Red wine increases cancer risk – but nine out of 10 drinkers

Nine out of 10 people are not aware that drinking red wine can increase a person’s chances of getting cancer, a new poll suggests.

World Cancer Research Fund said that many people are not aware of the steps they could take to reduce their cancer risk.

The latest evidence suggests that the claimed benefits of drinking red wine for heart health are less than previously thought and are outweighed by the harmful effect alcohol has on cancer risk.

The warning comes after a new survey found that 87 per cent of British adults are unaware that drinking the popular alcoholic beverage could increase a person’s risk of cancer.

Younger people were more aware of the risks, with 27 per cent of 18 to 24-year-olds identifying it as a risk factor, compared with just 6 per cent of people over the age of 55.

2016 vintage wine: Incredible drone views of English vineyards

However, the charity found that three quarters of people are aware of the link between inherited genes and cancer, even though it accounts for less than one in 10 cases.

The charity said that not drinking alcohol is one of the most important things people can do to reduce their cancer risk, alongside not smoking and being a healthy weight.

Red wine increases cancer risk – but nine out of 10 drinkers are not aware of the dangers

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What really goes inside your wine?

Sarah Toule, head of health Information at World Cancer Research Fund, said: “It is very worrying, but not surprising, that so few people know that red wine increases cancer risk when there are so many contradictory messages out there.

“All types of alcohol increase the risk of a number of different cancers so we recommend for cancer prevention that people don’t drink any alcohol.

“In fact, around 21,000 cancer cases could be prevented in the UK every year if no one drank alcohol.

“We know that it can be hard for people to not drink at all so we’d encourage them to be ‘alcohol savvy’ if they do. For example, add a low-calorie mixer to your alcohol and, in between each alcoholic drink, have a glass of water.

“It’s also really important to not binge-drink and to spread your weekly limit of seven drinks over a number of days as well as keeping a few days alcohol-free.”

13 ways to help prevent cancer

13 ways to help prevent cancer

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Stopping smoking. This notoriously difficult habit to break sees tar build-up in the lungs and DNA alteration and causes 15,558 cancer deaths a year

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Avoiding the sun, and the melanoma that comes with overexposure to harmful UV rays, could help conscientious shade-lovers dodge being one of the 7,220 people who die from it

3/13

A diet that is low in red meat can help to prevent bowel cancer, according to the research – with 30 grams a day recommended for men, and 25 a day recommended for women

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Foods high in fibre, meanwhile, can further make for healthier bowels. Processed foods in developed countries appear to be causing higher rates of colon cancer than diets in continents such as Africa, which have high bean and pulse intakes

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Two servings of fruit and three servings of vegetables a day were given as the magic number for good diet in the research. Overall, diet causes only slightly fewer cancer deaths than sun exposure in Australia, at 7,000 a year

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Obesity and being overweight, linked to poor diet and lack of exercise, causes 3,917 deaths by cancer a year on its own

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Dying of a cancer caused by infection also comes in highly, linked to 3,421 cancer deaths a year. Infections such as human papilloma virus – which can cause cervical cancer in women – and hepatitis – can be prevented by vaccinations and having regular check-ups

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Cutting back on drinks could reduce the risk of cancers caused by alcohol – such as liver cancer, bowel cancer, breast cancer and mouth cancer – that are leading to 3,208 deaths a year

2014 Getty Images

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Sitting around and not getting the heart pumping – less than one hour’s exercise a day – is directly leading to about 1,800 people having lower immune functions and higher hormone levels, among other factors, that cause cancers

2011 Getty Images

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Hormone replacement therapy, which is used to relieve symptoms of the menopause in women, caused 539 deaths from (mainly breast) cancer in Australia last year. It did, however, prevent 52 cases of colorectal cancers

2003 Getty Images

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Insufficient breastfeeding, bizarrely, makes the top 10. Breastfeeding for 12 months could prevent 235 cancer cases a year, said the research

AFP/Getty Images

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Oral contraceptives, like the Pill, caused about 105 breast cancers and 52 cervical cancers – but it also prevented about 1,440 ovarian and uterine (womb) cases of cancer last year

2006 Getty Images

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Taking aspirin also prevented 232 cases in the Queensland research of colorectal and oesophagal cancers – but as it can also cause strokes, is not yet recommended as a formal treatment against the risk of cancer

The charity surveyed 2,000 British adults about whether they knew certain types of product were linked to cancer, for example, red wine or ham.

Dr Rachel Thompson, head of research interpretation at World Cancer Research Fund, added: “Cancer is a devastating disease and we are working for a world free of preventable cancers. People are aware of some risk factors, such as inherited genes, but not some of the modifiable lifestyle factors that can really make a difference.

