Mead is an ancient beverage that has been around for centuries, and a rise in the number of craft breweries has brought mead to the limelight:

Mead is an ancient honey wine and is rising in popularity due to craft breweries who enjoy experimenting with various brewing. In many ancient civilizations, honey mead had great significance and was even used for offerings of thanks or to mark holidays or special occasions. Nowadays, its sweet honey flavor has attracted modern palates and made it even more popular in bars and restaurants worldwide. It’s definitely a treasure worth rediscovering!

Mead is made from honey, which is a natural sweetener:

Some might claim that the rise of mead, a fermented drink made from honey, is due purely to its delicious taste. However, there may not be other reasons it has become increasingly popular. It turns out that honey has some unique properties. Honey is an excellent source of antioxidants and vitamins and is fat-free and low in calories, making it ideal for those looking to craft exquisite drinks without worrying about their health or waistline.

Mead contains no artificial ingredients or preservatives:

Mead has experienced quite the renaissance in recent years, and for a good reason. After all, you don’t need to worry about any artificial ingredients or preservatives with this ancient beverage. Mead has been fermented and enjoyed for centuries, traditionally made from honey and water, which now come in various flavors and styles — perfect for any type of drinker. So whether you’re seeking a more well-rounded flavor profile or looking for something quintessentially familiar and classic, mead is your cup of tea, or should we say, a cup of honey!

Mead is gluten-free, making it a popular choice for those with celiac disease or gluten intolerance:

Mead is becoming a go-to option for those who cannot consume gluten. After all, why would you miss out on delicious drinks when there’s an equally satisfying yet gluten-free alternative? Honey mead is tasty and naturally sweet, and it can also make various styles of alcohol, ranging from light to heavy-bodied drinks. So,  mead becomes the perfect way for folks with gluten restrictions to enjoy any type of libation!

Mead can be made with different fruit flavors, making it a versatile drink:

There’s something fascinating about the versatility of mead – it can be flavored with anything from tart apples and juicy pears to sweet oranges and plump blueberries. What’s even more incredible is how much this affects the taste of the mead itself; a few simple changes can take a beverage from being overly sweet to perfectly balanced, offering something for every palate. This is undoubtedly one of the many reasons why mead has become so incredibly popular again in recent times – you’ll never get bored!

Mead can be carbonated, making it a refreshing and bubbly beverage:

One reason for mead’s success is that it can be carbonated, making it a refreshing and bubbly beverage. It’s perfect when you want something sweet with a fizzy twist! As an added bonus, honey mead offers unique flavor combinations without sacrificing sweetness and calorie intake. Its slightly lower alcohol content doesn’t hurt either! So grab some malty mead, sit back, and enjoy this time-honored elixir – cheers!

Honey mead has been around since Ancient times, but recently it has seen a surge in popularity – and that doesn’t seem to be slowing down anytime soon. When it comes to a beverage universally accepted by people everywhere, honey mead is an excellent example- and one that happens to taste delicious as well. Whether poured in artisan cocktails or simply enjoyed latte-style with some cream, its unique flavor can be enjoyed in many different ways. If you have yet to offer mead at your restaurant or bar before, consider trying it – you might find your customers come back, again and again, looking for that unique honey taste. You never know just how far-reaching the appeal of this marvelous elixir can take you. So, cheers!

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Which type of wine should you have at your Thanksgiving dinner?

Both red wines and white wines can work wonders alongside a Thanksgiving meal. You will have to look for a wine whose flavors make it a prime pairing candidate for the centerpiece of your dinners, the turkey. When it comes to red wines, some staple French wines for Thanksgiving are Pinot Noir and Beaujolais Nouveau. Pinot Noir in particular goes perfectly with earthy dishes, such as mushrooms and mild cheeses thanks to its light body. Red wines with fruity flavors and tame tannins are ideal and will delicately enhance the various flavors of your main dishes.

Choosing a high-quality white wine with a well-balanced acidity level is also a very safe bet for a Thanksgiving dinner. White wines tend to be lighter and more refreshing than red wines, allowing for plenty of room for all of the many delicious dishes that will progressively make their way to the dining table throughout the Thanksgiving evening. If you decide to opt for a white wine, we gladly recommend going for one of the Sauternes white wines from the French region of Bordeaux. Sauternes wines are known for their unbelievable degree of sophistication and complexity and will definitely be an excellent choice for your Thanksgiving meal.

The best Sauternes white wines for Thanksgiving

Thankfully, all Sauternes white wines are fine choices as your main Thanksgiving meal wine. Among the best Sauternes wines are Chateau de Fargues, Chateau Rieussec, Chateau Suduiraut, and of course, the legendary Chateau d’Yquem which has received an outstanding 97-99 rating from the Wine Advocate. Surprising by their unique sweetness and their rich fruity taste, Sauternes white wines do a phenomenal job at complimenting all your favorite Thanksgiving dishes. They will surely be thoroughly enjoyed by all of your adult guests and family members.

Where should you go to order a Sauternes white wine?

Among many other authentic and phenomenal wines from all over the Bordeaux region in France, Sauternes white wines are listed on Millesima’s US website. Millesima is a family-owned business located in Bordeaux which specializes in the sale of the best red wines, rose wines, white wines and sparkling wines from the world-renowned capital of the wine industry. While you may easily order the wines of your choosing from their official website with just a few clicks, you also have the option of visiting Millesima’s physical store in New York City.

