|
Wine
Wine is an alcoholic beverage produced by the fermentation of grapes and grape juice. Wine-like
beverages can be produced by the fermentation of other fruits and flowers (fruit or country wines), barley (barley
wine), rice (sake), and even honey (mead). However, in such cases a qualifier is often legally required (e.g.,
"elderberry wine"). The English word wine and its equivalents in other languages are protected by law
in many jurisdictions.
Etymology
The word wine comes from the Old English win, which derives from the Proto-Germanic *winam which was an early borrowing
from the Latin vinum (related to Greek ?????), which can mean either the "wine" or the "vine"
. Some believe this word was derived from the Georgian ghvino while still others have also argued that it originated
from the Arabic "Wine" " which means grape. [1].
Early history
In Iran (Persia), mei (the Persian wine) has been a central theme of their poetry for more than a thousand years,
although alcohol is strictly forbidden in Islam.Little is known of the prehistory of wine. It is plausible that
early foragers and farmers made alcoholic beverages from wild fruits, including wild grapes (Vitis sylvestris).
This would have been easier following the development of pottery vessels in the later Neolithic of the Near East,
about 9000 years ago. However, wild grapes are small and sour, and relatively rare at archaeological sites. It
is unlikely they could have been the basis of a wine industry.
Domesticated grapes were abundant in the Near East from the beginning of the Early Bronze Age, starting in 3200
BC. There is also increasingly abundant evidence for wine making in Sumeria and Egypt in the third millennium BC.
Grapes were, of course, also an important food. There is scanty evidence for earlier domestication of grape, in
the form of grape pips from Chalcolithic Tell Shuna in Jordan, but this evidence remains unpublished.
Wine residue has been identified by Patrick McGovern's team at the University Museum, Pennsylvania, in ancient
pottery jars. Records include jars from the Pottery Neolithic (5400-5000 BC) site of Hajji Firuz Tepe in the Zagros
Mountains of present-day Iran and from Late Uruk (3500-3100 BC) occupation at the site of Uruk, in Mesopotamia[2].
The identifications are based on the identification of tartaric acid and tartrate salts using a form of infrared
spectroscopy (FT-IR). These identifications are regarded with caution by some biochemists because of the risk of
false positives, particularly where complex mixtures of organic materials, and degradation products, may be present.
The identifications have not yet been replicated in other laboratories.
Exactly where wine was first made will probably never be known. It could have been anywhere in the vast region,
stretching from Spain to Central Asia, where wild grapes grow. However, the first large-scale production of wine
must have been in the region where grapes were first domesticated, the Near East. Wild grapes grow in the northern
Levant, coastal and southeastern Turkey, the Caspian coast of Iran, Armenia, and Georgia. None of these areas can
be singled out, despite persistent suggestions that Georgia is the birthplace of wine[3].
Egypt
In Ancient Egypt, wine played an important part in ceremonial life. A thriving royal winemaking industry was established
in the Nile Delta following the introduction of grape cultivation from the Levant to Egypt c. 3000 BC. The industry
was most likely the result of trade between Egypt and Canaan during the Early Bronze Age, commencing from at least
the Third Dynasty (2650 – 2575 BC), the beginning of the Old Kingdom period (2650 – 2152 BC). Winemaking scenes
on tomb walls, and the offering lists that accompanied them, included wine that was definitely produced at the
deltaic vineyards. By the end of the Old Kingdom, five wines, all probably produced in the Delta, constitute a
canonical set of provisions, or fixed "menu," for the afterlife. The advent of wine in Europe was the
work of the Greeks who spread the art of grape-growing and winemaking in Ancient Greek and Roman times.
Wine-producing regions
See also: List of wine-producing regions and Category:Wine regions
Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the Equator. The world's
most southerly vineyards are in the South Island of New Zealand near the 45th parallel. Grapevines prefer a relatively
long growing season of 100 days or more with warm daytime temperatures (no greater than 95°F/35°C) and
cool nights (a difference of 40°F/23°C or more).
The 13 largest export nations (2005 dates) – Italy, France, Spain, Australia, Chile, the United States of America,
Germany, South Africa, Portugal, Moldova, Hungary, Croatia and Argentina. In the United States, California accounts
for the largest share of wine producers, including Napa Valley, Sonoma Valley, Monterey, Paso Robles, and Santa
Ynez. The vineyards of Algeria used to produce many fine wines, especially during and immediately after the era
of French colonization, but civil strife since the 1970s has greatly reduced this industry.
