Sunscreen protection…with wine and chocolate? Yes!

red-wine-sunWelcome summer!  The kids are out of school, everyone is outside and it’s time to take a well-deserved vacation. The bright, hot summer sunshine can be a beautiful thing and a not so nice thing.

What’s good about sun exposure? In appropriate and measured doses it has a number of health benefits.  Sunlight helps synchronize the hormonal rhythms of your body and enhances our mood and energy. UVB rays produce Vitamin D which is important for maintaining optimal health. UVB also has been associated with cancer prevention and as an important treatment for various skin conditions including atopic dermatitis, psoriasis and vitiligo. Many experts now agree that the importance of daily exposure shouldn’t be underestimated. All in moderation. But since UVB rays can burn your skin and UVA rays can cause skin damage, wrinkling, age spots and premature aging, the best sunscreen offers protection from all UV light, or broad-spectrum.

We all know to use sunscreens daily while we’re at the beach, the pool or just running errands and chauffeuring the kids around. But did you know that both wine and chocolate offer UV protection? Not by slathering them on your skin, but by the simple enjoyment of them. Now there’s another reason not to feel guilty! (just no driving after you’ve had wine)

Did you know that…?

  • Eating dark chocolate and drinking red wine can help prevent UV damage
  • Multiple studies have shown that eating dark chocolate regularly may significantly protect skin from UV damage – skin reddened less when exposed to UV light
  • One study showed that when dark chocolate was regularly consumed for a longer period of time, the level of UV protection increased and that skin texture and hydration was greatly improved
  • Increased UV protection can be attributed to naturally-occurring antioxidant and anti-inflammatory molecules in chocolate and red wine called polyphenols, flavonoids and flavanols
  • Polyphenols, flavonoids and flavonols are found naturally in plants and fruits, including cacao (cocoa) and red wine
  • Red wine, made with the dark skin and seeds of grapes, is rich in polyphenols, a type of antioxidant that includes resveratrol, also shown to have very powerful cancer-fighting properties
  • Flavonoids can actually stop the chemical reaction that causes skin cells to die, and thus causes skin damage. They may also help fight a wide array of conditions – including diabetes, strokes and heart disease
  • Flavonols can relax your blood vessels, thin your blood and lower your blood-pressure numbers naturally
  • To get the UV benefits of chocolate, make sure to get dark chocolate that’s at least 70% cocoa, which will be stated on the package label

 But this great news doesn’t mean you should skip your sunscreen altogether, or even cut back. Just sit back and enjoy more of the pleasures that wine and chocolate can bring! A piece of 70% + dark chocolate and a glass of red wine regularly does your body good!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

  1. luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936

“Women cannot live on chocolate alone. That’s why there’s wine”

wine-dark-chocolateOh, the decadence, the satisfaction and the pure joy that wine and chocolate can bring to our lives. Held high in admiration for centuries, these glorious substances stemmed from Mother Nature. They were deemed as gifts from the ancient Gods and prized for having special powers, offering medicinal properties, health benefits and even having a role in religious and fertility ceremonies and, of course, inspiring love and passion. There were many goddesses and gods connected to chocolate and wine around the world. The most well-known for chocolate being the Mayan Goddess Ixcacao, the God Ek-chuah and the major Gods of wine, Greek Dionysus and Roman Bacchus, the wine party God. We still highly revere the power of chocolate and wine today and perhaps worship them in our own way.

Did you know…?

  • The beginnings of chocolate are now believed to date back over 3,000 years with the Olmecs in Central America, not the Mayans
  • Cacao, meaning “God food”, was worshipped by the Olmecs, Mayans and Aztecs for its mystical and aphrodisiac properties. Chocolate is made from beans grown in pods on a cacao tree
  • Aztec emperor Montezuma, who had over 600 wives in his harem, is reputed to have consumed fifty golden goblets of chocolate a day to enhance his abilities
  • Casanova is even said to have indulged in chocolate before seducing his women
  • Cacao was so highly prized, the Aztecs used it as currency
  • The first solid chocolate bar was introduced in 1847 by a British chocolate company called Fry’s. Up until then, chocolate was consumed as a drink often mixed with spice, vanilla and honey
  • Wine is our most ancient alcoholic drink, perhaps dating back 10,000 years, and it still is held in high esteem
  • Wine is said to have saved growing populations from the diseases caused by bad water
  • In ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was not poisoned, hence the phrase “drinking to one’s health”
  • “Toasting” started in ancient Rome when the Romans continued the Greek tradition but started dropping a piece of toasted bread into each wine glass to temper undesirable tastes or excessive acidity
  • Early Roman women were forbidden to drink wine, and a husband who found his wife drinking was at liberty to kill her. Both the Egyptians and Romans believed that women who drank were promiscuous and adulterers
  • An Italian study argues that women who drink two glasses of wine a day have better sex than those who don’t drink at all

But even though wine and chocolate have been associated with excess, they don’t have to be guilty pleasures. Today we know, in fact, that both dark chocolate and red wine have magical qualities as they contain vital antioxidants that, in moderation, may help prevent cancer, heart disease and other illnesses. We will explore these and other health benefits throughout the summer!

