For custom wine and labels go to www.AmberCrestWinery.com

As I’m drinking that wine and thinking about my health, I thought it would be a perfect time to talk about the health benefits of red wine.

The health benefits of red wine are a very popular topic now.  It all stated with something called the “French Paradox” Most of you know my thoughts on the French, so you can insert your own joke here…

But the French Paradox is that the French typically eat lots of thick creamy sauces and foods high in cholesterol, but live longer, weigh less and are usually healthier than most other people.  That’s the paradox.  Researchers have finally determined that since their diet is usually accompanied by red wines, there must be something in the wine that is good for you.  OK, besides the alcohol…

What they found is a large number of anti-oxidants and something called Resveratrol.  It’s a naturally occurring chemical that aids in anti-ageing, cancer prevention and preventing heart disease. 

Now lets go to our question of the week

When I’m at the wine store there are lots of different choices, even within the same variety.  I like trying new wines.  Is there a way to know if I’ll probably like a wine before I buy it?

It’s actually quite simple.  Here’s alls ya got to know.

The first thing Larry is to know your flavor profile.  In our last episode we actually had a fun little quiz that would help you determine what style and variety of wine you will like.  Once you take that quiz or know from experience what your flavor profile preferences are then take a look at the label and look for things that represent that flavor profile.  For instance in you like sweeter wines, look for wines lower in alcohol percentage or higher in you like drier wines.  The sugar in the grape turns to alcohol during fermentation.  The higher the alcohol, usually the longer the wine has fermented. Meaning more sugar has been used, leaving a drier wine because very little sugar remains. 

Next decide in you like light, medium or full bodied wines.  Alcohol percentage again here is key.  Alcohol is more dense that water so usually the higher the percentage, the more full bodied the wine.  Wine that has been on oak is typically more full bodied, also.

For reading her question on air, Larry Hampton receives a $25 gift certificate to use toward custom labels wine at www.AmberCrestWinery.com    If you would like to submit a question to be read on air, click the ask mark pages and type away.  Now lets go to our wine of the week.

Well, my friends, Chardonnay is like the popular kid.  The one everybody knows. 

The reason it’s so popular is because it grows almost anywhere and can grow well in a variety of climates.  Combine that with high consumer name recognition, great taste and voila, the number one selling white.

The main distinction of chardonnay is that probably 99% of the time, it’s made with a heavier oak flavor.  Most whites have no oak or a nominal amount.  So if you like an oak or woody flavor, this wine is for you.  Usually all or most reds are stored in oak.  The fuller flavors of red can handle the oak.  Chardonnay on the other hand, is full flavored enough that the oak becomes a compliment to the flavor.  It doesn’t overpower the wine in most cases like it would with other whites.

May times you will hear people describe chard as buttery or have a flavor of vanilla.  Huh?  OK, here’s why.  The vanilla is derived from the oak.  Since most whites are not in oak, the vanilla is somewhat unique to chard.  Stick the ole schooze in your glass and look for the vanilla.  It’s actually very pleasant.  The butter is actually a factor of how the wine is fermented.  Without getting into details, the fermentation is similar to what milk goes through to make butter, ergo the buttery flavor.

 So here’s the wine skinny on Chardonnay:

*Typically drier and more full bodied that most whites

*One of the few whites with an oak flavor

*Usually has a butter and vanilla flavor with hints of citrus

*America’s most popular white wine

 Give Chardonnay a try, you’ll be glad you did.

Cheers!

Mark Adams