Wine Club Newsletter - May 2022
New Study Suggests Red Wine Reduces COVID Infection Rates
From Gary . . . I’m doing my part in this . . . (GP)
U.K. residents who drank 1 to 2 glasses of red wine per day had a lower chance of infection
What if that glass of Châteauneuf you're sipping with dinner is also reducing your chances of contracting COVID-19? A new study analyzed health data on nearly 500,000 U.K. residents and found that subjects who drank one to two glasses of red wine a day had a 10 to 17 percent lower risk of contracting COVID than non-drinkers.
Subjects who drank white wine had a 7 to 8 percent lower risk if they consumed five glasses or less per week, while those who frequently drank beer or cider had a 28 percent higher chance of contracting the virus than non-drinkers.
The study, published in the journal Frontiers in Nutrition, was conducted by a team of researchers in China at Shenzhen Kangning Hospital. They wanted to look at possible links between alcohol consumption and rates of COVID infection and mortality.
They analyzed data from the U.K. Biobank Study, a comprehensive research project that has been collecting health and lifestyle information from nearly 500,000 participants in the U.K. since 2006.
"Adverse effects of alcohol consumption have been widely documented. [But] the observed relationships between alcohol consumption and diseases are often non-linear, with low-to-moderate alcohol consumption being protective and heavy alcohol consumption being harmful," noted lead authors Xi-jian Dai and Yongjun Wang. "Several cohort studies have pointed out that people who have light-to-moderate alcohol consumption survive longer than abstainers."
After analyzing the Biobank data, the researchers found that there was no significant difference in mortality rates from COVID between subjects who drank and those who abstained. But the differences in infection rates were noteworthy.
In addition to the lower rates for wine drinkers and higher rates for beer and cider drinkers, the team found that people who drank five or more hard alcohol drinks per week had a higher risk of infection. And heavy drinking of any alcohol also raised the risk.
A study like this looks at correlation, not causation, so it's unclear why red wine drinkers had a lower infection rate. It could be that other factors are at play: Red wine drinkers may be less likely to suffer from other COVID risks; they may exercise more or have better nutrition; or they may be more likely to be vaccinated.
But the authors suggest that the specific results for red wine compared to other types of alcohol suggest that compounds that set red wine apart from other drinks may deserve the credit.
"Red wine provides additional benefits to other alcoholic beverages probably due to its higher polyphenolic content, by decreasing blood pressure, inhibiting the oxidation of low-density lipoprotein particles and other favorable effects on the cellular redox state, improving endothelial function, inhibiting platelet aggregation, reducing inflammation and cell adhesion and activating proteins that prevent cell death," they write.
The researchers do acknowledge some limitations in their study. The U.K. Biobank is focused on people ages 49 years and older. And the data on drinking habits was collected before the pandemic—changes in drinking habits during the pandemic were unrecorded. The authors call for further study.
---------------------------------------------------------------
Here is a short article on what temperatures you should be drinking your wine. I whole-heartedly agree, that serving a wine too could or too warm can have negative effects on the way the wine both tastes and feels in your mouth. (GP)
Is It Better to Let Wine Warm to Room Temperature Before You Drink It?
Adam Teeter, VinePair
Once you purchase a bottle or glass of wine, it is yours and you should feel free to drink it at whatever temperature you like — whether that’s ice cold, room temperature, or even warmed up on the radiator, as some do in Great Britain.
That said, if you want to experience all that the wine has to offer, it’s important to serve it at the proper temperature, and that’s always some level of chilled, even when it comes to red wines.
Sparkling wines are best served between 40 and 50 degrees Fahrenheit.
Whites and rosés should be 50 to 60 degrees, and reds are best served at cellar temperature (60 to 65 degrees).
At these temperatures, the aromas and flavors of the wine are at their best. Serve the wine too cold and you mute a lot of them, and too warm or even at room temperature and you allow for flavors and aromas of stewed fruit and alcohol to come to the fore.
If you want to ensure you get to these temps without a wine fridge, simply pop room temperature reds in the fridge for a half hour or so before serving. For the fridge whites, let them warm up for about 30 minutes on the counter before pulling the cork. That should get both to their ideal temperature, no fancy wine fridge needed.
...
Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2020 Vermentino, Il Monticello, “Groppolo”
Growing Region Colli di Luni, Liguria, Italy
Varietal Composition 100% Vermentino
Fermentation Stainless Steel
Alcohol Content 12.5%
Suggested Retail $23.00
WineSellar Club Price $20.69
Broad Strokes:
Colli di Luni is a DOC title for red and white wines from the coastal hills around Massa and La Spezia, of northwestern Italy. The appellation represents the transition between Liguria and Tuscany, in terms of geography, the grape varieties, and the wine styles.
