Red wine is an age-old drink with a deep cultural history in Spain. Made from red grapes, it takes on unique characteristics and compounds of interest for health, always within moderate consumption.
The composition of red wine
Water makes up around 85% of its volume, and alcohol usually falls between 12% and 15%. The sugars (glucose and fructose) and acids (tartaric and malic) shape its flavour, stability and ability to age.
Polyphenols, resveratrol and tannins
Polyphenols are bioactive compounds responsible for much of its antioxidant power. Among them, resveratrol stands out, linked to cardiovascular health and anti-inflammatory properties, along with quercetin, which has antioxidant action. Tannins, coming from the skins and seeds, provide astringency and act as natural preservatives against oxidation.
Associated benefits (in moderation)
Antioxidants and ageing
Its antioxidants help combat the cell damage caused by free radicals, which is linked to protecting cells over the long term.
Cardiovascular health
Moderate consumption has been associated with better circulation and with a more favourable balance between HDL and LDL cholesterol, within a healthy lifestyle.
Other effects under study
Possible effects on insulin sensitivity, anti-inflammatory properties and a role in psychological wellbeing and relaxation have been investigated. These effects are not conclusive and never justify starting to drink alcohol for health reasons.
Responsible, moderate consumption
Experts recommend limiting consumption to no more than one glass a day for women and up to two for men. Excessive consumption increases the risk of heart disease, high blood pressure, liver problems such as cirrhosis, alcohol dependence and mental health disorders. To get antioxidants without alcohol, grapes and red berries are excellent alternatives.
Culture and varieties
Red wine has been part of Spain's culinary identity since ancient times. Among the most recognised varieties are Tempranillo (balanced and elegant), Garnacha (fruity and versatile), Monastrell (intense, common in Murcia) and Syrah (with structure and complexity). It pairs especially well with red meats, cured meats and cheeses.