mccoy Posted April 12, 2018 Report Share Posted April 12, 2018 (edited) I'm starting this thread mainly to have some fun. Deep ruby of course refers to the intense ruby colour of hi TPs (total polyphenols) red wines. In this thread we may post an image of the bottle we are drinking now. I'm starting with a Montepulciano d'Abruzzo (local grape variety grown in my area, which, with its hilly morphology, is very favourable to vineyards and olive orchards). This wine is moderately strong and tasty, 14.5% alcohol, I don't know its polyphenol content but it should be in the region of 2000 mg/L, it has been aged in oak barrels so it should contain the valuable acutissimin A. Since I read about this phenolic compound, probably I'm no longer going to drink wines which have not been aged in oak. Acutissimin A is a flavono-ellagitannin, a type of tannin formed from the linking of a flavonoid with an ellagitannin. In 2003, scientists at Institut Européen de Chimie et Biologie in Pessac, France found that when the oak tannin vescalagin interacts with a flavanoid in wine acutissimin A is created. In separate studies this phenolic compound has been shown to be 250 times more effective than the pharmaceutical drug Etoposide in stopping the growth of cancerous tumors. Probably I won't be able to finish the bottle in 7 days, after which the wine is going to oxydize. What the heck, I'm going to throw it away and open another bottle! But probably I'm going to buy the coravin contraption to stop the waste. Translation from google: This wine is the result of a project that starts from the vineyard; it is born from the grapes of selected vineyards as part of the "Vigneto Qualità" project that the Frentana winery has been operating for several years. The vinification takes place with prolonged maceration and with temperature peaks around 30 degrees, so as to allow a complete extraction of color, tannins and aromatic precursors. At the end the wine is subjected to an aging in fine oak barrels, for a period of about 18 months, during which the wine evolves towards its maturity.Wine characteristicsWith a deep ruby red color with violet reflections, the nose has a remarkable complexity of aromas, among which spicy and balsamic notes accompanied by hints of ripe red fruit, blackberry jam, black cherry in alcohol and violet. These characteristics make it an ideal companion for consistent dishes such as red meats, lamb, game, aged cheeses and also meditation wine and after dinner, with dark chocolate flakes. It is advisable to decant the wine before tasting it, to promote its oxygenation, and to serve it at a temperature of 16-18 ° C. Edited April 12, 2018 by mccoy Quote Link to comment Share on other sites More sharing options...
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