by Frank Mangio
Don’t be surprised if, along with other nutritional revelations on wine labels, you will also be made aware of the amount of calories in a standard sized glass of wine. What is considered standard for wine is a five ounce glass.
So if you are a calorie counter, you are consuming roughly 120 calories per 5 ounce serving.
That should not be a concern, if you drink in moderation. This is the latest in a string of reports that are positive for wine as a healthy drink, all things considered.
Where wine really shines is in its capacity to deliver resveratrol, an antioxidant that combats cardiovascular conditions.
A standard 5 ounce glass ofmwine has been found to contain 120 calories.
My good friends at Italo Americano published a report from Italy’s Higher Health Institute, among others that also found that resveratrol is capable of ”blocking the flu virus…. at present there is no known pharmaceutical product which can effectively block the flu virus.” Other medical analysis suggests that drinking two glasses of red wine per day helps prevent a host of other diseases related to the heart and nervous system.
One of the most frequent questions I get is the “Contains Sulfite” notice on the wine bottles. We all know that the government can get over-protective at times and this may be one of them. The fact is that a tiny amount of sulfur dioxide is added to the fermentation process, to control oxidation in the wine and protect spoilage, like turning the wine into vinegar during aging. Nearly every wine maker adds sulfites. Only Australia and the U.S. require a label mentioning the additive. Sulfites don’t give you headaches, like some say. Likely it’s an allergic reaction. I know individuals who pop an anti- histamine before consuming wine and that seems to calm the problem.
Hats off to Charles Krug Winery, Napa Valley’s first winery and the sanctuary for several of the venerable Mondavi Family members. They invented the public wine tasting event in 1951 at the onset of their harvest that year. This year, Peter Mondavi Senior, 98 years young, will conduct his 61st tasting and break ground for an exciting new hospitality center on September 8, on the Great Lawn. The winery was founded in 1861. Check out the details at www.charleskrug.com.
Wine Enthusiast Magazine just came out with their top 100 Restaurants in America, and in the San Diego area where this column is produced, Addison at the Grand Del Mar is the clear leader. The wine program, directed by Jesse Rodriguez since its beginnings is “extensive and deep, strong on verticals and diverse, highlighting small producers.” Rodriguez has some 25,000 bottles in the cellar as last count. The signature dish is the Braised Short Ribs, having gone from rustic to refined, using Port Wine and various spices. Learn more at www.addisondelmar.com. If you are in Beverly Hills, try CUT by Wolfgang Puck.
Here’s a brief but reliable wine pairing rule of thumb for popular dishes:
· Lobster/Crab- open a premium Chardonnay to compliment the richness of the flavor.
· Chicken-Can be paired with either red or white, but also is best suited to a robust Chardonnay or Viognier.
· Fish-with the more flavored fish, a Pinot Noir red is a great choice.
· BBQ Pork or Ribs-To balance the BBQ sauce and hot, peppery accents, a sweet Riesling is
always a smart wine.
· Steak-with strong tannins, flavor and acidity, a Cabernet or Syrah is the flavor choice.
With the New Bunz in Town, Open a Red
With a revolutionary approach to the all-American Burger, noted San Diego Chef Jeff Rossman of Terra fame, has opened BUNZ, a casual restaurant with fresh-picked local produce,
100% aged beef for burgers and local seasonal fruit for shakes.
What caught my eye was the wine menu as well as draft and bottled beer in this short order format. The Merlot was a Canyon Road from California’s Central Coast, a nice choice to wash down 8 choices of burgers. The condiments are all home-made, like the BBQ sauce in the “Cowboy Burger” I ordered, onion rings, ketchup and pickles. All salads are organic. Rossman’s 13 years as an Executive Chef is pulled in to create new and exotic tastes on a burger menu.
Jeff Rossman has created the new BUNZ in San Diego, an individual taste experience.
He has a “Vegan” Burger, ground turkey burger and a really different tasting “Smashed Medianoche Sandwich,” a Cuban delight with roasted pork and swiss cheese.
Check out BUNZ at bunzsd.com, or call 619-298-6515.
Wine Bytes
There’s a new wine bar in Encinitas that just opened, Encinitas Wine Merchants and Wine Bar, located in the Kohl’s Center on El Camino Real. The wine specials served change weekly, with Happy Hour from 4 to 6pm. Call 760-407-4265.
Flemings Steakhouse has its next wine dinner Fri. July 27 at 6:30pm, with the wines of Bianchi of Paso Robles. Four course dinner with matching wines. $75. pp. Call 858-535-0078 for an RSVP.
Roll Out the Barrel Food and Wine benefiting Make A Wish is Sat. July 28 from 6 to 10pm at Humphreys By The Bay on Shelter Island. Unique auction items included. Live Entertainment. Cost is $200. each. Purchase tickets at www.sdwineandwishes.com.
Monte De Oro Winery in Temecula spotlights Big Bad Voodoo Daddy in a concert on Sat. July 28 starting at 6pm. Tickets go from $55. Phone 951-491-6551.
Altipiano Winery in Escondido is the host for the Ramona Heart Murals benefit food and wine event Sat. Aug. 4 from 2 to 6pm. An exclusive Great Room is the winery venue with gourmet food to match the wine pairings. Piano entertainment. Price is $45. Call 760-787-1102.
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