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Would you like to win a beautiful edition of "The Very Good News About Wine"❓ https://lnkd.in/giDeEijD 🏆 Three of you are going to win a copy of Tony Edwards’ The Very Good News About Wine. From the book description: 🍷 Is wine good for your health? 🍇 For centuries, the French and Italians have thought so, but today’s medical authorities say wine's supposed health benefits are imaginary - an old wives’ tale, they say. 🤔 Who’s right? 📚 Medical research journalist Tony Edwards, the recipient of Silver and Gold “Medicine in the Media” awards from the British Medical Association, gives you the verdict, based on the work of the world's top alcohol experts. 💡 Drawing on the findings of over three hundred medical studies, The Very Good News About Wine lays out the evidence for wine and health in a readable and understandable way, with some very surprising conclusions. 🔍 In it, you’ll find answers to: 🦠 What diseases does wine prevent? 🍷 What’s the ideal wine intake for optimal health? 🍇 Is there much difference between red and white wine? 🚫 Is alcohol-free wine healthier than the real thing? 📏 Are the official ‘alcohol guidelines’, correct? 🌱 Are there any benefits from organic and biodynamic wine? ❄️ Is Dry January a good idea? ✅ How to continue to drink wine safely? 📅 The book is a ten-year update to Tony’s The Good News About Booze (2013)which was much approved by top medics. 👇 All you have to do is: 1️⃣ Like this post 2️⃣ Tag someone in the comments below who might also be interested in winning the book 3️⃣ Follow me on LinkedIn Cheers! And good luck🥂 Natalie This contest is in no way affiliated with LinkedIn. Tony Edwards #natdecants #tonyedwards #wineandhealth #redorwhite #alcoholguidelines #organicwine #biodynamicwine #dryjanuary #healthbenefits #winestudies #moderationiskey #tonyedwards #winejournalism #goodnewsaboutwine #medicalresearch

What is Xinomavro, a classic red wine grape from Greece❓ https://bit.ly/3Ytlc4J 🍇 Let us introduce you to wines made from the Xinomavro (ksee-NOH-mah-vroh) grape. 🥂 These are wine lovers’ wines, for those who want to debate the great statues of ancient Grecian temples, or perhaps the writings of philosophers like Homer. 🍾 Yes, it was Homer who famously said, “Sorry Marge. Some wise guy stuck a cork in the bottle.” (Same Homer, right?) 🍷 Regarded by many as Greece’s best red wine, Xinomavro has many similarities to Pinot Noir and Nebbiolo producing a wine that has a nice amount of acidity. ♥ If you love wines from Burgundy or Barolo, this is a great wine for you. 🍴 Xinomavro pairs very well with meat dishes but due to its crispness, can also be enjoyed with richer seafood. Have you ever tried Xinomavro or want to❓ Let me know in the comments 👇 Greece and Grapes #natdecants #xinomavro #greekwine #winesofgreece #wineexplorer #wineinfluencer #winegeek #winelover #winenot #wineeducation #winewriter #wineblog #drinkgreekwine #PDO #PGI #ExploreGreece #GreekVineyards #GreeceInABottle #winelovers #wineindustry #wineexpert #cheerstowine

🎃 Can you pair Halloween treats with wine❓ https://lnkd.in/gG75hGq6 🍭 A few things to remember when pairing wines and sweet goodies, most importantly the wine should be sweeter than the dessert. It’s no different whether it’s a chocolate mousse cake or a chocolate bar. Look for core flavour matches too, between the wine and treat, whether it’s toffee or lemon. Have fun and experiment! 🥨 Treats like chips, pretzels and Doritos, that are not sweet, but are salty and bready, need wine that’s crisp, refreshing and it doesn’t have to be sweet. 🍾 A sparkling wine is perfect: bubbles and acidity cleanse the palate of the fat and salt. That also works with lemon flavour Starburst candy. 🍫 Try dark chocolate; that’s not sweet or moderately sweet with a full-bodied dry red wine, such as Italian Amarone. 🍷 Wine must be high in alcohol like 14% or more as it helps to melt the chocolate and matches the weight and flavour of chocolate. 🤤 Mini chocolate bars such as Mars, Snickers, and KitKat go really well with port! The wine’s voluptuous body and texture encases these little treats and makes them melt in your mouth. 🍬 The caramel and toffee flavours in tawny port pair well with Coffee Crisp bars, Crispy Crunch or toffee; the type of in-between candy that’s not maybe as sweet as a chocolate bar. 👻 Do you have a favourite pairing for Halloween❓ Let me know in the comments 👇 Gérard Bertrand Official AOP Languedoc Vins Pays d'Oc IGP Chateau Ste. Michelle Winery Dandurand Univins et Spiritueux Santa Margherita USA California Wines Europe Wines of Chile / Vinos de Chile Viña Concha y Toro Charton Hobbs winetourismspain #natdecants #winewitch #halloween #foodandwine #wineandfood #wineandfoodpairing #foodandwinepairing #happyhalloween #sommelier #ilovewine #winewinewine #winepassion #vino #winetime #winegeek #wineeducation #wineblogger #winewriter

