making headlines for their commitment to eco-friendly causes, from solar roof panels to organic fashion lines.

Did you know that Charlize Theron opts for an EcoLimo when stepping out to red-carpet events? Or that Brad Pitt is an active member of Global Green USA? Green up by matching the following celebs to their most notable environmental efforts.

Instructions: Match the photos of the celebrities to their eco-conscious efforts as fast as you can.

Celebrities Go Green: Hear from TV stars who are taking steps to reduce their carbon footprint

Source: ivillage.com

There’s no use denying it. Short of travelling by Space Shuttle, flying is the worst way of getting from A to B as far as contributing to climate change is concerned. Although there is considerable debate about exactly how much of humanity’s global greenhouse gas output is due to airplanes, the aviation industry is widely acknowledged to be the fastest growing emitter.

So what’s an environmentally conscious traveler to do? Of course you do all you can to keep your carbon footprint in check, but often there are just no viable alternatives to hopping on a plane. Trekking overland from Jozi to London may be an awesome adventure, but a practical way of getting to your sister’s wedding on time it is not. Durban to Dubai by public transport anyone?

Don’t despair if your next business trip can’t wait for the invention of a super-efficient jet powered by sunflower oil. While the holy grail of truly carbon neutral air travel may well remain elusive for many years, there are a number of practical, cheap and easy things you can do to keep your carbon wingspan down to an ethically-defensible size.

Travel Light

Every kilogram of extra weight you add to your luggage requires a little bit more jet fuel. That might sound trivial, but it all adds up. So take that third pair of shoes and your dumbbells out of your suitcase now!

Fly Non-stop and Direct

Take-off and landing are the most fuel-intense bits of any plane trip and account for a large proportion of total emissions. Avoid stop-overs, detours and connecting flights wherever possible. Always choose the most direct route – the longer the flight, the more fuel is burned.

Travel Smart

Use teleconferencing and other modern communication tools to avoid unnecessary business trips. When you do have to fly for work, schedule meetings to optimize your travel time – is it really necessary to fly to Cape Town twice in the same week?

Fly Economy

More legroom in business class translates into fewer seats and more fuel used – and thus more greenhouse gasses emitted – per passenger. Carbon emissions for business class flights have been estimated to be as much as twice those for economy class.

Pick Your Airline

If you have the option, try to choose an airline with a modern fleet of planes – airplane fuel efficiency has improved significantly in recent years. Choose an airline with a good “on-time” record, especially for international flights. Delays are often the result of waiting planes circling above airports burning fuel unnecessarily all as a result of poor planning.

Offset Your Flying Miles

There are numerous organizations that allow you to offset your air travel carbon emissions online. The process is easy and quick: you calculate the amount of greenhouse gasses you are responsible for and pay money towards a variety of climate protection projects around the globe. The trend these days is away from tree-planting projects and towards schemes developing renewable energy sources, environmentally sustainable business solutions and energy efficiency. Next time you fly, why not repay your carbon sins through one of these reputable non-profit organizations?

Why not visit these sites for more information:

myclimate.org

atmosfair

Climate Friendly

Article was written by: Andreas Späth

Source: gotravel24.com

At what temperature must I drink my wine? I have heard this question a lot and the Wine Advocate had the answer to this question.

Ever been told that you can’t drink your red wine with ice or your white wine at room temperature? Here’s how you should answer those guys… “It’s my wine and I will drink it the way I like it!”

This is what wine is all about – ENJOYMENT, so drink it the way you enjoy it.

However, there are good reasons why wines “should” be drunk at certain temperatures, the main one being that the flavour of the wine will be at its optimum at those temperatures. White wine should be served and drunk at between eight and ten degrees celsius while red wine should be around 15 degrees.

If you want to be even more specific, you could say that temperatures should differ according to the grape varietal. With red wines, the fuller bodied the wine, the warmer it should be, and the lighter the wine, the cooler it should be. It is also better to rather serve a red wine too cold than too warm and a white wine too warm rather than too cold, as the flavours tend to be suppressed if served the other way around.

