  Kimberly Mufferi Made from a mixture of vegetables and herbs, Vinatería's "meat"balls skip the meat without skimping on flavor. Italian chef Diego Negri of Vinatería in Harlem, N.Y., shares this easy fall recipe for boldly flavored vegan-friendly "meatballs." Eggplant, zucchini and potato are cooked down with garlic and spices, mixed with fresh herbs and mashed together. After chilling in the fridge, the balls are lightly pan-fried. Pair them with a full-bodied white Rioja. Get the recipe!
Ask Wine Spectator Q: Is it still safe to clink glasses at the table during the COVID-19 pandemic?—Cheryl, Charleston, W.Va. A: According to Dr. Scott Lindquist, Washington's State Epidemiologist for Communicable Diseases, the risk of COVID-19 transmission increases through activities like toasting with wineglasses. "This is a virus that can be spread through contact, and any contact between glasses, between people, is not a great idea right now," Dr. Lindquist told Wine Spectator.
Dr. Lindquist refers to the basic science surrounding COVID-19 and its lifespan in the environment, which researchers agree exceeds the amount of time it would take to pour and drink a glass of wine. Dr. Lindquist also reminds us that consumable alcohol is not strong enough to kill the virus. "Even high levels of drinkable alcohol will not affect this virus."
Dr. Lindquist says that UV light and cleaning solutions are the best options for rendering the virus non-viable.
As flu season approaches, Dr. Lindquist adds that moderate wine consumption should be avoided while taking medications for flu-like symptoms, pneumonia and COVID-19. Please consult your physician for questions regarding health and wine consumption.—Shawn Zylberberg Have a question about wine and healthy living? E-mail us. Browse our archive of previous questions and answers.
SPONSORED CONTENT  Discover a taste of what Oregon has to offer and let's keep in touch while we're temporarily apart: Acrobat Wine, Alexana Winery, Archery Summit, Battle Creek Cellars, Coelho Winery, The Four Graces, J. Christopher Wines, Lingua Franca, and Pike Road Wines.
 Dean Hawn UV lights have been shown to disrupt DNA in powdery mildew. As health officials and business owners have searched for effective ways to limit the spread of COVID-19 this year, one success story has been ultraviolet light. Find out how one Oregon vintner was inspired to turn the DNA-disrupting UV light toward a problem in his vineyard: powdery mildew. The safe and efficient method may reduce the need for fungicides.
 Courtesy of Marchesi Antinori / Courtesy of Banfi Vintners Watch Piero Antinori now and, coming up, Cristina Mariani-May. Check out our Instagram Live series, "Straight Talk with Wine Spectator.", the virtual chats with super chefs, winemakers, somms and more are airing every Tuesday and Thursday. If you didn't catch it live, watch our chat with senior editor Bruce Sanderson and Piero Antinori, honorary president of Tuscan powerhouse and Tignanello producer Marchesi Antinori. And on Oct. 15 at 7 p.m. ET, news editor Mitch Frank talks to Banfi Vintners president and CEO Cristina Mariani-May. Also, on Tuesday, Oct. 20, 7 p.m. ET senior editor James Molesworth chats with wine consultant, winemaker and owner of Favia wines Andy Erickson. Check out past conversations, see the full lineup and tune in!
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