Men who drink up to half a glass of wine a day may live five years longer than non-drinkers, the Wine-of-the-Month Club said.

Men who consumed light quantities of any type of alcohol daily added two-and-a-half years to their life expectancy, said Colin Collard, chairman of Wine-of-the-Month Club, referring to research published by the Journal of Epidemiology and Community Health.

Drinkers were also at a lower risk of dying from coronary heart disease and other ailments associated with poor circulation.

“There is a lot of research pointing to the fact that a glass or two of wine a day is good for a person’s health, and this research just adds to this standpoint,” Collard said..

The study was conducted at the University of Wageningen in the Netherlands.

It looked at the lifestyles and alcohol consumption of 1 373 men born between 1900 and 1920, examining their health regularly between 1960 and 2000.

During this period 1 130 of the men died from heart disease.

When researchers compared the men’s deaths and their drinking habits, it found that light to moderate drinking of any alcoholic beverage added about two-and-a-half years to the life-spans of drinkers.

It also found that men who drank only wine, up to about half a bottle a day, lived around two-and-a-half years longer than those who drank beer or spirits.

Compared to teetotallers, they lived five years longer.

“Of course this doesn’t mean you should run out and buy a bottle of wine or take up drinking if you are a teetotaller.

“You should stick to your regular lifestyle. It’s just nice to know that enjoying a glass or two of your favourite tipple can actually have a benefit,” Collard said.

Source: iol.co.za

Arniston, also known as Waenhuiskrans, lies on the shores of Marcus Bay, just north-east of Cape Agulhas. This town got its name after a ship that was wrecked on its coastline in 1815.

It was one of the worst sea disasters in South Africa’s history with only six survivors (out of 378) left alive to tell the tale.

Don’t let this image of “doom and gloom” scare you though.

This village has moved on and become a thriving tourist attraction and a haven for artists and photographers. Despite the dangerous cliffs, the majestic sand dunes and ever popular beaches are what keep people coming back year after year.

You can take the family for a walk along the never ending beach, relax with a book under the sun, or splash about in the crisp cool ocean.

No matter how you decide to spend the day in Arniston, it will be worth it.

This historically enriched town is perfect for those desperate for some down time. Not having given in to commercialism, all you will find in Arniston is a hotel and tiny supermarket.

You can forget about the hustle and bustle that is city life for as long as you like.

Being a fishing village, you can even help the fisherman out when they bring in their catch. If you mind getting your hands dirty that is…

For all those history “boffs” out there, if you get the chance to explore the coastline, take it!

The Khoisan strandlopers built fish traps in the stone built enclosures of the coast to catch fish and these prehistoric traps are still there along with fish bones and shells.

Don’t miss out on the opportunity to see what remains of these vanished people.

If you’d like some more options to pass the time (beside the gorgeous beach) we have a few places you may like to explore in or near Arniston:

• Agulhus National Park:

The Agulhas National Park lies at the southernmost tip of Africa, just 45 minutes away from Gansbaai.

Come here if you are keen to see the place where the tow oceans meet as well as diverse amounts of lowland fynbos that are considered to be endangered. Not only do they focus on the reintroduction of endangered plants, but also animals.

Rumours surround the re-breeding of the guagga and Cape lion. If anyone knows anything about this, be sure to let us know!

Other highlights include the lighthouse at Cape Agulhas and the graveyard of ships that lie just off the coast where some 250 ships have been wrecked over time. In season, whale watching is also a plus.

For more info contact:  (028) 435 6222       

• Waenhuiskrans Nature Reserve

This nature reserve lies a short distance from the town of Arniston. Here, one can view the tidal cave so large that an ox wagon and its span of oxen could make a comfortable about turn whilst still in the cave.

The ‘Waenhuiskrans Grot’ is the main attraction of the reserve which includes the sand dunes and amazing views of the coastline.

Remember that you need comfortable shoes for the walk through the reserve and to the cave. There are rocks to climb and wading through some tidal pools, but the experience is surely worthwhile.

• Cape Agulhas Wine Route

Yes, you read it correctly. Cape Agulhus has a wine route! Most vineyards are found in the village of Elim thanks to its cool winds and climate.

The farms here have as their slogan – ‘Real wine, Real people’ and this encapsulates the atmosphere and flavoursome wines in this little hamlet.

