wine
It's more than just fermented grape juice: Musings about the history of wine and a deep dive into reds, whites and regions that will make any wine lover drunk with happiness.
Wine Here, There, and Everywhere
If Covid-19 hasn’t taught me anything else, it’s a new appreciation for wine. It sounds really bad when I say it out loud, but I drink (almost) every day. I used to only drink alcohol socially, but one day I saw an article on Facebook that changed my outlook on drinking forever. It said that the antioxidants found in red wine could significantly reduce the chances of catching a cold. I’m not sure how the words “could” and “significantly” can coincide, but it was on Al Gore’s Internet, so it must be true… maybe. This news excited me so much because I catch a cold every year sometimes 2 or 3 times even during the summer months. No one likes being sick, but I especially hate having a cold. Regardless of the medicine I take, the symptoms persist 7-10 days, and while it’s a God-awful feeling, it isn’t bad enough to take time off from work considering the sick leave rate of 8 hours per month. I’m sure there are other foods with cold-fighting antioxidants, but wine is so much more fun. There are many places nearby with inexpensive choices: Trader Joe’s, Aldi, Total Wine, grocery stores, and local sellers. It’s now a permanent fixture on my weekly grocery list; and no, I haven’t had a cold since.
Tia RamseyPublished 3 years ago in ProofWine and therapy
Wine therapy can be defined as a series of refinement strategies that employ red wine and must. Must is the repeatedly crushed fruit juice that consists of the skins, seeds, and fruit stems. The substantial part of the must is called pomace and generally produces up 7–23% of the must's absolute substance, making it the initial step in the winemaking process (A History of Wine as Therapy, 1964). A beauty treatment born in France to obtain the most from the antioxidant, toning, and detoxifying properties of grapes promptly escalated to the rest of the world, notably in Italian wine lands (A History of Wine as Therapy, 1964).
Dr. Reanna Waugh PhDPublished 3 years ago in ProofThe Perfect Pairing
The Perfect Pairing What comes to mind when you read those words? The answer may seem like it would be different for everyone. But let’s be honest, wine goes great with just about everything. Wine is the part of the pairing that makes the meal. There are a few key factors that may be able to pin down exactly which pairing you might go for and which is the perfect match for you.
Religion and Wine:
As one of the original alcoholic drinks of contemporary human civilization, wine has imparted itself into practically every significant religion of the world. Since the birth of time, the doctrines of Europe and the Middle East gradually embodied this “nectar of the gods“ into their observances, declaring its fame and continuity throughout generations and millennia of individual growth. During great courses of time, the recipe of wine was secured as a mystery of religious faiths and influential established families of Sumerian and Egyptian authorities (Fuller, 1996). When wine eventually reached Ancient Greece and Rome, it created an original set of gods and rites focused on this compelling alcoholic drink (Fuller, 1996). As those ancient civilizations collapsed, wine worked to withstand the dark and middle ages under the preservation of Jews and Christians, instructed by various wine displays in the Bible (Fuller, 1996).
Dr. Reanna Waugh PhDPublished 3 years ago in ProofHobbit Food Feasting
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” - The Hobbit My favorite part of the Holidays is the feasting and merriment. Spending hours with friends and family over shared bottles of wine and tables full of decadent food. Growing up, my family always did a traditional Christmas meal with turkey, casseroles, and pies. However, in the last few years, we've started something new that I think will stick for many years to come. On Christmas Eve I create massive charcuterie boards and we pop open several of our favorite wines from our favorite label: Lazarre.
Ciara BrookePublished 3 years ago in ProofSurviving the Holiday Season with Sangria and Snacks
The holidays are here! That means overeating, gift-giving, and family quality time. With family comes different personalities and this may bring some awkward moments. What do you do when your aunt asks you why you are thirty and still single? Who will stop your grandfather from talking about politics? Family is great, but they come with some baggage, so what do you do? It is simple, pour yourself some sangria and grab a snack. This is the perfect combination for surviving the holiday season.
Steven RicePublished 3 years ago in ProofA Holiday Treasure: Wine and Friends
Wine involves, better than any other refreshment, the competence to permeate its consumer with desire by the senses of sight, aroma, savor, and caress like no other alcohol. This is accomplished from the moment you notice it poured in the decanter or glass, through the moment its aromas stimulate your breath. At the same time, it caresses or flits across your tongue, until easily after the moment you sip it, with its lingering flavor.
Dr. Reanna Waugh PhDPublished 3 years ago in ProofLeave the Bottle
If you're anything like me, there's rarely a time when you open a nice bottle of red and don't finish it. Before your first impression of me is that I'm an alcoholic, let me clarify this by saying, I usually share with someone. Let me also take a minute to say, more power to you if you finish a bottle on your own. However, I'm getting old and hangovers last multiple days so it's a shared bottle for me. Now that that's cleared up, let's get back to talking about wine.
Leah LawrencePublished 3 years ago in ProofThe Classic Wine Drinker
The Classic Wine Drinker As a young rebellious teenager, I drank a lot because it was fun to let loose and have a good time. A good time meant I was going to hurl at a random house or on the sidewalk. Parties were just about hardcore liquor and BYOB'S (bring your own booze). I had an interesting phase back in high school and as I got older anytime I could sense the smell of vodka, it made me gag. Unfortunately, it still makes me uncomfortable to my stomach, so I stay away from it as much as possible.
AllshewriitesaboutPublished 3 years ago in ProofPairing Perfection
Hooray for the holidays! When the weather becomes chilly outside, cozying up to the fireplace with a pair of leggings, oversized sweater and some deliciousness to fill your tummy, is beyond satisfying. Although, I’m a summer lover at heart, winter time does have its perks.
shallon gregersonPublished 3 years ago in ProofChoose the perfect match
It is from the twentieth century, the period of the Belle Epoque, that champagne has become synonymous with opulence, refinement and obviously celebration. But what is the difference between champagne and sparkling wine? In fact the only thing that differentiates them is their territorial origin: the champagne from the homonymous French region, north east of Paris, while the sparkling wine is a purely Italian wine produced in the Lombardy area and in some parts of Veneto and Trentino.
Marta FioriPublished 3 years ago in ProofNew Yorker Deli sub and Merlot wine are the best combination
I first ate a submarine sandwich from The New Yorker deli and restaurant in 2000. My mother in law began stopping there each Sunday after church and I fell in love with their original sub. It’s a foot long and filled with deli meats which are kosher ham, bologna and salomi. They also add red and green peppers, onions, and lots of cole slaw. There is also cheese which I believe to be provolone. All of this comes enclosed in a delicious whole wheat bun. It’s cut in half and two slices of pickle are added on the side. While my husband and others can eat the entire sub in one sitting, I must cut mine and make four servings.
Cheryl E PrestonPublished 4 years ago in Proof