It has been said that wine is a healthy drink option.  Why? Because wine contains antioxidants as does all fruit.  We know wine is made from grapes.  Red wines in particular are left in contact with their skins longer than the white wines and therefore, have more healing power, or so it is believed. 

The "French Paradox" is justification enough for all wine connoisseurs:  The French suffer less cardiovascular problems than Americans even though their diet is very rich in cheese, butter, cream, and wine. 

Giving red wine its credit, it does contain a potent blend of antioxidants as well as a chemical that has been shown to offer great healing power in the areas of heart, brain, anti-inflammatory, and cancer diseases.  This chemical is called resveratrol. 

White wine lovers don't lose hope yet.  The white varietals do offer antioxidants in plentitude.  Alcohol, in moderation, can increase the absorption of antioxidants and offer a boost to good cholesterol levels.  It has also been shown to thin the blood and prevent clotting around the heart.

White wine, red wine, your drink of choice, limited of course to one per day, helps to relax the body.  A stressed body is a target for stressed induced illnesses such as hypertension, anxiety disorder or depression.  

Anti-aging benefits from red grape skins, improved lung function from antioxidants found in wine, cardiovascular reduced illnesses, arterial cleansing from wine polyphenols...the list goes on.   Drinking one glass per day can be a healthy habit (barring medication interference).  For non drinkers, you can reap the same health benefits from a cup or two of berries.   

Interested in learning more about wine and tasting a few?  The Seneca Lake Wine Trail is hosting the annual Spring Wine and Cheese Weekend April 23 - 25th.  Enjoy New York State wine country as well as some of the State's best wines.   It's only a two hour drive from Utica.

Sources:   Beekmanwine

Risotto with Fillet of Sole and Asparagus

• 2 1/2 cups Vegetable Broth
• 1 TBS olive oil
• 3/4 cups Arborio rice
• 1/2 cup white wine
• 1 lb Fillet of sole *These are small fillets so you won’t cut them up.
• 1/3 cup lemon juice
• 1/2 lb asparagus – tough ends snapped off and sliced about 1” long
• 2 plum tomatoes, chopped
• 1/2 green bell pepper – chopped
• 2 green onions – chopped * Save some of the green ends for garnish
• 1/3 cup Parmesan cheese – grated
• 3 large leaves of fresh basil – chopped
• pepper to taste and just a pinch of salt

First step is to put your fish fillets in a bowl and pour the lemon juice over them. Set them aside.

Now get all your ingredients on the counter within arms reach.  Gather your asparagus, bell pepper, onions, tomatoes – in that order and begin chopping.  You may want to grab a paper plate for easy clean up.  As you chop the veggies, put them on the paper plate. Keep the tomatoes separate from the other three. 

Pour the vegetable broth in a saucepan and heat over medium for about 8 minutes then reduce to a simmer.  Keep the broth at a simmer.

In a large skillet, heat the olive oil over medium heat.  When hot, add the rice and stir for about 1 1/2 minutes.  Add the wine and stir for 2 minutes or until it is absorbed. 

Add 1/2 cup of the broth.  Let it be absorbed by the rice.  Stir frequently.  Add another 1/2 cup of the simmering broth and let it absorb.  Keep stirring. Add more broth – repeat 2 more times (using up 1 cup of broth).  It will take about 3 – 4 minutes in between broth additions to absorb.

Stir in the asparagus, peppers, onions, add 1/2 cup of broth and cook until absorbed.  Add 1/2 cup of broth and the fish and cook about 8 minutes.  Test your rice at this point.  It should have a slight firmness in the center.  Add more broth if necessary.  Stir in tomatoes.  Stir around, about 2 minutes. Add cheese, basil, pepper and salt.  Stir and serve.