Ahhh…I’m sure I have mentioned it countless times but such a pairing deserves to be fawned over time & time again.  Red wine & steak!

I bring this combo up today as part of a quickie post.  I stumbled upon a cool article “Beer and red wine marinade may cut cancer risk from beef”.  The title pretty much says it all, but in a nutshell, these marinades reduce the level of heterocyclic amines (formed during the frying or grilling of fish and meat – reported to promote carcinogenesis in humans) by up to 88 per cent.

Interestingly enough, the researcher then recruited people to taste beef marinated in wine, steak or not marinated at all.  Um hellooooo….I’m here and available any time you need another “test subject”…

In other news, the tough times we are experiencing is leading people to drink – but they are drinking more early & more cheaply.  People are hitting the bars at happy hour both to imbibe after a tough day and to do it at more reasonable prices.  I mean, can you blame us???!!!  This goes along with what I have heard about people drinking as much as during better times, just with the economy where it is people are drinking more at home than they are out at bars and restaurants.

Sorry for the grim news, but hey, go grab a bottle of fabulous Israeli wine, pop it open, marinate a steak for a few hours, and while you are savoring that bloody rare steak (I hope) try to forget all your troubles…

Happy marinated steak & wine Tasting!

WTG

Tags: cancer, happy hour, heterocyclic amines, Steak

This entry was posted on Monday, January 12th, 2009 at 1:19 am and is filed under wine health, Wine Industry. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.