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7 tips for matching wine with food

Food and wine matching is the perfect way to enhance the flavours of your meal, and while the people who get paid to do if for a living would have you think it’s a complex science, it’s actually not too hard to do. Here’s a simple seven-step guide to get you started as a food/wine-matching expert! 1. Sweet with heat – Wines that have a little bit of residual sugar (like a German Riesling) combine really well with spicy foods. This is because as the residual sugar enters your mouth it actually cools down spice in your food and creates a balance that allows you to savour the flavour. 2. Smoke with oak – When cooking foods that have been grilled or charred, you really want to be looking for a wine that has been aged in oak barrels. Oaked wines tend to be a little more intense, so they need to be matched with grilled/charred foods that can match and bring out the fruit flavours. 3. Match flavours and textures – Similar flavours and textures go well together, as you’d imagine. Just as rich foods suit rich wines, mild foods go well with mild wines and as a general rule when food and wine possess similar qualities they can complement each other and enhance common flavours. 4. Fats with acid and tannins – Wines that are high in acid (Sauvignon Blanc) or tannin (Cabernet Sauvignon) go well with fried or fatty foods and help round out the flavours in your mouth. It also acts as a palate cleanser and creates balance between the rich/oily foods and the wine. 5. Sweet with salt – As anyone who’s ever combined blue cheese with port would agree. The combination will bring out the fruity taste in sweet wine and the savoury taste in salty foods. So yeah, you’re completely justified with your pairing of a bottle of Moscato with a packet of Cheezels. 6. Sweet with sweet – But as anyone who’s had ice cream served with another variety of ice cream would agree two sweet things can make a very sweet thing. Sweet wines can help bring out the flavours in the food. Just take care to make sure the wine is sweeter than the food is. 7. If it grows together, it goes together – Hey, there’s a reason why you generally don’t have stein of lager with a bowl of risotto. Foods and wines of a particular ethnicity or region usually work together like clockwork and naturally have flavours and textures that work well in combination. Image credits: Getty Images

Food & Wine

A guide to pairing wine and food

When it comes to selecting wines for to go with your meals, there are no absolute rules – the only expert opinion that matters is your own. That said, there are definitely choices that pair better with certain dishes. Pairing wines to a rich, complicated supper is not as difficult as it may seem. In fact, choosing wines to go with your winter meals can be among the most enjoyable and more relaxing stages in planning the dinner. At a minimum, you want to provide refreshment – water and wines – that flatter the meal's flavours. In many cases, a good-quality, medium-bodied red wine is a great choice with a lot of winter dishes. Welcoming guests and relatives with flutes of crisp, sparkling wine always creates a nice sense of occasion, whether your hors d'oeuvres are just some biscuits and dips or a lavish selection or meat and cheeses. And if you’re thinking of serving bubbles throughout an entire meal, you might be onto something. Although a soup or shellfish starter might be its ideal partner, the sparkling's bubbly assertiveness allows it to hold its own with more robust dishes. A traditional roast dinner – a popular meal choice in winter – that comes with baked vegetables, tests the liveliness of a single wine, and so often it makes sense to offer two or more that way guests can sip from whichever glass suits what they are eating. A red wine made substantially from pinot noir grapes is a fine partner for the distinctive taste of dark meat, and the black cherry-like character of many pinot noirs, will evoke the yummy berry, rich sauces that are popular throughout the cooler months of the year. With the broad range of flavours in your meals, you may want to consider introducing maturity and complexity in your wines. Try either the sun-baked earthiness you find in an shiraz or a rioja, or a hint of mellow age, such as that found in many wines older than four or five years. A well-crafted white wine can be a star of a winter dinner table, especially if it picks up on the citrus tones that are often present in sauces and garnishes of meals. Rich, concentrated white wines, such as a viognier or a chardonnay, with higher alcohol and a wisp of butterscotch sweetness, can enhance white meat. If the white is elegant and floral enough, it can be the perfect chaser for more herbal dishes, too. With very little legwork, you can find wines like these in every price range, so once you’ve decided on your menu and before you commit to certain wines, sample a few options. Image credit: Shutterstock

Food & Wine

Appearance, aroma and mouthfeel: all you need to know to give wine tasting a go

So you like drinking wine, but don’t actually know much about it? You want to feel more confident when talking about wine? You would like to know how to choose a “good” wine? You are not alone – but I am here to help. Many of us enjoy drinking wine but do not really understand or appreciate the complexity of this amazing beverage. And many feel nervous about discussing wines, thinking they may say the wrong thing. Fearnot – there is no right or wrong when appreciating wine, however the more you know and understand, the more you will really treasure and enjoy the experience of wine tasting. Here are my top tips for giving wine tasting a go. <h2 style="text-align: justify;">Appearance, aroma and mouthfeel</h2> When appreciating wine, all of the senses are employed. Formal wine judges and critics will appraise the appearance, aroma and taste (or “mouthfeel”) of a wine, and anyone who has heard the pop of a cork from a bottle of sparkling has appreciated the sound. A wine should be clear: free of any haziness or solids (“natural” wines may have some haziness due to yeast residue). The colour of a wine is also important. A young white wine should be a very pale yellow or “straw” colour, and a young red may have purple notes. Brown tinges of a young wine indicate that the wine may be spoilt – possibly premature ageing due to poor storage. There are hundreds of aroma compounds which all contribute to the smell of a wine. The term “aroma” refers to the smells originating from the grape, and “bouquet” from the smells resulting from the wine making process. A good wine should not be simple – it should have an interesting array of aromas. A wine should not have any undesirable or off odours, as this can also indicate spoilage. The smell of a wine should make you want to have a taste of it! While you are tasting, you can observe how wines range in style from dry (lacking any sugar) to very sweet, still to sparking, and may have varying concentrations of alcohol (ethanol). Pay attention to how acidic the wine is, and notice if the wine has an astringency or bitterness – these are the tannins found particularly in red wines. Notice the different flavours derived from both the grape and the winemaking process. All of these components contribute to the mouthfeel of a wine and should be in “balance”: no one component should over-dominate the others. <h2 style="text-align: justify;">How to taste</h2> There are a number of factors which will improve your wine tasting experience, and three main steps taken when wine tasting. Make sure you have clean wine glasses which can hold a reasonable volume of wine – at least 100mL with room to swirl! Wine should not be cold or too hot – room temperature is best. Step 1: look Is the wine clear and free from any deposits or solids? Does it have any bronzing? Does it have bubbles when it is not a sparkling style? Step 2: smell Swirl the glass to coat the insides with wine. This helps to release the aroma compounds. Put your nose right into the glass and take a deep sniff. Does it smell good? Free from any off odours? Can you smell fruity and floral aromas that come from the grape? Are there any oak or yeasty aromas from the winemaking process? Step 3: taste Take a big sip and move it about your mouth. Can you taste grape flavours, acid, warmth, some viscosity or oiliness? You can even suck some air in through your teeth which helps to release aroma compounds in your mouth, which can then travel through your nose to help you taste and smell the wine even better. Is the wine complex? Does the taste last for a long time in your mouth, or does the wine taste quickly disappear? There are also tools such as aroma wheels and tasting guides which may be beneficial to have on hand when tasting wines – these provide suggestions of wine descriptors. It may also be useful to write down your thoughts in a journal. <h2 style="text-align: justify;">And how to appreciate</h2> The best way to really appreciate and enjoy wine is to talk about it. Enjoy wine with others such as a group of friends or a local wine enthusiast group. Taste wines side by side so you can compare the differences. There is a wealth of information on wine appreciation available – wine critics give reviews of wines in print and online, and most larger wine retailers will also provide wine reviews. Or get out to wineries and talk to the cellar door staff or winemakers about their wines. It is very useful to talk to other people as this helps you to build up your “wine vocabulary”. Consider the appearance, aroma and taste and then the overall impression of the wine. Your opinion is your opinion - nobody is right and nobody is wrong. If you want to go back for another taste, or another glass, then you have found the wine for you. Image credit: Shutterstock