The leaders in export volume by market share in 2003 were:
France, 22%
Italy, 20%
Spain, 16%
Australia, 8%
Chile, 6%
United States, 5%
Portugal 4%
Germany 4%
In 2000, Great Britain imported more wine from Australia than from France for the first time in history.
Wine grape varieties
Wine grapes on the vineWine is usually made from one or more varieties of the European species, Vitis vinifera.
When one of these varieties, such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant
grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine.
Blended wines are in no way inferior to varietal wines; indeed, some of the world's most valued and expensive wines
from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage.
Wine can also be made from other species or from hybrids, created by the genetic crossing of two species. Vitis
labrusca, Vitis aestivalis, Vitis muscadinia, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native
North American grapes, usually grown for eating in fruit form or made into grape juice, jam, or jelly, but sometimes
made into wine, eg. Concord wine (Vitis labrusca species). Although generally prohibited by law in traditional
wine regions, hybrids are planted in substantial numbers in cool-climate viticultural areas.
Hybrids are not to be confused with the practice of grafting. Most of the world's vineyards are planted with European
vinifera vines that have been grafted onto North American species rootstock. This is common practice because North
American grape species are resistant to phylloxera. Grafting is done in every wine-producing country of the World
except for Chile, which has yet to be exposed to the bug.
The variety of grape(s), aspect (direction of slope), elevation, and topography of the vineyard, type and chemistry
of soil, the climate and seasonal conditions under which grapes are grown, the local yeast cultures altogether
form the concept of "terroir." The range of possibilities lead to great variety among wine products,
which is extended by the fermentation, finishing, and aging processes. Many small producers use growing and production
methods that preserve or accentuate the aroma and taste influences of their unique terroir.
However, flavor differences are not necessarily a desirable quality for large producers of table wine or more affordable
wines, where consistency is more important for mass-market wine brands. Their producers will try to minimize differences
in sources of grapes, hide any hint of often-unremarkable "terroirs", or climatically under-performing
harvest years, by:
blending harvests of various years and vineyards;
pasteurizing the grape juice in order to kill indigenous yeasts (to be replaced with "choice" cultivated
yeasts); and
using flavor additives.
Dark purple wine grapes on the vineWines may be classified by vinification methods. These include classifications
such as sparkling, still, fortified, rosé, and blush. The colour of wine is not determined by the juice
of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation.
Grapes with colored juice are known as teinturiers, such as alicante bouchet. Red wine is made from red (or black)
grapes, but its red colour is bestowed by the skin being left in contact with the juice during fermentation. White
wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white
wine made from a very dark grape may appear pink or 'blush'. Rosé wines are a compromise between reds and
whites: the skin of red grapes is left in for a short time during fermentation, or a small amount of red wine is
blended with a white wine.
Sparkling wines, such as champagne, are those with carbon dioxide, either from fermentation or added later. They
vary from just a slight bubbliness to the classic Champagne. To have this effect, the wine is fermented twice,
once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container,
where the gas is caught and remains in the wine. In France, wines that gain their carbonation from the traditional
method of bottle fermentation are called Méthode Traditionnelle. Other international denominations of sparkling
wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante or Prosecco (Italy). In most countries except
the United States, champagne is legally defined as sparkling wine originating from a region in France.
Fortified wines are often sweeter, always more alcoholic wines that have had their fermentation process stopped
by the addition of a spirit, such as brandy.
Brandy is a distilled wine. Grappa is a dry colorless brandy, distilled from fermented grape pomace, the pulpy
residue of grapes, stems and seeds that were pressed for the winemaking process.
By taste
Wines may be also classified by their primary impression on the drinker's palate. They are made up of chemical
compounds which are similar to those in fruits, vegetables, and spices. Different grape varieties are associated
with the aromas and tastes of different compounds. Wines may be described as 'dry' (meaning they are without sugar),
off-dry, fruity, or sweet, for example. The sweetness of wines can be measured in brix, at harvest, but is in actuality
determined by the amount of residual sugar in the wine after fermentation. Dry wine, for example, has only a tiny
amount of residual sugar. Specific flavors may also be sensed, at least by an experienced taster, due to the highly
complex mix of organic molecules, such as esters, that a fully vinted wine contains.