Care to try something different? Explore the Cape Agulhus Wine route on your next visit.

Source: gotravel24.com

For those of you who enjoy a glass of wine (or two or three…), I’ve got some great news.

We’re having a massive Market Day wine sale at our Welmoed farm in Stellenbosch (next to Spier).

Dates: Thursday 28 May to Saturday 30 May 2009

Venue: Welmoed Cellar door. Here’s a link to directions: Directions to Welmoed

The following wines will be on sale:

1.       Welmoed 4-pack @ new rock bottom price of R 54.99

2.       Welmoed Shiraz 2006 @ R 19.00 per bottle (case lots only – R114.00)

3.       Arniston Bay Chenin Blanc/Chardonnay 2007 @ R 14.00 per bottle

4.       Arniston Bay Cabernet Sauvignon 2006 @ R 12.00 per bottle (case lots only 12x750ml = R 144.00)

5.       Thandi Chardonnay/Chenin Blanc 2007 @ R 14.00 per bottle (case lots only – R 84.00)

6.       Thandi Cabernet Sauvignon 2005 @ R 12.00 per bottle (case lots only – R 72.00)

7.       Thandi Merlot/Cabernet Sauvignon @ R 12 .00 per bottle (case lots only – R 72.00)

If you’d like more details, please contact Anri or Zoliswa at our cellar door on 021 881 8041.

Top winemakers, wine experts and chefs will be in Joburg for the Wine Show Joburg, running from 29 to 31 May at Gallagher Estate in Midrand.

Exhibitors who have booked to be at the show include vineyards Vriesenhof, Arniston Bay, Kumkani, Versus, Bellingham and Annandale Shiraz, and the Cape Wine Academy. While most of the exhibitors have been at the show before, new names are also appearing, including Ken Forrester, KWV and Nederburg.

The celebrities are out in force at this years Show, too! On Saturday you can sip delicious Versus wines with the big man Vernon Koekemoer himself. Vernon is on Versus’ stand from 2pm until 5pm on Saturday May 30th.

“The Cape Wine Academy participated for the first time in 2008,” said Marilyn Cooper, the managing director of the institution. At the Wine Show Joburg, it was able to “reach a particularly special person, who is usually knowledgeable about wine and keen to learn more”.

The academy is an educational and training body that promotes awareness and appreciation of South African wine. It was founded in 1979 in Stellenbosch.

In all, there will be 130 stands, where wine can be tasted and bought from the vineyards and distributors; punters can also learn more about the drink and viniculture.

Besides wine tasting, top chefs will take part in the Friends for dinner theatre, on Friday from 6.30pm, on Saturday from 12.30pm and again on Sunday from 12.30pm. Participants will learn about food and wine pairing and get the hottest entertaining tips.

Chefs at the show will include Jonathan Duiker from Melrose Arch Hotel, who will team up with Arumdale Wines and Bilton Wines; and Debi van Flyman from Cullinary Productions, who will team up with the Cape Wine Academy.

And it’s not all food and drink – there is boules and golf too, with cases of wine up for grabs.

There will also be an exclusive vintage tasting, called the Whole Nine Yards, with wines going back to 1909. Hosted by sommelier Jörg Pfützner, it will take place on 29 May at 7pm and costs R8 900 per person – and there are only 12 tickets.

This price includes full weekend passes to the Wine Show Joburg. Booking is essential, and must be done through Natalie Campbell natalie@wineshow.co.zaThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it . Tickets for this exclusive tasting are not available at Computicket.

Wines that will be tasted include the 1909 Armagnac, the iconic 1919 Corton Hotel St Petersburg, a 1929 Cos d’Estournel and a Meursault from 1969, according to the show’s website.

Over the past years, creative ways have been devised to use the wine show as an opportunity to raise funds for charity; this year is no different. Organisers worked hand in hand with Getpix Images and Photographic Academy to launch a competition themed Wine laid bare.

For a R50 entry fee, amateur and professional photographers will be able to submit their photographs interpreting the theme. The cash will be donated to breast cancer awareness and research. The best entries will be exhibited at the show.

Judges from Getpix will choose the 12 best entries that will feature in a charity calendar. Sold for R100 each, the calendars will be available at the show.

