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And it makes you a better kisser as well.
Another week, another story about the health benefits of red wine. I'll be switching from gatorade to red wine after my morning run.
Sarge,What's the theory behind that?
Beyond my skills as a defender of freedom, officer and gentleman, I'm also a graduate of the world's best Oenology school. UC Davis. Tannins in the red wine improve your pucker. And as world class kissers and trumpet players will tell you, getting the right shape on your pucker is what separates...from http://www.pressedforwine.com/ingredients/tannin.shtmlGrape Tannin comes from the skins and of grapes. Wines that are fermented with the skins (such as red wines) usually contain enough natural tannin. For other wines (such as fruit wine), you may want to consider adding tannins. Tannins give wine the extra character or 'spunk' that it may otherwise be lacking. It causes the "dryness" in the mouth phenomenon, as it actually modifies the saliva in the mouth by removing the lubrication in the saliva. The chemical process in which tannins modifies saliva is actually quite interesting. The tannin molecules combine with the protein molecules in our saliva--destroying the saliva's ability to lubricate the mouth. The amount, or extent in which the tannins may cause astringency is a strong function of the polymerization of the tannin molecule. Typically, as a wine ages, the degree polymerization of the tannin actually increases for the fist few years--so wines will be more tannic in this stage. But, once the tannin molecules reach a high degree of polymerization, they actually begin to lose the capability to combine with the proteins in saliva--so the astringency associated with the tannin will be decreased, while the favorable characteristic of the tannin will be maintained. In addition, during this period some of the tannins will begin participate out of the wine. At this point, the wine has reached its ideal period in which to drink--known as the "maturity plateau".
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