February 28, 2011 § Leave a comment
It doesn’t matter if it’s one glass or four, I get the wine lips. Since my apartment is pretty much the place where wine goes to die, I looked into the prevention of this reaction. We all know, wine isn’t the most hydrating refreshment on the market. I’m generally a dry person… dry skin, dry humor, dry gin. That’s not true, I hate gin. My lips will start cracking on my second glass of vino and it’s all down hill from there. Involuntary lip rouge.
But why, wine, why do this to your loyal companion? The truth is, the very thing that embodies the taste, is the same thing that stains the lips, just like cooking with butter. Tannins are the natural compounds in wine, coming from the grape itself and the barrels wine is matured in. Tannins will also turn your mouth purple. They are an excellent antioxidant and natural preservative. They are also responsible for giving the wine structured flavor, taking your mouth on a dimensional journey through happiness.
So what’s the fix for a wine mouth? Vaseline or flavorless lip balm. You can also try to drink wine with a low tannin content: young wines, Merlot, or Pinot Noirs, and avoid the high tannin content of Cabernet Sauvignon or Shiraz. Either that or drinking so much you just don’t care. That’s what I usually do, since Shiraz is my number one drink of choice. If you’re going to be a wine-o, you’ll have to deal with residual wine lips anyway.
***I hope you enjoyed the first addition of the Monday Mind Morsel, a little education, a little something to think about as we enter another week as modern ladies. CHEERS!