Notes On The Healthiest Wines

The healthiness of a wine can depend on various factors, including the antioxidant compounds present in the beverage and moderation in consumption. Here is a brief description of some types of wine that are often considered healthier:

Ruby red wines are the healthiest wines and contain more antioxidants than all other varieties. This is because grape skins are not removed during fermentation. Antioxidants provided by the dark skin, such as proanthocyanidins, have been linked to health benefits, including protection against heart diseases and potential longevity.

Experts point out that wines from southwestern France and Sardinia tend to contain higher levels of proanthocyanidins. On average, wines from these two regions contained five times more proanthocyanidins than wines from Spain, South America, the United States, and Australia.

After dry ruby, the next best option is orange wine, described as "white wine that turns red." In the vinification of white wines, skins are usually removed immediately after crushing the grapes. In orange wines made from green grapes, the skin remains in contact with the juice (for a period ranging from one week to one year), giving the wine its orange color. In addition to color, the skins provide a significant amount of antioxidants that are good for you.

Rosé wines are made from red grapes, but the juice has a shorter contact time with the skin compared to red and orange wines. For red wines, it can be one or two months; for rosé wines, it is usually 2 to 20 hours. Less contact time means fewer antioxidants.

In the production of white wine, there is no "clear" time for skin contact, meaning that skin phytonutrients do not come into contact with the wine. While dry white wine is not a "bad" choice, it lacks some of the potentially protective properties of its more colorful counterparts.