Wine 1020

Vineyards on a fertile plain at the foot of Mount and volcano of Ararat and famous monastery of Khor Virap in the background at sunset.

This ancient winemaking country was never on my radar. Was it because few of the wines have historically been available in the U.S. or because the bulk of indigenous wine grapes are not familiar to us in the U.S.? It certainly also doesn’t help that the country has been buffeted by war on many sides for much of its long wine-making history.

Vineyards in Armenia

The wine grapes from the Caucasus, primarily Armenia and Georgia, never made the leap to Western Europe. As a result, most U.S. and European consumers don’t know much about them or how to pronounce them.

However, on my first trip to Armenia, I was impressed with the overall quality of the wines and the passion that local producers put into them. Sadly, very few of them are present on the U.S. market. Storica, the Boston-based importer who led this trip, is changing that up. As are international winemakers like Paul Hobbs, while collaborating on winemaking endeavors there; and the fact that the latest SOMM film, part of a series of four, is based on wine production in Armenia. The film was just released in the U.S. and I recently reviewed it.

This was also a particularly moving trip, which most wine country trips aren’t always, given the political situation in the country. Armenia has long had a tenuous relationship with neighboring Azerjaban and it is not getting any better. So, I felt that the producers really poured their heart and soul into hosting us there in more ways than one. I wonder how many American producers might have canceled tastings and winery visits if their homeland felt imperiled?

The Background

Ancient Storage Jar Found in Areni-1 Cave, World’s Earliest Known Winery in the Village of Areni, Archaeological site in Vayots Dzor Province of Armenia

Anyone interested in understanding Armenia should look at the country’s deep history of winemaking. The Areni-1Cave, the oldest known winery dating from over 6,000 years ago shows evidence of wine consumption dating back to 6000 B.C. The country’s primary Christian population has also ensured that wine has long been made for use in the church and at home.

There is also a deep-seated tradition of home winemaking all around the country—much like you see in Italy or any southern European country—which is testament to how much countryfolk like crafting what they grow in their yards in into a great dinner pairing. This is something we observed in abundance on this trip, at places like Yeganyan’s Gastroyard, an interactive culinary center where visitors can make lavash bread and traditional sweets (and enjoy them with BBQ at dinner right afterwards).

Churchkhela, Sweet sujukh – nuts covered with grape juice

The wine industry here is fueled by stalwarts who are reinventing the wheel, from within, and those who have come back from many years abroad. Vahe Keushguerian, the charming protagonist of SOMM4, vividly expresses why he headed home after years of living in Italy and the U.S. Paul Hobbs, the legendary California winemaker, who has put some new styles of Argentine Malbec on the map also became interested in producing wine this country in high-elevation vineyards with tons of sunshine. Hobbs has been making wine under theYacoubian-Hobbs label since 2014 and he has been producing wine in Sonoma since the early 2000s.

The Background on Hobbs

Paul Hobbs is a renowned California winemaker who boasts an extensive career, marked by exciting collaborations with producers in several countries. Among these are Argentina, Cahors in South France, and most recently, Armenia via his Yacoubian-Hobbs label venture over the past ten years.

In our brief exchange, he shared the origins of his collaboration with Armenia. Hobbs discussed his encounter with two Armenian brothers based in Los Angeles, who were fans of his California wines and acknowledged his key role in globalizing the Argentine wine industry. The brothers seriously proposed a venture to augment the global perception of their homeland’s wines and desired Hobbs’s assistance.

Hobbs shared that his early career experiences had strongly imprinted Armenia in his imagination, and with various factors aligning, he felt compelled to explore this opportunity. Once there, one core factor became pivotal – the terroir. If it elicited a positive response, exploration would intensify. If not, he would return home. He added that, logically, he also worked with a variety of famous European varietals to comprehend their adaptive response to this sector of the world’s unique terroir.

The Basics

Armenia has long been cut off from the international wine-producing world as it was part of the Soviet Union until 1991. As the Soviets did, with other neighboring countries like Moldova, the Armenians were told to focus on “Cognac,” and other fortified wines. This clearly is not even Cognac as it is made outside the French region of the name.

Rows of vineyards with Mount Ararat (5137 m) in the background, Armenia.

Areni is the country’s flagship red grape. What is more, many vineyards here are phylloxera-free and have been planted on their own roots: which is something you don’t see much in Europe except for small regions like Colares in Portugal.

