7 Reasons Why You Should Drink A Glass Of Wine Everyday… Cheers!

by Erin Nelson

Studies have shown that, while heavy drinking can lead to health problems, drinking in moderation can actually have health benefits. According to the American Heart Association, “in moderation” means having no more than one to two, 4 ounce glasses of wine per day. Just remember to drink with food. Here are 7 benefits to drinking a glass of wine everyday.

Wine Keeps Your Heart Healthy

Researchers have found that Resveratrol, which is an antioxidant stronger than vitamin E, has many health benefits, which include reducing inflammation, bad cholesterol, and blood clots. Also, researchers at the Harvard Medical School and the National Institute on Aging report that it can also help you live longer. It seems to slow the aging of human cells, but more research is needed. Studies have been done with mice, which was very promising, although, compared to the amount of Resveratrol the mice were given, a 150 pound person would have to drink 750-1500 bottles of red wine a day to get such a dose! More research is being done into how we can use Resveratrol to our advantage, in a more practical way.

Wine Cuts Your Risk of Cataracts

According to Senior, a study done in Iceland of 1,379 people over the age of 55 shows that red wine drinkers are about half as likely to develop cataracts as heavy drinkers of any kind of alcohol, and non-drinkers. While not sure if the same can be said for white wine, because white wine is not widely consumed in Iceland, beer drinkers had an increased risk of developing cataracts.

Wine Helps Prevent Kidney Stones

Some studies suggest that drinking wine in moderation can help prevent kidney stones. On the other hand, drinking too much can dehydrate the body making it harder to pass any existing stones…so don’t forget to drink plenty of water also.

Wine Boosts Omega-3s

An article in Science Daily says that European researchers have found that wine in moderation acts like a booster for Omega-3s. The IMMIDIET study says that wine does better than other alcoholic drinks in raising the levels in plasma and red blood cells. Omega-3 fatty acids are mainly found in fish and are important in protecting against coronary heart disease.

Wine Maintains Stronger Bones

An Australian study published by the European Journal of Clinical Nutrition says that red wine may help to keep your bones strong. Moderate drinking seems to prevent the loss of bone mineral density, which can help to keep osteoporosis at bay.

Wine Lowers Risk of Fatty Liver Disease

Researchers at the University of California, San Diego, did a study that found that the people that had one glass of wine a day had half the risk of Non-Alcoholic Fatty Liver Disease. In contrast, drinkers of beer or liquor in moderation had more than four times the risk of developing the same disease. It is suspected that the benefits are due to the non-alcoholic components of the wine, but further studies will be needed.

Wine Helps You Avoid Type 2 Diabetes

A new study in Diabetologia says that wine can improve your body’s sensitivity to insulin, which in turn can lower your odds of getting Type 2 Diabetes.


More and more studies are revealing benefits of drinking wine, especially red wine. Just remember, moderation is the key. Here’s to your health!


How Many Calories in a Glass of Red Wine? (6 oz)

How Many Calories in a 6 oz Glass of Red Wine? 150 Calories Mmmm, vino! Nothing quite like a glass of red wine when you are chilling by the fireplace with a leather-bound book in your apartment that smells of rich mahogany! (If you don’t know what movie I am paraphrasing, sign up immediately for…

read more: How Many Calories in a Glass of Red Wine? (6 oz) (via Lane 6 FItness)


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J Vineyards & Winery Takes a Leadership Position With Its California Pinot Gris

HEALDSBURG, Calif., June 5, 2012 /PRNewswire/ — With the release of its 2011 vintage this month, J Vineyards & Winery continues to carve out a strong position in the Pinot Gris wine market, growing to become the best-selling California Pinot Gris wine in America.

J Vineyards & Winery, known for its Russian River Valley sparkling wines and Estate Pinot Noir and Chardonnay wines, has grown to category prominence in two short years since launching its California Pinot Gris.

Though the category is dominated by two large producers — a Pinot Gris from Oregon and a Pinot Grigio from Italy — consumer demand for this alternative white wine is growing at a steady pace.  Pinot Gris sales are up 15% over last year, allowing smaller producers to find a solid niche.

“Consumers are thrilled with what I like to call the ‘salivacious’ flavors of Pinot Gris,” says J Winemaker, Melissa Stackhouse.  “Ours is the evolution of a ‘California Style,’ featuring a clean, crisp, and vibrant taste profile.”

“Our Pinot Gris is the perfect sipper for entertaining with friends,” adds Stackhouse.  “This layered and well-balanced wine is a great accompaniment to a variety of cuisines, from Japanese and Mexican, to Indian and Chinese, all accented with a variety of spices.”

Pinot Gris (also known as Pinot Grigio) is a white wine grape that contains a DNA connection to Pinot Noir.  The grape generally has a grayish-blue color and is typically produced as a dry white wine that varies in color from a deep golden yellow to copper, and even a light shade of pink.

