Anyone want to buy a lot of Bitch Grenache? Financially troubled labels to be sold off

Harvey Steiman
Posted: September 1, 2010

The Australian companies that produce wine for American importer Dan Philips under labels such as Evil Cabernet Sauvignon, Bitch Grenache and Marquis Philips are up for sale. Philips’ Australian affiliates, which produce wine for his import company, the Grateful Palate, are in receivership and face possible bankruptcy. The firm supervising the settling of the companies’ debts, PriceWaterhouseCoopers, is accepting bids for the troubled brands and other assets. The deadline for offers is Sept. 10.

R Wines, R Winery, Philips Australia, Grateful Palate International and 3 Rings were placed in receivership in June, in an action initiated by the companies’ prime lender, Dutch bank Rabobank. Wine Spectator has obtained a copy of a PriceWaterhouseCoopers memorandum soliciting bids. In the memo, the accounting firm notes that it has been unable to sell or ship any wines to the U.S. since May. As a result, they are focusing on developing markets outside the U.S. It’s unclear if the brands will be available to American consumers in the future.

Philips’ U.S. company, the Grateful Palate Inc., which is not included in the offer, imports a range of Australian wines, including some 75 percent of the R Winery Group’s products. The rest are sold mainly in Australia and Asia.

One U.S. importer told Wine Spectator that he wants to bid on at least some of the brands in the portfolio. Some of Philips’ partners in 3 Rings, one of the Australian companies involved, earlier indicated that they wanted to buy out that company and continue to sell to the U.S.

PriceWaterhouseCoopers is offering a package that includes 30 brands, 1.6 million gallons of bulk wine in storage, bottled wine inventory of 40,000 cases, an office and warehouse facility in Adelaide, and two vineyards—the 24-acre Blewitt Springs Vineyard in McLaren Vale and the 34-acre Hahn Vineyard in Barossa Valley. Although the current offering is for the entire package, the general terms give the receivers plenty of leeway to accept, reject or alter any bids. It’s possible the brands could be split up.

No asking price was specified. In an e-mail message, the receivers said they wanted to determine “what interest there is, if any, from potential purchasers.”

Most of the various companies’ production goes into popularly priced wines with clever, colorful labels for Grateful Palate. Several of the wines enjoyed notable success in America, including Boarding Pass and First Class, Darby & Joan, Strong Arms, Punk Bubbles and Bon-Bon Rosé. Some of those are owned separately by Philips in the U.S., but the receivers said they “may become available as part of the sale process.”

Philips did not respond to requests for comment.

Two new studies find that multiple factors are involved when it comes to drinking and the risk of cancer

Jacob Gaffney
Posted: August 31, 2010

Alcohol consumption is a risk factor for breast cancer, according to several studies in recent years. But the scientific community confronts many unanswered questions on exactly how and why, and whether the amount and frequency of consumption or the type of beverage plays a role.

Two new studies add to the debate. One finds that drinking is not a risk factor for the most common form of breast cancer, but does heighten the risk of a less common form. The other study finds that for women with a specific genetic risk for breast cancer, wine may actually reduce the risk.

The first study was conducted by Dr. Christopher Li and colleagues at the Fred Hutchinson Cancer Research Center in Seattle and was published online in the Journal of the National Cancer Institute. Li and colleagues collected data on women enrolled in a larger study, the Women’s Health Initiative, who reported their history of alcohol use and were tracked from 1993 to 2005.

The team grouped the women into six categories according to the average number of drinks per week, starting from less than one drink per week to more than 14 drinks per week. They then compared the type of breast cancer versus alcohol consumption.

The researchers found that women who consumed seven or more drinks weekly—compared to those who abstained—suffered a higher risk of lobular carcinoma, a form of cancer that develops in the milk production area of the breast. But they did not suffer a significantly higher risk of the more prevalent form of cancer—ductal carcinoma, which develops in the tubes that carry milk. Ductal cancer accounts for about 70 percent of all breast cancer cases, whereas lobular cancer accounts for about 10 to 15 percent of cases.