The Azienda Agricola Il Monticello was founded in 1982 when Pier Luigi Neri, inherited a 19th-century house and a plot of land on the hills towering Sarzana, just in front of the sea. In 1994 the sons, Alessandro and Davide, intense appreciation and commitment to respect & regenerate the truly unique Ligurian microclimate, introduced their father's 12 hectares of vineyards to organic and biodynamic farming. PHILOSOPHY: Wine is passion. Serve the land & nourish it naturally. No use of synthetic fertilizers, pesticides & herbicides on soil and plants. We follow astrological calendar for sowing, planting & production processes.
Appearance:
Alsace style bottle from the northern parts of Italy, wishing it had a screwcap closure. But I do love the homey style label with the simple but artistic image of the Domaine Monticello, as well as the fun script/fonts that adorn the package. The wine is a steely straw color, with a greenish tinge.
Nose:
Can you get the scent of liveliness of this wine? I think so! With its youthful verve you’ll perhaps discover notes of stone fruit, especially pear, lemon/lime and pink grapefruit citrus scents, chalk and minerals. Herbs, basil and mint, toasted almonds
Texture:
Medium to medium light in weight. Lively and vivacious acid feels firm, yet it stays quite in line with the fruit intensity. The middle palate is where the fruit becomes more expressive and rounded. Lovely acids all the way through to the finish.
Flavors:
This has so much pear fruit to it, it’s amazing. Complementing that mainstream flavor are chopped almonds, citrus juices of pink grapefruit, lemon and lime, herb of basil and oregano, and white flowers.
Serving Suggestions:
Beautiful on its own, comes to life with foods, perfect for spring/summer sipping.
2019 Vacqueyras, Domaine Brunely, Les Secrets de la Licorne
Growing Region Vacqueyras, Rhone Valley, France
Varietal Composition 60% Grenache, 40% Syrah
Fermentation Six Months French Oak
Alcohol Content 14.1%
Suggested Retail $26.00
WineSellar Club Price $21.59
Broad Strokes: 90-91 Points Various Publications
Domaine Brunely has existed in the Carichon family for three generations and is one of more larger and well-known producers in Vacqueyras, which is the house specialty. Total holdings include 198 acres of vines spread between Vacqueyras, Cairanne, Ventoux, Gigondas, and Chateauneuf-du-Pape. The estate mansion has a long history, originating from the Middle Ages, but also Napoleon III resided in this home.
This wine is the icon wine of the estate, made from their oldest/best vines on the property.
The Domaine Brunely Vacqueyras name refers to Lord Pellegrin de Brunellis who fought for the Pope in Avignon when their authority was threatened in the Middle Ages. The Pope rewarded him with a Coat of Arm with the Unicorn as well as the property.
Appearance:
Good looking package overall, once again sporting the Darth Vader look. The brilliant reflective gold font and emblem stand out strikingly clear against the blackness. The word “Vacqueyras” wasn’t given the same treatment on the label, as it is only on the embossment (which I love) but it is hard to detect the word there. Dense ruby red color.
Nose:
I just love the rustic, intense, seep, earthy aromatics of this Vacqueyras! Terroir driven fragrance of dark soils, dark fruits, black cherry, black plum, game, smoke, wood, herbs and black pepper/spices.
Texture:
Medium to medium full in body and weight. The entry almost startles one with a seductive, simultaneous showing of power and grace. The wine is still young, showing newish tannins and acids, holding down the fruit expression for the first thirty or so minutes after the wine was opened.
Flavors:
Terrior driven, also rustic, hovering over black cherry, wild berries, dark cherry and ripe plum, dates, spices and wood oak. Nice intensity of fruit and woo flavors, both, bringing smoke and game into the flavor profile a well.
Serving Suggestions:
You would be well served to keep this in the cellar for about ten years . . .
2019 Castillo de Aresan, Tempranillo Toro
Growing Region Tierra de Castilla, Castilla La Mancha, Spain
Varietal Composition 100% Tempranillo
Fermentation Oak Puncheons
Alcohol Content 14%
Suggested Retail $26.00
WineSellar Club Price $23.39
Broad Strokes:
Tempranillo reigns supreme in Toro, offering a new expression of the wine compared to nearby Ribero del Duero or Rioja. As with many Spanish wine regions, Tempranillo goes by its local name here: Tinto de Toro.
Although there is no historical link between the DO’s name and its style of wine, critics often liken the best examples of Tinto de Toro to a Spanish bull — dark, sleek and richly muscular.
Toro’s summers are typically short, but during this season it becomes one of the hottest and driest wine regions in Spain, with only 350-400mm of rain each year and temperatures pushing 40°C. In these conditions, altitude is key and the majority of Toro’s vineyards are planted between 620 and 750 meters above sea level.
Appearance:
Larger, heavier style bottle with a deep punt. The silver line drawing images (of feasting at a dinner table) with its mostly black packaging, looks contemporary and very Spain-like. Good back label descriptions and information. The wine is black at the core.
