The social ritual of toasting is thought of as an expression of honor or commemoration of a person or event, or in celebration of present or future joys. With summertime upon us, we find many reasons for joyful celebrations, along with opportunities for toasting with wine or some other favorite beverage.

Although summertime doesn’t officially begin until 6:34 a.m. EDT on June 20, our celebrations begin in May with Mother’s Day and graduations. These joyful events continue into the warmer months of June and July with Father’s Day, Flag Day, the Fourth of July, weddings, vacations and family reunions.

Wine is often the beverage of choice used for toasting happy occasions. With the Mother’s Day gift of the book, “The Wine Bible,” by Karen MacNeil, from our oldest son and his family, I became aware of how much there is to know about this ancient beverage.

Research has shown, through DNA testing of wild grapevines all over the world, that the first wine was made in Anatolia, part of the historic Fertile Crescent in southern Turkey perhaps as long ago as 8,000 BC — possibly before. Clay jars used to store and age wine have been found dating back to 5,400 BC.

Aside from its celebratory use in toasting, when enjoyed in moderation, wine has been found to have some medicinal benefits. The American Heart Association’s standards for wine consumption is one to two 4-ounce glasses a day for men, and one glass a day for women.

Following these guidelines, studies conducted on the benefits of wine consumption include its lowered risks of heart attacks, strokes and heart disease by the procyanidines found in the tannins in red wine. It also has been shown to cut the risk of cataracts, Type II Diabetes, colon cancer and brain decline.

The flavor of many dishes also is enhanced by wine. Although a well-known quote by W.C. Fields, an American comedian and actor of the early 1920’s, doesn’t give this technique true validity, his quote, “I cook with wine. Sometimes I even add it to my food,” is often repeated and can be found printed on many a beverage napkin.

There are many thoughts on cooking with wine. The pairing of or addition of white wine to acidic foods, lending themselves to the use of lemon juice as in fish, enhances the flavor of those dishes. Serving red wines with meat or incorporating it into hearty or heavily spiced foods such as stews is thought to complement the flavor of those recipes.

Wine also can be used to add flavor and moisture to food in place of adding fat when cooking fish or vegetables, and as a marinade for meats, tenderizing and moisturizing the meat. When adding wine to a dish being cooked, one should remember that even as most of the alcohol evaporates from the dish during the cooking process, care should be taken that the flavor of the wine doesn’t overpower the flavor of the food.

The following recipe comes with the hope that this summer finds you with many opportunities for celebrations while toasting the joys of summer.

Cheers.

Summer Fruit Salad

1 1/4 cups dry white wine

1/3 cup sugar

1/2 ripe cantaloupe, halved, seeded, cut into 3/4 inch cubes

1 8-ounce basket fresh strawberries, quartered

1 cup seedless green grapes, halved lengthwise

1 cup rinsed and dried blueberries or blackberries

1 Tablespoon chopped fresh mint leaves

Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes, remove from the heat. Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Stir in the blueberries or blackberries, lightly. Pour the warm wine mixture over, toss gently to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. Keep chilled until ready to serve. Yields 4 servings.

Catherine Wattigny, New Iberia