The effect of wine, but grapes reach to drink the health effects of wine, because red grapes, anti-aging free radicals present in the grape skin, and the prevention of cardiovascular disease tannins, mainly in thegrape seeds. So, the long-term, an appropriate amount of the right to drink red wine, can actually play a cultivation role in health care.

The effect of wine: Wine and cardiovascular disease prevention
Proanthocyanidins in wine, to stabilize the collagen fibers constitute a variety of membrane can inhibit the decarboxylation of histidine? To avoid? Students too much histamine, reducing the permeability of the blood vessel wall to prevent arteriosclerosis. In addition, the original flower pigment infarction the risk of death. According to the United States Medical Research Council statistics show that: like drinking low-grade wine Frenchman, Italian, and the lowest heart disease death rates, drink liquor, wine Americans, Finns heart disease mortality rate is high.

The effect of wine: Wine prevention and treatment of cerebral thrombosis
Wine contains the the Baili Lo (resveratrol), a phytoalexin, with inhibition of platelet aggregation. The wine’s Veratryl exist in the grape skin, is a cedar new? Grape glycosides, about 1 μg per liter – red wine, white wine containing 0.2 mg. The experimental results show that: even if the red wine diluted 1000 times and still effective inhibition of platelet aggregation, inhibition rate of 42%, can reduce the incidence of cerebral thrombosis.

The effectiveness of wine: wine can prevent kidney stones
German scientists in the study found that moderate consumption of wine can prevent kidney stones. Medical scientists of the University of Munich, Institute of Medicine recently pointed out: the traditional view of multi-drink beverage can prevent kidney stones is not science, not comprehensive, the most – it is important to look at what drinking beverages, 45000 healthy people and clinical observation of patients, the researchers confirmed that people often drink the right amount of wine, easy to get kidney stones. The researchers found that moderate drinking to drink, the risk of kidney stones are not the same day, drinking a quarter-liter of coffee, 10% lower risk of kidney stones better than no such habit; consumption of a variety of black tea was 14 percent lower; 36% lower consumption of a variety of wine have the chance of kidney stones at least – the risk of illness than non-habit.

The effect of wine: wine can prevent breast cancer
The latest results show that: wine drinks, feeding the mice had been induced to have cancer, found the wine a strong inhibitory effect on cancer. Of Illinois Pharmaceutical University researchers selected – mulberry, peanut, grape skin cancer the most dynamic. U.S. scientists recently now, the wine contains chemicals that can prevent breast cancer, were in San Francisco’s Wine Institute, Roy? Williams said at a press conference in Washington, they found in red wine and white wine a material of the prevention of breast cancer role. This material so this effect, because it anti-estrogen, estrogen and breast cancer.

Main article: Storage condition (wine)
The storage condition of the bottled wine will influence a wine’s aging. Vibrations and heat fluctuations can hasten a wine’s deterioration and cause adverse effect on the wines. In general, a wine has a greater potential to develop complexity and more aromatic bouquet if it is allowed to age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine develops.[1] On average, the rate of chemical reactions in wine double with each 18 °F (8 °C) increase in temperature. Wine expert Karen MacNeil, recommends keeping wine intended for aging in a cool area with a constant temperature around 55°F (13°C). Wine can be stored at temperatures as high as 69°F (20°C) without long term negative effect. Professor Cornelius Ough of the University of California, Davis believes that wine could be exposed to temperatures as high as 120 °F (49 °C) for a few hours and not be damaged. However, most experts believe that extreme temperature fluctuations (such as repeated transferring a wine from a warm room to a cool refrigerator) would be detrimental to the wine. The ultra-violet rays of direct sunlight should also be avoided because of the free radicals that can develop in the wine and result in oxidation.[5]
Wines packaged in large format bottles, such as magnums and 3 liter Jeroboams, seem to age more slowly than wines packaged in regular 750 ml bottles or half bottles. This may be because of the greater proportion of oxygen exposed to the wine during the bottle process. The advent of alternative wine closures to cork, such as screw caps and synthetic corks have opened up recent discussions on the aging potential of wines sealed with these alternative closures. Currently there are no conclusive results and the topic is the subject of ongoing research.[1]

The ratio of sugars, acids and phenolics to water is a key determination of how well a wine can age. The less water in the grapes prior to harvest, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage and viticultural practice come into play here. Grape varieties with thicker skins, from a dry growing season where little irrigation was used and yields were kept low will have less water and a higher ratio of sugar, acids and phenolics. The process of making Eisweins, where water is removed from the grape during pressing as frozen ice crystals, has a similar effect of decreasing the amount of water and increasing aging potential.[2]
In winemaking, the duration of maceration or skin contact will influence how much phenolic compounds are leached from skins into the wine. Pigmented tannins, anthocyanins, colloids, tannin-polysaccharides and tannin-proteins not only influence a wine’s resulting color but also act as preservatives. During fermentation adjustment to a wine’s acid levels can be made with wines with lower pH having more aging potential. Exposure to oak either during fermentation or after during barrel aging will introduce more phenolic compounds to the wines. Prior to bottling, excessive fining or filtering of the wine could strip the wine of some phenolic solids and may lessen a wine’s ability to age.[1]

The aging of wine, and its ability to potentially improve wine quality, distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine’s sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.

New Labels, finishing the Bubbly, Bottling, Pruning and Marketing are filling our days!

January has brought the rains back to Oregon after a rather dry December. Many have heard me say “ I like the rain (somewhat) because it is what keeps the riff raff out. If we had the weather of San Diego everyone would live here!” The rain gives our grapes the moisture they will need for our dry long summers, and gives us a chance to enjoy the many shades of green that can be observed in the Willamette Valley.

