A Vineyard in My Glass by Gerald Asher

By Gerald Asher

Gerald Asher, who served as Gourmet’s wine editor for thirty years, has drawn jointly this feature of his essays, released in Gourmet and in other places, for the collective perception they provide into why a wine must always be an expression of a spot and a time. Guiding the reader via twenty-seven assorted wine areas in France, Italy, Spain, Germany, and California, he indicates how each wine worthy consuming is a mirrored image of its terroir—in the broadest experience of that untranslatable note. In evocative memories of wines, winemakers, and the nutrition he has had with them, he weaves jointly weather, terrain, and native background, sharing his wisdom and event so skillfully that we research as we're entertained and are available to appreciate, steadily, that the that means and enjoyment of a wine lie regularly within the context of its starting place and within the concurrence of the place, how, and with whom we get pleasure from it.

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Some of von Liebig’s fame was due to his research, and some of it due to his charm: he was a great self-promoter. And that definitely helped spread his ideas about nutrition and meat. Von Liebig glorified protein as the only real nutrient and believed that without it our muscles just wouldn’t work. To him, carbohydrates and fat were only needed to react with oxygen in the lungs to produce heat. The fact that his ideas about the role of proteins in human nutrition were purely speculative and not based on experiments didn’t deter him from turning them into a business opportunity.

A diverse diet is better in times of change: if your favorite food is not easily available, you can switch to the second or third best. But if you only know how to eat meat and have no skills to fish or gather nuts, once the animals you usually hunt are gone, you’re in trouble. What’s more, a diet heavy in meat was quite likely lacking in many nutrients, such as beta-carotene, vitamin E, and vitamin C. This would have meant that the less healthy Neanderthals were likely easily replaced by their better-nourished cousins.

Whenever I relocate across borders, shopping for groceries becomes difficult, time consuming, even stressful. Something as simple as picking a yogurt off a store shelf becomes a lengthy task of reading labels, comparing prices and ingredients. I have to relearn what I like and relearn which foods taste good, which are healthy and which aren’t. Feeding your family well, it appears, takes a lot of knowledge. 8 million years ago, their quest for good food was much more complicated, and eating meat was a way to simplify matters.

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