J Vineyards & Winery is located at 11447 Old Redwood Highway south of Healdsburg.  The winery focuses on Brut and Brut Rose sparkling wines, as well as Pinot Noir, Chardonnay, and Pinot Gris Estate varietal wines, produced from grapes farmed primarily within Sonoma County‘s Russian River Valley appellation.

Founded by Judy Jordan in 1986, J Vineyards & Winery is an independently-owned Sonoma County winery.  The winery is “Certified Sustainable” through the California Sustainable Winegrowers Alliance.  To learn more, or to join the J Wine Club, go to

SOURCE J Vineyards & Winery

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Three ways to play a chardonnay

Wine Recommendations

Yet the hand of the winemaker is crucial. A talented enologist can fashion a decent wine from mediocre grapes, and a bad decision in the winery can transform a Grand Cru into plonk. The winemaker’s art is to express the wine’s terroir while imposing just enough of his or her signature so that the hand does not dominate the land.

I recently had the opportunity to compare chardonnays grown at Stoller Vineyards in the Dundee Hills region of Oregon’s Willamette Valley. The site, first planted in the 1990s, has earned a reputation for producing excellent pinot noir and chardonnay. I tasted wines made by three producers: Stoller, Chehalem Winery and Adelsheim Vineyard.

Harry Peterson-Nedry, principal owner of Chehalem Winery, describes the Stoller vineyard as “maybe the best white wine vineyard in Oregon.” He credits a mix of volcanic, glacial and marine sedimentary soils on “a gorgeous hillside,” as well as the best Dijon clones of chardonnay, good vineyard management and drip irrigation to provide “the kiss of water that gives us delicate fruit even in the ripest vintages.”

Chehalem makes two chardonnays using Stoller fruit. The grapes for Ian’s Reserve come exclusively from that site. The wine is then barrel-fermented and aged in French oak. Especially in the ripe 2008 and 2009 vintages, it is a voluptuous wine with delicious orchard fruit and just enough creamy oak influence to give it heft.

There is also an unoaked chardonnay called Inox made primarily from Stoller fruit.

“The only difference is fermentation, but the stainless-steel chardonnay is a totally different animal,” Peterson-Nedry said in a telephone interview.

For a contrasting approach, I consulted Greg La Follette, a noted producer of pinot noir and chardonnay in California’s Sonoma and Mendocino counties. I’d visited La Follette in early March for a tour of some of the vineyards he uses, so I called him to ask about his different winemaking techniques for each.

La Follette is a gregarious man with a “gee-whiz” enthusiasm and a scientific approach to winemaking who peppers his conversation with phrases such as “carbohydrate repartitioning strategy.” He makes a stunning chardonnay from Manchester Ridge vineyard in Mendocino County at an elevation of 2,200 feet overlooking the ocean. Describing what makes that wine work, La Follette focuses on his actions in the winery, using traditional Burgundian techniques such as whole-cluster pressing and native-yeast fermentation for most of the wine.

One clone, Dijon 809, he treats in a diametrically opposite way, removing the stems and pressing it gently in a basket press, a technique that yields 108 gallons per ton of grapes instead of the usual 160. The gentle handling coaxes more floral aromas from the juice, but it is expensive and involves risk, he says.

When describing how he makes wine at Sangiacomo Vineyard in the Sonoma Coast region, La Follette concentrates on his techniques in the vineyard. There, the ocean wind roars through the Petaluma Gap and slams against the base of Sonoma Mountain. The vineyard is flat and the vines vigorous, so La Follette has to coax the vines into ripening their grapes. That is where the carbohydrate repartitioning strategy comes in.

“I’m making this wine long before a single berry reaches the winery,” he explains.

“Chardonnay winemakers really need to stop resting on our butter-and-oak laurels and become partners with the land,” La Follette says. “The language of wine is really the language of yeast cell biology and vine physiology. Going there and living in that world is where it’s at nowadays. It isn’t just buying barrels and putting wine into them.”

Or as Peterson-Nedry says: “I personally believe that the hand of the winemaker should be as transparent as possible. Maybe that in itself is a winemaking style, but it’s a style that says don’t tread too heavily on what the vineyard gives you.”

Wine Recommendations

McIntyre blogs at Follow him on Twitter: @dmwine .


Editor’s Note: Article courtesy of The Washinton Post

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LIVERMORE, Calif., May 24, 2012 /PRNewswire/ – If you are what you eat, your wine is what you listen to. Recent studies have shown that the perception of wine is deeply influenced by the Bach sonata playing on your stereo or hip-hop songs blaring from someone’s iPod. Beginning on May 25th, Concannon…

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With this opening sentence in the introduction to A Traveller’s Wine Guide to California, Robert Holmes starts his readers off on a journey through the Golden State’s American Viticulture Areas: “If California were an independent nation it would be the fourth leading wine-producing country in…

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