Which type of wine should you have at your Thanksgiving dinner?

Both red and white wines can work wonders alongside a Thanksgiving meal. Look for a wine whose flavors complement the centerpiece of your dinner: the turkey. For red wines, staple French choices for Thanksgiving include Pinot Noir and Beaujolais Nouveau. Pinot Noir, in particular, pairs perfectly with earthy dishes like mushrooms and mild cheeses, thanks to its light body. Red wines with fruity flavors and soft tannins are ideal, as they delicately enhance the various flavors of your main dishes.

Choosing a high-quality white wine with well-balanced acidity is also a safe bet for Thanksgiving. White wines tend to be lighter and more refreshing than reds, leaving room for the many delicious dishes that will grace your table throughout the evening. If you opt for a white wine, we highly recommend a Sauternes from the Bordeaux region of France. Sauternes wines are known for their remarkable sophistication and complexity, making them an excellent choice for your Thanksgiving meal.

The best Sauternes white wines for Thanksgiving

Fortunately, all Sauternes white wines are excellent options for your Thanksgiving dinner. Among the best are Château de Fargues, Château Rieussec, Château Suduiraut, and, of course, the legendary Château d’Yquem, which has received an outstanding 97-99 rating from the Wine Advocate. Known for their unique sweetness and rich fruity taste, Sauternes white wines complement all your favorite Thanksgiving dishes and will surely be enjoyed by your adult guests and family members.

Where should you go to order Sauternes white wine?

Among the many authentic and exceptional wines from the Bordeaux region, Sauternes white wines are available on Millesima’s US website. Millesima is a family-owned business based in Bordeaux, specializing in the finest red, rosé, white, and sparkling wines from the world-renowned capital of the wine industry. You can easily order your chosen wines from their official website with just a few clicks, or you can visit Millesima’s physical store in New York City.

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You might ask “Isn’t non-alcoholic wine just fruit juice?” That is a common misconception, and could not be further from the truth. Non-alcoholic wines begin as regular wine. The difference is that they undergo an extra stage of processing to render them non-alcoholic, while retaining all the flavor and characteristics of the original wine. One of two processes does this. The wine undergoes either distillation, or filtration. Both of these remove the alcohol without damaging the wine itself.

Another common misconception is that non-alcoholic wines contain no alcohol. Non-Alcoholic is not the same as Alcohol-Free. It would be very cost prohibitive to remove every bit of alcohol. To be classified as non-alcoholic, a beverage cannot contain more than ½ of 1% alcohol. Therefore, if your objections to alcohol are moral or personal, then non-alcoholic wines would not be a good option for you. Likewise. if you are taking medications that would react with alcohol, then non-alcoholic wines are not going to work for you. In addition, non-alcoholic wines are subject to the same regulations as regular wine, meeting you have to be of legal age to buy it.

Are these wines any good? It depends on who is rating them. As in all wine ratings, it depends on the taster’s expertise, personal preferences, and what kind of mood they are in. It has been my personal experience that, while no non-alcoholic wine will ever challenge a top-quality French Bordeaux, there are many that are perfectly drinkable, and certainly much better than none at all. Most of us are not financially well-heeled enough to drink first-class wines all the time, anyway. The majority of wine consumed with meals is Table Wine quality. The non-alcoholic versions are every bit as good, especially in some of the better brands.

Some of the top Non-Alcoholic Winesbrands are:

Ariel Wines-these are my absolute #1 choices for kickless wines. This company rocked the wine world in 1986 when their non-alcoholic entry won the Gold Medal over all the other regular wines at the Los Angeles County Fair. In the 1990s, endorsements from world famous chef Dr. Graham Kerr, led to a wider acceptance of non-alcoholic wines as a healthier alternative. They now distribute over 65,000 cases per year worldwide. The company started out with just one wine-Ariel Blanc, and it is still one of their best-sellers. All of their wines are under $20.00 per bottle. Here is their current line-up:

Ariel Blanc -a crisp white Chardonnay-style wine with aromas of jasmine, floral and lilac. It has flavors of lychee, peach and lavender, with a nice acidity and just a hint of sweetness. Great with seafood and chicken.

Brut Cuvèe -a sparkling Chardonnay-style that can hold its own against any California champagnes. Crisp, light and slightly floral with overtones of toasted oak. This is a winner.

Ariel Chardonnay -a wonderful blend of tropical fruitiness, with the character of oak barrel aging. This wine has tastes of buttery baked apples, with butterscotch overtones, and a heady French toasted oak bouquet.

White Zinfandel -a light rosè with enticing flavors of boysenberry, raspberry and strawberries.

Rouge -a blend of Cabernet Sauvignon, Merlot and Zinfandel, this wine offers mesmerizing aromas of cranberries, strawberries and plums, with an excellent balance of subtle tannins, and a dry finish. This is my favorite with spicy foods like Mexican, or Italian cuisine.

Ariel Merlot -this is a robust wine with assertive flavors of raspberry, cassis and wild cherries, with pronounced aromas of white chocolate, cloves and oak. Bold enough to support roast beef, grilled steaks or even roast pork.

Cabernet Sauvignon -an absolutely wonderful bold wine with the aromas of black currants, cherry, blueberries, and chocolate, balanced with soft tannins and a crisp, dry finish. This is one of my favorites with chili, enchiladas, and carne asada.

