Wine … A wonderful, magical drink. How pleasant it is to sip a glass or two under the warm gentle sun, squinting benevolently at the green grass somewhere in the country or at a picnic.
And the barbecue? Under the kebab, red wine is generally what the doctor ordered! Yes, what kind of vodka is there, leave it! Do you want to know why?
About the taste of wine
Well, firstly, gentlemen, lovers of tasteless vodka at best, wine has a taste. The taste that is given to it by the grapes from which wine is made, the sun under which these grapes ripen, and the soil in which they grow.
And this taste is always different – there are many varieties of grapes, and even more places where they grow it. But the taste of red wine is always great, in the best way, I would say, combined with meat.
And secondly, wine is also useful. True, any alcohol in moderate doses (and a moderate dose is about 50 grams of pure alcohol) is good for the cardiovascular system. Its usefulness lies in the fact that it dilates blood vessels.
But wine, in addition to this, also contains a huge amount of biologically active substances of flavonoids. Which only do useful things in the body, up to the prevention of cancer and slowing down aging.
In principle, any wine is good: white, and red, and dry, and Madeira (mmm, Madeira …). But if we are talking about the most healthy wine, then it is, of course, red. It is in it that most of the very flavonoids that we talked about above. Well, definitely dry.
Dry means fermented to the end, having used up all the sugar. Because of this, dry wine, of course, will be sourer than semi-sweet, so beloved by ladies, and even more so dessert wine, into which sugar is poured simply in spoons. But what happens to excess sugar in the body? It just turns into fat and is deposited. And it’s good if it’s just on the tummy. And if, God forbid, on the cardiac aorta?
And besides, wine is a self-sufficient product with an absolutely unique taste. On which, by the way, master winemakers worked. And why are we going to kill this unique taste with sugar, behind which you will no longer feel any tones or semitones, and even more so no aftertastes?
If, out of habit, dry wine is still sour for you, then it’s better to take something sweet – well, some kind of chocolate, and drink it as a bite, setting off the taste of one another.
The difference between real wine and chemical
Of course, we are talking about real wine here. That is, wine made without any chemicals from grapes and bottled in the same place where it was prepared. This is important – the wine is transported in large iron tanks, where it quickly oxidizes.
To hide this, all kinds of chemicals are thrown into it, and, please, instead of pleasure, we get a headache. This is all because the added chemicals cause vasospasm.
So love yourself, indulge yourself and drink real wine! After all, only cognac can be tastier than it. But that’s a completely different story…
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