A few of my favorites tasted on this trip included Noa Arkuri Noah Of Areni 2022, which had lovely stone fruit notes and flowers. The rosé sparkler from Kuesh is delightfully over the top with a fragrant aroma and hints of berries on the palate. It’s made by Keushguerian. Van Ardi is another notable producer with a nice estate. The winery’s 2022 Kangun—an indigenous white grape—had rich stone fruit notes, good acidity and notes of citrus and apricot skin on the finish.

Kebabs at Carousel.

Some of these unique varietals are picking up traction in U.S. restaurants, particularly where there is a large Armenian community in places like Glendale, in Los Angeles. Rosalie Tcholakian, an owner of the two-location Carousel restaurant shares that her dinners are growing more interested in Armenian wines. She adds that many non-Armenia customers are also showing up, so “Armenia is definitely on the map!”

Bag-in-box wine had previously garnered a poor reputation, with tie-ins to mediocre quality and last-minute sprees. Party-goers would balk at the thought of serving wine from a cardboard vessel. However, attitudes towards bag-in-box wines have shifted as more of them now contain better-quality, and sometimes even high-end, wine varieties.

Keeping a box of white or rosé in your refrigerator or perhaps a box of red in your pantry allows you to still have quality wine days after the box is initially opened. Most box wines promise a preservation of freshness for at least six weeks after being opened. However, personally, I’ve found the optimal freshness period to be somewhere around three to four weeks. Their petite and lightweight structure make them an unbeatable choice when you’re tasked with transporting alcohol to a dinner party or a large gathering. Available commonly in sizes of 1.5 liters (equal to two typical wine bottles) or 2.25 liters (the equivalent of three bottles), bag-in-box wines are highly convenient when you’re willing to let go of your delicate glass.

The environmentally friendly nature of bag-in-box wines is one of the main reasons they are produced. The carbon footprint of the lighter cardboard attached to a slim plastic bag and tap is significantly less than that of thicker glass. Although both are recyclable, the process of recycling glass (and its production), requires substantial energy.

Oliver Lea, a co-founder of The BIB Wine Company, who are reachable at @bibwine, stated that the carbon footprint of bag-in-box wines is “ten-fold less than that of bottled wine”. The BIB Wine Company offers a large postage-paid envelope to its customers to send back used taps and inner plastic bags. These materials are sent to a recycling plant where they undergo a “microwave-induced, energy-efficient process to break them down into reusable materials,” as Lea enlightened. He added, “We’re continuing to fine-tune the process, but its nature is predominantly circular.”

Also accepting returned, washed taps and bags is the company More Wine spearheaded by Rich Hamblin (@morewineontap), a firm specializing in uniquely packaged wine, often in boxes. The business structure of More Wine is primarily wholesale, constituting 85%, supplying pubs, bars, and restaurants, with the remaining 15% directed towards consumers. It typically deals in larger boxes, with one of its five-litre boxes equating to seven bottles.

More Wine (morewineontap) along with other similarly-focused companies and the newly-organized entity, Bobo (@bobo_wines), are the top independent players in the bag-in-box wine industry. In my review, I sampled an assortment of supermarket lines. Though there were a few subpar samples, including two lacklustre rosés, there were also excellent buys listed below.

I also enjoyed, considering the cost, the citrusy-bright Stormhoek Siren Fairtrade Organic Chenin Blanc 2023 from South Africa (11%, Co-op, £10.50 for 1.5 litres), and the zesty, crisp Taste the Difference Coolwater Bay Sauvignon Blanc 2022 from Marlborough, New Zealand (13%, Sainsbury’s, £20 for 1.5 litres).

If you’re purchasing any of these for a party, it’s very likely they won’t survive past a single evening, but don’t let that dissuade you. Regardless of whether it’s for a large group or a quiet night in with a high-quality beverage, it pays to think creatively.

(14%, Morrisons, £20 for 2.5 litres)

Introducing an aroma of cassis and dark chocolate, the taste of this softly oaked malbec is reminiscent of blackcurrants cooked with a touch of cinnamon. This fantastic value wine is rich and potent, therefore it complements party food (particularly red meat dishes/spicy canapés) better than being served by itself.

