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Is drinking 2 glasses of red wine a night healthy for men?universalfws.com I have read many articles about red wine and testosterone. I read that men who drink 2 glasses of red wine a night have higher testosterone levels than those who do not drink alcohol at all.diffordsguide.com Personally it helps me relax and thanks to the wine, my wife and I have more sex. I have read many articles about red wine and testosterone. I read that men who drink 2 glasses of red wine a night have higher testosterone levels than those who do not drink alcohol at all. Personally it helps me relax and thanks to the wine, my wife and I have more sex. I'm 25 and my wife is 30, she drinks the same red wine I drink so together we both have 2 glasses a night. What are your guys thoughts?


They also bought the A. Ph. Stitzel Distillery, which made bourbon for Weller, and merged the two companies to create the Stitzel-Weller distillery. One of the foremost 12-year-old whiskies in the world. Like any true bourbon pioneer, Mr Weller left behind a legacy that lives to this day. If you cant find Pappy, or cant afford it, W.L. Weller might be the next best thing. 249.99 Buy It, Now! Only a few bottles left! We think you will find this to be one of the foremost 12-year-old whiskies in the world. Like any true bourbon pioneer, Mr Weller left behind a legacy that lives to this day.


W. L. Weller Kentucky Straight Bourbon Whiskey. 399.99 Buy It, Now! In 1849, at a time when other distillers were producing "rye" bourbons, William LaRue Weller bottled his proprietary blend of corn, malted barley and wheat. The result was a smoother sipping whiskey that offered a unique richness to bourbon's traditional taste. Today, W.L. Weller Special Reserve Straight Kentucky Bourbon Whiskey is still handcrafted according to the original Weller wheated recipe by Buffalo Trace Distillery in Franklin County, Kentucky. Nose: A huge yet gentle nose centering on caramel chews, fresh baked cookies and spiced honey cashew nuts. Butterscotch fondant and wood. Palate: Gentle and smooth. Plenty of sweet caramel notes. Dried orange and vanilla ice cream.specsonline.com Hints of fresh figs and cherries too. 799.99 Buy It, Now! Only a few bottles left!


19.99, 87 points, was the deepest of ruby red in color, welling almost opaque at the core. The aroma was a rich clove with hints of cinnamon and boysenberry, but with a back draft of forest fire smokiness. The texture was lush on a full body, dry with ample tannin. With prominent plum and licorice dominating this red wine, I found it yet a little green with some tartness. The finish has a fair duration of spice. This is still a young wine and [https://www.winetoship.com/spirits/type/scotch/ scotch/ Scotch] I'm sure it will prove to be a more interesting wine in one or two years. The 14.5% alcohol was unnoticeable upon opening, but as is so often the case, on the second day there it arose! Varietals were 30% Merlot, 23% Petit Verdot, 17% Zinfandel, 16% Petite Sirah, 10% Syrah, and 4% Malbec.


In studies conducted in 1992, it was observed that in southern France, mortality rates from heart disease were lower than expected despite the consumption of diets high in saturated fat. Researchers attributed the impressive low incidence of heart disease, 50 percent lower than in the Unites States, to the consumption of red wine. Since then, the possibility that drinking red wine might protect our heart arteries, has made the topic "wine and health" extremely popular. What is the secret in red wine? Since the discovery of the "French Paradox" puzzle in 1992, researchers have been trying to pinpoint why red wine has a cardiovascular protective effect. While studies have been focusing in the antioxidant properties of red wine, evidence suggests other mechanisms by which it might be beneficial for our health. Research points toward a family of substances called polyphenols which are found in plants and are abundant in grapes.


Polyphenols are part of a larger family known as phytochemicals. The word "phyto" means "plant" in Greek. Phytochemicals are nonnutritive chemicals found in plants that protect us against diseases. Many fruits and vegetables contain a wide variety of phytochemicals; in fact, researchers have identified by now more then 900 different phytochemicals in foods and they are not done yet, since every day they discover new ones. It is estimated that there may be more than 100 different phytochemicals in just one serving of fruit or vegetables. Studies have long shown that phytochemicals are present in plants to protect them, but only recently we have learned that they are also crucial in protecting humans against diseases. We know that people who consume plant foods regularly have a lower incidence of heart disease than people who do not include them in their diet.


