Everything has been said about red wine. It would be an effective anti-aging, thanks to the resveratrol contained in the skin of the red grape and in the vine plant, but also an antioxidant, anti-inflammatory and vessel protector; Furthermore, it would eliminate toxins from the body and help prevent cancer.
The narration of the research carried out in this or that university has often chosen it as the elixir of a long and happy life, only to later downplay the most triumphal declarations.
Beyond the alleged healing properties, which we have collected in a dedicated article , also praised in the popular tradition handed down by proverbs ("He who drinks wine before soup greets the doctor from the window", according to a Tuscan saying, or "The best medicine it is the cellar decoction"...), the reality is much more complex than any slogan. Wine is a multifaceted substance, which does not like simplifications.
Wine comes from the earth and becomes poetry: hence its charm.
Red, then, since ancient times has been the color par excellence and is associated with strong passions - love, courage, instinct - and brings with it meanings of vitality and fertility, but also of violence (it is the color of Mars, god of war).
Favored by those who are ambitious and love to compete (first of all with themselves), the color of fire has always been associated with energy and exuberance. Red is a regal, stimulating and intense color, a color that does not go unnoticed.
In the wine we encounter reds with different shades: from purple to orange , passing through ruby and garnet , colors that can be further enriched with nuances and reflections. The color of the wine depends on factors such as the vines used, the vinification, the refinement and, above all, the aging: from visual analysis, in fact, much information can be obtained on the evolutionary state of the wine .
Although each wine has its recommended temperature, red wine is generally served between 14 and 18 degrees: young red wines with little tannins and little structure require a temperature between 14° C and 16° C (sometimes also between 12° C and 14° C) while for the fuller-bodied ones it can reach up to 18° C. Wines aged for years in the bottle, full-bodied and still tannic, can be served at 18° C, only exceptionally at 20.
