I took a wine course at CIA and haven't looked back. A lot of people my age think it's nasty and wonder why I can take it so seriously. I thoroughly enjoy wine though, and anyone who even took the least bit of interest in understanding the wine and food dynamic agrees.
A heavy red is my general preference. But, in the warm months I tend to stick to whites and lighter bodied reds if I'm doing up some grilled meat. I resent the simpletons that consider anyone who asks about wine a wine snob; if you're one of those people that discusses McShit the same way, are you a fast food snob??
I'm a huge fan of the Wine Spectator as a guide. Their daily picks under $15 has helped in finding some great wines on a stricter than usual college budget, hence the dog named Rhone as in- CHÂTEAU ST.-ROCH Côtes du Rhône 2005 (87 points, $12) Juicy, with a nice tangy streak of raspberry and spice flavors backed by a briary edge on the tasty finish. Grenache, Syrah and Cinsault. Drink now. Tasted twice, with consistent notes. 12,000 cases made. (Nov 10th)
And although I am pretty much skeptical about diet fads and nutrition discoveries researched by institutions funded by the same benefiting party, I believe red wine is a friggin' healthy elixir. In the words of the National Cancer Institute:
-Research on the antioxidants found in red wine has shown that they may help inhibit the development of certain cancers.
-Resveratrol has been shown to reduce tumor incidence in animals by affecting one or more stages of cancer development. It has been shown to inhibit growth of many types of cancer cells in culture.
-Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemo preventive agent in three stages of the cancer process: initiation, promotion and progression.
I mean, the French paradox alone tells us we should drink more of the red, red wine.
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