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Bon Appetit: Enjoying wine, food, and health

“Wine is the most healthful and most hygienic of beverages.”

― Louis Pasteur

More than ever, people are thinking about their health and looking for ways to bring wellness into their everyday routine. One thing many of our friends, fans, and visitors are already doing, which could be beneficial to their health, is consuming wine. 

That’s right: wine consumption can be healthy, but there are a few things to know before you pop the cork on that next bottle. 

Wine and your health – how they’re connected

Flavonoids may help stave off dementia.

A new study released recently, completed over 20 years, highlights one benefit of drinking red wine – wine drinkers may be less likely to develop dementia. Flavonoids are a group of plant metabolites that provide health benefits. Flavonoids are also antioxidants, anti-viral, anti-cancer, anti-inflammatory, and anti-allergic.

Red wine is chock-full of flavonoids. According to this study, people who ate (or drank) higher quantities of flavanoids decreased the risk of dementia. Lesson learned: drink more wine!

Red wine can support healthy aging.

Another recent study shows that resveratrol, which is found in red wine, could replicate estrogen’s health benefits – protection against metabolic diseases and cognitive decline. However, according to this study, one thing to note is that while it’s beneficial for you to drink red wine to receive the benefits of resveratrol, you should do so in moderation.

One of the most significant health benefits might not have anything to do with physical health.

One of our favorite benefits of drinking wine is the positive impact on your mental and emotional health. Those who drink wine in moderation tend to be more social than those who do not. Socialization is a critical component of mental health and well-being. Humans are social creatures, and there’s no better way to socialize than enjoying wine with friends.

Looking for a new way to enjoy your favorite wine? 

Embrace the health benefits of wine by learning about pairing and how certain wine varieties pair with a specific food. 

Caroline Chambers, a recipe developer, food writer, and author of Just Married: A Cookbook for Newlyweds, developed this recipe that pairs perfectly with 2019 Susan’s Saignée Rosé of Pinot Noir. 

Bon appétit! 

Cheesy Kale & Lemon Pasta paired with 2019 Susan’s Saignée Rosé of Pinot Noir

Serves 4-6

1 pound spaghetti or bucatini

5 tablespoons unsalted butter

1 large bunch of kale (about 1/2 pound), de-ribbed and sliced into thin ribbons

1/4 teaspoon red pepper flakes

1 garlic clove, grated

1 cup finely grated Parmesan, plus more for garnish

1 or 2 large lemons, zested and juiced

Crispy Parmesan Breadcrumbs:

2 tablespoons extra-virgin olive oil

1 cup panko breadcrumbs

2 garlic cloves, grated

Zest of 1 lemon

1/2 cup grated Parmesan cheese

Kosher salt

Cook pasta in a large pot of salted water, until about 2 minutes before tender. *Reserve 3 cups of pasta cooking water.* Don’t forget to do this! Then drain pasta.

Melt 3 tablespoons butter in a nonstick skillet over medium heat. Add kale, red pepper flakes, and 1 grated garlic clove and cook, swirling the pan until kale is slightly wilted. Stir in 3/4 cup pasta cooking water. Cook until kale is very soft and wilted, approximately another 2 minutes.

Reduce heat to low and add the al dente pasta and remaining butter. Stir in the Parmesan and 1/2 cup pasta cooking water. Toss until the cheese is melted and a thick sauce coats the pasta. Add more pasta water if things don’t seem saucy enough; you want a glossy sauce to coat all of the noodles. Stir in the juice of the lemon, reserving the zest for the breadcrumbs. Taste the pasta and add the juice of the second lemon if you want it more lemon-y!

To make the Crispy Parmesan Breadcrumbs: Warm the oil in a nonstick skillet over medium heat. Add the breadcrumbs, garlic, and lemon zest and stir for 3 to 4 minutes, until golden brown. Stir in the Parmesan and keep stirring for 1 to 2 minutes, until the cheese is crispy and coating the breadcrumbs. Season with salt and set aside.

Divide pasta between 4 bowls and top with Crispy Parmesan Breadcrumbs.

NOTES AND SUBSTITUTIONS:

Any pasta works with this recipe, just pay close attention to the cooking time, and remove it from the cooking water when it’s al dente!

You may also use any leafy green! Swiss chard or collards both make great alternatives here.

To make your own breadcrumbs, just toss a couple of pieces of stale bread into the blender or food processor and pulse until the pieces are smaller than peas.

If at any point your pasta doesn’t seem saucy enough, add more pasta cooking water in ¼ cup increments. This recipe is all about balance; you’ve got to pay attention to the way your pasta is absorbing the sauce!

To learn more about Caroline and her recipes, be sure to visit carolinechambers.com.

Contact us today to learn more about our wines. Holman Ranch is a private estate vineyard and winery in Carmel Valley, CA. All visits are by appointment only. Contact: [email protected] or 831-659-2640 if you have any questions.