A Year of Wine : Wine and Food Blog

July 14 - Bastille Day The French Revolution and Burgundy - Podcast

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July 13 - The French Paradox - Podcast

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July 13 - The French Paradox

The French Paradox

Back in 1991, 60 minutes aired a segment that was later called the French Paradox. The reporter observed that the French have a relatively low incidence of coronary heart disease despite having a diet that is rich in saturated fats. When compared to Americans, the French eat four times as much butter, and 60 percent more cheese. Yet the rate of heart disease among adult French males is 23% lower than that of their American counterparts. According to the report, aside from their consumption of saturated fats, there is something else that the French were consuming that may have helped to lower their rate of heart disease, red wine. When the 60 Minutes report aired Americans took note. Almost overnight we went from being a nation of white wine drinkers to red wine drinkers. Consumption of red wine shot up 44% and some wineries actually lobbied for the right to label their products as health food.

July 12 - Cabernet Franc and Molasses - Podcast

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July 12 - Molasses and Beer BBQ Chicken - Recipe

Beer and Molasses BBQ Chicken

Beer Can Chicken

1 can, good quality, beer
1 to 2 pounds roaster chicken
Salt
Pepper
Garlic powder
Molasses BBQ sauce, recipe follows

Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.

Beer and Molasses BBQ Glaze:

1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke

Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

Yield: 2 quarts

July 11 - Robert Parker and Wine Ratings - Podcast

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July 11 - Robert Parker and Wine Ratings

Robert Parker

Have you ever thought about how wines are rated? Let's look at one of the world's most powerful forces in wine journalism, Robert Parker. Over the course of a year he will sample about 10,000 wines. At each sitting he will taste up to 100, spending about one minute per wine. He drinks ten glasses of water a day so as not get dehydrated, sprays his nose constantly with saline solution and has his mouth and liver checked three times a year. So... The single most influential wine expert out there spends on average a minute per wine? With all due respect to Mr. Parker, why should I let a one minute impression influence my purchase for an evening's enjoyment? Learn to ask for what you want. Experiment. Take a class. No matter how many years of experience Robert Parker has, he does not have your taste buds.  Our philosophy at ViniCode is No Wine Ratings. Just the Facts! Oh, by the way, Robert Parker's nose really is insured for one million dollars!

July 10 - Chinese Wine and Sweet and Sour Pork - Podcast

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