(12.5%, Waitrose, £26.99 for 2.25 litres, reduced to £21.99 from Nov 29 until Jan 1)

An eye-catching offer on a scented Sicilian white with refreshing tangerine peel and ripe pears, and a subtle hint of orange blossom. Dry finish, so it’s fine without food but would be good paired with lighter nibbles based on prawns or green vegetables such as asparagus or courgette.

(12.5%, Bobo, £46 for 2.25 litres)

Organic cabernet franc bursting with fresh raspberries plus some blackcurrants on the finish. Unoaked, youthful and succulent, it’s not too strong or heavy, so is versatile on its own as a quality party red or with food. Charcuterie would be my match.

(13%, BIB Wine Company, £51.22 for 2.25 litres)

Here’s a premium wine in a box, a fine Loire Valley sauvignon blanc with zesty lemon and grapefruit that zip across the palate, with a lip-smacking mineral finish but enough ripeness to round it out. I’m too mean to buy this for a party, but would happily serve it up for a smaller group with fish pie, shellfish or grilled goat’s cheese salad.

(13%, More Wine, £59.50 for 5 litres – equivalent to almost seven bottles)

A whopping big box of vivacious viognier from the south of France. There’s plenty of juicy apricots and a honeysuckle hint on the scent, but a dry, fresh finish. It’s a great idea for anyone planning a really big bash this Christmas. It’s refreshing on its own but also goes well with chicken, salmon and quiches. It may not fit in your fridge though – I stuck mine outside the back door.

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In addition to many holidays to celebrate, the final months of the year are also noted for two seemingly unrelated but interconnected events: End-of-year bonuses in the financial sector and end-of-year wine sales at major auction houses. We’ve read that bonuses are expected to be lower than usual for the second year in a row, and we’ve also heard from insiders in the auction world that prices may be lower than expected because the folks who’d normally snap up vintage Champagne and first-growth Bordeaux may not be as freewheeling as they have been in past years. That’s great news if you’re not dependent on that bonus to aid your cellar-filling shopping spree—and all the more reason to start scanning the auctions presented by Sotheby’s, Bonhams, Zachys, Christie’s, and other houses.

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One specific auction has caught our eye this season. Christie’s has combined two distinct collections to present “Fine Wine from the Cellar of Quincy Jones & A Diplomat’s Collection of Rarities.” The sale, running November 30 through December 11, includes 350 lots from the legendary musician and an unnamed diplomat who has a treasure trove from France’s best regions. Among the marquee names on offer—such as Pétrus, Cheval Blanc, Cristal, Krug, and Domaine de la Romanée-Conti—is the opportunity to purchase wines from Jones’s collection that are nearly a century old. Christie’s will auction off Cos d’Estournel 1928, Latour 1933, and Leacock’s Malvazia from the same year (which is when Jones was born), and Mouton 1934.

While all in all this sounds like an incredible assortment of bottles, some of the offerings give us pause, especially many of the older ones. We have drunk extremely old vintages of very fine wine, and often the experience is sublime. Other times, though, the ravages of time have not been kind to the treasured juice inside the bottle. The thought of opening a bottle with 90 years of age on it reminds us of the time we saw another great jazz and blues performer, Ray Charles, in concert. This was in 2002, two years before he died. While we walked out of the theater very happy to have seen him on stage and we thought he put on a terrific show, we couldn’t help but wish that we had seen him years before, when he was in his prime.

Conversations with peers in the world of wine have shown us that a sense of unease is not unusual, even when making a purchase from a trusted place, like a prominent auction house. “Bidding on wine at auction carries certain risks, particularly with regards to older bottles,” explains Robin Kelley O’Connor, a wine educator who acted as a liaison between Bordeaux and the United States for over two decades. “Specialists at top auction houses have extensive wine knowledge, but winning a bid and purchasing a wine doesn’t guarantee that it will age well,” she notes.

Yannick Benjamin, the recipient of Michelin’s 2023 Sommelier Award in New York, has been on the front lines of many wine collecting experiences, and they are not always positive. “I have been a sommelier at many auctions and have had times when the wines did not meet either the collector’s or my own expectations – much to our collective disappointment,” he shares. “The fact of the matter is, only a select few wines can truly stand the test of time.”