Red grapes
Cabernet Franc: Tobacco, green bell pepper, raspberry, new-mown grass.
Cabernet Sauvignon: Blackcurrants, chocolate, mint, tobacco.
Gamay: Banana, bubble-gum, red fruits.
Grenache: Smoky, pepper, raspberry.
Merlot: Black cherry, plums, pepper, coffee.
Mourvèdre: Thyme, clove, cinnamon, black pepper, violet, blackberry.
Nebbiolo: Leather, stewed prunes, chocolate, liquorice.
Norton: Red fruit, elderberries.
Petite Sirah (Durif): Earthy, black pepper, dark fruits.
Pinot Noir: Raspberry, cherry, violets, "farmyard" (with age).
Pinotage: Banana, bramble fruits.
Sangiovese: Herbs, black cherry, leathery, earthy.
Schwarzriesling:
Shiraz (Syrah): Tobacco, pepper, blackberry.
Tempranillo: Vanilla, strawberry, tobacco.
Trollinger
Zinfandel: Black cherry, mixed spices, mint.
[edit]White grapes
Chardonnay: Butter, melon, apple, pineapple, vanilla (if oaked, i.e. vinified in new oak aging barrels)
Chenin Blanc: Wet wood, beeswax, honey, apple, almond.
Gewürztraminer: Rose petals, lychee, spice.
Kerner
Marsanne: Almond, honeysuckle, marzipan.
Riesling: Citrus fruits, petrol, honey.
Sauvignon Blanc: Gooseberry, asparagus, cut grass.
Sémillon: Honey, orange, lime.
Viognier: Peach, pear, nutmeg, apricot.
By vintage
Wines may be classified by the year in which the grapes are harvested, known as the "vintage". "Vintage
wines" are made from grapes of a single year's harvest, and are accordingly dated. These wines often improve
in flavor as they age, and wine enthusiasts will occasionally save bottles of a favorite vintage wine for future
consumption.
For most types of wine, the best-quality grapes and the most care in wine-making are employed on vintage wines.
They are therefore more expensive than non-vintage wines. Whilst vintage wines are generally made in a single batch
so that each and every bottle will have a similar taste, climatic factors can have a dramatic impact on the character
of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality.
Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average
vintages. Some vintage wines are only made in better-than-average years. Conversely, wines such as White Zinfandel,
which don't age well, are made to be drunk immediately and may not be labeled with a vintage year. There are exceptions
though. French Champagne is often non-vintage, but still expensive. It can sometimes profit from aging 2-3 years
and some Prestige Cuvées even much longer.
By wine style
Red wines
Amarone: Italy
Barbaresco: Italy
Barolo: Italy
Brancellao: Spain
Brunello di Montalcino: Italy
Beaujolais: France
Bobal: Spain
Bordeaux: France
Burgundy: France
Cabernet Sauvignon: France, Australia, California, Romania, Moldova, New Zealand, South Africa, Chile, Venezuela
Cannonau: Italy
Carmenere: Chile
Cencibel: Spain
Chianti: Italy
Dimyat: Bulgaria
Garnacha: Spain
Gumza: Bulgaria
Kagor: Moldova
Mavrodafni: Greece
Mavrud: Bulgaria
Mazuela: Spain
Malbec: Argentina
Melnik: Bulgaria
Merlot: France, California, Chile, Italy, Romania, Moldova, South Africa, Washington, Venezuela, Australia
Mirodia Red: Moldova
Monastrell: Spain
Norton: Eastern and Midwestern United States
Pamid: Bulgaria
Pinot Noir: France, California,, New Zealand Oregon, Romania, Moldova, South Africa, Australia
Pinotage: South Africa, Zimbabwe, New Zealand
Rioja: Spain
Syrah/Shiraz: France (N.Rhône), Australia, California, South Africa, Venezuela
Tempranillo: Spain, Venezuela
Valpolicella: Italy
Zinfandel: California
Sparkling red wines
Syrah/Shiraz: Australia
Cabernet Sauvignon: Australia
Lambrusco: Italy
Sparkling white wines
Champagne: France
Vin Spumos (Zarea):Romania
Asti spumante: Italy
Franciacorta: Italy
Prosecco: Italy
Cava: Spain
Txacolí: Spain
Sekt: Germany
White wines
Airén: Spain
Albillo: Spain
Aleasa Dulce: Moldova
Chardonnay: France, California, Germany, Australia, Romania, Moldova, New Zealand, South Africa
Chablis: France
Chenin Blanc: France, South Africa, Venezuela
Doña Blanca: Spain
Feteasca: Romania, Moldova
Frascati: Italy
Gewürztraminer: France (Alsace), Romania, Germany, New Zealand, South Africa, Australia
Grasa de Cotnari: Romania
Macabeo: Spain
Malvasía: Italy
Meursault: France
Mirodia White: Moldova
Misket: Bulgaria
Moscatel: Spain, Venezuela
Muscat: Romania, Moldova
Orvieto: Italy
Retsina: Greece
Pinot Gris/Pinot Grigio/Grauburgunder: France, Romania, Italy, Germany, Oregon
Pedro Ximénez: Spain
Pouilly-Fuissé: France
Riesling: France (Alsace), Romania, Germany, New Zealand, Australia
