Get great party planning tips from Food & Wine article

Merry Christmas to all friends, neighbors and wine fanciers. I have some especially good news for those who enjoy red wine and believe in the miracle ingredient resveratrol. Due to their red wine consumption, many credit resveratrol (an antioxidant) for the salubrious effects on the health profiles of the cheese and meat eaters of Euroland. Resveratrol has been used as a substitute for the sulfites normally employed to retard growth of unwanted yeast in the winemaking process. Talk about bang for the buck. If this new process works, as it is now indicated, we may abolish sulfites and amp up resveratrol content. Just what we all needed - another excuse to drink wine.

A recent report in the Journal of Life Sciences discussed current research being done in Argentina. Cabernet sauvignon from the Mendoza region was vinified in three distinct lots. One received a standard vinification, with potassium metabisulfite; another replaced the sulfite with 150mg/L of resveratrol microcapsules, while a third vinification used 300mg/L of resveratrol. The resulting wines seemed to indicate using resveratrol instead of SO2 did not change the physical and chemical properties of the wine or its flavor profile. The only effects noticed were color enhancement and a very dramatic lowering of sulfites. Although the article did not mention it, this was probably due to enhanced skin exposure with less seeds and stems in the mix, thereby adding color and resveratrol while limiting tannins.

I plan to look into this further. However, the negative effects of sulfites were definitely ameliorated. While it is a bit early to embrace these findings, let’s hoist an Argentina Cab in hopes this breakthrough is authentic. By the way, props to Don Kavanagh’s article in Winesearcher for the ideas stolen for these paragraphs. Except, of course, the Merry Christmas wishes, which I came up with on my own.

So look for Kaiken Ultra Cabernet Sauvignon Mendoza 2013. These are quite a bit better than the 2012 I recommended at 91 points last year. Deep ruby-colored, they open to a lovely bouquet of ripe berries, barrel spice (12 months on oak), mineral and lavender. On the palate nice acid, fruit, smooth tannin balance.

Finishes long and clean with some vanilla and chocolate but needs some shelf time, 94 points and can be found well under $20. When buying a case pay up to $215. FYI, a Kaiken (Caiquenes) is a goose indigenous to the region. The Kaiken Ultra Malbec 2013 are also an excellent inexpensive cellar builder, 93 points. Both selections are vintage specific. Although other vintages are fine, the 2013 are in a class by themselves.

For those who get party anxiety over the holidays, let me refer you to a planning article written by Christina Pirello in the December Food & Wine, titled New Holiday Food and Wine Traditions.

Her outline is fabulous;  I couldn’t have written it better. I assure all, should you follow this well-laid-out guideline, the new year party your significant other sprang on you will be a piece of cake. You can find a copy here: http://eat.snooth.com/articles/new-holiday-food-and-wine-traditions/.

Port is nearly as important as that very large fat goose that Ebenezer ordered up. Usually we have the fireplace burning but it seems this year it will be lawn chairs and decks. So, you may wish to substitute that lovely Château Suduiraut 2009 I recommended to you in 2011, 96 points at $91.

I realize these are pricey today at $105-$110 but Sauternes is similar to port in that 3-oz. servings are sufficient. $91/bottle makes for a great QPR. Here are my notes: deep golden-colored with honey, vanilla, acacia aromas that lead into more honey, banana, orange peel and vanilla flavors. This is a rich, full-bodied wine but there is enough sauvignon blanc acidity to keep it fresh. Terrific sugar-fruit-acid balance; will be ready in 2015. I just sampled a bottle; they have definitely reached their potential but will continue to improve. Once again, Merry Christmas to all and to all a good time.

Email John McDonald at chjonmc@yahoo.com.