Wilson J Q Quah talks about B. B is for beer, the world’s most popular alcoholic beverage.

More info on Resveratrol

Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a polyphenol and phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi.
Resveratrol is currently a topic of numerous animal and human studies into its effects. The effects of resveratrol on the lifespan of many model organisms remain controversial, with uncertain effects in fruit flies, nematode worms, and short-lived fish. In mouse and rat experiments, anti-cancer, anti-inflammatory, blood-sugar-lowering and other beneficial cardiovascular effects of resveratrol have been reported. Most of these results have yet to be replicated in humans.

In the only positive human trial, extremely high doses (3–5 g) of resveratrol in a proprietary formulation have been necessary to significantly lower blood sugar.Despite mainstream press alleging resveratrol’s anti-aging effects, there is little present scientific basis for the application of these claims to mammals.

Resveratrol is found in the skin of red grapes and is a constituent of red wine, but apparently not in sufficient amounts to explain the French Paradox. Resveratrol has also been produced by chemical synthesis or by biotechnological synthesis (metabolic engineered microorganisms) and is sold as a nutritional supplement derived primarily from Japanese knotweed.

Shaun Lee talks about Auslese and the German Pradikat designations.

The different Prädikat designations used are as followed, in order of increasing sugar levels in the must:

Kabinett
fully ripened light wines from the main harvest, typically semi-sweet with crisp acidity, but can be dry if designated so.

Spätlese – meaning “late harvest”
typically semi-sweet, often (but not always) sweeter and fruitier than Kabinett. Spätlese can be a relatively full-bodied dry wine if designated so. While Spätlese means late harvest the wine is not as sweet as a dessert wine.

Auslese – meaning “select harvest”
made from selected very ripe bunches or grapes, typically semi-sweet or sweet, sometimes with some noble rot character. Sometimes Auslese is also made into a powerful dry wine, but the designation Auslese trocken has been discouraged after the introduction of Grosses Gewächs. Auslese is the Prädikat which covers the widest range of wine styles, and can be a dessert wine.

Beerenauslese – meaning “select berry harvest”
made from individually selected overripe grapes often affected by noble rot, making rich sweet dessert wine.

Eiswein (ice wine)
made from grapes that have been naturally frozen on the vine, making a very concentrated wine. Must reach at least the same level of sugar content in the must as a Beerenauslese. The most classic Eiswein style is to use only grapes that are not affected by noble rot. Until the 1980s, the Eiswein designation was used in conjunction with another Prädikat (which indicated the ripeness level of the grapes before they had frozen), but is now considered a Prädikat of its own. Normally picked during midnight.

Trockenbeerenauslese – meaning “select dry berry harvest” or “dry berry selection”
made from selected overripe shrivelled grapes often affected by noble rot making extremely rich sweet wines. Only made in certain years.

Wilson J Q Quah tastes a Cotes du Rhone.

Wines tasted in this episode:

E. Guigal Cotes du Rhone 2006 available in Malaysia

Part 2 of our meatworks episode, Wilson J Q Quah and Shaun Lee returns to tasting a Côte-Rôtie, which is quite a rare beast if you can get your hands on it.

Wines tasted in this episode:

E. Guigal Côte-Rôtie Brune et Blonde 2005 not yet available in Malaysia

More on Côte-Rôtie

Côte-Rôtie a French wine Appellation d’Origine Contrôlée (AOC) in the northern Rhône wine region of France. The vineyards are unique because of their vertical slopes and their stone walls. Just check out the STONE WALLS!!!

Cote Rotie

Wines from here are predominantly syrah-based red wines. Syrah and Viognier are the two main grape varieties of the Côte-Rôtie. While many of the region’s wines are made of 100% Syrah, up to 20% of Viognier can be added to the wine, as with the one we tasted in this episode. Mine you, it’s one of the few places in France where they allow white wine to be blended into red wine.

Most Côte-Rôtie wines are age-worthy and quite costly, if you can find one below RM200 here in Malaysia, you have to try it. The rarer ones are among the most expensive wines in the world. The most distinctive characteristic of all Côte-Rôtie wine is the aroma. The fragrant notes of these wines often include green olives, raspberry, violets, and meaty bacon.

If you have the chance, please do try it as I (Wilson) can guarantee you, it will make you not want to drink Australian Shiraz again.

A quite fun and impromptu session where Shaun Lee and Wilson J Q Quah had a dinner at Meatworks. The first bottle we tasted is a Chateauneuf-du-Pape which is an AOC region producing Grenache-based blend (up to 13 different grape varieties allowed).

Wines tasted in this episode:

Domaine du Pere Caboche Chateauneuf-du-Pape 2007 not available in Malaysia