Grape Expectations - wine with added sugar
New research has shown that sugar not only preserves bread but people, fat people live longer than thin people - if they can just survive the diabetes. Max Crus goes looking for some sugar in his wines.
The Big Ant texted to say he was at the cricket, in that invidious way that texters do. I was home. One-nil to Anthony.
“What‘s on the menu”? I enquired.
“A pie and a light beer”.
“Why don’t you have one of those hotdogs with the squiggly mustard? That’d be better than a pie?”
“Fair suck of the sav”, he replied, using the correct term in context. “I saw one lying on the ground this morning, and you know what it looks like now? No different!”
Which reminded me of a similar situation many years ago when Bruno and I were travelling in the US - I am not above invidiousness - and he noticed their bread never went stale. It looked, felt and tasted much the same a week old.
What nasty ingredients overcame the centuries old dilemma of why bread turns from sandwich to toast?
It didn’t take long to find out since the ingredients were clearly, albeit minutely, recorded on the back of the bag along with average daily requirements etc, just so you wouldn’t overdo it.
The magic ingredient of course was sugar, which we all know is evil, so it’s appropriate that real food warns us how much evil it contains.
Interestingly, for the same price as a loaf of bread you could buy 12 cans of beer, the only nutritional information how yummy and refreshing the contents are.
Astonishingly, new research has shown that sugar not only preserves bread but people, fat people live longer than thin people - if they can just survive the diabetes.
So the more the sugar the better. Will we now see “Now with added sugar”, or perhaps sugar-boasting on alcoholic beverages?
Alas the cellar is dry of residual-sugar rieslings, but at four or more teaspoons per glass, these should do.
Drink up and live longer.
Nazaaray Pinot Gris 2008, $25. Weird name, weird smells, weird flavours, wild amount of alcohol for a tall white (14.5), Jesus (of) Nazaaray? All in all, weird and wild, so treat yourself to a Mornington (Peninsula) ride. 8.7/10.
Forester (Margaret River) Home Block Shiraz 2007, $32. Sadly, greenies will probably shy away from this, but it’s perfect for them - soft and gentle, sophisticated and suave…hang on I don’t know any greenies like that, least of all me. Belies its 14 percent. 8.6/10.
Anchorage (NZ) Sauvignon Blanc 2008, $18. Anchored down in Anchorage. Poor buggers, that’s where they make people walk the blanc. Take me, take me. 8.5/10.
Cow Bombie (Margaret River) Cabernet Merlot 2008, $15. Only people from WA and surfers will look at this and go “cool“. Everyone else will go, “what was the marketing department thinking?” Nice flavours but smells cheapish. 8.1/10.
Printhie Orange 2009 Sauvignon Blanc, $17. Sav blanc from oranges? If only. That could single handedly save the wine and orange industries. Specially if it tasted like this. Lovely stuff and look at the price. 8.8/10.
The Bruiser Durif, (NV), $20. Made by three wise men of Rutherglen, this is ideal stuff for a footy barbecue - ‘Bring Back the Durif‘. If it’s good for the grandstand it’s good for a gander. 9/10.
- Orange (NSW)
- Mornington Peninsula (VIC)
- Rutherglen (VIC)
- Margaret River (WA)
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