A wine’s failure to age well may not necessarily be its own fault. Responsibility might need to be shifted to the numerous stops it made during its journey from the winery to the auction. It could have been sold multiple times, and maybe some of the previous owners did not store the wines correctly. Our on-site tasting at Marqués de Riscal in Rioja last year, which included 30 vintages going back to 1862, demonstrated the benefits of meticulous wine care. We were thoroughly impressed with the consistency and quality of the wines served that day. They were fantastic in part because they had never been moved and kept at a steady temperature until opening – they had been stored right there at the winery where they were made. Sadly, you are unlikely to find this level of care in most wines you would purchase at auction.

Furthermore, even with exceptional care throughout its lifespan, a wine can age poorly and provide a subpar tasting experience. “What if that fine Champagne has the odour of aged Parmesan rind and off-putting truffle?” London-based Master of Wine, Anne Krebiehl posed this question to us. “What if the highly esteemed Burgundy is merely a faint echo of what it once was, appearing pale, brown, and more like a paltry smoked meat broth?” Indeed, we can conceive of many other ways we might prefer to spend a large sum of money rather than on a substandard smoked meat broth.

Obtaining an aged bottle of wine may carry an inherent risk, but equipping yourself with adequate knowledge about the vintage you’re interested in can mitigate this. For example, in a Christie’s auction featuring Jones-diplomat, there were several bottles of old Bordeaux on offer. We sought expert advice from O’Connor, a distinguished authority on this wine region. He forewarned us about the issues old vintages might confront. According to him, wines made before the war could potentially taste questionable. He mentioned that the 1928 Bordeaux was one of the best vintages the 20th century experienced. However, he also warned that the years 1933 and 1934 were extremely difficult, hinting that the wines produced during the 1930s might not meet high standards.

Notwithstanding the potential risk when acquiring old wine in auctions, many believe the rewards outweigh the risks. Many consider tasting aged wine akin to sipping history. Will Lyons, a wine columnist for The Sunday Times, marvels at the evolution of fine wine as it ages and develops in the bottle, welcoming a host of tertiary characteristics that younger wines lack. While he acknowledges the risks associated with old wines, Lyons expresses his fascination for the marvelous transformation time manages to bestow on Bordeaux. Lyons describes the matured wine as exhibiting a raisin-y, nutty, and caramelized character and the texture being as light as a feather.

We’ve noticed a trend in year-end auctions, especially at Christie’s, where a plethora of bottles from recent vintages are available for immediate consumption or as additions to cellars for future openings. Regardless of the wine bottle, particularly those seasoned with years, it is crucial to remember that the experience could swing both ways. As the Eagles conveyed years ago in “Hotel California,” it could either be an utter disappointment or a heavenly experience. This sentiment is echoed by Krebiehl, who advises having a few backup bottles handy in case the experience gravitates towards the former.

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Numerous factors determine the taste of your favorite wine, and the climate in which the grapes are grown is one of the biggest. Thanks to climate change — specifically rising temperatures in growing regions — you might soon find that your preferred bottle of red, white, rosé, or orange tastes different or doesn’t exist anymore at all.

In an interview with Wine Enthusiast, Elizabeth M. Wolkovich, associate professor of Forest & Conservation Sciences at the University of British Columbia in Vancouver, Canada, explains the precarious balance between the beautifully complex taste of wine and the ease with which it can be irreversibly changed: “Wine grapes are extremely sensitive to climate and this is much of what makes wine so exquisite. But it also means wine grapes are extremely sensitive to climate change.”

Temperature changes can affect the levels of sugar in wine grapes when harvested, which affects both the wine’s character and its final alcohol content. Extreme changes in temperature can effectively kill the grapes, meaning they won’t get harvested at all. In the longer term, climate change will affect which grape varieties can be grown where, not just changing the flavor of your favorite wine but its actual composition, too.

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An age-old saying in the winemaking world claims that while poor grapes cannot produce great wine, great grapes can certainly yield poor wine. The process of attaining superior grapes includes planting a variety that is compatible with the climate of the vineyard and allowing the grapes to fully ripen before harvesting them. When faced with higher temperatures introduced by climate change, this process is expedited and the anthocyanins and tannins which are crucial for a wine’s color and complexity are not fully developed. Excessive heat can also desiccate the grapes, which may be desirable if intentional, as seen in Italian Amarone wines, but otherwise suppresses acidity and flavor development.

In severe cases, conventional varieties may be displaced from their renowned growth regions as a result of climate change. Heat-tolerant varieties such as Shiraz and Tempranillo are currently being experimented with in Napa Valley in anticipation of a time when Cabernet Sauvignon and Chardonnay cannot survive. Future weather conditions may necessitate the use of grape varieties that can withstand extreme heat and scarce water supply. This includes the minerally, salty, and citrusy Assyrtiko that grows on the Greek island of Santorini, which may eventually become more prevalent throughout Europe and beyond. On the other hand, rising temperatures are unlocking potential for new vineyard regions, such as Southeast Britain which has recently become a celebrated wine producer, particularly noted for various types of sparkling wines.

However, climate change is not just about rising temperatures. It also leads to more occurrences of severe weather conditions, such as unexpected heavy rains, storms, hailstorms, and abrupt temperature fluctuations. Although these conditions have less direct impact on the flavor development of already growing grapes, they often lead to damaged grapes that are either waterlogged or overrun by fungus, mildew or other molds that thrive in high-moisture conditions. These conditions can indirectly alter a wine’s flavor just like heat. Consequently, winemakers may be compelled to plant new grape varieties that can better withstand moisture and the potential issues it can cause.

But too much water also literally waters down the grapes, reducing their juice content and concentration. If it’s harvest season and a storm or heavy rain is on its way, winemakers will rush out to pick the grapes, even if it’s early. This is because once watered down, there’s no time to restore the sugar levels, and the grapes — and any wine made from them — will be ruined.

Read the original article on Daily Meal.

Some people regard drinking wine as a simple comforting activity, unconcerned with specific rules such as the shape of the glass. They enjoy their wine at their preferred temperature and tend to stick to a few chosen kinds without stepping beyond their comfort zones. Others, however, see wine as a full sensory experience, relishing its delightful aromas and analyzing each flavor note in every sip. Regardless of which group you belong to, there’s an important aspect in wine drinking that can’t be ignored: the choice of material for the wine glass.

The optimal vessels for wine drinking are either crystal or glass as the materials do not influence the wine’s taste. The reason is not about appearing elitist, but rather for scientific reasons. Plastic and styrofoam cups, for example, are porous, leading to the absorption of chemicals from the vessel into the liquid. These chemicals can significantly change the taste and smell of the wine, potentially making it sour, bitter, or even akin to vinegar. Moreover, other options like metal and stainless steel tumblers may seem functional, but their thickness and shape can greatly mess with the aroma and flavor range of the wine.

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Whether you prefer drinking wine from a glass or crystal vessel ultimately boils down to personal preference. Glass offers the advantage of being non-porous, effectively imparting no odor or taste to the wine and is dishwasher-safe. Plus, it’s budget-friendly. That said, it’s not without its drawbacks. Many glass vessels have a rimmed lip for durability, but this isn’t a desired feature in a wine glass.

Instead, thin glasses, like those made of crystal, provide a rim with ideal thinness while remaining strong and durable. What’s more? Although most crystal vessels are more expensive and not dishwasher safe, there are some options made without lead, which means they can be put in the dishwasher. Overall, crystal is the superior option when it comes to aesthetics and durability, but it’s not always the most budget-friendly choice.

If you’re looking for an inexpensive, durable, dishwasher-friendly vessel, glass is your best bet. If a visually appealing and thin glass for optimum drinking quality is your preference, crystal is the way to go. Either way, selecting glass or crystal over plastic, styrofoam, or metal wine vessels is always worth the extra search effort.

Read the original article on Tasting Table.

A glass of red wine might complement a turkey dinner nicely, but even a slight amount can trigger headaches for certain individuals. The notorious “red wine headache” can kick in anywhere from 30 minutes to three hours following the consumption of just a small glass. According to a research published November 20 in the journal Scientific Reports, scientists from the University of California, Davis and the University of California, San Francisco believe they have identified the trigger.

[Related: Red wine’s composition is a mix of chemicals that can make some individuals feel awful.]

The group theorizes that a natural flavanol present in red wines can disrupt our body’s normal processing of alcohol, potentially leading to a headache. This flavanol, known as quercetin, can be found in several kinds of fruits and vegetables, including grapes. Although quercetin is regarded as a beneficial antioxidant and can even be ingested as a supplement, it might pose a problem when metabolized with alcohol.

