Wine Review: December 2007

By Leith Jarjosa, Red Wagon Wine Shoppe

New Year’s Eve is the most popular time of the buying year for Champagnes. As you can imagine, like wines, there are many different names from which to choose. Here is a short review of some champagne that may compliment your festivities. Whether a casual night with friends or a high-end night that deserves something very special, you can definitely find something to make the night enjoyable.

Taittinger Nocturne

After the introduction of Prélude, the house of Taittinger introduces Nocturne. It is a perfect late night bubbly, with a highly distinctive body and smoothness produced by a blend of 40 percent Chardonnay and 60 percent Pinot Noir and Pinot Meunier grapes aged on yeast for at least four years. It has a light golden color and fine mousse give way to aromas of white blossoms and ripe fruit. It is very smooth in the mouth with yeasty flavors and a citrusy finish. Price: $65

Piper-Heidsieck Cuvée Sublime

Piper-Heidsieck is showing its sweet side with this Demi-Sec cuvée, but don’t be fooled by the “semi-dry” moniker: this is a sweet sparkler. Demi-Secs by definition contain more residual sugar, and this selection is no exception. Winemaker Régis Camus chose Piper Heidsieck’s characteristic cuvée as a base and has accentuated softer aromas of flowers, dried fruits, vanilla and cinnamon. The result is a Champagne with deeper, stronger undertones. A combination of freshness and fullness on the palate reveals hints of caramelized pineapple, with vanilla and cinnamon spices displaying a warm finish. Pair it with a lime pie or fruit salad to bid summer a sweet adieu. Price: $38

Moët & Chandon – Champagne Dom Pérignon Rosé 1996

When you uncork a bottle of Dom, you know the occasion and the company must be special. This high end champagne is boasted among the celebrity of our times, but you just may find a reason to put it on your table this New Year’s Eve. This premium champagne has already aged 10 years and could even be kept longer. It’s sensual taste will linger on your palate and make you yearn for every last drop. It is a Rose’ that will truly meet all expectations. Price: $400

Wine Review: November 2007

By Leith Jarjosa, Red Wagon Wine Shoppe

As the festivities of the holidays approach and your meal planning begins, it is also a great time to start thinking about fantastic wines to accompany your Thanksgiving Dinner, Christmas meal, or New Year’s celebration. Here are some great wines that can go with any occasion and sure to make any meal even better!

• The 2005 Trimbach Gewurztraminer from the Alsace Region of France is full, balanced and very aromatic. The wine is dry and shows classic restraint with some exotic and spice character. You can find this great white wine from $14.99 – $19.99.
• Another great choice is the 2005 Sebastiani Pinot Noir from the Sonoma Coast in California. This family has been around since 1904 and has produced some fantastic wines. This Pinot is a fruit forward wine with richness and complexity. This is more of a Burgundian Style wine. It is priced from $15.99 – $19.99.
• Finally, the 2005 Chalone Vineyard Estate Pinot Noir in Monterey County offers great blackcherry, tea and spice notes. A pioneer in the California wine industry, Chalone Vineyard began in 1919. This Pinot is a great foodwine. Price point on this vintage is $34.99 – $39.99.

Weight Loss for Life

With Tom Rifai, MD

Statistics state that over 100 million adult Americans are overweight or obese. This may surprise you. After all, every day we read in the paper, see on television, or hear on the radio how obesity is a major risk factor for heart attacks, diabetes, cancer and more. So why is it that with all of this information so readily available to us through clinical studies and public awareness campaigns we are still seeing a rise in obesity in America?

Well, where do we begin to look for the answer? We hear experts say, “Carbs, no carbs; fats, no fats; count calories, cut portion sizes, eliminate sugars, exercise, do this, do that.” This jumble of information can be overwhelming to anyone just getting started on a weight loss plan.

According to Dr. Tom Rifai, a board certified nutrition specialist, for some people it is simply the lack of knowledge of how to start dieting. “The knowledge of what to eat is lacking for many people,” says Dr. Rifai.

The American lifestyle is set up for obesity to thrive, according to Dr. Rifai. Fast food restaurants, foods high in trans fatty acids, and a sedentary lifestyle has helped cultivate an obese society.

“It’s the environment, the environment, the environment,” repeats Dr Rifai. “It is at school, at work, at home. We can’t change the world, but we can change what foods are in our home.”

Many people try to diet, but still bring unhealthy foods into their home to satisfy other family members’ cravings. Dr. Rifai says this is dangerous for the person trying to lose weight because the temptation of the food is always there.

“Will power can only take you so far, and eventually you are going to give in,” says Dr. Rifai. “The key is to not bring any of the indulgences into the house and don’t use excuses like: ‘I have kids, and the kids like cookies.’ That is ridiculous. There is no rule that says kids MUST have cookies.”

Many times people set themselves up for failure to lose weight right from the start by setting their weight loss goal too high. According to the National Institute of Health’s guidelines on weight loss, as little as a 5% to 15% reduction in body weight for an overweight individual can have a dramatic impact on his/her overall health, lowering their risk of many diseases. For a 200 lb. person, this equals a loss of only 10 to 30 lbs. A person setting a higher weight loss goal may be focusing on an inappropriate and therefore unattainable weight.

“A good weight loss program involves a doctor, dietitian and a support group when necessary,” says Dr. Rifai, referring to those who are obese. Successful weight loss is a commitment. The patient must be committed to changing their eating habits, lifestyle and environment, according to Dr. Rifai.

One such success story is Joe L. of Michigan. At 295 pounds, this senior citizen decided he was tired of being overweight. He made a commitment in July 2006 that it was time to finally shed the pounds that had accumulated over the last 45 years.