“With so many people being diagnosed with cancer, we want people to know what factors are increasing their risk, such as red wine, so that they can make informed choices to help reduce their risk”.

PA

A coffee chiffon cake that’s as stunning as it is delicious

In celebration of this month’s New York Fashion Week, The Culinary Institute of America created a recipe that is as timeless as a little black dress, but as decadent as the finest pair of platform pumps. Inspired by the most delicate of fabrics, this Sweet Coffee Chiffon Roulade is as visually stunning as it is delicious — and it even includes a few accessories.

A chiffon is a cake lightened with a whipped egg white meringue. It is soft and subtle, but we’ve paired it with bold flavors that will stand out in a crowd. Visually, the roulade, sometimes known as a Swiss roll, shows off the coffee and dulce de leche fillings with clean lines and sleek minimalist colors. And the white chocolate truffle, flavored with Irish cream liqueur, is the statement jewelry that glistens on its way down the runway.

If you do make all the recipes, here are a few little tips. Though there appears to be lots of down time, you can spend most of that time preparing the other components. Make the chocolate cookie dough while your ganache sets, and then roll and bake the cookies while your truffles chill. Dip your truffles in coating chocolate while the roulade sets in the refrigerator and, before you know it, everything will come together at the same time.

SWEET COFFEE CHIFFON ROULADE

Start to finish: 4 1/2 hours (active time: 2 hours)

Servings: 16

Dulce de Leche Ganache (recipe follows)

Vanilla Chiffon Cake (recipe follows)

Coffee Bavarian Cream (recipe follows)

Chocolate Cookies (recipe follows)

Irish Cream Truffles (recipe follows)

Prepare the ganache and refrigerate while you prepare the chiffon cake.

Prepare and bake the chiffon cake. Once it has cooled, run a butter knife around the edges of the baking sheet to loosen the cake. Use the knife to lift one corner of the cake, and then carefully use your hands to loosen the cake from the baking sheet (do not remove the parchment paper lining from the cake). Gently slide the cake out of the pan and onto a flat work surface. Place a second piece of parchment paper over the top of the cake and use a rolling pin to lightly roll the cake to make it flat and level. Remove the top piece of parchment paper and reserve for another use.

Turn your baking sheet over and slide the cake (with its bottom parchment paper intact) onto the back of the baking sheet. Pour the chilled ganache over the cake and use an offset spatula to spread it evenly over the whole cake. Refrigerate the cake until the ganache is firm, at least 30 minutes.

Prepare the coffee Bavarian cream. Immediately pour it over the ganache-covered cake and quickly spread, leaving a 1/2-inch border around the outside edge, using an offset spatula. Work quickly, since the gelatin in the cream will begin to set. Return the cake to the refrigerator to set for at least 1 hour.

Remove the roulade from the refrigerator and transfer to a flat work surface, with the long side of the cake parallel to the edge of the counter. Starting with the edge closest to you, start to slowly and carefully roll the cake inward, loosening the parchment paper as you roll. Use the parchment paper as a guide to assist in the rolling. Roll inward until you form a tight cylinder.

Tightly roll the roulade in the parchment paper and carefully transfer to the baking sheet. Refrigerate for at least 30 minutes.

Remove the chilled roulade from the refrigerator and remove the parchment paper. Slice the roll into 16 even slices. Serve each slice with a chocolate cookie and an Irish cream truffle.

DULCE DE LECHE GANACHE

Makes about 2 1/2 cups; servings: 16

1 1/4 cups (7 ounces) chopped white chocolate or white chocolate chips

1/4 cup prepared dulce de leche

Pinch of kosher salt

3/4 cup heavy cream

Place the chocolate, dulce de leche, and salt in a medium heat-safe bowl and set aside.

In a small saucepan, bring the heavy cream to a boil over moderate heat. Pour over the chocolate mixture and let sit for 3 minutes. Starting in the center, gently stir the mixture until it is smooth and all the liquid has been combined. If the chocolate or dulce de leche are not fully melted, place the bowl over a hot water bath to reheat gently. If your dulce de leche does not fully incorporate, some small lumps may remain. Though this won’t affect the final product, you may choose to use a stick-blender for a smoother appearance.

Set the mixture aside to cool. Refrigerate while you prepare the remaining recipes (it will thicken considerably).

VANILLA CHIFFON CAKE

Makes one 13- by 18-inch cake; servings: 16

3 egg whites

7 tablespoons sugar

6 egg yolks

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/4 cup plus 2 tablespoons cake flour

Preheat the oven to 350 degrees F. Grease a 13- by 18-inch baking sheet with oil or butter, including the sides. Line the sheet with parchment paper and grease on top of the paper. Set aside.

