During my travels to Portugal two years ago I experienced a whole NEW way to experience port. WHITE port. And as an aperitif.

White Port, like Red Port, is made from a "field blend" of grapes that is aged like normal wine then fortified with a higher alcohol style of wine like brandy, then aged again in barrels for however many years the winemaker thinks it will take to get the characteristics from the juice to become port-like. That usually means higher alcohol, intense fruit and herbal flavors and usually a slight sweetness that is not cloying, more full on fruit.

I didn't know there was such a thing as white port 'till I was offered a Portonic before a meal the second nite in the Douro Valley where most of the Port houses grow their grapes. It was refreshing, softly fruity but more clean and refreshing. I asked for the recipe and was told it's port and tonic. Ok. Got that. When I got home I Googled and found a number of recipes for the drink. The one that works the best for me is this-2 parts White Port, 2 parts Tonic Water. Blend and pour into tall glass with ice. Squeeze a lime over all, stir and enjoy.

Aaah-Summer...

I suggest Quinta Do Infantado-a white port available in the Indy area. You could use a lemon instead of lime or a key lime for a truly rich 'n zippy portonic.

Two IU Med doctors have authored one of the most clever and useful books of the summer reading season. Don't Swallow Your Gum! Myths, Half-Truths and Outright Lies About Your Body and Health by Dr. Aaron E. Carroll and Dr. Rachel C. Vreeman takes a look at those "old wives tales/Grandma says/myths" concerning food, health and hygiene we all grew up hearing and believing were true. This book might change your mind and will put a smile on your face. Here are two of the myths explained that I thought might also be made "healthier" with a glass of wine. After all, the resveratrol and anthocyanins are good for you. (As for whether or not to sniff the cork, well, let's leave that myth explanation for another BRG column.)

MYTH: It's okay to double dip in the chip dip.

EXPLAINED: In one study, scientists took a bite of cracker and then dipped it into salsa, cheese dip, chocolate syrup and water. They did the same test with a fresh, unbitten cracker. Then they measured bacteria in the dips and the volunteers' mouths. On average, three to six double dips transferred about 10,000 bacteria from the eater's mouth to the dip. And each cracker picked up between one and two grams of dip. Salsa picked up the most germs from double dipping.

MYTH: 5 Second Rule: Food quickly picked up from the floor is safe to eat.

EXPLAINED: Scientists have put the commonly-cited five-second rule to the test. They found that food that comes into contact with a tile or wood floor does pick up large amounts of bacteria. Food doesn't pick up many germs when it hits carpet, but it does pick up carpet fuzz.