Food & Wine

3 surprising facts about red wine

1. Drinking red wine in small doses is better than not at all It may come as a surprise, but several human trial studies have proven moderate red wine consumption is better for you than not drinking. It’s because the antioxidants in red wine lower the risk of cardiovascular disease, mortality and type-2 diabetes. 2. Red wine’s health benefits stem from tannin Almost everything in wine that isn’t alcohol or water is a type of polyphenol. Polyphenols include tannin, colour pigment, wine aromas, resveratrol, and about 5,000 other plant compounds. Of these polyphenols, the most abundant in wine that benefits health are called Procyanidins, which are a type of condensed tannin. The compound is associated with inhibiting cholesterol plaque in the blood vessel, which is beneficial for heart health and longevity. 3. Some red wines are better for your health than others Not all red wines are the same. Some wines have more health benefits. For example, Cabernet Sauvignon has more condensed tannins than Pinot Noir. It can be difficult to determine which wines are best for health, but these are the facts: <ul> <li dir="ltr" role="presentation">Dry wines are more beneficial for your health than sweet wines</li> <li dir="ltr" role="presentation">Red wines with lower alcohol (below 13% ABV) are better than high alcohol wines</li> <li dir="ltr" role="presentation">Red wines with higher tannin are better than low tannin wines </li> </ul> So, drink up! Sensibly. Image credit: Getty

Food & Wine

Everything you need to know about hosting a wine party

A wine tasting party is a creative and fun alternative to a dinner party or book club night. As well as experimenting with and developing your knowledge of wines, it’s great way to catch up with friends and family. You may even want to make a real occasion out of it and send out invitations. Say goodbye to Tupperware parties and crack open a few bottles of wine instead. We guarantee your friends won’t complain. Here are the essential things to consider: Choose the wine <ul> <li>Opt for five different wines – anymore will overwhelm the palette.</li> </ul> <ul> <li>It’s ok to mix reds and whites, but ensure you serve them from lightest to darkest.</li> </ul> <ul> <li>For every six guests, have two bottles. One for tasting and the other for serving afterwards.</li> </ul> <ul> <li>If you want to theme your tasting, it’s a nice idea to select all the wines from one region. Get suggestions from your local bottle shop.</li> </ul> Chill the wine <ul> <li>As a general rule, 15 to 30 mins before the guests arrive, put the reds in the fridge.</li> </ul> <ul> <li>Take whites and rose out a few minutes before pouring.</li> </ul> Get your glasses ready <ul> <li>Provide each guest with the same number of glasses as wines you’ll be tasting. You don’t want to use one glass and rinse in between the different wines as even a tiny drop of water dilutes the wine.</li> </ul> <ul> <li>Ensure all glasses put out for the tasting are clean and dry.</li> </ul> Prepare some snacks <ul> <li>It’s a great idea to serve snacks to have while you taste. If you don’t want guests to have these during the tasting, at least they are out to enjoy before and or after.</li> </ul> <ul> <li>Things like bread sticks, dried fruits, cheeses, olives, pistachios or a charcuterie platter all go well with wine.</li> </ul> Turn the music on <ul> <li>Music is a great way to set the mood for a wine tasting. Make a playlist or Spotify is another great source for finding good playlists.</li> </ul> Show your guests how to taste Step 1: Show your guests that they should look at the wine. You’ll want to note if the wine is bright (light-bodied) or dark (full-bodied)? Clear (good to drink) or cloudy (put the glass down)? Step 2: Tell your guests to swirl their glasses gently as this will release the aromas. Then put your nose in the glass and work out, is it fruity, floral, herbal or earthy? Step 3: Take a sip of the wine and hold it in your mouth while slowing inhaling. It’s normal to make a slurping sound. It may sound odd but this process aerates the wine and opens up your olfactory sense to enhance the its flavours. Image: Getty

