Regular readers will know that MidWeeker Paul often contributes fascinating science-based insights to this site.
And another piece from him is just about due.
Inspired, by the relaxed mood often associated with midsummer, I thought he might enjoy exploring something with a similarly light feel for his latest contribution.
Here is the result. It starts with chimpanzees and ends with advice that we all know – but which is often ignored.
A specific wine recommendation follows that pursues the same broad theme.
Once again, a pictures and hyperlink in respect of that wine is included to make buying it a little easier.
Now, if you are all sitting comfortably, over to Paul …
“Researchers from Exeter University, working in West Africa, filmed wild chimpanzees (normally very selfish when eating is involved) sharing food.
One aspect of that food was noticeable though – it was fermented African breadfruit.
The animals seemed to be expressly seeking out the fruit (that contains natural alcohol) and throwing a party when they succeeded.
The atmosphere created at those gatherings was one of observable enjoyment and social kindness towards one another.
Significantly, though, the chimps didn’t get completely drunk, seeming to understand that intoxication put them in danger – notably from predators.
What the chimps didn’t know
Unknowingly (one imagines), these animals were taking advantage of a change thought to have happened about 10 million years ago.
Apparently, scientists have discovered that humans, chimpanzees, and gorillas have all carried a special DNA from that time onwards.
The result is genes that help us process alcohol much better than most other animals.
They come from the development of a supercharged enzyme for breaking down alcohol that, seemingly, is 40 times more effective than what went before.
What does that mean in practice?
Well, centuries before human winemakers emerged, sunshine and natural yeasts got to work on ripe breadfruit that had fallen from trees.
They fermented some of the sugar content of this important food source into a modest level of alcohol.
Think of eating it as an early form of “dinner with a glass of wine” – at an alcohol level equating today to “moderate, healthy alcohol consumption”.
Enter, here, Dr. Anna Bowland from Exeter University who explains that alcohol triggers the release of feel-good chemicals in our brains.
Dopamine and endorphins create feelings of happiness and relaxation.
And the implications?
It does seem that our relationship with alcohol isn’t just cultural – it’s literally written in our genes.
Alcohol enhanced social bonding – whether through ancient feast days or modern birthday meals – does not seem to be merely accidental.
Indeed, evolutionary development of liver enzymes that help to process ethanol, support the idea that we may simply be following nature’s plan.
Surely, however, what nature did not intend was for humans to create fermentation technology that produced drinks with high alcohol content.
Nature, by contrast, kept alcohol levels pretty low, and also added another safeguard.
It wrapped the alcohol around food (the bread plant) and food helps to limit consumption and slows the absorption of alcohol into the bloodstream.
The moral of the story.
- Alcohol plays an important part enhancing social occasions, but use it sensibly.
- Keep volumes modest and use food to help reduce its effects.”
Thank you, Paul, for things many of us had no idea about – and which prompts this thought of mine:
“Since even the monkey world has sussed all that out, surely humankind can follow their example.”
Taking that forward
Part of the sensible drinking approach, this site has promoted is to drink “less but better”.
So here is a great example of a wine a level above the normal price point but which, I believe, tastes better than many entry point wines.
Indeed, I think it outperforms other £11 or £12 alternatives.
It is from an excellent retailer who also has an online service.
2023 Azienda Uggiano Chianti Roccialta (£11 at WoodWinters and 13% abv):
Gone are the days when Chianti meant admirably robust reds but also ones with dense, chewy tannins that demanded bottle age.
Medium bodied versions are supplementing them well, but the sophisticated, approachable option recommended here, has a foot in both camps.
It incorporates the charm of the new without losing the best of traditional styles.
Drawn in by appealing black fruit aromas, you soon discover powerful cherry and mulberry flavours with distinctive nutty components.
Firm tannin, but neatly balanced acidity, complete the picture along with hints of espresso, vanilla, black pepper, and thyme.
After today’s glimpse of that slightly more expensive wine, it’s back to budget (but great value) fare in Monday’s Top Tip selections.
11 responses
More chimp trivia-I was brought up on a diet of black and white “The Phil Silvers Show” which became known as Sergeant Bilko. He managed to extricate himself from many a tight corner with his quick wit and razor sharp tongue and a fast line in ‘schmaltz’ whenever it was needed: “Hello, Miss – oh I’m sorry, the Colonel didn’t tell me his daughter was visiting…why! -it’s Mrs.Hall!”
The hapless Colonel Hall was attempting to set an U.S Army record for inducting new recruits. Unfortunately Bilko had smuggled Zippy the chimpanzee into Fort Baxter, who accidentally passes all the enlisting tests with flying colours, and was inducted as Private Harry Speakup.
The only way to get him out of the army was by convening a Court Martial. Bilko’s head was also on the block and so he decided to act as Private Speakup’s legal counsel.Comedic gold mayhem ensues.
The episode is widely available and should be enjoyed with a good glass of wine.Please refrain from laughing and drinking at the same time to avoid spluttering.
P.S My mum’s African Grey parrot was called Bilko. His favourite activity was destroying the rubber seal around the fridge door and calling my dad names.
Paul, elephants also gorge on very ripe marula fruit, which has started to ferment and seem to enjoy the alcoholic kick!
Great trivia, thanking you for sharing
I have seen this and marvelled at the sight of a heard of elephants staggering around under the trees dropping their fruit. I am not sure they know when to stop gorging….
I guess they do not have the magic gene though.
Couldn’t agree more with the first “moral of the story” comment Paul because, let’s face it, no great story every started, “We all went out for a salad the other night and…………………..”
Great read nonetheless
The moral of the story begs the question of why wine critics rarely/never taste wine during/after eating. My friends and I have found that food can alter the wine enormously. The wine group now marks the wines both before eating and afterwards and often, the first shall be last or vice versa.
Welcome aboard Michael. I guess that is the distinction between social drinking and wine assessment – which often involves spitting and, hence, less chance of absorption anyway. You are right though that seasoned food can significantly change how wine tastes.
Interesting piece, Paul, thanks, and hadn’t thought about Bilko for years – wonder if the humour holds up in today’s age?
Anyway, back to wine …
Brian, your recommended wine sounds like my kinda red! Chianti, like Muscadet, has had its ups and downs, but currently I think both can provide really excellent value. Lidl do several inexpensive versions and thought the current vintage of their basic Riserva wine was pretty decent, and am also a fan of the Waitrose Blueprint example, at £8. Haven’t tried any of the M&S offerings, perhaps when I get my next batch of M&S vouchers will set up a side by side tasting?
However, at a slightly higher level, I recently bought one of the newly released Wine Society tasting packs of red wines. I tasted, side by side, a Croze Hermitage, a Nuit Saint George Burgundy and a Chianti. I love Rhône Syrahs, and red Burgundies, but to my surprise I liked the Chianti, Poggiotondo 2023 best! And at £13.95 was considerably the cheapest, and within my “splurge budget”. But as Brian explains, styles range from traditional to modern, so, like the recent Rioja discussion, one might find that one’s preferred style trumps “quality/price”.
Nice tale about the chimps Paul, thank you, and one we can learn from.
Some of the above comments reminded me of the time, many years age, when my kitchen window overlooked a large grassy orchard which surrounded a farm house. It was interesting to observe bovine antics an hour or two after cobsuming large quantities of windfall apples. I don’t know exactly what goes on in a cows rumen but there was clearly fermentation involved.
Brian, animal pedantry here but they are apes, not monkeys. This is likely why we, and they, have developed this enzymatic shift.
Evolution is a wonderful thing – long may it continue.
Fair point Alf – but I was never one to let facts spoil a good headline like “Monkey Business”