Wine can help women in middle-age

While it is said an apple a day can keep the doctor away, a new study has suggested a couple of glasses of wine a day for middle-aged women to keep diseases at bay.

A major study, which was launched in 1976, and involved 14,000 female nurses found the women, who took alcohol regularly throughout the week instead of on any single occasion, benefited the most.

The study has shown that by drinking between 15.1 gm and 30gm of alcohol a day - as much as two shots of spirits or nearly three small glasses of wine - women can improve their odds of "successful ageing" by 28 percent, a newspaper reported.
The US scientists behind the study have defined "successful ageing" as living to at least 70, being free of cancer, heart conditions and other chronic diseases, and suffering no significant mental or physical impairment.

Study authors, led by Qi Sun, from the Harvard School of Public Health in Boston, found that moderate drinking had "profound" positive effects on the body, reducing inflammation, cholesterol and other harmful processes.

Compared with non-drinkers, women who drank 5.1 to 15 grams of alcohol a day had a 19 percent greater likelihood of successful ageing. Those who drank 15.1 to 30 grams increased their odds by 28 percent, but those who had more reduced the benefits.

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Treasurer puts cork back on wine-tax proposal

TAXING wine in the same way as beer would earn the government an extra $1.5 billion. At the same time, it would cut sales of cask wine 61 per cent, boost sales of beer, and cut overall alcohol consumption 9 per cent.

The plan, tested in economic modelling by the Allen Consulting Group, will be unveiled at a forum in Parliament House today designed to pressure Treasurer Wayne Swan in the lead-up to the October tax summit.

Allen Consulting has told the Alcohol Education & Rehabilitation Foundation that taxing wine on the basis of price, while beer is taxed per unit of alcohol means men can use cask wine to exceed health guidelines for "a little over a dollar" while women can drink to excess for 50¢.

''The existing wine tax arrangements allow individuals who are seeking to consume alcohol irresponsibly to do so cheaply,'' the Allen report says. ''Incongruently, the regime also applies tax more heavily to individuals looking to purchase quality wines for the purposes of responsible consumption.

''The consequence is that irresponsible drinkers contribute little to the taxation revenue necessary to address alcohol-related harm in the community, whilst responsible drinkers do.'' The change proposed by Allen would double the price of cask wine and lift the price of premium bottles 17 per cent. It would remove the rebates enjoyed by small wineries, which Allen says larger wineries rort, ''turbo charging'' the wine glut.
The Allen proposals are similar to those put forward by the Henry Tax Review. Mr Swan rejected the recommendation, saying his government would not change alcohol tax ''in the middle of a wine glut and where there is an industry restructure under way''. Alcohol Education & Rehabilitation Foundation chief executive Michael Thorn said the report showed Mr Swan's argument to be hollow.

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The Cellar: New Zealand’s World-Class Wines

This week we travel to the isolated country of New Zealand and visit some of the world’s southernmost vineyards. While production levels are fairly small, the reputation is anything but. In fact, winemakers in New Zealand are thought to be among the best producers of Pinot Noir and Sauvignon Blanc in the world. For wine purposes, New Zealand is divided into two; the North Island and the South Island. The wine region of Marlborough, located on the northeastern tip of the Southern Island, is without a doubt the most famous wine-producing area. It is responsible for more than half of the country’s total production and more than 85% of New Zealand’s Sauvignon Blanc. Despite being one of the country’s sunniest and driest regions, this area is still considered a ‘cool climate’ region when compared to other wine growing regions around the world.

Tohu (translates into ‘signature’) is New Zealand’s first Maori-owned wine operation. The Maori are strong believers in the spiritual connection between the land and all that is grown on it, and make wine following the mantra that their wines are a gift from the land. The 2009 vintage is sourced from Tohu’s Upton Downs Road Vineyard. This particular site in Marlborough experienced a wet period in late winter of the 2009 growing season, but thankfully a long dry spring ensued, so the grapes were able to reach optimum ripeness while the cool nights helped the wine keep its acidity, crispness and herbaceousness. (The growing seasons are "reversed" as this is the southern hemisphere.)

The result is a delicious Sauvignon Blanc and a great example of the style and value that has made this region’s Sauvignon Blancs famous. It is only around $15 but it brings a lot of flavor and intensity to the table. The aromas are vibrant, the flavors pop in your mouth and they are long lasting. It’s a complex wine with flavors spanning from citrus and tropical fruits, while also displaying blossom, herb and mineral notes – all deliciously balanced with mouthwatering acidity.

Pinot Noir is the most widely planted red grape in New Zealand. When at their best, Pinot Noirs from Marlborough can rival the best in world - even those of Burgundy. The style of Pinot made in New Zealand varies from producer to producer with some focusing on the more fruit-forward style, while others produce wines that are earthier with more pronounced savory flavors. Because of these variations Pinot Noir is said to be among the most versatile food wines available. Depending on the style, Pinot’s can stand up to everything from fish and poultry to other protein-rich meats and even creamy sauces and heavy seasoning.

The 2009 Pinot Noir from Framingham is a blend of several base Pinot Noirs made from grapes harvested from four different sites around Marlborough’s Wairau Valley. The winemakers appear to have been focusing on making a style of Pinot that is a bit more fruit-driven, as this is a soft and approachable wine displaying red fruit and only a touch of the game, herbs and the savory characteristics that Pinot Noir sometimes exhibits. I would go as far as to say that regardless of which style of Pinot you like this wine is sure to please because it has a little bit of everything going for it.

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Wine state of mind

Domestic wines have become key players in changing preferences from hard liquor to wines Sonia Martis can’t believe she’s nursing a bottle of Rose wine that costs Rs 670 without taxes. While this is the approximate cost price for a regular bottle of Indian wine in a local liquor shop, her glee must stem from the fact that she’s sitting at Ivy Grande in Khar, listening to lounge music, while a waiter refills her glass. “Now this is what I call value-for-money,” she professes.

But Indian-origin wines such as Zinfandel, Shiraz and Chardonnay aren’t the only ones that are affordable. The cafe also stocks international labels from Chile, France, Argentina and Australia and one of the priciest bottles will only set you back by Rs 1,800; approximately the same price as the cheapest bottle of wine on a usual restaurant wine menu around town. “Our international wines are bought in bulk. So, we negotiate rates with our suppliers,” says Sanjay Mirani, a partner at Ivy Grande.

With wine attracting more subsidies than hard liquor, its popularity is rising. For casual diners, it’s a staple for an evening out with friends, even on weekdays. It seems to be filling the large gap between soft drinks and hard liquor. What’s more, it isn’t international wines they want to fork out money for; it’s the local produce.

A big reason for this is the wine producers in India aggressively marketing their products, often tying up with restaurants to promote their wine. “In return, the restaurant is offered royalties or benefits like a bottle free for every bottle purchased,” says Moshe Shek, restaurateur and chef at Moshe’s in Mumbai.

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White Wine Types - What Goes Best With Certain Foods?

Pairing the perfect white wine types with a multicourse meal adds an elegant touch. Or relaxing with a cool glass of wine and a simple snack is an enjoyment for any occasion.

Wine Producing Regions
Many countries produce wine for local consumption and for export. The best known regions with the largest distributions worldwide are in France, California, Italy and Australia. Spain and New Zealand have suitable climates for growing white wine grapes and distribute their wines on a smaller scale. In Greece, wine production has been a way of life since early civilization and continues today.

Other European countries, for instance, Germany and Hungary produce regional varieties and export within Europe and overseas. South American countries, Argentina and Chile, for example, produce vast quantities of high quality wine. In France, the regions of Bordeaux, Burgundy and Alsace are known for their white wine types of Chardonnay, Chenin Blanc, Voignier and Sauvignon. The same varieties are grown in California in the Napa Valley and Sonoma Valleys and the Central Coast regions. Australia also produces these varieties as well as Semillon and Pinto Grig. Champagne is produced only in France, sparkling wine can be found in California, Italy and many other countries.

Germany produces the wine types Rieslings and Gewürztraminer. Hungarian wines include Chardonnays, Reislings and blended table wines. The wine regions of Spain produce excellent grapes suitable for custom blends and moderately priced table wines. The Italians have extensive knowledge of wine making that has evolved through families for generations. In Italy, the regions from Sicily to Tuscany and Tyrol harbor age-old plantings that produce quality Pinot Grigio grapes.

Sweet Varieties
There are many variations of sweetness or tartness even within a particular type. A wine that is made from only one grape (not blended) is designated as a varietal wine. Typically, the sweeter varietals will always include Reislings. Occasionally, Gewürztraminer and Chenin Blanc can be sweet. Blended wines may have a sweet tendency depending on the grapes that are used. Sweet wines can be enjoyed alone or with cheese or fruit.

Dry Varieties
Usually Chardonnay is considered a dry white wine, although, there are many variations depending on the regional climate. Pinot Gris (or Pinot Grigio), Chenin Blanc and some vintages of Voignier tend to appear dry on the palette. Chardonnays are recommended with fish or poultry.

Dessert and Aperitif Wines
Sherry is a favorite aperitif wine that is often found in Spain. Apertif wines can be semi-sweet or dry and are served sparingly. Champagnes or sparkling wines are often served as an aperitif. Dessert wines are by nature sweet and meant to be enjoyed by sipping from a small liquor or aperitif glass. Sauterne is a popular white dessert wine and Muscat also fits this category. Choosing the best white wine types for a particular occasion depends on personal taste. There are abundant varieties to try.