Heart of Willamette, our local winery association, is updating our web site to include what to do and see, where to eat and tour, and where to rest you head after a glorious day of touring. Start planning you trip to visit Airlie and if I haven’t already I will introduce you my neighborhood, it is great. The rain is here now but Summers and Falls are usually perfect!

Yesterday, I talked about my new learning curve… Oregon Pinot Gris as the marketing manager for the Oregon Pinot Gris group.

The players who are leading the education:

Airlie Winery
Apolloni Vineyards
Christopher Bridge Cellars & Satori Springs Estate
David Hill Winery
Oak Knoll Winery
Pudding River Wine Cellars
Terrapin Cellars
Yamhill Valley Vineyards
A very important writer has asked me to define the style of each wine. Great, because I asked each member of the marketing group to send a sample to me so I would be able to do just that, from my own perspective. As I prepare to tell him what I’ve learned, I’m also going to go on record, because my blog is where I keep track of all my thoughts about wine.

What I’ve learned about the uniqueness of each, along with the wine’s flavors, including that each harvest is truly unique. This makes it not only difficult to create a wine that’s going to be consistent from year to year, it also makes it impossible. So, with these wines, each vintage is an adventure.

The first step: control wine wine temperature. Traditionally, drinking red wine at room temperature is cool, between 18 to 21 degrees Celsius (white wine is between 9 to 12 degrees), in which temperatures are in the red wine of the year’s best. After a cold bottle of red wine red wine at room temperature than the cool tannin (astringency of the wine was the material) features will be more significant, and therefore more astringent taste. White wine to the contrary, it is to highlight the fresh and chilled sour therefore suitable for drinking. When drinking the correct approach is to post with your fingers and hold the goblet’s cup instead of holding hands, or temperature differences caused by alcohol will affect the wine coordination.

Step two: sober up. Dusty bottle of wine for many years, will smell just opened there, then you need to “wake up” this wine. Into the fine wine hangover converters wait ten minutes, the wine’s smell will disperse. Sobering devices generally require air contact the wine and the largest area. After full oxidation of red wine, the fragrance of the showing came. This process may be extended an hour is best, resulting in an atmosphere overflowing wine.

The third step: View wine. Kind enough to sultry red wine heart, glass of red wine to pour wine when tapped, the wine does not overflow as the basic requirements. In the case of the lit glass of red wine on white paper tapped to watch the edge of red wine, are more structured the new wine, the color uniformity of age who is a little bit, if slightly brown, it may encounter a bottle vintages.

Step four: drinking. Entry in the wine before sniffing deeply about in the glass, this time has been able to enjoy the fragrance of wine, new wine of the fruit flavor is heavy, and aged wine will be advertised in such a deeply introverted personality. Swallowed a red wine, so wine stays in the mouth a moment, to play two on the tongue roll, then take a deep breath so that the full sensory experience of wine, and finally all the swallow, in which an lingering fragrance immediately.

Step five: the wine order. Chen should be under the new drinking earlier in the post, light post earlier in the principle of concentrated drinking.

Red wine is not the year the older the better. Year is the year that the concept of wine quality. Red wine has fresh-and aging type of points, generally fruity fresh type, general type of wine aging, rich, mellow, best drinking period varies depending on the wine, usually in 2 – 10 years. More than 10 years bottling does not drink the wine.

The so-called dry wines (dry white, red) refers only to the amount of sugar in wine, and no other meaning. In accordance with the provisions of the standard, dry wine sugar content in 4.G / L or less. Because this type of wine with low sugar content, not sweet, so shown more grape fruit, fermentation and aging of wine left mellow. Traditional sense of the wines are sweet wines, the sugar content in 50.G / L or more. Dry red wine “dry” is borrowed from the champagne brewing a word that does not add any water, spices, alcohol and other additives, the direct use of pure grape juice brewed wine. Red grape juice, grape skin does not filter core, led to drink grape juice and then filtered, the brewing process, dissolved in grape skin color of the wine, dry red wine. Dry red wine, there are two, one is simply filtered; the other will continue to press residues. Squeeze dry red wine with more tannin, taste thicker. In other words, it is not red sweet drink. In China, some people like to drink red wine, when mixed drink Sprite, indicating that drinking is in fact not suitable for drinking red wine, red wine but orthodox.

(A), the types of grapes, wine brewing grape varieties are Shiraz, Cabernet, Avignon, Mer lot, and so on. Often appear on wine labels these names refers to the use of grape varieties. Some wine grapes from a single species, some of which are from 2 to 3 kinds of grapes, wine out of red wine will taste different. Single or mixed brew of red wine grape varieties are just as good, but just for different consumer tastes.

(B), the origin of wine – “Old World wine” and “New World Wine” wine produced in the world many countries, the origin of wine one partition method, divided into “Old World wine” and “new the world’s wine. “

(C), Old World wine generally refers to Europe (particularly France and Italy) produced wine, they are in the international market price is slightly expensive. “New World wine” means wine in Australia, Chile and other countries producing wine. French wine in the past with cattle blood are extracted pigment color, in the mad cow disease concerns under the influence once the sales of French wine. Australia and Chile as location, grape producing areas are in places almost no pollution, so the wine in Australia and Chile is a well-known in the international market. Australia’s wine from the grape skin itself using pure plant extract color pigment is red wine industry initiative with the natural material palette. Australia’s AR EM WINE (​​Australia Rubin) and Chile ALMA VIVA (AMA Wiwa) are relatively well-known “New World wine” brand