Repelling Vampires: Just one of the benefits of healthy living

With Halloween just a week away, I thought it would be good to share some ghoulishly delicious information with you on things related to blood and wine. Over the years, I have reported on the French Paradox -- a research study that demonstrated a link between wine consumption (particularly red wine) and a reduced risk of coronary artery disease. The subjects of the study (French men and women who consumed large amounts of fatty foods such as butter and cheese), had a low incidence of cardiac disease which was attributed to their daily consumption of red wine.

Another study of red wine consumption back then added an interesting culinary twist to the equation. Researchers at the University of Wisconsin-Madison released findings of a study demonstrating that red wine, in conjunction with the consumption of garlic, is even more effective in helping reduce the risk of heart disease.

Now we've all read reports of garlic's healing powers. From heart disease to hypertension, garlic is touted far and wide as a panacea for just about everything, including some supernatural afflictions like vampirism. In addition to its alleged power in repelling vampires, garlic will also repel most human beings who must be in close proximity to those of us who ingest the stuff. The study does not suggest how red wine and garlic should be consumed in order to achieve the desired result. However, I would assume that garlic cloves would be used to flavor vegetables or meat and not just popped in a glass of red wine like olives in a martini.

The scientists at Wisconsin-Madison found that: • Red wine is two times more effective than white wine or beer in protecting against heart disease. • Red wine and garlic in combination work better than either does alone. • Compounds in wine known as flavonoids or polyphenols, rather than alcohol, are what produce the beneficial results. • Wine reduces the risk of heart disease by reducing blood-clotting. This study substantiates the growing body of scientific evidence linking moderate wine consumption (defined as two to four 4-ounce glasses with meals each day) to good cardiovascular health.

The research is also good news to many of us who view culinary Nirvana as a place where sturdy red wine is matched with garlic-flavored dishes each and every day. It just so happens I have had the pleasure of sipping a couple of very good red wines recently that should, when combined with the requisite garlic-enhanced dish, result in a deliciously healthy repast:

2005 Ermitage Pic St. Loup Rouge ($17) – This southern French blend of mourvedre, grenache and syrah is a full-bodied wine with loads of black pepper spice and dark fruit flavors. Try it with a pork sirloin roast which you have rubbed with a mixture of three tablespoons of freshly ground black pepper, a quarter-cup of minced garlic and two tablespoons of extra-virgin olive oil.

2003 Red Diamond Merlot ($$11) – I’ve always been a fan of Washington state merlot and this baby more than meets the quality standard. It is a rich and round wine with nice balancing acidity that will marry nicely with grilled chicken that has been marinated with lemon, garlic, olive oil and black pepper.