The Wine Show Joburg runs from Friday, 29 May to Sunday, 31 May at Gallagher Estate in Midrand. Doors are open from 5pm to 9pm on the opening night, from noon to 9pm on Saturday and from noon to 6pm on the final day.

Source: joburg.org.za

It’s not all doom and gloom in the US economy. Some products are bucking the recession and flying off store shelves.

Sales of chocolate and running shoes are up. Wine drinkers haven’t stopped sipping; they just seem to be choosing cheaper vintages.

Gold coins are selling like hot cakes. So are gardening seeds. Tanning products are piling up in shopping carts; maybe more people are finding colour in a bottle than from sun-worshipping on a faraway beach.

Consumers have trimmed household budgets and postponed cars, major appliances and other big-ticket items. Yet they still are willing to shell out for small indulgences and goods that make life more comfortable at home, where they are spending more time.

Recession shoppers also are drawn to items that make them feel safe, both personally and financially.

“The focus on the family hearth is something that has happened in nearly every recession. It’s, ‘How can I have more fun at home?’” said Paco Underhill, whose company, Envirosell, monitors the behaviour of shoppers and sellers across the US and in other countries.

“People are much more focused on their homes and their immediate happiness and they’re buying things that they can use themselves – seeds, fishing equipment. Lipstick and chocolate are small rewards that make you feel better.”

Profits in the first three months of 2009 at  Hershey Co., the nation’s second-largest candy maker, surged 20 percent and beat Wall Street’s's expectations. Kraft Foods Inc. reported double-digit growth in macaroni and cheese dinners – the consummate comfort food.

Recessions, it seems, are good for love, too. Over the final three months of 2008, condom sales rose 5 percent and Match.com reported its strongest performance in seven years.

But economic woes are as rough on the tummy as they are on the wallet. Chicago-based market researcher Information Resources Inc. reports that sales of laxative liquids and powders rose 11.5 percent for the 52 weeks ending April 19. Sales of stomach remedy tablets, including Pepto-Bismol and Phillips brands, climbed 8 percent.

As expected during any economic slump, recession shoppers looking for deals have boosted sales at discount chains such as Wall-Mart Stores Inc. Dollar Tree Inc. sneaked into this year’s Fortune 500 for the first time, at No. 499.

These trends will probably be true in South Africa as well with chocolate, condoms and value-for-money wine flying off the shelves during the credit crunch.

Source: nydailynews.com

South Africa’s energy supply emergency may have made us worry that we were headed for the “Dark” Ages unless we got rid of every single appliance we own, but the truth is we can make an enormous difference just by making some easy changes to how we use our energy supply.

The kitchen, with all of its heating and cooling gadgets, is an excellent place to start.

Defrosting

It all starts with a bit of pre-planning. If you can think about what you want to cook for dinner the day before, you can take it out of the freezer and let it defrost in the fridge. An added advantage here is that you can spend the whole day dreaming up fabulous additions to the meal, and wow your family with your Nigella Lawson creativity.

Microwaves

Believe it or not, the most powerful energy-saving gadget in your kitchen is your humble microwave.

Microwaves use a lot of energy while in use, but cut down on your cooking time dramatically. Overall, microwaves use only about half as much energy as conventional stoves (as if you needed an excuse to buy those Woolies instant meals).

Ovens

When you are cooking in your oven, the big trick is to keep cooking time down. Try to avoid the urge to peek: every time you open the door about 20% of the heat inside is lost.

Also, don’t bother preheating the oven unless you are baking. When the food is nearly ready, turn the oven off and let the trapped heat do the rest. Make sure that air can circulate properly by keeping the oven racks clear and by resisting the compulsion to use foil. And finally, make sure that the seal on the oven door is intact and closes tightly, so that all of the heat stays in there.

Stoves

The most efficient (and quickest) way to boil water is in a kettle, but make sure that you only boil as much as you need. When using a stove, try to use pots and pans that completely cover the stove plate so that heat isn’t lost, where it serves no purpose other than to make your brow drip.

If you put lids on your pots, you will be able to turn the temperature a bit lower, and can turn it off completely a few minutes before your food is done. Another handy tip is that if your stovetop is dirty, it will absorb heat instead of reflecting it back to the cookware, so keep ‘em shiny.