“We found that women who drank one or more drinks per day had about double the risk of lobular type breast cancer [compared to nondrinkers], but no increase in their risk of ductal type breast cancer,” the study reads. The authors argue that the research suggests the two types of breast cancer have different pathways and more study is needed.

The second study, conducted by several researchers in Ottawa as part of the larger Hereditary Breast Cancer Clinical Study Group, was published June 11 in Breast. The team focused on the link between alcohol and breast cancer in women with two specific gene mutations that raise the risk of cancer. BRCA1 and BRCA2 are human genes that are known as tumor suppressors. Women born with mutations in one of these genes have a higher risk of breast and ovarian cancers.

For the study, 54 medical centers in eight countries contributed data. Scientists at the University of Ottawa’s department of epidemiology and community medicine coordinated and analyzed the information. They compared data on women with one of the two mutations who developed invasive breast cancer to women with the same mutation who had not developed breast cancer. The scientists compared the rates of cancer to alcohol consumption, breaking it down by beverage preference.

The authors found a possible reduction in the risk of breast cancer for women with the BRCA1 mutation who drank moderately, but not for women with the BRCA2 mutation. Furthermore, the reduction in risk was only for wine consumers, who had an 18 percent lower risk than nondrinkers.

“While one should not overinterpret epidemiologic data in the absence of identified biological mechanisms,” the text states, “there have been a very large number of experimental studies showing that certain polyphenols present in wine actively impede the initiation and growth of cancer cells.”

17 recently rated reds, whites and more, plus two great recipes from Joan Nathan’s new book

Laurie Woolever
Posted: August 31, 2010

The high holidays are just around the corner—Rosh Hashana starts at sundown Sept. 8, and Yom Kippur begins at sundown Sept. 17—and it’s time now to stock up on great kosher wine and start planning your holiday meals. WineSpectator.com had a chance to speak with author Joan Nathan, whose titles include Jewish Cooking in America, Joan Nathan’s Jewish Holiday Cookbook, and The Foods of Israel Today. Her latest book, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France, will be available in late October, and Nathan has kindly shared two recipes from the book, which also includes a fascinating section on the history of kosher wine in France, and how it’s made today.

“France, in a way, is like the U.S.,” said Nathan. “France was historically the promised land, and a cross-cultural land. People think of ‘the French’ as living in France, but there have been all kinds of people living in France for thousands of years.” The recipes in her new book reflect this reality, with influences from Alsace, Turkey, Morocco, Tunisia, Algeria, Spain, Portugal and Eastern Europe.

For inspiration in planning your own holiday entertaining, see the recipes below, and the list of kosher wines, recently rated by the editors of Wine Spectator.

Moroccan Chicken with Olives and Preserved Lemons

Recipes from Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan, to be published Oct. 26 by Alfred A. Knopf

• 4 large cloves garlic, mashed
• Salt and freshly ground pepper to taste
• 1 teaspoon ground turmeric
• 1 to 2 tablespoons ras al-hanout (a Moroccan spice blend that includes cinnamon, cumin, cardamom, cloves, and paprika. Available in Middle Eastern stores, or you may substitute equal parts of the spices listed)
• 1 bunch of fresh cilantro, chopped
• 4 tablespoons olive oil
• One 3 1/2- to 4-pound chicken, cut into 8 pieces
• 1 teaspoon cornstarch
• 1 cup black Moroccan dry-cured olives, pitted
• Diced rind of 2 preserved lemons

1. Mix the mashed garlic with salt and freshly ground pepper to taste, the turmeric, the ras al-hanout, half the cilantro, and 2 tablespoons of the olive oil. Rub the surface of the chicken pieces with this spice mixture, put them in a dish, and marinate in the refrigerator, covered, overnight.