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You might ask “Isn’t non-alcoholic wine just fruit juice?” That is a common misconception, and could not be further from the truth. Non-alcoholic wines begin as regular wine. The difference is that they undergo an extra stage of processing to render them non-alcoholic, while retaining all the flavor and characteristics of the original wine. One of two processes does this. The wine undergoes either distillation, or filtration. Both of these remove the alcohol without damaging the wine itself.

Another common misconception is that non-alcoholic wines contain no alcohol. Non-Alcoholic is not the same as Alcohol-Free. It would be very cost prohibitive to remove every bit of alcohol. To be classified as non-alcoholic, a beverage cannot contain more than ½ of 1% alcohol. Therefore, if your objections to alcohol are moral or personal, then non-alcoholic wines would not be a good option for you. Likewise. if you are taking medications that would react with alcohol, then non-alcoholic wines are not going to work for you. In addition, non-alcoholic wines are subject to the same regulations as regular wine, meeting you have to be of legal age to buy it.

Are these wines any good? It depends on who is rating them. As in all wine ratings, it depends on the taster’s expertise, personal preferences, and what kind of mood they are in. It has been my personal experience that, while no non-alcoholic wine will ever challenge a top-quality French Bordeaux, there are many that are perfectly drinkable, and certainly much better than none at all. Most of us are not financially well-heeled enough to drink first-class wines all the time, anyway. The majority of wine consumed with meals is Table Wine quality. The non-alcoholic versions are every bit as good, especially in some of the better brands.

Some of the top Non-Alcoholic Winesbrands are:

Ariel Wines-these are my absolute #1 choices for kickless wines. This company rocked the wine world in 1986 when their non-alcoholic entry won the Gold Medal over all the other regular wines at the Los Angeles County Fair. In the 1990s, endorsements from world famous chef Dr. Graham Kerr, led to a wider acceptance of non-alcoholic wines as a healthier alternative. They now distribute over 65,000 cases per year worldwide. The company started out with just one wine-Ariel Blanc, and it is still one of their best-sellers. All of their wines are under $20.00 per bottle. Here is their current line-up:

Ariel Blanc -a crisp white Chardonnay-style wine with aromas of jasmine, floral and lilac. It has flavors of lychee, peach and lavender, with a nice acidity and just a hint of sweetness. Great with seafood and chicken.

Brut Cuvèe -a sparkling Chardonnay-style that can hold its own against any California champagnes. Crisp, light and slightly floral with overtones of toasted oak. This is a winner.

Ariel Chardonnay -a wonderful blend of tropical fruitiness, with the character of oak barrel aging. This wine has tastes of buttery baked apples, with butterscotch overtones, and a heady French toasted oak bouquet.

White Zinfandel -a light rosè with enticing flavors of boysenberry, raspberry and strawberries.

Rouge -a blend of Cabernet Sauvignon, Merlot and Zinfandel, this wine offers mesmerizing aromas of cranberries, strawberries and plums, with an excellent balance of subtle tannins, and a dry finish. This is my favorite with spicy foods like Mexican, or Italian cuisine.

Ariel Merlot -this is a robust wine with assertive flavors of raspberry, cassis and wild cherries, with pronounced aromas of white chocolate, cloves and oak. Bold enough to support roast beef, grilled steaks or even roast pork.

Cabernet Sauvignon -an absolutely wonderful bold wine with the aromas of black currants, cherry, blueberries, and chocolate, balanced with soft tannins and a crisp, dry finish. This is one of my favorites with chili, enchiladas, and carne asada.

If you are wanting a higher-dollar wine, then you need look no further than the Vandalia Wine Company. They only make one wine at a time, currently a cabernet sauvignon. But it will rival any other California cabernet on the market, with or without alcohol. It’s a bit more pricey at around $25.00 per bottle, but, as in most things, you get what you pay for.

Other companies that produce non-alcoholic wines are Fre, by Sutter Wineries, and Carl Jung. They both produce very drinkable varieties of Zinfandel, Merlot, Cabernets and Chardonnays. I have not personally tried any of these, but they get good ratings at most tastings.

A word about cooking with NA wines: there are many fats and other components in food that are only soluble in alcohol. There are dishes where NA wine will not produce the desired effect, such as in Coq au Vin, or Boef Burgundie. However, when you cook with wine, the majority of the alcohol evaporates, so you are just as well off using regular wine. NA wines may be all right for deglazing, but for most cooking, there is no substitute for the real thing.

On the up-side, NA wines are much healthier that standard wine, and have all the same benefits. An 8 oz. glass of red NA wine only has around 53 calories, compared to 100+ calories for a normal red wine. Good news for the weight-conscious crowd.

My advice is to sample a lot of different varieties and brands. You will eventually find the ones that fill your needs. And when you do…..enjoy.

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The temperature of the wine when it is served is imperative. White wines should be served chilled, which can be accomplished in your refrigerator. Place your whites in the refrigerator one to two hours before serving, allowing their temperatures to drop to about fifty-five degrees Fahrenheit. White wines are served chilled due to their high acidity levels, which are moderated when cooled. Be sure not to store your wine in the fridge, however, as this can destroy the flavor, making it dull and flat. If you do not have two hours to spare, placing the wine in a bucket of ice water will effectively cool the wine.