When you are out and about, there are some pretty nifty ways to cool a wine down if you don’t have a fridge handy. If you are at a beach or a river, dip your beach towel into the sea or other water, wrap it around the bottle and leave it in the sun to dry. When the towel is dry the bottle will be ice cold (don’t ask me how but it works!). Another method is to leave the bottle lying in a stream or river for a while. The constant flow of water over the bottle will chill it in no time.

The main thing to remember though (as mentioned before), is to drink it the way you enjoy it!

A wine I recently enjoyed was the 2008 Sauvignon Blanc from Welmoed – one of the labels of the company of wine peopleTM. This is a wonderfully refreshing Sauvignon with flavours that include gooseberries, lemongrass and passion fruit. It sells for only R25.00 per bottle, making it great value. Their tasting venue in Stellenbosch is well worth a visit and they have many superb wines on offer.

Source: SA Wine Advocate

Please visit our stand at the Cape Country Picnic Festival and samples our easy-drinking Arniston Bay wines.

Dates:

Friday 13 February 18:00 – 12:00 

Saturday 14 February 10:00 – 16:00; 18:00 – 23:00

Sunday 15 February 10:00 – 16:00

You may bring your own blanket and umbrella, and there will be plenty of food and wine stalls so that you can grab a bite to eat while listening to a diverse variety of live music.

Simply come enjoy a glass of our award-winning wines at the Cape Picnic Festival, purchase a bottle (or two, or three…), and you stand the chance to win a romantic weekend away for you and a loved one to the luxurious Arniston Hotel and Spa.

The competition closes on Sunday 15 February at 17:00. Terms and conditions apply.

The prize includes:

-2 nights accommodation at the Arniston Hotel and Spa in a romantic sea-facing room

-Sumptuous meals

-A bottle of sparkling wine on arrival

-Relaxing treatments for you and your partner at the Arniston Gingko Spa

 For more info, directions and to buy tickets, visit www.picnicfestival.co.za.

Valentine’s Day is a minefield. Whether you’re single or hooked-up the potential for misery is high because, much like New Year’s Eve, it rarely lives up to its reputation.

For the single ladies

1. Don’t fall into the trap of believing that because there won’t be some significant other mailing you a mass-produced cardboard sentiment this year, that you are somehow lacking or unworthy of love.

Valentine’s Day was designed specifically to sell greeting cards. (And to make single people miserable.) Does being single on Halloween make you wish you were a zombie? No. See how silly you’re being?

2. Unless you’re going out with a group of friends, stay away from bars. There is a certain breed of predatory guy who lives for February 14. He douses himself with cologne, opens his shirt an extra button and packs a pocket full of terrible pick-up lines. It may sound like it’d be cute to tell your grandchildren you met on Valentine’s day, but most likely the only thing you’ll come home with will take a full course of antibiotics to get rid of.

3. Don’t go into desperation dating overload, trying to scare up a date — any date — just so you won’t be home alone on V-Day. Only a masochist or a maniac would ask a woman out on a first date on 2/14. Here’s hoping you want neither.

4. Stay home and sulk if you want, but instead of making yourself miserable with romantic comedies, check out the “War of the Roses” or “Henry: Portrait of a Serial Killer.” And whatever you do — don’t eat a pint of ice cream. Nobody should willingly reduce themselves to a cliché. Have some nachos instead.

For the taken ladies

1. If your boyfriend forgets what day it is, you have nobody but yourself to blame. Do you know when the World Series is? Probably not. If you want your man to remember something, remind him.

2. Along with the above, if you have big expectations for THE MOST ROMANTIC VALENTINE’S DAY EVER, you should also convey that. Hinting never works with men — whether it’s willful or just obliviousness, I’ve never heard of a heterosexual male who is capable of picking up a subtle hint.

Give him restaurant suggestions, remind him that he needs to make a reservation in advance, advise him that you’re getting him a gift (if you are), so he might want to select a little something for you. If you must, resort to PowerPoint and pie charts. It’s not very romantic, but it will get your point across.

3. You are not allowed to get upset if he doesn’t propose. Unless it’s completely spontaneous, V-Day proposals rate way high on the cheese-o-meter and you can hardly blame him for not wanting to be part of a real-life Diamonds R Us commercial.