2. The next day, heat the remaining 2 tablespoons olive oil in a large pan. Sauté the spice-rubbed chicken until golden brown on each side.

3. Stir the cornstarch into 1 cup water, and pour over the chicken. Bring to a boil, and simmer, covered, for about 20 minutes. Add the olives, and continue cooking for another 20 minutes. Sprinkle on the preserved lemon, and continue cooking for another 5 minutes. Garnish with the remaining cilantro. Serve with rice or couscous. Serves 4 to 6.

Beef Cheek Stew with Cilantro and Cumin, Algerian Style

Nathan notes in her book that this dish, in which one may subtitute veal shanks, stew meat or flanken for the cheeks, tastes even better the day after it’s made. Reheat just before serving.

• 5 tablespoons vegetable oil
• 3 large onions, peeled and chopped
• 4 cloves garlic, crushed
• 2 pounds beef cheeks, beef or veal shanks, stew meat, or flanken, cut into 2 pieces
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon ground cumin
• 1 bunch of fresh cilantro, chopped
• 2 cups chicken broth

1. Heat 3 tablespoons of the oil in a heavy pan, add the onions and garlic, and cook until the onions are golden, adding more oil if needed. Remove from the pan, and set aside.

2. Add the remaining oil, and brown the meat on all sides. Return the onions and garlic to the pan, stir in the bay leaves, salt and freshly ground pepper to taste, the cumin, and all but 2 tablespoons of the cilantro. Pour the chicken broth over the meat. Bring to a boil, cover, and simmer very slowly for 1 1/2 to 2 hours, or until the meat is tender.

3. Take the pan off the heat, let cool, then remove the meat with a slotted spoon and cut into 1-inch cubes. Return the meat to the pan, and refrigerate overnight.

4. The next day, remove any fat that has accumulated, reheat the stew over low heat, adjust seasonings, and sprinkle with the 2 tablespoons of reserved fresh cilantro leaves before serving. Serves 8 to 10.

RECOMMENDED KOSHER WINES

Note: The following list is a selection of wines from recently rated releases.

WHITE WINES AND ROSÉS

Covenant Chardonnay Russian River Valley Lavan 2008 Score: 90 | $38

Offers pithy citrus peel, pear, honeysuckle, floral and melon flavors that are elegant, full-bodied, focused and pure, gaining depth and complexity on the finish. Drink now through 2014. 300 cases made. —J.L.

Carmei Zvi-Segal Bros. Chardonnay Galilee Heights Segal’s Special Reserve 2007 Score: 88 | $16

Very buttery, with loads of ripe pear, apple and vanilla flavors, which turn thick on the midpalate. Smoky and spicy on the finish. Kosher. Drink now through 2013. 800 cases imported. —K.M.

Galil Mountain Rosé Galilee 2009 Score: 87 | $15

A fresh-tasting rosé, with zesty, well-focused flavors of red berry, melon and cherry. The juicy finish features some rich, creamy notes. Sangiovese, Barbera and Pinot Noir. Kosher. Drink now. 3,900 cases made. —K.M.

Golan Heights Winery Chardonnay Galilee Yarden Katzrin 2006 Score: 87 | $26

Mature-tasting, with some interesting glazed white fruit and cream notes. The ripe finish is spicy, showing notes of honey and smoke. Kosher. Drink now. 2,000 cases made. —K.M.

Golan Heights Winery Viognier Galilee Yarden 2007 Score: 87 | $18

This white has good cut to the peach, quince and white cherry flavors. Notes of chamomile, honeysuckle and cream appear on the finish. Kosher. Drink now through 2013. 400 cases made. —K.M.

Tabor Chardonnay Galilee Galil 2009 Score: 87 | $16

Ripe apple and pear flavors dominate this medium-bodied white. Spice, honey and cream appear on the plush finish. Drink now. 3,000 cases made. —K.M.

