Sauvignon Blanc, Cabernet Sauvignon, Pinot Noir, Shiraz – my list goes on…I love vino! It tastes good, it smells good and it’s good for you.
It has fewer calories than beer or hard liquor, and regular moderate wine consumption has been proven to reduce your risk of developing a multitude of illnesses such as heart disease, diabetes and cancer. It also reduces your risk of stroke or heart-attack by 50%. What’s not to love?
Here’s why: Wines are rich — Bill Gates rich — in antioxidants. These antioxidants are where the magic happens. The most popular of these antioxidants is Resveratrol. Resveratrol hit the mother lode with all the talents it brings to the table – it increases good cholesterol, counteracts the aging process and even stops the formation of fat cells. Seriously? Resveratrol is my new BFF.
Both red and white wines are full of antioxidants, although at lower levels in white wines – or so we’ve been told. Until recently, it was thought that the much desired Resveratrol is most potent in red wine. In fact, French Pinot Noir held first place in the Most-Likely-to-Pack-an-Antioxidant-Punch Contest. Now, however, scientists believe that New Zealand Sauvignon Blanc from the Marlborough Valley now owns that title, with a reported, two times as many antioxidants than any other wine in the world! Kiwi’s! Who knew?
Pinot? Sauvy? Enough name dropping – wine snobbery is not my thing. My wine experience is for fun, and appreciation of the craft. I like what I like, which is why I feel so painfully guilty pouring the end of an unfinished bottle down the sink. On a recent trip to Napa, I actually apologized to the waiter for leaving an unfinished bottle on the table, as if he paid for it. It feels like such a waste, because it is. Thousands of drops of precious wine are wasted everyday!…Too dramatic?
Well, the days of wine wasting are over. Turns out, wine is good for a lot of things. Here are some Sydology tips on how to make the most of what’s left in the bottle.
The acid and antimicrobial properties of wine make it a perfect and safe disinfectant. Use it to wipe down surfaces, but be careful not to stain porous materials like grout or tile. It even kills E. coli and Salmonella, making it ideal for rinsing fruits and veggies.
Rub it in my face why don’t ya
Turns out those antioxidants do wonders for skin too! That wild and crazy Resveratrol tightens the skin by boosting collagen, thus reducing the appearance of fine lines and also protects against free radicals. But wait, there’s more: Acids in the wine effortlessly exfoliate, leaving skin radiant. For real! The French have been using wine in cosmetics for years. Cut out the middle-man by trying some of these tricks.
No joke. Right out of the bottle. Red wine can do wonders for acne and eczema. The tannins may irritate sensitive skin and those with rosacea. Therefore, sensitive-types should stick to white wine, which is milder and improves dry skin. Try diluting it with water and making a body spritz.
This smells redonkulously delicious and it works: Baby soft skin for days!
5 T raw sugar
5 tsp dark brown sugar
3 tsp honey
2 T red wine
Mix all ingredients in bowl until it forms a paste – scrub!
Yields enough for one full body scrub. Store in fridge for up to two days.
Pretty sure I spent quite a bit of money for this exact facial at a spa in Soho. Try not to eat your face.
1 c greek yogurt
1 T honey
3 T wine
Whisk together, apply liberally to face, leave on for 10min and rinse.
These are so simple, they are stupid – in a good way. Try them. You’re welcome!
Best with a sweet wine, think Reisling or left over dessert wine.
Pour wine into ice trays and freeze. Throw the wine cubes and regular ice cubes in the blender when you are ready – slushify to your preference. The end.
2 cups of red wine, not too fruity
1/2 cup of sugar
Put wine in pot and boil to reduce by half. Then add sugar. Return wine and sugar to a boil. Keep it at a fast and furious boil until it looks like syrup. 220 degrees on a candy thermometer or until it coats a metal spoon.
Drizzle over fruit, ice cream, waffles, cheesecake, your fingers. Store in a jar, in the fridge for months.
Wine and Cream Cheese Brownies
Amazing. Know why? They contain the holy food trinity – wine, cheese and chocolate! Amiright?
Sophisticated flavor in a special Jean-Georges kinda way. I call them Perfection Brownies or OMG Brownies.
1/2 cup butter
1/2 cup unsweetened cocoa powder
1 cup sugar
3 eggs, divided
1 teaspoon pure vanilla extract
1/2 cup Merlot (any red non-fruity wine works just fine)
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
4 ounces cream cheese, at room-temperature
1/2 cup confectioner’s sugar
Preheat oven to 350°F. Grease an 8x8x2-inch pan.
Melt the butter in a small pan over low heat. Remove the pan from the heat and pour the melted butter into a large bowl.
Add cocoa powder and mix to combine. Add sugar and mix well.
Add 2 eggs, one at a time, and blend until incorporated.
Add vanilla, wine, flour, and salt. Combine until mixed.
In a separate medium bowl, blend cream cheese, confectioner’s sugar, and remaining egg.
Pour half of the brownie batter into the pan. Spread the cream cheese mixture on top of the brownie batter. Pour remaining brownie batter on top of the cream cheese mixture. Swirl with a knife.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Whether the wine that was saved for later gets forgotten, or the bottle that was just opened isn’t quite what you had in mind – pause before pouring out that nectar of the gods and its wealth of antioxidants.
There are no excuses. Drink it, eat it, drip it, spritz it – or smack its ass and call it Sally, just don’t waste it!
Louis Pasteur once said, “Wine is the most healthful and most hygienic of beverages”. I couldn’t agree more! So wine a little, it will make you feel better, inside and out.