Wine is a viscous drink, with a higher alcohol level, obtained through grapes fermentation. Alike other fruits, grapes have a natural ability to ferment, on their own and to turn into alcohol. Consumed in moderation and its natural form, without any additives (sugars, yeast, preservatives) wine has great benefits on one’s health.

Wine was first known to be consumed in Middle East, over 8000 years ago and it was introduced to Europeans, several centuries later. The ancient Greeks and Romans assigned special deities, to symbolize it and wine made subject of great celebrations. Later on, wine continued to make part of the Christian and Jewish ceremonies.

Wine can be obtained from any variety of grapes and comes in different colors. Depending on the variety of grapes it comes from, wine has also different effects upon one’s health. Since long time ago, people noticed that wines were changing the body chemistry and that certain wines were better to use with certain foods, both for taste and health benefits. Often, wine is used in cooking and it is also used in marinades, particularly on the wild animal meat, to soften it.

There is a whole science associated with wine production and consumption. Some wines have to age a certain amount of time, to be consumed, some have to be consumed immediately after the bottle is opened, some have to “relax” for a couple of hours. Wines have also to be preserved in certain conditions of light and temperature and in specific containers, in order to maintain its quality, flavor and benefits.

Wine can bring all the negative effects of alcoholism, consumed in large amounts. Consumed in small amounts, wine has proven to be an important factor in the decrease of various cardiovascular, digestive, respiratory conditions and a great anti-aging agent. Wine has proven to cut down, tremendously, on the effects of saturated fat, in alimentation. This was observed, mainly, on the French people who consume large amounts on saturated fat but, in the same time, drink, particularly, red wine, with most of their meals.

Popular growing areas and regions include Rhone, California American Viticultural Area’s, Hunter Valley, McLaren Vale, and the Barossa Valley. Some notable labelled Shiraz’s are Côte-Rôtie AOC and Hermitage AOC wines, and various high end labels in Australia such as Penfolds Grange.

In general, consumed in small amounts, alcohol has proven to be beneficial for the cardiovascular system but what makes wine superior to other alcoholic beverages is, in the first place, the presence of polyphenols. Polyphenols are chemicals with antioxidant properties, inhibiting the oxidation of molecules, in the human body as well as flavonoids, with a great role in fighting fungal infections, throughout the body and particularly, in vitro.

In the second place, wine is beneficial due to its content of resveratrol, another chemical compound, found in the skin of most of the fruits. Resveratrol exists, thus, in higher amount in the dark wines, that use more skin, in the process of fermentation. It is, naturally produced, as a response to the attack of fungi, during wine fermentation. Consumed, in small amount, resveratrol has a caloric restrictive effect on one’s diet.

Wine and particularly the red wine can be a great diet supplement, with two conditions: that it is consumed in its organic, natural form and only in small amounts.

©2010 The Shiraz Guide – Red Wine and Health Benefits

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