If you are wanting a higher-dollar wine, then you need look no further than the Vandalia Wine Company. They only make one wine at a time, currently a cabernet sauvignon. But it will rival any other California cabernet on the market, with or without alcohol. It’s a bit more pricey at around $25.00 per bottle, but, as in most things, you get what you pay for.

Other companies that produce non-alcoholic wines are Fre, by Sutter Wineries, and Carl Jung. They both produce very drinkable varieties of Zinfandel, Merlot, Cabernets and Chardonnays. I have not personally tried any of these, but they get good ratings at most tastings.

A word about cooking with NA wines: there are many fats and other components in food that are only soluble in alcohol. There are dishes where NA wine will not produce the desired effect, such as in Coq au Vin, or Boef Burgundie. However, when you cook with wine, the majority of the alcohol evaporates, so you are just as well off using regular wine. NA wines may be all right for deglazing, but for most cooking, there is no substitute for the real thing.

On the up-side, NA wines are much healthier that standard wine, and have all the same benefits. An 8 oz. glass of red NA wine only has around 53 calories, compared to 100+ calories for a normal red wine. Good news for the weight-conscious crowd.

My advice is to sample a lot of different varieties and brands. You will eventually find the ones that fill your needs. And when you do…..enjoy.

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Wine Temperature and Serving Tips

The temperature at which wine is served is crucial. White wines should be served chilled, which can be done by placing them in the refrigerator for one to two hours before serving. This will bring their temperature to around fifty-five degrees Fahrenheit. The high acidity of white wines is moderated when chilled, enhancing the taste. However, avoid storing white wine in the fridge for extended periods, as this can dull its flavor, making it flat and lifeless. If you’re short on time, you can place the bottle in a bucket of ice water to quickly cool it down.

Red wines, on the other hand, are served at a slightly warmer temperature. They should be chilled in the refrigerator for thirty to forty-five minutes, reaching around sixty-two degrees Fahrenheit, which is considered “room temperature” for reds. Serving red wine at this temperature slows down the evaporation of alcohol, enhancing the bouquet and flavor. If red wine is served too cold, it may taste bitter.

If you happen to forget about your red wine in the refrigerator and it becomes too cold, there are several remedies. You can pour the wine into a warm decanter or warm wine glasses. In an emergency, you could microwave the bottle for about fifteen to twenty seconds, but be cautious—cooked wine is never a good choice.

Once your wine is at the right temperature, it’s time to open the bottle. Start by removing the metal foil around the cork, which can be done with a foil cutter or a sharp knife. Be sure to remove any jagged edges, as they can be sharp and cause cuts or lead to spills while pouring. Then, use a corkscrew to remove the cork. If the cork splits or presents problems, you may need to push it back into the bottle. To avoid this, you can strain the wine through a small vegetable steamer or a coffee filter into a decanter. This will prevent any cork pieces from ending up in your glass.

When opening sparkling wine or champagne, proceed with caution. These bottles are opened by twisting off a metal guard, which is easiest to do with a spoon to protect your fingers. Carefully untwist the guard, then pop the cork with the bottle facing away from you and your guests. Be sure not to shake the bottle before opening it, as doing so can cause an explosive eruption of bubbles.

Decanting and Glassware

For red wines, especially high-quality bottles, allowing the wine to breathe is a good idea. Pour the wine into a decanter and let it open up for a couple of hours. This helps release its full flavor and bouquet.

Once your wine is decanted, it’s time to choose the right glass. The most common and versatile glass is the tulip-shaped wine glass, which has a wide bowl and a narrow top with a long stem. This shape is ideal for swirling the wine, as it allows for good movement with little risk of spillage. The narrow top helps trap the wine’s bouquet, enhancing its aroma. The long stem prevents your hand from warming the wine, preserving its temperature.

There are also stemless wine glasses available. While these can showcase a wine’s aroma beautifully and allow it to breathe during consumption, they can also leave fingerprints on the glass and affect the wine’s temperature as the glass is handled. Ultimately, the choice is yours.

When filling your glasses, remember to pour only about halfway. This allows the wine to breathe and gives you room to swirl the wine, enhancing the overall experience. Additionally, it’s a good idea to serve light-bodied wines before full-bodied ones and younger wines before older ones. This helps keep your palate fresh for the entire tasting.

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Then you remember the conversation you had at a recent company function with one of your co-workers about a winery they had recently experienced, and a great wine they tasted and bought a case of. Almost immediately, the name of it comes back to you. How could you not remember that name? And then there’s the winery name. What was this guy thinking, you ask yourself. How could they possibly be serious about winemaking?

As you continue to browse the selections, there it is—the exact bottle of Cabernet Sauvignon he was talking about. You look around to see if anyone is watching, then reach down near the floor, where the store seems to be hiding it. You ask yourself, Can I actually bring this to the front register and have the cashier ring it up without looking like a fool? And the next question: What will my wife and friends say when I bring this to the table tonight?