Red wines are served differently. They can be chilled via refrigerator for thirty to forty-five minutes, until they have reached about sixty-two degrees Fahrenheit. This is considered “room temperature.” Reds are served at a slightly cooler temperature because it slows down the evaporation process, which will improve the bouquet and flavor of the wine. If you serve red wine at an overly-chilled temperature it will take on a bitter taste.

Should you forget about the red wine in the refrigerator and it becomes too cold, there are various remedies to this situation. Try pouring the bottle into a warm decanter or warm wine glasses. If you are in a real jam, you can use the microwave, but use caution; cooked wine is not good. Place the bottle in the microwave for only about fifteen to twenty seconds.

After you have prepared your wine to the proper temperature, it is ready to be opened. Begin by removing the metal foil that surrounds the cork. This can be accomplished with either a specialized foil cutter or a sharp knife. Most all in one corkscrews will be equipped with this type of apparatus. Be sure that no jagged pieces remain, as they can be very sharp and cut your fingers when you are pouring, or cause the wine to dribble out all over. Remove the cork with the corkscrew. Should you experience problems with the cork, such as splitting, you may be left with no choice other than to push the cork back into the bottle. Using a small skewer to hold back the cork, pour the wine into a decanter, straining it with either small vegetable steamer or coffee filter. This will ensure that any damaged cork does not appear in your next glass of wine.

If you are de-corking a sparkling wine or champagne, use caution. These bottles are opened by twisting off a metal guard. Use a spoon to achieve this as it is much easier on your fingers and nails. Untwist the guard carefully, and then pop the cork off with the bottle facing away from yourself and other guests. Be sure not to have shaken up the bottle in the process, or the instantaneous contact with the open air will cause an eruption of your wine.

You may choose to allow your reds to breathe directly after opening, especially for that serious bottle. Pour the wine into a decanter and allow the wine to open up for a couple of hours.

After pouring, you are ready to choose the stem-wear for your wines. The most common of glasses is the tulip shape due to its wide bowl and narrower top with long stem. This makes an ideal glass for swirling the wine, as it gets a lot of movement with little fear of spillage. The narrow top also traps the bouquet, making it more able to deliver the fragrance. A long stem is advisable for holding the glass during enjoyment, as this prevents any change in temperature. Using this type of glass is usually acceptable for both reds and whites, especially if you do not want to have to clean more than one round of glasses.

There are a new variety of wine glasses available; those without stems. They sit up on the bowl of the glass. They allow the wine to breathe wonderfully during consumption and display remarkable aroma. They can cause the drinker to leave fingerprints on the glass as well as change the temperature by constant handling, but the choice is yours.

Be sure to fill your glasses about half way, especially since most of the glasses we use are considerably large. This also gives the wine a chance to breathe upon pouring, as well as allow for swirling. Be sure to serve light bodied before full bodied wines, and young before olds. This keeps the palate fresher longer.

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Then you remember the conversation you had at a recent company function with one of your co-workers about a winery that they had recently experienced, and a great wine he tasted and bought a case of. Almost immediately you remember the name of it. How could you not with that name, and then there is the winery name. What was this guy thinking you ask yourself, to even think they could be serious about wine making, right?

As you continue to browse the selections, there it is the exact bottle of Cabernet Sauvignon he was talking about. You look around to see if anyone is watching, and reach down near the floor where the store seems to be hiding it. You ask yourself, can I actually bring this to the front register and have the girl ring it up without looking like a fool? And the next question, what will my wife and friends say when I bring this to the table tonight?

And then you make a decision that may very well open your eyes and palate to a whole new experience in wine. The “Shock Winery” and its line of “Shock Wines”. These newer wineries are using this method to gain attention, and get the public to notice them and maybe taste their wines. In an industry that has grown to an outrageous number of wineries, in that sea of black, blues, white and silver labels, a red will stand out on that shelve. And as far as the wine in that bottle, don’t kid you, there are some fine wines being produced by extremely well known winemakers in them. The reality is you can no longer judge a wine by it’s label.

Case in point, Sweet Cheeks Winery – (http://www.sweetcheekswinery.com/) located in Eugene Oregon, in the South Willamette Valley. Ok, it’s a funny name and gives all kinds of thoughts on how they came up with it, but the bottom line is, would you pull a bottle of their wine off a shelf and take it home? If you looked at it you might, because the label is quite intriguing, looks like a horseshoe with a vineyard and a crow inside it and grape clusters around it. But with a name “Sweet Cheeks”, how serious could they be, right? Well, if you ever have the opportunity to experience a glass of their Vintage Riesling, Pinot Gris or Shiraz, do it because it will be a heavenly experience, one that bring you back for more.

Another winery that comes to mind is Rabbit Ridge Winery ( http://www.rabbitridgewinery.com/) located in Paso Robles, California. Now let’s face it, if you saw a bottle on a shelf or on a wine list named Rabbit Ridge, with a bunny on it, what are the chances you would try it? If we told you that it was located in a prime California growing region of Paso Robles, one that is increasingly becoming as famous a viticulture region as Napa, and consisted of almost 700 acres of vines, would you? Producing more than eighteen different wines or blends, some with questionable names, like “Bunny Cuvee” and “Speed Bump”, they produce some of the finest wines in Paso Robles. One has only to experience a glass of their Reserve Zinfandels, Reserve Petit Syrah or 3 Clusters Syrah to know that this winery is producing only fine, classy and delicious wines.

