Guest blog post by Nan Gibbons

As a female fitness trainer, I am often asked for advice about foods and drinks which are beneficial to your health. In this day and age, when health insurance is more important than ever, my clients count on me to offer sound advice for healthy living. Many of my clients are surprised to hear me say that certain red wines, in moderate amounts, can be very good for your body. Compounds found in red wine, called antioxidants, are very healthy for your heart. They raise your good cholesterol and help prevent clogging of the arteries. Certain red wines are beneficial to heart health due to flavonoids and a compound called resveratrol which is found in high quantities in darker red wines. Antioxidants in red wine, named polyphenols, help safeguard the artery lining in your heart. A certain polyphenol known as resveratrol is getting a lot of attention for having healthy benefits.

Resveratrol is a very important ingredient in red wine. It protects blood vessels from damage, lowers “bad” cholesterol and protects against blood clots. It also reduces inflammation and helps prevent heart disease, one of the leading causes of death today. In my travels, helping my clients to become more healthy and fit is top priority. Here’s the most important fact I tell all of my fitness clients. The antioxidants, especially resveratrol, are found primarily in the skin of the grape. Darker wines, such as Cabernet and Merlots, have been exposed to the grape skins longer. So what does all this mean, you ask? Darker wines are healthier than lighter ones. They contain much more of these wonderful, healthy components. The darker the wine, the healthier it is. Blush wines are only briefly in contact with the grape skins, and therefore are not as healthy.

So which wines should you buy? The world’s healthiest red wines have the greatest amounts of potent heart healthy polyphenol antioxidants, especially resveratrol. The healthiest wines are imported from the region of France. Studies show that the population in Southwest France has an extraordinary lifespan. Wine from this part of the world is significantly higher in polyphenol antioxidants. As a matter of fact it has over 10 times more. The type of grapes and traditional wine-making skills of the French southwest winemakers creates a higher level of antioxidants, especially compared to contemporary, light, everyday drinking red wines.

References:

Mayo Clinic article regarding wine & health - http://www.mayoclinic.com/health/red-wine/HB00089
Studies regarding wine & heart health: http://www.winesummit.com/documents/frenchparadox.pdf

About the Author

Nan Gibbons is a fitness expert and advisor. She spends her time traveling, cooking, and running the beach with her lab mix Cody. If you can keep up, follow her on twitter: @healthnut2011

Guest blog from wine slinger Ben Hilzinger

Anyone from the smelly shmuck sitting beside you on the bus to the overworked soccer mom behind you in line at the shopping mall would agree that in order to taste wine, you must drink it first.  Not everyone, however, understands that drinking doesn’t necessarily mean tasting. For those who do know the difference, wine tasting, as an event, can be very intimidating.  Ever since a banished, suicidal harem to the King of Persia drank a bottle of spoiled grapes labeled “poison” only finding the effects changing her mood completely, winemakers have allowed customers to sample and/or taste their wines.  Many young people, including myself at one point, find the whole ordeal to be comedic, pretentious and aimed towards high-class folk with a dictionary full of terms and references to pull out their bums proving they know a thing or five.  Don’t believe this!  If one has the ability to enjoy drinking wine, one has the equal ability to enjoy wine tasting.  Here are a few helpful hints to those anxious first-time tasters that will hopefully make the experience more enjoyable and allow you to get the most of out every minute!

1. Check business hours!

There’s little more embarrassing than setting time aside to go to the tasting room of your choice only to be greeted with a locked door and the inevitable “@$#!” moment.  You’ve already made the first step; don’t dampen your spirits by feeling more out-of-place by messing up the hours.  Most wineries are open 12-5 on weekends with many open on weekdays as well.

2. Buddy system

This is the Boy Scout in me talking, but don’t go alone!  Wine tasting should be an occasion shared with a friend, and who better to compare verbal notes with than someone you know.  No one behind the counter should ever tell you what you WILL taste (I find it to be condescending), but talking with a friend about what you DO taste will make you more confident and willing to make more judgments for yourself.  Did I mention it is one of the best afternoon date ideas?

3. Come with an open mind

Throw any preconceived notions about the wine out the window because high or low expectations will ruin everything.  Don’t expect to be blown away, but don’t always rely on what you think you already know; the experts tend to do this from time to time reinforcing the popularity of blind tastings among the elite.  A great deal of passion and hard work is put into every wine you’ll taste so taking the time to listen to what the employee has to say (whether it be history, knowledge about the varietal, and/or reasons the winemaker chose the grapes he did) will make the experience uber times more satisfying.