Galil Mountain Avivim Galilee White 2007 Score: 86 | $22

A ripe white, showing plenty of butterscotch overtones to the peach, apricot and melon flavors. This is creamy on the midpalate, with a finish of tropical fruit that turns a touch hot. Viognier and Chardonnay. Kosher. Drink now. 1,000 cases made. —K.M.

Golan Heights Winery Chardonnay Galilee Yarden 2007 Score: 86 | $18

This has an apple pie aroma, with flavors to match. Well-seasoned, offering lush spicy notes joined by hints of apricot on the finish. Kosher. Drink now. 9,065 cases made. —K.M.

Golan Heights Winery Chardonnay Galilee Yarden Odem 2008 Score: 85 | $18

Buttery aromas and flavors dominate this ripe white. Baked apple, pineapple and mango flavors are flanked by plenty of spicy notes. Kosher. Drink now. 2,280 cases made. —K.M.

RED WINES

Golan Heights Winery Cabernet Sauvignon Galilee Yarden 2006 Score: 88 | $28

A supple, mature-tasting red from Israel, delivering a violet-tinged aroma and flavors of red raspberry, damson plum, cream and spice. Finishes fresh and spicy, with chocolate notes. Kosher. Drink now. 4,000 cases made. —K.M.

Barkan Cabernet Sauvignon Galil Altitude Series +624 Reserve 2007 Score: 87 | $40

Firm, with good lift to the wild berry, damson plum and dark cherry flavors. Smoky on the finish, with touches of hoisin sauce and cocoa. Kosher. Drink now. 970 cases made. —K.M.

Golan Heights Winery Syrah Galilee Yarden 2005 Score: 86 | $25

Firm and juicy, featuring dried raspberry and blackberry jam flavors. Finishes with mocha and spice, and hints of cream. Kosher. Drink now. 4,607 cases made. —K.M.

Galil Mountain Pinot Noir Galilee 2007 Score: 85 | $18

A beefy-tasting red, with dried cherry and mincemeat flavors that extend on the supple, spicy finish. Kosher. Drink now. 2,000 cases made. —K.M.

Tishbi Cabernet Sauvignon Shomron Limited Edition 2007 Score: 85 | $24

A firm red, offering plum, dried cherry and berry flavors that are backed up a crisp acidity. Features mocha java on the finish, with some herbal notes. Drink now. 90,000 cases made. —K.M.

DESSERT WINES

Golan Heights Winery Gewürztraminer Galilee Heights Yarden 2008 Score: 89 | $23 / 375ml

Aromas and flavors of ripe peach, apricot and lychee fruit give this sweetie plenty of allure. Cream and butterscotch fill the rich finish. Kosher. Drink now through 2015. 650 cases made. —K.M.

Carmel Gewürztraminer Galilee Late Harvest Sha’al 2006 Score: 87 | $26 / 375ml

A fresh-tasting sweetie, featuring lychee fruit, gooseberry and spiced pear flavors, with honey and cream on the ripe finish. Kosher. Drink now. 350 cases imported. —K.M.

Golan Heights Winery Muscat Galilee Yarden 2008 Score: 85 | $18 / 500ml

A light, bright and sweet white, with a floral aroma and flavors of white peach, melon and gooseberry. Spicy finish. Kosher. Drink now. 6,643 cases made. —K.M.

Shipments are up, but the industry sets limits on grape yields for the 2010 harvest

Bruce Sanderson
Posted: August 27, 2010

People looking for signs of economic recovery watch unemployment figures or housings sales or retail figures. In the wine industry, many look to Champagne sales. Demand is increasing for Champagne in the United States. Imports from the region nearly doubled in the first two months of 2010, compared with January and February 2009. The industry is still a long way from the boom times of just a few years ago, but there may be light at the end of the tunnel.