The Rabbit Ridge ’04 Paso Robles Sara’s Ridge Syrah is grown on one of the highest ridges in Paso Robles. It is produced from grapes grown in three different locations within this vineyard, so the grapes ripen at three distinctive times, weeks apart. What this brings to your glass is a complex fruit forward and very rich mouth, with chocolate, raspberry and mild black pepper, of a very classic and elegant Syrah. You would be well advised to indulge in a bottle or two of this fine Syrah.

Let’s talk about “Hip Chicks Do Wine” Winery ( http://www.hipchicksdowine.com/) located in Portland Oregon. Owner Winemakers Laurie Lewis “Wine Goddess” and Renee Neely “Wine Maven” are definitely a case in point of deciding to be a “Shock Winery”, and get noticed. They opened their winery in 2001 in the warehouse district of Portland, near the Brooklyn Train Yard, with neighbors like a micro brewery and local artist’s shops.

Laurie and Renee decided to start a wine business that would entice and attract Generation-X and beyond, a population that seemed to be ignored by the wine industry. They wanted to produce wines that attracted that population, with “drink now” wines with food or without. Their target sippers weren’t interested in storing expensive wines for years in some cold dark cellar. They wanted to party and drink wine, now.

You will find the ladies from Hip Chicks Winery at their winery in Portland as well as their tasting room in Newberg Oregon on 1st Street, as well as the many wine functions in Portland and surrounding areas. You can’t miss their wines, with their “Wine Bunny Series Wines”, Wine Bunny Rouge” and Wine Bunny Blush”, and also their “Pulp Novel Series Wines”, “Bad Girl Blanc”, “Riot Girl Rose” and of course, “Drop Dead Red”. Given the chance, you will find that these wines are just what they wanted to produce; great drink now wines, for parties, or a relaxing sunny afternoon.

That’s not to say that these winemakers aren’t proud of their craft, or aren’t constantly striving to make higher quality wines. Their grapes are sourced from some of the best producers in both the Willamette Valley as well as Washington State. Examples of some excellent winemaking can be found in a sip of their Whole Berry Cabernet Sauvignon ’07, produced from grapes harvested in the Columbia Valley by Windy Ridge Vineyard. They have also produced and excellent ’07 Reserve Malbec that presents layers of boysenberry and raspberry to your palate, and finishes with slight pepper and tannins.

This brings us to the Queen of the Ball, “open the envelope please, and the winner is….The Naked Winery & Orgasmic Wine Company” – (http://www.nakedwinery.com/). If there ever was an award given to the most outrageous winery as a “Shock Winery” it would be presented by Howard Stern the infamous “Shock Jock” of radio to The Naked Winery”.

Naked Winery located in Downtown Hood River, Oregon, advertises openly that they are a place where you can “Get Naked Daily” in their wine tasting room. As a matter of a fact they invite you to get naked wherever they are. Their wines each with a unique name and label are an encouragement for you to set the mood of wherever you decide to open a bottle. Start your special evening with your spouse or “significant other” by opening a bottle of “Foreplay”, and see if he or she gets the message. Next Thanksgiving why not serve a bottle of Penetration Cabernet, and have your Mother-in Law read the label for everyone?

So you may thing that we are joking about these wines, and they are just a gimmick to sell novelty wines as gag gifts, but you’re wrong. Either visit their winery in person or on line and visit their “Library Wine” section for a big surprise. There you will find a 2003 Penetration Red selling for $60, or their “Orgasm” line, a bottle of the 2007 Oh! Barbera for $70, and then there’s a very popular 2008 Dominatrix Pinot Noir for $52. Trust us, they are being purchased , opened and completely ravished.

In all seriousness, Naked Winery is a family owned Winery, with an additional winery located in Wishram, Washington. All grapes grown for these wineries reds are as they say “Orgasmically Grown” in Southern Oregon’s Applegate Valley and Washington’s Columbia Valley. The whites are grown in the Willamette and Illinois Valleys.

Regardless of what you think of the name, rest assured that much has gone into the production of this wineries wines. Of note is the ’07 Foreplay Chardonnay with its mild coconut and banana smoothness penetrated by a wisp of oak on your tongue. The ’04 Penetration Cabernet Sauvignon is just a dream with red ruby lips, mild spicy and chocolate notes that can only erect your senses, and cherry blackberry and raspberry tones thrust upon your upper palate. The finish is long, hard and will leave you enjoying the mild tobacco you so deserve after such an explosive finish.

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Winemakers do their best to minimize the undesirable tannins from the seeds by crushing the grapes gently. Pressing the grapes results in “press wine” which is more tannic and may be used to blend with the “first wine” to adjust the flavor and levels of tannins. If wines are aged in oak or wood casks that have a high tannin content, the wine may take on some of those tannins. Tannins also play an important part in keeping the wine from oxidizing as it ages and appear to make up a large portion of the sediment in the wine.

Tannins are what give the wine its character and can also be what causes the “dry” feeling of the mouth. The tannins actually modifies the saliva in the mouth by removing saliva’s lubrication. This is actually very unique and interesting. The tannin actually combines with the protein molecules in the saliva, which destroys the lubricating ability in the saliva.