Food & Wine

Tips on keeping wine fresh

We’ve all been in the situation (once or twice) before where we’re the only one home one evening, decide to have one glass with dinner and don’t finish off the bottle. So how can you keep the rest of the bottle as fresh as possible? Here we take a look whether simply resealing the bottle is enough or, is it worthwhile investing in one of the various gadgets on the market. Most wine connoisseurs will tell you that wine is almost always best enjoyed on the day it is opened. You’ll find that some restaurants don’t bother with fancy resealing devices and use the cap or cork it came with, as they say that some wines last well into the next day. So why should you bother with one of these whizz bang gadgets? On the other hand, research shows that some restaurants use an argon gas preservation system and that it works really well. As you may have discovered yourself at home, wine doesn’t go off that quickly, per se, but it can lose its quality before becoming unpleasant. The villain to blame in this process is oxygen. If you’re a red wine drinker, you’ve likely heard that giving it time to breathe is a good thing. Well although a little air is often good for wine, the longer it is exposed to oxygen the more it changes. Some wines, typically robust reds, benefit from a day or two of “development” in an open bottle. But in most, fruit smells and flavours dissipate. The wine starts to oxidise and taste sharp and “vinegary”. That’s why wine-saving devices are typically designed to limit contact with air. Winesave A user-friendly delivery system that uses gas that's used by many restaurants to form a protective “blanket” between the wine and the air in the bottle. The at-home version comes in a canister: you attach a tube to the nozzle to squirt the gas into the bottle before reapplying the original seal. Can keep wine well for at least five days. Wine Shield A piece of flexible, circular plastic inserted into a partly drunk bottle to become a floating lid, claiming to keep wine fresh for up to five days after opening. Fiddly to insert – it’s done via the sachet in which each “shield” is packaged – but not hard once you have the knack. You then reapply the original seal. Will keep the wine in good condition for at least three days. Vacu Vin This gadget is designed to suck air out of the bottle. Popular with wine critics, it vacuums out the air. While it is said to not be as great on day two as some of the other devices, it is better on day five than the others. Screw cap In some cases the original metal seal that came with the bottle will keep the wine pleasant on day two but it won’t last until day five like some of the others. At least it is free, though, right? Wine stopper Often made from stainless steel with a plastic interior, these don’t seem to do much. It’s a stretch to do anything that a cork (or screw cap) wouldn’t. So I guess this is a good option if you lose the cork or screw or you have trouble replacing it after you’ve finished.

Food & Wine

Does wine make the heart flutter?

<div class="copy"> A new study looks at wine intake and reduced heart risk but don't toast the conclusions yet! A few wines a week may slightly decrease risk of irregular heart flutters, according to a <a rel="noreferrer noopener" href="https://doi.org/10.1016/j.jacep.2021.05.013" target="_blank">study</a> published in Clinical Electrophysiology – but the jury is still well and truly out on whether wine is good for your health, and responsible drinking is still required. A recent study, involving the University of Adelaide and Flinders University, analysed how small quantities of alcohol affect the risk of arterial fibrillation (AF) – rapid heartbeat that can lead to heart complications. the team found that found that, while drinking larger volumes of alcohol always has negative outcomes, the lowest risk of AF occurred in people who consumed less than seven glasses of wine a week, even compared to people who drank none. “AF can result in a range of symptoms including palpations, breathlessness, fatigue, dizziness and difficulty exercising,” says lead author Samuel Tu of the University of Adelaide and Royal Adelaide Hospital. “In the 1970’s, we found that binge drinking was associated with developing AF – the so called “Holiday Heart” syndrome, noted when patients would present to emergency departments in the hours or days following festive holidays where lots of drinking was involved. “What wasn’t very well known prior to our study was whether lower levels of alcohol consumption are associated with developing AF. Some studies have suggested that any consumption of alcohol (for example, 1 drink/day) is associated with an increased risk of developing AF. “Others however have suggested otherwise – that low amounts of alcohol consumption may not increase your risk of AF.” This research sought to clarify what the threshold of “low amounts of alcohol” was. To do this, the team studied 400,000 middle-aged, predominantly Caucasian individuals from the UK Biobank, with collected data from over a median 11 years. Researchers assessed how many AFs occurred over that time-period compared to how many drinks their subjects reported having. “We found that those who consumed less than 6 Australian standard drinks of alcohol/week had the lowest risk of developing AF, says Tu. “We also found that beer and cider consumption was associated with a greater risk of AF, compared to red wine and white wine consumption. These results were similar in both women and men.” There was a small dip in risk of AF when among people who consumed between 1 and 6 drinks, but only with wine. While no extra risk was observed for people who drank three measures of spirits a week, there was also no dip. With all alcoholic beverages, the risk of AF began to increase steadily with the amount of drinks consumed, regardless of what type of alcohol it was. Importantly, the paper does not endorse drinking wine or alcohol as a heart health benefit but clarifies how to drink responsibly to avoid AF. “Our findings suggest that responsible consumption of alcohol of up to 6 drinks per week may be safe in terms of minimising your risk of atrial fibrillation,” says Tu. “Notably, this threshold sits below what is currently recommended by the NHRMC for healthy Australians, which is 10 standard drinks per week. “Additionally, for those who currently consume alcohol, drinking red or white wine could potentially be a safer alternative to other types of alcoholic beverages.” Of course, a small decrease in the risk of AF when some alcohol is consumed can easily be interpreted as though wine is good for the health. But caution is required. “People like to positively reinforce their existing viewpoints,” says Simone Pettigrew, Head of Food Policy at the University of New South Wales. “This is partly due to how we process information – new information is tagged to existing knowledge in our brains, so it’s easier to assimilate things that gel with what we already think/know. “This is called a process of developing associative networks. Plus we have selective attention and recall, so we tend to focus on things we are most interested in and that we consider most beneficial to us.” The paper was also accompanied by an editorial by Thomas Dewland and Gregory Marcus, medical doctors from the University of California, that explains that, while the statistical analysis was robust, the results of the paper need to be considered within the context of alcohol research in general. They say that it isn’t uncommon for studies to show a small dip in risks for some health outcomes when only a “few drinks” per week are consumed, but that it depends on the type of alcohol and the health risk in question. They also say it is difficult to draw a line at what “a few drinks” means, because different countries have different standards – for example, the study used the UK standard of a drink (8 grams of alcohol), which is lower than the US standard (14g) and the Australian standard (10g). “What do we tell our patients?” ask Dewlands and Marcus in their editorial. “For secondary AF prevention, the message should be alcohol abstinence, especially if alcohol is a personal trigger for acute AF episodes. “For primary AF prevention, it is possible that continued consumption of some alcohol may be reasonable, but the exact threshold is unclear and is likely a very low amount.”  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=159754&title=Does+wine+make+the+heart+flutter%3F" alt="" width="1" height="1" /> </div> <div id="contributors"> <a href="https://cosmosmagazine.com/health/wine-decreases-heart-health-risk-still-bad/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/dr-deborah-devis">Deborah Devis</a>. </div>

