Wall Street Journal--June 22, 2009  www.wsj.com

In article titled "Ah, A Cold, Refreshing...Red?", wine writers Dorothy J. Gaiter and John Brecher wrote that certain red wines in summer and hot climates taste better straight from the refrigerator.  Heavier varietals and more expensive reds did not benefit from being served cold, but inexpensive, informal reds became summer fun drinking when chilled.  In particular, they found that Malbec from Argentina, Beaujolais-Villages from France, Inexpensive Rioja from Spain, and light Sangiovese wines from Tuscany, Italy--all approx. $11 per bottle--actually tasted better refrigerated.  It's nice to know that these well-respected wine writers agree with Anita's promotion of "Cool Rouge" for the public good, i.e. even if red wines are better for your health, people won't drink them unless they taste smoother and less harsh at cool cellar temperature, or refrigerated when it's hot outside.

CBS--60 Minutes TV Program--May 24, 2009

Dr. Christof Westphal was interviewed by Morley Safer in an update to their story on Resveratrol--the compound in red wine that can forestall diseases of old age.  Dr. Westphal's ground-breaking research discovered that resveratrol in concentrated form activates the "Sirtuin" gene which prolongs life.  The only other way to activate this gene is by extreme dieting (calorie restriction).  But resveratrol--the natural substance in black grapeskins used to make red wines that protects grapes from bacteria & fungi--holds the promise of helping us beat the clock and get another decade of healthy life.  In fact, resveratrol alone was found to lower the glucose levels of diabetics and is now being tested against certain cancers.