As wine ages, the degree of polymerization in tannins increase for the first years of the aging process. Wines are more tannic at this stage of the process. Once the tannin molecules reach a high degree of polymerization they begin to lose their capability to combine with proteins. So the astringency that is often associated with the tannins are decreased. The favorable characteristic of the tannin may be maintained. As the wine is allowed to breathe, the tannins will begin to soften in the wine. The “maturity plateau” is the level at which the wines is ideal to drink.

We actually experience tannins in a variety of things that we eat. Tannins are what make us pucker after eating fruit that is not ripe. That astringent feeling that you get when you eat a pomegranate, persimmon or a green banana. According to the renowned wine critic, tannins can give a variety of qualities to a red wine. But, not only can tannins make a red wine good, but they can also make a red wine bad. There have been several red wines that have an overabundance of the “wrong” tannins. These wines have been called “green” or “aggressive.”

Vintners routinely test the tannin levels in their grapes. The unwanted tannins are located in the seed, but the seed is an excellent way to tell if the grape is ripe. An unripe grape will have a green seed while a ripened grape will have a brown seed. They are looking to control the amount, quality and types of tannins that end up in their wine. To avoid these “bad” tannins, they are changing the way that the grapes are pressed so that the seed tannins are not extracted. There are good tannins that can make a bottle of wine worth twice as much as another bottle, even if the grapes were grown only a short distance from the other. The tannin levels may depend on climate elements that the vineyard cannot control, such as drier soil in one area and more sun in another. Vineyards can work with scientists to research each vine area to determine what is making one vine’s area more desirable for tannins than another and then trying to work to replicate those same conditions across the vineyard.

New techniques are constantly being developed to make the tannins more desirable in wine. At one point in time, California was producing Cabernet Sauvignons that were very aggressive. The winemakers were working to develop lines that would last longer, but at the same time the wine was harsh if not aged. This can be difficult in our society because we want good wine and we want it now. This means that winemakers are having to learn how to alter the levels of desirable tannins so that their wines can be released to the public earlier. The winemakers are changing how they grow, harvest and produce their wines so that they have the ultimate tannin structure.

Most vineyards have found that people don’t want to have to wait for their wines to age after they have bought them. They want the wines to be drinkable when they bring them home. Winemakers have found that good tannins create volume in a wine when it is in your mouth. They should not make you pucker or give you a dry mouth. They have also found that if their vines are allowed to have more sunlight, they are more likely to have softer tannins.

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Seriously, the wine market world wide has been in a slump for a few years. I believe these trends will continue for a bit longer.

Before making any predictions for 2011, we need to understand what has happened in 2010. The news is not all bad. The global economy might have still been sluggish, but Bordeaux chateaus were still getting record-breaking prices for their 2009 vintages, rated by many as the best modern vintage to date.

On the down-side, the US Congress introduced some hideous legislation (HR 5034) that would’ve ended direct shipping of wine to consumers, or at least, placed unreasonable restrictions on it. The bill, sponsored by the National Beer Wholesalers Association, was crafted to protect the 3-tiered distribution system. This would have put severe burdens on already stressed growers and wineries, many of whom already have had to sell at large discounts. Wholesalers have spent in excess of 11.5 million dollars in campaign contributions over the last 5 years. Luckily, at the last minute Winery and Grower Associations, along with many outraged wine-loving consumers, rallied and put up a vigorous fight. With the mid-term Lame Duck sessions otherwise occupied with last-minute desperate attempts to pass other legislation, HR 5034 died on the vine. But don’t celebrate just yet. Chances are it will return in 2011.

On a brighter side, California’s excellent 2007 vintage, fantastic for Pinot Noirs, and outstanding for Napa Valley Cabernets, should be available through most of 2011. Savy restaurants and other establishments wisely stocked up on these rare nectars.

There was good news for women from the health sector. A British study found that, contrary to past wisdom, pregnant women can drink one or two glasses of wine per week with absolutely no negative effects on their baby. Before, many women abstained from drinking wine while pregnant due to fears of Fetal Alcohol Syndrome. Other good news is that a Boston study found that women who drink wine moderately experience less weigh-gain than women who never imbibe, and are less likely to become obese.

Now on to 2011. It is impossible to consider wine trends for 2011, without also considering the economic and social trends for the same period. They are linked hand-in-hand.

In 2011, the Stock Market is going to be the new Wild West. The market will fluctuate wildly on an insane roller coaster ride, with many quick gains, and lots of mini-crashes. There will be dozens of opportunities to make, and lose fortunes, for those who have the stomach for it.

US National Unemployment will remain above 10% for most of the year. The Labor Force will move from traditional employment models to Day Labor for cash jobs, and working at home on the internet, as millions “leave the system”. The ‘Cloud” will become a major labor industry as more and more business outsource their work. All the new day workers will be competing with illegal aliens (excuse me-undocumented workers), causing even more social tension between Hispanics and other groups. This will result in a rise in alcohol consumption over-all, as people attempt to self-medicate their frustrations.

On the International scene, Spain will be the next Sovereign-Debtor victim of the market. This will severely restrict the amount of export of their very nice value table wines to the US market. The really bad news is that Italy will be next on the list. This will be a disaster to the wine industry as a whole, as Italy is a major wine supplier to the world.