4. Know the five S’s of wine tasting

• See-inspect the wine for color, legs, viscosity…this will make you look cool, I promise.
• Swirl-oh yes, the swirl that every outsider sees as useless and, perhaps, the most pretentious part about wine-tasting.  It coats the inside of the glass causing more surface area for the wine to flirt with the air and, ultimately, allowing the aroma to smack you in the face.
• Sniff-Don’t sip yet!!!!  Whew, did I catch you?  The nose will tell you more about the wine than ANYTHING ELSE.  Trust me; take a good 15 seconds just smelling the wine before you ever let it touch your palate.  Most tastes are going to spill their beans in the nose. 
• Sip-Ok, now drink!  Let it coat your entire tongue and suck in some oxygen ever so softly.  Mimicking gum-chewing works best for me to bring out the most flavors.
• Savor-Close your eyes and enjoy.  This, of course, is the plot of the entire movie!  Now to spit or swallow is another question for another day.  Keep those minds clean! 

5. Don’t EVER….and I repeat EVER be too scared to ask questions

The worker pouring the wine is there for a reason, so bombard them with questions and if they give you lip just tell them I said it was ok.  Most, if not all people involved in the wine industry are there because they love everything that IS wine. I’ve never met a wine worker who rolls there eyes at any sort of inquiry.  The more you ask the more you’ll know (thanks ma!).

All in all, no expert can tell you what you will or won’t like because only YOU can truly make that decision.  In the same token, no one should ever make you feel like you don’t belong at a tasting.  Recently, I walked into a local winery with some tattered jeans and shirt I bought from Value Village only to be written off as just another frat boy looking for a mid-afternoon buzz.  I knew my place, however, and within minutes of asking enough of the right questions about the wine (and using the five S’s), the man changed his tone completely.  You were born to be wine-lover!  Support you local wine scene and taste at every single place you can!

About The Author

Ben Hilzinger is a wine slinger at Nectar Tasting Room and at the Arbor Crest Winery. During the day he masquerades at Lindeman’s bistro and coffee shop on Spokane’s South Hill. In the evening Ben dons his rock star cape as a drummer for a local band. Ben hopes to share the love of wine with his generation and has aspirations to be a wine maker.

Guest blog post from Ben Hilzinger

While rummaging through some papers in my desk the other day, I found a letter from a great friend of mine.  I thought some of my fellow young readers might find it interesting.

Hey Ben,

I’m really not doing so hot…perhaps a little insecure if you will.  I feel underappreciated and underestimated by a lot of the younger generation.  What gives?  I mean, am I wrong in thinking that wine has its place with the kiddos too – with which the ‘legally-aged challenged’ title does not apply?  I’m gonna ramble now Ben, but tell me if I don’t have a good argument.

Save from my corky carbonated buddies in the sparkling and champagne family, I don’t have the bubbly that makes your tummbly go rummbly associated with other drinks (don’t worry beer, I still have your phone number…I’ll text you!)  For those weight watchers, I’m inherently low-cal and my alcohol actually helps you burn calories!  Ever heard of the Fountain of Youth?  Well recent studies prove that it would be full of me and who knows, perhaps I’d be fun to play in during a hot summers day.  I’m also the Dupont of social lubricants.  Just the thought of me screams refined romance or stifling sexuality, both of which are welcomed on first dates those youngins find themselves on all too often.   Knowing a thing or five about me is certainly an attractive quality and most women will agree.  Dropping lines like “ahem…waiter? Yes, now does your Chianti come in a fiasco?” or “hmmm, well this Sauvignon Blanc is certainly isn’t acidic enough to cut through this alfredo sauce” will surely get a second date if not more, right?  Of course, knowing what a fiasco is would undoubtedly keep the conversation going as well.    These go-to phrases must, of course, be used with discretion.  There’s a fine line between politic and pretentious.

Did I mention I’m one of the best ways to celebrate any occasion?  I consider myself the one constant at anycongratulatory event and who doesn’t ring in every New Year with a belly full of my big, bold (most often sparkly) self?  I bring people together, whether its friends, family, or enemies.  Can’t say I bring frat boys together, but who says I want them anyways!  Busch Light sales keep this economy on its feet and it leaves the appreciation of yours truly to the crowd most fitting.

All in all Benny, if you don’t mind me calling you that, I have so much to offer and appreciating the wonderful world that is wine says a lot about the person one plans to be as he or she grows older and walks through this crazy catastrophe we call life.  It shows patience, attention to details, a romantic imagination, and a more relaxed attitude.  Sometimes I wish, with all this stress, I could pour myself a nice glass of, well, myself.  I just want the young ones to age with me.  Tell your mom I said hi.

Sincerely,

Wine

About The Author

Ben Hilzinger is a wine slinger at Nectar Tasting Room and at the Arbor Crest Winery. During the day he masquerades at Lindeman’s bistro and coffee shop on Spokane’s South Hill. In the evening Ben dons his rock star cape as a drummer for a local band. Ben hopes to share the love of wine with his generation and has aspirations to be a wine maker.

