Health Benefits of Wine
By George Bato,
gb@thewineshoponline.com
The debate regarding the health benefits associated with
drinking wine in moderation has gained serious momentum over
the past few years.
The seminal moment that brought this subject to light
occurred in November of 1991 when a 60 Minutes segment,
hosted by Morley Safer, entitled “The French Paradox”,
revealed that despite a diet high in fat, the French had a
relatively low rate of heart attacks. The research seemed to
indicate that a diet high in cheese and wine played a
significant role in this phenomenon.
Click here to watch a segment from the original
broadcast.
http://www.cbsnews.com/video/watch/?id=4750380n&tag=contentMain;contentBody
Since then, numerous scientific studies have focused on the
polyphenolic compound called resveratrol, primarily found in
the skins and seeds of grapes. Resveratrol is
believed to have numerous beneficial effects on everything
from aging to Alzheimer’s to obesity. Findings are by no
means conclusive and clinical trials are ongoing, but the
buzz surrounding the potential of resveratrol has given
birth to an entire new health supplement market. Resveratrol
supplements have sprung up all over the internet and on
shelves in the nutritional supplement sections of your
favorite grocery and health food stores.
Jacob Gaffney, in a Wine Spectator article, reveals
that some wineries are going so far as to make
resveratrol-enhanced wines. Gaffney writes about a winemaker
by the name of Philip Norrie in Sydney, Australia who has
patented a system whereby he is able to increase the level
of resveratrol to 100 milligrams per liter, from the average
4 – 8 milligrams per liter contained in a regular bottle of
wine.
Gaffney also indicates that the Spanish government is
investing heavily in the hopes of the country’s wineries
cashing in on the resveratrol phenomenon. There are
currently at least nine wineries in Rioja pursuing methods
to increase by ten-fold the amount of resveratrol and
quercetin (another red wine antioxidant) naturally found in
the area's Tempranillo-based red wines.
You can read Gaffney’s entire article in full at the link
below:
http://www.winespectator.com/Wine/Features/0,1197,4810,00.html
Morley Safer and 60 Minutes revisited the French Paradox
earlier this year, and more specifically the research being
conducted on resveratrol. The episode takes a look at
research conducted on mice which indicated that the mice
given the supplement were more energetic, thinner and
healthier overall. It’s important to note that the mice were
given resveratrol in quantities that would require a person
to consume hundreds or even thousands of glasses of wine per
day to receive the equivalent amounts of resveratrol.
Nonetheless, studies have indicated that moderate wine
drinkers live longer than non-drinkers, although whether or
not this is due to resveratrol is still unknown.
Click below to watch the 60 Minutes program on Resveratrol:
http://www.youtube.com/watch?v=R3TGKOQeTrc
The one thing most articles and studies seem to agree on is
that red wine contains more health benefits than white
wine. Take a look at the following article by Kevin
Vogt, Master Sommelier at Delmonico’s Steak House in
Las Vegas. Kevin discusses yet another compound found in
wine with potential health benefits, and the varietals
that contain the highest levels of this relatively unknown
ingredient in wine. The findings may surprise you!
So what’s the “take-away” here? Is the resveratrol
phenomenon a bunch of marketing hype or is it real?
(Willamette Valley Vineyards in Oregon has included
resveratrol levels on the back label).
Well, the fact that the body of research on resveratrol is
growing at a phenomenal rate (go to
www.pubmed.gov and
search for “resveratrol” which lists over 2,800 studies) is
certainly noteworthy. Plus, an increasing number of
pharmaceutical companies have taken an avid interest in
researching resveratrol, which suggests that there may be
some substance to the health claims of resveratrol, and, by
extension, moderate wine consumption in general.
So, until we have definite scientific proof, it’s probably
safe to say that you’ll be doing yourself some good by
raising a glass or two.
Here’s to your health.
Cheers,
George Bato
gb@thewineshoponline.com
The Wine Shop
(888) 394-9463
Are Certain Wine Varietals Healthier Than Others?
By Kevin Vogt, Master Sommelier,
kevinvogt@me.com
Want a reason to drink more Pinot Noir and Zinfandel… Here
it is!
It
seems that hardly a week goes by without another article
appearing that touts the health benefits of moderate wine
consumption. Compounds found in wines, particularly in
red wines, are showing more and more signs of health related
benefits that can potentially help you live longer.
You’ve most likely heard about compounds in red wines such
as resveratrol which has been shown to help in cancer
prevention as well as a whole laundry list of other health
related benefits. There is a lesser known compound
in wine you might want to know about that may also
benefit your health. These compounds are called
Saponins.
Saponins
are found in foods such as olives and legumes and also in
the waxy skins of grapes… once again bolstering the
Mediterranean diet theory. Studies have linked
saponins to reduced cholesterol levels. These
compounds may actually reduce the LDL cholesterol (the bad
stuff) in your bloodstream if you drink wines with higher
levels saponins while eating fatty foods.
Where does Pinot Noir and Zinfandel come into play?
Studies have shown that the wines with the highest levels
of saponins are… drum roll please… Zinfandel and then
Pinot Noir.
Zinfandel contains roughly 87 mg/l of saponins, Pinot Noir
has about 43 mg/l, and Syrah has 24 mg/l, Cabernet Sauvignon
22 mg/l; and white wines -- Chardonnay 12 mg/l, Sauvignon
Blanc 8 mg/l. Red wines once again have more
potential health benefits than white wines.
While by no means is the research on saponins complete, I
like the way that these studies are headed. I, for
one, certainly do not mind drinking more Zinfandel and Pinot
Noir… just in case this research is accurate.
Cheers,
Kevin Vogt, Master Sommelier
kevinvogt@me.com
Let Us Know What You Think…
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