With Halloween just a week away, I thought it would be good to share some ghoulishly delicious information with you on things related to blood and wine. Over the years, I have reported on the French Paradox — a research study that demonstrated a link between wine consumption (particularly red wine) and a reduced risk of coronary artery disease. The subjects of the study (French men and women who consumed large amounts of fatty foods such as butter and cheese), had a low incidence of cardiac disease which was attributed to their daily consumption of red wine.

Another study of red wine consumption back then added an interesting culinary twist to the equation. Researchers at the University of Wisconsin-Madison released findings of a study demonstrating that red wine, in conjunction with the consumption of garlic, is even more effective in helping reduce the risk of heart disease.

Now we’ve all read reports of garlic’s healing powers. (more…)

Watch WineBoy, Episode 12, John Brown’s weekly off-the-wall four-minute webcast at thegazz.com/gazzTV, and learn some traditional — and not so traditional — food and wine pairings. He’ll also recommend a really nice cabernet sauvignon. This week’s special guest from Brown’s Land of Id is cowboy oenophile Spud Dumplin, who shares “chuck wagon picks” for desert dining (does Shiraz go with fire-roasted Gila monster?).

Fall is upon us and with the cooler weather the number of indoor activities naturally increases. Consequently, there are a greater number of wine tastings, gourmet-wine dinners and other gastronomic events around our beautiful state. Whether you decide to stay close to home or travel, there are some nice events on the horizon for wine and food lovers in West Virginia. Check these out.

Bridgeport

Oct. 22: Provence Market’s October Wine Tasting
If you’re in the north-central WV area next week, you might stop by Provence Market Cafe for a tasting of some good Mountain State wine as Elaine and Alan Wolfe present their Jones Cabin Run Vineyards “Award Winning” selections on Monday, October 22. The tasting begins at 6 p.m.and costs $20 per person.

In case you didn’t know, Provence Market Café is an excellent restaurant with a Wine Spectator award winning wine list. You also might want to check out their annual Holiday Tasting which is scheduled for Monday, December 3rd. For further information on tastings or for dinner reservations call 304-848- 0911

Charleston

OCT. 22: Chefs with Golden Spoons Dinner
If you want to experience the best West Virginia’s culinary wizards have to offer, then consider attending the annual March of Dimes dinner and auction at Berry Hills Country Club on Monday Oct. 22, at 6:30 p.m. The dinner event will feature dishes donated by chefs from around the state, including those from Canaan Valley Resort, The Chop House, Edgewood and Berry Hills Country Clubs, Olgebay Resort, The Blossom, Snowshoe and several others. Attendees may bid for dinner packages in the chef’s restaurants, jewelry and weekend getaways. Tickets are $75 in advance and $100 at the door. Call 720-2229 for reservations. All proceeds from the event go to the March of Dimes.

NOV. 1: Science of Wine & Art of Food fundraiser (more…)

Maturity is certainly not one of WineBoy’s personal attributes. But in episode 11 of John Brown’s weekly wine webshow with attitude — click here to watch — he’ll demonstrate the proper manner to evaluate and serve mature wines. Be sure to catch this latest webcast of Brown’s part educational, part zany weekly four-minute show featuring his unique approach to all things wine. You’ll want to pay particular attention to the advice of special guest and Wine Astrologist, the Marchrazi Umberto Lupini.

Coppola’s “Director’s Cut” Zinfandel is a perfect companion to the grilled pork chop recipe below

With the arrival of fall, my thoughts turn to richer textured wines and fuller-flavored edibles, including all manner of grilled meat dishes that just seem to go so well with this time of year. But just as I began to plan a feast built around the above mentioned victuals, I visited my family doctor for an annual physical and a dose of reality.

Suffice it to say that his prescription for my continued well-being differs considerably from my own opinion of what is best for me. Hey, after all, I’m a devotee of Dr. Feelgood, whose idea of moderation includes being careful not to be so careful. Anyway, the dish I’m going to suggest to you today is really kind of healthy and it does include the liberal application of red wine (which we all know is important to cardiac health).

I’m a man of simple tastes, yet sometimes I am required to consume complex foods with deeply flavored and sometimes esoteric wines, then expected to render erudite opinions on the experience. For example, it’s not easy to explain why rack of antelope infused with lime, kiwi and a balsamic chipotle reduction goes so well with petit verdot grown on the south-facing slopes of Mt. Etna. This job can be challenging!

So when I cook for friends and family, the food is usually straightforward, down-home, meat and starch type meals with fairly inexpensive, no-nonsense wines that taste good and help de-clog the arteries (see, I’m really trying to be healthy). In fact, I am a great fan of thick-cut pork chops, grilled and served with a great big, full-throttle Zinfandel. But to do it right, you’ll need the best chops available and, for these, I count on the good folks from Sandy Creek Farms near Ravenswood.

You may have heard about Sandy Creek. They raise beef, pork and lamb on organic food-stocks with no antibiotics or other additives. They then butcher and flash freeze the cuts of meat which they deliver in and around the Charleston area. If you’re interested in having them deliver to you call: 800-487-2569. I regularly order pork chops from Sandy Creek. Why? Simply put, they are without a doubt the leanest and tastiest chops I’ve ever consumed. Here’s my recipe (which involves preparing a brine and glaze for the chops) along with a few wine suggestions to go with this delicious meal.

1. Start with one and one-half inch bone-in chops. For the brine, you‘ll need one-quart of apple cider and a container or gallon storage bag to accommodate the liquid and pork. To the apple cider add one-quarter cup each of kosher salt and brown sugar and let the mixture brine the pork for about four hours.

2. For the glaze, you’ll need to blend three heaping tablespoons of cherry or blackberry preserves, one-half teaspoon of chipotle powder (or two tablespoons of canned chipotle in adobo sauce) and one tablespoon of white vinegar in a sauce pan. Heat the glaze until it begins to boil and then remove it from the stove.

3. Extract the chops from the liquid and pat them dry. Next, prepare a charcoal fire or start your gas grill. If you have apple wood chips, run them under water for about 10 seconds just to get them wet. Place the chips on the fire, put the chops on the grill and close the grill cover.

4. With a very hot fire, you’ll need to turn the chops after about four minutes to prevent them from burning. The total cooking time should be no more than 15 minutes for the chops (which should be very slightly pink inside). Right before you remove the chops from the grill, baste them on both sides with the glaze and let them cook on both sides for about 30 seconds a side. When you remove them from the grill, baste them again on both sides and serve.

My favorite side dish with these glazed pork chops are baked grits with cheddar cheese to which you can add jalapeno peppers if you like.

WINE RECOMMENDATION:
Now, for the perfect wine accompaniments. Try the 2005 Coppola Director’s Cut Zinfandel ($15). Or you might also select the 2004 Renwood Old Vines Zin ($20) or the 2004 Marietta Old Vines Zinfandel ($18).

You know what makes WineBoy mad, really mad? Watch the webcast of WineBoy 9 by clicking here as host John Brown discusses the proper serving temperature of wine while lamenting how few restaurants – even the fancy-shmancy ones- pay attention to this very important aspect of wine appreciation. He’ll also tell you about a very tasty Australian red with an Italian pedigree. Oh, and you’ll love his interview with Pierre N’Cest Pas, a Frenchman with some strong opinions about American wine.