Sauvignon Blanc: France, California, New Zealand, Romania, Moldova, South Africa, Venezuela
Semillon: South Africa, Venezuela
Silvaner: Germany
Soave: Italy
Tamaioasa Romaneasca: Romania
Tokaji: Hungary, Part of Slovakia
Torrontés: Spain, Argentina
Traminer: Romania, Moldova, Australia
Verdicchio dei castelli di Jesi: Italy
Pink wines
Rosé: Australia, France, Portugal, Spain
Soleras wines
Marsala: Italy
Moscatel: Portugal
Palomino: Spain
Pedro Ximénez: Spain
Porto: Portugal
By quality
Gold lettering on collectible Sydney Opera House wineAt the highest end, rare, super-premium wines are amongst
the most expensive of all foodstuffs, and outstanding vintages from the best vineyards may sell for thousands of
dollars per bottle. Red wines, at least partly because of their ability to form more complex subtleties, are typically
the most expensive. Such wines are often at their best years, or sometimes decades, after bottling. On the other
hand, they may spoil after such long storage periods, unbeknownst to the drinker about to open the bottle. Part
of the expense associated with high-end wine comes from the number of bottles which must be discarded in order
to produce a drinkable wine. Restaurants will often charge between two to five times the price of what a wine merchant
may ask for an exceptional vintage. This is for a reason: diners will often return wines that have spoilt and not
bear the expense. For restaurateurs, serving old vintages is a risk that is compensated through elevated prices.
Some high-end wines are veblen goods (for conspicuous consumption).
Exclusive wines come from all the best winemaking regions of the world. Secondary markets for these wines have
consequently developed, as well as specialised facilities for post-purchase storage for people to "invest"
in wine. The most common wines purchased for investment are Bordeaux and Port. Many wine writers have decried the
trend, as it has pushed up prices to the point that few people will consider drinking such valuable commodities,
and consequently they are kept in bottles undrunk where they eventually deteriorate into a substance very much
like red wine vinegar in taste (and desirability).
Also investment in fine wine has attracted a number of fraudsters who have played on fine wine's exclusive image,
and their clients' ignorance of this sector of the wine market. Wine fraud scams often work by charging excessively
high prices for the wine, while representing that it is a sound investment unaffected by economic cycles. Like
any investment, proper research is essential before investing. False labeling is another dishonest practice commonly
used.
Some wines, produced to mark significant events in a country or region, can also become collectible because of
labelling design. An example is the Mildara Rhine Riesling produced in 1973 to mark the opening of the Sydney Opera
House. Instead of labels, the bottles (red, as well as white) had printing in gold on them, as seen in the illustration.
Wine names
Wines are usually named either by their grape variety or by their place of production. Generally speaking, Old
World (European) wines are named for the place of production, with the grapes used often not appearing on the label.
New World wines (those from everywhere except Europe) are generally named for the grape variety. More and more,
however, market recognition of particular regions and wineries is leading to their increased prominence on New
World wine labels. Examples of recognized locales include:Napa Valley, Russian River Valley, Willamette Valley,
Sonoma, Walla Walla, etc., Still, though, the grape variety is almost invariably present on the label. This is
not the case with most European wines because tradition and legal restrictions enable a well trained connoisseur
or other expert to know what variety of grape is in the bottle. However, to the typical or even to the well informed
wine consumer, the system can be confusing if not impenetrable. For example, 72% of French adults report that they
have difficulty understanding wine labels. This is understandable; the many systems of geographic nomenclature
with their precise meanings and implications are highly complex.[4]
Within Europe, a major exception to the no-grape rule is with German wines, for which it is not uncommon to find
this information on the front label. To accommodate market demands, an increasing number of French wine makers
are labeling their bottles with the variety or varieties of grapes included, as permitted by law.
