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Pinot noir is New Zealand's largest red wine variety, and second largest variety overall behind Sauvignon blanc. In 2014, Pinot noir vines covered 5,569 hectares (13,760 acres) and produced 36,500 tonnes of grapes. [32] Pinot noir is a grape variety whose "importance" in New Zealand is extremely high.
The amount of catechins present varies among grape varieties with varietals like Pinot noir having high concentrations while Merlot and especially Syrah have very low levels. [17] As an antioxidant, there are some studies into the health benefits of moderate consumption of wines high in catechins. [24]
Its Pinot Noir has a juicy midpalate, satiny tannins, and a supple finish. It sings with notes of cranberry, orange peel, Balaton cherry, and bright, fresh acidity. It’s one of those bottles ...
A glass of red wine. The health effects of wine are mainly determined by its active ingredient – alcohol. [1] [2] Preliminary studies found that drinking small quantities of wine (up to one standard drink per day for women and one to two drinks per day for men), particularly of red wine, may be associated with a decreased risk of cardiovascular diseases, cognitive decline, stroke, diabetes ...
I’ve decided on a pinot noir since we are reportedly in sangria territory, and given both the instruction to limit expenditure to $12 and the relative gravitas of this assignment, the brand Low ...
Wine is usually made from one or more varieties of the European species Vitis vinifera, [73] such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as a minimum of 75% to 85%), the result is a "varietal" as opposed to a "blended" wine. Blended ...
For the companies that brew, ferment, distill, bottle and sell alcohol in America, the latest missive from the surgeon general about alcohol and cancer is going down like a poorly worded toast ...
In general, wines made from grapes of the Pinot noir and St. Laurent varieties showed the highest level of trans-resveratrol, though no wine or region can yet be said to produce wines with significantly higher concentrations than any other wine or region. [54] Champagne and vinegar also contain appreciable levels of resveratrol. [9]
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