Cautions or Concerns

A Lost Appetite

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Many of the world’s wine regions are facing problems resulting from an oversupply of grapes. For example, last year the French government spent 200 million euros to dispose of surplus wine. In addition to that, Bordeaux region vintners received 57 million euros to destroy 9,500 hectares of grape vines.

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In Australia, millions of vines are being destroyed and tens of millions more must be removed to control overproduction. Drastically reduced grape prices are threatening the incomes of growers and wine makers.

Falling consumption of wine worldwide has hit Australia particularly hard as demand shrinks fastest for the cheaper reds that are its biggest product. It had relied on the Chinese market for growth until recent years. Last year there was more than two billion litres of surplus wine in Australia.

Oversupply is not a new phenomenon. In the past the industry has always been able to readjust but going forward it may not be as easy. Past declines were triggered by economic factors such as market crashes, the tech boom, new tax laws and other more specific events that impacted the amount of money people spent and how they prioritized their consumption of wine.

Today the reduction in wine consumption is the result of a change in attitude and lifestyle resulting in people consuming less wine. Campaigns such a “Dry January” and “Sober October” are becoming more and more popular, leading to less wine consumption in the other ten months of the year. As a result, wine drinking has been declining year over year since 2017.

In France, wine consumption has declined significantly, from 150 litres per person per year in 1950, to 40 litres per person in 2022. The French people are no longer insular with just their own culture. Instead, they have adopted influences from other parts of the world and as a result, have substituted some of their wine consumption with other beverage options, such as beer, whiskey and cocktails.

Cuisine is changing as well, which has altered drinking habits. Lighter food choices and finger foods are often replacing traditional multi-course meals. Also, people have been reducing the amount of red meat in their diet. This has resulted in consumers wanting lighter, lower-alcohol wines. The Bordeaux region in particular has been greatly impacted by this, having reduced demand for their full-bodied red wines.

The U.S. market is being impacted as well due to a focus on wellness and a change in lifestyle. Non-alcoholic beverages sales there have increased 20.6 percent from 2021 to 2022.

People are drinking less wine but better wine. Over the past seven years, the U.S. wine industry is seeing growth rates sag in the under $12 category but wines in higher-priced tiers continue to see growth.

This change has also impacted wine sales in Australia where for the first time since the mid-1990s there is an oversupply based on a lack of consumer demand. A main driver of the decline is due to the lack of demand for Australin wine in the U.S.

There are other factors as well affecting Australian wine sales. In March 2021, China imposed a 218 percent tariff on Australian wine in response to Australia requesting an independent investigation as to the origins of COVID-19. China’s decision wreaked havoc on Australia’s wine industry.

The world is also still feeling the effects of the pandemic. From supply chain issues to how people purchase and consume wine was severely impacted. The good news is that there are indications that the wine industry is heading toward a return to normalcy, at least in this regard. Wine consumption remains lower than in 2015 but above what it was in 2021.  This is largely due to the reopening of bars and restaurants. The long-term effects remain to be seen.

Depending on soil conditions, some French vintners are now investigating switching to other crops such as corn or wheat. Others are changing vineyards into livestock pastures. Australia is focusing on market expansion and providing wineries with market data so they can determine their best course of action.  Not waiting for new markets to open, some growers are turning to citrus and nut trees instead.

One thing for certain is there is currently much uncertainty in the wine industry.

Sláinte mhaith

The Potential Benefits of Whiskey

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I am not sure how much credence I am willing to put in this, but there are those who say there is evidence to prove that there are health benefits to be gained from moderate whiskey or other alcohol consumption.  I am a true whiskey fan but I am skeptical of at least several of the claimed health benefits.

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I think everyone will agree that too much of anything can be bad for you.  It is argued that alcohol can be both a tonic and a poison. The difference seems to depend on the amount consumed. It is debated that moderate drinking can be good for the heart and circulatory system, and possibly protects against Type 2 diabetes and gallstones.

On the other hand, heavy drinking is a major cause of preventable death.  Heavy drinking can damage the liver and heart, harm an unborn child, increase the chances of developing some cancers, and can lead to depression amongst other things.

The active ingredient in alcohol, ethanol, affects the body in many ways. It directly influences the stomach, brain, heart, gallbladder, and liver. It affects the level of cholesterol, triglycerides and insulin in the blood, as well as causing inflammation and coagulation. It also alters mood, concentration, and coordination.