In a stand mixer fitted with the whip attachment, combine the egg whites and sugar. Whip on high speed until a stiff-peak meringue forms, about 4 minutes.

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In a separate large bowl, whisk together the yolks, oil, vanilla, and salt. Using a rubber spatula, gently mix about 1/3 of the meringue into the egg yolks mixture. Add the remaining meringue and very gently fold the mixture together, using the spatula to scoop from the bottom of the bowl and around the edges. Mix just until combined, taking care not to deflate the meringue as you stir.

Sift the flour over the top of the batter and gently stir to combine.

Pour the mixture onto the prepared baking sheet and use an offset spatula to quickly but gently spread the batter, creating a level surface.

Bake until the cake is golden brown and springs back slightly when touched, about 12 minutes. Set aside to cool completely before use.

COFFEE BAVARIAN CREAM

Make about 3 1/2 cups; servings: 16

3/4 cup plus 1/3 cup heavy cream, divided use

1/2 cup milk

2 tablespoons coffee beans, cracked

1/4 teaspoon kosher salt

2 tablespoons ice cold water

1 teaspoon granulated gelatin

3 egg yolks

1/4 cup sugar, divided use

1 teaspoon vanilla extract

Note: This recipe should be prepared immediately before use. The cake should already be cooled and coated in ganache, ready to be topped with cream.

In a stand mixer fitted with the whip attachment, whip ¾ cup of heavy cream on high speed until soft peaks form, about 30 seconds. Cover the bowl with plastic wrap and refrigerate until needed.

In a medium saucepan, combine the remaining 1/3 cup of heavy cream, milk, coffee beans, and salt. Bring to a boil over medium heat. Remove from the heat, cover, and set aside for 15 minutes.

Place the ice water in a small bowl. Sprinkle the gelatin over top, stirring as needed to ensure it is all submerged. Set aside.

In a medium heat-safe bowl, combine the egg yolks, about half of the sugar, and the vanilla extract. Prepare a large bowl of ice water and set aside.

Strain the coffee-milk mixture through a fine mesh sieve, discarding the beans. Return the mixture to the pot (wipe out to remove any coffee beans) and add the remaining sugar. Bring to a simmer over medium heat.

Pour about 1/2 of the hot milk into the egg yolks, whisking constantly. Whisk in the remaining hot milk mixture and then transfer back to the pot. Lower the heat to medium-low and cook, stirring constantly, until the mixture coats the back of the spoon, about 3 minutes. Remove from the heat and stir in the soaked gelatin mixture until it has dissolved.

Return the mixture to the bowl (strain through a fine mesh strainer if there are lumps) and place over the prepared ice water bath. Stir until the sauce feels cool to the touch (about 75 degrees; not too cold).

Pour the cooled sauce into the bowl of whipped cream and gently fold until combined. Use immediately, according to the method.

CHOCOLATE COOKIES

Servings: 16 cookies

1 3/4 cups all-purpose flour

1/4 cup good-quality cocoa powder

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

In a medium bowl, sift together the flour, cocoa powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping the bowl as needed.

Add the egg, yolk, and vanilla and mix until combined, about 1 minute, scraping the bowl as needed.

Add the dry ingredients and mix just until combined, about 1 minute.

Remove from the mixer and place on a parchment paper-lined baking sheet. Cover with another sheet of parchment paper and use a rolling pin to flatten the dough into a 1/2-inch square (don’t worry about being too precise). Cover with plastic wrap and refrigerate for at least 30 minutes.

Remove the chilled dough and transfer, still between the two pieces of parchment paper, to a work surface. Roll the dough until it is 1/4-inch thick. Remove the top piece of parchment paper and use it to line a baking sheet.

Preheat the oven to 350 degrees F. Use a 3-inch fluted round cookie cutter to cut 16 cookies from the rolled dough. Transfer the cookies to the prepared baking sheet. If the cookies have become too soft to handle, refrigerate the dough for about 10 minutes to firm.

Bake until the cookies are slightly firm to the touch, about 10 minutes. Transfer to a cooling rack to cool completely before using.

IRISH CREAM TRUFFLES

Servings: 16 truffles

1 cup (about 7 ounces) chopped milk chocolate or milk chocolate chips

1 tablespoon butter

1/4 cup heavy cream

1 tablespoon light corn syrup

1 tablespoon Irish cream liqueur

1 cup white chocolate coating chocolate

White chocolate shavings, as needed for garnish (optional)

Place the chocolate and butter in a medium heat-proof bowl and set aside.

In a small saucepan, combine the cream and corn syrup and bring to a boil over medium heat.

Pour the hot cream over the chocolate and let rest for 3 minutes. Gently stir the mixture until smooth. If all the chocolate has not melted, place the bowl over a hot water bath to gently heat.

Add the Irish cream liqueur and stir until the liquid is incorporated. Transfer the mixture to a baking dish (about 8- by 8-inch, though any size will work), cover the surface with plastic wrap, and refrigerate until firm, about 1 hour.

Using a small scoop (#100) or teaspoon, scoop 16 portions and place on a parchment-lined dish or tray. Roll each truffle between your palms until it is round and return them to the tray. Refrigerate while you prepare the coating chocolate.

Place the coating chocolate in a heat-safe bowl and melt gently over a hot water bath. Let cool slightly, until it is about body temperature. Dip each truffle in the coating chocolate and return to the parchment-lined dish. If you would like a thicker coating, wait for the coating to set, and then dip the truffles again. If desired, garnish the truffles with chocolate shavings before the coating has fully set.

Nutrition information per serving of the dulce de leche: 115 calories; 77 calories from fat; 9 g fat (5 g saturated; 2 g trans fats); 18 mg cholesterol; 35 mg sodium; 9 g carbohydrate; 0 g fiber; 9 g sugar; 1 g protein.

Nutrition information per serving of the cake: 56 calories; 23 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 69 mg cholesterol; 43 mg sodium; 7 g carbohydrate; 0 g fiber; 4 g sugar; 2 g protein.

Nutrition information per serving of the cream: 81 calories; 64 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 58 mg cholesterol; 11 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g sugar; 1 g protein.

Nutrition information per serving of cookies: 181 calories; 110 calories from fat; 12 g fat (8 g saturated; 0 g trans fats); 55 mg cholesterol; 67 mg sodium; 16 g carbohydrate; 1 g fiber; 5 g sugar; 2 g protein.

Nutrition information per serving of truffles: 140 calories; 78 calories from fat; 9 g fat (5 g saturated; 0 g trans fats); 12 mg cholesterol; 20 mg sodium; 14 g carbohydrate; 0 g fiber; 14 g sugar; 2 g protein.

___

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.

How to make the perfect Valentines Day cocktail

It’s Valentine’s Day and we all know what that really means – it’s time to get boozy.

Rather than leaving you to struggle through your usual budget bottle of wine with your significant other though, we thought we’d show you how to spruce up your evening with something a bit more special.

Just in case you didn’t catch all that from the speedy hands of our cocktail expert, let’s run that past you again.

What you’ll need

Ingredients

(PA Video)

Marmalade vodka, Grand Marnier, Chambord and peach liqueur are the key ingredients for a suitably sozzled evening with your SO.

Add ice to cool it all down and cherry and orange for decoration.

What to do with it

Pouring

(PA Video)

Add 50ml of the marmalade vodka to a large glass, before 25ml of Grand Marnier and 25ml of Chambord. In case you were worried it all wasn’t sounding alcoholic or delicious enough, add another measure of 25ml of peach liqueur.

Then add the whole mix to a cocktail mixer and shake for 10 seconds.

Pouring

(PA Video)

Grab a margarita glass and decorate with some orange or lemon peel or a cherry to make it extra special, before finally, pouring in your cocktail mix.

Cocktail finished

(PA Video)

Et voila! You’re well on your way to a magical Valentine’s Day evening.

health of wine writing jamie goodes wine blog

happiness map

It’s not been a great year for wine writing. Several fellow writers have lost their newspaper columns and regular gigs. It has been particularly tough for those who rely solely on writing for their living; for many like me who have had quite a good year, it has been the lecturing, judging, consulting, presenting and other communication-related activities that has made the difference.

The big problem is the continued flight of advertising money away from professionally generated content (newspapers, magazines) onto platforms where the content is user generated (facebook, twitter, google). There’s no money left to pay writers.

Is it a tragedy? No one owes me a living. If the market isn’t there for the service I provide, then shouldn’t I just go and get a new job?

It’s just that, now, it’s the good ones who are losing their regular gigs. Talented writers who are doing the right thing.

The wine trade needs to consider who it wants to do the necessary communication about wine. At the moment, there remain some good wine writers without commercial conflicts of interest who talk about interesting wines and want to help the good guys to win.

Increasingly, there is a blurring of boundaries, and the communicators who survive are part of media organizations who increasingly look to producers to make money; who promise content to producers who pay to play, albeit indirectly. Where content is directed towards regions and organizations who have budget. Who run events where both consumers and producers pay to participate.

There are relatively few independent voices left. If those in the wine trade who have budget are smart, they will support the sort of people they’d like to do the communication. Traditionally, this has been the case. But if there’s an oversupply of good communicators then the temptation is to get people to work for free.

Of course, it’s fine to work for free, and I occasionally do gigs for people with zero budget who really need help. But normally I turn down these gigs, and fortunately there are others who do pay.

But then there are emails like this, which I received yesterday:

‘During the day we are planning to do four 45 minute masterclasses and we are looking for some experienced and knowledgeable people to moderate them. At a recent meeting it was decided that we would not pay anyone to participate in the masterclasses, but we would be happy to send you a fantastic 6 pack of top XXXX wine’

It’s like wine retail. As consumers, we get the wine shops we deserve. If we are always looking to save £1 od £2 on a bottle of wine, going to the cheapest source, then we’ll lose retailers who have good customer service and a carefully curated list. If those in the wine trade are looking to get freelancers to work for free, then they’ll lose the good ones.

In the meantime, my job is to work hard and make myself indispensable. I have to do such a good job that I’m in demand and there are enough paying gigs to make a living. But I also have to encourage those with budget to do the right thing and support good writers. Otherwise in desperation these writers will end up having to compromise and conflict their interests, or else they’ll just leave wine communication altogether. And wine needs good, impartial communicators. There are stories that need telling.

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Portuguese Grape Varieties

A Guide to Portuguese Grape Varieties

Portuguese Grape Varieties

 

Red Grapes

Alfrocheiro Preto: main grape in the Dao, rich in color

Aragonês: see Tinta Roriz

Baga: – Main grape used for wines in Bairrada appellation, also used in Alentejo and Ribatejo. High quality grape.

Bastardo: – funny named grape grown in the Douro, early ripening. Used in Dao extensively

Castelão Frances: – see “Tricadeira Preta”. Called “Periquita” in Ribatejo, and “Joao do Santarem”

Moreto: widely grown blender grape all over Portugal, not used in single varietal wines

Mourisco: small plantings in the Douro

Ramisco: – Main grape in Colares region, very tannic

Tinto Cão: Douro grape also being used to make high quality still red wines

Tinta Amarela: grown in the Douro, Ribatejo, Estremadura and also Alentejo (where it is called Trincadeira Preta)

Tinta Barroca: ancient grape varietal, grown in the Douro for hundreds of years, one of the blender grapes for most ports. Interestingly this grape is being grown widely in South Africa.

Tinta Roriz: called Tempranillo in Spain, in Portugal it is used widely in Port making and also in the production of still reds in the Alentejo where it is called ” Aragonês”, in Dao and in the Douro for table wines

Touriga Francesa: one of the main grapes grown in the Douro (over 20% of all plantings), characterized by its powerful bouquet

Touriga Nacional: considered to be one of the best grapes in Portugal, a noble variety, One of the principal grapes grown in the Douro Valley for port wines and also the Dao.

Trincadeira Preta: also called Tinta Amarela and Castelão Frances

 

White Grapes

Antao Vaz: citrussy, acidic grape used in Alentejo

Alvarinho: grown in Northern Portugal and used for Vinho Verde, high quality. Some say related to the “Albariño” of Galicia, Spain

Arinto: used in the Bucelas appellation for still and sparkling wines, also widely in the Alentejo (for delicious dry, lemony fruity whites), Bairrada, Setúbal and other regions

Avesso: used in the Vinho Verde appellation, aromatic and acidic

Boal: there are five strains of this grape, the most famous being the Boal used in Madeira

Códega: historic Portuguese varietal which produces good alcohol, low acidity and high yields. Also called “Roupeiro”

Encruzado: – high alcoholic white grape seen frequently in the Dão

Esgana Cão: colorfully translates as “Dog Strangler”! Also called “Sercial” in Madeira. Highly acidic white used as a blender grape all over Portugal

Fernão Pires: reminiscent of Muscat this is an aromatic grape used in the Douro, Setúbal, Alentejo and other regions. Called “Maria Gomez” in Bairrada

Gouveio:see “Verdelho”

Malvasia Fina: aromatic white used all over Portugal including white port

Malvasia Real: high yielding white, not as well regarded as Malvasia Fina

Perrum: one of the main white grapes of the Alentejo and also Algarve

Rabigato: “Ewe´s Tail”, this is a high yielding grape grown all over the country. Also called “Rabo d´Ovelha”

Roupeiro: Quality grape, honey flavored grape when grown in the Alentejo (also called Codéga”)

Sercial: main grape used in Madeira fortified wines

Verdelho: One of the noble white varietals of Madeira. Australia is growing this Portuguese varietal extensively.

Viosinho: lesser white of the Douro, used in white ports

 

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The Best American Ciders of 2016

2016 American best Ciders

We’ve been drinking a lot of cider at SAVEUR. Every day around 4:30 or 5 p.m. for the last few of weeks, a new batch of bottles emerges on the test kitchen counter and a few of us pop the corks to test the lot.

In some ways this surplus of ciders reflects the will of 201612/084954.html”>American farmers and craft beverage-makers to uncover and share heirloom practices that have been lost to time; in the wake of Prohibition, the cider industry, like the beer industry, was erased. But unlike beer, cider never quite recovered to its former colonial era glory.

Not so long ago, it would have been difficult to gather this many 201612/084954.html”>American-born ciders for a tasting that ranged from bubbly and sweet to bittersweet and still, barrel-aged to bone dry. Now we have a wealth of options.

Even so, the cider industry is playing catch up to Asturias, Basque country, and Normandy, where the stuff is as ingrained in the culture and indicative of terroir as the apples themselves.At present, the average American cider is likely to be either candy-sweet or flatly banal, but take heart: For every dozen dullards, there’s an experimental weirdo bottle chock full of brettanomyces or a refined ale of crisp, juicy heirloom apples. (NB: Like local apples, many of these are only available regionally; keep an eye out when traveling and make cider your new souvenir.)

Of the dozens of bottles we’ve drunk through, these are the ciders that stuck with us.

Dry Ciders Sundström, Sponti

Made by spontaneous fermentation and aged on the lees, this bottling of wild heirloom apples is dry with bright, delicate acidity. It’s slightly musky with great mineral qualities and a bit of brine. All of Leif Sundström’s ciders are produced in small quantities, so if you see a bottle, grab it.

Hudson Valley Farmhouse, God Speed the Plough

Nearly everything from Hudson Valley Farmhouse is worth checking out (see the funky, dry Scrumpy available by the growler and the single-varietal Winesap in half-bottles), but the God Speed the Plough—a blend of Dabinett and heirloom varietals—is especially expressive. Full of rich fruit, honey, sunny hay, and just a touch of sweetness, this label is one of the cidery’s best.

Shacksbury, Arlo

Bright sunny apple flavors mixed with sour citrus, the Arlo bottling from Shacksbury in Vermont is made with a blend of sweet American apples and bittersweet Basque varieties. The cidery’s funky Lost Apple-Pét-Nat edition is also worth a taste if you can find it.

A Little Sweeter

From the Finger Lakes in New York, Eve’s has been making cider since 2001, and consistently produces some of the state’s best: always pure (no added sugar, and reflective of the chilly, clean Upstate environment. Ripe and wine-y, the 2015 of Darling Creek is an excellent example of semi-dry cider. With only a touch of toasted maple sweetness, this fresh-tasting cider is more fruit than added or residual sugar.

Descendent Cider Co., Succession

Made with six varieties of apple from the Hudson Valley, Descendent’s “Succession” was a pleasant surprise of dry, subtly sweet root beer flavors. This release has a slight sassafras bite and a healthy bubble, and—at $8 for 500ml—is a fantastic value.

Hudson Valley Farmhouse, Maeve’s

This off-dry cider from New York is a pub style, meaning—like English draught ales— it’s bright, quaffable, and full of lemon and orange flavors. Delicate with a backbone, and well paired with fish and chips or moules frites.

Flavored Ciders and CLOs (Cider-Like Objects) Westwind Orchard, Raspberry

From a historic, holistic orchard in the Hudson Valley, this dry raspberry cider is something to behold. It’s made in collaboration with Aaron Burr’s cider maker, and gets its blushy hue from whole Westwind raspberries added during fermentation. Funky, sparkly-spangly, and only the slightest bit fruity, this cider tastes like the love child of a raspberry shrub and champagne.

Eden Imperial 11° Rosé

In a blind tasting, Eden’s pink, fizzy cider might be mistaken for bubbly rosé. This lightly sparkling bottle is infused with sour-tart red currants and then mixed with a bit of sweet ice cider to round out the edges.

Aaron Burr, Appinette

A blend of apples (70%) and Traminette grapes (30%), the Appinette from Aaron Burr, a nerdy, oddball cidery specializing in early-American style bottlings, is unsurprisingly winelike and pleasantly weird. Fruity but dry and earthy but bright, Burr’s hybrid is a testament to the innovation happening in American cider.

Art + Science, Quince

Just south of Portland, Oregon, Roshambo ArtFarm’s cider arm makes super quirky bottlings whose labels are adorned with colorful birds. This 100% quince cider (if you can call it that) is aromatic like stewed quince, but also rich and jammy like quince jelly. It’s a wonderful foil to hard cheeses and sourdough bread.

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Couple turns wine hobby into Legatum Cellars

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Health & FitnessCouple turns wine hobby into Legatum Cellars

By Carie Canterbury

The Daily Record

Posted:   12/23/2016 06:40:52 PM MST

 

Rich and Cindy Tupper pour wine in their tasting room at Legatum Cellars on Dec. 10 at 1704 Willow St.

Rich and Cindy Tupper pour wine in their tasting room at Legatum Cellars on Dec. 10 at 1704 Willow St. (Carie Canterbury / Daily Record)

Click photo to enlarge

Couple turns wine hobby into Legatum Cellars

Rich and Cindy Tupper pose for a photo outside their tasting room at Legatum Cellars on Dec. 10 at 1704 Willow St.

Couple turns wine hobby into Legatum Cellars

Couple turns wine hobby into Legatum Cellars

What started as a hobby, then turned into a weekend family project, now is a full-fledged business.

Cindy Tupper “accidentally” gave her husband, Rich Tupper, a wine making kit for Christmas one year, and they haven’t stopped making wine since.

The couple officially opened Legatum Cellars at 1704 Willow St. in November, but they’ve been growing grapes and making wine at the property for two years, mostly on the weekends with the help of their family.

“It’s always been their dream,” Rich Tupper said about owning and operating their own winery.

The couple first began looking for property, land, vineyards and wineries on the Western Slope, then they met David and Karin Fuselier and ended up purchasing half of their vineyard at Le Fuselier Winery at Spring Creek Vineyards, located at 1702 Willow St.

Rich Tupper pours his wine, First Kiss, in his tasting room at Legatum Cellars on Dec. 10 at 1704 Willow St.

Rich Tupper pours his wine, First Kiss, in his tasting room at Legatum Cellars on Dec. 10 at 1704 Willow St. (Carie Canterbury / Daily Record)

The two share a driveway and their operations run side by side. The couples help care for one another’s vines if the other is unable. Cindy Tupper said the Fuseliers have been mentors to her and husband.

“We would go to the Western Slope and go through the wineries and take a tour and see what they do and just appreciate what they were doing,” Rich Tupper said. “It’s more of an experience than just buying wine.”

The couple’s grapes are grown at their vineyard or purchased from within Colorado.

The wines they offer are Riesling, Chardonnay, First Kiss, Homestead Red, Franc & Jack, Pinot Noir, Crosse Eyed, and French Kiss.

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The tasting room is a converted pole barn, and the front face of the tasting room and bar inside are made of barn wood from Rich Tupper’s family’s 110-year-old barn in Nebraska.

“‘Legatum’ is ‘legacy’ in Latin,” he said. “If you look around and we point out certain things, you will see a lot of things that has to do with.”

The couple plans to add a patio with an enclosed sitting area with water misters, lights and a fire pit for summertime gatherings and wine tastings.

“That is a big part of my dream,” Rich said. “People can come here and have an experience, they can taste the wine and for the next 15 or 20 minutes they can just enjoy the taste. We’re into making people happy.”

They also plan to add a park area with a gazebo that can be used for weddings.

The couple lives in Colorado Springs, but plan to relocate to Cañon City and fully devote their time to the winery when they retire in 2017. Rich currently works for a truck equipment house and Cindy is employed by a ministry that works with older orphans in Russia.

The tasting room is open noon to 5 p.m. Saturdays. For more information, visit Legatum Cellars on Facebook.

Carie Canterbury: 719-276-7643, canterburyc@canoncitydailyrecord.com

 

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What does WINE stand for? The Free Dictionary

Wine online dictionary English dictionarythesaurus dictionary

A forest came down to the road and through the forest Wine Creek wriggled its way over stones toward a distant river.

When the sound subsided, the silence through the house was deep, dreary, and oppressive, notwithstanding that the tongues of many of the guests had already been loosened by a surreptitious cup or two of wine or spirits.

X said he had not known, before, that there were people honest enough to do this miracle in public, but he was aware that thousands upon thousands of labels were imported into America from Europe every year, to enable dealers to furnish to their customers in a quiet and inexpensive way all the different kinds of foreign wines they might require.

A shrill sound of laughter and of amused voices–voices of men, women, and children–resounded in the street while this wine game lasted.

Let them have change of vestments if they require it, and fire, and water to wash, and wine and ale; and bid the cooks add what they hastily can to our evening meal; and let it be put on the board when those strangers are ready to share it.

Don’t you see, you thief, that the blood and the fountain are only these skins here that have been stabbed and the red wine swimming all over the room?

Then they attacked the wine and pasty valiantly, and the Black Knight made good his word of being in need of refreshment.

Twas ruled that he who quaffed no fancy’s bowl Should drain the “Golden Valley”* cups of wine.

It could not be said that it was wine which produced this sadness; for in truth he only drank to combat this sadness, which wine however, as we have said, rendered still darker.

resumed the Catalan, as he saw the final glimmer of Caderousse’s reason vanishing before the last glass of wine.

Now, however, return home, and go about among the suitors; begin getting provisions ready for your voyage; see everything well stowed, the wine in jars, and the barley meal, which is the staff of life, in leathern bags, while I go round the town and beat up volunteers at once.

The term refers also to content, as in the case of a vessel and wheat, or of a jar and wine; a jar is said to ‘have’ wine, and a corn-measure wheat.

World Food & Wine

Thousands of grape varieties give an incredible varied array of wines. Grapes transfer to thewine the same characteristics of the soil and climate they absorbed while on the vine. Wine is made virtually in every country and you can easily drink your way around the world. Mind, it may pay to actually go and visit for real as many artisan wine makers don’t reach the shelves of the big stores.

Wine in Europe

Wines in Europe are a tradition; winemaking, an art. Here is where you will find the countries with highest productions and the ones more used to drink wine, where wine is a cultural symbol. Once inside Europe, wines in Italy gives a very brief description of most popular Italian wines, to help you choose your Italian wine in a restaurant or for a home Italian dinner. Does your love for wine point to Tuscany? Consider staying in a working winery, combine learning and travel with a wine course, or take a simple wine tour in Tuscany.

Wine in Spain is ancient history. Spain is one of the oldest wine producer countries in Europe, yet Spain is the origin of some of the most modern wines in the European landscape, without forgetting the homely wines that don’t make it to the great catalogs but help you to have a memorable experience with Spanish tapas.

Wine in America

www.mouu.cc

Wine in America, a cup brimming with wine trivia and fascinating facts about the wine growing countries in the American continent. Consider a tour of the wine in USA, discovering first the California wine regions. Chile wine production has grown and its wines find their way to all other countries.

Wine in Africa

Follow with a glimpse into the wine industry as it is today in this vast continent in wine in Africa.

Wine in Asia

Wine did not have the importance in Asia that it always enjoyed in the Western world. It is true that the climate in most of Asia does not encourage wine production but there are some promising areas. China, Japan and India are developing an interest in wine and there are some domestic wine industries growing gradually, and there is the Middle East region with wines of merit. We can talk about wine in Asia.

Wine in Oceania

www.wanzhe.cc

Oceania is part of the new world of wine. Making use of the latest technological advances in winery and vineyards and with stable climates and extensive space they have proved that the new world can compete with the European regions in producing top-quality wines. There’s a story to tell about Oceania and wine.

10 Health Benefits of Red Wine

Health Benefits of Red Wine

 

10 Health Benefits of Red Wine

Last updated on November 10, 2010

Health Benefits of Red Wine

Not everyone chooses to drink alcohol, but those who do are probably smart to choose red wine. Every year, the research on the health benefits of red wine piles up. Wine has always been a staple in the human diet. In fact, scientists have documented red wine as far back as 5400 B.C.

Here are ten reasons to drink red wine (in moderation of course!)

 

Sleep
New research shows that red wine, especially Cabernet Sauvignon, Chianti, and Merlot, contains melatonin. Melatonin regulates the body clock, so drinking a glass of red wine before bed may help you sleep. Melatonin is also an anti-oxidant, which means it also has anti-aging and cancer preventative properties.

Longevity
A compound in red wine called resveratrol has been shown to increase lifespan in animal studies.

Brain Health
Resveratrol has been shown to protect against Alzheimer’s disease and dementia.

Heart Health
Red wine has been shown to reduce the risk of heart and cardiovascular disease thanks to the resveratrol and other anti-oxidants it contains.

Lung Cancer
Researchers from the University of Santiago de Compostela in Spain found that each glass of red wine per day reduced the risk of lung cancer by 13%.

Prostate Cancer
Four or more glasses of red wine per week has been shown to reduce men’s overall risk of prostate cancer by 50% and the risk of the most aggressive forms of prostate cancer by 60%.

Breast Cancer
Moderate consumption of red wine is believed to lower the risk of breast cancer. However, drinking more than 1 or 2 alcoholic drinks per day appears to increase the risk of breast cancer in women, so moderation is key.

Colds
Researchers in Spain found that people who drank more than two glasses of red wine per day have 44% fewer colds than people who abstained.

Inflammation
Resveratrol has been shown to have anti-inflammatory properties, which helps overall physical health since many diseases and ailments can be attributed to inflammation.

Cholesterol
Resveratrol has been found in studies to lower LDL cholesterol, while another ingredient in red wine, saponins, also have cholesterol lowering properties.

 

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Category: Anti-Aging, Anti-Inflammatories, Beverages, Brain Foods, Cancer Prevention, Cholesterol, Health Benefits, Heart Health, Lung Health, Prostate Health, Red Wine

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