Nose:
Lots of fun here - smoky dark fruits of black currant, blueberry, very ripe plum, chocolate/cocoa, with lovely hints of wood spice, white pepper, tobacco, leather, and perhaps even some pencil shavings.
Texture:
Medium to a bit larger in weight and mouthfeel. The entry is a bit more angular than the wide-open nose might suggest, but still provides promise and much interest. Tannins are mildly evident, providing a lovely foil to the masculine fruit.
Flavors:
Very dark fruit feel, the blackberry, blueberry and ripe plum certainly provide a depth of flavor. There is a component to the flavor profile that brings to mind those tastes and textures of biting into a piece of quality dark chocolate . . . adding dark cherry, mint, leather, wood spices and tobacco.
Serving Suggestions:
This wine has solid structure, and is built for enjoying now and for about five to ten years in the cellar.
2019 Pinot Noir, Walt, Blue Jay Vineyard
Growing Region Anderson Valley, California
Varietal Composition 100% Pinot Noir
Fermentation 14 Months in 35% New French Oak
Alcohol Content 14%
Suggested Retail $45.00
WineSellar Club Price $39.99
Broad Strokes: 92 Points Wine Spectator
My parents, Bob and Dolores Walt, were dedicated winegrowers who loved the land and each other. Our family produced six different varietals that we sold to several great wineries. For my parents, growing grapes was a shared family vision—a view of well cared for vines out the kitchen window, starting early in the day doing what you really love, the satisfaction of a hard day’s work, the feeling of peace walking through the vineyard before sunset. When I was away I missed our vineyard terribly and longed to be home working with my family. So, I was happy to be able to manage the vineyard operations from 1982 until 1992. My parents passed away many years ago, but they remain forever my inspiration for growing grapes and making wine. Not a day goes by that I don’t think of their love of the earth or passion for the vines.
I just love these wines. At WALT we have an amazing and dedicated winemaking team, a state-of-the-art winemaking facility, a passionate winery staff, and strong relationships with extraordinary vineyard partners. What a combination! I am thankful every day for the chance to make wine. And I am thankful that my parents, Bob and Dolores, guided our family to this wonderful way of life. I invite you to explore WALT Wines as they speak the voice of the vineyard and demonstrate the talent and passion of our team.
- Kathryn Walt Hall, Vintner
Appearance:
Good-looking heavier bottle with their classic branded label. I like how they have a color scheme for each wine. This one obviously highlights the Blue Jay coloring. The wine ie very dark for a Pinot Noir, nearly solid black at the center.
Nose:
Exotic, rich and deep aromatics consisting of a slathering of rich wood treatment, vanilla, balsamic, dark cherry, juniper, smoke, warmed honey and wild red berries. I keep digging my nose in for more . . . Toasted pine nuts, craft maple syrup.
Texture:
Medium full in body and weight, perhaps even more so for a Pinot Noir. For its youth, it has not yet developed that classic, silken velvety texture Pinot Noirs usually provide. However, that is something to unravel in about ten more years of bottle age. It is tight, powerful, dynamic, lightly astringent on the finish.
Flavors:
The extracted, dense Pinot Noir fruit yields essence of dark cherry, smoke from dark woods, and the forest. Blueberry / blackberry fruits are almost jam-like. Notes of morel mushroom, strawberries, cranberry, and browned soil add to the complexity, which is evolving with air.
Serving Suggestions:
Undoubtedly, this is a winner for your wine cellar. I urge you to buy and store away 6-12 bottles of this gem, assuring satisfaction for drinking over the next decade or two.
2016 Ryan Cochrane Pinot Noir, Fiddlestix Vineyard
Growing Region Santa Rita Hills, Santa Barbara, California
Varietal Composition 100% Pinot Noir
Fermentation 20% New French Oak for Ten Months
Alcohol Content 14.3%
Suggested Retail $45.00
WineSellar Club Price $40.49
Broad Strokes: 93 Points W.A.
Winemaker Ryan Cochran had always dreamed about making wine. In 2009, after his day to day work in advertising had soured and grown turbulent, he decided to stop dreaming and finally dive into the world of winemaking. One foggy July morning, he contacted Roger Nicolas of RN Estate in Paso Robles looking for an opportunity as a winemaking intern. He was enamored with Rogers elegant, beautiful wines and equally enamored with his “Do Everything Yourself” approach to the wine business. Following Roger through the 2009 harvest, Ryan helped shepard the fruit from vineyard, through fermentation and into barrel. After a long-fought battle with cancer, Ryan passed away right after the 2018 harvest. Ryan’s family continues producing wine, keeping Ryan’s spirit in the process from grape to bottle.