All the various studies base their research on what the researchers refer to as moderate alcohol consumption.  However, the definition of moderate consumption is not consistent throughout the scientific community.  In some studies, the term “moderate drinking” refers to less than 1 drink per day, while in others it means 3 to 4 drinks per day, a significant difference. Exactly what constitutes “a drink” also varies. In fact, even among alcohol researchers, there’s no universally accepted standard drink definition.  Many consider a drink as consisting of 1½ ounces of alcohol, but even then, the alcohol level by volume can vary from whiskey to whiskey.

Even moderate drinking is known to have some risks. Alcohol can disrupt sleep, as well as may interact in potentially dangerous ways with a variety of medications, including acetaminophen, antidepressants, anticonvulsants, painkillers and sedatives. It is also addictive, especially for people with a family history of alcoholism.

One serving of alcohol on average contains 100 to 150 calories, so even a moderate amount of 2 drinks a day can contribute 200 to 300 calories to your daily caloric intake. Mixed drinks that add juice, tonic, soft drinks or syrups will increase the calorie intake even further, increasing the risk of weight gain over time.

So what are the potential health benefits to be gained from whiskey or other forms of alcohol consumption?  To start with, there are more than 100 prospective studies that suggest an inverse association between light to moderate drinking and risk of heart attack, ischemic (clot-caused) stroke, peripheral vascular disease, sudden cardiac death and cardiovascular related death.  

Research indicates that there is a relationship between moderate drinking and lower risk of cardiovascular disease in both men and women. It applies to people who do not have heart disease, and also to those at high risk for having a heart attack or stroke or dying of cardiovascular disease, including those with Type 2 diabetes, high blood pressure and existing cardiovascular disease.

Moderate amounts of alcohol raise levels of the “good cholesterol”, high-density lipoprotein (HDL).  Higher levels of HDL are considered to provide greater protection against heart disease. Moderate alcohol consumption is also linked to better sensitivity to insulin and improvements in factors that influence blood clotting. Such changes would tend to prevent the formation of small blood clots that can block arteries in the heart, neck, and brain, the ultimate cause of many heart attacks and ischemic strokes.

Other claimed health benefits include helping to maintain body weight, using as an antibiotic on scrapes and cuts, protection against dementia, reduction of high levels of uric acid, which in turn lowers the frequency and risk of gout attacks, and lastly it is gluten free.

This is all well and good but there are some essential factors to keep in mind.  Having 7 drinks on a single day and then not drinking the rest of the week is not considered the same as having 1 drink a day. The weekly total may be the same, but the health implications are not.

The potential social and psychological benefits of alcohol cannot be easily quantified. A drink before a meal can improve digestion or offer a soothing reprieve at the end of a stressful day and an occasional drink with friends can be a social refresher.

There is one more caveat to add to this debate and that is, given the complexity of alcohol’s effects on the body and the complexity of the people who drink it, all-encompassing statements about the benefits of whiskey consumption cannot be made. Because each of us has unique personal and family histories, alcohol offers each of us a unique variety of benefits and risks.  So, are there health benefits to be gained from whiskey consumption?  Maybe.

Sláinte mhaith

Regenerative Agriculture

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Regenerative agriculture is not just a trendy environmental buzzword intended to tug on your emotional “save the planet” heartstrings; it is an ancient form of agriculture that is making its way back into mainstream farming.  It’s successful, not only in producing and sustaining quality wine grapes, but it’s also successful in combating climate change, the effects of drought and creating a healthy environment.

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Regenerative wine farming means farming grapes in a way that regenerates soil health. It is a set of organic, ecologically driven farming practices that improve the ecosystem by working in harmony with nature. Farming this way increases biodiversity, restores soil and plant microbiome and eliminates the need to introduce toxic pesticides, herbicides and genetically modified organisms (GMOs) into the soil, waters and grapevines.

Equally important are the broader environmental benefits. Regenerative agriculture has the potential to help reverse climate change by capturing carbon in the soil and removing it from the atmosphere.

Decades of extractive farming methods have taken their toll on the land. While sustainability efforts aim to maintain living systems to prevent further degradation, regenerative viticulture will revitalise the terroir, the wines and our bodies. By prioritizing soil health and biodiversity, regenerative viticulture holds the potential to transform the industry and bring it into alignment with a more complete and sustainable vision for the future.