Fat washing. 

Depending on your culinary outlook, that either sounds vile and repulsive or intriguing and potentially even romantic.  I definitely fall into the latter category, particularly when we’re talking about the chemical marriage of bacon flavor and bourbon.  Of late I’ve had this growing addiction, and I figured it was time to come out of the closet, as it were, and share what I’ve learned.

*This post is from guest blogger and long time friend, Dustin Cann @dustincann

But before we get to the “how” let’s talk about the “why”.

Let me start by saying that if you hate bourbon in its natural state, or if you’re kosher or vegetarian/vegan, bacon bourbon is probably not going to be your bag.  For the rest of us, combining the deep, sometimes smooth/sometimes fiery nose and throat of bourbon with the comforting, smoky and savory warm embrace of bacon can produce a borderline manic giddiness (at least for me).  The first time I tried it in a meticulously mixed Manhattan, I actually giggled.  Giggled.  In public.  In a posh San Francisco cocktail lounge.  And nobody looked at me funny.  Because they knew.

If you’ve made it this far down the post, you’re probably on team bacon, so I’ll wrap the pleasantries and get to the good stuff.

Fat washing is a process where alcohol strips the flavor, nay the very essence, of a fatty food and then allows you to easily remove any remaining physical animal product from said alcohol.  This leaves just the alcohol you started with, plus that essence. 

And it’s shockingly easy.

Step 1. 

Buy some bourbon, some bacon, and a container.  Since I’ve been experimenting, I didn’t go ridiculously expensive, though it stands to reason that better bourbon will make better bacon bourbon.  I’ve used Makers twice, and now that I know what I’m doing I’ll probably try something new next time.  But Makers is up to the job.  I also used some thick sliced maple smoked bacon from a local producer.  Again, the better the bacon, the better the bacon bourbon.  Finally, a container.  After scouring the city of Memphis, I’ve  found that the best fit for a 750ml bottle of booze are the little quart mixing tubs you get in the paint section at Home Depot or Lowes like this:

Step 2. 

Make some bacon.  Five slices of thick sliced bacon gives me the flavor I’m looking for with a 750ml bottle of hooch, but play around with this.  I’d suggest trying it this way once and making a call.  Remember, the objective is to collect the essence of bacon, not to make your bourbon taste like bacon grease.  Resist the urge get ridiculous.  And there will be an  urge. 

Do.  Not.  Burn.  The.  Bacon.  Or even overcook it.  We’re not making bourbon and bitters in one fell swoop here.  You’ll also have to find a way to dispose of the cooked bacon itself, since it doesn’t play a part.  I’ve got a few suggestions for that, but I’m fairly confident you’ll figure it out.

Step 3.

Let the bacon fat cool to the point where you can dip a finger in without crying.  It needs to be hot enough to still be fluid but cool enough to keep the booze boozy (nothing would be more disappointing than cooked, nonalcoholic bacon bourbon, eh?).  Pour the bourbon and the cooled bacon fat into your (CLEANED) container, give it a little stir, seal it up and set it on the counter for four or five hours.  Don’t worry if a few bacon bits make their way in, they can only help the process so long as they aren’t burned.  Resist the urge to open it up and see what’s doin’- all you can do is mess it up.  It doesn’t need to be stirred, shaken, or molested in any way.  Just let it hang tight.  The alcohol is doing its job and stripping all those glorious flavors from the fat and bits of flesh floating about.  This is the magic.  Four or five hours at room temperature will do the trick.

Step 4.

Put it in the freezer overnight.  This is doing nothing for the infusion, but it’s going to make getting the fat and flesh out a piece of cake.

Step 5.

Yawn and stretch.  Have your morning cup of coffee and a bagel.  Then go see what chemistry has done for you overnight:

Looks a little nasty, but who wants to drink fat?  Okay, I won’t answer that for fear of making you throw up a little (because I could imagine a scenario where I’d try it).  But overnight the cold has separated the fat from the bourbon and given you a nice little fat cap that can be cut off and discarded in your method of choice.  At which point you can now strain the bourbon back into the bottle it came in (or something decorative, if you prefer).

Step 6.

Enjoy.  A lot.  In any way you see fit.  My favorite so far is a bacon old fashioned.  2oz of bacon bourbon, a couple dashes of Angostura bitters (or a VERY SMALL bit of orange peel tincture if you’re feeling particularly chemtastic), a bit of maple syrup (in lieu of traditional simple syrup or sugar), a splash of water and a cherry.  Stir it gently and pour over a couple of ice cubes in a rocks glass.  On first taste it will be very much like every other old fashioned, but when you exhale you’ll get the nose.

And then you’ll giggle.  A least just a little bit.