How can phenol-phytochemicals protect our arteries? • Lowering LDL cholesterol in the blood. • Recycling vitamin E as an antioxidant. This is very important because vitamin E represents the first line of defense against LDL oxidation. Once vitamin E is exhausted, LDL cholesterol is no longer protected until the vitamin can be reactivated by agents such as polyphenols. • Increasing the production of nitric oxide, a substance that causes the arteries and veins to relax. • Preventing platelets from sticking to the inside walls of the arteries. Platelets are tiny particles found in the blood that play an important part in the clotting process². White wines have shown the ability to prevent the oxidation of LDL but generally are not as effective as red wines.


Polyphenol content of red wine can be about 20 times higher than in white wine and it has been observed in several studies that the antioxidant potential of red wine is six to ten times higher than white wine. About eight times more of white wine is required to produce an effect equal to red wine on preventing the oxidation of LDL cholesterol. • Grape skins are not included in the production of white wine. • The skins of red grapes contain higher amounts of polyphenols than the skins of white grapes. Wine or grapes for healthy arteries? If the polyphenols in grapes are mostly in the skins, can we just have red grapes or red grape juice, which is also made with the grape skins, and obtain the same beneficial effects as drinking red wine?


Yes, we can, researchers tell us. This study, among others, showed that red grape juice and dealcoholized red wine can significantly reduce arterial disease by lowering the level of oxidized cholesterol, preventing platelets to stick together, and enhancing the production of nitric oxide³. In another study, grape juice proved to be more effective than red wine or dealcoholized red wine in inhibiting arterial disease at the same polyphenol dose. The researchers concluded that grape juice or non-alcoholic red wine are an excellent alternative to red wine when in comes to disease of the arteries. 1. G Avellone, G, Di Garbo, V, Campisi D, De Simone R, Ranel G, Scaglione R and LicataG.


Effects of moderate Sicilian red wine consumption on inflammatory biomarkers of atherosclerosis European Journal of Clinical Nutrition (2006) 60, 41-47. doi:10.1038/sj.ejcn.1602265. 2. Ruf JC. Alcohol, wine and platelet function. 3. Vinson, JA, Teufel, K, Wu, N. Red wine, dealcoholized red wine, and especially grape juice, inhibit atherosclerosis in a hamster model. 4. Folts, JD. Potential health benefits from the flavonoids in grape products on vascular disease. Adv Exp Med Biol. Emilia Klapp is a graduated in Nutrition Science, certified as a Registered Dietitian by the American Dietetic Association and author of "Your Heart Needs the Mediterranean Diet". Author's Bio: Emilia Klapp is a graduated in Nutrition Science, certified as a Registered Dietitian by the American Dietetic Association and author of "Your Heart Needs the Mediterranean Diet".[https://www.amazon.com/Ros�-Wine-Guide-Drinking-Pink/dp/1454925795 amazon.com] Please Register or Login to post new comment. What Depression and Diabetes Have in Common? Why Does My reduce returned harm after I take a seat and how can i relieve the pain? Wondering what to consume earlier than and after recreation?


You don't have to spend a fortune or spend hours reading labels to make good wine selections for your dinner guests. Here is a concise wine guide for beginners. Although the basic winemaking process is always the same, every wine has a unique flavor, depending on a number of factors, including the type of grape and the conditions in which the fermentation occurs. Chardonnay and Sauvignon Blanc grapes make white wines. Cabernet Sauvignon and Pinot Noir grapes make full, rich red wines. Merlot grapes produce lighter, softer red wines. Red: Includes Bordeaux, Burgundy, Cabernet, Chianti, Merlot, Petite Sirah, and many more. Sparkling Red: Includes Brachetto, Cabernet Sauvignon, Gutturnio, Lambrusco and Syrah/Shiraz. Soleras: Includes Malvasia delle Lipari, Marsala, Moscatel, Palomino, Pedro Ximenez and Porto. White: Includes Chablis, Chardonnay, Frascati, Goldmusketellar, Meursault, Muscat, Riesling, Vidal Blanc and many more.