But then you make a decision that may very well open your eyes—and your palate—to a whole new experience in wine. The “Shock Winery” and its line of “Shock Wines.” These newer wineries are using bold names and eye-catching labels to get attention and entice the public to try their wines. In an industry that has exploded to include an overwhelming number of wineries, a red label will stand out among the sea of black, blues, whites, and silver labels. And as for the wine inside that bottle? Don’t kid yourself—some fine wines are being produced by extremely well-known winemakers. The reality is, you can no longer judge a wine by its label.

Embracing the Unexpected

Case in point: Sweet Cheeks Winery – (https://www.sweetcheekswinery.com/) located in Eugene, Oregon, in the South Willamette Valley. Okay, it’s a funny name and brings all kinds of thoughts to mind about how they came up with it, but the bottom line is—would you pull a bottle of their wine off the shelf and take it home? If you looked at it, you might, because the label is quite intriguing. It looks like a horseshoe with a vineyard, a crow inside it, and grape clusters surrounding it. But with a name like “Sweet Cheeks,” how serious could they be, right?

Well, if you ever have the opportunity to experience a glass of their Vintage Riesling, Pinot Gris, or Shiraz, do it. It will be a heavenly experience—one that will bring you back for more.

Another winery that comes to mind is Rabbit Ridge Winery, located in Paso Robles, California. Now let’s face it—if you saw a bottle on a shelf or on a wine list named Rabbit Ridge, with a bunny on it, what are the chances you would try it? If we told you that it was located in the prime California growing region of Paso Robles—an area becoming as famous as Napa—and that it consisted of almost 700 acres of vines, would you? They produce more than eighteen different wines or blends, some with questionable names like “Bunny Cuvee” and “Speed Bump.” Still, they create some of the finest wines in Paso Robles. One has only to experience a glass of their Reserve Zinfandels, Reserve Petit Syrah, or 3 Clusters Syrah to know that this winery produces only fine, classy, and delicious wines.

The Rabbit Ridge ’04 Paso Robles Sara’s Ridge Syrah is grown on one of the highest ridges in Paso Robles. It is produced from grapes grown in three different locations within this vineyard, so the grapes ripen at three distinct times, weeks apart. This process results in a complex, fruit-forward, and very rich mouthfeel, with chocolate, raspberry, and mild black pepper notes—a classic and elegant Syrah. You would be well advised to indulge in a bottle or two of this fine Syrah.

Next, let’s talk about “Hip Chicks Do Wine” Winery (https://www.hipchicksdowine.com/) located in Portland, Oregon. Owner-winemakers Laurie Lewis, “Wine Goddess,” and Renee Neely, “Wine Maven,” are definitely a case in point of deciding to be a “Shock Winery” to get noticed. They opened their winery in 2001 in the warehouse district of Portland, near the Brooklyn Train Yard, surrounded by neighbors like a microbrewery and local artist shops.

Laurie and Renee decided to start a wine business that would appeal to Generation X and beyond—a population that seemed to be ignored by the wine industry. They wanted to produce wines that would attract this group, with “drink now” wines to enjoy with food or without. Their target sippers weren’t interested in storing expensive wines for years in a cold, dark cellar. They wanted to party and drink wine—now.

You’ll find the ladies from Hip Chicks Winery at their Portland location, as well as their tasting room in Newberg, Oregon, on 1st Street. You’ll also see them at many wine functions in Portland and surrounding areas. You can’t miss their wines, like their “Wine Bunny Series” wines—“Wine Bunny Rouge” and “Wine Bunny Blush”—and their “Pulp Novel Series” wines, including “Bad Girl Blanc,” “Riot Girl Rose,” and of course, “Drop Dead Red.” Given the chance, you’ll find that these wines are just what they wanted to produce: great “drink now” wines for parties or a relaxing afternoon.

That’s not to say these winemakers aren’t proud of their craft or aren’t constantly striving to make higher-quality wines. Their grapes are sourced from some of the best producers in both the Willamette Valley and Washington State. Examples of excellent winemaking can be found in a sip of their Whole Berry Cabernet Sauvignon ’07, produced from grapes harvested in the Columbia Valley by Windy Ridge Vineyard. They’ve also produced an excellent ’07 Reserve Malbec, with layers of boysenberry and raspberry flavors, finishing with slight pepper and tannins.

Finally, we come to the Queen of the Ball—open the envelope, please, and the winner is… The Naked Winery & Orgasmic Wine Company. If there ever were an award for the most outrageous winery as a “Shock Winery,” it would be presented by Howard Stern, the infamous “Shock Jock” of radio, to The Naked Winery.

Located in Downtown Hood River, Oregon, Naked Winery openly advertises that they are a place where you can “Get Naked Daily” in their wine-tasting room. In fact, they invite you to get naked wherever they are. Their wines—each with a unique name and label—encourage you to set the mood of wherever you decide to open a bottle. Start your special evening with your spouse or “significant other” by opening a bottle of “Foreplay,” and see if they get the message. Next Thanksgiving, why not serve a bottle of “Penetration Cabernet,” and have your mother-in-law read the label aloud for everyone?

You may think these wines are just a gimmick to sell novelty wines as gag gifts, but you’d be wrong. Either visit their winery in person or online and check out their “Library Wine” section for a big surprise. There, you’ll find a 2003 Penetration Red selling for $60, or their “Orgasm” line, including the 2007 Oh! Barbera for $70, and the very popular 2008 Dominatrix Pinot Noir for $52. Trust us—they’re being purchased, opened, and thoroughly enjoyed.