Regional wine names
The taste of a wine depends not only on the grape species and varietal blend, but also on the ground and climate
(known as terroir) where it is cultivated. Historically, wines have been known by names reflecting their origin,
and sometimes style: Bordeaux, Rioja, Mosel and Chianti are all legally defined names, reflecting the traditional
wines produced in the named region. These naming conventions or "appellations" (as they are known in
France) dictate not only where the grapes in a wine were grown, but also which grapes went into the wine and how
they were vinified. The appellation system is strongest in the European Union, but a related system, the American
Viticultural Area, restricts the use of certain regional labels in America, such as Napa Valley, Santa Barbara
and Willamette Valley. The AVA designations do not restrict the type of grape used. New World wines are known primarily
by their varietal content, and not by their region.
The inconsistent application of historical European designations can be confusing. For example, in most of the
world, wine labeled Champagne must be made from grapes grown in the Champagne region of France and fermented using
a certain method, based on the international trademark agreements included in the 1919 Treaty of Versailles. However,
in the United States (except Oregon), the following European appellations are allowed to be used as generic wine
names: Asti, Burgundy, Chablis, Champagne, Chianti, Madeira, Marsala, and Moselle.
All of these are names of specific regions in Europe. While most countries restrict the use of these place names,
there exists a legal definition called semi-generic in the United States that enables U.S. winemakers to apply
these terms to their wines even though the product does not come from these specific places. Some European producers
protest the practice for fear that it causes loss of sales, although only the most unsophisticated consumer would
be confused or mislead by the practice.
Generally only less expensive, mass-produced wines (or vin ordinaire) make use of these place names as semi-generic
wine names. For example, makers of American sparkling wines now generally find it to be of no advantage in the
marketplace to use the name "Champagne" because the quality of their products is widely recognized. Thus,
the finest sparkling wines from California will be labeled "sparkling wine", while some less expensive
sparkling wines from California as well as states, such as Ohio and New York, may bear the name "Champagne".
Some blended wine names are marketing terms, and the use of these names is governed by trademark or copyright law,
rather than a specific wine law or a patent on the actual varietal blend or process used to achieve it. For example,
Meritage is generally a Bordeaux-style blend of Cabernet Sauvignon and Merlot, and may also include Cabernet Franc,
Petit Verdot, and Malbec. Use of the term Meritage is protected by licensing agreements by The Meritage Association.
Uses of wine
A glass of white wineWine is a popular and important beverage that accompanies and enhances a wide range of European
and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Red, white
and sparkling wines are the most popular, and are also known as light wines, because they only contain approximately
10-14% alcohol. The apéritif and dessert wines contain 14-20% alcohol, and are fortified to make them richer
and sweeter than the light wines. Although there are many classes of dinner wines, they can be categorized under
six specific classes as follows:
Apéritif (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, and other
flavored wines, made to be consumed before eating a meal.
Red dinner wines: These wines are usually dry and go extremely well with such main-course dishes as red meats,
spaghetti, and highly-seasoned foods. They should be served at a cool room temperature to bring out their aroma.
The most popular red dinner wines are claret, Burgundy, Chianti, and Cabernet Sauvignon. Pink dinner wines (also
called "rose wines"), a special class of red wines, can be served with almost any dish, but are considered
best with cold meats, pork, and curries.
White dinner wines: Usually either very dry or rather sweet, these wines should be served chilled, and go well
with white meats, seafood, and fowl. They include Rhine wines, Chablis, sauterne, and wine made from different
grape varieties such as Chardonnay and White Riesling.
Sparkling wines: Usually served at any meal with any course, these wines are most frequently served at banquets,
formal dinners and weddings. The most common sparkling wines are Champagne (white) and sparkling Burgundy (red).
Table wine: Table wine is not bubbly, although some have a very slight carbonation, the amount of which is not
enough to disqualify them as table wines. According to U.S. standards of identity, table wines may have an alcohol
content that is no higher than 14 percent. In Europe, light wine must be within 8.5 percent and 14 percent alcohol
by volume. As such, unless a wine has more than 14 percent alcohol, or it has bubbles, it is a table wine or a
light wine.