Appearance:
Great looking Pinot Noir juice, colored like a red apple skin. The blending of the family coat of arms by Ryan Cochrane himself, whom amongst other talents, was a graphic artist. “Virtute dt Labore” means strength, courage, effort. I like the cork has his name on it.
Nose:
Very ripe pomegranate fruit, with cherry, pastry dough, raspberry, herbs, especially basil, oregano, eucalyptus, and rose petal. Bramble like fruit with touches of forest floor, roasted nuts, white and black pepper.
Texture:
Very, very smooth palate entry, it is still elegant even with its 14.3% alcohol content. It is quite lengthy on the palate, feeling velvet-like all the way through. A near perfect touch of acidity brings the finishing fruit to a beautiful closure.
Flavors:
If you could taste a rose petal by its perfumed fragrance, this is it. Of course, you would need to add: alcohol, acids, smoke, sweet vanilla oak wood notes, pie dough, and dark cherry. Also adding black and white pepper, cherry balsamic, very ripe and dark pomegranate fruit and raspberry fruit.
Serving Suggestions:
This Pinot noir is now about six years old, and is holding up extremely well. Keep it for another five or so years, or enjoy it now with subtle, delicate dishes.
2014 Ondulé Esmé, Bordeaux Style Blend
Growing Region Coombsville, Napa Valley, California
Varietal Composition 47% Cabernet Sauvignon, 20% Merlot, 12% Cabernet Franc, 11% Malbec, 10% Alicante Bouschet
Fermentation 100% Neutral Oak 24 Months
Alcohol Content 14.5%
Suggested Retail $72.00
WineSellar Club Price $64.79
Broad Strokes: 92 Points Cellar Tracker
From the Winery: Ondulé Wines, the passion project of a 4th generation California family, was conceived in Los Angeles and born in Napa Valley. Our love of wine and recognition of its role in the family inspired us to create a brand we could all appreciate together. In Ondulé, we combine the old-world wine making techniques with the best new world grapes available, sourced from different vineyards. This meticulous selection allows us to create a custom crush resulting in a timeless collection of wines we are proud to make our next family tradition.
Appearance:
From first glance, the label is easily readable; and upon turning to the back label, they provide the breakdown of all the grapes. Big fan of that feature! Bottle is simple and I love that the darker glass helps to protect the wine. The cork has the winery name on it, in case you forget what you’re drinking halfway through. In the glass, it presents as a brick red on the edges bleeding to a darker garnet in the middle, with a medium to deep intensity. Maybe unfiltered?
Nose:
First sniff distinctly reveals the alcohol which needs a minute to blow off. Second round greets you with tart raspberries, cherries, and a touch of whole cluster pressed bramble. There are some boysenberries in there, but also a hint of sweet smoke, cedar or mesquite.
Texture:
Very smooth palate entry with solid tannin structure. Persistent finish. The mid palate is very well integrated with all the varietals here, but the Alicante provides a nice grippy-ness on the ending.
Flavors:
Anise, Cherry cola, cedar, mesquite. Diving a little further, there are hints of pine, stewed blackberries, and all spice, however raspberry fruit is the dominating essence here.
Serving Suggestions:
This wine requires a decanter or the bottle to be opened 30 mins prior to serving. Roasted pork loin with a cherry glaze or game bird with Madeira sauce would pair beautifully While the name might imply that you should hurry up and drink now (Ondule? Andale? Tee hee), but contrary to what the bottle might say, I recommend this wine be laid down for 3-5 years.
Bacon & Watercress Salad
A fun recipe for a light main course or even lunch. Very versatile as far as wine goes . . . Rose’ is great, yet so is Sauvignon Blanc, our Vermentino Monticello this month and other high acid white wines, as well as gentler reds, such as our 2019 Walt Blue Jay Pinot Noir or Cru Beaujolais
Ingredients:
- 6 slices of smoky bacon
- 3 oranges
- 1 clove garlic, finely chopped
- Pinch of Kosher salt
- 2 tablespoons of red wine vinegar
- Freshly ground pepper
- 1/3 cup extra virgin olive oil
- 1 medium bunch of watercress, tough stems removed
- 1 cup parsley leaves
- 1 small head escarole
- 1/3 cup roughly chopped hazelnuts
- 1/3 cup roughly chopped dried dates
- 1/3 cup crumbled blue cheese
Method:
-
Cook the bacon in a large skillet until crisp, transfer to paper towel to drain
-
Segment the oranges, cutting off the peel and white piths
-
Over a bowl, cut off both sides of membrane with a pairing knife
-
Mix chopped garlic and ¼ teaspoon of salt and mash into a paste
-
Add paste to a large bowl, whisk in red wine vinegar, olive oil, salt and pepper to taste
-
Add watercress, parsley and escarole and toss
-
Add bacon, oranges, hazelnuts, dates and blue cheese
-
Divide up the salad on serving plates.