The Variable Health Benefit in Red Wine

A recent study of 16 wines from Australia and New Zealand has found levels of healthy antioxidants in red grapes decreased significantly over time.  Researchers say the compound called trans-resveratrol that is found in red wine is proven to have cardiovascular, anti-inflammatory, and anti-diabetic effects.  The more you consume of this compound in your food or beverages it is believed to better improve your health. 

When comparing younger bottled wines to mature red wines as the wine ages the concentration of this important bioactive compound decreases by about 75% over a 16-month period.  This is a significant decrease in the concentration of this health-benefiting compound.

The study published in the Australian Journal of Grape and Wine Research found the concentration decreased in some wines by as much as 96%.  Irrespective of which winery the red wine came from or which variety it was, the loss was the same.

The popularity of younger red wines has increased greatly as millennials show a preference for younger wines than their parents do.  The younger generation’s philosophy is buy now, drink now or in a casual situation in a bar or bistro, drink by the glass.

The over 55 age group still consume a lot of full-bodied reds compared to the younger generations who want something that’s vibrant and fresh, not old and with a higher alcohol content.  The increased popularity of younger wine is due to a generational change rather than for health benefits.  The popularity of these wines has grown dramatically in the past 10 years.

However, being a member of the 55 plus crowd, I am a big fan of full-bodied aged wines that have had the opportunity to mellow and become silky smooth in a way that only time can achieve.  I am not saying I don’t like young fresh wines; I just don’t want a steady diet of them.  For example, if I am having food paired with a Pinot Noir, such as salmon or roast chicken, I want to experience the fresh lively taste.

On the other hand, if I am having roast beef, rack of lamb, Boeuf Bourguignon, or lasagna, there is nothing better than a well-aged Cabernet Sauvignon or Barolo.  In certain situations I am willing to sacrifice the health benefits in favour of flavour.

If I am simply having a glass of wine to sip on, I equally enjoy a young fresh red and a mellow aged one. Case in point; we had friends over recently with whom we share an equal appreciation for the Niagara region’s now defunct Coyote’s Run Winery (see my May 26, 2019 post, “The Passing of an Old Friend”). We enjoyed a cherry-red 2015 Cabernet Franc, as well as a smoky dark 2010 vintage of the same varietal. Both were very enjoyable. 

Sláinte mhaith

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