🤔 Have the health risks of moderate wine consumption been grossly overstated❓ 🎙️ On the Unreserved Wine Talk podcast, you’ll hear the stories and tips that answer those questions in part one of our chat with Tony Edwards, author of the new book “The Very Good News About Wine.” https://lnkd.in/gAttPpYk 🍷 Spoiler alert: Oh yeah. 📉 As Tony explains, the alcohol consumption guidelines are completely the inverse of what the evidence says. 💥 His first book was a real kind of kick in the teeth to the medical establishment, as he showed very, very clearly that small amounts of alcohol are very good for you, whereas large amounts are not. 😡 While the guidelines were being increasingly reduced, he thought, this is ridiculous. 🍇 Wine is good for you in moderation. 🤷♂️ He wondered why the guidelines were being reduced to a level that actually no one benefits from moderate wine consumption? 📊 Study after study shows wine is really good news. ❤️ How does moderate wine consumption reduce heart disease? ❌ And hint: it's not resveratrol. 🧪 Tony notes that the health benefits of wine come from the collection of polyphenols, not just resveratrol, which is one of about 1,000 in red wine. 🤝 It's the interaction of these polyphenols with each other that produces a benefit. ⚖️ What is the ideal amount and pattern of wine consumption for maximum health benefits, and how does it differ between men and women? 🥂 Tony notes that a study in 2018 came to the conclusion that for men, the maximum optimum intake of wine per day was 60 grams, which is about two-thirds of the bottle, and for women, half that. ⚠️ Beyond that level the health benefits diminish until the health risks escalate. 🔬 The key difference between men and women is the number of detoxifying enzymes; women have fewer. 👵 The evidence also shows that the older you are, the more beneficial moderate wine consumption becomes. 🍇 Have you read about wine's benefits❓ Let me know in the comments 👇 Tony Edwards #natdecants #tonyedwards #winewisdom #moderationmatters #healthyhabits #winebenefits #cheersthealth #polyphenolspower #drinksmart #wineandwellness #hearthealth #winescience #alcoholawareness #womenandwine #winalovers #evidencebased #sippingsmart #healthinmoderation #cheerstolife #aginggracefully

Would you like to win a beautiful edition of "Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting"❓ https://lnkd.in/giDeEijD 🏆 Two of you are going to win a copy of Gus Zhu’s Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. From the book description: 📚 A completely new approach to learning about wine and wine tasting. 👅 Why do we taste the way we do? 🍽️ This book explores the science behind our sensory experiences, covering not just wine but a variety of foods and beverages. 👨🔬 Aimed at the non-scientist curious wine lover as well as the wine professional. 👃 Looks at the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. 📊 The text is illuminated by accompanying graphics. 🍷 Readers can put into practice what they've learned by tasting six pairs of wines. 🔬 In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. 🧪 Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is many layered. 👨🏫 Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. 🔍 The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. 🍇 The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. 🎓 By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste. 👇 All you have to do is: 1️⃣ Like this post 2️⃣ Tag someone in the comments below who might also be interested in winning the book 3️⃣ Follow me on LinkedIn Cheers! And good luck🥂 Natalie This contest is in no way affiliated with LinkedIn. (Gus) Jian Zhu MW Académie du Vin Library #natdecants #guszhu #wine #winetasting #wineeducation #flavorchemistry #sensoryscience #wineappreciation #winelovers #behindtheglass #winescience #winebook #wineprofessional #tasteofwine #wineperception