With the focus on living soil, regenerative viticulture builds more robust ecosystems that are less susceptible to climate change and biodiversity loss. Adopting management practices for living soil can increase soil organic matter and reduce carbon from the air, a crucial component of the United Nations Climate Change Conference’s plan to reduce global carbon emissions.

Regenerative viticulture also promotes water percolation and retention and it also better ensures water supply for communities. The overall goal is to guarantee food security, nutrition and community health and well-being, making it a vital component of a sustainable future.

Regenerative farming practices foster a robust ecosystem for the grape vines to prosper naturally, in turn producing fruit that is truly expressive of its surroundings, and wines with enhanced minerality and other nuances that come from healthy, site-specific soil without chemical manipulation. The taste of the wines is distinctly delicious with terroir-driven flavours.

There are a number of components to regenerative viticulture.  The first is to plant a variety of cover crops. In traditional agriculture the soil is tilled. This allows for the most economical farming, but it is not good for the soil as it destroys the soil’s natural structure and causes soil erosion, water runoff and poor water infiltration. By introducing a variety of cover crops to the vineyard, bees and other pollinators will have a welcoming habitat. These plants will smother out undesirable weeds and increase water retention in the soil while reducing erosion and reducing the need for pesticides. Cover crops will improve the level of soil nutrients and provide the biodiversity essential for a healthy ecosystem.

The introduction of sheep, chickens, geese and ducks to roam the vineyards will reduce pests and weeds, as well as provide nutrient-rich manure to the soil. This results in improved soil health and further eliminates the need for pesticides.

Viticulture is at a critical juncture. Through its commitment to ecosystem services and human health, viticulture is embracing a systemic approach to support farmers in delivering regenerative agriculture. However, in order to maximize its potential, there must be a paradigm shift that will contribute to solving the biodiversity and climate crises.

Sláinte mhaith

Old Vines Versus New Vines

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Old vines or new vines; does it make a difference when it comes to making wine? The simple answer is yes, but there are some things to take into consideration. The main sticking point is finding common ground for the definition of ‘old’. The definition is not industry controlled so depending on where you ask, the meaning changes.

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In France, New Zealand and Canada, ‘old’ can mean 30 years. In Australia, California and Spain, the vines are not considered ‘old’ until they are 50 or 60 years of age. A few Californian producers who have vines as old as 80 to 100 years have adopted the designation ‘ancient vines’. If 80 years is considered ancient then by comparison there are several Australian vineyards with vines of such an age they would be considered prehistoric, dating back more than 150 years, the upper limit of longevity. Without a true international standard for identifying the relative maturity of vines from one country to the next, the consumer must beware and take into consideration where the wine was produced.

The lifespan of a vine is determined by several factors. The vines of France and other European nations were destroyed during the 1800s and early 1900s by a sap-sucking root pest called phylloxera that destroyed the plants and necessitated replanting on resistant North American rootstocks. Also, in the relatively rainy parts of Europe, such as much of France, the vines die decades before they tend to in the hot dry regions of South Australia, California, Chile and much of Spain. Harsh winters in countries such as Canada led to vines having only a 30 to 35 year lifespan.

Young grape vines, though productive, deliver variable quality wine from year to year. When the sun shines, they grow a great amount of foliage which can produce bitter grapes. When it rains, these vines bloat with water. The vines require massive pruning to reduce the amount of foliage and encourage ripening. By contrast, old vines are constant, their reduced sap flow naturally yields smaller berries with a higher ratio of solids to liquid.

The deep roots of old vines are a big asset. They tap moisture in drought conditions and guard against bloating during rainy times. Old vines also tend to ripen earlier, a great benefit to growers in cooler climates where cool autumn temperatures reduce the growing season.

Old vine wines provide richness and more complex flavours that build rather than trail off after the up-front fruit fades away.  Young vines produce nice, aromatic wines but lack the complexity of flavour of wine produced from older vines. Wines produced from old vines will often cellar longer than wines produced from young vines.

Wine produced by old vines is generally more expensive than similar young vine wines. Because of the rarity, lower yields and perceived enhancement of wine quality, old vines have become increasingly sought after and valued by both the wine industry and consumers. As a result, old vine grapes typically demand a higher price per tonne. This combined with consumer demand, has resulted in old vine wines being more expensive to purchase in the stores.