Cheers!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.

www.luxxchocolat.com, luxxchocolat@optonline.net, 201-312-7936

 

Sauvignon Blanc beats the heat!

Baby, it’s hot out there!

sauvignonLooking for the perfect hot weather wine? It’s definitely Sauvignon Blanc (SB) on the top of the list. Crisp, cold and refreshing, it’s light in body yet full in flavor. SB’s distinctive herby yet fruity qualities make it a stand out from Chardonnay, which tends to fill your palate with weight since it is full-bodied. It’s like wearing a sweater when it’s 90 degrees. We’re less inclined to pull that out on a sweltering day.

SB grapes produce aromatically pungent wines with strong citrus (lemon, lime, grapefruit) and gooseberry tones along with grassy and herbal notes. Using the word “herbaceous”, “green” and even “cat piss”, yes you heard it right, as a descriptor of its bouquet (smell) will impress even wine connoisseurs. But don’t let that scare you away. SB is a beautiful wine and perfectly pairs with light seasonal food fare and even a bit of chocolate for dessert.

There are many styles of SB, so if you’ve tried one and have not been a fan it doesn’t mean you’ll dislike them all. While it traditionally has a “veggie” or “herby” flavor, the fruity and mineral-like character of it changes depending on the climate and the soil it’s grown in, or terroir. When looking at a label, check to see where it’s coming from and whether or not it’s a warm vs. cold region. Here are some general guidelines below. But remember that the winemakers add their own artistry, like blending with other grapes, so there will be variations from vineyard to vineyard.

Warm = more tropical fruit styles such as mangos, peaches and melons, California, Australia and Washington State

Cold = more citrus fruit styles such as lemongrass, grapefruit, lime and pears,  France, Chile and New Zealand

NZ vineyardSB Growing Regions

“Old World” – Loire Valley (France), Graves (Bordeaux, France),

“New World” –  New Zealand, Australia, California, Washington, Chile

SB’s homeland is the Loire region of France –  most famously from Sancerre and Pouilly Fumé. No other wine-producing region on earth can quite match the Loire Valley for the pungent citric, grassy style of SB along with a lovely flinty cement-like mineral character (Sprite-like).  New Zealand comes closest. SB from California ranges in style from minerally, grassy, and citric wines (more akin to examples made in the Loire Valley or New Zealand) to opulent, tropical-fruity wines. Try different ones and see what you like!

Here are some fun facts about Sauvignon Blanc:

  • The SB grape gets its name from the French word sauvage (“wild”) and blanc (“white”) due to its possible early origins as an indigenous grape growing all over southwestern France

  • Did you know that Sauvignon Blanc is the mother of Cabernet Sauvignon? The father was Cabernet Franc. This was proven in 1997 by DNA testing

  • Sancerre and Pouilly Fume are also SBs. This is because wines from France are usually labelled according to area or region rather than grape

  • Sancerre wines are generally more delicate than close-by Pouilly Fumé. Pouilly-Fume tends to be richer and a bit fuller-bodied, with greater aromatic pungency perhaps due to more flint in the soil

  • White Bordeaux is also a blend of Sauvignon Blanc mixed with Sémillon and Muscadelle grapes

  • Sauternes is an area of Bordeaux famous for its white dessert wine. This too is a blend of Sauvignon Blanc, Sémillon and Muscadelle

  • New Zealand has only been growing Sauvignon Blanc since the 1970s

  • Oaked Californian versions of SB are sometimes called Fumé Blanc

  • French SB is the best in the world, although New Zealand and other New World examples, from California, Washington, Chile, New Zealand and Australia, are rapidly improving

  • There’s little if anything to be gained by cellaring these wines. Go ahead and open that bottle!

Perfect pairings…

SB is perfect for lighter fare such as shellfish, spinach-artichoke dip, grilled veggies, garlic or Italian seasonings in creamy sauces, fragrant salads – like Greek, Caesar or Garden, Thai food, sushi, chicken and the list goes on. It’s good with just about anything other than heavy red foods such as steaks and marinara sauces.

Lemon Honey Panna CottaAnd even though it can easily melt in this heat, chocolate is always in order! Try pairing a 72% dark chocolate with a lemon filling, like our Lemon-Honey Panna Cotta, or a white chocolate that has a filling that features lemon, grapefruit, or matcha tea like our Gotcha Matcha. These complimentary flavors will enhance similar aromas and tastes in the wine.

Stay cool!

cropped Lisa press photoLisa Mecray Rogers, award-winning Master Chocolatier and Founder ofLuxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind,  recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America.

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