Posts are circulating around the blogosphere like crazy lately about new studies showing grape seed extract to kill leukemia cells. It triggers apoptosis, which essentially means the cancer cells commit cell suicide. Fascinating stuff. The significance of grapes… we’ve talked about resveratrol here a lot and the anti-oxidant healing powers of wine. This stuff is becoming quite the cultural phenomenon. Grapes? who would have thought

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With all the smoothie bars opening up and the natural supplements and herbs flooding the market, I’m starting to wonder if we’ll even need solid food in the future. They say that modern day man evolved at the point of creating fire, because it allowed us to cook our food, thereby using less energy on digestion and more energy on mental development and awareness. Could this trend continue to the point where we don’t even need food anymore and get all of our nutrition from liquid energy?

I personally love smoothies and protein shakes. They give me almost everything my body needs. I get vitamins, anti-oxidants, and amino acids (whey protein concentrate and/or whey isolate protein), all of which are the key building blocks to growth, energy and vibrant health. Lol, add in a little metamucil and carbs, and I’m good to go.

However, this new way of eating would obviously take away one of life’s greatest pleasures, that of the taste experience. There’s really nothing better than eating a fresh piece of salmon or some creamy italian gelatto… it’s the texture variety mixed with the blend of tastes. Regardless, I have my juicer and I love my smoothies and  whey shakes. I could definitely see my diet moving more and more to liquid energy as the days go buy. Better for evolution? That’s for you to decide.

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For the reward given – cooking steak is probably one of the best things you can do to entertain guests. It’s so easy and there’s really no better accompaniment for steak than red wine.

I like to buy a whole Angus fillet and cook it first before cutting it into fillet steaks, this way you can keep the juices and really preserve a lot of the flavour. It also presents a perfect opportunity to do what any male wine millennial, or any male for that matter – likes most… marinade. Like making hot-sauce, there is perhaps no time more satisfying to a man than when given the chances to marinade something. There’s a certain feeling of alchemy in preparing the meat that really doesn’t come with other pre-preparation chores like peeling potatoes or rolling pastry flat.

The ingredients for getting a steak ready are quite simple: rock salt, English mustard, lemons, pepper, red wine, olive oil, chopped garlic and mixed spices. Adding lemon juice helps seal the steak and within minutes the pinkish colour will disappear and the fillet will start to gain a more cooked sort of colour. At this point I roll the fillet in a bed of rock-salt before smothering it in a healthy dose of English mustard mixed with spice and crushed garlic. Once done, leave it to soak in a pool of red wine on top of a bed of diced onions allowing the blood and fermented juice to comingle.

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Inspired by the ancient alchemists of our past, I myself am always in search of the elixir of life. I’ve always had a fascination with wine as it’s the only commercial product I know of that represents the true essence of nature. Talk to any real winemaker, and you’ll realize creating wine is an artistic process of allowing nature to run its course, and as the winemaker, you become a part of the process rather than controlling it. You become one with nature, which is what in essence happens when you consume the product, thereby transferring the enlightenment full circle.

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To kick-start my new program I enjoyed the 2006 Gadais Pére et Fils Muscadet Sèvre et Maine from the Loire Valley. Something interesting was happening here, there was a sweetness on the nose of vanilla and chocolate chip cookie dough. When I tasted it though, there was a slight sweetness upfront, but then the dryness came out with a mild effervescence. On the palate I was picking up a gummy bear fruit flavor ending with sugar cookies. Sounds delicious, well it was, and this certainly has Wine Your Diet written all over it.

For those of you not familiar with Muscadet, it is a region within the Loire Valley in North West France. The grape is Muscadet, but if outside of this area will go by Melon, such as Melon de Bourgogne. This wine can be both white and red. Though the name is similar to Muscat, it is not related.

If you are looking to eat something with this, I would go with something light such as seafood. This is great wine with Read the rest of this entry »