Red wine is produced from the dark-coloured grape varieties. The anthocyan pigments that the skin of the grape contains imparts the red colour. It ranges from light to dark depending on how long it has been aged for. Cabernet Sauvignon, Pinot Noir, Shiraz, Bordeaux are some of the common types of wine.
There are three main uses of red wine in the kitchen – as a flavouring, as a cooking liquid, and as a marinade ingredient. The main purpose of wine in cooking is to intensify the flavour of food. While the food is cooking most alcohol in the wine evaporates and only the flavour remains. To enhance the flavour of dish the wine should simmer with the food or sauce.
1. Red Wine is low in vitamins.
2. Flavonoids and non-flavonoids are two types of antioxidants found in red wine. These antioxidants may help prevent heart disease by raising good cholesterol and lowering the risk of artery damage.
3. A non-flavonoid, resveratrol, comes from the skin of grapes and it is believed that it helps to reduce blood clots that cause heart attacks and strokes.