Monday, January 29, 2007

Is Mendoza wine better for you? / ¿Puede ser que el vino mendocino es más saludable que el vino típico?

Well, according to this article by the Wine News Magazine, it might be. Many winemakers in Mendoza pride themselves on finding microclimates at high altitudes. They claim that at the higher altitude, “…the top soil is thin and the sparse subsoils are peppered with stones.” The melting snow also provides more water for natural irrigation than the Mendoza Valley.

Bueno, según este articulo publicado en Wine News Magazine, puede ser que sí. Muchos viticultores mendocinos buscan microclimas en alturas profundas. Ellos sostienen que en un clima a esa altura, “…la tierra de cultivo es delgada y tiene bastante piedras.” También, la nieve fundida proviene más agua para el riego natural que la valle Mendoza.

Apparently, Nicolas Catena has once again been the trailblazer (he is credited as being one of the first Argentine winemakers to make wine at an internationally renowned level) and claims that, “The lower temperatures and higher solar radiation at these various altitudes make for more concentrated flavors in the wines.” But are the high altitude wines actually healthier for you? The article says that a recent chemical analysis of the grapes revealed, “…a richness in healthful phenols, such as quercetine and resveratrol.” Resveratrol is the chemical that has been found to, “offset the bad effects of a high-calorie diet in mice and significantly extends their lifespan,” according to this New York Times article.

Aparentemente, otra vez Nicolás Catena es la figura que innova, “Las temperaturas bajas y radiación solar intensiva en las alturas varias producen más sabores concentrados en los vinos.” Pero, ¿los vinos son más saludables? El articulo dice que un análisis química de las uvas reveló que, “…una riqueza de rojo fenoles como quercetine y resveratrol.” Resveratrol es la química que, “contrarresta los efectos malos de una dieta de muchas calorías en los ratones y extiende su vida,” según los New York Times.

1 comment:

A said...

It appears that most people would have to drink a vast amount of Argenvino wine to be able to benefit from resveratrol.

I would suggest supplements if you cannot drink all the time. At this tim the only companies that give you 250mg or more of Resveratrol to the "Public" are these: