Welcome to Lost Oak Winery's Blog.
Check out this article! This red wine compound might be the cure for depression and anxiety!
"Resveratrol may be an effective alternative to drugs for treating patients suffering from depression and anxiety disorders."
Resveratrol, a compound that occurs naturally in red wine, has intrigued researchers for decades. A recent study in mice investigates how doctors might be able to use this chemical to reduce depression and anxiety.
Could a red wine compound be useful in the treatment of depression?
In the United States and further afield, anxietyand depression are substantial challenges.
About 1 in 5 adults in the United States have experienced an anxiety disorder in the past year.
In addition, an estimated 7.1% of adults experienced a major depressive episode in 2017.
Some people who have anxiety or depression may benefit from medications, but they do not work for everyone.
As the authors of the current study write, "only one-third of individuals with depression or anxiety show full remission in response to these medications."
For this reason, researchers are keen to find new drugs to treat depression and anxiety.
Currently, most of the drugs that doctors prescribe for depression and anxiety interact with serotonin or noradrenaline pathways in the brain.
Researchers are trying to find other possible drug targets, and some have turned to a natural compound called resveratrol.
Resveratrol occurs in the skin of grapes and berries, and, most famously, it is in red wine. Over recent years, it has received an increasing amount of attention from medical scientists.
Earlier studies have shown that resveratrol appears to have antidepressant activity in mice and rats.
The latest study, which appears in the journal Neuropharmacology, takes a closer look at the mechanisms contributing to resveratrol's antidepressant activity. The researchers also question whether resveratrol might provide the basis of future treatments for anxiety and depression.
The team, from Xuzhou Medical University in China, paid particular attention to the role of phosphodiesterase 4 (PDE4) and cyclic adenosine monophosphate (cAMP).
Why PDE4 and cAMP?
Important in many biological processes, cAMP is a second messenger. These molecules respond to signals outside the cell, such as hormones, and pass the message on to the relevant regions within the cell. The authors of the current study explain:
"Considering that cAMP is a primary regulator for intracellular communication in the brain, it is an attractive target for therapeutic intervention in mental disorders."
Earlier studies have shown that resveratrol increases levels of cAMP in a number of cell types.
PDE4 is a family of enzymes that break down cAMP, helping regulate the levels of this molecule within cells. Higher levels of PDE4 lead to an increased breakdown of cAMP. Some earlier studies have hinted at the role of PDE4 in depression and anxiety.
[How a fruit compound may lower blood pressure]
How a fruit compound may lower blood pressure
A recent study investigates whether resveratrol might help battle hypertension.
For instance, one study showed that inhibiting PDE4 increased cAMP signaling, which reduced anxiety- and depression-like behavior in mice.
The current study used animal models and cultured mouse neurons (similar to those in the human hippocampus) to help explain resveratrol's effect on rodent behaviors.
The stress model of depression
Experts still do not fully understand what causes depression and why it affects some people but not others.
One theory is called the glucocorticoid hypothesis. The body releases glucocorticoids, which include cortisol, when a person feels stressed. In the short term, these hormones help ready the body for an impending crisis.
However, if the stress lasts for a longer time, glucocorticoids can begin to cause harm.
In this way, some scientists believe that chronic stress damages neurons in the hippocampus, which are particularly sensitive. This damage then paves the way for anxiety and depression.
The authors of the current study were particularly interested in understanding whether resveratrol could reverse the damaging effects of stress and how this might work.
In their study, they found that increased levels of corticosterone (the rodent equivalent of cortisol) produced cell lesions in the brain and increased levels of PDE4D — a member of the PDE4 family that scientists believe to be particularly important in cognition and depression.
They also showed that treatment with resveratrol reversed the increase in PDE4D and reduced the number of cell lesions. Resveratrol also prevented the decrease in cAMP.
In engineered mice that could not produce PDE4D, resveratrol boosted cAMP's protective effects even further than in mice with functioning PDE4D.
The authors write that "[t]hese findings provide evidence that the antidepressant- and anxiolytic-like effects of resveratrol are predominantly mediated by PDE4D inhibition."
Only the beginning
These findings provide another small piece of the puzzle. Resveratrol, which appears to reduce anxiety and depression in mice, seems to work by inhibiting PDE4D and activating cAMP signaling.
"Resveratrol may be an effective alternative to drugs for treating patients suffering from depression and anxiety disorders."
Co-lead author Dr. Ying Xu, Ph.D.
Despite Dr. Xu's excitement, there is little evidence of resveratrol's ability to fight depression in humans. Although evidence of its effects in animal models is growing, data from clinical trials are lacking.
Also, extrapolating findings from animal studies to humans can be tricky, never more so than when dealing with mental health conditions. Whether animal models of depression are relevant is a hotly debated topic.
However, any step toward a new understanding of the chemical ins and outs of depression and anxiety is beneficial.
