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Comparing the Nutritional Benefits of Red and White Wine

Wilfred Van Gorp, Ph.D., is a psychology professional who currently serves on the adjunct faculty at Argosy University. Over the course of a career spanning nearly three decades, Wilfred Van Gorp has published articles in more than 120 peer-reviewed publications and presented at numerous professional meetings. He also co-edited the book Neuropsychology and Substance Use. During his free time, Dr. Van Gorp is a wine aficionado.

The choice between red and white wine is dictated entirely by personal preference. However, wine aficionados who are also concerned about their health and diet should consider the nutritional value of a bottle of red compared to a bottle of white. While both red and white wines are made from seedless grapes, both varieties offer different benefits.

White wine is reported to have a positive effect on the heart, including preventing heart disease. Red wines can also improve heart health, though they provide a wealth of additional benefits because of the inclusion of grapes with skin. The skin of a grape helps protect blood vessels and prevent blood clots through resveratrol antioxidants, which are also associated with the inhibition of certain enzymes known to foster the growth of cancer cells and weaken the immune system. While red wines offer a more comprehensive set of health benefits, a fine bottle of white wine can surpass the positive of effects of a mediocre red.


Wilfred van Gorp: Testing for Autism

Wilfred van Gorp, Ph.D., is an expert in evaluating and testing individuals for neuropsychological conditions. Prior to his work as director of the Center for Cognitive Assessment, a leading cognitive testing center, Dr. Wilfred van Gorp headed the neuropsychological testing programs at several leading universities. He is certified by the American Board of Professional Psychology and has expert-level knowledge of many different conditions, including autism.

Autism, a developmental disorder that affects communication and social skills, is frequently misunderstood. In order to diagnose it properly and to manage autistic behavior, it is important to have the individual tested at a recognized autism-testing facility. The degree of autism can range from mild to severe, and different individuals present autism in different ways.

Some of the more common indications of autism are weak verbal and nonverbal communication skills and social difficulties. Other indications include an unwillingness to be touched or held and intolerance for change. Since autism is so frequently misdiagnosed, the testing center’s expertise is particularly important.

Wilfred Van Gorp, PhD: The Line Between Good and Great Wine

Wilfred Van Gorp, PhD, served as professor of Clinical Psychology and Director of Neuropsychology for Columbia University; he also directed the Neuropsychology Assessment Program at Cornell University’s Weill Medical College. In his free time, he enjoys tasting, and examining the finer qualities of, wines.

Many wine aficionados debate the characteristics that make up good versus great wines. The easiest way to distinguish them from each other is the price. Great wines come in small quantities but carry large price tags, especially when it comes to supply and demand for popular vintages. In contrast, good wines offer a balanced taste, usually run no more than $40 per bottle, and are widely available.

Out-of-reach prices—coupled with the difficulty of acquiring great ones when their popularity soars—often make good wines more attractive to consumers, and especially novices. Would you rather pay over $100 a bottle for something you might not enjoy, or choose a more affordable bottle that you would likely enjoy more because the price made a smaller dent on your wallet? Consider also that many great wines might only be considered as such because of their status.

All wine enthusiasts owe it to themselves to try wines from both tiers. Great vintages can be considered an indulgence, while good bottles can serve for any occasion.

Dr. Wilfred Van Gorp Discusses “Good” vs. “Great” Wines: Part 2

Dark red wine in a glassAs opposed to “crowd pleasers,” wines that nearly any palate can appreciate, truly incredible and more often than not, rare wines come at a premium, due to limited bottling runs, age, or historical value. Although one could easily name a host of incredible wines from France, Italy, Spain, the United States, or any of the world’s other wine-producing regions, I have chosen to spotlight a few examples from a wine-centric dinner party I had the pleasure of attending.