4. Don’t you dare compare your relationships to other couples. Competitive dating is a loser’s game. That twosome making out at the next table? Chances are, they’re married to other people. Your bigmouth coworker who can’t stop talking about the ginormous rock her FIANCE (say it loud!) bought her? He’s probably compensating for shortcomings in other departments. The more in-your-face the display, the more likely they’re just masking the unhappy truth. Be glad for what you’ve got.

Source: CNN

If you’re going out for a nice meal this Valentine’s Day, and expect to drink wine, these five tips could help you save money. And embarrassment. 1)    Go for the unfamiliar varietals. Not Chardonnay, not Cabernet Sauvignon. Those have been marked up more because more people order them. Order the blends or lesser known varietals. It’ll be a better value. 2)    Don’t order the second cheapest bottle. Obviously you’re avoiding the bottom-of-the-list option. The wine director knows this. And he’s marked it up accordingly. The least expensive bottle may actually be a better choice. If the eatery is any good, you’re safe because what self-respecting restaurant would put a bottle on a wine list that it didn’t endorse?

3)    Decide what you want to eat first. This will inform your decision regarding pairings and it helps the sommelier narrow down the choices (see next tip).

4)    Ask for assistance. Not even the geekiest wine lover knows the wine list as well as the sommeliers or wine directors at the restaurants you’re visiting. They know what’s drinking well in their cellars. And they’re delighted to share their thoughts, and perhaps even some impressive unlisted options if you inquire. 5)    Point to a bottle in the price range that interests you, even if it’s the least expensive one, and explain that you are looking for something like that. They’ll get the message.

Source: epicurious.com

With Valentine’s Day come sweet indulgences, but a University of Michigan researcher says that extravagances like chocolate, wine and romance can turn out to be really good for your heart, if taken in moderation. Dr. Steven F. Bolling, professor of cardiac surgery at the U-M medical school, says that tart cherries, grapes and wine have components that can lower blood pressure and protect heart muscle.

A glass of wine and massage can do wonders for lowering stress and anxiety, the researcher adds.

“There are many fruits associated with Valentine’s Day, most commonly cherries, of course. In cherries there are compounds called anthocyanins, which also can be very good for your heart. Perhaps we could even take the cherries and dip them in chocolate to make a very good, heart-healthy Valentine’s snack,” says Bolling.

However, not any chocolate, but dark chocolate is the kind that contains flavonoids, that can guarantee a healthy heart.

“People have asked the question which is better for you red wine or white wine? Probably wine in itself is good for you, just because it reduces stress and anxiety; let’s not over do it. But red wine has specific agents, perhaps in the dark skin of red wine grapes that are heart-healthy and heart friendly,” warned Bolling.

It is believed that the beneficial effect of the grapes is from their high level of phytochemicals – naturally occurring antioxidants – that grapes contain.

Also, similar advantages have been found to be associated with tart cherries. “A ‘tart, heart-smart diet’ has shown to be very beneficial in terms of heart health, heart function and also really reducing belly fat and changing your metabolic obesity syndrome, all very helpful,” said Bolling.

Cherries were found to alter factors that can lead to heart disease and Type 2 diabetes.

Other activities associated with Valentine’s Day that are heart-healthy include massage. Reducing stress and anxiety has long been linked with benefiting the heart.

“There is proven research that indicates that massage itself is beneficial in the post-operative state, in hospitalized patients to reduce stress and anxiety and even probably to reduce blood pressure,” said Bolling.

He added: “All of these indulgences really do not have to be limited to Valentine’s Day itself and certainly will lead to a much better heart-health status if we practice them everyday.”

Source: thaindian.com

The Fashion Police , unlike Chris Brown and Rihanna , were as usual present at the Grammy awards. Celeb critic Kimberly Couzens gave a few thumbs up and a few “please-do-not-try-this-fashion-at-home” comments.

 Thumbs up: Katy Perry in Basil Soda. She looks great in pink, her legs are covered, and she stayed true to her personal style by keeping the dress a little wild with the pleated shape at the waist.  

No-go: MIA. This outfit isn’t nearly as bad as the one she wore onstage, where she looked like a slutty bumblebee. M.I.A., we wish you the best with the baby and everything, but please give birth in the hospital. I was afraid she was going to pop onstage. That plus the overly revealing outfit was just too much to handle.