“Once it enters your bloodstream, your body alters it into a different form referred to as quercetin glucuronide,” explains study co-author and UC Davis wine chemist Andrew Waterhouse in a statement. “This form inhibits the metabolism of alcohol.”

The end product is a build-up of a harmful substance known as acetaldehyde.

“Acetaldehyde is widely recognised as a damaging, irritant and inflammatory substance,” expressed Apramita Devi, a UC Davis microbiologist and co-author of the study. “It is scientifically accepted that elevated levels of acetaldehyde can result in symptoms such as facial redness, headaches and feelings of nausea.”

A drug namely, disulfiram, which is frequently prescribed to patients battling alcohol dependence as a deterrent for drinking, is known to trigger similar effects when alcohol is consumed. Disulfiram also leads to the accumulation of acetaldehyde resulting from alcohol consumption by interfering with a certain enzyme in the human body typically involved in its breakdown. It is estimated that close to 40% of the East Asian population possess enzymes capable of metabolizing alcohol that cause a build-up of acetaldehyde in their system.

“Our hypothesis is that susceptible individuals who consume even moderate amounts of wine containing quercetin can experience headaches, especially if they have a pre-existing condition such as migraines or other primary headache disorders,” expressed Morris Levin, a neurologist at the University of California, San Francisco and co-author of the study. “We believe we are finally close to understanding this ancient conundrum. The succeeding step is to scientifically test this on individuals who experience these headaches. So, keep a lookout for updates.”

According to the team, sunlight increases the headache-causing flavanol in the grapes grown to make wine.

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“If you grow grapes with the clusters exposed, such as they do in the Napa Valley for their cabernets, you get much higher levels of quercetin. In some cases, it can be four to five times higher,” said Waterhouse.

Levels of quercetin can differ depending on how the wine is made, including skin contact during fermentation, the fining processes, and even aging.

The research advises that numerous uncertainties still exist regarding the origins of red wine migraines. Despite having a deeper comprehension of the biological mechanisms related to red wine headaches, it’s still unclear why some individuals are more susceptible than others. The team is conducting comparisons of red wines with high quercetin content such as shiraz, versus those with less, to examine their theory that quercetin is genuinely the trigger for red wine headaches. They’re also intrigued as to whether the enzymes of frequent red wine headache sufferers are more easily obstructed by flavanol, or if this demographic is more affected by the accumulation of the acetaldehyde poison.

“If our hypothesis proves correct, we’ll then have the means to begin addressing these significant queries,” said Waterhouse.

We’ve all found ourselves facing an unfinished bottle of wine, pondering over the most apt way to utilize the leftover wine. The most straightforward solution might just be the best one: Freeze the wine for future use. You may ask, can wine be frozen? Absolutely, it can. We’ll delve into the how and why of freezing wine.

While water solidifies at 32°F, the freezing range for wine lies between 15 and 25°F, contingent on the level of alcohol. A higher ABV results in a lower freezing point. Generally, white wine manifests a greater freezing point than red wine. Wines having an increased sugar content, such as dessert wines, solidify at even lower temperatures. Sparkling wines can be frozen too, albeit they will forfeit their fizz.

Approximately 5 to 6 hours are required to freeze wine. This process can be hastened by decanting the wine into ice cube trays prior to freezing.

Suppose you unintentionally left a bottle of wine to chill in the freezer, only to remember several hours on that it was never taken out, and now the wine is partially or completely frozen. The favorable news is that the wine remains absolutely safe to consume. Some variations in flavor may be observed, but if you still find it palatable, that’s all that truly counts.

There are instances where freezing wine is advisable. For example, should you have some wine that wasn’t consumed, it can be poured into ice cube containers to be used later for cooking purposes. Another is for making frozen cocktails such as sangria or this watermelon mint frosé.

However, it’s generally not a smart idea to freeze wine in its bottle. As liquids freeze, they expand which could potentially pop the cork or even shatter the bottle in your freezer, creating a mess nobody wants to deal with. Therefore, it’s recommended to use ice trays or other freezer-friendly containers to safely freeze wine.

Scientists may have figured out why so many people suffer from awful headaches after drinking wine, particularly red wine. Writing in Scientific Reports, researchers focused on phenolic flavonoids, which are chemical compounds found in grapes that affect the taste, color and mouthfeel of wine.