Some guests began with a 2002 F.X. Pichler Smaragd Dürnsteiner Kellerberg Grüner Veltliner from Austria, an assertive white with excellent minerality and a bright finish. Moving on, we opened a 2004 M. Chapoutier L’Ermite from the France’s Rhône Valley, as well as a bottle of 1978 Remoissenet Père & Fils Richebourg. This delectable Burgundian red is 100 percent pinot noir and hails from the Côte de Nuits. Paired wonderfully with the meal, we enjoyed two grand cru Burgundies, a 2001 Jacques-Frédéric Mugnier Musigny, and a 2001 Domaine Comte Georges de Vogue Bonnes-Mares. Another stand out bottle to compliment dinner, the 1989 Haut-Brion truly encapsulated modern Bordeaux style at its best. What distinguishes these wines as “great?” I doubt that any person asked would provide the same answer. Even so, when every element of a wine’s character from nose to finish holds in balance, that wine likely deserves recognition as excellent in every regard.

About the Author: 

With nearly three decades of experience in his field, Wilfred Van Gorp, PhD, currently serves as an Adjunct Professor/Faculty at Fordham University, New York Medical College, and Argosy University.

Dr. Wilfred van Gorp, Ph.D.: Chicago’s Jeremy Quinn is Food and Wine Top Sommelier of 2012

Longtime wine aficionado Wilfred Van Gorp, PhD, is no stranger to the national wine scene.  As the director for the Center for Cognitive Assessment in Chicago, Dr. Wilfred Van Gorp shares the city with some of the nation’s finest sommeliers, including Jeremy Quinn, who recently was recognized by Food and Wine as a top sommelier of 2012.

A champion of naturally produced wine from small, family-owned wineries, Jeremy Quinn was introduced to wine as a teenager while on academic sabbatical in Paris. He is most well-known in the Chicago area for developing the wine list for Webster Wine Bar, as well as the Bluebird and Telegraph restaurants. Food and Wine magazine selected Quinn as a top sommelier because of his enthusiasm for natural, European wines. According to Quinn, wines made without chemicals lead connoisseurs to discover new flavors in previously understood terroirs. More information about Quinn and the Telegraph restaurant can be found online at

Dr. Wilfred van Gorp, Ph.D.: the Center for Cognitive Assessment

Under the direction of Dr. Wilfred van Gorp, clinicians at the Center for Cognitive Assessment provide a wide range of neuropsychological evaluations for individuals with medical, psychiatric, and neurological conditions.

Autism is one of the center’s many focuses. It specializes in the evaluation and treatment of autism, a developmental disorder characterized by deficits in communication, cognition, behavior, and social skills. Just as no two snowflakes are alike, no two people with autism share the exact same traits. Effective diagnosis is critical to the academic and social success of the individual.

The clinicians that work under Dr. Wilfred van Gorp assess and develop a specialized treatment plan that meets the individual needs of the client. They have a network of specialists that they collaborate with on treatments for their patients.

Dr. Wilfred Van Gorp Discusses “Good” vs. “Great” Wines: Part 1

In an article published online by Food & Wine, writer Lettie Teague delves into the conundrum of “good” versus “great” wines, a subject that clinical neuropsychologist Wilfred Van Gorp, PhD, also finds fascinating. Here, Dr. Van Gorp offers his perspective on a topic that will intrigue oenophiles everywhere.

For the wine connoisseur in search of perfection, or at least the closest thing to it, the acquisition of a deliciously drinkable bottle could certainly qualify as work, albeit work of the most pleasurable nature. Due to a worldwide glut of growers and producers, as well as recent technological and scientific advancements that have asserted a noteworthy influence on viticulture practices, one can easily find a decent selection of reds and whites for less than $25. The characteristics that separate a good wine from a great wine are debatable, but most oenophiles would agree that balance and structure each play considerable roles in this qualitative form of comparison.

When wine enthusiasts speak about balance, they usually reference proportions of fruit to tannin, with elements like acidity, minerality, and terroir also coming up in conversation. Categorizing a great wine, however, tends to become slightly more complex, as judgment standards hinge heavily on several key factors. The status of a winemaker, expert opinion on whether a particular vintage went from vine to barrel or bottle during an exceptional harvest season, and the price of the wine itself all contribute to reputation.