Thumbs up: Miley Cyrus in Herve Leger by Max Azria and Taylor Swift in Kaufman Franco.  Both dresses are classic black but have modern shapes and embellishments. I also love one-shoulder gowns – I think they are universally flattering.

No-go: Leann Rimes in Philosophy. I hate the detailing, the color combination, and the wrinkled skirt. I just hate it.

Thumbs up: Kate Beckinsale in Reem Acra. Love the detailing  

No-go: Jennifer Hudson.  The dress would look great on someone petite, and the colors would be perfect on Jennifer if they were made from a flowier gown with a soft-draped silhouette. It just looks uncomfortable.  

Source: kimberlycouzens.com

If you’re frying a steak and mindful of your health, then marinate it in either beer or red wine. So say food scientists who measured amounts of a family of carcinogens found in fried steaks after steeping them in booze.

Cooking food increases levels of cancer-causing compounds called heterocyclic amines (HAs). Fried and grilled meat are particularly high in these compounds, because fiery temperatures convert the sugars and amino acids in muscle tissue into HAs. Various substances can reduce HA content: olive oil, lemon juice and garlic marinade cut HAs in grilled chicken by 90 percent, while red wine reduced HAs in fried chicken.

Now, Isabel Ferreira and colleagues at the University of Porto in Portugal have looked at the effects of beer and red wine marinades on fried steak. Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 percent compared with unmarinated steak (Journal of Agricultural and Food Chemistry).

For a third type of HA, beer was more efficient than wine at reducing its content, cutting levels significantly in 4 hours, while wine took 6. Beer contains more water-retaining sugars than wine, and Ferreira says that may hinder the transport of water soluble molecules to the steak’s surface, where high heat converts them into HAs.

Tasters also preferred the smell, taste and appearance of beer-marinated steak.

Source: newsday.com

You’ve all heard them: dieting is easy. Just cut out fats and carbs, eat lots of popcorn and drink lots of fruit juice. Welcome to the Land of Diet Myths. Annchen Weideman, consultant dietician at the Vincent Pallotti Hospital in Cape Town, gives us the lowdown:

1. Drink lots of fruit juice, as long as it’s pure

Fruit juice is concentrated, dissolved fructose (70%) and glucose (30%). The average 200ml pure juice contains approximately six fruits. The human body copes well with small amounts of fructose and glucose from eating single servings of fresh fruit, where the pulp slows down rapid absorption of these simple sugars. Juices place a burden on the body to produce insulin in an effort to cope with large amounts of quickly absorbable sugars. In other words, eat your fruit, don’t drink it

2. Fat free is the only way to diet Health authorities have recommended “low-fat” or “fat-free” diets for almost four decades. The reasoning was that fat contains more kilojoules (38kJ per gram) than either carbohydrates or protein, containing 17kJ per gram.

It makes mathematical sense that if you eat equal quantities of these nutrients, fat will be most fattening. But this equation discounts several important facts: fat offers the highest satiety value, and severely restricting it from your diet will lead to incessant hunger, and also make it a lot more difficult to stick to any diet.

The second discounted point is the GI-lowering effect of fat with meals, and thirdly, the life-saving anti-inflammatory properties of omega-3 fats. By restricting all fats, we’ve probably increased our exposure to inflammatory conditions such as heart disease, abdominal obesity, hypertension, diabetes and certain cancers.

3. Base your meals on cereals and starches The Food Guide Pyramid has indeed become our tombstone. Many years of starchy eating (6 – 11 portions per day, as recommended) have fuelled our abdominal fat stores. This could lead to an increased production of insulin in response to chronic, large amounts of blood-sugar release from starches.

Fresh fruit and vegetables are a healthier alternative to starchy eating, since their biochemistry call for less insulin release. Fresh fruit and vegetables should be used to substitute half of our starches. No diet based on starch will promote or sustain weight loss

4. Jelly babies and marshmallows are fat free, and not fattening The food industry knows you confuse fats and sugars, and exploits this. If you think you can regularly, safely indulge in a packet of “fat free” jelly babies while you’re trying to lose weight, you’ve fallen in the trap. These products might be fat free, but contain concentrated sugar, with a high insulin-stimulating action. High insulin release is exactly what you want to avoid if you want lasting success with weight loss.