Nonetheless, Champagne producers are proceeding with caution when it comes to the bubbly supply. The Comité Interprofessionel du Vin de Champagne (CIVC), the industry’s regulatory body, set a maximum yield of 10,500 kilograms per hectare (4.7 tons per acre) for this year’s harvest. It’s a compromise between the region’s grapegrowers, some of whom bottle and sell Champagne themselves, and the merchant houses that purchase grapes for the bulk of their production. For growers, more grapes mean more money, while for producers, more grapes mean more wine to sell in an uncertain market when inventories in their cellars are already high.

“The growers wanted more, not only those who sell grapes but also those who produce and sell their own Champagne because they have done well so far and they do not have much reserves,” said Daniel Lorson, the CIVC’s director of communications. “On the contrary, the houses and the [cooperatives] wanted a lower level—below 10,000 kilograms per hectare—so the level that has been set is a compromise.” Last year the yields were limited to 9,700 kg/ha (4.33 tons/acre).

Despite the limit, the estimated crop level for the 2010 harvest is 14,000 kg/ha (6.2 tons/acre). That guarantees a complex scenario for the region come harvest time. Each producer is allowed to harvest grapes in excess of maximum yields and set aside the wine for use in future years, but the amount of reserves is currently limited to 8,000 kg/ha. Most big producers already have the maximum allowed stock of reserve wines or are close to the maximum, thanks to slower sales in the past three years.

So what happens to the surplus grapes? “The 10,500 kg/ha limit is based on the needs of the region as a whole,” said Sam Heitner, spokesperson for the Champagne Bureau, the representative of the CIVC in the United States. “The CIVC updates this limit every year based on the supply situation. Some years it has been higher and other years it has been lower.”

“As a decision on the amount allowed to go into the reserves will take place at a later date, we cannot provide the total harvest per hectare today. However, it is common practice in years with low harvest limits for the Champenoise to pick the best grapes out of each parcel to go toward the limit and the reserve wines and then leave the remaining grapes in the field to nurture the vines.”

The decision to limit the harvests both last year and now this year has stabilized grape prices. Stéphane Coquillette, a small grower in Chouilly, said he was pleased with this year’s increase over 2009 yields but, more important, the stability in the price of grapes.

Louis Roederer’s chef de cave, Jean-Baptiste Lecaillon, echoed Coquillette’s sentiment. “At Roederer, we think 10,500 or 11,000 kg/ha was the right decision, with a stable price for grapes, as our crop estimation in our vineyard is 11,500 kg/ha,” he said. “If everything goes well [with the weather], every grower should reach the maximum 8,000 kg/ha reserve qualitative individuelle at the end of harvest 2010.”

Pierre-Emmanuel Taittinger, owner of Champagne Taittinger, said there were still a few details to work out regarding the CIVC’s decisions, but he did not elaborate. Taittinger was, however, pleased with the increase in demand for bubbly. “As far as Taittinger is concerned, shipments for the first six months of the year are very good all over the world,” he said. “I think that the quality of the wines, the identity of the brand and the efficiency of the distribution network are paying. The value of the dollar versus the euro is helping obviously.”

The strength of the dollar against the euro recently has certainly helped sales of Champagne in the U.S. Xavier Barlier, vice president of marketing and communication for Maisons Marques & Domaines, Roederer’s U.S. subsidiary, also cited this as a factor in his Champagne house’s recent success.

The CIVC’s Lorson, though optimistic, remains cautious. “At the moment we are enjoying growth. We do not know if it is a steady recovery,” he said. “The situation is better than a year ago, because the destocking is over in most of our export markets. But the consumers are still trading down, which is not good for those who had based their prosperity on premium and superpremium cuvées.”

There is still a long climb for Champagne to reach 2006’s peak of 23.2 million bottles shipped to the U.S. “Our industry is very much dependent on the global economic situation, today more than ever,” said Lorson.

