We've already been through most of the reasons why, really, you SHOULD have that sixth glass of red wine over dinner. In case you still get a look of suspicion from someone even after your convincing argument that you are treating your herpes, lowering your bad cholesterol, and preventing melanoma, here's the one final excuse you can use: we're evolutionarily predisposed to drink. Yes that's right, now you have Darwin on your side. I shudder to think about how this is going to play out in AA sessions all over the country, but it turns out that primates (us) as well as other animals are actually more attracted to foodstuffs and drinkstuffs that produce ethanol.
For those like me who have very little high school biology left rattling around upstairs but might manage to retain some odd facts here and there, ethanol is the stuff that fruit produces while it ripens, and more ethanol equals more ripening (which is why grandma always put fruit in a paper bag, and why most big agribusiness picks its fruits unripe and pumps the trucks full of ethanol to ripen the fruit on its way to the grocery store.)
In any case, one of the biggest producers of ethanol is the fermentation process whereby fruit goes to booze. Now some scientists say that we are evolutionarily sensitized and attracted to ethanol.
Primates appear to have a highly developed sensitivity to the smell of ethanol, Dudley said, which may give them an edge over other fruit-eating animals. And this sensitivity may have been passed on to humans. Today, we continue to be attracted to foods that benefited our ancestors.So THATS why I have such a hard time passing up a good buy from Premier Cru. Oh well, can't fight evolution.
Read the full article here.
A wine book like no other. Photographs, essays, and wine recommendations. 2015 Roederer Award Winner.Learn more.
I'll Drink to That: Nicoletta Bocca of San Fereolo Book Review: Shadows in the Vineyard by Maximillian Potter Wine News: What I'm Reading the Week of 5/8/16 I'll Drink to That: Tom Peters of Monk's Cafe Vinography Unboxed: Week of May 1, 2016 I'll Drink to That: Daniel Brunier of Vieux Télégraphe Vinography Images: Green Gold I'll Drink to That: Angelo Gaja of Gaja Winery Hungarian Wine: Hope, Dreams, Heritage and Progress Wine News: What I'm Reading the Week of 5/1/16
Wine Will Never Smell the Same Again: Luca Turin and the Science of Scent Forlorn Hope: The Remarkable Wines of Matthew Rorick Debating Robert Parker At His Invitation Passopisciaro Winery, Etna, Sicily: Current Releases Should We Care What Winemakers Say? The Sweet Taste of Freedom: Austria's Ruster Ausbruch Wines 2009 Burgundy Vintage According to Domaine de la Romanée-Conti Charles Banks: The New Man Behind Mayacamas Wine from the Caldera: The Incredible Viticulture of Santorini Why Community Tasting Notes Sites Will Fail Chateau Rayas and the 2012 Vintage of Chateauneuf-du-Pape A Life Indomitable: The Wines of Casal Santa Maria, Portugal Bay Area Bordeaux: Tasting Santa Cruz Mountain Cabernets Forgotten Jewels: Reviving Chile's Old Vine Carignane The First-Timer's Guide to Les Trois Glorieuses of Hospices de Beaune