5. Eat at least five fruits daily This recommendation assumes that these five fruits will substitute extras in your diet, such as starches or desserts. It’s no use eating your daily junk diet, plus five fruits to soothe your conscience. Then even fruit is fattening

6. Avocado pear is fattening This healthy fruit has been unfairly blamed as fattening for too long. Fruit is generally fat free, and the fat in avocado is not “high fat”, “bad fat” or even fattening. Also – it has no effect on your cholesterol or blood-sugar levels

7. It’s what you eat – when is not important We often skimp on our food intake during the day, with the result that by late afternoon our need for blood-sugar replenishment overrides all reason. One of the main purposes of breakfast is to get a solid, slow supply of blood sugar going. Topped up by a sensible lunch and late-afternoon snack, your supper should be smallest of your meals.

Breakfast has 16 – 18 hours to metabolise, lunch has 10 – 12 hours, and supper usually has two or three hours before we expect our sleeping bodies to cope with the digestion of the largest meal of the day. That’s why we should “breakfast like a king and supper like a pauper”

8. Apple cider vinegar breaks down fats The only thing apple cider vinegar breaks down is the lining of your stomach. It will not make you thin, and what’s more, it could cause stomach ulcers if the vinegar is taken on a regular basis.

9. Breakfast cereal and breakfast bars will make you thin If you want to kick-start your insulin production to put your body in effective fat storage mode, try doing this. Having high-GI starch as your meals, plus bars loaded with sugars, harmful fats and more refined starch in between, will make sure that you become a yo-yo dieter. Be prepared to be a lot worse off than you were when you started this ridiculous diet.

10. Cream crackers, rice cakes and popcorn are ‘free foods’ Firstly, the need for free foods means that your diet has little satiety value, or you’re stimulating glucose and insulin spikes in a self-perpetuating cycle by means of bad eating habits.

Secondly, no refined starch-based foods are ‘free’. The term ‘free’ refers to the low-kilojoule content of these foods, but by frequently eating ‘free’ starches, you’re stimulating insulin production, and again, putting your body in good fat-storage mode. This has little to do with kilojoules

Source: health24.com

A study in Denmark found that wine drinkers tend to purchase healthier food than beer drinkers.

Wine drinkers tend to buy healthier food than beer drinkers, according to a Danish study published on the website of a weekly medical review.

People who bought wine at the store were also more likely to buy more olives, fruits and vegetables, fish, lean meats and dairy products than beer consumers did, said the study.

Beer buyers were more likely to buy frozen dinners, cold cuts, pork, mutton, crisps, sugary products, butter, margarine and soft drinks. The study, published in the Danish review Ugeskrift for Laeger, was conducted by four researchers from the National Institute of Public Health over the course of six months.

Alcohol researchers Erik Skovenborg and Morten Groenbaek and two other doctors collected 3,5 million grocery receipts from 98 stores over a 5 month period.

The customers at the grocery stores represented a large sample of the Danish population, they said. “Our results confirm international studies which show that wine drinkers are more inclined to eat fruits, vegetables and fish and rarely use saturated fats, compared to those who like other kinds of alcoholic beverages,” they concluded.

Wine consumers also tended to have higher education levels, higher earnings and be in better psychological health, they added, citing a previous Danish study.

Their interest in consumers’ grocery bags followed a series of studies in the Danish media suggesting that moderate wine drinkers ran a lower risk of cardiovascular disease and some types of cancer than beer drinkers.  

It would be interesting to see if the Brandy and Coke or Spook and Diesel (Cane or White Rum and Coke) purchasers in South Africa have healthier co-purchasing trends than wine drinkers… I don’t think so.

Source: iol.co.za

The celebration of love will be here in just a few days! Candy, flowers, and gifts are exchanged between loved ones, all in the name of Saint Valentine.

According to legend the good Saint Valentine was a martyr for love, flaunting the marital ban of a militaristic emperor, to wed young soldiers and their maids secretly, and paying the ultimate price when he was found out.

One doesn’t have to die for love like Saint Valentine did, but paying attention to the details with your Valentine certainly does the day justice.

Besides candies and flowers, Valentine’s is about wining and dining – and by wine I mean bubble.

If you choose to dine out or dazzle your loved one with your culinary flair at home, be sure to plan ahead.