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South African wine industry rooted in human misery, says report

There is no question of its flair for producing a world-class chenin blanc, cabernet sauvignon or pinotage at an affordable price. But the provenance of South Africa's wines is altogether less savoury, an investigation by human rights monitors has revealed.

Workers on the country's wine and fruit farms lead "dismal, dangerous lives," according to Human Rights Watch (HRW), which found on-site housing unfit for habitation, exposure to pesticides without proper safety equipment, lack of access to toilets or drinking water while working and barriers to union representation.

Farm workers contribute millions to South Africa's economy, with products that are sold in Tesco and other British supermarkets, yet they are among the lowest wage earners in the country, the group's report says.

Daniel Bekele, HRW's Africa director, said: "The wealth and wellbeing these workers produce should not be rooted in human misery. The government and the industries and farmers themselves need to do a lot more to protect people who live and work on farms."

South Africa is the world's seventh-biggest wine producer, filling the equivalent of more than 1.2bn bottles a year. The industry, concentrated in Western Cape province, contributes 26.2bn rand (£2.2bn) to the regional economy, according to a 2009 study. Tourists from around the world enjoy tastings, cellar tours and weddings at vineyards amid glorious scenery between well-heeled towns such as Franschhoek and Stellenbosch.

South Africa has laws guaranteeing wages, benefits and safe working and housing for workers and other farm dwellers. But the government has largely failed to monitor conditions and enforce the law, HRW says.

Its 96-page report, Ripe with Abuse: Human Rights Conditions in South Africa's Fruit and Wine Industries, alleges: "Despite their critical role in the success of the country's valuable fruit, wine, and tourism industries, farm workers benefit very little, in large part because they are subject to exploitative conditions and human rights abuses without sufficient protection of their rights."

Housing for some workers is claimed to be uninhabitable. One farm worker showed researchers a former pig stall, without electricity, water or protection from the elements, where he has lived with his wife and children for 10 years. His wife said: "It makes me very unhappy because I can't guarantee safety of [my] children and can't provide for [them]."

Many workers live on farms with family members as part of their employment arrangement. Their land tenure rights are protected under legislation enacted in 1997. Yet, by civil society estimates, more than 930,000 people were evicted from South African farms between 1994 and 2004.

Interviewees described a steady pace of evictions, particularly when labourers were no longer able to work. Evicted workers who spoke to HRW said they had not been given suitable alternative housing or adequate compensation to find new housing.

Farmers sometimes resort to illegal tactics to force out farm dwellers, including cutting electricity or water. In one case, farm managers cut electricity for more than a year for a family with two children. Security guards on the farm harassed families in the middle of the night with dogs.

HRW also alleges that occupationalhealth and safety conditions on many farms endanger workers. The majority of the current and former farm workers interviewed said they had been exposed to pesticides without adequate safety equipment. In addition, many employers jeopardise workers' health by not providing them with legally required access to drinking water, hand-washing facilities or toilets.

Bekele said: "Given what we know about the effects of pesticide use, it is unconscionable that some of these workers are not provided with appropriate safety equipment, even after they ask for it."

South Africa's wine farms have a painful history. For centuries, workers were paid partly in alcohol in the so-called "dop" system, with pernicious health and social consequences. HRW found these payments had generally disappeared, although it did document two farms that provide wine as partial compensation.

One worker was quoted in the report as saying: "During the week, I am given wine in the afternoon, at 12pm, and at 6pm in the evening. I also get this on Saturdays. On Sundays, we get wine in the morning, afternoon and evening. In the morning, we get it before 7am, at 12pm, and we have to do Sunday prayer and then get more wine at 6.30pm. If you don't want the wine, then it's your choice. Everybody is drinking except the children and the guy driving the school bus."

Farm workers are some of the most poorly organised in the country, It is estimated the percentage of workers represented by trade unions in the Western Cape agricultural sector is just 3%, compared with 30% among those with formal employment nationally. HRW found some farmers try to prevent workers from forming unions in spite of South Africa's constitution and international law.

Bekele said: "The answer is not to boycott South African products, because that could be disastrous for farm workers. But we are asking retailers to press their suppliers to ensure that there are decent conditions on the farms that produce the products they buy and sell to their customers."

The report is based on more than 260 interviews with farm workers, farm owners, civil society members, industry representatives, government officials, lawyers, union officials and academic experts. It did not trace the supply chain for the products and does not identify farms in order to reduce the risk of retaliation against workers.

Representatives of the South African wine industry challenged the report's findings. Su Birch, chief executive of Wines of South Africa, said: "Most of the farm workers interviewed were identified by unions and NGOs, who have a vested interest in presenting the worst of cases. The report plays down the significance of the wine industry's substantial direct financial and indirect contribution to improving working conditions through Wieta [the Wine Industry Ethical Trade Association] and fair trade and empowerment schemes.

"The report makes only the scantiest reference to the many farm owners who comply with all legislation and go way beyond it. For every poor house on a farm, I can show you loads of good ones and some exceptional ones. Wine farmers are currently providing housing for over 200,000 workers, which represents an investment of billions of rands. Our industry is working hard to correct the wrongs of the past, and we accept that there is much work to be done. Even one case of abuse is one too many. But 'ripe with abuse'? I don't think so."

Vineyards have been passed down through generations of white owners. Workers are still invariably black or mixed race, although there are a growing number of black-owned cooperatives and labels.

Sikhula Sonke, a women-led union of farm workers, says its members now earn the minimum wage of 1,375 rand (£115.82) a month, although campaigners believe a living wage should begin at 4,000 rand a month. For years, they have urged Tesco to use its multi-billion pound profits to help improve workers' pay and conditions.

Haidee-Laure Giles, international programmes officer at the anti-poverty group War on Want, said: "Britain ranks among the biggest importers of South African fruit and wine.

"But retailers are maximising their profits at the expense of workers facing daily violations of their labour rights and from very basic to appalling living conditions. The UK government must establish a watchdog to prevent supermarkets benefiting from abuses against overseas workers."

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New York winery pushes 9/11 “memorial” wine

“Epic fail” were the kindest words celebrity chef Anthony Bourdain had for a line of “9/11 memorial commemorative” wines being peddled by a Long Island company ahead of the 10th anniversary of the terrorist attacks.

“Vomit inducing,” “grotesque, exploitative” were the only other family-friendly descriptives Mr. Bourdain had for the wine, which was reportedly briefly on the menu at Les Halles, a New York restaurant where he retains the title chef-at-large.

Despite widespread rage online, Lieb Family Cellars continues to sell its 9/11 Memorial Commemorative Merlot and 9/11 Memorial Commemorative Chardonnay, according to the website. These go for $19.11 (U.S.), while another cheaper vintage, the September Mission Merlot, is a bargain at $9.11.

From their website, the winemakers explain that “the concept emerged at harvest just days after the September 11 disaster.”

“That seems awfully fast,” came Eater’s retort. The Los Angeles Times went easier on the winery, pointing out that charity is involved: “It's a little precious, but all for a good cause,” writes Deborah Netburn.

Six to 10 per cent of the proceeds of the two more expensive wines will go to the National September 11 Memorial and Museum. General manager Gary Madden guesstimated that some $25,000 in sales from the cheaper vintage, rolled out in 2004, had already gone to a separate foundation, according to the Los Angeles Times.

“Your purchase of these wines raises money for these charities, so we encourage you to spread the word and share these guilt-free indulgences with your family and friends,” the winemakers explain on the website.

The Los Angeles Times reports that Lieb initially boasted that its grapes are grown just “90 miles from the site of the World Trade Center,” but this has since been deleted from the website.

In another unfortunate move, the winery promotes a Syrah dedicated to the vineyard’s late dog mascot directly below its line of 9/11 wines. (Twenty per cent of the proceeds are donated to the Animal Medical Center of New York.)

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Canadian natives try hand at wine-making

An aboriginal tribe in western Canada's arid Okanogan Valley is on the cusp of realizing a decades-old dream: becoming North America's first native winemakers. On the shores of Lake Osoyoos, near the border between British Columbia and the US state of Washington, the sun is scorching hot, the nights are cool and the soil is dry -- perfect conditions for growing wine grapes.

Canadians have been producing Riesling, pinot noir and cabernet varieties here -- one of the country's two main viticulture regions -- for 40 years. Some 15 percent of grapes produced in the province of British Columbia come from thousands of acres (hectares) of land belonging to the Osoyoos Indians. The tribe also boasts the only winery in North America managed by aboriginals: the Nk'Mip Cellars. Justin Hall has been assistant winemaker at the vineyard since 2004, and is now set to become the tribe's first full-fledged winemaker.

"My first concern is obviously not to just become a winemaker, but to be the first aboriginal winemaker, or the first in North America ... (to) bring some pride to the Osoyoos Indian Band," Hall said. The tribe has been involved in wine-making since 1968 by growing grapes, but they longed to own and operate their own estate winery.

In 2002, the dream nearly became a reality, with the creation of the Nk'Mip wine cellar. But one element was still missing: none of the tribe members had the expertise to produce their own wine so they could not yet claim to be a wholly-owned and operated Indian winery.To bring the dream to fruition, they looked to the industry heavyweight, Canadian wine producer Vincor -- with which the tribe is a majority shareholder in a joint venture -- and hired oenologist Randy Picton.

"When I first started, the Osoyoos Indian Band wanted to have me step in eventually as a winemaker, and be able to run our own business in that sense," Hall said. In the meantime, interest in the native winery took off. In 2010, 216,000 bottles of wine were sold for an average of CAN$17 (US$17.20) each to 79,000 tourists who visited. The band council and chief Clarence Louie initially devised the winery plan in order to create employment for its 430 members.