Food & Wine

Is purple your favourite colour? This wine is for you

Whether you prefer your wine to be red, yellow or pink, you’ve never seen wine in this shade before. An Australian winery has created a purple wine, made from a blend of Semillon and Sauvignon Blanc with an infusion of botanicals. <a href="https://purplereign.com.au/">Purple Reign Wine</a>, the vineyard behind this unique wine, says they have “harnessed nature’s rarest colour and most powerful visible wave-length to create a popular style of wine embellished with mystery and nobility.” <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CH7Jf2ij2Ck/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CH7Jf2ij2Ck/?utm_source=ig_embed&utm_campaign=loading" target="_blank">A post shared by The World’s First Purple Wine! (@purplereignwine)</a> </div> </blockquote> The winery goes on to say the drop “is infused with natural, organic, plant-based botanicals to minimise the use of sulphites.” The move away from using sulphites in wine stems from a theory that avoiding synthetic additives like sulphites could lessen a hangover. According to this theory, natural wines that replace synthetic additives with botanicals have less acetaldehyde, a chemical that your body breaks down after drinking alcohol. A <a href="https://www.saveur.com/story/drink/truth-about-natural-wine-and-hangovers/">2013 study</a> by the University of Rome found lower amounts of acetaldehyde in blood meant the liver had less work to do and could process alcohol faster. Co-developer Ross Stewart told <a href="https://www.perthnow.com.au/travel/food-wine/worlds-first-purple-wine-purple-reign-developed-in-wa-and-it-might-lessen-your-hangover-ng-b881858722z">Perth Now</a> that one customer claimed the wine didn’t trigger his asthma like other drops. “We’ve had many similar stories from customers over the last two years,” Mr Ross said. “We believe using antioxidant rich compounds in winemaking could also translate to a clearer, less foggy head after drinking, compared to other wines.” Mr Ross added, “We’ve also found that when our wines are stored correctly after opening, they stay fresh for longer than other wines, all by using natural means.” As for the flavour profile, Purple Reign says the “lush style wine exhibits a hint of grass and a touch of minerals with a perfect balance of natural acidity and freshness complemented by a crisp dry finish.” Image credit: Purple Reign Wine / Instagram

Food & Wine

Whopper and wine: Is this how you’d ring in your 105th birthday?

A great-great-grandmother has celebrated her 105th birthday with a burger and a bottle of wine. Beatrice Turner marked her milestone birthday on May 3 with a Hungry Jack’s Whopper and red wine at her Perth aged care home, surrounded by family and friends. Turner is the eldest of a growing group of centennials at the SwanCare Waminda aged care facility. “My legs are a bit wobbly, but my mind is still sharp,” she said. Turner was born in 1915 in Northam, nearly 100 kilometres east of Perth. She moved to the Western Australian capital with her family after her husband returned from World War II. Having gone through two world wars and the Great Depression, Turner now has three children, 10 grandchildren, 19 great-grandchildren and 16 great-great-grandchildren. When asked about her secrets to a long life, Turner said she had never smoked a cigarette and didn’t drink alcohol until her 50s. “She's an inspiration and we feel honoured to have Bea here at Waminda,” said the facility’s manager Pauline Bremner. Premier Mark McGowan also sent Turner his congratulations on behalf of Victoria Park MP Ben Wyatt during a COVID-19 press conference. <iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fswancare%2Fposts%2F3005152672838396&show_text=true&width=552&height=424&appId" width="552" height="424" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe>

Retirement Life

What makes wine dry?

When you take a sip of wine at a family meal or celebration, what do you notice? First, you probably note the visual characteristics: the color is generally red, rosé or white. Next, you smell the aromatic compounds wafting up from your glass. And then there’s the sensation in your mouth when you taste it. White wine and rosé are usually described as refreshing, because they have brisk acidity and little to moderate sweetness. Those <a href="https://www.winemag.com/2017/09/21/why-calling-a-wine-dry-or-sweet-can-be-simply-confusing/">low levels of sugar</a> may lead you to perceive these wines as “dry.” People also describe wines as dry when alcohol levels are high, usually over about 13%, mostly because the ethanol leads to hot or burning sensations that <a href="https://doi.org/10.1021/acs.jafc.6b03767">cover up other sensations</a>, especially sweetness. People also perceive red wines as dry or astringent because they contain a class of molecules called polyphenols. <a href="https://www.scopus.com/authid/detail.uri?authorId=55360215200">As an enologist</a> – a wine scientist – I’m interested in how all the chemistry in a glass of wine adds up to this perception of dryness. People are good at evaluating a wine’s dryness with their senses. Can we eventually come up with a way to automatically assess this dryness or astringency without relying on human tasters? The chemistry at the vineyard Everything starts with the grapes. If you taste a mature grape skin or seed at harvest, it will seem dry or astringent to you, thanks to a number of chemical compounds it contains. Large molecules called condensed <a href="https://www.wineaustralia.com/getmedia/df422991-82ed-4125-b0f7-8395a63d438f/201005-tannin-management-in-the-vineyard.pdf">tannins</a> are mostly responsible for the astringency perception. These compounds are made up of varying types and numbers of <a href="https://doi.org/10.1021/bk-2002-0825.ch015">smaller chemical units called flavanols</a>. Tannins are in the same family of molecules, the polyphenols, that give grapes their red or black color. They tend to be larger in grape skins than in grape seeds, and consequently the skins tend to be more astringent, while the seeds are more bitter. <a href="https://doi.org/10.1021/bk-2002-0825.ch015">Grape varieties differ in how much</a> of each of these compounds they contain. In Vitis vinifera cultivars, like Pinot noir and Cabernet sauvignon, the tannin concentration varies from a relatively high 1 to 1.5 mg/berry. In cold-hardy hybrid grapes found in the Midwestern United States, <a href="https://doi.org/10.3390/fermentation3030047">like Frontenac and Marquette</a>, the concentrations are much lower, ranging from 0.3 to 0.7 mg/berry. <a href="https://www.wineaustralia.com/getmedia/df422991-82ed-4125-b0f7-8395a63d438f/201005-tannin-management-in-the-vineyard.pdf">Factors in the vineyard</a> – including site, soil qualities and amount of sun – affect the final concentration of tannins in the fruit. The chemistry in your mouth Basically, the more tannin there is in a wine, the more astringent it will be. When you take a sip, the large tannin molecules <a href="https://doi.org/10.1016/j.tifs.2014.08.001">interact with proteins from your saliva</a>. They combine and form complexes, reducing the number of salivary proteins available to help lubricate your mouth. It leaves your mouth with a dry sensation – like if a snail were to lose its mucus layer, it would dry out. Because everyone has a different composition and concentration of saliva proteins, and because the flow rate of saliva as you bring wine into your mouth varies, your perceptions of an astringent or dry wine won’t be the same as those of your friends or family. The alcohol level, pH and <a href="https://doi.org/10.1016/j.aca.2011.12.042">aroma of the wine</a> also influence how intensely and for how long you perceive a red wine’s dryness. Since wine dryness is a perception, the most appropriate tool to appraise it is sensory evaluation. It requires panelists trained on the wine aroma, taste and mouthfeel based on prepared standards and other wines. But winemakers would love to have a quick, simple way to objectively measure astringency without relying on human tasters. That way, they could easily compare this year’s wine to last year’s, or to another wine that is not available to be tested. Can we scientifically evaluate dryness? The challenge for me and my colleagues was to <a href="https://doi.org/10.1021/acs.jafc.9b01480">see if we could match up</a> the quantified chemical <a href="https://doi.org/10.1016/j.foodres.2018.09.043">and physical properties</a> in a wine to the trained panelists’ perceptions. First, we used analytical methods to figure out the different sizes of tannins present in particular wines, and their concentrations. We investigated how these tannins interacted and formed complexes with standard salivary proteins. My collaborators and I also used a physical approach, relying on a piece of equipment with two surfaces that are able to mimic and measure the forces of friction that occur in a drinker’s mouth between the tongue and the palate as wine and saliva interact. The friction forces increase between drier surfaces and decrease between more lubricated surfaces. Then, we trained human panelists to evaluate the intensity of dryness in the same wines and in a wine containing no tannins. People perceived the wine containing the higher concentration of larger tannins as drier for a longer time than the wine without tannins. That made sense based on what we already knew about these compounds and how people sense them. We were surprised, though, by our physical measurements in the lab, because they provided the opposite result as our human tasters’ perception. In the presence of too large or too many tannins in the wine, we recorded lower friction forces than in wines low in tannins. Based on the mechanical surfaces test, it seemed like there would be less dry mouthfeel than we’d expect in high-tannin wines. My colleagues and I are planning to investigate this unexpected result in future research to improve our understanding of the dryness perception. All its chemical and physical variables are part of what makes drinking wine a richly personal and ever-changing experience. Considering the impact of astringency on how individuals perceive a particular wine, a quick measure could be very helpful to winemakers as they do their work. So far, we haven’t been able to create a simple scale that will tell a winemaker that tannins at one certain level match up with a very particular dryness perception. But we enologists are still trying. <a href="https://theconversation.com/profiles/aude-watrelot-831853">Aude Watrelot</a>, Assistant Professor of Enology, <a href="http://theconversation.com/institutions/iowa-state-university-1322">Iowa State University</a> This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-makes-wine-dry-its-easy-to-taste-but-much-harder-to-measure-123506">original article</a>.