Here are a few things I think about when planning my Valentine’s dinner. If you haven’t already done so, pick up the phone now and reserve your table. Valentine’s is a very busy evening for restaurants because reservations are for two, so space is at a premium.

Champagne or sparkling wine is a must. Order it ahead of time and whether you dine in or out have it at the table on arrival – this is a nice touch and your Valentine will feel special.

Kick it up a notch – the food should be upscale and that doesn’t mean difficult to prepare if you choose to do it yourself.

Freshly shucked oysters, caviar, foie gras, pan seared scallops, salmon or tuna tartar, Dungeness crab or fresh Atlantic lobster are a few of my favorites. If seafood isn’t your thing, then a rack of lamb, venison or beef tenderloin are good options.

Review the menu and wine list ahead of time if you’re going out, so that you’re familiar with the various selections available.

If you are cooking for your valentine then plan your menu and pick up your wine and bubble in advance to avoid the rush (remember – if you want to do wine pairings in a restaurant or at home, half bottles or wine by the glass are a good option).

Atmosphere is important for a memorable evening. Mountain, city or ocean views are always nice, but a restaurant with cozy ambiance including soft music and warm lighting is what you want.

There is no wine in the world that says ‘I love you’ more than bubble, so plan to sip and celebrate with that special someone on Valentine’s with a beautiful sparkler. Here are two that I recommend

Kumkani Infiniti – This wine has a creamy entrance with a rich complex palate of nuts, warm toast and medium spicy, fruity candy flavours with a complex, full persistent finish.

Arniston Bay Sparkling -This sparkling wine has elegant zesty tropical fruit flavours with fresh bubbles and a clean crisp finish

Source: bclocalnews.com

A London restaurant has come up with a novel idea to drum up custom in the economic downturn: letting customers decide how much they want to pay for their meal.

The Little Bay restaurant in Farringdon is offering the all-you-can-eat deal for the rest of this month, to cater for credit crunch hit workers from the nearby City financial district.

“It’s entirely up to each customer whether they give £100 or a penny,” said owner Peter Ilic. “All I’m asking is they pay me what they think the food and service is worth.

“It just seemed the right thing to do with everyone under the cosh and feeling pretty miserable. We have seen so many more City folk coming into the restaurant lately, looking for a better value lunch,” he added.

The menu ranges from starters like Smoked Haddock Brandade or Oriental Duck Salad to Paupiette of Salmon or Whole Bones Poussin for main courses, or straight burgers for the more down-to-earth diners.

Normal prices vary from two pounds 25 pence for a starter to eight pounds and 80 pence for a main course, which are already competitive prices for central London.

Drinks are not included in the offer, although “tap water will be freely available”, said the eatery.

Do you think this will work in South Africa? I don’t think so. But maybe in Sandton , where it can become the in thing to pay too much for your meal.

Source: news24.com

Wine misconceptions

Wine is a very mysterious drink. This is also the reason why the wine enthusiasts are fascinated no end by the multitude of flavours, all coming from just one fruit – grapes.

There are, however, many misconceptions and even myths that need to be cleared before anyone can go to the next level in terms of fully understanding wine.

Here is a few of the most common misconceptions:

1. The older the wine, the better

How often do we hear this? A lot of people seem to believe in the myth that the older the red wine, the better it gets. While this is the case for most premium red wines, it is definitely a huge fallacy. A light-bodied red wine, meant for early drinking, will die naturally when cellared past its prime. And think about this, if the wine you are drinking is bad now, adding a few more years of ageing will not miraculously transform it to become a better wine -we are not that lucky. And even premium wines, like those grand cru Bordeaux wines, are not guaranteed for long-term keeping. It depends on the vintage and basically the viscosity and body of the wine.

Stronger, high-tannin wines need time to mellow down before achieving its optimal flavor and taste profile. Only this type of wines, the full bodied, high tannin and well-oaked are worth cellaring.

2. White wine does not age

This is another sweeping statement. I know all of us at one time or another experienced bad white wines because we kept them too long before drinking. We see white wines that turn gold and amber in colour, and lose its aromatic qualities. While we attribute it to lack of longevity of the whites, the usual culprit is poor storage. White wines are more sensitive to UV rays due to lightly colored or even transparent bottles. Also, white whites contain less tannins and alcohol, both factors in preserving the wine. Most white wines that does not last beyond three years are light-bodied wines.

