The Romans spread civilization to Europe through the sword,
written law, and wine. In fact, whether a people drank wine or
not used to determine how civilized they were. Wine trade
flourished throughout Europe and the Near East. Gradually, wine
culture evolved and was adopted by most peoples in Europe.
Wine consumed by the average Roman was largely diluted with
water (only the newly conquered barbarians drank wine neat, or
straight). This was a way to make water safe to drink, as
harmful bacteria cannot live in wine, and to lower the alcohol
level for greater daily consumption. Drunkenness was rare and
condemned by society. Children were given diluted wine to avoid
water-borne diseases of the day. It was also used as a tincture
for medicine, and to wash wounds. In real sense, wine was both
food and medicine.
Today, wine culture has spread worldwide through increased
trade, better cultivation techniques, and most importantly, a
desire by many to enhance life and health. Moderate consumption
of wine complements food, stimulates the senses, and promotes
society between people. Intoxication is not the goal of the vast
majority of wine enthusiasts.
Health benefits of moderate wine consumption, that is, less than one
and a half glasses per day for women and two glasses per day for men,
are increasingly being recognized by the scientific community,
particularly regarding red wine. Dr. Serge Renaud identified the
so-called French Paradox. The French, who typically smoke and eat a
higher fat diet, have a significantly lower incidence of heart disease,
compared to the United States. Many scientists believe red wine
consumption explains this difference. The color component of red wine,
polyphenol flavonoids, has been shown to prevent oxidation of
low-density lipoproteins, the 'bad cholesterol' in artery walls,
therefore, diminishing arteriosclerosis.
Look for more wine and health resources coming
soon!
Bibliography:
Renaud. S., and de Lorgeril, M., 'Wine, alcohol, platelets, and the
French Paradox for coronary heart disease' , Lancet, 339 (1992).
Joseph. R., and Rand, M., Guide to Wine, Keep it Simple Series.
Dorling Kindersley (2000).
Robinson, J., ed., The Oxford Companion to Wine, Oxford University
Press, (1998).