In all seriousness, Naked Winery is a family-owned business with an additional winery in Wishram, Washington (Washington). All grapes grown for their reds are “Orgasmically Grown” in Southern Oregon’s Applegate Valley and Washington’s Columbia Valley. The whites are grown in the Willamette and Illinois Valleys.

Regardless of what you think of the name, rest assured that much care has gone into the production of their wines. Notably, the ’07 Foreplay Chardonnay presents a mild coconut and banana smoothness, with a hint of oak. The ’04 Penetration Cabernet Sauvignon is a dream, with red ruby lips, mild spicy and chocolate notes that will surely stimulate your senses, followed by cherry, blackberry, and raspberry tones thrust upon your palate. The finish is long and satisfying, leaving you with a gentle tobacco aftertaste you’ll savor.

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Winemakers strive to minimize the undesirable tannins from the seeds by crushing the grapes gently. Pressing the grapes results in “press wine,” which is more tannic. This press wine may be blended with the “first wine” to adjust the flavor and tannin levels. If wines are aged in oak or wood casks with high tannin content, they may absorb some of those tannins. Tannins also play an important role in preventing oxidation as the wine ages and contribute significantly to the sediment in the wine.

The Role of Tannins in Wine’s Texture and Aging

Tannins give the wine its character and contribute to the “dry” feeling in the mouth. They modify the saliva in your mouth by removing its lubricating properties. This interaction is actually quite unique and interesting. Tannins combine with the protein molecules in saliva, which reduces its lubricating ability.

As wine ages, the degree of polymerization in tannins increases during the first few years of the aging process. During this stage, wines are more tannic. Once the tannin molecules reach a high degree of polymerization, they begin to lose their ability to bind with proteins. As a result, the astringency often associated with tannins decreases, but the favorable characteristics may remain. As the wine breathes, the tannins soften, and the wine reaches its “maturity plateau”—the ideal point for drinking.

We experience tannins in many foods we eat. Tannins are what cause that pucker-inducing sensation when eating unripe fruit, such as pomegranates, persimmons, or green bananas. Renowned wine critic opinions vary on tannins, as they can provide a wide range of qualities to red wine. However, tannins can also have negative effects. Some red wines have an overabundance of “bad” tannins, which are described as “green” or “aggressive.”

Vintners routinely test the tannin levels in their grapes. The unwanted tannins are found in the seeds, but the seed also provides a good indicator of grape ripeness. An unripe grape will have a green seed, while a ripe grape will have a brown seed. Winemakers aim to control the amount, quality, and types of tannins that end up in their wine. To avoid “bad” tannins, they adjust their methods of pressing grapes to minimize seed tannin extraction. Good tannins can significantly increase the value of a bottle of wine, even if the grapes are grown only a short distance apart. Tannin levels can also depend on uncontrollable factors like the dryness of the soil or the amount of sunlight in certain vineyard areas. Scientists work with vineyards to determine what conditions make one vine’s location more desirable for tannins, and then attempt to replicate those conditions across the vineyard.

New techniques are continually being developed to create more desirable tannins in wine. For example, California was once known for producing aggressive Cabernet Sauvignons. While winemakers were trying to develop wines that would last longer, these wines were harsh if not aged. In today’s market, however, there is a strong demand for wines that are ready to drink immediately. As a result, winemakers have had to adapt by altering the levels of desirable tannins, so that their wines can be released to the public sooner. They are adjusting their growing, harvesting, and production processes to achieve the perfect tannin structure.

Most vineyards have discovered that consumers don’t want to wait for their wine to age after purchasing it. They want it to be drinkable right away. Winemakers have found that good tannins create a sense of volume in the wine when it’s in your mouth. Ideally, tannins shouldn’t make you pucker or leave your mouth feeling dry. They’ve also found that allowing the vines more sunlight tends to produce softer tannins, which is highly desirable.

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The old rule—red wine with red meat and white wine with white meat—was never really true to begin with, and it certainly won’t help here. The ‘hams’ on a swine are the upper back legs, while the front upper legs are called the ‘shoulders.’ Although pork is generally considered a white meat, ham is in a sort of limbo. It has characteristics of both, along with a few unique qualities of its own. Ham is both sweet and salty, with wonderful musky undertones. Depending on how it is cured and prepared, ham can range from delicate to robust.

There are different types of hams, each with its own distinct flavors and characteristics. The most common method of turning pork into ham is by wet curing and smoking, where the pork is brined and hung in a smokehouse for several months. County hams, true Virginia-cured hams, prosciutto, and other ethnic hams are dry-cured, meaning they are rubbed with salts and nitrates to preserve them and concentrate the flavor. Afterward, they are smoked for a finishing touch.

Ham can be prepared in many ways, from fruity, pineapple-flavored Hawaiian ham to sweet baked ham, and even robust ham served with green beans and potato soup. In selecting the right wine to pair, we need to consider how the ham will be prepared.