Food & Wine

Appreciating the 50-year-old brain: “Ages like fine wine”

It’s no secret that the big five-oh may come with a few unwanted health complaints. A few more jiggly bits that weren’t there a decade ago. Some aches and pains, perhaps. Definitely more hair in unwanted places. But like a fine wine (and hopefully if you haven’t quaffed too much of it over your time on the planet), there is one part of the body that’s actually doing better in a lot of ways than it did when you were younger. Believe it or not, it’s your brain. Sure, you’re not as good at multitasking as you used to be, and things are possibly operating a little slower up there too – which can be annoying when grappling with a particularly tricky Sudoko or trying to remember Cousin Janet’s daughter’s name. But your brain has learned to compensate for its slightly slower processing speed by using more of itself, according to studies – something it simply couldn’t or didn’t do when you’re younger. Pretty amazing, right? In <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3359129/">one study</a>, an MRI taken of a teenager working through a problem shows mainly activity on one side of the brain, the area used for conscious reasoning. The amazing upshot of doing the same test on a middle-aged person? It shows both sides of the brain sharing the task equally. And, research involving air-traffic controllers and airline pilots found that those between the ages of 50 and 69 took more time to learn new equipment than their younger counterparts, but once they had, they made fewer mistakes while using it. Experts also say the 50-year-old brain is more adept at making rational decisions and has better judgement – helped, no doubt, by a lifetime of memories and experiences. You’re also far more likely to make smarter financial decisions, and enjoy better impulse control (something many of us probably couldn’t lay claim to in our youth). The 50-year-old brain can reportedly also adapt, absorb new information and gain new skills and wisdom, too. Your reasoning is better. When faced with a problem, you may be slower to come up with a solution, but the one you put on the table will no doubt be more elegant and shrewder than that of a younger person. Research shows you’re better able to articulate in your 50s and you continue expanding your vocabulary as you age, too. (Clearly, there are good reasons why the <a href="http://www.businessinsider.com.au/this-is-what-you-need-to-become-a-ceo-of-an-asx-200-company-2014-10">average age of CEOs</a> in Australia – men and women – is 54). So, you’re probably feeling smarter, wiser, calmer and more mature right about now. Rightly so; you and your brain have earned it. But that’s not to say you should rest on your, er, noggin. In fact, if you want to keep your brain in its prime for as long as possible, maintaining a healthy weight and doing as much as you can to challenge your grey matter are key in staying sharp and strong upstairs. <a href="http://www.health.harvard.edu/blog/regular-exercise-changes-brain-improve-memory-thinking-skills-201404097110">Exercise is huge too</a>: it’s well documented some daily cardiovascular activity can go a long way towards maintaining good brain function (particularly the area involved in verbal memory and learning). Lifting weights may work your guns, but it seems you’ve got to break a sweat for your brain to enjoy the knock-on effects. The best news, though, is that you’ve got a heap of ammo to whip out next time a younger family member starts joking about your doddery ‘senior moments’. You now know better than anyone that you’re far more of a braniac than they are, and actually, it’s all thanks to your age. Who would’ve thought? Written by Rachel Smith. Republished with permission of <a href="https://www.wyza.com.au/articles/lifestyle/in-praise-of/in-praise-of%E2%80%A6-the-50-year-old-brain.aspx">Wyza.com.au.</a>

Retirement Life

Research shows weekly bottle of wine increases risk of cancer

Bad news for wine drinkers. Research conducted by experts at the University Hospital Southampton NHS Foundation Trust, Bangor University and University of Southampton have discovered that women drinking one bottle of wine per week is equivalent to smoking 10 cigarettes a week. The habit contributes to the risk of cancer. Men who drink one bottle of wine a week have an equal cancer risk of 5 cigarettes a week. The results were published in the <a href="https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-019-6576-9">BMC Public Health medical journal</a>, which revealed that out of 1000 non-smoking women who indulged in wine, 14 developed cancer. The same applied to men. Dr Theresa Hyde, an author of the study wrote: “We must first be absolutely clear that this study is not saying that drinking alcohol in moderation is in any way equivalent to smoking.” She also clarifies that the study relates to those who drink one bottle of wine a week throughout their lifetime. Sophia Lowes, from Cancer Research UK told <a href="https://news.sky.com/story/weekly-bottle-of-wine-has-cancer-risk-of-up-to-10-cigarettes-11676929">SkyNews</a> that, "Research is clear - the less a person drinks, the lower the risk of cancer. Small changes like having more alcohol-free days can make a big difference to how much you drink.” So, to put it simply, reduce the habit of smoking and drinking, and live a healthier life.

