A glass of wine a day, keeps the Dr away...

This has been a debate over many dinner tables, is wine good for our health? The jury seems in on this one folks, while before studies showed correlation there are plenty of studies now proving causation. When Harvard educated Dr Sara Gottfried recently gave the approval saying "Tonight I am drinking Pinot noir, because it's highest in resveratrol, which mimics caloric restriction in its effects on keeping you young." We celebrated with a bottle of Mr P, our favorite Pinot noir of course. 

Here are 8 health benefits of drinking wine courtesy of Christine Quinlan:

1.The Benefit: Promotes Longevity

The Evidence: Wine drinkers have a 34 percent lower mortality rate than beer or spirits drinkers. Source: a Finnish study of 2,468 men over a 29-year period, published in the Journals of Gerontology, 2007.

2.The Benefit: Reduces Heart-Attack Risk

The Evidence: Moderate drinkers suffering from high blood pressure are 30 percent less likely to have a heart attack than nondrinkers. Source: a 16-year Harvard School of Public Health study of 11,711 men, published in the Annals of Internal Medicine, 2007.

3.The Benefit: Lowers Risk of Heart Disease

The Evidence: Red-wine tannins contain procyanidins, which protect against heart disease. Wines from Sardinia and southwest France have more procyanidins than other wines. Source: a study at Queen Mary University in London, published in Nature, 2006.

4.The Benefit: Reduces Risk of Type 2 Diabetes

The Evidence: Moderate drinkers have 30 percent less risk than nondrinkers of developing type 2 diabetes. Source: research on 369,862 individuals studied over an average of 12 years each, at Amsterdam's VU University Medical Center, published in Diabetes Care, 2005.

5.The Benefit: Lowers Risk of Stroke

The Evidence: The possibility of suffering a blood clot–related stroke drops by about 50 percent in people who consume moderate amounts of alcohol. Source: a Columbia University study of 3,176 individuals over an eight-year period, published in Stroke, 2006.

6.The Benefit: Cuts Risk of Cataracts

The Evidence: Moderate drinkers are 32 percent less likely to get cataracts than nondrinkers; those who consume wine are 43 percent less likely to develop cataracts than those drinking mainly beer. Source: a study of 1,379 individuals in Iceland, published in Nature, 2003.

7.The Benefit: Cuts Risk of Colon Cancer

The Evidence: Moderate consumption of wine (especially red) cuts the risk of colon cancer by 45 percent. Source: a Stony Brook University study of 2,291 individuals over a four-year period, published in the American Journal of Gastroenterology, 2005.

8.The Benefit: Slows Brain Decline

The Evidence: Brain function declines at a markedly faster rate in nondrinkers than in moderate drinkers. Source: a Columbia University study of 1,416 people, published in Neuroepidemiology, 2006.

Summary of benefits written by Christine Quinlan on Foodandwine.com 

Our Favorite Cookbooks

Good food and Good wine are some of life's greatest pleasures. Expand your reputuire of dishes with some of these amazing cookbooks- all are staples in our kitchen!

1. Nigel Slater's cookbooks make excellent bedside reading - except that you will find yourself sneaking downstairs to the dark kitchen to rustle up something from the fridge.... Appetite is a super book for teaching newbie cook some excellent basics, without reading in anyway like a textbook. He makes it quit clear that to rely on a recipe, for the most part, defeats the whole purpose of cooking--it is as much about the journey as it is about the destination. Find it here.

2. French is a comprehensive collection of timeless French recipes. While staying true to the French tradition, Chef Damien Pignolt takes prides in making sure his recipes are suited to home cooking in a domestic kitchen. His clear, unfussy instructions and friendly advice will give you the confidence to expand your culinary repertoire. Be sure to try the Fresh Rasberry Tart and Creamy Fennel Soup. This book will help you create many memorable dining experiences, get it here.

3.The Nourished Kitchen is based on the Farm to Table approach and Traditional Foods Lifestyle. Traditional foods are described as "...the foods of gardens and of farms. They represent a system of balance, emphasizing the value of meat and milk, grain and bean, vegetables and fruits." The Nourished Kitchen works with the "philosophy that combines sustainability, balance, tradition and community involvement." With recipes like Old-Fashioned Meat Loaf with Gravy and Fermented Vanilla Mint Soda this book is a real favorite, buy it here 

4. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. This cookbook is approachable and the recipes are actually something you will make, again and again. Be sure to check out the best Hummus recipe and the roasted califlower salad.  Buy the book here.

5. A Year In My kitchen is  seasonally inspired and produce led, Skye Gyngell maintains that her secret is 'not to mess with good ingredients - just to turn the volume up'.  "Try a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta to cheer you through the dark winter days." Find it here.

6. Uncomplicated and stunning. Sunday Suppers could serve a double purpose as a beautiful coffee table book. "For those who yearn to connect around the table, Karen Modagi's simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations." Find this beautiful book loaded with simple yet gourmet recipes here

How Is Red Wine Made?

Sound smarter at your next wine tasting, check out this simple explanation of how red wine is made by Jelle De Roeck.

A Gorgeous Appetizer To Pair With Mr P

Wild Mushroom and Burrata Bruschetta

This appetizer is delicious and rich, pairing perfectly with the earthy flavors of our Pino Noir, Mr P. 


  1. 1 pound shiitake mushrooms, stems discarded and caps quartered
  2. 1 pound cremini mushrooms, quartered
  3. 2 garlic cloves, minced
  4. 1 1/2 teaspoons chopped rosemary
  5. 1 teaspoon finely grated lemon zest
  6. 1/2 cup extra-virgin olive oil, plus more for brushing
  7. Salt and freshly ground pepper
  8. 16 slices of peasant bread (from a long loaf), about 1/3 inch thick
  9. 1 pound burrata cheese, cut into 16 slices
  1.  In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour.
  2.  Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
  3.  Top the toasts with the mushrooms. Top each with a slice of burrata and serve.

Recipe from Food & Wine chef ETHAN STOWELL