Wine Pairings for Different Types of Ham

Baked ham is the easiest to pair. It is usually glazed with a sweet, syrupy mixture of honey, molasses, or brown sugar, giving it a medium-strong musky flavor with a slight sweetness. Good pairings for this would be certain Pinot Noirs. Pinot Noir wines are medium-bodied with fruity overtones of black cherry, currant, and raspberry. The bouquet is typically voluptuous and perfume-like. Burgundy wines are a type of Pinot Noir. Normally, I would recommend a good French Burgundy, but in this case, California has developed a much lighter, more fruit-forward version of Pinot Noir that pairs excellently with baked ham. New Zealand also produces a lighter version that complements baked ham beautifully. The true character of the grape seems to shine in these gentler versions. Another good choice is a dry Vouvray Chenin Blanc. Vouvray Chenin Blanc has a naturally high acidity that complements the sweet and musky flavors of baked ham wonderfully. Vouvray ages well and is one of the few wines that benefit from long aging, sometimes up to 100 years. A good dry Vouvray will have a slightly floral bouquet and delightful flavors of nuts, honey, ginger, figs, and apples, with floral overtones. Lastly, you can never go wrong with a good Riesling, especially from Germany. Riesling is one of those wines that are very terroir-expressive, meaning they truly reflect the land where the grapes were grown. While very good Rieslings are produced worldwide, for ham, I prefer a dry version from the Baden area of Germany. These are crisp, acidic, aromatic, and fruity, with flavors of apples, grapefruit, peaches, honey, rose blossoms, and fresh-cut green grass. It pairs wonderfully with baked ham. While Rieslings age well, I prefer them young. Aged Riesling often develops a petroleum-like flavor, which I don’t find appealing. Many wine connoisseurs prize this quality, but I am not one of them. To each their own…

For Hawaiian ham, I strongly recommend a dry Sauvignon Blanc. While there are many great versions made in California, Africa, New Zealand, and other countries, I really prefer the original versions from the Bordeaux region of France. It is another wine that truly showcases its terroir, and the Bordeaux wine retains a feral quality that others lack. This quality helps bring out the fruitiness of ham and pineapple, making the pairing particularly exciting. Sauvignon Blanc can range from grassy to tropical, depending on where the grapes were grown. The Bordeaux version has a slightly floral bouquet that is not overpowering, with a tart taste and flavors of fresh citrus, light berries, and just a hint of acidity. Another good pairing that offers a slightly different experience is a Beaujolais from the original Beaujolais province in France. Don’t get me wrong—I’m not a French wine fanatic, but I do have to give them credit. When it comes to wine and food, the French really know their stuff. Beaujolais is made from the Gamay grape, and the French version produces a light, easy-drinking red wine that’s as close to an all-around wine as there is. This is the stereotypical French bistro wine. It is mildly acidic with flavors of banana and pears. It’s also my favorite cooking wine for many dishes. Lastly, one of my favorite wines of all time, Gewurztraminer, is a natural match for any kind of ham. Gewurztraminer is a slightly sweet, very aromatic white wine with an almost aphrodisiac-like bouquet made up of lychee, rose petals, passion fruit, and other floral notes. Its flavor is slightly sweet and alluring, with subtle spicy notes of cinnamon, nutmeg, peaches, and citrus. It complements any ham dish with style, elegance, and perhaps a little mystery.

These are just suggestions based on my personal experience and preferences. You may agree or disagree with any or all of them. There are other wines that can be paired with ham, and each one depends on your personal taste. When trying to decide which wines go well with ham, as always, the bottom line is drink what you like. That’s the only test that really matters.

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Wine and pregnancy have been a hotly debated issue for a very long time. Some people believe it’s alright to have a drink during pregnancy, while others strongly warn against drinking any alcohol whatsoever.

While you might feel okay about having a glass of wine, I would strongly recommend against it. Why? I was always taught that it’s better to be safe than sorry. If you have a glass of wine and it doesn’t affect your child, what have you gained? Nothing but a moment of pleasure.

But if you drink during pregnancy and your child ends up with a problem, then you will feel extremely sorry for your decision to test your luck.

To date, there are no absolutely certain conclusions regarding alcohol and pregnancy. Both sides have doctors supporting their points of view, and both sides have followers. The only difference is that if drinkers are wrong in their beliefs, there is a huge problem. Consider this: If those who believe abstaining from alcohol is the right choice are wrong, then there are no added problems.

The Case Against Drinking During Pregnancy

The Wine Drinkers’ Point of View
The Rocky Mountain News published an article in 2006 about alcohol and pregnancy, which stirred up quite a controversy. In the article “Timing Plays Crucial Role in Drinking’s Effect on Pregnancy,” Dr. David Manchester, a medical doctor, states that for “people who don’t have a drinking problem but had a good time and were a little tipsy, there’s no real evidence to say your pregnancy is at increased risk.”

Other wine drinkers agree that alcohol can harm the fetus but argue that there is no proof that limited consumption causes problems. The conclusion, at least from the Women Wine Critics Board, is that “when it comes to drinking, evidence demands interpretations and decisions require judgment. Women are capable of choosing for themselves.”

While women are indeed capable of making their own choices, there is a strong risk to another human being. Regardless of whether safe drinking is completely proven or not, the fact remains that it could potentially harm your child’s health. Is that a risk you want to take?