Body

This beef red wine pie will melt in your mouth

These tasty pies are full of flavour and a great winter warmer! Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a rel="noopener" href="http://www.heartfoundation.org.au/recipes" target="_blank">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87. Ingredients 2 tsp peanut oil* 1 large onion, chopped 2 cloves garlic, crushed 1kg beef chuck steak trimmed of all fat and cubed* 2 tbs plain flour 200g Swiss brown mushrooms, quartered 2 tbs fresh thyme chopped 2 tbs fresh parsley chopped 2 sheets canola puff pastry defrosted 1 tbs reduced fat milk* 375ml red wine 375ml reduced salt beef stock 2 carrots thinly sliced 2 tbs reduced salt tomato paste Mashed potato and steamed beans to serve *Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick. Method <div id="ctl00_PlaceHolderMain_ctl10__ControlWrapper_RichHtmlField" class="ms-rtestate-field"> 1. Preheat the oven to 200°C. You will need 6 x 2 cup capacity ovenproof pie dishes. 2. Heat the oil in a large pot, add the onion and cook over a medium heat for 5 minutes or until golden. Add the garlic and the beef and cook for 5 minutes until the beef is browned. 3. Add the flour and tomato paste and cook for a further 2 minutes, stirring constantly. Stir in the red wine and stock and bring to the boil. Add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for about 1 hour then remove the lid and cook for a further 45 minutes until the beef is tender and the sauce is reduced and thickened. Stir through the parsley, transfer to a bowl and allow the filling to cool completely. 4. Using the top of a pie dish as a guide, cut 6 circles from the pastry, about 2cm larger than the dish. Spoon the cooled filling into the dishes. Brush the edges of each pastry circle with a little water then cover the dishes (damp side down); pressing the pastry to the side of the dish to seal. Cut a small cross in the top of each pie, insert a sprig of thyme and lightly brush with milk. 5. Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot. Serve the pies with mashed potato and steamed beans. Would you try this delicious pie? Let us know in the comments below. Republished with permission of <a href="https://www.wyza.com.au/recipes/beef-and-red-wine-pies.aspx">Wyza.com.au</a> </div>

Food & Wine

Why drinking wine is good for you

It turns out drinking a glass of red can be good for you – but only if you’re over 50, a new study suggests. While research has shown a little run in with wine can be good for you to offset age related diseases that typically emerge in middle age, researchers are saying the benefits that come for this age group has been miscommunicated in the past. The Boston Medical Centre in Massachusetts found that while 1,500 deaths are prevented each year by alcohol that a majority of these lives “saved” were adults aged 65 and over. Medical professional, Dr Naimi told the <a href="/umbraco/'It's%20not%20that%20alcohol%20can't%20be%20enjoyed.%20It's%20one%20thing%20to%20say%20that%20and%20another%20thing%20to%20allege%20it's%20good%20for%20your%20health.'">Daily Mail</a> that there was a widely believed myth that alcohol was good for you up until 10 years ago. “It's not that alcohol can't be enjoyed. It's one thing to say that and another thing to allege it's good for your health,” he explained. The expert noted people in the US begin drinking in their early 20’s but research cases do not use under 50-year-olds. 40 per cent of deaths every year in America due to alcohol are before the age of 50. “This shows that people who live to age 50 and drink presently are "survivors" - if you will - of their drinking,” Dr Naimi said. “They might have been healthier or have had safer drinking patterns. They're not an appropriate group to compare to non-drinkers.” Research examined alcohol related deaths between 2006 and 2010 in the US, noting that out of the 88,000 deaths every year – nearly 36 per cent of those were between the ages of 20-49. However, alcohol related deaths in the 50-65 age range was at 4.5 per cent. People older than 65 with alcohol related deaths was at 35 per cent. Contrastingly, there was a huge spike in deaths prevented by alcohol among senior citizens at 80 per cent. Dr Naimi said alcohol has a beneficial impact on the body as well as negative, particularly for cardiovascular diseases and cholelithiasis, commonly referred to as gallstones. Alcohol though, still causes more deaths than it prevents, saying younger people are “more likely to die from alcohol consumption than they are to die from a lack of drinking.” However, older people are more likely to see the health benefits of moderate drinking. Previous studies have shown that drinking little alcohol lowers the cholesterol levels in bile, thereby reducing the risk of gallstones developing.

Caring

What drives our wine choice – taste or the price tag?

