If you have ever met me, you know I love wine. I really, really, really love wine. I love the taste, the colour, the texture. All of it.
Now, I am by no means a wine expert, and I can’t tell you what region of France my Pinot Gris was made by smelling it, but I just really appreciate drinking it and have been happy to find out some of its health benefits through the years.
It makes me feel good about drinking, you know, like I'm doing something really good for my health indulging in that next glass.
The history
So when did it all begin? When did we humans start turning grapes into deliciously fermented goodness? Well, the earliest evidence for the cultivation of grapes and the purposely-supervised fermentation of their juices dates back to 6,000 BC in the ancient Middle East. Bottles of wine were buried with pharaohs in Egypt to take with them in the afterlife, and you can even see evidence of grapes being harvested documented on tomb walls. In ancient Greece it was considered an elite drink, which we can totally relate to today. But even with all that rich history, it wasn’t until the Roman era that wine became popular throughout society. Roman cities were lined up with wine bars on every corner and they exported wine and winemaking to the rest of Europe. Thanks Romans, ya did good!
As we get a bit closer to home in the New World, it wasn’t until the 19th century that the first successful winemaking occurred in Ohio, being the first region to successfully cultivate grapes for wine. It was pretty soon overshadowed by California, and now it seems like most places have pulled it together to be able to produce the awesomeness that is wine.
Health benefits
Now when I say that wine has many health benefits, don’t get all excited and chug back that whole box of Pinot Noir. Everything in moderation. Getting drunk on wine, although fun at times, will give you all the health destructive ailments and symptoms as other alcohols. So be responsible, after all, wine is supposed to class up your drinking nights, right?
So what does moderate mean anyway? It is dependent on weight, age, health and other factors. Women absorb alcohol faster than men because we have a lower body water content and different levels of stomach enzymes. According to the USDA, on average woman can consume one glass of red wine a day while men can have two to benefit from its beneficial antioxidants, such as quercetin and resveratrol, which are major players in the fight against heart disease and cancer prevention.
Resveratrol has been linked to reducing the risk of inflammation and blood clotting, both of which can lead to heart disease. Here are some other awesome benefits of this fermented grape elixir.
Antiaging
Coming from the skins of red grapes, blueberries, cranberries and nuts, resveratrol is a great anti-aging agent. Even monasteries throughout Europe were convinced that red wine gave their monks longer lifespans. Drink wine, live forever.
Reduces risk of dementia
By reducing the stickiness of blood platelets, which helps keep the blood vessels open up and be flexible, wine helps maintain a good blood supply to the brain.
Lowers cholesterol
Red wine lowers LDL, or "bad cholesterol," and increases your good cholesterol (HDL). A glass of wine a day may very well keep the doctor away.
Cuts risk of colon cancer
Moderate consumption of red wine cuts the risk of colon cancer by 45 per cent, according to a 2005 study published in the American Journal of Gastroenterology. But again, remember, moderation.
Recipe:
Roasted halibut in white wine
Ingredients:
2 pounds halibut
¾ cup dry white wine (such as Sauvignon Blanc)
½ cup mixed olives
Zest from 1 lime
1 tbsp olive oil
½ tsp Apple cider vinegar
Himalayan salt and black pepper
¼ tsp red pepper flakes
¼ cup fresh cilantro, chopped
¼ tsp fresh sage
Directions:
1. Heat oven to 400F (200C).
2. Place the fish in a small roasting pan. Add enough wine to reach halfway up the sides of the fish. Scatter the olives and lime zest around the fish. Drizzle with the oil and vinegar and season with 1/2 tsp salt, 1/4 tsp pepper, sage and the red pepper.
3. Roast until the fish is cooked through (it should flake off with a fork), approximately 20 minutes. Remove from oven and sprinkle with the cilantro.
4. Serve with spoonful of olives and wine sauce over the top.
• Patty Javier Gomez is a Registered Holistic Dietician (RHN), as well as a prolific blogger and writer. Follow her at @WholeNourishBC
