Merlot 101

Is there one type of red wine that's better for you?

I love to drink pinot noirs, but I have heard that Cabernet merlots are better for you and your blood.. is this really true?

Public Comments

1. In general...the darker the wine...the more antioxidents contained within...so..Merlot would be better...but I wouldn't suggest drinking wine for health reasons...although I often use it as an excuse!
2. I'm told that the darker reds have more antioxidants. I prefer red rose because it has less tannin and can even be good chilled.
3. A new study shows that red wines are a significant source of saponins, which are believed to promote heart health by binding to cholesterol and preventing the absorption of cholesterol in the blood. The plant compounds are also thought to play a role in inflammation, which could have beneficial effects in reducing heart disease and cancer risks. Until now, most of red wine's healthy effects have been attributed to resveratrol, an antioxidant compound found in grapes. But researchers say saponin may be just as important in reducing the risk of heart disease. To evaluate the saponin content of wine, Waterhouse analyzed six varieties of California wines, including four red wines and two white wines. Of the wines tested, red zinfandel had the highest saponin levels. Syrah had the second highest, followed by pinot noir and cabernet sauvignon.
4. Researchers at University of California at Davis have concluded that full-bodied dry red wines contain the highest levels of flavonoids and provide the greatest benefits. The number one wine for supplying the most flavonoids is Cabernet Sauvignon with Petit Syrah and Pinot Noir also ranking highly. Sweeter wines and white wines have less flavonoids and are less beneficial.
5. I agree with all of the above. An old, crusty winemaker once told me that the full bodied red wines (eg cabernet, shiraz) were better than the lighter ones (eg pinot), because the darker wines came from thicker skinned grapes. If saponins are a factor, this would definitely be correct, as these come from the grape skins. Also, the warmer climate grapes (eg Australian shiraz) develop thcker skins.