Cookware

If you love stews and casseroles, it is worth investing in a pressure cooker; they can halve your cooking time and your energy use. When buying pots and pans, invest in sturdy metal with slightly concave bottoms (when they heat up, the metal expands and the bottom flattens out).

Buy copper-bottomed pans, but use ceramic in the oven. Throw out cookware when it becomes warped – you can save about 50% by ensuring that the base of your pan is in full contact with the element.

Fridges

It sits silently in the corner of your kitchen, looking innocent. Few would guess that your fridge is one of the biggest power guzzlers in your home.

Keep it from eating you out of house and home by adjusting its thermostat according to the season. To find out what your setting should be, place a thermostat in a jar of water and leave it in the fridge overnight. In the morning, it should read between 1 and 5 degrees Celsius. The fridge setting can usually be reduced in winter.

If your freezer is only half full, plug the gaps with empty milk bottles filled with water (when these freeze, they will help to keep the temperature down so your freezer doesn’t have to work so hard). Make sure that your freezer is defrosted at least twice a year.

Ensure that the cold stays inside your fridge by checking the seal regularly. Replace if torn, and clean if it becomes caked in food. Don’t place your fridge near the stove, dishwasher, or in direct sunlight (it will have to work twice as hard) – and make sure that air can circulate around it properly. One large refrigerator is cheaper to run than two small ones. And finally, if you are still holding onto your big, square 1982 model, replacing it with a modern one is one of the single best ways you can save electricity: old fridges are the worst energy gluttons.

Remember, energy efficiency is not about giving up the electricity you need; it’s about cutting down on what you are wasting. They may seem like insignificant savings, but if we all do our bit, little savings will soon accumulate into enormous savings. Your bank balance will see the effect, as will our economy, and more importantly, the environment our children will inherit.

Source: www.women24.com

When it comes to questions about the environment there are three types of people out there. First off there are the complete eco-ignoramuses, who have no clue and couldn’t be bothered about the dire straits our planet is in. They either haven’t even heard of global warming or think it’s a good thing. More sunny days at the beach, yippee! Seeing that you’ve decided to read this article, you’re unlikely to be one of them, but on the unlikely chance that you are, please read on. It’ll do you no harm, we promise.

Second on our list are the enviro-theoreticians. They are the ones who can tell you that scientists have just discovered a new greenhouse gas called sulfuryl fluoride which is 4 800 times more potent than carbon dioxide, but who forget to bring their own shopping bags to the supermarket EVERY TIME.

And then there are the eco-practitioners, who buy organic veggies, recycle their newspapers and have replaced all of their old-fashioned light bulbs with energy efficient ones, but who’re still not quite sure how exactly climate change, the hole in the ozone layer and weapons of mass destruction all fit together…

Quite clearly what is required is for all of these different types of people to get together and have a good chat. The ignoramuses need to get with the programme and the theoreticians and practitioners should start taking leaves out of each other’s books. Whatever type you are, you’ve come to the right place. For starters you can find out why every little green contribution makes a difference and once you’re convinced, you can find out how to start making your lifestyle more planet friendly here and here.

Now test your eco-prowess with our fabulous themed enviro-quizzes:

• Green energy
• How green is your food?
• Water saving
• Getting from A to Z without costing the Earth
• Recycling

The eco watchwords of the day are “baby steps” – every little bit counts. Remember that every time you add to your green repertoire you soften your environmental impact.

If you’re looking for new ways to conserve energy in the kitchen, read this, for more general advice on electricity-saving appliances, go here and if you’re keen to green your office, try these tips.

Are you a greenie? Share some tips with us in the comments section below.

Source: women24.com

Beer will help my bones but shrink my brain. Which should I sacrifice, wonders Michael Deacon

For years I’ve tried to hide it but at last I must confess: I have a problem. It’s my drinking. And I’m terribly worried. Either I’m drinking too much – or I’m not drinking enough.

So science tells me, at any rate. Seemingly every week sees the publication of new research into the effects on health of alcohol consumption – and each set of results appears to contradict the last. Last week it was reported that drinking half a glass of wine a day adds five years to your life. Excellent, I’ll stick at it.

