mardi 13 décembre 2016
How the French Avoid Getting Too Wine-Drunk at Dinner
Wine pairings with dinner seems like such a lovely concept, that is unless you are driving and/or are a lightweight who feels the effects of alcohol after a few sips. Is there any way to drink merrily without getting too drunk? French winemaker Dr. Jean-Jacques Vitrac of Domaine Becquet recently let me in on a little trick he's been doing for years, something he claims is very commonplace in France. Here it is: before consuming alcohol, eat about a tablespoon or two of olive oil, dipped in bread. According to this Frenchman, the oil helps coat the stomach and slows the absorption of the alcohol into your bloodstream. While I don't have any scientific evidence to back up this claim, it does seem like a harmless hack I'm willing to try out!
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