It has been said that the appreciation of an old vine wine can be a way to connect with the past and to celebrate an enduring art form, similar to listening to the music of a great composer, reading literature or observing at the art of past masters. Wine made from old vines can reveal the distinctive character of a specific historic place and the artistry of the vintner, both past and present.

Sláinte mhaith

Dos and Don’ts for Decanting Wine

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In the past I have written articles on whether a wine should or shouldn’t be decanted (To Breathe or Not to Breathe from November 9, 2019) and on what style of wine decanter is best (Choosing a Wine Decanter from July 18, 2020).  Today I will talk about the dos and don’ts for decanting a bottle of wine.

Decanting wine can be a great way to enhance flavour and aroma, but it’s important to do it properly to avoid ruining the wine. Here are some suggested dos and don’t dos from some wine experts.

Dos

Wines that should be decanted are young, full-bodied red wines with high tannins and bold flavours.  Wines to decant include Cabernet Sauvignon, Syrah and Bordeaux blends.  Lighter red and white wines usually don’t need to be decanted.

Stand the bottle in an upright position for an hour or two before opening.  This will allow any sediment to settle at the bottom of the bottle.

Make sure the decanter is clean before decanting.  A dirty or musty decanter can affect the taste and aroma of the wine.

When pouring the wine into the decanter do it slowly and steadily.  Be aware of any sediment in the bottom of the bottle as you don’t want any of it in the decanter.  It is often handy to use a fine mesh strainer to catch any bits that escape from the bottle.

After decanting, let the wine sit in the decanter for at least 15 minutes before serving.  This will allow the wine to open up and release its aromas and flavours. Some wines require much more than 15 minutes, so feel free to taste the wine to decide if it needs additional time to decant.

Don’ts

Be careful not to decant the wine for too long.  If you do, the wine will lose its flavour and aroma. Generally, if you can smell the fruit flavours from the wine, it is ready to drink.

Never shake the bottle. Shaking the bottle can disturb the sediment and mix it with the wine, making it more difficult to remove the sediment.

Do not decant aged or delicate wines. These wines can be harmed by decanting. Both the flavour and aroma may be greatly weakened resulting in a flat, tasteless drink.  If in doubt, taste the wine before deciding whether to decant.

The decanter should not be filled to the top as there needs to be space to allow the wine to breathe and release its aromas. Quite often a bottle of wine will fill up to the widest part of the decanter.

By following these guidelines, you can ensure that you are receiving the most flavour and aroma experience from every bottle of wine.

Sláinte mhaith

It’s Not Just About the Number

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When searching for the ideal bottle of wine to compliment a meal, for a special occasion, or simply to lounge with in front of the television, many people rely on the wine’s rating number or score, as it’s often referred.

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The most commonly used scoring system is what is referred to as the 100-point scale, which was created by James Suckling in the 1980s. Wines with a score between 89 to 91 are considered good; a score between 92 and 94 is great; a score between 95 and 97 is excellent; and a score from 98 to 100 is considered outstanding.

It is important to realize however that every bottle of wine with a score of 98 is not necessarily better than every bottle of wine with a score of 92. Other factors, such as price to quality, must also be considered.  Therefore, it is important to take into account other factors of a wine review before making the ultimate decision as to which bottle you are taking home.

If you see the name of a winery whose wine you have enjoyed in the past, there is a good probability that you will like other wines produced by that winery as well. 

Noting the type of grapes contained in the wine is an excellent indicator as to whether you may like a wine or not.  If you favour certain grape varietals, for example Riesling or Merlot, chances are wines containing those grapes will be more enjoyable for you.

Many countries, including Canada, have a quality standards system that will indicate on the bottle whether the wine has met the appellation of origin standards.  These standards ensure that certain agricultural criteria are met.  In Canada we have the VQA (Vintner’s Quality Alliance) system.  For more information regarding quality standards see the following posts from 2019: Selecting Canadian Wines, France’s Standards of Quality, Germany’s Quality Standards and Italian Quality Standards.

A wine’s place of origin is one factor in determining its characteristics. The region where a wine comes from will indicate the style of wine as well as flavour characteristics.  So, if you find you favour the flavour of a wine from a particular region, chances are you will enjoy other wines from that same region.