But hang on. Does that override the results published in February that said one small glass of wine a day increases the risk of throat cancer? I’m ashamed to say I didn’t study science beyond GCSE level but my understanding is that cancer tends to shorten your lifespan, rather than lengthen it.

Then again, in November, research showed that a substance found in red wine could help to mend damaged backs. Great news. But while I’m sinking red wine to sort out my back, I’m simultaneously increasing my risk of heart failure (according to research from last February). Beer will help my bones (March) but shrink my brain (May 2007). Oh dear: which is more important to me, my skeleton or my mind? I wonder which one I should sacrifice to save the other.

Drinking wine improves the memory (December). But drinking wine weakens the memory (October).

It’s all too difficult. Perhaps I should give up booze altogether. Wait a minute, can’t do that: giving up booze can lead to depression (last July).

Following the results of scientists’ research can be stressful. They are medical experts, after all, and I am not, so I dutifully obey each new set of instructions. One week I can’t get the stuff down my neck fast enough, the next I’m recoiling from the bottle as if it contained a cocktail of polonium-210 and anthrax spores mixed by a Mexican pig. I don’t know whether I’m coming or going, and not only because half the time, on what are practically doctors’ orders, I’m leathered. It’s enough to drive a man to drink.

Source: telegraph.co.uk

Wine is the preferred alcoholic drink for consumers in the UK, according to a survey commissioned by the Wine and Spirit Trade Association.

The survey, published to coincide with this week’s London International Wine Fair, saw white wine emerge as the number one drink of choice, the WSTA said on Saturday (9 May).

According to the survey, which was carried out by research group Wine Intelligence, one in three (34%) UK consumers who drink alcohol said they prefer wine, compared to just over one in four (27%) who expressed a preference for beer and one in five (20%) who prefer spirits.

Asked to name what they drink, over half (54%) of all UK adults said they drink white wine, with 48% saying beer and 47% saying red wine.  Rosé wine is next in the league table with over a third (35%) saying they drink it.

When alcohol drinkers were asked to specify why they like certain drinks, they put wine top in terms of taste (77%), as a relaxing drink without food (75%) and good with food (89%).  Beer comes top as the drink for outdoor occasions (75%), just ahead of wine (69%).

Brian Howard, of Wine Intelligence, said: “This survey provides the most up-to-date and possibly the most comprehensive picture of who drinks what across alcohol categories in the UK. One thing is clear: wine is a strong and stable fixture in UK adult social life.”

Source: just-drinks.com

CAT’S pee and sweaty passion fruit are hardly flavours to make your mouth water but it seems Kiwis can’t get enough of them.

Pure NZ Sauvignon Blanc

These are the core aromas of New Zealand’s world-leading Sauvignon Blanc, according to a six-year study by a team of wine scientists.

The team spent more than $12m defining the flavours of the country’s most popular grape variety, which has a unique flavour and character that has captured the world’s interest.

They concluded it was a winning combination of sweet, sweaty passion fruit, asparagus, and cat’s pee.

The tests were carried out by an expert sensory panel trained to distinguish between sixteen flavours, including canned and fresh asparagus, stone fruit, apple and snowpeas.

A wine region called Wairarapa, near the capital of Wellington, was found to be the top spot for cat’s pee influences in the white wine.

Sauvignon Blanc in the celebrated South Island wine region of Marlborough had an intense “sweet, sweaty passion fruit” and asparagus flavour, a flavour a panel of ordinary wine drinkers ranked their favourite.

Plant & Food science research leader Dr Roger Harker said wine connoisseurs routinely describe wine using the terms such as cat’s pee and capsicum and now the market place was also catching on.

One winery, Cooper’s Creek, had already caught on, calling its Sauvignon Blanc Cat’s Pee on a Gooseberry Bush.

Sue Blackmore, a wine science lecturer at New Zealand’s Lincoln University, said the flavours were only found in moderation.

“We’re talking about parts per billion, very tiny amounts to make the wine more complexing and interesting,” Blackmore said.

“If you had a whole lot of the compounds that give you cat’s pee it obviously wouldn’t be great but it’s amazing what a little can do.”

One wine retailer said New Zealanders would not be fazed by the unsavoury associations in their favourite wine.

“Most wouldn’t stop to think about it,” he said.