Sparkling White: Includes Champagne, Moscato d'Asti, Spumante and more. Pink: Includes Busuioaca de Bohotin, Lagrein Rosato and Rose. Most red wines improve with a bit of aging, some for as long as ten years. Most red wines are not distributed until about two years after they are put in the bottle. What kind of wine should you choose? While there are guidelines, there are no hard and fast rules, because wine pairings really are a matter of personal preference. The general rule of thumb for selecting wine to complement your meal is to choose a light-bodied wine with lighter fare and a full-bodied wine with hearty, robust dishes. Red wine is traditionally paired with beef, veal, ham, poultry, pasta, lamb, and pork.


For poultry, ham, pork, and veal, try a Beaujolais or a red Zinfandel. For pasta, beef, and lamb, consider a merlot or a cabernet sauvignon. White Chardonnay complements pork, poultry, seafood (including shellfish) and strong cheeses. For appetizers, mild cheeses, desserts, ham, lamb, poultry, and seafood, you might choose a white Zinfandel or Rose wine. Sparkling wines, such as Champagne or Spumante can also be served with mild cheeses, appetizers, and desserts. 1. Aperitif: Appetizer wines such as Madeira, Sherry and Vermouth. 2. Red: Dry wines typically served with red meats and pasta dishes. 3. Rose - Pink wines typically served with seafood and pork dishes. 4. White - Dry to sweet wines often served with chicken and seafood. 5. Sparkling - Wines often served in formal settings as an appetizer. If a sparkling wine comes from the Champagne region of France it is named after that region.


6. Table - Inexpensive, lower quality wine, usually served with lunch or used to make cocktail beverages. 7. Dessert - Sweet tasting wine, often served with desserts. 8. Cooking - Salty, poor quality wine used for cooking. 1. Alcohol Content: Wine is considered an alcoholic beverage unless otherwise indicated. 2. Chilling Wine: Place the wine bottle in a bucket of ice water for 10 to 15 minutes. 4. Chilling: Sparkling and white wines are best served chilled. A red wine should be served when it is only slightly below room temperature. Both wines are best left to stand before opening. Some red wines have sediment, which should stay at the bottom of the bottle.


5. Serving: You can serve a white wine immediately after removing the cork, but a red wine benefits from 'breathing' for about half an hour after the bottle is opened. For best results gently decant the red wine into another container. This allows a greater surface area of the wine to breathe and leaves the sediment behind in the bottle. Filling a glass just half full also allows the wine to breathe. 6. Storage: Wine storage involves cool temperatures, preferably away from heat and light. Cellars can still become hot, humid and sticky during the summer months and it's suggested that keeping wine in a constant, cool environment will allow it to age properly and achieve its best attributes.


7. Variety: Also known as terroir. The climate, soil, land slope or slant, type of grape(s) used, elevation, weather conditions, topography, fermentation process and yeast cultures are all key factors in the wine's appearance, aroma and how the wine ultimately tastes. 8. Vintage: Further classification involves the year that the grapes were harvested. For example, the wine output from one vineyard might taste significantly different from one year to the next Good wines usually have their year of production on the bottle. This is called the vintage. Some years produce better wines than others. Once you become familiar with the different types of wine available on the market, you'll feel less intimidated and more apt to impress your guests with excellent selections. Enjoying wine is a life-long process because there are always new sights, aromas and flavors to discover along the way.


Probably one of the most refreshing cocktails a rumstyler can order or make is a Mojito. It has been bent and doctored into more versions that almost any other drink I have run across. The original Cuban version is the cleanest and in my opinion the tastiest of all. I have done some playing with my recipe over the past two years and have come up with some interesting versions of my own. My basic recipe is a traditional white rum, lime juice, cane syrup, and a splash of club soda. However, the use of a dark rum adds a richness to the flavor without compromising the original recipe. I have also played with a pure sugar cane syrup from the Saint Nicolas Abbey in Barbados and used their fine rum in the recipe also.