The US deficit will rise to 1.4 trillion dollars, and little will be done about it. The US Government will come under heavy criticism from all sides. They are in a no-win position. Unemployment will continue to rise, along with inflation, as the dollar declines. One side will say the government has done too little, and the other side will say they have done too much. Everyone will be fed up with Politics-As-Usual. Alcohol consumption on the Hill will increase.

Brazil will come into its own as a resource rich country with a trade surplus, and very low budget deficits. The real surprise will be Argentina. Rising wheat and soybean prices will boost their economy greatly, and they, along with Brazil, will become major wine exporters.

The US 2009 grape crop was fantastic, but it will lead to a surplus of some wines, resulting in a drop in prices. US grape production for 2011 is predicted to be 6.9 million tons, down from 2010 by 6%. California will continue to lead all other states in grape production by 89%.

Because of the economy, the market for table wines, and Super-Value wines will increase significantly. Premium wines of over $25.00 per bottle will remain stable, but the wines will be greatly discounted. US consumption of wine will increase, as more people switch from distilled beverages. California’s Paso Robles region will continue to dominate the domestic market, with excellent Rhone offerings from Saxum James Berry.

There will be several reds from Portugal and Tuscan, and many whites from France and California, that will make the top 20 list for 2011. Australian Shiraz will come into its own. California pinot Noirs will seriously challenge the king, Cabernet Sauvignon in popularity. There will be great offerings from Patz & Hall, Martinelli, Merry Edwards, and Talley.

There will be some great Cabernets from Beckstoffer To Kalon, and Schraeder Cellars. There will be many great Zinfindels, Roses, Rhines, Chablis and Syrahs offered at less than $30.00 per bottle. Good news for economy-minded connesuers.

The market for fine wines in Asia will rise, while US Consumers will continue to search for good value wines. The market for imported varietals from Argentina, Portugal, Chile, the Rhone area of France, Spain and Australia will increase. There will be an increased demand for local wines.

I predict that 2011 will be a very interesting year for wine aficionados and tyros alike. It will be a good year to experiment with different varieties, or even to start learning about wines from scratch. It will be a great time to experience the wine trends for 2011.

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The old rule – Red wine with red meat, and white wine with white meat (which was never really true in the first place), is not going to be much help here. The ‘hams’ on a swine are the upper back legs. The front upper legs are called the ‘shoulders’. Although pork is considered a white meat, ham is in a sort of limbo. It has qualities of both, and a few that are unique unto itself. Ham is both sweet and salty, with wonderful musky undertones. Depending on the cure, and how it is prepared, ham can be either delicate, or robust.

There are different kinds of hams, each with their own flavors and characteristics. The most common method of turning pork into ham is by wet curing and smoking. This is where the pork is brined and hung in a smokehouse, often for several months. County hams, true Virginia-cured hams, prosciutto, and some other ethnic hams are dry-cured, meaning they are rubbed with salts and nitrates to dry the ham out, thus preserving it, and concentrating the flavor. Then, they are smoked to put a good finish on them.

Ham is prepared in a myriad of ways, from fruity, pineappely Hawaiian ham, to sweet baked ham, and even robust ham, Green Beans and Potato Soup. In selecting a good wine match-up, we need to consider how we plan to prepare the ham.

Baked ham is the easiest. Usually glazed with some sweet syrupy mixture of honey, molasses, or brown sugar, they have a medium strong musky flavor, and are slightly sweet. Good pairings for this would be certain Pinot Noirs. Pinot Noir wines have a medium body with fruity, black cherry, currant and raspberry overtones. The bouquet is typically voluptuous and perfume-like. Burgundy wines are a type of Pinot Noir. Normally I would recommend a good french burgundy, but in this case, California has developed a much lighter, more fruit-forward version of Pinot Noir that is excellent with baked ham. New Zealand has also crafted a lighter version that is outstanding with ham. The true character of the grape seems to shine in the gentler versions. Another good choice is a dry Vouvray Chenin Blanc. Vouvray Chenin Blanc has a naturally high acidity that nicely compliments the sweet and musky flavors of baked ham. Vouvray ages well, and is one of the few wines that really benefit from long aging, up to 100 years in some cases. A good dry Vouvray will have a slightly floral bouquet, and fantastic flavors of nuts, honey, ginger, figs, and apples, with floral overtones. And lastly, it is hard to go wrong with a good Reisling, especially from Germany. Reisling is one of those wines that are very terroir-expressive, meaning that they have the heart and soul of the land that the grapes were grown on. Reislings from different vineyards can be very different. Although very good Reislings are produced in many areas of the world, for ham, I prefer a dry version from the Baden area of Germany. These are crisp, acidic, aromatic and fruity, with flavors of apples, grapefruit, peaches, honey, rose blossoms, and fresh cut green grass. It compliments baked ham very well. While Reislings age very well, I prefer the young wines. Aged Riesling develops a flavor I can only describe as petroleum-like, which I do not find to my liking. Many wine connoisseurs prize this quality, but I am not one of them. To each, their own…