Can a wine drinker judge the quality of a bottle by its price? The nature of this relationship has always been contested. We expect that consumers are willing to pay more for higher quality wines, while higher quality wines typically cost much more to produce. Some studies have identified that better quality wines do in fact <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1574-0862.2001.tb00058.x/abstract">sell for higher prices</a>, others <a href="http://www.tandfonline.com/doi/full/10.1080/13504850701222145#.VI5EmnuK2Vo">have not</a>. Fundamentally, it is the subjective nature of wine quality assessment and the lack of quality information held by consumers which potentially drives a wedge between price and its quality. Even though expert wine tasters are able to provide a sensory evaluation of a wine’s characteristics, evaluation is subjective and different tasters often maintain different opinions for the same wine. Further, wine is often argued to be an “experience good” - which means that consumers need to purchase and consume the good first to evaluate it. This subjective nature of wine evaluation and the inability of consumers to know what’s in the bottle before consuming it means that the pricing of wines according to some measure of quality may prove particularly difficult. To explain how wine prices differ statistical models have been developed to examine the relationship between wine price and its quality and a series of other factors thought to influence prices. These statistical models are called hedonic price functions. These hedonic functions recognise that price depends upon both demand and supply factors and are employed generally for differentiated goods, such as houses, personal computers and cars. For wine, hedonic price functions statistically estimate the relationship between prices and measures of a wine’s quality, reputation, variety, region, vintage, and other factors for one of the seminal wine studies. In an attempt to shed light on the price-quality debate, Chris Doucouliagos and I have recently <a href="http://ajae.oxfordjournals.org/content/early/2014/07/12/ajae.aau057.short">undertaken a meta analysis</a> of the relation between wine prices and quality ratings. The purpose of a meta analysis is to summarise previously published results from studies and make general conclusions of the major findings of a body of literature. The meta analysis examined more than 180 hedonic wine price models developed over 20 years covering many countries. The research identifies that the relation between the price of wine and its sensory quality rating is a moderate partial correlation of +0.30. This correlation is positive and statistically significant in approximately 90% of cases. In other words, approximately 90% of models estimated in the literature identified that the positive relation between prices and quality is not due to chance. The findings from the meta-analysis indicate, however, that the correlation between price and its quality is not perfect. That is, some wines are over-priced compared to quality, others may be under-priced. This recognition suggests some important implications for both wine producers and consumers. For wine producers specific pricing strategies to follow will depend on the quality of the wines produced and the nature of competition that producers face in the market. For example, some low quality producers may be able to charge higher prices than implied by quality, in the short term, as buyers may find it uneconomic to conduct the necessary search to identify quality. In other words, some consumers may be fooled by higher prices inferring higher quality, and pay higher prices than they really should. This deception may only occur for a short period of time as consumers become more aware of the wine’s quality over time. Alternatively, high quality producers may seek to charge higher prices than suggested by the wine’s quality level given that low-quality producers cannot sustainably follow a similar strategy. For consumers, the results imply that price may or may not infer quality. In other words, consumers should be wary of using price as a sole indicator of a wine’s quality. This implies that better informed buyers could potentially identify bargains in the short run. The question naturally arises, if wine experts differ in their opinions of a wine, what does a consumer do? Wine expert Jancis Robinson suggests that individual consumers may wish to follow the “preferences and prejudices” of a specific wine critic in making wine purchase choices. The moderate price-quality correlation identified across numerous studies occurs despite the lack of information held by consumers about a wine’s quality and the inconsistency of expert tasters when evaluating wines. Despite all this, it can be argued that quality still does matter.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/35252/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Written by <a href="https://theconversation.com/profiles/eddie-oczkowski-147677">Eddie Oczkowski</a>, Professor of Applied Economics and Quantitative Methods, <a href="http://theconversation.com/institutions/charles-sturt-university-849">Charles Sturt University</a>. Republished with permission of <a href="https://theconversation.com/what-drives-our-wine-choice-taste-or-the-price-tag-35252">The Conversation</a>.

Food & Wine

Bad news about wine on planes

Who doesn’t enjoy a glass of wine to help you get thought a long-haul flight? Or bought a couple of bottles duty-free to take home? Well, we have bad news for you. Wine doesn’t travel well. In fact, flying may be wine’s worst enemy. Wine expert Roy Moorfield told news.com.au there were two things about flying that worked against wine, whether it’s your in-flight glass of vino or the souvenir bottle you brought home in your suitcase. The vibrations of the plane, and the pressurised cabin, can both seriously alter the flavour, says Mr Moorfield, an international wine consultant with Cathay Pacific, who develops wines to serve mid-flight. Mr Moorfield said when he started working with Cathay Pacific as its Australian wine consultant, he realised there was no point trying wines before flying them as they tasted so different once they’d been in the air. “When we started out, we used to do a pre-tasting of wine in Australia and we’d cut the samples down from about 600 to 200 and fly them to Hong Kong and taste them up there,” he told news.com.au. “What we discovered was the wines we thought were the most suitable in Australia turned out to be among the least suitable when we tried them again in Hong Kong. And we thought, what’s going on here? “We realised the cabin atmosphere is about 40 per cent more dry in a good airline — it can be much more dry in other airlines — and we realised that affects the way you taste. “It dries out the follicles in your nose, that goes to your olfactory gland, and that’s where you get the sense of smell — and what you smell affects what you taste. “Your nose isn’t as good as it could be, it’s not smelling as well as it could be, and that affects the wine. It dulls it somewhat.” As well as the cabin condition, Mr Moorfield noted the micro-vibrations of the aircraft could upset the careful balance of acidity, tannins and fruit in wine, thus changing its flavour. “You don’t feel the vibrations in your seats because your seats are made to be comfortable, but when the planes vibrate they shake up the wine,” he said. “And the wine has flavour molecules, and those flavour molecules are either very tight, and withstand it, or it pulls them apart slightly, and the wine becomes quite dull. “So you have the effect of the fruits being reduced, and that exposes the acidity and the tannin. So we have to find wines that have a better balance and can fly with those nice tight flavour molecules. “We fly them and then taste them, and if they’d gotten through those rigours we can select them to fly.” So what can you do? Firstly, some varieties of wine travel better than others. “Pinot noir is very difficult, it’s very difficult to find one that flies well because it’s very fragile. We do find ones that work but we really have to hunt for them,” he said. “Shiraz works very consistently because it’s got a lot of flavour and the tannins are slightly softer. “The new modern style of cabernet sauvignon they’re making in Europe, which is more like the Australian version, has softer tannins and quite success too. Merlot is quite successful. “Sauvignon blanc works, and chardonnay is probably the most consistently performing white. Rose works very well as well.” And what about those souvenir bottles of wine you’ve bought duty-free? Unfortunately, if you pop the cork immediately post-holiday it’s unlikely to taste like it did when you sampled it. However, Mr Moorfield said the wine could recover, so as soon as you get home, should put it aside and let it settle for about six months before opening it.

Travel Tips

Chicken braised in white wine and herbs

“My mum came on my show Everyday Gourmet to make this quintessential French dish. It was so popular that I had to share it again. It’s brilliant because it’s so simple to make and can either be a fast mid-week dinner for the family (that’s how Mum serves it) or served to impress guests dining at your home,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>6 tarragon sprigs, plus extra handful of ﬁnely chopped leaves to serve</li> <li>2 ﬂat-leaf parsley sprigs, plus extra handful of ﬁnely chopped leaves to serve</li> <li>30 g butter</li> <li>1 tablespoon olive oil</li> <li>1 x 1.5 kg chicken, cut into 8 pieces</li> <li>1½ tablespoons cognac (or brandy)</li> <li>2 French shallots, ﬁnely chopped</li> <li>150 ml white wine, such as riesling</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>2 egg yolks</li> <li>100 g crème fraiche</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Remove the tarragon and parsley leaves from the stalks and ﬁnely chop the leaves. Reserve the stalks.</li> <li>Heat the butter and oil in a heavy-based ovenproof sauté pan until foaming. Add the chicken pieces and sauté for 2 minutes on each side until they are golden brown all over. Add the cognac and ﬂambé by igniting with a match and then waiting for the ﬂames to subside. Remove the chicken from the pan and place on a plate.</li> <li>Add the shallot and reserved herb stalks to the pan and stir for 1–2 minutes until the shallot is golden. Pour in the wine and bring to the boil. Return the chicken pieces to the pan and add a good pinch of salt and pepper. Cover with the lid and bake for 35 minutes until the meat falls easily from the bone.</li> <li>Remove the chicken pieces from the pan and place in a warm serving dish. Cover with foil and keep warm. Place the pan over medium heat, bring the pan juices to the boil and cook until reduced by one-quarter. Remove the herb stalks.</li> <li>Mix the egg yolks and crème fraiche until smooth.</li> <li>Remove the pan from the heat and whisk in the egg yolk mixture and chopped herbs until the sauce is smooth and coats the back of a spoon. Pour the sauce over the chicken and serve with the remaining chopped tarragon and parsley.</li> </ol> <img width="139" height="182" src="https://oversixtydev.blob.core.windows.net/media/7265047/image__139x182.jpg" alt="Image_ (36)" style="float: right;"/>Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