Various types of wine contain diverse levels of flavonoids. Red wine, in particular, can contain 10 times the amount of flavonoids than its white counterpart, thus making these compounds a major culprit for causing immediate wine headaches.When consumed, the alcohol in wine is metabolized in the liver by enzymes to create acetate. Primarily, the alcohol is turned into acetaldehyde. Then, acetaldehyde is converted to acetate.After conducting lab tests on more than a dozen compounds in red wine, researchers discovered that quercetin glucuronide (which is processed in the body from quercetin, a flavonol almost exclusively found in red wine) could block the enzyme that converts acetaldehyde into acetate.

When the enzyme is blocked, toxic acetaldehyde accumulates in the bloodstream, according to the researchers. High levels of acetaldehyde then result in headaches, nausea, facial flushing, and sweating. As for why some people are more prone to wine headaches than others, researchers admit that this information is still unclear. They are looking to conduct clinical trials soon in hopes of discovering that answer.

“We think we are finally on the right path toward explaining this millennia-old mystery,” Morris Levin, the director of the Headache Center at the University of California, San Francisco, informed The Guardian. “The next step is to test it scientifically on people who develop these headaches.”

They’re concerned about safety on their streets, saying a winery offering tastings doesn’t belong in a residential area.

If you’ve ever tasted wine that was left in an open bottle overnight from a dinner party or event, you’ve probably experienced the unpleasantly sour surprise. The wine has started to go bad, however, it’s transitioning into another culinary treat: vinegar.

With some patience, it’s entirely possible to produce vinegar from leftover wine at home, which makes sense when you consider that the term “vinaigre” in French translates to “sour wine”. The simplest way to do this is leaving an opened bottle of wine alone, allowing nature and oxygen to do their thing. All you need to do is maintain a moderately warm temperature – optimally between 70 and 90 degrees Fahrenheit, cover the top of the bottle with cheesecloth or muslin to keep insects out while allowing oxygen in, and the wine will start to ferment.

The transformation is due to acetobacter aceti, a naturally present bacteria that changes alcohol into acetic acid. But as fermentation scientist Dr. Johnny Drain suggests in his interview with Liquor.com, “You can let your wines to oxidize or acidify [become more acidic] spontaneously, but that can be a bit unpredictable.” To have more control over the process, you might want to add a small amount of raw or unpasteurized vinegar to your wine. This can help speed up the process and provide more consistent outcomes as you delve into the multiple different types of vinegar you can make at home.

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Experimenting with aging wine to create vinegar is a wonderful way to avoid wasting a drink that is no longer fit for consumption. Moreover, homemade vinegar allows you to experience a wider variety of flavors, far beyond the typical options of red or white wine vinegar you usually encounter at the supermarket. Try creating a flavorful and sweet chardonnay vinegar to add to your salad, or concoct a deep, palette-pleasing vinegar using the distinctive color of orange wine.

Certain factors to consider when transforming your preferred wine into vinegar include the bottle’s alcohol content — any wine with an ABV higher than 11% may restrict the growth of vinegar bacteria. As a result, dilution with water might be necessary to reduce the alcohol content. It’s also interesting to recognize that high-sugar grape varieties such as riesling may surprisingly result in a more acidic vinegar. You can expect the unique notes carried by specific wines, like the richness of chardonnay and the mineral flavors of Albariño, to influence the respective vinegar flavors.

The fermentation process of your selected wine allows personal preference to play a significant part. After a few weeks, taste the developing vinegar, and if satisfied, filter and keep it in a sanitized glass container.

Once you venture into the world of homemade vinegar using leftover wine, you might notice a turbid substance present in your batch. Known as the “mother,” this element is highly valued and can often be seen in store-bought apple cider vinegar. The mother facilitates the ongoing production of vinegar at home, so even if it’s sparse or feeble initially, don’t stress. You can always acquire a vinegar starter online or use raw vinegar as an alternative until the mother fully develops.

When you’ve finished straining your vinegar, set some aside, including the mother. This reserved portion can serve as a jumpstart to your next vinegar fermentation process, or you may decide to venture into the creation of “infinite” vinegar. For this, all you require is a spacious container for sufficient oxygen and leftover wine which you can pour in while awaiting fermentation before extracting more vinegar. The resulting vinegar won’t embody the specific characteristics of a vinegar produced from one type of wine, but the varying complexity and flavor of every wine you employ.

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