Not all wines are intended to be consumed right away. Although the majority of wines may be enjoyed when you take them home, some wines are best drunk after they have been laid down for a few years. The vintner’s notes or the wine store will often indicate whether a wine is intended to be enjoyed now or is best to be cellared.  Drinking a wine too soon may leave you with unpleasant thoughts about that wine.

Happy wine shopping.

Sláinte mhaith

Wine Pronunciation Guide

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If you have ever found yourself gazing at a restaurant wine list unsure of how to properly pronounce the wine you want to select, rather than attempting to pronounce the name and facing the potential embarrassment of saying it wrong, many often point to the selection with an apologetic grin.

Since wines originate from all over the world, pronouncing many wines can be rather tricky. It may be helpful to think back to high school French, Italian, German or Spanish lessons. For those of us whose memory of those language lessons has faded or who didn’t take language courses, here is a pronunciation guide for many common wines and wine terms.  After all, you should never have to feel stressed or discouraged when you want to enjoy some wine.

The words appearing in italics are wine terms or descriptors.

Wine / TermPronunciation
Albariñoahl-bah-REE-nyo
Aligotéah-lee-go-TAY
Amaroneahm-mah-RO-nay
ArmagnacAHR-muh-nyak
Asti SpumanteAH-stee spoo-MAHN-tay
AusleseOWS-lay-zuh
Beaujolaisbo-zho-LAY
BeerenausleseBEH-ruhn-OWS-lay-zuh
Cabernet Francka-ber-NAY frahn
Cabernet Sauvignonka-ber-NAY so-vee-NYON
Carménèrekar-may-NAIR
Chablissha-BLEE
Chardonnayshar-dn-AY
Chemin BlancSHEN-in BLAHN
Châteauneuf-du-Papeshah-toh-NŒF-dy-pap
Chiantikee-AHN-tee
ChinonSHEE-nohn
Condrieucohn-DREE-uh
Crljenak Kaštelanskisuhrl-YEH-nak ka-STUH-lan-skee
EisweinICE-vine
Enologyee-NAW-luh-gee
Fumé BlancFYU-may BLAHN
Gewürztraminerguh-VURTS-tra-mee-ner
Grenachegruh-NAHSH
Grüner VeltlinerGROO-ner VE|LT-lee-ner
Kabinettka-bih-NET
Kirkeer
LiebfraumilchLEEB-frow-milk
Loirelwahr
Madeiramuh-DEER-uh
Merlotmehr-LO
Montepulcianomawn-tee-pool-CHYA-noh
MuscadetMYU-ska-day
MuskatMUH-skat
Nebbioloneh-BYO-lo
Nouveaunoo-VO
Petit Verdotpuh-TEET vair-DO
Petite Sirahpuh-TEET sih-RAH
Piemontepyay-MAWN-tay
Pinot GrigioPEE-no GREE-gee-o
Pinot GrisPEE-no GREE
Pinot MeunierPEE-no muh-NYAY
Pinot NoirPEE-no NWAHR
Pouilly-FuisséPOO-yee fwee-SAY
Pouilly-FuméPOO-yee fyu-MAY
PrädikatPRAY-dih-cot
RheingauRINE-gow
RieslingREES-ling
Riojaree-O-ha
Sangiovesesan-jo-VAY-zay
Sauternesso-TEHRN
Sauvignon BlancSO-vee-nyon-BLAHN
SémillonSAY-mee-yawn
Shirazsh-RAHZ
Sommeliersuh-muh-LYAY
SpätleseSHPAYT-lay-zuh
Syrahsih-RAH
Tempranillotem-pra-NEE-yo
Tokajitoke-EYE
Trebbianotreh-BYAH-no
Vinho VerdeVEE-nyo VEHR-day
Viogniervyo-NYAY
Vitis ViniferaVIH-tiss vin-IF-uh-rah
Vouvrayvoo-VRAY
ZinfandelZIN-fan-dell

It may be helpful to know that terms having a French origin do not vocalize the last letter.

Sláinte mhaith

Minerality in Wine

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What does “minerality” in wine mean?  While ‘minerality’ is a useful term, there is no definite view on what it actually means.  Many wine labels provide no information about how the soil might affect the wine. Others specify in vague terms about how the soil contributes certain aromas or contains concentrated minerals.