“Most people drink purely for enjoyment – they don’t stop to analyse the wine.”

My question is:  “How do they know how cat pee tastes like?”

Source: www.theaustralian.news.com

Dom Perignon famously said “Come quickly, I am tasting the stars” when he discovered champagne.

 A local wine producer helps to answer some questions about this revered drink.

Why is it called sparkling wine and not Champagne?

“Champagne (the bubbly) is named after the region of Champagne in France, which is 160km north-east of Paris. Only the traditionally bottle fermented “Méthode Champenoise” sparkling wine, made within the area of Champagne, is allowed to be called Champagne. Everything else in the world is classified as sparkling wine.

Each country has its own name for bottle fermented sparkling wine – for example, Spain calls theirs Cava and in Germany it is Sekt. In South Africa, we’ve named ours Method Cap Classique (M.C.C.), which simply means Cape Classical Method.

Why is Champagne (oops, we mean M.C.C. or sparkling wine) served in a flute and not a regular wine glass?

“The Champagne flute has a tall, narrow bowl, which is designed to retain the bubbles by reducing the surface area at the opening of the bowl.

The long, thick stem allows the drinker to hold the glass without affecting the temperature of the drink and quite conveniently the smaller diameter of the Champagne flute allows more flutes to be carried on a tray, thereby giving pleasure to more people.

Another Champagne glass sometimes used is the saucer-shaped stem glass, but this is now more commonly used for certain cocktails such as daiquiris. Legend has it that the shape of the glass was modelled on the breast of Marie Antoinette; however it is my personal belief that Louis XVI of France probably just drank lots of Champagne off her ample bosoms…:)

How long does sparkling wine keep for?

“As long as your will-power holds and you can resist opening the bottle…

Actually, for drinking purposes, sparkling wine can be considered a ‘white wine’, meaning it is ready to drink within months of release and you need not mature/age the wine like a red wine.

Some vintage sparkling wines and most luxury cuvées [denoting a specific blend] can benefit from two to four years of further aging, but it isn’t necessary and definitely don’t over do it. However, if stored well, the best sparkling wines will quite easily hold for up to 10 years after release, but since it is a natural product, you are taking a risk.

Best way to store your sparkling wine is to keep it in a cool, dark room away from direct sunlight. Lay the bottle flat, to keep the cork moist, and make sure there aren’t any major temperature fluctuations in the room.

How is sparkling wine made?

“Eish… How am I supposed to answer that in only a couple of lines?! Can’t I just say we use “magic” & leave it at that?

OK, there are three main different methods of producing sparkling wine:

1) Carbonation: This is a simple injection of carbon dioxide gas (CO2) into the wine – kind of like the process used in soft drinks / Soda-Stream, but this produces big bubbles that dissipate quickly in the glass, and the quality is not very good. These are mostly your sweet ‘el-cheapo’ sparkling wines that tend to give you a hang-over from hell.

2) Charmat: For this process the wine undergoes a secondary fermentation in bulk tanks, which builds up natural CO2 gas, and the wine is then bottled under pressure. This produces smaller, longer-lasting bubbles for lighter ‘drink now’ sparkling wines.

3) Method Cap Classique / Méthode Champenoise: This is the original and most important method of sparkling wine production, and it began in the Champagne region 300 years ago. Only three varietals are commonly used in Champagne: Chardonnay, Pinot Noir and Pinot Meunier.

The juice undergoes alcoholic and malolactic fermentation in stainless-steel tanks; then the wine is stabilised and filtered. Up to this point the process is the same as normal still wine production, but then the real magic begins…

The winemaker blends the various tanks together into a cuvée to maintain the house style. Then a measured amount of sugar along with very specific yeast is added to the still wine. This wine is stored horizontally in a cellar where the second fermentation begins. The yeast converts the sugar to carbon dioxide and alcohol and this carbon dioxide is dissolved in the wine, which gives the wine its sparkle.

It requires a minimum of 12 – 18 months of bottle fermentation to completely develop all the flavour. After bottle fermentation, the pressure inside the bottle is 6 bars / atmosphere, which is three times more pressure than a standard car tyre!

