Archive for the ‘commentary’ Category

I’ve heard this question literally hundreds of times. I’ve even asked it myself.

There are many variations, such as “I seem to get drunk on less,” or “In the morning I can’t remember the night before.” Rest assured that if you’ve had anything like these experiences, you are not alone.

So why does it happen, and more important, what can we do about it?

The science behind this phenomenon is all too simple: as we age (yes, sadly it’s all about aging) our systems, our organs, and every cell in our body start to slow down. According to nutritionist Tina Nunziato CHNC of Dr. Liz Cruz Partners in Digestive Health, our organs don’t process things as quickly or as completely as they used to. Our liver, for example, may not fully metabolize all the alcohol in the wine we consumed last night. The next day, we may feel slightly fuzzy-headed, nauseous, or headache-y.

To compound the problem, our gut and colon don’t eliminate all the toxins the way they used to, so over time we experience a build-up of toxicity throughout our body. It’s no wonder that we “Can’t drink like we used to.”

The picture, however, needn’t be so bleak. We can change our habits so that we can imbibe and enjoy.

We need to understand, first, that ill effects will increase with the amount of alcohol ingested, and all wines are not created equal when it comes to alcohol content. Red wines from warm climate regions, such as Australia and many parts of California, may have an alcohol content as high as 15.5 percent (think Shiraz, Zinfandel, Petite Sirah, and many Red Blends). A cool climate white or red, on the other hand, such as one from northern France or northern Italy, might weigh in at only 12.5 or 13 percent (such as Sancerre or Chianti). Your body feels the difference, and you may find that simply switching to lower alcohol wines will resolve your issues.

Hydration is also a significant part of the solution. Drinking lots of water alongside your wine dilutes the alcohol, so make sure there’s a glass of water beside your glass of wine, and that you drink both throughout the evening.

Book-ending your wine consumption with lots of water will also help your system perform better. Drink one or two eight-ounce glasses before you start drinking wine, and do the same before bed and first thing in the morning.

Finally, “go European.” Many visitors to Europe say they can drink wine all day and never feel drunk, and that’s partly due to the generally lower alcohol content of European wines. But more important, in Europe they use wine as a meal-time beverage, not a cocktail. If you have a glass in one hand, you should have a fork in the other. When you enjoy wine alongside food, whether it’s a light appetizer of almonds and cheese, or
a full-blown five-course meal, your body will process the alcohol much more efficiently.

It’s as simple as that. You can still enjoy the pleasure of a glass of wine (or two), as long as you adjust and adapt to your new, more mature reality. I know I will. Cheers!

I just read a great post on WineSpectator.com. It told me that some clever researcher has discovered that cows who eat winemaking residue (such as crushed up skins and seeds) are happier, healthier, and pass less gas.

Yes, someone found a way to measure cow flatulence (I can’t wrap my head around that one) and were able to determine that happy wine-junk-eating cows pump less gas into the atmosphere. And since an ordinary cow’s typical CO2 production is equal to an automobile’s (imagine that!), then feeding grape junk to cows is as good as car pooling for cleaning up the environment.

Right?

I know we’re all looking for ways to save our planet, so isn’t it GREAT that DRINKING MORE WINE has been added to the list? Now you can sip away all evening, knowing that the more you drink, the more new wine will be needed to meet increasing demand. And that creates more wine-grape-junk to feed to all those happy cows.

Check this article out for yourself: it’s a feel-good read.

Cows, the popular bovines behind beloved wine accompaniments steak and cheese, may get fit from wine just like humans do, a new agricultural nutrition study shows. Cows in Australia were fed about 11 pounds of grape pomace, or marc—the skins, seeds and stems usually repurposed after winemaking for brandy production, or tossed in the refuse bin—along with their usual cuisine of cow food, for 37 days. Some of the winemaking leftovers were consumed in pellet form and some were scraped right out of the vat, retaining their pleasing winey smell for the animals. Compared to the dairy cows that only ate hay and bugs or whatever, the wine waste bovines improved, at least for our purposes, in three ways: They produced 5 percent more milk, that milk was higher in anti-oxidants and fatty acids (that’s a good thing) and, perhaps best of all, the cows’ methane emissions were reduced by 20 percent. Cows, you see, have four stomachs, and when they get gassy after a big meal, entire ecosystems cry out with great lamentation: A cow annually spews as much greenhouse gas as a car does. So drink up—tonight’s wine might make tomorrow morning’s milk cheaper, better for you and better for the planet. — WineSpectator.com

 

It’s clearly an idea whose time has come: powering a car with fuel made from wine-based ethanol and whey (as in, “curds and whey,” a cheese product).

The Huffington Post’s OrganicAuthority.com reported on the 5th annual Eco-Rally between Oxford and London, England. During the rally, this very hot Lotus Exige 270E Tri-Fuel went like hell (from zero to 60 in four seconds!!) on, well, wine and cheese. In a pinch, though, it can consume methanol or traditional petroleum-based fuel.

Apparently biofuel is not a new idea. Businesses have been creating and selling fuel made from all kinds of biological stuff, including compost, vegetable matter, animal waste, and my personal favorite, used deep fryer grease.

Wow. The advantage of all these fuels is that, “Unlike petroleum, biofuels are biodegradable, easily renewable, less noxious and less toxic.” That’s good — we can share a picnic with our vehicle, and know we’re being good to the environment.

Actually, the French have been producing wine-based ethanol for some time: that’s what they do with all the surplus wine they haven’t been able to sell in recent years.

So I’ll raise a glass and say, “Merde!” Isn’t that word used as a toast in France? Or if not, it’s probably used as a fuel…

Cheers!