The results were very good because you pick up some of the molasses flavors of the fresh cane and the full flavor of the rum makes for a very nice mojito. I have also used a Mammajuana Rum from the Dominican Republic, a dark Cuba Libre Rum from Guyana, and one of my favorites a 5 Year old Plantation Barbados Rum. There are other variations I have run across from behind the bar at customer requests including making it with Vodka, use of flavored and spiced rums, and even a "Lo-cal" version made with Splenda simple syrup. No matter how you like your Mojito it is a rumstylers front-line staple in you recipe book.


Rinse and check all the mussels. If they are cracked, throw them out! If they are slightly opened, squeeze them. If they don't close back up within a few seconds, throw them out! One bad mussel can spoil the whole pot. Heat the oil in a saute pan over medium-high heat. Cook the bacon until the fat is rendered and it is slightly browned. Remove the bacon and set aside. Add the shallots and saute 1-2 minutes. Then add the mussels and toss together. Add the white wine and lemon juice and toss together. When the mussels start to open, add half of the blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with salt and black pepper. Top with the rest of the blue cheese and the bacon. Serve with crusty bread to sop up the blue cheese broth!


Cane Garden Bay, Tortola, British Virgin Islands is the site of the oldest continuously operating rum distillery in the world. At least according to the people who operate Callwood Distillery believe. This is one of the oldest and most primitive pot distilling operations, but it still produces rum every year. The operation is a remnant of the Arundel Estate bought by Richard Callwood at the end of the 18th century. Although there is no official record of haw long that rum has been made at the distillery, the architecture of the building indicates it was built in the mid 17th century. Richard Callwood was a buccaneer planter that also owned Thatch Island, bought the estate for his son Richard Callwood II. The distillery still to this day remains in the hands of the Callwood family. The pressing of the sugar cane produces a juice that is then placed in large kettles in which they are boiled. The cane juice mixture is then placed into barrels for fermenting. The fermentation process takes about 18 or so days. The next time you sail or drive into Cane Garden Bay, take the time to walk back up the road about a quarter mile from Stanley's and visit this very unique and fascination distillery. It is an experience that will take you back to the beginnings of rum making.


What else is there to say about Whitecliff Vineyards? They've been featured in the Wall Street Journal, Valley Table magazine, and many others. Michael and Yancey Migliore have gone from a start up to a burgeoning star on the New York wine scene. Whitecliff is a star in the Hudson Vlley and is becoming a well regarded producer state wide. Recently I brought a bottle to a party. I walked around pouring the wine, and not teling people what it was. Many came back asking it I had any of the fabulous Italian wine! I laughed, These were real wine people.


Whitecliff Sky Island Red Wine 2011! Michael and his team drew their inspiration from the blends of Bordeaux. Like a good Meritage, the wine is a blend of five noble grapes - Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. The nose is one of dark stewed fruits - plums, raspberries, cherries, and red cassis. Also whiffs of vanilla and spice. All those red flavors come through on the palate as well. The fruit has good enough acidity to linger. And the back of the wine provides great tannin and structure. A beautiful and elegant red. The people at the party were astonished. And you will be to!


It's party time and your friends are on their way to your wine and cheese party. Choosing the right kind of cheese you serve depends on two things: the wine you serve and personal taste. As with everything else, everyone has his or her own likes and dislikes. This goes for the wine and the cheese. Many cheeses taste better close to or at room temperature. Pull them out of the refrigerator an hour or so before serving. Also, you will need approximately 8-12 oz. of total cheese per person of which at least 1-2 oz. servings of each different kind of cheese per person. Remember that tastes vary from person to person, so try to have a nice variety of different kinds of cheeses for the wines you serve. Try these wine/cheese suggestions or mix them up to find what suits each person.