The band manages several businesses with multi-million-dollar budgets and administers its own health, social, educational and municipal services on its 32,000 acres (12,950 hectares). "We advertise and promote our uniqueness," Louie said. "Our native heritage and culture have to be part of every one of our projects."

To attract tourists, the chief did not stop there. Nk'Mip (which in Okanogan means 'where the stream flows into the lake') also boasts a four-star resort hotel and golf course, as well as a new cultural centre. Hotel guests are welcomed to the Indian lands by a sculpture of a native warrior saddling a mustang and an ornamental piragua (canoe) in the cellar. On the Osoyoos reserve, unemployment is nearly non-existent -- in stark contrast to rampant unemployment and few economic opportunities on many other reserves throughout Canada. The band's businesses employ up to 2,000 people from the reserve and neighboring communities during the peak summer tourism season. Band members also receive dividends from these booming businesses.

Hall's dream will soon be realized. Nk'Mip's first vintage with his stamp on it, now aging in oak barrels, will be available to drink next year. Lindsay Kelm of the British Columbia Wine Institute says while the launch will not have any particular impact on the sector, "diversity is good for the industry."Kelm added that Hall had a solid reputation among local growers and winemakers, and that she expects his first batch of wine to be "exceptional."Brian Moffatt, the cellar's retail supervisor, said Hall had a bright future, noting: "The profession is like wine -- you get better with age."

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Raise a glass to the 'red wine pill' to cure everything from obesity to cancer

In terms of medical achievements, this has got to be the big one – an all-in-one treatment that works against obesity, diabetes, heart disease and cancer. Astoundingly, a drug capable of doing just that could be available within three years. And it gets better. The new treatment could be a godsend for couch potatoes, allowing them to eat as much as they like without putting on a pound. They could even receive all the benefits of exercise without leaving the sofa.

The excitement surrounds a family of drugs based on resveratrol, the ‘miracle ingredient’ in red wine credited with inhibiting the development of cancer and heart disease. The drugs would activate a gene called SIRT1 that is key to longevity and energy, and their potency would give them the equivalent health benefits of 8,000 bottles of wine. Mice given one of the drugs, known as SRT1720, did not gain an ounce of weight despite being fed fatty foods, and blood tests suggested they were protected against diabetes. They also showed improved stamina. Now a follow-up study, led by the U.S. government’s health research arm, has confirmed the drug’s promise.

This time, giving it to ‘middle-aged’ mice allowed them to escape many of the dangers of a bad diet, with those eating fatty foods living almost as long as mice fed normally. At high doses, the drug extended the life of the junk food group by as much as 44 per cent. In addition, it stopped fat from clogging up their livers and, once again, appeared to protect against diabetes.

The journal Scientific Reports also states that the treated animals were more active. The drugs are being developed by Sirtris, a biotech firm bought by pharmaceutical powerhouse GlaxoSmithKline three years ago.

GSK is no longer pursuing SRT1720, but three similar – and potentially even better – drugs are already being tested on people. The first of these could be widely available within three years. Researcher Rafael de Cabo, of the National Institutes of Health in Baltimore, said the drugs offer the promise of a healthy old age.

‘To me, the most tantalising thing about the findings are the health benefits,’ he said. ‘I don’t care much about living five years longer as long as I live what I am supposed to live completely healthy.’It is not known who the drugs will be aimed at but, initially, they are likely to be reserved for treating and preventing disease in the severely overweight.

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'Bachelorette' rejection doesn't slow down Sonoma winemaker Ben Flajnik

Sonoma’s bachelor Ben Flajnik may have faced rejection from The Bachelorette’s Ashley Hebert on national television Monday night, but the day after he was back at work on his increasingly popular wine brand.Speaking from San Francisco, Flajnik said Evolve Winery, based in Sonoma Valley, is working on launching a new brand of value wines called “Epilogue,” which will be ready for sale in September. But he also now just may be Northern California’s most eligible bachelor. With his newly revealed single status, Flajnik said he has been receiving a lot of attention from single ladies.

“There have been quite a few submissions to the Evolve Winery website”" Flajnik said. “I think I have thousands of emails, but I haven’t looked at them.”Flajnik also said he hasn’t been paying much attention to his growing chorus of online admirers.

“The whole reason I’ve been able to maintain a level head is I don’t read the blogs, I don’t read Twitter,” Flajnik said. “That’s the best way I’m going to stay the same through this.”Concentrating on work also helps. “We’ve had a lot of exposure due to the show, and we wanted to expand into a different price bracket,” Flajnik said. “We wanted to be able to reach more consumers.”

On Evolve’s website, the 2009 and 2010 Sauvignon Blancs were priced at $19.99 a bottle, and the 2009 Cabernet Sauvignon was marked $29.99 on Tuesday. The new wines they’re producing, a Chardonnay and a red blend, will be priced between $9.99 and $13.99, Flajnik said. They plan to sell the new product in select markets in California, New York, Texas and Chicago. “What we always try to do with our wines is over-deliver on product and not on price,” Flajnik said.

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Learn How to Make Wine at Home the Easy Way

Most wine drinkers have this urge to make some great tasting wine with their own hands and very often their homemade wines go on to become big brands.

So what exactly do you need to make wine at home? There are some basic materials or equipments which you will need in order to learn how to make wine at home. First on, you will need fresh fruits like grapes, apples, apricots, pears and plums. Once you have s large quantity of fruits you will require large plastic or stainless steel containers to collect and hold the extracted juice, an electronic juicer, a tube for siphoning, sterilization liquid or tablets, sugar, yeast and finally clear glass bottles to store the wine.

The first step in the process of how to make wine at home is the extraction of the juice. You can either extract the juice by hand or use the electric juicer. How much juice you need depends on the size of your container and how much wine you are looking to make. Once the juice has been extracted, you have to add the sugar. Sugar is required for most wines except when the fruits you have are sweet grapes. Once the sugar is added, the powered yeast should be dissolved in warm water and added to the sugared juice extract. Let it stand still for a while before you activate it.

The fermentation will start as soon as you see the air bubbles appearing. This fermentation process converts the sugar into alcohol. Once the bubbles stop appearing at the surface, the fermentation is complete. The fermentation process may take a couple of months to fully be done. Once the fermentation process is complete, you can store the wine in clear bottles and keep them in your wine rack.

It is always advisable not to consume homemade wine right away. If you are patient and give the wine some time to age, then you will end up drinking delectable wine. With this easy illustration on how to make wine at home, there is nothing stopping you from churning out the best tasting wine at home.

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Wine Gifts - Elegant, Thoughtful & Elite

Wine gifts are considered as one of the best gifts for men. They come in a variety of tastes, vintages, colors, wrappings, baskets, labels, corkscrews, stoppers, etc. Many types of wines are available in the market and a variety of vintage wines are sent as gifts. Sending a wine gift is considered elegant and reflects upon the thoughtfulness of the sender of the gift. Wine gifts have become a symbol of elite gifting and hence are on the rise.

Generally four types of vintage wines are considered best for gifting for anniversaries, birthdays, diamond weddings, retirements and other special occasions. They are Madeira, Armagnac, Sauterne and Port. Madeira is a fortified wine. It has a long history, it was used to toast the American Declaration of Independence. It does not go bad with changes in temperature and can be stored up to 200 years. Armagnac is in essence a brandy and is made from distilled white wine in Bordeaux, France. Sauterne is a type of sweet wine distilled in an area near Bordeaux named Sauterne. Sauterne can be stored up to 100 years. The alcoholic content of this wine is less compared to other wines. It is sweeter than other wines due to its sugar content. Port wine is a fortified wine made in many different styles. They are stored in oak casks up to 100 years. It may be noted that the wines are stored for a long time in special containers in special conditions for them to improve or cure and once the bottle is opened it is to be consumed within a day or up to a week depending upon the type of wine. There are wines other than the ones mentioned above like champagnes, red table wines, malt scotch whiskies and "celebrity wines" which are also gifted.

Wine gifts are generally given in a wine basket along with lobsters or other sea foods depending upon the taste of the recipient. Wines also have a proper serving temperature which vary according to the type of wine and is written on the bottle. Wine gifts are wrapped in attractive wrappings and sometimes designer cork lifters and wine stoppers are also gifted. An assortment of wine related gifts are available in the market like crystal ice buckets, ice tongs, crystal glasses, wine racks, wine cabinets, wine furniture, wine decanters, wine totes, wine bags etc.

With the advent of internet wine gifts can be purchased online and are delivered on required date to the recipient. Sending gifts by road works out much cheaper than sending by air, hence booking in advance is more cost effective. When the recipient's wine taste is not known, presenting a wine gift certificate is better as the recipient will choose from an array of wines according to his liking on the company's website. There are many websites and companies providing gift certificates and door delivery. The wine gifts are available in a wide range of costs ranging from under 35$ to over 100$. Some companies customize the label on the wine as per order. Wine gift deliveries are not made to hospital patients and there are laws in different states on wine gift delivery.

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Most Popular Red Wine Types for Your Rack

Wine is produced all over the world from single varietal grape selections to popular varietal blends to please almost every palate, from the novice to the seasoned wine taster. Red wine happens to be the most popular choice the world over.

Barolo and Barbaresco: Derived from the Nebbiolo grape, Barolo wines are typically deep red with a thick and complex flavor that is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice or oak. Barolo should be enjoyed at 60F and can age for 5-10 years. Barbaresco is a red wine that is more elegant and aromatic, though still powerful. In a way, Barbaresco is the younger brother of Barolo. Both of these red wines are made in the Piedmont region of Italy and pair well with grilled meats.

