To find out how much sugar might have been added to a given wine, your best bet may be to contact the producer directly. The addition of sulfites, used as a preservative, must be listed on the label in order to notify individuals who might be allergic, yet more than 60 different additives can legally be used without being disclosed. “Wine is by nature somewhat acidic, and adjustments can help to balance the elements of sweet and sour,” Nancy Light, vice president of communications for Wine Institute, the main advocacy association for the California wine industry, said in an email. “Winemakers are permitted by government regulations to make sweetness adjustments after fermentation to achieve desired wine styles.” According to the United States Department of Agriculture, a five-ounce glass of red table wine typically contains about 0.9 grams of total sugar, while a glass of chardonnay contains about 1.4 grams. The 2015 Dietary Guidelines for Americans recommend limiting added sugar intake to no more than 10 percent of daily calories, which is about 12 teaspoons, or 50 grams. The American Heart Association recommends limiting intake even further: no more than six teaspoons (about 25 grams, or 100 calories) per day for women, and no more than nine teaspoons (36 grams, 150 calories) per day for men. Along with adding sugar for the purpose of sweetening wine, some producers add sugar before or during fermentation in order to achieve a certain alcohol level. This process is called chaptalization, and it is more common in cooler wine regions such as Oregon, where grapes ripen more slowly. In wine, it comes from grape juice. Grapes that are riper have higher sugar levels, but if available grapes are not as ripe, a winemaker may add sugar to aid in fermentation and achieve the desired amount of alcohol.
Summer is here, literally (!), which means the sun is beaming, weekends are spent poolside, refreshing drinks are in hand, and my favorite of all, summer fruits and vegetables are at their peak! I’ve shared a bit about CSAs before, and one in particular that I get during this time of year is from my farming friends at Bloomsbury Farm. It’s really great to utilize in season produce when you can. Today I want to shine some light on how to cook and use summer vegetables so you can navigate it simply this season!
How to Cook with Summer Vegetables
First things first, if you want a primer on what fruits and vegetables are in season in your region, I created some “produce guides” years ago here! Why eat seasonal? Eating seasonally ensures peak nutrition because you’re quite literally getting produce picked fresh with minimal time from farm to your market to your kitchen. More importantly, it’s about supporting your local community, the farmers, and all their hard work in feeding communities through their passions of growing healthy foods. It’s a win-win. With CSAs in particular, you’re able to support your local farms and pick up fresh produce on a weekly basis right from the farm! It’s a great way to challenge you and your family to get creative in the kitchen by trying new whole foods, making new recipes, and getting to know what grows seasonally in your region. Here’s a quick primer on ways you can use seasonal vegetables this summer:
Did you know there are some foods that retain best nutrition when eaten raw? The same goes for some foods that are better when cooked! When the weather is hot in spring and summer, it’s a great time to be creative with raw recipes from smoothies, raw desserts, salads, dips, and even soup that are cooling and easy to make.
(nutrition) stripped: vitamin C, B vitamins, and some minerals like magnesium and potassium are heat-sensitive, meaning those vitamins/minerals will decrease when cooked. It’s a great reason to try eating summer foods raw – try raw cucumbers, peppers, strawberries, asparagus, and blueberries. This doesn’t…