The No-Alcohol Perspective

According to Becky Hand, a registered dietitian, “When you drink alcohol, your baby is drinking it too. Therefore, you should avoid all forms of alcohol when you are pregnant. This includes beer, wine, and hard liquor. When a pregnant woman drinks alcohol, it quickly reaches the baby through the bloodstream. Drinking alcohol during pregnancy may result in Fetal Alcohol Syndrome, lower birth weight, physical deformities, mental retardation, and motor development complications. There is no data to support a safe level of alcohol consumption during pregnancy. Therefore, medical experts recommend avoiding alcohol completely during your pregnancy.”

Any kind of alcohol – whether it is wine, beer, or liquor – passes through the bloodstream to the baby. WineIntro.com tells us that “decades of research have been done on the serious effects wine has on a growing fetus. Alcohol can affect the new child – even in small amounts.”

It doesn’t really matter how much you drink, according to these experts. You’ll always pose a risk to your unborn child.

Dr. Alan Greene warns that “alcohol is now recognized as the most common major destructive environmental agent to which a fetus is likely to be exposed. It is directly responsible for 10-20% of mental deficiency with IQs in the 50-80 range, and one in six cases of cerebral palsy.”

It’s a sobering thought. Your decisions during pregnancy could shatter a life that is yet to be born and potentially harm someone for the next 80+ years. The risks are proven, and you can certainly avoid them. But the choice to drink during pregnancy is ultimately up to you.

Other Risks
There are many other aspects to worry about when you’re pregnant. Many processed foods are loaded with chemicals that could hurt your unborn baby. While some people conclude that there is nothing we can do about this issue but to hope for the best, others have decided to do their best to ensure a healthy life for their child.

When you are pregnant, it’s your job to do everything within your power to give your child the best chance for a healthy life. Every mother wants a healthy child, and many are doing their best to ensure that these days. Unfortunately, others would rather roll the dice and hope for the best.

Do Your Best
If you are unsure whether or not wine is the best choice of drink to consume while you’re pregnant, why not stay on the safe side?

By maintaining a healthy lifestyle and avoiding alcohol or other harmful substances from reaching your child, you will feel great about your efforts. You won’t know for sure whether you could have had another drink or two when you were pregnant, but when you have a healthy son or daughter, you won’t care.

Dr. Greene points out that “the choices we make do make a difference. Each decision creates ripples that travel forward throughout our lives. We have many, many opportunities to create long-lasting positive influences for our children. Pregnant women, in particular, can give their children a tremendous gift by avoiding alcohol while their babies grow within them.”

By playing it safe, you will be setting the tone for the rest of your life. Even after your child is born, it will always be in your best interest to give up some of your desires in order to provide a healthy lifestyle for your family. It’s a habit worth getting used to now.

Is a glass of wine guaranteed to hurt your child’s growth? No. But there is a chance. That chance, no matter how slight, isn’t worth the risk. Until doctors are able to prove that wine does not affect a child’s healthy development, always opt against taking a drink while you are pregnant.

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A common misconception is that the headaches are caused by an allergy to the sulfites present in all wine. While there is a very small number of people who are allergic to sulfites, if you had that allergy, you wouldn’t have to wonder about it. You would know without a doubt, for two reasons: First, the allergic reaction to sulfites is not a headache, but anaphylaxis, which causes the throat to swell shut, abdominal cramping, and difficulty breathing. This reaction can occur within seconds of ingestion and requires the immediate administration of epinephrine, or death can result quickly. Second, sulfites are present in many foods, such as dried fruit and vegetables like raisins, dates, prunes, trail mixes, celery, carrots, tomatoes, and other products containing them, like cereals, candies, soups, etc. Sulfites are not unique to wine.

Possible Causes of Wine-Related Headaches

There are a few people who experience difficulty after drinking white wine, but the main culprit for wine headaches is red wine. So much so, in fact, that it has been given its own designation: RWH (Red Wine Headache). In rare cases, the headache could be a result of an allergy to certain histamines. Red wine can contain up to 200% more histamines than white wine. People with this allergy are deficient in a particular enzyme. The deficiency, coupled with the alcohol, can cause the headache/flush response. Fortunately, this can be easily prevented by drinking a cup or two of black tea before drinking red wine, and if you’re making a night of it, a cup at periodic intervals. Black teas contain quercetin, a bioflavonoid that inhibits the reaction to histamines.

Another suspected cause is the amount of tannins in the wine. Tannins are flavonoids that give wines their mouth-drying bitterness. Tannins are contained in the skin, seeds, and stems of grapes. The skins give wine its red color, which is why red wines have so much more tannin than white wine. Tannins can cause the release of serotonin in some people. Serotonin is the neurotransmitter associated with pleasure, happiness, and well-being. It is secreted in the brain and is triggered by almost anything a person enjoys doing. However, excess serotonin can cause headaches, and it is also one of the causes of migraine headaches.

Winemakers try to limit the amount of undesirable tannins from seeds by pressing the grapes gently during the juice extraction process. Wines can also absorb more tannins from the wooden barrels they are sometimes aged and stored in. But it is a trade-off, as some tannins are necessary to prevent oxidation in wine. As wine ages, these tannins precipitate out into the sediment, so young wines have a much greater potential for headaches. People who suffer from RWH may still be able to enjoy red wine by simply drinking more aged wines.