Beaujolais Nouveau: A very young, light, fruity wine meant to be served chilled, around 55F, with dominant flavors of strawberry and raspberry along with a grapey appeal that is virtually free of tannins. It is grown from the Gamay grape in the Beaujolais region (part of Burgundy) of France. Beaujolais Nouveau is released annually on the third Thursday of November. In food pairing, it goes well with grilled or roasted meats both light and dark, a variety of pastas, salads and cheeses.

Cabernet Franc: Originally from the Bourdeaux and Loire Valley region, Cabernet Franc enjoys the growing climates of California, Washington State, Australia, Chile, Canada, and South Africa. It is a wonderfully fruity wine, having lower tannin levels and a more distinct flavor reminiscent of berry; mainly blueberry, raspberry and at times plum. Cabernet Franc is more subdued and softer than its cousin Cabernet Sauvignon and is sold as a single varietal. However, it is ideal for blending with its cousin Cabernet Sauvignon and Merlot. Cabernet Franc is best served at 59-64F and pairs well with Mediterranean Greek and Middle Eastern dishes as well as poultry and pasta.

Cabernet Sauvignon: Originally from Bordeaux, Cabernet Sauvignon has a tremendous presence in the California wineries where the grape favors the warmer climate, and enjoys the popularity as the most sought after red wine. Cabernets are medium-bodied to full-bodied and characterized by a high tannin content which provides structure and intrigue to the wine and supporting flavors reminiscent of a rich, ripe berry, tobacco and sometimes green pepper. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for peak maturation. The longer maturation process allows the wine's flavors to mellow, and makes the Cabernets ideal for blending with other grapes, primarily Merlot to add appealing fruit tones, without sacrificing character. Cabernet Sauvignon is best served at 59-64F, and pairs wonderfully with red meats, lamb, cheeses of strong flavor and dark chocolates.

Cotes du Rhone: Southeastern France's Rhone Valley produces some of that country's best bargain red wines offering good flavor, generally full-bodied with rich but smooth tanins, with plenty of food pairing options. Grenache, Syrah and Viognier are the primary varietals grown in the region. Red and rosé wines are made from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Northern wines using a majority of Syrah, product must contain a minimum of 40% Grenache to be blended into the Côtes du Rhône. Best served at 59-64F and pairs well with game and other rich meat dishes.

Malbec: Originating from Bordeaux France, Malbec is generally a grape used for blending. In the sun-drenched climate of Argentina, Malbec has found renewed appreciation and acclaim and has become Argentina's signature grape producing a medium to full-bodied red wine. Malbec wine is reminiscent of ripe fruit flavors of plums and blackberry jam. The tannins are typically a bit tight with an earthy, wood appeal making for a fairly rustic wine that is quickly making a new name for itself with red wine lovers. Malbec is best served at 59-64F and pairs well with tomato-based sauces, Italian fare, red meat, Mexican, Cajun, and Indian dishes.

Merlot: A soft, medium-bodied red wine with juicy fruit flavors reminiscent of plums, cherries, blueberries and blackberries mixed with black pepper tones. Tannin levels are fairly low. Merlot is a prime wine for consumers just getting into red wines. Merlot originated from the Bordeaux region of France and is often blended with other varietals, such as Cabernet Sauvignon and Cabernet Franc. Blending Merlot with these wines mellows and softens the Cabernets. Merlot wines are very versatile with food pairings and are best served at 55- 60F degrees and enjoyed with poultry, red meat, pork, pastas, and salads.

Pinot Noir: Pinot Noir is a lighter flavored and colored red wine with flavors reminiscent of plums, tomatoes, cherries and red berries and, depending on the varietal's growing conditions, an earthy or wood flavor. Pinot Noir is planted in California, Oregon, Germany, Italy, New Zealand, Australia, and other regions around the world. You are likely to pay a little more for Pinot Noir because it is produced in smaller quantities than most of the other popular red wine types. Pinot Noir is a versatile food wine best served at 55-60F, pairing well with spicy seasonings, creamy sauces, beef, ham, lamb, pork, poultry and fish.

Sangiovese: Italy's most commonly planted red grape varietal predominantly producing the popular wines Chianti and Chianti Classico, wines of medium- to full-body with a tannin structure range from medium-soft to firm, and a medium to high acidity content. Flavors associated with Sangiovese wines are reminiscent of cherry, plum, strawberry, cinnamon and vanilla with a finish that can range from elegant to bitter. Best served at 59-64F, Sangiovese varietal wine pairs well with chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses

Shiraz/Syrah: Australia and South Africa call it Shiraz. In France, it is known and grown as Syrah, but it happens to be the same grape varietal that produces a deep-purple color and bold, spicy, red, medium- to full-bodied wines with firm tannins with rich flavors reminiscent of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. Best served at 59-64F, Shiraz/Syrah pairs wonderfully with spicy Mexican, Cajun and barbeque dishes, grilled fare, beef stews, red meats, even pizza and meat lasagna.

Zinfandel: California's #2 most widely planted red wine grape. Originating in Croatia, not southern Italy as previously thought, where it is a kin to the Primitivo grape . DNA "fingerprinting" recently proved that both Zinfandel and Primitivo are clones of the same grape. California is the largest grower of Zinfandel and produces various styles, ranging from a blackberry and black pepper, to light and juicy-fruity, to rich, elegant, oaked red with medium to high tannin levels and higher alcohol content. "Zin" is frequently blended with other grapes. Best served at 59F, Zinfandel pairs well with grilled red or white meat, fish, lamb, gorgonzola cheese and dark chocolate. Lighter Zinfandels can also pair well with rich, creamy pastas, rotisserie chicken, duck, baked Italian dishes like lasagna, cannelloni and Cajun to Asian fare.

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Basics of the Wine Making Process

In this article you will be given a brief introduction to the wine making process and a summary of each step from harvesting to bottling. Wine making has been around for thousands of years and it is quite a natural process that requires very little human intervention. Every wine maker has their own special process which contributes to the uniqueness and diversity of wines, making life much more interesting. Although there are many different methods and variations involved in creating wine, there are five essential steps that must take place. These five steps include harvesting, crushing/pressing, fermentation, clarification, and aging or bottling.

The first step of making wine is known as harvesting or picking of grapes. Grapes are the only fruit that can reliably produce the necessary amount of sugar on an annual basis to yield sufficient alcohol to preserve the wine. Tannins, esters, and acids are other factors of grapes that help provide consistency. Grapes must be harvested at exactly the right time, ideally when physiologically ripe. Modern wine makers rely on a combination of science and old-fashioned tasting to determine when to harvest their grapes. Usually outside consultants, vineyard managers, and proprietors all have a vote in the decision of when to harvest. Picking grapes can be done with the use of machines or it can be done by hand. Most wineries prefer the latter claiming that mechanical harvesters can be too rough on the grapes, vines, and land. After the harvest wine makers sort the grapes into bunches sifting out rotten and under ripe fruit before crushing.

Crushing is the next step in the wine making process which is now done with mechanical presses. For thousands of years this step was done by men and women who performed the harvest dance in barrels and stomped on the grapes, turning them into must. Although machines have removed the romance and ritual of these traditions, there has been a huge gain in regards to sanitation. Mechanical crushing has improved the quality and longevity of wine while also reducing the need for preservatives. Keep in mind, not all grapes begin the transformation to wine in the crushing step. Some wine makers allow fermentation to begin with uncrushed grape clusters, allowing the weight of the grapes to burst the skins naturally before being sent to the presses. There is no difference in the process of wine making for reds and white until the crushing step. For a white wine, the maker will quickly press the must after crushing to separate the juice from the skins, seeds, and solids. This prevents color and tannins from getting into the white wine. Red wine on the other hand is left in contact with its skins to infuse color, flavor, and tannins into the wine.

After the grapes have been crushed and pressed, the must is allowed to sit and will begin to ferment within 6-12 hours with the help of wild yeasts in the air. Some wineries welcome this natural fermentation while others will intervene and eliminate the natural, wild yeasts and add yeast that produces a more predictable end result. Once fermentation begins it will usually continue until all sugar is turned into alcohol leaving a dry wine. This can be a period of anywhere from 10 days to a month. Alcohol levels will vary from one wine to the next depending on the sugar amount in the initial must. Wines made in cool climates will generally produce an alcohol level of 10 percent and wines made in warmer climates can be up to 15 percent. For sweet wines, the fermentation is cut short to allow some of the sugar to be preserved. This is almost always intended by the wine maker for a specific style of wine.

Once the fermentation is completed the clarification process begins. Wine makers can rack or siphon their wine from one tank to another to separate the wine from the precipitates and solids at the bottom of the first tank. Filtering is done with large filters that catch large solids and with sterile pads that strip all life from the wine. Fining happens when substances such as egg whites, clay, and compounds are added to the wine to clear them out. These substances will stick to the solids and push them to the bottom of the tank. The stripped wine will then be transferred to another vessel for aging and bottling.

Finally, the wine is either bottled immediately or allowed to age. Aging can be done in a bottle, stainless steel or ceramic tanks, and large wooden barrels called barriques. This last stage leaves room for endless choices on behalf of the wine maker and has a defining impact on the final product. Hopefully this article has taught you the basics of the wine making process and a tiny bit of history. The next time you enjoy a bottle of wine you can reflect on everything that happened leading up to you sipping that wine from your glass!

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Wine Tasting - What You Should Know About Wine Tasting

As wine tasting is considered to be a very sophisticated practice there is a specific etiquette you have to follow. This etiquette should remain the same whether you are at a vineyard, a wine tasting private party, or in a restaurant.