With Hawaiian Ham, I strongly recommend a dry Sauvignon Blanc. While there are many very nice versions made in California, Africa, New Zealand, and other countries, in this case I really prefer the original versions from the Bourdeaux region of France. It is another of those wines that really show their terroir, and the Bordeaux wine retains a feral quality that the others lack. This quality makes the fruitiness of ham and pineapple stand out, and become very exciting. It brings out the exotic character of the meal. Sauvignon Blanc can be anything from very grassy, to very tropical, depending on where the grapes were grown. The Bordeaux wine has a slightly floral bouquet that is not overpowering, and slightly tart-tasting with flavors of fresh citrus, and light berries, with just a hint of acid bite. Another good pairing that will give a slightly different over-all experience is a good Beaujolais from the original Beaujolais province in France. Don’t get me wrong. I am not a frenchoholic or anything like that. There are many fine wines produced around the word, but in some instances, I have to give them credit. On wine, and food, the French know their stuff. Beaujolais is made from the Gamay grape, and the french version produces a light, easy drinking red wine that is as close to an all-around wine as there is. This is the stereotypical french Bistro Wine. It is mildly acidic with flavors of banana and pears. It is also my favorite cooking wine for most dishes. Lastly, one of my favorite wines of all time, Gewurztraminer is a natural with any kind of ham. Gewurztraminer is a slightly sweet, very aromatic white wine with an almost aphrodisiac bouquet made up of lychee, rose petals, passion fruit, and other floral notes. Its flavor is slightly sweet, and alluring with subtle spicy notes of cinnamon, nutmeg, peaches, and citrus. It compliments any ham dish with style, elegance, and perhaps, a little mystery.

These are just suggestions, made from my personal experience and preferences. You may agree, or disagree with any or all of them. There are other wines that can be paired with ham, and each depends upon your personal choice. When trying to decide what wines go well with ham, as always, the bottom line is drink what you like. That’s the only test that really matters.

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While you might feel okay about having a glass of wine, I would strongly recommend against it. Why? I was always taught that it’s better to be safe than sorry. If you have a glass of wine and it doesn’t affect your child, then what have you gained? Nothing but a moment of pleasure.

But if you drink during pregnancy and your child ends up with a problem, then you will feel extremely sorry for your decision to test your luck.

To date, there are no absolutely certain conclusions regarding alcohol and pregnancy. Both sides have doctors that support their point of view and both sides have followers. The only difference is that if drinkers are wrong in their beliefs, then there is a huge problem. Consider this: If those who believe not drinking to be the right choice, then there are no added problems.

The Wine Drinkers Point of View

The Rocky Mountain News posted an article about alcohol and pregnancy in 2006. It created quite a stir of controversy. In the article “Timing plays crucial role in drinking’s effect on pregrancy,” Dr. David Manchester, a medical doctor, states that for “people who don’t have a drinking problem but had a good time and were a little tipsy, there’s no real evidence to say your pregnancy is at increased risk.”

Other wine drinkers agree that alcohol can harm the fetus but argue that there is no proof of a limited amount of consumption causing problems. The conclusion, at least from the Women Wine Critics Board, is that “when it comes to drinking, evidence demands interpretations and decisions require judgment. Women are capable of choosing for themselves.”

While women are capable of choosing for themselves, there is a strong risk against another human being. Regardless of whether safe drinking is completely proven or not, the fact is that it possibly hurts your child’s health. Is that a possibility you want to risk?

The No-Alcohol Perspective

According to Becky Hand, a registered dietician, “when you drink alcohol, your baby is drinking it too. Therefore, you should avoid all forms of alcohol when you are pregnant. This includes beer, wine and hard liquor. When a pregnant woman drinks alcohol, it quickly reaches the baby through the blood stream. Drinking alcohol during pregnancy may result in Fetal Alcohol Syndrome, lower birth weight, physical deformities, mental retardation, and motor development complications. There is no data to support a safe level of alcohol consumption during pregnancy. Therefore, medical experts recommend avoiding alcohol completely during your pregnancy.”

Any kind of alcohol – whether it is wine, beer, or liquor – makes its way through the blood stream and to a baby. WineIntro.com tells us that “decades of research has been done now on the very serious affects wine has on a growing fetus. Alcohol can affect the new child – even in small amounts.”

It doesn’t really matter how much you drink, according to these experts. You’ll always pose a risk to your unborn child.

Dr. Alan Greene warns that “alcohol is now recognized as the most common major destructive environmental agent to which a fetus is likely to be exposed. It is directly responsible for 10-20% of mental deficiency with IQ’s in the 50-80 range, and one in six cases of cerebral palsy.”

It’s a sobering thought. Your decisions during pregnancy have the chance of shattering a life that is yet to be born and potentially harm somebody for the next 80+ years. The risks are proven and you can certainly avoid them, but the choice to drink during pregnancy is really up to you.

Other Risks

There are many other aspects to worry about when you are pregnant. Many processed foods are loaded with chemicals that could hurt your unborn baby. While some people conclude that there is nothing we can do about this issue but to just hope for the best, others have decided to do the best they can to ensure a healthy life for their child.

When you are pregnant, it is your job to do everything within your power to give your child the best chance for a healthy life. Every mother wants a healthy child, and many are doing the best that they can to ensure that these days. Unfortunately, others would rather roll the dice and hope that they come out winners.

Do Your Best

If you are unsure whether or not wine is the best choice of drink to consume while you’re pregnant, then why not stay on the safe side?

By maintaining a healthy lifestyle and avoiding alcohol or other harmful substances from reaching your child, you will feel great about your efforts. You won’t know for sure whether you could have had another drink or two when you were pregnant, but when you have a healthy son or daughter, you won’t care.