Get great grilling tips from a Grand Award-winning steak house, plus recently rated reds from the Golden State

Laurie Woolever
Posted: August 27, 2010

Labor Day weekend, considered the unofficial last weekend of the summer season in the United States, is just around the corner. You’ve likely been grilling all manner of meats, vegetables, seafood and maybe even fruit since late spring, and now it’s time for a classic—rib eye steak—to end the season with a bang. We asked the hardworking chefs at Wine Spectator Grand Award-winning Pappas Bros. Steakhouse in Houston, to share their grill tips and secrets for getting the best flavor out of a grilled steak. They’ve shared their Perfect Rib Eye recipe below, along with a simple, delicious tomato salad recipe to serve alongside.

And of course, we’ve got some wine suggestions, in the form of tasting notes, scores and prices for 14 recently rated reds from California. The list includes a handful of Pinot Noirs, which Pappas Bros. wine director Drew Hendricks particularly recommends for pairing with rib eye. Happy grilling, happy drinking, and happy Labor Day!

Pappas Bros. Steakhouse Perfect Rib Eye

Pappas Bros.’ executive chef Michael Vilardi says, “Prime beef can be purchased from your local butcher; ask for a cut that is 1 to 1 1/2 inches thick, with predominate marbling. Angus or Choice rib eye steaks can be used if Prime is unavailable.”

• 4 Prime rib eye steaks
• Kosher salt to taste
• Coarsely ground black pepper
• Salted butter, softened

1. Prepare the grill by preheating it to high. High heat is important for searing and browning the meat; this will contribute to the flavor of the finished steak.

2. While the grill is heating up, pull the meat from the refrigerator to remove some of the chill.

3. Just before grilling, season the steaks generously with salt and pepper. Do not pound or press the steaks before or during cooking; this will cause toughness and reduce juiciness.

4. Place the steaks on the grill, keeping lid open throughout the grilling process. Gently flip the steaks every 2 to 3 minutes, to achieve an even sear on both sides. Pappas chefs suggest grilling to medium rare; this will take about 8 to 10 minutes total, depending on the heat and thickness of the steak.

5. Once the steaks have reached the desired doneness, remove from grill and let rest for 5 minutes; this will allow the meat to relax and retain its juices.

6. Finish by lightly brushing the top of each steak with butter. Serves 4 to 6, depending on size of steaks and guests’ appetites.

Beefsteak Tomatoes with Roquefort and Onions

Chef Vilardi suggests choosing large beefsteak tomatoes that are ripe and deep in color. When in season, heirloom or locally grown tomatoes will also work well in this salad.

• 4 large beefsteak tomatoes, each cored and sliced horizontally into 3 pieces
• 3/4 cup best-quality extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3/4 cup crumbled Roquefort cheese
• 12 large rings sweet yellow onion, each 1/4-inch thick
• Kosher salt
• Coarsely ground black pepper to taste

1. Arrange tomato slices on four individual serving plates. Sprinkle salt evenly over the surface of tomatoes.

2. In a medium-size bowl, whisk together the oil and vinegar. Pour half the vinaigrette mixture into a separate bowl, and mix the cheese with the remaining half of the vinaigrette. Distribute the cheese and vinaigrette mixture evenly over the tomatoes.

3. Place the onion rings on top of the tomato slices.

4. Drizzle remaining red wine vinaigrette over the top.

5. Finish by sprinkling with freshly ground black pepper. Serves 4 as an appetizer.

14 RECOMMENDED REDS FROM CALIFORNIA

Note: The following list is a selection of wines from recently rated releases.

ORIN SWIFT Zinfandel California Saldo 2008 Score: 91 | $28

Well-built, yet rich and stylish, with spicy blackberry aromas and zesty, layered flavors of black cherry and licorice framed by toasty oak. Offers a long, satisfying finish. Drink now through 2015. 14,000 cases made. —T.F.

WHITEHALL LANE Merlot Napa Valley 2007 Score: 90 | $28

Sleek and classy, with black cherry and delicate toasty oak aromas that lead to supple, layered flavors of red currant, mocha and spice. Drink now through 2015. 12,130 cases made. —T.F.