French red wines from Bordeaux and some Italian wines are particularly high in tannins when young. Other wines with high tannin levels when young include Cabernet Sauvignon and Syrah/Shiraz. Some red wines that are low in tannins include Burgundy, Pinot Noir, and Beaujolais. One way to tell a low-tannin red wine on the shelf is to look for the traditional sloped-shouldered “Burgundy Bottle,” especially on European wines. There is a marked difference in tannin levels between different varieties and brands of red wines. If you suffer from RWH and this is the cause, unfortunately, there is not much you can do about it other than trying to stick with low-tannin red wines, drinking white wine, or avoiding wine completely.

Another answer to the question, “Why do I get headaches from wine?” may be the release of prostaglandins, caused by various compounds unique to red wine. There are people who are unable to metabolize prostaglandins, which are trans-membrane receptors present in smooth muscle tissue. Prostaglandins are lipid compounds derived from fatty acids. They do many things, one of which is to cause dilation and constriction of vascular smooth muscle. The brain is made of vascular smooth muscle tissue, hence the headache when an excess of prostaglandins are released and not metabolized.

If this is the cause, there are preventative measures available. Acetylsalicylic acid (Aspirin) is a prostaglandin inhibitor, so taking one an hour or so before consuming wine may help. Other prostaglandin inhibitors include Acetaminophen (Motrin, Tylenol, etc.) and Ibuprofen (Advil). Do not use acetaminophen because, in some people, it can cause acute liver failure when combined with alcohol. Similarly, avoid Ibuprofen, which can cause stomach bleeding when mixed with alcohol.

The last possible cause of headaches could be an adverse reaction to certain yeasts or bacteria that may be present in some wines.

If headaches after drinking wine are a persistent problem, you have two choices: Avoid drinking alcoholic beverages (the obvious solution) or consult with a physician. A physician may be able to pinpoint the exact cause and offer solutions.

The reason there is so much disagreement as to the causes of headaches associated with wine drinking is that there is little interest in funding research on the topic. Rather than spend money on research, the federal government would most likely just say, “Stop drinking,” instead of facing backlash from the wine industry. And the wine industry has no interest in funding research, as they don’t want to bring up the possibility that there may be a problem.

Of course, nothing in this article is intended as medical advice of any kind. It is for informational purposes only. If you keep asking yourself, “Why do I get headaches from wine?” you really need to pose that question to your doctor.

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As he explained to me his situation, how he hadn’t really given much thought to serving wine at the wedding until now, but suddenly realizing he had no idea what to serve when, or good golly, where to get it and how much would he need. As wine is my life, my passion and my profession, I have become rather an expert on wines and serving them, for two people or two hundred. I have been to rather large parties, vineyards, weddings and social affairs, and after all these years understand just one thing. You can never have too much wine!

There are many factors that play important parts to your wine decisions, from what time of year will the wedding be held, where will it be held, how many people will be attending, what kind of food will be served, will there be an open bar and or a beer keg? Another very important ingredient is the toast, and what kind and amount of sparkling wine will be needed for that. And lastly, something you might not think of as important, how will you keep the wines at proper serving temperature and what glasses will they be served in.

Lets start with some basic facts to assist you in deciding how much red and white wines you will need, and suggestions on the varietal. The average serving size of either white or red wine is 5 ounces every half hour that the wine bar is open, for those drinking wine.

If you are just serving wine and beer, the average consumption is as follows.

• 50% will drink white wine
• 30% will drink red wine
• 20% will drink beer

At an average wedding you should plan on each wine consuming person to drink 3-5 glasses of wine or ¾ of a bottle. Lets say you have 45 wine drinkers at your wedding. At 4 glasses each that would add up to 180 glasses of wine, which is 36 bottles of wine, which is 3 cases.

The best scenario is having a winery that you like in your immediate vicinity, which was the case with my friend Kurt. He and I went to his favorite winery and proceeded to taste all their present releases, deciding on one red and two whites that we both agreed on for the wedding. As I was in the business, I was able to provide a substantial discount on the wine for him, whom he hadn’t planned on, but lets say, was an additional gift to the bride and groom. But more importantly, as we calculated how much wine we needed on hand, we planned for an extra few cases, of which the vineyard accepted that if we didn’t use them we could return the cases for a full refund. If this is something you can work out with a winery or wine distributor, it is obviously to your advantage.

Now the question of what varietal of wine to serve at the wedding. I would say try not to be to fancy, however, serve the best wine that your budget can handle. After all, you only plan to get married once, so lets give a lasting memory to the taste buds of friends and family.

What Type of Meat Are They Serving

• Serving steak? Then go with good Cabernet Sauvignon, Syrah or Merlot
• Serving chicken? Go with Sauvignon Blanc, Chardonnay, or Pinot Noir

Note:

• In heat of summer, cool off those reds for 20 minutes before serving
• Serve the white wines chilled
• Serve wines in proper glasses, especially sparkling wine for toast

The most important wine for you wedding is the sparkling wine for the toast. Three things are very important in making your decision. First, what is the best you can serve within your budget, having an accurate count of attendees, having the proper glasses for the toast, wine flutes. Please remember that this is one of the moments you will always remember, and so will your guests, so help them remember by serving the best sparkling wine you can, that actually tastes great. If your budget can handle one of the expensive champagnes from France, then by all means serve some, however, I still suggest you taste what you will serve. Even thought you may have a developed palate, and can appreciate this elegance in a flute, can your attendees?

