Health Benefits of Rowlands wine.

Dr. Abraham Izak Perold = the first Professor of Viticulture at the University of Stellenbosch ,South Africa.
The health effects of wine (and alcohol in general) are the subject of considerable ongoing study. In the USA, a boom in red wine consumption was initiated in the 1990s by '60 Minutes', and other news reports on the French paradox. The French paradox refers to the lower incidence of coronary heart disease in France than in the USA despite high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this difference is attributed to the high consumption of wines by the French, however this suspicion is based on limited scientific evidence.
Population studies have observed a J-curve association between wine consumption and the risk of heart disease. This means that abstainers and heavy drinkers have an elevated risk, whilst moderate drinkers have a lower risk. Population studies have also found that moderate consumption of other alcoholic beverages may be cardio protective, though the association is considerably stronger for wine. These studies have found a protective effect from both red wine as well as white wine, though evidence from laboratory studies suggests that red wine may possess superior health benefits including prevention of cancer due to the fact red wine contains more polyphenols than white wine due to the production process.

A chemical called resveratrol is thought to be at least partly responsible for red wines' health benefits, as it has been shown to exert a range of both cardio protective as well as chemo protective mechanisms in animal studies. Resveratrol is produced naturally by grape skins in response to fungal infection, which includes exposure to yeast during fermentation. As white wine has minimal contact with grape skins during this process, it generally contains lower levels of resveratrol. Drinking Red Wine may significantly decrease your risk of heart disease. Resveratrol is a healthy substance found in the skin of Red Grapes, it’s higher in concentration in Red Wine because Red Wine is fermented with skins allowing it to absorb the Resveratrol.Other beneficial compounds in wine include other polyphenols, antioxidants, and flavonoids.

WINE NAME, CLASSIFICATION + APPELLATION
Regulations govern Classification & Appellation system of wine in various regions of the world. Generally classification is based on a dual system of region of origin and quality of product/grape variety.
Wines are usually named either by their grape variety or by their place of production. Generally speaking, South African wines are named both after the place of production (e.g. Western Cape Town of South African region) and the grapes used (e.g. Pinot, Riesling, Chardonnay, Merlot). Wines from everywhere except Europe are generally named based on the grape variety.
Grape variety used:
e.g. Pinot, Gamay, Riesling, Chardonnay, Merlot, Cabernet Sauvignon and Blackcurrant, Cabernet franc, Carmenere, Syrah

Region of origin:
e.g. Bordeaux in Eastern Cape, Stellenbosch, Paarl in Cape of South Africa.
Piedmont in Italy, Rioja in Spain, Rhone in SE France.

Proprietary or marketing:
Some blended wine names are marketing terms, and the use of these names is governed by trademark or copyright law, rather than a specific wine law or a patent on the actual varietal blend or process used to achieve it.
For example, Meritage (pronounced to rhyme with "heritage") is generally a Bordeaux-style blend of Cabernet Sauvignon + Merlot, and may also include Cabernet Blanc, Petit Verdot, and Malbec. Use of the term Meritage is protected by licensing agreements by The Meritage Association.
While the Dôle is made from the Pinot Noir + Gamay grapes.

Taste or Palate Impression:
Wines are made up of chemical compounds similar or identical to those in fruits, vegetables, and spices. Therefore, wines may also be classified by their taste or primary impression on the drinker's palate.
Sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar.

Grape juice and wine contain complex mix of organic/aromatic molecules e.g. esters, terpenes, which give specific flavors. Tasters can distinguish between flavors characteristic of a specific grape (e.g., Cabernet Sauvignon and blackcurrant) and flavors that are imparted by other factors in wine making, either intentional or not. The most typical intentional flavor elements in wine are those that are imparted by aging in oak casks, and thereby producing elements of chocolate, vanilla, or coffee are actually a factor of oak and not the native grape.
Many small producers use growing and production methods that preserve or accentuate the aroma and taste = FLAVOUR.

Wine Serving Temperature :
most red wines are served at room temperature in order to increase the vaporization of aroma compounds, thus making the wine more aromatic. But for red wines that are already highly aromatic, e.g. Rowlands and Justinas, the volatility of the wine requires that they are better served chilled.

AROMA
Wine aroma is the result of the interaction between components of the grapes and those produced during winemaking process.
However, flavor differences are not desirable for producers of mass-market table wine or other cheaper wines, where consistency is more important. Producers will try to minimize differences in sources of grapes by using wine making technology such as micro-oxygenation, tannin filtration, cross-flow filtration, thin film evaporation, and spinning cone. This is where WESTLOG WINE FARMS in South Africa makes their mark of high quality Red wines of ROWLANDS VARIETIES.

VINTAGE
A vintage wine is one made from grapes that were all, or primarily, grown in a single specified year, and are accordingly dated as such.

Variations in a wine's character from year to year can include subtle differences in color, palate, nose, body and development. Good quality red table wines in particular can improve in flavor with age if properly stored. Consequently, it is not uncommon for wine enthusiasts and traders to save bottles of an especially good vintage wine for future consumption.
Vintage wines are generally bottled in a single batch so that each bottle will have a similar taste. Climatic factors can have a dramatic impact on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality. Thus, vintage wines are produced to be individually characteristic of the vintage and to serve as the flagship wines of the producer. Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines are only made in better-than-average years.

Non-vintage wines can be blended from more than one vintage for consistency, a process which allows wine makers to keep a reliable market image and also maintain sales even in bad vintage years.
One recent study suggests that for normal drinkers, vintage year may not be as significant to perceived wine quality as currently thought, though wine connoisseurs continue to place a great importance on vintage.

Storage
Most wines are sold in glass bottles and are sealed using a cork. Wine cellars offer the opportunity to protect alcoholic beverages from potentially harmful external influences, providing darkness and a constant temperature. Wine is a natural, perishable food product. Left exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine, including red, white, sparkling, and fortified, can spoil. When properly stored, wines not only maintain their quality but can actually improve in aroma, flavor, and complexity as they mature

Red wines from South Africa ( Rowlands, Justinas and Boston) have been found to have the highest levels of procyanidins — the compounds in grape seeds responsible for making red wine good for the heart. Wines from South Africa have between two and four times as much procyanidins as other red wines. Procyanidins suppress the synthesis of a peptide called endothelin-1 that constricts blood vessels.

A 2007 study found that both red and white wines are effective anti-bacterial agents against strains of Streptococcus. Interestingly, wine has traditionally been used to treat wounds in some parts of the world.
Whilst evidence from both laboratory studies as well as epidemiological (observational) studies suggest wine's cardio protective effect, no evidence from controlled experiments — of which long-term studies are still ongoing — currently exists to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke. Moreover, excessive consumption of alcohol including wine can cause some diseases including cirrhosis of the liver and alcoholism. Also the American Heart Association cautions people "not to start drinking … if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation".
Based on the UK unit system for measuring alcoholic content, the average bottle of wine contains 9.4 units.
Sulphites are present in all wines and are formed as a natural product of the fermentation process. Additionally, many wine producers add sulfur dioxide in order to help preserve the wine. The level of added sulfites varies, and some wines have been marketed with low sulfite content.

Sulphites in wine are not a problem for most people, although some people, particularly people with asthma, can experience adverse reactions to them. Sulphur Dioxide is also added to many other foods though, for example in dried

 

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Merlot is the third most planted red wine grape in South Africa. A Merlot grape tends to have higher sugar content and lower malic acid. Merlot-based wines usually have medium body with hints Read More>>