Nutrition

TASTE! Time to chill

Dining outside, once merely a nice summertime option, is now a requirement in many communities around the nation. The ambiance of al fresco dining notwithstanding, it presents a challenge for

VINO those of us who enjoy a glass of wine with lunch

ROBERT WHITLEY or dinner on a warm summer day. As temperatures soar, maintaining the proper chill on a glass of white wine can be difficult. Even a glass of red wine, ideally served at room temperature, is problematic.

Room temperature was never meant to be 80-plus degrees F.

On one recent outing, I spied a guest at a nearby table tossing ice cubes into his glass of chardonnay.

This works.

I confess I’ve done it myself. But melting ice cubes will dilute your wine and water down the experience, so to speak.

It’s probably not the ideal solution.

The better option is to ask your server to pour your wine by the glass a half-glass at a time. Only problem there is getting your second helping if the restaurant gets busy and the server is slammed.

The even better option is to order a full bottle and request an ice bucket. This works especially well in states that allow partially full bottles to be brownbagged and taken home.

On the warmest days, even a bottle of red wine needs an ice bucket, unless drinking warm red wine is your thing.

Generally, though, red wines served too warm tend to taste harsh. I do not recommend!

Tasting Notes

Wines are rated on a 100-point scale. Wines are chosen for review because they represent outstanding quality or value, and the scores are simply a measure of this reviewer’s enthusiasm for the recommended wine.

J. Lohr 2016 Cuvee St. E, Paso Robles ($60) – This vintage of St. E departs a bit from the theme (saluting the emphasis on merlot and cabernet franc in the Bordeaux district of Saint-Emilion). With an unusual reliance on cabernet sauvignon (41%), all is forgiven when you taste the wine. Richly layered aromas of blackberry, plum and cassis give the wine impressive heft and a long, complex finish. Notes of oak vanillin and pencil shavings signal its close relationship with the Bordeaux model. All in all, it’s another winner for this ambitious Bordeaux-blend project from one of California’s most accomplished producers. Rating: 95.

Domaine des Quatre Vents 2018 Fleurie AOC, France ($23.99) – This was one of Georges Duboeuf’s favorite domains. The king of Beaujolais admired its combination of delicacy and depth, for it is one of those rare wines of Beaujolais that you would dare age. The 2018 offers a spicy combination of red- and black-fruit aromas, a lifted floral note and silky tannins. It’s a keeper! Rating: 94.

Tongue Dancer 2019 Rose of Pinot Noir, Sonoma Coast ($22) – Winemaker/ proprietor James MacPhail is meticulous to the point that he inoculated this wine with yeast from the Bandol region of France, legendary for its crisp and delicious rose wines. Add to that bit of inside information the fact that it is made using the saigne technique (bleeding off the juice from wine otherwise meant to be made as table wine) with grapes from some of the most coveted pinot noir vineyards in California. You get the idea. It’s magic in a bottle, courtesy of one of California’s most respected winemakers. Rating: 94.

Sarah’s Vineyard 2018 Pinot Noir, Tondre’s Grapefield, Santa Lucia Highlands ($48) – The Santa Lucia Highlands district of Monterey County, with its cool summer nights, is home to some of the finest examples of pinot noir produced in California. This vintage from Tondre’s Grapefield is a beauty, showing cherry and raspberry notes, a hint of earth and firm tannins that should resolve with another year or so in bottle. Rating: 92.

Decoy 2018 Merlot, Sonoma County ($25) – Still one of the best values in California red wine, the Decoy merlot delivers a rich, complex palate of red and blue fruit flavors; an attractive touch of oak vanillin; and supple tannins that invite easy sipping now, though with its stout backbone, it can stand up to savory roasts and grilled meats. Rating: 90.

Follow Robert on Twitter at @wineguru. To find out more about Robert Whitley and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at creators.com.

What to do when life gives you cherrieS

• cherry pie • cherry margaritas • cherry sangria • barenaked cherries TASTE!

Brought to you by the Reader Council on Good Taste

NUTRITION

Kicking the sugar habit

BY CHARLYN FARGO Creators Syndicate

Most of us – despite being around our kitchens more due to this COVID-19 seclusion — are all about trying to break the sugar habit. It’s not that sugar is banned from a healthy diet; it’s just that it’s easy to overdo sugar consumption. One of the problems is that sugar wears many disguises on a food label. It can be called honey, coconut sugar, brown sugar, corn syrup, agave, brown rice syrup or maple syrup. Sugar is added to 68% of packaged foods and drinks in the U.S. Being mindful of products that contain sugar

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– and how that sugar is labeled – is a way to begin reducing your sugar.

Sugar can be in plant-based milks, nut butters, bacon, ketchup and even chicken stock.

Naturally occurring sugars in fruit, veggies and even milk typically don’t need to be on your worry list, as they come bundled with nutrients, fiber, vitamins and antioxidants.

It’s the added sugars that are a problem. The U.S. Department of

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Agriculture recommends limiting added sugars to 10% of your daily calories. For a 1,600-calorie diet, that means no more than 160 calories, or 10 teaspoons from added sugars per day.

The American Heart Association recommends even less – 100 calories from added sugar, or 6 teaspoons a day.

How to break the sugar habit? • Read ingredient lists, and choose low-sugar options. • Reduce your stress. I know it’s hard in times like these, but a workout, walk, hobby or other diversion will be much more helpful than a sugary snack. • Get enough sleep. We make much better – and healthier – choices when we’re properly rested. • Reduce sugar in baked goods by adding overripe bananas, applesauce or dates instead of sugar. • Rather than cutting the acid in a tomato sauce with sugar, try adding grated carrots, butternut squash or sweet potatoes. • Replace the sweets in your diet with fruit. • Toss fresh or dried fruit into your oatmeal to replace some of the sugar.

Q and A

Q: Should I eat fruit to lose weight?

A: Eating whole, fresh fruit is associated with weight management and weight loss, especially in people trying to lose weight.

In a study published in Frontiers in Nutrition journal, randomized and controlled trials found that increased consumption of whole, fresh fruit promoted weight management and weight loss over a 3- to 24-week period.

Researchers also found that eating a piece of whole fruit before a meal helped with weight loss.

RECIPE

Here’s a recipe for a lower-calorie, lower-sugar Waldorf salad. It’s from California Walnuts.

REFRESHING WALDORF SALAD

1/3 cup nonfat Greek yogurt 1/2 cup walnuts, toasted, coarsely chopped 2 tablespoons mayonnaise, preferably made with canola oil 1 teaspoon lemon juice

1 teaspoon honey 1 cup chopped celery 2 medium apples, chopped (about 2 1/2 cups)

In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice and honey until smooth.

In medium bowl, toss together the toasted walnuts, celery and apples.

Pour the dressing over the salad, and toss to combine. Makes 4 servings.

Per serving: 200 calories; 4 grams protein; 19 grams carbohydrates; 14

grams fat; 3 grams fiber; 85 milligrams sodium.

Charlyn Fargo is a registered dietitian at Hy-Vee in Springfield, Illinois, and the media representative for the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at creators.com