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There is often an assumption that a small amount of material from the soil is drawn up through a grapevine’s roots and deposited in the fruit where it remains until the grape juice is fermented into wine. The popular notion is that the minerals can be tasted when we drink the wine.  However, scientific research has established that this is not the case.  It is not possible for us to taste minerals from the soil when we drink wine.

If this is true then why are people tasting minerality in wine?  In essence, the word mineral refers to three things.  The first is geologic minerals that make up the rocks in the ground.  Minerality can also refer to nutrient minerals like potassium, that vines absorb through their roots and use in vital processes. Finally, minerality can be a flavour descriptor where people think of the minerality in a physical sense rather than metaphorically as you would when describing a wine as having hints of lemon or fresh berries.

So, if minerality is not actually real is it still a useful concept?  The simple answer is yes.  Being able to associate imagery of things such as slate, gunflint, chalk or iodine helps us to associate and recognize flavour impressions even though we know we are not tasting the actual minerals.

Wines that are described as mineral are also generally described as ‘lean’, ‘pure’ and ‘acid’. They have a taste of licking wet stones and often a chalky texture. Some argue that it only applies to white wines, but it also occurs in reds.

There is an assumption that mineral wines are superior to mass produced New World fruity wines. They have a romantic image, one that implies they are handmade by artisans and express the mystery of the soil. Typical examples are found in the Old World such as Chablis and Sauvignon Blancs in France, Rieslings from the Mosel and Rheingau in Germany and Wachau and Kremstal in Austria.  This is not just a European characteristic but it does seem more prominent in places where the wines show less fruit and more acidity.

Many producers see it as an expression of the terroir, while some oenology experts (those who study wines) put it down to compounds produced in winemaking. Whatever the origin, there is no agreed definition of minerality, but for many it’s a very useful word.

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The Effects of Histamines in Wine

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If you get headaches when drinking wine or your face becomes flushed, chances are you have experienced an allergic reaction to the wine.  Antihistamine medications like Zyrtec, Allegra, Claritin or Benadryl may provide quick relief for your symptoms. This is because histamine has caused an immediate inflammatory response in the body.

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Histamine is part of the immune system that serves to provide a warning to your body of any potential attackers. It causes blood vessels to swell so the white blood cells can quickly find and attack an infection or problem.  The increase in the level of histamine is what causes a headache and leaves a person feeling flushed, itchy and miserable.

Many wines contain components that may react negatively to people with histamine sensitivity.  To begin, the wineries tend to use grapes that are ripe or even overripe; a state which leaves the fruit in the perfect state for excess histamine production.  Sulphur dioxide, which is a common preservative used in winemaking, can cause dermatitis, hives’ and/or flushing.   Another preservative, ammonium sulphates, may cause nausea or vomiting. It also causes histamine release in the body.  Commercial yeasts are also a known histamine trigger.

Lastly, ethanol, which is the alcohol we consume when we drink wine, is a by-product of the bacteria which feed on the sugars in the grapes from which the wine was made.  It is the reason why all alcohol contains histamines. Generally, the higher the alcohol content, the lower the sugar content and vice versa.

The level of histamine in wine varies depending on the processes used when making the wine; things such as the type of barrel used. You won’t find an alcohol completely without histamines and sulfites but there are techniques that will lower the histamine formed in wine.

While both red and white wines contain some trace nutrients, red wine has much higher levels of antioxidants, but all wines contain substances such as sulfites, which can cause mild to severe allergy symptoms to appear in some individuals.  White wine will contain between 3 to 120 micrograms of histamine per glass, whereas red wine will have 60 to 3,800 micrograms of histamine per glass.

Some people claim that natural wines contain low levels of histamine, however this is not always true.  It is not easy to determine which wines are safe as most wine labels do not legally have to show this kind of information and there isn’t a legitimized certificate for low histamine wines.

What works for many people with a sensitivity to histamine is a low histamine wine without sulfates.  White wines such as Sauvignon Blanc or sparkling wines like Cava or Prosecco are often a good choice for people with histamine sensitivity.

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New Alcohol Consumption Guidelines

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According to new guidelines from the Canadian Centre on Substance Use and Addiction (CCSA), which were published earlier this year, consuming more than six alcoholic drinks a week leads to high health risks, including cancer, especially for women.

