Wine has long played an integral role in British culture, yet many wonder if their favourite tipple carries any tangible health perks beyond providing good cheer. As it turns out, when enjoyed sensibly, wine can offer some evidence-based advantages. However, risks can arise when consumption becomes excessive. This article explores wine’s potential upsides and downsides, with practical guidance on savouring it in moderation.
The Perks of a Modest Glass
A plethora of research indicates that an occasional glass of wine may bolster heart health and fend off diabetes and cognitive decline. The key antioxidants are thought to be beneficial plant nutrients called polyphenols. A 2018 study funded by the British Heart Foundation followed nearly 25,000 UK adults for 12 years. It found those regularly drinking low-to-moderate amounts of wine, about 5 small glasses per week, had a lower risk of stroke, heart failure and death from cardiovascular disease compared to teetotallers or heavy drinkers.
Pairing Suggestions for Wellbeing
To maximise wine’s healthy potential, experts suggest pairing it with food. “Having a small glass of red wine with an evening meal is my favourite way to relax after work,” says Victoria Moore, wine critic for The Telegraph. She recommends hearty dishes like braised lamb shanks, boeuf bourguignon or sausage cassoulet. “The savoury, acidic notes of Old World reds beautifully complement slow-cooked meats.” With fish, Victoria favours a vibrant white, such as a zesty New Zealand Sauvignon Blanc. For soft cheeses, she likes pairing an aged red Burgundy.
Taming Those Tannins
Red wine contains tannins – compounds that lend structure and enable ageing potential. But they can taste bitter and astringent if not adequately tamed by food. When serving such wines, provide plenty of protein-rich items like hard cheeses, roasted nuts or cured meats that bind to tannins. Allowing wines to breathe in the glass for 10-15 minutes before drinking also helps soften tannic grip.
Additionally, carafes can give wines a chance to aerate if decanted too far ahead of drinking. As British wine guru Oz Clarke quips regarding difficult young reds, “I’ll often decant them, stick them back in the fridge for half an hour while I have another glass of something, then they’re ready.” Such small tricks make wines more pleasurable and potentially beneficial to enjoy.
The Risks of Excess
Despite evidence of potential gains, authorities universally advise drinking in moderation since alcohol carries well-documented health risks when consumed to excess. UK guidelines define “low risk” drinking as 14 units spread evenly over 3 days, with several alcohol-free days weekly. This equates to 6 small glasses of wine at 125ml. Beyond this, alcohol-related harm sharply rises, including heightened cancer risk.
Finding Balance
When relishing wines in sensible moderation alongside nutritious fare, they can plausibly impart unique health advantages. Yet clearly risks can accumulate if restraint falters. As the ancient Greek poem “In Praise of Wine” concludes, “Take it properly and you will find it a blessing. Take it excessively and it will ruin your life.” By finding balance, wine can be more apt to give than take away.