It goes without saying, but drinking red wine will not afford you the theoretical benefits of resveratrol. The compound is present in very low quantities and, of course, the alcohol in wine will negate any benefits.
To conclude, we now know more about the molecular mechanisms underpinning resveratrol's effect on depression and anxiety in mice. We must now await clinical trials to find out whether it can benefit humans too.
Need help talking about wine? Check out this New York Times article!
15 Helpful Words for Talking About Wine
Here is a practical lexicon that helps to describe the elusive characteristics of wine, without eliciting eye rolls and forehead slaps.
By Eric Asimov
Few things are as maddening or as elusive as trying to convey the character of a wine, both for the reader and the writer.
Many wine authorities believe that a wine should be described as specifically as possible, breaking it down into a group of flavor and aroma components that, when all put together, describe the totality in the glass.
I disagree with this approach, for two main reasons. First, when most people drink a wine, they experience it seamlessly, in its complete form, not as a series of discrete individual flavors, some of which, in the tasting notes, can be so esoteric as to be incomprehensible.
Second, these sorts of descriptions capture a wine at a particular moment. But good wines change and evolve, over minutes in the glass, as well as years in the cellar. Overly specific notes often confuse because of the baffling references, and because they are relevant to one distinct moment.
I prefer general descriptions of a wine’s character instead. These efforts seem more useful because they don’t rely on references that have meaning for the writer but are lost to the reader, and because they are true, I hope, over time rather than at a moment.
Even so, I have found that many readers are confused by these characterizations, too. Perceptions of aroma and flavor are so difficult to describe that many writers form a vocabulary that does not always convey to the reader what the writer has in mind. Even more bewildering is the fact that many writers use the same terms, but in different ways.
I thought it may be useful to the cause of clearer communication to try to define some terms that I use regularly to describe wine. As always, I welcome any thoughts and suggestions.
Can a wine have energy? Absolutely. This quality is hard to describe, but it feels propulsive. It partly concerns texture: how the wine feels in the mouth. But it connotes liveliness as well. An energetic wine snaps your senses awake, heightens your awareness and implores you to take another sip. Energetic wines generally have good acidity, otherwise they would be dull and flaccid. Good examples of wines made with high-acid grapes — like riesling, chenin blanc, gamay and barbera — are often energetic. Young, age-worthy wines, like red Burgundy and Champagne, can be energetic as well, while truly great older wines may retain their youthful energy.
A tense wine feels as if it walks a tightrope between forces that threaten to pull it one way or the other, but are so well balanced that the wine never loses its footing. Tense wines can be thrilling — sweet German rieslings are classic examples. They are pulled and pushed by both their sweetness and their acidity, yet never stumble or become cloying or harsh. Tense wines can be said to have energy, with a shiver of uncertainty stirred in.
Storied Russian Miniatures Dwindling in Face of Icon Revival
The Rise of the Spice Girls Generation
Graydon Carter on Vanity Fair, Jeffrey Epstein and an Editor’s Power
A textural term that indicates, as the word suggests, a soft, luxuriant sort of richness. The word is applied almost entirely to red wines, which have the potential to be bigger and softer than whites. Other related words: opulent, fleshy, velvety.
It’s not quite the opposite of plush, but it’s certainly in the other direction. It’s also a term related to texture, indicating a wine more skeletal than fleshy. Lean wines are ectomorphs, characterized more by their acidity than by softness. The best require a sense of energy, which galvanizes the wine. Without energy, a lean wine can be thin and dull.
Though a liquid, wine can be said to have structure, an architecture of tannins and acidity that gives it figurative shape. Structure is like the bones of a wine, on which the aromas and flavors hang. Some wines, like easy, thirst-quenching bottles made to be consumed young, will have little structure. Others, particularly age-worthy reds like Barolo or Bordeaux, may be so structured that the tannins dominate when young, requiring a few years to recede before the wines are pleasurable to drink. Tannins primarily come from grape skins, though seeds and stems contribute as well. They are felt mostly in reds, which are macerated with skins to obtain color. Whites gain most of their structure from acidity, with the exception of orange wines, which are made like reds, leaving the juice to soak with the skins. If a wine is aged in new oak barrels, it may also absorb tannins from the wood. These tannins differ from grape tannins and can have a bitter, mouth-drying flavor. Obvious oak tannins are a flaw, to me. If a wine has insufficient acidity and tannins, it can be overly soft and flaccid. Too much, and it can be harsh. Tannins that blend in seamlessly are said to be fine, while those that are rugged or chewy are rustic.
A well-structured wine with flavors that arrive in a smooth procession may be called linear. Linear wines have the potential for complexity as the flavors can change and evolve as they linger in the mouth. Without sufficient structure, the wine will be amorphous and soft, with everything arriving at once.
Lingering flavors, which can echo long after swallowing, give a wine length. It’s a similar quality to linearity, but not exactly the same, as linearity generally implies complexity, while length indicates a prolonged presence without necessarily any evolution.