Joe’s story may be very familiar to many: “I’ve been on every diet. You name it. I could lose weight for major events such as my daughter’s wedding. I’d lose 25 pounds for pictures and everything, then I would gain 30 pounds back after. I started this program and I’ve lost 90 pounds in about 8 1/2 months. I never realized how bad I felt before I started this diet. I didn’t realize how much my weight impacted me after 45 years of consistently gaining weight.”

In addition to losing the unwanted pounds, Joe discovered that his health improved significantly. He was able to discontinue his blood pressure medication, reduce the dose of his cholesterol medication and begin resuming a more active life.

One of the keys to dieting is to “stay ahead of your hunger,” says Dr. Rifai. This consists of eating small, healthy portions of protein foods every 2-3 hours. This way you never get hungry and overeat.

“People can quit smoking, quit heroin or cocaine, but you can’t quit eating. We need to eat. The key is to not let yourself get hungry,” says Dr. Rifai. “Our bodies are designed to gain weight to survive.”

Exercise is another key element to losing weight, but it does not have to necessarily begin at the same time as the food modifications. However, an exercise regimen is important to maintaining the weight that you do lose, says Dr. Rifai. Unfortunately, our sedentary lifestyle doesn’t always lend itself to exercise.

“We went from building pyramids by hand back in ancient times to riding moving sidewalks from the north side to the south side of Somerset mall! I know it’s very stressful to walk that,” Dr. Rifai states sarcastically.

“Exercise can be as easy as parking farther away in a parking lot, gardening, mowing the lawn, or taking the stairs. It doesn’t have to be 2-3 hours in a gym.”

So many benefits can result from weight loss that most patients of Dr. Rifai’s find themselves with a new lease on life. The motivation that patients feel to continue the program and the benefits they reap from feeling better about themselves translates into more sustained outcomes.

“This is not a war on obesity for people, this is a war on poor lifestyle,” says Dr. Rifai. “Thus, the war requires a plan, and we give people that plan.”

Key mistakes people make is skipping meals to lose weight, says Dr. Rifai. By skipping meals, you are letting your body get hungry. When there is no nutrition in the body to feed from, then it starts feeding from your muscle, which in turn reduces muscle mass. With loss of muscle mass comes a decrease in metabolism, which in turn causes us to burn fewer calories and gain weight.

“Many people skip breakfast. You should never skip breakfast,” says Dr. Rifai. “You should always eat within one hour of waking. Think about it, you’ve gone through 7 to 8 hours without eating, and then you skip breakfast and add another 4 to 5 hours on to that time. You have to stay ahead of the hunger.”

Utilizing a multi-disciplinary approach to weight loss is the cornerstone to successful weight loss, believes Dr. Rifai. By exercising, changing your lifestyle and educating yourself on healthy foods, you are more likely to be successful.

“We teach you how to cook and eat properly. We don’t teach you to drink four shakes a day, because all you learn is how to drink four shakes a day. You don’t learn how to eat properly and nutritiously,” says Dr. Rifai. “There is a place for protein supplements, but as part of the whole program, not the focus of dieting.”

So, the question still remains. If we know being overweight is dangerous to our overall health, why do we continue to see obesity rising in America today? The answer may simply lie in knowledge.

Tom Rifai, MD, BCPNS, is a lipid disorder and bariatric specialist as well as Director of the UnaSource Weight Control Program in Troy, Michigan. He graduated with “Highest Honor” from Michigan State University with his Bachelors of Science in Psychology and Pre-Med in 1992. He received his Medical Degree from Wayne State University in 1999 and completed his Internal Medicine Residency at Beaumont Hospital in Royal Oak, Michigan, in 2003.

Wine Review: Spain’s Reds are Hot! And Afforable

By Leith Jarjosa, Red Wagon Wine Shoppe

Spanish wines continue to be red hot. There are hundreds of terrific wines available for under $20; many of those are under $10. Most of these wines are from great vintages from 2001 through 2005.

It amazes me how there is a great amount of wines from Spain that continuously find their way to the United States market. The top growing areas in Spain are Rioja, Ribera Del Duero, Priorat, Toro and Montsant.

This is a great time if you are planning to stock your cellar with wines that will age well and are not going to break the bank. Wines that could be consumed within the next year and others that could be put away for years.

There are two are two suppliers that you should keep an eye for – Jorge Ordonez and Eric Soloman.

Some wines I recommend that Robert Parker reviewed are:

2004 Finca Luzon Altos de Luzon

The seriously endowed 2004 Altos de Luzon is a blend of 50% old vine Mourvedre (52 years) and equal parts Cabernet Sauvignon and Tempranillo, aged 12 months in a combination of French and American oak. A dense ruby-purple color is followed by beautiful aromas of smoky licorice, black currants, cherries, and earth. Offering wonderful ripemenss, an alluring texture, sweet tannin, and adequate acidity; it certainly over-delivers it’s price.

90 points, Robert Parker

$14.99 – $17.99

2005 Senioro de Barahonda Carro

The 2005 Carro is an unoaked blend of 50% Monastrell, 20% Tempranillo, 20% Syrah, and 10% Merlot. Medium ruby-colored, it has a lovely perfume of damp earth, pepper, cassis, and blackberry. This is followed by a sumptuous wine with layers of ripe, sweet fruit, excellent balance, and no hard edges which totally belie its ridiculously silly price point. The wine is an awesome value. I had thoughts of a higher score but readers might think I’d lost my mind.

The Bellum project, in which Ole Imports is involved, started in 2002. it is dedicated to showing what can be achieved from 100% old-vine Monastrell in the up-and-coming D.O. of Yecla. It goes without saying that the price-to-quality relationship of these wines is extraordinary.

90 Points, Robert Parker

$9.99 – $12.99

« Previous Page