Displaying your cheese can also be fun. Flattened Wine Bottle Cheese Platters are a functional serving piece that can also double as wall art! Have you ever wondered how they are made? Actual wine bottles are flattened through a 12-hour heat and gravity process reaching temperatures of over 1500 degrees! It takes a true artist to create these works of art. They are created in an actual glass studio ensuring premium quality and exceptional clarity. Each wine bottle cheese platter is unique, as they are hand made. The labels are attached to the underside of platters and are water-resistant. As wall art, they come ready to hang with a stainless steel wire melted into the bottle giving guaranteed hanging strength. You will definitely want to display your wine bottle cheese platter when not in use. You will want a flat wine bottle cheese platter for your next wine and cheese party. Remember these are just suggestions. If it tastes good, do it!


This is a good dish for entertaining on a summer's evening, as it can be made ahead and is delicious at room temperature. 1. Preheat the grill. 2. Cut stems off peppers. Place them on the hot grill and cook until peppers' skins are charred, 15 to 20 minutes, turning them frequently with tongs. Place the peppers in a large bowl, cover and leave to cool. 3. In a bowl, mix parsley and oregano leaves then add shallot and garlic. Chop 2 tbsp (25 mL) of the capers and add them to the bowl with red wine vinegar and oil. Whisk together and season with salt and pepper. 4. When the peppers are cool enough to handle, remove skins and seeds over a bowl to catch the juices.


Cut the peppers into 1½-inch (4-cm) chunks and place in a bowl. Strain the juice from the peppers, set aside ¼ cup (50 mL) juice, and pour the rest over the peppers. Cover and refrigerate the peppers. 5. Place the chicken breasts in a shallow glass dish. Mix 1/3 cup (75 mL) caper dressing with ¼ cup (50 mL) roasted pepper juice and pour over the chicken. Turn to coat, then cover and refrigerate for 6 to 8 hours. 6. One hour before cooking, remove the chicken and roasted peppers from the refrigerator. 7. Preheat the grill to high. Then leave 1 burner on high and turn the other burner(s) down to medium-low. 8. Remove the chicken from the marinade, discard the marinade and cook the chicken, covered, on the hottest part of the grill until browned on both sides, about 2 minutes per side.


Move the breasts to the cooler part of the grill and cook, covered, skin-side up for 10 minutes. Turn skin side down and continue to cook, covered, for 5 minutes or until the internal temperature in the thickest part of the chicken reads 160ºF (70°C ) on an instant-read thermometer. 9. Transfer the cooked chicken to a plate and cover loosely with aluminum foil and let sit for 10 minutes. 10. Slice the chicken from the bone and cut into 1½-inch (4-cm) chunks. Stir into the peppers with any juices from the chicken. Add the remaining dressing, toss, then arrange on a serving platter. Garnish with remaining whole capers and serve warm or at room temperature.


Is there anyway to figure out when a bottle of Eagle Rare 101 was made? I just received a bottle from my father, who has had it since around 1996. He said he got it as a gift from his sister, who said she had it for 10-15 years. I was just curious to know when it was made, I can't find a date anywhere on the bottle. The front label reads "EAGLE RARE Kentucky Straight Bourbon Whiskey, Distilled by Old Prentice Distillery Lawrenceburg, Kentucky." On the bottom of the bottle are some numbers. If you are holding the bottle upside-down, it reads 15 with an underscore at the top. Then under that is a symbol that looks like an anchor and what looks like a serial number reading E-25B9A. The next line simply reads LIQUOR BOTTLE. Then under that reads D-126 in the center of the bottle, with a 9 on the far left, 82 on the far right, and 3 at the bottom. The bottle is still sealed and never been opened. I plan on enjoying this beauty in a few weeks when my younger brother turns 21, and I also have a friend that will be home on leave from the Marines. What better way to celebrate and honor two close people in my life? Any information that you may be able to provide will be greatly appreciated.


Our oven was broken for about a month last October-November, so we had to use our toaster oven for baking which was pretty limiting. Braising, which is one of my favorite ways to cook, was off limits.target.com Then, Tom came up with the idea of using the grill, which has a thermometer on it. He got it heated at 350 degrees and monitored it on and off. The grill cover prevented me from putting the top on the pot completely. I had to leave it cocked off to the side slightly. What resulted was a thick wonderfully rich, syrupy sauce for the short ribs. We made the recipe again, in the regular oven, and it was fantastic once again.