Related Posts:

• The Fine Art of the Manhattan (Dustin Cann)
• Moscow Mule and Memories (Dustin Cann)
• A Mojito Kind of Night

About The Author

Dustin Cann is a traveling business consultant (39 trips in the 52 weeks of 2009) who loves his work, but would rather be a rock star.  He’s a foodie and an appreciator of both haute cuisine and pub food.  When he’s home, he plays around in recording studios and relaxes on the lake with a blind pug called Honey.  He lives in Memphis, Tennessee with his partner of eight years and almost surely needs to drink fewer Manhattans.

What was your first experience with sparkling wine or champagne? Do you recall moments of wild debauchery? Yep, I do because before I understood the nuances of bubbly I drank it like a sprite, quickly got drunk and you know the rest of the story…Since then I have of course realized how to sip bubbly and have even taken quite a liking to it – in its many forms. So, here goes my list (not in any kind of order) of what I love about sparkling wine. 

From Guest Author Coryn Briggs of Black Star Farms Winery 

1. Bubbly is always refreshing

You know that “aww” sensation the 7UP and Sprite commercials tout so much, well yeah, that’s it for me with bubbly. One sip and you plus your mouth are awake. It tingles, teases, and refreshes, what’s not to like about that? 

2. Mimosas

A classic Sunday morning treat and what would a Sunday brunch be without them? We have started a Christmas morning Mimosa tradition in our house that includes crème brulee French toast and mimosas. So good! 

3. What doesn’t go with sparkling wine?

The old adage would say that sparkling wine is best served with caviar as an aperitif, with seafood for dinner, or eggs for brunch. Being one to bend the rules I happen to think that sparkling wine tastes good with anything! “Did you ever dunk a potato chip in champagne? It’s really crazy. Here isn’t that crazy? “Yeah,” says Richard,” pretty crazy.” (from The Seven Year Itch) 

4. Makes family movie night that much better

As I mention above bubbly tastes good with everything even popcorn! Before having children my husband and I had a Sunday night movie ritual that involved a bottle of bubbly, popcorn, and a movie. Five years and two kids later we have incorporated our tradition into a family centered event where we still enjoy our bubbly and the kids get a special soda while we all get to enjoy a movie and a big buttery bowl of popcorn. 

5. There’s always an affordable bottle of a Spanish Cava

Sparkling wine or champagne doesn’t have to break the bank. There are so many great ones out there in the $10-15 range. Spanish Cavas are almost always a good bargain and they are wonderful. My favorite is Cristalino Brut Rosé Cava. 

6. It can make an ordinary day feel special

I don’t think I can say this any better than Josh already did his recent post Let’s Get it Poppin’ specifically quoted: “Why do we wait for the “special occasions” to break out a bottle of bubbly? Isn’t every day a miracle and an excuse to celebrate?” I agree 100%! 

7. It’s always a stylish choice

Like a classic set of pearls or a cashmere sweater a bottle of bubbly is always a good go to choice when hosting or attending a party. It will always be the right size and never the wrong color. 

8. Pure and simple,

There comes a time in every woman’s life when the only thing that helps is a glass of champagne. Bette Davis (from the movie Old Acquaintance) 

9. The sexual and romantic element

There is no way I could leave this out of my top ten. Not being one to jump on the band wagon of “sex sells” I was reluctant to include this in my top ten. However, it would be foolish of me to deny that a bottle of bubbly on many occasions has lead to one hedonistic act or another… 

10. Michigan makes great sparkling wines

Perhaps this is a shameless plug for the wine region I live in and represent but our cool climate is suited for growing the traditional champagne grapes of Chardonnay and Pinot Noir so it really is a natural fit for us. If you are curious about some of our sparkling wines please join us on Twitter (@bstar2009) on November 16 at 7:30 pm as we taste our 2009 Be Dazzled and our newly released 2010 Bubbly Nouveau. 

About the Author:

Coryn Briggs moved to Traverse City 6 years ago and quickly immersed herself into the Michigan wine industry. She is currently the Winery Promotions Coordinator for Black Star Farms. In this role she manages the many pieces of the marketing mix including, off-site events, website content, advertising, social media, as well as graphic design. Coryn enjoys local food, wine and the downtown Traverse City area where she lives with her husband and two young daughters. 

Black Star Farms is a unique agricultural entity that features two winery production facilities, their adjacent tasting rooms, a distillery, Inn, and equestrian facility.  The winery just celebrated its 10 year anniversary and is proud to represent the viticultural diversity of the Northwest Michigan region, and its proximity to the 45^th parallel – the same parallel that runs through so many of the great wine regions of the world.   

• Twitter handle: @bstar2009
• Facebook vanity url: http://www.facebook.com/blackstarfarms
• Web: www.blackstarfarms.com
• You Tube: http://www.youtube.com/user/corynbriggs1