For red wines classified by vintages (1996-1999) antioxidant capacities were approximately 20 mmol/L and then decreased to 13.4 mmol/L for vintages 1995-1991.
For white wines, Chardonnay enriched in phenolics by special wine-making was found to have an antioxidant capacity of 13.8 mmol/L, comparable to red wine values. The highest antioxidant capacity was obtained with red wines and ranged from 12.8 mmol/L (Grenache) to 25.2 mmol/L (Pinot Noir). Levels of phenolics, major catechins, phenolic acids (gallic acid and caffeic acid), caftaric acid, malvidin-3-glucoside, peonidin-3-glucoside, and cyanidin-3-glucoside were quantified by HPLC with UV detection for 54 French varietal commercial wines taken from southern France to study the antioxidant capacity and the daily dietary intake of these compounds for the French population. There’s no rule: whatever works for you.Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis.
‘I’ve been in England a long time, so I do both. Plus, they are crowd-pleasing wines.’Ĭheese and wine: before or after pudding?īasset, ever the diplomat, says he follows both his native and adopted countries’ practices. They work very well with all cheeses as they aren’t too delicately flavoured and their taste profile is similar to the accompaniments you will serve with the cheese: nuts, dried fruit, the spices in chutney. ‘I would immediately suggest amontillado Sherry, Rivesaltes, tawny Port or Madeira. If all that sounds too complex, and you just want one wine to match a whole cheeseboard, Basset advises that you look to fortified wines – the ultimate after-dinner companion. These are not cheeses for Chablis or mature Burgundy – any subtlety will be destroyed! Munster and Gewurztraminer is a classic match and would work with other washed-rind cheeses as well.’ ‘I’d prefer an exuberant wine that stands up better. ‘Try to choose a younger cheese whose character will not destroy the wine.’ Epoisses and red Burgundy is a classic regional match, but Basset is not convinced. Try: Epoisses, Langres, Livarot, Mahon, Maroilles, Munster, Pont L’Eveque, Stinking Bishop, Taleggio Basset says that it is best to avoid very mature sheep or goat cheeses as they can be very strong. But you can break the rules here, as long as you stick with a fresh wine with lively acidity’. ‘The classic pairing is Crottin de Chavignol with Sancerre. Sheep: Azeitão, Ossau-Iraty, Roncal, Serra de Estrela, Wigmore Goat: Crottin de Chavignol, Picodon, Ragstone, Tymsboro, Valençay With Stilton, for example, you get the complement from the creamy texture of the cheese and structure of the wine, as well as the contrast from the salty and sweet.’ ‘It works particularly well if the cheese is creamy. ‘The classic match here, which everyone knows, is sweet wine,’ says Basset. Try: Bleu d’Auvergne, Bleu des Causses, Cabrales, Gorgonzola, Stilton, Roquefort (sheep) ‘Wines that have good acidity to cut through the high fat content of these wines would work well’. ‘Be careful here, as many of these cheeses have big personalities, especially as they age,’ warns Basset. Try: Brie, Camembert, Chaource, Neufchâtel, Tunworth, St-Marcellin, St-Félicien, Vacherin, Waterloo ‘For the easiest cheese match with your wine, look for one that is relatively young and relatively hard – not too much strength or age.’
French dry red wine full#
September releases 2022: full score table.Rhône 2021 score table: top white wines.March releases on the Place de Bordeaux 2023.Napa Cabernet 2020: Vintage report and top recommendations.September fine wine releases on La Place de Bordeaux 2023.
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