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Cheers to our HEALTH! Really. "Champagne" [sparkling wines] are good for you
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Wine Health with Bex Bishop, Winemaker at BX of Napa

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Cheers to our HEALTH! Really. "Champagne" [sparkling wines] are good for you

BX BUBBLES Blanc de Noirs Brut contains pinot noir black wine grapes which were essential ingredients to the results of the study. Make sure you don't mistake any bottle of fizz for the proper stuff, but seek the pinot noir components of bubbles.

I love it when good news comes from new research. So let's celebrate! No, really, I mean the research says it's healthy to pop the cork on that Blanc de Noirs, regularly, and celebrate. The newest buzz is a study about SPARKLING WINE - shortened in our English vernacular slang to CHAMPAGNE (one word is better than two?) which in actuality only applies to sparkling wines from the Champagne region of France. But the point of this study's finds relates to all BUBBLES (my one word answer to sparkling wines of the world) that contain black wine grapes such as pinot noir. 

So what's the news on it? That's it actually HEALTHY to have ... 3 glasses of bubbles a week, even better than none! Now we can truly say CHEERS TO OUR HEALTH over that gorgeous flickering tulip flute.

Here are a few articles on this topic. Two points to keep in mind:

  • The research points to bubbles made from black grapes so look for bottles labeled "Blanc de Noirs" which means pinot noir grapes went into it (though not necessarily 100%). SHAMELESS PLUG: BX BUBBLES ARE BLANC DE NOIRS!
  • This study was conducted on lab rats (lucky rats!)


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by Lawrence LeBlond for redOrbit.com – Your Universe Online

Researchers from Reading University have found that three glasses of champagne per week could help prevent the onset of brain disorders such as dementia and Alzheimer’s disease. The team discovered that a compound found in black wine grapes (Pinot noir and Pinot meunier) help fight forgetfulness.

Champagne, which is made using these types of grapes, could now be just the right beverage for tackling dementia before it has a chance to set in. This is not the first time the bubbly has been touted for its health benefits. The same Reading team found in 2009 that champagne is good for the heart and blood circulation.

The memory-helping compound in champagne, however, is much different: phenolic acid. About 80 percent of all champagne is made from the two black grape varieties blended together with a white Chardonnay grape. The researchers, led by Jimmy Spencer, a biochemistry professor at Reading, found that phenolic acid provokes a noticeable boost to spatial memory, allowing the ability to recognize surroundings and help people find their way home.

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By Victoria Ward for The Telegraph UK

Prof Spencer told the Mail on Sunday: "The results were dramatic. After rats consumed champagne regularly, there was a 200 per cent increase of proteins important for determining effective memory. This occurred in rats after just six weeks. We think it would take about three years in humans.
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The study showed three glasses of sparkling wine a day improved memory and could theoretically hinder brain disorders such as dementia and Alzheimer's disease. Further study is required (we call dibs), but it appears the compound found in the black grapes (pinot noir and pinot meunier) used for these wines are the key. These are the same saintly, Nobel Prize-deserving researchers who discovered champagne has similar heart benefits to cocoa (read: chocolate) and red wine. How do you say "happiest lab on Earth" in Swedish?
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Cheers! Now *POP* that bottle of BX Bubbles Blanc de Noirs!
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Recycled Grape Guts Go Green

I wanted to make "chardonnay shots" out of the wine slime that remains in the tank after the yeast and sediment settle and the wine is racked off. It tastes like a delicious protein filled yogurt shake, though a bit scary in color! Here, Oregon State researchers are finding ways to use the pomace! Let no part of the grape go unused!
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Researchers turn winemaking trash into potential treasure

Pomace, the waste from wine processing, could be a fine new way to turn a profit for winemakers, according to Oregon State researchers.

While you're recycling the bottle and cork of that full-bodied, peppery shiraz, food scientists at Oregon State University are working on recycling pomace — waste from processing grapes into wine.The industry has to deal with more than 4 million tons of grape pomace a year, according to a press release from OSU

Mostly, the wineries pay to remove their waste, but some is used for crop fertilizing and feeding cows.But now, OSU researchers have found all sorts of uses for the stems, skins and seeds that are the detritus of wine production."We now know pomace can be a sustainable source of material for a wide range of goods," said researcher Yanyun Zhao, a professor and value-added food products specialist with the OSU Extension Service. "We foresee wineries selling their pomace rather than paying others to dispose of it. 

One industry's trash can become another industry's treasure."The researchers experimented with waste from pinot noir, merlot, Morio muscat and Müller-Thurgau grapes — paying attention to the difference between red and white grapes' processing treatments that result in variance in sugar, nitrogen and other chemicals in the pulp content.

The team took the pomace, which is chock-full of dietary fibers and phenolics (chemical compounds that act as antioxidants), and transformed it into powders which can be used in foods.For those who are gluten-free, the powders could be quite a breakthrough. When the researchers added it to muffins and brownies, it increased the fiber and antioxidant levels of the goods, plus decreased the need for traditional flour by 15 percent. They are continuing experiments with the pomace powder in yeast breads.

"Adding fiber-rich ingredients can change a dough's absorption qualities and stiffness," said OSU cereal chemist Andrew Ross. "We're trying to find the right balance of pomace in dough while measuring the bread for its density, volume, color and taste. Commercial bakeries need this information before using pomace flour for large-scale production."Adding the powder to yogurt and salad dressings resulted in slowing microbial growth and the breakdown in fats. In other words, it produces a longer shelf life for the products, with bonus dietary fiber.

For fruits and vegetables, the researchers created stretchable, "colorful, edible coatings and films," which also controlled certain bacterial growth, added antioxidants and slowed the drying process.Beyond foodstuffs, the researchers experimented with making biodegradable boards, which handily could be made into "containers, serving trays and flower pots." The pots degraded well in the soil, taking only 30 days to compost by 50-80 percent.

For wineries, especially in the Pacific Northwest and California, the researchers' work can only be good news. According the university press release, "Now, OSU is seeking to establish partnerships with companies interested in marketing the products it developed."