Way back in ’85 we stirred up a mostly grateful response to a scientific report we quoted in the bi-monthly publication of the Oregon Wine Advisory Board.  This concerned research studies conducted in the United Kingdom academic community which cited the benefits of drinking Pinot noir.

“Wine heightens sexual desire in ways that other forms of alcohol cannot,” according to Dr. Geoff Kalish, who added that Pinot noir grapes have the greatest abundance of pheromones (aromatic 
substances markedly influencing human sexual behavior) of all popular wine grape varietals tested.  This report added documentation to an earlier French government research report that nodded to red wine consumption as a primary source of human longevity.

Kalish debunked the theory that “drink heightens the desire but decreases performance.”  He noted that his group’s studies showed that “moderate amounts of wine…increase sexual performance and the pleasure gained from same, most notably in women.”  The U.K. project documented that while stronger forms of alcoholic beverages wash the mineral Zinc out of the body, “red wine in particular promotes its retention and Zinc deficiency has been shown to result in poor sexual performance.”  This research also reported that sparkling wine made from Pinot noir grapes “has an advantage over still wines from the same varietal, because the bubbles carry the sex stimulant up the nostrils quite rapidly.”

A Metabolic Note

The Kalish report noted that “the body’s difficulty with metabolism of sugar correlates with impotency in men and failure of women to reach orgasm…yet wine has a mild effect on the body’s blood sugar level’ as compared to stronger alcoholic beverages.”  Kalish concludes that “drier wines are preferable since their sugar level is miniscule.”  

While both the U.K. and French wine consumption research studies gave the nod to red wine as the primary source of health benefits, a new report from Denmark, just reported in the medical journal
Neurology states that substances in wine in general “lower the risk of developing dementia, particularly Alzheimer’s disease.”  People studied who drink wine weekly were “significantly less likely to develop dementia…”

Dr. Thomas Truelsen of the Institute of Preventive Medicine in Copenhagen terms the Danish research results as “exciting, because they could mean that substances in wine reduce the occurrence of dementia…and we can…develop treatments…based on these substances.”  This was a thorough study, identifying the alcohol drinking patterns of 1,709 Danes, then assessing them for dementia over two decades later when they were age 65 or older.

So, let’s raise a glass to the fermented grape, both red and white, as a source for healthful benefits…while noting that all medical research reported to date urges regular, moderate wine consumption and cautions that overindulgence can negate the significant benefits available.
 

Decanting Archives

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