The bottles are shaken and riddled at an upside-down angle to slide the sediment (spent yeast) to the neck of the bottle and then the tip of the bottle is flash-frozen so that when the metal crown-cap is removed, the frozen yeast plug shoots out of the bottle. The small amount lost during this process is replaced, the bottle is then corked, and the muselet (wire cage) is placed on top.

Does the spoon in the open sparkling wine bottle trick really work?

“The theory behind the ‘silver teaspoon in the bottle’ trick is that the silver is supposed to react with the wine and CO2 gas in such a way as to prevent the gas from escaping. After many, many bottles and serious drinking… um, testing… I can confidently say this theory is a load of rubbish.

The CO2 gas produced in PROPER bottle fermented sparkling wine is so inherent in the wine and has developed naturally over many months, that it gives it a fine, long-lasting bubble – so that once you open a bottle of PROPER bottle fermented sparkling wine, the bubbles will keep going for a long time.

What is the right way to open sparkling wine? Does trying to hit someone with the cork affect the wine?

“Ha, ha – only if it results in you having to sleep alone on the couch that night!:)

It’s actually very easy to open a bottle of sparkling wine without injuring your date or killing your grandma’s pet budgie – the secret is to chill the bubbly and to turn the bottle instead of pulling the cork.

Of course, if you are a F1 driver, then shake-and-bake baby!

Alternatively, why not try Sabrage? Sabrage is the technique of opening a sparkling wine bottle with a sword / saber by sliding the sword along the body of the bottle toward the neck. The force of the blade hitting the lip of the bottle breaks off the top from the neck and the natural pressure in the bottle (6 bar) shoots off this tip, while the cork and collar remain together after separating from the neck. You can easily use a heavy kitchen knife instead of a sword. Once you get the hang of it, it really is lots of fun, but just be careful that you don’t accidentally hit your dog Fido, or your aunt Petunia in the process!

Does sparkling wine gather value over the years?

“Most definitely. In certain years, the conditions are such that a specific vintage produces truly excellent sparkling wines, and while there are many factors involved in the aging potential of these wines, some of these Champagnes (especially specific vintages) are very sought after and sold for exorbitant prices.

Plastic or cork?

“For sparkling wine – always cork.

Source: gotravel24.com

Our next Market Day Sale will take place at Welmoed Cellar Door on Friday 8 May and Saturday 9 May 2009.

Here is the list of wines that will be promotion this weekend:

• -Thandi Chardonnay/Chenin Blanc 2007 @ R 16.00 per bottle (Case lots only – R 96.00)
• -Kumkani Chenin Blanc (Barrel fermented) 2006 @ R 10.00 per bottle (Case lots only – R 60.00)
• -Bergschaduw Ruby Cab/Cinsaut @ R 10.00 per bottle (Case lots only – R 60.00)
• -Arniston Bay Cabernet Sauvignon 2006 @ R 12.00 per bottle (Case lots only 12x750ml – R 144.00)
• -Thandi Cabernet Sauvignon 2005 @ R 12.00 per bottle (Case lots only – R 72.00)
• -Thandi Merlot/Cabernet Sauvignon 2004 @ R 12.00 per bottle (Case lots only – R 72.00)
• -Welmoed 4-Packs @ R 59.95
• -Arniston Bay The Tides Range @ less 20%

Prince Charles has converted his vintage Aston Martin car, given to him on his 21st birthday by Queen Elizabeth II, to run on English wine, a spokesperson said.

The move, part of the prince’s green drive to reduce by 12.5% his carbon footprint up to 2012, was announced in a recent report released on the royal’s activities. And according to the report, the prince, an keen advocate of the environment, has already reduced his carbon emissions by 18%.

Sir Michael Peat, the prince’s chief aide, called the conversion a “symbolic role” saying: “Charles only travelled two or three hundred miles a year in the Aston but he wanted it to be environmentally friendly. It just happened that our bioethanol supplier makes the fuel from surplus English wine.”

The classic 1970 Aston Martin Volante convertible is usually only driven in the summer, having an annual mileage of around 300 miles (480 km).

The prince’s other cars, including Jaguars, Audis and Range Rovers, are entirely powered by cooking oil.

The annual report on the Prince of Wales said: “When their Royal Highnesses are travelling in the UK the aim is to reduce emissions through greater use of cars, trains, and turbo-prop aircraft. In accepting and arranging engagements more consideration is being given to reducing travel distances.”