When you have a wine tasting party you should only invite the amount of people that you can fit comfortably in the room you want to have your party. A crowd may be intimidating. You do not want any of your guests to feel like they are being rushed when they are pouring a glass or tasting the wine.

Always be sure to have bottled water on hand when you are having a wine tasting. This allows your guests to rinse their mouths out between tasting different wines. If you have just tasted a very heavy wine you must have water ready for the guests. If you do not then their next tasting may be tainted due to the heaviness lingering in their mouths. In addition, water is good because guests will get thirsty and they need to drink something other than the wine.

When you have a wine tasting it is important to provide foods for your guests. However, you also want to be sure to have food on hand that will not change the way the wine tastes in any way. The best snacks to have on hand include unflavored things like bread or unsalted crackers.

Decanting

Some people practice decanting before they serve wine at a wine tasting. This is very controversial to many different wine enthusiasts. Decanting is the process of letting wine breathe before you serve it.

Some people let their wine breathe for a few hours before they serve it. However, decanting is not just letting your wine breathe but it is when you pour your wine into a completely different container to allow the breathing. Some people even apply a special filter when decanting to remove bitter sediments that might have formed in the wine.

Younger bottles of wine benefit more to an aeration process than the older bottles. However, the sediment is more common with the older bottles. Many people say that airing out the bottle can relax the flavor of the wine, making them taste smoother. The wine might have better integration. However, all wines do not benefit from this method. Some wines are meant to drink immediately after popping the cork from the bottle.

The best way to tell if you need to let a bottle of wine air out or be decanted is to taste it first. As soon as you pull the cork off of the wine bottle you can tell by tasting if it needs to air out a little.

Blind Tasting

The best way to hold a wine tasting is by blindly serving the wine to your guests. This means that you do not want the guests to know what you are serving to them. You might want to serve the wine in a black wine glass. However, the guests should also not see the shape of the bottle of wine nor should they ever see the label on the bottle.

You never want a wine taster's judgment to be altered because they know specific details of a certain wine. Certain considerations that can alter a taster's judgment about wine include the price, reputation, color, and the geographic region the wine came from.

People have expectations about wine when they know these considerations. If a wine is very expensive or comes from a certain geographical region some people tend to have expectations of the different varietals. Eliminating expectations of the tasters allows a wine tasting to go smoother and the scores of the wines will be more accurate.

Vertical Tasting

When you have a vertical wine tasting you will have one varietal of wine from the same vintage. This means you might have the same wine from different years; 1999, 2000, 2001, etc. The most common purpose of tasting wines like this is to get a good idea of a certain wineries style and composition. You can also get an understanding how the different weather patterns affect grapes during certain years.

Horizontal Tasting

When a horizontal tasting occurs you will use the same wine from many different producers. This type of tasting will allow you to determine which wineries you think produce the better wine. This wine will be from the same year and the same type of wine but from different wineries.

Tasting Flights

When you hold a tasting flight you will have many glasses of wine out for the tasters to test. Next to each glass of wine you will have a card including the specifics of the wine; winery, geographical demographics, type, and more. Some flights include up to 50 glasses of wine to be tasted.

This gives a taster an idea what types of wines come from certain parts of the world and more. You can also get a good idea of the different tastes of the different types of wines when you taste wine through a flight.

Old World versus New World Tasting

Many people enjoy this type of wine tasting. The Old World according to wine enthusiasts is considered to be countries like France, Italy, Austria, Spain, etc. The New World is North America, South America, South Africa, New Zealand, and Australia.

The reason these countries are considered to be the New World is because they are new to the wine producing industry and late starters. However, these countries are significant in producing wines.

Many people like to feature the same types of wines from the old and new worlds to determine which they like better. Some people like to do a horizontal or vertical method with this also. There are many ways to mix it up so you can make your wine tasting successful.

Wine and Cheese Tasting

There are many different palate influences that cheese has when you drink a particular wine. When you taste specific wine combinations properly you will understand how well cheese and wine really do go together.

The best way to serve a Cabernet sauvignon is with blue cheese. All you need is just a little. You might serve the blue cheese with an unflavored French bread also. The blue cheese acts by coating the mouth and laying a foundation which will soften the wine and make it taste very good.

The best way to test this is by taking a taste of the wine first. Wait a minute. Then take a bite of the cheese and take another drink. You will see a big difference.

Wine and Chocolate Tasting

Chocolate and wine can go together if you do it right. Some people completely disagree but this is because they do not know how to pair up the two together. When you drink wine with chocolate it is important to be sure the wine is as sweet as the chocolate you are serving. If you have a wine that is not as sweet as the chocolate it will cause the wine to taste very sour.

If you want to serve lighter wines at a wine tasting with chocolate it is best to stick with chocolates that are lighter also. For instance, the white chocolates are the best with the lighter wines. A white zinfandel will go very well when you pair it with a chocolate that is bittersweet.

Priceless Tasting

Priceless wine tasting is not telling the guests how much the bottle of wine costs. If you have several bottles of wine you don't want to let anyone know the price of the wine. When guests know what the price of the wine is their judgment is tainted. Never reveal the price of the wine.

If you feel you must tell the guests the price of the wine, be sure you tell them after the tasting is over. This is because it is a natural perception that an expensive wine is superior to a wine that costs a low dollar amount of money. This may be true in some circumstances but it isn't always the case. You don't want assumptions to be made before the wine has been tasted or it will ruin the wine tasting.

Price point Tasting

The price point tasting method is very similar to the priceless tasting. However, you will use wines that are in the same price range when you serve the wines. The important factor is to establish a baseline for the dollar amount and stick to it.

Big 8 Tasting

A Big 8 tasting includes a wine tasting of the different varietals of the Big 8 wines in a tasting flight. The big 8 wines include red and white wines. The red wines included in the Big 8 are Cabernet Sauvignon, Pinot Noir, Shiraz, and Merlot. The white wines included in the Big 8 are the Chardonnay, Riesling, Pinot, and the Sauvignon Blanc.

This is a great way to have a wine tasting if your guests don't know the differences with the different varietals. They can work their way through the wines and find out for themselves what each of the wines taste like and the differences.

This is a fun way to learn about the wines. When you have newer wine tasters this might be the first type of wine tasting you want to have at home. This way, the next wine tasting you have your friends will know what to expect with the different blends of wine.

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Wine's trail of joy and gloom

Should winegrowers rip up their vines, or wait for the tide to turn? Greg Ninness asks the questions. This year's huge sauvignon blanc vintage is putting pressure on winemakers' profits – and widening a rift over how to restore the sector's financial health.

The industry is a house divided, with some arguing for increased production, while others want to see vines ripped out to limit supply. Whatever position they take on the issue, something most wine companies and vineyard owners will have in common is that their profits have been hammered by the international financial crisis, bumper vintages in 2008, 2009 and again this year, and the high New Zealand dollar.

Those effects are showing up in the accounts of both huge multinational wine companies and smaller niche players. Two months ago Pernod Ricard, this country's biggest wine company, released its accounts for the year to June 2010, and they weren't pretty reading.

Revenue declined 2.9 per cent to $337 million, while the cost of sales was up 11.6 per cent, reducing gross profit to $92.1m from $127.6m in 2009.

But that was more than wiped out by a $170m hit to its balance sheet as it wrote down the value of its Montana operations (since renamed Brancott), which helped push the company to a bottom line loss of $183.2m. The pain hasn't ended there.

Last December the company sold five Gisborne vineyards and 12 of its best known brands, including Lindauer, Corbans and Saints, incurring an $87.8m loss for this year's accounts.

By comparison with Pernod Ricard, NZAX-listed The New Zealand Wine Company (NZWC) is a market minnow (revenue for year to June 2010 $13m), but its accounts for the six months to December 2010 released at about the same time as Pernod-Ricard's, show it is facing similar pressures.

Revenue declined by 6.5 per cent compared with the same period in 2009, while higher costs and a substantial downward revaluation of assets pushed it to a loss of $1.1m for the half year.

In the directors' report accompanying those figures, NZWC chairman Alton Jamieson set out what he believes caused the company's trading difficulties and suggested a radical solution.

Large increases in the grape harvests in 2008 and 2009 had resulted in so much wine being produced, many wineries were forced to sell into the bulk wine market. That is wine destined for sale in casks under retailers' house brands. Such wine is nearly always sold at a much lower price. That in turn reduced the prices of wineries' own premium brands.

"The oversupply of wine has become a crisis business outcome for the New Zealand wine industry," Mr Jamieson said. "The sheer volume of bulk wine export sales has negatively impacted the net earnings and balance sheets of all New Zealand wine companies and grape growers," he wrote.

Looking ahead to this year's vintage, NZWC's directors endorsed a NZ Winegrowers report issued at the end of last year, which suggested a grape harvest of around 265,000 tonnes would "maintain progress with clearing the bulk wine surplus to match the demand for branded New Zealand wine".

But a harvest of 300,000 tonnes would lead to "a large ongoing bulk wine surplus that would take the industry backwards".

If the harvest came in at the upper end of those estimates, NZWC's directors recommended the industry look at funding options to start ripping out vines.

When the harvest was finally gathered, it exceeded even the worst-case expectations, coming in at 325,000 tonnes, with sauvignon blanc, the main export variety, up 29 per cent on last year.

The idea of pulling up vines to reduce supply and shore up prices is not new, but many oppose it.

It would be difficult to find someone with a more expansive view of this country's wine industry than Marlborough viticulturist Peter Yealands.

Originally a contract grape grower, his Yealands Estate is one of the largest vineyards in the country, with 700ha planted in sauvignon blanc, 100ha of pinot noir and 100ha of pinot gris.