Dr. Green points out that “the choices we make do make a difference. Each decision creates ripples that travel forward throughout our lives. We have many, many opportunities to create long-lasting positive influences for our children. Pregnant women, in particular, can give their children a tremendous gift by avoiding alcohol while their babies grow within them.”

By playing it safe you will be setting the tone for the rest of your life. Even when your child is born, it will always be in your best interest to give up some of your desires in order to provide a healthy lifestyle for your family. It’s a habit worth getting used to now.

Is a glass of wine guaranteed to hurt your child’s growth? No. But there is a chance. That chance, no matter how slight it is, isn’t worth the risk. Until doctors are able to prove that wine does not affect a child’s healthy development, always opt against taking a drink while you are pregnant.

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A common misconception is that the headaches are caused from an allergy to the sulfides present in all wine. There are a very small number of people who are allergic to sulfides, but if you had that allergy, you wouldn’t have to wonder about it. You would know without a doubt, for two reasons: First, the allergic reaction to sulfides is not a headache, but anaphylaxis, causing the throat to swell shut, abdominal cramping and an inability to breath. This reaction can occur within seconds of ingestion, and requires the immediate administration of epinephrine, or death can result quickly. Second, sulfides are present in many foods such as dried fruit, and vegetables like raisins, dates, prunes, Trail Mixes, celery, carrots, tomatoes, and other products containing them like cereals, candies, soups, etc… Sulfides are not unique to wine.

There are a few people who experience difficulty after drinking white wine, but the main culprit for wine headaches is red wine, so much so that it has been given it’s own designation, RWH (Red Wine Headache). In rare cases, the headache could be a result of an allergy to certain histamines. Red wine can contain up to 200% more histamines than white wine. People with this allergy are deficient in a particular enzyme. The deficiency, coupled with the alcohol can cause the headache/flush response. Fortunately, this can be easily prevented by drinking a cup or two of black tea before drinking red wine, and if you are making a night of it, a cup at periodic intervals. Black teas contain quercetin, a bioflavonoid that inhibits the reaction to histamines.

Another suspected cause is the amount of tannins in the wine. Tannins are flavoniods that give wines their mouth-drying bitterness. Tannins are contained in the skin, seeds and stems of grapes. The skins give wine it’s red color, which is why red wines have so much more tannins than white wine.  Tannins can cause a release of serotonin in some people. Serotonin is the neurotransmitter associated with pleasure, happiness, and well-being. It is secreted in the brain, and is triggered by almost anything a person enjoys doing. However, excess serotonin  can cause headaches, and is also one of the causes of migraine headaches.

Winemakers try to limit the amount of undesirable tannins from seeds by pressing the grapes gently during the juice extraction process. Wines can also absorb more tannins from the wooden barrels they are sometime aged and stored in. But it is a trade-off, because some tannins are necessary to prevent oxidation in wine. As wine ages, these precipitate out into the sediment, so young wines have a much greater potential for headaches. People who suffer from RWH may still be able to enjoy red wine by simply drinking more aged wines.

French red wines from Bordeaux, and some Italian wines are particularly high in tannins when young. Other wines with high tannin levels when young are Cabernet Sauvignon, and Syrah/Shiraz. Some red wines that are low in tannins are Burgundy, Pinot Noir, and Beaujolaise. One way to tell a low tannin red wine on the shelf is to look for the traditional sloped-shouldered “Burgundy Bottle”, especially on European wines. There is a marked difference in tannin levels between different varieties and brands of red wines. If you suffer from RWH and this is the cause, unfortunately, there is not much you can do about it other than trying to stay with low-tannin red wines, stick to white wine, or avoid wine completely.

Another answer to the question “Why do I get headaches from wine?” may be the release of prostaglandin, caused by various compounds unique to red wine. There are people who are unable to metabolize prostaglandins, which are trans-membrane receptors present in smooth muscle tissue. Prostaglandins are lipid compounds derived from fatty acids. They do many things, one of which is to cause dilation, and constriction of vascular smooth muscle. The brain is made of vascular smooth muscle tissue, hence the headache when an excess of prostaglandins are released, and not metabolized.

If this is the cause, there are preventative measures available. Acetylsalycitic acid (Aspirin),  is a prostaglandin inhibitor, so taking one an hour or so before consuming wine may help. Other prostaglandin inhibitors are Acetaminophine (Motrin, Tylenol, etc…), and Ibuprofen (Advil). Do not use acetaminophen because in some people, it can cause acute liver failure when combined with alcohol, or Ibuprofin, which can cause stomach bleeding when mixed with alcohol.

The last possible cause of headaches could be an adverse reaction to certain yeasts, or bacteria that may be present in some wines.

If headaches after drinking wine is a persistent problem, you have two choices: Avoid drinking alcoholic beverages (the obvious solution), or consult with a physician. A physician may be able to pin-point the exact cause, and offer solutions.

The reason that there is so much disagreement as to the causes of headaches associated with wine drinking is that there is no great interest in financing research for it. Rather than spend money on research, the federal government would most likely just say “stop drinking”, instead of facing flack from the wine industry. And the Wine Industry has no interest in funding research, because they will not want to bring up the issue that there is a problem.

Of course, nothing in this article is intended as medical advice of any kind. It is for informational purposes only. If you keep asking yourself “Why do I get headaches from wine?”, you really need to be posing that question to your doctor.

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