I’m entirely convinced that, when drunk in moderation, wine is good for us, with its benefits far outweighing its potential harm. It certainly reduces stress, a contributory factor in around a fifth of all heart attacks, and helps us socialise, raising our ‘feel-good’ dopamine and serotonin levels. All of which should make us think twice about a completely dry January, whatever the level of our festive indulgence.
Red wines are high in chemical compounds such as resveratrol – an antibiotic agent and antioxidant which some studies suggest might play a part in protecting against heart attacks, strokes and cancer – and saponin, an antioxidant which might help reduce cholesterol.
If you need further encouragement, see The Wine Diet by Roger Corder, in which the good professor explains how moderate daily red wine consumption can keep one healthy.
The trouble is that with warmer temperatures resulting in riper grapes with more sugar to convert into alcohol, drinkers must take care in choosing their tipple.
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