In 2008, Mr Yealands made the switch from contract grower to winemaker, and now uses all of the grapes grown in his own vineyards plus some bought in, to produce wine in his own winery. This year he processed 14,500 tonnes and believes that could increase by another 2000 tonnes as his younger vines mature.

The move from contract grower to winemaker carried huge risks and Mr Yealands said that after his first vintage in 2008 he had nearly four million litres of wine in the winery and not one customer.

That situation did not last long and although his production doubled this year, all his wine is committed, he said.

Mr Yealands is now planning to expand and is looking at what he described as non-organic growth opportunities, suggesting acquisitions or partnerships.

He acknowledges prices have fallen, although he believes that has an upside. "Our average sale price has come down far too much, across the board," he said.

"Everyone's out for a bargain and nothing sells wine like a cheap price. But it's going into markets like Germany that have never been able to take it because it's been priced too high. So we've got this expansive growth for Marlborough sauvignon."

However, he said he was making money, in spite of the lower prices and the compounding effect of the high dollar. But he said many others will be doing it tough.

He said the average price paid to growers for sauvignon blanc grapes this year was around $1100 a tonne, but growers probably needed $1500 a tonne for sustainable production.

Many smaller wineries and vineyards were becoming uneconomic, he said. "There's a lot of consolidation going on in the industry. You need volume, so you can get economies of scale. Today you need to be a low-cost, high-quality producer."

Because there has been no significant new planting of sauvignon blanc vines in Marlborough since 2008, and export demand is continuing to grow, he believes by 2013, demand will once again start to outstrip supply.

"As supply plateaus and prices improve, people will start thinking about planting again, but it will take two to three years for that planting to come on. They could be the golden years," he says.

He also believes many small vineyards around 8ha might not survive long enough to see it. "A lot of them are becoming uneconomic and the trouble is, there's probably not a lot of appetite for the stronger ones to gobble them up. My hope is that the price will lift enough so that they have a bit more of a life, but ultimately, I don't think they have a great future," he said.

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High Country wineries form Boone Area Wine Trail

The mountains of northwestern North Carolina hope to become the Southeast's next hot destination for wine lovers. The Watauga Tourism Development Authority has helped develop the Boone Area Wine Trail to attract more visitors to the high country vineyards around Boone and Banner Elk. A former winemaking researcher at Appalachian State University, Richard Wolfe, says some high-level elevation locales are comparable with successful European viticulture climates.

The tourism authority's website includes an interactive map to steer visitors along a scenic route past the Grandfather Vineyard and Winery, the Banner Elk Winery and Inn and the 1861 Farmhouse Restaurant and Winery. The wineries are producing a variety of wines, including Chardonnay, Pinot Gris, Pinot Noir.

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French wine consumption drops by three billion bottles

Researchers fear the culture of wine drinking is being lost in France, with younger generations less likely to savour a bottle over food and more prone to drink simply for pleasure. They are also less aware of its cultural significance to France. Just 16.5 per cent of the French population are now regular wine drinkers, according to research from the ESC Pau research centre and Toulouse 1 Capitole University/ Regular consumption over meals has been replaced by the French drinking wine occasionally rather than frequently, often on nights out. This has occurred within the last two generations, according to researchers Pascal Poutet and Thierry Lorey.

In a study in the International Journal of Entrepreneurship and Small Business, the pair looked at successive generations and their approach to wine drinking, dividing the demographic into four groups.
The oldest was those over 65 years who had lived through the Second World War, followed by those between 40 and 65 who lived through a period of growth and worldwide development. Those 30 to 40 - “Generation X”, who grew up through the French crisis of the 1990s, were next, followed by those under 30 - the internet generation. “Each successive generation represents a general increase in libertarian attitudes and irreverence towards institutions”, says Dr Poutet.

While all agreed on the value and ’bon homie’ of drinking wine, it was the over 65s who most linked it with French heritage and were more likely to drink it daily and share the experience. The middle groups are much more occasional drinkers and drink more socially with friends rather than family, and social status is a factor in their wine consumption. But for the under-30s, wine consumption is very much the exception rather than the rule.

Dr Poutet said: “There is a dual gap between the three generations, older, middle-aged, younger - on the one hand, the consumption frequency gap (from a daily wine consumption to a festive one, and then exceptional), on the other, the pleasure gap (evolution from a genuine pleasure towards a more ostentatious pleasure, more difficult to perceive for the younger generation).”The younger generations may still take pride in French wine but have little awareness of its cultural place in French history, he said.

He explained: “The generational analysis of the representations of wine in France does seem to be appropriate to explain the deep changes that wine has undergone in the last 60 years. “It is precisely the progressive loss of the identity, sacred and imaginary representations of wine (nation, region, lesser importance of the transmission of the culture of wine by the father within the family, etc) over three generations that explains France’s global consumption attitudes, and especially the steep decline in the volumes of wine consumed.”

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Wineries leverage technology to reach consumers

The digital revolution is spreading across the wine world — whether the industry is ready or not. More than 450 wine-related applications are now available on the iPhone and other mobile devices — more than six times the number that existed only 18 months ago, according to a recent survey.

Last year, people on Facebook, Twitter and other social media had 14 million online conversations about wine, providing recommendations, reviewing vintages and suggesting the best wineries to visit, said Paul Mabray, chief strategy officer for VinTank, a Napa consulting firm.

Social media and mobile technology, which have garnered widespread coverage for playing a key role in the Arab uprisings, are now quietly usurping the wine industry’s traditional marketing powers and fueling a revolt among the hordes of casual wine drinkers.

“As an industry, we can no longer ignore digital,” Mabray said. “We now live in a Google economy.”Mabray and others are pushing wineries to develop strategies that incorporate the widening arsenal of digital tools such as social media, data management and company-wide integration of workflow technology.

Some wine executives, such as John Jordan at Jordan Vineyard & Winery in Healdsburg, are already more than two years into implementing their digital strategies. “It’s a constantly evolving, messy thing,” said Jordan, the winery’s chief executive officer. “But technology makes it possible for a company to really become customer centric.”

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Oregon wine grape crop growth comes late with cool spring weather

Winemakers around the state are coping with another late growing season as persistently cool spring weather delays the growth of the grape crop, The Oregonian reported.

Oregon's $1.4 billion wine industry has grown to more than 400 commercial wineries where managers try to balance the effects of weather that can range from cool and wet to hot and dry in short order.

At Seven of Hearts winery in Carlton, owner Byron Dooley said the cool early spring has set him back about two weeks from where he would like to be. If he's jittery, it's because the conditions are reminiscent of last year, when only an extended burst of sun at harvest in early October saved a wholesale washout.

"I always remind myself that it's not what happens in June but what happens in October that's most crucial," Dooley said. "But 2010 was the most white-knuckled vintage I've been through. I would love not to have to do that all again."

A late start to the growing season makes it difficult to ever fully catch up. And when it does heat up under summer sunshine, unseasonable heat spikes can flood grapes with too much sugar, resulting in flabby, unbalanced wines.

If the harvest is delayed too long, autumn rains can threaten a crop that needs a long hanging time on the vine to develop the right mix of acids and sugars. The timing is always tricky, but key to any successful harvest, winemakers say.

"In my mind, wines from later vintages are always better than wines from earlier vintages," said Sam Tannahill, Oregon Wine Board chairman and a partner in Rex Hill Vineyards and A to Z Wineworks in Newberg. "Later vintages, of course, require longer hang time, which then introduces rain into the equation."

A couple of days of sunshine that recently broke through the otherwise gray days of the waning spring sparked activity at many vineyards. "We're seeing two to three inches growth on warm days right now," said Harry Peterson-Nedry, founder and winemaker at Chehalem winery in Newberg. "It's pretty stunning to watch."

Winemakers and vineyard managers around the state say they are feeling more optimistic than they were a few weeks ago. "We were saying, we're really late," said Mark Wisnovsky, an owner of Valley View Winery in Jacksonville. "Now, we're just late."

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Bordeaux hoofs it into Asia

AT CHATEAU Latour in Pauillac, horses plough the vineyards just as they did in the 14th century, when vines were first grown on the estate. But this is a recent return to tradition at Latour, one of the five renowned ''Premier Grand Crus'' of Bordeaux, and it's based on sound commercial considerations rather than sentimentality.

Fine-wine prices have surged because of an explosion of interest from China and other Asian countries in recent years. Unable to increase production - land is limited and there can be only one harvest a year - Bordeaux's leading producers focus relentlessly on quality. The reintroduction of horses is part of that drive for quality - they plough with more precision than tractors and do far less damage to the soil and vines, some of which are 100 years old.

Prices plummeted in the wake of the Lehman Brothers collapse in 2008 but the setback was short-lived. Last year, top-end bordeaux outperformed not just equities, but gold and crude oil, too, according to Liv-ex, which tracks the prices of the top-five Bordeaux chateaus. Its Fine Wine 50 Index rose by 57 per cent last year, far outstripping gold (up 35 per cent), crude oil (20 per cent) and the FTSE 100 (11 per cent).

China last year overtook Britain and Germany to become the leading export market by value for Bordeaux wines. And the Chinese are not just buying bordeaux by the bottle and case but by the vineyard, too - earlier this year, Cofco, the huge Chinese state-owned conglomerate and owner of the Great Wall wine brand, bought a 20-hectare estate, Chateau de Viaud. It is unlikely to be the last such deal. Last month, a single bottle of 1961 Chateau Latour sold to a Chinese buyer for £135,000 ($A208,113) at auction in Hong Kong, more than three times the expected price.

