Red wines made from Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz make for potent bacteria killers, according to recent research. … (And these red wines) did not destroy useful probiotic bacteria such as those that aid in digestion.The research was conducted by a University of Missouri microbiologist who tested 11 different red wines on several strains of harmful bacteria, including E-coli and salmonella.
Monday, January 28, 2008
It’s the Only Reason I Drink It
Okay, so I lied. But, even so, it's always good to learn from an article in Wine Spectator of yet another excuse for drinking red wine. In the current issue of WS, Jacob Gaffney writes: