Ingredient

Red wine

Among the various products derived from fruits, red wine is a specialty that always manages to amaze with its color, which can vary from a ruby to darker and lighter shades, which can have a more or less soft or fruity taste. Wine is rich in vitamins, as well as carbohydrates and mineral salts with the result that its most important effect is that of an antioxidant type, a real godsend against all those degenerative diseases, which are based in particular on free radicals.

Use in cooking

Red wine, depending on the type, in addition to obviously being enjoyed during a meal, can be used to prepare certain dishes, such as risottos, or red meat such as beef, or even special aperitifs.

Preservation

Red wine should be stored in a cool, dry place, taking care to position the bottles in a horizontal position, so that the cork always remains moist - and therefore elastic.

Curiosity

Red wine, like many spirits, after being demonized for a long time, has been rediscovered as one of the elixirs of long life: if consumed in moderation, it makes an important contribution against free radicals.