CLINE Zinfandel California Ancient Vines 2008 Score: 88 | $16

Juicy and jammy, showing soft but lively black cherry pie flavors, with mocha and toasty dill notes. A crowd-pleaser. Drink now through 2014. 97,500 cases made. —T.F.

B.R. COHN Cabernet Sauvignon North Coast Silver Label 2007 Score: 88 | $20

Trim and focused, with spice, dill, cedar, black cherry and plum flavors. Full-bodied and elegant, ending with delicate fruit and cedar notes. Drink now through 2016. 64,400 cases made. —J.L.

ROBERT MONDAVI Pinot Noir Napa Valley Carneros 2008 Score: 88 | $28

A medium-weight style, displaying simple, delicate strawberry, plum and cherry flavors that are pure and focused. Successful in presenting the grape in a delicate and persistent manner. Drink now through 2014. 30,300 cases made. —J.L.

PARAISO Pinot Noir Santa Lucia Highlands 2008 Score: 88 | $25

Firm and complex, featuring spicy wild berry, blueberry and raspberry fruit that’s full-bodied and intense, focused and balanced. This ends with pure fruit and a touch of mineral. Drink now through 2015. 14,672 cases made. —J.L.

PEDRONCELLI Zinfandel Dry Creek Valley Mother Clone 2008 Score: 88 | $15

Ripe and jammy, but nicely structured, with ripe cherry, licorice and roasted herb flavors. Drink now through 2015. 6,000 cases made. —T.F.

ARTESA Pinot Noir Carneros 2007 Score: 87 | $25

Crisp and focused, this offers tangy cranberry and cherry flavors that have a strong mineral edge. Distinctive and sleek, with fragrant fresh-cut herbs that fill in on the finish. Drink now through 2012. 22,000 cases made. —M.W.

BELLE GLOS Pinot Noir Sonoma-Monterey-Santa Barbara Counties Meiomi 2008 Score: 87 | $25

Offers a complex mix of dried berry, cranberry, anise and fresh earth. This is full-bodied, elegant and refined, with earth and fruit on the finish. Drink now through 2015. 17,500 cases made. —J.L.

CASTLE ROCK Pinot Noir Central Coast 2008 Score: 87 | $13

Plump and generous, with ripe plum, black cherry and blueberry fruit that’s smooth, fleshy and full-bodied, ending with good depth and persistence. Drink now through 2012. 36,000 cases made. —J.L.

KENWOOD Zinfandel Sonoma County 2007 Score: 87 | $14

Zesty and spicy, with black cherry and tomato leaf aromas and briary raspberry, toasty vanilla and licorice flavors. Drink now through 2015. 26,600 cases made. —T.F.

VALLEY OF THE MOON Zinfandel Sonoma County 2007 Score: 87 | $16

Brambly, with lively black cherry, toasted coconut and spice flavors. Drink now through 2014. 7,000 cases made. —T.F.

CLINE Zinfandel California 2008 Score: 85 | $12

Juicy and user-friendly, with modest cherry vanilla and spice notes. Drink now. 97,500 cases made. —T.F.

MCMANIS Cabernet Sauvignon California 2008 Score: 85 | $11

Appealing grapey wild berry, plum and spice notes are full-bodied and complex, with flavors that linger. Drink now. 112,000 cases made. —J.L.

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Scientists find resveratrol aids stem cells in repairing heart damage

Jacob Gaffney
Posted: August 25, 2010

Resveratrol sometimes seems like the duct tape of red wine—it has an infinite number of uses. A team of scientists now suggests the polyphenolic compound found in red wine may heal broken hearts.

Their research, published online last week in the Journal of Cellular and Molecular Medicine, found that their attempts to heal heart damage with stem cells were more successful when the cells were in the presence of resveratrol. The researchers concluded that resveratrol increases the survival rates of these types of cells when used in cardiac regeneration experiments in the lab on rats.

