Red table wine is a beverage made from fermented grape juice. Some people use red wine for its medicinal and health benefits.
Wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. As a marinade, wine flavors and tenderizes meats.
When used as a cooking liquid for processes like simmering or braising, wine serves to intensify, enhance, and accent the flavor and aroma of food. Boiling down wine concentrates the flavor, including acidity and sweetness. The alcohol in the wine evaporates while the food is cooking, and only the flavor remains.
When used to flavor a finished dish, wine should not be added just before serving. Since wine added too late in the preparation can give a harsh quality to the dish.
You can refrigerate leftover wine for up to two weeks and use it for cooking.
Red wine is a type of wine made from dark grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.
The health effects of wine are thought to be due to the alcohol and the resveratrol contained in it. Resveratrol is part of a group of compounds called polyphenols, which are thought to act like antioxidants in protecting the body against cellular damage. Some studies found that drinking small quantities of alcohol (up to one standard drink per day for women and one to two drinks per day for men) is associated with a decreased risk of heart disease, stroke, diabetes mellitus, metabolic syndrome and early death. However, other studies found no such effect. Drinking more than the standard drink amount increases the risk of heart disease, high blood pressure, atrial fibrillation, stroke, and cancer. Mixed results are also observed in light drinking and cancer mortality.
Wine has a long history of use as an early form of medication. It has been recommended variously as a safe alternative to drinking water, an antiseptic for treating wounds, a digestive aid, and as a cure for a wide range of ailments including lethargy, diarrhea, and pain from childbirth. Ancient Egyptian papyri and Sumerian tablets dating back to 2200 BC detail the medicinal role of wine, making it the world's oldest documented human-made medicine. Wine continued to play a major role in medicine until the late 19th and early 20th century when changing opinions and medical research on alcohol and alcoholism cast doubt on its role as part of a healthy lifestyle.2
The risk is greater for younger people due to binge drinking which may result in violence or accidents. About 88,000 deaths in the US are estimated to be due to alcohol each year. Alcoholism reduces a person's life expectancy by around ten years, and excessive alcohol use is the third leading cause of early death in the United States. According to systematic reviews and medical associations, people who are nondrinkers should not start drinking wine.2
According to Wikipedia, red wine is a type of wine made from dark grape varieties. The actual color depends on the variety, age, and maturity of the wine and can range from bright purple to deep red and even brown. The juice from most purple grapes is greenish-white; the red color comes from anthocyan pigments present in the skin of the grape. Much of the red-wine production process involves the extraction of color and flavor components from the grape skin.1
Table wine is a descriptive term with two different meanings: a style of wine and a quality level within wine classification.
When you purchase table wine in the United States you can expect to receive ordinary wine which is not fortified, is not sparkling, and is not expensive.
In the European Union wine regulations, table wine (TW) is the lower of two overall quality categories, the higher of which is Quality Wines Produced in Specified Regions (QWPSR). All levels of national wine classification systems within the EU correspond to either TW or the QWPSR, although the terms that appear on wine labels are defined by national wine laws with the EU regulations as a framework.3