🐴 Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time❓ 🎙️ On the Unreserved Wine Talk podcast, you’ll hear the stories and tips that answer those questions in our chat with Master of Wine Gus Zhu, author of the new book Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. https://lnkd.in/g7jbF3MV 🤢 Gus says that certain smells, especially in some natural wines, are popular today, even though he doesn’t like them personally, like barnyard. 🎯 He believes that the wine industry or even the media are trying to promote a certain style of wines and make people believe that many people love that smell and taste. 🧐 What does minerality really mean when it comes to wine? 🤷♂️ Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. 💦 When people say minerality, they may be referring to many different things from acidity to saltiness to the taste of flint or wet stone. 👃 His sensory professor noted that whenever people don't know how to describe certain tastes or feelings, they use the term minerality. 👅 Why is mouthfeel so important to appreciating wine? 😋 Gus explains that mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. 🍇 When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well. 🌈 How does the colour of wine influence our perception of how it tastes? 🍷 Gus says that people usually look at the color first because it's straightforward, even though we could see color a bit differently from each other. 🧠 We are visual animals so we have preconceptions. 🧪 For example, there are already studies shown that if you color the white wine as the red wine color, and you ask people to smell it, they came up with all these descriptors that are related to red wines rather than the so-called white wine descriptors. 👀 Do you judge a wine by its color❓ Let me know in the comments 👇 (Gus) Jian Zhu MW Académie du Vin Library #natdecants #guszhu #wine #naturawine #winelovers #barnyardsmells #wineindustry #winetrends #minerality #acidity #winedescriptors #mouthfeel #winetasting #blindtasting #wineperception #winecolor #winebias #winescience #redwine #whitewine

🍽️ What are 4 fabulous wines to pair with 5 of Canada’s best cookbooks nominated for the Taste Canada Awards❓   🔗 Link in bio   https://lnkd.in/gNeuusJQ   🍸 Always great to raise a glass, or three, with Meredith Shaw and Sid Seixeiro   🎉 The Taste Canada Awards gala is known as the Oscars for Canadian food and wine writing.   ✨ The Giesen Sparkling Brut, a zesty, vibrant bubbly from New Zealand. It’s completely alcohol free.   🍲 This bubbly pairs beautifully with this recipe for Autumn Rice Soup by Jillian Harris and Tori Wesszer, authors of Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made with Love.   🌸 I have the Lola Limited Edition White from Pelee Island, a vibrant blend of white grapes that offers aromas of yellow apple, peach blossom, and a dash of toasted almond on the finish.   🍚 It’s perfect for the Garlic Pepper Chicken dish by Pailin Chongchitnant author of Sabai: 100 Simple Thai Recipes for Any Day of the Week.   🌶️ I have a lovely, medium-bodied silky smooth Archway Pinot Noir from California. It’s bursting with aromas of ripe cherries and a kiss of spice.   🥪 This would be divine with a juicy Braised Beef Sandwich with Roasted Garlic and Dijon Aioli that you’ll find in Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valley by Dawn Postnikoff and Joanne Sasvari.   🍷 I have this extraordinary Caymus California Zinfandel made by Jenny Wagner who leads the family’s Zinfandel program across the Napa and Suisun regions.   🍯 This wine would be phenomenal with this sumptuous recipe for Baked Cheese with Hot Honey from A Generous Meal: Modern Recipes for Dinner by Christine Flynn.   🧙♀️ Wine Witch on Fire: Rising from the Ashes of Divorce, Defamation and Drinking Too Much is nominated for the Taste Canada Awards category for best Culinary Narratives or Memoir. 🔥 It has the recipe for finding true love and happiness, even after you burnt all the food and all the relationships. It reads better when paired with all of these wines. 😊   😋 Have you tried any of these wines❓   Let me know in the comments 👇   Indigo Taste Canada - Champion of Canadian Cookbooks and Food Writers Giesen Group Limited New Zealand Wine Jillian Harris Tori Wesszer Sustainable Winegrowing Ontario Certified Ontario Craft Wineries Wine Growers Canada Penguin Random House Corby Spirit and Wine Limited California Wines Canada California Wines Europe Joanne Sasvari Figure 1 Publishing Caymus Vineyards Tantor Media Recorded Books Dundurn Press The Rights Factory   #natdecants #tastecanadaawards #winewitchonfire #winewitch #canadianfood #bookstagram #memoir #bookreview #fivestarbook #winebook #winememoir #whitewine #redwine #zinfandel #pinotnoir #bubblywine #culinaryawards #cookbookauthors #foodwriters #canadianwines

Why does Denise O’Connor listen to Unreserved Wine Talk Podcast❓ https://lnkd.in/giDeEijD 🥰 Here's what she said in her review: 🍷 My favourite podcast about wine and related matters 🎧 I’ve been listening to Natalie for a number of years now. 🧠 She’s a wonderful interviewer - relaxed, friendly and very smart. ✨ She covers a wide range of topics with her guests and there are now more than 300 episodes to choose from. ***** 🙏 Thank you, Denise! I appreciate your review. Tag a friend in the comments whom you also think would enjoy this podcast 👇 Cheers🥂 Natalie #Nataliemaclean #natdecants #wine #winepodcast #podcast #review #podcastreview #winetalk #podcaster #winewriter #wineblog #winetime