5 European destinations every wine-lover must visit

Raise a glass to these decadent destinations. 1. Champagne, France There’s just something about the word ‘champagne’ that gets us all excited. Arguably the most famous type of wine in the world, champagne was first developed right here in the south of France by monk Dom Perignon in the 17th century. Today, you can tour some of the world’s oldest and most iconic producers – like Taittinger, Veuve Cliquot and Ruinart – then bed down in beautifully restored country chateaux. 2. Piedmont, Italy Sitting in the northwest of Italy on the border with Switzerland and France, the Piedmont (pronounced Peh-ah-mont-ay) region is famous for its rich reds like Barbera, Dolcetto and Nebbiolo, and crisp white Cortese, Arneis and Erbaluce. As well as some excellent – and ancient – cellar doors, there are high-end hotels, Michelin-starred restaurants and indulgent spas. 3. La Rioja, Spain Earlier this year Vogue magazine called La Rioja the wine region to visit right now, so you know it’s got to be good. The landscape is made up of gnarled vines, shimmering olive groves and walled medieval villages, all set under pale blue skies and near constant sun. It’s only a small region but there are more than 500 wineries turning out excellent varietals, ranging from deep reds to delicate rosé and fresh whites. Don’t miss a stay at Marqués de Riscal, arguably the world’s most famous wine hotel, designed by Frank Ghery. 4. Douro Valley, Portugal The Romans introduced wine to the Douro Valley in northern Portugal as far back as the third century AD. Over time, it’s become known for its steeply terraced vineyards, small family-run quintas (winemaking estates) and port. Everything here centres around the Douro River and vineyards run all along its winding banks. You can see this enchanting region by road or hop aboard a small ship and cruise along the river at a stately pace – with plenty of stops for tastings. 5. Velké Bilovice, Czech Republic It might not be as famous as the others on this list, but Velké Bilovice is something special. The Czech Republic’s most famous wine producing town has the good stuff running through its veins. It has a population of just 3,900 yet is home to more than 1,000 winemakers tending 2,000 vineyards. Every building in town has something to do with wine and every day during the season a different cellar door will open for tastings – just look out for the sign reading ‘degustace’. Have you ever been to these destinations?

International Travel

The reason wine tastes odd on planes

If you’ve ever asked for a glass of red on a plane to relax (or perhaps calm your nerves) you might’ve noticed how it tastes a little bit different when you’re in the plane cabin. Well, there’s a good reason for this. Writing for <a href="https://www.stuff.co.nz/" target="_blank">Stuff</a>, travel expert Michael Austin explains why this is the case. “That air is being recirculated, and it carries provocative notes of jet fuel, upholstery and carpet, all of which tend to fade the longer you spend in that tube, and maybe that's a good thing for those of us who don't particularly love those smells,” Austin writes. “But the problem is that even the stuff we do want to smell eventually fades. And when the aromas go, the flavours go too. It's all caused by your own aircraft-induced dehydration – the drying-out that afflicts you every time you go wheels-up. “You don't get entirely stripped of your ability to smell and taste, obviously (you can taste well enough to know that you're not wild about the over-salted yet still-kind-of-bland food resting on the tray in front of you), but your senses very quickly begin to operate at a fraction of their normal capacity - and they go downhill from there. “You gradually lose your ability to smell and taste the subtle aromas and flavours you might have been easily able to identify and name in the most creative ways on the ground.” So, there you have it, that’s why wine tastes a little odd on planes.

Travel Tips

Bored? Wine is the cure according to these vintage ads

It’s 1961. You’ve slaved in the kitchen to make breakfast, sent the hubby off to work and finished all the housework like any good wife should. Time for some wine. Well, that’s what these vintage ads for Sanatogen “Tonic Wine” recommend! <img width="600" height="814" src="https://oversixtydev.blob.core.windows.net/media/44243/image__600x814.jpg" alt="Image_ (28)" style="display: block; margin-left: auto; margin-right: auto;"/> Twitter user Richard Littler recently rediscovered the sexist alcohol-peddling ad and <a href="https://twitter.com/richard_littler/status/916238277442760704" target="_blank">shared it online</a> with the caption, “I’ve always loved this ad. ‘Bored when your husband is out at work? Drink wine! We’ve even added the word ‘tonic’ to make it sound healthy!’” Another of the company’s ads, headlined “Kids are murder!” claims the wine makes life “much more bearable” for mums with rambunctious little ones. <img width="600" height="804" src="https://oversixtydev.blob.core.windows.net/media/44244/image__600x804.jpg" alt="Image_ (29)" style="display: block; margin-left: auto; margin-right: auto;"/> But what if you’re unmarried and childless with a sprinkling of depression? Don’t you deserve some wine too? Don’t fret – there’s something just for you. Phosferine Tonic Wine has ditched the housewife angle to tout its booze as a cure for depression and anxiety. <img width="600" height="801" src="https://oversixtydev.blob.core.windows.net/media/44245/image__600x801.jpg" alt="Image_ (30)" style="display: block; margin-left: auto; margin-right: auto;"/> “If you are rundown, anxious or worried, this splendid tonic fortifies you and restores vitality,” the ad reads. Thankfully, these days you don’t need a reason to pour out a nice glass of vino!

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Research shows weekly bottle of wine increases risk of cancer

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Why drinking wine is good for you

What drives our wine choice – taste or the price tag?

Bad news about wine on planes

Chicken braised in white wine and herbs

5 European destinations every wine-lover must visit

The reason wine tastes odd on planes

Bored? Wine is the cure according to these vintage ads