A long wine can be deep, too, an added dimension that is also related to texture. A wine with length and depth resonates in the mouth. This is where pleasure lives, the sort of wine where each sip inspires the next.
All the elements come together with clarity in focused wines. They are balanced, proportionate and seamless.
This quality often reflects a wine’s alcohol content, as well as the impact of its flavors and textures. Examples include Amarone and very ripe zinfandels and Châteauneuf-du-Papes. They certainly have their place, but they can overwhelm foods, too. Fino sherry is an example of a high-alcohol wine that I would not describe as powerful, because good ones can often feel more fragile than hard-hitting.
Precision goes beyond focus, indicating a wine shepherded along its path from grape to bottle with exceptional skill. Each quality in the wine is exactly as it should be. Nothing is overbearing or out of proportion. For me, the quality of precision is preferable to power, permitting nuances and subtleties to emerge.
Sometimes good wines can feel alive in the glass. Life is a combination of energy, texture and depth, with something more that is difficult to grasp. It’s a vibrancy that can be found in wines ranging from simple to profound, and comes from skillful winemaking that is minimally manipulative.
Most obviously, this means a wine in which not all the sugar in the grape juice has been fermented into alcohol. Rieslings and chenin blancs are examples of white wines that can be wonderful either dry or with residual sugar, so long as the sweetness is balanced by acidity. Sweet, blended reds are increasingly popular among mass-market wines, and high-alcohol red wines can seem sweet because they are highly fruity and rich in glycerol, both of which contribute to the perception of sweetness.
Wine is often assumed to be fruity, since it is made from fruit, but many wines are instead savory. That is, they convey stony, saline, herbal, smoky or floral aromas and flavors, rather than fruitiness. These flavors often go together with high acidity, but not always. Good examples of savory wines include reds from the Northern Rhône Valley, Chablis and fino sherry, just to name a few.
Perhaps no word in the wine lexicon has been as controversial as mineral, possibly because some people take it literally, as if it referred to minerals in the soil sucked up through the roots and deposited in the glass. No. As with most wine descriptions, it is figurative, a general term for the sorts of sensations conveyed by wine. Others criticize it as too general. Why not be more specific? Does it smell or taste like slate? The sidewalk after a rain? I reject that as well. Minerality is a highly useful general term that helps to convey the character of wines, which can seem stony, pebbly or rocky in aroma, flavor and texture.
Burleson winery named to wedding top 10 list
Neetish Basnet, Jul 19, 2019
Many may be unaware the Texas wine industry is booming. More might have not realized there are wineries in Dallas-Fort Worth Metroplex that resembles wineries in California.
Some have utilized the scenery and are choosing to celebrate their most special day at the wineries.
About 20 miles south of Fort Worth in Burleson, Lost Oak Winery currently offers a unique sight. After half a year of giving meticulous attention, the grapevines are now ripening.
Mid-July will start off the harvest season, a busy time of the year.
Just as busy is the event space at the winery. A long list of to-be married couples waits to host their wedding at the venue.
Wine Enthusiast Magazine, an international media outlet covering the wine industry, named Lost Oaks Winery one of the 10 best wineries for weddings in the U.S.
"It's a beautiful facility," said Roxanne Myers, president of Lost Oak Winery. "And it's close to the metroplex. That's a little bit of our niche market. It feels outdoors, you've got away from the metroplex. But, we're very, very close, very accessible."
Myers recently obtained majority ownership of the winery. The transaction makes her one of less than 10 female winery owner-operators in Texas.
During her time as the general manager, Myers played a significant role in marketing and expanding the winery into a wedding venue. She also included an active wine club and a wine-focused international travel business.
The winery is on track to host about 60 weddings this year.
"We're building that business," Myers said. "Before, we did not have that availability. We only did 30 a year. We are hopeful."
Lost Oak Winery has three cultivated vineyards and sits on a 52-acre property in the banks of Village Creek, a tributary creek of the Trinity River.
The indoor event area has large bay windows letting in natural lights and overlooks a pond and the vineyards. A cocktail room and a bride and groom suites are also available.
Wedding guests are offered a complimentary glass of wine.
The indoor event hall has a capacity of about 100 guests.
We are honored to be selected 10 of the Best Wineries and Vineyards in the U.S. to Host Your Wedding by Wine Enthusiast!
Lost Oak Winery | Burleson, Texas
Just about 20 minutes outside of Fort Worth, Lost Oak Winery sits on three cultivated vineyards and 52 acres in the banks of Village Creek, surrounded by oak trees. The wines are well-regarded both locally and beyond.
The venue has received rave reviews from couples looking to tie the knot, and it offers both outdoor and indoor wedding areas. A large event space features high ceilings, stained concrete floors, and large bay windows that overlook the vineyards and a pond. There’s also a cocktail room and bride and groom suites. All guests receive a complimentary glass of wine upon arrival, and reclaimed wine barrels will enhance the visual appeal of your space, or help mark the boundaries of the dance floor.