This is in contrast to the fuller whites of Bordeaux, particularly the Sauternes and Barsac region, German Trockenbeerenauslese made from Riesling, and even the Coteaux du Layon wines of Loire made from Chenin Blanc. It is no coincidence that all these above-mentioned whites are on the sweeter, higher residual sugar side. For the dryer longer keeping whites, I would go with the Cote de Beaune, Burgundy trio of Meursault, Puligny Montrachet, and Chassagne Montrachet wines made from the omnipresent Chardonnay grapes.

3. Wine is a healthy drink

While this belief contributed to the huge renaissance of wines, in particular red wines in the late 1990s (the French Paradox syndrome), this is highly deceiving. I know… I’m in the wine trade, and a health endorsement can be very beneficial, but it is too general, and abuse of wine, like other alcoholic beverages, has its worst consequence. The health angle of wines come from the antioxidant and anti-clotting properties of flavanoids that fight cardiovascular diseases. It is more preventive than cure. On the other hand, too much alcohol intake will lead to cirrhosis of the liver, and eventually, liver cancer, which are both a lot more harmful.

So, wine, red or white, has to be taken in moderation, 2 to 3 glasses per meal is acceptable. That is why sharing a bottle (normal 750 ml) with a friend or loved one is always great. Each person can have maximum 3 glasses, well within the moderation rate. If you have two major meals a day, lunch and dinner, that can mean 6 glasses of wine a day or roughly 1 full bottle in a spaced out span of 7 to 8 hours. Not shabby at all.

4. Screwcap wines are cheap and of poor quality

It will probably take more than a lifetime (or maybe never) before a Screaming Eagle or Chateau Margaux will be closed in screwcap instead of natural cork-the former, a cult wine from Napa, being more a possibility than the latter French first growth grand cru Bordeaux wine.

The reason for this is mostly image and aesthetics. The New World wines have embraced this closure concept as evidenced by the surfacing screw capped wines from Australia, California, New Zealand, and even South America. The screwcap closure or correctly termed as Stelvin, created from highest French technology, is actually an excellent closure. The Stelvin closure not only substitute for the dwindling problem of cork oaks, but it can eradicate the dreaded TCA (or Trichoroanisole) or “cork taint” that still affect over 2 percent of the world’s cork closure wines.

TCA is a compound that surfaced when chlorine used in cleaning and bleaching interacts with molds inherent in the cork. This can either happen in the cork producers side because chlorine solution is used to clean the bark of the cork oak, or at the winery. TCA is vulnerable in many areas of a winery’s bottling facilities, from drains, tanks to the barrels. One of the largest wine markets in the world, the United Kingdom, is extremely partial to Stelvin closures due to their bad experience with corked wines and TCA. This has contributed to the popularity of Stelvin wines as of late. So, the bottom line is screwcap is a mere closure – it has nothing to do with quality.

Source: Manila Standard

South African wine brand Arniston Bay has reported a 35% rise in revenue in the UK for 2008.

Volumes grew at a faster pace, increasing by 37% for the 52 weeks ended 29 December, said Arniston Bay today (30 January), citing Nielsen figures.

Brand owner The Company of Wine People said the growth underlined Arniston Bay’s revival on the UK market in the last three years.

 “We needed to re-think our positioning,” said group executive director of sales and marketing Chris O’Shea. “Our overall strategy was to be about a simple change of mindset. Moving the brand from being production driven to consumer led, and in that sense gaining a better understanding of market requirements and the capability and flexibility to meet those needs.”

Innovation has included the Arniston Bay pouch, launched in July 2007. Since then, the firm has launched a one-litre Tetra Pak packaged wine, a new sparkling wine and a premium Reserve range. It also re-launched its flagship Original range with screwcaps.

The company said that the South African wine category in the UK rose by 23.6% in value and 22% in volume during 2008, according to Nielsen figures.

“In their former life, lamb shanks were non-glam comfort zone family fare. Happily, the world has rediscovered the joy of meat slow-cooked to the point where it literally falls off the bone,” said renowned foodie Lannice Snyman.

This meal is complemented by a medium-bodied red wine such as a Cabernet Sauvignon or Merlot.

