Some of the red wines contain significantly higher concentrations of what medical science has deemed to be beneficial for the heart. Past studies also indicate that the younger lot of red wines offers more health benefits when compared to their older peers.
It is a pretty well-known fact that alcohol can cause many damages to the human body, primarily when someone consumes it irresponsibly. However, if taken in moderation, it can provide some excellent advantages for health.
Dr. Eric Rimm (professor at Harvard School of Public Health) states, “There is no question that people who drink moderately have lower rates of heart attacks, lower rates of diabetes, and live longer.”
It would be a great mistake to quickly assume that the professor is opinionated! The reality is far from that, and uncountable studies were done on alcohol and how it affects general health have deduced similar conclusions. Obviously, not every alcoholic drink is made to create equal when it comes to health. It is none other than the mighty wine that is continually outperforming beers, spirits, and other alcoholic beverages.
Perhaps, the most significant advantage offered by wine is that it lives significantly longer than any other liquor. Of course, All wines are equal, but some wines are more equal than others.
Any wine is made up of three things; namely, alcohol, water, and polyphenol. A bottle of wine contains numerous polyphenols like tannins, aromas, color pigment, procyanidins, resveratrol and around five thousand other phytochemicals. Among these polyphenols, procyanidins are found in abundance, which prevents accumulation of cholesterol plaque in the blood vessels.
As the seeds and skins of grapes contain polyphenols, only wines (including the orange wines and the reds) which are prepared from grape-skins come with elevated levels of polyphenols. Some specific species of grapes have heightened concentrations of procyanidin. The most noteworthy ones are mentioned below.
The polyphenol content of these grapes is two to six times more than that of Merlot and Pinot Noir. When the wines are not aged, the levels of polyphenols are maximum. Additionally, there are numerous other factors involved in the process, including the harvest method of the grapes and the wine-making procedure. Leaving aside all the technicalities, it would be enough to say that one can select wines that taste good.
These wines typically contain heightened concentrations of fruity flavors, notably high levels of sourness, and a finish that is more pronounced and tannic. Many of them will sport a darker hue, and the drinker will not be able to look through the glass.
There is just a straightforward thumb rule: the more bitter the wine, the better it is.
Wines with high polyphenols are the converse of supple and smooth, they are bold and strong and often referred as astringent. The bitterness of the wine is directly proportional to its procyanidin level.
To suffice, wines are not the only food that contains high concentrations of polyphenols. Apples, chocolates, beans, tea, grape seed extract dietary supplements and pomegranate are excellent alternatives that one can consider.
As the wines mentioned above are typically quite not accessible, one starts to drink even more moderately. Now, this is not a bad thing, considering the fact that the National Cancer Institute or NCI suggests that adult men and women should consume no more than two and one glass/es respectively per day (one glass equals to five liquid ounce in the US).
The most famous wines prepared from Nebbiolo are the expensive Barbaresco and Barolo. One can have cherry, rose-fix, and tar from some other inexpensive places. The neighboring Roero, Ghemme, Gattinara, Langhe and Nebbiolo d’Alba in Piedmont and also Valtellina (Lombardy) are prepared with 70% to 100% of Nebbiolo and comes with flavor identical (if not noticeably similar – Roero) to Barolo, albeit with a little less concentration of tannins and a somewhat humble price tag.
Those who are looking for VFM products, a bottle of Langhe Nebbiolo would suffice. The 2015 avatar proved to be a good vintage, and these alcoholic beverages are now available on the market for immediate purchase. For the uninitiated, Barbaresco and Barolo are grown inside the peripheries of the Langhe hills located in Piedmont, and a few of the Langhe Nebbiolo is prepared from the declassified grapevines. As soon as the very first sip hits the taste buds, it does feel substantially light, but they exude the classic sensual scents of roses, cherries, a faint notes of leather.
For the admirers of Baby-Barolo, they can never go wrong with the Roero Riserva DOCG, which needs a minimum of thirty-two months of aging, including six months in the barrel. The 2011 and 2010 editions are excellent options to try.
And for the lovers of Amarone, there does exist one Nebbiolo wine that is prepared in Valtellina’s transverse valley, which goes straight to the Lake Como. It is manufactured with the help of the very same technique for drying the grapes used in the case of Amarone della Valpolicella. Sfurzato aka Sfursat is typically delicately pigmented, but possesses flavors of red-fruits and also a creamy texture.