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The wine diet

The nations’ battle against various food types is a well-documented, treacherous & fickle one – from the lowly potato to a truffled foie gras amuse-bouche, no corner of fridge or cupboard is left unturned. The one consolation being there are many a Dietician Lieutenant General jostling behind their current leader, waiting to wage war on the new enemy in vogue.

 

Carbohydrates, being in most of what we eat, have withstood the ravages of war, but under the same breath, are no stranger to being in enemy corner. By the simple equation, Carbs = Energy x not enough exercise/a little bit greedy = fat, they sit pretty as a rather easy (& logical, I’ll grant) target. Quack indeed.

 

Whilst it is easy to consider our food consumption in terms of basic groups & types, it is only relatively recently that drinks, namely alcoholic, have come to our attention. And whilst of course it’s a case of everything in moderation, comparing tipples yields some interesting results, especially for the carb-conscious amongst us.

 

This great infographic from Wine Folly does exactly that. The GOOD news is that our humble grape fares remarkably well, dominating the bottom of the graph. Obviously the more residual sugar, the higher carb content – a glass of Sauternes or Tawny Port comes in only 5g less than a sweet liqueur & is over 6x a glass of dry red or white – that said, we tend to (or should!) drink these in smaller quantity. & they are ever so delicious.

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More good news lies in how we eat with wine. It tends to slow us down, ergo we eat less. Throw that in with its high vitamin C content & links to lowering cholesterol, I think the battlefield is ripe for a new, wine-enthusiast leader.

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  • Food & Wine – pairing to perfection

    Bucket & spade; rhubarb & custard; Torvil & Dean. Some things just work better in pairs – what would Punch do without Judy? Luckily wine & food are no exception. Variety being the spice of both, however, means it’s not quite as gloriously simple as a puppet show on the seaside.

     

    And of course, it is immensely personal. No right or wrong. Although whilst I wouldn’t turn my nose up at someone going for punchy Malbec with their sole meuniere, or a delicate Riesling with their sirloin, I might question their palate. A little. Ok, I admit, a lot. Either way, it’s good to experiment. & luckily a glass won’t tide you through the entire plate

     

    That’s the other beauty of these old gastronomic pals, like any partnership worth their pairing, each makes you appreciate the other more, perhaps even notice something new; to savour the experience rather than cramming everything in as quickly as possible before moving on to the next thing. Oh yes, an immaculately refined & culturally erstwhile pair. Where do I sign?

     

    This clever infographic from Wine Folly goes into immense & intricate detail, charting 9 different grape groupings against 35 food & cooking types. As if that wasn’t enough, it then shows you how to use the data with a series of ingredient & preparation pairings, resulting in some clear ‘shared pairing’ Venn diagrams – why stop at a pairing when you can have a quadrupling?

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    This may feel an overly-scientific approach to one of the greater pleasures in life, but it actually consolidates a wealth of information in a fun & accessible format. Not to mention throwing up some interesting suggestions. (sole & Malbec notwithstanding) So, just as Torvil & Dean’s well-rehearsed figure of 8s, let’s indulge in a bit of well-circled preparation before popping that cork. Your tastebuds (& guests) will thank you.

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  • A Basic Wine Guide

    Whether you are new to wine or simply want to reacquaint yourself with the basics, use this infographic as an introduction to the wine industry.

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