|Can't say no to Champagne and caviar|
No to No-Alcohol Diets
Unless you have alcohol abuse or binge issues, I can't imagine why anyone who appreciates wine would want to follow a no-alcohol diet, even if only for a month. The key word is "appreciate."
Proponents of Dry January suggests that taking a break from alcohol helps reset one's relationship with it. I see the point to some extent. I once gave up meat for Lent. When I got back to eating meat again, I became more selective in the meat I would partake. But I wouldn't say that I "appreciated" meat pre-Lent the same way I do wine.
My friend and wine blogger, Amber LeBeau, wrote a post that Dry January Can Go to Hell. She suggests that instead of taking a pause from alcohol in January, try mindful consumption all year round. Engage your senses when enjoying a glass of wine. Learn the story behind the wine and the vintage; how was the weather that year, what challenges were presented by Mother Nature, and how the winemaker artfully crafted the wine.
|Wine flight is a great way to learn about wine appreciation|
No Bad Wine is Worth the Calories
One might argue that a good wine is a matter of taste. I think enjoyment is a matter of taste. Good, which suggests quality, is different. Consider this. I adore Jack in the Box tacos and all the beef-ish meat product tastiness. But that doesn't make them good tacos. Nor should I be eating them beyond rare moments of guilty pleasure. They are just not worth the calories.
|Tasting our homemade wine|
Now I am not advocating for natural wine. As a hobby winemaker, I certainly have used my fair share of sulfur, commercial yeast, yeast nutrients, and malolactic bacteria. My goal is to ensure a clean and successful fermentation, but not to manufacture a taste. I very much subscribe to the philosophy of minimal intervention. Get the best grapes you can afford and make a wine that is a true expression of the variety, the vintage, and the terroir.
Perhaps I have the luxury since I don't make wine for a living so I don't worry about consumer taste and sales. But the overused additives in mass-produced wine can't be any better than the meat product of Jack in the Box tacos. When I go to a restaurant that only has cheaply-produced wine by the glass, I would skip it. If I were to add wine calories in my body, I'd like to have the full experience of a well-made wine.
So there you go! This is just one wine lover's two cents on dieting. What do you think?