Dessert wines: Ranging from medium-sweet to sweet, these wines are classified under dessert wines only because
they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokay, and muscatel.
Cooking wines: Typically containing a significant quantity of salt, cooking wine is wine of such poor quality that
it is unpalatable and intended for use only in cooking. (Note, however, that most cooking authorities advise against
cooking with any wine one would find unacceptable to drink.)
The labels on certain bottles of wine suggest that they need to be set aside for an hour before drinking (ie. to
"breathe"), while other wines are recommended to be drunk as soon as they are opened. 'Breathing' means
allowing a wine to aerate before drinking. Generally, younger wines benefit from some aeration, while older wines
do not. The word, "younger", refers to the first one third of a wine’s life, which varies from wine type
to wine type and from wine to wine. For most white wines, "younger" means up to one to two years, while
for red wines, they could mean as little as a few months, for a Beaujolais Nouveau, up to ten years for a hearty
Barossa Shiraz. "Older", on the other hand, refers to the last one third of their lives.
During aeration, the exposure of younger wines to air often "relaxes" the flavours and makes them taste
slightly smooth and better integrated in aroma, texture, and flavor. Wines that are older generally fade (lose
their character and flavor intensity) with extended aeration. Breathing, however, does not benefit all wines, and
should not therefore be taken to the extreme. In general, wine should be tasted as soon as it is opened to determine
how long it may be aerated, if at all. It should then be tasted every 15 minutes until the wine is, according to
individual preference, ready to drink. As a general rule, younger white wines normally require no more than 15-30
minutes of aeration while younger red wines should be no more than 30-60 minutes. If in doubt, it is better to
err on the side of too little aeration than too much.
Wine is also used in religious ceremonies in many cultures and the wine trade is of historical importance for many
regions. The New Testament even states that Jesus' very first miracle was to turn water into wine (John 2:1-11),
and the Old Testament states that the fermentation of grapes was first discovered by Noah after the great flood
described in Genesis. (Gen. 9:20-21) Wine remains an essential part of the Eucharistic rites in the Orthodox, Catholic,
Lutheran and Anglican denominations of Christianity.
Medical implications
The health effects of wine (and alcohol in general) are the subject of considerable ongoing debate and study. In
the USA, a boom in red wine consumption was touched off in the 1990s by '60 Minutes', and other news reports on
the French paradox.
It now seems clear that regular consumption of up to 1-2 drinks a day (1 standard drink is approximately equal
to 5 oz, or 125 ml, of 13% wine) does reduce mortality, due to 10%–40% lower risk of coronary heart disease, for
those over the age of 35 or so (see Alcohol consumption and health). Originally, the effect was observed with red
wine. Compounds, known as polyphenols, are found in larger amounts in red wine, and there is some evidence that
these are especially beneficial. One particularly interesting polyphenol found in red wine is resveratrol, to which
numerous beneficial effects have been attributed. Red wine also contains a significant amount of flavonoids and
red anthocyanin pigments that act as antioxidants. With excessive consumption, however, any health benefits are
offset by the increased rate of various alcohol-related diseases, primarily cancers of mouth, upper respiratory
tract, and ultimately, cirrhosis of liver.
Other studies have shown that similar beneficial effects on the heart can be obtained from drinking beer, and distilled
spirits. However, recent studies show that only red wine reduces the risk of contracting several types of cancer
where beer and other alcoholic beverages show no change. Dr. Sinclair of Harvard University and others claim that
resveratrol is the active molecule responsible for the significant difference in lowering cancer risks and that
the required amounts are only found in red wine. Trace amounts of resveratrol exist in grapes, white wine and peanuts.
Sulfites (or sulphites) are chemicals that occur naturally in grapes and also are added to wine as a preservative.
They can trigger a severe and life-threatening allergic reaction in a small percentage of consumers, primarily
asthmatics. In the USA nearly all commercially produced wine, including that with no added sulfites, is required
to state on the label "contains sulfites." In other countries they do not have to be declared on the
label, leading to a common mistaken belief that only wine from the USA contains sulfites. Many consumers who have
adverse reactions to wine, such as headaches or hangovers, blame added sulfites but are probably reacting instead
to naturally-occurring histamines. The quantity of sulfites in a glass of wine is the same as a serving of dried
apricots.
|