Robert Parker, the world's most influential wine critic, has warned of a speculative bubble in bordeaux prices and that the region, which he has done much to promote, is in danger of pricing itself out of the European market as it chases wealthy Asian buyers. Not everyone agrees: ''There is no bordeaux bubble,'' says Sam Gleave of Bordeaux Index. ''People are drinking as much as ever.''

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Waltz Vineyards releases its first reserve wine, a Chardonnay

Waltz Vineyards has added an eighth wine to its lineup and its first reserve. Its new Chardonnay spent 10 months in French oak and gives the winery a sophisticated white that foodies will find appealing. It's going for $36/bottle.

The Manheim, Pa., winemaker also just released new vintages of its regular Chardonnay ($25/bottle) and its 2010 Sauvignon Blanc ($28/bottle). Both are delicious whites certainly worth trying if you stop by the winery for a tasting. The tasting notes call out the citrus and melon in the Sauvignon Blanc. What I liked was the dryness and crispness of the varietal that offer as much companionship alone on a summer day as it does on the dinner table. You'll likely also enjoy the fusion, a blend of Semillon, Chardonnay and Sauvignon Blanc. More Sauvignon Blanc is on the way, as the winery planted more vines in 2010 and again this year.
Merlot and Cabernet Sauvignon serve as the base right now for the four reds that it produces. Its Crow Woods Cabernet is available by bottle only, at $34/bottle.

Jeff Zwick, Waltz's vineyard manager, noted that Waltz continues to find its way into more regional restaurants, one good way for a new winery to get the word out. While it's adding a new wine or two a year, it's business plan seems a closer match to a winery such as Maryland's Black Ankle, where it might wind up landing on a dozen or so wines total, many of them dry. Compare that to any number of regional wineries that have gone a different route and lean more heavily on the semisweet, sweet and fruit wines. Many have wine lists that tops two dozen.

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Calif. wine grape growers suffer a sobering spring

Wild spring weather across California's wine country has been enough to drive a vintner to drink. From killer snow in the Sierra Nevada foothills to dry-season downpours along the coast to a hard freeze in temperate Paso Robles, 2011 is proving a challenging vintage.

"That's what makes this business so damned interesting," said Jim Fiolek, executive director of the Santa Barbara County Vintners' Association. It also can keep winemakers up at night. Jason Haas, general manager of Tablas Creek Vineyard near Paso Robles, said winemaker Neil Collins has experienced many sleepless nights this spring. "These people who envy the winemaker's lifestyle should drive around here with Neil at 3 a.m. when he knows it's freezing and there's nothing he can do about it," Haas said.

Vintners have long joked that the weather is just like last year — different. But people expect to find constants in the nation's premiere grape-growing state. Rain is expected to taper in April and end by May, then not return until November. In those months, balmy temperatures awaken dormant vines from their winter slumber and buds start to break. This year there has been frost and record rain in June. Sustained temperatures over 70 didn't hit until this week in most wine regions.

Now just days before the official start of summer it looks like early spring across California wine country. Buds are just emerging and the fruit is forming far behind schedule. "This weather is causing all kinds of problems, but it's not the first time and not the last," Fiolek said. "Other products have a more ephemeral lifetime, but ours goes on and on and tells the story of the weather pattern."

While rain is good for some crops, late precipitation is not for California's $18.5 billion wine industry. Regulating water controls the intensity of grape flavors — and too much causes mildew. The most recent deluge Sunday and Monday across Napa and Sonoma forced crews back into some fields, where they hope that removing select leaves will fight mildew by increasing airflow. It's snow, not rain, that caused problems in mountainous El Dorado County, where leafing vineyards have been hit by the same spring snow storms that have some ski resorts dreaming of remaining open through July 4. "There's nothing we can do about it, and we don't even know the outcome yet," said Josh Bendick, winemaker at Holly's Hill in the Sierra-Nevada foothills, where 4 inches accumulated May 15 on 6-inch shoots of viognier, an early blooming white wine-grape.

At Tablas Creek this week, Haas checked vines on the rolling 105-acres, where organically grown grapes are used to produce the critically acclaimed Rhone blends. Two all-night freezes in early April, which followed a warm March, wiped out the winery's entire crop of grenache, grenache blanc, viognier and marssane. They're key ingredients in the company's wine blends and 35 percent of its acreage.
"Of the blocks that were out (leafing) we had 100 percent damage," said Haas, adding that only the neighbors with overhead sprinkling systems were spared. Grapes are resilient plants that produce the best-tasting fruit while stressed. They can recover and push new shoots after a freeze, as Tablas Creek and others now are seeing.

But vineyards are tediously pruned each winter to place canes for optimal bunch growth. Now the new shoots are sprouting randomly like unwanted facial hair — in places Haas wishes they weren't.
"It's just weird," Haas said. The cooler weather has left plant development a month behind schedule in some regions, saving some plants but creating the prospect of harvests in late October and early November, even early ripening pinot noir.

Now growers are hoping for a warm fall. "Pinot in November? That's just plain crazy," said winemaker Mike Waller at Calera Wine Company in Hollister. A late harvest could mean chaos at wineries that stagger production by planting both early varieties such as chardonnay and late-ripening varieties such as cabernets. This year Haas expects to harvest all 11 varieties nearly simultaneously, which will strain crews and equipment.

While quantities of some wines might be lower in 2011 — a 2001 freeze cut Tablas Creek production by half to 5,500 cases — quality shouldn't be affected anywhere in the state. "We deal with something every year," said Paul Goldberg of Bettinelli Vineyards in Napa, where last year's challenge was the European grapevine moth. "With good weather on the horizon we're hopeful this will be a good vintage."

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Vineyard sale boosts Brown-Forman 4Q earnings

Brown-Forman Corp.'s fourth-quarter profit spiked from the sale of its California-based Fetzer Vineyards, capping a year that showed strong growth for its flagship Jack Daniel's brand and el Jimador tequila.
The company, whose brands include Southern Comfort and Finlandia vodka, on Thursday reported a 26-cent-per-share gain from the sale of Fetzer to Chilean wine producer Vina Concha y Toro S.A. The $238 million deal closed in April.

Brown-Forman, based in Louisville, Ky., also reported strong yearlong sales for its super-premium brands. For the three months ended April 30, the company reported net income of $165.4 million, or $1.13 per share. That's up from $72.7 million, or 49 cents per share, from a year ago. Excluding gains from the Fetzer sale along with certain one-time tax benefits, the company said its earnings were 80 cents per share.

Revenue rose 8 percent to $791.3 million. Analysts expected earnings of 64 cents a share on revenue of $757 million. The earnings estimates exclude one-time items. For the full year, Brown-Forman reported net income of $571.6 million, or $3.90 per share. That compares with $449.2 million, or $3.02 per share, the year before. Revenue for the year rose 6 percent to $3.4 billion. Excluding the Fetzer sale and tax benefits, the company reported earnings per share of $3.57 for the year, up 18 percent. The company said it expects the Fetzer sale to reduce its earnings by 16 cents per share in the coming year. "I expect us, starting with this fiscal year, to start to recoup some of that lost profitability and then in future years to surpass it," Brown-Forman CEO Paul Varga said in a conference call with industry analysts.

Analysts expected earnings of 64 cents a share on revenue of $757 million. The earnings estimates exclude one-time items. For the full year, Brown-Forman reported net income of $571.6 million, or $3.90 per share. That compares with $449.2 million, or $3.02 per share, the year before. Revenue for the year rose 6 percent to $3.4 billion. Excluding the Fetzer sale and tax benefits, the company reported earnings per share of $3.57 for the year, up 18 percent. The company said it expects the Fetzer sale to reduce its earnings by 16 cents per share in the coming year. "I expect us, starting with this fiscal year, to start to recoup some of that lost profitability and then in future years to surpass it," Brown-Forman CEO Paul Varga said in a conference call with industry analysts.

Brown-Forman said it hopes to build on sales momentum from the last half of the just-ended fiscal year.
The company said it expects strong international growth in the coming year and a better performance in the U.S., where the recession made consumers less inclined to venture out to drink at bars and restaurants. Leading international markets included Australia, the United Kingdom, Mexico, Turkey, Germany and France, Brown-Forman said.

Brown-Forman Chief Financial Officer Don Berg predicted a "slightly improved pricing environment" in the coming year but said the company also will absorb higher costs, including for grain. "We will continue to seek opportunities to increase prices when and where appropriate," he said. The company also is looking to recent brand and packaging introductions to fuel continued growth. Such brand extensions as Jack Daniel's Tennessee Honey, Chambord Vodka and Southern Comfort Lime contributed to sales growth, it said.

The company rolled out new packaging for Southern Comfort, Herradura and Chambord in the past year and recently announced packaging changes for Jack Daniel's Tennessee Whiskey and Finlandia.
The company predicted it will earn between $3.45 and $3.85 per share in the coming year. The company said it expects underlying operating income growth in the mid- to high-single digits in the next year.
Brown-Forman said its Jack Daniel's brands had an 8 percent gain in revenue for the year, on a constant currency basis.

"The broad-based performance of the Jack Daniel's trademark drove the company, most notably in the second half of the year," Varga said. The company's el Jimador products posted a 9 percent gain. Its super-premium brands, which include Chambord, Herradura, Sonoma-Cutrer and Woodford Reserve, had a 13 percent upswing in revenue for the year.

Meanwhile, the company's Finlandia products had a 2 percent revenue drop for the year, while Southern Comfort had a 3 percent drop. Canadian Mist revenue fell 8 percent, while revenue for Korbel Champagne were flat. The company's Class B shares rose $1.40, or 2 percent, to close Thursday at $71.75.

