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Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip. Find them online at www.CiaoMambo.com
W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world.
Georges Distributing in Helena, Montana.
This week on the WineGuyMike™ Radio Show© local Montana celebrity Jill Valley from KPAX-TV in Missoula joined me in the radio studio. Jill has been Broadcaster of the Year six times now in Montana including this year’s award. She will quickly tell you though her biggest victory has come as the result of her winning battle against breast cancer. Jill recently posed a question to me about wine and with this being Breast Cancer Awareness Month I suggested she come into the radio studio, that is just what she did.
It was a real pleasure to have Jill as my featured guest this week. It was very interesting to hear her story and she made my job easy, she is very good at her profession. Jill is a mother and has one wonderful young daughter who is an ice skater. Jill also skates as a hobby and claims to be a “bad skater”, but I have heard otherwise from Missoula’s top age group skating Coach Patty Koster.
Jill and I have discussed wine in the past and she came to me recently and asked if I was aware of any non-alcoholic wines that tasted good. The long and short of it was, no I was not aware of any good non-alcoholic wines. There may be some good ones out there but I am not experienced with any. Over time it has occurred to me that I learn more from listening than I do from talking. Jill has done her homework her and has sought out an answer to her own question.
The following are a few excerpts from Jill’s guest blog post, http://wp.me/PFhHw-dC, based on her research of non-alcoholic wines that are drinkable:
I started investigating the non-alcoholic wine option because even one glass makes me feel hung over the next day. But I still enjoy the taste and ritual of wine. And non-alcoholic wine lets you blend into social or business situations where you don’t have to explain why you’re not drinking. So I thought I’d give it a try – Jill’s guest blog post, http://wp.me/PFhHw-dC
CVS pharmacy has a terrific wine selection but only had Fre’, a product made by Sutter wines. CVS stocks it next to the Reunite (on ice, that’s nice) and the other wines in the giant glass jugs with twist tops which should make anyone suspicious. It was $4.99 with a twist top and wasn’t that good. I tried it years before but thought maybe technology had moved this brand ahead. If you’re the kind of person who likes to mindlessly sip wine while reading a book, this would work. Although mindlessly drinking alcohol might point to a deeper issue but I’m not your mom….so – Jill’s guest blog post, http://wp.me/PFhHw-dC
As a Montana celebrity Jill is constantly involved in community causes and events where attendees drink wine. Unfortunately for Jill she is plagued by headaches from drinking even one glass of wine. Jill has been searching for a solution, she too would like to enjoy a glass of wine while attending and speaking at these events.
Reactions to wine are not uncommon for many people. It is readily assumed that such reactions are due in part to an allergic reaction of sulfites which serve as a preservative in wine. My research results suggested that those who may suffer from reactions to wine may lack a natural enzyme in their body that will not breakdown sulfites in the wine.
Sulfites or sulfur dioxide is a fruit preservative widely used in dried fruits as well as wine. It is also produced by the human body at the level of about 1000 mg (milligrams) per day. Food preserved with sulfites is generally not a problem unless you are deficient in the natural enzyme that breaks it down. For those individuals, the additional sulfites from food can be a problem.
The levels in wine average 80 mg/liter, or about 10 mg in a typical glass of wine, with slightly higher amounts in white versus red. Many case studies show reactions by sensitive patients to drinking wine with sulfites.
All wines contain sulfites. Yeast naturally produces sulfites during fermentation so there is only a rare wine which contains none.
The US and Australia require a “sulfite” or “preservative 220″ warning label. Nearly all wine makers add sulfites, including imported wines. Import wines contain sulfites, but they are not legally obligated to indicate this on their labels. European wines contain an average of 80 mg/L sulfites just as US wines do.
There are a few (very few) wine makers who make wines without adding sulfites. In the US, organic wine must be made without added sulfites. These are unusual because the wine is very perishable and often have unusual aromas from the aldehydes that are normally made aroma-less by the sulfites. Look for these wines at natural food stores.
*Aldehydes – Any of a class of highly reactive organic chemical compounds obtained by oxidation of primary alcohols, characterized by the common group CHO, and used in the manufacture of resins, dyes, and organic acids.
It is possible that eating food along with your wine may reduce the severity of a reaction. My hypothesis is this; sulfites may not be the cause of wine induced headaches or generally not feeling well as Jill has mentioned. I suspect that people who are deficient in the natural enzyme that breaks down sulfites can be the problem. When ingesting additional sulfites a person may have a difficult time digesting the sulfite and hence “the reaction”. It is interesting to note that anyone you talk to who suffers from such reactions vary from mild to severe.
If you are someone who suffers from this wine dilemma you should consult with your physician concerning this issue before drinking any wine.
If your physician suggests that it would okay to try wine in moderation and according to the American Medical Associations guidelines I would suggest trying organic wine or an estate produced and bottled wine. Typically the grapes in estate produced wines grown by conscientious farmers have been treated in a similar practice to that of organically grown grapes. Many wineries have not gone through the process of being certified organic as it is a very arduous and expensive process. Organic and Biodynamic Agriculture practices are on the rise as wineries realize the benefits of sustainable farming practices.
The other suggestion I may offer is to select an Old World Wine as they have a tendency to be lower in alcohol. For instance Beaujolais is a great choice as these types of wine are light-bodied, fruity, fresh, and without an abundance of tannin. While enjoying wine at lunch the French use sparkling mineral water to dilute their wine which greatly reduces the alcohol content.
This is a great solution for a person in a social situation who wants to enjoy a glass of wine with the rest of the crowd. A glass of wine diluted by ½ or 2/3 sparking water still maintains a beautiful color in your glass. The wine still provides the palate with a nice taste experience. San Pellegrino is my favorite brand to use when mixing sparkling water with my wine. Drink in moderation and good health and may we all raise a glass during Breast Cancer Awareness month in acknowledgement of our fellow wine lovers who have been touched by this illness.
I want to personally thank my friend Jill Valley for taking time out to join me on the show this week. She is a very brave, humble, and courageous woman who has survived her battle with cancer. In wellness Jill is a crusader for the prevention and cure of this illness that has touched all of our lives. Jill, cheers to you.