My suggestion for the toast is a really great domestic sparkling wine, like Gloria Ferrer Caves and Vineyards Brut from Sonoma California. Their Royal Cuvee just recently received 92 points from the Wine Spectator, and I personally not only drink this wine, but I have a row dedicated to it in my wine cellar. However, your taste, your budget and your choice may be different, so maybe taste a few and decide. Remember, any excuse to sip some sparkling wines along with maybe shrimp cocktail in front of a fire can make and evening special.

The Champagne Toast

• Glassware- 5 oz. flutes (not wineglasses)
• You will get 5-6 glasses from each bottle

Cheers to the Bride and Groom and also Mom and Dad!

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Many things can happen to wine after the bottle is opened. Pulling the cork is the point of no return. Once the bottle has been opened, air rushes in. Contact with air can do many things to wine, depending on several factors. One of the most important factors to consider is the wine’s age. Young wines are much less affected by exposure than older wines. For example, a young Cabernet of five years old or less can actually benefit from a little oxidation. The oxidation process can ease the harshness of the tannins and allow the bouquet to develop. Older wines are a different story, as they are much more fragile. For a mature wine, even a few minutes of exposure to air can cause it to lose its character and bouquet. From this, you might gather that mature wines are best enjoyed on the spot. However, the majority of wines consumed are of the younger, sturdier variety. There are ways to preserve these for short periods of time with little or no loss in quality and character.

Effective Methods for Storing Opened Wine

Like many other organic materials, wine can be preserved in the refrigerator. Chemical reactions are slowed down significantly at lower temperatures. Oxidation slows down to a fraction of its normal rate, allowing the wine to be less affected by the process. Lower temperatures also inhibit the action of various bacteria, particularly Mycoderma aceti, the strain that causes wine to turn into vinegar. Chilling leftover wine is the first and most important step you can take to preserve its integrity.

Another process that can greatly extend the life of your favorite vintage is decanting. Decanting means transferring the wine into a smaller container—just big enough to hold it with only a small amount of space for expansion. This allows much less oxygen to be stored in the bottle with the wine. Some people decry this process, theorizing that the extra oxygenation resulting from pouring the wine from one bottle to another outweighs any benefits the smaller amount of oxygen might bestow. As far as scientific evidence, there is none to support either position. Nonetheless, it has been my personal experience that decanting does actually result in a discernible improvement over wine that has only been refrigerated.

For those who want to go one step further or need to store the wine longer, there are more serious methods for storing opened wine. The first involves a gadget that can be purchased at most grocery stores. It is a bung that fits into the neck of the wine bottle and has a small manual vacuum pump on the end. The bung is inserted, and the pump is pulled back. This creates a partial vacuum in the bottle and greatly reduces the amount of oxygen. I have used this method before with very disappointing results. The wine tasted flat and had lost most of its bouquet. I believe there are two main reasons for this. First, as you pull back on the pump, you may notice small bubbles rising to the surface. This is CO2 (carbon dioxide) that was suspended in the wine, created during the fermentation and aging process. I am of the opinion that losing the CO2 changes the chemical composition of the wine, altering its flavor and aroma. Secondly, the bouquet is made up of many volatile compounds, such as esters, which are also pulled out of suspension by the reduced pressure. This accounts for the loss of bouquet. I really cannot recommend this process if you truly want to drink your wine later. With a vacuum pump, it will only be fit for cooking (maybe) later.

Another extreme method is to use nitrogen. A short burst from a compressed nitrogen bottle will prevent oxidation. Again, my experience has been that the nitrogen causes the wine to deteriorate in both character and bouquet. I am sure the nitrogen reacts with the other chemicals present in wine in a less-than-desirable way.

There is one major exception to all of these methods: sparkling wine, Champagne, Asti Spumante, and similar carbonated wines. Decanting these wines will deplete the carbonation and make them go flat very quickly. The best way to preserve them is to cap them with a pressure cap and refrigerate as soon as possible. There is much less danger of oxidation in carbonated wines because a layer of CO2, which displaces the oxygen in the bottle, protects them. I don’t have much experience keeping Champagne, though—somehow, someone always shows up to help me finish a bottle.

Regardless of the method you use, the wine should be consumed within 24 hours. After that, no amount of protection seems to help. Oxidation is inevitable. It has to do with physics, specifically Molecular Orbital and Valence Bond Theory. All atoms have electron “shells” with a certain number of allowable electrons. The outermost shell is called the Valence Shell, and it determines the atom’s chemical properties. When a Valence Shell has fewer than the maximum number of allowable electrons, it will freely bind to other atoms to attempt to “fill” the shell by sharing electrons. Oxygen readily combines with many other molecules because its Valence Shell has 6 electrons out of a possible 8, so it will attempt to “share” another atom’s electrons to complete the outer shell, forming a chemical bond. This process is called “oxidation.”

With a little care, most wines can be preserved to be enjoyed later in the day, as long as the proper methods are used for storing opened wine.

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