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Qantas launches 'members only' epiQure wine and food club

In an attempt to woo well-heeled travellers, and certainly keep them away from the newly-competitive Virgin Australia, Qantas is launching a $99-per year wine and food club as an add-on to its existing Frequent Flyer program.

Upon joining, members will receive a "welcome gift" from Qantas worth $130 (seems a fairly safe bet that it will be quaffable), and access to the epiQure website. The membership is also available for 13,000 points. Qantas promises the community will allow members to "discover the Qantas cellar’s diverse collection of wine, dine with globally renowned chefs and be part of a community with a shared appreciation of the finer things in life."Qantas CEO Alan Joyce and Neil Perry will host the first epiQure showcase event at Rockpool Bar and Grill in Sydney and Melbourne in July.

Members will earn three points per dollar on purchases of wine and event tickets, and 2,000 bonus points after members buy their first case of wine through Qantas. Delivery of wine is also free to the end of 2012.
There's also the ability to earn four points per dollar at 250 Qantas Frequent Flyer partner restaurants.
Qantas says the epiQure website (which is currently password protected) is designed to "form the centre of a passionate community bringing together wine and food lovers, winemakers, producers, chefs, and industry experts to share knowledge and experiences.""Members will get the first serve of up-and-coming chefs at the top of their game, get the inside scoop on new restaurants and have access to celebrity recipes."

If any other organisation were attempting a paywalled community website, they'd face an uphill battle in getting a critical mass of people enlisted and interacting with each other, but Qantas does already have a memberbase of 7.8 million travellers to mine. Qantas says it has recently launched a “Sommeliers in the Sky” training program for staff to educate cabin crew and lounge staff about the wines they serve.

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Stars of Early American Winemaking: Where Are They Now?

Welcome to Vintage America, our column on the history — and future — of American wine. Every week Talia Baiocchi, author of the Decanted column on Eater NY, will take a look at winemaking from Virginia to Texas to California, to uncover the people, events, and trends that have made America one of the most dynamic countries in the world of wine.

The story of American winegrowing began just one century after Columbus, when French Huguenot settlers arrived in present day Florida. As myth would have it, when Captain John Hawkins arrived in Florida in 1565 — just a year after the settlers — he found them near starvation, unable to grow food, but relatively successful cultivating wine from abundant wild grapes.

This abundance of vine growth is noted by settlers and early pioneers as a symbol of the promise of America as a sort of Eden, where wine and other products would bring those who settled there everlasting prosperity.

But as the story unfolds, America's wild vine, like Eden's forbidden fruit, wasn't all it was cracked up to be. The native varieties — which hugged trees and grew rampant along the coastline, threatening the sea like a verdant tsunami — would prove largely unsuitable for quality wine.

But America's early settlers persisted. Scuppernong — a grape of the muscadine family (or Vitis rotundifolia) native to the Southern United States and likely responsible for the wine the Huguenots first cultivated—eventually gained notoriety and favor in the states.

But America's fighting chance at serious viticulture came courtesy of its native American hybrids. Most were crossbreeds of failed vinifera plantings and native labrusca vines. The first, Alexander, which was discovered in 1740 just outside Philadelphia, was — as almost all the early American hybrids were — a chance breeding. These early discoveries predated any knowledge of plant hybridization and many of the men and women to stumble across these floral love children were convinced they'd simply found a vinifera variety that had managed to adapt.

Catawba--another accidental hybrid which was originally thought to be Hungarian Tokay--went on to become one of the most important western varieties and the base for some of America's most renowned early wines, not least among them: Nicholas Longworth's Ohio sparkling wines.

Stories of America's accidental hybrids and the rare success of native grapes like Scuppernong built the foundation of modern American winemaking before anyone knew about plant breeding or grafting. Most of them faded into obscurity with Prohibition, some resurfaced after as unlikely foundations for modern winemaking out West, and others continue to be relevant in America's lesser-known winegrowing regions. Below is an abbreviated field guide to some of America's most important early grapes and a look at where they are now.

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Despite rain, winemaking is okay, for now?

There's nothing like a sweet glass of wine in the summer. "Oh, that's really good."But with all the wet, rainy weather this spring, grapes could be damaged. They run the risk of disease and high acidity, which makes for bad wine.

"What we'd like to do right about now is begin to turn the rain off. Grapes generally like a drier climate, a drier soil," said Glenora Wine Cellar owner Gene Pierce. "A lot of vineyard work isn't being done simply because it's wet and we're worried about long-term damage."

Now this all might make it seem like the grape crop is in bad shape this season. But the winemakers I spoke with say these little clusters are only three days behind where they should be. The only reason it seems bad is because last year, they were two weeks ahead."

"When you look at let's say May 23rd of last year, the vineyards would look a lot different then than they do now. Do we like all this wet weather? No. But overall things are looking very good," said Pierce. "The grapes are progressing along nicely. The problem is the excessive moisture that we have made it very difficult to do any spring farm work," said Lakewood Vineyards manager David Stamp.

Luckily, it's still early. Grape-harvesting peaks in late July and August. And assuming the summer heats up as it should, wine production should be normal. So get your wine openers ready.

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Madoff's wine fetches $41,530 for Ponzi victims

Every little drop helps. The eclectic wine and spirits collection belonging to imprisoned Ponzi schemer Bernard Madoff fetched $41,530 at an online auction held on Wednesday.

All 59 lots, ranging from fine Bordeaux to the types of small bottles often found in hotel minibars, found buyers, with 54 selling above the highest estimated pre-auction price. The winning bids exceeded the roughly $15,000 to $21,000 the auction run by Morrell & Co Fine Wine Auctions in New York had been expected to raise.

"Proceeds from this auction are going towards compensating Madoff's victims, so we couldn't be happier with the results," auction director Kimberly Janis said in a statement. As expected, the top lot was a case of 1996 Chateau Mouton-Rothschild, a Bordeaux, which went for $6,800. It had been expected to go for $3,200 to $3,800.

A case of Veuve Clicquot, yellow label brut, also fared well. It sold for $1,500, above its $240 to $350 pre-auction estimate and roughly triple what it might cost at retail. Meanwhile, a lot of 2-ounce bottles of Bombay Dry Gin, Grand Marnier and Smirnoff Vodka commanded a $300 winning bid, well above the expected $10 to $20.

Storage conditions of the lots is not known. Madoff's wines were seized by the U.S. Marshals Service, which often auctions seized property to benefit crime victims.

An auction last November of Madoff's furniture, monogrammed clothing and other personal effects raised about $2 million. Madoff, 73, is serving a 150-year sentence in a North Carolina federal prison. (Reporting by Jonathan Stempel in New York; editing by Andre Grenon)

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Wine served at royal wedding bags top prize

A wine served at the wedding of Prince William and Catherine has won the gold medal at the International Wine Challenge. The royal couple selected the Rose Brut wine from Chapel Down vineyard in Tenterden, Kent, for their wedding April 29. The drink costs 24.99 pounds per bottle, the Daily Express reported.

Frazer Thompson, chief executive at the vineyard, said: "We are very proud. It makes all the hard work worthwhile. Demand has never been higher and this accolade reinforces the quality of the wine that the team is producing."

"The award will also enhance our export business, especially in the US."The wine won in the ­"sparkling rose" category. The contest was judged by 400 leading wine tasters, with points being awarded for variety, country, region and vintage.

Andrew Parley, the head winemaker, described the wine as a classic that "offers ripe berry and rhubarb ­flavours, and a nose of strawberry and raspberry with a splash of creaminess". Chapel Down is Britain's largest producer of wines, with 500,000 bottles each year.

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Many Americans ill-informed about Red Wine, Sea Salt: Survey

Most Americans have heard that red wine has health benefits, but many don't understand the need to limit consumption, finds an American Heart Association survey. The majority of respondents also mistakenly believe that sea salt is a low-sodium alternative to table salt, the survey found. The poll was conducted to assess awareness about how wine and sodium affect heart health.

Of the 1,000 adults polled, 76 percent agreed with the statement that wine can be good for your heart, but only 30 percent knew the AHA's recommended limits for daily wine consumption.

Consumption of any type of alcohol should be limited to no more than two drinks per day for men and one drink per day for women. In general, that's about eight ounces of wine for men and four ounces of wine for women.

Drinking too much of any type of alcohol can increase blood pressure and lead to heart failure, stroke, irregular heartbeat, cancer and obesity.

"This survey shows that we need to do a better job of educating people about the heart-health risks of overconsumption of wine, especially its possible role in increasing blood pressure," AHA spokesman Dr. Gerald Fletcher, professor of medicine - cardiovascular diseases at the Mayo Clinic College of Medicine, Jacksonville, Fla., said in an AHA news release.

The survey results, released Monday, also indicate that most respondents don't know the primary source of sodium in their diets and are confused about low-sodium food choices. Consuming too much sodium can increase blood pressure and boost the risk of heart disease and stroke.

Forty-six percent of respondents incorrectly said table salt is the primary source of sodium in American diets. In fact, processed foods such as soups, canned foods, prepared mixes, condiments and tomato sauce account for up to 75 percent of sodium consumption in the United States.

Sixty-one percent of respondents believe that sea salt is a low-sodium alternative to table salt. But sea salt and Kosher salt are chemically the same as table salt (40 percent sodium).

People should consume no more than 1,500 milligrams of sodium per day, the AHA says. In order to limit sodium intake, read nutrition and ingredient labels on prepared and packaged foods, experts advise.

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