Stem cells are a source of interest in the scientific community for their ability to transform into multiple types of cells. In this case, the research team used adult stem cells. Unlike human embryonic stem cells, which are at the center of a court battle over whether federally funded research should employ cells obtained by destroying frozen embryos, the cells used in this experiment to try to heal cardiovascular damage are found throughout the body at all ages.

The study is from the Cardiovascular Research Center at the University of Connecticut. Co-author Dipak Das is a longtime researcher in the field of polyphenols, plant-based chemicals that are known antioxidants, such as resveratrol, which is found in the skins of wine grapes. The researchers selected resveratrol for the tests because it enhances the antioxidant defense mechanism and may “maintain a safer niche for the stem cells.”

In the experiment, the researchers made incisions in the hearts of rats and then sutured the wounds, simulating damage from a heart attack. The rats were then injected with stem cells directly into the heart in order to see if the cells would convert into healthy heart tissue and begin healing the wound.

In the run-up to surgery, one group of rats was given resveratrol supplements along with daily meals for two weeks. In these rats, the scientist found the stem cells faced a less stressful environment at the site of the wound. This lead them to conclude that resveratrol’s ability to operate as an antioxidant, clearing out damaging free radicals, likely made the environment in the heart tissue more conducive to healing.

When resveratrol and stem cells are used in concert, “cardiac function was significantly improved” compared to heart tissue treated with stem cells alone, according to the text.

However, the experiment was ultimately a failure as the “stem cells failed to survive for a prolonged time,” the study found. Without resveratrol the stem cells failed after seven days, whereas with resveratrol treatment the cells lived to 28 days. Obviously more study is needed, but such a treatment could hold hope for heart attack survivors.

Scientists find resveratrol aids stem cells in repairing heart damage

Jacob Gaffney
Posted: August 25, 2010

Resveratrol sometimes seems like the duct tape of red wine—it has an infinite number of uses. A team of scientists now suggests the polyphenolic compound found in red wine may heal broken hearts.

Their research, published online last week in the Journal of Cellular and Molecular Medicine, found that their attempts to heal heart damage with stem cells were more successful when the cells were in the presence of resveratrol. The researchers concluded that resveratrol increases the survival rates of these types of cells when used in cardiac regeneration experiments in the lab on rats.

Stem cells are a source of interest in the scientific community for their ability to transform into multiple types of cells. In this case, the research team used adult stem cells. Unlike human embryonic stem cells, which are at the center of a court battle over whether federally funded research should employ cells obtained by destroying frozen embryos, the cells used in this experiment to try to heal cardiovascular damage are found throughout the body at all ages.

The study is from the Cardiovascular Research Center at the University of Connecticut. Co-author Dipak Das is a longtime researcher in the field of polyphenols, plant-based chemicals that are known antioxidants, such as resveratrol, which is found in the skins of wine grapes. The researchers selected resveratrol for the tests because it enhances the antioxidant defense mechanism and may “maintain a safer niche for the stem cells.”

In the experiment, the researchers made incisions in the hearts of rats and then sutured the wounds, simulating damage from a heart attack. The rats were then injected with stem cells directly into the heart in order to see if the cells would convert into healthy heart tissue and begin healing the wound.

In the run-up to surgery, one group of rats was given resveratrol supplements along with daily meals for two weeks. In these rats, the scientist found the stem cells faced a less stressful environment at the site of the wound. This lead them to conclude that resveratrol’s ability to operate as an antioxidant, clearing out damaging free radicals, likely made the environment in the heart tissue more conducive to healing.

When resveratrol and stem cells are used in concert, “cardiac function was significantly improved” compared to heart tissue treated with stem cells alone, according to the text.

However, the experiment was ultimately a failure as the “stem cells failed to survive for a prolonged time,” the study found. Without resveratrol the stem cells failed after seven days, whereas with resveratrol treatment the cells lived to 28 days. Obviously more study is needed, but such a treatment could hold hope for heart attack survivors.