Enjoy this meal with a  bottle (or two) of Arniston Bay Shiraz/ Merlot 2007. This wine has a subtle blackcurrant and pepper nose with hints of coffee and chocolate on the taste and a soft, round finish.

Ingredients

6 lamb shanks (approximately 2kg) 1 litre red wine 2 sprigs fresh rosemary 4 garlic cloves, finely chopped 1 large onion, cut into thin rings 2 to 3 carrots, cut into rings 8 black peppercorns 30ml olive oil One 410g can chopped tomatoes 10ml brown sugar Salt and freshly ground black pepper, to taste

Preparation time:       60 min

Cooking time:             120 min

Step 1

Arrange the shanks in a single layer in a glass or plastic dish. Pour 750ml of the red wine over the shanks and insert the rosemary sprigs into the meat. Sprinkle the garlic, onion, carrots and peppercorns over the shanks and cover the dish with clingfi lm. Leave in the refrigerator overnight to marinate.

Step 2

Preheat the oven. Remove the shanks from the marinade and pat them dry with kitchen towel. Strain the marinade through a sieve and set the vegetables aside. Heat the olive oil in a heavy-based saucepan. Brown the shanks, preferably three at a time, and remove them from the saucepan. Add the strained vegetables and stir-fry until soft. Add a little marinade and stir-fry to loosen all the brown bits. Add the canned tomatoes with their liquid, as well as the remaining marinade, and heat to boiling point. Remove the saucepan from the plate.

Step 3

Remove the shanks from the dish. Heat the sauce and remove the rosemary sprigs. Stir in the remaining red wine, bring the sauce to the boil and allow to simmer until the desired consistency is reached. Taste and season with brown sugar, salt and black pepper. Return the shanks to the sauce and allow them to simmer until heated through. Serve with creamy mashed potatoes or soft polenta.

Source: food24.com

Arniston Bay is making it a little easier to add a touch of romance and woo your date this Valentine’s Day.

Simply come enjoy a glass of our award-winning wines at the Cape Picnic Festival, purchase a bottle (or two, or three), and you stand the chance to win a romantic weekend away for you and a loved one to the luxurious Arniston Hotel and Spa.

The competition closes on Sunday 15 February at 17:00. Terms and conditions apply.

 For more details, visit www.arniston-bay.com and www.picnicfestival.co.za.

The prize includes:

• - 2 nights accommodation at the Arniston Hotel and Spa in a romantic sea-facing room
• - Sumptuous meals
• - A bottle of sparkling wine on arrival
• - Relaxing treatments for you and your partner at the Arniston Gingko Spa

Neil Pendock

Last year wine judges in South Africa came under scrutiny as wine writers (especially Neil Pendock) questioned the merit, objectivity and consistency of wine judging during competitions.  

US wine judges are now also being subjected to scrutiny. A recent study found that only 10%  the judges (in a respected and long-standing tasting competition) were able to consistently give the same rating, or something very close, to the same wine sampled multiple times in a large blind tasting

 Judges at the California State Fair wine competition scored poorly at giving the same wine an identical rating when they tasted it multiple times in a blind tasting.

That was the conclusion of a four-year study of judging decisions at the California State Fair Wine Competition by retired Humboldt State professor Robert Hodgson.

 “Consumers should have a healthy scepticism about the medals awarded to wines from the various competitions,” he said.

Hodgson’s findings have prompted state fair officials to consider making changes in the way they operate future wine competitions.

In a study published by the Journal of Wine Economics, Hodgson wrote that only 10% of the judges were able to consistently give the same rating, or something very close, to the identical wine sampled multiple times in a large blind tasting.

 At the opposite end, another 10% of the judges gave the same wine far different ratings, ranging from worthy of a gold medal to deserving of no medal at all on successive tastings. The remaining 80% of the judges also varied in their ratings, but by a narrower range.

Finding ways to evaluate the skills and consistency of judges is an important issue for wine competitions, which often draw from the same small pool of industry members and aficionados for their rating panels. It’s not unusual for judges to work as many as six different competitions annually.

“Consumers need to gain more self-confidence in their own opinions and tastes rather than listen to what other people think wine should be like,” Hodgson said.

Source: LA Times