The CCSA led the initiative to update Canada’s Low-Risk Alcohol Drinking Guidelines (LRDGs). This Health Canada initiative was initiated in July 2020. The result of this project was the creation of Canada’s Guidance on Alcohol and Health, which now replaces the LRDGs.

The CCSA states that no matter the kind of alcohol, whether it is wine, beer, cider or spirits, even a small amount is damaging, regardless of age, sex, gender, ethnicity, tolerance for alcohol or lifestyle.  Thus, if you drink, it’s better to drink less.

According to the CCSA, the guide provides people with the information necessary to make well-informed and responsible decisions about their alcohol consumption.  The guidelines state that there is a continuum of risk associated with weekly alcohol use.

  • No risk = 0 drinks per week — Not drinking has benefits, such as better health and better sleep.
  • Low risk = 2 standard drinks or less per week — Most likely to avoid alcohol-related consequences.
  • Moderate risk = 3 to 6 standard drinks per week — There is risk of developing several types of cancer, including breast and colon cancer.
  • Increasingly high risk = 7 standard drinks or more per week — The risk of heart disease or stroke increases significantly at this level.
  • Each additional standard drink radically increases the risk of alcohol-related consequences.
Photo credit: https://c2cjournal.ca

In addition, consuming more than 2 standard drinks on any occasion is associated with an increased risk of harms to oneself and others.

As with the previous guidelines, alcohol should not be consumed when pregnant or while breastfeeding.

On the other hand …

Contradicting at least a portion of the new Guidance on Alcohol and Health is another study, also published this year, this time in the Nutrients Journal where researchers completed a study aimed at understanding the association between wine consumption and cardiovascular mortality, cardiovascular disease (CVD) and coronary heart disease (CHD). 

This investigation states that wine consumption has an inverse relationship to cardiovascular mortality.  According to the journal, “Researchers performed a systematic review and meta-analysis using longitudinal studies, including cohort and case-control studies retrieved from multiple databases which they searched from their inception to March 2023”.

The researchers stand by the belief that light to moderate alcohol consumption positively affects general health; for instance, it acts on high-density lipoprotein cholesterol to prevent atherosclerosis, lowers the incidence of ischemic heart disease (IHD) and helps with the prognosis of people at higher risk of coronary complications leading to myocardial infarction.

However, these researchers agree that excessive drinking causes over 200 diseases, which makes it a leading cause of deaths globally.  They also warn that alcohol interacts with multiple drugs, altering its metabolism. Decreased alcohol metabolism could lead to increased blood alcohol levels. For example, a component in wine, resveratrol, interacts with certain drugs and modifies their metabolism.

Polyphenols in red wine, such as tannins, provide multiple cardiovascular health benefits. It is also an anti-inflammatory, antioxidant and antimutagenic thus reducing potentially harmful chemicals from the body. Nonetheless, all cardiologist agrees that light to moderate alcohol consumption has a positive effect on cardiovascular health, whereas excessive alcohol drinking elevates the risk of CHD mortality, cancers, etc. At least both studies agree on this point.

The participant’s age, sex or smoking status apparently had no effect on the study’s results.  Both red and white wines displayed positive affects but the impact varied by the type of wine.

Though health benefits were noted with both red and white wine, the variations in the strength of this association were attributable to the different concentrations of some components.  Red wine, in particular, has phenolic compounds such as gallic acid, catechin, and epicatechin (flavonols), which gives it antioxidant properties. These wines also reduce low-density lipoprotein (LDL) oxidation, thrombosis risk, plasma and lipid peroxide.

Alcoholic components of wine reduce the risk of thrombosis and levels of fibrinogen, as well as induce collagen and platelet aggregation. Thus, higher consumption of red wine is more beneficial for combating CVDs than white wine other alcoholic beverages.

The study concluded that moderate wine consumption is good for cardiac health. However, researchers should interpret these findings with caution. Increasing wine consumption could harm patients susceptible to alcohol due to age, preexisting pathologies or medications.

In closing …

I leave it to you to make your own decision with regards to the merits of both studies.  Complete information regarding Canada’s Guidance on Alcohol and Health is available at https://ccsa.ca/.  The complete study, Association between Wine Consumption with Cardiovascular Disease and Cardiovascular Mortality: A Systematic Review and Meta-Analysis, is available at https://www.mdpi.com/2072-6643/15/12/2785.

Sláinte mhaith