The prince’s carbon emissions do not include the highly criticized Royal Air Force flights taken by his son Prince William at the British taxpayers’ expense. According to The Guardian newspaper, William flew a military helicopter to his girlfriend’s home, his father’s house, as well as to a stag party in southern England.

The Ministry of Defense said all flights were part of the prince’s training, while admitting that there may have been an element of “naivety” in their planning.

 Source: portalino.it

It’s happened to you and it’s happened to me… why does there always seem to be a white shirt, carpet or couch involved? Yes, I’m talking about the dreaded red wine stain!

So what exactly is the best way to remove a red wine stain? When push comes to shove, everyone seems to have a different remedy and no one seems to know whether their remedy actually works! Well, I have decided to give some of the popular “quick fixes” (and some unusual ones) a try, to see which works the best.

My testing procedure began by pouring some red wine (Cabernet Sauvignon to be exact) on white fabric and then applying each remedy immediately. I also tried each remedy after a few hours, once the stain had dried. Here are the results, in no particular order (see “after” pictures of the fresh stains below):

Water: This seemed to fade the “fresh” stain only slightly more than the “old” stain, with both leaving a very noticeable mark on the fabric. Score: Fresh stain: 6/10; Old stain: 4/10

White wine: I found that the white wine didn’t work much better than the water, in fact the water did a better job with the “old” stain. So, instead of wasting your white wine, rather use water to treat a red wine stain. Score: Fresh stain: 6/10; Old stain: 2/10

Salt: Salt didn’t make much of a difference to either of the two stains (fresh and old). In fact, it just made more of a mess than any of the other methods tested. Score: Fresh stain: 2/10; Old stain: 1/10

Milk: Being white and packed with goodness, I thought milk would do the trick, but yet again I was disappointed. The milk faded the fresh stain a fair amount, but hardly made any difference to the old stain. Score: Fresh stain: 6/10; Old stain: 1/10

Cleen Green: This common cleaning agent worked wonders, removing the fresh stain COMPLETELY in no time. The old stain however turned to an ugly green/grey colour after being treated with the Cleen Green. Score: Fresh stain: 10/10; Old stain: 1/10

Hydrogen Peroxide: This might just be the answer to the world’s red wine stain problems… Mix equal parts of Hydrogen Peroxide (available from any chemist) and dish washing liquid. After a few seconds of rubbing.voila.fresh stain GONE! The old stain required a bit more elbow grease, but in the end it was reduced by approximately 80%. However, as this is a bleaching agent I would not recommend using it on coloured fabrics or carpets! Score: Fresh stain: 10/10; Old stain: 8/10

Source: SA Wine Advocate

Drinking up to half a glass of wine a day may boost life expectancy by five years-at least in men, suggests research published ahead of print in the Journal of Epidemiology and Community Health.

The Dutch authors base their findings on a total of 1 373 randomly selected men whose cardiovascular health and life expectancy at age 50 were repeatedly monitored between 1960 and 2000.

The researchers looked into how much alcohol the men drank, what type it was, and over what period, in a bid to assess whether this had any impact on the risks of their dying from cardiovascular disease, cerebrovascular disease, and from all causes.

They also tracked weight and diet, whether the men smoked, and for how long, and checked for the presence of serious illness.

During the 40 years of monitoring, 1 130 of the men died. Over half the deaths were caused by cardiovascular disease.

The proportion of men who drank alcohol almost doubled from 45% in 1960 to 86% in 2000, with the proportion of those drinking wine soaring from 2% to 44% during that period.

The researchers found that light long term alcohol consumption of all types-up to 20 g a day- extended life by around two extra years compared with no alcohol at all. Extended life expectancy was slightly less for those who drank more than 20 g.

And men who drank only wine, and less than half a glass of it a day, lived around 2.5 years longer than those who drank beer and spirits, and almost five years longer than those who drank no alcohol at all.

Drinking wine was strongly associated with a lower risk of dying from coronary heart disease, cerebrovascular disease, and death from all causes.

These results held true, irrespective of socioeconomic status, dietary and other lifestyle habits, factors long thought to influence the association between wine drinking and better health.

Source: sciencedaily.com