Paroles de vignerons - Vinparleur - Winzer talk
Latest update : 23 February 2011.
Terroir, tongue, health & tanins: (almost) everything on wine and health and taste...
Professor Peter M. Tessier and his team from the Rensslear Polytechnic Institut of Troy, New York, have discovered another property of the famous resveratrol molecule found in wine, which might be beneficial to our health. Resveratrol is found in many fruits, like for example cacao, peanuts or blackberries, and last but not least in skins of grapes...
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Scientists agree on five basic tastes we recognize in our food and beverages: sweet, salty, sour, bitter and umami. Now they might have to accept a sixth basic taste, which until now only had been considered playing a role in food texture: Fat has taste…!
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Scientists now know exactly why polyphenols in red wine (mainly tannins and the red colour of the wine) and green tea inhibit cancer growth. This new discovery of French-Japanese research has been published online in The FASEB Journal in June. The article explains how antioxidants in red wine and green tea produce a combined effect to disrupt an important cell signalling pathway necessary for prostate cancer growth, labelled SphK1/S1P by the scientists.
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A study from Spain, published in 2009 in the Archive of General Psychiatry, suggest that a so-called Mediterranean diet, rich in vegetables and fruits, nuts, olive oil and fish, may prevent depression.
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It’s a well know fact that surrounding noises at night can influence our sleep and mix up with our dreams: the sound of rain or water, a car that runs by, laughing people…
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Auguste Gusteaus dream from Disneys “Ratatouille” might finally become true: Everyone can cook…?
Waitrose brings in the latest taste-invention of the gifted British Italian chef Laura Santini: TASTE N° 5.
continueScientists in Japan are reporting the first scientific explanation for one of the most widely known rules of thumb for pairing wine with food: “Red wine with red meat, white wine with fish.” The scientists are reporting that the unpleasant, fishy aftertaste noticeable when consuming red wine with fish results from naturally occurring iron in red wine. The study is in ACS’ Journal of Agricultural and Food Chemistry.
continueSome food groups in the Mediterranean diet are more important than others in promoting health and longer life according to new research published on the British Medical Journal website.
continueAll that chocolate might actually help finish the bumper Christmas crossword over the seasonal period. According to Oxford researchers working with colleagues in Norway, chocolate, wine and tea enhance cognitive performance.
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