Tag: winemaking

How to prevent a headache associated with wine drinking?


Beyond the fearsome hangovers after a night of which one have a glass too many, some people suffer headaches associated with wine drinking. Normally it only takes one or two glasses for these people to suffer from migraines. This is a more common reaction than we think, so multiple scientific studies have been done with the aim of deciphering the trigger of this malaise.

There is no definitive answer to the origin of these headaches. Some studies suggest that these discomforts may be due to sulfites. Others talk about tyramine or histamines. Whatever the final responsibility, they are all natural elements the grape contains or that appear during the different processes of winemaking, helping its conservation, color and even flavor.

Since the potential detonators are naturally found in grapes and wine – in addition to being essential to give life to those wines that we like so much – we have selected a series of tips to help prevent these headaches.

The scientists and physicians responsible for the studies in question point out that it is necessary to observe variables such as the moment of consumption to be able to determine the degree of sensitivity of the people to these elements according to different factors, and thus to avoid situations of discomfort. Experts say that stress could be a major cause, so it is recommended to meditate on whether migraines appear after an arduous work day, or also in times of relaxation as a vacation.

Also, staying hydrated and drinking in moderation is a basic way to prevent headaches associated with wine and other alcoholic beverages; Even an effective method to avoid hangovers the next day. Complementarily, experts also advise taking an antihistamine to block the symptoms of discomfort.

 TAGS:Farnese Sangiovese Terre di Chieti 2015Farnese Sangiovese Terre di Chieti 2015

Farnese Sangiovese Terre di Chieti 2015



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Vigneti del Salento I Muri Negroamaro 2015

Wines from South Africa

Winemakin' in South AfricaThe first production of wine in South Africa is from February 1659. The beginnings were not easy, since the Dutch settlers had almost any knowledge of grape growing and winemaking. The salvation came from the north: between 1680 and 1690 a group of French refugees reached the Cape, the Huguenots, who brought the tradition of French wine with them, they had to get adapted to the conditions of the region. The great variety of climates and soils of the Cape was the first obstacle to overcome, together with the lack of export markets for wine. This last point was solved by itself. The British occupation in the first half of the nineteenth century opened the most important market for South Africa: The English.

Many climate fluctuations, economic and political changes occurred, including phylloxera, but throughout this century the South African wine industry has been consolidating, improving the quality of their products and producing some of the most famous wines in the world.

South African wine varieties

In South Africa we can find the most common grape varieties in the world, Chardonnay, Gewürztraminer, Pinot Gris, Sauvignon Blanc, Semillon, Ugni Blanc, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, and other varieties not so common, including some varieties created in this region.The rarer varieties:


Cape Riesling, one of the best varieties of South Africa, identified as the French Crouchen Blanc. Chenel, local cross between Chenin Blanc and Ugni Blanc.
Chenin Blanc, also known as Steen, gives fresh wine, fruity, easy drinking.
Clairette Blanche, one of the favorite varieties of South African products, which gives wines low alcohol content and low acidity. Although it is hardly used to develop varietal wines, it is a fundamental constituent of many wines.
There are also Bukettraube, originary from Germany, Colombard, Emerald Riesling, Muscat of Alexandria, which is called Hanepoot, Muscadel, Palomino, Rhine Riesling.


Cinsaut, a versatile range variety formerly known as the Hermitage, but whose growing area decreases day by day.Pinotage, local cross between Pinot Noir and Cinsaut (Hermitage), which gives full-bodied, fruity wine that needs 2 or 3 years to reach its fullness.
Souzao, originary from Portugal that gives an excellent color saturation.
Other red varieties: Gamay Noir, Red Muscadel, Red Barocca , Zinfandel.