Sometimes presence is the best of presents.
Antiviral: Fruits, Veggies…& Wine?
Large parts of my grey matter are taken up with wine: I really loved that Soave, but I wonder if it’s too light for winter…? Nebbiolo-I could never drink enough Nebbiolo. The way Cabernet Franc varies in taste from region to region is fascinating. Lecinara? I’ve never heard of that (and instantly, I really want some). White Burgundy: mmm, hello, old friend.
Lately, most of us share another obsession: Are my friends and family safe? Will they get sick? Will I get sick? How can I protect my staff? My customers? Will life ever return to ‘normal’?
Now, my first obsession is a LOT more fun than that second one, so wouldn’t it be awesome if wine could somehow vanquish the virus? Bingo! In my email this morning: a study from Taiwan’s China Medical University reports that tannins present in wine ‘can effectively inhibit the activity of two key enzymes of the virus’.
Background: tannins are a type of polyphenol. Polyphenols contain free radicals and antioxidants, all of which can have anti-inflammatory effects. The principal of the study, which builds upon a 2003 investigation of the effects of tannic acids on SARS, concludes that tannins ‘can prevent infection and control the growth of viruses’. Tannins are found in fruit, vegetables, tea, and-yes-wine.
Now I’m not saying you should ditch your mask, stop social distancing, or neglect your soap and hand sanitizer. Any of that would clearly be foolish, indeed. But if wine, or an apple, or asparagus, squash, tea, etc can lend a hand, yay! Honestly, I think we could all use a little good news. And if the good news is also delicious, all the better.
Now I think I’m overdue for that glass of wine.