There was so much discussion after I posted John Kelly's article regarding sulfites, wines and headaches, I did some further research and wanted to pass the information along.
Red Wine Headache (RWH) is a well documented phenomenon. But there is no definitive information regarding RWH because there is no funding available for research. There is no evidence that sulfites are the cause of wine headaches. In fact, research done with subjects known to have sulfite allergies confirm that headaches are not one of the symptoms they experience when drinking wine. White wines often contain more sulfites than reds, and dried fruit contain sulfites and no one who eats either complains of headaches. So what is the culprit?

Some have suspected tannins, but tea, soy and chocolate have tannins and don't seem to be an issue.
Red wine has a lot more histamines than white, but there was a report in the Journal of Allergy and Clinical Immunology regarding a study of 16 people with an intolerance to wine, found no difference in reactions to low- and high-histamine wines.

Right now it looks like the cause may be prostaglandins, hormone like substances that may be responsible for the production of some types of pain and inflammation. A new study showed a distinct decrease in headaches in subjects prone to RWH and given prostaglandin inhibitors. In some non-controlled studies it looks like taking aspirin, which reduces prostaglandin production, may control or reduce RWH.
As I get more information I will post it and if any readers have any information please pass it along.

The Wine Rack: Red Wine Headache- sulfites, histamines or ??

Labels: People Wine

Posted by Steven Ramsey | 0 comments

As a follow up to my last article, ?Essential Wine Accessories? I thought it would be interesting to touch on a few accessories that may not be quite so essential but are fun or handy to have regardless.

Wine pourers are traditionally made from clear plastic and fit into the neck of a bottle of wine. The pouring surface is designed to prevent dripping when pouring, for those with an unsteady hand, by returning any excess wine back to the bottle. This can be very handy for those interested in preventing red wine stains on any item of furniture that is not already red in color!

Decanters allow red wine to breathe, enhancing flavor and bouquet. Typically created from glass or crystal, decanters have a narrow neck, which leads to a very wide base. This wide base allows more of the wine to come in contact with the air, letting it breathe before consumption. Decanters are not a necessity but are a practical addition for those interested in enhancing the flavor of their red wine.

A bottle tote is also a practical accessory to have when going out on a picnic or to bring a cold bottle of wine to a dinner party. Usually made from neoprene (the same material diving wetsuits are made from), bottle totes can keep a bottle cool for hours, something handy if you are going to be out and don?t want that nice chilled bottle of Sauvignon Blanc to warm up before you have had a chance to drink it.

How many times have you been at a dinner party and have had to juggle your plate and your glass? Mingling plates are the perfect solution for those dinner or cocktail parties when a third hand is essential. With a slot and hole on the side of the plate, a wine glass stem can be inserted so that the glass is resting on the side of the plate. This leaves your hand free to eat without needing to balance a glass in your hand or setting it down on a table.

My personal favorite not so essential accessory is a wine chiller or wine refrigerator. Wine chillers can come in a variety of colors, finishes and capacities to fit your desires. Usually they are small enough to fit on or under a kitchen counter and most have gauges, which allow you to set the chilling temperature according to the type of wine being chilled. That way if you are using your wine refrigerator to store and chill red wine (because red wine should best be served at a temperature of 60 degrees Fahrenheit), the temperature can be adjusted so that bottles are not chilled as if they were white!

The list of wine accessories can appear to be endless, and to write about them all in this article would take too long and bore you to death. So I hope that the few I have touched upon are helpful in deciding which not so necessary wine accessories are more necessary than others.

About the Author:

Ken Finnigan is the CEO of Finest Wine Racks a website specializing in quality decorative wine racks and durable wine storage systems.

Examiner.com

Attending a Tasting Examiner.com - 44 minutes ago They are sometimes even free (if a local distributor or wine shop has a special promotion going on or the like) or at least, low cost. ...

Bloomington winery plans to set up shop in Chesterton Gary Post Tribune, IN - May 12, 2008 Wine aficionados who want a taste will have to walk a block to the shop. "They'll be able to come in, taste wine and buy it if they like it," Joe Butler ...

New wine shop in downtown Royal Oak plans to install distinctive ... Metromode Media, MI - May 7, 2008 Chetcuti wants to install an artistically distinctive sign on the St. Clair Edison building for his Cloverleaf Fine Wine shop. The new business opened this ...

Dad's Father's Day Dream: A Wine Experience DentalPlans.com, FL - 19 hours ago Wine classes can be found virtually everywhere these days - from your local community college or upscale wine shop to the neighborhood chain restaurant near ...

Labels: People Wine

Posted by Steven Ramsey | 0 comments

The first stage in the wine making process is to crush the grapes. In days gone by the grapes would be loaded into a large vat and the wine maker(s) would gently tread on them to break the grapes' skins to release the juice.



Nowadays this procedure is almost invariably carried out using a machine called, unsurprisingly, a crusher.



In the case of white wines, after crushing, the juice is separated immediately from the pulp of skins and stalks and fermentation commences.



When making red (and rose) wines, the juice is allowed to remain in contact with the crushed pulp for a while to add color, body and flavor to the 'must' (the juice to be fermented).



Most modern wines are fermented at a relatively low temperature (around 20 Degrees Centigrade), which results in wine with a fruity character. White wines are commonly made in large, cooled, stainless steel containers but some better quality wines are fermented in oak casks or, alternatively, oak chippings may be added to the must.



Red and ros? wines are usually produced in stainless steel vats or, sometimes, in oak. When the fermenting wine has reached the required color intensity, the liquid is drawn from the vessel, leaving behind the crushed skins and stalks.



Before bottling, wines from different batches may be blended together and matured. Depending on the type of wine, the length of this maturation process can be measured in anything from days to years.



If an "oaky" flavor is desired then the wine can be matured in oak barrels. New oak or old oak barrels can be used depending on the final flavor required.





Even after bottling, the flavor of some quality wines will continue to evolve, albeit at a slower rate. However nowadays, most wines, even expensive wines, are ready for drinking soon after bottling.

About the Author: Since Neil Best first investigated the history of wine he's been recording his findings at Good Glug. This article is part of the free Good Glug Wine Appreciation Mini Course. Visit now to get your copy