🥂 What are two of Austria's most well- known varieties❓ https://lnkd.in/gVtgwAfU 🍷 In addition to the ubiquitous Grüner Veltliner and Blaufränkisch, some lesser-known whites include Welschriesling, Rotgipfler, Neuburger, Roter Veltliner and Zierfandler. 🍇 On the red side you’ll find St. Laurent, also known as Sankt Laurent, Blauer Wildbacher, Blauer Portugieser, Blauburger and Zweigelt, not to mention field blends such as the Viennese Wiener Gemischter Satz. 💰 Austria is known mostly for fresh, pure white wines and exceptional value for money in terms of price points. 🗺 Located at the same latitude as Burgundy, but more centrally located within Europe, Austria’s cool climate sitting at the junction of the mild and damp influences from the Atlantic and the warmer, drier ones from the Mediterranean is often rightfully credited as a key player in developing the exceptional quality of its fresh, aromatic wines that consistently show premium character and body. 📰 New York Times critic Eric Asimov was eloquently quoted as describing the ‘umlaut’ or double dots seen frequently above vowels in both Austrian wine varieties and regions, such as Grüner Veltliner, Blaufränkisch and Niederösterreich, in the following way: 😂 ‘But nothing scares wine consumers so much as an umlaut. 🔠 This diacritical mark, a mere two dots, is simply intended to communicate a particular pronunciation of the vowel it tops. 🍾 Instead, it often signals to consumers that they must flee in terror to the nearest bottle of pinot grigio. Yet if they can surmount the obstacle of the umlaut, I believe they will find a lot to like in a glass of good blaufränkisch.’ 🍇 Blaufränkisch means ‘Blue Frankish’ and dates from the Middle-Ages where it was considered a noble grape by the monarchy. 🥂 It’s sometimes compared to Pinot Noir. 👩🏫 Fun fact: Blaufränkisch is related to Gamay. 🧐 Interested in more Austrian wine varieties? ☝ Follow the link above to explore off the beaten paths of these two varieties. Have you had an Austrian wine❓ Let me know in the comments 👇 Cheers🥂, Natalie 🍷 PS Get my free "Ultimate Guide to Wine & Food Pairing" at: https://lnkd.in/gwDc7jVb ✉️ Or just DM me and ask for the guide! Domaine Andau United Stars Corporation Österreich Wein Marketing GmbH - Austrian Wine Marketing Board #Natdecants #austrianwine #austria #winetime #wine #winegeek #wineblog #winewriter #foodandwinepairing #wineandfood #wineschool

🍷 Can you learn to appreciate aromas such as spice, petrol, and even gamey or foxy notes in wine❓ 🤔 And would you want to, or should you❓ 🎙️ On the Unreserved Wine Talk podcast, you’ll hear the stories and tips that answer those questions in our chat with Master of Wine Gus Zhu, author of the new book Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. https://lnkd.in/geKb9Sma 🧠 As Gus explains, we evolved to reject certain smells for our survival. 🌱 For example, if a plant or fruit or food smells vegetal, it's a sign of under ripeness so it either doesn’t taste good or isn’t nutritious enough for consumption. ☠️ In some cases, it could mean that it’s poisonous. 🍇 So, it makes sense then that we may not like vegetal aromas in wine. 🍽️ How can you better understand the taste of umami in what you eat and drink? 🌿 In Asian countries, Gus says, they have a longer history with fermented food and drink. 🔥 They also don’t over season or over cook protein dishes so that the taste of umami remains. 🥩 Umami comes from the amino acids in protein, but we often get confused because we combine our proteins with fat, salt, and other things. 🍄 If you barbecue a mushroom and don’t season it, the juice or broth released in the little dent in the mushroom is a savory, yummy, umami taste. 🌍 How do culture and lifestyle influence your perception of the aromas and taste of wine? 🧐 Gus believes that we should pay more attention to what we eat and drink. 🍖 In China, they eat lots of different parts of animals but in North America, especially in the United States, he finds that people tend to eat meat that's very bland. ✨ He believes that people who like the Chinese experience a more diverse range of flavours and develop a greater appreciation for them. 📚 Similarly, we develop a greater vocabulary to express what we’re eating and drinking when we think about it. 🍹 Would you try a wine with these aromas❓ Let me know in the comments 👇 (Gus) Jian Zhu MW Académie du Vin Library #natdecants #guszhu #aromas #umami #winepairing #flavorprofile #fermentedfoods #winetasting #sensorialexperience #foodandwine #tasteexploration #culturalflavors #foodie #winelover #smellandtaste #diverseflavors #winenot